Abstract
The concept that foods must contain organic trace nutrients in addition to adequate amounts of fats, carbohydrates, proteins, and minerals was clearly enunciated in 1912 and became firmly established as part of a continuing tradition during the next decade. The notion that traces of specific organic materials are necessary for satisfactory nutrition had been put forth many times in the past, and in some cases, quite convincingly. But these tentative hypotheses generally failed to make a lasting impression on public health personnel, and they failed to dislodge the belief, widely held in the last half of the nineteenth century, that the gross constituents of foods, carbohydrates, fats, proteins, and minerals would provide adequate nourishment for man and farm animals. As a consequence of studies at the Lister Institute, where he had been isolating fractions of rice polishings and yeast which were curative of polyneuritis in birds, Casimir Funk suggested in 1912,
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