Food Values - October, 1917 #265227

In the narrower sense of the term food value refers to heat — or energy-equivalent of proteins, carbohydrates or fats or mixtures of these in food materials. In the following pages a much broader meaning is given to this term. The amount of heat, measured in calories, that may be obtained by burning a food is only a part of the story of foods. It is an erroneous but still quite prevalent practice to discuss and com pare foods on a basis of chemical composition from which calories are calculated. While the composition of a food is perhaps its most im portant feature, there are many other properties that must be carefully considered before we can estimate the true and complete value of a food. To some people the value of a food is closely related to its flavor only; food is good and valuable if it tastes good. Others judge food on a dollar and cents basis; to them expensive food is synonymous with good food. Still others do not connect value in any sense of the word with foods; sometimes they eat and think, but most of the time they simply eat.