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THE COST OF FOOD

A STUDY IN DIETARIES
BY

ELLEN

H.

RICHARDS

Lale Instructor in Sanitary Chemistry, Massachusetts

Institute of Technology

THIRD EDITION
REVISED UNDER THE DIRECTION OF

JOHN

F.

NORTON,

Ph.D.

Assistant Professor of Chemistry of Sanitation, Massachusetts

Institute of Technology

TOTAL ISSUE, FIVE THOUSAND

47140
NEW YORK JOHN WILEY & SONS,
London:
Inc.

CHAPMAN &
1917

HALL, Limited

Copyright, iqoi,

BY

ELLEN

H.

RICHARDS

Copyright, 1917,

BY

ROBERT

H.

RICHARDS

and

JOHN

F.

NORTON

Stanbope ]press
F.

H.GILSON COMPANY
BOSTON,
U.S.A..

.55!
R3^ e3
PREFACE TO THE THIRD EDITION
After
nine years most of the statements in the preface
still

to the second edition

hold true in principle.

While
greater

there has been an increase during this time in the price

raw food materials, there has been a change in standards. This is due partly knowledge of our nutritive needs as shown
of

still

to increased
in the "irre-

ducible

minimum"
is

estimate of 22 cents per person per

increased luxury.

day, and

partly, of course, to

This edition
ness of this
hers.

offered in order to continue the useful-

little

book

of

Mrs. Richards'.

It is still

Revision has been

made only where present-day

ideas are radically different from those of ten years ago,

with an attempt to give costs more nearly those of

to-day.
since
it

The
is

figures used are chiefly those of 1915-1916,

difficult to

determine a basis at present on

account of the inflated prices of 1917.

of the prices of a few foods in

comparison
in

New York

1901 and

1916 will illustrate the general trend.

Food.
1901. 1916.

Round
Cheese Butter Sugar Bread

steak

Bottle milk Loose milk Eggs

$0.12-0.14 0.14-0. 18 0.32 0.06 0.05 0.07 0.05

.

$0.28-0.30 0.20-0.22 0.37 0.09 0.07 0.10

08 40-0 60 0.04-0.05 lb. 1 50 bushel
.

2-0 24
.

Potatoes

<

0.01-0.02 lb. 0.60 bushel

IV

PREFACE TO THE TfflRD EDITION

The United

States Bureau of Labor statistics

show

that retail food prices in the United States advanced

19 per cent in the year ending with January 15, 1917.

The

increase in four years

was about 30 per

cent.

Some

of the advances were:

Per cent.

Per cent.

Sirloin steak

Cheese.

27
II

Round
Rib

steak
.

Milk
7

roast. Chuck roast.

Bread. Flour

13

38
23

Pork chops Bacon

10

Corn meal
Potatoes. Onions.
. .

Ham
Lard

Hens Salmon
Eggs
Butter

16
7

Beans. Prunes.
Sugar.
.

57 S8 39
5

Raisins.

32

16 16

chapter has been added to this edition in which the

is

planning of meals

taken up from a somewhat different

standpoint with the hope that the book's usefulness for

the non-scientific housekeeper will thereby be increased.

The

reviser hopes that the

book

will

be of service to
which they can any way his, and

those thoughtful
for themselves
afford.

women who

are interested in obtaining

and

their families the best

He makes no claim
it

that

it is in

hopes that
of the one

will

be received as one of the

many

writings

whose name is known and remembered wherever Home Economics

will
is

always be

discussed,

our beloved Mrs. Ellen H. Richards.

Acknowledgments are due to Miss Jenny H. Snow of Normal College, and to Miss Winifred Gibbs of the New York Association for Improving the
the Chicago

Condition of the Poor, for material added to this edition.

PREFACE TO THE TfflRD EDITION

I

have been particularly aided by

my

Mother, Mrs.

Alice P. Norton,

now Editor

of the Journal of

Home

Economics, and by
Cambridge, Mass.,
April, 1917.

my Wife.

JOHN

F.

NORTON.

PREFACE TO THE SECOND EDITION

In reply to the

many

questions asked, the author

wishes to state here that because the cost of the accus-

tomed food of the average family has increased since

book was written, and because the price of board in restaurant and boarding-house has increased thirty per
the

cent or more,
in cost.

it

does not follow that

the great variety

all

food has so risen

of food

From

and abundance
purchaser

materials
sufficient

offered

to-day

the

may

choose

and nourishing

food,

which need not cost more

it

than the prices given here.

materials to which

But

may

not be just those

the palate has been accustomed.

is

Certain foods have gone out of fashion, corn meal

used
it

very

little,

although in digestibility and palatability

outranks most
as

of the prepared cereals sold for ten times

much per pound. The morning cream

Butter
It will

is

a costly viand, but sugar be had at a very

it

is still

inexpensive.

may

little if

any

advance.

not be "gilt edge," but

Olive
oil

will

be just

as wholesome and nutritious.

at the Italian shops

and many other foods

dealers.

may be found may be pur-

chased of the
Therefore

less

known

it is

pretty certain that the cost of nutrition

has not advanced so

for.

much

as the current opinion calls

it

It is true,

however, that

requires time

and atten-

and a modification of one's tastes to secure this nutrition, and this modification is the most distasteful exercise the ordinary person is called upon to undergo.
tion

Vlll

PREFACE TO THE SECOND EDITION

is

Perhaps the most instructive comparison

that of

the cost of food at Valparaiso, Indiana, given on pages

112-114, of this volume, from data obtained

author during a personal inspection in 1892.

then $1.40 a week and room at 25 cents.

by the It was

Mr. George McClure for March, 1908, gives the costs This is in accord at $1.88 and fifty cents for room.

Kennan

in

with

the

general

trend

of

things.

External factors,

table linen, service, decoration, lights, furnishings

short, the refinements of living

in

have increased the cost

of living, often doubling

it,

and

just so far as these factors

come

into play in the serving of food they increase the

cost of hoard, but not necessarily the cost of the

raw

material which

is

used.

It is advisable to

add a certain amount

is
is

of this cost for

the sake of refined living, but there

efficiency of the individual

a limit to

which the

increased

by

this addition.

There

is

nothing in the discussion of costs which the

author wishes to "take back," and certain conclusions

are only confirmed
servation.

by seven

years' experience
1 1 is still

and obneeded,

The study enjoined on page

of page 65

and the question at the top

is still

pertinent.

Some
raphy.

recent books are listed at the end of the Bibliog-

Boston, March, 1908.

{Added by Mrs. Richards

to the

ipij

edition.)

An

examination of the same markets for the same kind

of foodstuffs

showed that

in

August, 1910, 15 and 25

other recent
articles

cent per day per person dietaries would cost 18 and 27

cents respectively.

This accords with

that the

all

investigations, namely,

really staple

PREFACE TO THE SECOND EDITION

IX

bought with time and care plus knowledge are not so

greatly increased in cost.

When

the question
is

is

of the

$i.oo a day dietary the cost to-day

least $1.50

increased to at

and and

it

may

easily go to $2.00/
rice,

The comare con-

mon

food materials like corn meal,

macaroni, dried

fruits, flank

bone are not used.

They

sidered too

common and

therefore "unclean."

CONTENTS
Chapter
I.

Page

II.

III.

IV.

Food a Necessity Food for the Infant and the Young Child Food for the Child at School Food for the Active Youth

13

26
35

V.

Food for the Youth at College and for the Brain-

Worker
Food for the Traveller and for the Professional Person VII. Food for those in Penal AND Pauper Institutions. VIII. Food for the Person in a Hospital IX. Food for Middle Life and Old Age X. Dietaries, or Known Amounts of Food
VI.

43

49
58

66
78

83

XI. Dietaries Costing from 15 to 20 Cents per Person

per

Day
.

92
106

XII. Twenty-five to 30 Cents per Person per Day. XIII. Forty to 50 Cents per Person per D.\y

119 126

XIV. Sixty Cents or More per Person per Day

XV. The Planning of Meals

Glossary of Terms Used
Conversion Factors
Selected Bibliography

129
134
136 138

Index

143

THE COST OF FOOD

CHAPTER
I

FOOD A NECESSITY. KNOWLEDGE OF FOODVALUES A PRESENT-DAY NECESSITY

"The
up
physiological principle of the preparation of food
it

is

summed
in the

in the postulate that

individual

and the race."

Thudichum.
human.

shall

produce the highest efficiency

The

food-supply

is

the controlling factor in

all

life,

vegetable, animal, or
able food
is

In proportion as suit-

abundant, so thrives the living thing beit

cause of the ease with which

In the case of
of

satisfies
is

its

appetite.

human

food this ease

expressed in terms

money. Abundance means comparatively little cost of any article, so that it may be easily obtained by numbers of people. Therefore in presence of abundant food-supply prosperous communities are found. The plant must grow at the spot indicated by the presence The animal may range forest and plain in of its food. search of it. Early man did the same, and peoples grew strong where space for pasturage or fertility of soil gave
opportunity for herds and crops.

Twentieth-century man, by his development of means

of quick transportation of foodstuffs

from

all

quarters of

the globe to

any desired

spot, has

changed the problem

so entirely that the small cost of

any food material no

longer depends

upon

its

production in situ by the com-

FOOD A NECESSITY
is

munity which

to

consume

it,

but largely upon

its trans-

portable character.

Wheat
ease,
is
it

flour

is

cheap because, raised with comparative

it

can be prepared in quantity on the spot where

grown, and kept in storage or carried around the world

Fresh fruits are dear
or preserved.

without appreciable deterioration.

because they
will

not endure this handling and storage.

They must be
frigeration,

cooled, desiccated,

Re-

though increasing the possibility of storage,

implies investment of capital

and additional

labor, with
is

the resulting increase in cost.

so often overlooked that
it it is

This reason for cost

worth while to emphasize

buying food-supplies
is

at the outset.

The

errors in

have
is

their root in the

mistaken notion that whatever

obtained at small relative expense

is

common and
of plebeian

unclean; that the use of such food

tastes

mark

and leads

to

very low mental development.

is

As
its

a matter of fact the cost of food

nutritive value.

no measure of

"Cheap" food

is

that which has re-

quired

little

capital or labor to produce.

Formerly each race adapted itself to its environment and trained its digestion in accordance with the
available diet.

In great measure the races of earlier

ages were modified

by

the possibilities of food in the

lands to which they migrated.

The

influence of food

upon character has yet

discussed.

to

be adequately studied and

In America to-day, the situation which confronts us,

whether working man, student, or millionaire,

is

not

how

to get food

enough, but
off^ered

how

to choose

from the
efficient,

bewildering variety
the powers of the

that which will best develop

human

being and

make him

IMPORTANCE OF PLAIN FOOD

and, what
is

of greater importance,

how

to avoid that

tempting variety,
moral
ciency.
of
fibre

indulgence

in

which weakens the

effi-

and

lessens mental as well as physical

So long as it is mind or position is chiefly due

the popular belief that brilliancy

to luxurious food, served

with the disguises of the chef's

ing politician

art, so

long will the aspir-

house to

and novel-writer change from one boardinganother in search of variety, and children will

continue to

demand
all

the luxuries of the table unrebuked.

In spite of

preaching, few really believe that plain

living goes with high thinking.

Most, either consciously

versatility

or unconsciously,

attribute

American

and

success to the richness

and variety

of food so easily

obtained.

Neither moralist nor sanitarian has begun to

not attributable

ask whether the increase of crime, of insanity, of certain

forms of disease, of moral recklessness,

is

to the debilitating effects of the food set before us, to the

lowering of ideals of living so well exemplified in the

details of the fashionable table.

In the case of plants, the importance of nutrition to

the organism has long been recognized.

The gardener

leaf or blossom at will, and even changes color and form, by the substances he furnishes to the growing

produces

plant.

The American farmer and wage-earner thinks he has made a great advance when he can say, "We keep help now and my wife and daughter can sit in rocking-chairs
and read novels/' but with the leisure and lack of interesting occupations comes the habit of nibbling sweets
with the novels, the perverted taste in food as well as
literature.
is

The

girls

have more food and

less

work than

good

for

them, with the logical biological result that

4
grandchildren

FOOD A NECESSITY
fail.

It

is

not over-education but over-

nutrition which
Prof. Patten:*

threatens race extinction.

To quote
is

"Formerly the underfed

failed to survive;

now

it

is

the overfed

among whom
is

the elimination

taking place.
nutrition.

The

ideal of health

to obtain complete

Over-nutrition, as well as under-nutrition,

it

weakens the body and subjects

incapable of survival.

to evils that

The
.
.

plethora of food

make it now entheir

joyed induces

men

to eat
.

and drink more than

look
It
is

systems can stand.

for the best

Must we

among women
said
.

examples of over-feeding? ...

diet, therefore,

that

all

female animals become barren when overfed.

Cheap food and a sugar

tions out of

which the

make the condithought movement of the present

epoch

will

proceed."

Man

has a wide range of activities, and because he

is

does not see the separate result of any one, he

sensitive to its effect.

not

Man,

also,

has great adaptability,

and abuses it by too sudden changes. Desire for food is one of the fundamental race instincts, and in prescientific days was supposed to take care of itself under all circumstances. Even now it is usually assumed to be a safe guide in food if not in drink. A distinguished
physician has recently saidrj

"This splendid instinct

our existence

appetite so necessary for especially early times has now

in

more than ever

meet with sudden modifications resulting from the complexity of modern life. While
to

primarily responsible for the discovery of innumerable

aliments, the very abundance in this generation, both
*
t

"Development

of English

Dr. Charles G. Stockton.

Thought," pp. 379-387. "Hygiene."

HABITS
in quantity

and variety,

is

embarrassing, and

we

find

the results of unnecessary and artificial stimulation in

the unnatural desires for food.

The

lack of attention

as to the appropriateness of food subjects n9t only the

digestive apparatus but
all

the cells of the individual

organism to distress and not infrequently to disease.

this

In
to

matter the problem to be solved

is,

first,

how

train the appetite into natural

and, second,
physical,

how

to live

and wholesome paths, so that by means of proper

mental,

successfully oxidized the kind

required in

and moral activity there may be and quantity of nutriment normal life, and that there may be successwaste products that result from the

fully discharged the

oxidation.

"It

is

unsafe to trust the individual to the guidance

of the appetite alone, for the reason that this instinct

was

built

up

for a condition of existence

very different
country to

from that which enables the people of

indulge themselves to-day."
It is also true

this

that appetite can be educated, directed,

it is still

like

any other

habit, but

common

superstition

that likings for food are inborn traits.

It

seems to be most

difficult to inculcate the prin-

ciples of right living in

the face of this superstition,

especially in the face of the intense individualization so

widely taught
himself.

namely, that each person

which govern
all

is

a law unto
in order

Respect for natural laws, obedience to the

living

fixed principles

organisms

most unwelcome teaching. The bearing of this attitude upon habits of life and cost of living is very evident. Every effort to inculcate saner ideals is met with scoffing, with unproven
that freedom of activity
result, is

may

6
assertions,

FOOD A NECESSITY

and with a demand for freedom and unrestrained choice as a mark of American liberty. Men have yet to learn that "independence cannot with safety be made to apply to their relations with nature." Scientific sociology must take account of these beliefs and tendencies and inaugurate a series of studies of existing conditions and a controlling series of experiments before any definite conclusion can be reached. The
following suggestions are given for the purpose of indi-

cating lines in which such studies and experiments are

desirable.
It is freely acknowledged that many of the statements have no basis of mathematical proof only a foundation in observation of years and of a somewhat wide range of conditions. If they can be scientifically refuted, well and good. But, if they are true, thoughtful young men and women will do well to take heed to their

ways before
Seed

it is

too late.

Cost of food is a result of several factors.

a
for

bushel of potatoes or corn withdrawn

from consumption;

Rent

ground

to

grow the plant or graze the

animal;
Fertilizer to
soil;

renew the productive power of the

Labor to plough, plant, cultivate, gather; or to feed, water, and keep clean the animal; Machinery utensils, wear and tear; building and equipInterest on capital invested

ment;

Waste due

to rainy or

dry seasons, to disease of

both plant and animal;

FACTORS IN THE COST OF FOOD

Preparation for market, transportation, distribution;

mismanagement

of raiser, packer, trans-

porter, distributer;

Inevitable loss in dressing for the table," uneatable

parts;

Indigestible

portions,

natural

or

produced by
for;

cooking, which

must yet be paid

digestion,

Preparation for the table; cost in labor and time,

and waste in wrong choice.

If

natural and due to

once the public can disabuse

of close

any idea connection between "food value" and cost

its

mind

of

namely, that a cheap food

food
is

is

a good food

then
The

a poor food, that a dear a beginning in scientific

dietaries can be

made.

cost of a food depends

upon

how many
it is

of these factors enter into its history before

placed on the table.

Pudding costs more than oat-meal mush because of

the greater length of time required in preparation; be-

cause skilled labor

is

necessary for the preparation and

transportation of the ingredients.

The
a

excessive cost of board to-day

is

due to

other things besides the cost of raw materials.

many When

man

pays $20 a week for "table-board" he pays for

china, neat aprons

fragile

and caps

for the

maid, time

of the cook in garnishing, choice of dishes, etc., etc., so

that the raw material he consumes forms barely onethird the total cost.

The

cost of food

is

not only

its
it

money

cost, it

is

the

cost to the
sidered.

body

to appropriate

which must be con-

Man

is

an adaptable animal, but he often abuses his

FOOD A NECESSITY
its

power by asking for too sudden changes.

water,
if

use too often and

by making

He

can

live

on the most diverse

but sudden

kinds of food as he can drink the softest or the hardest

he has been brought up to

it,

changes are apt to be disastrous.

A man

treats his

from himself

an inanimate machine and a very simple

likely to get

stomach as

if

it

were a thing apart

Engineers

one at that, not

out of repair.

know how
chine.

to get the best

it

work out

of their engines,

and
and
with

they have learned that

pays to take care of the mais

Man's

digestive apparatus

more

delicate
it

complicated than any machine, and yet he treats

indifference,

neglect,

without trying to understand

and even contempt. He runs it it, and blames everything

In pioneer days circum-

but himself

if

it

gives out.

stances were the stern teachers of wisdom, but

now

temptations to indulgence are on every street-corner

and at every family

table.
if

Men

go on as
will

made make To

of cast iron, as

by mere
it is

if they were power they could

poisons into food.

a watcher of events

maddening

to see the

crowd rushing on to destruction, not seeing the precipice and not believing any warnings, attributing the disappearance of friend after friend to any but the right cause. When a man drops dead in the street his friends say, Oh, he has been living at high pressure; he has had many business cares; he has tried to do too much; he They never say, He was so inherited that tendency.
careless or foolish or foolhardy in his eating.

There are none so blind as those who wilfully shut

their eyes,

and

in all

food matters

we

are wilfully blind.

The day

of reckoning will

come, however.

INFLUENCE OF FOOD
In the interest of the race, of
is

its mental as well as no subject which should occupy the attention of educators comparable with that of food and its influence on human progress;

physical development, there

as in some other things, there were an alternative, would not so much matter, but nature has not provided a substitute for food. Nothing can take its place.
If,

it

It is a condition of life,

and

right food

is

an essential of

efficient living.

This being an indisputable

all

fact, it

seems strange that

discussion of

it is

tabooed

in educational circles;
all

and

still

more strange

is it

that teachers, of

persons, are

the most careless and reckless in matters of diet.

The

very people who would profit most by right habits of

living

seem most oblivious

of the

fundamental principles.

It is therefore hopeless to

expect to impress the pupils

through the teachers, hence outside influence must be

brought to bear on both.

Naturally

it

should

come
his

through the parents, the mother

dren are young, but the father
fellows

chiefly, while the chil-

who mingles with

and

sees

more

of

life

should watch for his share

in the general training along progressive lines.

It

has become too

much

the fashion to allow children

a greater range of electives in food than in studies, to set

before

them a bewildering variety and applaud rather

than disapprove a whimsical choice.

So much has been done in the way of popularizing knowledge that persons are not willing to do any think-

new word appears in the daily paper, it must be explained by a synonym of easy comprehension. If a scientific fact is announced, it must
ing for themselves.
If-

be couched

in

terms of every-day currency.

lO

FOOD A NECESSITY
Mental
laziness has

come

to

be a distinct charac-

teristic of

facts or

taught supposed facts without having had to think for Hence it happens that when the subject themselves.
is

the mass of the people

who have been

of food

broached and such terms as protein, carbosweeping over the audience.

terms what these things are.
impossible;

hydrate, and metabolism are used, a repellent, rebellious

mood
to
tell

is felt

Indeed,

it is

often voiced in the request to use every-day language,

in plain
is

This

often

at least

it

would mean

occupying time and space in definition so that none

would be

left

for discussion.

In the glossary will be

found some definitions which

reading this book.

may be

of service to those

These few chapters do not form a compendium of knowledge. A wide acquaintance with generally accepted facts and a certain groundwork of the funda-

mental sciences, such as chemistry, physics, and physi-

assumed to be the preparation of the student. If bacteriology and physiological chemistry are also in a measure in his possession, so much the better. No attempt is made to give a popular treatise upon a subject requiring so much concentration of attention and systematic study. Only a small section of a very large field is prepared for the seed which will be dropped into it from time to time from current scientific periodicals
ology,
is

and and
will

reports.
will

Some of the seeds will prove to be weeds, be pulled up and thrown away, but the ground
in condition to

be kept

grow the good grain as

fast

as

it is

found.
scientific attitude of
little

The

mind, namely, to suspend

is

judgment while the

plant of knowledge

growing,

STUDY OF FOOD
is

II

important.
it

Neither accept nor throw

itself

away an
is still

idea

until

has proved

a weed or a good food for

in its

further growth.
infancy.

The

science of nutrition

A
lines
1st.

study of food

may be

divided into three chief

Food substances or
Food materials
in

stuffs

and

their office in the

body;
2nd.
^rd.

which the foodstuffs occur;

The

relative cost of the right

amount
various

of the

foodstuffs

when

derived

from

the

food

materials.

The aim

of the present study

is

the third, which

is,

however, influenced not only by the kind of food, but by the preparation and combination to which it is subjected outside the body, and by the mental and physical condition of the body receiving the prepared food. Some future writer will be able to combine results of these three studies into a handbook which may be
followed.
for this.
If

Neither the cook nor the public

that which builds
its activities,"

is

yet ready

"food

is

up the body and

or
if

fur-

nishes energy for

"food

is

that sum.

of foreign substances which taken within the organism

it to grow and perfect seed in the plant, to grow and manifest activity in the animal, to grow, to manifest activity, and to think thoughts new and old in man," it behooves us to learn something about these substances which the organism uses. Among other sources of infor-

enables

mation the reader

of the

will find the

data he needs in Bulletins

Basis of Nutrition,"

United States Department of Agriculture and in

such books as

"The Fundamental

12

FOOD A NECESSITY

by Graham Lusk.*
furnishes suggestions.

The bibliography on page

in

138

These sources have been available only

years, so that
it is

recent

not strange that middle-aged housethat

wives are not familiar with the technical terms used.

The younger women, however, should

even the arithmetic of dietaries becomes

see to

it

full

of meaning,

and that a respect

other lessons.
* Lusk.

for the value of properly selected

and

prepared food should be inculcated with the children's

"The Fundamental
Price, 0.50.

Basis of Nutrition."

Yale Uni-

versity Press.

CHAPTER

II

FOOD FOR THE INFANT AND THE YOUNG CHILD

One way
in

which
is

to determine to

what substances are

is

food for mankind

study the composition of the

the universal

natural foods, of milk, for instance, which

food of the
for the

young mammal.

This

will

prepare the

way

study of the food of other animals, both young

and

adult.

Table

Specific

Water,
per cent.

Protein
per cent.

gravity.

Fat, per
cent.

Sugar,
per cent.

Mineral
salts,

per cent.

Human milk.

(200 analyses.)
I

Minimum Maximum
Average
Cow's milk.
(8cx3

.027

1.032
analyses.)
I

0.69 91.40 4.70 87.41 2.29

81 .09

1-43 6.83 3.78

3-8 8.34 6.21

2. II

.90

0.31

Minimum Maximum
Average
(5552 analyses.)*

.026

bo. 32

.07

.67

0.35
I .21

1.037 1. 031

90-32 87.27
87.

6.40 3-55
3-2

6.47 3-64

6.12 4.88
5-1

o7i

Average
*

3-9

0.7

Van

Slyke.

We find milk to consist of 87 per cent water. The other substances are either in solution in the water or
are suspended as a fine emulsion.

The above

table

shows that there are four general

present:
13

classes of substances

14
1st.

FOOD FOR INFANT AND YOUNG CHILD

Proteins

2nd.

Fats

albumin, "butter

casein, etc.

fats,"

compounds

of glycerine

and the
T,rd.

so-called fatty acids;

Sugar

milk-sugar,
salts

one of the

many

sugars

known
^th.

in nature, a so-called carbohydrate;

Mineral

such as calcium phosphate.

substances

Besides these there are certain other food accessories

sometimes called vitamines, some

called lipoids,

fat-like

and other substances in small amounts. Since the young animal can live and grow for a conit is

siderable time on milk alone,

evident that with the

exception of
nutrition.

air,

If

worm,

insect,

we have in milk the elements of animal we examine any animal organism fish, or the human body, we find the same

substances or similar ones which

these general heads.

Therefore

may be grouped under we may assume that

the thousand materials used as food must contain these

same substances

in

varying proportion.

