A STUDY OF FOODS 59 



Economy in the Purchase of Foods. We have already 

 suggested that smaller quantities of food should be eaten by 

 the average American, and this is especially true, so far as 

 animal proteids are concerned, for meats are the most ex- 

 pensive kind of food. If this plan were followed, a large 

 saving in the year's expenses could be effected. Fig. 18 

 shows the weights of different food materials that can be 

 purchased for 25 cents. On comparing the two meats at 

 the top of the chart, one can see that a greater fraction of 

 a pound of solid nutriment can be obtained by spending 25 

 cents for round steak than could be secured by the purchase 

 of sirloin. Yet the latter is bought even in very poor fami- 

 lies, possibly because of the mistaken idea that higher prices 

 insure more nutrition. From oysters one gets less of the 

 nutrients than from any other food represented on the chart ; 

 hence, if one's income is small, this kind of food should be 

 regarded as a luxury, seldom purchased except in case of sick- 

 ness. Among the best foods for the growing boy are graham 

 or corn-meal bread, the cereals (oatmeal, rice, etc.), milk, 

 meat, fruit, and fish ; they are economical and furnish the 

 required nutrients in a form that can be easily digested. 



Waste of Food. In discussing the cooking of foods, we 

 suggested some of the ways by which the loss of nutritive 

 ingredients can be prevented. We waste foods, however, in 

 other ways ; for instance, we often throw away bones and 

 gristle, regardless of the fact that they contain a consider- 

 able percentage of proteids, gelatin, and fat from which one 

 might make a nutritious soup. It has been found that large 

 proportions of the food materials still remain in a piece of 

 meat after it has been used for soup. A most delicious and 

 healthful hash could be prepared by chopping this soup 

 meat and combining it with vegetables. The garbage pails 

 of most kitchens receive far too large a percentage of the 

 food that is bought for the household, and many a dollar 

 would be saved for other purposes if more care were exer- 

 cised to prevent this waste. 



