The feeding of children from one to five years
1942-03 1942 1940s 24 pages 3 The amount of vitamin D in many foods is not yet known; the best sources are oils and fats, particularly fish liver oils, butter, modem margarine and eggs. It is also formed in the body when the skin is exposed to sunlight. A small dose daily, especially in winter, of...
| Institution: | MCR - The Modern Records Centre, University of Warwick |
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| Language: | English English |
| Published: |
London : His Majesty's Stationery Office
March 1942
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| Online Access: | http://hdl.handle.net/10796/57A469E2-9F8C-4FA6-904B-324D47223647 http://hdl.handle.net/10796/0838390A-84C1-483B-9A5E-E1EF8FF0E0B5 |