Nutritional science in medicine / Sir Edward Mellanby.

  • Edward Mellanby
Date:
1944
Catalogue details

Licence: In copyright

Credit: Nutritional science in medicine / Sir Edward Mellanby. Source: Wellcome Collection.

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    arrives, policies dependent on scientific and economic factors respectively will often be divergent and, unless the nutritional needs of the people are given precedence over economic claims, much of the progress in health standards of the population may be lost. The war has emphasized the lesson that in industrialize* countries two foodstuffs have pre-eminent claims to nations control. The first is milk and the second cereals, especial! bread. So far as milk is concerned, the policy of Britai is satisfactory and will probably remain so in peace-time f In this case the Government policy to ensure that all pregnai and nursing mothers and all infants and children receiv if they so wish, a reasonable quantity of milk can only 1 commended. It is true that in war-time many adolescen and adults have had to go short of milk, especially in tl winter months, and it is also true that too high a proporti* of the milk is neither clean nor bacteriologically safe. Detc mined action is required both to increase the supplies and improve the quality, and the Government seems inclined ^ press on with both of these policies. h The Bread Question In the case of cereals and cereal products, the situatiorL not so satisfactory. Bread made from wheat has in the p; formed, and undoubtedly will in the future, a substan, part of the British diet. The bread eaten before the war 1 made of a low-extraction flour (70 to 73 % of the ber and consisted entirely of the endosperm, while the bi aleurone layer, scutellum and embryo were extracted by millers and sold for cattle, pig, and poultry food. T3 most of the vitamin and mineral contents of the wheat bj which are known to be essential for health went to aninl while the residue formed a substantial part of human diet Nutritional scientists are agreed that this policy is wr but unfortunately there are two schools of thought as tc best method of dealing with this important national prot One school, represented by British scientists, thinks bread for human consumption should be made of flour taining as much of the wheat berry as is physiolog
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