The times. [volume] (Richmond, Va.) 1890-1903, 1895-08-25
NUTRITIyE YALUE or FOODS.
Experiments Made by Prof. Atwater foI
the Agricultural Dcuartment.

Tue agricultural Dephrt'"'"'
The United States Department OF Agri.
| culture has undertaken the task OF
| teaching the people OF this country the
nutr,twe value OF foods, with view 20
encouraging wisdom and economy In tha
| purchase Of materials for the table
Prof Atwater, OF Wesleyan university,
acting for the department. has made ex-
periments 10 prove the values OF different
| foods. lie has proved by practical as
well as theoretical experiment that what
| is regarded by many as false economy
/ I'm the purchase OF food is In truth real
| economy. and that apparent economy Is
| often OF no real value. II. indeed. II IL
not a positive source OF loss. THE best
| is the cheapest" does not apply TO food,
| II by the best Is meant that which COM
mands the highest price In the market
! A case I'm point IS that OF the workingman
who spent 1856 a year for meat alone
because he would have none but the
choicest cuts; while the clothing for
his family Of nine cost only sos a year.
| and the rent Of the tenement In which
they lived was only s. a month. The
| costly meat which he considered so essen
tial TO health and strength really contain
cd less nGtriment than food which would
! have cost deal less 80 the economy
| Of his life was a mistake.
Not only Is there iniudicious selection
Of food, but there Is waste In tho
handling OF the food selected The SAYING
| that what an American family wastes
| would keep a French family alive is not
| literally true; but I'm one boarding house
| I'm Middletown. Conn. Prof Atwatsr
proved that the waste wss nine ger cont
OF the nutritive value OF the food handled.
and the mistress OF the house was con-
s,dored a very good housekecpcr. This
was kitchen waste. But another great
/ .f 1tr IRA f..T
butchers. II was found that where tie
trimmings" were removed by the BUTCH
er, in one instance half a pound OF teu-
don which would have made an excellent
soup. and 81 pounds OF meat were cut
away with the hone from a siXtoen-pourl
cut Of roast beef. The price OF the
beef was 1924. and the amount trim-
med or by ,he butcher was worth %
cents SO more than 10 per cent OF the
purchase was wasted at the butchers
shop.
As a guide 20 those who wish 10 know
the uutritiye value OF various food
products Prof. Atwatcr has prepared ea-
borate tables on the subject. which VIII
probably reach the eyes Of very few and
receive intelligent consideration from hut
a small proportion OF these. one or two
statements which he makes In connection
with these tables, however are easily
comprehendcd and easily adopted as
guide In the purchase OF food A quart
Of milk, throe-Quarters OF a pound or
moderately fat beef. and five ounces Of
wheat Hour. he says contain about the
same amount OF nutrifive material. but
this material has different values as
rutriment MIX comes nearest TO being
a perfect food. 10 contains all the nutri-
tive materials which the body needs.
| Bread made from wheat -four viii sup
port life, but its ingredients are not
| mingled in a way that best adapts IL for
ordinary use. 4 man might live on
beef alone. but the ideal nutriment for
man IS found in a combination diet OF beef
| and bread. Experience seems 10 have
taught this 10 the world lorg before
! science undertook 10 demonstrate 10.
The chief flesh formers are the protein
compounds in food. In meat. the re-
moval OF the fat mot alone that which
is apparent but that which mlngles inn
perceptibly with the Lean and Of tho
small amount of mineral substance leaves
only protein compounds. The albumen
Of eggs, tho casein of milk ard cheese
the gluten OF wheat. the myosin OF lean
meat. and other albumnoids form the
muscle tendon, and cartilage in the hu-
man body
These aIbuminoids also furnish fuel.
But the fats of food supply most OF the
fuel which keeps the body active. and
they store away with the flesh super
nuous fat, which serves as a reserve OF
fuel in the most concentrated form The
starch Of bread and potatoes and sugar
are burned IN the body 70 furnish fuel
| 20 Il.
In fuel value a pound Of fat IS worth
more than double as much as a pound Of
protein or pound Of carbohydrates,
while meats have none worth mentioning.
| Vegetable foods are rich In carbcl yirates
Meats abound in protein and fats, OF
which vegetable foods usually have but
little. Beans and oatmeal, however
have a great deal OF protein. while fat
pork has very little Wheat is richer IN
protein than any other of the cereals.
After examining the dietaries Of a
great many classes Of people. Prof. At
| water has come 10 the conclusion that
the diet Of the American people is one
sided and that we eat too much. Ho
quotes an eminent English authority.
who says that the habit OF ovoreating
| among the well 20 do i'm that country
is responsible for more Ill health and. IN.
| directly. for more vice than can be traced
| TO alcohol. The food which Americans
| eat contains relatively too little protein
| and too much TAT. starch and sugar
| This IS due partly 10 our heavy tonsuml.
| tCn o. sugar and our use OF large quar-
| titles or idl meats. ~ tli-to-lo lTuIDt-lN.f
al men IN Germany consume 20 go
ounces OF fat a day. while Americans a
| similar conditions consume TO ~
ounces. The rejection Of so much o,
the fat OF the meat both at market ana
on our tables. Prof. Atwator says. is Dor
wiifulness but an obedience TO natuf
protest.
The practical Offering I'm Prof Atwators
contribution 20 food literature is lst
Of diataries containing the necessary
proportions OF the nutrients ie-
| manded for tho system OF
man doing moderate muscular work.
The cheapest OF these consists OF ounces
OF salt pork. . ounces Of butter. iG ounces
Of beans. and 5 ounces Of bread. lfs
cost Is 70 81 cents. Next 20 this stands
a dietary consisting OF 10 ounces or fhe
neck OF beef. a pint or milk an ounce NJ
butter, &c ounces Of potatoes. ognc. ~
oatmeal. Is ounces OF bread and 3 ounces
OF sugar The COST or this IS II If D0lts.
There are IS menus In all from which 10
select No doubt these facts viii 0e *
| value 20 those who have charge az f0-i-
ing schools and reform institutions But
the average man Will probably continue
20 consult the demands Of his raiate
rather than weigh his food.-New York
sun.