. American cookery. *52^3 !-.:A^y;;iyp; ^^>^^f9. The Calorie Side of the Food Question By Harold B. Wood, M. D. THE question of the selection ofdesirable foods has been under-going recent consideration fromall angles. Everybody who eats isinterested in the food he eats and chooseshis food because of some definite per-sonal likes. Housewives are intenselyinterested in developing their kitcheneconomics to the point of maximumappetization and minimum questions of reducing the high costof moderate living are being stand-ardized so that each woman thinks sheknows just whats the maxim
. American cookery. *52^3 !-.:A^y;;iyp; ^^>^^f9. The Calorie Side of the Food Question By Harold B. Wood, M. D. THE question of the selection ofdesirable foods has been under-going recent consideration fromall angles. Everybody who eats isinterested in the food he eats and chooseshis food because of some definite per-sonal likes. Housewives are intenselyinterested in developing their kitcheneconomics to the point of maximumappetization and minimum questions of reducing the high costof moderate living are being stand-ardized so that each woman thinks sheknows just whats the maximum to bederived from each dollar fact, she is thinking in terms of cents,rather than of dollars, and numeroushave been the attempts made to perfectfive-cent lunches. To reach this max-imum limit of food efficiency the housewife is taught to design her menusaccording to the food values as expressedin the caloric content of the differentfoods. Many writers make an appeal forthe necessity of considering the caloriesof food. The calories o
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