Historic, archived document
Do not assume content reflects current scientific knowledge, policies, or practices
&tt»
UNITED STATES
DEPARTMENT OF AGRICULTURE
CIRCULAR No. 296
Washington, D.C. November 1933
DIETS AT FOUR LEVELS OF
NUTRITIVE CONTENT
AND COST
By Hazel K. Stiebeling
Senior Food Economist
and Medora M. Ward
Assistant Economist, Economics Division, Bureau of Home Economics
>
For sale by the Superintendent of Documents, Washington, D.C. ----- - Price 5 cents
CIRCULAR No. 296 NOVEMBER 1933
UNITED STATES DEPARTMENT OF AGRICULTURE
WASHINGTON, D.C.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT
AND COST
By Hazel K. Stiebeling, senior food economist, and Medora M. Ward, assistant economist, Economics Division, Bureau of Home Economics
CONTENTS
Introduction 1
Description of the suggested diets 2
Basis for food selection 6
Diets for individuals 13
Yearly quantities of food required 13
Nutritive value of the suggested diets 20
Money value of the suggested diets 28
Diets for family groups 29
Yearly and weekly quantities of food
required 29
Distribution of calories among various
groups of food 36
Diets for family groups — Continued.
Distribution of expenditures among various
groups of food 37
Some factors affecting food prices and food costs, 38
Packaging of food and size of container 38
Grades and quality 40
Seasonal variations in food prices 47
Local and general price levels 50
Summary 56
Literature cited __ 57
INTRODUCTION
The present economic situation has focused attention upon national as well as individual planning for the best use of food resources. Basic to any such planning is a knowledge of food values, of the nutritional needs of the body, and of the relation of food to health. Scientific studies have been accumulating information on these .subjects for the last half century. Hence with considerable confidence diets designed to raise the level of nutrition among many groups of the population can now be planned.
Both the consumer and the producer are demanding information on food selection based on this new knowledge of food values and nutri- tional needs. The consumer, interested in getting good returns for what he can afford to spend, wishes to have this information inter- preted at several economic levels. The producer on his part, wants to know how much of different foods may well appear in the diets of different consumer groups, and to what extent consumption may rise or fall as the economic situation changes.
This publication presents diets at four levels of nutritive content and cost, and includes information on certain aspects of food purchasing. The four diets are stated in terms of the quantities of foods or groups of food required yearly for individuals of different ages and degrees of activity, and also in terms of the quantities needed yearly and weekly by families of typical composition. The nutritive value and cost of each diet are discussed so that extension agents, teachers of nutrition, social workers, relief agencies, and economists can readily see which suits the needs of the particular group with which they are concerned.
4789°— 33 1 1
A CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Extension workers will find the yearly food allowances useful in helping farm families to plan their programs of food production for home use. Welfare agencies and teachers will find the weekly food allowances helpful in discussing food budgeting problems with city families. Institutional managers will find the allowances for individ- uals by age groups of assistance in planning for quantity purchases of food. And economists and others interested in coordinating food production, manufacture, and distribution with consumer needs will find in the yearly per capita figures a basis for planning the best use of the food resources of a community, region, or nation. The general use of either of the two diets at the higher levels of nutritive content would not only improve the health and efficiency of the population, but at the same time would foster the type of agriculture which represents wise utilization of land for the country as a whole.
DESCRIPTION OF THE SUGGESTED DIETS
The four diets planned are (1) restricted diets for emergency use, (2) adequate diets at minimum cost, (3) adequate diets at moderate cost, and (4) liberal diets.
Table 1 presents the quantities of different lands of food which, according to each of these four diets, would supply the yearly per capita needs of our population. These quantities were computed from diets adapted to the needs of individuals in different age, sex, and activity groups (table 6), and from the number of persons in each group as shown by the 1930 census of population (30). l It was assumed, for purposes of dietary computations, that 40 percent of the men and 30 percent of the women between the ages of 20 and 65 years were very active physically, the others moderately active. The fig- ures in table 1 apply to the population as a whole or to large repre- sentative groups, but not to individuals or to single families. For such data see tables 6 and 15 to 22, inclusive.
Table 1. — Four diets: Approximate yearly quantities l of various foods or groups of food needed per capita for the population of the United States
Item
|
Restricted |
Adequate |
Adequate |
|
diet for |
diet at |
diet at |
|
emergency |
minimum |
moderate |
|
use |
cost |
cost |
|
240 |
224 |
160 |
|
155 |
260 |
305 |
|
165 |
165 |
165 |
|
30 |
30 |
20 |
|
50 |
50 |
90 |
|
40 |
80 |
100 |
|
10 |
20 |
25 |
|
40 |
85 |
210 |
|
45 |
49 |
52 |
|
50 |
35 |
60 |
|
30 |
60 |
100 |
|
8 |
15 |
15 |
Liberal diet
Flour, cereals pounds
Milk, or its equivalent 2 quarts
Potatoes, sweetpotatoes pounds
Dried beans, peas, nuts do._
Tomatoes, citrus fruits do._
Leafy, green, and yellow vegetables do..
Dried fruits do_.
Other vegetables, fruits do..
Fats (including butter, oils, bacon, salt pork) do...
Sugars do_.
Lean meat 3, poultry, fish do_.
Eggs dozen
100 305 155 7 110 135
20 325
52
60 165
30
i The figures given in this table are computed from diets adapted to the needs of individuals of different age, sex, and activity groups (table 6) and from the number of persons in each group as shown by the 1930 census of population. The quantities are those which should be delivered to the family kitchen. To convert them into production figures, suitable margins must be added to the different food groups to cover the unavoidable losses in harvesting, grading, storage, manufacture, or distribution.
2 The following are approximately equivalent to the food value of 1 quart of fluid whole milk: 17 ounces of evaporated milk; or 1 quart of fluid skim milk and 1J4 ounces of butter; or 5 ounces of American Cheddar cheese; or 4y> ounces of dried whole milk; or 3H ounces of dried skim milk and \Vz ounces of butter.
3 Retail cuts.
1 Italic numbers in parentheses refer to Literature Cited, p. 57.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST
The quantities of different foods or groups of food shown in table 1 are in terms of products delivered to the consumer's door. Fats and fat meats are listed separately from the lean meat because their nutritive values are very different. The separation is pointed out here, inasmuch as most figures on apparent meat consumption are given in terms of the weight of the entire carcass and include, there- fore, much more fat (and probably relatively more bone) than is usually delivered to the family kitchen. The figures in table 1 make a small allowance for waste by the consumer. It is recognized, however, that waste is a highly variable factor in households and institutions, and is probably a very large factor in public eating places. Much edible food, especially fats and sugar, is likely to be discarded unless care for its conservation is taken in food preparation and service. Nor do the figures in table 1 make any allowance for wastes in distribution. To convert these data into estimates of the production necessary to supply human needs, suitable margins must be added to different types of food to cover the unavoidable losses in harvesting, deterioration in transportation and storage, and the rejection of products as a whole or in part, in grading or processing, and in retail distribution.
For purposes of comparison, table 2 presents a summary of the food value of each of the four diets in terms of specified nutrients, and shows the distribution of calories among different groups of food. It will be noted that the adequate diets furnish somewhat less than 3,000 calories per capita per day. Although, as has just been pointed out, this average figure includes a small margin beyond dietary standards (p. 26) to cover household waste, it is, nevertheless, about 20 percent 2 less than the calorie consumption implied by figures on "apparent" per capita consumption (based on statistics of produc- tion, export, and import of food intended for human consumption). Such statistics are important as measures of trends in food con- sumption and of the estimated disappearance of food rather than as measures of the quantities of food actually required for human consumption.
Table 2. — Summary of the food value of diets shown in table 1 in terms of quantities of specified nutrients -per capita per day and distribution of calories among dif- ferent food groups
QUANTITIES OF SPECIFIED NUTEIENTS
Item
Energy value .-calories.
Calories from protein percent.
Protein _ _ grams .
Fat do.-
Carbohydrates do...
Calcium do...
Phosphorus do...
Iron do...
Vitamin A units.
Vitamin C do...
Restricted
diet for
emergency
use
2,675 11 75 87 398 .85 1.34 .0111 2,746
Adequate
diet at
minimum
cost
12 89 115 397 1.28 1.72 .0134 5,067 118
Adequate
diet at
moderate
cost
2,985 11 84 130 370 1.26 1.58 .0144 5,692 168
Liberal diet
2,930 12 87 149 310 1.27 1.61 .0152 6,495 206
DISTRIBUTION OF CALORIES AMONG DIFFERENT FOOD GROUPS
Bread, flour, cereals percent..
MDk do....
Fruits, vegetables do 14 15 18 18
Fats do.... 17 17 18 18
Sugars do.
Lean meat, fish, eggs do.
2 Computation based on estimated per capita consumption for 1923-27 (19).
|
43 |
35 |
24 |
|
12 |
18 |
19 |
|
14 |
15 |
18 |
|
17 |
17 |
18 |
|
9 |
7 |
9 |
|
5 |
8 |
12 |
4 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
The restricted diet for emergency use provides approximately trie minimum requirements of the body for the various nutrients, but allows little margin for safety. It represents good food selection when a fully adequate diet is beyond reach, but is not recommended for use over indefinite periods. It represents quantities of "pro- tective" and other foods below which it is not safe to reduce the food supply. Continuous effort should be made to increase the quantities of milk, vegetables, fruits, lean meat, and eggs in accordance with the allowances suggested in the adequate diets. The minimum- and moderate-cost adequate diets provide, it is believed, enough of the different nutrients to cover average requirements for maintenance and growth and to furnish a margin of safety as well. The liberal diet is fully adequate. It includes items from different food groups in such quantities and proportions as to promote better-than-average nutrition. It permits a greater variety in food than may be provided by the other diets.
At the 1931-32 retail prices shown in table 3, the costs were $61, $85, $140, and $165 per capita per year, respectively, for the restricted diet for emergency use, the adequate diet at nunimum cost, the adequate diet at moderate cost, and the liberal diet. While it is recognized that identical expenditures for food do not mean that diets will have similar nutritive content, it is nevertheless of interest to see how these four diets compare in cost level with the food selected by different social and economic groups, as shown by cost- or standard- of-living studies made in recent years.
The restricted diet for emergency use has a lower retail value than have diets budgeted by many if not most organized social agencies for dependent families in times of national prosperity. It has a higher retail value, however, than does the food which can be pro- cured with the relief allowances furnished thousands of families in the period of widespread unemployment during 1931-33. Unfortunately, many families find it necessary even in normal times to live for long periods on supplies of food less plentiful and less well balanced than the restricted diet here suggested for emergency use. Under such conditions, health is greatly endangered. In sections of the South where pellagra constitutes a great public-health problem, the disease is most prevalent (13) among families with very low incomes and with very inadequate food supplies. Pellagra is rarely found (26) when diets are similar in food value to the restricted diet here suggested for emergency use.
As far as can be judged from the available data, the retail money value of the food of the majority of the families in the United States in the years 1922 to 1929 was between the values of the mininium- and moderate-cost adequate diets. For example, when allowance is made for differences in price levels, the average money value of the food supply reported per family by approximately 3,000 farm families in 11 States (16) fell between the retail values of these two diets. The fact that the food produced on the farm for home use was usually valued at farm prices rather than at the prices which the families would have paid had they purchased it, probably accounts for the fact that the average value of food per farm family in most of the States was more like that of the niinixnum-cost than the moderate- cost adequate diet. With home-produced food valued at prices which farm and village families would have had to pay, the diets of a group
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 5
of adequately fed families studied in central New York (36) had a money value midway between those of the minimum- and moderate- cost adequate diets here recommended. The food expenditures of many wage-earners' families also fall within this same range of money- value-of-food figures, as for example, those reported for clients of health centers and welfare agencies in New York City (12) and for a group of employees of the Ford Motor Co. in Detroit (34).
The retail cost of the liberal diet corresponds to amounts which are spent by families of skilled wage earners and of business and profes- sional workers. The families of a small group of professional workers studied in Berkeley, Calif ., (18) and of a group of skilled wage earners and salaried employees living in a model housing project in New York City (1) were spending about what the liberal diet would have cost at comparable price levels. Families of lower salaried Federal employees in Boston, Chicago, and New Orleans (33) and those of semiskilled wage earners in San Francisco (14) were spending for food an amount midway between the retail values of the liberal diet and the moderate- cost adequate diet.
The type of diet selected by the consumer and shifts in food consump- tion have far-reaching implications for agriculture. Some food ma- terials are much more costly to produce than others. In land require- ment, for example, the acreage necessary for the production of the food entering each of the four diets is very different, even omitting grazing lands, which are exceedingly variable in their per-acre con- tribution to the production of meat animals. According to calculations made by the Bureau of Agricultural Economics 3 about 1.2 acres . (exclusive of grazing lands) would be required per capita per year to produce the restricted diet for emergency use. For the adequate diet at minimum cost the requirement would be about 1.5 acres; for the adequate diet at moderate cost, 1.8 acres; and for the liberal diet, 2.1 acres per capita. These figures are based on the average per-acre yields of different commodities in this country during the 10-year period 1917-26. Calculated on the same basis, 1.9 acres would be required to produce the food apparently consumed per capita per year during the period 1927-31. Data such as these are of great im- portance when planning the utilization of the land, so as to bring about a satisfactory adjustment between supply and demand.
Diets which are inexpensive to the consumer include a large pro- portion of the foods that require relatively little land and labor to produce, and that are relatively nonperishable, and therefore stored and distributed cheaply. They include a much larger proportion of grain products, potatoes, dried legumes, and a smaller proportion of other vegetables, fruits, milk, and lean meats than do the liberal diets. Hence, depending on the type of nutritionally adequate diet which is selected, from 1.5 to 2.1 acres of land may be required for the production of the yearly per-capita food supply. This area is from 20 percent less to 10 percent more than the acreage required to pro- duce the type of food apparently consumed during 1927-31.
Obviously, when low purchasing power forces families to econo- mize to the point of subsisting on nutritionally inadequate rations, or to the point of selecting the cheapest food combinations that will give them an adequate diet, the acreage required to supply these foodstuffs will be smaller than is normal or optimal. Also unless pro-
3 Data supplied by O. E. Baker, Land Resources and Utilization Section, Division'of Land Economics.
D CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
duction is quickly adjusted to meet this situation an excess of certain foods accumulates. One set of circumstances is disastrous to human welfare; the other, to the business of agriculture. But by no means are all of our current surpluses of food materials attributable to domestic underconsumption. Of some commodities production has long been considerably in excess of the requirements for a liberal nutritionally adequate diet. In such instances production may well be curtailed (if domestic consumption is the main outlet) and the land devoted to other nutritionally essential food commodities.
Among the foods which are consumed in far less than desirable amounts, milk, certain fruits, and many of the leafy vegetables stand out prominently. The consumption of milk per capita indicated in the adequate diet at moderate cost and the liberal diet is nearly twice the present consumption, while from the standpoint of health the use of certain fruits and vegetables should be increased several fold.
BASIS FOR FOOD SELECTION
Each of the four diets presented in table 1 includes products from all of the main groups of food, but the total allowance in pounds from each group differs. This is due to the fact that some foods or food groups yield the various nutrients more cheaply than others.
The relative returns in nutritive values (calories, protein, certain minerals, and certain vitamins) for a definite outlay in money may be studied for individual foods or for groups of foods, as shown in figure 1. For such comparisons data on food composition and on food prices are the basis. The figures on proximate composition used in the computations were taken mainly from Atwater and Bryant {2), supplemented for vegetables and fruits by data issued by this bureau (5, 6). Figures on the vitamin and mineral content of food materials were taken mainly from Sherman (23).
The retail prices which were used to compute the money values of the different foods are shown in table 3. These include averages of the retail prices reported from 51 cities to the United States Bureau of Labor Statistics from July 1931 to June 1932, inclusive, supplemented with prices from other sources for the commodities for which that bureau does not collect prices. Most of the supplementary figures, which appear in parentheses, are averages of prices received month by month from cash-and-carry stores located in 14 widely scattered cities. Prices in Washington, D.C., or in Xew York City, were used for the few foods for which average prices were not available.
While country-wide average prices were used as far as possible, it should be remembered that locally grown food products are often obtainable at figures much lower than those here given. For example, in the Southern States where corn meal is much used, its price per pound is often lower than that of wheat flour. Sweetpotatoes in some sections are lower in price than potatoes. Numerous similar examples could be cited. Many economies may be effected by taking full advantage of regional products instead of products from a distance which must have transportation costs included in the retail price. Conversely, many higher-priced commodities are also available, and the upper limit of the cost of any diet depends upon the extent to which the consumer indulges in the relatively expensive forms or varieties of food.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 7 Table 3. — Retail prices of food materials used in computing costs
Item
Price per pound
Item
Price per pound
Bread, flour, cereals:
Bread
Wheat flour
Corn meal
Prepared flour
Rolled oats
Rice
Macaroni
Wheat cereal
Rye flour
Corn flakes
Cornstarch
Milk, cheese:
Fresh whole milk
Evaporated milk
Cheese, American Cheddar- Potatoes, sweetpotatoes:
Potatoes
Sweetpotatoes
Dried beans, peas, nuts:
Navy beans
Peanuts, peanut butter
Dried peas
Nuts (in shell)
Tomatoes, citrus fruits:
Tomatoes, fresh
Tomatoes, canned
Oranges
Grapefruit
Lemons
Leafy, green, or yellow vegetables
Cabbage
Lettuce
Peas, canned
Snap beans
Carrots
Spinach
Asparagus
Cents
7.2
3.3
4.2
'(7. 3)
7.8
7.4
16.0
13.2
(5.1)
17.4
(14.0)
5.3 8.6 25.1
1.9
2 (3. 7-4. 1)
(4. 6-25. 0) (10. 1) (23. 0)
(11. 5)
7.8
7.5
(7.2)
(11.6)
4.4 (20. 0) 10.7 (10.0) (6.2) (8.0) (25. 0)
Leafy, green, or yellow vegetables Continued. Peppers
Other vegetables and fruits:
Apples
Bananas
Grapes
Peaches
Corn, canned
Onions
Watermelon
Cantaloup
Pears
Cucumbers
Celery
Strawberries
Pineapple
Dried fruits:
Raisins
Prunes
Figs
Apricots
Butter
Other fats:
Lard
Vegetable shortening
Margarine
Sugar, molasses:
Sugar
Molasses
Lean meat, poultry, fish:
Beef
Pork
Lamb
Veal
Hens
Fish
Eggs
Cents
(30. 0)
(5. 2-6. 0)
6.0
(13.0)
(5.3)
9.4
6.0
(2.0)
(11.0)
(5.0)
(4.5)
(12. 2)
(23. 2)
(7.2)
11.4
10.5
(25. 0)
(27. 1) 32.0
10.6 21.9 17.3
5.4 (11. 5-12. 6)
3 15. 7- * 24. 9 5(15. 8)-6 24.7
7 26.2
(27.0)
28 2
8 (15. 0-22. 2)
19.3
1 Figures in parentheses compiled from many sources; others from reports of the Bureau of Labor Statis- tics, July 1931 through June 1932.
2 Where 2 figures are given the lower was used in computing the costs of the restricted diets for emergency use and adequate diets at minimum cost; the higher, for computing the costs of the adequate diet at moder- ate cost and the liberal diet.
3 Average of chuck and plate.
4 Average of sirloin steak, round steak, rib roast, chuck roast, and plate.
5 Retail prices New York Oct. 15, 1931, to June 30, 1932. Average of 6 cuts— end chops, fresh whole picnics, spareribs, smoked ham no. 2, ham ends, and smoked picnics.
6 Pork chops.
7 Leg of lamb.
8 At least 15 varieties sold in New York markets 1931-32 for 15 cents per pound or less. Canned pink salmon 11 cents per can.
As may be seen from figure 1, breadstufFs and cereals yield for the expenditure excellent returns in calories, protein, phosphorus, and iron. Their proteins are not wholly adequate, but can be used to advantage when supplemented, as with milk. The less highly the grain is milled, the more it contributes in minerals and vitamins.
