British Food Journal Volume 38 Issue 1 1936
Article publication date: 1 January 1936
The Health Organisation of the League of Nations have issued a Report on the Physiological Bases of Nutrition by the Technical Commission appointed by the Health Committee. The Commission was appointed after a general report on nutrition had been presented by Dr. E. Burnet and Dr. W. R. Aykroyd. Its labours have been conducted in the light of the proposal of Mr. Bruce (Australian delegate), who urged “the necessity of marrying agriculture and public health in the interests of the latter.” The Commission declares that it is in agreement with the conclusions of the Burnet and Aykroyd Report that deficiencies in important nutrients are a common feature of modern diets and that these deficiencies usually occur in the protective foods (foods rich in minerals and vitamins) rather than in the energy‐giving foods (proteins, fats and carbohydrates). An adult, male or female, living an ordinary everyday life in a temperate climate and not engaged in manual work is taken as the basis on which the needs of other age‐groups are reckoned. An allowance of 2,400 calories net per day is considered adequate to meet the requirements of such an individual. The following supplements for muscular activity should be added to the basic requirements in the class mentioned:—Light work: up to 50 calories per hour of work. Moderate work: up to 50–100 calories per hour of work. Hard work: up to 100–200 calories per hour of work. Very hard work: up to 200 calories and upwards per hour of work. Requirements of pregnant women, nursing mothers, and children are dealt with, and it is urged that, in practice, the protein intake for all adults should not fall below 1 gramme of protein per kilogramme of body‐weight. The protein should be derived from different sources, and it is desirable that a part of the protein should be of animal origin. During growth, pregnancy, and lactation some animal protein is essential, and in the growing period it should form a large proportion of the total protein.
(1936), "British Food Journal Volume 38 Issue 1 1936", British Food Journal, Vol. 38 No. 1, pp. 1-10. https://doi.org/10.1108/eb011290
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