Excerpt from Dietary Levels of Households in the United States, Spring, 1965: A Preliminary Report Averages, however, conceal the great variation in the amounts of food used by different households. Half of the households had diets that furnished the recommended allowances for all of the nutrients studied, and the other half had diets that failed to meet the allowance for one or more nutrients. Ninety percent or more of all the household diets supplied the recommended allowances for protein, iron, thiamine, and riboflavin; nearly 75 percent supplied the allowances for vitamin A value and ascorbic acid; and 70 percent supplied the allowance for calcium. Of every 10 households with diets that did not supply the allowances for one or more nutrients, roughly four were short in only one nutrient, three in two, and another three in three or more. The recommended allowances are daily calorie and nutrient intakes judged by scientists of the Food and Nutrition Board to be adequate for maintaining good nutrition in essentially all healthy persons inthe United States under current conditions of living. The allowances provide a margin of sufficiency above average physiological requirements for each nutrient, but not for calories, to cover variations in needs among healthy persons. The Food and Nutrition Board explains, however, that: If the recommended allow ances are used as reference standards for interpreting records of food consumption, it should not be assumed that food practices are necessarily poor or that malnutrition exists because the recommendations are not completely met. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.