i634 



The Cornell Reading Courses 



legumes will obtain from two to three times as much protein as if spent 

 for meat at an average price. Moreover, a variety in the kind of protein 

 supplied to the body is desirable in a proper diet. If other protein foods 

 were substituted in part for meat in the average dietary, it is thought 

 that conditions would be more favorable to health. The people of the 

 United States consume fully twice as much meat per capita as do the 

 people of Europe. Dietary habits have led too many persons to believe 

 that a meal for a laboring man is incomplete without meat ; but this notion 

 has been disproved by various dietary studies, some of which have been 

 already mentioned. The dried legumes may be used advantageously to 

 a much greater extent than at present in this country, particularly by 

 out-of-door workers and during the colder months, under which con- 

 ditions an increased amount of protein in the dietary is permissible. 



What Ten 

 (One gram equals 



Cents Will Buy in Grams 

 about one-twenty-eighth of an ounce) 



Food 



s 



C 

 .,-1 



CD 



o 



Ph 



Beans, 



Dried, at lo cents 

 a pound 



String, fresh, at 

 5 cents a pound. 



Lima, dried, at lo 

 cents a pound. 



Lima, fresh, at 15 



cents a pound. 



Peas, fresh, at 4 cents 



a pound 



Lentils, dried, at 9 



cents a pound 



Peanuts, at 10 cents 



a quart 



Beef, round, at 22 



cents a pound 



Eggs, at 35 cents a 



dozen 



Milk, whole, at 9 



cents a quart 



Cheese, cheddar, at 



25 cents a pound . . 



I 02 . 06 



19.04 



82.10 



9.67 



40.82 



129.40 

 62.71 

 40. 16 

 22.94 

 35 62 

 50.25 





03 



o 



.564 

 352 



,586 

 167 



628 



-755 



,317 



296 



253 

 774 

 858 



o 

 o 



o 



s 

 o 



cU 

 u 



o 

 o 



t/) 



03 



.998 

 .680 



•454 

 . 121 



•454 

 •755 

 ■237 

 .029 



•152 

 1. 813 



2.145 





^ E 



M <U j^ 



o3 C M 

 Oh 



V-i 



m 



O 



O. 

 O 



r/5 



03'-- 



o --^ 



5.171 

 1.088 



3-493 



.809 



2.948 



5-034 

 2. 107 

 .926 

 .607 

 1.079 

 3-346 



tuO 



o 



-0317 

 -0144 

 .0317 

 .0074 

 .0181 

 .0432 



.0046 



-0059 



.0048 

 .0026 



Excess 



Acid 



26.3 



9-2 



20. 1 



19.0 



10.3 



Base 



78.3 



45-7 



190.3 



19.2 



7-5 



20. 1 



The accompanying table shows the amounts of nutrients furnished for 

 a given price by some of the commonly used protein foods. It is in- 



