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RESULTS OF FOOD INVESTIGATIONS. 187 
The preceding menus are intended to show how the same 
nutritive value may be obtained in food combinations differing 
widely as regards the number, kind and price of the food mate- 
rials used to make up three daily meals. They also illustrate 
how the cost of the daily food may vary with the kind and 
variety of materials purchased, though the nutritive value 
remains the same. ‘They are not intended as in any sense 
‘‘models’’ to be followed in actual practice. The food of any 
family. will necessarily vary with the market supply, the sea- 
son, and the relative expensiveness of different food materials, 
as well as the tastes and purse of the consumers. The main 
purpose is to draw especial attention to two points. One is 
that the prudent buyer of foods for family consumption can 
not afford to neglect the nutritive values. The other is the 
advantage of a well-balanced diet, and the ways by which it 
can be obtained. 
By observing the markets many food materials can be pur- 
chased much cheaper than here indicated, while, on the other 
hand, there may be times when they will be much more expen- 
sive. ‘The choice of vegetables and fruits, for instance, will 
naturally be governed by their abundance and cost. 
It will be remembered that the quantities, and consequently 
the costs here given, are for a family equivalent in demand for 
nutriment to four men engaged in moderately hard muscular 
labor. Men with less muscular activity, women, and children 
need considerably less food, and different individuals differ 
greatly in their needs for food. ‘These figures express only 
general averages and are based upon the best information 
accessible. 
In the menu only such an amount of each food material is 
indicated as might be completely consumed at each meal. Of 
course in the ordinary household it is calculated that there will 
be a rather larger quantity of the different dishes prepared 
than will be consumed at one meal, but the thrifty housekeeper 
will see to it that what is not used at one meal will be saved 
for another. 7 
Of course it is not expected that each meal, or the total foag. 
of each individual day, will have just the amounts of prot 
and fuel ingredients that make a well-balanced diet. The bter ) 
is continually storing nutritive materials and using them. 
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