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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, Committee on Home Economics, New York Charity Organization 
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. Cereals 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 supplies 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 
52687°— 21- 1 