Milk is an inexpensive source of calcium, phosphorus, proteins of good quality, vitamin A, and vitamin G, and it is important for its pellagra-preventing value. In all these factors it supplies cheaply what most cereals lack. Hence milk and grain products together form a large share of low-cost adequate diets. If skim milk is used instead of whole, extra butter or its equivalent in fat and vitamins A and D should be included in the diet. Whole-milk cheese fur- nishes practically the same food value that whole milk supplies; 5 ounces of American Cheddar cheese has approximately the same food value as a quart of milk.
8
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
CALORIES PROTEIN CALCIUM PHOSPHORUS IRON
VITAMIN A VITAMIN C VITAMIN G
PHOSPHORUS
CALORIES
PROTEIN
CALCIUM
PHOSPHORUS
IROK
CALORIES
PROTEIN
CALCIUM
PHOSPHORUS
IRON
VITAMIN A
CALORIES PROTEIN
PHOSPHORUS
IN G NOT DETERMINED
CALORIES
PROTEIN
CALCIUM
PHOSPHORUS
IRON
CALORIES PROTE IN
PHOSPHORUS
TAMIN C ITAMIN G
j , ( j (
WHITE BREAD MADE WITH MILK (7.2* PER LB.,
ROLLED OATS (7.8* PER LB.)
FRESH WHOLE MILK ( 11.6* PER QT. )
POTATOES (1.9* PER LB.)
DRIED BEANS (6.2* PER LB.)
CANNED TOMATOES (7.8* PER LB.)
SPINACH (8.0* PER LB.)
Figure 1.— Nutrients purchasable for 1 cent. One unit in the graph represents one thirtieth of the daily allowance for an adult man at moderate muscular work, i.e., 100 calories, 2.5 grams of protein, 0.023 gram of calcium, 0.044 gram of phosphorus, 0.0005 gram of iron, 133 units of vitamin A, 3H units of vitamin C, 25 units of vitamin G. Unless otherwise indicated, a blank space indicates none or only a negligible amount of the nutrient. Prices as of 1931-32 (table 3).
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST
CALORIES
PROTEIN
CALCIUM
PHOSPHORUS
IRON
VITAMIN A
VITAMIN C
VITAMIN C
CALORIES
PROTEIN
CALCIUM
PHOSPHORUS
IRON
rAMi
CALORIES
PROTEIN
CALCIUM
PHOSPHORUS
IRON
VITAMIN A
VITAK VITAd
CALORIES PROTEIN CALCIUM PHOSPHORUS IRON
VITAMIN A VITAMIN C VITAMIN G
CALORIES PROTEIN CALCIUM PHOSPHORUS IRON
VITAMIN A VITAMIN C VITAMIN C
|
CALORIES |
|
|
PROTEIN |
|
|
CALCIUM |
|
|
PHOSPHORUS |
|
|
IRON |
|
|
VITAMIN |
A |
|
VITAMIN |
C |
|
VITAMIN |
C |
|
CALORIES |
|
|
PROTEIN |
|
|
CALCIUM |
|
|
PHOSPHORUS |
|
|
IRON |
|
|
VITAMIN |
A |
|
VITAMIN |
C |
|
VITAMIN |
G |
|
CALORIES |
|
|
PROTEIN |
|
|
CALCIUM |
|
|
PHOSPHORUS |
|
|
IRON |
|
|
VITAMIN |
A |
|
VITAMIN |
C |
|
VITAMIN |
0 |
CABBAGE (4.4* PER LB.)
6.00 PER LB.)
DRIED PRUNES (10.50 PER LB. )
SUGAR (5.40 PER LB.)
BUTTER (32.00 PER LB.)
LARD (10.60 PER LB.)
LEAN ROUND STEAK (31.10 PER POUND)
EGGS (290 PER DOZ.)
Figure l.
4789°— 33-
3 4 5
(See legend on opposite page.)
10 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Vegetables and fruits vary widely in their energy and protein values and in their mineral and vitamin content. Hence several different groups are specified in the dietary lists. Potatoes, dried legumes, and dried fruits with their high starch or sugar content yield considerable energy. The dried legumes are also important for their protein, calcium, iron, and vitamin B values. In general, the quality of the protein of legumes tends to be poor, but certain ones, soybeans, for example, contain proteins adequate for growth. As a group, however, vegetables and fruits make their chief contributions to the diet as sources of the minerals and vitamins. Green leafy vegetables, such as spinach, kale, collards, turnip greens, beet tops, or mustard greens, and others of green color, such as peas, asparagus, and snap beans, are economical sources of iron, vitamin A, and vitamin G. Carrots, apricots, and some other orange- and yellow-colored vege- tables and fruits are also good sources of vitamin A. Most fresh vegetables and fruits contribute vitamin B and many furnish some vitamin G. Tomatoes, raw cabbage, and citrus fruits deserve special mention as sources of vitamin C. Vegetables and fruits also furnish roughage and are an aid in maintaining good intestinal hygiene. They add variety in color, flavor, and texture to the diet.
Most fats are important primarily as low- or moderate-cost sources of energy in concentrated form. They help to make a high-cereal diet palatable and give a "staying quality" to the food eaten. Too much fat, however, interferes with digestion. Butter carries most of the vitamin A of the milk or cream from which it is derived and is a fairly cheap source of this vitamin. Cod-liver oil, because of its high content of vitamins A and D, is recommended for young children, especially during the winter months.
Pure sugar provides only energy to the body. Cane and sorgo molasses or sirups contain considerable calcium and iron in addition to the carbohydrates.
Lean meat, fish, poultry, and eggs are important for their proteins of excellent quality, for vitamin G, for their pellagra-preventing values, and for the flavor and interest which they add to the diet. Eggs, liver, and lean meats are good sources of iron. Liver and eggs are also good sources of vitamin A.
It is on the basis of these facts and such information as shown in figure 1 that the prominence given to different food groups is deter- mined for each of the four diets presented in table 1. Milk and other dairy products are given great prominence in all of the adequate diets. Grain products, dried beans, and potatoes are especially important in low-cost diets. Other vegetables, fruits, lean meat, fish, and eggs are more prominent in liberal diets.
Table 4 shows the different food groups listed in the diets, the chief articles of food included within each, and the relative importance assigned to each article for purposes of computation of nutritive values and cost. The articles of food included in any one group are often quite different in texture and flavor, but in nutritive values they are more like each other than like foods in other groups. The first column of percentages given in table 4 shows the figures which were used in computing the nutritive values and cost of the liberal diet, and the adequate diet at moderate cost. Within each group the figures were based on the approximate relative consumption of the several articles of food in this country, and do not represent the selection which would
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 11
give highest nutritive content to the diets. The second column of percentages applies to those foods in each group used in computing the nutritive values and costs of the adequate diets at minimum cost and the restricted diets for emergency use. The foods selected were low-priced foods, or those often produced for home use.
Table 4.
-Groups of food in diets and the proportion of specified articles comprising each group (percent)
|
Proportion of total pounds in diets suggested for— |
Item |
Proportion of total pounds in diets suggested for— |
|||
|
Item |
Liberal- and moderate- cost level |
Mini- mum-, ade- quate-, and emer- gency- cost level |
Liberal- and moderate- cost level |
Mini- mum-,ade- quate»,and emer- gency- cost level |
|
|
Flour, cereals: Wheat flour |
76 10 3 3 2 2 1 1 1 1 |
70 30 |
Other vegetables and fruits: Apples . ... |
34 11 11 9 8 6 5 4 4 2 2 2 2 |
|
|
Grapes |
|||||
|
Peaches ... |
|||||
|
Macaroni, noodles Wheat breakfast foods |
Onions, turnips, beets, etc. Watermelons .. |
100 |
|||
|
Pears. . . ... ... |
|||||
|
Total |
100 |
100 |
Strawberries . . . |
||
|
' |
|||||
|
Milk: Fresh whole milk.. |
97 3 |
50 50 |
Total |
||
|
100 |
100 |
||||
|
Condensed and evapo- |
Dried fruits: |
||||
|
40 40 20 |
|||||
|
1 |
|||||
|
Total |
100 |
100 |
Prunes . |
> 100 |
|
|
Potatoes, sweetpotatoes: |
83 17 |
} 100 |
Total |
||
|
100 |
100 |
||||
|
100 |
100 |
||||
|
Total |
100 |
100 |
Other fats: Lard |
||
|
40 40 14 6 |
|||||
|
Dried beans, peas, nuts: |
45 33 5 17 |
I 100 |
J |
||
|
Vegetable oils and short- enings ... .... |
|||||
|
Peanuts. . . |
\ 100 |
||||
|
Nuts (in shell) . |
Margarine... |
1 |
|||
|
Total |
|||||
|
Total |
100 |
100 |
100 |
100 |
|
|
Sugar, molasses, other sweets: Sugar . . |
|||||
|
Tomatoes, citrus fruits: Tomatoes, fresh |
15 35 32 10 8 |
[ 100 1 |
75 16 9 |
) |
|
|
Tomatoes, canned . . |
Molasses |
[ 100 |
|||
|
Oranges. . .. . |
Other |
||||
|
Total |
|||||
|
Lemons . . |
100 |
100 |
|||
|
Lean meat, poultry, fish: |
|||||
|
Total |
100 |
100 |
34 39 5 3 11 8 |
||
|
30 50 |
|||||
|
Leafy, green, or yellow vege- |
50 18 11 6 5 5 3 2 |
50 J 50 |
Pork |
||
|
tables: |
Veal. _. |
1 |
|||
|
Lamb and mutton Poultry |
|||||
|
Lettuce .... ... |
\ 20 |
||||
|
Fish- |
| |
||||
|
Total . |
|||||
|
100 |
100 |
||||
|
Spinach, kale, collards, |
|||||
|
100 |
100 |
||||
|
Peppers .. .. |
|||||
|
Total |
100 |
100 |
|||
12
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Some readers may be interested in comparing the diets presented in this publication with the apparent consumption of different articles of food by certain groups in the population. For their benefit, the quantities of various items used in computing nutritive values and costs of the four suggested diets are presented in table 5, in terms of per capita per year allowances. As pointed out on p. 10, the relative importance assigned to each article of food does not neces- sarily represent ideal choice. In the case of the two diets of higher nutritive content, it represents what seems to be common practice in selection within each food group. In the case of the two diets of lower nutritive content, figures for a food group rather than for in- dividual foods are usually given. Local prices and food resources greatly influence the choices within the group when the consumer is primarily concerned with getting the best returns in nutritive value for the money or effort spent.
Table 5. — Four diets: Approximate yearly quantities of various foods or groups of food needed per capita for the population of the United States
Item
Liberal diet
Adequate
diet at
moderate
cost
Adequate
diet at
minimum
cost
Restricted
diet for emergency
Flour, cereals:
Wheat flour pounds
Corn meal do_.
Prepared flour do_.
Oat breakfast foods do..
Rice do_-
Macaroni, noodles do_.
Wheat breakfast foods do..
Rye flour do_-
Corn breakfast foods do..
Cornstarch do._
Total do- Milk:
Fresh whole milk quarts
Evaporated milk pounds
Potatoes, sweetpotatoes:
Potatoes do..
Sweetpotatoes do..
Total do_.
Dried beans, peas, nuts:
Dried beans do_.
Peanuts do—
Dried peas do—
Nuts (in shell) do..
Total do—
Tomatoes, citrus fruits:
Tomatoes, fresh do—
Tomatoes, canned do—
Oranges do...
Grapefruit do_.
Lemons do—
Total do- Leafy, green, or yellow vegetables:
Cabbage do—
Lettuce do__.
Peas do—
Snap beans do—
Carrots do...
Spinach, kale, collards, etc do—
Asparagus do —
Peppers do—
Total do—
-9* 10
129
26
155
IX."
122 16 5 5 3 3 2 2 1 1
160
296 10
137
28
165
67
224
130
138
165
im
30
4 0
72
240
83
165 765
50
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 13
Table 5. — Four diets: Approximate yearly quantities of various foods or groups of food needed per capita for the population of the United States — Continued
Item
Liberal diet
Adequate
diet at
moderate
cost
Adequate
diet at
minimum
cost
Restricted
diet for
emergency
use
Dried fruits:
Raisins pounds
Prunes do..
Other do- Total do- Other vegetables, fruits:
Apples do..
Bananas do—
Grapes do._
Peaches do—
Corn do—
Onions, turnips, beets, etc do—
Watermelon do—
Cantaloup do. -
Pears do_.
Cucumbers do..
Celery do-
Strawberries do—
Pineapples do..
Total do_.
Fats:
Butter do_.
Lard do..
Vegetable oils and shortenings do..
Bacon, salt pork do.-
Margarine do —
Total do- Sugar, molasses, other sweets:
Sugar do—
Molasses do—
Other do—
Total . do_.
Lean meat, poultry, fish:
Beef do..
Pork do- Lamb and mutton do—
Veal do—
Poultry do..
Fish do..
Total do- Eggs ...dozen
20
110
3fi 36 29 26 20 16 13 13 7 7
325
52
165
30
100
40
40
35
DIETS FOR INDIVIDUALS YEARLY QUANTITIES OF FOOD REQUIRED
Table 6 presents the four diets in terms of a yearly food supply for individuals of different age, sex, and activity groups. Below each list of approximate quantities of various foods or groups of food are given the nutritive value of each diet, the distribution of calories among various groups of food, the money value of the diet at the 1931-32 retail prices shown in table 3, and the proportion of money devoted to specified groups of food. These figures were calculated for each diet assuming that selections within the several food groups were made as indicated in table 4. The data pertaining to the four diets for each individual are presented in parallel, so that they may be readily compared.
14
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
r:
a
■2 a
o«.2 II
< a
■s^a§
vo © 5c
© ©
©iOiOOcOOOGO
ot-ooo
OINMOM
O O O iO O O >0 O iO "O 00O o o
t-i 0'*(DOHt>.OHNC'lCC(0!N
O COWiOOOOONOlOlOOO lO NOtOINHiO»rt»INIM«(N
i-H rtMH
> © IC © I— KJiOOOlOiOlOO
■ w ® o i~- r- th o i-i i-i cn <n
MH i-l
2 -fl^ ©t-j a p
OOi0O00OO«5ONf)O' 1I5NIDH lOlO *HHHI
vOiONOOOOOWO
IO00O!
>i-H UO C
RS^S
«< a
2 a < a
pas
© O CO »Q 00 "5
cgOOOOOOOO
g'O'O'O'O'O'O'O'O
H 9 3JSH
fe © m
« CO
cffl.Q
T3 C— ' .. 03 cc 3 ,_ co © ® O O g.C
© fl"-: ©
5 I ^iS5$g
5i S O >- O ©i--^ 03 O © MC
- tip 03 W'g
CO T-I t^ 1^ O £} CC >
1-! T-l o "V
tHCN . .rtCCH
COCOi-lOOt^OlOOl^-COlOTji
"0rtNC0 05*C0*Oit^
r-< CN . . i-H <N ^H
CN ^^lO
lOCOCNlOOSCOOOOCOOOOi
MrtNlONXCS-^OOrH
i-l O . .rtOSH
« i— I T-H © ..
"5CN©CN00T}<O5t>.COC5iO
OrHcDTtnocoxrtooroce
OS CN . . O C5
r O i-l O _ »
^•3-
•"fCOast^CNCOTfOceoOCO
*0 CN . . © CO
O i— i O -
COiOt-ioOOCNCNCOcNCN©
CO rt . .OWh
i-l i— I O -
TfiOOittD'HHHMNiO lOr-ll01>.iOCOCOCNICOt^lM CO r-l . .O CO i-l
IO N iO iC u- ^ £ ~ ~
XOCXOSf SiiOH M IO -h IO t^ » ■* o N ri . .OCO
.© a g c g ■
O 8 03 3 C3-T-
O 3 D.
c a
a a
KOPLHpLHfi,QU^£>;>
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 15
iNiOIN<ON
lO CN 00 OS TiH CN
pHHNWCI
go -* cn t~ ■<* o
cn -33 cm ot co co
10 r-i oo t^ cn i>
OHiOMN'
CO W r-l CO (M CO
X3 rOT3'OX)
»sa
mi>££3
CO >0 CO CO ..-I
sr.s
I81
CO CD«C CN 00 •*
Ho
lO lO CD CO CO 00
00 oo t~- 00 oa
233^:2
OJCO^hO
HMCirtH
;g"3
00 CO CO 00 00
N^NION
I>.CO00CM O
388'
Ml
|
o |
2J |
U |
|
CO s 3 |
co ft B |
a CO |
|
CO |
<D |
|
|
3! |
T3 |
^3 |
11
CM
S S £ o
<1> M
co c3
S3 fl
,2 a
o ®
a 2
"S *>
P H
« to
a «
0 w
"h CD £-1
bo g
a g eg
go 75
a o
Ort ft
i.9 -I
S"C cb
o.cp 3
~"° >
Po -a
la
CO —
•a § ^
» s-S
,Q<2 O CD
5 IS
a "« S fflfl
us
5 a a 3
CU -^J
£3 '3 .-.
O CP a £g
*2 .§ &%
afl
" a> p, c3 ~
©^ .2 CN-g
So Q. (_ S
tf to S «3 g
- 9ft
- w ce -r!
