UTAH ACADEMY OF SCIENCES 259 
diet in such cases needs careful planning in order to avoid 
danger. 
A lack of vitamines will prevent proper growth and 
may lay the foundations for weakness and disease in later 
life; which would materially reduce the efficiency and 
service of the individual. With the ordinary contagious 
diseases we either have them or do not have them, while 
the nutritional disorders become manifest without par- 
ticular warning and only when conditions have become 
desperate and after irreparable damage has already been 
done. Especially does this seem true in relation to pre- 
vented growth and the early and unrecognizable stages 
of scurvy. 
In conclusion, then, it must be recognized that a diet 
may contain protein, carbohydrates, fats, and mineral 
salts in proper proportions and still be deficient and dan- 
gerous. In addition to these, adequate amounts of the 
three vitamines are necessary to insure the most favorable 
state of nutrition. 
Shortage of fat-soluble A in the diet can be prevented 
most easily by a liberal use of milk, milk products, eggs, 
and leafy vegetables. 
An adequate supply of water-soluble B can be had in 
vegetables in general, eggs, liver and other glandular 
organs, and in flours and meals which contain the germ 
of the seeds. Danger of lack of B comes chiefly in cases 
where highly milled cereal products (not including the 
germ) are allowed to make up too great a proportion of 
the diet. 
The supply of water-soluble C will probably need 
closer attention than that of the other vitamines. Veg- 
etables should find a place in the diet as early in life as 
possible; and even earlier than this, the milk diet of the 
infant, whether breast fed or not, should be supplemented 
with orange juice or cooked tomato juice as a preventive 
against the unrecognizable, though none the less danger- 
ous, early stages of scurvy. Later life can be safeguarded 
by a liberal use of fresh, uncooked fruits and vegetables. 
