« ForrigeFortsett »
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FOOD BUDGETS AND FOOD ECONOMICS
Several of the foregoing chapters include statistical estimates of the money values of the annual products of particular food industries, and in some cases the discussion of the place of food in the diet has included suggestions as to the desirable proportion which the expenditure for the food in question should bear to the total expenditure for food. The data thus far given have, however, not been sufficiently comprehensive or systematic to constitute either a record of the food budget of the people as a whole, or a complete recommendation as to what the food budget of an individual or a family should be. Full discussion of this subject, especially if approached from the standpoint of the science of nutrition, would lead us farther into the field of dietetics than belongs to the scope of this book; but some consideration of it from the standpoint of food economics seems essential to the proper rounding out of the general study of food products to which this book is devoted. In this concluding chapter, therefore, an attempt will be made to summarize the place of each of the most important articles or types of food in the food budget and to indicate, from the results of actual experience, the effects which differences in food selection may be expected to exert upon the nutritive value and economy of the diet as a whole.
As pointed out in Chapter I the requirements of nutrition, and therefore the factors of food value, may be summarized, from the point of view with which we are concerned in the present