the form of various staple foods. The actual prices would 

 be higher now than in 1913, but the figures are significant 

 of more or less constant relative differences. The economy 

 in such foods as cornmeal, wheat flour, beans and pork as 

 compared with mutton, beef and codfish is worthy of special 

 note. 



Cost in Cents of 1,000 Calories 



(Lusk) 



Glucose 1% Butter 10 



Cornmeal 2 Milk 10 



Wheat flour 2 l / 2 Smoked ham 10% 



Oatmeal 2y 5 Cheese 11^ 



Cane sugar 3% Loin pork 12% 



Dried beans 4 Mutton (leg) 16% 



Salt pork (fat) 4^ Salt cod 19^ 



Rice 5 Sirloin beef 24 



Wheat bread h\i Turkey 40 



Oleomargarin iy 2 Codfish steak (fresh) . . .42 



Potatoes iy 2 



The supply of a sufficient calorie allowance is, of course, 



only a part of the problem. The body not _> , , .... 



i + f - + t a u / i Body-building 



only gets energy from its food but also „ . 



builds up out of the foods its own substance 

 which is constantly being consumed as a result of the life 

 process. Muscle and brain and all the other tissues of the 

 body are wasting away minute by minute and second by 

 second, and the waste must be made good from the sub- 

 stances in the food. Some of the elements in living tissue 

 are present in almost all food substances and are sure to be 

 supplied in sufficient amounts in any diet which will furnish 

 2,500-3,000 calories of energy. Other building stones of the 

 body are found only in certain foodstuffs. 



The most important of these building stones are found in 

 the nitrogen-containing foodstuffs known as proteins, of which 



7 



