FOOD-ITS ECONOMY AND WASTE. 
553 
and add for labor, rent, fuel, interest, etc., i cent, would make 
3 cents, leaving 2 cents for profit for a 5 cent loaf, or 8 cents for 
a 10 cent loaf, when used exclusively for the family, amounts to 
a large item in the expenses of the family. 
As_ th e food cost of the different nationalities was given in 
a previous article, no further mention need be made here. 
It is our purpose to show the relative values of the different 
cuts of the several meats in the amount of the heat and muscular 
power yielded per pound of the kinds of foods consumed. By 
this means we shall see that the cheap meats are always the 
most nutritious. This excludes the extravagant fashion in 
marketing for the family. In order to make the amount of 
heat force or energy plain, we state that these are developed as 
the food is consumed. They are measured by calorimeter. The 
unit the calorie, is the amount of heat which will raise one 
pound of water four degrees of Fahrenheit. 
It has been estimated that the average amount of heat and 
energy m a pound of the several important nutrients contained 
in foods are : 
In 1 pound of protein, in calories, 1,860. 
In 1 pound of fats, “ 4,220. 
In 1 pound of carbohydrates, “ 1,860. 
It has been estimated that fats give 2% times more heat 
than either of the other food elements. 
Thus : 1 pound of lean meat or white of egg is fairly equiv¬ 
alent to a pound of sugar or starch, and that about 2 % pounds of 
either of these would be required as an equivalent for fat of 
meat or of butter. 
Now, having briefly explained the estimates of food values 
in calories, we compare the relative values of the several foods 
and their prices in the same estimates of food calories. This 
will show the lack of economy in family purchases because of 
pride or custom. We shall also show that for lack of proper 
cooking there is an amount of wastefulness, very difficult to 
compute in the families of those who do the hard work of the 
world at low wages : 
