Salt Lake Telegram | 1904-11-14 | Page 9 | Values of Food

VALUES OP FOOD. In 20 pounds of potatoes there are 3 pounds of nutriment; in 25 cents' worth of fat salt pork there are IV pounds of nutriment; in the same value of wheat bread there are 2 pounds; In the neck of beef, 1 pounds; In sklan milk cheese, 1 pounds; in butter, 1 pounds, and in smoked ham and leg of mutton about the same; in milk a trifle over 1 pound: in- mackerel, about 1 pound; in round of beef, of a pound; in salt codfish and beef sirloin, about half a pound; in eggs, at 25 cents a dozen, about 7 ounces, and In fresh codfish, about 6 ounces. A quart of milk, three-quarter of a pound of moderately fat beef, sirloin steak, for instance, and five ounces of wheat flour all contain about the same amount of nutritive material: but we pay different prices for them, and they have different value for nutriment. Milk comes nearest to being -perfect food. It contains all of the different kinds of nutritive materials that the body needs. Bread made from the wheat flour will support life. It contains con-tains all of the necessary Ingredients for nourishment, but not in the proportions pro-portions best adapted for ordinary use. . A man might live on beef alone, but it would be a very one-sided and imperfect im-perfect diet; but meat and bread together to-gether make the essentials of a healthful health-ful diet. Such are the facts of experience. ex-perience. The advancing science of later la-ter years explains them. This explanation explana-tion takes Into account not simply qualities qual-ities of meat and bread and milk and other materials which we eat, but also the nutritive ingredients or "nutrients" which they contain. The chief uses of food are two to form the material of the body and repair' re-pair' Its wastes: to yield heat to keep the body warm ind to provide muscular muscu-lar and other power for the work It has to do. Dr. Atwater prepared two tables showing, first, the composition of food materials, the most important of which are the nutritive Ingredients, and their fuel value: second, the pecuniary pe-cuniary economy of food irt which the amount of nutrient is stated in pounds. Butter has the greatest food vajue, fat pork coming second, nd the balance of the foods mentioned being valued as fuel in the following order: .Cheese, oatmeal, sugar, rice,- beans, corn meal, wheat flour, wheat bread, leg of mutton mut-ton and beef sirloin, round of beef, mackerel and salmon.' Codfish, oysters, oys-ters, cow' milk and' potatoe stand very low a fuel foods. New York Herald.