230 POODS AND DIETARIES 



b. Nutritive Values as compared with Cost 



1. As SOURCES OF PROTEID (TISSUE BUILDERS) 



Note. Foods may be considered as cheap that furnish more 

 than .15 pound of proteid for 10 cents at ordinary prices. 



Observation. Refer to the table and list those foods that 

 appear cheap as sources of proteid. 



Note. Foods may be considered as medium-priced that fur- 

 nish from .075 to .15 pound of proteid for 10 cents at ordinary 

 prices. 



Observation. Write out a list of the medium-priced sources 

 of proteid as given in the table. 



Note. Foods are considered as expensive if they furnish 

 less than .075 pound of proteid for 10 cents at ordinary 

 prices. 



Observation. Kefer to the table and list the foods given that 

 are considered expensive sources of proteid. 



2. As SOURCES OF ENERGY, OR FUEL 



Note. Foods may be considered as cheap if they furnish 

 more than 1900 units of energy for 10 cents at ordinary prices. 



Observation. List as many cheap energy producers as you 

 can. 



Note. Foods may be considered as medium-priced if they 

 furnish from 800 to 1900 units of energy for 10 cents at ordinary 

 prices. 



Observation. What foods fulfill the requirements for being 

 medium-priced ? 



Note. Those foods furnishing less than 800 units of energy 

 for 10 cents may be considered as expensive energy producers. 



Conclusions. 1. What foods are cheap both as proteid pro- 

 ducers and as energy producers ? 



2. What foods are expensive both as energy producers and 

 as proteid producers ? 



