FOODS AND DIETARIES 



NOTE. Grams of proteid or carbohydrates may be reduced to calories by 

 multiplying by 4.1, of fats by 9.3; ounces of proteid and carbohydrate 

 by multiplying by 116, of fats by 

 264. 



Observations. 1. Do foods 

 furnish nutrients in the same 

 proportions ? At the same 

 cost ? Explain. 



2. Are the best foods the 

 costliest ? Explain. See Fig- 

 ure 55. 



3. 'Are the cheapest foods 

 those that are the least nutri- 

 tious ? 



Conclusions. 1. Illustrate what you mean by a cheap food. 

 An expensive one. 



2. Show how a food may be an expensive source of proteid, 

 and yet a cheap source of energy. 



FIG. 55. Diagram showing the dif- 

 ference in cost of three foods, each of 

 which furnishes about the same 

 amount of nourishment. 



