It has been stated that cereal grains furnish from 30 to 60 per cent of the calories of the average diet.1 They are the cheapest form of food, and are consumed largely for their energy-producing value. As such they constitute a most important part of the daily diet. It is generally recognized that cereals, particularly the finely milled and refined products, are deficient in many of the minerals and in all of the vitamins. In view of this fact, and with the knowledge that many infants and children receive diets that do not contain enough of the necessary minerals and vitamins to cover the requirements for normal metabolism, we have devised a cereal product which, in addition to supplying energy, furnishes minerals and vitamins in appreciable amounts.
Before considering the composition of cereal products used in breakfast foods or in the diet of infants and children, we must first