Chapter XVI

COMPARATIVE COST AND VALUE OF FOODS

241. Cost and Nutrient Content of Foods.—The market price and the nutritive value of foods are often at variance, as those which cost the most frequently contain the least nutrients.^[75] It is difficult to make absolute comparisons as to the nutritive value of foods at different prices, because they differ not only in the amounts, but also in the kinds of nutrients. While it is not possible to express definitely the value of one food in terms of another, approximate comparisons may be made as to the amounts of nutrients that can be secured for a given sum of money when foods are at different prices, and tables have been prepared making such comparisons.

Transcriber's Note: Fig. 56. is not of good quality, but has been placed for information.

Fig. 56.—Composition of Foods.

(From Office of Experiment Stations Bulletin.)

242. Nutrients Procurable for a Given Sum.^[7]—To ascertain the nutrients procurable for a given sum first determine the amount in pounds that can be obtained, say, for ten cents, and then multiply by the percentages of fat, protein, carbohydrates, and calories in the food. The results are the amounts, in pounds, of nutrients procurable for that sum of money. For example: if milk is 5 cents per quart, two quarts or approximately four pounds, can be procured for 10 cents. If the milk contains fat, 4 per cent, protein, 3.3 per cent, carbohydrates, 5 per cent, and fuel value, 310 calories per pound, multiplying each of these by 4 gives the nutrients and fuel value in four pounds, or 10 cents worth of milk, as follows:

Protein0.13 lb.

Fat0.16 lb.

Carbohydrates0.2 lb.

Calories1240

If it is desired to compare milk at 5 cents per quart with round steak at 15 cents per pound, 10 cents will procure 0.66, or two thirds of a pound of round steak containing on an average (edible portion) 19 per cent protein, 12.8 per cent fat, and yielding 890 calories per pound. If 10 per cent is refuse, there is edible about 0.6 of a pound. The amounts of nutrients in the 0.6 of a pound of steak, edible portion, or 0.66 lb. as purchased would be:

Protein0.11 lb.

Fat0.08 lb.

Calories534

It is to be observed that from the 10 cents' worth of milk a little more protein, 0.08 of a pound more fat, and nearly two and one half times as many calories can be secured as from the 10 cents' worth of meat. This is due to the carbohydrates and the larger amount of fat which the milk contains. At these prices, milk should be used liberally in the dietary, as it furnishes more of all the nutrients than does meat. It would not be advisable to exclude meat entirely from the ration, but milk at 5 cents per quart is cheaper food than meat at 15 cents per pound. In making comparisons, preference cannot always be given to one food because of its containing more of any particular nutrient, for often there are other factors that influence the value.

243. Comparing Foods as to Nutritive Value.—In general, preference should be given to foods which supply the most protein, provided the differences between the carbohydrates and fats are not large. When the protein content of two foods is nearly the same, but the fats and carbohydrates differ materially, the preference may safely be given to the food which supplies the larger amount of total nutrients. A pound of protein in a ration is more valuable than a pound of either fat or carbohydrates, although it is not possible to establish an absolute scale as to the comparative value of these nutrients, because they serve different functional purposes in the body. It is sometimes necessary to use small amounts of foods rich in protein in order to secure a balanced ration; excessive use of protein, however, is not economical, as that which is not needed for functional purposes is converted into heat and energy which could be supplied as well by the carbohydrates, and they are less expensive nutrients.

Transcriber's Note: Fig. 57. is not of good quality, but has been placed for information.

Fig. 57.—Pecuniary Economy of Food.

(From Office of Experiment Stations Bulletin.)

Ten Cents will Purchase:

(From Farmer's Bulletin No. 142, U. S. Dept. of Agr.)