The
learn

tables of food composition are therefore

made

classes. A few words of which to and yet hundreds of intelligent persons turn away from any book on food where these words meet the eye! Truly we are a lazy people when it comes to intelligent effort.

out in terms of these

the

meaning,

To make

it

as easy as possible,

we

will

begin with the

food of the infant.

average, 6.5 lbs.

At

birth the child weighs, on the

(boy).
Its first effort
is

(girl), 7.3 lbs.

to

breathe in the air that gives the needful oxygen for the
transformation of the food
food (of which
inhaled air
it it

it

next cries
its

for.

Upon

this

takes one-seventh

weight daily) and

gains an ounce a day in weight and finds

energy for constant activity.

As

activity increases the

COMPOSITION OF INFANT FOOD

gain in weight lessens, and one-half o|ince per day
fair average.
is

15

At

the end of the

first

year 13 or more

pounds have been added.

At maturity the muscle

increase has been 50-fold, that of the skeleton 25-fold,

that of the total body weight 18-fold.

The

following

figures give, approximately, the composition of the

body

compared with that at

birth.

Relative Body Composition

At
birth.

At maturity.

Skeleton

16%
31

16%
42 10 47

Muscles Fatty tissue Other tissue

During
like

this first year, the child

lbs.)

has taken something

500 quarts (1000

of

milk containing about

lbs. sugar,

40

lbs. protein,

40

lbs. fat,

and 50

or 130 lbs.
little

of food, to give 13 lbs. in weight.

This gives a
of

idea of the office of food in the body;

used up in mere

living,

and

in

how much is motion, and how little

goes to body tissue.

is still

This increase of actual substance

the fact that part of this

further cut
is

down by
life,

weight
is

water, although not so great a proportion as

the case in later

when bones and brain have

practically ceased growing.

We
of

are just at the beginning of the scientific study

nutrition,
it is

infant

but we do know that, wherever

keep to the natural diet for the
substitutes are found in other

possible,
first

safest to

few months.
child grows,

As the
foods.

Starch replaces part of the sugar; meat tlsbue,

FOOD FOR INFANT AND YOUNG CHILD

oils

part of the casein; vegetable

of the milk-fat;

and animal

fats,

part
all

while the mineral salts are found in

materials.

When some
not be
all

solid

food

is

added, the same relative

is,

composition must be kept.

protein or
all

That

the solid food

sugar.

must

starch or

all

The

protein

from animal sources

may
in

be given

in the
little

form of eggs,
mutton, and
are

yolk preferred, chicken,

fish,

a very

from vegetable sources

in

oatmeal and whole-wheat, or

some

of the patent preparations

lentil

when they
rice,

what

they seem, and in

broths.

or pea flour used for thickening

The

starchy food

may

be^ of

potatoes,

macaroni, the cereals carefully chosen, and rusks, pulled

bread, or Zwieback.

Sugar
of

children, not as

young amusement between meals, but as part the dietary and counted as such. A pound of candy
is

now

generally advocated as food* for

yields nearly as

many
its

heat-units or calories as a child of

If,

fourteen needs in
satisfies its

whole day.

however, the child

it

appetite with this candy,

material which

defrauds

its

body
es-

of

the "building"

the candy totally

lacks, of the fat

which seems equally necessary, and

pecially of the lime salts, phosphorus,

the lo ounces or

more

of

and vitamines. Of carbohydrate which a child of 14

generally uses, perhaps 4 ounces

sugar.

may
if

be

in the

form of

This

is

the quantity of milk-sugar which a child

of three or four years

would adsorb
is,

its

diet

were of milk

exclusively.

Cane-sugar

however, more disturbing

therefore, not be held as

to the digestion

and should,

innocuous as milk-sUgar.

This allowable amount of 3 or 4

*

oz. should,

however,

See Mrs. Abel's "Sugar as Food."

QUANTITY OF FOOD
form part
will

of regular

meals or of a definite luncheon, as

Perin the

be indicated

in the discussion of the school luncheon.

This amount includes that naturally in the food. haps three-quarters of an ounce
is

enough to add

form of pure sugar.

gradual increase
in*

The

following table indicates the

the child's food.*

Table
Children of 1-2 years Children of 2-5 years Children of 6-9 years Children of 10-13 years Girls of 14-17 years Boys of 14-17 years

II

900-1200 calories
1200- 1500 1400-2000 1800-2200 2200-2600
calories calories calories calories calories

2500-3000

In the child's diet there

of fat
is I

is

part of protein to 4.5

and carbohydrate.

In that of the adult the ratio

to 5.5 parts.
is
i

In the child's diet there hydrate.

part of fat to 3.7 carboi

In that of the adult

is

to 1.6 parts.

more active in proportion to his weight than the adult, and therefore needs a larger proportion His body also presents nearly of calories in his food. three times the surface in proportion to his weight, and therefore loses more heat, an additional reason for more heat-producing food. This is shown particularly in the last column of Table III. The list given in Table VI should furnish variety enough, since great care must be taken to form habits
child of eating plain food, without condiments or stimulants,
in order that full bodily

The

take place.
child than

Less variety
adult.

and mental development may is needed by a well-trained

indiscretion in diet in these

by an

An

formative years
*

may
"

result in

atrophy of some

cells,

Sherman,

Chemistry of Food and Nutrition.".

lOOD FOR INFANT AND YOUNG CHILD

wrong tendencies
will leave

in others,

and permanent nerve

life

dis-

placements, just as a pin-prick in the undeveloped bud

a scar which shows during the

of the tree.

The

child has not the reserve store of the adult

and
irri-

cannot go without food safely for any considerable time.

The

digestive organs are excessively delicate, easily

tated;

therefore hard, coarse, dry foods are (as a rule)

also spices, condiments,

prohibited;
tants.

and

all

nerve-irri-

Table
Weight.

III *

Food requirement without muscular

labor.

Age, years.
Kilos.

Pounds.

Total per day,

calories.

Per kilo body weight per day,

calories.

lO
17 26

22
2,7

lO
IS
*

50

no
"

57

1000 1400 1800 2800

of

100 82 70 56

From Sherman,

Chemistry

Food and Nutrition."

It is also

true that a taste for highly spiced food,

for sweets, etc.,

may
man

be fixed by a very
in

little

unwise
the

indulgence, especially since habit rather than instinct

guides civilized
first

the choice of food.

It is

taste that costs:

no sane mother would give her

child cofifee or wine;

why

should she yield to

rich gravies?

its curi-

osity
child

and give spiced foods and

is

If

the

not taught to be whimsical and fickle

in appetite,

he

will rarely

he usually

make any remarks about his hears too much for and against

food. food,

Alas,

and as

the parrot's vocabulary betrays his ship companions,

so the child's fancies betray his parents

and

nurse.

EGGS AS FOOD
It
IS,

19

on

all

accounts, best to adhere to a simple, well

is

cooked, nutritious diet until the child

15 or 16; then
full

the digestive organs will have gained their

strength,

and

for the next

20 years

may be

trusted wi^h anything

in reason.

As has been said, milk is the universal food of the young mammal, furnishing that which is needed for growth and repair, for muscle, bone, and tissue, and also in its sugar and fat the energy used in keeping the body

warm and

active.

The young
for

chick finds in the egg

all

the food that

its

is

needed except that for activity.

Since

opportunity

motion is very slight, it grows, develops, makes blood and bone and muscle, so that the chick steps forth from its shell a perfect animal strong enough to stand, with wit enough to eat, but requiring at once cornmeal to furnish the starch for the activity which the young mammal derives from the sugar in the milk. Since the egg is so nearly a complete food, and so
easily transformed into
its

animal

tissues, it is well to
it

study

composition and to compare

with milk, meat, and

fish (see

Table IV).
chick, before activity begins, needs 74

The growing
in addition
i

per cent water, 12 per cent protein, 10 per cent fat,

and
used

per cent mineral

salts.

One

egg-shell equals
is

about 6 grams.
as

It is possible

that part of this

Oxygen contents must come

needed.
the chick, since
its

for
in

the

metabolism of the egg

shell.

through the

It is clear

that the egg contents are not sufficient for the activity of
appetite at once develops for corn

meal as well as for grubs; neither are they dilute enough to furnish water for evaporation and for that general

20
tissue

FOOD FOR INFANT AND YOUNG CHILD

exchange which motion of body increases.
is

Water,

being the heat regulator of the body,

constantly being

and hence must be supplied amount than is needed for mere

lost

in the

food in greater

existence.

We

learn,

then, that eggs are not sufficient in themselves for the

active child.

They contain

too

little

water, too

much

Table IV*
Refuse,
Foodstuffs.
per cent.

Water,
per cent.

Protein,

per cent.

Fat, per
cent.

Pood
value
per lb.,
calories.

Milk, whole Egg, as purchased Egg, edible portion Egg, yolk Egg, white Chicken, broilers as purchased. Fowl, as purchased Beef, round, lean, as purchased Halibut, dressed Salmon, dressed

41 .6

259
8.1 17.7 29-5

87.1 65.5 73-7 49-5 86.2 43-7 47-1 64.4

61 .9

3-

9
13- 4 15- 7
3

9
10.

314 596 672

1643 231 289 751 652 457 582

330.
I.

8
13- 7 19- S IS- 3 13-.8

12
7-

48.1

48

Compiled from Sherman, " Food Products.'

nitrogen, but

we

right proportion for

valuable food,

must contain the body building, and therefore are a especially when there is a demand for just
also learn that they

this kind of sustenance, as after fever, in cases of nerve

As in milk, by themselves, but in combination one with another or several in a more or less loose connection. Thus the sulphur and phosexhaustion, as well as for growing children.
the substances found in eggs do not exist

phorus seem to be a part of the protein or

tion with the fat in the

in close associa-

form of

lecithin.

It is barely

possible that this group

may be

utilized with less expen-

diture of energy than

some other forms

of matter for

MEAT AND
nerve building and nutrition;

FISH

21

only a limited amount

it is

can be assimilated in a given time, therefore

development.

not to

be supposed that a diet of eggs can be used to force brain

The

foods nearest in composition to eggs are the

fish,

various meats and

fact that flesh
is

as

is

to be expected

from the
contents.

formed

in the

egg from

its

Meats, however,

dififer in

that they contain the products

due to muscular activity, to breaking down of tissue, such as urea, and they also are more or less rich in the tough connective tissue which holds
of the decomposition

the bundles of

cells

in

place

and serves as ropes or

straps to join muscle to the framework of bone.

fat of muscle,

The

both

interstitial

and enveloping, lacks the

to

high mineral content of the egg-fat combination, the

latter occurring only in

marrow and brain

any degree,

so that fat of
egg.

meat

is

not a perfect substitute for fat of

The various the amount of

cuts of
fat,

meat

dififer

largely in regard to

both

interstitial

and enveloping.
There
it

Fish as a rule contains less fat and the edible portion

runs only slightly lower in protein than meat.

is

usually a large

amount

of refuse.

In general

may

be used as a substitute for chicken and veal.

It
is

evident that lean meat in an

amount that may

normal
to

be used does not furnish

sufficient heat units for

human

life

and that very

fat

meat must be eaten

bring up the calories.

It is well

known

that the child,

as a rule, has a distaste for fat, therefore a leaf

may be
This

taken from the diet-book of the chick and starchy foods

be added as soon as milk ceases to be the sole food.

must not be done

until the child's digestive juices are able

22

FOOD FOR INFANT AND YOUNG CHILD

is

to transform starch into an assimilable sugar, which at about the ninth

month.

Even then

a limited

amount

only

is

given until the second year.

delicate

mucous membrane of the child Is of a most and easily irritated texture, it is unwise to give food which has much woody fibre or indigestible subSince the

stance until greater vigor of digestion appears.

fore the

There-

oatmeal

is

better strained, "oatmeal jelly,"

If

and

the wheat and barley pearled.

labundance of milk

and eggs are given, white bread and rice may serve, but where the cost of the former is too great, the necessary mineral salts must come from whole wheat, oatmeal,
peameal soup, strained.
It is

unsafe to use any cereal food which happens to

all

be put upon the market with the idea that

are alike digestible.

cereals

Experiments on children are costly.

The

reader

is

advised to study the diet of the infant

become 20 foods (Table VI), and with the combination of them

and young
perfectly
child as to quantity

and

quality, to

familiar

with

the

composition of

these

into suitable menus.

'

The

child's food

still

contains

much water
if

in the

form

of ripe fruits, soups,

is

and milk, but

bread and butter

the staple,

then

much

additional water should

be
is

allowed.

An example

of a child's

menu

for

one day

given in Table V.
If

the reader wishes to become familiar with dietary

in

work, this sort of problem, worked out

costs for

a variety of

two

different ages with the substances given in

Table VI,

will serve as

an excellent introduction.

For

books on children's

diet, consult the bibliography.

is

The young mother

advised to keep closely to the

'

MENU FOR

A CHILD

23

Table
Breakfast: ;.30 A.

V
0.8 oz.

Child 2-4 Years Old*

M.

Lunch:
II A.

M.

Oatmeal Mush Milk Stale Bread Orange Juice Milk Stale Bread
Butter

Dry

Cereal

i|Cup
I

Slice

4 Tablespoons
I I I
I

Cup
Slice

Teaspoon

Dinner:
i.oo P.

Baked Potato

M.

Boiled Onions

(Mashed) Bread and Butter Milk to Drink Baked Apple

Supper:
Boiled Rice
P.

I I

Slice

Cup
Cup
Slice

I
I

530

M.

Milk Bread and Butter

ICup
I

Nutritive Value and Cost

Material.

Weight, oz.

Protein,

Fuel value,
calories.

grams.

Cost,

Rolled oats. Stale bread.

0.8

4.2 7.0
0.1 1-3 0.5 0.2
2-3
(i

100 200
25

Orange juice
Butter Potato
0.5 2.6
1

Onion
Apple Sugar Rice Milk

.0

100 5 14
26
23
icx>

2 .0

0.2
1

.0

34.4

qt.

32.2

675
I3I3

50.0030 0.0080 0.0150 O.OIIO 0.0020 0.0030 O.OIOO 0.0006 0.0050 0.0800

47.80

1377

Substitutes or Additions. For Rolled Oats or Rice: Other cereals, such as rolled wheat, wheaten grits, farina, hominy, and corn meal. For Orange Juice and Baked Apple: Prune pulp or apple sauce. For Onions: Spinach, strained peas, stewed celery, carrots, or
cauliflower tips.

An egg may be added every day, and should be included at two or three times a week. These changes will alter the cost somewhat.
*

least

Teachers College Bulletin, Jan. 191 1.

24

FOOD FOR INFANT AND YOUNG CHILD

earlier,

simple diet of very few foods and, as was said

not to give "tastes" of other foods; on no account to

permit the tasting of tea or

cofifee.

If

eggs and cream

seem

to

make

the

little

one's diet as costly as that of the

grown-ups, remember that these few years determine

the child's future.

The money spent now can

well be

Table VI.*

Approximate

Composition of Some Common Foodstuffs

Per cent.
Calories per lb.

Refuse.

Water.

Protein.

Fat.

Carbohydrates.

Apples
Barley, pearled Beef, round

25.0
's's

^3-3
62.5

03
8.5 19.2 4-9

03
1 .1

10.8 77.8

Beef juice Bread, white Butter Cheese, American

9.2 0.6
1.6
S3 -3

214 1615 724

"3
1198 3488 1994 289 596 1581

350
12.7

91
1-3 25.0 12.8 II-9 25-7 3-2

350
41 .6

84.0 34 o
1-4 9-3
1

Chicken Eggs, whole

Lentils, dried Milk, whole

Mutton, Oatmeal

leg

18.4
(edible

43-7 65-5 8.4 87.1 51.2

7-3

.0

151
16.

3-9 14-7
7.2

59-2 4.8

314 874
1811

675
16.

Peas, green portion)

Potatoes ( aspurchased Prunes, dried. Raisins, dried Rice Wheat, cracked

*

20.0

150
10.

74.6 62.6 19.0

7.0 1.8 1.8

2-3

0.5 0.1

131
12.3

30
0-3 1-7

14 62 68
79 75

454 302
1160 1407 1591 163s

8.0
II .1

Compiled largely from Sherman, " Food Products."

saved

Above all remember that a wrong diet bad temper, and general discomfort. The healthy animal is a happy animal. As has been
later.

means

irritability,

indicated above, 15 to 20 cents per day, where food has

FOOD FOR THE CHILD

to be

25

purchased at city

rates,

gives a fair average

half that

for a child of four to six.

Where only

can be

spent, there

is

always danger that some organ

will suffer.

Well-cooked corn meal and whole-wheat bread made with

fat

must then take the place

of eggs, rice, butter,

and

cream.

CHAPTER

III

FOOD FOR THE CHILD AT SCHOOL

"Old men bear want of food best; then those that are adults; youths bear it least, most especially children, and of them the most lively are the least capable of enduring it." Hippocrates.

The

child of

is

now

business

eating

of school age and goes from the and sleeping and telling to his

companions the wonderful things he has found out, to that of studying things out of books and reciting
to others dull facts just as he has learned them.

He
is

passes from the freedom of play to the restraint of the

desk and chair, from constant out-door

life

(if

he

fortunate child) to the bad air of the school-room.

is in

He
if

great danger of injury from these causes even

is

his

food

adapted as perfectly as science permits.

is

But

when
kills.

that

wrong there

is little

wonder that the pace

At
tissue

12

he needs only a

little

more

fat in

his food

than at

six.

Whether

this

is

because the growth of fatty

is

now very

slow, or whether the

body

is

best

served with the fat

made from
that less fat

the carbohydrates, or

whether the presence of extra

process

fat interferes
is

with some

it is

fact,

present in available
is

form

in the tissues,

and therefore there

less reserve

force available.

The grown man

carries several days' rations in his

26

FOOD AT HOME
tissues in the

27
is

form of

fat so that it
full

no matter of conday.
absti-

sequence whether he gets

meals on a given

No

organ
if

will suffer

by even three or four days'

in

nence

the

man

is

normal condition, but no young

animal (note the absence of visible or stored fat in veal,

in chicken broilers) carries

much

reserve, hence the child

who

goes to school without breakfast becomes exhausted

before noon and

or, in

some

brain-cell

may

suffer

by atrophy,

order to save the precious legacy, nutrition

may

be abstracted from muscles already formed and a stunted growth result.

The food

of the child at school

is

then second in

importance only to that of the infant, and the parent

who

neglects

this

part of his child's bringing

up

is

culpable and his sin will surely be visited upon the third

and fourth generations.

This
is

not the place to go into an exhaustive disif

cussion of the food given at home, for

the general

family table
to the
it

is well cared for there will be less danger youth of high-school age from what he finds on than there is in the noon luncheon.

At

this period of

change and unrest, flavor begins

to count for more,

and greater pains should be taken

etc.,

to use such natural foods as contain possibilities of flavor.

Asparagus, lettuce, celery,

owe

their popularity

and

efficiency not to their food values

reckoned in calories

or protein but to the stimulus to the nerves given

by the
dis-

very small quantity of food accessories.

cretion,

Used with

these are adjuncts worth the excessive price.

They may, however, be

pound

replaced

by cheaper vegetables
For a
is

such as carrots, spinach, onions, or cabbage.

of food value in this

form $1 to $2

often paid

28

FOOD FOR THE CHILD AT SCHOOL

instead of lo to I2 cents for an equivalent in wheat or

corn.

The

cost of

many

of these things
is

is

now

excessive be-

cause their real value

not appreciated, and efforts

are not directed to producing and preparing them.

The
life is

child

at school

needs to have temptation to

indiscriminate eating removed, because

exciting at best

modern school

and the food should be such as to

quiet rather than excite.

The

lack of fresh air should

be considered

in

planning the food of the child in the

is

school-room, for such confinement

at best unnatural.

What
is in

modification of diet
is

may

be made to meet such

conditions

not yet known.

It

may

be found that
is

it

response to this

artificial life

that sugar

demanded

by the modern
allowed
if

child.

Certain

it is

that sugar

may be
a real

it

is

taken so as not to interfere with the

substantial
food.

appetite for

more

There

is

reason

why

sugar and the predigested foods should not

of the diet.

form a large proportion

use,

All food, to

be of

must ultimately be in a condition to pass through It is possible the membranes of the digestive tract. that soluble substances pass through too rapidly and in
too great quantity for the immediate need of the tissues.
It
is

better where a considerable time elapses between

less

meals to have a portion of the meal

than
meat, but not too

quickly diffusible.

Therefore, supply starch rather than sugar, bread rather

all

fried eggs

and

rich gravies

which

difficultly digested

food as

require not only

time but energy to

fluence of food

make

available.

Child-study does not yet include a study of the in-

growth;

it

nevertheless

upon the mental as well as physical may have more definite and

SCHOOL LUNCHES
direct
is

29
Over-stimulation

bearing

than anything

else.
is

impossible to the child

who

properly fed; nervous

troubles

may

be directly traceable to bad digestive

only in rare cases that,

conditions.

It is

by accident
arise

or malformation, nerves are so crowded or twisted that

the currents "short circuit."
Irritation

may

inflamed tissues due to products of indigestion.

from These

products are carried by the blood to every part of

the body;
affected.

and that which

is

most

sensitive

is

most

The

child at school needs a quality of food

which
tissues

will give to the

blood those substances which the

it

can use, not load

with that which must be

In the effort to reject a strain is put upon rejected. some part which, becoming weakened, soon shows by inflammation or by torpidity that it is not doing its work. If there is any place where penury is dangerous it is in the food of children at school, and especially in the noon lunch of high-school children. The prevailing American
habit of intemperance In eating leads to such indulgence

by

the children that 10 or

more cents a day must be

Just as good
If

spent at a lunch-counter to procure clean, well-prepared

food which will satisfy the average pupil. food could be served for five cents, and
practically
three.

service

is

eliminated,

sufficient

might be given
families

for

This extravagance works injury to the most

pupils

deserving

those

from

where

even

25 cents a week for each child is not to be thought And so because of of aside from the family budget.
this gross feeding of the class

which puts pleasure of the

has a better brain, must

senses before future well-being, the child of less fortu-

nate parents,
struggle

who probably

through his school years without the

warm

30

FOOD FOR THE CHILD AT SCHOOL

Fortunately he
is

luncheon which would be so beneficial.

sometimes has

far better digestion

and

able to secure

from unpromising materials a

sufificiency of nutrition.

The

following

"penny" lunches were served

(1916)

at an elementary school in the poorer district of Chicago.

No
The

attempt was made to supply a fourth of a day's

but each luncheon yields about 200
calories.

ration,

price covered the cost of

raw food materials but not

of service.

Served for One Cent

Cocoa with one of the following sandwiches: Peanut butter, Bologna sausage,
Salmon,
Butterine,

Baked bean.
Or Soup with two
slices of

bread.

Served for
I

Two Cents*

meat

ball.

Mashed potato and gravy.

as follows:

slice of

bread.

The prices paid for the raw food were Skim milk, 8 cents per gallon.
Cocoa, 20 cents per
lb.

Bread, 2nd day bread obtained from a large bakery,

freshened and sterilized by reheating in the oven,
2 cents per loaf.

Butterine, 17 cents per

lb.
lb.

Peanut butter,
* 1917.

1 1

cents per

Due

to the increase in prices the two .cent lunch has

cost.

been discontinued, as three cents would be needed to cover the The penny lunch is still being served.

TWO CENT LUNCHEON

The proportions used were
as follows:

Cocoa for

125

Cost $0.56.
3 gal. skim milk. 3 gal. water.
1 lb.

cocoa.
sugar.

lb.

Meat Balls for

3
I

100

lb.

hamburg
can

steak.

gal.

full of

bread crumbs

left

from previous

lunches, soaked in 2 qts. of skim milk.

6 onions. 4 teaspoons
salt.

'

Beef Stew

Made from
dominate)
:

flank steak, carrots, turnip,

rice

raw potatoes

and onions, with

for

thickening.

(Potatoes pre-

Soup for 125

Cost $0.71.
2|
lbs.

Hamburg

steak,

Soup
1

greens,

lb. rice,

l^ lbs. spaghetti, 2 cans condensed tomatoes,

I c. salt,

6 gals, water.

Sometimes

carrots, turnips, celery, or

cabbage (pur-

32

FOOD FOR THE CHILD AT SCHOOL

chased as soup greens

different

including outside at lo cents per peck). vegetables

of

leaves of

Salmon, baked beans, and bolgona sausage are each mixed with white sauce. to make the sandwich filling.

The
children

necessity
is

attention

to

the

food

of

school

becoming recognized, and school authorities

are alive to the

wisdom

of providing fuel for the fires

they are kindling.

The school luncheon for high schools or any schools where children are prevented from going to their homes for a i2-o'clock meal may cost, as we have said, from
five to ten cents, well served at

a counter with the least

paraphernalia.

If

it

is

to serve in place of the

noon

meal, as in manual training schools where the session

then the pupils should be served at due regard to neatness and order, and with ample time for two courses. The expense of service may be lessened by the pupils buying the served order at a counter and taking it themselves to the table which
lasts until 3 o'clock,

tables with

has been cleaned by a maid.

successful

Rightly managed this

is

and reduces the

final cost.

This kind of luncheon

It need

will cost

from 15 to 25 cents.
the higher cost only

not cost more than 10 to 20, but taking the

is,

average American youth as he

will satisfy,

and if means allowed he would spend more. A few words as to the character of this luncheon may not be amiss: It must be borne in mind that the child often in is going back to study, in not too good air very bad air. Therefore not too much blood (energy) must be taken from the brain, and yet circulation is to be promoted so that fresh blood may be brought to the

brain-cells before they are too exhausted to benefit

by

HIGH SCHOOL LUNCHEONS

it.

