COMPARATIVE COST AND VALUE OF FOODS

241. Cost and Nutrient Content of Foods.—The market price and the nutritive value of foods are often at variance, as those which cost the most frequently contain the least nutrients.[^[75]] It is difficult to make absolute comparisons as to the nutritive value of foods at different prices, because they differ not only in the amounts, but also in the kinds of nutrients. While it is not possible to express definitely the value of one food in terms of another, approximate comparisons may be made as to the amounts of nutrients that can be secured for a given sum of money when foods are at different prices, and tables have been prepared making such comparisons.

Transcriber's Note: Fig. 56. is not of good quality,
but has been placed for information.

Fig. 56.—Composition of Foods.

(From Office of Experiment Stations Bulletin.)

242. Nutrients Procurable for a Given Sum.[^[7]]—To ascertain the nutrients procurable for a given sum first determine the amount in pounds that can be obtained, say, for ten cents, and then multiply by the percentages of fat, protein, carbohydrates, and calories in the food. The results are the amounts, in pounds, of nutrients procurable for that sum of money. For example: if milk is 5 cents per quart, two quarts or approximately four pounds, can be procured for 10 cents. If the milk contains fat, 4 per cent, protein, 3.3 per cent, carbohydrates, 5 per cent, and fuel value, 310 calories per pound, multiplying each of these by 4 gives the nutrients and fuel value in four pounds, or 10 cents worth of milk, as follows:

Protein	0.13 lb.
Fat	0.16 lb.
Carbohydrates	0.2 lb.
Calories	1240

If it is desired to compare milk at 5 cents per quart with round steak at 15 cents per pound, 10 cents will procure 0.66, or two thirds of a pound of round steak containing on an average (edible portion) 19 per cent protein, 12.8 per cent fat, and yielding 890 calories per pound. If 10 per cent is refuse, there is edible about 0.6 of a pound. The amounts of nutrients in the 0.6 of a pound of steak, edible portion, or 0.66 lb. as purchased would be:

Protein	0.11 lb.
Fat	0.08 lb.
Calories	534

It is to be observed that from the 10 cents' worth of milk a little more protein, 0.08 of a pound more fat, and nearly two and one half times as many calories can be secured as from the 10 cents' worth of meat. This is due to the carbohydrates and the larger amount of fat which the milk contains. At these prices, milk should be used liberally in the dietary, as it furnishes more of all the nutrients than does meat. It would not be advisable to exclude meat entirely from the ration, but milk at 5 cents per quart is cheaper food than meat at 15 cents per pound. In making comparisons, preference cannot always be given to one food because of its containing more of any particular nutrient, for often there are other factors that influence the value.

243. Comparing Foods as to Nutritive Value.—In general, preference should be given to foods which supply the most protein, provided the differences between the carbohydrates and fats are not large. When the protein content of two foods is nearly the same, but the fats and carbohydrates differ materially, the preference may safely be given to the food which supplies the larger amount of total nutrients. A pound of protein in a ration is more valuable than a pound of either fat or carbohydrates, although it is not possible to establish an absolute scale as to the comparative value of these nutrients, because they serve different functional purposes in the body. It is sometimes necessary to use small amounts of foods rich in protein in order to secure a balanced ration; excessive use of protein, however, is not economical, as that which is not needed for functional purposes is converted into heat and energy which could be supplied as well by the carbohydrates, and they are less expensive nutrients.

Transcriber's Note: Fig. 57. is not of good quality,
but has been placed for information.

Fig. 57.—Pecuniary Economy of Food.

(From Office of Experiment Stations Bulletin.)

Ten Cents will Purchase:

(From Farmer's Bulletin No. 142, U. S. Dept. of Agr.)

