CEREAL FOODS. 135 



placed upon a single analysis, since wide variations have been 

 observed in the composition of two or more samples of the same 

 brand. The differences in composition between foods of the 

 three common cereals, wheat, oats and corn, are sufficiently con- 

 stant and furnish reliable evidence. 



Digestibility. — Digestibility is of no less importance than com- 

 position. In the digestion experiments made upon human sub- 

 jects the rolled wheat seemed to be somewhat more digestible 

 than the rolled oats, and so far as relates to protein, the most 

 valuable constituents, both rolled oats and rolled wheat are 

 superior to corn. The attempt to increase the digestibility of 

 starch seems to have had a contrary effect upon the protein. 



Cost. — The corn products are the cheapest of these foods, the 

 hominies examined costing on the average '^Vt. cents a pound. 

 The rolled oats cost on the average 6 cents and the rolled and 

 granulated wheats (partially cooked preparations) 7^ cents. 



Taste.— A food should never be selected by taste alone, since 

 a very inferior article may be so disguised as to prove acceptable 

 to the palate. At the same time, palatability is a quality which 

 should not be overlooked, since it seems to have some effect upon 

 digestibility and also upon the amount eaten. It seems espe- 

 cially desirable that such foods as experience and a mature judg- 

 ment have shown to be most fitting should appeal directly to 

 the palate of the child. With the great variety of products now 

 available, there should be little difficulty in finding a food which 

 should be at once palatable, nutritious, and digestible. 



Economy. — Economy in the use of a cereal food involves a 

 consideration of several qualities. It by no means follows that 

 the cheapest food is the most economical. The best food is that 

 which for a given sum supplies the largest amount of digestible 

 nutrients in a palatable form. 



Individual Peculiarities. — Except in a very general way it is 

 impossible to predict the choice of these foods to be made by 

 the individual, or the effects of their use. Individual tastes are 

 exceedingly capricious. In a family of four the writer has 

 recently found three cereal foods served at the same meal. Cases 

 frequently arise in which it is found necessary to discontinue the 

 use of a food which has proved palatable. A food which dis- 

 agrees with the consumer is not cheap at any price. 