33

The mental

forces are to be gently stimulated

is

not rendered torpid, as

sleepy.

the case

when

the child

and becomes

For quickening the

many cases,
cocoa.
acceptable.

such as hot milk, soup

fluid,

circulation,

warm
(if

fluid is best in

not greasy), and

often quite as

Cold

as milk or fruit,

is

Vigorous children can take

tHfe fluid

in the

form of

and butter without meat, or in the form of crackers, which with or appeal to children, and, if well masticated, seem to agree with them even better than ordinary bread. American children will not be satisfied without some sweet, and, It may be an eflfort to right or wrong, they will have it. offset the unnatural conditions to which they are subjected, to furnish a quick-burning fuel, one which can be used at once and leave no ash behind, one which while
water and the solid
in

the form of bread

giving less energy also requires less energy to convert

into useful material.

In any case, the liking for sweets

will serve the

must be heeded and that form given which

best;

namely, fruit-sugars as far as possible and milkit

-

sugar as soon as

AH

dried fruits

can be bought for lo cents per pound.

dates,
figs,

raisins

are

most

excel-

and should be freely furnished. Gingerbread and cookies may be used for variety, but the most attractive viand on account of flavor, consistency, texIf properly ture, and temperature will be ice-cream. made, of the best materials and with absolute cleanliness,
lent food
this
is

a valuable food, high in actual value per pound.

of spring and fall it is most refreshing, and the quantity which can be served for lo cents will

In the

warm days

not appreciably lower the temperature of the child's

34

FOOD FOR THE CHILD AT SCHOOL

is

body, especially since he

as long as possible.
If

apt to

make

the pleasure last

luncheon

is

served at table, well-made hash, creamed

fish or

chicken, well-made stews, eggs, cold meats, baked

apples, or light puddings

may
is

be added.

For a noon
it,

luncheon when brain-work

demanded

after

pastry,

doughnuts,
too

etc.,

should be prohibited.

They demand

much

expenditure 6f energy by the body.

In winter a nut-cake
robust ones
the cake

may

not be too hearty for the

these rich

who demand
all

strong food, even frosting on

if

may

be permissible,

and sweet
in-

things are not eaten at

afifect

at intervening times so as to

the appetite.

This precious remnant of the

stincts

disof primitive man is worthy of care. tinguished physician has said, " If life in other respects

is

normal, this appetite

is

likely to lead

in the right

direction."

But

alas!

who

leads a normal life?

Cer-

tainly not the city child for

whom we

find ourselves

constantly planning.

Young

people should not crave

the constant stimulant of variety and condiment. thing

is

Somedo.

wrong with

their bringing-up

when they

CHAPTER
"Food
is

IV

FOOD FOR THE ACTIVE YOUTH

the only source of

human power

to

work or to think."

For
soldier

the type of

who may be
life,

young person is usually chosen the fed on the compact, hearty food of
it is

camp many

provided

savorily prepared, without so

kinds of dishes at one meal as the city clerk relife,

quires, because his sauces are out-of-door

fresh air,

something to do
field,

all

the time.

That

is,

the soldier in the

the youth in the logging-camp or on the farm, keeps

of activity

up the excess
is

applied to useful
is

begun in childhood, only now it and commercial ends. So long as

is

activity

kept up, food

than at any other time.

when he charges
which
it
is

for

demanded in greater quantity The purveyor is usually right a young teamster double the board
However, the cost
is

ample

for a seamstress.

not necessarily greater for a double amount of food since

may

be of

less

expensive materials than the smaller

quantity of more costly food demanded by the whimsical

appetite of the sedentary person.

the youth
is

When
service,

at college instead of at military

how

shall his food

of less activity

unless he

be graded?
is

His

life

is

on an athletic team

one
of

more mental exertion, which we believe requires an ample supply of food although the mechanics of thought seem to be more economically carried on than the
35

36

FOOD FOR THE ACTIVE YOUTH

In both cases ease of

mechanics of motion.

work de-

pends largely upon accustomedness to the kind of effort. In a six-day bicycle race the winner used 4770 calories

who failed on the fourth day used 4610 and the second in the race 6095, which increase was evidently not put to the best use in deper day, while the contestant

veloping energy.

In vigorous youth a taste for

all

natural foods should

be cultivated and a power of digestion developed which

shall

stand him in good stead in after

life.

It is his

one
it

chance, and

woe

to parent or teacher

who

destroys

and

inflicts life-long

misery.

This
of

is

no vision of a

dis-

any thousand students in any State in the Union and set apart those whose appetite and digestion are normal, who would live on whatever was set before them, and how small a company you would find hardly enough for one table.
ordered brain.
!

Take a census

Most
on' the

instructive lessons

may

be learned

training table of football teams, boat crews,

from the and soldiers

march as

to diet for excessive physical work.

is

We

find that the following

fair

statement of the results

at hand:
Protein,

Fat,

Carbohydrates, Calories.

grams.

grams.

grams.

Average

of 7

boat crews

One

football

team

United States United States

Army Army

(Garrison
(Field)
*

*)

155 181 157 113

177 292

440 577
481

99 218

489

4085 5740 3536 4448

Havard, Military Hygiene.

The form
to

in

which the food

is

served

is

to be that
will

which the men are accustomed, so that they

FOOD FOR STUDENTS

eat
it.

37

The

soldier takes his ration of bread, bacon,

beans, or stewed

meat and

coffee

without
former*

"frills" of

strawberry shortcake, ice-cream, or coffee-jelly which

a Harvard boat crew requires.

The

might cost

35 cents, the latter 80 cents to $1.50 per day. It will be noticed that the increase is in all the factors,

not in any one, which fact adds weight to the belief

is

that food
parts;

to be taken as a whole, not in

separate
it

that the

body can

select that

which

needs

and

reject the rest.

The

increased labor of the athlete

does not, however, always bring lasting strength, for

some one organ

is

very apt to be over-strained.

Few

men

live to

a comfortable old age who have over-exerted

full for .this

themselves in youth.
It is

not necessary to quote dietaries in

life.

active

The

various
S.

be done, and the U.

illustrations.

army rations* show what may Government bulletins give many

from
this chapter to the

As a

transition

next there

is

considered the cost of food for the large

are workers part of the year

number who
the rest.
flavors

It is not possible for them to and great variety which are usually associated

and students have the delicate

with a student's table.

Observation of the habits of young people in America,

and west, north and south, leads the author to the conclusion that the use of sapid vegetables in a suitable way is very much neglected, that it is most unfortunate when "I do not like turnip," "I do not eat
east

squash," are heard at every table, that college students

avoid green vegetables unless they are disguised in soups or sauces.

*

See Mrs. Melvil Dewey.

J.

Home

Economics, 1916,

p. 649.

47140

38

FOOD FOR THE ACTIVE YOUTH

There are many good ends served by these despised roots and leaves, not the least of which is "stuffing,"
since the twentieth-century digestive tube

of growing

up

contracting
if

to a string

is in

danger

for lack of
is

distending

material.

The absorbing
this

surface

dis-

tributed over
of the tube,

many
and

times in extent the nominal area

surface

instead of distended

by

fluid

is crowded together and fibrous mass, absorpif

tion cannot so readily take place, even

inflammation
the

does not
It

result.
is

has been said that fear of indigestible food

life.

bugbear of modern
itself is

We

might say that the word

one of the most misused terms.

indigestible.
five

Most persons

consider any substance which requires a long time to go

into solution

Thus smoked meats and

hours in the stomach under-

legumes remain four or

going a slow macerating process, and yet

may be

as

completely utilized by the body

three hours.

in

the end as sweet-

breads and rusks, which leave the stomach in two or

There

is

far less

danger from cellulose-bearing vege-

tables than

from fat-bearing sauces.

Thudichum

says,

"Cooks should avoid introducing concealed forms of

fat into dishes needlessly, as they
logical nutrition."

may

prejudice physio-

Several educational institutions in the middle

West

have been known to feed

sufficient food

their students

on good and

even for brain-workers at sums varying from 14 to 15 cents per day per person, though to-day this amount would have to be increased about onehalf.

The

students are for the most part country bred

to

and they come

the school

for

a serious purpose,

MENU FOR STUDENTS

willing to endure hardship
if

39

need be for the sake of an

end

in itself,

but only a means to the end they seek.

One such
lowing

institution furnished the author with the folof fare

bill

which

tables are raised either

will serve as a sarrtple. Vegeon the college farm or are pur-

chased cheaply, which

of the dietary:

is

a large part of the secret both

of the health of the students

and the inexpensiveness

APPROXIMATE BILL OF FARE

Mondays and Thursdays
Breakfast:

Warm

drink;

cereals,

oatmeal and

gra(cod-

ham gems;
fish balls),

vegetables and

meat

Dinner:

Vegetables,

bread and butter. mashed potatoes; meat,

side
dish,
pie,

beef-

steak with gravy;

peas or

lima beans; dessert, apple

bread.

hot corn

Supper:

Bread and butter, graham bread and

sauce (peaches), doughnuts (hot).

sirup,

Tuesdays and Fridays

Breakfast:

Warm

drink; cereals, oatmeal and

graham

gems; vegetables and meat; hash, bread

and butter.
Dinner:

Soup;
sert,

vegetables,

baked potatoes; meat,

bacon, mutton or veal with gravy; des-

macaroni or canned tomatoes, hot

corn bread.

Supper:

Biscuit

and butter,

white

and graham

bread, sirup, sauce (apple), cheese.

40

I'OOD

FOR THE ACTIVE YOUTH

Wednesdays and Saturdays

Breakfast:

Warm

drink;,

cereals,

oatmeal and

graIrish

ham gems;
Dinner:
Vegetables,
(with
nips,

vegetables and meat;

stew; bread and butter.

beans or peas;
;

meat,
dish,

pork
tur-

the vegetables)

side

greens or cabbage;
tarts,

dessert,

pud-

ding or
sirup.

Boston brown bread and

Supper:

Cold beans or peas, bread and butter,

graham bread, sauce

(berries)

plain cake.

Sundays
Breakfast:

Warm
meat,

drink;

cereals,

fried

mush and
potatoes;

sirup (or
fish,

eggs);

vegetables,

gravy; bread and butter.

potatoes;
side

Dinner:

Vegetables,

meat,
dish,

roast

meat
to

and

gravy;

according
to

season;

dessert,

according

season;

hot corn bread.

Supper:

Bread and

butter,

graham bread,

plain

cake, sauce, cheese.

Accounts.
I

Endeavor

to use as

much

as 4j lbs. flour,
j lb.

lb.

corn,

lb. oats, | lb.

beans or peas,

skim-milk

cheese,

and 1-5

lbs. codfish

per person, per week.

Use

as

much more

of these articles as

you can make acceptpotatoes, ^

lb.

able.

Endeavor not
^ lb.

to exceed
i

2-3

lbs.

butter,

pork, 2\ lbs. beef,

lb.

sugar, 2 eggs per person,

per week.

PRIVATE SCHOOL DIETARY

Side dishes like peas and lima beans

41
served

may be

without extra plates or saucers.

Sirup once a day.
Several other schools are

known

to the writer

where

a similar severe restraint

is

put upon mere appetite for

the sake of gaining an education, and hence the confidence with which the assertion on page 38
is made. no intention of recommending so limited every case, but it may be of advantage in

There
a dietary
to

is

in

certain cases to
health.

know what
strong

is

possible without injury

is

appetite

a great safeguard

against the dangers arising from intermittent supplies,

and

is

a chief factor in the energy of the pioneer.

Food Supply per Person per Day

Grams.
Calories. Calories,

per cent.

Protein

150.6
181.

Fat Carbohydrate

506.4
838.2

618 1626 2076

14

39 47
100

4320

Percent.\ge Distribution of the Calories

Per
cent.

Per
cent.

Bacon
Beef

1.8 6.7
flour

Lamb
Milk Pork
loins

Si
12.6
1

Bread and
Butter
. .

133
II .2

.1

Cream
Eees Fowl

1-3
2-3,

Potatoes Sugar Other items

S-9
"...
II.

24-5

1-9

42

FOOD FOR THE ACTIVE YOUTH

Contrast with this the results obtained (page 41) from

a study* of the food consumed by the boys in one of

the largest private boarding schools in the country.
It is interesting that 12 dietary

of the fuel value,

and that 181 other

items yield 75 per cent varieties yield the

remaining 25 per cent. Bread, butter, milk and sugar, together yield 50 per cent of the food fuel.
* Study made by "Food Economics."

F.

C. Gephart.

Record taken from Lusk,

CHAPTER V
FOOD FOR THE YOUTH AT COLLEGE AND FOR THE BRAIN-WORKER
"The
digestibility of
its

a food

is

of far greater concern to

worker than

chemical composition."
is

Hutchison.

a brain-

While

it

true that food

must be considered as

a whole and not separated into constituents for one organ over another, yet there are certain broad generaHzations derived from ages of experience and years
of scientific observation to our limited

which should serve as guides

in diet.

knowledge

The
is

horse,

when

called

upon

to

do heavy draught

work, which requires steady pulling under direction,

apt
cO

be fed with corn and hay; while the spirited

is

roadster or hunter, which

called

upon

to

have

his wits

about him and to use reserve force suddenly, has oats

with
little

hay and
in

corn.

The man
air at

a logging-camp at hard work in the open

a low temperature finds pork, beans, and pan

bread or biscuit none too satisfying and sustaining,

while the student sitting in an over-heated

room with

only a short walk three times a day, often at a slow

pace,
well

muffled up, would be unable to digest a

the

quarter of

lumberman's

diet,

and

finds

himself

clearer of brain with eggs, toast,

and

coffee for breakfast,

and chicken and

rice for dinner.

The obvious

lesson to be learned
43

is

that muscular

44

FOOD FOR THE YOUTH AT COLLEGE

it

exercise, while

uses protein and

it

fat,
is

uses

by

prefer-

ence

more carbohydrate when

body needs
its

available
It
is

than

mental exercise appears to demand.

the

true that

keep
it

charge

the

to

have muscular exercise

brain

in order to

active,

but above that,

more fat and nitrogen The system must, as was said, be kept in proportion. so economical is the up in good condition and then body a very little excess of "brain food" supplies
does seem as
if

the brain requires

the need;

but

it

is

a waste to manufacture
it is

it

out of

substances from which

of

obtained only at the expense

many by-products,
Above
all else,

or at the expense of

much

digestive

force.

the brain-worker needs a "clear head,"

that

is

one

in

blood circulating
all

This demands good working condition. freely, rich enough in oxygen to keep

the cells of the

body at

their

maximum

vitality,

and

with dissolved nutritive substances

needs of repair and nourishment.

sufficient

for the

There must be absent,

irritate, inflame,

moreover,

all

traces of imperfect decomposition in the

circulating fluid

which

will

tend to

or

clog the minute blood vessels.

The food may be anything which

purpose of food, provided
brain-worker
of
is

serves the proper

it is

properly prepared.

The
loss

subjected

to

the great disadvantage

bad

air

and lack
is

of exercise.

This leads to a

of appetite, which

then stimulated by additions of

attractive serving.

strong flavors and

all

by

He

seems, of

men, the

last to see the true

remedy

for lack of strong

in close air

appetite.

If

he must continue to work

and

with

little activity,

then take a lesson frorn the chick

in the shell

and

let

him eat a limited quantity

of the

FOOD FOR THE BRAIN

most
easily digested nitrogenous food, with a

45

somewhat

larger proportion of fat in relation to carbohydrate than

would be needed

for severe

muscular exercise.
should not be too

Therefore, while the food for the brain-wprker should

belong to the class easily digested,

it

concentrated or be predigested so that a, large amount

is

at once available in the blood current.

is

For

in a

short time there

in

a lack of available food which results

exhaustion and possibly in an overstepping of the

elastic limit of recovery.

The temptation
market.

is

great to use,

according to the

directions, the various proprietary foods

found
to

in the

The busy student does not seem

grasp

body and brain must pass through several transformations by means of the already present cells before it can nourish new ones.
the idea that food for his

He seems

to consider

it

sufficient to
fill

pour

in

prepared

milks, cereals, etc., just to

the void.

Mental energy

he seems to hold as heaven-given without the intervention of earth forces.

To

the

man whose

brain

is

his capital,

the loss of

an hour of thinking-power
dollars,

may mean
weaken

thousands of

yet in 99 cases out of 100 such a

his

man

will

eat a meal which will inevitably

thought and possibly change the future of

county.
Unbelief
bane, and

power of a town or

"no matter what a man eats" when he breaks down at 50 it is said

diet.

is

his

because he applied himself too closely

never because

to

be

he was foolish in his

The contrary picture is even more pitiable: a fine mind the prey of morbid fear lest the food should not

46
suit.

FOOD FOR THE YOUTH AT COLLEGE

This condition often follows a breakdown and
It
is

a result of previous neglect of the most obvious laws of

health.

sometimes seems as
the

if

the

more

delicately
is
if

organized
fixing
it

mind,
its

the

greater danger

there

of
for

upon

own

condition.

For

this reason,

no other, right habits should be acquired in youth before the danger of morbid mental processes is so great.

For

this reason, also, there

should be restaurants where

the business

man and

scholar will not be tempted to

swallow food sure to use up mental energy.

table should be laid with strength-giving

His

home

and not strength

be reduced to a

sapping viands, so that the

evil

may

minimum. But all

too

this care costs too

much money and means

Not
at
all,
if

skill and judgment are used. Because the flavor of mushrooms adds to the relish of the steak it is not necessary to buy a pound of fresh mushrooms at $i.oo the pound. Because, on a given occasion, an author has written a

much

time given to

it!

particularly brilliant paragraph after eating a dish of

sweetbreads there

is

no cause

for furnishing a like dish

every day.

Students going up for examination,

business

men
full,

with decisions of large import to make, professional

men

with great interests at stake,

all

require the

available

amount
least

of

nervous

energy,

and the food

should
it

taken

for at

24 hours before

be that

which

will give this energy.

In each case

may

be

different.

Eggs
to

for one,

bacon

for another, rare beef-

steak for a third, while a fourth

of health

may have
and

such a bank

draw upon that

fruit

rolls

coffee with

banana or other

may

put him

in the best condi-

FOOD FOR THE BRAIN-WORKER

tion.

47
kinds of

The

usual American breakfast of

all

flesh, fish,
,fits

or fowl with vegetables and hot bread, never

for his best

man

work.
the imperative duty of the

The author has

college

expressed elsewhere, and more than

it is

once, the view that

and university

to take in

hand the matter

if

of food

for the future leaders of the nation, as

an example of

what education
If

really stands for

for

no other reason.

Dr. Johnson was right in his statement that

well,

"women

can spin very

but they cannot make a good book

on cookery," it behooves the university man to follow the example of the eighteenth-century savant and turn
his attention to the

transmutation of the dross of the

market into the

fine gold of the highest

human

endeavor.

The unexpected is relished in food as in pleasure by those who are sensitive mentally to tastes and appearances. A surprise is welcome even if it is a simple affair. This means only foresight on the part of the provider, and care taken not to exhaust all combinations by too lavish a display.

Happy
course,

is

the

man who
is

Is

so well balanced that he

takes his breakfast, as his newspaper, as a matter of

and who
of

no more

ruffled

by the
is

fraction of

variation in the stiffness of his boiled egg than

by the
sits

rumour

an Indian outbreak.
out,
skill

Happy

he

who

down
of

to the dinner provided for

what he must leave

What,

pleasure, secure in the

him without thought with a mind free for social and knowledge of his cook.

then, shall the brain-worker eat?

A
in

little

of

anything which his system can appropriate.

need not be different from that of other
ance.

His table
appear-

men

few things

may

well be omitted, as rich gravies,

48

FOOD FOR THE YOUTH AT COLLEGE

Otherwise

sauces, patties, or highly seasoned entrees.

a liberal diet of a few well-cooked and well-seasoned

dishes at

any one meal should give mental

vigor.

Of great value to the

are frequent outings of

man who

lives

two or three the cobwebs may be blown away and all the capillaries flushed out by ocean breezes or mountain blasts. The
stimulus of change, even
good,
is
if

much indoors days when all

the food

is
is

only moderately

invaluable.

Length of time

of less importance

than completeness of change.

who would not have it? and The joy of living yet how few are willing to pay the price of it! A little
thought, a
is

little self-control,

and then

forget that there

such a thing as digestion.

is

Thrice blessed the

is

man
not

whose body
conscious of

it

only

such a perfect machine that he

in

such case

is

he a whole man.
here that, for the

Just as a suggestion,
material

we may say

family table 50 cents a day per person for raw food

ample; 40 cents should suffice, and with "a $5,000 wife,*" the brain-worker will thrive on 30 cents per day. (See pages 106 to 125.)
is

At the Columbian Exposition

in

1893 a gentleman was heard

to say, on leaving the "Workman's Cottage" with its family living on $500 a year, " It will take a $5,000 wife to do it."

CHAPTER

VI

FOOD FOR THE TRAVELLER AND FOR THE PROFESSIONAL PERSON

"For they can conquer who
believe they can."
is

The man who

certain

has an aim in Hfe

ready to forego
with

indulgences

which

his

companions

no

thought of the future provide for themselves.

refrain
social

He may

from smoking or from theatre-going, from the affairs which would cost either money or time.

He

does this in order that he

philosopher, or that he

may be a great may make a name for

The one
is

writer,

himself

as an engineer or a business man.

thing he

does not take into account

eats
its

the quality of the food he

and its efifect upon his prospects. He may consider cost and deny himself a sufficient supply, but at the
is in the poor quality For lack of knowledge of

present day, as a rule, the danger

rather than in the quantity.

the fundamental position of the digestive system in the

human economy,

the majority of persons subject

it

it

to

strain impossible for

to bear with safety,

for the results.

and then
is

blame every other condition

From

the necessity of the case, the traveller

sur-

rounded with stimulating sights and sounds, whether

agreeable or otherw^ise, giving the nervous system extra
labor,

and therefore making

it

a duty to supply

it

with

nutrition.

This stimulation has a very beneficial effect

fallen into self-pitying

upon those who have

ways and

49

50

FOOD FOR THE TRAVELLER

whose digestion has been impaired by too much coddling. But the temptation to eat, when one has nothing else
to do, a variety of dishes badly

cooked and indifferently

persons to
resist.

served,

is

too great for

many

The

lawyer

who

has to

make a

plea for his client, the engineer

who

has to examine a bridge, the pleasure-seeker with a

long journey before him cannot afford to arrive at his

destination with mental or physical power in the least

impaired, in a depressed instead of a refreshed condition.

The most important

factor of the

many

contributing
is

to the favorable or unfavorable result of a journey

the food taken on the way.

"Just for once

it

will

not

matter."

If

tainted
is

meat disguised with juicy sauces

eaten, or
if

and French names

lobster,

a jumble of canned
is

re-frozen

ice-cream and puff paste

hastily

swallowed at a 20-minutes-for-lunch counter, a sick

headache
tion

may warn
follow.

the rash traveller or acute indigesthe viands will not

may

More probably

show

their vicious character so actively,

but

will

simply

cause heaviness, loss of sleep, general irritation producing

such a condition of the system that disease finds a weak

defence at a time
resistance.

when

it

should be met with strong

Travelling has been

made

safe

fortable
air

beyond anticipation

in nearly all points;

and comgood

and proper food are still wanting. Since the body is not making any exertion, it needs not the foods which furnish bodily energy and repair waste, except in so far as the involuntary work goes on:
there
If,
is

required less than half the usual

amount

of food.

in travel, a person can store up energy for the future

is

strain as a person
it is

fed in a hospital before

an operation,

safe to take

more

food, but this storing

demands

FOOD FOR THE PROFESSIONAL PERSON

51

the right materials and that measure of good air which the railroad train does not give, although the steamer

may.
travel

This is a difference between the two modes of which seems not to have been considered by either
or
eater.

caterer

Less

meat

in

made

dishes,

less

and more good fruit and well-cooked vegetables would conduce to the health
pastry, less Worcestershire sauce,
of

the railway

traveller.

Crusty
sweets

cookies, for those

safer for the
bill

who

like

cake,

rolls,

fresh

butter,
is

even,

far

occupant of a heated car than the usual

of fare.

The

dining-car has provided most carefully

for

good water;

let it

now provide

safe milk

digestible dishes.

It is certain that it will

and delicate, do so whentable.

ever the public

is

wise enough to

demand such a
bill

As

it is,

the traveller

who

wishes to reach his journey's

of fare.

end

in

prime condition omits two-thirds the

The
doctor

who

professional

man
little

or

woman

'

teacher,

nurse,

has

outdoor

exercise
life,

needs

to

observe a similar caution in every-day

the balance

between health of mind and of body out of order, and it should not be as
secure.

is

very easily put

difficult as it is to

dish of blueberries

At present the way of the transgressor is easy. and so-called cream costs 20 cents,

a piece of blueberry pie containing three times the food

value, requiring five times the labor to prepare, costs

10 cents.

Two

doughnuts cost
10,
15.

five

cents, while rolls

and butter cost

food value costs

and bread and milk with half the

What

a revolution the simple ad-

justment of price of food to value would cause!

In one's

own home

the case

is

litde better unless

the mistress understands

how

to

keep the golden mean

between the appetite and the need of the body.

To

52

FOOD FOR THE TRAVELLER

is a law unto himself, but headachy afternoon is sure to

great extent each person

when a

dull, sleepy, or

follow the partaking of a certain lunch,

to take that lunch?

why
I

continue
did eat."

