Science and Food Today and Tomorrow (1961) / Chapter Skim
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Food and Health: Medical Aspects of the Modern Food Supply
Food and Health: Medical Aspects of the Modern Food Supply
Pages 43-48
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From page 43... ...
in the ration. This is particularly remarkable in that 160 years had elapsed since James Lind, 1753, physician to the Royal Navy, conducted a beautiful piece of 43
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From page 44... ...
The use of sodium-restricted diets in the past ten years has increased immensely so that now, for example, on the medical wards of my own Boston City Hospital it is the most frequent special diet prescribed. Now, it is not easy to develop a severely sodium-restricted diet; much more is necessary than simply eliminating salt at the table and in the cooking of food.
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From page 45... ...
In addition, several manufacturers, notably, first, Doctor Bills of the Mead Johnson Company, have produced information about the sodium content of foods. Unfortunately, now that the Council on Foods and Nutrition acceptance program is no longer in force, physicians and others perusing the American Medical Association's columns can no longer learn about the food produced specifically to be low in sodium and for use in sodium-restricted diets and are not, then, informed of the new foods available for this situation or changes in manufacturing which may alter the sodium content of foods.
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From page 46... ...
There are many conflicting opinions; but most everyone now agrees, that is among the experts, that a person clearly afflicted with this disease should make some marked changes in the fat content of his diet toward the inclusion of more unsaturated fatty acids and less saturated fatty acids. This involves a much larger number of persons and presumably a larger bulk of food than the alterations required for the sodium-restricted diets.
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From page 47... ...
These two examples, however, point out to some degree, I hope, what I consider to be a major problem for the food industry today; that is, the provision of information for the physician on the composition of foods and their utility as special purpose foods and their use for special diets. Such information should be published promptly and must be up-to-date, easily available, as reliable as possible, and uncolored by the necessity to promote a particular type of food or food product.
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