MANUAL 
OF 
INDUSTRIAL NUTRITION 
FOOD DISTRIBUTION ADMINISTRATION 
Nutrition and Food Conservation Branch MANUAL 
OF 
INDUSTRIAL NUTRITION 
FOOD DISTRIBUTION ADMINISTRATION 
Nutrition and Food Conservation Branch 
UNITED STATES 
GOVERNMENT PRINTING OFFICE 
WASHINGTON : 1943 This is the first in a series of pamphlets which will be prepared and 
distributed by the Nutrition in Industry Division. Nutrition and Food 
Branch, Food Distribution Administration, Washing- 
ton, D. C. Requests for advice and material may be directed to one 
of the 7 regional offices of the Food Distribution Administration, or to 
the Washington office. CONTENTS 
Page 
Foreword v 
The National Nutrition Program for Industry 1 
Basic Considerations for an “In-Plant” Nutrition Program 6 
Some Special Considerations in Industrial Nutrition 9 
Suggestions on “In-Plant” Feeding 12 
The Conservation of Essential Food Factors in the Preparation 
of Foods for Human Consumption 15 
Is There a Nutrition Problem in the United States? 16 
Sources of Information and Material 19 
Addresses of Regional Offices of the Food Distribution Ad- 
ministration 25 
III FOREWORD 
The development of mechanized warfare has made great numbers of 
industrial workers as essential to the conduct of war as the armed 
services. The size and effectiveness of the armies which a modern 
nation can mobilize depends greatly upon the productive capacity of 
the nation’s war industries (which include agriculture and trans- 
portation). The more efficient our industry and the more productive 
our individual worker proves to be, the more men can be taken into 
our armed forces; the greater the quantities of essential supplies that 
may be sent to our allies; the smaller need be the dislocation of the 
civilian standard of living and the sooner will victory result. The 
problem of manpower, then, has two major components—one of supply 
and the other of conservation. 
Workers in essential industries must be kept, insofar as possible, at 
the peak of working efficiency. The human being is a complex organ- 
ism, being influenced by a large variety of environmental factors, so 
that the direction of his activities is not a simple affair. However, it is 
fundamental that the individual must be kept in good health if a high 
standard of working efficiency is to be maintained for any period of 
time, regardless of the direction in which his energies are to be 
expended. The maintenance of health involves many factors such as 
adequate housing, recreation, sleep, sanitation, disease and accident 
control measures, and nutrition. We can afford to neglect none "of 
these. Least of all, perhaps, can we afford to overlook the importance 
of the factor of nutrition. 
Associate Chief, 
Nutrition and Food Conservation Branch, 
Food Distribution Administration. 
V THE NATIONAL NUTRITION PROGRAM FOR 
INDUSTRY 
The creation of a Nutrition Policy and Planning Committee, August 
1940, with representation from the chief Federal agencies concerned 
with nutrition, marks the beginning of the present government-in- 
spired campaign to improve and maintain the nutritional status of the 
American people. On September 3,1941, the Office of Defense Health 
and Welfare Services was established, by Executive order, within the 
Office for Emergency Management of the Executive Office of the 
President. The development and direction of a national nutrition 
program then became the responsibility of the Nutrition Division of 
this office. 
As of March 1943 the Nutrition Division of the Office of Defense 
Health and Welfare Services was incorporated within the Nutrition 
and Food Conservation Branch of the Food Distribution Administra- 
tion by Executive Order. The Food Distribution Administration 
has nutrition representatives in each of its 7 regional offices. These 
representatives function as consultants to the State and local nutrition 
committees in their regions. 
The committees, in turn, constitute the operating agency for the 
prosecution of the nutrition program in the workers’ homes and com- 
munities. 
The Nutrition in Industry Division of the Nutrition and Food Con- 
servation Branch is primarily concerned with promoting proper eating 
conditions and the serving of nutritious foods within the industrial 
plant, and in obtaining the active cooperation of labor groups in the 
promotion of better eating habits among workers. It functions mainly 
through the regional nutrition representatives and the State and local 
nutrition committees. A representative has been assigned to each 
region to assist with the industrial aspects of the program. Although 
the representatives for nutrition in industry are primarily concerned 
with the in-plant phases of the individual feeding problem, they are 
expected to make reports and recommendations to the regional offices 
on the community and home phases as well. The regional offices are 
responsible for seeing that such reports are brought to the attention 
of the State and local nutrition committees and their subcommittees. 
The industrial representatives act in an advisory capacity to the 
nutrition committees and their subcommittees on methods of pro- 
cedure on in-plant feeding problems. They are expected to make 
whatever direct plant contacts they deem desirable, provided that 
the requests for contact have come from the industries concerned and 
the visits to the communities have been cleared through the respec- 
tive regional representatives and State nutrition committees. As the 
in-plant feeding problem properly belongs in the field of industrial 
hygiene, the State industrial hygiene officers are kept informed of the 
progress of nutrition programs within industrial plants in their States. 
1 o 
FOOD DISTRIBUTION ADMINISTRATION 
They are also informed of all contemplated visits to plants; and, where 
they desire it, the in-plant phase of the industrial nutrition work may 
be implemented through their offices. All findings and recommenda- 
tions on in-plant feeding problems made, as the result of such con- 
tacts, are made in writing to the plant executives. Copies are not 
furnished the State and local nutrition committees except with express 
consent of the responsible plant executives, A copy of each report is 
filed in the regional office and another is sent to the Washington office. 
The regional representative for Nutrition in Industry can be of 
assistance to industrial plants in many ways, including: 
1. Advice to plant executives on methods for improving in-plant 
feeding conditions and on the most effective use of available equip- 
ment, based upon confidential plant surveys. 
2. Advice on setting up effective nutrition education programs 
for the plant employees. 
3. Providing information on the source and nature of nutrition 
posters, pamphlets, flyers, news releases, programs, etc. 
4. Suggestions as to cafeteria and canteen menus which provide 
for the employees’ nutritional needs and are compatible with food 
shortages and the rationing program. 
5. Advise the plant executives as to organizations, individuals, and 
community groups which are in a position to assist in nutrition pro- 
grams for the workers. 
6. Help bring about closer working relationships between plant 
management and the nutrition committees. 
The industrial representative can also be of assistance to the regional 
office in the organization of subcommittees, on Nutrition in Industry, 
of the nutrition committees and in the planning and execution of their 
programs. 
All of the State nutrition committees have been advised to form 
subcommittees on nutrition in industry. The membership of the sub- 
committees on nutrition in industry quite generally includes repre- 
sentatives from the following groups: 
Health departments and their indus- 
trial hygiene divisions. 
Industry and industrial organiza- 
tions. 
Labor. 
Labor departments. 
Industrial physicians. 
Medical societies. 
Food producers and merchants. 
Caterers. 
Service clubs. 
Red Cross. 
Utilities. 
Newspapers and radio. 
Nutrition committees. 
Both the regional nutrition representatives and the industrial repre- 
sentatives of the Nutrition and Food Conservation Branch are ex of- 
ficio members of the nutrition committees and their subcommittees on 
nutrition in industry. 
The activities of the subcommittees on Nutrition in Industry might 
include: 
1. Assisting the nutrition committee in planning a publicity pro- 
gram through newspapers, magazines, plant publications, and radio. 
(a) The initial publicity should emphasize the cooperation of the 
community with the National Nutrition Program, properly empha- 
sizing the industrial phase. MANUAL OF INDUSTRIAL NUTRITION 
3 
(b) Subsequent publicity should emphasize local participation; 
e. g., quotations from members of the subcommittee and from lead- 
ing citizens; pictures and stories of cooperating housewives, plants, 
restaurants and boarding-house keepers; daily suggestions on lunch 
box menus, etc.; and publicizing of pledges of cooperation by plants 
or restaurants. 
