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Article |

Infant Nutrition.

JOSEPH A. JOHNSTON, MD
Am J Dis Child. 1968;115(5):634. doi:10.1001/archpedi.1968.02100010636020.
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ABSTRACT

This is a good updating of current practices in infant feeding. The author attributes the improvement in infant nutrition, which dates from the 1920s, to improved sanitation, alteration of curd tension of milk, and adequate vitamin supplementation. Marriott's contribution, however, we feel was more than that which could be accounted for either by the smaller curd of evaporated milk or reduction of buffer by lactic acid. In analyzing the content of nutritional disturbances admitted to an infants' ward in the 1920s, one of the largest groups was that hospitalized for "regulation of feeding." Common to practically all of the histories of this group was the story of dilute, low-calorie feedings, repeatedly made more dilute when regurgitation or discomfort was complained of. The standard correction was merely the concentration of the feeding to at least 20 calories per ounce. In 1927, the reviewer and Dr. K. D. Blackfan reported a study

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