Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1915-10-20
ECONOMICAL EATING.

bread line. he attempted to FURNISH
those foods which gave the maximum
,mount of heat valu for the minimum
amount of money. When asked the
usually replied that he had learned
hat to furnish from he Chicago
health department.
A number Of years ago the Chicago
health department undertook in a frag-
mentary way to devise for a municipal
lodging house a light meal which would
contain the maximum amount OF hea
value for each dollar Of cost.
The New York city health depart
ment has gone much further. 1t has
established a center where 1T is dem
onstrating the economic use OF food.
incidentally. this is n of a series OF
measures inaugurated by Commits
sioner of Health Goldwater along the
line OF promotion of welfare.
1t is plain to anyone of vision n
Commissioner Goldwater is leading
health departments into a field which
is clearly theirs. but which is so large
that 1t could not be seen by the ordi-
nary health officer. That it was the
great field for health department SER
vice was seen by Rubner of the Ger
man service several years ago.
However. he ordinarily intelligent
man OF the ordinary city need not wait
Tor his health department to furnish
him the facts as 10 eating for econ
omy and efficiency. Beginning with
the time Of Atwater. the scientists
have been ferreting out the facts n
applying them to the ordinary diet lists
N use by the people at large. Fur
thermore, this information has APP
2eared in government bulletins and in
! series of readable books.
The people who read these books.
though. found that they could not
readily apply h information con-
tanned in them for two reasons One
a that the analyses given were OF
uncooked and bulk foods. The other
was hat the portions We're given in
grams or grains. A book In which
these defects do not appear has been
prepared by Mr.. Gephart of the Rus
sell Sage institute working with the
cooperation of DIR. Graham Lusk. 1t is
printed by the journal of the American
Medical association. 1t sells for IL
cents postpaid.
This little book gives the results of
analysis of foods just as they come to
the table. Some of the tables are based
on the portion as 1t is served, favored
just as it Is when consumed. and the
cost figured on. the price paid by the
consumer. Other tables are figured on
the basis of pounds and ounces on the
one hand and wholesale prices in New
York city in 1914 on the other.
Some $50 OF the analyses were of
0AN W AAG SO1Aou u A1 a
chain of well known restaurants. The
reason for selecting these restaurants
was that these excellent establishments
~standardfze quantities. prices and in
gradients. These restaurants sell some
orders at far more than they are worth,
IL not their fault. They sell what is
ordered. The restaurant has no re-
spOnsibility for the failure Of the pur-
CHASER to know food values.
A man who does. desk work or
watches a machine, and who walks a
work. requires $500 calories in the
shape of o in order that he may re-
pair his waste, have a supply of en-
ergy and maintain his body heat.
Writer'S. craftsmen, tatlors, physicians,
clerks. statesmen n men who attend
machines belong In this group.
Men who stand al their work. for
instance. bakers. decorators. dentists
q conductors. require $500: farmers,
$500: stone masons. $500.
A man at rest in bed. properly COW
ered. comfortable and taking food, re-
CURES 1880. "A mar resting in bed
eight hours. sitting in a chair IA hours
and walking wv hours, requires 2.488
calories.
Carbohydrates. starches and sugars
are the cheapest forms Of food. They
supply calories at q less cost per cal
orie than any other groups Of food.
The foods highest in calorie values
are the fats. A pound Of fat has al
most twice and a half the calorie value
Of q pound Of carbohydrate. But fats
are more expensive per calorie than
are carbohydrates.
The particular use Of protein ID to
repair waste. Fol h purposes OF re.
pair nothing can take the place Of pro-
tetn-neither carbohydrates, fats. salts.
nor water. Something like 1900 grains