*2. The local nutrition committee and the subcommittee on nutrition 
in industry should be organized to arrange for: 
(a) A lunch-box program. 
(b) Neighborhood nutrition meetings and forums for war workers7 
wives, mothers, boarding-house keepers, etc. 
(<?) Interviews with restaurant owners and managers to secure their 
cooperation in the industrial program. 
(d) Interviews with proprietors and managers of food stores, 
(e) The distribution of suitable posters and fliers and pledges of 
cooperation. 
(/) A demonstration of an ideal emergency factory canteen which 
may be set up in cooperation with the local Red Cross or a local 
utility. 
3. The Subcommittee on Nutrition in Industry may desire to de- 
termine which industrial concerns wish aid from the subcommittee 
in setting up their own nutrition programs. Such information might 
be obtained from the local utility company, the local health depart- 
ment, the local Chamber of Commerce, the Manufacturers7 Associa- 
tion, or from the regional office of the Food Distribution Administra- 
tion, which may have been in correspondence with some of the plants 
in the community or with their central offices. 
(a) These plants should be contacted first, waiting for the pres- 
sure of the community campaign to result in requests for aid from 
other industries. 
4. The Subcommittee can arrange conferences with the Manufac- 
turers7 Association, the Chamber of Commerce, industrial physicians, 
safety engineers, and organizations such as Rotarians, Kiwanis, Lions 
Club, and the Medical Society. 
5. Both the Nutrition Committee and its subcommittee should un- 
dertake to review all industrial nutrition programs prepared by pri- 
vate organizations for use in the community. They should give care- 
ful consideration to means by which they can actively cooperate 
with those programs which show promise of effectiveness. The suc- 
cess of the National Nutrition Program depends to a considerable 
degree upon the use made of private resources. 
In addition to the organization set up for the National Nutrition 
Program, the Nutrition in Industry Division of the Nutrition and Food 
Conservation Branch has an arrangement with the Industrial Hygiene 
Division of the United States Public Health Service and the Ordnance 
Branch of the United States Army whereby an inspection of food 
selection and meal preparation, feeding conditions, and requirements 
is included in industrial hygiene surveys of Army ordnance plants. A 
commissioned officer of the United States Public Health Service, as- 
signed to the Nutrition in Industry Division, accompanies the Indus- 
trial Hygiene teams to make these nutrition surveys. Although they 
516786°— 43— 2 4 
FOOD DISTRIBUTION ADMINISTRATION 
are conducted entirely independent of the regional offices, the regional 
nutritionists are kept informed of visits to ordnance plants within 
their regions. 
Reports prepared on nutrition conditions in Army ordnance plants 
are transmitted through the Industrial Hygiene Division of the United 
States Public Health Service to the Army Ordnance headquarters in 
Chicago as integrant parts of the regular industrial hygiene reporfs, 
after they have been reviewed by the Technical Adviser on Nutrition in 
Industry. 
The arrangements made between the Nutrition in Industry Division 
and the Industrial Hygiene Division of the United States Public 
Health Service do not preclude agreements between an individual 
ordnance plant and a regional representative of the Food Distribution 
Administration, or a nutrition committee, for nutrition work within 
that ordnance plant. 
At present, navy yards and shipyards under control of the Mari- 
time Commission are contacted only upon requests by individual 
yards. Such requests are handled through the regional offices. 
Many industrial feeding problems arise from or are aggravated by 
difficulties in transportation, inadequate housing, poor sanitation, and 
inadequate community marketing and eating facilities. Meeting these 
problems involves cooperation of other governmental bodies in addi- 
tion to the Food Distribution Administration. The regional nutrition 
representatives are responsible for bringing to the attention of the 
regional offices of interested governmental agencies such conditions as 
adversely affect the nutritional status of the worker. 
The prestige and cooperation of existing labor organizations is 
desirable to make the nutrition message more acceptable to the 
workers. A National Labor Advisory Committee has been set up 
representing unions within the Congress of Industrial Organza- 
tions, the American Federation of Labor, their respective auxiliaries 
and the Railroad Brotherhood. The Nutrition in Industry Division 
is in constant touch with each representative regarding any matter 
within affiliated organizations. 
Both the national Congress of Industrial Organizations and the 
American Federation of Labor have sent messages to all their State 
and city organizations urging them to cooperate with the nutrition 
committees. Each labor group sets up its own Labor Nutrition 
Committee, the chairman of which may function as a member of 
the city nutrition committee. 
News and feature articles are provided regularly to the labor 
press. The American Federation of Labor has a feature service sup- 
plying about 450 union papers. The first 24 weekly articles, pre- 
senting nutrition problems through social and historical incidents, 
aroused so much interest that the American Federation of Labor 
has had them printed in pamphlet form for free distribution. 
A special section, Labor and Food for War Work, set up in the 
WPB Labor Press Service, reaches 800 labor press editors weekly 
with material on nutrition in industry. 
The Nutrition in Industry Division has close relations with the 
Association of Industrial Editors of employee publications. Twelve 
hundred industrial magazine editors and many other industrial MANUAL OF INDUSTRIAL NUTRITION 
5 
plants are supplied a variety of items each month to be used in 
employee publications, and on bulletin boards. The News Service 
sends, in addition, weekly releases to editors of women’s pages of 
newspapers. All releases are sent in response to written requests 
and are distributed by the Office of War Information. Biweekly 
releases to victory letters, to Victory and such Government publi- 
cations as Consumers’ Guide, Department of Agriculture; and Do- 
mestic Commerce, Department of Commerce are also provided. Also 
available is a dramatized radio program on “Nutrition in Industry.” 
A part of the National Nutrition Program consists of cooperat- 
ing with food, restaurant, utility and similar industries which offer 
educational programs to industrial plants. The Nutrition and Food 
Conservation Branch is willing to review the material included in all 
such programs. 
Through the Nation-wide organization set-up for the National 
Nutrition Program, it is possible for any industrial plant or com- 
munity, no matter how large or small, to obtain advice on procedures 
to protect the health of industrial workers through good nutrition. BASIC CONSIDERATIONS FOR AN “IN-PLANT” 
NUTRITION PROGRAM 
The major causes of malnutrition in the United States can be classi- 
fied into four groups: Poor food habits, failures in provision, economic 
factors, and metabolic stress. The Committee on Nutrition of Indus- 
trial Workers of the National Research Council has pointed out that 
conditions of unusual metabolic stress “such as illness, increased work- 
ing hours, extremes of temperatures to which workers are frequently 
exposed, speed-up of work, insufficient rest, etc., which increase energy 
consumption, produce a proportionate increase in the body’s nutri- 
tional requirements. There is the additional consideration that 
illness and other conditions of metabolic stress are often accompanied 
by a deterioration in the quantity and quality of the individual’s food 
intake. The effects upon the individual of nutritional deficiencies 
acquired during such periods may be long standing and far reaching.” 
Obviously, efforts to improve the nutritional status of workers 
should be directed simultaneously along three lines: Education, provi- 
sion and economy. 
Education. 
1. Form a nutrition committee within the plant, representing em- 
ployees and management. Where safety, grievance, or employee health 
and welfare committees already exist, they can furnish the nucleus of 
the nutrition committees. This committee can be given the respon- 
sibility for the organization and execution of the nutrition program, 
2. An “opening rally” might be arranged to launch the nutrition 
program, with a professional speaker to give a short talk on nutrition. 
Motion pictures on nutrition might be shown. 
3. The plant’s cafeteria or canteen system, through serving foods 
of good nutritional value in an attractive fashion, can be an extremely 
important educational influence. 
