of preparation and cooking of food to prevent or reduce losses of vitamins and minerals.The Functions of the Medical Officer.-These fall under the following divisions : ( 1 ) inspection of the sanitary conditions of the galleys and mess spaces, (2) the periodic inspection of all food handlers as to physical fitness for handling food, (3) inspection as to the effi¬ cient sterilization of mess gear, (4) inspection of the selection, preparation and service of food, (5) examina¬ tion of the menu with the objective of formulating a well balanced dietary and (6) recommendations for the correction of any deficiencies found. In other words, he is in theory the trained technical observer of mess operations. In practice, however, this actually requires the services of a nutritionist, the medical officer's qualifications being naturally limited in the technical fields of evaluating the nutritive status of diets and of the preparation of food. CONCLUSIONS As a result of the foregoing discussion, the following conclusions have been reached:(a) Complete dietary surveys should be conducted in naval vessels with a view to evaluating the nutritive level of the Navy ration, as a basis for control in assuring an adequate dietary.(b) The policy of assigning trained nutritionists to the larger divisions of the forces afloat should be con¬ sidered, their services to be utilized as consultants in the planning of well balanced dietaries and in methods for the preparation and service of food.
ABSTRACT OF DISCUSSION
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