272 THE NEW WORLD OF SCIENCE 



an amount of bread as possible from the grain available. 

 Taking into account all of the knowledge available from scien- 

 tific experiment, the Commission agreed that for the sake of 

 the general health of the whole population it is advisable not 

 to use a higher extraction rate for wheat than 85 per cent., for 

 rye than 70 per cent., for maize 85 per cent., and for barley, 

 65 per cent. 



At the same time that the Inter-Allied Scientific Commission 

 was considering the international food problem from a scien- 

 tific point of view the United States Food Administration, 

 endeavoring by all means in its power to effect a material sav- 

 ing of food in America for the sake of being able to send as 

 large an amount as possible to the Allies, whose very per- 

 sistence in their war effort depended upon these American 

 food contributions, was paying much attention to disseminat- 

 ing information among the people concerning wise and 

 economical food use. This involved many recommendations 



\ based on scientific knowledge of a proper balancing of the 

 / dietary and the possibility of substituting certain kinds of more 



) abundant foods for those less abundant but necessary to the 

 Allies. For the sake of having the best scientific information 

 available in connection with this propaganda the Food Ad- 

 ministrator asked a large group of the leading physiological 

 chemists and food and nutrition experts of the country to act 

 as an advisory committee on food and nutrition, and all ques- 

 tions whose answer involved a reference to scientific knowl- 

 edge of food use were referred to this committee. As a result 

 of this arrangement much recent and not yet popularly under- 

 stood knowledge of food science was disseminated among the 

 people. 



In addition to a general popular propaganda of scientific 

 food knowledge the Food Administration gave particular at- 

 tention to encouraging the teaching of food knowledge in the 

 public schools and colleges and universities of the country. 

 There were issued under the auspices of the Food Adminis- 

 tration several textbooks on food compiled by competent au- 