4. Classes and demonstrations on nutrition can be conducted by the 
plant physician or dietitian, or through arrangements with the local 
nutrition committee or other community groups. 
5. A dietitian, or an industrial nurse trained in nutrition, employed 
in the medical department and under the supervision of the plant 
physician, can be made available to the employees for dietary advice. 
6. Nutrition information can be made a regular feature of plant 
publications. 
7. Flyers can be used suggesting daily menus, describing food 
groups and alternates for rationed foods, or listing foods of good 
nutritional quality which are in season or on the market at reasonable 
prices. Such flyers can be kept timely and can be used as guides by 
the worker’s family. 
6 MANUAL OF INDUSTRIAL NUTRITION 
7 
8. Pamphlets on nutrition can be distributed to the workers and 
their families. 
9. Posters emphasizing the importance of good nutrition or creating 
an interest in good food habits can be placed about the plant, especially 
in the lunch rooms and where employees must pass or wait in line. 
Material which can be changed from time to time or which provokes 
a personal interest in the program is especially effective. The plant 
management might sponsor a poster contest among employees’ chil- 
dren, or among the school children in the community, 
10. Where periodic physical examinations are held, the addition 
of a few questions on diet to the medical history will serve to stimulate 
employee interest in nutrition, will have an educational effect and 
will enable the medical department to define the existing nutrition 
problem. The dietary history might take the following form: 
Do you get at least 1 pint of milk daily? 
If not, how much do you get? 
Do you eat at least 4 eggs every week? 
Do you eat either orange, orange juice, tomato, tomato juice, grapefruit, or 
grapefruit juice daily? 
Do you get at least 1 serving of another fruit, either canned, dried, or 
fresh daily? 
Do you eat at least 1 serving of another vegetable besides potato each 
day? 
Do you eat either a green leafy vegetable or a yellow vegetable each 
day? 
Do you eat raw cabbage or salad greens daily? 
Do you eat at least 1 serving of lean meat, fish, poultry or cheese each 
day ? 
How often do you eat any kind of liver? 
How many servings of dark whole grain breads and cereals do you get 
each day? 
How many servings of enriched white bread and fortified cereals do you 
get each day? 
Do you regularly use butter or margarine on your bread? 
If you use margarine, is it fortified with vitamin A? 
In the space below, fill in 3 actual meals eaten, naming the kind of food 
as whole wheat bread, or white, etc. 
Breakfast Lunch Dinner 
Provision and economy. 
1. The plant food facilities should be surveyed and evaluated. If 
it is impossible or impractical to have a plant cafeteria, mobile or 
stationary canteens or box-lunches should be considered. 
2. Each meal served within the plant should be designed to furnish 
at least one-third of the worker’s daily dietary requirements. Em- 
ploying a well-trained dietitian to manage the cafeteria would serve 
at the same time to increase the nutritional value of the meals and 
decrease the overhead. Small plants in a community might jointly 
employ one nutritionist to supervise the quality of the meals served 
and the marketing for each of them. In other instances, small plants 
may call upon the local nutrition committees for advice. 8 
FOOD DISTRIBUTION ADMINISTRATION 
3. Ideally all cafeterias, canteens, refreshment stands, etc., should 
be under plant management and run on a nonprofit, nonloss basis. A 
cafeteria should not be a means of obtaining funds for employee func- 
tions or benefits or for any purpose other than improving the food 
service and the quality of the meals. It is probable that in some in- 
stances a concessionaire may be better equipped to efficiently operate the 
cafeteria than the plant management. The plant management, how- 
ever, should never divorce itself from responsibility for the quality 
of the meals served and the cost of the meals to the employees. 
4. Intelligent marketing serves to keep down costs. Such market- 
ing requires an understanding of the nutritional values of different 
foods, in addition to a knowledge of where and when to buy. 
5. Foods of relatively low nutritional value, e. g., candy, sugar, 
soft drinks, and highly milled nonenriched cereal products, should 
be replaced, insofar as feasible, by foods of greater nutritional value. 
6. The Food and Nutrition Board of the National Research Council 
has recommended the enrichment of white bread and flour, the fortifica- 
tion of margarine with vitamin A, and the general use of iodized table 
salt. On January 18,1943, a Government order, making it mandatory 
to enrich all white bread, went into effect. Plant management should 
make certain that all such products, served within the plant, are en- 
riched or fortified as recommended by the Food and Nutrition Board. SOME SPECIAL CONSIDERATIONS IN INDUSTRIAL 
NUTRITION 
Length of mid-shift meal periods.—Various surveys have shown 
that the time taken by workers for the actual consumption of their 
lunches ranges from 10 to 15 minutes. Those workers who eat sub- 
stantial lunches quite generally take 15 minutes. The length of the 
mid-shift meal period should in every instance provide for a minimum 
time of 15 minutes for the actual consumption of food. Varying addi- 
tional allowances should be made for the time needed for toilet prep- 
arations; changing clothes; going to and from the cafeteria, lunch 
room or canteen and for the time spent by the employee in the food- 
service line. In large plants, the over-all length of the mid-shift 
meal period can be kept to a minimum by a decentralization of eating 
facilities, through the use of mobile kitchens and canteens, stationary 
canteens, strategically located lunch rooms, etc. 
In the great majority of cases, 30 minutes can be accepted as the 
minimum to which it would be desirable to reduce the length of the 
mid-shift meal period. Longer periods frequently may be found 
necessary. 
Employees should be discouraged from working through their lunch 
periods, without eating. This practice tends to impair health and de- 
crease efficiency, if continued over any length of time. 
“Between meaV* rest periods and refreshments.—Ten-minute rest 
periods, with an apportunity to obtain refreshments, are recommended 
during the middle of the first and second half of each shift, as a means 
of combating fatigue, decreasing accidents and lost time, and sustain- 
ing production. 
The foods offered during the rest periods must be such that would 
permit of ready service and ingestion, with a minimum amount of pre- 
liminary preparation on the part of the worker. They should make 
a definite contribution to the worker’s diet. Milk, citrus fruit juices, 
tomato juice, fruits, and sandwiches, made with enriched or whole 
grain breads and substantial fillings, are satisfactory foods for “be- 
tween meal” lunches. 
Sugar as an “energy food”.—No special case can be made ior 
sugar as a source of energy, quick or otherwise, for the industrial 
worker. Mixed foods are more desirable than pure carbohydrates 
because of their more prolonged effect and the contribution of es- 
sential food factors which they make to the worker’s diet. 
Problems arising from shift work.—Workers on the evening and 
night shifts are particularly apt to suffer from malnutrition. Their 
living and eating conditions are generally worse than those of day 
shift workers. Plant cafeterias and canteens should be open to serve 
substantial meals to all shifts at all meal periods. If the plant pro- 
vides no eating facilities, it may be possible to arrange with a neigh- 
9 10 
FOOD DISTRIBUTION ADMINISTRATION 
borhood restaurant of satisfactory standards to provide 24-hour meal 
service. 
Frequent shift changes disrupt home life and living and eating rou- 
tines. Shifts should not be rotated more often than every 2 or 3 
months. 
Special considerations for women workers.—Dietary surveys of 
industrial workers generally agree in finding that the eating habits 
of the women employees are worse than those of the men. Plants 
employing large numbers of women should be particularly careful to 
make adequate provision for their nutritional requirements. An ac- 
tive nutrition education program is also indicated. 
In genera], women workers who also have domestic duties should 
not be employed on the night shift. 
As the loss of regular sleep is more serious for young people who 
have not reached their full growth, young girls should not be placed 
on the night shift. 
Nutrition as a factor in the prevention of heat reactions.—111 
effects in men working under conditions of high temperature are least 
often seen among those who are in good physicial condition, who are 
acclimatized to work in the heat, who eat a good diet, who replace their 
water loss hour by hour and their salt loss day by day. 
