dishes are as nutritious and as thoroughly and easily digested as the
costlier ones.

The value of meat as food depends chiefly on the presence of two classes
of nutrients, (1) protein or nitrogenous compounds, and (2) fat. The
mineral matter it contains, particularly the phosphorus compounds, is
also of much importance, though it is small in quantity. Protein is
essential for the construction and maintenance of the body, and both
protein and fat yield energy for muscular power and for keeping up the
temperature of the body. Fat is especially important as a source of
energy. It is possible to combine the fat and protein of animal foods
so as to meet the requirements of the body with such materials only, and
this is done in the Arctic regions, where vegetable food is lacking; but
in general it is considered that diet is better and more wholesome when,
in addition to animal foods, such as meat, which is rich in proteins and
fats, it contains vegetable foods, which are richest in sugar, starch,
and other carbohydrates. Both animal and vegetable foods supply the
mineral substances which are essential to body growth and development.

The difference between the various cuts of meat consists chiefly in
amount of fat and consequently in the fuel value to the body. So far as
the proteins are concerned, i.e., the substances which build and repair
the important tissues of the body, very little difference is found.

This general uniformity in proportion of protein makes it easy for the
housekeeper who does not wish to enter into the complexities of food
values to make sure that her family is getting enough of this nutrient.
From the investigations carried on in the Office of Experiment Stations
the conclusion has been drawn that of the total amount of protein needed
every day, which is usually estimated to be 100 grams or 3-1/2 ounces,