KIND OF FOOD MATERIALPrice per PoundTotal Weight of Food MaterialProteinFatCarbohy- dratesEnergy

CentsPoundsPoundPoundPoundsCalories

Beef, sirloin250.400.060.06—410

Do.200.500.080.08—515

Do.150.670.100.11—685

Beef, round160.630.110.08—560

Do.140.710.130.09—630

Do.120.830.150.10—740

Beef, shoulder clod120.830.130.08—595

Do.91.110.180.10—795

Beef, stew meat52.000.290.23—1530

Beef, dried, chipped250.400.100.03—315

Mutton chops, loin160.630.080.17—890

Mutton, leg200.500.070.07—445

Do.160.630.090.09—560

Roast pork, loin120.830.110.19—1035

Pork, smoked ham220.450.060.14—735

Do.180.560.080.18—915

Pork, fat salt120.830.020.68—2950

Codfish, dressed, fresh101.000.11——220

Halibut, fresh180.560.080.02—265

Cod, salt71.430.220.01—465

Mackerel, salt, dressed101.000.130.20—1135

Salmon, canned120.830.180.10—760

Oysters, solids, 50 cents per quart250.400.02—0.0190

Oysters, solids, 35 cents per quart180.560.030.010.02125

Lobster, canned180.560.100.01—225

Butter200.500.010.40—1705

Do.250.40—0.32—1365

Do.300.33—0.27—1125

Eggs, 36 cents per dozen240.420.050.04—260

Eggs, 24 cents per dozen160.630.070.06—385

Eggs, 12 cents per dozen81.250.140.11—770

Cheese160.630.160.200.021185

Milk, 7 cents per quart3½2.850.090.110.14885

Milk, 6 cents per quart33.330.110.130.171030

Wheat flour33.330.320.032.455440

Do.2½4.000.390.042.946540

Corn meal, granular2½4.000.310.072.966540

Wheat breakfast food7½1.330.130.020.982235

Oat breakfast food7½1.330.190.090.862395

Oatmeal42.500.340.161.664500

Rice81.250.08—0.972025

Wheat bread61.670.130.020.872000

Do.52.000.160.021.042400

Do.42.500.200.031.303000

Rye bread52.000.150.011.042340

Beans, white, dried52.000.350.031.163040

KIND OF FOOD MATERIALPrice per PoundTotal Weight of Food MaterialProteinFatCarbohy- dratesEnergy

Cabbage2½4.000.050.010.18460

Celery52.000.02—0.05130

Corn, canned101.000.020.010.18430

Potatoes, 90 cents per bushel1½6.670.100.010.931970

Potatoes, 60 cents per bushel110.000.150.011.402950

Potatoes, 45 cents per bushel¾13.330.200.011.873935

Turnips110.000.080.010.541200

Apples1½6.670.020.020.651270

Bananas71.430.010.010.18370

Oranges61.670.01—0.13250

Strawberries71.43.010.010.09215

Sugar61.67——1.672920

It is to be noted in the table that, ordinarily, for the same amount of money the most nutrients can be obtained in the form of milk, cheese, sugar, and beans, corn meal, wheat flour, oatmeal, and cereals in bulk. While meats supply protein liberally, they fail to furnish carbohydrates as the vegetables. As discussed in the chapter on Dietary Studies of Families, unnecessarily expensive foods are often used, resulting either in lack of nutrients or unbalanced rations.

EXAMPLES

1. Compute the calories and the amounts of protein, fat, and carbohydrates that can be procured for 25 cents in cheese selling for 18 cents per pound; how do these compare with the nutrients in eggs at 20 cents per dozen?

2. Which food furnishes the larger amount of nutrients, potatoes at 50 cents per bushel or flour at $6 per barrel?

3. How do beans at 10 cents per quart compare in nutritive value with beef at 15 Cents per pound?

4. How does salt codfish at 10 cents per pound compare in nutritive value with lamb chops at 15 cents per pound?

5. Compare in nutritive value cream at 25 cents per quart with butter at 30 cents per pound.

6. Calculate the composition and nutritive value of a cake made of sugar, 8 oz.; butter, 4 oz.; eggs, 8 oz.; flour, 8 oz.; and milk, 4 oz.; the baked cake weighs one and three fourths pounds.

Average Composition of Common American Food Products

(From Farmer's Bulletin, No. 142, U. S. Dept. of Agr.)