Water should be available at all times. Salt must be taken in ade- 
quate amounts each day. Preferably, however, it should not be taken 
during the work period, but should be taken with meals and during 
rest periods, and especially after the conclusion of the day’s work. 
The water soluble vitamins thiamin and ascorbic acid may be lost in 
the sweat but the possible severity of such losses has not as yet been 
determined, and no recommendations are possible. 
Heat stroke is a critical emergency, the only effective treatment for 
which is to lower the body temperature by means of ice baths, ice 
enemas and, when possible, cool drinks. It is not improved by giving- 
salt, unless the patient has cramps. 
Heat exhaustion is a somewhat less critical emergency, best treated 
by lying quietly in a cool place. Cool drinks are given as desired by 
the patient. 
Heat cramps are incapacitating and painful but not dangerous to 
life for many hours, if at all. The only effective treatment is replace- 
ment of sodium chloride and wTater which have been lost by the body. 
Glucose, either alone or in addition to saline solutions, is of no thera- 
peutic or prophylactic value. 
Nutrition as a factor in the prevention of reactions to toxic 
substances.—Foulger (Foulger, J. H., Medical Clinics of North 
America, 26: 1145, 1942) has studied the effects of the administration 
of 100 mg. daily of vitamin C to individuals working in the presence 
of trinitrotoluol and has found indications of a beneficial effect. He 
has also found an increase in the proportion of conjugated to free 
beta-naphthylamine excreted in the urine following the administra- 
tion of vitamin C and vitamin to human subjects. Confirmatory 
studies are at present not available. It is recommended that the plant 
physician consider the administration of vitamins, to prevent toxic 
reactions in the chemical industries, to be in the experimental stage. MANUAL OF INDUSTRIAL NUTRITION 
11 
Many plant physicians are in a position to conduct well-controlled 
studies and add materially to the scanty fund of knowledge on this 
subject. 
The mass of evidence indicates that vitamin C is not an effective 
prophylactic agent for lead poisoning and has little merit as a thera- 
peutic agent in this condition. (Evans, Norwood, Kehoe, and Machle: 
Journal American Medical Association, 121:501 (February 13) 
1943). 
The value of milk in the prophylaxis of lead poisoning is generally 
accepted but there is no justification for its reputation as an effective 
prophylactic for toxic reactions in the manufacture and handling of 
trinitrotoluol, dinitrotoluol, nitroglycerine, etc. 
Prevention of the common cold.—Neither vitamin A nor any other 
single vitamin has been proven to materially decrease the incidence 
of the common cold among significantly large groups of the American 
population. 
Polyvitamin preparations in industry.—Good nutrition must be 
based upon a good diet of natural foodstuffs. It is not possible to 
assure industrial workers, indiscriminately, that they can obtain opti- 
mum nutritional health through the ingestion of a certain number of 
vitamin capsules regularly. Under certain conditions it may not be 
advisable to depend upon the available supply of “natural foodstuffs” 
for all of the essential food factors. 
Where there exists an excessive loss of salts or vitamins from the 
body, where energy output and therefore metabolic requirements for 
these substances are extraordinarily high or where therapeutic 
amounts are indicated, the need for the administration of particular 
vitamins or salts in quantities greater than can be obtained in avail- 
able foods may be present. Such needs should be defined by the plant 
physician. 
Again, where the available supply of foodstuffs cannot be depended 
upon to satisfy even the average requirements for certain essential 
food factors, either because of deficiencies in supply or due to irre- 
mediable losses in the storage, transportation, or preparation of food- 
stuffs, indications for the use of food concentrates or synthetic vitamins 
may be present. Such conditions should be defined by a qualified die- 
titian or by the plant physician. 
In the prophylaxis of vitamin deficiency diseases, foods naturally 
rich in vitamins, such as yeast, liver, certain fish liver oils, and wheat 
germ, are to be considered preferable to the synthetic vitamins. 
Wherever possible such foods should also be incorporated in the 
therapy of nutritional diseases along with sufficient amounts of the 
indicated synthetic vitamins. SUGGESTIONS ON “IN-PLANT” FEEDING 
A pamphlet of master menus for all types of in-plant feeding facili- 
ties will shortly be made available by the Nutrition and Food Con- 
servation Branch, Food Distribution Administration. The purpose of 
this chapter is merely to present a few suggestions indicating types of 
meals that are nutritionally satisfactory and practical for mass feed- 
ing services. 
Each meal served within the plant should supply the worker with 
at least one-third of his daily dietary requirements. 
A la carte menus are wasteful of food, serve to increase the cost 
of food to the employees and increase the serving time. They do 
not encourage the employee to select a nutritionally complete lunch. 
Workers will complain more if their meals lack sufficient variety from 
day to day than they will over a limited choice at any one meal. 
The mid-shift meal service should offer the worker a limited choice 
of nutritionally satisfactory lunches, with as much variety, from day 
to day, as possible. 
A cold lunch can be as nutritionally adequate as a hot lunch. 
Special lunches, emphasizing the use of alternate foods, can be 
offered at slightly lower than prevailing prices to increase their ac- 
ceptability. At least one such lunch should be offered at every mid- 
shift meal period. 
Foods used as alternates for rationed items should be true alter- 
nates, and not substitutes. For example, cheese, fish, poultry, the 
variety meats, and certain dried beans and legumes can be considered 
truly to be alternates; whereas spaghetti and macaroni cannot be so 
considered. 
Milk and other protective foods might be offered at or below cost 
to encourage their consumption in preference to nonprotective foods 
such as pastry, soft drinks, etc. 
All white bread and white flour used should be of the enriched 
variety. 
All margarine should be fortified with vitamin A. 
Table salt should be iodized. 
The following are a few examples of menus which are nutri- 
tionally satisfactory and acceptable to industrial workers. 
12 MANUAL OF INDUSTRIAL NUTRITION 
13 
COLD LUNCHES 
One feeding which would fulfill one-third day’s food requirement, National 
Research Council standards, for a moderately active man: 
Menu No. 1 
Ham Sandwich1—1. 
American Cheese and Lettuce Sand- 
wich 2—1. 
Milk—8 oz. 
Orange Juice—4 oz. 
Menu No. 2 
Cheese Sandwich2—1. 
Chopped Dried Beef and Egg Sand- 
wich 2—1. 
Milk—8 oz. 
Grapefruit Jffice—4 oz. 
Menu No. 3 
Chopped Egg, Spinach and Cottage 
Cheese Sandwich 2—1. 
Sliced Tomato and Lettuce Sand- 
wich 2—1. 
Milk—8 oz. 
Dried Prunes—8-10. 
Menu No. 4 
Chopped Liver Sandwich—1. 
Peanut Butter Sandwich—1. 
Milk—8 oz. 
Tomato Juice—6 oz. 
Menu No. 5 
Ham and Egg Sandiches2—2. 
Milk—8 oz. 
Tomato Juice—6 oz. 
Menu No. 6 
Sardine and Onion Sandwich—1. 
Cheese Sandwich—1. 
Milk—8 oz. 
Tomato Juice—6 oz. 
Roasted Peanuts—3 tablespoons. 
The following foods, when added to each of the above menus as a supple- 
mentary feeding, will furnish one-half of the day’s food requirement, National 
Research Council standards, for a moderately active man : 
Milk—8 oz. 
Bread—-2 slices (enriched). 
Egg—1, or the sandwich filling in the menu. 
Butter or Fortified Margarine—2 teaspoons. 
Tomato Juice—6 oz. 
The full menus as suggested, given twice daily, would supply two-thirds day’s 
food requirements, National Research Council standards, for a moderately 
active man. 
