salads, vegetables, fruits, diet, health, nutrition, home economics department
Cooperative Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Until recent years fruits and vegetables were looked upon as expensive foods that did not contribute very much to the welfare of the human race. Even the early research workers considered them of poor dietary value. Meat, potatoes, bread, fat and sugar were the main standbys. But the diets prepared for and tested on experimental animals did not bring the results in health, length of life and reproduction of the species that they were expected to. It was then that research workers began looking elsewhere for the reason and found that substances contained in fruits and vegetables were invaluable from, a dietary standpoint and that to have a well-balanced diet they must be included. It is interesting to note that Mrs. Ellen H. Richards, a pioneer in the teaching of home economics was one of the first to maintain that fruits and vegetables did contain substances that were needed by the body. The civilian population of the war-swept area of. European countries showed the effect of too little fruits and vegetables. Gardens either could not be planted or were destroyed. Diseases due to lack of the vitamins found in fruits and vegetables were very common.
Wilder, Susan Z., "Regulating and Coordinating Health Factors: Salads" (1928). SDSU Extension Circulars. 273.