suitable combinations of the ordinary sorts of wholesome food materials make a healthful diet. On the other hand, some foods are of particular value at times, aside from their use for nourishment. Fruits and green vegetables often benefit people greatly, not as nutriment merely, for they may have very little actual nutritive material, but because of fruit or vegetable acids or other substances which they contain, and which sometimes serve a most useful purpose.
Table VI.—Amounts of Nutrients and Energy Furnished for One Shilling in Food Materials at Ordinary Prices.
| Food Materials as Purchased. | Prices per ℔ |
One Shilling will buy | ||||
| Total Food materials. |
Available Nutrients. | Fuel Value. | ||||
| Protein. | Fat. | Carbo- hydrates. | ||||
| s. d. | ℔ | ℔ | ℔ | ℔ | Calories. | |
| Beef, round | 0 10 | 1.20 | .22 | .14 | · · | 1,155 |
| 0 8½ | 1.41 | .26 | .17 | · · | 1,235 | |
| 0 5 | 2.40 | .44 | .29 | · · | 2,105 | |
| Beef, sirloin | 0 10 | 1.20 | .19 | .20 | · · | 1,225 |
| 0 9 | 1.33 | .21 | .22 | · · | 1,360 | |
| 0 8 | 1.50 | · · | · · | · · | · · | |
| 0 5 | 2.40 | · · | · · | · · | · · | |
| Beef, rib | 0 9 | 1.33 | .19 | .19 | · · | 1,200 |
| 0 7½ | 1.60 | · · | · · | · · | · · | |
| 0 4½ | 2.67 | · · | · · | · · | · · | |
| Mutton, leg | 0 9 | 1.33 | .20 | .20 | · · | 1,245 |
| 0 5 | 2.40 | .37 | .35 | · · | 2,245 | |
| Pork, spare-rib | 0 9 | 1.33 | .17 | .31 | · · | 1,645 |
| 0 7 | 1.71 | .22 | .39 | · · | 2,110 | |
| Pork, salt, fat | 0 7 | 1.71 | .03 | 1.40 | · · | 6,025 |
| 0 5 | 2.40 | .04 | 1.97 | · · | 8,460 | |
| Pork, smoked ham | 0 8 | 1.50 | .20 | .48 | · · | 2,435 |
| 0 4½ | 2.67 | .36 | .85 | · · | 4,330 | |
| Fresh cod | 0 4 | 3.00 | .34 | .01 | · · | 710 |
| 0 3 | 4.00 | .45 | .01 | · · | 945 | |
| Salt cod | 0 3½ | 3.43 | .54 | .07 | · · | 1,370 |
| 0 10 | 1.20 | .07 | .01 | .04 | 275 | |
| Milk, whole, 4d. a qt. | 0 2 | 6.00 | .19 | .23 | .30 | 1,915 |
| ” 3d. a qt. | 0 1½ | 8.00 | .26 | .30 | .40 | 2,550 |
| ” 2d. a qt. | 0 1 | 12.00 | .38 | .46 | .60 | 3,825 |
| Milk, skimmed, 2d. a qt. | 0 1 | 12.00 | .40 | .03 | .61 | 2,085 |
| Butter | 1 6 | .67 | .01 | .54 | · · | 2,320 |
| 1 3 | .80 | .01 | .64 | · · | 2,770 | |
| 1 0 | 1.00 | .01 | .81 | · · | 3,460 | |
| Margarine | 0 4 | 3.00 | · · | 2.37 | · · | 10,080 |
| Eggs, 2s. a dozen | 1 4 | .75 | .10 | .07 | · · | 475 |
| ” 1½s. a dozen | 1 0 | 1.00 | .13 | .09 | · · | 635 |
| ” 1s. a dozen | 0 8 | 1.50 | .19 | .13 | · · | 950 |
| Cheese | 0 8 | 1.50 | .38 | .48 | .04 | 2,865 |
| 0 7 | 1.71 | .43 | .55 | .04 | 3,265 | |
| 0 5 | 2.40 | .60 | .77 | .06 | 4,585 | |
| Wheat bread | 0 11⁄8 | 10.67 | .76 | .13 | 5.57 | 12,421 |
| Wheat flour | 0 13⁄5 | 7.64 | .67 | .07 | 5.63 | 12,110 |
| 0 1½ | 8.16 | .72 | .07 | 6.01 | 12,935 | |
| Oatmeal | 0 12⁄5 | 8.39 | 1.11 | .54 | 5.54 | 14,835 |
| 0 1½ | 8.16 | 1.08 | .53 | 5.39 | 14,430 | |
| Rice | 0 1¾ | 6.86 | .45 | .02 | 5.27 | 10,795 |
| Potatoes | 0 02⁄3 | 18.00 | .25 | .02 | 2.70 | 5,605 |
| 0 0½ | 24.00 | .34 | .02 | 3.60 | 7,470 | |
| Beans | 0 2 | 6.00 | 1.05 | .10 | 3.47 | 8,960 |
| Sugar | 1 ¾ | 6.86 | · · | · · | 6.86 | 12,760 |
The proper observance of the second rule mentioned requires information regarding the demands of the body for food under different circumstances. To supply this information is one purpose of the effort to determine the so-called dietary standards