9. Find the cost of potatoes in your locality. Estimate the cost of a dish of mashed potato for five people. 10. Estimate the cost of 100-Calorie portions of several vege- tables. See Fig. 36. CHAPTER VIII CEREAL PRODUCTS The common grains, sometimes called cereals/ yield some of the most important of all the food materials. Those most widely used are wheat, maize, or Indian com, oats, rice, barley, rye, and millet. In this country wheat and com are the two great crops upon which our prosperity largely de- pends, and a shortage in one of these crops is felt in the busi- ness world, not only in this country, but abroad. Rice is the important cereal in China, Japan, and India, and a failure of the rice crop may mean famine to millions of people, especially in India. These facts are mentioned to show that the race has learned to depend upon the grains as a staple food, and a study of their composition proves that this common habit is founded in reason. The grains are all members of the grass family, and the edible portion is the seed. From these seeds are manufactured pure starch, breakfast cereals, meal, and flour. Like beans and peas, these seeds are the storehouses of food for the young plants, and we therefore find the high nutritive value depicted in Fig. 37. Notice that the carbohydrate (starch) content is high in all ; that all contain protein, oats, wheat, and rye being about equal in this and higher than the others ; oats are highest in fat, corn ranking next. The ash contains the same important mineral substances that we found in the fruits, the percentages of each differing somewhat with the 1 "Cereal" is derived from the Latin word "cerealis," pertaining to Ceres, the Roman goddess of agriculture. 126 CEREAL PRODUCTS nl 01 toricul P(Bp>t«d br C. F. LMieWORTHY Eifien In Ctiirge ot NuUIUon ImeHlgilli Office of EnHrim t. C. T'ue: [ COMPOSITION OF FOOD MATERIALS. nnnnin e^ Fs^aj!?! ^^ innni ^Z"'' ''•'"• Prololn F.t C.-boh^,ol« *.h W.Wr ■'^'^■'2;^X CORN WHEAT :10,0 FjjELvjLuE: Fuel hluc: ^^H BUCKWHEAT ||m| ISOOHLOiiES Protein: lO.O-.^fflC-' Water: 12.6 1750 calohies -'O"" Carbo -«^'^''t^=-= «"'«'■'' hydrates ;73.2^''^*^3h: 2.0 WalerMLO 1600 ctioniEs Water:12.0^ ■Prot6in:11.8 '" ™" pro«in J Carbo- ydratB»:73.9 \^ — Ash:1.9 FiQ. 37. — Compoaition of cereals. 128 FOODS AND HOUSEHOLD MANAGEMENT different grains and being quite different for the cereals as a class than for the fruits and vegetables as a class. It must be remembered that these percentages are given for the whole grain, and that the amoimts of the nutrients in the manufactured product depend upon the process employed.

AI-modernized reading of the original text

9. Find the cost of potatoes in your locality. Estimate the cost of a dish of mashed potato for five people. 10. Estimate the cost of 100-Calorie portions of several vegetables. See Fig. 36. CHAPTER VIII The common grains, sometimes called cereals, yield some of the most important of all the food materials. Those most widely used are wheat, maize, or Indian com, oats, rice, barley, rye, and millet. In this country wheat and com are the two great crops upon which our prosperity largely depends, and a shortage in one of these crops is felt in the business world, not only in this country, but abroad. Rice is the important cereal in China, Japan, and India, and a failure of the rice crop may mean famine to millions of people, especially in India. These facts are mentioned to show that the race has learned to depend upon the grains as a staple food, and a study of their composition proves that this common habit is founded in reason. The grains are all members of the grass family, and the edible portion is the seed. From these seeds are manufactured pure starch, breakfast cereals, meal, and flour. Like beans and peas, these seeds are the storehouses of food for the young plants, and we therefore find the high nutritive value depicted in Fig. 37. Notice that the carbohydrate (starch) content is high in all ; that all contain protein, oats, wheat, and rye being about equal in this and higher than the others ; oats are highest in fat, corn ranking next. The ash contains the same important mineral substances that we found in the fruits, the percentages of each differing somewhat with the 1 "Cereal" is derived from the Latin word "cerealis," pertaining to Ceres, the Roman goddess of agriculture. nl 01 toricul P(Bp>t«d br C. F. LMieWORTHY Eifien In Ctiirge ot NuUIUon ImeHlgilli Office of EnHrim t. C. T'ue: [ nnnnin e^ Fs^aj!?! ^^ innni ^Z"'' ''•'"• Prololn F.t C.-boh^,ol« *.h W.Wr ■'^'^■'2;^X CORN WHEAT :10,0 FjjELvjLuE: Fuel hluc: ^^H BUCKWHEAT ||m| ISOOHLOiiES Protein: lO.O-.^fflC-' Water: 12.6 1750 calohies -'O"" Carbo -«^'^''t^=-= «"'«'■'' hydrates ;73.2^''^*^3h: 2.0 WalerMLO 1600 ctioniEs Water:12.0^ ■Prot6in:11.8 '" ™" pro«in J Carbo- ydratB»:73.9 \^ — Ash:1.9 FiQ. 37. — Compoaition of cereals. different grains and being quite different for the cereals as a class than for the fruits and vegetables as a class. It must be remembered that these percentages are given for the whole grain, and that the amoimts of the nutrients in the manufactured product depend upon the process employed.

Foods and household management