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Date of Award


Document Type


Degree Name

Master of Arts (M.A.)



First Advisor

J. William Harris

First Committee Member

A. T. Bawden

Second Committee Member

Helen S. Hartley


The chief functions of food may be said to be three--growth, maintenance and proper functioning. Food consists of those substances which yield energy, build tissue, or regulate body processes. The essential substances of an adequate food supply are carbohydrates, fats, proteins, mineral salts, water, cellulose and vitamins Obviously these requirements vary with each individual child, since height weight, shape, age, sex, and nervous tension must all be considered as determining factors in health, while any diseased condition, sometimes unsuspected, presents additional complications. The first special characters of Chinese food is the preponderance of cereal grain of one kind or another--rice, wheat, buckwheat, barley, millet, glutinous millet, kaoliang, corn, maize--sometimes a mixture of two or more of them.

Meat consumption is China is very small

There is also a deficiency of fat in Chinese food.

Our first problem of food for Chinese children is "What are the effects of diets composed mainly of cereals?"

Our second problem is "What diet, then, is most likely to be the best for Chinese children?" It seems that Chinese children must rely on soybeans, eggs, and fish to correct the deficiency of vitamin B and of protein in their rice diet.

In short, a diet made up of whole cereal, such as whole rice or whole wheat, soybean, soybean milk, the products of soybean milk, such as soybean curd (soybean cheese), soybean paste, and soybean powder, vegetables, such as bamboo shoots, water chestnut, and lotus roots, fresh fruits, eggs, fish, and some meat, seems to be the best diet for the Chinese children.





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