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Introductory Remarks¹

Introductory Remarks

Department of Animal Husbandry, Cornell University, Ithaca, New York

ABSTRACT

In pioneer days, our ancestors worked hard to perform endless manual chores, and ate heartily to give their bodies strength and energy. During that generation people were lean and hungry. They counted calories to get more meat on their bones. In later generations, those who grew fat from soft living and over-eating shortened their life span.

Today we are fat conscious and count calories to keep fat off our bodies. Partly responsible for this complete reversal of attitude is the fact that we do not walk as much or do as much manual work as our forebears did. Labor-saving devices, new techniques, and machinery now provide a considerable amount of the energy once furnished by the human body.

When the Agricultural Research Service listed items of priority for research this year, human nutrition was first and genetics involved in animal breeding and improvement was second. It should be noted that this includes research on solids-not-fat and protein in milk.

¹ Papers presented at the symposium on Milk Solids-Not-Fat at the 55th Annual Meeting of the American Dairy Science Association, Utah State University, Logan, June 19–22, 1960.