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Show FOOD VALUES AS STATED IN CALORIES WITH MARKET PISCES, ' J PREPARED II AN OGDEN DOCTOR! In these days of high prices and the large demands made on the citizens of the United States to save food, especially es-pecially sugar and wheat and such meats as can well bo transported, a study of food values is well in order. A balanced ration will be one which will furnish enough energy producing food, such as the fats, sugars and starches, enough of proteids and mineral min-eral salts to serve as repair material, together with foods containing the so-called so-called "vitimins." Then plenty of water. Calories are not new brands of breakfast foods but are tho measure of tho food values of the material on our tables. A diet that will be acceptable must not only have large enough calorie value but must ,also be appetizing. The stories of those who come from the central powers tell this tale. Food that does contain sufficient calories to keep life going, can be almost uneatable un-eatable through its monotony or un-palatableness. un-palatableness. Professor DuBois has elaborated a method of computing the basic needs of the body, .based on the square area of the body surface. Ho has fived that at 40 calories per hour per square meter of skin surface. DuBois has found that a boy of 12 needs 25 per cent moro than adults,' r thus confirming tho observation of generations of mothers Women re- p quire 7 per cent less than men. Theso figures aro based on tho re- ; quirements of persons being at rest in bed, and every activity of life adds to ' tho demands for food. The harder tho work tho more energy must be pro-! duced and the more repair must b? . made. Purely as an example: A carpenter, , working at his trade eight hours a day, and not Avalking loo far. will need ; some 3100 to 3500 calories per day, de-J( pending on his weight and height.. Harder work as ditch digging or wood chopping or sawing would require! from 4S00 to 5300. The fats, starches and sugars are li not only cheaper than proteids but are! much easier oxidized in the tissues! J Hi and should therefore furnish most ol the energy foods we eaL Proteid elim; 1 3 inatlon also Is a harder job for the body. j rt The following table is presented as 4 giving tho food value in 1000 calories and the local patriotic (cash and car- 1 ry) price per pound of a list of com-; ; . mon foods. & The food values arc from a paraphilia' jjj issued by the department of health cl I New York City. j 4. CostoflOOO Price per Jt calories pound Jk Table 1. Cost of Fats cents cents I'K. Oleomargarln i- 40 Wr Peanut butter ' 7 20 Mm. Butter 14 50 lli Olive oil 7 30 l Bacon 20.5 65 IK Bacon, sliced, In jars 23. S 65 flS, Table 2. Cost of Cereals Cornmeal, in bulk 7,2 12 j-m Rice, in bulk " Q.l 10 ifti; Oatmeal, in bulk ffl. !!!!!!!!! 43 S tm& Quaker oats, in package . ! 1 ". '. 1 ! 1 '. ! 55 10 fiv Macaroni, in package ."."....".."." " 8 4 15 flRcJ Wheat flour, in bulk 3.2 5-5 f Be1 Pettijohn, in package 8 14 vm? Cream of Wheat, In package 7 9 14 iml Table 3. Cost of ready-to-serve- Cereals r' ' IB? Shredded Wheat Biscuit 9 15 ilmr Grapenuts ' g 55 Ir Puffed rice 11 09 45 mu 1 Table 4. Cost of Vegetables " JlPj White potatoes R 1 o IBt' ip3 .iiiiiiiiiiiiii;ii:iiiiiiiii:2o 2.5 Onions 9j a 5 M?1 Carrots ...11 111. ?H o Mi Table 5. Cost of Breadstuffs " BK! Gingersnaps 7 0 ,, Graham bread , J White bread J Rye bread I'.'V.l ' in m Graham crackers 0 IXi Soda crackers T7 yMJfeiy Table 6. Cost of Proteins "; 'T Milk , inf Roast beef (rib) '.'.'.'. V 25 Ml Lamb chops (loin) U M Chicken (roasting) II 1 11111111"" 30 1 5 ffk, Steak " (rounU) V.V.V.". . V.V.V.V.V.V.V.V.V.e 50 & Buttermilk (quart) J2 7 5 wSf Table 7. Cost of Fruit Xmr Bananas, fresh, (in season) ,n c c IWfl Apples (dried) i S Prunes 189 A -?RC Apples I. 12.6 J5 .WO Peaches , i: U-l Apricots : 12.5 If tts! 'Tables. Cost of Syrup-26'2 iW1 Karo corn syrup . . . 20 B |