Food and Its Preparation 373 



Lack of economy in purchasing foods is often shown by using 

 more meat than is necessary, for it is a mistaken idea that muscles 

 need lean meat to make them work. Of course, a little meat is 

 desirable to furnish protein for repair, but carbohydrates are the 

 best food for the production of energy and are much cheaper 

 than meat. Even the small amount of protein needed for repair 

 can be obtained from vegetable food. From the point of view of 

 economy, it should always be remembered that of all food stuffs 

 that come into the home, meat is the most expensive. 



In order to purchase foods intelligently, knowledge of proper 

 planning of the diet is necessary, and this is often lacking. 

 Among the things that should be known are the amount of energy 

 used each day under varying conditions of climate, the kinds of 

 work, the age, and the sex of those who are to be fed, and the 

 value of the different common foods. 



Economy in the Use of Foods. The effort to economize 

 should not cease with purchasing food, but should be continued 

 in the using of it. The United States Food Administration stated 

 that we as a nation eat eighty per cent more protein than we need. 

 Much of this protein is meat. It is said that we are the greatest 

 meat eaters among civilized nations. If it be true that there is 

 no necessity for consuming meat in so great quantities, it would 

 seem that the amount could be diminished in our diet with 

 perfect safety to health. 



Even when meat is served, there is often much waste caused by 

 throwing away parts that contain considerable nutriment which 

 might easily be used for making soup. 



In preparing potatoes and other vegetables, care should be 

 taken not to waste nutritious parts by cutting them off before cook- 

 ing. It is claimed that the skins of potatoes and fruits contain the 

 vitamins so- essential to life. 



The use of left-overs should not be neglected by the house- 

 keeper who wishes to practice economy. Often fragments that 

 might be used to advantage are put away in the icebox and for- 

 gotten until they spoil. Left-over meat and fish may be made 

 into hash or chowder, left-over cereals may be fried or used in 

 soups, and dry bread may be freshened by moistening the crust 