"She tempted me and

How many a man could say it with perfect truth to-day. When shall the lesson of the proverb, "A man is what
he eats," be thoroughly learned?
Is life

worth living?
it,

Then

let

us learn to

make

the

most

of

for half its cost

it.

may

be the cost of the food

to sustain

It is the belief in

the potency of natural causes to

bring
that

man

to his full estate,

estate

that

make

his choice,
it,

and an ambition to reach demanded. Every person must not only as to a profession and his
is
is

place in

but as to how much he

willing to

pay

for

it.

The Business Man's Luncheon

down-town lunch places at the noon hour two sharply-defined classes of patrons: (i) those who believe in steak and chops as best brainand nerve-food, and can afford a dollar or a dollar and
tour of
reveals

a half luncheon;

(2)

those

who

believe in staying the

pangs of hunger for the least money.

of milk, or a
just as

The

latter

pay

10 cents for a piece of pie and some cheese with a glass

cup of

coffee at five cents more,

much

nutritive value as the other

it

provided

and get

the body can assimilate

If

in that

form

(see

page 53).

the luncheon

is

to serve as dinner, double its value

it.

in

both cases

may

be put upon

Habit

is,

alas, all-powerful,

business interests at stake,

and the man with great which he must consider at

SHOPPER'S

LUNCHEON

53

his desk, will continue to rush

out for his quick and

hasty luncheon just as he did five or lo years before

when, as a subordinate, he was on the street half the morning going from one business building to another,
to the wharves, to the custom-house, etc.

Very few

men seem

to

adapt their habits to their condition.

I

Again and again

unbelief in the effect of food

must say it, it is because of their on their physical condition

and on

their careers.

Protein,

Pat,

Carbohydrate, grams.
Calories.

grams.

grams.

Chop
Potatoes. Salad Orange-ice.
.

15
2 .1

0.5

20 0.1 1.6

247 -S

17.7 1-4

82
23

49
17.6
21 .7

311
66 0.3 12.5 78.8

401

J mince pie. 5 oz. cheese. 5 pint milk.

15 10

3-5 8.3
17.

436 53-7
178

29.1

668

The Shopper's Luncheon

The majority
also of

women who
classes:
is

throng the stores

(i)

may

be divided into two

list,

the careful house-

wife with a long

who

appalled at the prices of the

her day of unaccusand a cup of tea, or

restaurant and

who
on a

tries to finish
slice of toast

tomed

exercise

takes chocolate eclairs or a small ice-cream, with the

possible

consequence

of

a raging headache,
(2)

blunted

judgment, and unsatisfactory purchases;

the

woman
likes

who boards and who means

to eat

something she

54

FOOD FOR THE TRAVELLER

or something new, and

takes.

who

does not mind the time

it

She comes down town nearly every day, and she does not travel half the city over, in one day, as does the first woman, she saunters slowly along one street or two at most. Her luncheon consists of a medley of
croquettes, salads,

and sweets which could never agree;

dishes dressed over so that the original ingredients

may

never be revealed, and she pays 50 to 75 cents for the next day in bed, or perhaps a physician, and her family

pay

in

unhappiness.

Until one

makes a business

of visiting the popular

restaurants of any city, one does not realize

force these restaurants are in the forming
of food

what a and fixing

habits.

Many

attempts have been

made

to

provide hygienic luncheons, but the number of those

willing to reform at the expense of a little time

and

thought has been too small at any one point to sustain

such an establishment.
periments
are
Lately,

however, certain exsuccess,

proving

by

their

changed
the only

attitude on the part of the public.

Often,

persons

who have interest enough in the problem are those cranks who believe a single article of diet, or a peculiar way of cooking, is all-sufficient. In every city places, "eatingthere may be found, in out-of-the-way
houses" presided over by some motherly soul where

good food may be had under plain old-fashioned names; where one need not fear to eat of any dish on
really

the

bill

visible

where below stairs it is as clean as the portion and where 25 or 30 cents will procure a
of fare;

good meal.

restaurant established

by the Bureau

of

Public

Health, in the Health Department building.

New York

HEALTH DEPARTMENT LUNCHES

City, has undertaken to describe on
its bill

55
of fare the

nutritive character of each dish served.

different

Each day two

luncheons are also offered, each furnishing

practically the

same food value but

differing in price.

The

following were offered for one day:

Low Cost

Balanced
Price.

Ration
Quantity.
Calories.

Protein,

grams.

Tomato soup Macaroni, baked with cheese.

Ice-cream

So. 05
.
.

0.05 0.05

1 pint 3 heaping tablespoons 2 heaping tablespoons 1

130

30
16.

270
140

6.0

Whole wheat bread

Butter
$0.15

ounce

no
1000

55
310

High Cost

Balanced
Price.

Ration
Quantity.
Calories.

Protein,

grams.

Tomato soup
Potted roast

Creamed spinach with egg

Gingerbread
Coffee

$0.05 G.2G 0.05

5 pint 3I ounces

130 250
55

30
20.0 2.0

0.04 G.04

heaping tablespoons 2 ounces I cup

2

220
1

3-5

Whole wheat bread

Butter
SG.38

slices

40

ounce

no
905

SS
34-0

In 1915 a study

food in a chain of
ing

was made of the cost of ready to serve New York restaurants. The followsuffi-

menus were

selected from the bill of fare at different

costs,

each yielding nearly the same food value,

cient for a sedentary

man

of average weight.

56
It

FOOD FOR THE TRAVELLER

must be remembered that these are sale prices and include the cost of preparation and service, as well
as business profits.

On

the other hand, the actual cost of the

raw food

material

when bought

at retail
in

is

far greater than

when

purchased at wholesale
case.

such large amounts as in this

^

Breakfast:
Cost.
Calories.

Coffee (with milk and sugar)

$0.05

195

Hot corn Lunch

Crullers

mufifins

0.05
roll

453
357

Roast beef sandwich and

Dinner:

o 05 0.05
.

444

Vienna

roast, fried potatoes,

bread and

butter

0.15 0.05

834
372

Cocoanut pie

$0.40
Breakfast:
Coffee (with milk and sugar) Chipped beef and scrambled eggs Lunch:

2655

$0.05
o 20
.

195

728

Roast beef
Dinner:

cutlet,

potatoes, bread

tomato sauce, and butter

fried

0.15

738

Lamb

croquettes and

mashed

potatoes,
o. 15

bread and butter

874
177

Apple pie

0.05

$0.60

2712

FOOD AND INCOME

57

Bachelor Boarding
I

have elsewhere estimated that 25 per cent of the

family income was a sufficient proportion to pay for raw food material exclusive of preparation and serving.

For

an income of Si 200 a year

for

this

would mean $300

is

for food

a family of three or four, including occasional guests.

salary of $1200

The young man with a

apt to

pay $5 or $6 a week for his table-board, $300, and lunches and suppers beside to the extent of $150. Now, then, can he consider matrimony and the support of a family? He rightly feels that he must live well in order to do his work well, and he does not know how to do it for less, and no one is solving the problem for him. If he marries, his wife has only the same bachelor experience to go upon and can only double the expense. What wonder that it is a current saying among men, "Oh, I can't marry until I have $3000 a year." A fine commentary, this, on the intelligence and thrift of American youth, and a good and sufficient reason for the decrease
of native population

word

to the thoughtful should

be

sufficient.

An

adequate discussion of the bearing of these facts would

lead us too far afield.

CHAPTER

VII

FOOD FOR THOSE IN PENAL AND PAUPER

INSTITUTIONS
"Deficient diet, like
all

morbid conditions, both corporeal and

mental,

is

a vitiating and degenerating influence."

King

Chambers.

Those unfortunate
expense of the State

individuals

who

are kept at the

may be

conveniently divided into

two general
1.

classes. citizen, as pauper children who men and women returning to the criminal youth who may be brought

The
full

potential
into

may grow up
State
into better

value;

ways and

so repay the care

also

and trouble;

and the
2.

sick poor,

who

come under

this class.

The pauper

past work, the hopelessly insane, and

the vicious.

The
them,

food for the latter class

few words.
it

be dismissed with While the State undertakes to care for

This latter
self-

may

must not starve them nor give them such food

is

as to cause diseased conditions.

evident, because a sick

person costs more to care for

is

than a well one.

But there

no obligation to give

them more than that quantity and quality which will the ends of existence. They have forfeited any rights to pampering. Hence It is that when a subsistserv^e

ence ration

is

to

be studied,

scientific

men
data.

all

over the

world go to these institutions

for

There are

IMPORTANCE OF GOOD COOKING

several other reasons

59

why

conclusions are

more valuable

The inmates have little chance of getting in such cases. food from outside. They are usually under the eye of The raw food material is of standard the" physician.
quality, of

therefore
riety,

more

which the analyses are more numerous, and It is limited in vato be relied upon.

purchased by contract, and the amounts served

definitely

are
is

more

known.

This

is

in cases
is

where there

no fraud, and where the cooking

conscientiously done
case.

which

skilfully

and

is,

alas,

not always the

In one institution, of the

existence, several

first

class,

no longer

in

hundred children from

six to 14 years

were fed at a cost of 9.5 cents with sufficient good taw material which was spoiled in the cooking,
insufficiently

stewed beans, which caused diarrhoea in

Their blotched, pinched

many
faces,

cases, sour bread, etc.

and stunted bodies were pitiful to behold. It were better that they should have been put out of the way like superfluous kittens than that they, through no fault df theirs, should be kept alive to be no credit to
themselves or to the State.

The inexpensive
ing,

foods require the most

will

skill in
its

cook-

and
it

if

such an institution

not pay

cooks

well,

make up for those For 300 persons fed, a difference of five cents a day In cost of raw materials means over $5,000 per year. It will pay any institution to spend
should allow more rations to
that are spoiled.

$1,000 in salaries to save this amount, and yet to secure

more palatable and more nutritious

done so readily with
sufficient

food,

which can be

knowledge.

The same

is

true of these children

and young people

6o
as of

FOOD IN PENAL AND PAUPER INSTITUTIONS

more favored
ones, that

any injury from wrong nutrition affects the whole after-life and lessens the chance of their growing up to be respectable citizens.
So
fully
is

this

understood abroad that several foreign

it

countries see to

that school children are fed at State

expense rather than run the risk of having to care for

them

later as vicious or

incompetent persons.

From

II to 13 cents* a

day should serve

for those of

whom

the world has nothing more to hope;

while for

the others 17 cents

may be

allowed for the older and

15 for the younger ones, rather

for
all.

than a

mean

of

16

Sharp separation of the inmates into groups

called for in feeding,

is

thus

however undesirable

it

may be

from certain other ethical standpoints. For young children maintained as city or charitable charges, soup may take the place of milk to a certain
extent, since a sufficient milk diet will cost

more than

the allowance generally made.

Soup made with barley

and beans, with bread, may be substituted at one or two meals for bread and milk and may be so made as If used commonly, some to furnish proper food value. Of course tea and the soup should contain milk. of coffee are not to be thought of. Cocoa is too expensive,
although a flavor of
it

in

hot milk

is

much

to be pre-

ferred to the day-long decoction of shells so popular with

institution cooks.

Gingerbread or cookies, both hard

of the sugar outside,

and

soft,

with

much

may

be used.
potato.

If possible,

some

rice well

cooked, not mushy, but with

separate grains, should take the place of

much

Rice-milk
*

may

be used.

One pound

of rice contains 79

These

figures

apply only where lood can be bought at wholesale.

MENU FOR PARENTAL SCHOOL

6l

per cent starch and yields 1591 calories at a cost of 8 to

10 cents.

One pound

of potatoes as purchased contains 14.7

per cent carbohydrate and yields 302 calories.

edible portion contains 18.4 per cent carbohydrate
yields 378 calories at a cost of about five cents.

The
and
It re-

quires about five pounds of potatoes as bought to give

the fuel value of one pound of

rice.

Potato puree and stale

puree

rolls

rubbed up as a milk

make an

acceptable variety.

veal as soup-stock

that suitable veal

The Germans use much more than we do, and insist is much more digestible than beef,

which is rarely used in their dietaries for children. Cooked fruit in some form and green vegetables should always be used.

The

following diet

list in

use in a parental school will

serve as an excellent illustration, although

somewhat more

expensive than

is

often required, on account of the large

number

of underfed children in this particular instance.

Monday
Breakfast:

Oatmeal,
cocoa.

fruit,

bread, butter and milk, or

Dinner:

Pork and beans, bread and butter pudding,

milk.

Supper:

Baked

potatoes,

bread and milk, cream

fruit, butter.

gravy or stock

Tuesday
Breakfast:

Oatmeal,

fruit,

bread, cocoa.

Dinner:

Beef stew, macaroni, bread, cold slaw.

Gingerbread, baked apple, bread, milk.

Supper:

62

FOOD IN PENAL AND PAUPER INSTITUTIONS

Wednesday

Breakfast:

Cream

of wheat, fruit,

bread and milk.

Dinner:

Lamb

stew (potatoes, onion and carrots),

bread and bread pudding, milk.

Supper:

Doughnuts, stewed apples, bread and cocoa,

or cinnam(5n
rolls.

Thursday
Breakfast:

Oatmeal, mush,
or cocoa.

fruit,

bread and hot milk

Dinner:

Pork sausage and gravy, bread, potatoes and cooked apples, milk.

Supper:

Hot

biscuit, sirup, rice,

bread and milk,

butter.

Friday
Breakfast:

Oatmeal,

fruit,

bread, cocoa.

Dinner:

Macaroni and cheese, creamed potatoes, bread and light custard, milk.

Supper:

Baked sweet

potatoes,

bread and

fruit,

butter, cocoa.

Saturday
Breakfast:

Cream
Beef

of wheat, fruit, bread

and milk.
bread

Dinner:

stew,

potatoes,

celery,

and

tapioca, milk.

Supper:

Bread,

rice

and milk, cocoa and

fruits

Sunday
Breakfast:

Wheat, boiled
or hot milk.

eggs, fruit, bread

and cocoa

Dinner:

Lamb

stew with

rice,

mashed potatoes, raw

fruit.

sliced onions,

bread pudding; milk.

Supper-

Bread and milk, stewed

MENU FOR ORPHAN ASYLUM

63

When possible fresh jam was made of fruit on hand, and served with crackers or toast and milk. Children are given all of the milk, bread and butter
that they wish at each meal.

The
season.

fruit

and vegetables are varied according to

bill

The

following

of fare for

an orphan asylum

may

also be suggestive.

Sunday
Breakfast:
Liver, bread, coffee or tea.

Dinner:

Corned

beef,

stewed

fruit,

hominy, and

dessert.

Supper:

Bread, gingerbread, tea or milk.

Monday
Breakfast
Sausage, bread, coffee or tea.

Dinner:

Roast beef,

rice,

potatoes,

and gravy.

Supper

Biscuit, butter, tea or milk.

Tuesday
Breakfast:

Oatmeal, bread, coffee or

tea.

Dinner:

Hash, slaw, potatoes, and gravy.

Bread, molasses, tea or milk.

Supper:

Wednesday
Breakfast:
Scrapple, bread, butter,

and

coffee.

Dinner:

Pork, beans, potatoes, and dessert.

Supper

Bread, butter, tea or milk.

Thursday
Breakfast:

Gravy, bread, butter, and

coffee.

Dinner:

Brunswick stew, slaw, and potatoes.

Apple butter, bread, tea or milk.

Supper:

64

FOOD IN PENAL AND PAUPER INSTITUTIONS

Friday

Breakfast:

Oatmeal, butter, bread, and

coffee.

Dinner:

Roast

beef,

hominy, potatoes, and gravy.

Supper:

Bread, butter, milk or tea.

Saturday
Breakfast:

Bread, butter, coffee or tea.

Dinner:

Ham, cabbage

or turnip,

and potatoes.

Supper:

Apple butter, bread, tea or milk.

Inspection of an Institution as to Food-Supply

1.

If

for well persons, note

appearance of inmates:
;

character of flesh (solid and muscular or flabby)

color,

if normal; complexion, if clear and normal, or blotched and "broken out" on lips, ears, or eyes. Note eyes, if clear and alert, or dull and heavy; note movements, if full and vigorous, or languid watch a meal to see if the food is relished or rejected. If complaints, see what
;

they are.
is

If

a hospital, the condition of the patients

to get at,

not so good a guide, except as to relish and gain in

condition.

This
is

is difficult

and considerable

diplomacy

often needed to accomplish anything like

fair
2.

judgment.
Inspect the kitchen just before the food
is

served.

Do

this for the three meals,

and stay during the serving

and note what comes away uneaten.

Points:
(a)
{b)
(c)

thorough cooking;
cleanly condition of utensils;
attractive serv^ing (hot or cold)

{d)
{e)

note indigestible gravies or sauces;

"

quantity;

is it

sufficient?

(/)

"

method

of cooking.

INSTITUTIONAL BUDGET
3.

65
cleanli-

Larder and storehouse: note quality and

Personnel:
are

ness, especially variety.

4.

the employees interested to do

the best they

know how?
excessive?

Are they

intelligent?

Are

they teachable?
5.

Cost:

is it

attractive fare be served for

Can equally less money?

nutritious

and

Budget Allowance for Food

Public Institutions,
City, 19 15
Per diem.

New York
Employees
Patients (General Hospital)

$0. 35

0.20
.

Children

23

Inmates (Poor Farm)

Lodgers (Municipal Lodging House)
T. B. Patients

o. 13

0.03
0.32

CHAPTER

VIII

FOOD FOR THE PERSON IN A HOSPITAL

"Just as metal has to be extracted from the ore before
it

is

any

use, so

by the process

of digestion the nutritive constituents

have to be extracted from a food before they can be absorbed."

Maly.

careful preparation of food is now recognized to be of importance to an invalid and a valuable assistance, in many cases, to the physician in hastening the recovery of a patient." Helena V. Sachse.

"

The

vital

While we may blame

are obliged to

a well

man

for

setting

his

appetite above his intellectual or business interests,

we

humor a

sick

man

as far as his physical

welfare will permit.

The
by the

nutritive constituents are extracted from ordiit is

nary food only when

mingled with and saturated

digestive juices sent out from the various glands

in response to the stimulus of odor, flavor,

real or imagined.

and

texture,

If the juices do not flow, then the food remains inert and no real " feeding " can take place.

Predigested foods are offered in this emergency, but

belong to the dispensary rather than to the kitchen.

most persons a shock and an excitement to in such an unaccustomed place as a hospital and with so many other people, and the first point to be gained is to make them comfortable and contented; the second, to give them suitable food,
It is to

find themselves

presented in such a

way

that they will relish

66

it.

The

THE SAVING OF FOOD IN A HOSPITAL

"relish"

67

goes a long

way toward making

the food

"suitable."

contented frame of mind and faith in

the nurse and in

tions

what she brings

increases the secre-

of the

and relaxes the nervous tension, so that the energy body may be given to digesting and assimilating

the food.
Therefore, before considering what to give the patients

a few words on how to serve it are appropriate: First, that food which is served hot should be hot

and not lukewarm;

be cold.
If

that which

is

to

be cold should

the hospital appliances are not favorable

to this, then they

it

must be

so arranged as to admit of
for.

before any success can be hoped

Too large portions should not be given at once, as

more will tend to cause the patient what is taken; and it must always be borne in mind that it is not what is eaten but what is assimilated that nourishes the body, and it is more important to bear this in mind in a hospital than anywhere else, since exercise and distracting occupation are wanting and the action of the system is apt to be
an appetite
for

to thoroughly digest

sluggish.

Novelty

in

food does not

little

commend

itself to

people

who have had

variety in their lives;

they relish

best that to which they have been accustomed.

ness and attractiveness go a long

Neat-

way toward making

be varied

food palatable; therefore, this aid should be used as far

as possible, especially since

ways

of serving can

more

readily than the articles of diet.

few pretty

dishes to carry to those to

whom

food in thick crockery

would be utterly repellent serve to distract attention from the act of eating. Even if there are only a few

68

FOOD FOR THE PERSON IN A HOSPITAL

in the

such dishes

ward,

it will

be an occupation for the

patient to guess to
particular meal.

whom

they will be given at any

Of course,
pital nurse
is

this takes time*

and thought, and a hosyet,

if

often overworked;

she realizes the

means used for recovery, she will find time for it. She will soon learn to whom it will make a difference and to whom it is a waste of time to ofTer such attentions. The modern hospital has a dietitian whose sole duty is to supply the
great importance of this part of the

proper combinations of food for the various patients.

Diet in General
and those who are simply to be "fed well" should have good and sufficient food, and that which is easily digested. Since they are no longer at work in the open air, even strong men should not be fed upon fried pork and heavy dumplings, but they miss the accustomed flavor of hearty food, and bacon may be given occasionally, and twice a day, meat or fish of some kind with potato, bread, and butter, and as many fresh vegetables as possible. These four articles meat, potato, bread, and butter make up the diet of a large
Surgical patients

part of hospital patients in the

common

wards.

In their

own homes they

is

are not accustomed to soups,

and
If

it

a part of their education while they are in the hospital

to teach
find

them the value

they

of food so prepared.

they

themselves comfortable and growing stronger on

diet, will believe in
it.

such

No

better school of^

diet could be found than an intelligently

pital.

Even though

the patient stays but a

managed hosweek or

REQUIREMENTS FOR SERVING

69

ten days, he should have gained something which will

benefit

him

in his after

life,

for cleanliness
is,

and
g,s

diet

must

always be insisted upon.

importance
that
the

It

therefore, of the

utmost

nurses

should be

perfectly

trained in the serving of food cUid in the general principles

of diet as in

any other portion

of their duties, for

no

medicine or disinfection can take the place of nutritious

food as a factor in recovery.
Instead of combating the

whims

of patients or yieldis

ing weakly to them, a knowledge of what

eral

best in gen-

practice,

food, should be shared

and experience of how to "administer" by house officers and nurses.

There are at
First.

least five requirements.

Production of good flavor and odor.

Here

again

is

the difficulty of dealing with a mass of people,

is

for while garlic

it.

dear to one man's soul, another loathes

Certain carefully prepared combinations must be

decided upon, and in special cases the coveted flavor

added

after the food reaches the wards.

The

success

England Kitchen dishes shows that this is possible, though only after careful study and experiment. All strong odors should be avoided Irrithose which may reach from one bed to another.
of certain of the

New

tating spices, such as solid particles of pepper, cloves,

etc.,

should not be used in food for the wards.

Second.

Each

article
little

should be prepared in such a

way

upon the digestive system, because digestion uses up energy which should go to recuperation. This is a most important point. The human body can at best produce only a limited amount of energy, and if an undue portion of this is consumed
as to

make

tax

in

preparing the food taken for absorption, there

is

less

yo
left

FOOD FOR THE PERSON IN A HOSPITAL

for

the process of repair which, in the hospital,

uses the surplus otherwise given to work.

This surplus
capable of

energy

is

small at most, probably only about one-third

the total of which the

body at
properly

its

best

is

producing.
Third.
If

food

prepared

from
it

cheap

material can replace an expensive one,

used, since

should be

more people can have the

is

benefit of care

when

the expense per capita

low

in

any public

in-

stitution,

and

since principles of

sound economy should

rule in the use of trust funds.

Fourth.

As a

rule, it is
is

the heat-giving and energyrequired, with that

giving food which

most

which

spares the precious albuminous tissue, rather than so

much albumen
is

as

is

often given.

In some cases of loss

of blood or lack of flesh, rapid utilization of nitrogen

and then eggs and steak may be needed as This is more or less dangerous stuffing. on account of the extra work given to such organs as the kidneys, and the production of heat and energy in this way is wasteful compared with that produced by
desirable,

a process of

legitimate foods.
Fifth. Soups, broths, fruit soups, sweetened drinks, which are ninety-five to ninety-eight per cent of water; fruits, jellies, and porridge, which are eighty to ninety

per cent water, should form the main diet of

hospital patients for several reasons-:

many

Each mouthful contains so little food that it can be readily mixed with the natural juices before more is taken, and so the nutrition in the first spoonful may penetrate to the finger-ends and encourage and stimulate the nerves to call for more even before the last
(o)

HOUSE DIET
Spoonful
is

71

taken.

This

is

often the secret of increasing

a patient's appetite.
(b)

The heat imparted

it is is

to the contents of the stomach,

while

not sufficient to affect the whole body to anystimulating to digestion.

is

great degree,
(c)

In most cases recovery

hastened by the rapid

removal of the accumulation of waste material.

this the

For

blood must be dilute in order to take up more

its

substances in
it

passage.

If it is

a saturated solution

cannot do
(d)

this.

The more or less feeble and sluggish cells cannot take as much nourishment at a time as active ones do, and the solution by which they are surrounded
should be dilute.
(e)

To keep up

the water lost

by evaporation and

otherwise,

and to furnish enough so that there will be an excess available for sufficient evaporation to keep
the surface cool, this
(/)
is

often the best antipyretic.

It is

often easier to administer nourishment in

liquid form.

House-Diet or Normal Diet

The
for the

foregoing will enable us to consider a

bill

of fare

house in general.

Since

economy

is

imperative,

as

many

of the dishes as possible should

be cooked in
a hospital,

bulk, enough for the whole house, leaving the extras to

be given for each of the

five tables usual in

of which the patients' is the most important.

The
are

officers'

table

needs both easily digested and

hearty food, since hard work, long hours, and anxiety

making a drain upon the system, while coolness and nerve are essential; therefore food should not be

72

FOOD FOR THE PERSON IN A HOSPITAL

irritating or indigestible.

