This section of text from the cookbook outlines a basic diet that was recommended to readers in order to prevent the consequences of a nutritionally-deficient diet. This page shows the basic food staples consumed in a diet around the year 1937, including milk, eggs, meat, vegetables, and fruit. The recommended amount of food demonstrates the limited knowledge of the exact nutrients needed for health. For instance, “some meat” is recommended, whereas today a more precise measurement would be provided for maximum health benefits. 

This section of text outlines what vitamins are, the different types of vitamins, the health consequences of vitamin deficiencies, and how to obtain an adequate supply of vitamins through diet and sun exposure. This page notes some health concerns that seem to have been prevalent in the 1930s by naming specific vitamins and then listing the health consequences that result from insufficient intake.