British Food Journal Volume 39 Issue 6 1937

Abstract

Dietary Standards.—The methods used in an endeavour to ascertain the energy requirements of the average man doing moderate work have been discussed in the foregoing pages. At this point, therefore, some of the standards which have been suggested by various authorities may be considered. They are based in some instances entirely on results obtained from either scientific experiments or dietary studies, while in other cases advantage has been taken of a combination of both lines of enquiry. The best‐known standards are as follows:—

Citation

(1937), "British Food Journal Volume 39 Issue 6 1937", British Food Journal, Vol. 39 No. 6, pp. 55-64. https://doi.org/10.1108/eb011307