As a basis for arriving at definite amounts against which the adequacy of diets could be measured, a Committee of the Food and Nutrition Board of the National Research Council has reviewed and summarized the existing data on the amounts of nutrients considered desirable in a bulletin entitled Recommended Dietary Allowances .2 On the basis of the assembled data, agreement was reached as to the amounts of ten nutrients recommended for persons differing in sex, age, activity, and condition. The table stat¬ ing these is reprinted in the appendix, p. 379, as Table LXVII. This table is useful to dietitians and any persons responsible for planning food sup- 2Recommended Dietary Allowances , Reprint and Circular Series, No. 122, National Research Council, Washington, D. C. (September, 1948). plies for groups of any size. Adjusting the food supplies to provide the nutrients re¬ quired by those to be fed is an important factor in good food management. Data from the table in the bulletin Recommended Dietary Allowances now are used to check the adequacy of national food supplies. The United States Department of Agriculture has published an analysis of the per capita food supply for this country from 1909 to 1945.1 The International Food and Agricultural Organization has made an estimation of the world’s food supply and its adequacy.2 Thus the facts of nutrition are being used to guide agricultural production to provide the foods needed for the nutritional improvement of the human race. Agricultural production is stated in terms of food and commodity groups. These same Taith Clark and Jeanette B. McKay, "Nutritive Value of the U. S. Food Supply,” Journal of Home Economics , Vol. 38, p. 333. 2 World Food Appraisal for, 1946-1947 and the State of Food and Agriculture 1948 , Food and Agri¬ cultural Organization of the United Nations, Wash¬ ington, D.C., December, 1946, and September, 1949. A Picture of Abundant Health • Building good food habits is an important step in attaining abundant health U.S.D.A. food groups are used to guide individuals in daily selection and homemakers in preparing daily and weekly market lists. BASIC SEVEN FOOD GROUPS All foods are good, but diets require a variety of foods if they are to supply all the materials the body needs. As the nutrients in foods have been discussed, important food sources of these have been listed. Some foods supply several nutrients; others may supply only one or two. The special con¬ tributions of individual foods and groups of foods will be discussed in detail in later chapters. Studies of foods as sources of the required nutrients have shown that the foods may be divided into seven groups. The foods within each group are similar in their nutrient con¬ tent. These groupings were given wide pub¬ licity in a nutrition chart prepared by the Interdepartmental Nutrition Committee3 for wartime use. This chart is shown on page 19. It is equally useful to guide food selection in time of peace.

AI-modernized reading of the original text

As a basis for arriving at definite amounts against which the adequacy of diets could be measured, a Committee of the Food and Nutrition Board of the National Research Council has reviewed and summarized the existing data on the amounts of nutrients considered desirable in a bulletin entitled Recommended Dietary Allowances .2 On the basis of the assembled data, agreement was reached as to the amounts of ten nutrients recommended for persons differing in sex, age, activity, and condition. The table stat¬ ing these is reprinted in the appendix, p. 379, as Table LXVII. This table is useful to dietitians and any persons responsible for planning food supplies 2Recommended Dietary Allowances , Reprint and Circular Series, No. 122, National Research Council, Washington, D. C. (September, 1948). plies for groups of any size. Adjusting the food supplies to provide the nutrients re¬ quired by those to be fed is an important factor in good food management. Data from the table in the bulletin Recommended Dietary Allowances now are used to check the adequacy of national food supplies. The United States Department of Agriculture has published an analysis of the per capita food supply for this country from 1909 to 1945.1 The International Food and Agricultural Organization has made an estimation of the world’s food supply and its adequacy.2 Thus the facts of nutrition are being used to guide agricultural production to provide the foods needed for the nutritional improvement of the human race. Agricultural production is stated in terms of food and commodity groups. These same Faith Clark and Jeanette B. McKay, "Nutritive Value of the U. S. Food Supply,” Journal of Home Economics , Vol. 38, p. 333. 2 World Food Appraisal for, 1946-1947 and the State of Food and Agriculture 1948 , Food and Agri¬ cultural Organization of the United Nations, Wash¬ ington, D.C., December, 1946, and September, 1949. A Picture of Abundant Health • Building good food habits is an important step in attaining abundant health food groups are used to guide individuals in daily selection and homemakers in preparing daily and weekly market lists. BASIC SEVEN FOOD GROUPS All foods are good, but diets require a variety of foods if they are to supply all the materials the body needs. As the nutrients in foods have been discussed, important food sources of these have been listed. Some foods supply several nutrients; others may supply only one or two. The special con¬ tributions of individual foods and groups of foods will be discussed in detail in later chapters. Studies of foods as sources of the required nutrients have shown that the foods may be divided into seven groups. The foods within each group are similar in their nutrient con¬ tent. These groupings were given wide pub¬ licity in a nutrition chart prepared by the Interdepartmental Nutrition Committee3 for wartime use. This chart is shown on page 19. It is equally useful to guide food selection in time of peace.

Foods, their selection and preparation