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Show LIKE BIBLICAL WARRIORS, DOUGHBOYS FIND DAIRY PRODUCTS NOURISHING FARE AS THEY GO TO WAR f ' 1 y - -A ' ' i t 4 ' ! V . ' 1 - i i I -J THE AMERICAN soldier in the first World war ate and drank dairy products equivalent to 11 ounces of fluid milk a day, or aout one and a half glasses. The fighting man of today consumes dairy foods amounting amount-ing to 37 ounces of milk daily. consumer groups helping to develop de-velop and disseminate the kind of information needed to build a stronger, more vital America. Personal Per-sonal contacts, educational movies, exhibits, publicity and more than 375 million pieces of educational material mate-rial have been disseminated. As this educational program has approached its maximum fruition during recent years, so the dairy industry itself has responded to the great need for more and more dairy products. From 1936 to 1939, inclusive, in-clusive, there was an average production pro-duction of about 104 billion pounds of milk annually in the United States. With mounting war needs the dairy industry rapidly increased its production. In 1942, in spite of labor and equipment shortages, production was lifted to over 119 billion pounds. More Dairy Foods in Diet. Some of the most important changes in- the American diet in recent re-cent years comes out of increased consumption of dairy products. According Ac-cording to the national dairy council, two food nutrients most likely to be deficient in the human diet are calcium and riboflavin. The bureau of human nutrition and home economics eco-nomics of the U. S. department of agriculture states that both of these are prevalent in the diets in much greater quantities than a few years ago. These increases, adds the above mentioned bureau, are due to the fact that consumption of milk, ice such as America is now experiencing. experienc-ing. Dr. Morris Fishbein. editor of the Journal of the American Medical Medi-cal association, asserts that when conditions now prevailing in central Europe become known it will be found that protein starvation is much more serious than vitamin deficiency de-ficiency because of the breakdown in human tissues. This, in turn, opens the way to disease. The proteins of milk and its products prod-ucts are of the highest quality. Also, the bureau of agricultural economics eco-nomics of the U. S. department of agriculture states that milk and its products now furnish 40 per cent more protein for human nutrition than at the outbreak of the last World war. In the economy of production of these three critical food nutrients the dairy cow ranks without even a close competitor, according to the bureau of agricultural economics of the U. S. department of agriculture. agricul-ture. Not only is milk the most nearly near-ly perfect food, and a well balanced food, but it is almost impossible to get enough calcium and riboflavin without consuming adequate quantities quanti-ties of milk and its products. For each 100 hours of man labor devoted to milk production, 89 pounds of edible protein is obtained, states the bureau of agricultural economics, USDA. The same amount of time devoted to egg production pro-duction yields 56 pounds of protein, to pork 58 pounds, to steers 42 pounds, and to lamb production 58 pounds. Plenty of Calcium Too. In the case of calcium, the difference differ-ence is much more marked. One hundred man hours of labor devoted to milk production yields 1,354 grams of calcium. The same time devoted to egg production yields 108 grams, to pork production 17 grams, to steers 11 grams, and lambs 20 grams. For riboflavin 100 man hours spent in milk production yields 2,008 milligrams. The same time spent in egg production will produce 996 milligrams, in pork production, 419 milligrams; in beef production, 239 milligrams; and to lamb, 563 milligrams. milli-grams. When the production of these essential es-sential human nutrients is figured on the basis of efficiency of feed utilization, utiliza-tion, or the amount of nutrients reproduced re-produced per acre devoted to the various kinds of livestock, the dairy cow is equally efficient and in some cases even more so. It is, of course, true that in the case of some other human nutrients the superiority of the dairy cow is less obvious, but in any complete comparison she stands without a peer, not only in I Nutritional Foods Also Maintain Efficiency Of Workers. ByE.M. HARMON Director of Public Relations, National Dairy CounciL When David prepared his arrnries to meet the hosts of Absalom, he provided them with cheese and butter to keep fit. Even before that, dairy products were considered essential es-sential for the welfare of fighting fight-ing forces. These are observations observa-tions of War Food Administrator Administra-tor Marvin Jones, who states further that, "Today milk and its products have gone to war once more, as they have through the ages. "Never before in all that long history his-tory has milk gone to war on so many fronts and in so many different differ-ent ways as now. It is dropped by parachutes in the remote jungles of the Pacific. It goes with our planes above the earth and with our submarines sub-marines beneath the seas. It nourishes nour-ishes our soldiers on the beaches and in the deserts and in the mountains moun-tains of all the continents between." With all the history of dairy products prod-ucts as food for fighting forces behind be-hind us, however, it is only in recent re-cent years that their real place has begun to be appreciated. For example, ex-ample, fresh fluid milk is in the United States army ration now for the first time since the Revolutionary Revolution-ary war. Any comparison of the rations of America's fighting forces in World war I with those of today shows a tremendous increase