Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1916-12-25
REDUCING THE COST OF LIVING---I
nf FREDERIC }. HAsklA

" NSillNiTON. December 2i.--Fo:'
the last sin years. al least. food eX-
p"rts have been at work i'm the Burc;i u
of Home Economies of tho Department
OF Agriculture. calculating and expert
m"ntihE with view Ia ncipne Amcri-
can women 10 cut down the cost III
their food budgets Circulars h,yc
bccn sent to women ,,ll over the youn-
try. explaining various scientific. fact
regarding food. based on the results
obtained by analyses and by the use
OF In" cdlorimct"r Tor tho most MARI
The women have paid little attention
|" 'h"in The science OF nutrition re-
Hnir"S "a certain amount OF application
ana II is easier to cook tn, wuy
mother cooked. Talk to Tn. average
young matron about protcins aud ear
h"hydrnt"s. and she viii most likely
say. don't know anything about
carbohydrates. but John likes appl.
sauce and SO mn.;c il for him
an architect would not be permitted
10 bnlid building without "a technical
knowledge of architccturc: "A lawyer
mas I" pass rigid examination before
he can practice Law. and Il doctor is
not supposed to distribute. prcscrip.
lions without knowledge of what
they are for: yet woman murrics and
sercnely takes up tho task Of feeding
h"r husbnnd and family when She
knows nothing Of household chemistry
ana thinks the alimcntary canal is nm
ana To navigation. She would be
amazed and indignant II any on. wer.
10 suggest that she were cytravaCant
Yet amy woman liz cxtravagnnt who
does not buy the most nourishmcnt al,
IN. smallest expenditure with prices 81 |,
their present statuy
IT is not the purpose OF this article.
TO take up in detail the chemistry Of
cooking, but In order to discuss fond
values II is necessary to repeat what
every FOOD expert has repeated ever
n M.
namely. that the human frame il like
stcnm engine. Only the steam is pro-
duccd by food--not coal. Certain foods
containing protein go towards Keeping
the engine in trim-Strcngthcni tbc
muscles and building up the Tissues
whi'h nrehk and are torn down every
time we move-and whatever rs Ief,
over liz burned to make energy Tbc
greater part Of the steam or energy
however. is supplied by foods contain.
ing fat and carbohydrates the former
being found in meats. fish. butter.
cereals. nuts. olives. etc. and the latter
being found in starchy foods and dir.
fcrcnt kinds Of sugar These foods
are burned as fuel in the body, and an
excess supply is usually packed away
In the form OF fat beneath the skin
for use in emergency
Determining Need by Hrnt.
The energy of the body produced nv
food is given of in heat. and (, is by
measuring this heat that scientists
have been able To determine tho ndi-
viduals food requirements when on.
gram Of fat is burned enough hoat 20
produced To raise the tcmperntur. az
l lit" Of water 80 G.. while ono gram
OF starch would raise II ONLY a. e.
the unit OF heat measurements Of
course. is called the calorie 1t is in
It's caloric content that food is meas
ur"d and valued. Science, for examine
hal
ness man who sits at his desk n large
portion OF tho day. requires 1900 cali
rics per day in his food. while men who
stand at their work, such ns statesmen
street car conductors. bakers. ctc. need
1000 Galleries. farmers require 35OO
aud laborcrs and men engaged in o,
equations requiring physical strength
require from $500 TO 5000 Galleries II,
their food
These are tho facts that mns, ne
considered by the modern houseke.p.r
when she sets forth Ia nuv hcr food
How can she make UP her menus 90
as TO give her family the exact nu,ri
mcnt they require with az little OK
pens" as possible? In answer To this
question. the Bureau OF Home Econo-
mics OF the Depa rtH"nt--cf Agriculture
has complied bulletin giving III,
caioric content Of each article OF food
a glance at this bulletin. for example
shows that OF all tn" meats pork has
the greatest fuel value in most OF H.,
cuts. on" pound Of fresh .,am has
fuel value OF 1920 cliorics. as COM
pared TO the most nutritious cut OF beef
containing l.l65 cnlori"s. ON the other
hnnd. tho tendcrlon Of pork has a fuel
Eaiu" OF only so calories while one
pound of sirloin steak has s15 calories
Mutton ais" has very high fuel value
much higher than beef: lamb is not
quite 80 nutritious as beef, and veal
mas IN" lowest value of all. no single
cut having more than 7t5 Galleries
soups Generally Extravngant
SOUPS, even meat soups. have very
httl" rucl value. and are therefore an
extravaganza in these days Of high
prices. Fish. too. with the exception Of
Sa !mon. arc very lacking in nutrition.
and poultry is a luxury unless YOU
nave goose. Goose has over four
times the fuel value of chicken and
over twice the value OF all other fowls
According To the department bulletin
eggs have been living on their ancient
reputation for long while. although
ono pourd OF eggs has twice the fuel