In comparing the foods used by the two families, it will be observed that family No. 1 purchased their bread at the bakery at a cost of $ 1.00, while the bread of family No. 2 was home-made, skim milk being used in its preparation, the flour, milk, yeast, and shortening costing about 55 cents. Family No. 1 consumed 10 pounds of expensive steaks, family No. 2 consumed the same number of pounds, a portion being cheaper cuts. Instead of the 20 pounds of roast or similar beef used by family No. 1, only one half as much and cheaper cuts as boiling pieces, stew, rump roast, etc., were used by family No. 2; 5 pounds of beans and 5 pounds of cheese taking the place of some of the meat. Family No. 1 consumed 4 pounds of high-priced cereal breakfast foods, supposing they contained a larger amount of nutrients than were actually present. In place of the 4 pounds of high-priced cereal breakfast foods of family No. 1, family No. 2 used 5 pounds of oatmeal purchased in bulk. Family No. 1 bought their cake and pastry for $3.00, while those of family No. 2 were home made and cost $1.00. Family No. 2 used 2 pounds less butter per week because of the preparation and use of home-made shortening from beef suet and milk. They also purchased a smaller amount of tea, coffee, and spices than family No. 1. Family No. 2 consumed a larger quantity of less expensive fruits and vegetables than family No. 1, who ate 75 cents' worth of mushrooms with the idea that they contained as much protein as meat, but analyses show that mushrooms contain no more nutrients than potatoes and similar vegetables. In place of the celery and oranges, apples and prunes were used by family No. 2. The same amount of potatoes was used by each. Fifty cents was spent for milk by family No. 1 and $1.00 by family No. 2. The total amount expended for food by family No. 1 was $23.45, while family No. 2 purchased a greater variety of foods for $11.30, as well as foods containing more nutrients. The approximate amounts of nutrients in the foods purchased by the two families are given in the following table, from which it will be observed that family No. 2 obtained a much larger amount of total nutrients and was better fed at considerably less expense than family No. 1.
Nutrients in Foods Consumed.—Family No. 1
| Protein | Fat | Carbohy- drates | |
|---|---|---|---|
| Lb. | Lb. | Lb. | |
| 20 lb. bread | 1.98 | 0.28 | 11.42 |
| 10 lb. loin steak | 1.59 | 1.76 | — |
| 20 lb. rib roast | 2.68 | 4.26 | — |
| 4 lb. cereals | 0.42 | 0.06 | 2.75 |
| 8 lb. butter | 0.04 | 6.80 | — |
| 25 lb. potatoes | 0.45 | 0.03 | 3.83 |
| 20 lb. milk | 0.70 | 0.80 | 1.00 |
| —— | —— | —— | |
| 7.86 | 13.99 | 19.00 |
Family No. 2
| Protein | Fat | Carbohy- drates | |
|---|---|---|---|
| Lb. | Lb. | Lb. | |
| 15 lb. flour | 1.89 | 0.12 | 11.15 |
| 5 lb. skim milk | 0.16 | 0.01 | 0.26 |
| 10 lb. round steak | 1.81 | 1.26 | — |
| 10 lb. beef | 1.32 | 2.02 | — |
| 5 lb. cheese | 1.40 | 1.75 | — |
| 5 lb. oatmeal | 0.78 | 0.36 | 3.40 |
| 6 lb. butter | 0.03 | 5.10 | — |
| 3 lb. shortening | — | 2.55 | — |
| 3 lb. prunes | 0.03 | — | 0.60 |
| 25 lb. apples | 0.12 | — | 2.50 |
| 25 lb. potatoes | 0.45 | 0.03 | 3.83 |
| 40 lb. milk | 1.44 | 1.60 | 1.90 |
| 5 lb. beans | 1.12 | — | 3.00 |
| —— | —— | —— | |
| 10.55 | 14.80 | 26.64 | |
| Difference in nutrients in favor of family No. 2, consuming the cheaper combination of foods | 2.69 | 0.81 | 7.64 |
255. Food in its Relation to Mental and Physical Vigor.—When the body is not properly supplied with food, the best results in the form of productive work cannot be secured. There is a close relationship between the nature of the food consumed and mental activity, also ability to satisfactorily perform physical labor. "The productive power of the individual as well as of the nation depends doubtless upon many factors other than food, such as race, climate, habit, etc., but there is no gainsaying the fact that diet has also a profound and direct influence upon it."[[83]]
If the body is diseased, it cannot make the right uses of the food, and often the food is blamed when the trouble is due primarily to other causes. The fact that a diseased digestive tract is unable to utilize some foods is no valid reason why these foods should be discarded in the dietary of persons in normal health, particularly when the food is in no way responsible for the disease.
Some diseases are most prevalent in the case of a restricted diet. A change in the dietary of the Japanese navy greatly improved the health of the sailors.
"The prevalence of kakke or beriberi in the navy turned the attention of many medical specialists toward the problem of nutrition.... It was generally believed that there was some very close connection between the disease and the rice diet.... One outcome of these investigations was the passage of the food supply act of the navy in 1884. The ration provided in accordance with this act was sufficient to furnish an abundance of protein and energy.... Following the change of ration in 1884, the prevalence of the disease was very materially diminished, and at the end of three years cases of kakke were practically unknown among the marines."[[83]]