The Republican. [volume] (Oakland, Md.) 1877-current, 1917-01-04

CApSTJS nave DSeu at NpIh III lbe
Bureau Of Home Economics Of the De-
partment of Agriculture, calculating
and experimenting with a view to help
ing American women to cut down the
cost of their food budgets. Circulars
have been sent to women all over the
country, explaining various scientific
facts regarding food, based on the re-
suits obtained by analyses and by the
use of the calorimeter. For the most
part, The women have paid little at
tenuon to them. The science of nutri-
ton requires a certain amount of ap-
plIcation and it is easier to cook the way
mother cooked. Talk to the average
young matron about proteins and car
bohYdrates, and she will most likely
say, Il don't know Anything about car
bohYdrates, but John likes apple sauce
and so | make it for him."
An architect would not be permitted
to build building without technical
knowledge of architecture; lawyer
has to pass rigid examination before
he can practice law, and doctor is not
supposed to distribute prescriptions
without knowledge of what they are
for; yet woman marries and serenely
takes up the task of feeding her hus-
band and family when she knows moth
ing of household chemistry and thinks
the alimentary canal is an aid to navi-
cation. She would be amazed and in
dignant if anyone we're to suggest that
she were eXtravagant. Yet any wo-
man is eXtravagant who does not buy
the most nourishment at the smallest
expenditure with prices at their present
status.
1t is not the purpose of this article to
take up IN detail the chemistry of cook
ing, but in order to discuss food values
1T is necessary to repeat what every
food expert HIS repeated ever since
there were diplomas in dietetcs; name
lY, that the human frame is like a
steam engine. Only the steam is pro-
duced by food-nCt coal. Certain foods
containing protein go towards keeping
the engine in trim-strength1ng the
muscles and building up the tissues
which break and are torn down every
time we mOve-and whatever is left
over is burned to make energy. The
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, nuts,
cereals, olives, etc, and the latter be-
ing found in starchy foods and different
kinds of sugar. These foods are burn
ed as fuel in the body, and an excess
supply is usually packed away in the
form of tat beneath the skin for use in
an emergency.
The energy of the BODY produced by
food is given off in heat, and it is by
measuring this heat that scientists have
been able to determine the individuals
food requirements. When heat is pro-
duced to raise the temperature of lite
of water to 9.3 c., while one gram of
starch would raise 1T only al C. The
unit of heat measurement, of course, is
called the calorie. 1t is in its caloric
content that food is measured and vau-
ed. Science, for example. has discover
ed.that the average business man who
sits at his desk a large portion of the
day, requires 2, 500 calories per day in
his food, while men who stand at their
work, such as statesmen, street car con-
ductors, bakers, etc, need 5000
Galleries, farmers require 3, 800 and la
borers and men engaged in occupations
requiring physical strength require
from $4,000 to 5000 calories in their
food.
These are the facts that must be con-
sidared by the modern housekeeper
when she sets forth to buy food. How
can she make up her menus so as to
give her family the exact nutriment
they require with as little expense as
possible? In answer to this question,
the bureau of Home Economics of the
Department of Agriculture has COM
piled bulletin giving the caloric con-
tents of each article of food. A glance
at this bulletin. for example, shows
that of all the meats pork has the great
est fuel value in most Of its cuts. One
pound OF fresh ham has fuel value of
1920 Galleries as compared to the most
nutritious cut of beef containing | ,165
Galleries. On the other hand, the ten
derloin of pork has fuel value of only
895 Galleries, while one pound of sirloin
steak has 975 calories. Mutton also
has very high fuel vaIue-much high
er than beef; lamb is not quite so nu-
tritious as beef and veal and has the
lowest value of all, no single cut hav-
ing more than 745 calories.
Soups, even meat soups, have very
little fuel value. and are therefore an
extravaganza in these days of high
prices. Fish, too, with the exception
of salmon. are very lacking in nutrition,
and poultry is luxury unless you have