FOODS AND FOOD HABITS 



39 



jtrow because of the cost of raising and refining them. We 

 [ike to have them on the table because they are " choice." 

 'Does their nutritive value, however, compensate for the 

 jadditional cost? Some foods are attractive but not nutri- 

 tious, and vice versa. To-day people are engaged in a wide 

 Variety of occupations; their bodies are worn out in dif- 

 ferent ways; then, too, some people can afford to pay twice 

 !jis much, perhaps ten times as much as others for their food. 

 In considering these matters, we will take them up from 

 jphe standpoint of the three primary food stuffs. 



Proteid Yielding Foods. 



PERCENTAGE OF PROTEID IN SOME COMMON FOODS 



From this table it will be seen that animal foods, in gen- 

 3ral, furnish the largest amounts of proteid. Whenever we 

 3at meat, eggs, milk or cheese, we get a great deal of this 

 "ood stuff. We learn, too, that though we may eat the same 

 imount of food each day, we do not by any means always 

 3at the same amount of proteid. Fat pork often contains 

 much less than half the proteid per pound that lean beef 