The nurses' table must meet same requirements. The employees, on the other hand, have hard work and should have hearty food and that which will stand by, but it must be consistent with strict economy. Next in importance to the full house-diet, "normal
the
diet,"
is

the convalescent

diet,

for those

who

are suffi-

ciently recovered from acute disease to take normal diet

with the elimination of the hearty dishes, but

not able to take
full

who

are

quantity.

This should be made up

from such dishes on the list for the day as can be taken from the normal diet and supplemented from the special
list

which
in

borne

separate

is posted daily as prepared. It must be mind by both house officers and nurses that a order means increased cost, not so much in the

article of food ordered,

but

in the

time of the high-class

service needed to prepare

it

properly,

and

in the inter-

ruption of the general

movement
is

of the service.

In hospitals the cost of food

of the total expense,

a most important part

and

it

should be most carefully

regulated.
life

That

is,

for the patients to

whom

food

is

and

for

whom

aversion to food

means death, no
beef-juice,

expense should be grudged.

for those patients

Cream, eggs,

chops, anything really needful should be supplied, but

to
it

whom
is

corned beef and cabbage

necessary
that

represent luxury,
artificial

not necessary to stimulate an

is
it

appetite.

Neither

the

strong and hearty attendant should have the fruit and

delicacies given to

paying private patients.

There

is

lack of moral sense in

the community which permits the

use of trust funds for very diflferent purposes from those

for

which they were devised.

IMPORTANCE OF FOOD ECONOMY

73
self-denial

of the

When one recalls the early struggles and man or woman who has left $10,000
humanity,

or $50,000

to aid in the relief of suffering

it is

not with

entire equanimity that the expert called in to

examine

the dietary finds that 23.6 oz. of meat, 37 oz. milk, 20

.

oz. potatoes, 2,6 oz. butter

and 5

oz. of sugar are

on

record as being purchased which, with other things,

bring up the cost to 60 cents or over; nearly twice the

amount and

cost needful.
thrift
is

New
of

England

passing with the disappear-

ance of the careful housewife, and a great impatience

any

restraint in food

is

evident on

all sides.

authorities cannot be held especially

So that blameworthy for

an increase in the cost of carrying on this side of the work, any more than they may be justly criticised for spending thousands for modern surgical equipment; one room to-day costs as much as a whole hospital fifty years ago. What authorities should do is to put the same grade of intelligence at work on the food side as on the medical and surgical side, and to be sure that a
fair

equivalent

is

obtained for the trust funds expended.

it is

In the above case,

quite impossible that such large

liberal supplies,

amounts, together with the other very

could have been eaten with safety
of

whom would

have been made

ill

by the inmates, some by half the quantities.

All

large establishments

have leaks which need con-

stant attention.

There

is

one feature of modern hospital development

which demands careful consideration.

While we are

crowding well people in great numbers into hotels and

apartment-houses, while larger restaurants and dining-

rooms are increasing, the successful treatment of the

74
sick

FOOD FOR THE PERSON IN A HOSPITAL

and insane
is

demanding more and more

isolation

in small

groups and even individual service.

This

is

more expensive, since the waste is necessarily greater and since the individual likes are catered to to a greater Again, pay- wards and cottages are now conextent. nected with nearly all institutions, and in these, patients demand the same sort of food as that to which they have been accustomed. This fact, probably more than any If it seemed other, has led to the increased cost of food. necessary to employ a chef to cook for these, why should not nurses and house doctors have the same quality? When one sees and handles tempting food, one feels aggrieved if forbidden to taste. Hence it is not unfar

natural that employees should use the top of the eight-

quart can of milk for their

own

coffee, or

take

toll

of

the fruit and delicacies going past them.

Unless they

can be made to
to

feel

that

it is

dishonest, they will continue

and key. A small establishment is in this way more expensive, because it is not possible, as it is in a large one, to have
do
it if

the stores are not under lock

a separate table for the different grades.

For example,
there
ist.

in

an institution with looo patients

may

be four grades of employees:

officers

House

and heads

of departments.

2nd.
2,rd.

Nurses and second assistants.

Engineers, workmen, etc.

^th.

Scrub-women,

janitors,

choremen,

etc.

Each of these grades can have a separate eatingroom with different hours and bill of fare. The average
cost will be 30 to 40 cents.

In a small hospital with the cottage system, where

COST OF FOOD FOR HOSPITALS

all

75

have the same food, the expense

will

probably be

ID cents per capita higher.

showed that r^w food; 37 cents per ofificer; 30 cents per nurse; and 35 cents This gave an average cost of about 31 per helper.
it

At one

large hospital one week's results

cost 23 cents per patient per

day

for

cents.

The only
tion to

thing for the governing head of an instituis

do

to

have
it

its

accounts so kept that he can

study

its

own

special conditions
is

and decide what,

all

things considered,

best to do, and then to give

carried out.

orders to have

it

strictly

In one case,

$12,000 was saved in a year by this means.

little

relaxing of the strictness, however, in deference to the

common demand
back.

soon allowed the expense to creep

In the present transition stage from the old to the

new, culinary and housekeeping management

the

is

in

much
small.

same condition

in

households

large

and

Neither the apparatus nor the helpers are suitable and

adapted to the work they should do to bring this department up to the standard of the best modern equipment.

Here

is

field

for invention

and organization
Will they take

open to women with business training.

advantage of
leges a
it?

The same

struggle

is

going on in schools and col-

struggle

caused by the decided change in

of the people without a correspond-

tastes

and habits

of meeting them. Everywhere improvements are made in building; laboratories are added, libraries are put up, lecture-halls are better lighted and heated, and some feeble attempts are made

ing change in the

means

76

FOOD FOR THE PERSON IN A HOSPITAL

them.

to ventilate

The

institution

is

lauded as being

up
is

to date.

The

last place to feel this

wave

of progress

the culinary department.

Old worn-out ranges, low

unvcntilated kitchens, grease-soaked sinks and tables

are retained.

When

the therapeutic value of food

is

more

fully

recognized, there will be greater willingness to authorize

the expense required in providing and preparing the best.

If

the surest
is

means

of securing

immunity from attacks

of disease

well-nourished tissues, then the best handis

maid

of medicine

that nourishment which will be

accepted by the

tissues,

and thus aid

a foothold.

in

vanquishing the

enemy which has already

what the
culty
lies

The members

of

the medical profession have yet to appreciate to the

scientific

full

cook could do for them.

The

diffi-

with the opinions of the general public, as Mrs.

* says:

Campbell
"It
folk, to
is

always

easier,

even for otherwise intelligent

old

swallow something from a bottle or box than to

obey natural law.

When

Plum's brother Darius

and one of the cousins asked what Darius had died of, and Aunt Prissy, who had provided him pie three times a
died, they flocked in over the hills to the funeral,

day

for forty-five years,

made
all

the reply, 'Darius died

because his digeesters was

she says:

wore

out.' "

And
is

again

"I can study degenerates right here

that

what

you are

all at,

believe;

a population that has chosen

patent medicine instead of

common

sense, all the dis-

eases born of old English obstinacy

folly."
*

and

New England

The Linborough Sanitarium.

FOOD FOR THE PERSON IN A HOSPITAL

77

To adapt
is

the food to the conditions of environment

to go a long

way toward conquering

fate.

To recognize the human body, while

of the

essentially animal character of the

not ignoring the temporary power

is

mind over matter,

essential to

a sound therapy

of food.

CHAPTER IX
FOOD FOR MIDDLE LIFE AND OLD AGE
the same things

"Discerne of the coming on of yeares, and thinke not to doe Bacon. still, for age will not be defied."

If

we agree

to the definition of food given

on page

ii,-

we

shall

be prepared to accept the statement that when

the enthusiasm of youth abates and the active move-

ments decrease;
tentedly
start
oflf

when we

allow

the children

to

go

up-stairs for a forgotten handkerchief;

sit

when we con-

to the

on the piazza and see the young people mountain or the lake, we are not in a

condition to utilize the same amounts of food as

when
and

we were younger and more

Appetite
usually

restless.

outstays

physiological

need,

when

the art of the cook adds flavor and daintiness of

is

serving to the food, the danger

tenfold.

With abun-

dance of food and money to spend, more middle-aged

persons eat too

much than

too

little;

eat too concen-

trated food and drink too

little

water.
fifty to sixty

list

kept for some years of persons of

is full

dying suddenly

of cases like the following:

"He

seemed to be in ordinary health during the forenoon, and at noon lunched heartily in the State House Cafe;
at 1.30 he complained of not feeling well.

... At

2.30

he was dead."

The

case of a well-known and favorite author was

reported thus:

"At noon to-day he attended a

j&

lunch-

MAL-NUTRITION IN MIDDLE LIFE

79

eon to bid farewell to some friends about to leave for the

Mediterranean,
tion
of illness.
.

He was
felt
ill,

cheerful

and gave no
lie

indica-

After the luncheon he started on a

walk.

He

asked leave to

down

at a house,

and was found dead

in

a few minutes."

The reporter never seems to connect cause and eflfect. The mere number of years is not so important as the physiological age of the person, if we may so express it.
Whenever, from any cause, the individual ceases to eliminate the excess and begins to store up substance,
it
is

time to take precautions

lest

the strain cause a

weakness in some organ or tissue. Overwork bears the blame for the breakdowns so common. Overwork is
almost impossible to the well-nourished person.
brain
food.
is

The
it

sensitive to the poison of imperfectly digested

it

For modern science makes

easily go

clear

that

is

not only possible but probable

that

decompositions

may

on

in the

body which
kill;

yield

toxic substances to the circulating blood.

more or less These sub-

stances do not necessarily

like extracted alkaloids,

they

may

stimulate the nervous action and stimulate

of nutrition.

beyond the power

ness, sleeplessness

Wakefulness, anxious-

may

all

be caused by mal-nutrition
correct sense only renders

arising

from imperfect assimilation of abundant foodDigestion in

its

materials.

the food absorbable.

If this

prepared food cannot be

taken by the

tissues, it

may

undergo decomposition and

thus become a source of danger.

is

The mature person

not dependent upon food eaten to-day for to-day's

It is

strength.
is

yesterday's or last week's meal which

held in reserve.

The warnings

of nature pass unheeded, because the

8o

FOOD FOR MIDDLE LIFE AND OLD AGE

is

individual

deaf and blind to them, having grown

it

up

with the firm belief that

makes no

difference what,

when, or where he
in

eats.

Because he

still

takes pleasure

his food,
in
I

he dismisses the physician

stiff

whom

he has

called heart.

to prescribe for his

joints or irregular
I

well

remember with what astonishment

the discovery that a fancied heart-disease which

made made

climbing stairs distressful disappeared before a more

abstemious
ing

diet,

up

at fifty

a corresponding
believe a
it

and was,

therefore, not a sign of breakrelief!

Personally,
is

more nearly vegetarian

diet

better, partly since

gives less chance of those in-

ventions of some diabolical cook in past ages, handed

down because
with which so

of

man's

sins,

the rich gravies and sauces

many meats

are served, and partly since

the kidneys so frequently show the strain of previous

excess and are not able to eliminate so

much

nitrogen.
it

Again,

when food

of vegetable origin fails to digest,

does not give

rise to toxines, so far as

our present knowlstarchy

foods.

edge goes.
white

By

vegetable food most persons understand

rice,

bread,

potatoes,

etc.,

all

These are not always well endured, and frequently give rise to acid conditions which result in various inflammaFruits, especially those picked green and tory diseases.
transported in cold storage, affect some persons in the

same way.

There

are,

however, abundant materials

It is

without using an excess of these.

probable that

about half of the

thirty,

calories, half the starch,

and two-thirds

the protein that he could well utilize at twenty-five or

may

fully serve a person at sixty.

Investigations

by Forster show the following pro-

portions for

FOOD. FOR OLD AGE

Carbohydrat(J,

8i

Protein,

Fat,

grams.

grams.

Qalories.

grams.

Old men. Old women.

.

92

80

45 49

332 266

2149 187s

As

the taste becomes blunted and

the circulation
well

slows down,

smaller quantities

may be

supple-

mented by more frequent

for

eating, as in childhood,

though

a different reason.

would probably answer very well to give the old and the young the same kinds of food; the old, because it furnishes heat which their lack of motion makes it
It
difficult to obtain;

the young, because

it

furnishes heat

of fruit.

in mere motion. Both are fond of sugar and Eggs are good for both, but rice for the old must be replaced for the child by whole wheat with its ash and phosphates. To the aged may be permitted the use of such stimulants as tea or coffee, which must be forbidden to the young because they not only do not

to use

up

require

but are positively injured by such

of ten will say that they

artificial

excitants.

Nine out
the pity of
stiff

would rather
life;

live

a shorter time and enjoy the years they have.

it
is,

But

they do not enjoy

they become

in

the joints and irritable in mind,

life

making misin their effort

takes in family

and

in business,

and

to rid themselves of the consequences of folly

become

mentally weakened and too often morally so blinded

that death seems preferable
to
life.

We

are apt to

think only of the grosser sins as causes of nervous

depression and mental breakdowns, and to pass by the

82

FOOD FOR MIDDLE LIFE AND OLD AGE

sins against the

more common
nutrition.

fundamental law of

life

life

As men grow more nearly

are
is

wiser, as they value effective

human
will

as they value

machine, they

banish at least one-third of the concoctions with which

men

tempted

to

their

undoing.

eating

quite as necessary as in anything else,

with the network of trolley-cars jarring

taking from us the need of becoming very ineffective.
exercise,

Temperance in and our nerves and

we

are in danger of

A
to

great trouble

is

that

we

are not willing to confess

any weakness.

We

can eat what any one can.

We

can do anything;

we Americans

are superior to laws.

We

are not growing old.

We

are afraid of thinking

about our food.

as to

This has a basis of truth.

shall eat
its

Many

persons cannot themselves hold a balance of judgment

what they

without danger of diverting

proper work.
lies

the nervous force from

But the greatest danger

still

in

the credulity which

lingers in the public

mind, the willingness to try

any quick and sure remedy. Quack foods are, perhaps, Possibly the more pernicious than quack medicines. one is the corollary of the other. To one who knows
anything of the physiological laws of nutrition,
heartening to hear a group of friends in
it is
life,

dis-

middle

who

are gaining in weight and beginning to suffer twinges

of rheumatism, discussing this or that antiacid medicine;

a special mineral water.

be undertaken at great
clearly just a little

Each favors a sea voyage to when the remedy is self-control, a passing by of a course
sacrifice,

or two, an abstinence from a few favorite dishes.

CHAPTER X
DIETARIES OR KNOWN AMOUNTS OF FOOD: GENERAL PRINCIPLES FOR THE GUIDANCE OF THE PURVEYOR
"What
is

strikes us rather as the special evil of the generation

of the force of

an increase

whim,

of the inclination;

that

is,

to

gratify impulse without reference to old restraints

and

of a cer-

tain reaction against goodness because the value placed

on

it

is

seen to be gathering strength

the almost limitless freedom

which money
July 1901.

in

large

amounts can give."

London

Spectator,

The

terms diet and dietaries are used, except in

in the sense of daily fare regulated

Chapter VIII,
reference
to

with
In

reference to the preservation of health,

and not with

lost.

the restoration of health once

is

popular thought, the latter meaning

the only one.
If

almost always
is ill;

one

diets, it is

because he

has

transgressed one or several of the laws of nature

and

must be punished.

Therefore any hint of attention

to dietetics implies putting one's inclinations in prison,

implies a restriction to which, as free-born Americans,

we cannot

submit.

This use of these terms must be

driven out by education in hygiene in the public schools

and by the public press. Health, and not convalescence, must be the goal of man's ambition.

By

a dietary, then,

we mean

that

amount and com-

bination of food which will keep the given person or

group of persons

in full health, 83

if,

to begin with, they

84

DIETARIES OR
If

KNOWN AMOUNTS OF FOOD

(as,

are normal.

they are

alas! too

many
The

are) ab-

normal to begin with, then the other or medicinal sense

has to be mingled with our thought.
in the following

restriction

chapters

is

put upon the

cost of

a good

and

sufficient dietary
is

mainly

for well persons.

This item

dwelt upon because so large a propor-

tion of the average

income

is

spent for food and so few

providers keep tally of the cost as they

to week; that
food.
is,

buy from week

spend,

of the cost of the nutritive portion of the

They may know how much money they

for
it.

but not what they obtain

dietary;

We base our estimates on what is known as a standard

that
is,

the

amount
for

of the different foodstuffs

families,

which have sufficed

individuals under

various races,
conditions.

and

known

These
tions

foodstuffs, although

found

in

many combinain

under numerous forms, are yet very few

are for the

num-

ber and

most part capable

of

approximate

estimation.

In each land there are half a dozen foods'which

may

be substituted for as
in other lands.

many known by

different

names

Food synonyms, they might be termed. But many combinations of two or more are more

easily

made which may be

substituted the one for the

other, provided only that

change of food

is

not

made

suddenly.

Acclimatization consists largely in modifica-

tion of food habits.

In practice
the

we

allow about lo per cent for waste in

if

body through non-assimilation, and

with

there

is

liberal diet

much
if

choice of dishes, lo per cent

more

for kitchen-

and table-waste.

For example,

we wish

to

be sure that our group of

IMPORTANCE OF DIETARIES
students really have 100
their daily food,
It should

85

gmms

of protein or of fat in

we must provide

125 grams of each.

be easy for any one to

Bulletin

make out a
142,

dietary

from Bulletin No. 28, U.

tions,

S. Office of

Experiment Sta"Principles of

or

Farmers'

No.

Nutrition and Nutritive Value of Food," for any given

cost;
it

how to cook,
field for
is

that

is,

for the

flavor,

raw materials. The science of and combine them there is

the

fancy, for art, for invention.

art,

At present

cooking

an

crude and variable, and scientific

it.

accuracy cannot be demanded of

margin which must be allowed

food.

for spoiled

Hence the wide and rejected

given

For

this reason, also,

is

no

definite
for.

menu can be
it is

such as

constantly asked
is

Because

refused,

the whole subject

usually relegated to the mental

is

dump-heap.
poison"
into
is

"What

one man's meat

dishes

is

another man's

yet true, and also that one cook can

nutritious

make

delicious,

what another would

make

unfit for civilized man. Only the raw food-materials can be treated with any

degree of accuracy.
limited range, than

This degree

is

surer,

within

was formerly supposed.

Analyses

of various food-materials have

now been made, so abunration

dantly that an average can be drawn sufficient for the

month

or year.

One day's
and
it is

might not be so
it

closely calculated,

not needful that

should be.

These analyses are now at the service of any one who will take the trouble to study them. Until we have on
all

sides a certain familiarity with these exact figures,

there will be bandied about from household magazine to

newspaper assertions of facts on the one side and denials

86

DIETARIES OR

KNOWN AMOUNTS OF FOOD

on the other which destroy the confidence of the public in either. For instance, in Boston's most respectable daily (The Advertiser) of August 9, 1901, there appeared a heading: "Feeding Four on 25 Cents a Day." The
article

began:
usual run of papers in cooking-magazines are

"The

good, and

many

of

them are

excellent, giving

much-

needed information, useful advice,

and

timely facts,

but the average paper on economy in feeding a household is misleading and sometimes sadly inaccurate.

"For
things,
it

instance,

in

leading

household

magazine
other

appeared an

article of this sort, in which,

among

was stated that one woman

said

it

to feed a family of four or five, healthfully

was possible and appetiz-

ingly on 25 cents a day, while another said she could

not' set

an ordinary table under 50 cents a day.

is,

Now
suffi-

the question

could the

woman who

thought she could

feed four or five on 25 cents a day,

cient food,
I

and give them

do so?"
original article did say,

do not know what the

but

it

is

probable that the 25 cents per day was for one

person, not for the four.

We

are accustomed to speak

of the 25-cent, or the $i-a-day dietary,

meaning the
for

expense per day for one person.

exact and complete statement
is

Here the need

evident.

The newsfor six

paper writer was quite correct

bulk of the food,
12 cents a day.
for

in

assuming that

cents per day per person grain mushes must

make

the

even the prison inmate, receiving

is

the simplest sort of a diet,

not fed on

less

than 11 to

The article goes on "And most of these statements won't

hold.

Without

BREAKFAST MENU AND COST

wishing too sharply to
,

87

criticise

the statements of Miss

the

teacher of

the

Cooking-school,

it

is

impossible to accept some of her statements.

She

said:

'Three of the students of our class were chosen to give

a breakfast at graduation.
the materials, and
of everything,

We

were allowed $3 to buy

we had 24
it

guests.

We

and

cost us just $2.80.

had the best Here is the

menu we

served
Strawberries with

Cream Hominy with Cream

French-fried Potatoes
Rolls
Coffee.

Broiled

Shad

Sliced

Cucumbers

'"I remember strawberries cost 25 cents a quart, and we required three quarts. We served two large shad, and $2.80 covered the breakfast, including the
smallest details.'

"Here
surprise,

it

is

not the cost of the meal that awakens

but one of the items.

Miss

says that

24 guests, and presumably the three students who got up the breakfast, 27 in all, were served with three quarts
of strawberries.

Will any one

who remembers what

and say

quart of strawberries shrinks to by the time the berries

are hulled try to divide
it

into nine portions,

if

the result constitutes what any one could conscientiously

term a helping of strawberries?"

Here the snapshot of the daily-news purveyor needs A "quart" of strawberries such as the writer had in mind which "shrinks," etc., purchased
correcting.

when

the fruit

is

dear, does not yield

much,

if

any, over

a pint, but the "quart" of selected native berries such

as would be used

by these young cooks at

this

time of

88

DIETARIES OR

KNOWN AMOUNTS OF FOOD

year would measure very nearly the estimated quantity.

Six portions are allowed for a quart by the caterers, and
in

a case like

this,

portions to a quart

where economy was enjoined, eight was not so very niggardly after all.
of
it,

Just for the

amusement

the author determined

the quantities, mainly according to Miss Huntington's

estimates and the food values of the

results,

menu

as given.

The

shown in the accompanying table, are most instructive and completely vindicate this class-work.
Table VII.
Breakfast for 24 Persons
Lb.
Oz.
Cost.
Prot.i

(1901)
Garb.

Fat.

Gal

Strawberries, 3 quarts

$0.75
0.03

20

14

138

775
2,246
1,460

Hominy
Thin cream, 3 cups Shad
French-fried potatoes

46
18

27
134

438
32.5
272

0.187
0.72 0.04
o.oi
.

390

130
1.6

2,810
1,160
1,042

32
285

Fat

113
45

home-made Butter for fish and rolls Cucumbers

Rolls, 3 doz.
.

o.is

1620

8.160 2,660

0.20
O.IS

285

28.6

120

CofTee

0.12 36
12,8

Sugar, 2 lbs. 4 oz

0.113 0.093
67

432
16.7

1,768

Cream,

ij

cups

730
22,931

$2,563

774

817

2978
124

For one person

0.103

32.2

34.0
33 3

9SS
1,010

The standard

ration.

33 3

140

So that the three

little

cooks could have

breakfast without seriously robbing the guests.

the other meals could easily

made a fair One of

It

remedy any
it

slight deficiency.

This particular case

is

is

of

no special importance.

given in detail simply because

illustrates so ad-

mirably the following points, which the author wishes

to emphasize.

TEN CENT LUNCHEONS

1st.

89
efforts

Popular disbelief in and distrust of the

to teach

made

more exact methods in catering. 2nd. Failure on the part of the teachers to bring their methods within the comprehension of^ the average^
reader.
^rd.

General ignorance of the nutritive value of food

materials as purchased.
4/A.

Common

neglect

of

the element of waste in

preparation and in assimilation.

The results one way in which

5th.

tabulated furnish an illustration of

the teaching

may

be made more

practical.

The

following luncheons are suggestive of

price,

what may

be served at a low

but

still

giving sufficient nourish-

ment and

variety.

Luncheons Costing 10 Cents a Person Prepared AND- Served by Seventh Grade Children to
25 Teachers,* 1916.
Clear

Tomato Soup
Jelly

Oakhill Potatoes
Rolls

Norwegian Prune Pudding

Tea

Lamb Stew
Cabbage Salad
Cocoanut Tapioca
Golden Corn Cake

Tea
* For these luncheons as well as those on page 42 I am debted to Miss Jenny H. Snow of the Chicago Normal College.

in-

90

DIETARIES OR

KNOWN AMOUNTS OF FOOD

Goldenrod Egg

Saratoga Chips
Biscuit

Corn Norwegian Prune Pudding

Tea

Cream Beef on Toast

Stewed Tomatoes
Rice Pudding
Muffins

Tea

Baked Potatoes
Corn

in

Half Shell

Sardines
Biscuit

Fruit Salad

Tea

Baked Macaroni
Corn
Scalloped Apples
Biscuit

Tea

Lamb Stew
Baking Powder Biscuit Ginger Bread
Jelly

Custard

Tea

Dr. Lusk, estimating the

minimum
(father,

requirements of

an average family

of five

mother, and three

half

children), at 11,400 calories,

shows that more than

of these calories might be obtained from bread, butter,

MINIMUM REQUIREMENTS
milk,

91

and sugar at a cost of 40 cents; the other 5400 calories must be supplied from other foods.

Calorips.

Cost in cents.

Total food

11,400
1,500 1,500 1,500 1,500
s 15 16

Bread
Butter.
.'

Milk Sugar

4 40

6,000

"Eight cents a day

family rich or poor.

may buy
It

this half of the day's

energy requirement for a

member of is the way

a family, be the
the remainder
is'

obtained that increases the cost of living."