ǩ?㤠.,2'E
Ti CO CJ3 o -w *5 -2 ©CO Jd'O 3
o
■a ° I * a a 3 t, P S o 3
Ceo o^5 o <q
3*8 8
'■eg*
a a 1 J I ®.a
aa g°2i«©
g3a;s£g«S
O^ O^^^ °3
■a <j
16
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
S ^^is
a -OS D-ffl ©g
-— X t
r- £.-r-^»r:c; — r:g-^r
T3 X
8) H
~ x
.E
'-^ —
c <
C h
t
= = _
?5 M ■«* t5 r: — — : — ri rC ^r ^? ~ —
*S < =
^ -
2 h <= 0
2-els
= -"
5^ 2
2;?icH?N?i
SSoSSSSSSSS
£ - § 5 5 2 S Si £ 5 g
«rtcoooo«c»«gcgco
DO ! M*
X f 1 5 C ^ - M - C X :
< CO w
X C C C N X
r; ic ^ f» ie — ic ;£ — —
-="■= = 5
£§,8^2 *•:-
- - ~ - a = - -■
- -~ Z. U = — -
r r 2 .- . -.=
IIpS^poII
M c: ^ S C S
|
- a i. |
- |
|
i — |
- |
|
> |
- |
|
= |
< |
|
1 |
|
|
■ ! > |
|
|
i '3 |
|
|
'. ■-*= |
|
|
! O |
|
|
^ |
|
|
- |
|
|
• ! > |
|
|
- = |
|
|
- |
|
|
b § |
|
|
a = |
|
|
_r "5 |
|
|
= > |
|
|
Imq |
= z : ■- :----
c z c~ c
r =
fl J I 1 <:
.'?-- - = = «J
HOA«PkfBjOOP<i=i»
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 17
HQOO»ON CM <N rH iH rH i-<
lO t^ Tf< 05 t^- 00
NNCCOOOiO
<N !N -H r-l
(ON(O00M
NK3>O00O)
ffl^toco
-H ^ ■*! ■* C> >0
03-M OJoiiflfl 03:3 M« fcuo o3 s- i_l 03 o3 3 03
4789°— 33 3
«2 CO ©CO IT3
CM 00
© i-! m
i-H CO OHO
-* CM
CO-*
o'<m'c©
CM id
OHOO
0.-0 £ >>
IONHHH
"8828
<oO'*'*(
HMtflH,
) CM HN
NWCHO
OO^COOO
COI>. COOS >0
03S:
oj 3 — o
& c3 -M © co a
jj >
"w 03
■P 5
a 3
t3 t3
a ^
3 -22
33 n-
O 3
•-a £
pi P «
1°
>'a
°.E
0=3
. ©as
§■=1 a &s
§i i is
i-H«w CO ©
ri 93 P ^
£3 -s si
aO rt CO «
\* § .2 .a
(>M5 p cS M
* & po
•p LT 03 CP
"3?3 >> 03®
«•- -3 .3 c3
^o a H.s2
53 & *-a
•w'C
03^ — • u, a
P o a ® 9
^0-35 3 a
op o ga
5th b xa 03
3 03 S
«2
3CO
£8.3
' te C3 , > 03
O-03 o^: » 3 w 03-0 h I- 3 a 2
S.-&T} 03 0303
fallal
I SSI sag
g.g g a a >T
00 § CO'
&p<
3 0-3 P.*3 o O
g a 2 \<* £ n co K 3 p r5\^ 2 a,
^°3Co3§5
■u O as
P S ^
18
CrRCULAB 296, t".S. DEPARTMENT OF AGEICULTCBE
|
g r: |
1 |
TT X |
|3SSgSS2S§ |
|||
|
- — |
||||||
|
©_© |
||||||
|
2~ |
||||||
|
d |
||||||
|
-2 J |
s |
|gS|S8SSSSSgS |
||||
|
ea |
ss |
|||||
|
=■© © 5 |
||||||
|
© a |
< 5 |
|||||
|
5 = |
se |
|||||
|
>> |
= ->=-£ |
|||||
|
_©~^ 5 |
||||||
|
> |
•< a |
|||||
|
ls"i^ |
| |
SSS|SSSSggSS"° |
||||
|
H28S |
||||||
|
3 |
?1 |
|||||
|
- *» |
,-) Hrt -n — Tji 0» |
|||||
|
SI |
||||||
|
2 |
||||||
|
B |
||||||
|
" s |
||||||
|
d |
§ |
Tr^xscwcrSwr^^t^c^ — |
||||
|
_> |
—"© — "s |
cm |
||||
|
s — x o |
||||||
|
© a *© |
- - 2 |
|||||
|
< = |
||||||
|
o d ; .5 |
1 |
f3§!!?5£Si§§£2 |
||||
|
1 |
£■8 c 3 < a |
|||||
|
gSSSSSSSSS0.0^ |
||||||
|
s«i& |
g |
|||||
|
^~ © S |
||||||
|
-^__~_^«^^^-»- — — |
||||||
|
«ocs»«s)§,-ie*oocoOQO»^«occ ■ |
||||||
|
cm |
||||||
|
ww |
||||||
|
11 -: |
3 |
|||||
|
X |
||||||
|
© |
||||||
|
2 © |
c |
°.gS888858S3g3 |
||||
|
ei |
es ww — — w ~-* |
|||||
|
s |
r.£ © g -£t"x 2 |
|||||
|
© > |
^ |
|||||
|
< a |
« |
|||||
|
c |
||||||
|
>> o © > |
"i | |
§ |
||||
|
=■© a g ®3b 2 |
— ^ w c^ — IN |
|||||
|
33 |
< a |
N |
||||
|
< |
■ _ |
_ |
— M — CM |
|||
|
'II ll |
w |
|||||
|
g-g»« |
||||||
|
— _x i i oo |
||||||
|
©casccceccccS |
||||||
|
"3 |
— = |
= --r^r----- £ g |
||||
|
t : i ig i i jl |
||||||
|
i i iaj i \a |
||||||
|
< : ■ ■ :*, : . :g |
||||||
|
i i jji r§ i i ia |
||||||
|
; ; .xj ; : o ; ; ; c |
||||||
|
E © |
; ; © : :^5 : ; ; a |
|||||
|
i ! ! i«a i ' . > |
||||||
|
3* ~i ^ ;,h: ~ :>4 '" |
||||||
|
r |
g®! »§ b -^3- : ~ ia |
|||||
|
pi |
||||||
|
C b |
- llii|iE|>I^l j! |
|||||
|
L. |
s |
i.z^So.c^z-^'i |
. |
l^SSSSSffSgg
g — iSSSg^^a — Si
W~" tH BO . . — CO <
„- OHO .
§25isBS?^:
— irJCi^Xr^L-M-s-t^-
CM T . . ^ •
xowor^o^ — w^iw
s-s^s-xrss
C5 — M — ICS-OXWWC^
© c a = c „ t: © 5 © s ©
S d
« H : i >*- \a
>.© = =
B.S'S-s-S'S.s 8 a a a
a a
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 19
OJOOOOCOCN©
)00«JJNH
oo ■«*< oi r~ oo
-^OO^JOl
o -<*< Tt< oo o >o
£22823
■35 O C5 Ci O M
■^ O^ Oi(N iO
2388
HOOWN
3^8822
Ot*i COOi t^ t-
• ONOOO)'*
«a-« ® co « a «" 89+2 MS
CN«C
Oh'oi
"5 "0
?5§
C>rH<
&3*K
OM>OM ^H CO rH CO
cocMC^r^cc
HrtCOrtN
t(J OOTt* CO 00
32322
SSSScS
00 CN I- CD t--
rH CN CN i-H r-*
^2^22
(M CO CO "3 "
8cn?5!
c3 co P
f-gglUg
CO
i.i
O c3 OS
11
o
£ S
I 1 3 r
|
a |
o a |
o |
|
a |
T3 |
TD |
|
M CO |
p CO |
'1 _co |
|
T3 '3 |
3 |
|
|
-w |
||
|
O |
.a |
|
|
H |
a |
|
|
=3*j |
-a |
Zz 9
7, H
O CO
Q O 05
a
'X
>
*e 'I 2a 3
"So .3
|i !
CD
•P .
°" P-
o g;
i 5-
a - §3
"33
si
CD'S
•J. a
H
3 o
.3
O co-w
a Is
09 >"d
2^ -■■
d o a ® S
>§ .a
•dS OT ,2 o W)
- >5
3&
P CD
« 3
O "3 03
co 53 >
rP co
i i>|-s-si
I* 8 sill
©•s °.p «a co -.pas
1 Wl Sag
S|ss§£
Nil*!*
p s-a &+» So
£ 3 P~\.2 eg g a ° pC-cb ®,2
*pw,g a53Q
~* +^ °* " _ "• P
s | ■
20 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
NUTRITIVE VALUE OF THE SUGGESTED DIETS
The figures on the food value of the four diets for individuals shown in table 6 are useful for two purposes. They make it possible to compare one diet with another on the basis of its nutritive content, and also to compare the nutritive content of the suggested diets with dietary standards. The three adequate diets for any individual are very much alike in energy value, total protein, calcium, phosphorus, and iron. The proportion of protein derived from animal sources and the vitamin A and vitamin C content are higher in the liberal diet than in the moderate-cost adequate diet, and in both of these higher than in the minimum-cost adequate diet. The restricted diet for emergency use is considerably lower in nutritive content than any of the adequate diets.
In comparing the nutritive content of the suggested diets with dietary standards it must be kept in mind that dietary standards are tentative, and also that the figures on nutritive value shewn in table 6 apply closely only when the selections within food groups are made in accordance with table 4.
ENERGY VALUE
The various adequate diets listed in table 6 provide energy to an extent well above the median requirement of the group for which they are planned, whereas the restricted diet for emergency use is somewhat less generous. However, as is shown in tables 7 and 8, the energy expenditures of individuals are subject to wide variations. Increases or decreases in the food supply to adjust to these individual variations in need may best be made in the quantities of those foods important primarily for their fuel value, that is, breads, flours, cereals, potatoes, dried legumes, fats, and sugars. The suggested quantities of milk, other vegetables, fruits, eggs, and lean meat should be retained.
Table 7. — Daily energy allowances for young and middle-aged adults of average height and weight at various degrees of activity {calories)
Degree of activity
Sedentary work, involving little movement
Light exercise, sitting at work
Moderate exercise, standing or walking at work.
Active work, involving muscular strength
Very active muscular work
Very severe muscular work
Men
2, 100-2. 500 2, 500-2, 800 2, 800-3, 100 3, 100-3, 500
3, 500-4, 500
4, 500-6, 000
Women
1, 800-2, 100 2, 100-2, 400 2, 400-2, 700 2, 700-3, 000
The adult uses energy in the continuous internal life processes of the body. He also spends energy in the muscular activity of his daily routine. The total (measured in calories) is fairly constant for individuals of similar age and physique engaged in similar occupations, but differs with activity, as shown in table 7, with age, and with size of body. In old age, the energy requirement diminishes both because the capacity for vigorous muscular work declines and because cellular activity is lessened. The differences between requirements of men and women who are equally active are largely due to differences in weight of active protoplasmic tissue.
In early life both internal and external activity is relatively very great, and much energy-yielding material goes into making new
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 21
tissue. In proportion to size of body, therefore, the demands for energy during the period of growth are much higher than in adult- hood. Table 8 shows the average calorie value of the food eaten by normal healthy children of different ages, derived from a limited number of well-controlled dietary studies. The table also indicates a range in daily calorie allowances for children of different ages. The latter figures are based on average weights at various ages, and upon a range in energy allowances per unit of weight at different stages of growth and with different degrees of activity.
Table 8. — Daily energy allowances for boys and girls during period of growth
(calories)
Age of individual (nearest birthday)
1 year...
2 years . .
3 years..
4 years _ .
5 years..
6 years _.
7 years. .
8 years..
9 years..
10 years .
11 years.
12 yeais.
13 years.
14 years.
15 years .
16 years.
17 years.
18 years.
For boys, based on-
Average
calorie
intake of
moderately
active
boys i
Range in requirement
per unit weight mul- tiplied by
average
weight 2
900-1, 200 100-1, 300 100-1, 400 200-1, 500 300-1, 600 500-1, 900 600-2, 100 700-2, 300 900-2, 500 100-2, 700 100-2, 800 300-3, 000 500-3, 500 600-3, 800 700-4, 000 700-4, 000 700-3, 800
For girls, based on-
Average
calorie
intake of
moderately
active
girls i
1,245 1,362 1,532 1,641 1,757 1,867 1,932 2,001 2,096 2,185 2,381 2,409 2,337 2,285 2,122
Range in requirement
per unit weight mul- tiplied by
average
weight 2
800-1, 000 1, 000-1, 250 1,050-1,350 1, 150-1, 400 1, 200-1, 500 1, 450-1, 800 1, 500-1, 900 1, 600-2, 200 1, 800-2, 500 1, 900-2, 600 2, 000-2, 800 2, 100-3, 000 2, 300-3, 400 2, 400-3, 000 2, 400-2, 800 2, 200-2, 800 2, 100-2, 800
White House Conference on Child Health and Protection (35).
2 Rose (21).
PROTEINS
The approximate quantities of protein provided by the diets sug- gested in table 6 range from 76 to 92 grams per day for the moderately active man and from 107 to 126 grams for the very active man. The corresponding figures for the adult woman are from 67 to 84 and from 83 to 101 grams. These quantities represent liberal allowances. One gram of protein daily per kilogram (2.2 pounds) of body weight, or about 70 grams for the adult man, allows somewhat more than a 50 percent margin of safety over the average requirement for the maintenance of the adult {23). From the standpoint of good nutri- tion, adding to minimum requirements a margin of 50 percent for safety makes a modest allowance for protein.
Proteins enter into the composition of every living cell, and furnish material for the structure of many of the substances which regulate body processes. The proteins found in foods differ in composition, and some are more like those found in human tissue than others. Hence, certain kinds, especially those derived from animal products, as milk, cheese, eggs, lean meats, but also those from certain legumes, are more efficient than others in supplying materials for building and
22 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
maintaining the human body. These high-quality proteins supple- ment those found in grain products, and together they make a combi- nation which the body can use to good advantage. A fair share of the total protein in the diets suggested for adults is of the high-quality type derived from animal sources — about one fourth of the total in the case of the restricted diet planned for the moderately active man, for example, and about two thirds of the total in the case of the liberal diet.
During childhood the protein requirements per unit of body weight are very high. From 2% to 3 grams per kilogram may be needed daily in infancy {21). This requirement decreases gradually as the rate of growth lessens. The food eaten daily by normal healthy preschool children often includes as much as 3 or 4 grams of protein per kilogram of body weight; by children of elementary school age, from 2 to 3 grams; and by children of high-school age, from 1 to 2 grams. These quantities are probably well above minimum requirements. The diets suggested in table 6 furnish a generous supply of protein of which from about 40 to 80 percent is derived from animal sources. A quart of milk per day for each child insures a liberal supply of high-grade proteins.
It will be observed that the proportion of the calories coming from protein in the diets presented in table 6 ranges from 9 to 17 percent. These percentages are similar to those found by other investigators who have, at different times, planned or observed adequate diets for children and adults. When there is no need for reducing protein to a minimum, the proportion of the calories derived from protein in nutritionally adequate American dietaries varies from about 10 to about 15 percent. This is not to be interpreted, of course, as meaning that the protein requirement rises with increased energy expenditure. The percentage varies with the type of diet, which in turn varies with money and food resources as well as with the age, sex, and activity of the individual.
MINERAL ELEMENTS
All of the diets for adults suggested in table 6 furnish calcium and phosphorus more generously than the standards suggested by Sher- man {23), which are 0.68 gram of calcium and 1.32 grams of phos- phorus per man per day. These quantities are about 50 percent larger than the average requirements for the maintenance of the adult body. Of course, during pregnancy and lactation women need more calcium, probably at least a gram daily.
The adequate diets furnish at least 0.0005 gram of iron per 100 calories for individuals whose total food provides less than 3,000 calories. For individuals whose food furnishes 3,000 or more calories, the adequate diets provide 0.015 gram of iron (Sherman's allowance per man per day) {23), or more per day. The restricted diet for emergency use, with selections within food groups made in accordance with table 4, provides somewhat less iron than these standard allow- ances, but probably furnishes enough to cover requirements for maintenance. The iron content of the diet can be much increased if the selection of food is made with this point in mind.
Many other elements are included among the normal constituents of the body. Adults need enough of each essential element to permit the body to function properly and to replace the quantities eliminated
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 23
in the products of metabolism. Children must have a surplus beyond daily needs, in order to build tissues of normal composition. Calcium, phosphorus, and iron are here mentioned in particular, because the food habits of American people do not make it safe to leave to chance the supply of these elements, especially of calcium and iron. Milk, cheese, and the green leafy vegetables are outstanding sources of calcium. Green-colored vegetables, whole grains, eggs, lean meats, liver, and the dried legumes are excellent sources of iron. When these two elements are amply supplied through natural foods, enough of the other necessary mineral elements will usually be provided at the same time. In some localities, however, the water and food materials are so low in iodine that they do not adequately supply this element. Public health or medical authorities will then recommend suitable measures.
The adequate diets for children shown in table 6 furnish more than a gram each of calcium and phosphorus daily. These quantities are sufficient to provide for the rapid development of sturdy tissue (23). The efficient utilization of calcium and phosphorus in bone and tooth development is dependent upon several factors — an ample supply of each of these elements and of vitamin D, and a suitable ratio of cal- cium to phosphorus (between 1 :1 and 1.5:1). A quart of milk con- tains a generous supply of calcium and phosphorus in proportions suitable for retention by the body. Some of the vegetables, particu- larly the green leafy ones, are good sources of calcium, but there is evidence (24) that children utilize the calcium from vegetables less efficiently than that from milk. The restricted diet for emergency use, with its relatively low milk allowance, provides less than a gram of calcium daily, and supplies calcium and phosphorus in a ratio some- what less favorable for good retention than do the adequate diets. The quantity of calcium is, however, above the minimum required for growth with some storage. If the supply of vitamin D is ample, it will compensate for the slightly inferior ratio between calcium and phosphorus, and there will probably be satisfactory utilization of these bone-building elements.
The quantities of iron provided by the adequate diets suggested for young children are larger than those which have permitted very good retention in four preschool children on whom iron balance studies have been made (17), and furnish throughout the period of growth at least 0.0005 gram per 100 calories, the amount indicated by the lower allowance in table 10. There is, however, little direct infor- mation on the iron requirements of young children. Because some children have been found to require a very liberal allowance (22), many will prefer to provide 0.0006 to 0.0008 gram of iron per 100 calories, wherever possible. This may be accomplished without sig- nificantly changing the total calories or protein, by giving more prom- inence to whole-grain products and to the thin leafy vegetables than table 4 indicates, within the total quantities allotted in different diets to bread, flour, and cereals, and to leafy, green, and yellow vegetables, respectively.
In the case of the older children with high calorie allowances, the iron content of the suggested adequate diets totals as much as 0.015 gram, the daily allowance for the adult man. The restricted diet for emergency use does not meet this standard which includes a fair mar- gin for safety. It is probable, however, that the restricted diet for
24 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
emergency use provides enough iron to satisfy the minimum require- ments of the average child. The fact that this diet is not recom- mended for use over an indefinite period of time has already been pointed out.
VITAMINS
The term vitamins is applied to a group of newly discovered, chem- ically unrelated substances, essential to the growth, vigor, and general well-being of the body. The specific functions and the distribution of these factors in common food materials are summarized in another publication of this department {25).
In planning adequate food supplies, some of the vitamins must be given more attention than others. In the diets of many American people vitamin A and vitamin C are not abundant enough to pro- mote optimal nutrition. The foods selected when choice is limited by economic pressure are likely to be low in vitamin B and vitamin G. During the years of rapid growth children need vitamin D in relatively large quantities, and special attention must then be given to supplying it, because it is not widely distributed in food materials. Vitamin E, on the other hand, is widely distributed, and is required in relatively small quantities. It is probable, therefore, that enough vitamin E will be supplied whenever diets consist largely of natural food materials.
It is difficult to state dietary standards for vitamins because there is little direct evidence on human requirements. The body can store large reserves of some vitamins, notably A, D, E, and G, and there is a wide range between the minimum amounts required to prevent symp- toms of dietary deficiency and the optimal allowances which promote a better-than-average nutritional condition. Numerical expressions of value are given for only two of the vitamins, A and C, in the section of table 6 which shows the nutritive content of each diet. Sufficient data for similar calculations on the other vitamins have not yet been assembled.
The three adequate diets fisted in table 6 furnish (approximately) from 4,200 to 7,600 units of vitamin A per person per day; the re- stricted diet for emergency use, from 2,100 to 3,100 units daily. Rose (21) has tentatively suggested that a good reserve of vitamin A in children or adults may be maintained by the daily intake of an amount equal to that furnished by 1 to l}-2 quarts of whole milk (2,250-3,500 units). It is known, however, that general health and stamina may be improved by greatly increasing the allowance of vitamin A, even in cases where there is no question of shortage. In view of this and of the fact that diets can easily be greatly enriched in this factor by careful food selection, Rose's tentative allowance, while probably considerably above minimum requirement, may well be increased 2 to 4 times or more. The restricted diet for emergency use includes as much vitamin A as is suggested by Rose. The ade- quate diets furnish at least twice as much.
Xo estimate is made in this publication of the \utamin B content of the four diets suggested. Fewer data are available on the vitamin B than on the vitamin A content of common foods. The prominence of whole-grain products and dried legumes in the suggested low-cost diets, and of vegetables and fruits in the more liberal diets probably insures a good supply of vitamin B.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 25
The food materials included in the adequate diets listed in table 6 furnish in their raw state 100 or more units of vitamin C, with the amounts reaching 250 units in the case of the liberal diets suggested for adults. The restricted diets for emergency use carry from about 70 to 90 units per person per day. It has been estimated (23) that the daily human requirement for vitamin C is probably covered by the quantity contained in an ounce of orange, or grapefruit, or canned tomato, or raw cabbage. These quantities contain about 15 Sherman units (23). A liberal intake appears to be highly advantageous, how- ever, and several times these minimal amounts are supplied by the four suggested diets. Enough tomatoes, citrus fruits, and other fruits and vegetables which may be eaten raw are included in each diet so that undoubtedly vitamin C is amply provided even after account is taken of losses in food preparation.
The adult requirement of vitamin D is not known. Most adults in temperate or semitropical zones get enough sunshine so that the needed amounts of vitamin D are provided by the activation of the ergosterol in the skin by ultraviolet rays. But in temperate zones, at least in the winter, most infants and young children need cod-liver oil, or its equivalent. It should be provided in addition to the foods listed in table 6. For children under 2 years of age, from 2 to 4 tea- spoonfuls of cod-liver oil daily is recommended for rickets prevention, and for the vitamin A content of the oil as well. These quantities may also be taken by persons of other ages, when it is desired to enhance the vitamin A and vitamin D values of the diet.
