quick breads, coodies, whole grains, health, diet, nutrition, home economics department
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
The grains are more widely distributed than any other one food. Thirty-five to forty-five per cent of the diet of Americans and Europeans is made of grain products. In this country grains vie with potatoes for a place on the menu. About 35 per cent of the diet of the Chinese and Japanese is rice. The southern negro's main food is cornmeal. The grains are truly the "staff of life." The importance of the grains as a food staple was emphasized at the time of the World War. The supply of grains, especially wheat, was carefully guarded. Its control and use for food by the warring nations was an important factor in winning the war. Everyone remembers how grain products, particularly white flour, were rationed.
Wilder, Susan Z., "The Health Value of Whole Grains: Quick Breads and Cookies" (1928). SDSU Extension Circulars. 272.