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A NEW CEREAL MIXTURE CONTAINING VITAMINS AND MINERAL ELEMENTS
FREDERICK F. TISDALL, M.D.;
T. G. H. DRAKE, M.B.;
ALAN BROWN, M.B.
Am J Dis Child. 1930;40(4):791-799.
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It has been stated that cereal grains furnish from 30 to 60 per cent of the calories of the average diet.1 They are the cheapest form of food, and are consumed largely for their energy-producing value. As such they constitute a most important part of the daily diet. It is generally recognized that cereals, particularly the finely milled and refined products, are deficient in many of the minerals and in all of the vitamins. In view of this fact, and with the knowledge that many infants and children receive diets that do not contain enough of the necessary minerals and vitamins to cover the requirements for normal metabolism, we have devised a cereal product which, in addition to supplying energy, furnishes minerals and vitamins in appreciable amounts.
Before considering the composition of cereal products used in breakfast foods or in the diet of infants and children, we must first
. . . [Full Text PDF of this Article]
Author Affiliations
WITH THE TECHNICAL ASSISTANCE OF ELIZABETH MCNAMARA TORONTO, CANADA
From the research laboratories of the Hospital for Sick Children and the Department of Pediatrics, University of Toronto, under the direction of Alan Brown, M.B.
Footnotes
Submitted for publication, July 17, 1930.
Read at the Forty-Second Annual Meeting of the American Pediatric Society, Montreal, June 18, 1930, and the Eighth Annual Meeting of the Canadian Society for the Study of Diseases of Children, Brockville, Ontario, June 20, 1930.
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