. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 975 Contribution from the States Relations Service A. C. TRUE, Director. Washington, D. C. December 30, 1921 FOOD VALUES: HOW FOODS MEET BODY NEEDS. Emma A. Winslow, Secretary, Connnittcc on Home Economics, New York Charity Onjanization Society, and Lecturer, Teachers^ College, Columbia University. CONTENTS. Page. What the charts show 1 Arrangement of the charts 5 Group I. Vegetables and fruits 11 Group II. Milk, eggs, cheese, and flesh foods 20 Page. Group III. Cei-eals and cereal prep- arations 26 Group
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 975 Contribution from the States Relations Service A. C. TRUE, Director. Washington, D. C. December 30, 1921 FOOD VALUES: HOW FOODS MEET BODY NEEDS. Emma A. Winslow, Secretary, Connnittcc on Home Economics, New York Charity Onjanization Society, and Lecturer, Teachers^ College, Columbia University. CONTENTS. Page. What the charts show 1 Arrangement of the charts 5 Group I. Vegetables and fruits 11 Group II. Milk, eggs, cheese, and flesh foods 20 Page. Group III. Cei-eals and cereal prep- arations 26 Group IV. Sugar and sugary foods 30 Group V. Fats and fat foods 32 Uses of the charts 36 WHAT THE CHARTS SHOW. The purpose of this bulletin is to bring out certain important and well-established facts by a new and graphic method. Up to this time the composition of foods has been presented to the housekeeper and the student chiefly by means of figures and in terms of percent- ages. This bulletin presents such facts not only in the older way but also by diagrams which should appeal quickly to the eye and be of assistance to the memory. In estimating to what extent a certain food suj)plies the various substances required by the body or whether or not a diet meets the needs of the person who uses it, two sets of facts are needed—the kinds and amounts of substances required by the body, and the amounts of these substances supplied by different food materials. The more clearly these facts can be shown, the easier it is to plan satisfactory meals. Through scientific research, the food needs of persons of different age, sex, and occupation are so well established that general state- ments can be made as to the number of calories of energy and the amount of protein, fat, and carbohydrates that should be provided for each. In this way have been gathered data about how much of these main nutrients and how much energy are furnished by the common food materials, and simple statements of these f
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