| 357 | 1.00
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[B] These values cover the whole portion as served, including bread and
butter.

[C] Contains 15 per cent. or over of heat in protein.

[D] Contains the protein of meat, milk, eggs or cheese.

[E] Not purchased in the restaurant.

[Sidenote: The Minimal Cost of Food]

Professor Graham Lusk has very kindly contributed the following comments
and additional table, derived from this material:

"The above are analyses of 350 different samples of foods purchased over
the counters of a company which maintains a chain of restaurants in New
York City, and obtained without knowledge on the part of these
restaurants that the analyses were contemplated.

"One may reliably assume that for the man of ordinary size, who lives
without doing any special muscular exercise, the fuel requirement of the
body each day amounts to 2,500 calories of heat. Translated into common
terms, this is the quantity of heat which would be required to raise
about 25 quarts of water from the freezing to the boiling point. Miss
Cauble, a special investigator of the Association for the Improvement of
the Condition of the Poor, kindly estimated the cost at wholesale prices
of the ingredients of different portions sold in the restaurants. These
are given in Table 9 beginning on page 64 of the pamphlet from which the
above table was derived. The data enable one to construct a new table
which gives the estimated wholesale cost of 2,500 calories in the
various familiar forms of food sold in the restaurant. This represents
the minimum cost of fuel for the support of an adult during twenty-four
hours without taking into consideration labor, fuel or rent which, in
the case of the restaurant, must be included in the cost of the foods
when they are eaten. It represents the minimal cost of food in the home.

"It appears from the table given below that the cost of 2,500 calories
in the wholesale market varies from $.04 in the case of boiled rice to
$.61 for shad. About half of the dishes can be obtained at wholesale at
a price less than $.25 for 2,500 calories, or less than a cent per
hundred calories, a cost which is the standard striven for in school
lunches. The table is given on the next page.

ESTIMATED WHOLESALE COST OF THE UNCOOKED INGREDIENTS OF 2500 CALORIES
CONTAINED IN STANDARD FOODS ARRANGED ACCORDING TO THEIR INCREASING COST.
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