Abstract
Late in 1931, like many other communities, the city of Syracuse was confronted by the problem of feeding an increased number of indigents at a time when the municipal income was decreasing. It became imperative that economies be effected. It was equally important not to undernourish the recipients or to supply an imbalanced diet. At a conference of the department of public welfare and the department of public health with the mayor's advisory committee on public health (a committee provided for by the charter of the city of Syracuse and appointed by the mayor from a panel selected by the Syracuse Academy of Medicine), it was decided to request the Public Health Committee of the Syracuse Academy of Medicine to collaborate with a representative group of hospital dietitians and formulate a dietary on a minimum cost basis which would fulfil the requirements of balance, vitamins, reasonable palatability and total calories.
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