Norwich bulletin., 1922-10-26
HEALTH DEPART1KENT HINTS
 ON FOOD AND DISEASE

It Is necessary to eat proper foods to live normal life. Proper food consists | of all the essentials necessary for a l normal physical growth. Occasionally | in the food consumed by an individual may cause a physical defect or the presence of contamination may cause disease, says bulletin from the bu- reau of preventable diseases of the state department of health.
 Contaminated foods are usually caused by the neglect of cleanliness tn prepar- ing food for market or at home. Typhoid, diphtheria, septic core throat, and other diseases, can be caused by milk contam- mated with the germs of these diseas- es by persons handling the milk usual ly investigated shows the person who millSed the COWS or bottled the milk was sick and that he was responsible for the outbreak of disease in families consun- ing the milk. Occasionally the person causing the infection was found to be well, but a carrier of disease germs, particularly of typhoid fever or diph- theria.
 Celery, lettnce, radishes and other veg etAbles consumed raw were often though to cause considerable typhoid fever and perhaps did. in the case of farms using human excreta for fertilizing purposes. l q be done, when the products are eaten
 raw. No case of typhoid in Connecticut
 in recent years has been found to be
 caused by celery or other vegetables eaten raw.
 The cause of physical defects by food
 ia due to the absence in the food con- stunned by an individual of certain Sub- stances known as "vitaminS." The vi- tanin question, is, however, by no means
 settled at the present time. There are Apparently three definite vitamins judged by conditions produced in animals by
 lack of certain foods in the diet of the animals. These vitamins are designated A., B., and c.
 If Vitamin A. is absent from a food
 the person will stop growing and de
 velops rickets. Vitamin A. apparently k
 absent from the diet. the body becomes
 susceptible to an infectious eye disease called "xerophthalmis."
 The function of Vitamin B. is to pro.
 mote the growth of the body. It's ab-
 sence will result in neuritic conditions and a disease called beri-beri. This vi
 tamin deficiency at one time was quite widespread in Japan amonm persons liv
 ing on the highly nilled polished rics . diet exclusively. Beri-beri was preval lent in the Japanese navy until abou ! . 1885 barley was substituted for a par of the polished rice and beri-beri practi , cally disappeared from the navy.
 Vitamin c. has been found necessar. ] in foods to prevent scuTvy. Incidental : ly, the growth of the body is diminishet l if food lacks this third vitamin. Above all the above diseases may b termed food defiiciency, except xeroph - thalmia, which involves a bacterial in 1k n. E-g..
 Vitamin A. for the condition to occur.
 Fortunately, most foods contain on
 or more of the vitamins. Sherman an a Smith in their recent volume on 9Th a Vitamins'' say that if we consider tn ] nutritive requirements i've may grou the chief types of food according to tn r nutritional significance of each, some 1. what as follows:
 1-Grain productg-economical source . of energy and protein, but not satisfac c tory in their mineral and vitanin con y tent.
 ,, Sugars and fats-chiefly signm '. cant from the nutritional standpoints a - Supplementary sources of energy, a h though some animal fats are irnportar Il sources of Vitamin A.
 3-Meats, including fish and poultr n I-fich in protein or fat, or both, bl 7 in general, showing the same miner; is and vitamin deficiencies as do the grain IS Fruits and vegetables-yaryin j. greatly in their protein and energy va Y ues but very important as sources . mineral elements and vitarnins. l. 5-Milk-important as source of c, l. ergy protein, mineral elements and V r. tamins and possessing unique efficienc
 as a growth-promotion food" .-I In brief, most grains have Vitam ir A. and B. present.
 :, Most fats and oils, with the exceptic
 of nut margarine, linseed, olive, peanu Y and eocoanut oils, have Vitamin A. pre- N ent. Vitamins B. and c. are absent.
 Meats have Vitamins A., B. and r. present to a slight degree.
 ' Fish usually has Fitarain B. preeer and, if fat. Vitamin A. may also e A- ist.
 Fruits as whole contain vitarntn ( @ but tomatoes canned, raw, or dried, al
 orange juice or orange peel and appl
 contain all three vitamins. a Vegetables in general contain one ss more vitaminE, and of these lettuc ie dandelions, caulihower, carrots, ca ae bage, fresh string beans, contain s 7: three vitanins.
 ~ Practically all nuts contain pitarnin ln Milk contains all three vitanins, ey a though it may be skinned, dried d. condensed. Butter contains only Wit t. mine 4. Butternilk and cream, ho, pc ever, contain all three vitanins
 Eggs apparently contain all three , g tamins, but the much exploited yea
 however, lacks Vitamin A. and C., | I ing only rich in VitaMin B.
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