Abstract
PROF. RAYMOND PEARL has contributed to the Proceedings of the American Philosophical Society (vol. lviii., 1919, p. 182) an instructive article upon the consumption of foodstuffs in America from 1911 to 1918. He distinguishes between (1) primary foods, such as plant materials directly consumable by man, or animals not nourished upon primary foodstuffs, and (2) secondary foods, which cover the edible products of animals nourished upon primary foodstuffs. The necessary deductions were made lor loss in storage, transit, etc., and for inedible refuse. The statistics are expressed in terms of metric tons of proteins, carbohydrates, and fats, and also in terms of Calories.
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G., M. National food consumption in the united states. Nature 105, 597–598 (1920). https://doi.org/10.1038/105597a0
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DOI: https://doi.org/10.1038/105597a0