﻿FOOD 
  PROBLEMS 
  IN 
  WARTIME 
  — 
  COWGILL 
  599 
  

  

  cedure 
  as 
  an 
  indication 
  of 
  careful 
  planning 
  toward 
  solution 
  of 
  the 
  basic 
  

   problem. 
  

  

  It 
  seems 
  obvious 
  that 
  a 
  successful 
  attack 
  on 
  this 
  phase 
  of 
  our 
  general 
  

   problem 
  involves 
  the 
  education 
  of 
  every 
  citizen 
  in 
  the 
  principles 
  of 
  

   nutrition 
  and 
  dietetics 
  — 
  how 
  to 
  select 
  the 
  good 
  diet, 
  how 
  to 
  think 
  prac- 
  

   tically 
  of 
  food 
  energy, 
  protein, 
  minerals, 
  and 
  vitamins 
  in 
  terms 
  of 
  

   common 
  foods, 
  classes 
  of 
  foods 
  from 
  which 
  substitutes 
  may 
  be 
  selected 
  

   when 
  we 
  are 
  told 
  to 
  conserve 
  some 
  foods, 
  how 
  to 
  "pack 
  a 
  lunch 
  a 
  man 
  

   can 
  work 
  on," 
  and 
  kindred 
  topics. 
  A 
  program 
  for 
  accomplishing 
  this 
  

   has 
  been 
  formulated. 
  Through 
  the 
  nutrition 
  division 
  of 
  the 
  Office 
  of 
  

   Defense 
  Health 
  and 
  Welfare 
  Services 
  in 
  Washington 
  a 
  national 
  nutri- 
  

   tion 
  program 
  has 
  been 
  organized 
  that 
  has 
  in 
  it 
  a 
  place 
  for 
  everybody 
  — 
  

   food 
  producer, 
  wholesaler, 
  retailer, 
  consumer, 
  advertiser, 
  and 
  all 
  the 
  

   agencies 
  for 
  influencing 
  public 
  opinion. 
  State 
  and 
  local 
  nutrition 
  

   committees 
  have 
  been 
  established 
  throughout 
  the 
  nation. 
  Through 
  

   these 
  committees 
  and 
  the 
  Red 
  Cross, 
  nutrition 
  classes 
  have 
  been 
  or- 
  

   ganized 
  in 
  such 
  a 
  way 
  as 
  to 
  touch 
  nearly 
  every 
  home 
  in 
  the 
  land. 
  Today 
  

   every 
  citizen 
  has 
  ample 
  opportunity 
  to 
  learn 
  how, 
  through 
  selection 
  

   of 
  food, 
  he 
  can 
  in 
  simple 
  fashion 
  make 
  a 
  very 
  important 
  contribution 
  

   and 
  adjustment 
  to 
  this 
  problem 
  of 
  properly 
  utilizing 
  our 
  food 
  resources 
  

   in 
  order 
  to 
  win 
  the 
  war. 
  

  

  REFERENCES 
  

  

  Those 
  who 
  wish 
  to 
  read 
  further 
  on 
  this 
  subject 
  will 
  find 
  much 
  of 
  interest 
  in 
  

   the 
  following 
  recent 
  publications 
  : 
  

   Black, 
  J. 
  D., 
  and 
  Collaborators. 
  

  

  1943. 
  Nutrition 
  and 
  food 
  supply: 
  the 
  war 
  and 
  after. 
  Ann. 
  Ainer. 
  Acad. 
  

   Pol 
  it. 
  and 
  Soc. 
  Sci., 
  vol. 
  225, 
  January. 
  

   Federal 
  Security 
  Agency. 
  

  

  1942. 
  A 
  series 
  of 
  eleven 
  lectures 
  delivered 
  in 
  the 
  U. 
  S. 
  Department 
  of 
  

   Agriculture 
  Auditorium, 
  Washington, 
  D. 
  C, 
  March 
  11-15, 
  1942. 
  

   Publ. 
  of 
  Office 
  of 
  Defense 
  Health 
  and 
  Welfare 
  Services. 
  

   International 
  Labour 
  Office, 
  Montreal, 
  Canada. 
  

  

  1942. 
  Food 
  control 
  in 
  Great 
  Britain. 
  Studies 
  and 
  Reports, 
  ser. 
  B. 
  (eco- 
  

   nomic 
  conditions), 
  No. 
  35, 
  March. 
  

  

  