Foods of the Foreign-born
In Relation to Health
By BERTHA M. WOOD
Dietitian, Food Clinic, Boston Dispensary
With a Foreword by MICHAEL M. DAVIS, Jr.
WHITCOMB & BARROWS
By Whitcomb & Barrows
MADE IN U. S. A.
The purpose of the study which resulted in the collection of the enclosed material was to compare the foods of other peoples with that of the Americans in relation to health. The inspiration for the work came at the request of Mr. Michael M. Davis, Jr.
A deep sense of appreciation is felt toward many friends and fellow workers who very kindly cooperated. Acknowledgment is here given to a large number of men and women of different nationalities for their patience and help in teaching the recipes which had to be made many times before the measurements were standardized.
Mrs. Mary L. Schapiro's article, "Jewish Dietary Problems," was of great value in making the study of Jewish food habits.
Many thanks are due to Miss Minnie Newman, of the Foreign Department of the National Young Women's Christian Association, for much information secured in relation to both the Polish and Hungarian diets.To all others who from time to time added valuable information, this piece of work is gratefully dedicated.
Bertha M. Wood.
Boston, December, 1921.
Portions of Chapters I, IV, VI, VII, VIII, IX, were published in "Immigrant Health and the Community," by Michael M. Davis, Jr., Harper and Brothers, New York, to whom acknowledgment is here made.