CHAPTER XI
DIETARIES COSTING FROM
"The Golden Rule Hayward. means."
15

TO

20

CENTS

PER PERSON PER DAY

is let all

men's dinners be according to their

(Reviser's note:

Any complete
chapters
is

revision of the material

in the following four

impossible.

It

should

be remembered that prices have increased at least 33 per cent since Mrs. Richards collected the data and that
present prices, 191 7, would be that

much

higher, barring

the temporary inflation at the time of revision.

very old material has been eliminated, a

same.)

little

Some new has

been added, but the chapters remain substantially the

The
for his

business-man

who

frequently pays one dollar

luncheon and two dollars for his dinner, and

who

knows that his own table costs him one hundred dollars a month for a family of three, receives with incredulity
the statement that within

a few years

10 cents per

person per day might have given sufficient nutrition for

a wholesome diet, particularly where purchases can be

made
and

at wholesale.

For instance,

in

one college boarding

hall in the
fall

south 13^ cents per person per day for spring

15 cents in the winter
diet.

and

have furnished (1916)

an adequate and palatable

The woman who has

by saving
in

tried to cut

down

her expenses
'

the

food-material
92

purchased sighs and

HEALTH WITHOUT LUXURIES

shakes her head.

93

Her dictum
that
it

Is

final:

"It cannot be
that efficient

done."

And
life

yet

we know

has been done

has been maintained at least for a tim^e in the case

persons for this sum.
It is the will to
will,

of

many

do

it

and

the motive which sustains the

that are necessary.

Appetite
orientation.
for

is

largely a matter of habit

and

The man who has

is

his eyes fixed

of mental on a good

which he

willing to subordinate everything else

can maintain health without the luxuries of the table.

He

finds that food

which
is

will serve

him

best,

and

is

not

tempted by that which

useless.

Alas!

how few have

is

the knowledge, the strength of purpose, and the healthy

body

to enable

them

to

do

this.

There

abundant

testimony to the clearness of brain and strength of muscle

gained by living "close to nature" on the perfected

products of the

soil.

There

is

also

as to failure in attempting to do this

abundant testimony by persons without

the will,
succeed.

the knowledge, or the physical stamina to

There

will,

therefore,
select,

always be two parties:

the

one small and

the other large

life

and vociferous;

the latter claiming that

at less than 50 cents per

day
It

for food
is

is

not worth living.

just as impossible

and just as unwise

for

a per-

son drunk with beef and highly seasoned food to stop

short

and try
the

to live

on shredded wheat and milk, as

for

Every body in either case calls out for its accustomed stimulant, and the struggle is more than sufficient to use up all the energy which the body can develop. As a mere matter of scientific fact we must assert
the toper to change his habits to total abstinence.
cell in

94

FIFTEEN TO TWENTY CENTS A DAY

normal digestion with the
self,
it is
zvill

that, given a

to

best thing for one's

possible so to select

do the and

prepare food that

person per day.

it

need not cost over 15 to 20 cents per

To
or

substantiate

this,

we

offer the following facts.

First, the staple diet of the

world

is

made up

of

one
1600

more

cereals.

These furnish an average

of

calories per

pound.

Two
fill

pounds

ife

ample

for the needs

of the

workingman at a
In order to

cost of three to six cents per

pound.

present day dietetic requirements

part of the cereal, however, must be replaced

by

milk,

vegetables, fruit, sugar, fat of some kind, and some meat or meat substitute, costing in all 12 to 14 cents. With 10 kinds of cereals, 10 other foods, and 40
flavors,

hundreds of combinations are possible

if

only

any inventive skill were exercised in the preparation and serving. In this direction the women of America are singularly lacking. The same limited round of roast, baked, and boiled, is served with the same excess of crude flavor week after week, so that it is no wonder
that variety
it is, is

constantly called for

variety of badness

too, as a rule.

we acumen
If

could only apply the same sagacity and business

to the food-supply of the

young engineer as we

do

to his

mechanical training!

But, alas!

we have mind
all

as well as matter to deal

with and, worse than

past.

tradition,

the fetish of the

One person

likes caraway-seeds,

another
likes

will

not

eat cookies so flavored,

and these small

and

dislikes

are permitted to overbalance health.

We

take no warning from other animals and from

plants, all of

which

fail

of their best

end when overfed.

RESEARCH
Nature does not make an exception
in favor of

95

man.

The

individual

may
all

thrive like a forced plant, but not

so the race.

In

the discussion of the infertility of

the higher branches of the

tion
is

human

race,

how

little

atten-

paid to the weakening effect of pampered appetite

are always asked to give a

We

menu

for the use of

these simple foods.

How

is it

possible

depends on a score of variables

and degree of heat in the cooking, amount of water, salt, and condiment added, combinations made, when acceptability depends quite as much on the way the prepared food is served, the company in which it is eaten, the temper of the individual at the time of eating, as on the food
itself?

time

when the

flavor

The

object of this book

is

not so

much

to give inforeffectual

mation as to stimulate research.

preparation of
the
original research.
It is possible that

more

food-supply must be secured by

one of the best evidences of a de-

velopment
will

of better "taste"

be found

in better furniture

and better ideals in and pictures and

is

art
less

money spent
handled

in

crude food.

How

can we be otherwise
so gross

than materialistic so long as our food

in so repulsive

and
redits

a manner?

Was

there ever so
its

barbarous a sight as the modern kitchen, with

hot range,
its

perspiring cooks,

its

slovenly maids,

ill-smelling cold storage?

May
which

ask each reader to

call

up

in his

eye the picture

to

him

is

most typical

of that for
it

which the word

be a medley

food stands?

For the city dweller

may

of half-clothed, dripping persons, greasy dishes of refuse, to the presence of

and
is

pails

which attention

loudly

96
called as

FIFTEEN TO TWENTY CENTS A DAY

one passes the basement windows of hotel or

restaurant.

The most

vivid impression left after a half

hour's passage along the streets of

will

any down- town section

be that of burned

fat, hot,

steam-carried vapors of

Even worse are the meat-shops, windows displaying in all their repulsive nakedness the creatures which man kills for his own use fish, flesh, and fowl; even barrels of potatoes, beets, and cabindescribable sorts.

the

bages, with remains of their recent contact with the

soil,

are not

much improvement.

What wonder
!

that

we

try to forget the crude materials in French names,

grotesque shapes, or excessive garnishing

that to be hungry
is

What wonder

a rare sensation, that a loathing for

is overcome only by wines and spices in good company! What wonder that any dark place is held to be good enough to perform the rites of transformation

food

for such horrors

Even the
street-dust,

fresh, juicy fruits

with their tempting dis-

play of color are paraded in line with the clouds of

and

stirred

constantly by the ubiquitous

feather duster.

In the country the gross treatment of food follows

city ways,

and the universal pig evidences the waste

which

and the

failure to provide satisfactory viands.

All indications point to the low estimation in

food and

its

preparation

is

now
Is
it,

held, in contrast to the

time when kings and statesmen were proud to have

dishes

named
Is
is

for them.
it,

then, a subject to

be

shunned?
ner of food
effect

then,

offered

no matter for concern what manHas it no to the coming race?

its

on the soul that

outer envelope

is

so vilely

treated?

right point of

view

is

essential to our dis-

FOOD CREED
cussion,

97

and certain dogmatic statements

orient us at the start in order that

may serve to we may proceed on

harmonious Hnes.

Suppose we state
1. I

it in

the form of a creed.

is

beheve that

"man

what he

eats'^;

i.e.,

that

the kind of food going to

reacts

make up

the physical

upon the nervous system,

beheve that

affecting

body mind and

character.
2.
I is "the noblest work of God" body as a means of expression of and not as a means of gratifying momentary

man

only

when he

uses his

high ideals,
desires.
3.
I

believe that

"he that ruleth

life

his

own

spirit is

greater than he that taketh a city";

to control one's

appetite in view of the aims in

which one holds

life

up

to the inner vision;

fair

to so order one's

that one
is

has a

chance of attaining one's ideals

man's
of

prerogative,

and

differentiates

him from the beast

this world,

the
4.

field.
I

believe that

man's

efficiency in
is

if

not his happiness in the next,

mainly due to the pre-

cautions he takes to use suitable food and to avoid

dangerous combinations.
5.
I

believe that "the

all

duty that

lies

next"

is

the
in-

instruction of

the people in food values

and the

culcation of a respect for the

as a
of

body and the

means man.
I

to

an end, and that end

the highest duty

is

office of

food

6.

believe that temperance in the use of food

even

more
7.

essential than in

anything

else

which tempts man's

appetite.
I

believe that good food habits can be formed in

98

FIFTEEN TO TWENTY CENTS A DAY

childhood which will carry the

man

through

life

in as

great a degree of safety as other good habits early

formed
taught.

may
In

do.
self-limiting factors are not sufficiently
for

Self-control,

the rage for freedom,

self-expression,

many

are apt to include Nature's laws

ofif.

among

the tram-

mels to be thrown

Such consider the unrestricted

choice of food as freedom.

The consequences

of this

freedom are wilfully

If this

kind of

some other door. rashness killed, it would not so much

laid to
if

matter;

but with philanthropic, sentimental helps at

is

hand,
to

life

prolonged to the misery of others,

suffering.

not
is

the

individual

Appetite

for

liquor

guarded against;
food
is

appetite for sweets, spices, and rich

passed by in the nursery and in school as of

no moment.

The

child

must eat something, and so

which he should
taste in art.

his crying brings the coveted tidbit of

never have known the

is

taste.

cultivated taste in food

as

much

or

more needed than a cultivated

it is

Just as in furnishing a house

not the

money

spent,

but the good taste

for the table

in the

arrangement of the whole, as

well as in the choice of the individual articles, so in food

it is

not the amount of

sort of material
it is

purchased and the

money spent, but the way it is treated after

purchased which determines the effectiveness of the

expenditure.

How
name

shall

we

characterize

that

to win, a prize to strive for,

it

man who with a it may be a forimperils his

tune or a reputation,
exploration,

deliberately cripples himself,

not his
life,

may

be laboratory research or

usefulness

if

brings sadness and care into the

lives of those

he loves most, yet allows himself to be

2 1

NUTRITIVE VALUE OF FOODS

allured

99

by

the pleasures of the palate, or even merely

ignores the laws of health?

It is the boast of civilization that

man

has conquered
etc.,

the forces of nature, harnessed the lightning,

but

he has done
forces

it by learning the laws under which these work and adapting his machine to those laws, not

by running counter

to them.
full

And yet we see an engineer

guidance of

who understands this Nature has laid down

manhood.

well violating every law which

for the
is

man

to efficient

Because he
folk-lore

not called upon to pay the

is

penalty immediately, he professes to think there

none.

So long do

and

tradition persist after science

has illuminated the page.

Table VIII.

Twenty Important Foods Considered as to Their

Nutritive and Economic Values
Refuse,

Water,
per cent.

Protein,

CarFat, per
cent.

bohydrate, per cent.

Calo-

per cent.

per cent.

Ash.

ries

per lb.

Butter
Chocx>late

12 73 S 9

Cheese (Am.)

35
6 9

Nuts (peanuts) Sugar Oatmeal Macaroni Corn meal

12.9 28.8 19-5

'i6.'i

48.7
35.

30
18 100
67-

29.1
7-2

3491 2772 1990 1858 181S

181

Wheat flour (roller process) Legumes (dried peas)

Rice

Rye

flour Meats (beef loin)

13 3
II.

EgRS
Fish (cod steak)
N5ilk

9.2

Potatoes

Bananas
Apples

10 3 12 5 II 5 9 5 12 3 12 9 52 9 65 5 12 4 87 62 6 48 9 63 3
77 7

13 4

0.9

92
II.

19
0.3 0.9 16.9 9 3 0.5
4 0.1 0.4 0.3 0.2

24.6
8 6.8 16.4 II-9
17

74 75 75 62

79 78.7

0.5 2.9 0.4 0.7 0.9 0.9 o.i

"o.k'

3 3 1.8 0.8 0.3

Cabbage

14

14.7 14.3 10.8 4.8

0.6 0.3

162s 1620 1620 161 IS9I 1588 988 594 329 32s 302 290 214
121

0.9

A man

of sedentary occupation requires

2500 calories

daily.

lOO

FIFTEEN TO TWENTY CENTS A DAY

Weights of Various Foods Necessary to Furnish 2500 Calories and Cost at Second Avenue and iqth Street,

New York
Lb. Oz.

City, 1916

Cents
per lb.

9 6i 9

Corn meal Oatmeal Wheat flour

Furnishes 2500 calories for Jo .^04 J

(roller process)

9 Q
6i

Rice (broken)

Rye

flour

4 9 9 9
4i 4 i2i

Sugar Peanuts Macaroni

Legumes
Rice Potatoes

(dried peas)

8
II

I2i I5i I4i 9J lij

Cheese (Am.) Butter Milk (7/ qt.) Milk (skim, 4^ Butter Milk (lOfi qt.) Chocolate

32 3i
qt.)
2

40
S

SO
6
5

Bananas
Apples

o.osi o.o6i 0.07I 0.07I o.lli 0.12I o.isi o.isJ o.iSi o.i6i 0.2s 0.25 0.27i 0.30 o.3ii 0.39I 0.4s o.Sif
0.62 0.7s
1.

Cabbage Meat (beef loin) Eggs (36(S doz.)

Fish (cod steak)

3 30
24

01 I-Si

"

Food Economics," by Graham Lusk.

To work up
least

a dietary in any given case, begin with the

foods

expensive

physiologic value (so far as

and substitute foods of equal is known) up to the limit of

money
does
"
I
I

in

hand.
is

For instance:

The

following general

statement*
fairly

given for the day's food for a

man who

hard muscular work:

having about the same food value as

J lbs. of bread,

pound

of such cereal preparations as

rice.
oil,

wheat or rye

flour,

oatmeal, corn meal,

I

"2 ounces, or
other
fat.

cup

of butter,

meat drippings, or

From Farmer's
1917.

Bulletin 808,

"How

to Select Foods."

March,

FAMILY DIETARY
Table IX.
Dietary for a Family of Six
Grams.
CaloProtein.

lOI

Cost,
1900.

Cost.
I9I6.

Fat.

Carbohydrate

ries.

Breakfast

Baking powder biscuit

Ham

(lean)

Butter Potatoes

72.2 81.5 0.2 16

6

39 8S 36 0.8
7

447

2,491 $0.10 1,123 o.iS

138"

Milk for coffee Sugar for coffee

Dinner Beef-shank stew Potatoes Turnips Thickening Suet pudding: Beef suet Flour Molasses Sweet sauce

60
175-9
i8s 8

$0.15 0.30 0.025 0.038 0.06 650 0.02 122 O.OI o.ois 246 0.007 O.OII 0.312 0:S74

167.8
53

653

4-965
1,251

0.4
0.5 24.7
220 6
10

69'

45
7-5

28 53

325 138 477

2,040 2,056

0.24 0.30 O.OI 0.03 0.02 0.034 0.015 0.005

06 0.03 0.028 0.08 0.02 0.04 0.02 O.OI

66

428

"3
50
741 271

463 298
7,048

314.6
18

0.373
0.03 O.IO 0.045

0.569

Milk Bread and butter Stewed pears

Totals

15 61

22.7

325
2,734 962 4,021

126.5
5

319 216
557-7
653 741 558
1952

0.04 0.12 0.07

0.23

80

149-5
168

0.175
0.312 0.373 0.175

Breakfast

Dinner Supper

176 271

80
527

31S 150
533

4,965 7,048 4,021 16,034

0.574 0.569 0.23

1-373 0.04 1.413 0.235

Tea and

coffee

0.86 0.04

Per person.
Note.

88

105.5

3253

2,672

0.90 0.15

This table

is

substantially that in the earlier editions, with the cost given

for 1916 as closely as is possible

from the rather meagre data in the table.

Reviser.

I02

FIFTEEN TO TWENTY CENTS A DAY

sirup;

"2 ounces, or | cup of sugar; or cup of honey, or or an equivalent amount of other sweet. "i| pounds of food from the following: Fresh fruits
ounces of dried
of food
fruits),

(or 3 or 4

and green or root

vegetables.

"12 ounces

from a

class

which
is,

may be

called
fat

'meats and meat substitutes';

meats, poultry,
fish,

that

moderately

eggs, cheese, dried

legumes (beans,
also belongs

peas, lentils, cowpeas,

and peanuts).

Milk

among
water

these foods, but, because of the large

amount

of

it contains, half a glass, or 4 ounces, of it would be required to equal an ounce of any one of the others."

From
The
will it

this

list,

dietaries of varying cost

may

easily

be made.
nearer a vegetarian diet
is

approached, the easier

table,

be to furnish an inexpensive
will

but the greater

itself

wisdom

be required

in choosing

both the food

and the manner of preparation. For most of the poorer class, it is easier and wiser for the mother to go out two or three days in the week to earn money with which to
supply meat, even
if

the children are left to themselves.

heresy, but to choose wisely

This

means more knowledge than the foreign mother possesses, confronted as she is by dozens of foods of which neither she nor her grandmother have had that experience which
counts for knowledge.

may seem rank

The

following

menu, Table X,

is

suggestive of

what

may

be done with reasonable care for 20 to 25 cents per

person per day.

It is

customary today to estimate the cost of food

for

a day per unit, rather than per person.

The needs

of

a man

at moderately hard labor are taken as the unit.

DIETARY NEEDS
Table X. Menu, without Meat For a Family of Moderate Means Stewed apricots, boiled hominy and milk,
butter, coffee.

103

Breakfast:

toast

and

Luncheon
Dinner:

Rice croquettes, brown sugar sirup, bread and butter,

sliced oranges.

Cheese omelet, baked potatoes, shredded lettuce and celery salad, brown Betty and hard sauce, bread and butter.

The following table is used in calculating by other members of the family.

Table of Units

the food needed

Man (17 yrs. and over) Woman (16 yrs. and over)
Boy 16 yrs Boy 12-15 yrs Boy lo-i I yrs
Girl 14-15 yrs Girl 10-13 yrs

.0

0.8 0.9 0.8

0.6 0.7 0.6

0.5 0.4

Child 6-9 yrs

Child 2-5 yrs Child under 2 yrs

0.3

The following estimate of dietary needs was prepared by Winifred S. Gibbs, formerly of the Society for Improving the Condition of the Poor, New York City.
Dietary Needs
[Family

boy

4,

Woman units boy

i,

(widow),
3.6,

man

(son over 17), girl il,

boy

9,

$0.27 per unit per day.]

Monthly Estimate of Living Needs.

Rent
$10.50
29 48
.

Food
Fuel and light

Clothing
Sundries

3-25 12.00

5.00

$60.23

I04

FIFTEEN TO TWENTY CENTS A DAY

Dietary for One Week.

Table XI
Food.

Amount.

Winter,
1915-16.

Summer,
1916

Fall, 1916.

Calories.

Bread
Butter

142 lb.
2

"
qts. doz.
lb.

$0.87 0.72
1-47

$0.87 0.74
1-47 0.63 0.24 0.38 0-33 0.88 0.48 0.45 0.44
56. 91

$1 .01

0.74
1.89 0.68 0.36 0.38 0.38 0.96 0.64 0.60 0.44
58.08

Milk Eggs
Cereal Tea, coflFce, cocoa.

21
1 1

6
J 44

Sugar

Meat
Potatoes Vegetables Fruit

4 i6
IS II

0.60 0.18 0.38 0.29 0.88 0.40 0.4s 0.44

17,139 6,982 13.650 1,188 9,720

282.25
8,601 .25 3.952 4.832 I.815 2.75

70.911 5

Per person per day.

0.16

0.17

0.19

It is to

be remembered that
diet

in nearly

every case those

aided by this society have been underfed, and that a

somewhat more generous

is

necessary than might

be needed in case of a previously well-nourished family.

FAMILY BUDGET

lOS

Schedule for Estimating Minimum Family Budgets

The United
it is

Charities in Chicago, December,

1916,

adopted the following food budget for families to

giving aid.

whom

Table XII. Food

Per day.
Individuals.

Occupation.

Food
value,
calories.

Per week.
Cost.

Man (average build) Woman (average build)

. .

Boy

15 Girl IS Boy 13 Girl 13

Laborer Housewife Outdoor or factory Factory or shop.

.

Boy

II

Girl II

Boy 9 Girrg Bov 7

Girl
7 5 5

Boy
Girl

Child Child Child

3
2
I

3600 2600 2800 2400 2400 2300 2100 2100 1900 1800 1650 1600 1500 1450 1300 1200 1000

51.9s to 52. 40

1-45 1.50 1.30 1.30

I

1-75 2.00
1

.70 .60

-25

1-25 I-IS
1 I

.10

i-SS 1-43 1-43 I-3S 1-25 1. 18

1
I

OS 1.30 I-2S
1. 18
I

.12

-35

1.30
1

.20

.12 .00

1. 16
I

05

Note.

Increase lo per cent for maternity or outdoor work.

CHAPTER

XII

TWENTY-FIVE TO THIRTY CENTS PER PERSON PER DAY

A
place,

learned French judge, Henrion de Penesey, said to three of

mathematician La"I regard the discovery of a dish a far more interesting event than the discovery of a star, for we have already stars enough, but we can never have
of

the most distinguished

men

science,

the

the chemists Chaptol and BerthoUet:

too the

many
first

dishes;

and

shall not regard the sciences as sufficiently

I

honored or adequately represented amongst us until

class of the (French) Institute."

see a

cook

in

Twenty-five
for

to

30 cents per day per person

this

may
for

be considered the cost of the wage-earner's dietary, since

an income of $800 to $1000 a year

to
five

means

the family of three or four adults and four children

equivalent

men

as

dietaries

are

reckoned

about $450, or 45 to 56 per cent of the total income. Statistics show this to be an average the world over.Nearly every family has one or more unproductive members,

and too often some one needing

far as
it

care, so that the

income must go as
earner
is

can.

The American wage-

not so far wrong in demanding a liberal diet,

but he lacks a knowledge of cost of nutritive units which

would enable him

to live well

on

his

means.

He

also

allows his children to acquire habits of indulgence which are not only bad for

him but for them. There are two common ways of making a dietary:

one, that of taking account of stock in the larder before

and after, and of all purchases made the difference and sum being the food used; the other, in addition,
106

DIETARY PROBLEM

107

requires estimation beforehand of what, for the given

experiment, should be used and the checking up afterward of the excess or deficit. The latter was the method employed in the following problem given ^to the class in
dietaries at the School of Housekeeping,* Boston: After

a study of the needs of the body in infancy, in schoollife, and in active work, and after attempts were made to
formulate a lo-cent dietary on scientific principles in
order to secure a working basis, the class was required to

"Make

out a week's

bill

of fare

which you yourselves

will

be willing to eat, to cost not over 25 cents per person

daily for

raw food-material, and which

shall furnish, in

the week,

the right proportion of the various food-

substances."

This
is

is

not given as a model

bill

of fare.

Indeed,

it

not possible in the present state of vicious habits

of eating to give a

model menu

for as

many

as sixteen

women, and more especially women students and teachers, which would be acceptable to
persons, especially

them.

The
learned

provider,

after six

months

of experience,

what

dishes would be tolerated

be refused, and governed herself

satisfactory,

had and what would accordingly. Only

two of the victims found any of the meals wholly unand all declared that they "bought no
gratifying in
fare-

more candy than usual," which was very

view of the much greater cost of their usual

Theoretical dietaries are often at fault in endeavoring to furnish at one meal an exact ratio of the various

food-elements and an exact fraction of the total values.

Circumstances
*

govern

this

to

large

extent.

For

Now

a part of Simmons College.

Io8

TWENTY-FIVE TO THIRTY CENTS PER DAY

morning after a hearty breakfast, the
class

instance, one

under experiment went from one recitation to another, or with only a laboratory exercise all the morning.
This day a light luncheon of easily digestible food was
clearly called for
if any work was to be undertaken in Another day the morning had been

the afternoon.

spent in a field-excursion to a spice-mill in a neighboring

city in cold,

windy weather.
furnish

The luncheon on
not

that day

must

clearly

nearly

the usual dinner ration.

Writing up notes of a
Again, a warm,

visit will

brain-energy as will a study-hour on a

demand as much new subject.

muggy day

indicates a lighter dinner

than a

clear, crisp one,

while a cold morning calls for

rich in fat.

more

butter, cocoa, or

some food

The menu should vary with

an institution
it

the season.

Even

for

should be considerably changed four

times in the year.

Doubtless the absence of some

common

dishes

is

due

to the preparation of a "black list" in class a few days

before.
in

The same quantity and

quality of food will cost,

a small family, 28 to 30 cents.

$0.25 a
students;

Menus for one Week for

[Family of sixteen
April;

Day per Person

2d and 3d week in Time, about 1900.]

all

women

Eastern city; season very backward.

Breakfast:

Cream

of

wheat,

baked

beans,

brown
sliced

bread, coffee, cocoa, or milk.

Luncheon:
Dinner:

Brown and white bread sandwiches,

oranges, cake, cocoa.

Soup, saltines, roast fowl (stuffed), hominy,

cranberries,
lettuce

salad with French

dressing, ice-cream, cake.

A WEEK'S BILL OF FARE

Breakfast:

109

One-half
egg,

shredded- wheat biscuit, boiled graham mufhns, apple sauce, cofifee,

cocoa, or milk.

Luncheon:
Dinner:

Hashed chicken on

toast,

fried

hominy,
potajelly

cookies, apricots, tea.

