'Historians have shown how, with the development of laboratory-centered conceptions of nutrition during the nineteenth century, food began to be incorporated into state-centered concerns in which women’s familial duties were construed as contributing to the cultivation of a healthy national population. [note: 'Emma Spary, Feeding France: New Sciences of Food, 1760–1815 (Cambridge, 2014); David F. Smith, ed., Nutrition in Britain: Science, Scientists, and Politics in the Twentieth Century (London, 1997); Harmke Kamminga and Andrew Cunningham, eds., The Science and Culture of Nutrition, 1840–1940 (Amsterdam, 1995); Elizabeth Neswald, David F. Smith, and Ulrike Thoms, eds., Setting Nutritional Standards: Theory, Policies, Practices (Rochester, 2017).']' (290-291)

'By the end of the century, medical professionals had developed sophisticated chemical criteria by which (they contended) artificial foods could be matched with the nutritional requirements of individual infants. Milk foods thus became a commercial embodiment of a longer term trend in which food was evaluated in terms of both its chemical compositionand the extent to which this composition could provide energy and materials for the construction and maintenance of human bodies. [note: 'Spary, Feeding France, chap. 6.']' (294)