FOOD MATERIAL (as purchased)RefuseWaterProteinFatCarbohy- dratesAshFuel Value per Pound

ANIMAL FOOD%%%%%%Calories

Beef, fresh:

Chuck ribs16.352.615.515.0—0.8910

Flank10.254.017.019.0—0.71105

Loin13.352.516.117.5—0.91025

Porterhouse steak12.752.419.117.9—0.81100

Sirloin steak12.854.016.516.1—0.9975

Neck27.645.914.511.9—0.71165

Ribs20.843.813.921.2—0.71135

Rib rolls—63.919.316.7—0.91055

Round7.260.719.012.8—1.0890

Rump20.745.013.820.2—0.71090

Shank, fore36.942.912.87.3—0.6545

Shoulder and clod16.456.816.49.8—0.9715

Fore quarter18.749.114.517.5—0.7995

Hind quarter15.750.415.418.3—0.71045

Beef, corned, canned,

pickled, dried:

Corned beef8.449.214.323.8—4.61245

Tongue, pickled6.058.911.919.2—4.31010

Dried, salted, and smoked4.753.726.46.9—8.9790

Canned boiled beef—51.825.522.5—1.31410

Canned corned beef—51.826.318.7—4.01270

Veal:

Breast21.352.015.411.0—0.8745

Leg14.260.115.57.9—0.9625

Leg cutlets3.468.320.17.5—1.0695

Fore quarter24.554.215.16.0—0.7535

Hind quarter20.756.216.26.6—0.8580

Mutton:

Flank9.939.013.836.9—0.61770

Leg, hind18.451.215.114.7—0.8890

Loin chops16.042.013.528.3—0.71415

Fore quarter21.241.612.324.5—0.71235

Hind quarter, without tallow17.245.413.823.2—0.71210

Lamb:

Breast10.145.515.419.1—0.81075

Leg, hind17.452.915.913.6—0.9860

Pork, fresh:

Ham10.748.013.525.9—0.81320

Loin chops19.741.813.424.2—0.81245

Shoulder12.444.912.029.8—0.71450

Tenderloin—66.518.913.0—1.0895

Pork, salted, cured, pickled:

Ham, smoked13.634.814.233.4—4.21635

Shoulder, smoked18.236.813.026.6—5.51335

Salt pork—7.91.986.2—3.93555

Bacon, smoked7.717.49.162.2—4.12715

Sausage:

Bologna3.355.218.219.7—3.81155

Pork—39.813.044.21.12.22075

Frankfort—57.219.618.61.13.41155

Soups:

Celery, cream of—88.62.12.85.01.5235

Beef—92.94.40.41.11.2120

Meat stew—84.54.64.35.51.1365

Tomato—90.01.81.15.61.5185

Poultry:

Chicken, broilers41.643.712.81.4—0.7305

Fowls25.947.113.712.3—0.7765

Goose17.638.513.429.8—0.71475

Turkey22.742.416.118.4—0.81060

Fish:

Cod, dressed29.958.511.10.2—0.8220

Halibut, steaks or sections17.761.915.34.4—0.9475

Mackerel, whole44.740.410.24.2—0.7370

Perch, yellow dressed35.150.712.80.7—0.9275

Shad, whole50.135.29.44.8—0.7380

Shad, roe—71.220.93.82.61.5600

Fish, preserved:

Cod, salt24.940.216.00.4—18.5325

Herring, smoked44.419.220.58.8—7.4755

Fish, canned

Salmon—63.521.812.1—2.6915

Sardines[A][A]5.053.623.712.1—5.3950

Shellfish:

Clams—80.810.61.15.22.3340

Crabs52.436.77.90.90.61.5200

Lobsters61.730.75.90.70.20.8145

Eggs: Hen's eggs[B]11.265.513.19.3—0.9635

Dairy products, etc.:

Butter—11.01.085.0—3.03410

Whole milk—87.03.34.05.00.7310

Skim milk—90.53.40.35.10.7165

Buttermilk—91.03.00.54.80.7160

Condensed milk—26.98.88.354.11.91430

Cream—74.02.518.54.50.5865

Cheese, Cheddar—27.427.736.84.14.02075

Cheese, full cream—34.225.933.72.43.81885

VEGETABLE FOOD

Flour, meal, etc.:

Entire wheat flour—11.413.81.971.91.01650

Graham flour—11.313.32.271.41.81645

Wheat flour, patent roller process

High-grade and medium—12.011.41.075.10.51635

Low grade—12.014.01.971.20.91640

Macaroni, vermicelli, etc—10.313.40.974.11.31645

Wheat breakfast food—9.612.11.875.21.31680

Buckwheat flour—13.66.41.277.90.91605

Rye flour—12.96.80.978.70.71620

Corn meal—12.59.21.975.41.01635

Oat breakfast food—7.716.77.366.22.11800

Rice—12.38.00.379.00.41620

Tapioca—11.40.40.188.00.11650

Starch————90.0—1675

Bread, pastry, etc.:

