■S CO O t^ CO O CO o t~- OCOOi-H"— 'OCOO® COiOCDOD'OO'— IrH , CD <D CD CC yj «3 ■ S ri j3 ,0 ^ ^ f-l !h llj OJ ^ CD , ft a a cn cc 02 CD 3> a> .000 u3 Q O , T)< «0 c35 cS CO ft H 000 CO (M i» (35 lO O (M CO -rt< c <-> .;::;:: cd o a) j3 ^- 22 S ^ ^ 0^ Q 2P5 £ PI f^ B g3 !7j TO FOODS 125 Protein. Fats. Carbohydrates. Fuel value. Weights of nutrients and calories o£ energy in 25 cents' worth J Voit . t Atwater. Chart II. - Pecuniary Economy of Food : Amounts of actually Nutritive Ingredients obtained in Different Food Materials FOR Twenty-five Cents 126 HANDBOOK OF DOMESTIC SCIENCE A glance at the chart shows at once that the most nutriment for the same price is furnished by wheat and corn. Next come oatmeal, potatoes, beans, rice, cheese, pork. It must be remembered, however, that potatoes, rice, and par- ticvilarly pork, contain very little protein, and that one ought to be willing to pay more for animal foods since they are not only more palatable, but their protein is more digestible. iSTevertheless, the prejudice of people, particularly in Amer- ica, against the less expensive food is deplorable. Atwater tells the story of a butcher in the Boston markets who tried to persuade a poor seamstress that other parts of the meat were just as nutritious — and so they are — as the expensive tenderloin steak that she insisted upon having. She would not believe him and finally became quite angry at him for what she seemed to feel was almost a reflection on her character. " My wealthy customers take our cheaper cuts," he said, "but I have got through trying to sell these economical meats to that woman and others of her class." It is interesting to note that many intelligent communi- ties without the aid of science, by sheer instinct apparently, have solved the problem of really economical food. The Scotchmen have attained both physical and mental vigor on oatmeal, herring, and potatoes, a diet both economical and nutritious. And who will say that the high thinking of the golden age of New England had not an origin in the plain living, represented by their typical food, bread and milk, codfish and potatoes, pork and beans. The following paragraphs are from "Food and Diet," Yearbook of the Department of Agriculture, 1894, by W. 0. Atwater, Ph.D., one of his several publications that ought to be in the hands of every teacher, or family head : " One of the ways in which the worst economy is prac- tised is in the buying of high-priced foods. For this error, prejudice, the palate, and poor cooking are mainly respon- FOODS 127

AI-modernized reading of the original text

■S CO O t^ CO O CO o t~- OCOOi-H"— 'OCOO® COiOCDOD'OO'— IrH , CD <D CD CC yj «3 ■ S ri j3 ,0 ^ ^ f-l !h llj OJ ^ CD , ft a a cn cc 02 CD 3> a> .000 u3 Q O , T)< «0 c35 cS CO ft H CO (M i» (35 lO O (M CO -rt< c <-> .;::;:: cd o a) j3 ^- 22 S ^ ^ 0^ Q 2P5 £ PI f^ B g3 !7j TO Protein. Fats. Carbohydrates. Fuel value. Weights of nutrients and calories o£ energy in 25 cents' worth J Voit . t Atwater. Chart II. - Pecuniary Economy of Food : Amounts of actually Nutritive Ingredients obtained in Different Food Materials FOR Twenty-five Cents A glance at the chart shows at once that the most nutriment for the same price is furnished by wheat and corn. Next come oatmeal, potatoes, beans, rice, cheese, pork. It must be remembered, however, that potatoes, rice, and particularly pork, contain very little protein, and that one ought to be willing to pay more for animal foods since they are not only more palatable, but their protein is more digestible. iSTevertheless, the prejudice of people, particularly in America, against the less expensive food is deplorable. Atwater tells the story of a butcher in the Boston markets who tried to persuade a poor seamstress that other parts of the meat were just as nutritious — and so they are — as the expensive tenderloin steak that she insisted upon having. She would not believe him and finally became quite angry at him for what she seemed to feel was almost a reflection on her character. " My wealthy customers take our cheaper cuts," he said, "but I have got through trying to sell these economical meats to that woman and others of her class." It is interesting to note that many intelligent communities without the aid of science, by sheer instinct apparently, have solved the problem of really economical food. The Scotchmen have attained both physical and mental vigor on oatmeal, herring, and potatoes, a diet both economical and nutritious. And who will say that the high thinking of the golden age of New England had not an origin in the plain living, represented by their typical food, bread and milk, codfish and potatoes, pork and beans. The following paragraphs are from "Food and Diet," Yearbook of the Department of Agriculture, 1894, by W. 0. Atwater, Ph.D., one of his several publications that ought to be in the hands of every teacher, or family head : " One of the ways in which the worst economy is practised is in the buying of high-priced foods. For this error, prejudice, the palate, and poor cooking are mainly respon-

Handbook of domestic science and household arts for use in elementary schools