Beef, pork, mutton and eggs are more particularly protein foods, 

 (serve to build the body and repair waste), while milk and bread 

 supply all of the food requirements. Hence, either bread or milk 

 would furnish a better balanced food than meat for supplying the 

 daily needs of the body. 



The table shows that milk of average quality (}i part total solids) 

 at ordinary prices, furnishes protein cheaper than do the more ex- 

 pensive cuts of meat, and for much less money than it can be had in 

 oysters and eggs. The cereals (which contain but little water and 

 can be had for a few cents a pound), supply the protein for rather 

 less than it can be secured in milk. Milk furnishes a definite amount 

 of energy for less money than it can be purchased in beef, and for 

 decidedly less than it can be secured in oysters and eggs. Vegeta- 

 bles such as corn and celery, and fruit such as strawberries and 

 bananas, as compared with milk, are very expensive sources of both 

 protein and total energy. 



A better way of ascertaining the relative economy of the 

 different foods is a comparison of the quantities of both nutri- 

 ents and energy which can be purchased for a definite sum. 

 Thus the last four columns of the table show that $i.oo spent for 

 milk at 6 cts. a quart furnishes i.i lbs. protein, 1.3 lbs. fat, 1.7 lbs. 

 carbohydrates and 10,300 lbs. calories of energy, while the 

 same sum spent for sirloin steak at 25 cts. a lb. furnishes .6 lb. pro- 

 tein, .6 lb. fat and 4,100 calories of energy. The cereals and pota- 

 toes furnish cheaper protein and energy than does milk. One can- 

 not live, however, exclusively on such foods. Experiments have 

 shown that dietaries in which milk was substituted for other animal 

 foods were cheaper and quite as satisfactory. Milk requires no 

 cooking, contains no waste, is palatable, easily digested, and is en- 

 titled to be classed among the economical human foods, and ought 

 to be more generally consumed. 



