FOODS AND DIETARIES 



PROBLEM XLII 



A study of food values and diets. 



Method. Refer to the tables and Figures in the following 

 pages. 



a. Food Values and Cost 1 (Method I, Portions) 

 COMPARATIVE VALUES AND PRICES OF FOOD MATERIALS 2 



(See Summary I for additional data.) 



1 Average market in 1902. 10 cents will purchase fully 20 % less to-day. 



2 Milner, Reprint from Yearbook, Department of Agriculture, 1902. 



3 A calorie is here denned as the amount of heat required to raise one kilo- 

 gram of water (1000 cuhic centimeters) one degree centigrade. 



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