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Adequacy of the Industrial Lunch and the Use of Brewer's Yeast as a Supplement

School of Nutrition, Cornell University, Ithaca, New York

The meals served workers in one cafeteria in the Brooklyn Navy Yard have been sampled for the determination of riboflavin, niacin and thiamine. This noon meal usually furnishes at most only one-fourth of the day's requirements for these vitamins. Dry brewer's yeast has provided a satisfactory method of supplementing the supply of these vitamins. This yeast was usually incorporated in the meat dishes at conservative levels, so that the taste was not detected. Since yeast is rich in protein of good quality it also affords a good source of this dietary factor.