Show x 1 Y HOME HINTS J AND DIET i I 1 4 dy by INEZ SEARLES WILLSON M t lilt 1914 union I 1 ENERGY VALUE OF FOODS during tile the last fifty conra expert experiments havo love been conducted to show the energy ondrey vall to and chemical compo composition of our common food materials uy by means of elaborate apparatus it hns has become possible to measure with alth complete accuracy the amount of energy and heat which tho the different foods furnish to tile body experiments are nr e of inestimable value in providing analysis of all tile articles of food which go to make up tile dally diet tile ilio unit of measure Is tho the calorie the housewife should havo have nt at least a general idea of or tho the fuel value and tile tho composition of tile alio foods which she serves to tier ft family itally in no other way Is it possible for tier her to provide economically tile proper foods in ili tile alio proper amounts according to tho the latest results of reliable research only tile which Is actually digested and whoso choso energy Is available to tho the body Is taken into tic account count these results give a 0 lower energy value than tile tho figures formerly accepted the new figures given are protein yields 1820 calories calori cs per pound carbohydrates yield 1820 calories per pound fat yields calories per pound the energy value of any ar article of food depends upon the actual amount of nourishment which it contains and the greater the proportion of tat fut the greater tile tho fuel value rat put Is tile lio most concentrated form of human food and it Is in the form of tat fat that nature stores tile the excess food taken into tho the body this Is why overfed over ever fed persons become tat fat tile tho body Is able to uso use tins this stored energy for fuel in caso case of need another consideration la in figuring the file actual nourishment derived from our foods Is the alie amounts of refuse and water present in them obviously these do not contribute io to their energy value and therefore roust must be considered in buying economically strawberries which aro are 5 per cent waste and moro more than 83 85 per cent water offer a good example of an expensive way to 16 furnish the body with liquid in february W 0 atwater an expert in the science ot of nutrition has hats very aptly applied the following definitions to food 1 food Is that which taken into the body builds tissue or yields energy 12 2 the most healthful food Is that which isbert Is best fitted to the needs of the user 3 abt the h e c clico ti en p pest e s t f food 0 od ls Is t that ba t w which h ari 1 fu r 1 i hp s t alie li e ta largest r g e s t n amount mo un t 0 of f nu nutriment t nt at the least cost the best food la Is that which I 1 Is both healthful rind cheapest |