SUGGESTIONS FOR HOT LUNCHES 
Cream Soup, or Tomato or Grapefruit Juice 
Baked Ham, Sweet Potato, Cole Slaw 
or—Barbecued Chicken, Steamed Brown Rice, Boiled Carrots 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Butterscotch Pudding 
Coffee, Tea, or Milk 
Menu No. 1 
Tomato or Grapefruit Juice 
Chinese Omelet, Tomato Sauce, Green or Yellow Vegetable 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Custard or Custard Pie 
Coffee, Tea, or Milk 
Menu No. 2 
1 Enriched white bread or whole wheat bread and butter or fortified margarine is used 
in making all sandwiches. 
2 Mayonnaise or other salad dressing can be used as desired. 14 
FOOD DISTRIBUTION ADMINISTRATION 
Menu No. 3 
Orange, Tomato or Grapefruit Juice 
Pot Roast of Beef, Baked Potato, Peas 
or—Stuffed Green Peppers, Scalloped Tomatoes 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Peach Cobbler 
Milk 
Menu No. 4 
Grapefruit Juice 
Braised Pork Chop, Creamed Potatoes, Green Beans 
or—Lamb Stew with Vegetables 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Tapioca Cream Pudding 
Coffee, Tea, or Milk 
Menu No. 5 
Cream of Tomato Soup 
Boiled Tongue, Au Gratin Potato, Spinach 
or—Meat Loaf, Parsley Potato, Cole Slaw, or Molded Fruit Salad 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Whole Raw Fruit 
Coffee, Tea, or Milk 
Menu No. 6 
Tomato Juice 
Baked Trout, Baked Potato, Carrots and Peas 
or—Beef and Kidney Pie with Vegetables 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Bread Pudding 
Milk 
Menu No. 7 
Cream of Potato Soup 
Chili Con Came, Boiled Potato, Cole Slaw 
or—Frankfurters, Sauerkraut, Potato Salad 
Whole Wheat or Enriched Bread and Butter or Fortified Margarine 
Fruit Pudding 
Coffee, Tea, or Milk THE CONSERVATION OF ESSENTIAL FOOD FAC- 
TORS IN THE PREPARATION OF FOODS FOR 
HUMAN CONSUMPTION 
Some losses in food value occur in practically all foods following 
harvesting. Further losses occur in the storage, processing, cooking 
and serving of foods. In relation to some factors, the losses may be 
enormous in the preparation of foods for mass feeding. Much of 
this loss is unnecessary and can be avoided by observing the few 
simple rules given below: 
FRUIT AND VEGETABLE COOKERY 
To conserve vitamins and minerals: 
1. Preparation.—Use fresh vegetables and fruits as soon as possible 
after delivery. Handle very carefully for bruising causes rapid 
losses of vitamins. Keep vegetables and fruits crisp and cool until 
time to cook them. Shred or chop vegetables and fruits just before 
they are to be served or cooked. 
2. Cooking.—Add vegetables or fruits to rapidly boiling water. 
Cook quickly and in as little water as possible. Do not add soda to 
vegetables or fruits to preserve their color because it destroys the 
vitamins. Cook until just done with some of the original crisp- 
ness left. Do not stir or expose to air and light anymore than abso- 
lutely necessary. Do not let vegetables or fruits stand in water. 
Standing destroys vitamins. Use vegetable cooking water in gravies, 
soups or sauces. Bring precooked canned fruits and vegetables 
quickly to a boil but do not continue boiling. Add frozen vegetables 
and fruits directly to boiling water. Do not defrost preliminary 
to cooking. 
3. Serving.—Serve vegetables and fruits as soon as possible after 
they are cooked or prepared for service. 
MEAT COOKERY 
Short methods of cooking such as sauteing or broiling are less de- 
structive of vitamins than slower methods. Roasting at a low temper- 
ature is less destructive than at a high temperature. As with other 
foods, meats should be served as soon as possible after cooking. 
Standing in a warmer or on a steam table is accompanied by vitamin 
losses. 
15 IS THERE A NUTRITION PROBLEM IN THE 
UNITED STATES? 
Prior to the onset of the present war, many millions of American 
people were not eating the minimum amounts of all the essential food 
factors needed to keep them in good health. For example, a dietary 
survey of 1.169 school children in Worchester County, Md. (Willard: 
American Journal of Public Health, 32:996, 1942), revealed that 
only 41 percent of the children had two or more cups of milk daiiy; 
only 19 percent had adequate vegetables other than potato; only 20 
percent of the diets were adequate in fruits; 41 percent in cereal or 
whole grain; but 97 percent of the children received sufficient meat. 
All five factors were adequate in only 7.6 percent of the diets; 23 
percent were “totally deficient” in one factor; 35 percent in two; 27 
percent in three; and 7.5 percent in four. 
This section of the Eastern Shore area of Maryland is favored with 
diversified crops and ample food resources. “There is no reason why 
there should be a nutrition problem except that many of the 14,000 
white and 7,000 colored inhabitants are poor and ignorant, and have 
large families.” In some areas of the Nation, such as the “money 
crop” section of the South, insufficient food crops and resources have 
been extremely important causes of malnutrition, but, throughout the 
Nation, the prime responsible factors have been poverty and igno- 
rance—factors which do not always go hand in hand. 
x\n indication of the role played by food habits, ignorance, and 
superstition is given by the observations of Stiebeling and Phipard 
(XT. S. Department of Agriculture, Circular No. 507, 1939). These 
investigators studied the diets of families of employed wage earners in 
cities, during the period December 1934-February 1937. They found 
that only 1 percent of white families with a per capita food expendi- 
ture of $1.25 to $1.87 per week obtained a good diet, with 82 percent 
receiving diets definitely poor in one or more nutrients. Nine per- 
cent of white families spending between $2.50 to $3.12 per capita 
per week for food received good and 53 percent poor diets. With 
food expenditures of $3.75 to $4.37 per person per week, it should not 
have been difficult to purchase a good diet in 1935. Yet, only 23 
percent of such families actually had good diets while 26 percent 
had poor diets. Obviously the quality of the food selected by families 
is not merely a matter of the per capita expenditure for food. At 
every expenditure level above a certain minimum, some families 
succeed in obtaining good or fair diets while others fare poorly. 
Milam (Nutrition Reviews, 1: 72, 1943) found dietary deficiency in 
ascorbic acid, vitamin A, thiamin, riboflavin, calcium, iron, and pro- 
tein to be prevalent in a North Carolina community of about 400 
inhabitants. 
In a dietary survey of 1,103 aircraft workers in southern Califor- 
nia, Wiehl (Milbank Memorial Fund Quarterly, 20: 329, 1942), found 
16 MANUAL OF INDUSTRIAL NUTRITION 
17 
that 56 percent of the diets were poor as regards the consumption of 
green or yellow vegetables; 49 percent were deficient in citrus fruit or 
tomatoes; 33 percent were poor in milk; 23 percent in eggs, while 
only 1 percent consumed meat as infrequently as twice a week. Only 
2 percent of the diets contained satisfactory amounts of each of the 
five food groups, while 87 percent were definitely below the amounts 
recommended by the Food and Nutrition Board of the National Re- 
search Council. For most of the men, an increased consumption of 
milk and of citrus fruits, tomatoes, and certain green vegetables would 
correct the major deficiencies of riboflavin, calcium, and ascorbic acid 
and raise the intake of most other nutrients. It is of interest that 85 
percent of the diets furnished the recommended amounts or more of 
protein. 
The young men had somewhat better diets than the older men. 
Men under 25 years of age drank more milk and ate more citrus 
fruit than those 25 years or older, but had a similar consumption of 
green and yellow vegetables and eggs. 
