52 MILK AND ITS PRODUCTS AS FOODS 



building and growth-promoting food. A quart of milk a day 

 for every child is a good rule easy to remember." 



United States Food Administration: " Milk is one of the most 

 important food sources the human race possesses. For the 

 proper nourishment of the child it is absolutely indispensable 

 and its use should be kept up in the diet as long as possible. Not 

 only does it contain all the essential food elements in the most 

 available form for ready digestion, but the recent scientific dis- 

 coveries show it to be especially rich in certain peculiar properties 

 that alone render growth possible. This essential quality makes 

 it also of special value in the sick room. In hospitals it has also 

 been shown that the wounded recover more rapidly when they 

 have milk. 



" For the purpose of stimulating growth, and especially in 

 children, butter-fat and other constituents of milk have no 

 substitutes." 



Dr. E. V. McCollum, Johns Hopkins University: " I have 

 come to the conclusion, after carefully analyzing the probable 

 effectiveness of the combinations of foods employed in human 

 nutrition, that the efficiency of a people can be predicted with 

 a fair degree of accuracy from a knowledge of the degree to which 

 they consume dairy products. Probably the use of meat and of 

 milk and its products will, in nearly all cases, run more or less 

 nearly parallel, and I venture to assert that it is the milk and 

 butter and cheese, and not the meat which has the good influence 

 in the promotion of the virile qualities of the people. 



" Milk is worth much more than its energy value or than its 

 protein content would indicate. It is the great factor of safety 

 in making up the deficiencies of the grains which form and must 

 continue to form the principal source of energy in our diet. 



" It seems probable that the only unidentified substance 

 which is physiologically indispensable, which is not sufficiently 

 abundant in the diets employed by the people of the United 

 States and Europe where there are used insufficient amounts of 

 milk, butter, cream, eggs and the leafy vegetables, is the fat- 

 soluble A." 



" I wish to again emphasize the fact that there is no way to 



