 The pecuniary cost of the nutrients are, however, more nearly capable of approximation. From extended comparisons of the composition and market prices of the more important animal and vegetable food-materials, such as meats, fish, flour, etc., those which...  Proceedings - Page 646by American Association for the Advancement of Science - 1885Full view - About this book
 | American Association for the Advancement of Science - 1885 - 862 pages
...NUTRIENTS IN FOODS. ~By Prof. WO ATWATER, Middletown, Conn. [ABSTRACT.] THE relative cheapness or clearness of different foods must be judged by comparing, not.... 5 Assumed ratios of costs in staple foods < Fats ... 8 ( Carbohydrates 1 Suppose a pound of beef of average fatness to cost 25 cents and to contain... | |
 | 1884 - 900 pages
...food-materials, such as meats, fish, flour, etc., those which serve for nourishment and not as luxuries, and form the bulk of the food of the people, it has been...related to each other, in respect to cost, in the following proportions : Asiumed ratios ofcoets \ рГ? еш .. in, tapie food, j carbohydrates'.:::... | |
 | United States Fish Commission - 1884 - 516 pages
...and cai bo-hydrates, it contains, with its market price, one pound of protein being assumed to cost, on the average, five times as much, and a pound of fats, three times as much, as a pound of carbo-bydrates. Tho computed costs of the same nutrient, . g., protein, in different foods, thus affords... | |
 | American Association for the Advancement of Science - 1885 - 860 pages
...due to fish culture is $310,106 annually. PERCENTAGES AND COSTS OF NUTRIENTS IN FOODS. By Prof. WO ATWATER, Middletown, Conn. [ABSTRACT.] THE relative...Assumed ratios of costs in staple foods < Fats ... 3 f Carbohydrates 1 Suppose a pound of beef of average fatness to cost 25 cents and to contain 25 per... | |
 | American Association for the Advancement of Science - 1885 - 850 pages
...PERCENTAGES AND COSTS OF NUTRIENTS IN FOODS. By Prof. W. 0. ATVTATER, Middletown, Conn. [AB8TBACT.] THE relative cheapness or dearness of different foods.... 5 Assumed ratios of costs in staple foods < Fats ... 8 i Carbohydrates 1 Suppose a pound of beef of average fatness to cost 25 cents and to contain... | |
 | New Jersey. Bureau of Industrial Statistics - 1885 - 480 pages
...food-materials, such as meats, fish, flour, etc., those which serve for nourishment and not as luxuries, and form the bulk of the food of the people, it has been...related to each other, in respect to cost, in the following proportions : f Protein ?. 5 Assumed ratiot of cotts in staple foods 1 Fate 3 ( Carbohydrates... | |
 | American Association for the Advancement of Science - 1886 - 684 pages
...materials, such as meats, fish, flour, etc., those which serve for nourishment and not as luxuries and form the bulk of the food of the people, it has been...estimated that a pound of protein costs, on the average, live times as much, and a pound of fats three times as much, as a pound of carbohydrates ; that, in... | |
 | John Michels (Journalist) - 1886 - 614 pages
...food-materials, which form the bulk of the food of the people, it is estimated that a pound of proteine costs, on the average, five times as much, and a pound...three times as much, as a pound of carbohydrates. Of these, proteine is physiologically the most important, as it is pecuniarily the most expensive,... | |
 | John Michels (Journalist) - 1886 - 618 pages
...the food of the people, it is estimated that a pound of proteine costs, on the average, five tunes as much, and a pound of fats three times as much, as a pound of carbohydrates. Of these, proteine is physiologically the most important, as it is pecuniarily the most expensive,... | |
 | California. Legislature - 1887 - 497 pages
...materials, such as meats, fish, flour, etc., those which serve for nourishment and not as luxuries, and form the bulk of the food of the people, it has been...related to .each other, in respect to cost, in the following proportions: ( Protein - --5 Assumed ratios of costs in staple foods: s Pats - 3 (.Carbohydrates... | |
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