FOOD 



2216 



FOOD 



appetizing food and prevent waste. She should 

 always bear in mind that that food is the 

 cheapest which supplies the greatest amount 

 of nutriment at the lowest cost. The follow- 

 ing estimate prepared by the United States 

 Department of Agriculture will be found a 

 safe guide: 



Man at hard muscular work requires 1.2 times 

 the food of a man at moderately active muscular 

 work. 



Man with light muscular work, and boy 15-16 

 years old, require 0.9 the food of a man at mod- 

 erately active muscular work. 



Man at sedentary occupation, woman at moder- 

 ately active work, boy 13-14, and girl 15-16 years 

 old, require 0.8 the food of a man at moderately 

 active muscular work. 



Woman at light work, boy 12, and girl 13-14 

 years old, require 0.7 the food of a man at moder- 

 ately active muscular work. 



Boy 10-11 and girl 10-12 years old require 0.6 

 the food of a man at moderately active muscular 

 work. 



Child 6-9 years old requires 0.5 the food of a 

 man at moderately active muscular work. 



Child 2-5 years old requires 0.4 the food of a 

 man at moderately active muscular work. 



Child under 2 years old requires 0.3 the food of 

 a man at moderately active muscular work. 



The following table, prepared by the Illinois 

 Food Commission, is of value in determining 

 the relative cost of various articles of food. A 

 quart of milk is taken as the standard. While 

 the prices may vary from those here given, 

 the relative value as compared with milk will 

 remain practically the same: 



unnecessary expense or more serious conse- 

 quences. 



Meat Extracts. Manufacturers and dealers 

 in meat extracts advertise them as having a 

 high nutritive value, whereas the best authori- 

 ties state that they have no nutritive value 

 whatever, but that their value lies wholly in 

 their effectiveness as stimulants and appetizers. 

 "In brief," says one of these authorities, "beef- 

 tea is the poker, nutriment is fuel ; and heat 

 can no more be obtained from a poker 'than 

 the body can be nourished on ordinary extract 

 of meat or beef-tea." A cup of hot bouillon 

 on a cold day is a good stimulant, but it does 

 not take the place of a steak. 



Cuts oj Meat. Many think that the more 

 expensive the cut of meat the more nutritious 

 it is, when often the contrary is true. To illus- 

 trate, the flank of beef has a much higher 

 nutritive value than the loin, which usually 

 costs twice as much. Moreover, when the 

 cheaper cut is properly cooked it is equally 

 palatable. The food value of veal is about 

 one-half that of beef. 



Delicacies. The food value of brains, kid- 

 neys, livers, oysters, lobsters and clams is low, 

 while some of them are difficult to digest. 



Bread and Meat. Meat usually supplies 

 more fat, and consequently more fuel, than 

 bread, but the total food value of bread per 

 pound is equal to or greater than that of most 

 cuts of meat. 



Breakfast Foods, etc. Manufacturers and 



1. Full Cream Cheese. 2. Meat Fat, Round Beef. 3. Codfish Boneless. 



4. Potatoes 60 Lb. to Bushel. 5. Bread White. 



Popular Errors. There are a few common 

 errors concerning food values which need at- 

 tention, since following them often leads to 



dealers rate the various cereal preparations far 

 above their actual nutritive value. To illus- 

 trate, a preparation of wheat may contain no 