Table 9. — Approximate quantities of specified food materials required for pellagra prevention when the diet is otherwise very deficient in pellagra-preventing value l
|
Item |
Quantities required per person — |
|
|
Daily |
Weekly |
|
|
Milk: Whole |
7 quarts. Do |
|
|
Skim |
do |
|
|
Buttermilk . . _ |
do |
Do |
|
Evaporated unsweetened, whole . .. |
7 pounds. 2.2 pounds. 1.5 pounds. 3.5 pounds. Do |
|
|
Dried: Whole |
||
|
Skim |
||
|
Lean meat, cooked: Muscle . ... . _____.__.. ... |
||
|
Liver ... _ . |
do |
|
|
Fish: Salmon, canned . _ . |
.do |
Do |
|
Haddock, rannp.d |
5.25 pounds. 8.75 quarts. 7 pounds. Do |
|
|
Vegetables: Tomatoes, canned . . . . . . |
||
|
rurnip greens, canned (including can liquor) . .. . |
||
|
Green peas, canned (including can liquor) |
do |
|
|
Other foods: Wheat germ . . .. ... ... . |
2.2 pounds. |
|
|
Yeast, pure dried, bakers', brewers' |
1 ounce 2 |
|
|
Do |
||
|
Yeast, autoclaved IVi hours at 15 pounds pressure |
2.1 ounces 2_. |
14.7 ounces.2 |
1 Based on reports of the U.S. Public Health Service.
2 Adult.
3 Child under 12 years.
Well-chosen diets in which milk, the green leafy vegetables, eggs, and lean meats are prominent, furnish an abundance of vitamin G. From 500 to 1,000 Sherman-Bourquin units (23) per person daily are
4789°— 33-
26
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
probably an ample supply. The adequate diets listed in table 6 pro- vide at least this much. Table 9 shows the approximate quantities of certain foods which will protect a human being from pellagra if his diet contains practically no other preventive foods. Undoubtedly many other foods contain this factor, and while some may contain too little to serve alone as an adequate source, each adds its bit of pro- tection when included in a mixed diet. All of the diets given in this publication are pellagra preventing.
NUTRITIVE CONTENT OF DIETS COMPARED WITH DIETARY STANDARDS
Table 10 presents the approximate quantities of nutrients which should appear in well-balanced diets if they are to furnish not only the minimum requirements of the body but a fair margin of safety as well. Table 11 presents the nutritive content of the four diets sug- gested for each group of individuals in terms of a percentage of the dietary allowances shown in table 10 for that group. A figure of 100 or more means that dietary standards have been amply met.
If in table 11a figure below 100 appears for energy it means that the diet furnishes less food than will provide for as much activity as the dietary standard permits. Figures below 100 for energy appear for relatively few individuals even in the case of the restricted diet for emergency use, and no figure is strikingly low. A small surplus of energy-yielding food is provided by most of the diets.
All of the adequate diets provide an ample amount of protein. The restricted diet for emergency use provides protein about as generously as any of the specified nutrients.
A figure as low as 65 for the mineral elements means that probable minimum requirements have been met, but that there is no margin for safety. The restricted diet for emergency use furnishes a somewhat smaller margin for safety in calcium, phosphorus, and iron than is desirable, but undoubtedly it provides enough for minimum require- ments. The adequate diets furnish a margin of safety which is very generous in the case of calcium and phosphorus. In the case of iron, the margin of safety is ample, but smaller than for other nutrients.
A figure as low as 50 for the vitamins means that probable minimum requirements have been met, but that the margin of safety is less than is desirable. All of the adequate diets are very well fortified with both vitamins A and C.
Table 10. — Quantities of nutrients for individuals per day, used in comparing the adequacy of the 4 suggested diets
Individuals by age, sex, and activity groups
Dietary allowance in-
Energy value
Protein
Cal- cium
Phos- phorus
Iron
Vita- min A
Vita- min C
Child under 4 years
Boy 4-6; girl 4-7 years .
Boy 7-8; girl 8-10 years
Boy 9-10; girl 11-13 years
Moderately active woman; boy 11-12
years; girl over 13 years
Very active woman; active boy 13-15
years
Active boy over 15 years
Moderately active man
Very active man -
Calories 1,200 1,500 2,100 2,400
2,500
3,000
3, 000-4, 000
3,000
4,500
Grams 45 55 65 75
75
75 75 67 67
Grams 1.00 1.00 1.00 1.00
1.00
Grams 1.00 1.00 1.00 1.20
1.20
1.32 1.32 1.32 1.32
Grams
0. 006-0. 009
. 008- . 011
. 011- . 015
. 012- . 015
. 013- . 015
.015 .015 .015 .015
Units 3,000 3,000 3,500 3,500
4,000
4,000 4,000 4,000 4,000
Units 75 80 85 90
95
100 100 100 100
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 27
Table 11. — Nutritive content of the 4 suggested diets for individuals by age, sex, and activity groups, in terms of percentages of dietary allowances for each group
[Dietary allowances shown in table 10=100]
RESTRICTED DIET FOR EMERGENCY USE
Individuals by age, sex, and activity groups
Child under 4 years
Boy 4-6; girl 4-7 years
Boy 7-8; girl 8-10 years
Boy 9-10; girl 11-13 years
Moderately active woman; boy 11-12 years;
girl over 13 years
Very active woman; active boy 13-15 years.
Active boy over 15 years
Moderately active man
Very active man
Percentage of dietary allowances provided by suggested diet in —
Energy
104 95 92
93
104
93-123
101
95
Protein
ill 128 113 163
Cal- cium
79 84
89 91
92 111 117
96 115
Phos- phorus
84
100 117 104
10S 115 131
100 138
Iron
54-82 60-82 57-78 63-79
68-78 82 93
Vita- min A
87
Vita- min C
95 91 100 101
ADEQUATE DIET AT MINIMUM COST
Child under 4 years
Boy 4-6; girl 4-7 years
Boy 7-8; girl 8-10 years
Boy 9-10; girl 11-13 years
Moderately active woman; boy 11-12 years;
girl over 13 years
Very active woman; active boy 13-15 years.
Active boy over 15 years
Moderately active man
Very active man
|
116 |
131 |
150 |
138 |
77-115 |
157 |
|
115 |
124 |
154 |
153 |
78-108 |
159 |
|
102 |
111 |
126 |
148 |
71- 96 |
140 |
|
102 |
104 |
129 |
132 |
78- 98 |
155 |
|
105 |
109 |
131 |
137 |
84- 97 |
144 |
|
116 |
133 |
155 |
142 |
99 |
134 |
|
101-135 |
149 |
159 |
158 |
109 |
117 |
|
113 |
137 |
151 |
127 |
99 |
117 |
|
104 |
188 |
169 |
165 |
132 |
104 |
132 128 140 143
137 119 112 115 116
ADEQUATE DIET AT MODERATE COST
Child under 4 years
Boy 4-6; girl 4-7 years
Boy 7-8; girl 8-10 years
Boy 9-10; girl 11-13 years
Moderately active woman; boy 11-12 years;
girl over 13 years
Very active woman; active boy 13-15 years.
Active boy over 15 years
Moderately active man
Very active man
|
113 |
111 |
131 |
121 |
76-113 |
146 |
|
111 |
109 |
134 |
133 |
77-106 |
150 |
|
103 |
109 |
138 |
147 |
71- 96 |
150 |
|
102 |
103 |
141 |
131 |
81-101 |
162 |
|
106 |
105 |
142 |
134 |
87-100 |
149 |
|
116 |
127 |
170 |
139 |
110 |
169 |
|
105-141 |
137 |
132 |
137 |
135 |
152 |
|
114 |
131 |
134 |
113 |
111 |
139 |
|
101 |
160 |
146 |
135 |
141 |
143 |
167
173
179 190 193 169 190
LIBERAL DIET
Child under 4 years
Boy 4-6; girl 4-7 years
Boy 7-8; girl 8-10 years
Boy 9-10; girl 11-13 years
Moderately active woman; boy 11-12 years;
girl over 13 years
Very active woman; active boy 13-15 years
Active boy over 15 years
Moderately active man
Very active man
|
113 |
113 |
132 |
123 |
80-120 |
152 |
|
110 |
109 |
135 |
135 |
81-111 |
162 |
|
102 |
111 |
139 |
150 |
75-102 |
162 |
|
98 |
104 |
140 |
131 |
81-102 |
173 |
|
103 |
112 |
143 |
138 |
91-105 |
166 |
|
116 |
135 |
172 |
144 |
117 |
190 |
|
101-135 |
141 |
133 |
136 |
140 |
180 |
|
111 |
137 |
137 |
115 |
117 |
167 |
|
101 |
167 |
149 |
136 |
147 |
187 |
173 181 195 191
208 229 254 233 254
DISTEIBUTION OF CALORIES AMONG THE VARIOUS GROUPS OF FOOD
A clue to dietary adequacy and to cost as well may be found in the percentage of calories derived from the several foods or food groups, as shown in table 6. The percentage distribution diifers from one age and activity group to another, because the prominence given to different foods varies. For example, the quantity of milk suggested in adequate dietaries may remain constant throughout the period of growth, but, obviously, as the total calorie intake increases the pro- portion of calories derived from milk decreases. The figures in table 6 may be compared with the distribution of calories recommended by Rose (21 ) in her working plans for the construction of adequate diets for individuals (table 12).
28
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Table 12. — Working plans suggested by Rose {21) for construction of adequati diets for children and adults
Type of diet
Percentage of calories derived from-
Bread, flour, cereals
Milk
Vege- tables, fruits
Fats
Sugars
Lean meat, fish,
For children under 13 years:
Under 2 years
3 to 5 years
6 to 7 years
8 to 9 years
10 to 12 years
For children 13 years and over requiring
2,300-2,800 calories
3,000 calories
4,000 calories
5,000 calories
For moderately active adults:
Low-cost diet
Moderate-cost diet
High-cost diet
10-20
20-25
25
24
22
18 22
65-75
45-55
45
40
34
25 24 18 15
18 J3 16
5-10
10-18
14
15
17
1-3 3-8 10 12 13
18 18 18 18
12 17 18
0-1 0-5
2-3
3-6
4
5
8
9 8 10
MONEY VALUE OF THE SUGGESTED DIETS
With the constant shifting in food prices, it is obvious that the cost or money value of any given diet may vary greatly from time to time. Some of the factors affecting price changes and variations in food costs are discussed on pages 38 to 56. For purposes of comparison, however, there is presented in table 6 the per day, per week, and per year retail money value of the various suggested diets for individuals These values were computed on the basis of the 1931-32 prices shown in table 3, and on the basis of food selected in accordance with table 4. Table 13 shows the cost of each diet per 1,000 calories at 1931-32 retail prices. It also presents for individuals, by age, sex, and activity groups, the relative cost of each of the four diets. The restricted diet for emergency use costs about two fifths as much, and the adequate diet at minimum cost from about one half to two thirds as much as the liberal diet.
Table 13. — Costs of each of four diets for individuals of different age, sex, and
activity
|
COST PEE 1,000 CALORIES |
AT 1931-32 |
RETAIL PRICES |
|||||||
|
Boy |
|||||||||
|
Boy |
Boy |
Boy |
11-12 years; |
Active boy 13-15 years; |
|||||
|
Diets |
Child under 4 years |
4-6 years; girl |
7-8 years; girl |
9-10 years; girl |
girl over 13 years; |
Active boy over 15 |
Mod- erately active |
Very active |
|
|
4-7 |
8-10 |
11-13 |
moder- |
active woman |
years |
man |
|||
|
years |
years |
years |
ately active |
||||||
|
woman |
|||||||||
|
Restricted diet for emergencv use.. |
$0. 095 |
$0. 078 |
$0. 073 |
$0. 071 |
$0. 070 |
$0. 061 |
$0. 056 |
$0. 056 |
$0. 050 |
|
Adequate diet at minimum cost |
.120 |
.106 |
.090 |
.088 |
.086 |
.075 |
.068 |
.070 |
.061 |
|
Adequate diet at moderate cost |
.163 |
.152 |
.143 |
.141 |
.140 |
.130 |
.114 |
.122 |
.107 |
|
.173 |
.171 |
.169 |
.166 |
.168 |
.152 |
.141 |
.152 |
. 130 |
|
RELATIVE COST OF TOTAL FOOD SUPPLY (PERCENT) [Cost of liberal diet= 100]
Restricted diet for emergency use. Adequate diet at minimum cost.. Adequate diet at moderate cost-.. Liberal diet
|
44 |
44 |
|
71 |
65 |
|
94 |
90 |
|
100 |
100 |
100
|
40 |
38 |
36 |
36 |
34 |
|
54 |
52 |
49 |
48 |
46 |
|
88 |
85 |
86 |
84 |
82 |
|
100 |
100 |
100 |
100 |
100 |
83 100
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 29
RELATIVE COST OF FOOD FOR INDIVIDUALS
Table 14 shows for each diet the relative cost of food for different individuals in terms of the cost of the diet for the moderately active man. The food of young children costs from one half to three fourths as much as that of the moderately active man. These relative values may be used as scales for estimating the cost of food for a family group when the cost of a well-balanced diet for one individual is known. They may also be used as factors for determining the number of adult- food-cost units in family or institutional groups when estimating the cost of food per man per day.
Table 14.
-Relative cost of food for different individuals according to each of 4 diets (percent)
[Cost of food for moderately active man =100]
Individual
Child under 4 years
Boy 4-6; girl 4-7 years
Boy 7-8; girl 8-10 years
Boy 9-10; girl 11-13 years
Boy 11-12 years; girl over 13 years; moderately active
woman
Active boy 13-15 years; very active woman
Active boy over 15 years
Moderately active man
Very active man
|
Restricted |
Adequate |
Adequate |
|
diet for |
diet at |
diet at |
|
emergency |
minimum |
moderate |
|
use |
cost |
cost |
|
61 |
71 |
53 |
|
72 |
78 |
61 |
|
86 |
83 |
74 |
|
92 |
91 |
83 |
|
97 |
96 |
89 |
|
113 |
110 |
109 |
|
124 |
117 |
117 |
|
100 |
100 |
100 |
|
128 |
122 |
118 |
Liberal diet
47 56 71
77
85 104 113 100 117
DISTRIBUTION OF EXPENDITURES AMONG DIFFERENT GROUPS OF FOOD
Table 6 shows the percentage of food costs entailed by different foods or groups of foods at each dietary level for each age, sex, or activity group. These figures may serve as a guide for budgeting food expenditures for groups of individuals similar in age, sex, and activity.
DIETS FOR FAMILY GROUPS
YEARLY AND WEEKLY QUANTITIES OF FOOD REQUIRED
Tables 15, 16, 17, and 18 present figures on the yearly and weekly quantities of different kinds of food suggested at each of the four dietary levels for family groups of specified composition. Tables 19, 20, 21, and 22 recapitulate the data for individuals given in table 6, with figures pertaining to each diet. These are brought together so that the food supplies needed by still other family groups or by insti- tutional groups may readily be computed at any desired level of nutritive content and cost. The nutritive value of the food allowances for any family or institutional group is equal to the sum of the values for the corresponding individuals shown in table 6.
30
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
^30 S»
..© 00 U.
fl a >>«
S s ^J^ss:
CO CM c« <m eo ■
N5^Nfl>S*H*f CM
- C ,_, rtrt rH
S".
a o ^ 5.
3OiO00OO«OiOQNI
BNX-NN CM CM CM -.
X rSr^
rH^Tj<!OC4lOM- ICOTH^CM
3 S-C >,
■ojs a o
c3~ C3.0
«CM
•*— lOOOBQiO(QNiOal>a<«
CXNX-Nm i— CM CM -■ i
S to
.e -2
««C3
ill
SM © ® S SlQ
is r*
0 0^">ONiCM CO CO tJ< CM -h
1CNNN-M-" — — CM ft
oc ro o co ih ■* cm cococo— i
IS
seoxoia-NOMOC
SiaNXONMWONOM C^fS CM — I — ' — —
3-g 1^
00«OOQ«OONON>00
ro -~ ro o rn — < ,— i — .
o o n c c o i; c c c c c c
V-XCXCCMCM'JX-'
•CC - -h TJ "C
3
■§1CH^
CJC
Ml- ~
-2-2 s ■o
feO g^Qbr^GOfe&QrH'W
t~- CM CJ5 — CS CO t> QO — iC «o COCO iH CM — -h CM r-
8 00 10CXOCNNOMXS! «o t— as -~c i-o u- o as t- *-o o ~ »-o
■* CO C5 O OS rH CO CO CM CM CO -H
O'.'I^TfNCf-rfiC^'
■iC. t^ (^ t- — CM CM CMCMCM — I
OOWOOCNCXXN
w >ooc
00 lOXKNOi-ICi^N OS "* CO t~- CO — < CM
£§§■
r- oo — i ■* cm cm io tj< cocoeo— : — i
CNS CM — I rtrH,
rH lO t^ I> 00 rH CO CM CM CM CM «
CMCOCO-* rH rH HHH
CS "* l> CO CO rH CM CM " CM r. CM -H '
oonoiQOOioiooioctt
cir:xoc5c:ciC-.3s-«e-
c ofe a 6666660
'D'OgS'O'O'C'O'O'C'O
' -a '
gsSf 30
® rr © C -« k» © ® ? -- -
S « & 23 o 5
.a on w a
^ ®
O si
■3 c
« ®§5®-55«i:> ;^g
-su ^ot-c®t--^ce3©cx
feO gpHficH^aOfiHCChJW
§ 5 § =
go
a® fs
Ox?*
ii 1
si s
© CO
5
■o
3°
® ®e c O
SS S 9 *
■r-TJ ®
©•Hag's
© ©_a g S
« S -- • 2 > §i2 o 3
^ © 5 3 s
C3 - — k.
B-Slf^S
Ms
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 31
™ Mot » 73 * b >>
CNT3"»
a,° OT
co-th®
CNTJ
TJ So
w X Si Si
S3
NOfflrHrHCCOHlOMNWi
rHf-THt^cOiOt^CNOOiOHHCOrH
>1rH*
oooowooooffiON«n<oa
»oS5C^00rHCNcOrHTj<CNCNCO
& "~Si S3
S^"
OOOOOMOOOCOiONON
CNoof-cOrHiocNoo<ocooo»oao
lO t- CN 00 i- 1 CN CO COCNrHIN
OQ S S S
iTtJCNiOC<liOCOrHC©COCO"rl<rH
>irH-
0«300lO»OlOOlOlONON NONCBO'OnNNOi'OHOO
^ SiSi
00rHrHco.-i'«*u-)rHiacoiMcorH
©C»I^00©h-iiocOI>.COQCCO *100<0 CNCN NHrtH
>COCOCOCO»OaC>OCNlOCNt^Ttl )«Ot^«0 T-H-H CNrHrHrH
Si Si
lOit^OirHeNCNrHTHCOIMCO
:C5 NOOffltOOOONiOOiflrHNN
tO eO-^ICOTf rH 1-1 NHHiH
OT OT
oobpooooo "CO § 3 T3 T3 T3 T3 T5
' '&8 '
*»S43iaft>
CD *
§ Hi pi ii r
&"j*KM13I$g*alli
rth Jh O - ° 9 &■£ 03 3 ® M
us Si SiSi
CNCOCOC»CO^CNCNO»OLOCOCN
oot^-*|cp>o>7SocO'*t^"5co^H
KaOCOC»rHCO«OrHlOCNC<leOrH
Si Si Si
.■^T^TPCNiOOiCNOOr^rtilCi-l
r-l t- cS t-- CN CO 35 "* © CO CN i-Hr^ GO O rf t- CN t- — I <N ■* rH Tt> CN CN CN
aOrHCNCOeN'Ot^rH^COCO'tirH
SO00OMOOM1OONO'* ONNOiON00iOC6(Or!00 -<H CO CN CO rH CN CO COrHrHCN
.©CNCN<N«Ot^rHCOCOCNCOrH
COOCOrtOiOOiOONOCIl <OtNr~COCT>iO00t^rHiOTf<l>-00 COlOCNCO CN CO WHrtrt
Si Si SiSi
)HOrt*©H10ININNH
CN rH
OOOOMOiOOOiOONOO OOOOJrHNSfflUSUJCSH^ffl CN ■* O >0 CN CN CN i-HtH rH
O tf5 CO •* 00 rH CO »C i-l -^ CN CN (M .
ooooiooioeoiocoiooos
MU5MO!D"OMU5rtrtOra'* CNCOt>.'* r-l CN CN rH rH rH
CO "* CO l> CD rH CN CO r-l -rj< CN CN CN
lO OQ«3 0IOOIOOOU50001
co 5©®o«onioojoown
■H^ CNCOCOCO i—ii~^ rH i~< i—i i-H
oobaooooo T3 § g-O'd'd'd'd
»'g
l.Ojr|0®i;-»Jc3r:j®W)
s
-S^
^rQ
5 §
so 2
c3 M 5
a® a
c3, 3 •=•
£° g
ot£ "3
§3 |
»a 1
£a a
ai g
rO-2 S
^"O OT
11 i
"3V„ «
CTeo M
Crt< 0
„ ®i3 b PI SB a op
5-Oc3ot.!=I On n" "I'O
Sp^Ia
> 0^ O'S
r&sili
a> ce ih o-H
+J«) I Q,-*r>
a o t*SiS
32
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
""OSS "a u cu m
S3 £ **»
!qo<n
ggg.8
J3 03 ►. "cog1 ee&ja g
ra 4) -03
«MtOcc
a ^^^ t3 a »
a3 CD >>
OCO g
cot3 ®
r CO >>
T3 (3
CO CO
73 "^
3? ^ S SlrS^-SI
CNlOCNi-HCNCNCOCOCOCCt^rHCN
N TPN HH IN rH
OOOOtOOOf-OOt-iOO
(NCBaJOmcoNccic^ccc
lOlHHrHCDOHWMWlO.
