THE HYGIENE OF THE DINING ROOM 73 



such as rarity, appearance, tenderness, flavor, or cost of 

 production, factors which influence only slightly the real value 

 of foods. For illustration, take the case of sirloin and 

 round steaks. Sirloin costs more, chiefly because it is more 

 tender, and yet it contains more waste and less protein ; and 

 hence it is really not so valuable a food as round steak. 



If we compare fresh codfish with oysters, we find a much 

 higher price is charged for oysters largely on account of the 

 flavor and rarity ; yet if the same amount of money be in- 

 vested in both, twice as much food material and three times 

 as much protein will be obtained in the codfish as in the 

 oysters. 



A man who made a careful study of portions of food served 

 in restaurants in New York City found that five cents in- 

 vested in a roast-beef sandwich bought 358 calories, while 

 five cents invested in raw oysters bought only 19 calories. 

 That is, the sandwich furnished 18 times as many calories as 

 the oysters, and yet they both cost the same. 



The following table shows the difference in cost of 100 

 calories for various kinds of foods : 



COST OF 100 CALORIES 



Corn meal (6 cts. Ib.) f cent 



Dried beans ( 10 cts. Ib.) f cent 



Milk (n cts. qt.) if cents 



Cheese (40 cts. Ib.) 2 cents 



Almonds (35 cts. Ib.) 3! cents 



This table shows that for any given sum of money one 

 can get nine times as many calories from corn meal as from 

 almonds. 



The foods which furnish protein, arranged in order of 

 cost beginning with the cheapest are : dried beans, cereals, 

 peanuts, meats, fish. From the standpoint of the second 

 purpose of foods, that is to furnish the body with fuel, the 



