UNITED STATES DEPARTMENT OF AGRICULTURE 



BULLETIN No. 975 



Contribution from the States Relations Service 

 A. C. TRUE, Director 



Washington, D. C. 



December 30, 1921 



FOOD VALUES: HOW FOODS MEET BODY NEEDS. 



Emma A. Winslow, 



Secretary, Connnittcc on Home Economics, New York Charity Onjanization 



Society, and Lecturer, Teachers^ College, Columbia University. 



CONTENTS. 



Page. 



What the charts show 1 



Arrangement of the charts 5 



Group I. Vegetables and fruits 11 



Group II. Milk, eggs, cheese, and 



flesh foods 20 



Page. 



Group III. Cei-eals and cereal prep- 

 arations 26 



Group IV. Sugar and sugary foods 30 



Group V. Fats and fat foods 32 



Uses of the charts 36 



WHAT THE CHARTS SHOW. 



The purpose of this bulletin is to bring out certain important and 

 well-established facts by a new and graphic method. Up to this 

 time the composition of foods has been presented to the housekeeper 

 and the student chiefly by means of figures and in terms of percent- 

 ages. This bulletin presents such facts not only in the older way but 

 also by diagrams which should appeal quickly to the eye and be of 

 assistance to the memory. 



In estimating to what extent a certain food suj)plies the various 

 substances required by the body or whether or not a diet meets the 

 needs of the person who uses it, two sets of facts are needed — the 

 kinds and amounts of substances required by the body, and the 

 amounts of these substances supplied by different food materials. 

 The more clearly these facts can be shown, the easier it is to plan 

 satisfactory meals. 



Through scientific research, the food needs of persons of different 

 age, sex, and occupation are so well established that general state- 

 ments can be made as to the number of calories of energy and the 

 amount of protein, fat, and carbohydrates that should be provided 

 for each. In this way have been gathered data about how much of 

 these main nutrients and how much energy are furnished by the 

 common food materials, and simple statements of these facts are 



52GS7°— 21 1 



