KIND WEIGHT OF 100-CALORIE PORTION Ounces Brazil nuts 0.5 Chestnuts 1.5 Filberts 0.5 Hickory nuts 0.5 Peanuts 0.6 Pecans 0.5 Walnuts (English) 0.5 TEACHER’S NOTE.——When time permits and circumstances make desirable the development of the economic phase of the food work, students may be directed to look up the composition, or the food value per ounce or per pound, of a variety of the foods of whatever group is under study and work out the return in food value for a given expenditure of money. The tables in Rose’s “Laboratory Handbook for Dietetics” will be found especially useful in such work. EXERCISES 1. What is the chief food value of fish? 2. Compare the composition of fish and meat. 3. What are the causes influencing the flavor and quality of fish? 4. What precautions may be taken to prevent the spoiling of fish? 5. How may the oyster beds be safeguarded? 6. In what way does the cookery of fish and shellfish resemble that of meat? 7. In what important way does the cookery of fish differ from that of meat? 8. Why is fish cheapest in season? 9. Estimate the cost of 100-Calorie portion of one or two given varieties. 10. What precaution is necessary in opening a lobster? 11. What must a food contain to make a meat substitute? 12. What are the important meat substitutes? 13. In what way should nuts be used in the diet? 14. What are some of the practical ways of using nuts? 15. Price several kinds of nuts and several cuts of meat in the market, then look up the composition of each, remembering that the whole kernel of the nut is eaten, but often only the lean part of the meat. With this in mind calculate the food value actually obtained for a given expenditure in each case. CHAPTER XV SALADS AND DESSERTS Salads and desserts are sometimes looked upon as luxuries, and something to be omitted where people must exercise strict economy, and as more or less indigestible forms of food to be avoided. As a matter of fact both of these types of dishes are extremely valuable in giving variety to the diet. They may be very inexpensive, and when they have the right relation to the rest of the meal, are not more indigestible than many other forms of food. A heavy salad or rich dessert eaten after a sufficient amount of other food will naturally cause digestive disturbance. To disprove the theory of great cost of desserts, two friends once had an amusing contest to see which could serve the largest number of palatable desserts at the lowest price. It was interesting to see how many could be made for a cost of from six to ten cents for a family of five.