FOOD 131 



less expensive foods are more nutritious and will make 

 a healthier diet than the costly foods. "Recent studies 

 have shown that if the proper attention were given to 

 the tissue and fuel value of foods, the people of this 

 country could purchase the same amount of nourishment 

 that they now take for $500,000,000 less annually than 

 the present cost." In colleges where some students pay 

 from four to ten dollars per week, the boys anxious to 

 economize board themselves in their rooms for one 

 dollar and fifty cents per week and some for less. As 

 an experiment, a student changed from the expensive 

 board to boarding himself. He purchased bread, butter, 

 cereals, eggs, fruit, and only a little meat. He walked 

 about five miles per day for exercise. At the end of 

 the first four weeks he had gained four pounds. His 

 board cost him i6| cents per day or $1.17 per week. He 

 also took the highest scholarship rank in the college. 



The nutrients in such foods as beef sirloin, fish, and 

 oysters cost more than in any other form. Twenty-five 

 cents worth of peanuts have fifty-three times as much 

 fuel value as twenty-five cents worth of oysters. By a 

 careful study of the figures in Table II, the relative cost 

 of the nutrients in different articles of food can be learned. 

 Figure out the amount of food that can be purchased for 

 ten cents in the form of cereals or vegetables, and in the 

 form of meats, and compare the results. Care in the 

 selection of proper foods that are nutritious will save many 

 a dollar. 



There is also much waste in the care and preparation 

 of foods in the home. Much loss occurs in improper 

 cooking. Meats especially, when overdone, lose much 

 of their flavor and are far less easily digested than when 

 they are cooked rare. The reasons for cooking meats 



