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PRELIMINARY REPORT

FRED R. RITTINGER, M.B. (TOR.); LEON H. DEMBO, M.D.

Am J Dis Child. 1932;44(6):1221-1238.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

While the use of the soy bean (Glycine hispida) as a source of human food is comparatively new in this country, it has, for many centuries, occupied a prominent place in the dietary of the Orient. In China it represents a large part of the food consumption, and in Japan, Korea, Indo-China, Siam, the Philippines, the Dutch Indies and India it has been extensively used for many years.

A product of early cultivation in China, its use dates back to the beginning of China's agricultural age under the Emperor Shen Nung. It is mentioned in the ancient "Materia Medica" (Ben Tsao Gang Mu) written in 2838 B. C. Although the Chinese consume but small quantities of meat and dairy products, they have been able to elaborate well balanced, adequate diets by the use of the soy bean. The importance of this food in the Chinese dietary is further emphasized in . . . [Full Text PDF of this Article]

Author Affiliations
CLEVELAND

From the Pediatric Service of St. Ann's Hospital and the Outpatient Pediatric Clinic of St. Luke's Hospital.

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