FOODS AND NUTRITION 399 



able fruits at all times and at reasonable prices. Inex- 

 pensive cuts of meat when properly cooked often have 

 higher food values than more expensive cuts. Adulter- 

 ated foods are always expensive, but this does not mean 

 that certain substitutes may not be used to good advan- 

 tage. For example oleomargarine is quite wholesome and 

 if purchased at the proper price may represent food values 

 relatively as high as the food values of more expensive 

 butter. 



The better grades of prepared foods and canned foods 

 are usually more wholesome and freer from harmful 

 and expensive adulterations than the cheaper grades. 

 It is quite fortunate for the majority of people that 

 expensive foods are really no more nutritious than 

 cheaper foods ; quite often expensive foods are rich 

 foods whose continued use produces digestive troubles. 



The Dietary. Good health is absolutely essential 

 to our happiness and general efficiency. The dietary 

 is so intimately connected with the subject of health 

 and length of life of the individual that it should be 

 studied with greatest care. The average length of 

 human life has increased in the last quarter of a century 

 because of the intelligent study we are giving to hygiene 

 and to nutrition. 



Taste alone should not control our selection of food. 

 We can educate our tastes so that we can enjoy all whole- 

 some foods. However, in selecting our foods there are 

 some actual requirements to be considered. We must 

 have some proteins and we must have some carbohy- 

 drates and fats to furnish the fuel food. The ideal 

 ration is the one which gives us as nearly as possible 

 the proper chemical elements in the proportion that 

 they are contained in the body (Figure 354). The 



