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ELDA ROBB, PH.D.; ELLA MCC. VAHLTEICH, PH.D.; MARY S. ROSE, PH.D.

Am J Dis Child. 1938;55(3):544-552.

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

It is difficult to know at the present time how near to the actual intake an estimate of the vitamin B₁ content of any diet is likely to be, owing to the natural variability in the chemical composition of food materials (which is known to be very wide in case of the vitamins), the comparatively small numbers of assays of vitamin B₁ that have been done under identical conditions on any given food and the large number of foods for which quantitative data are lacking. Furthermore, there is increasing evidence that the loss of this vitamin in the preparation of food may be great. Munsell and Kifer¹ found a 50 per cent loss in cooking broccoli; Funnell,² a 25 per cent loss in cooking green peas only fifteen minutes, and Rose, Vahlteich, Funnell and MacLeod,³ a 40 per cent loss in the steaming and toasting . . . [Full Text PDF of this Article]

Author Affiliations
From the Child Development Institute and the Department of Nutrition, Teachers' College, Columbia University.

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