OO^CCNNCSON-HlCCDOl'
OOOOO"3OlOlO00lOini(3 lOCNCDOONOOmXMMOX OicNTj<aOi-i^<iOi-i©CNCO«0
CO-<*00r-CNO5C»CNOiiOior^rH
lOOOOCNOOt^OOt-irti
>o o e n o >o io ^ o 'O x ?.
00<N-cri00rHTf<TfirH©CNCNCO
iO-'#00COrH0000CNCO'<tl-
:2 g{
t- CN "* 00 -*1 ■>* rH 00 <M CM CO
. . J CO OOrH 00 I
i H O t- COCO t- i-H CN CN
M*CNrtiolOTHCNMM>OpH
r
ooooiooot^oor^oo oiroco-HCDNNNc<:NaicD"o
lOHNCD (M CM !SHiH«
I"
X 31 X ' 3!
OCNNOrH^^HOMMlO
OOiOO^OOOOOOOOO lO -h CO lO CN CM lO i-H rt CM
i i _eo co i i q
66%G66666666® ts-o 5 a'O'Ov'C'CTJ'O'O c
■o-o ::::::: :•*
8i2co'|
C C 3
i— • .E. O. C3 CO
« 3 « ®3
5 "3 * |B
co > O co"~
—i ._> Q, C3 CO -h
cd ^Sco 3 ®
55 o 3 co«
3 . cu+^ ©
" "'3 be
3 a>
tn T5 t_ — ' _ ca co JP
mE3i«.lE§1s
rs *; -r ts co -p jh +j be eo « -=;«-< ujO'r'Ocp'-'-fceaecibjc
I rH 00 r- KCCO-HCNNCOlOi
O 0©©iOO*OOiOO>OLO©*0 CO NNCDiOOmOCNCOCOCOOCC t^ t- CN Tjl CO i-h -* U3 H a> CM CM ■*
M^COOrHtJOCDNNMlfNrH
*0 NOCO^WTfiOOOOlrtiOX CO CO CN *# CO tjh TJH rH OS n CN CO
rH rH T^ 00 rH rH 00 00 rH IO CO CO CO rH rH rH CN 1-H 1— I
O "5 O O >0 CN IO lO CN O O CN O O
OS COOCOCOCDr-COOiCOCCNOOl •O »0 CN TjilO ■* ■* NhhM
0»«'HO)rtNNrHIN(NMlOi
O iOO"5iONOiOMONNOO 00 00 CO CT> 00 IO T»H ■* l> CO CO ■* -rft^
Tfl "* rH O Tjt COCO CO i-l rH CN
00 00 CN <* t- rH IO IO H O CN CN Tt< pH
O OOOmiOlOOMONMOO © rH CO CO 00 ■<*! CO t- CO CO rn CN h UO
Tt* -r)< rH t~- CO CN CN iC rH rH CN
!>. t^- CN t~ IO rH -rf< Tfrl rH CS CN CN ■
o ooiomiooooioNOioo
** CDOOCOTfO'HO^ONHr CO CO rH CO CN rH T"
<N TtHriCN
3 T3T3§3-3
3 C 3.3 >
il^ri
3-r7 0) 3 ®
3.® £.2 >>
T) In
cS 3 £ o
I5o'r|OcBi"«c33CBb/
3^ C3
is
SB
1« O o
lili]
|
s of , ba llli] |
|
|
- co .3 |
|
|
3 a |
|
|
— d |
|
|
OB C |
J-fl o |
|
>i ~> |
•25^3 |
|
3 O , |
|
|
M^J3 |
|
|
i| |
|
|
oJs^^k |
|
|
p° |
5 3- |
|
553 |
|
|
- "3 |
°* *" a |
|
J3 |
"3 |
|
U |
> |
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 33
.. CD CO _>H
3« g2
" P £&
^o * »oco
list
CM
III
cm^
:fl
rH CO co
"2 ^o
OJ H
vgJ IS? iS? ^?
rH T* CM rH rH Tf rH
OOOOniOOOOONNCO
OOlOitO'tH'^rHTjl^NCNO
CO r-l H o noohhcomom
CM CM 00 CD O CO CM CO lO CD CO CM
OOOO00OO00OCMOOO
O'tCiCmCOOOlOCBCOCD'O
co i-h >* oo "Oco r-~ cm co oo ^h
O CM 00 "C C5 rH
O CM 00 "C CSrHrHt^-HHTHrHCM
4000>00>OC40NNOia
TCDONNiONCJrH^a^
tH lO CO CM <
iO"0"OOcNO"0>OOC5cMO"0
00 rH rH CN CDNHNM'
t^ CO COCO COrHrHrH
(^HNO "O CO r-l ■>* CO CO (
OiOiOOOOOiOOiOOOO COCCCOOCN^PCO>0>OC005iOCO CO CO "O CM CO t-rtH<#
n o 3
5 '3
w t> g 53T: '
-a — < ft c3 co - ca fl i? « fl ■ p, rt © ft fci
,8.sSs agists
c33^W2h?<B a> 5 o g £2 O &££ [>
B.i»Erf3SIftUl3
o ^
So
i__i O W O Oi *-" -J-S Cfl
O © CM CM CO rH -hh CO CM O "O CO
CO rH T« CD CM O i
lO 0"00000>OOCOOCNCMO'0
CO ^NfflNCCOHOOlWO^O lO lOHHCC t^ 00 --H O CM CO o> CM
!S38g2S
t- OOCNOQCM O rH r-H ^ CO-* CM CN
CM rH i-i i-< CM rH
lO U5lOOONOiOiOO«JMOU3
0> OCMCDrHCMO00t-a>O3rHCMTH
CO <* rH T* CO »0 "O CO rH <M CD rH
O rH CD COCO O CM
lO lO lO O O O O m 00 O t- r» O "O "O ■* CM O CO CM CO CM lO r/ "O CD rH rH
CO CO rH -HH lO -rH IQ CO ^ r-4 "O •-<
■ 00 rH O CM CM 00 CM
CM CM rH O -TJH
OHHHIH
CM t^CO CO C
HN1Q -# CO rH CO CM CM t~ rH
°2 c3 C o o
T3T3 S rjTJ'O
rH O
03 > O CO ""^
rg.C Q.C3 COr-J
03 3-TTcp rj C»
C3 3 H CO CP CD fc iP <B
^5!h ^ojHOcpjH-wcaacpca:
Ss
o o
CO >/m
rH^ eJ
P I
t3"C ft
2 o "33
On O
-I -
D1 O
Oco .fl ce s n. ►*> as
° t>> »
n-< m -H CS fl g^ «rfl O
tt "3 O C3 A ->±nZS o« c3 fl<_H c3 2 cn
> g^2*"o'3
•jKj CB-Sd-O
ft0r3S'c3
^^fl'a-5
34
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Table 19.-
-Restricted diet for emergency use: Approximate yearly quantities of food for individuals of different age, sex, and activity
|
Boy |
||||||||||
|
11 to 12 |
Ac- tive |
|||||||||
|
Boy 4 |
Bov7 |
Boy 9 |
years; girl |
boy 13 to 15 |
Ac- |
Mod- erate- ly ac- tive man |
||||
|
Child |
to6 |
to 8 |
to 10 |
over |
tive |
Very |
||||
|
Item |
under |
vears; |
years; |
vears; |
13 |
boy |
ac- |
|||
|
4 |
girl 4 |
girlS |
girl 11 |
years; |
very ac- tive |
over |
tive |
|||
|
years |
to 7 |
to 10 |
to 13 |
mod- |
15 |
man |
||||
|
years |
years |
years |
erate- lv ac- |
years |
||||||
|
tive |
wom- |
|||||||||
|
wom- |
||||||||||
|
an |
||||||||||
|
Flour, cereals Or- Bread |
. .pounds. . |
85 |
140 |
175 |
195 |
195 |
280 |
370 |
280 |
455 |
|
do—. |
40 |
65 |
80 |
90 |
90 |
130 |
170 |
130 |
210 |
|
|
Flour, cereals |
do... . |
60 |
95 |
120 |
135 |
135 |
195 |
255 |
195 |
315 |
|
Milk, or its equivalent l |
. ..quarts.. |
182 |
182 |
182 |
182 |
2 182 |
2 182 |
182 |
91 |
91 |
|
Potatoes, sweetpotatoes |
-.pounds.- |
100 |
110 |
125 |
140 |
140 |
160 |
225 |
160 |
300 |
|
Dried beans, peas, nuts |
do— |
8 |
18 |
20 |
25 |
30 |
30 |
40 |
50 |
|
|
Tomatoes, citrus fruits |
do— |
50 |
50 |
50 |
50 |
50 |
50 |
50 |
50 |
50 |
|
Leafy, green, and yellow vegetables . |
do— |
30 |
30 |
45 |
50 |
50 |
40 |
25 |
40 |
25 |
|
Dried fruits |
do— |
3 |
3 |
6 |
8 |
10 |
15 |
10 |
15 |
10 |
|
Other vegetables, fruits |
do— |
12 |
20 |
30 |
40 |
45 |
50 |
50 |
50 |
50 |
|
Fats 3 |
do.... |
10 |
20 |
30 |
30 |
35 |
55 |
65 |
55 |
75 |
|
Sugars * |
do.... |
8 |
20 |
30 |
40 |
45 |
65 |
70 |
70 |
80 |
|
Lean meat, fish, poultry |
do— |
5 |
15 |
22 |
28 |
35 |
35 |
40 |
50 |
|
|
Eggs |
. ..dozen. - |
10 |
10 |
10 |
m |
m |
IVi |
6 |
6 |
6 |
1 Approximately equivalent to the food value of 1 quart of fluid whole milk: 17 ounces of evaporated milk; 1 quart of fluid skim milk and 1M ounces of butter; 5 ounces of American Cheddar cheese; 43^ ounces of dried whole milk; 3M ounces of dried skim milk and 1)4 ounces of butter.
2 For the adult woman this may be reduced to 91 quarts. For pregnant or nursing mother it should be increased to 273 quarts.
s Including butter, oils, bacon, and salt pork.
i 1 pint (1H pounds) of molasses or heavy cane or sorgo sirup is approximately equivalent in fuel value to 1 pound of granulated sugar. The unrefined molasses and sirups are also valuable for their calcium and iron content.
Table 20.
Adequate diet at minimum cost: Approximate yearly quantities of food for individuals of different age, sex, and activity
|
Boy 11 |
|||||||||
|
Item |
Child under 4 years |
Boy 4 to 6 years; girl 4 to 7 years |
Boy 7 to 8 years; girlS to 10 years |
Boy 9 to 10 vears; girl 11 to 13 years |
to 12 years; girl over 13 years: moder- ately active woman |
Active boy 13 to 15 years; very active woman |
Active boy over 15 years |
Mod- erate- ly ac- tive man |
Very ac- tive man |
|
Flour, cereals ... pounds.. Or— Bread do |
70 |
100 |
150 |
170 |
175 |
260 |
350 |
260 |
435 |
|
30 |
50 |
70 |
80 |
80 |
120 |
160 |
120 |
200 |
|
|
Flour, cereals do |
50 |
70 |
105 |
115 |
120 |
180 |
240 |
180 |
300 |
|
Milk, or its equivalent 1— quarts.. |
365 |
365 |
273-365 |
273-365 |
2 273-365 |
2 273-365 |
273-365 |
182 |
182 |
|
Potatoes, sweetpotatoes. . pounds. . |
100 |
110 |
125 |
140 |
140 |
160 |
225 |
160 |
300 |
|
Dried beans, peas, nuts do |
|
8 |
18 |
20 |
25 |
30 |
30 |
40 |
50 |
|
Tomatoes, citrus fruit do |
50 |
50 |
50 |
50 |
50 |
50 |
50 |
50 |
50 |
|
Leafy, green, and yellow vege- |
|||||||||
|
tables pounds.. |
60 |
60 |
90 |
100 |
100 |
75 |
50 |
75 |
50 |
|
Dried fruits do |
3 |
0 |
12 |
17 |
20 |
30 |
20 |
30 |
20 |
|
Other vegetables, fruits do |
25 |
40 |
60 |
80 |
90 |
100 |
100 |
100 |
100 |
|
Fats 3 do- |
8 |
12 |
25 |
32 |
40 |
65 |
/O |
65 |
85 |
|
Sugars * do |
5 |
12 |
25 |
35 |
40 |
50 |
55 |
60 |
65 |
|
Lean meat, fish, poultry do |
10 |
30 |
45 |
55 |
70 |
<z> |
75 |
100 |
|
|
Eggs dozen. . |
20 |
20 |
20 |
17 |
17 |
15 |
12 |
12 |
12 |
1 Approximately equivalent to the food value of 1 quart of fluid whole milk: 17 ounces of evaporated milk; 1 quart of fluid skim milk and \lA ounces of butter; 5 ounces of American Cheddar cheese; \Yi ounces of dried whole milk; 3H ounces of dried skim milk and 1J-2 ounces of butter.
2 For the adult woman this may be reduced to 182 quarts. For pregnant or nursing mother it should be increased to 365 quarts.
3 Including butter, oils, bacon, and salt pork.
4 1 pint (llA pounds) of molasses or heavy cane or sorgo sirup is approximately equivalent in fuel value to 1 pound of granulated sugar. The unrefined molasses and sirups are also valuable for their calcium and iron content.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 35
Table 21. — Adequate diet at moderate cost: Approximate yearly quantities of food for individuals of different age, sex, and activity
|
Boy 11 |
|||||||||
|
Item |
Child under 4 years |
Boy 4 to 6 years; girl 4 to 7 |
Boy 7 to 8 years; girl 8 to 10 |
Boy 9 to 10 years; girl 11 to 13 |
to 12 years; girl over 13 years; moder- ately |
Active boy 13 to 15 years; very active |
Active boy over 15 years |
Mod- erate- ly ac- tive man |
Very ac- tive man |
|
years |
years |
years |
active woman |
woman |
|||||
|
Flour, cereals . . pounds . . Or— Bread do |
60 |
80 |
110 |
120 |
120 |
170 |
230 |
220 |
290 |
|
50 |
75 |
100 |
120 |
120 |
190 |
240 |
240 |
350 |
|
|
Flour, cereals do |
30 |
30 |
40 |
40 |
40 |
40 |
70 |
60 |
60 |
|
Milk, or its equivalent L.. quarts. . |
365 |
365 |
365 |
365 |
3 365 |
2 365 |
240 |
182 |
182 |
|
Potatoes, sweetpotatoes. .pounds .. |
100 |
100 |
100 |
110 |
125 |
160 |
300 |
160 |
350 |
|
Dried beans, peas, nuts do |
7 |
10 |
15 |
15 |
30 |
30 |
30 |
35 |
|
|
Tomatoes, citrus fruits do |
75 |
75 |
75 |
90 |
90 |
100 |
100 |
100 |
100 |
|
Leafy, green, and yellow vege- |
|||||||||
|
tables pounds.. |
60 |
75 |
90 |
90 |
110 |
110 |
100 |
100 |
100 |
|
Dried fruits do |
7 |
10 |
15 |
20 |
25 |
30 |
45 |
35 |
40 |
|
Other vegetables, fruits do |
90 |
100 |
125 |
150 |
175 |
270 |
300 |
270 |
270 |
|
Fats 3 do.... |
10 |
15 |
28 |
35 |
42 |
65 |
80 |
65 |
95 |
|
Sugars 4 do |
7 |
15 |
30 |
40 |
45 |
75 |
115 |
75 |
115 |
|
Lean meat, fish, poultry do |
25 |
60 |
75 |
90 |
110 |
150 |
125 |
150 |
|
|
Eggs dozen.. |
20 |
20 |
20 |
20 |
15 |
15 |
15 |
15 |
15 |
1 Approximately equivalent to the food value of 1 quart of fluid whole milk: 17 ounces of evaporated milk; 1 quart of fluid skim milk and 1 }4 ounces of butter; 5 ounces of American Cheddar cheese; 43^ ounces of dried whole milk; 3^ ounces of dried skim milk and l}4 ounces of butter.
2 For the adult woman this may be reduced to 182 quarts. For pregnant or nursing mother it should be increased to 365 quarts.
3 Including butter, oils, bacon, and salt pork.
4 1 pint (1J^ pounds) of molasses or heavy cane or sorgo sirup is approximately equivalent in fuel value to 1 pound of granulated sugar. The unrefined molasses and sirups are also valuable for their calcium and iron content.
Table 22. — Liberal diet: Approximate yearly quantities of food for individuals of different age, sex, and activity
|
Boy |
||||||||||
|
11 to |
||||||||||
|
12 |
Ac- |
|||||||||
|
Boy |
Boy |
Boy 9 to 10 |
years; girl |
tive boy |
Ac- |
Mod- |
||||
|
Child |
4 to 6 |
7 to 8 |
over |
13 to |
tive |
Very active man |
||||
|
Item |
under 4 years |
years; girl 4 to 7 |
years; girl 8 to 10 |
girl 11 to 13 |
13 years; mod- |
15 years; very |
boy over 15 |
ately active man |
||
|
years |
years |
er- |
active |
years |
||||||
|
ately active wom- an |
wom- an |
|||||||||
|
Flour, cereals |
.pounds.. |
45 |
55 |
65 |
65 |
65 |
105 |
125 |
125 |
200 |
|
Or- |
||||||||||
|
Bread |
....do— . |
30 |
45 |
60 |
60 |
60 |
120 |
150 |
150 |
240 |
|
Flour, cereals |
....do— . |
25 |
25 |
25 |
25 |
25 |
25 |
25 |
25 |
40 |
|
Milk, or its equivalent J |
..quarts.. |
365 |
365 |
365 |
365 |
2 365 |
2 365 |
240 |
182 |
182 |
|
Potatoes, sweetpotatoes |
.pounds.. |
100 |
100 |
100 |
100 |
110 |
150 |
300 |
150 |
350 |
|
Dried beans, peas, nuts.. ... |
.---do-._- |
2 |
3 |
5 |
5 |
10 |
10 |
10 |
10 |
|
|
Tomatoes, citrus fruits. |
.... do— - |
75 |
75 |
80 |
90 |
110 |
120 |
120 |
120 |
120 |
|
Leafy, green, and yellow vegetables- |
....do.-... |
60 |
75 |
90 |
90 |
120 |
150 |
180 |
180 |
180 |
|
Dried fruits |
... .do— |
5 |
5 |
8 |
10 |
15 |
25 |
30 |
25 |
30 |
|
Other vegetables, fruits |
....do.... |
140 |
200 |
300 |
300 |
300 |
350 |
400 |
400 |
400 |
|
Fats3 |
... .do... - |
10 |
15 |
27 |
35 |
40 |
65 |
80 |
65 |
100 |
|
Sugars4 .. . |
— do— |
7 |
15 |
30 |
35 |
40 |
75 |
115 |
75 |
115 |
|
Lean meat, poultry, fish |
.... do— . |
10 |
40 |
90 |
120 |
150 |
200 |
250 |
220 |
250 |
|
Eggs |
... dozen. . |
25 |
30 |
30 |
30 |
30 |
30 |
30 |
30 |
30 |
1 Approximately equivalent to the food value of 1 quart of fluid whole milk: 17 ounces of evaporated milk; 1 quart of fluid skim milk and \\<i ounces of butter; 5 ounces of American Cheddar cheese; iH ounces of dried whole milk; 3^ ounces of dried skim milk and iy2 ounces of butter.
