Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-11-09
AGRICULTURAL EDUCATION
BN Or. ANDREW NJ SOULE

In this era of high living. the at
tention of our people has been turn
ed more than ever to study of
the comparative nutritive qualities
of different kinds of food.
If the war should teach US more
about human nutrition and the or
ganization of our dietary along cor
rect lines. it will. in spite of its
frightful cost. in human life and ma
terial things not have been an un-
disguised blessing.
1t is needless to point out that
we have been very eXtraVagant
and careless people in the use of
food. AS a nation|we have probably
overeaten, frequently to the physical
Disadvantage of the human animal.
On the other hand. we have in
many instances eaten lily balanced
rations, which have resulted in the
impairment of the physical Vjgor of
great sections of our population. We
have given little consideration to
the proper combination of food in
order. that the body may be sus-
the least waste Of human energy.
In some sections we have eaten en-
tirely too much fat: in others an
undue proportion of protein.
In practlcally all SectlonS we nave
failed to utilize the cheapest and
frequently the most desirable forms
of food available because of the
habit which we inherited from our
forefathers of eating large quanti-
ties of meat of various kinds sim
ply because in their day it was
cheaper and easier to secure than
we have failed in many instances
to change our dietary in accordance
with the changing time. AS a re-
suit it has taken a great psychologist
cal CONFUSION Of the world tc
awaken us to the real situation by
us to adjusting ourselves to the
new era of the immediate future.
Value Of Mix
In this connection / wish again
to point out, through considera-
ton of the value of milk as a food
in our present dietary should be-
come both desirable and imperative
. Foods are of service in proper.
tions as they nourish and sustain
the body and supply it with energy
which enables the performance OF
work. The great building and sus.
tanning materials which =, the body
needs are proteins and minerals, such
as lime and phosphorus salts The
substances which provide these ir
the cheapest form are the most
desirable, hence the importance and
value of milk.
From the standpoint of providing
protein, quart of milk furnishes
the same amount of it as one would
obtain from the consumption of
ounces of sirloih steak or ounces
of round steak. One would need tt
eat 4.3 eggs to obtain the protein
equivalent to a quart of milk or 81
nllT Of oh olI
adapted to table use.
Four glasses of milk per day would
! therefore provide the human beine
with as& much protein as any OF
the other equivalents mentioned
One who ate 4:S eggs per day right
along would. of course, become tiret
Of such a dietary, but one woult
think they were consuming a rath
er liberal dietary, especially wher
this was coupled with a variety OF
other foods essential.
Milk Generates Energy
This will give some idea Of the
relatively concentrated nature OF
milk and it's value as a source OF
protein, In the matter of energy
production, that is, the power of To-
connective work or engines, a quar-
Of milk is equal to 11.3 ounces OF
sirloin steak. 14.9 ounces of round
chicken or other table fowl.
This will no doubt be an aston.
fishing revelation to many. The con
sumption of three-fourths of 6
pound of sirloin steak or practical
ly a pound of round steak per day
would certainly provide most lib
eral meat ration. Yet the individual
consuping. this meat would not be
able to develop any more body
energy or to- perform any greater
amount of work than the man who
consumed quart of milk.
1t would be rather a fearsome
undertaking to eat eggs per day
for any considerable period Of time
Yet 9 eggs would not produce more
energy than would be derived from
the consumption of quart of milk
There are few pertinent facts and
Illustrations showing the differences
which exist in various foods in the