CAB129-52 — Page 197

Page 197 indications of impaired health and working efficiency." This meant that the health of the population and industrial productivity were already menaced before remedial measures could be taken. In an attempt to provide an earlier and there- fore a less damaging indication of inadequacy the Ministry of Food had already initiated in 1943 a bodyweight survey, by means of which a continuing check could be made of the weight changes in a typical cross-section of the adult population. This survey was continued until 1949.

9. A recent analysis of the results of this survey reveals a most striking parallel between calorie levels and bodyweight changes. Thus during 1944, when the calorie level was about 3,000 per head per day, adult men and women showed normal slight annual increases in weight. During 1945 when the calorie level was 2,900, their weights remained roughly constant. During 1946 and early 1947, when the calorie level fell below 2,900, there were appreciable losses in weight. By 1948 when the calorie level had again risen above 2,900, this regressive trend had been reversed. It is significant to note that when the calorie level was just below 2,900, a differential weight loss was observed between those with and without canteen facilities.

10. These facts indicate that a calorie level of 2,900, rather than the figure of 2,800 suggested in the 1944 Report of the Joint Committee, probably represents the marginal level of energy requirements for this country. This view is supported by observations on the growth rates of children, which in a number of areas showed similar trends to those noted for adults in the preceding paragraph.

11. It therefore seems justifiable to conclude that, in order to maintain the normal slight annual increases in the weight of adults and the satisfactory growth of children, a national average of at least 2,900 calories per head per day is required. Between 2,800 and 2,900 calories some weight will probably be lost if full working efficiency is maintained. Between 2,700 and 2,800 calories there are increasing risks of impaired health and reduced working efficiency.

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12. The bearing of these conclusions on the 1952 food procurement programme will be clear from an examination of the calorie levels shown in Table 1. The original programme would have provided an adequate level of 2,990 calories. The cuts imposed in November 1951 reduced this to 2,850 calories, i.e., to a level below that of 1947, at which weight losses occurred in both adults and children. The subsequent cuts imposed in January 1952 brought the figure to 2,830 calories, i.e., to roughly the 1940-41 level. The further cuts proposed in March 1952- if effected, would have taken it below this level--i.e., to a figure approaching that at which there were "indications of impaired health and working efficiency.

At a time when every effort is being made to increase industrial productivity the potential bearing of this on the country's economic position needs no elaboration.

13. It is relevant to point out that any attempt to assess the adequacy of the 1952 programme by relating it to the 1947 calorie level is of little significance when it is appreciated that the latter was itself associated with loss of weight.

The Nutrient Content of the Diet

14. Apart from the calorie level, some attention needs to be given to the adequacy of the protein content of the diet, though it is fair to state that no accurate information is available regarding the exact protein requirements of man. Compared with the reductions in the calorie levels shown in Table 1, the fall in protein is probably of minor significance, except in so far as it reflects a reduction in the palatability and attractiveness of the diet. It is, nevertheless, relevant to note that the level of total protein in 1952 will be substantially lower than in 1947 (unless it is raised by increased bread consumption), and that the level of animal protein does not give a true reflection of the difference between the pre-war and the 1952 adult diet-since a considerably higher proportion of such protein is now derived from liquid milk instead of from meat, cheese and other more solid adult foods.

*

15. So long as present regulations regarding the composition of the chief staple foods are maintained, and so long as the present levels of supply of milk, fruit and vegetables and of Welfare Foods are ensured and price levels are not raised beyond the purchasing power of the more vulnerable sections of the population, no special anxiety need be felt regarding the remaining nutrients.

* e.g. the extraction level of wheat and the addition of vitamins to margarine.

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