White bread—35.39.21.353.11.11200

Brown bread—43.65.41.847.12.11040

Bread, pastry, etc.:

Graham bread—35.78.91.852.11.51195

Whole wheat bread—38.49.7.0.949.71.31130

Rye bread—35.79.0.0.653.21.51170

Cake—19.96.3.9.063.31.51630

Cream crackers—6.89.7.12.169.71.71925

Oyster crackers—4.811.3.10.570.52.91910

Soda crackers—5.99.8.9.173.12.11875

Sugars, etc.:

Molasses————70.0—1225

Candy[C]————96.0—1680

Honey————81.0—1420

Sugar, granulated————100.0—1750

Maple sirup————71.4—1250

Vegetables:[D]

Beans, dried—12.622.5.1.859.63.51520

Beans, Lima, shelled—68.57.1.0.722.01.7540

Beans, string7.083.02.1.0.36.90.7170

Beets20.070.01.3.0.17.70.9160

Cabbage15.077.71.4.0.24.80.9115

Celery20.075.60.9.0.12.60.865

Corn, green (sweet), edible portion—75.43.11.119.70.7440

Cucumbers15.081.10.7.0.22.60.465

Lettuce15.080.51.0.0.22.50.865

Mushrooms—88.13.50.46.81.2185

Onions10.078.91.4.0.38.90.5190

Parsnips20.066.41.3.0.410.81.1230

Peas (Pisum sativum), dried.—9.524.61.062.02.91565

Peas (Pisum sativum), shelled—74.67.00.516.91.0440

Cowpeas, dried—13.021.4.1.460.83.41505

Potatoes20.062.61.8.0.114.70.8295

Rhubarb40.056.60.40.42.20.460

Sweet potatoes20.055.21.40.621.90.9440

Spinach—92.32.10.33.22.195

Squash50.044.20.70.24.50.4100

Tomatoes—94.30.90.43.90.5100

Turnips30.062.70.90.15.70.6120

Vegetables, canned:

Baked beans—68.96.92.519.62.1555

Peas (Pisum sativum), green—85.33.60.29.81.1235

Corn, green—76.12.81.219.00.9430

Succotash—75.93.61.018.60.9425

Tomatoes—94.01.20.24.00.695

Fruits, berries, etc., fresh:[E]

Apples25.063.30.30.310.80.3190

Bananas35.048.90.80.414.30.6260

Grapes25.058.01.01.214.40.4295

Lemons30.062.50.70.55.90.4125

Muskmelons50.044.80.3—4.60.380

Oranges27.063.40.60.18.50.4150

Pears10.076.00.50.412.70.4230

Persimmons, edible portion—66.10.80.731.50.9550

Raspberries—85.81.0—12.60.6220

Strawberries5.085.90.90.67.00.6150

Watermelons59.437.50.20.12.70.150

Fruits, dried:

Apples—28.11.62.266.12.01185

Apricots—29.44.71.062.52.41125

Dates10.013.81.92.570.61.21275

Rhubarb40.056.60.40.42.20.460

Figs—18.84.30.374.22.41280

Raisins10.013.12.33.068.53.11265

Nuts:

Almonds45.02.711.530.29.51.11515

Brazil nuts49.62.68.633.73.52.01485

Butternuts86.40.63.88.30.50.4385

Chestnuts, fresh16.037.85.24.535.41.1915

Chestnuts, dried24.04.58.15.356.41.71385

Cocoanuts[F]48.87.22.925.914.30.91295

Cocoanut, prepared—3.56.357.431.51.32865

Filberts52.11.87.531.36.21.11430

Hickory nuts62.21.45.825.54.30.81145

Pecans, polished53.21.45.233.36.20.71465

Peanuts24.56.919.529.118.51.51775

Piñon (Pinus edulis)40.62.08.736.810.21.71730

Walnuts, black74.10.67.214.63.00.5730

Walnuts, English58.11.06.926.66.80.61250

Miscellaneous:

Chocolate—5.912.948.730.32.25625

Cocoa, powdered—4.621.628.937.77.22160

Cereal coffee, infusion (1 part boiled in 20 parts water)[G]—98.20.2—1.40.230