2 For the adult woman this may be reduced to 182 quarts. For pregnant or nursing mother it should be increased to 365 quarts.
3 Including butter, oils, bacon, and salt pork.
4 1 pint (1H pounds) of molasses or heavy cane or sorgo sirup is approximately equivalent in fuel value to 1 pound of granulated sugar. The unrefined molasses and sirups are also valuable for their calcium and iron content.
36
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
DISTRIBUTION OF CALORIES AMONG VARIOUS GROUPS OF FOOD
The distribution of calories among specified types of food is, of course, not the same for all family groups. The large proportion of calories derived from milk in the diets of young children and the large proportion derived from the grain products in diets of very active adults are largelv responsible for variations such as are shown in table 23.
The percentages of calories derived from different types of food in the diets suggested for a family of five with three crnldren are com- pared in table 24 with the working plan of Rose (20) for adequate diets at three levels of income. As has been emphasized before, grain products are prominent in low-cost adequate diets. If, however, they furnish more than 45 percent of the calories in a family diet, it is likely that they have displaced other essential foods. As the money allowance for food increases, greater prominence may be given to vegetables, fruits, and lean meat, fish, and eggs. At any cost level, niilk furnishes about 25 percent of the calories in adequate diets for a family with three children.
Table 23.
■Proportion of calories derived from various groups of food in diets for families of different composition {percent)
Type of diet and family composition
Calories derived from-
Bread, , flour- S
Restricted diet for—
2 adults:
Moderately active
Very active
2 moderately active adults and
2 children
3 children
5 children
Minimum-cost adequate diet for—
2 adults:
Moderately active
Very active
2 moderately active adults and
2 children
3 children
5 children
Moderate-cost adequate diet for—
2 adults:
Moderately active
Very active
2 moderately active adults and
2 children
3 children
5 children
Liberal diet for—
2 adults:
Moderately active
Very active -
2 moderately active adults and
2 children
3 children
5 children
34
Vege- tables, fruits
Fats
Sugars
10
Lean
meat,
fish, eggs
DIETS AT FOTJR LEVELS OF NUTRITIVE CONTENT AND COST 37
Table 24. — Proportion of calories derived from various food groups in different
family x diets (percent)
DISTRIBUTION OF CALORIES IN THE 4 SUGGESTED DIETS
|
Calories derived from- |
||||||
|
Type of diet |
Bread, flour, cereals |
Milk, cheese |
Vege- tables, fruits |
Fats |
Sugars |
Lean meat, fish, eggs |
|
Restricted diet for emergency use |
42 32 23 14 |
15 24 24 25 |
13 14 18 18 |
16 15 16 16 |
9 7 8 8 |
5 |
|
8 |
||||||
|
11 |
||||||
|
19 |
||||||
WORKING PLANS SUGGESTED BY ROSE (20) FOR ADEQUATE DIETS
Very economical
Moderately priced
Without cost restrictions-
|
30-40 |
20-25 |
12-15 |
10-12 |
10-12 |
|
25-30 |
25 |
15-20 |
10-20 |
10-12 |
|
20 |
20-25 |
18-24 |
15-20 |
10-12 |
25-10
2 8-15 2 10-15
1 Based on family of 2 moderately active adults and 3 children.
2 Includes cheese.
DISTRIBUTION OF EXPENDITURES AMONG VARIOUS GROUPS OF FOODS
If families with children purchase their food supplies in accordance with the diets suggested in tables 15 to 18, each food dollar will be spent approximately as follows:
RESTRICTED DIET FOR EMERGENCY USE
25 to 30 cents for milk and cheese (one
fourth or more). 25 to 20 cents for fruits and vegetables
(not more than one fourth). 10 cents for lean meat, fish, and eggs
(about one tenth) .
20 cents for bread, flour, and cereals
(one fifth or more). 20 cents for fats, sugars, and accessories - (about one fifth) .
ADEQUATE DIET AT MINIMUM COST
30 to 35 cents for milk and cheese (one
third or more) . 25 to 20 cents for fruits and vegetables
(not more than one fourth) . 15 cents for lean meat, fish, and eggs
(about one seventh).
15 cents for bread, flour, and cereals
(about one seventh) . 15 cents for fats, sugars, and accessories
(about one seventh) .
ADEQUATE DIET AT MODERATE COST
25 to 30 cents for milk and cheese (one
fourth or more). 30 to 25 cents for fruits and vegetables
(one fourth or more) . 20 to 15 cents for lean meat, fish, and
eggs (not more than one fifth) .
10 cents for bread, flour, and cereals (about one tenth) .
15 to 20 cents for fats, sugars, and ac- cessories (about one sixth) .
LIBERAL DIET
30 cents for milk, cheese, butter, and cream (one fourth to one third) .
30 cents for fruits and vegetables (not more than one third).
25 to 30 cents for lean meat, fish, and
eggs (about one fourth). 15 to 10 cents for bread, flour, cereals,
fats, sugars, and accessories (about
one eighth).
38 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Families of adults will spend relatively less for milk, perhaps more for fats, sugars, and cereals, and more for lean meat, fish, and eggs than families with children. The budgeting of the food money sug- gested above may be compared with Sherman's recommendation (23) that- Whatever the level of expenditure, it seems wise to observe the two following rules: (1) At least as much should be spent for milk (including cream and cheese if used) as for meats, poultry, and fish; and (2) at least as much should be spent for fruits and vegetables as for meats, poultry, and fish.
SOME FACTORS AFFECTING FOOD PRICES AND FOOD COSTS
The cost of the family food supply depends upon many factors. As already pointed out, within the general price level for any given period or community, food costs are influenced by the prominence that the housewife gives to different groups of food in the diet and by the specific articles of food she selects within each group. Food costs are further influenced by variations in prices due to such factors as the choice of store, the number and kind of services demanded from the food dealer, the type of packaging or the size of container selected, the quantity of food bought at a time, the advantage taken of special sales or of low prices due to market surpluses, and the grade or quality of food selected. Information on some of these factors is presented as an aid to the housewife or the institutional buyer.
PACKAGING OF FOOD AND SIZE OF CONTAINER
When purchasing certain groceries the consumer must choose between bulk and packaged foods. Dried fruits, dried legumes, but- ter, lard, cookies, crackers, tea, coffee, some cereals, and a few other commodities are still available by bulk, even though bins, boxes, sacks, and barrels are rapidly being replaced in modern stores by packaged goods. Packaged foods have the advantage of greater sani- tation, convenience in handling, and ease of identification. On the other hand, bulk goods usually cost somewhat less, and their quality is often as good as that of the packaged food.
When purchasing foods in packages, cans, or jars, it is economical in many cases to buy a large rather than a small container. The comparative costs of two sizes of containers are shown for a number of foods in table 25. Assuming that none of the food is wasted, sav- ings of from 8 to 38 percent appear with the larger containers. Each comparison shown is for merchandise of identical brand and quality on sale in the same Washington, D.C., store on the same day. The comparisons were not all made on the same date but at different times between October 1931 and May 1933, inclusive.
Many types of food containers are not well standardized either in size or shape. Legally, a package may contain anv amount of food provided the label plainly states the net weight of the contents. The package size is often no guide to net weight. For example, packages of well-known breakfast cereals having approximately the same meas- ure of contents may have net weights which vary from 4;2 to 20 ounces.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 39
Table 25. — Comparative costs l of specified articles of food of identical quality pur- chased in large and small containers
Item
Flour, white -
Flour, self-rising
Wheat cereal
Oatmeal
Evaporated milk...
Prunes, dried
Cherries canned.
Fruit cocktail do - - .
Fruit for salad do...
Pineapple
Tomato juice
Tomatoes
Corn
Lima beans
Peas
Pork and beans..
Salmon steak
Walnut meats
Peanut butter
Mayonnaise
Olive oil
Cooking oil
Honey
Molasses
Sirup
Sugar
Olives
Vinegar
Cocoa
Coffee
Tea
Baking powder...
..do— ..do— ..do— ..do—
..do— ..do... ..do...
Large container
Size
24 pounds . do
28 ounces
55 ounces
14^ ounces..
2 pounds
31 ounces
30 ounces
.-.do
—do
50 ounces
33 ounces
20 ounces
do
—do
18 ounces
15*6 ounces..
8 ounces
1 pound
do
1 quart
do
1 pound... 40 ounces.. 5 pounds.. 10 pounds. 32 ounces.. 1 gallon... 1 pound...
do
8 ounces. .. 1 pound...
Price per con- tainer
$0. 65 .79 .21 .23 .08 .19 .29 .25 .35 .21 .25 .10 .13 .15 .13 .10 .50 .49 .23 .23 1.00 .52 .60 .18 .35 .49 .35 .49 .25 .25 .35 .32
Price
per
pound
$0. 027 .033 .120 .067 .088 .095 .150 .133 .187 .112 .080 .048 .104 .120 .104 .089 .515 .980 .230 .230
M.OOO 2.520 .600 .072 .070 .049 .175 2.123 .250 .250 .700 .320
Small container
Size
5 pounds. ..
2 pounds... 14 ounces... 20 ounces. ..
6 ounces
I pound
11.5 ounces. 8 ounces
II ounces. .. 14 ounces... 12.5 ounces. 20 ounces .. 11 ounces. _.
do
do
do
7H ounces.
3 ounces....
5 ounces... 8 ounces...
XA pint
1 pint
ZVi ounces . 18 ounces.. 1 pound
do
6 ounces... 1 pint
3 ounces. .. 8 ounces...
4 ounces... do
Price per con- tainer
$0.
10 .13 .10 .04 .12 .17 .10 .20 .15 .10 .09 .08 .13 .09 .08 .29 .23 .10 .13 .30 .29 .20 .09 .09 .06 .10 .09 .07 .14 .19 .09
Price
per
pound
$0. 038 .050 .149 .080 .107 .120 .236 .200 .291 .172 .128 .072 .116 .189 .131 .116 .598
2 1. 200 2.580 .915
.267 2.180 .373 .280 .760
Saving by pur- chase in large con- tainer
Percent 29 34 19 16 18 21 36 34 36 35 38 33 10 37 21 23 14 20 28 12 17 10 34 10 22 18 34 32 33 11 8 11
1 Based on Washington, D.C., retail prices as of October 1931 to May 1933. 2 price per quart.
In the canning industry attention has been given to the standardiz- ing of can sizes. The sizes most frequently used for fruits and vege- tables are shown in table 26. The most commonly used can size for fruits is no. 2% and for vegetables, no. 2. Larger and smaller sizes are available to suit the needs of any group. One large can is generally a more economical purchase than several small ones. The nos. 5 and 10 sizes are used chiefly by institutions and are purchased wholesale, but on demand they may be obtained from retail stores. Table 27 shows how differences in size of can influence the per-pound cost of the con- tents.
|
Table 26. — Common |
sizes |
of standard cans for fruits and vegetables |
|||||
|
Can size |
Average net weight |
Con- tents |
Ap- proxi- mate num- ber of serv- ings |
Can size |
Average net weight |
Con- tents |
Ap- proxi- mate num- ber of serv- ings |
|
Buffet or picnic . |
Cups 1 m 2 2*6 |
i 2 2 3-4 4-5 |
No. 2H No. 3 |
28 ounces |
Cups 4 7 13 |
5-7 |
|
|
No. 1 |
11 ounces ... |
6-8 |
|||||
|
No. 1 tall |
No. 5 No. 10 |
3 pounds, 8 ounces . 6 pounds, 10 ounces |
10-14 |
||||
|
No. 2 |
20-26 |
||||||
i Small
40
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Table 27. — Price per pound 1 of foods of identical quality when sold in cans of
different sizes
|
Commercial grade as indi- cated by the distributor |
Price per |
pound when in— |
||||
|
Food |
8- or 9- ounce can |
No. 1 can |
No. 2 can |
No. 2H can |
No. 3 can |
|
|
Vegetables: |
Cents |
Cents 9.1 8.7 14.0 10.9 9.1 8.2 14.0 |
Cents 6.6 5.0 10.0 9.2 6.6 5.0 10.0 10.1 7.0 "~"iao" |
Cents |
Cents |
|
|
\ Extra Standard . . __ |
||||||
|
(Taney - |
8.2 |
|||||
|
10.0 12.5 12.5 17.0 ~~~12.~5~ 15.0 |
||||||
|
Fruits: |
Choice . - - |
16.0 |
12.3 12.3 14.4 |
|||
|
do |
||||||
|
Fancy. ... |
12.5 14.0 |
|||||
|
Peaches |
do .... do |
9.1 11.2 8.9 9.6 |
||||
|
/.—do \ Fancy ... |
22.2 |
|||||
|
13.0 |
||||||
1 Based on retail prices of 1932, Washington, D.C.
By Federal law, the average net weight of the contents must be stated on the labels of all canned foods. This weight indicates the combined weight of the liquid and solid contents of the can. The buyer should remember this, because with the exception of tomatoes, sweet- potatoes, and pumpkin, most vegetables are canned in water. Fruits are generally canned in a sugar sirup, although some fruits intended for use in pies are waterpacked. If waterpacked, an explanatory statement appears on the label.
Under the provisions of the McNary-Mapes amendment to the Federal Food and Drugs Act, "canned food is of standard fill when neither the head space nor the amount of water, brine, sugar solution, or other packing medium is excessive." Canned foods failing to meet these requirements are placed in the substandard grade because of "slack-fill." The Bureau of Agricultural Economics of the Depart- ment of Agriculture has recommended minimum drained weights of solids for specified foods, packed in cans of stated size.
GRADES AND QUALITY
Many foods appear in the market bearing terms indicating quality grading. In some cases these grades have been developed by the Federal Government; in others by local authority; in still others by the industry. So far, grading has been developed largely from the producer's end of the marketing process, and chiefly benefits the dis- tributor, and the consumer who can buy according to specification on the wholesale market.
Certain items, however, can now be purchased by grade in some retail markets. Progress in bringing information on grades to con- sumers will depend largely on consumer demand for such information. At the present time the adj ustment of price to size and quality grades is not very sensitive, and probably it will not be until more purchasing information is available for the use of the individual housewife.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 41
The following paragraphs summarize briefly what different agencies have done, or are doing, to bring such information to the consumer directly or through the retail dealer.
CANNED FRUITS AND VEGETABLES
Definite grade terms referring to canned fruits and vegetables do not always appear on the labels where they would serve to guide the consumer's selection. They are not required by Federal law except on certain low-quality products. Under the McNary-Mapes amend- ment (July 1930) to the Food and Drugs Act, the Secretary of Agri- culture is given the power to establish a standard of quality for each kind of canned food except meat and milk products. After the standard is established, any canned vegetable entering into interstate commerce which does not measure up to the requirements must have conspicuously printed on the label the words " Below U.S. Standard. Low Quality But Not Illegal." Substandard fruits must be labeled "Below U.S. Standard. Good Food— Not High Grade." In certain special cases such as soaked dry peas and artificially colored peas some explanatory information must appear in addition to the con- ventional substandard legend. Slack-filled containers, including those carrying an excess of liquid packing medium, must be labeled "Slack Fill" and, when such is the case, "Contains Excess Added Liquid." This requirement applies even to food for which no quality standards have as yet been issued. To date (May 1933) standards {29) have been established for canned peaches, pears, peas, tomatoes, apricots, and cherries. Products which carry the substandard labeling are wholesome food, even though they may not be up to the recognized standard in some other respects.
Although this substandard labeling is the only quality information required by Federal law, the Secretary of Agriculture, under the farm products grading law, has promulgated grade standards for canned corn (both whole and cream style), peas, snap beans, and tomatoes. Tentative standards are being prepared for other fruits and vege- tables. These standards bear the designations Grade A (Fancy), Grade B (Extra Standard or Choice), Grade C (Standard), and Off- grade (Substandard). Many canners are voluntarily labeling their products by these grade designations. If so labeled, the products must conform to the standards set. This simple system of grading of canned foods, if generally used, will do much to eliminate some of the present purchasing problems of the consumer.
In addition to these grade designations recently established by the Department of Agriculture, certain terms are recognized by the canning trade and by wholesale distributors as descriptive of quality, and sometimes appear on the labels. Under this terminology fruits are graded as Fancy, Choice, and Standard; vegetables as Fancy, Extra Standard, and Standard. The Fancy grades in both cases are carefully selected for uniformity of size, color, and maturity and always represent the most perfect portion of the crop. The Choice fruits and Extra Standard vegetables are next best, the Standard grade ranks third. Effort is made to keep these grades uniform from year to year regardless of crop conditions. Fancy fruits are commonly packed in a heavier sirup than the Choice and Standard grades.
42
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
In buying canned goods, the consumer would expect the finest grades to command the highest retail prices, and this is generally true when the products bear definite quality designations. However, price is not always a reliable guide if a statement of grade does not appear on the label and if selection must be made on the basis of price and brand name only. Grading tests have shown that some- times the lower priced canned food receives the higher grade rating. Table 28 shows the price per can of some fruits and vegetables, classi- fied according to commercial grades which were recognized by the distributor but not always definitely stated on the labels.
Table 28. — Price i of foods of different commercial grades as indicated by the distributor, when sold in cans of same size
|
Size of can |
Price per can of grades- |
|||
|
Food |
Fancy |
Choice or Extra Standard |
Standard |
|
|
Fruits: Apricots -. --_ -------- ------- |
No. 2K 2Yi 2h 2H { 1 { 1 2 { I |
Cents 25.00 |
Cents 22.50 25.00 14.50 19.50 19.00 |
Cents |
|
21.00 |
||||
|
16.33 23.00 |
12.50 |
|||
|
Pears - |
13. 50-17. 00 |
|||
|
12.50 |
||||
|
Vegetables: Corn |
7.50 11. 50-14. 50 14.00 19.00 15.00 19.00 |
5.60 |
||
|
9.50 10.00 15.00 12.50 |
||||
|
6.25 6.30 |
||||
|
Spinach - ... _ _____________________ |
9. 50-11. 50 |
|||
|
Snap beans .-.-_- |
6. 25-8. 30 |
|||
|
12.00 17.00 |
6. 25-7. 50 |
|||
|
12.00 |
||||
Based on retail prices of 1932, Washington, D.C.
DRIED FRUITS
Dried apples, apricots, peaches, and pears are classified into five size and quality grades as Extra Fancy, Fancy, Extra Choice, Choice, and Standard. The Extra Fancy grade contains the largest, most uniform, cleanest, and best fruit. Figs are graded as Fancy, Choice, and Standard. Stemmed raisins have a size grading and are referred to as 4-, 3-, 2-, or 1-crown, the 4-crown being the largest size. The largest cluster raisins are the 6-crown or Imperial clusters, the smallest are the 3-crown layers (7). The smaller sizes are less expensive and can be used to equally good advantage for many purposes.
Prunes, when sold by bulk, are graded according to the number required to make a pound, and are referred to as 20-30's, 30-40's, and so forth, down to the very small HO-^O's. There are fewer prune pits, and therefore there is a larger percentage of edible prune meat in a pound of the larger ones. However, the prices are generally enough lower on the smaller prunes to make them the more economical purchase when the cost per pound of edible prune meat is considered. Whenever two sizes of prunes are quoted at the same price per pound it is better to buy the larger size. The actual cost per pound of edible prune meat from different sizes of prunes, figured from representative 1931 retail prices, is shown in table 29.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 43 Table 29. — Cost per pound x of edible prune meat from prunes of different sizes
|
Size (number of prunes per pound) |
Price per pound as pur- chased |
Edible portion from 1 pound as pur- chased 2 |
Cost per pound of edible portion |
Size (number of prunes per pound) |
Price per pound as pur- chased |
Edible portion from 1 pound as pur- chased 2 |
Cost per pound of edible portion |
|
20-30 |
Cents 15.00 12.50 9. 00-10. 00 7.50 |
Ounces 13.75 13.50 13.50 13.50 |
Cents 17.46 14.82 10. 67-11. 86 8.89 |
60-70 |
Cents 6.25 5.00 5.00 5.00 |
Ounces 13.25 12.75 12.38 12.25 |
Cents 7.55 |
|
30-40 |
70-80 |
6.27 |
|||||
|
40-50 |
80-90 |
6.46 |
|||||
|
50-60 |
90-100 |
6.53 |
|||||
i Based on representative retail prices of 1931.