Soup with
toes

rice, rib-roll

roast, Irish

(mashed),

tomatoes,

lemon

with bananas and nuts.

Breakfast:

One-half orange, wheat germ, creamed codfish,

corn meal muffins, coffee, cocoa, or

milk.

Luncheon:
Dinner:

Vegetable
cream.

soup,

omelet,

brown

betty,

Split-pea soup, veal roast, Irish potatoes,

creamed onions, lettuce

Breakfast:

salad,

saltines,

cottage pudding, chocolate sauce.

Germea, cream
Irish

toast, bacon,

baked apples,
fruit

coffee, cocoa, or milk.

Luncheon:
Dinner:

stew with dumplings,

salad,

cookies, cocoa.

Chicken soup, roast leg of mutton, potatoes, beets,

Norwegian
vitos,

dessert.

Breakfast:

One-half orange,

hash,

dry

toast,

coffee, cocoa, or milk.

Luncheon:
Dinner:

Creamed

potatoes,

sausage,
tea.
pie,

raised

rolls,

nut cake, prunelles,

Soup, chicken-and-veal

peas,

orange

salad, saltines, cracker pudding, cream.

Breakfast:

One-half orange, oatmeal, creamed dried

beef, corn cake, coffee, cocoa, or milk.

Luncheon:

Fish chowder, rice-and-mutton croquettes

with tomato sauce, salted peanuts, dates.

no

TWEN'rY-FIVE TO THIRTY CENTS PER DAY

Dinner:

Tomato
lettuce

soup,

aise sauce,

baked haddock, Hollandmashed potatoes, lima beans,

saltines,

salad,

suet

pudding,
hash, date

lemon sauce.
Breakfast:

One-half orange, pettijohn,

fish

muffins, coffee, cocoa, or milk.

Luncheon:
Dinner:

English

monkey on

toast, vegetable salad,

baking-powder

biscuit, chocolate.

Bean soup, hamburg toes, carrots and

saltines,

steak,

baked potalettuce
salad,

peas,

chocolate

pudding with hard

sauce.

From "Food
examples
of six

as a Factor in Student-life" are taken

months' accurate records (Table XIII),

accounts which enabled them to be

and

of the daily

so successfully carried out (Tables

XIV

and XV)

Several significant and interesting facts are

shown

by an examination

of

Table XVI, a comparison of a

wholesome and sufficient dietary of a school in Indiana, where 600 students were boarded at $1.40 per week,* with that of the University of Chicago, where 106 students were boarded at $3.50 per week. One source of advantage on the side of the school is that a much larger number of persons are fed and certain expenses
are proportionately reduced.
little

In the second place, very

is

service beside student help

furnished at the

and a large item of expense is thus removed. Another difference is seen in the substitution at the
school,
* The price of board at this same school during 1915 and 1916 ranged from $1.90, the cheapest, to $2.15, the most. expensive. In Compare these the winter of 1917 it was to be advanced to $2.50. figures with 5140.

FOOD AT A UNIVERSITY
school
sirup,

III

of

cheaper foods, such as cereals, vegetables,

for

and butterine,

meat, milk, cream,

fruits,

other more expensive foods, though the actual

of nourishment furnished

was

practically the

and amount same in

both cases.
Table XIII.
sition, AT

Summary of Food, Materials, Cost, and CompoKelly Hall, University of Chicago, Oct. i, 1893,
i,

TO April

1894
Per
Cost.
cent, waste.

Total,

Protein, net.

Fat.
net.

pounds.

Garb., net.

Beef

10,260

$772.19
734-79
249.21

165

1033

Other fresh meats

9,110
2,277

1027

,774

Ham, etc
Milk, butter, eggs, sugar, etc.

367
130S.8 1363-3
281.

453.6

39.179
14,779

2015.53

37953
198.2
SI.

4.997.9
9.374
2,764 1.536

Grains Potatoes and vegetables

615.62 365.06
315.03
187.19
100.38

21,399
12,082

Fresh fruit Dried fruit Cakes, etc

107 35-1

5-7
1-3

2,143

I.139 I
141.

390
119.232

37.8
5689.1

54-2 5365.5

$5355.00
147-17

19.952.3

Coffee, tea

Sundries and unclassified gro-

$6000.42

These figures divided by the number

of

days gives per person per day

Pro-

Pounds.

Cost.

tein,

Fat.

Carb.,

Calories.

grams.

grams.

grams.

$25

126

131

402

3383
2953

Nutrients remaining after allowance for actual wastes

108

102

381

4 o 5 9

112

TWENTY- FIVE TO THIRTY CENTS PER DAY

One Day's Food, March 17, at Kelly Hall, University OF Chicago, Calculated to Show the Amounts AND Proportions of the Various Constituents and Their
Comparison with the Average for Six Months

Table XIV.

g.s

Lbs.
D-,

Set;
1^0

P.

so 90 45
4 77

Stew and cold meat White potatoes Sweet potatoes Dried beef
Flour and grain Tapioca
Milk.-.

21

10.

1.8 1.5

0.2 0.4
7-5
1.8

19.

1.6

4 0.18 0.2

17.2
II. 7

26

0.7
1.4

34
II. 5

0.3
1-4
S3.

70

8.9
6.8

3
192
13 IS IS

1.3

83

2.S
7.1

35
3

3-7
12

4-7

9.0
0.4

Cream
Butter Sugar Prunes Oranges, less 20% waste. Bananas, less 50% waste. Eggs

3
0.5 96.5 6S
II

0.4 0.3

1.6
12. S

83

14.

6
9 SO
7.2 41

4.0
0.8
1.3

4.85
12.5

19.7

SO
0.8 6.2
1.3 3.1

0.9
8.2
S

Lamb
Turkey
Steak

26
14

2.1

657.2
76

48.3

38.68
2.06

119.

(Less turkey, lamb,

and
7-9

bread

left

over)

23.6

Divided by 130
Per person, nutrients
310
126.5

36.62
0.281

95.

0.733

Gms. Gms.
114.

Gms.
332.0
381

2946
2937

Daily average

for

the 6
102

months, nutrients

DAILY ACCOUNTS

II3

The method

of keeping daily accounts for the puris

pose of checking the cost

shown

in the following table:

Table

XV
1

SATURDAY, MARCH
Constants
Breakfast:
I

$I3-5I
$i 25

bunch bananas
dozen oranges (K.)

2.5

5 lbs. farinose

Fried potatoes 6 dozen eggs, scrambled (B. and K.)

Beef, frizzled (F.)

0.30 0.22 o 00
.

.08

0.00
o. 19

15 lbs. potatoes (F.)

3 04

Luncheon: Irish stew

(F.)

Meat
60

in

brown gravy

(B.

and K.)

$0.00 0.00
28 00 o. 00
i
.

16 loaf cakes
lbs.

sweet potatoes, baked

Fruit sauce

2.28
Dinner:
9
14
41
lbs.

potatoes for soup

(F.)

$0.12
2 .60
1

26 " turkey, roast

" steak (B.)

.96
.

" lamb, boiled (K.)

3 48

50 " potatoes
3 " boiled

hominy

Tapioca pudding (K. and B.) Lemori sherbet (F.) Watercress

0.63 0.06 0.60 0.80 0.25

10.53

Total for the day

[Note: K, B, and

$29 36
.

represent three

halls.]

114

TWENTY-FIVE TO THIRTY CENTS PER DAY

Comparison of a School Dietary with the University of Chicago Dietary
Quantity per person
per day.

Table XVI.

Proportion of total cost of each article.

Lbs..

Lbs..

Indiana.

Chicago.

Indiana.

Chicago.

Beef Other meats Fish Flour and grain. Potatoes Vegetables (other
.

0.476

0.119 0.785
1.085

0.442 0.401 0.052 0.437 0.680

0.17

0.067 O.I2S 0.090

0.05 0.008 0.073

0.128 0.I4I 0.022 0.103 0.036

than
0.490 0.057 0.666
0.135 0.095

potatoes)

Beans Milk

0.219 0.015
295

Cream
Sugar
Sirup

120 140 017

0.056 0.017

Butter Butterine Dried fruits " Fresh

0.119 0.171
}

0.014 0.090
0.508
0.022

0.134 0.057

0.024 0.002 0.108 0.041 0.029 0.006 0.103 O.OII 0.031

0.052

Canned

"

0.259
)

Sundries Tea, coflfee Cocoa, chocolate Eggs and cheese Unclassified groceries

0.026

0.047

0.095

0.006 0.043 0.020

0.036

0.013 0.025 0.013 0.029 0.083

About 38 per cent of the Chicago Dietar>' is high-class food; 62 per cent of 25 cents = 15.5 cents, a price for which common food materials may be had.
in Table XVII was recently reported* worked out at Hamilton Hall, Montana State College, Bozeman, Montana, and may serse as a more modern illustration of the requirements in a college

The data given

as being

dormitory.
* Alberta

Borthwick.

Journal of

Home

Economics, March, 1917.

COLLEGE DIETARY
Table XVII
Average energy value per day Average protein value per day Calories supplied by protein Nutritive ratio per day Average CaO per day Average P2O6 per day Average iron per day Average base excess per day
2549 calories
73 grams 12 per cent
8

II5

0.7816 grams
2 .335
10. 12

grams 0.0148 grams

Expenditures for different classes of food

Per Cent

Meat and
Eggs

fish

32.517
5 794 8 377
. .

Milk, cheese, and cream

Fats

II. 492 7 264 12.21

.

Sweets
Fruits

Nuts
Vegetables
Cereals

o 275 8 608
. .

Miscellaneous

5-347 7-715
Cost per day per capita

Food
Operating expenses

Upkeep

$0.37 0.17 o 04
.

The
but

ultra-hygienist

will in

at

once exclaim over the

of the

pork products allowed

some

quoted

dietaries,

man

has not yet discovered any food which, for the

money, gives the combination of flavor and nutritive value of well-cooked ham, bacon, and salt pork. Like every other food-substance, its source and handling must be satisfactory; but the author firmly believes that there is to-day more danger from the use of milk than from the
use of pork products.

Il6
If

TWENTY-FIVE TO THIRTY CENTS PER DAY

the quantity used
is

kept

down

to five or six per

cent of the total meat and used chiefly in the late winter

and

spring,
it

when

the appetite begins to need stronger

flavors,

will

not harm the majority of healthy persons.

will

Those with delicate digestions

along with

avoid these products

many

other things.

Butterine and oleomargarine will also

come

in

for

a share of condemnation.
legislative sins of this

It

is

one of the greatest

country that the diet in so

many

State institutions
the prohibition of

is

and made less effective by the animal fats which can be supplied
restricted
is

at less cost and in better condition than the third- or

fourth-rate quality of butter which
place.

made

to take its

In the low-cost dietaries, dried fruits

to take the place in a

measure

of

must be made the more expensive

furnished
for their

green garden vegetables.

The former can be

is

for so small a cost that there

no excuse

absence.

Where

there

is

a large family to be fed, a

if

much

better

dietary can be

made

the special preferences of

if

members
is

are considered alternately; also

occur.

unexpected variations

Curiosity will be stimulated, and curiosity one of the best appetisers.

The

following
for

bill

of fare

was served

Commons

summer

students

cost

in

191 5 at a

25 to 30 cents

per person per day.

200 served.

MENU FOR SUMMER STUDENTS

Table XVIII
Breakfast

117

Dinner
Chicken

Supper
Cheese on crackers Currants

Sun.

Muskmelon
Cereal
Rolls

Mashed potatoes
String beans

and butter

Coffee

Tomato
Ice

jelly salad

Cake Cocoa

cream and cake Bread and butter

Coffee

Bread and butter

Mon.

Honey
Cereal

Chicken soup with Potato hash

rice

Pickles
Sliced peaches

Baking
biscuit

powder

Beef loaf

Mashed potatoes
Corn
Chocolate
blanc

Coffee

Cake Cocoa Bread and butter

mange
Coffee

Bread and butter

Tues.

Bananas
Cereal

Toast and butter

Coffee

Vegetable soup Roast beef Mashed potatoes Buttered beets

Rice with cheese Lettuce

Berries

Cherry pie
Coffee

Cake Tea
Bread and butter

Bread and butter

Wed.

Currants
Cereal

Graham
Coffee

Noodle soup Roast pork muffins Apple sauce

Potatoes Spinach

Scalloped corn

Raspberries

and butter

Cake Tea
Bread and butter

Watermelon
Coffee

Bread and butter

Il8

TWENTY-FIVE TO THIRTY CENTS PER DAY

Table XVI 11
Breakfast
{Continued)

Dinner

Supper

Thurs.

Gooseberries
Cereal
butter Coffee

Baked bean soup Corned beef

Creamed eggs
Pickled beets

Corn muffins and Vegetables

Cake Boiled potato with Cocoa butter and pars- Bread and butter
ley

Bread pudding
Coffee

Bread and butter

Fri.

Cherries

Tomato soup
Fish,
1

Hash
po- Sliced peaches

Cereal

mashed

White muffins and

butter Coffee

tato
Pickles

Cake Tea
Bread and butter
apple

Carrots and peas

Steamed
sauce
Coffee

pudding,

lemon

Bread and butter

Sat.

Prunes
Cereal
Biscuit

Macaroni soup Roast lamb

Creamed dried beef

Berries

and butter Mashed potatoes Creamed turnips Coffee Bananas with custard Coffee

Cake Cocoa
Bread and butter

Bread and butter

Milk served with each meal.

CHAPTER

XIII

FORTY TO FIFTY CENTS PER PERSON PER DAY

"Its character, however, was that it was in season; that it was up to its time; that it was in the spirit of the age; that there was no perruque in its composition, no trace of the wisdom of our ancestors in a single dish. Every meat presented its own natural aroma, Lady Morgan's sketch every vegetable its own shade of color." of a dinner by Careme at the Baron Rothschild's villa.

A
daily

GOOD way

to

keep the run of a family dietary

is

to determine the necessary quantities of the articles of

and weekly consumption.

that
is,

These

should

give

two-thirds the quantity needed at one-third the total

cost,

at lo to 15 cents;

then add the variety

all

in the variables

which should not

be "hearty" the

same meal;

for instance, peas,

macaroni, and custard.

Sweet dessert is not needed after beets bananas served as vegetables.

and

fried

To

the person

of the food should bring to

position as well

making out the bill of fare, the name mind the percentage com-* as the shape, color, and flavor.
of $3000 or

With an income

of five spending 25 per cent of

$3500 per year a family it on food and having

occasional guests, as

all

families should,

must plan

to

spend not more than 40 or 50 cents per day per person. This means $2.00 to $2.50 a day for the family, or $730
to

$900 per year with an additional $75 for guests and

extras.

120

FORTY TO FIFTY CENTS PER DAY

This can only be done, without the family knowing

that they are in
of care

any way

restricted,

by the

exercise

and thought, and by a careful watching of the markets by the provider. Food purchased in its season, when it is cheap because it is abundant, and a judicious
treatment of inexpensive foods, with small amounts
only of the dearer ones, will give a surprisingly good
of fare.
bill

Every thoughtful person must have wondered why

it is

that a table d'hote dinner can be served so cheaply.

It is a

common

experience to enjoy a well-cooked, well-

served six-course dinner for 50 or 60 cents, whereas

if

one orders, d

la carte,

even four courses,

it is

likely to for

be nearly three times as much.

satisfied feeling

One reason

the

with which one not only leaves the table

is

but passes the evening

that the chefs at the restaurants

famous
flavors

for their table d'hote dinners

know how

to blend

and consistency so as to get the fullest result; each dish is the complement or the background of the next. Again, the condiments and sauces are of the savory and not of the heavy, irritating kind, which means that the cooking is French rather than American. The quantities served are just enough and not too much;
therefore, nothing
is

wasted.

No

allowance

is

made

for
is

that setting to one side the barely tasted dish which

so frequently seen,

and which has been referred

to

to as so

demoralizing.

Just this same care must be given

or
It

by

the

mistress

housekeeper

insure

living

on 40
this

cents a day.

needs only a superficial acquaintance

with modern kitchens and cooks to explain

figure
is

why

so seldom held to.

The

following

menu

has been worked out for a cost of

FIFTY CENT
50 to 60 cents Table XIX.
Breakfast:
(fall

MENU

121

of 1916),

and the

details are given in

Oranges,

farina

and

cream,
(canned)

toast

and
toast,

butter, cofTee.

Luncheon:
Dinner:

Creamed
Beefsteak,
lettuce,

asparagus

on

baked apple, lady

fingers, tea.

mashed potato, cucumber and

dressing,

celery, cabbage,

tomato

salad,

French

peaches

and

cream,

bread and butter.

. .

o 5

122

FORTY TO FIFTY CENTS PER DAY

Table XIX.

Amounts and Cost of

Protein,

50

Cent Menu
Potential

Ash
Measure.

constituents.

Weight, Cost. grams.

energy,

grams.

CaO,
grams.

PjOs.

grams.

Fe, grams.

calories.

Breakfast

Orange
Farina

large

165.56 22.4

1.32'

0.09934

0.08278 0.20205

0.00050
0.00II9 0.00018 0.00038

85.10 80.68
17s. OS

2 tbsp.

2.46 2.25

0.01366

Cream
Toast Butter Sugar

6 tbsp.
2 slices
1

90
42.50
14 06

0.12600
0.01274
0.00281

0.16200 0.08500 0.00422

392
0.14

110.04 108.14 100

tbsp.

2 tbsp.

2^

$0.11
LMttcheon

10.09

0.53605

659.01

Asparagus
(canned)
100
2 slices

1.80 3 92 9 99 0.21

0.04000
0.01274

0.09000 0.08500
0.65037

O.OOIOO 0.00038
0.00072

19.00 110.04

Toast Milk Butter Flour

4250
302.

lie.
IJ

0.50820
0.00422

209.32
162.21

tbsp.

21.09
3.53 22.50
12.50
130.00

0.00633 0.00706
0.00005 0.00004

tbsp.
tbsp.

0.40 0.56 0.52 3.48

20.88

0.00088

12.49

Cream
Sugar Apple

IJ

0.03150 0.01820
0.00757
0.62331

0.04050
0.03900
0.04034 0.95860

tbsp.

4376 ^.00
75. S3

0.00039

Lady

fingers

39.60

O.OOOIO
0,00268

143^
825.63

Dinner
Beefsteak
lib.
3 c.

151.

28.54
1.76
1.

0.01660 0.01280
0.07684
0.01274 0.00562

0.75500 0.11200 0.10170 0.08500

0.00844
0.04425

0.00572

365.58

Potato

80
113

0.00104
0.00124 0.00038 0.00030 0.00020
0.00025

65.36 30.62
110.04

Celery, cabbage 4 oz.

81

Bread
Butter

2 slices 2 tbsp.
i large

42.50
14.06
75 75

3 92 0.28

216.28

Tomato Cucumber
Lettuce Peaches

0.68

0.01500

15.30
10.9s

0.60
0.24

0.01650
O.OIOOO 0.00848

0.06000 0.01800
0.03983

2
I

leaves

20

3.26
22.80 58.35
121.50

84.75

0.59
0.75

Cream
Oil (olive)

2 tbsp.
I

30
13 5

0.04200
0,02295

0.05400
0.00405 0.00125 0.00063

0.00006

tbsp.

0.00039

Vinegar

J tsp. i tsp.

2.5

0.00050 0.00083
O.OI27I

Lemon
Milk

juice

0.98 5-23

J tbsp.

0.01626

Gelatine
$0 39 42
10.09

0.25357 0.25455
0.62331

I.

30041

0.00960 1026.35 0.C0225 0.00268

Breakfast

0.53605

659.01 825.63

Luncheon
Dinner
Total

20.88

0.95860
I.

39 42
$0.52
70 39

0-25357

3004

0.00960 1026,25

13"^ 2.79506 0.01453 2510,89

.. .

S S 1 5

ONE HUNDRED CALORIE PORTIONS

Table

123

XX
Distribution of calories.

(Compiled from " Feeding the Family " by Mary Swartz Rose.)
100 calorie portion.

Measure.

Weight, ounces.

Protein:
,

Fat.

Carbohydrate.

Cereal products

Bread Baking powder biscuit. Corn meal, uncooked Corn meal, cooked. Macaroni, uncooked. Macaroni, cooked Oatmeal, uncooked Oatmeal, cooked Rice, uncooked Rice, cooked
. .
.

2 slices 2 small biscuits

3
I

13 13
0.99 6.0 0.99 5.2 0.88
9"

cup cup
cup

7. I. or
4.0.

16

icup
tbsp. (scant)

Dairy products

Butter Cheese,

Am.

pale
.

li in.

cube

Cream, thin (18% fat)... Cream, thick (40% fat) Milk, whole
Oleomargarine Eggs
Fruits

icup
ij tbsp.

0.5 0.8 1.8 0.9

S.I

icup
I tbsp.

li eggs

o.S 2.7

36

Apples, fresh

Bananas
Olives, green Olives, ripe

Olive

oil

Oranges
Peaches, fresh Strawberries, fresh

I large I large 6-8 olives 6-8 olives I tbsp. I large 3 medium

7-5 S-5 1.6

1-7

S 6 83 90
100 2

0.4 9-5
10.

cups

90
ij in.

3
14

Meats

Sirlom steak, lean

broiled

slice

2 in. in.
I

Fish

Medium
chop
Nuts

serving

Lamb chop
Peanuts
Walnuts, Eng.

2.0 2.4 1.6

20-24 single nuts 8-16 nuts

0.6 o.S

19

Sugar

Corn syrup
Molasses Sugar, granulated. Sugar, loaf
:
.

I? tbsp.
.

2 tbsp.

tbsp. (scant)

09
0.9

3I

lumps,

full size

100 97 100 100

Vegetables

Asparagus, fresh Cabbage, shredded Celery Lettuce

Peas, green, shelled Peas, dried Potatoes, white Potatoes, white, mashed

20 large stalks
S

15.9
II. 2 19. 18.

cups

4 cups i in. pes. 2 large heads

icup.
I

3.S 0.99

medium
cup (scant)

30
31
15.

i
3

Tomatoes,

fresh

medium

124

FORTY TO FIFTY CENTS PER DAY

" lOO calorie portion" offers a convenient

The
for

method
in
its

calculating dietaries,

and

is

especially
It

helpful

arranging the daily meals for the family.

has for

basis not a unit of weight but a unit of food value called

a standard portion, an amount of food that furnishes

I

GO

calories.

The weight and measure of the standard portion some common foods are given in Table XX.
Table XXI
(Compiled from "Feeding the Family," by

of

Mary Swartz

Rose.)

COST OF STANDARD PORTIONS OF SOME COMMON FOODS.

1.

Costing

less

than j cent per lOO calories:

Beans, dried

Macaroni
Molasses
lb.)

Bread
Butter (24 cents per Cottonseed oil

Oatmeal
Oleomargarine
Peas, dried
Rice, broken

Corn meal
Flour

Hominy
2.

Sugar
(fat eaten)

Costing f to I cent per 100 calories: Apples, dried Corned beef

Baking powder biscuit

Butter (not over 32 cents per
lb.)

Dates Irish stew with dumplings Prunes

Stuffed beef heart

Cheese, American
Cookies, plain
3.

Costing

to

cents per 100 calories:

Apricots, dried

Cream
Dried beef
lb.)

Bananas
Butter (over 32 cents per

Milk (7-13 cents per

Olive
oil

qt.)

Cabbage
Charlotte russe

Potatoes, Irish Potatoes, sweet

Chocolate

Cocoa

COST OF STANDARD PORTIONS

Table XXI
(Continued)

12$

Costing 1 5 to 2 cents per lOO calories: Codfish, salt Beans, string, fresh
Beef, flank

Eggs (25-36 cents per

^

doz.)

Beets, fresh

Boiled salad dressing

Buttermilk
Carrots, old

Costing 2 to 5 cents per 100 calories:

Almonds
Apples, fresh
Beef, lean round Beef, loin

Oranges Walnuts, English

Costing over 5 cents per 100 calories: Beefsteak, choice cuts Lobster
Celery

Mushrooms
Oysters,

Cod, fresh

raw

Cucumbers
Gelatine

Peppers, green

Salmon, canned
Veal, loin

Lettuce

CHAPTER XIV
SIXTY CENTS OR MORE PER PERSON PER DAY; INCOME $5000
"The
pleasure of eating
is

common
is

to us with animals;

it

merely

supposes hunger and that which

pleasure of the table
is

necessary to satisfy

it.

The

peculiar to the

human

species;
.

it
.

supposes
.

Dishes antecedent attention to the preparation of the repast. have been invented 50 attractive that they unceasingly renew the appetite, and which are at the same time so light that they flatter
the palate without loading the stomach."

Hayward.
is it

If 25 or 30 cents

is

enough,

how

that double
of $3000?

the

amount
Waste.

is

the rule?

Even on an income

There are several very evident reasons:

1.

2.
3.

Hothouse, out-of-season products.

Rare foods,
'

of

which there are not enough to go

around.
4.
5.

Perishable food.

Fads, fashion in dishes.

Flavors, derived from expensive materials.
for these

6.

Are we any better mentally or physically

flavors

and stimulants?
Efficiency
is

Is life

more wholesome, more

is

efficient?

the key to the whole.

A
in

large item of expense in small households

If
it is

the

maid's table.

difficult to

keep down the cost

is

an institution where a separate meal

difficult

prepared,

how much more

for

when

the

same food serves

curtail-

both family and maid, and when the least

in the kitchen is a signal for
126

ment

a change in serv-

SIXTY CENTS OR
ants!

