The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1916-03-25
SPLENDID TALK
ON FOOD VALUES
MISS CARRIE n. LYON OF CAR
NEoiE INSTITUTE OF TECH
NOlOGY SPEAKS.
Home Economics Department Hold
Their Last Lecture Meeting Of
the Season Yesterday
Afternoon

AT the March meeting of the home
economics department of the Woman $
club. held yesterday afternoon. its
members had the pleasure Of listening
TO very wonderful and instructive
address by Miss Carrie II. Lyon. OF
, the Margaret Morrison school at Pitts
burgh. Miss Lyons subject was one
which bears on the everyday life OF
an individual and yet is accorded in
one OF its aspects with but little con-
sideration. She talked of the Real
Values in the Market Basket" which
not only designated their economic
value but their relative value in the
nutrition OF the body as well. There
is no other basis for comparison OF
food values. only with an understand
ing of its value TO the body" said Miss
Lyon, and at the conclusion OF her ad-
dressz. by comparison of minerals and
other foods required as fuel by the
body, illustrated the worth OF our
daily meats and vegetables in nutri-
tion, compared with their bulk.
The speaker said IL was impossible
! 10 provide perfect menu because OF
the differences in appetite, which real
ly through being perverted during
early years, have ceased TO be infal-
be chosen by intellect. Animals have
developed instinct upon which they
can rely, but with an individual they
must depend upon their knowledge.
but that many times because OF ignor-
ance the body is not able to accom-
plish what nature intended, when NAL
nutrition. which is by no meanes con-
fined to the poorer classes. being quite
as often met with in the wealthier.
ensues.
The economic value OF food deter
mines TO great extent its choice,
and for that reason the housekeeper
should know the physiological needs
OF the body and should aim to the best
OF her ability to provide the body with
Its portion OF food, which contains the
greatest nutritive values, she said.
The majority of foods have more
or less water and waste, lettuce
celery. fresh fruits and vegetables.
principally. Potatoes, in the multitude
OF ways in which they may be pre-
pared, are always a staple food: tur-
nips. carrots and parsnips contain
much less food value. Milk at five
cents pint is real suppl yof body
need, in in comparison with meat at
twenty-five cents a pound. is a great
deal cheaper. Cheese is a substitute
for meat as are eggs and nuts. II is
only during recent years, said Miss
Lyon, that American women are learn
ing TO substitute; that the house
keeper has been compelled to study
foods and their substitutes because
OF the high cost of many articles. In
many countries Of Europe where mea:
is not staple article OF diet cheese
forms their principal muscle-making
food. and the same is true OF Italy
where macaroni and the many ways in
which it can be prepared is a real
art. The same applies to rice in
China and Japan. The fat OF beef is
worth in food value to the body twice
as much as the lean. and IL not uiil-
lied by the housekeeper it has in
creased the cost of the purchase three
times in its value TO the body.
Many articles OF diet were discussed
in their relationship to bodily food
values and loss with the prepared
foods now on the market, and the lack
of sufficient supervisors TO insure its
purity and clearly preparation.