The report of the Committee on Nutrition of Industrial Workers of 
the National Research Council (National Research Council, Reprint 
and Circular Series No. 110 (April) 1942), cites a number of surveys 
of lunches obtained by workers in plant cafeterias which agree in 
finding that not more than one-half of the industrial workers observed 
selected good lunches from the cafeteria line, even when a good choice 
was possible. 
Practically all dietary studies of women workers agree that women 
employees generally consume poorer diets than men employees. This 
is rapidly becoming a factor of major importance as the number of 
women in industry increases. Dr. John H. Foulger (address before 
the Engineering Society of Detroit, January 15, 1943) has cited the 
instances of an English plant manager, in a chemical industry, who 
found that an apparent sex difference in the incidence of gastric com- 
plaints, with a much higher incidence among the women employees, 
disappeared following the improvement of the diets of the women. 
If dietary studies can be taken as an indication of * nutritional 
status, an appreciable incidence of malnutrition existed among all 
classes of the population and in all sections of the country prior to 
our entrance into the war in December 1941. 
Obviously, there is need for an intensive educational program. 
However, an educational program, geared to reach only the worker 
and his family, cannot be effective. Good foods, properly prepared 
and served, must be made available to the worker and he must be 
given the opportunity and time to take advantage of them. 
There is evidence that many of the usual practices associated with 
the mass preparation and service of foods result in serious losses in 
food value. Assays of the vitamin Bx, riboflavin and vitamin C con- 
tent of two meals taken off the counter at the regular meal period 
in a large industrial cafeteria (Goodhart, R.: J. A. M, A., 121: 93 
(January 9) 1943) revealed that, in these instances, no reliance could 
be placed on the foods cooked in the cafeteria kitchen for supplies of 
vitamin Bx or vitamin C. Eighty-seven percent of the vitamin 
Bx content of one meal was “provided by the meat, potato and beans, 
a condition associated with 92 percent loss of thiamin in the prepara- 
tion of the meal. The meat, potatoes, and carrots provided 40 percent 18 
FOOD DISTRIBUTION ADMINISTRATION 
of the thiamin content of the second meal, which showed a loss of 
52 percent of the total thiamin content in preparation.” There was 
an 82 percent loss of vitamin C in the first meal which contained 
no citrus fruit or tomato juice or salad. The final vitamin C content 
of the second meal was practically all accounted for by the tomato 
juice present. 
Dr. Robert S. Harris of Massachusetts Institute of Technology 
reported at the fall (1942) meeting of the American Dietetic Asso- 
ciation, that whether food is obtained from an expensive restaurant, 
cafeteria, or lower class restaurant may bear no relation to its nutri- 
tive quality, since the vitamin destruction may be equally severe in 
the foods served in each place. Vegetables prepared in one of the 
restaurants at the institute showed considerable losses of vitamins 
and C in cooking. When allowed to remain on the steam table 
after cooking, they showed a much greater loss. In some cases the 
total losses exceeded 95 percent of the original vitamin content. 
Vitamins and C play essential roles in human nutrition. 
Williams, et al. (Williams, R, D., Mason, H. L., Smith, B. F., and 
Wilder, R. M., Archives Int. Med. 69: 721, 1942) found that adults 
maintained on thiamin deficient diets developed fatigue, lassitude, 
and loss of appetite; the more active the individual, the sooner did 
severe symptoms develop. Depressed mental states, muscle soreness, 
and backaches also developed and the capacity for muscular work also 
progressively decreased. Restoration of vitamin Bt to the diet sooner 
or later brought an end to these signs and symptoms. It was also 
shown by these workers that a diet containing sufficient vitamin Bx 
to prevent the development of obvious deficiency disease is not neces- 
sarily adequate for the best nutritional state, as larger amounts in- 
creased the alertness and attentiveness of experimental subjects and 
led to increased working capacity. 
Similarly, the work of Johnson, et al. (Johnson, R. E., Darling, 
R. C., Forbes, W. H., Brouha, L., Egana, E., and Graybiel, A., Jour, 
of Nutrition, 24: 585, 1942) emphasizes the need for an adequate 
daily intake of the vitamin B complex if physical fitness is to be 
maintained. These workers subjected men, on a diet deficient in 
parts of the vitamin B complex, to hard daily physical work. At the 
end of 1 week all subjects exhibited symptoms of muscle and joint 
pains, lack of well being, poor appetite, and constipation. The sub- 
jects improved when vitamin Bi was added to the diet, while the 
addition of dried brewers yeast was followed by the disappearance 
of all symptoms and a more rapid and complete recovery of the usual 
level of fitness. 
If a great proportion of the population did not obtain proper diets 
when food supplies were relatively plentiful, it is hardly reasonable 
to expect them to do so in the presence of food shortages, rationing 
and rising prices, unless the wartime civilian food program is properly 
geared with an effective Nation-wide nutrition program. SOURCES OF INFORMATION AND MATERIAL 
The following list of posters, pamphlets, films and radio materials 
is presented as a suggestion and are available as indicated by ref- 
erences. It is not intended as a complete list of nutrition educational 
material. 
Government: 
Nutrition and Food Conservation Branch, Food Distribution Administration, 
Washington, D. C: 
*U. S. Needs Us Strong—symbol. 
*U. S. Needs Us Strong—food rules. 
U. S. Public Health Service, Industrial Hygiene Division, Bethseda, Md.: 
* “Big Joe” series of 9, 9 x 12. 
Bureau of Home Economics, U. S. Department of Agriculture, Washington, 
D. C.: 
xFlight Food Waste in the House—series of 10,14 x 20, 25 cents set. 
xNutrition Charts, set of 11, 15 x 28, 50 cents per set. (Order from 
Superintendent of Documents, U. S. Government Printing Office, 
Do not send stamps.) 
Other sources: 
# Servel, Inc., Evansville, Ind.: 
xNutrition in Industry program “Eat to Beat the Devil,” 18 x 28, (Form 
SPN-298). 
xYictory Lunch Promotion Poster, 21% x 17% (Form SPN-302 A, B, 
C, D,). 
xEducational Food Promotion Series, 4, 21% x 17% (Form SPN-302 
A, B, C, D). 
xJumbo Food Rules Chart, 40 x 30 (Form SPN-293). 
xYictory Lunch Blackboard Display, 16% x 26 (Form SPN-303B). 
Westinghouse Electric & Manufacturing Co., Mansfield, Ohio: 
xHealth for Victory, set of 2, 17 x 22. 
National Dairy Council, 111 N. Canal St., Chicago, 111.: 
■"Professional Teaching Aids. 
Evaporated Milk Association, 307 N. Michigan Ave., Chicago, 111.: 
■"For the Calcium You Need, 25 x 38. 
#National Livestock & Meat Board, 407 S. Dearborn St., Chicago, 111.: 
xEat the Right Pood Daily, series of 12, 36 x 12. 
xFood Value Charts, 36 x 12. 
Institute of Life Insurance, 60 East 42d Street, New York: 
*“Just by Keeping Well You Can Help Win the War,” 13 x 20. 
Quaker Oats Nutrition Department, Chicago, 111.: 
*Oatmeal, 18 x 24. 
Standard Brands, 595 Madison Avenue, New York: 
■"Enriched Bread, 22 x 21. 
General Mills, Chamber of Commerce Building, Minneapolis, Minn.: 
■"Enriched Bread, 18 x 12. 
Boyd-Knell, Standard Milling Co., 500 N. Sacramento Blvd., Chicago, 111.: 
■"Enriched Bread, 18 x 12. 