MORE PER DAY

the potatoes,

127

The cook does not count

nor

measure the strawberries, as the pioneer housekeeper

and the ends demanded. moral effect of this lax lavishness upon these inThe mates of our kitchens is a worse feature than the mere waste of money. What will happen when they marry and have homes of their own and have only $800 a year,
did; neither does she save the cold potato
of the steak for hash, as

New

England

thrift

or

less,

for

everything?

Have we no

responsibility

toward those we employ and whose tastes and habits we

form?

Even the busy woman,

starting

if

once she gave time to

if

her accounts properly and

dietaries,

once she had

conquered the A-B-C of

or examining the ice-box.
If

could keep a fair

oversight over her expenses without going to market

60 cents a day furnishes

require,

all

that the most fasthat $1 and even

It

tidious person can

how

is it

$1.50 per day is ever spent on raw food? done only by using the most out-of-season

can be

delicacies,

such as strawberries in January, or rare dishes as terra-

Of course, condiments and wines can easily bring up the expense, as they do at banquets where $10 and $20 per plate may be charged, but we
pin, choice

game,

etc.

are speaking of food.

"It

is

one of the

evils of the present

day that every-

body
that
their

strives after the

I

same dull style. ... I will observe think the affluent would render themselves and
if

country an essential service

they were to

fall

into

the simple, refined style of living, discarding everything

incompatible with real enjoyment."

Original, 1835.

Walker

in

The

128

SIXTY CENTS OR

MORE PER DAY

to

This hypersesthetic sense as

the table
is

the

furnishing

of

not to be imitated by the sensible young

for

men and young women

written.

whom

this little

book

is

There
market."

is

more

in life

than meat.

"He

that ruleth

his appetite is greater

than he that buildeth a great

CHAPTER XV

THE PLANNING OF MEALS

"A
fundamental principle
is

that the diet, considered for

any

reasonable length of time, must supply a great variety of chemical

substances combined in difTerent ways for the "structural" needs of

it with energy-yielding substances perform internal and external work. It seems apparent that a varied diet, reasonably generous in amount, is more likely to meet the body needs than one restricted or unvarying in its make up or scant in quantity. The more knowledge and judgment used in its selection, the better the diet is likely to be."

the body, and also must supply

with which

it

may

Langworthy.

For

the

many who

are unable or unwilling to carry

out such calculations as involve the consultation of

tables of food values there

have been a number of

everyday
diet.

at-

tempts to provide simpler methods for insuring the

right choice of foods in the
latest

of

these

suggestions has been offered

One of the by the

U.
*

S.

Government.

"The Department of Agriculture has endeavored to classify common foods in a way corresponding to their distinctive functions in nutrition. The division must
be more or
less arbitrary, for

equally well in two or more groups.

is

some foods could go almost Thus milk, which

Bread

a general food,
it is

is

included with the protein foods

because
is

a valuable source of this nutrient.

a carbohydrate food, a protein food, and an ashit is

*

yielding food, but

classed as a carbohydrate food

Langworthy.
129

130

THE PLANNING OF MEALS

its

because

because we uee

most obvious constituent is starch, and it in the same general way as we do Hke potatoes. The classification as now starchy foods arranged consists of five groups, and it is the understanding that each of these groups should be represented, if not at every meal, at least once a day, and that if an excessive number of food materials from any one group are used in the course of a day the result is likely to be unsatisfactory from the standpoint of rational dietetics
or of taste."

The groups may be

as follows:*

described in terms of the dietitian

(i) Those whose chief value is mineral constituents and vegetable acids (the latter important from the standpoint of flavor as well as of body needs) (2) foods in which protein bears a higher proportion to fuel value
;

than

it

does in the well-chosen diet as a whole;

is

(3)

those in which fuel value

high in proportion to protein,

owing

chiefly to the presence of

much

starch;

and

(4)

those which have a high fuel value, but in this case due
to the presence of sugar.

From

the standpoint of fuel

value only,

combined.

obvious that Groups 3 and 4 could be From the standpoint of the well-chosen and
it is

palatable meal, on the other hand, they should be kept

distinct,

since sugar
it is

is

frequently as important as a
fuel

flavor as
is

high,

(5) Those in which owing to the large percentage of fat.

as a food.

value

In housekeepers' terms the groups

as: (i)

may be

described

watery

fruits

umes and
*

fruits

and vegetables (excluding dried legwhich have been dried or combined

for

Food

Selection

Rational and Economical Living, Lang-

worthy.

(Slightly rearranged in accordance with Bulletin 808.)

CHARACTERISTICS OF
with

COMMON FOODS

131

much

sugar)

(2)

foods high in

protein or flesh

foods (except the very fattest), milk, cheese, eggs, and

such meat substitutes as dried beans, peas, and other

legumes, and some of the nuts;
(3)

starchy foods;

(4)

sweets

(5) fat foods.

to their characteristics

Some common foods grouped according

(All five

groups should be represented in the diet every day.) * Group I Foods depended on for mineral matters, vegetable

acids,

and body-regulating substances.

Vegetables:

Fruits:

Apples, pears, etc.

^lads,

lettuce, celery, etc.

Bananas
Berries

Potherbs, or "greens"

Potatoes and root vegetables

'

Melons
Oranges, lemons, etc.
Etc.

Green peas, beans, Tomatoes, squash,

Etc.

etc.

etc.

Group
Eggs

Foods depended on
Fish

for protein.

Milk, skim milk, cheese, etc.

Dried peas, beans, cowpeas, etc.

Meat
Poultry

Nuts

Group

Foods depended on
etc.

for starch.

Cereal grains, meals, flours, etc. Cereal breakfast foods

Cakes, cookies, starchy pudding,

Bread
Crackers

Potatoes and other starchy vegetables

Macaroni and other pastes

Group 4 -- Foods depended on

Sugar Molasses
Sirups

for sugar.

Candies
Fruits preserved in sugar
Jellies,

and dried

fruits

Honey
Group
5

Sweet cakes and desserts

Foods depended on
How

for fat.

Butter and cream Lard, suet, and other cooking fats

*

Salt pork and bacon Table and salad oils

Farmers' Bulletin 808,

to Select Food,

Hunt

&

Atwater.

132

THE PLANNING OF MEALS

"Thinking of foods according to the group to which

they belong or according to the nutrient which they

supply
see
all

in largest

amount

will help the

housekeeper to

whether

in

the meals she plans she has supplied

especially whether

the different materials needed,

is

there

the necessary, though small,

amount

of tissue-

building
terials,

mineral

matters

and

body-regulating
protein.

ma-

and

of

tissue-building

has

made

sure that these are present, she

of the diet

When she may safely

build

up the bulk

from the other

groups

from whatever materials seem economical, wholesome

of the three should contain

and appetizing." At least two meals out

member of each
to see that

of these groups,
is

a and care should be taken

no group

represented too

many

times.

In

one poorly planned day's menu,

giving an excess of protein.

for example,

i6 food

materials were used and of these 9 were from group 2,

In another

menu
5,

9 out of

19 food materials were chosen from group

giving an

excess of fat.
It
is

impossible under ordinary conditions for the

housekeeper to determine exactly

different nutrient every

how much

of each

member

of the family needs

even though she knows that "an elderly person, or one

of quiet habits, needs less food than a vigorous

young

one; a large person more than a small one; a

man more

than a woman; grown persons more than children; and a farmer working
ball player in the hayfield,

a mechanic, or a footdesk
all

more than a man who

sits at his

day."

Neither could she be sure

member

of the family

if she had done this that each would eat his fair portion. She

can, however, be sure of including the necessary foods,

THE PLANNING OF MEALS

133

and she can substitute foods from the same group when she has more or less to spend. If in addition to the study and use of these groups the
housekeeper
of the

make

herself familiar

"100

calorie," or so called

with the appearance "standard" portion of

the

common

foods, she can estimate roughly the

amount

and character of the food she is serving to her family. Whether she is doing this satisfactorily she may determine by the general condition of their health. "The health and appearance of the family are a good
test of the

wholesomeness of their

diet.

If

they are

strong, well developed for their ages, free from ailments,

and and

full

of energy

their food agrees with them.

ailing,

and -ambition, one may safely say But if they are listless
if

or not as well developed either physically or

mentally as they should be, and

finds that there
is

a competent physician

no special disease to account for these bad symptoms, a mother may well ask herself if the food is right, and if not, how she can make it so."

GLOSSARY
Calorie.

The
I

unit used for measuring the fuel value

Calorie
is

of foodstuffs. to raise
i

the
i

amount

of heat required

burned

As gram of protein or carbohydrate yields 4 Calories, and i gram of fat 9 Calories. The Calorie as just defined is known as the large Calorie, and
degree Centigrade.
in the

kilogram of water,

body,

should be spelled with a capital C.

This

is

not always

done

in

books on food.

Carbohydrate.

foodstufT containing

the elements

carbon, hydrogen, and oxygen, the two latter being in

the

same proportion as

in water.

Examples:

starch,

sugars.
Digestion.

The
its

process which a food undergoes in

preparation for

absorption in the intestines and sub-

sequent use in the body.

largely
cells.

The changes are produced by ferments or enzymes secreted by the body

(Lipin.)

Fat.

Used broadly the term "lipin"

in-

cludes

all

the substances soluble in so-called fat solvents

such as ether.
fat
is

As applied more

specifically to foods,

a foodstuff containing the elements carbon, hydro-

and oxygen, which yields on hydrolysis (reaction with water), glycerin and a fatty acid. This splitting, as carried on by an alkali, gives a soap, and the procExamples: butyrin, ess is known as saponification. Ordinary fats and oils are mixtures palmitin. stearin, The terms "fat" and of substances of this nature.
gen,
134

GLOSSARY
"oil" cover the same kind of foodstuffs.
at ordinary temperatures
"fat."

135

When
when

liquid
solid,

"oil"

is

used,

Fermentation.
teria, yeasts,

The

action

of

microorganisms (bac-

molds), on complex organic matter with

the production of simpler substances. the term

is

More

specifically,

used commonly in connection with the action

on carbohydrates with the production of alcohol and carbon dioxide.

Food.

"All those substances which supply the body

for
its

either with matter needed

substance or with

energy for
the food.
fats,

its activities."

(Sherman.)

Foodstuffs.

The individual compounds constituting The principal foodstuffs are carbohydrates,

which
see.

and

proteins,

Food Accessories.

Substances,

not

included

under

the term "foodstuffs," of

unknown composition, which

are necessary for the maintenance of normal nutrition.

See vitamines.
Glycogen.

Called "animal starch."

carbohydrate

stored in the liver as a reserve supply for the animal

needs.

Metabolism.

The

process through which the food-

stuffs gass in the

body.

The word

includes not only

chemical but also energy transformations.

Nutrition.

"The sum
its

of the processes concerned in

the growth, maintenance, and repair of the living

as a whole, or of

body

constituent organs."

(Lusk.)

Nutritive Value.

"The value

of the food as a source

of energy for maintaining the

work
It
is

material for preventing or replacing the waste of

substance, or for growth."

body and of body judged "(i) by its

of the

136
chemical composition,
(3)

GLOSSARY
(2)

by

its

behavior

in digestion,

by

its

behavior in metaboHsm."

(Sherman.)

Oil.

See Fat.

Protein.

foodstuff containing the elements carbon,

hydrogen, oxygen, and nitrogen, with usually sulphur

and phosphorus, which yields simpler compounds called amino acids, when subjected to certain processes such
as occur during digestion.

The

distinctive element is

nitrogen, since the proteins alone furnish this to the

human

system.

Examples: egg albumin,

substances

gelatin.

Ptomains.
or meat.

Poisonous

supposed to
to

be
fish

produced during the putrefaction of foods such as

There

is

some doubt

as

whether these

substances actually

exist, since

the poisonous effects

may

be due to the bacteria present in the putrefying foods

and acting

in the

body.
fermentation of nitrogenous material

Putrefaction.

generally yielding obnoxious substances.

Starch.

carbohydrate

made and

stored
it

by

plants.

It is of great

importance as a food since

constitutes

I to I of cereal grains.

Vitamines.
tion

Food accessories of unknown composiwhose presence is necessary for normal nutrition.

are probably nitrogenous substances.

They

They

are

present in

many raw

foods, such as milk

and egg

yolk.

CONVERSION FACTORS
Thermometer Scales

To
add

convert the reading on a Centigrade thermometer

Fahrenheit, multiply the reading by
%

to degrees
32.

and

METRIC UNITS

137

To

convert the reading on a Fahrenheit thermometer

to degrees Centigrade, subtract 32

and multiply by

|.

Metric and Customary Units

Length
I
I

inch
foot

2.54 centimeters.
0.3 meter.

I I

yard
mile

0.91 meter.
1.6 kilometers.

I
I I

centimeter

0.39 inch. 3.28 feet, 1.09 yards. 0.62 mile.

,

meter
kilometer

Capacity:
I

liquid

ounce

29.57 cubic centimeters.

0.95
liter.

I I

liquid quart liquid gallon

3.79

liters.

I liter I
I

338 liquid ounces, 1.06 liquid quarts.

I.I liters.

dry quart
liter

0.9 dry quart.

Weight:
I I

grain

0.06 gram.

ounce avoirdupois

I
I I

pound avoirdupois gram

kilogram

28.35 grams. 453.6 grams, 0.453 kilogram. 15.4 grains, 0.035 ounce avoirdupois. 2.2 pounds avoirdupois.

BIBLIOGRAPHY
Books
Diet. P. G. Stiles. Harvard University Press. 50 cents. Analysis and Cost of Ready to Serve Foods. F, C. Gephart and Graham Lusk. American Medical Association, Chicago. 50
cents.

An Adequate

Art of Right Living. Ellen H. Richards. Whitcomb & Barrows, Boston. 50 cents. Care and Feeding of Children. L. E. Holt. Appleton & Co. 75
cents.

Care and Feeding of Children.

sity Press.

John

L. Morse.

Harvard Univer-

50 cents. Changes in the Food Supply and Their Relation to Nutrition. Lafayette B. Mendel. Yale University Press. 50 cents.

Chemistry
$2.25.

of

Food

&

Nutrition.

H. G. Sherman.

MacMillan Co,

Cost of Living. Ellen H. Richards. John Wiley & Sons, Inc. $1.00. Feeding the Family. Mary Swartz Rose. MacMillan Co. $2.10. Food Values. E. A. Locke. Appleton & Co. $1.25. Food for the Workers. Frances Stern & Gertrude Spitz. Whitcomb & Barrows. $1.00. Food and Dietetics. Robert Hutchison. New Edition. Wra.
Alice P. Norton. American School of Home Economics, Chicago. New Edition. $1.00. Food Products. H. G. Sherman. MacMillan Co. $2.25. Fundamental Basis of Nutrition. Graham Lusk. Yale University
Dietetics.

Wood. Food and

$3.50.

Press. 50 cents. Laboratory Manual of Dietetics.

Mary Swartz

Rose.

MacMillan
of

Co.

Low

Cost Cooking. Florence Nesbitt. Economics, Chicago. 50 cents.

138

American School

Home

BIBLIOGRAPHY
Pamphlets

139

Caroline L. Hunt, U. S. Bureau of Education, Bulletin 1909, No. 3, Whole Number 403. (The) Feeding of Young Children. Mary Swartz Rose, Teachers College, Bulletin, No. 10, second series, Jan. 14, i9ii, 10 cents. Food as a Factor in Student Life. Ellen H. Richards and Marion Talbot, University of Chicago Press, Chicago, 1894. 15 cents. Food for Fifty Cents a Day. Graham Lusk. Reprinted from N. Y. Post, Feb. 8th, 1913. Food Selection for Rational and Economical Living. C. F. Langworthy. Reprinted from The Journal of Home Economics, Vol. VIII, No. 6, June 1916. 15 cents. Food Values, Practical Methods in Diet Calculations. American School of Home Economics, Chicago, 111. 10 cents. Lessons in the Proper Feeding of the Family. Winifred S. Gibbs. New York Association for Improving the Conditions of the Poor.

(The) Daily Meals of School Children.

25 cents.

Our Daily Food.

Massachusetts Bulletin for

Farm Women.

Mass.

Agri. Extension Service, No. 4, Feb. 1916.

Some Food Facts to Help the Housewife in Feeding the Family. Mary Swartz Rose. Teachers College, N. Y. City. Technical
Thrift

Education Bulletin, No. 27. 5 cents. by Household Accounting. American

15 cents.

Home Economics

Asso.

Publications of the United States Department of

Agriculture
Available for Free Distribution by the Department

Meats: Composition and Cooking. (Farmers' Bulletin 34.) (Farmers' Bulletin 121.) Beans, Peas, and Other Legumes as Food. Canned Fruit, Preserves, and Jellies: Household Methods of
Cereal Breakfast Foods.

(Farmers' Bulletin 203.) (Farmers' Bulletin 249.) (Farmers' Bulletin 256.) Preparation of \'egetables for the Table. Use of Fruit aS Food. (Farmers' Bulletin 293.)
Preparation.

Food Value

The Use

(Farmers' Bulletin 298.) of Corn and Corn Products. Milk as Food. (Farmers' Bulletin 363.) Care of Food in the Home. (Farmers' Bulletin 375.) Economical L^se of Meat in the Home. (Farmers' Bulletin 391.)
of

I40

BIBLIOGRAPHY
413.)

The Care of Milk and Its Use in the Home. (Farmers* Bulletin Mutton and Its Value in the Diet. (Farmers' Bulletin 526.)

Sugar and Its Value as Food. (Farmers' Bulletin 535.) Use of Corn, Kafir, and Cowpeas in the Home. (Farmers' Bulletin
559-)

Corn Meal as a Food and Ways

565.)

of

Using

it.

(Farmers' Bulletin

Honey and

Its

Uses

in the

Home.

(Farmers' Bulletin 653.)

School Lunches.

(Farmers' Bulletin 712.) Food for Young Children. (Farmers' Bulletin 717.) Homemade Fireless Cookers and Their Use. (Farmers' Bulletin
77I-)
in the

Bread and Bread Making

How

to Select Foods.

I.

What

the

Home. (Farmers' Bulletin 807.) Body Needs. (Farmers' Bulle-

tin 808.)

For Sale by the Superintendent of Documents, Government Printing Office, Washington, D. C.

Principles of Nutrition

and Nutritive Value

of Food.

(Farmers'

Bulletin 142.)

Price, 5 cents.

Bread and Bread Making.

(Farmers' Bulletin 389.)

of

Price, 5 cents.
(Office of

The Chemical Composition

American Food Materials.

Experiment Stations Bulletin 28.) Price, 10 cents. Composition of Food Materials. (Office of Experiment Stations Food and Diet Charts 15.) Price per set, $1.00. The Food Value and Uses of Poultry. (Department Bulletin 467.)
Price, 5 cents. Potatoes, Sweet Potatoes, and Other Starchy Roots as Food.

(De-

partment Bulletin 468.) Price, 5 cents. Fats and Their Economical Use in the Home.
tin 469.)

(Department BullePrice,

Price, 5 cents.

Eggs and Their Value as Food.

5 cents.
Digestibility of
Price, 5 cents.

(Department Bulletin 471.)

Fats.

Some Animal Some Vegetable

(Department Bulletin 310.)

(Department Bulletin 505.)
Fats.

Digestibility of
Price, 5 cents.

Fats.

Studies of the Digestibility of

Bulletin 507.)
Price, 5 cents.

Some Animal

(Department

Turnips, Beets, and other Succulent Roots, and their Use as Food.

(Department Bulletin 503.)

Price, 5 cents.

BIBLIOGRAPHY

I41

In addition to the publications of the various departments of

the United States

Government there

is

available from nearly every

State University, College of Agriculture and Experiment Station,

bulletins of interest to the householder. These may usually be obtained free of charge by the residents of the state in which they

are issued.

'

INDEX
Page

Apples, composition of

24
fuel value of

and
cost of

99
100

Bananas, composition and

cost of

fuel value of

99
IOC

Barley, composition of
Beef, composition of

24 24
fuel value of

and
Bibliography
Boarding, bachelor

99
138

57
15

Body, composition of
Bread, composition of
Breakfast for 24 persons, cost of

24 88
87 65
105

menu
Budget
for institutions

schedule for estimating

Butter, composition of

24
fuel value of

and
cost of

99 100
99 100
134
123, 133

Cabbage, composition and

cost of
Calorie, definition of

fuel value of

one hundred, portions

Calories, cost per 2500

lOO
10

Carbohydrates
definition of

134

Cereals

composition of

94 24
fuel

and
Cheese, composition of

value of

99 24

and
cost of

fuel value of

99
100

143

144

INDEX
PAbE

Chicken, composition of Chocolate, composition and fuel value of

cost of

Corn meal, composition

cost of

of

Cost of dietaries food for criminals hospital employees

patients

24 99 100 99 100 92 60
75 75 59i 60 100
74i

paupers
foods

standard portions

124

Diet, composition of child's

17

hospital

68
fish in child's

meat and

21

starch in child's

22
80, loi

vegetarian
Dietaries, 15 to 20 cent

92, 102
102, 106, 108

25 to 30 40 to 50 50 to 60

"
"

"
of

119 121,122

meaning
Dietary, college

83
1

students'
for a family of 6

115 11, 113, 114

loi

one week making a

methods

104 106 100

115
103, 132

Montana
needs

State College

private school
school

41 114

Standard
students'
39i 4i.

84 43 106
68 I34

wage

earners'

Dietitian, hospital

Digestion, definition of

Economic value of foods Economy, hospital

99 73

INDEX
Eggs, as food composition of

145
Page

19
20,
fuel value of

and
cost of

24 99

100 136
.*

Factors, Conversion

Fat, definition of
in milk Fermentation, definition of Fish, composition of

134 13, 14
135
20, 21,

99
i

cost of

100
i ^,

Food, abundance of
accessories

27, 135

amount

of children's

17
57, 119

and income cheap cost of, and

2
fuel value

51

factors in the cost of

6
38 97
1 1,

cost of students'

creed
definition of
for athletes

135

39
58 66
58, 60, 61

criminals
hospital patients
institutions

middle
old age

life

78
78 58
37, 39,
11

paupers students
the active youth the brain worker
the child the college student the infant the professional person the traveller
necessity of

35
44, 47
I3i

26 43
13
51

49
I

quantity for infants requirement

15 18

requirements for a hospital

service in a hospital

69 67
II

study of

146
Food, synonyms value
Foods, characteristics of composition of

INDEX
Page

84 7

common

131
13. I4f 20,

24

cost of, per 2500 calories

100 130

groups of
nutritive value of

99
-

weights furnishing 2500 calories Foodstuffs, composition of

definition of

lOO 24
135

Food-supply, inspection of

64
134 135
74i

Glossary

Glycogen, definition of
Hospital employees, cost of food for

grading of
food

House

diet for

expense of a hospital
of, for

75 74 69 72
71

Income, per cent

Inspection
Institution,

food

57,

19

budget for
inspection of

64 65 64

Kitchen, inspection of
Lecithin

64 20
fuel value of

Legumes, composition and

cost of
Lentils, composition of

99
100

24
14

Lipoids
Living, importance of plain

Luncheon, business man's

shopper's

3 52 53 55 32, 34 56 30, 32 29 89

Lunches, health department

high school

New York restaurant penny

school
.-

ten cent

INDEX
Macaroni, composition and fuel value of
cost of

147
Page

99 100
79 129
20, 21, 24, 99
;

Mal-nutrition in middle Meals, planning of

life

Meats, composition of
cost of
^

100

Menu,

child's, for

one day

23
103

for a family

orphan asylum
parental school

63 61

students

39
108

Menus

a week for 16 people for summer students

definition of

Metabolism
Metric units
Milk, composition of
cost of

117 10
135

137
13, 14, 20, 24,

99 100

Mutton, composition of
Nutrition, definition of
in old

24
135 82

age

Nutritive requirement,

minimum

90
135

value
of foods

Nuts, composition and fuel value of

cost of

99 99
100

Oatmeal, composition of

and
cost of
Oil, definition of

fuel value of

24 99
100 136

Orphan asylum, menu

for

63
61

Parental school, diet for

Peas, composition of
Portions, one hundred calorie
cost of standard

24
123, 133

124
61

Potatoes, compared with rice

composition of

24
fuel

and
cost of

value of

99
100

148
Protein
definition of

INDEX
Page lo
,

136

egg milk Prunes, composition of Ptomains, definition of

Putrefaction, definition of

20
I3i 14

24
136

136 82

Quack

foods

Raisins, composition of

24
55 36

Ration, balanced, lunches

United States army Research Rice, composition of and fuel value of

cost of

95 24 99
100
.'

Rye

flour,

composition and fuel value of

cost of

99 100
14

Salts, mineral, in

milk

School, food for child at

26
67
15

Serving of food in a hospital

Starch
definition of

Sugar as food
cost of

for children

136 16 100

fuel value of

99
I3 14

in milk

Temperance in eating Thermometer scales

Units, Table of, for dietaries

82
136
103

University of Chicago dietary

Vegetables, composition of

111-114

24
80, loi

Vegetarian diet

Vitamines
definition of

14 136

Waste, allowance for, in body Wheat, composition of flour, composition and

cost of

84 24
fuel

value of

99
100

This book is DUE on the last date stamped below

APR3

I9M
19*0

A'

DEC

7 1?15

NOV

l4

194^

Form L-9-15m-7,'32

THE LIBRART

^"^

TTNTVERSITY OF CALIFOIOWS LOS A^T'ELES

TX
R39c3

Richards =_ Cost of food

000 503 827

TX
R39c3