


NUTRITIVE VALUE OF CEREAL PREPARATIONS. 215 
Before leaving the topic of preparation a word may be said 
regarding the care with which the prepared cereal products are 
handled. Throughout the process strict attention is paid in 
most instances to cleanliness, and the neat, well closed packages 
in which the goods are marketed generally keep them in excel- 
lent condition until they reach the consumer. ‘This is a very 
decided improvement on the old-fashioned cereals in bulk, 
scooped out of very questionable bins and barrels. This is not 
true in all cases, however, as was noticed in connection with 
one of the investigations considered in preparing this article. 
To quote the investigators, ‘‘All the samples collected for anal- 
ysis were guaranteed fresh goods by the dealer from whom they 
were purchased. In spite of this precaution a number of pack- 
ages when opened were found not only musty but infested with 
moths or the larvze of beetles. All such samples were rejected 
as not fairly representing the goods. Some method should be 
devised whereby such stale goods should be withdrawn from 
the market, or replaced by fresh preparations. ‘The interests 
of both the manufacturers and dealers would seem to demand 
that the consumer should have a reasonable assurance as to the 
quality of the goods purchased.’’ 
NUTRITIVE VALUE OF CEREAL PREPARATIONS. 
Several factors must be considered in estimating the nutri- 
tive value of any food material. ‘The two that are of especial 
importance are the composition of the material and its digesti- 
bility; that is, it must contain some of the different nutrients 
—protein, fat, carbohydrates and mineral matters—and it must 
be capable of digestion, so that the nutrients may be absorbed 
from the material as it passes through the alimentary canal. 
In addition to these the food should be palatable in itself or 
capable of being made palatable by cooking or other mode of 
preparation, and it should also " agree’’ with those who eat it; 
that is, it should cause no unpleasant feelings or disturbance of 
bodily functions when eaten. The relative cost of the nutri- 
ents in the given food material should also be taken into ac- 
count in a comprehensive discussion of nutritive value. 
Little comment is necessary regarding the palatability of 
prepared cereals. The extensive use of these products is suf- 
‘ficient indication that they are relished, because if they were 