#National Association of Food Chains, 726 Jackson Place, Washington, D. O.: 
■"Theme Poster, food rules, 20 x 30. 
n,od CsrOtils 22 x 15 
Philadelphia Child Health Society, 311 S. Juniper St., Philadelphia, Pa.: 
xVegetables for Victory, 8 charts in color, 50 cents per set. 
POSTERS 
■"Available for free distribution. 
xObtainable by purchase only. 
# Reviewed by Nutrition Division, Office of Defense Health and Welfare Services. 
19 20 
FOOD DISTRIBUTION ADMINISTRATION 
PAMPHLETS 
Government: 
Nutrition and Food Conservation Branch, Food Distribution Administration; 
tHandbook for Food Demonstrations in Wartime. 
fEat the Right Food to Help Keep You Fit. 
•(•Providing Leadership in Nutrition Education Through Refresher 
Courses. 
fThe Food We Live By. 
fWhen You Eat Out. 
tNutrition Week. 
tFood Fads, Facts and Fancies, by Dr. Helen S. Mitchell. 
tFood Rules, pocket-size flyer. 
Office of Information, U. S. Department of Agriculture: 
$Are We Well Fed? Hazel Stiebeling, Miscellaneous Publications No. 
4B0, 15 cents. 
$Green Vegetables in Low-Cost Meals, $1 per 100. 
$Meat for Thrifty Meals, Farmers’ Bulletin No. 1908, 10 cents. 
$Milk for the Family, Farmers’ Bulletin No. 1705, 5 cents. 
$99 Ways to Share the Meat, $1 per 100. 
$Potatoes in Low-Cost Meals, $1 per 100. 
$Poultry Cooking, Farmers’ Bulletin No. 1988, 10 cents. 
$Root Vegetables in Low-Cost Meals, $1 per 100. 
$Soybeans for the Table, Leaflet No. 166, 5 cents. 
$Vitamins From Farm to You, $2 per 100. 
ICommunity Food Preservation Centers, Miscellaneous Publications, 10 
cents. 
$Home Canning of Fruits, Vegetables and Meats, Farmers’ Bulletin 
1762, 10 cents. 
iHome Storage of Vegetables, Farmers’ Bulletin 879, 5 cents. 
$Human Nutrition—Reprint from “Food and Life” U. S. D. A. Year 
Book, 40 cents. 
Bureau of Plant Industry, U. S. Department of Agriculture: 
Victory Gardens, Miscellaneous Publications 483, 5 cents. 
Children’s Bureau, XL S. Department of Labor: 
$Food for Young Children in Group Care—Bureau Publication 285, 10 
cents. 
iThe Road to Good Nutrition, Lydia J. Roberts—Bureau Publication 
270, 15 cents. 
U. S. Office of Education, Federal Security Agency : 
tSchool Services for Children of Working Mothers (School Children and 
the War Series, Leaflet No. 1). 
tFood Time—A Good Time at School (Aid to Day Care Committees— 
School Children and the War Series Leaflet No. 4). 
U. S. Public Heath Service, Federal Security Agency: 
IWhat Every Person Should Know About Milk, Supplement to Public 
Health Reports No. 150, 5 cents. 
$Industrial Health Activities by State Agencies, Public Health Reports, 
5 cents. 
fWorkers’ Health Service. 
Food Distribution Administration, Washington, D. C., and regional offices: 
tConsumer’s Guide. 
From other sources: 
National Research Council, 2101 Constitution Ave., Washington, D. C.: 
*The Food and Nutrition of Industrial Workers in Wartime. 
*Recommended Dietary Allowances. 
*The Nation’s Protein Supply. 
* Available for free distribution. 
tCopies distributed free upon request to agency at Washington. D. C. 
by purchase, if more than one copy is desired. Obtain from Superintendent 
of Documents, U. S. Government Planting Office, Washington, D. C. (Do not send stamps.) 
xObtainable by purchase only. MANUAL OF INDUSTRIAL NUTRITION 
21 
Servel, Inc., Evansville, Ind.: 
xSeries, Home Volunteer’s Nutrition Guide and Meal Planner. 
x“Eat to Beat the Devil,” booklet. 
xNutrition in Industry Plan. 
Westinghouse Electric & Manufacturing Co., Mansfield, Ohio : 
xHealth for Victory—A Nutrition Program for Industry at War. 
xABC’s of Eating for Health. 
xHealth for Victory Club Monthly Meal Planning Guide. 
Public Health Committee of the Paper Cup & Container Institute, 1790 
Broadway, New York, N. Y.: 
♦Revolution in Bridgeport. 
General Electric Company, Bridgeport, Conn.: 
*Pack a Lunch That Packs a Punch. 
*How to Get the Most Out of the Food You Buy. 
Union Label Trades American Federation of Labor, 901 Massachusetts Ave., 
Washington, D. C.; 
♦Nutrition and Labor, Superstitions and Science in Our Daily Food, 
by Dr. Mark Graubard. 
The American National Red Cross, Washington, D. 0.: 
xFood and Nutrition, nutrition course, 25 cents. 
♦American Red Cross in the Movement for Better Nutrition. 
♦Budget Recipes, No. ARC 762. 
National Industrial Conference Board, Inc., 247 Park Ave., New York. N. Y.: 
xlndustrial Lunchrooms. 
Metropolitan Life Insurance Company, Policyholders’ Service Bureau, New 
York, N. Y.: 
♦Luncheon for Employees. 
Institute of Life Insurance, 60 East 42d St., New York, N. Y.; 
♦5 Simple Health Rules. 
Yale University Press: 
xDiet and Physical Efficiency, by Haggard anti Greenberg. 
Cornell University, Ithaca, N. Y.: 
xMeals for Many, Bulletin for Homemakers, No. 477. 
Princeton University, Princeton, N. J., Industrial Relations Section. De- 
partment of Economics: 
xOptimum Hours of Work in War Production. 
Stephen Daye Press, Brattleboro, Vt.: 
xEat to Win, by Ernestine Perry. 
H. J. Heinz Co., Research Department, Pittsburgh, Pa.: 
♦If Fie Works by Night. 
♦Nutritional charts for medical and other specialists. 
National Dairy Council, 111 N, Canal St., Chicago, 111.: 
xLunchtime on the Home Front. 
xA Guide to Good Eating. 
National Association of Manufacturers, 14 W. 49th St., New York, N. Y.; 
xFood, Work and War, by Dr. Victor G. Heiser, Medical Consultant, 
xlndustrial Health Practices. 
Council on Foods and Nutrition, American Medical Association, New York, 
N. Y.: 
xSome Nutritional Aspects of Sugar, Candy, and Sweetened Carbonated 
Beverages. 
American Dietetic Association, 185 N. Wabash Ave., Chicago, 111.: 
♦List of publications and reprints. 
xBibliography of normal nutrition. 
xBibliographies on varied dietary subjects. 
Public Affairs Committee, 30 Rockefeller Plaza, New York, N. Y.; 
xVitamins for Health, Borsook & Huse, No. 69. 
Swift & Co., Department A., Chicago, 111.: 
♦Eat Right to Work and Win. 
xA Handbook of Meat Cookery. 
Prudential Insurance Co. of America, Newark, N. J., and local offices; 
♦Food After Forty, by Mary Schwartz Rose. 
♦Food to Eat. 
♦Available for free distribution. 
xObtainable by purchase only. 22 
FOOD DISTRIBUTION ADMINISTRATION 
Armour & Co., Chicago, 111.: 
♦Food for Freedom. 
American Institute of Baking, 10 Rockefeller Plaza, New York, N. Y.; 
♦Enriched Bread. 
Evaporated Milk Association, 307 N. Michigan Ave., Chicago, 111.: 
♦Feeding a Family at Low Cost. 
Florida Citrus Commission, Lakeland, Fla. 
*Keeping Fit in Wartime. 