in the appreciation appreci-ation for dairy products. When all of the dairy products in the garrison garri-son ration in World war I are converted con-verted into terms of fluid milk equivalent they amount to a little over 11 ounces daily. The garrison garri-son ration in this war includes enough butter, cheese, ice cream, fluid milk and concentrated milks to be equal to 37 ounces of fluid milk a day, or approximately 3 times as much total dairy products as in the first World war. ' Bigger and Better Men, It is commonly stated that America today has the best fed fighting forces in the world's history. his-tory. These greatly increased portions por-tions of dairy products are obviously one of the important reasons. Furthermore, Fur-thermore, according to Dr. George Holm of the bureau of dairy industry indus-try of the U. S. department of agriculture, agri-culture, over 10 per cent of all the foods exported to our fighters are dairy products as compared with 2 per cent in World .war I. Not only are these fighters of today taller, healthier and better physical specimens, speci-mens, but they are being kept that way with the best foods possible. Dairy products serve an additional addi-tional and extremely important purpose pur-pose of building morale as well. When it comes to keeping up fighters' fight-ers' spirits, ice cream, milk and milk drinks top the list. War plants and factories throughout through-out the nation are encouraging the use of milk and its products to keep workers fit so that they may produce pro-duce the maximum amount of materials and equipment necessary to win the war. Frederick Schlueter, president of the Thermoid company of Trenton, New Jersey, is typical of such individuals and companies. He says that a between meal milk service in his plant reduced accidents acci-dents by 30 ' per cent and brought about fewer absences, better health, and reduced the mid-day fatigue periods pe-riods to the end that both production and the worker's pay increased. All across the nation these experiences expe-riences are being duplicated in thousands thou-sands upon thousands of factories and war plants. All of the milk and milk products that are available are being used to speed up production so essential in defeating Hitler and Tojo and thereby maintaining the American way of living. Truly, the dairy cow and her products are fighting this war, too, both on the battle fronts and on the home fronts. The necessary appreciation for these products which are adding so much to the efficiency of America is the result of more than a quarter of a century of intensive nutrition education. At the close of the last World war the nation's leading nutrition nutri-tion scientists realized that a shortage short-age of dairy products had contributed contrib-uted to lerious physical deficiencies in many parts of the world. Council Is 25 Years Old. At their behest, the dairy industry indus-try organized the national diary council as its research and educational educa-tional institution. For more than 25 years the dairy council has worked with educational, professional and I SUenttoLJFOOD NUTRIENTS V) I PAoducedpetW MAN HOURS (jUot Pcnindi. QjiamA TlULLlqAami. PRODUCT PROTEIN CALCIUM RIBOFLAVIN ' I " ' z i i T" ! I 7 " " - j milk 89 1354 2008 . lis 'iS? 58 17 H mmr j WTU 42 11 239 58 20 . 2 cream and cheese have increased about 25 per cent during that time. It is further stated that this represents repre-sents one of the greatest improvements improve-ments made in the human diet in recent years. Milk, ice cream and cheese furnish 75 per cent of all the calcium and 46 per cent of all the riboflavin in the national diet. "Calcium is important to the body as a builder and maintainer of bones and teeth," continues the bureau of home nutrition and home economics. "It is also needed in many of the fluids which govern the body's involuntary activities. Riboflavin Ribo-flavin promotes growth and is essential essen-tial for normal nutrition at all ages. Insufficient quantities of riboflavin for any length of time may be followed fol-lowed by digestive disturbances and some types of 'eyestrain'" and a lowered low-ered general resistance." Europe's Prbtein Deficiency. Adequate quantities of the highest quality proteins is another factor of real importance in the food economy the quality of human food produced but in the economy of it as well. In this same connection, Food Administrator Jones points out first that the total needs for milk and its products for our military, lend-lease, lend-lease, and civilian uses are much more urgent than for many other foods. Secondly, the dairy cow is the most efficient converter of livestock live-stock food into human food. Third, this is the time when we need that efficient utilization of livestock feeds. Truly, "bossy" is in the war. Her product is recognized as essential in maintaining the well-being of the nation's fighters. It is equally important impor-tant in maintaining production on the home front. It has contributed greatly toward improving the food habits, the health, and the productivity produc-tivity of the nation. At the same time, the cow is proving herself a most efficient converter of the already al-ready short livestock feeds into well-balanced well-balanced human food. Ll . .r Li LjJj2X L -.J ll THE FOUNTAIN of the post exchange ex-change is a popular place every evening eve-ning as husky young; men in training for war come in for their malted milks. There are generally several rows of soldiers waiting for their turn at the "bar." Men who drank little or no milk as civilians de- 1 vclop an appetite for it as hard- j working soldiers. The idea that milk drinks are for sissies should be dispelled dis-pelled by one look at this row of square -shouldered, square-jawed sergeants, at Camp Beale, Calif. |