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The Nutritive Value of Cereal Breakfast Foods

I. Composition and Heat Value

(From the Department of Vital Economics, University of Rochester, Rochester, N. Y.)

Six different cereal breakfast foods, three from wheat, two from oats and one from corn, all widely used in the United States, have been analyzed, all but one burned in the bomb calorimeter, and their physiological heat values compared with the combustion heat values in four, as a preliminary to a more detailed comparative study of nutritive values.