To bring together professionals from all fields of nutrition in order to broaden their perspectives of nutrition and to unite their efforts in addressing nutrition problems in the State.
A Georgia Nutrition Committee was organized in 1941 through the efforts of 37 state groups or agencies that met to determine the nutritional needs of the State. Its objective was to promote the goals of the National Nutrition Program in Georgia. The Committee was very active and effective during World War II at maintaining and improving the nutritional status of Georgians through education programs. With the end of hostilities in 1945, the Georgia Nutrition Committee decided that an active coordinated nutrition program should be maintained. In 1946, the Committee’s peacetime objectives were clarified. The Georgia Nutrition Committee would:
Specific accomplishments during the early post war years included revision of the Food Primer and work on low‐ cost diet plans for the Agricultural Extension Service. The Georgia Nutrition Committee also procured the enactment of the law requiring the enrichment of all white bread, flour, de‐germed cornmeal and grits. Unfortunately, the enforcement of this law was left to the discretion of the Commissioner of Agriculture and was not enforced at that time. A series of fifteen presentations on various topics in nutrition were also radio broadcast to Georgians between 1946‐1950.
In 1950, the resignation of Miss Lurline Collier as Chairman of the Georgia Nutrition Committee led to the formation of the Georgia Nutrition Council. A constitution and by‐laws were developed, officers were elected, and it was decided that membership should pay dues of $2.00 per year. What a bargain!