Dietetic Value Research Articles

British Food Journal Volume 43 Issue 10 1941

British Food Journal Volume 43 Issue 10 1941

Potato consumption and dietetic value in 1938 and 1939

Potato consumption and dietetic value in 1938 and 1939

Bread controversy dietetic value of yeast

Bread controversy dietetic value of yeast

Margarine

Now that rationing of certain articles of diet has begun in Great Britain, interest is naturally being concentrated on substitute foodstuffs. In the recent past, margarine has not enjoyed much popularity, even among the poorer people of the country. This has been due partly to a not too savoury history and partly, no doubt, to ignorance of its constitution and dietetic value. Present-day brands of margarine cannot be considered in any way Ersatz butter, but will, once prejudice has been eliminated by experience, prove complementary to the adequate amount of butter allowed under the present rationing scheme. At present, margarine is not being rationed; therefore until it becomes necessary to ration cooking fats, its greatest value lies in eking out our butter supplies.

Preserving the Dietetic Value of Frozen Foods1

Preserving the Dietetic Value of Frozen Foods1

Marmite

WE have received from the Marmite Food Extract Co., Ltd., London, E.C.3, a booklet describing the medicinal and dietetic value of ‘Marmite’. This is an extract of yeast, rich in vitamins B1 and B2. Vitamin B helps maintain the appetite and proper function of the digestive tract, and also aids growth, reproduction, and lactation. The reserves in the body are very small, so that a regular daily intake is required. Recent work has shown that ‘Marmite’ is of value in the treatment of the pernicious anæmia of pregnancy, in the anæmia of sprue and cœliac disease and possibly also in true Addisonian pernicious anæmia: all these anaemias belong to the megalocytic group. Strauss and Castle believe that normal hæmatopoiesis depends upon the interaction of two factors, an intrinsic one present in normal gastric juice, and an extrinsic one occurring in certain food stuffs, which is abundant in ‘Marmite’ and may be identical with vitamin B2. Up to 4 ounces of ‘Marmite’ may be taken daily by an adult.

ARROWROOT, ITS MEDICINAL AND DIETETIC VALUE.

ARROWROOT, ITS MEDICINAL AND DIETETIC VALUE.

Eating raw fruits and vegetables. Malten (Volksernährung, 1928, H. 7)

According to Malten's experiments, raw vegetables and fruits are well tolerated and can fully cover the body's need for nutrients; their dietetic value is based on the fact that they are poor in purine substances, table salt and water, rich in vitamins and have an irritating effect on the digestive system, increasing at the same time the metabolism. Therefore, a diet of raw vegetables and fruits can be usefully applied to many patients, especially those suffering from gout and kidney disease, and the most valuable service is rendered by such a diet to patients with hypertension.

THE DIETETIC VALUE OF MILK AND MILK PRODUCTS.

THE DIETETIC VALUE OF MILK AND MILK PRODUCTS.

The Dietetic Value of Barley, Malt and Malted Liquors as Determined by their Vitamin Content

The Dietetic Value of Barley, Malt and Malted Liquors as Determined by their Vitamin Content

The Value of the Herring as Food

THE report for 1917 of the Lancashire Sea-fisheries Laboratory is chiefly devoted to a paper by Dr. J. Johnstone on the dietetic value of the herring. It is not necessary to emphasise the present importance of this subject, for the fact is now well known that in the days before the war a small proportion only of the herrings landed in this country was consumed by our own population, a proportion which Dr. Johnstone estimates at as low as 20 per cent. The Government Departments responsible for fishery questions are fully alive to the possibilities which will occur after the war for utilising the fish which were previously exported, and so adding substantially to the national food supply. Already steps are being taken with the view of placing these fish on the market in a more attractive and palatable form than the salted or pickled herrings which constituted the bulk of the exported article, and if the public once realises the food value of the fish the whole supply might well be retained at home.

Errata to "The Dietetic Value of Wheat Bran"

Errata to "The Dietetic Value of Wheat Bran"

On Fermented and Aerated Bread, and Their Comparative Dietetic Value

On Fermented and Aerated Bread, and Their Comparative Dietetic Value

On fermented and aerated bread, and their comparative dietetic value

On fermented and aerated bread, and their comparative dietetic value