2Todoro£f(27).
FRESH FRUITS AND VEGETABLES
Standards for grading fresh fruits and vegetables have been drawn up by the United States Department of Agriculture. In establishing the standards for different grades some of the points considered are degree of ripeness, uniformity of size and shape, color, and freedom from injuries caused by mold, decay, freezing, cuts, bruises, worms, insects, and plant diseases. While the grade terms and the number of grades established for the different varieties of fruits and vegetables differ somewhat, in general U.S. Fancy is the finest grade, and is applied only to the choicest specimens. Fancy grades, as a rule, command the highest prices. U.S. No. 1 and U.S. No. 2 designate the next two grades. The United States Department of Agriculture has issued a buying guide for consumers (15) which gives many details as to the selection of specified fruits and vegetables.
Citrus fruits are graded for quality and also for size. Orange sizes run from 80 to 324, according to the number per crate. Table
30 shows the approximate diameter of oranges of different sizes, as well as the approximate weight and volume of juice per dozen. A pound of oranges usually yields about 1 cup of unstrained orange juice. Navel oranges, however, usually yield somewhat less per pound than some other varieties. The relative economy of the different sizes of oranges depends upon the price per dozen. Any size larger than 176 is good to serve cut in halves as a breakfast fruit.
Grapefruit are also graded according to the number in a crate, the sizes ranging from the large number 28's to the small 126's. Table
31 shows the diameter, approximate weight, and minimum juice content for grapefruit of the different sizes. Lemon sizes range from 240 per box for the very large to 490 for the very small. Tangerine sizes run from 48 for the large to 216 for the small. As a rule citrus fruits having smooth, thin skins are juicier than the varieties having rough, thick skins.
44
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
Table 30. — Oranges: Number in crate, approximate diameter per orange, approxi- mate weight per dozen, and volume of juice per dozen of specified size
|
Approximate diam- eter of fruit i |
Approximate weight per dozen 2 |
Approximate volume of juice per dozen 3 |
|||||
|
Size and number in crate |
Florida oranges |
California oranges |
Florida oranges |
California oranges |
Florida oranges |
California navel oranges |
California Valencia oranges |
|
Large: 80 |
Inches |
Inches m m 3H |
Pounds |
Pounds 10.4 8.8 8.4 6.7 5.6 4.8 4.2 3.9 |
Cups |
Cups 8.5 |
Cups |
|
96 |
3H |
10.0 |
|||||
|
100 |
7.1 |
||||||
|
126 |
3k 3H 3 2% 2H |
3^ 3 2% 2% 2H |
7.6 6.4 5.4 4.8 4.4 3.8 |
9.9 7.1 5.9 |
7 1 |
||
|
Medium: 150 |
5. 7 4.2 |
||||||
|
176 |
|||||||
|
200 |
|||||||
|
216. |
4.8 4.2 |
3.4 |
4 0 |
||||
|
Small: 250 |
|||||||
|
252 |
2V> |
3.3 2.9 2.6 |
2.9 |
3 5 |
|||
|
288 |
2H 2% |
2% 2U |
3.3 3.0 |
3.5 2.8 |
|||
|
324 |
|||||||
1 Data for Florida oranges from Bureau of Agricultural Economics. U.S. Department of Agriculture; for California oranges, from California Fruit Growers Exchange.
2 The approximate net weight of 1 crate of Florida oranges is 80 pounds; of California oranges, 70 pounds.
3 Data from Food Utilization Section, Bureau of Home Economics.
Table 31. — Grapefruit: l Number in crate, diameter, approximate wei(, minimum amount of juice for single fruit of specified size
and
Size and number in crate
Diameter
Minimum Maximum Average
Approx- imate
weight -'
Minimum juice content
Large: 28. 36.
Inches
Inche
Inches
Medium:
54—.
64_... Small:
70.._.
80—.
126_
5Me
41% 6
4^6
3i Me 3Me
3316
53/4 5^6
4i5ie 4iMe
45 i 6
4Me
313i6 39/16
|
Cubic centi- |
|
|
nds |
meters |
|
2.5 |
235 |
|
1.9 |
220 |
|
1.5 |
207 |
|
1.3 |
190 |
|
1.1 |
170 |
|
1.0 |
150 |
|
.9 |
145 |
|
. 7 |
12o |
|
.6 |
105 |
Cups 0.<
.80 .72
.63 .61 .53 .44
i Data from Bureau of Agricultural Economics, U.S. Department of Agriculture, and Florida State Department of Agriculture. 2 The approximate net weight of 1 crate of grapefruit is 70 pounds
MILK
The consumer may choose from among several grades of whole milk which are on the market. Points to consider in selecting milk are given in some detail in Farmers' Bulletin 1705 (4)- Prices of milk vary with the grade. Raw certified milk is the most expensive grade because it is costly to conform to the conditions of handling and cleanliness which must be fulfilled to insure the low bacterial count required for milk of this grade. Most milk is graded as A, B, or C, and milk sold in the city is, as a rule, pasteurized. Grade A pasteurized milk is produced under more sanitary conditions than either Grade B or C pasteurized milk, and hence when delivered to the customer has a lower bacterial count (3, 4)- Grade A milk may cost from 2 to 5 cents per quart more than Grade B milk. No grade lower than B is recommended for drinking purposes unless it is boiled.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 45
While the purchase of "loose" or unbottled milk is not recommended, the unbottled milk may be obtained in some cities at from 2 to 4 cents less per quart than the same grade of bottled milk.
In addition to fluid milk of different grades, the market affords milk in evaporated and dried forms. Evaporated milk is sold in "tall" cans containing 14% ounces and in "baby size" cans contain- ing 6 ounces. Seventeen ounces of evaporated milk has approxi- mately the food value of a quart of whole milk. To compare its cost with the price of a quart of whole milk, one sixth should be added to the price of the 14%-ounce can or the price of the 6-ounce can be multiplied by 2.8. The price of evaporated milk varies little with the geographical location. Hence the savings possible through use of evaporated milk in place of fresh milk depend mostly upon the local price of fresh whole milk. In 51 cities during 1932 fresh whole milk ranged in price from 7 to 16 cents per quart (31). The 14^-ounce can of evaporated milk during the same period cost from 5 to 8.9 cents. Fresh whole milk cost less than an equivalent amount of evaporated milk in some cities. In other cities considerable savings were possible through the use of evaporated milk.
To estimate the approximate relative costs of fresh and dried milk, the price of one fourth pound of dried whole milk may be compared with the price of a quart of fresh whole milk, or the price of one fifth pound of dried skim milk with that of a quart of fresh skim milk. As yet, dried skim milk is not widely available in the retail food stores, but it can often be purchased in small amounts from bakeries or ice- cream companies, or may be purchased from the wholesaler or manu- facturer. In many communities it is the cheapest form in which milk solids not fat can be obtained.
BUTTER
The United States Department of Agriculture under the provisions of the Food Products Inspection Law maintains a service for the grading of butter {28). According to official ruling butter is classified as (1) Dairy butter, which is made on a farm, (2) Creamery butter, made in a creamery or factory, (3) Packing Stock butter, (4) Ladled butter, (5) Process or Renovated butter, (6) Grease butter.
In scoring the first three classes of butter, maximum ratings are given to various factors as follows: Flavor, 45; body, 25; color, 15; salt, 10; package, 5; total, 100. Butter scoring above 94 shall be fine, sweet, fresh, mild, and clean in flavor. * * * Diminishing desirability is expressed by lowered scores. Any butter scoring below 75 is considered unfit for food and is classified as grease butter. Only butter officially scoring 92 or more may be accompanied by a dated "certificate of quality" issued by authority of the United States Department of Agriculture. Under proper methods of distribution, which include adequate refrigeration, this certified butter should reach the consumer in first-class condition within 2 weeks of the time of the grading. Except for butter sold under the United States cer- tification of quality, the score of the butter sold in most retail outlets is not made easily available for the information of the consumer. Regardless of the score given to the butter on the above scale of rating, any butter which contains less than 80 percent of butter fat is con- sidered as an adulterated product under the terms of the Food and Drugs Act, and is therefore illegal.
46 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
EGGS
In some retail markets, eggs are sold in sealed cartons bearing on the seal the date of grading and either the inscription U.S. Specials, or U.S. Extras. Either of the inscriptions on the dated seal indicates that, on the date specified, the eggs were examined by a Federal egg grader, who noted the size of the eggs, the condition of the shell, and by candling, the size of the air cell and the condition of the yolk and white.4
To be graded as first quality, or U.S. Special, eggs must have clean, sound shells ; regular, localized air cells not more than one eighth inch in depth; the yolks may be dimly visible; the whites must be firm and clear; and there must be no visible development of the germ. The requirements for the second quality eggs, or U.S. Extra, which are usually the best quality available, are similar to those of the first, except that the air cell may be one fourth inch in depth, and the yolk visible. There are several lower grades for eggs but only the two mentioned are retailed under a ''certificate of quality." It is very important to note the date on the seal or certificate of quality because under unfavorable holding conditions, the quality of eggs may deteri- orate rapidly after inspection.
Besides being graded for quality the eggs are graded for size. In either quality, one may obtain large eggs, having a minimum weight of 24 ounces per dozen ; medium-sized eggs, weighing at least 20% ounces per dozen; or small eggs weighing 17 ounces per dozen.
MEATS
Meats from establishments whose products enter interstate com- merce are inspected and passed by the Bureau of Animal Industry of the United States Department of Agriculture. The circular purple stamp "U.S. INSP'D P'S'D" on fresh meats, and appropriate labels on cured, canned, and packaged products containing meat, show that the meat came from healthy animals and is wholesome food. Many State laws and city ordinances provide for the inspection of meat distributed within their jurisdiction.
In addition to this required inspection meats may be classified and graded for quality according to a system worked out by the Bureau of Agricultural Economics. Under this system beef (11) is divided into five classes: Steer, Heifer, Cow, Bull, and Stag. Each class is then subdivided into grades as follows: Prime, or No. A 1 ; Choice, or No. 1 ; Good, or No. 2; Medium, or No. 3; Common, or No. 4; Cutter, or No. 5, and Low Cutter, or No. 6. The standards for a Prime piece of beef are so very high that only a small percentage of carcasses can be stamped as of that grade. Most beef falls into the Medium grade. About one fifth is of the Common grade. Lamb, mutton (9), veal, and calf (10) carcasses are graded as Prime, or No. A 1; Choice, or No. 1; Good, or No. 2; Medium, or No. 3; Common, or No. 4; and Cull, or No. 5.
After being graded (8), the meats are stamped by, or under the immediate supervision of, a Federal official. The imprint, which shows the class and the grade of the meat, is applied to the carcass
* U.S.Dept.Agr., Bur. Agr. Econ. egg standardization. Leaflet no. 2, 21 p. 1929. [Mimeographed.]
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 47
by a roller in such a way that the information appears on all the major retail cuts. This stamp, at a little distance, appears like a purple band across the meat. "The ink used is a pure vegetable compound and is entirely harmless. Under most conditions it disappears when the meat is cooked."
As it is extremely difficult to make an accurate judgment of meat quality from appearance, this grading of meat by an expert should be very helpful to the consumer. The quality of any given grade is uniform throughout the country and does not change from season to season. The stamp of quality on each meat cut prevents substitution of a quality inferior to the one ordered. The use of meat grading for retail markets will probably become more widespread as customers develop the habit of ordering by grade. The different cuts of meat are priced to correspond with quality grades, and to conform to general ideas of desirability.
SEASONAL VARIATIONS IN FOOD PRICES
Some variations in food costs cannot be readily anticipated by the consumer. This, however, is not true of the seasonal price changes which tend to follow somewhat regular patterns. These seasonal changes are shown in figure 2 for a number of different foods.
Of these foods, eggs show the most marked variations, with the low prices of the year in April and May, and the high prices in Novem- ber and December. The high winter prices are often from 60 to 100 percent higher than the low prices of the previous spring. Com- mercial cold storage plants take advantage of the spring egg surplus and low prices, to store eggs for future use. Storage eggs are carefully selected and stored, and as a rule reach the consumer in good condi- tion. These eggs, especially during the peak winter prices, are much less expensive than strictly fresh eggs. Storage eggs are sometimes retailed as "selected " eggs, a term which is confusing to the consumer. Any home maker can take advantage of the egg surplus in the spring and preserve eggs in water glass for use during periods of scarcity and high prices.
As shown in figure 2, dairy products are low in price during the spring and summer, with butter showing a greater relative price change than either milk or cheese. Most meats, on the other hand, have low prices during the winter and high prices during the summer. Prices of fresh pork generally vary more during the year than those of the other meats. Cereals change only slightly from season to season.
The relative seasonal variations of cabbage, onions, and potatoes are very great, although these articles of food are, as a rule, low in price as compared with more perishable vegetables. The higher prices for these vegetables usually come in the late spring or early summer when the new crops first become available. The low prices for the year occur during the fall or winter.
Orange prices vary less than the prices of the more staple vegetables, but they are relatively low in winter and high in summer. Bananas show an almost negligible seasonal price change.
Although the patterns of the seasonal price changes for other fresh fruits and vegetables are not shown in figure 2, the shaded sections on
48
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
JAN. FEB MAR. APR. MAY JUNE JULY AUG SEPT OCT. NOV OEC.
|
42 |
FOC |
DS |
|||||||||
|
_^ |
|||||||||||
|
JON |
FES |
MAR |
APR |
MAY |
JUNE JULY |
AUG |
SEPT |
OCT |
NOV |
OEC |
|
|
1 <A ORANGES1-' |
|||||||||||
|
xi'lOO 1919-1932 |
|||||||||||
|
._> |
~-y |
/ |
.. |
||||||||
|
/ |
'*•- |
|
"""' |
||||||||
|
• |
7 |
v |
|||||||||
|
1 15 110 105 |
||||||||||||
|
10 |
ME |
ATS |
||||||||||
|
100 |
||||||||||||
|
95 90 85 |
||||||||||||
|
y\ |
|||||||||||
|
y |
\ |
||||||||||
|
, |
X |
||||||||||
|
*^ |
*^ |
||||||||||
|
♦^ |
*s |
*v |
~-^~ |
•■-. \ |
|||||||
|
|
• |
\_ |
|||||||||
|
PORK CHOPS +— -J LEG OF LAMB |
|||||||||||
|
^^rr |
105
100
95
90
65 H Z 80
|
4 |
OAIF |
Y PR |
ODUC |
TS |
|||||||
|
■^ |
•- |
||||||||||
|
1 1 1 |
|||||||||||
|
BUTTER MILK |
|||||||||||
|
-4— CHE |
:se |
||||||||||
|
rrtr |
rCj. |
£?. |
- + —!••=»< |
||||||||
|
~" |
~X |
•**. |
>*■ |
fn+- |
r"*/ |
||||||
100 95
I 10
106
|
e |
CER |
:als |
|||||||||
|
1 1 1 |
|||||||||||
|
FLOUR r-CORN ME |
AL |
||||||||||
|
,- |
,- |
-. |
^ |
||||||||
|
r |
'\ |
||||||||||
|
\ |
EG |
GS |
1 |
\ |
|||||||
|
/ |
|||||||||||
|
\ |
/ |
||||||||||
|
\ |
/ |
1 |
|||||||||
|
\ |
/ |
||||||||||
|
\ |
/ |
||||||||||
|
\ |
|||||||||||
|
\ |
|||||||||||
AUG SEPT OCT NOV DEC.
|
K |
f\ |
||||||||||
|
i |
\ |
||||||||||
|
* |
\ |
||||||||||
|
1 *■ |
i |
"X |
|||||||||
|
j , |
J |
<\ |
|||||||||
|
J |
iy |
||||||||||
|
/ |
/ |
\\ |
|||||||||
|
1 |
/ |
\ |
|||||||||
|
f |
^ |
/ |
|||||||||
|
iu |
\ |
A |
// |
||||||||
|
1-+^ |
ONIONS*' CABBAGE^ |
||||||||||
|
>- |
-' |
i 1 |
|||||||||
|
• ' 1 |
"v |
f |
|||||||||
|
i ' |
V |
||||||||||
|
JAN |
FLO |
MAH |
APR. |
MAY |
JUNL |
JULY |
AUG |
SEPT |
OCX |
NOV |
DEC |
Figure 2.
-Relative monthly price changes of specified foods and food groups. Based on data from the United States Bureau of Labor Statistics. Average prices for 1913-32= 100.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 49
figure 3 indicate the months of probable greatest abundance for certain fresh fruits. Figure 4 gives similar information for certain fresh vegetables. As periods of greatest abundance generally coin- cide with periods of lowest prices, these charts may guide the con- sumer who wishes to give variety to an economical menu.
|
KINDS LOW-COST FRUITS |
APR. |
MAY |
JUNE |
JULY |
AUG. |
SEPT. |
OCT. |
NOV. |
DEC. |
JAN. |
FEB. |
MAR. |
APR. |
|
PINEAPPLES STRAWBERRIES |
|||||||||||||
|
1 r.,AUC> |
|||||||||||||
|
GRAPES (CALIFORNIA) - - GRAPES (EASTERN) - - |
|||||||||||||
|
ULL S |
EASO |
>JAL V |
ARIA1 |
riONS |
|||||||||
|
MEDIUM-COST FRUITS CHERRIES (SWEET) |
|
||||||||||||
|
GOOSEBERRIES |
|||||||||||||
|
HONEYBALL MELONS |
|||||||||||||
|
*AVAILABLE THROUGHOUT THE YEAR |
Figure 3.— Low- and medium-cost fresh fruit. Months of greatest abundance indicated by bars.
Due to the great variation in local conditions, these charts can be only suggestive and very general in their application. Peak produc- tion periods for a specific locality may not coincide with the shaded portions as given in the figures. The United States covers so much territory and has such a great range of climate that it is impossible to indicate on any one chart conditions which would apply simul- taneously to the whole area. In the southern sections of the country periods of greatest abundance may come earlier in the year than indi- cated; in the northern sections the greatest abundance of specified products may occur later than the charts show. Many of the ' products listed are available during every month of the year at reason- able prices.
50
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
|
KINDS LOW-COST VEGETABLES |
APR. |
MAY |
JUNE |
JULY |
AUG. |
SEPT. |
OCT. |
NOV. |
DEC. |
JAN. |
FEB. |
MAR. |
APR. |
|
DANDELION GREENS SPINACH* |
|||||||||||||
|
BEANS . STRING , WAX , SNAP - - |
~- |
||||||||||||
|
SQUASH , SUMMER |
. |
||||||||||||
|
■Ill | |
|||||||||||||
|
n |
|||||||||||||
|
' |
|||||||||||||
|
LETTUCE* MEDIUM-COST VEGETABLES |
AVAI |
LABL |
• AT |
U.LT |
MES- |
■ PRIC |
5ESIF |
REGU |
LAR |
||||
|
ASPARAGUS |
|||||||||||||
|
BRUSSELS SPROUTS |
|||||||||||||
|
* AVAILABLE THROUGHOUT THE YEAR |
Figure 4.— Low- and medium-cost fresh vegetables. Months of greatest abundance indicated by bars.
Figure 5 shows the relative extent of seasonal price swings for each of 42 foods. The difference between the high and the low price of each food was calculated for each of the 10 years, 1923 to 1932, inclusive. These differences were averaged and expressed in terms of the average price over the period. The more perishable foods, such as fresh fruits, fresh vegetables, eggs, and meats show relatively large price variations within a 12-month period. On the other hand, most of the cereals, canned goods, and other comparatively nonperishable foods show relatively small variations.
