FOOD COMPOSITION 



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Scurvy has long been known to be associated with the use of 

 a restricted diet lacking in fresh vegetables and meats. It frequently 

 develops on shipboard when only bread foods and canned goods 

 are used, also in times approaching famine. Fresh vegetables and 

 fruits and their juices, and especially lime and lemon juices, have 

 been recognized as remedies which bring about a rapid recovery. 

 It is now believed that the recovery is due to a vitamine, or to 

 several vitamines in the lemon juice and fresh vegetables. 



If bread is the main article of diet, it should be made of flour 

 containing the bran; if rice, it should be the unpolished, since the 

 coarse part of the cereal contains more vitamines. Beans, peas, 

 and other legumes should be eaten at least once a week. Canned 

 legumes are to be avoided, for canned goods usually have a less 

 number of vitamines. Fresh vegetables or fruit should be used 

 at least once or twice a week. Cereals (unhulled) should be 

 included in all soups. When corn is the principal article of diet, 

 the yellow meal, that is, that made from the whole grain, should 

 be used. Potatoes and fresh meat should be used at least once a 

 week, preferably daily. The use of preserved foods is to be 

 avoided. 



