Abstract
The consumption of large quantities of animal products is positively correlated with the affluence of a society. This is related to the efficiencies of nutrient production in nature. Before animals, birds, and fish can provide flesh, eggs, or milk, their own physiological requirements for energy and synthesis must be satisfied. These requirements are met largely through the consumption of plant materials, which, if consumed directly by man, could support a substantially greater population than can the animal products derived from them. This is true with respect to total available calories, protein, and all other nturients needed to sustain life.
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© 1986 Springer Science+Business Media New York
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Potter, N.N. (1986). Meat, Poultry, and Eggs. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_14
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DOI: https://doi.org/10.1007/978-94-015-7262-0_14
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