Human Foods and Their Nutritive Value by Harry Snyder (dark academia books to read .TXT) 📕
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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.
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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:
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:
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.
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(From Farmer's Bulletin No. 142, U. S. Dept. of Agr.)
Pound Total Weight
of Food
Material Protein Fat Carbohy-
drates Energy Cents Pounds Pound Pound Pounds Calories Beef, sirloin 25 0.40 0.06 0.06 — 410 Do. 20 0.50 0.08 0.08 — 515 Do. 15 0.67 0.10 0.11 — 685 Beef, round 16 0.63 0.11 0.08 — 560 Do. 14 0.71 0.13 0.09 — 630 Do. 12 0.83 0.15 0.10 — 740 Beef, shoulder clod 12 0.83 0.13 0.08 — 595 Do. 9 1.11 0.18 0.10 — 795 Beef, stew meat 5 2.00 0.29 0.23 — 1530 Beef, dried, chipped 25 0.40 0.10 0.03 — 315 Mutton chops, loin 16 0.63 0.08 0.17 — 890 Mutton, leg 20 0.50 0.07 0.07 — 445 Do. 16 0.63 0.09 0.09 — 560 Roast pork, loin 12 0.83 0.11 0.19 — 1035 Pork, smoked ham 22 0.45 0.06 0.14 — 735 Do. 18 0.56 0.08 0.18 — 915 Pork, fat salt 12 0.83 0.02 0.68 — 2950 Codfish, dressed, fresh 10 1.00 0.11 — — 220 Halibut, fresh 18 0.56 0.08 0.02 — 265 Cod, salt 7 1.43 0.22 0.01 — 465 Mackerel, salt, dressed 10 1.00 0.13 0.20 — 1135 Salmon, canned 12 0.83 0.18 0.10 — 760 Oysters, solids, 50 cents per quart 25 0.40 0.02 — 0.01 90 Oysters, solids, 35 cents per quart 18 0.56 0.03 0.01 0.02 125 Lobster, canned 18 0.56 0.10 0.01 — 225 Butter 20 0.50 0.01 0.40 — 1705 Do. 25 0.40 — 0.32 — 1365 Do. 30 0.33 — 0.27 — 1125 Eggs, 36 cents per dozen 24 0.42 0.05 0.04 — 260 Eggs, 24 cents per dozen 16 0.63 0.07 0.06 — 385 Eggs, 12 cents per dozen 8 1.25 0.14 0.11 — 770 Cheese 16 0.63 0.16 0.20 0.02 1185 Milk, 7 cents per quart 3½ 2.85 0.09 0.11 0.14 885 Milk, 6 cents per quart 3 3.33 0.11 0.13 0.17 1030 Wheat flour 3 3.33 0.32 0.03 2.45 5440 Do. 2½ 4.00 0.39 0.04 2.94 6540 Corn meal, granular 2½ 4.00 0.31 0.07 2.96 6540 Wheat breakfast food 7½ 1.33 0.13 0.02 0.98 2235 Oat breakfast food 7½ 1.33 0.19 0.09 0.86 2395 Oatmeal 4 2.50 0.34 0.16 1.66 4500 Rice 8 1.25 0.08 — 0.97 2025 Wheat bread 6 1.67 0.13 0.02 0.87 2000 Do. 5 2.00 0.16 0.02 1.04 2400 Do. 4 2.50 0.20 0.03 1.30 3000 Rye bread 5 2.00 0.15 0.01 1.04 2340 Beans, white, dried 5 2.00 0.35 0.03 1.16 3040
Pound Total Weight
of Food
Material Protein Fat Carbohy-
drates Energy Cabbage 2½ 4.00 0.05 0.01 0.18 460 Celery 5 2.00 0.02 — 0.05 130 Corn, canned 10 1.00 0.02 0.01 0.18 430 Potatoes, 90 cents per bushel 1½ 6.67 0.10 0.01 0.93 1970 Potatoes, 60 cents per bushel 1 10.00 0.15 0.01 1.40 2950 Potatoes, 45 cents per bushel ¾ 13.33 0.20 0.01 1.87 3935 Turnips 1 10.00 0.08 0.01 0.54 1200 Apples 1½ 6.67 0.02 0.02 0.65 1270 Bananas 7 1.43 0.01 0.01 0.18 370 Oranges 6 1.67 0.01 — 0.13 250 Strawberries 7 1.43 .01 0.01 0.09 215 Sugar 6 1.67 — — 1.67 2920
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.
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.)
drates Ash Fuel Value
per Pound ANIMAL FOOD % % % % % % Calories Beef, fresh: Chuck ribs 16.3 52.6 15.5 15.0 — 0.8 910 Flank 10.2 54.0 17.0 19.0 — 0.7 1105 Loin 13.3 52.5 16.1 17.5 — 0.9 1025 Porterhouse steak 12.7 52.4 19.1 17.9 — 0.8 1100 Sirloin steak 12.8 54.0 16.5 16.1 — 0.9 975 Neck 27.6 45.9 14.5 11.9 — 0.7 1165 Ribs 20.8 43.8 13.9 21.2 — 0.7 1135 Rib rolls — 63.9 19.3 16.7 — 0.9 1055 Round 7.2 60.7 19.0 12.8 — 1.0 890 Rump 20.7 45.0 13.8 20.2 — 0.7 1090 Shank, fore 36.9 42.9 12.8 7.3 — 0.6 545 Shoulder and clod 16.4 56.8 16.4 9.8 — 0.9 715 Fore quarter 18.7 49.1 14.5 17.5 — 0.7 995 Hind quarter 15.7 50.4 15.4 18.3 — 0.7 1045 Beef, corned, canned, pickled, dried: Corned beef 8.4 49.2 14.3 23.8 — 4.6 1245 Tongue, pickled 6.0 58.9 11.9 19.2 — 4.3 1010
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