California Fruit Growers Exchange, Educational Department, Los Angeles, 
Calif.: 
♦Bulletins on relative values of food. 
National Peanut Council, Inc., 812 Citizens and S. National Bank Building, 
Atlanta, Ga.: 
♦Peanuts and Their Food Values and Interesting Recipes. 
Lily-Tulip Cup Corporation, 122 E. 42d St., New York, N. Y.: 
xNutrition for You. 
xVitamingo. 
State Health Departments. 
State Extension Services. 
Food Distribution Administration Regional Offices. 
Nutrition Committees, Defense Councils. 
FILMS 
Food—Weapon of Conquest, 2 reels, 16 mm., 85 mm., sound. (Importance of 
food in warfare.) 
Produced by Canadian Film Board, released in United States by United 
Artists, New York. 
Fun in Food, 1 reel, 16 mm., sound, color. (Elementary information on food 
illustrated through allegories.) 
Produced and distributed by Films, Inc., 380 W. 42d St., New York. 
Health for Defense, 1 reel, 16 mm., 35 mm., sound, color. (The role of food in 
good health.) 
Office for Emergency Management, Washington, D. C. 
©Hidden Hunger, 2 reels, 35 mm., sound. (Symbolic presentation of importance 
of food production and good selection.) 
Distributed by Hidden Hunger, 401 Graybar Building, New York. 
©Home of the Free, 1 reel, 16 mm., silent, color. (Good food selection in home 
and Army. Milk and dairy products stressed.) 
Produced and distributed by St. Louis Dairy Council, 4030 Chouteau Ave., 
St. Louis, Mo. 
©Modest Miracle, 1 reel, 16 mm., 35 mm., sound. (Dramatization of discovery 
and importance of the “morale” vitamin Bi.) 
Produced and distributed by Standard Brands, Inc., 595 Madison Ave., 
New York. 
The Negro Farmer, 3 reels, 16 mm., sound. (Suitable for Negro groups in 
suburban areas.) 
Produced and distributed by Tuskeegee Extension Service, Tuskegee In- 
stitute, Tuskegee, Ala. 
©Proof of the Pudding, 1 reel, 16 mm., 35 mm., technicolor. (Presentation of 
some general suggestions of food needs for family.) 
Produced and distributed by the Metropolitan Life Insurance Co., New York. 
V Men, 16 mm., 2 reels. (Role of vitamins, laboratory experiment showing 
losses of vitamins in cooking, and demonstration of proper preparation of 
vegetables.) 
Produced and distributed by Westinghouse Electric & Manufacturing Co., 
Mansfield, Ohio. 
Vim, Vigor & Vitamins. (Sources of vitamins in foods for a day’s menu.) 
Produced and distributed by Finer Films, 7936 Santa Monica Building, Los 
Angeles, Calif. 
War Film List. (Including nutrition films.) 
Office of War Information, Bureau of Motion Pictures, Washington, D. C. 
♦Available for free distribution. 
xObtainable by purchase only. 
O Reviewed and approved by the Nutrition Division, Office of Defense Health and Welfare 
Services, Washington, D. C. MANUAL OF INDUSTRIAL NUTRITION 
23 
British films available in United States of America: 
©Eating at Work, 1 reel, 16 mm., 85 mm., sound. (Industrial nutrition.) 
©Dig for Victory, 1 reel, 16 mm., 35 mm., sound. (Victory gardens.) 
©Dinner at School, 1 reel, 16 mm., 35 mm., sound. (Children of wartime 
working mothers.) 
Men in Danger, 1 reel, 16 mm., 35 mm., sound. (Industrial health and 
accident prevention.) 
Miss T, 1 reel, 16 mm., 35 mm., sound. (Correct diets from childhood to war- 
time industry job.) 
Mrs. T and Her Cabbage Patch, 1 reel, 16 mm., 35 mm., sound. (Victory gar- 
dens. ) 
No Accidents, 1 reel, 16 mm., 35 mm., sound. (Prevention of man-hour 
losses.) 
Wartime Factory, 1 reel, 16 mm., 35 mm., sound. (Importance of health of 
worker.) 
British films may be secured for small service charge plus trans- 
portation, or may be purchased from the following depositories; 
Central Depository—British Information Service, Film Division, 30 Rocke- 
feller Plaza, New York, N. Y. 
Regional Depositories—British Information Services, Film Division, 1836 
New York Ave., Washington, D. C. 
The Film Officer, British Information Services, 
360 N. Michigan Ave., Chicago, 111. 
The Film Officer, British Information Services, 
260 California St., San Francisco, Calif. 
The Film Officer, British Consulate, 448 S. Hill St., 
Los Angeles, Calif. 
NUTRITION NEWS SERVICE 
Nutrition in Industry Division, National Nutrition News Service, Food Distribu- 
tion Administration, Washington, D. C.: 
♦Monthly releases for industrial plant magazines. (Sent upon request.) 
War Production Board Labor Press, Office of War Information, Washington, D. O.: 
♦Weekly releases for labor press. (Nutrition News included.) 
RADIO 
Nutrition in Industry Division, Food Distribution Administration, Washing- 
ton, D. C.: 
♦“Nutrition in Industry,” 15-minute script, dramatization and interview. 
(Prepared in cooperation with Columbia Broadcasting Co.) 
♦“Food for Freedom” 25-minute script. (Prepared in cooperation with Office 
of War Information and Blue Network.) 
♦“Listen America” series of scripts, dramatization of lives of “Hunger Fight- 
ers” and other nutrition programs. (Prepared in cooperation with 
Women’s National Emergency Committee and National Broadcasting 
Co.) 
Food Distribution Administration, Radio Division, Washington, D. C., and re- 
gional offices: 
♦“Food and the War” series, scripts. (Prepared in cooperation with Colum- 
bia Broadcasting Co.) 
♦“Consumer Time” series, scripts. (Prepared in cooperation with National 
Broadcasting Co.) 
♦“Food is a Weapon” script or transcription, 14% minutes. 
♦“A School Lunch for Every Child” script or transcription, 13 minutes. 
♦Available for free distribution. 
xObtaiuable by purchase only. 
O Reviewed and approved by the Nutrition Division, Office of Defense Health and Welfare 
Services, Washington, D. ADDRESSES OF REGIONAL OFFICES OF THE FOOD DIS- 
TRIBUTION ADMINISTRATION 
Northeast Region 
150 Broadway, 
New York, New York 
(Includes: Maine, New Hampshire, 
Vermont, Massachusetts, Connecticut, 
Rhode Island, New York, Pennsylvania, 
New Jersey, Delaware, Maryland, West 
Virginia) 
Great Lakes Region 
5 South Wabash Avenue, 
Chicago, Illinois 
(Includes: Wisconsin, Michigan, Illi- 
nois, Indiana, Ohio) 
Southern Region 
Western Union Building, 
Atlanta, Georgia 
(Includes: Kentucky, Virginia, Ten- 
nessee, North Carolina, South Carolina, 
Mississippi, Alabama, Georgia, Flor- 
ida) 
Southwest Region 
425 Wilson Building, 
Dallas, Texas 
(Includes; Oklahoma, Texas, Arkan- 
sas, Louisiana) 
Midwest Region 
The Old Colony Building, 
Des Moines, Iowa 
(Includes: North Dakota, South Da- 
kota, Nebraska, Kansas, Minnesota, 
Iowa, Missouri) 
Rocky Mountain Region 
1536 Wei ton Street, 
Denver, Colorado 
(Includes: Montana, Idaho, Wyo- 
ming, Utah, Colorado, New Mexico) 
Pacific Region 
821 Market Street, 
San Francisco, California 
(Includes: California, Nevada, Ore- 
gon, Arizona, Washington) 
25