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from which they are made, as manipulation can not increase the 

 amount of food material in a cereal product, though it may modify 

 its appearance and flavor. It is safe to assume that the predigested 

 goods do not contain a much larger proportion of soluble i. e., par- 

 tially digested starch than any thoroughly cooked cereal. The 

 matter is of little importance to healthy persons, since they are proba- 

 bly better off for doing their own normal work of digestion. 



Breakfast cereals of all sorts are usually free from harmful adul- 

 terants and in the case of package goods reach the consumer clean 

 and fresh. Prices run from 3 cents to 15 cents a pound but the pro- 

 portion of nutrients pound for pound does not differ greatly. Par- 

 tially cooked and ready to eat brands cost more but are more easily 

 prepared. The extent to which they may be used for convenience, 

 flavor and variety must be determined individually. 



In selecting cereal Breakfast food the consumer may be guided 

 by the analyses of disinterested chemists, by the digestibility as de- 

 termined by actual tests, by cost, taste, economy, or observed effects 

 on individuals. All things considered they are as a class nutritious, 

 convenient, reasonably economical, and worthy of a place in the diet 

 when judiciously combined with other foods. Below are given a 

 few tables to show the actual value of some of the cereal preparations 

 and a few of the statements made on the packages. 



TABLE A. Chemical Composition of Breakfast Foods; (Natural 



Condition). 



