264 



ANNUAL REPORT SMITHSONIAN INSTITUTION, 1941 



Table 1. — Values selected as representative of the vitamin-A, vitamin-Bi, vitamin-C, 

 vitamin-D, and riboflavin content of common foods — Continued 



1 Where there are no values, data were not available for making estimates. 100 grams is approximately 

 3.5 ounces. 



' International units of vitamin Bi multiplied by 3 give micrograms of thiamin. 



' International units of vitamin C multiplied by 0.05 give milligrams of ascorbic acid. 



* For the calculations made in this table, the relation of 1 Sherman unit equivalent to 3.0 micrograms 

 (0.003 milligrams) of riboflavin was used. Sherman units multiplied by 3 give micrograms of riboflavin. 



*For vitamins A and D use values given on the container. 



t The author suggests the following revisions for table 1: A value of 100 for the vitamin-A content of cottage 

 cheese instead of 500, a value of 10 for the vitamin-C content of dried prunes instead of 50, and a value of 78 

 for the riboflavin content of jumbo and roasted peanuts. 



SELECTING FOODS TO MEET VITAMIN REQUIREMENTS 



In planning or assessing diets for adequacy in vitamin content, it 

 is obviously necessary to have information as to the quantities of 

 each of the vitamins needed in the daily diet. Suggested values for 

 vitamins A, Bi, C, D, and riboflavin are summarized in table 2.* 



At the present time considerable interest is being shown in studies 

 to determine the requirement of the various vitamins known to be 

 essential in the diet of man. The main problem has been the 

 development of methods giving results that could be interpreted in 

 relation to nutritional well-being. The first knowledge of the 

 requirement of any vitamin came as a result of determining the 

 quantity required to cure or prevent the disease associated with that 

 vitamin. Such quantities have usually been referred to as minimum 

 protective quantities. It soon became apparent that the quantity 

 needed for normal nutrition was considerably in excess of the mini- 

 mum protective quantity. As information and experience accumu- 

 lated the aim has been to obtain values of vitamin requirements that 

 apply more nearly to normal nutrition. 



* See also the Table of Recommended Dietary Allowances prepared by the Committee on 

 Food and Nutrition, National Research Council, May 1941, available through Nutrition 

 Division, Federal Security Agency, Washington, D. C. 



