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Food Values and Adulterations: Likewise

Sugar.. 117676 1.33 8 10 .08 .01 .54 1,200 1½ 5.00 8 6.67 .02 .02 .65 1,270 10.00 27 1.43 .01 .01 .18 370 12.00 40 1.67 .01 .13 250 8.75 47 1.43 .01 .01 .09 215 3 1.67 1.67 2,920 a The cost of 1 pound of proteid means the cost of enough of the given material to furnish 1 pound of proteid, without regard to the amounts of the other nutrients present. Likewise the the of the other nutrients present. Likewise the cost of energy means the cost of enough material to furnish 1,000 calories, without reference to the kinds and proportions of nutrients in which the energy is supplied. These estimates of the cost of proteid and energy are thus incorrect in that neither gives credit for the value of the other. most universal in America. In many families it is a matter of pride to furnish more food than is needed.

The waste in the preparation of food materials for consumption is also considerable. This is especially the case with animal foods which are the most expensive. The trimmings of meat left with the butcher or thrown away in the kitchen often represent one-eighth of its value. Much of this might be saved by its use in soups, stews and the like. But persons who wish to get the most nutriment for their money should avoid such cuts as loin of beef, rib chops of lamb, and others, one-fifth or more of which are bone, and buy more economical cuts in which there is less waste. The common remark that "the average American family wastes as much food as a French family would live upon" is greatly exaggerated. Yet it contains considerable truth. Tests have shown that the waste in private families is often as high as twenty per cent. A study of the information here given is important for both health and purse.

MEATS IN THE DIET Reference to the food map will show that the nutritive part of meat contains no carbohydrate but consists of proteid and fat in varying proportions. It is possible to live on animal food alone. And this is done in the arctic regions where vegeta ble food is lacking. But the diet is better and more wholesome if the proteid and fat of meat are balanced by the sugar and starch contained in vegetables. Meat is an expensive source of proteid as compared to some foods of vegetable origin, but is to be preferred upon the ground that it is more easily digested.