FOODS AND FOOD HABITS 



41 



looked upon as furnishing any great amount of real food. 



It is clear, then, that the common kinds of foods differ 



much in their nutritive value, and though ordinarily we do 



Wheat 



Turnip 



Bean 



FIG. 20. SHOWING THE NUTRITIVE VALUES OF DIFFERENT FOODS 



The shading as in Figure 19. 



not think of this fact, we should bear it in mind if we would 

 properly regulate our diet. So far as proteid is concerned, 

 this is graphically shown by Figures 19 and 20. 



Relative Expense of Proteid Foods. Few things contribute 

 more to health and happiness than intelligence in choosing 

 foods. In the selection each person will be guided by a num- 

 ber of considerations. Some nutritious foods can be obtained 

 at much smaller cost than others; for instance, a quarter of a 

 pound of cheese usually contains as much proteid as half a 

 pound of lean meat or three-quarters of a pound of fat meat; 

 half a pound of beans or bread contains as much of the needed 

 proteid as a pound of fatty meat, though its cost is much 

 )ess; Fig. 19. Skimmed milk contains as much proteid as whole 

 milk, the cream being chiefly fat and in some respects of 