LOCAL AND GENERAL PRICE LEVELS
At any one time prices quoted in different localities on identical products may vary greatly. For individual foods these price differ- ences are sometimes very great, but when a group of foods is con- sidered the extreme variations in costs are less apparent. To show geographical differences, the cost of the minimum-cost adequate diet suggested in this publication for a family of 5 was computed for 30 cities, using June 15, 1932, retail prices. The foods used were common articles of diet such as are always available even in very small com- munities.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 51
CABBAGE ■EGGS'
POTATOES
ONIONS
PORK CHOPS
ORANGES
BUTTER
BEANS, NAVY
SUGAR
LARD
PRUNES
LEG OF LAMB
FLOUR
ROUND STEAK
CHUCK ROAST
PLATE BEEF
SALMON, CANNED
BACON, SLICED
HAM , SLICED
HENS
SIRLOIN STEAK
RIB ROAST
BANANAS
RAISINS
COFFEE
CHEESE
TOMATOES , CANNED
MARGARINE
CORN MEAL
RICE
MILK, EVAPORATED
CORN, CANNED BEANS , CANNED, BAKED-- MILK, FRESH VEGETABLE SHORTENING ROLLED OATS CORN FLAKES PEAS, CANNED- BREAD
MACARONI
TEA
WHEAT CEREAL
0 10 20 30 40 50 60 70 80
PERCENT
Figure 5.— Variations in retail prices of specified foods, expressed as percentage of average prices. Aver- ages for 1923-32=100.
52
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
This food-cost comparison is shown graphically in figures 6 and 7. .Marked variations are apparent within the smaller geographical divi- sions as well as for the country as a whole. Figure 6 shows the total
NEW ENGLAND STATES:
PORTLAND , MAINE
BRIDGEPORT. CONN.
PROVIDENCE , R.I.
BOSTON , MASS.
MID-ATLANTIC STATES:
NEWARK, N.J.
NEW YORK , N.Y.
BUFFALO , N.Y.
PITTSBURGH, PA.
NORTH -CENTRAL STATES :
DES MOINES , IOWA
CHICAGO , ILL.
MILWAUKEE , WIS.
ST. LOUIS , MO.
CLEVELAND, OHIO
MINNEAPOLIS , MINN.
OMAHA , NEBR.
DETROIT , MICH.
SOUTHERN STATES :
MIAMI , FLA.
WASHINGTON , D.C
BIRMINGHAM, ALA.
RICHMOND , VA.
ATLANTA , GA.
BALTIMORE, MD.
DALLAS , TEX.
CHATTANOOGA , TENN --
TULSA , OKLA.
MOBILE , ALA.
NEW ORLEANS , LA.
LOUISVILLE , KY.
HOUSTON, TEX.
PACIFIC STATES:
LQS ANGELES , CALIF.
O I 2 3 4 5 6 7
DOLLARS
Figure 6.— Retail weekly cost of minimum-cost adequate diet for a family of 5 (2 moderately active adults and 3 children aged 3, 5. and 13 years) in cities in various sections of the United States. Prices as of June 15, 1932.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 53
cost of the weekly adequate diet in each of the 30 cities. In Port- land, Maine, the city having the highest cost for the week's food, the total was 42 percent higher than in Houston, Tex., the city having the lowest food costs. In figure 7 the cost of the week's food in each city is divided to show the cost of each of five important subdivisions of the food supply. Variations in cost for the food in each subdivision are relatively larger than the variations in the cost of the total supply. Taking the lowest cost for each subdivision food group as 100, the highest cost found for each was as follows: Cereals, 154 percent; milk, 173; vegetables and fruits, 192; fats and sugars, 141; and lean meat, fish, and eggs, 186.
NEW ENGLAND STATES:
PORTLAND , MAINE
BRIDGEPORT, CONN.
PROVIDENCE , R.I
BOSTON, MASS.
MID-ATLANTIC STATES:
NEWARK , N.J.
NEW YORK, N.Y.
BUFFALO, N.Y.
PITTSBURGH tPA.
NORTH CENTRAL STATES". DES MOINES, IOWA
CHICAGO, ILL,
MILWAUKEE , WIS.
ST. LOUIS, MO.
CLEVELAND, OHIO
MINNEAPOLIS, MINN.--
OMAHA, NEBR.
DETROIT, MICH.
SOUTHERN STATES:
MIAMI , FLA.
WASHINGTON, D.C.
BIRMINGHAM, ALA.
RICHMOND, VA.
AT L ANTA , GA.
BALTIMORE, MD.
DALLAS, TEX.
CHATTANOOGA, TENN."
TULSA, OKLA.
MOBILE, ALA.
NEW ORLEANS . LA.
LOUISVILLE, KY.
HOUSTON, TEX.
PACIFIC states:
LOS ANGELES, CALIF-
^
V////////////////A m$mM
V///////////////A
V/////?//////A£ gggggl
mriwm mmk
mmz%m&
\m^m^\
v/////)//////A MS
V///WWM
y///////////m
Y/////////////A
gggPggp
y<<w////m
gillie
E^W^J
^
k\W^S
Igjgp
KVWk^
M«
^NNNNWJ
XW///////M
W///{//M
W//W///A
mm\
mm&
mm&
w///{//////q
igggg
V/////A
\ ; : • i
w&
^^m^/A
W///////////M
vmmmk
W/MW/A
W///////////A
V///////////A
MMM/////.
WW/W.
W////////A
mma
V///////////A
i
^^3
mWfl
m\\%l
^^^^
^^^
^swwiw^
^^
m\^i
sSSSSSSSS^
^WMl
sss§i
^^
mssvM
^^
^^
imss
^^
M
DUE
M
M
0*1.00 0*1.00*2.00 0 $1. 00 $2.00 0 50^0 $1.00
CEREALS MILK
VEGETABLES AND FRUITS
FATS kEAN
AND SUGARS -MEAT, FISH, AND EGGS
Figure 7.— Retail weekly cost of various food groups included in minimum-cost adequate'diet for a family of 5 (2 moaerately active adults and 3 children aged 3, 5, and 13 years) in cities in various sections of the United States. Prices as of June 15, 1932.
54
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
In addition to those factors determining food costs which are more or less under the control of the consumer, and the variations in prices of individual foods due to season or geographic location, there are fluctuations in food prices due to the general economic situation.
Figure 8 shows the retail price trend of foods for the 43-year period from 1890 to 1932, inclusive. These data were compiled by the United States Bureau of Labor Statistics (32), with the average of 1913 prices serving as a basis for comparison. Between 1890 and 1915 the annual change was very slight with a gradual decline during the first 6 years to a low point in 1896-97 of 65 percent of the 1913 prices. A gradual rise of about 2.5 percent per year continued from 1897 until the sharp rise of prices during and immediately after the World War carried this food index in 1920 to a peak of 203 percent of of the 1913 prices. Food prices dropped rapidly in 1921-22 to an index of 142 percent, then advanced irregularly to 157 percent in 1929, when a second sharp drop in prices occurred which continued into 1932 and brought the 1932 average to approximately the 1913 level. In the early months of 1933 prices dropped still lower. During 27 years retail food prices rose, and during 15 years they fell.
300
200
too
90 80 70 60 50
40 30
20
10
|
/ |
t |
-^> |
\ |
|||||
1890 1895 1900 1905 1910 1915 1920 1925 1930
Figure 8.— Trend of retail food costs, 1890-1932, based on data from United States Bureau of Labor
Statistics. 1913=100.
While the prices of the group of foods observed by the Bureau of Labor Statistics were, in 1932, only 2 percent above the 1913 level, the individual articles of foods differed widely in relation to their 1913 prices. Figure 9 compares the 1932 average prices of 23 foods with their 1913 average prices. In 1932 14 foods were from 1 to 31 percent higher in price than in 1913. Eight foods were from 6 to 20 percent lower. Potato prices averaged the same for the 2 years. For the 20-year period, 1913 to 1932, inclusive, 10 foods were at their lowest prices in 1913; 5, in 1915, and 8, in 1932. Fourteen were at their highest prices between 1918 and 1920; 1, in 1925; 1, in 1926; and 7, in 1929.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 55
o o
CM <M
CO co
280
220
200 —2 "
Figure 9.— Retail prices of 23 foods in 1932, and high and low prices between 1913 and 1932, relative to 1913 prices. Based on data from the United States Bureau of Labor Statistics. 1913=100.
From July 1931 through June 1932, the months for which the retail prices for food were averaged as a basis for computing food costs, the food index of the Bureau of Labor Statistics dropped from 119.0 to 101.3 percent of the 1913 level. The average for the period was 111.1 percent. Computed on the basis of the retail prices listed in table 3, the cost of a monthly food supply for a family of five (two moderately active adults and children aged 3, 5, and 13 years) was
56 CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
$22.85, $32.24, $51.44, and $59.48, respectively, for the restricted diet for emergency use, the adequate diet at minimum cost, the ade- quate diet at moderate cost, and the liberal diet. Computed on April 1933 retail prices (derived by the same method as those listed in table 3) the monthly supplies of food described above cost $18.96, $26.33, $42.50, and $48.99, respectively. The April retail costs of these four diets were, therefore, 17.0, 18.3, 17.4, and 17.6 percent lower than the 1931-32 costs. _
These figures are of interest in light of the fact that during the same period the Bureau of Labor Statistics food index dropped from 111.1 to 90.4 percent of the 1913 price level, representing a decline of 18.6 percent in food costs. These results show that although the several articles of food used in computing the Bureau of Labor Statistics food index appear in a somewhat different proportion from that in the various diets suggested in this publication, the Bureau of Labor Statistics index may well be used as an approximate measure of varia- tions in the costs of these diets from one time to another. The changes in cost presented here are figured, of course, from the index for the country as a whole. The Bureau of Labor Statistics also publishes indexes for 51 individual cities, and these indexes could be used to measure increases or decreases in the costs of diets computed from local prices in these cities.
SUMMARY
For each of four diets, a restricted diet for emergency use, an ade- quate diet at minimum cost, an adequate diet at moderate cost, and a liberal diet, this circular presents (1) the quantities of foods or food groups required, (2) the nutritive value of the diet, and (3) the retail cost of the food supply as a whole. These data are presented in per capita figures, as well as for individuals classified according to age, sex, and activity, and for family groups.
The prominence assigned to different kinds of food varies from diet to diet because relative to their cost some foods and groups of foods yield better returns in nutritive values than others. Grain products, dried legumes, and potatoes are given special prominence in the two diets of lowest cost; other vegetables, fruits, lean meats, fish, and eggs, in the two diets of highest nutritive content and cost. Milk and other dairy products are emphasized in all diets, but are given special prominence in three adequate diets.
The nutritive values of the four diets are compared with each other and with tentative dietary standards. The restricted diet for emer- gency use provides approximately the minimum requirements of the body for the various nutrients and allows but little margin for safety. The^ minimum- and moderate-cost adequate diets provide enough of the different nutrients to cover average requirements for maintenance and growth and to furnish a fair margin of safety. The liberal diet is fully adequate. It includes items from different food groups in such quantities and proportions as to promote better-than-average nutrition.
DIETS AT FOUR LEVELS OF NUTRITIVE CONTENT AND COST 57
The retail costs of the four diets range from $61 to $165 per capita per year when calculated on the basis of 1931-32 prices. The liberal diet costs about one fifth more than the adequate moderate-cost diet, almost twice as much as the adequate minimum-cost diet, and between 2% and 3 times as much as the restricted diet for emergency use. The diets of the majority of families in the United States had a money value during the period 1922-29 somewhere between the retail costs, at corresponding price levels, of the suggested minimum-cost and moderate-cost adequate diets.
Both the nutritive values and the costs of the four suggested diets may be modified by the selection made among individual articles of food within each food group. Costs are also greatly affected by the quality of the foods selected. Therefore a brief summary of quality and size grades for many foods has been included. Some of the other factors affecting costs are discussed briefly, including the packaging of food, the size of purchase, the seasonal variations in food prices, and local and general price levels. Many of these points are illus- trated by tables and graphs.
LITERATURE CITED
(1) ACHINSTEIN, A.
1931. REPORT OF THE STATE BOARD OF HOUSING ON THE STANDARD OF LIVING OF 400 FAMILIES IN A MODEL HOUSING PROJECT, THE AMALGAMATED HOUSING CORPORATION. 93 p., illus. New York.
(2) Atwater, W. O., and Bryant, A. P.
1906. CHEMICAL COMPOSITION OF AMERICAN FOOD MATERIALS. U.S.Dept.
Agr., Off. Expt. Stas. Bui. 28, 87 p., illus. (Rev. ed.)
(3) Blinks, R. D., and Moore, W.
[1930.] food purchasing for the home. 434 p., illus. Chicago and Philadelphia.
(4) Carpenter, R. S.
1933. milk for the family. U.S.Dept. Agr. Farmers' Bui. 1705, 32 p., illus.
(5) Chatfield, C, and Adams, G.
1931. PROXIMATE COMPOSITION OF FRESH VEGETABLES. U.S.Dept. Agr.
Circ. 146, 24 p.
(6) and McLaughlin, L. I.
1928. proximate composition of fresh fruits. U.S.Dept.Agr.Circ.
50, 20 p.
(7) Cruess, W. V.
1924. COMMERCIAL FRUIT AND VEGETABLE PRODUCTS. 530 p., illus.
New York.
(8) Davis, W. C.
1930. beef grading and stamping service. U.S.Dept. Agr. Leaflet 67, 8 p., illus.
(9) and Burgess, J. A.
1927. MARKET CLASSES AND GRADES OF DRESSED LAMB AND MUTTON.
U.S.Dept.Agr.Bul. 1470, 48 p., illus.
(10) and Harris, C. M.
1930. MARKET CLASSES AND GRADES OF DRESSED VEAL AND CALF CAR-
CASSES. U.S.Dept.Agr.Circ. 103, 32 p., illus.
(11) and Whalin, C. V.
1924. MARKET CLASSES AND GRADES OF DRESSED BEEF. U.S.Dept. Agr.
Bul. 1246, 48 p., illus.
(12) Gillett, L. H., and Rice, P. B.
1931. INFLUENCE OF EDUCATION ON THE FOOD HABITS OF SOME NEW YORK
city families. 48 p., illus. New York.
(13) Goldberger, J., Wheeler, G. A., Sydenstricker, E., and King, W. I.
1929. A STUDY OF ENDEMIC PELLAGRA IN SOME COTTON-MILL VILLAGES OF
south Carolina. U.S. Pub. Health Serv., Hyg. Lab. Bul. 153, 85 p., illus.
(14) Heller Committee for Research in Social Economics.
1931. cost of living studies. iv, spending ways of a semiskilled group. Calif. Univ. Pubs., Econ. 5: 295-366.
58
CIRCULAR 296, U.S. DEPARTMENT OF AGRICULTURE
(15) Hill, R. G.
1933. A FRUIT AND VEGETABLE BUYING GUIDE FOR CONSUMERS. U.S.
Dept. Agr. Misc. Pub. 167, 61 p.
(16) Kirkpatrick, E. L.
1926. the farmer's standard of living: a socio-economic study of
2,886 white farm families of selected localities in 11 states. U.S.Dept.Agr.Bul. 1466, 64 p., illus.
(17) Leichsenring, J. M., and Flor, I. H.
1932. THE IRON REQUIREMENT OF THE PRE-SCHOOL CHILD. Joiir. Nutri- tion 5: 141-146.
(18) Luck, M. G., and Woodruff, S.
1931. COST OF LIVING STUDIES. Ill, THE FOOD OF TWELVE FAMILIES OF
the professional class. Calif. Univ. Pubs., Econ. 5: 247-293.
(19) Montgomery, E. G., and Kardell, C. H.
1930. apparent per capita consumption of principal foodstuffs in the united states. U.S. Dept. Com., Dom. Com. Ser. 38, 51 p.
(20) Rose, M. S.
1927. the foundations of nutrition. 501 p., illus. New York.
(21)
1929. A LABORATORY HANDBOOK FOR DIETETICS. Ed. 3, 269 p., illus.
New York.
(22) and others
1930. IRON REQUIREMENT IN EARLY CHILDHOOD. Jour. Nutrition 3:
229-235.
(23) Sherman, H. C.
1932. chemistry of food and nutrition. Ed. 4, rewritten and enl.,
614 p., illus. New York.
(24) and Hawley, E.
1922. CALCIUM AND PHOSPHORUS METABOLISM IN CHILDHOOD. JoUT.
Biol. Chem. 53: 375-399.
(25) Smith, S. L.
1929. vitamins in food materials. U.S. Dept. Agr. Circ. 84, 55 p., illus
(26) Stlebeling, H. K., and Munsell, H.
1932. FOOD SUPPLY AND PELLAGRA INCIDENCE IN 73 SOUTH CAROLINA FARM
families. U.S. Dept. Agr. Tech. Bui. 333, 36 p.
(27) Todoroff, A.
1926. what is what in groceries. 208 p., illus. Chicago.
(28) United States Department of Agriculture, Bureau of Markets.
1919. the inspection of butter under the food products inspection law. U.S. Dept. Agr., Bur. Markets Serv. and Regulat. Announc 51, 23 p.
(29) Food and Drug Administration.
1931. amendment of july 8, 1930, to federal food and drugs act
AND REQUIREMENTS THEREUNDER. U.S. Dept. Agr., Food and
Drug Admin. Serv. and Regulat. Announc, "Food and Drug. 4, Rev. 2, 11 p., illus.
(30) United States Deparment of Commerce, Bureau of the Census.
1931. fifteenth census of the united states: 1930. united states
summary: composition and characteristics of the popula- TION. Population Bui., ser. 2, 79 p.
(31) L'nited States Department of Labor, Bureau of Labor Statistics.
1912- . Retail Prices and Cost of Living Series, 1890-1932. (32)
(33)
(34)
1930. STANDARD OF LIVING OF EMPLOYEES OF FORD MOTOR CO. IN DETROIT.
Mo. Labor Rev. 30(6): 11-54.
(35) White House Conference on Child Health and Protection.
1932. growth and development of the child. section 1, medical
service, part hi, nutrition. 532 p. New York.
(36) Williams, F. M., and Lockwood, J. E.
1930. AN economic study of food consumed by farm and village families in central new york. N.Y. (Cornell) Agr. Expt. Sta. Bui. 502, 52 p., illus.
1923. retail prices 1913 to December, 1922. U.S. Dept. Labor, Bur. Labor Statis. Bui. 334, 224 p., illus.
1929. COST OF LIVING OF FEDERAL EMPLOYEES IN FIVE CITIES. Mo.
Labor Rev. 29(2): 41-61; (3): 248-259; (4): 241-254; (5): 1-10.
ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE WHEN THIS PUBLICATION WAS LAST PRINTED
Secretary of Agriculture Henry A. Wallace.
Assistant Secretary Rexford G. Tug well.
Director of Scientific Work A. F. Woods.
Director of Extension Work C. W. Warburton.
Director of Personnel and Business Adminis- W. W. Stockberger. tration.
Director of Information M. S. Eisenhower.
Solicitor Seth Thomas.
Bureau of Agricultural Economics Nils A. Olsen, Chief.
Bureau of Agricultural Engineering S. H. McCrory, Chief.
Bureau of Animal Industry John R. Mohler, Chief.
Bureau of Biological Survey Paul G. Redington, Chief.
Bureau of Chemistry and Soils H. G. Knight, Chief.
Office of Cooperative Extension Work C. B. Smith, Chief.
Bureau of Dairy Industry O. E. Reed, Chief.
Bureau of Entomology Lee A. Strong, Chief.
Office of Experiment Stations James T. Jardine, Chief.
Food and Drug Administration Walter G. Campbell, Chief.
Forest Service Ferdinand A. Silcox, Chief.
Grain Futures Administration J. W. T. Duvel, Chief.
Bureau of Home Economics Louise Stanley, Chief.
Library Claribel R. Barnett, Librarian.
Bureau of Plant Industry William A. Taylor, Chief.
Bureau of Plant Quarantine A. S. Hoyt, Acting Chief.
Bureau of Public Roads Thomas H. MacDonald, Chief.
Weather Bureau Charles F. Marvin, Chief.
Agricultural Adjustment Administration George N. Peek, Administrator.
This circular is a contribution from
Bureau of Home Economics Louise Stanley, Chief.
Economics Division Hildegarde Kneeland, Principal
Economist, in Charge.
59