SCOPE OF THE FOOD EXHIBIT 29 



plan at the entrance of the hall. The reproductions of the flowers, 

 leaves and fruits in natural size are instructive. This work is done 

 in the Museum laboratories. 



FOOD NEEDS AND FOOD ECONOMICS 



The Food Exhibit presents in graphic form the needs of the human 

 body and shows how these needs can most economically be met. Special 

 Scope of emphasis is laid on the need for mineral salts and for the 



Food mysterious food elements called vitamines, and models 



Exhibit illustrate the contribution made by the commoner foods 



to the daily need of energy, protein, iron, lime and phosphorus. 



The composition of certain common foods as regards protein, carbohs - 

 drate, fat, mineral salts, water and refuse, is graphically illustrated. A 

 special series of models shows the size of 100 calorie portions of the more 

 important foodstuffs, classified by costs. 



Two cases are devoted to the problems of the world's food supply, its 

 World production and distribution. The importance of the rice, 



Problem wheat and other grain crops is emphasized and the rela- 



of Food tion of cereal production to national prosperity- is brought 



Supply ou { ky 1110 dels and diagrams. Special data are presented 



in regard to the cost of food distribution, particularly as related to New 

 York City, with suggestions as to the art of economical marketing. 



In order to make the exhibit as practical as possible, adequate daily 



dietaries are exhibited for an individual, based on a moderate and on a 



restricted income, with specimens and models illustrating 

 Pr3iCtic3jl 

 D t f the a com Pl e te weekly food supply for a family of five persons, 



Housewife so adjusted as to meet all essential physiological needs at 



a minimum cost. Special cases are devoted to the methods 



of conserving wheat, meats, fats and sugar, required or recommended 



by the United States Food Administration. 



An interesting feature of this section of the exhibit is a series of models 

 illustrating the daily diet of a soldier of the Revolutionary War compared 

 with the ideal ration supplied to our Expeditionary Forces in 1918. 



Since so many New Yorkers purchase a large portion of their food 

 already prepared and cooked, the data obtained by Professor Graham 

 Lusk in regard to the food served at Childs' restaurants have been 

 presented to show the calorie value, protein value, and cost of certain 

 common dishes as purchased at a restaurant. 



Finally there are shown specimens and models to illustrate the im- 

 portance of certain valuable foods which would be of material value in 