KIND OF FOOD MATERIAL	Price per Pound	Total Weight of Food Material	Protein	Fat	Carbohy- drates	Energy
	Cents	Pounds	Pound	Pound	Pounds	Calories
Beef, sirloin	25	0.40	0.06	0.06	—	410
Do.	20	0.50	0.08	0.08	—	515
Do.	15	0.67	0.10	0.11	—	685
Beef, round	16	0.63	0.11	0.08	—	560
Do.	14	0.71	0.13	0.09	—	630
Do.	12	0.83	0.15	0.10	—	740
Beef, shoulder clod	12	0.83	0.13	0.08	—	595
Do.	9	1.11	0.18	0.10	—	795
Beef, stew meat	5	2.00	0.29	0.23	—	1530
Beef, dried, chipped	25	0.40	0.10	0.03	—	315
Mutton chops, loin	16	0.63	0.08	0.17	—	890
Mutton, leg	20	0.50	0.07	0.07	—	445
Do.	16	0.63	0.09	0.09	—	560
Roast pork, loin	12	0.83	0.11	0.19	—	1035
Pork, smoked ham	22	0.45	0.06	0.14	—	735
Do.	18	0.56	0.08	0.18	—	915
Pork, fat salt	12	0.83	0.02	0.68	—	2950
Codfish, dressed, fresh	10	1.00	0.11	—	—	220
Halibut, fresh	18	0.56	0.08	0.02	—	265
Cod, salt	7	1.43	0.22	0.01	—	465
Mackerel, salt, dressed	10	1.00	0.13	0.20	—	1135
Salmon, canned	12	0.83	0.18	0.10	—	760
Oysters, solids, 50 cents per quart	25	0.40	0.02	—	0.01	90
Oysters, solids, 35 cents per quart	18	0.56	0.03	0.01	0.02	125
Lobster, canned	18	0.56	0.10	0.01	—	225
Butter	20	0.50	0.01	0.40	—	1705
Do.	25	0.40	—	0.32	—	1365
Do.	30	0.33	—	0.27	—	1125
Eggs, 36 cents per dozen	24	0.42	0.05	0.04	—	260
Eggs, 24 cents per dozen	16	0.63	0.07	0.06	—	385
Eggs, 12 cents per dozen	8	1.25	0.14	0.11	—	770
Cheese	16	0.63	0.16	0.20	0.02	1185
Milk, 7 cents per quart	3½	2.85	0.09	0.11	0.14	885
Milk, 6 cents per quart	3	3.33	0.11	0.13	0.17	1030
Wheat flour	3	3.33	0.32	0.03	2.45	5440
Do.	2½	4.00	0.39	0.04	2.94	6540
Corn meal, granular	2½	4.00	0.31	0.07	2.96	6540
Wheat breakfast food	7½	1.33	0.13	0.02	0.98	2235
Oat breakfast food	7½	1.33	0.19	0.09	0.86	2395
Oatmeal	4	2.50	0.34	0.16	1.66	4500
Rice	8	1.25	0.08	—	0.97	2025
Wheat bread	6	1.67	0.13	0.02	0.87	2000
Do.	5	2.00	0.16	0.02	1.04	2400
Do.	4	2.50	0.20	0.03	1.30	3000
Rye bread	5	2.00	0.15	0.01	1.04	2340
Beans, white, dried	5	2.00	0.35	0.03	1.16	3040

KIND OF FOOD MATERIAL	Price per Pound	Total Weight of Food Material	Protein	Fat	Carbohy- drates	Energy
Cabbage	2½	4.00	0.05	0.01	0.18	460
Celery	5	2.00	0.02	—	0.05	130
Corn, canned	10	1.00	0.02	0.01	0.18	430
Potatoes, 90 cents per bushel	1½	6.67	0.10	0.01	0.93	1970
Potatoes, 60 cents per bushel	1	10.00	0.15	0.01	1.40	2950
Potatoes, 45 cents per bushel	¾	13.33	0.20	0.01	1.87	3935
Turnips	1	10.00	0.08	0.01	0.54	1200
Apples	1½	6.67	0.02	0.02	0.65	1270
Bananas	7	1.43	0.01	0.01	0.18	370
Oranges	6	1.67	0.01	—	0.13	250
Strawberries	7	1.43	.01	0.01	0.09	215
Sugar	6	1.67	—	—	1.67	2920

It is to be noted in the table that, ordinarily, for the same amount of money the most nutrients can be obtained in the form of milk, cheese, sugar, and beans, corn meal, wheat flour, oatmeal, and cereals in bulk. While meats supply protein liberally, they fail to furnish carbohydrates as the vegetables. As discussed in the chapter on Dietary Studies of Families, unnecessarily expensive foods are often used, resulting either in lack of nutrients or unbalanced rations.