In the foregoing pages on purchasing the terms "cheap" and "inexpensive" have been used to designate foods which are low in cost. But the conception of food furnished by the calorie changes the meaning of the terms. From this viewpoint a food is cheap in accordance with the number of calories which it furnishes. It may be said once- for all that probably few households will ever purchase all their foods on the calorie basis, for taste and custom will be the leading factors in determining the articles which appear on the table. The application of calories to purchasing, however, throws light on the possibilities of economy and is of the utmost importance when the household budget is limited, as purchasing on this basis will prevent undernutrition although the same amount of money is expended as when the foods were bought on the basis that the lowest cost foods were the cheapest. For instance, tripe is a food often purchased by the poor because it is cheap, but the figures show that at the prevailing prices only from thirty to forty calories can be purchased for a cent, while in brisket of beef one gets over fifty calories for a cent. Pigs' feet at fourteen cents a pound give but twenty-six calories for a cent, while turkey at forty cents a pound supplies the same number of calories for a cent. Yet the housewife "economizes" by purchasing tongue, which supplies but twenty odd calories for a cent and "cannot afford" roast lamb which, even from the more costly hindquarter, furnishes nearly fifty calories for a cent.

The following table based on prices current for one week, indicate the value of foods on the basis of calories. Of course as prices fluctuate the number of calories would be increased or diminished, but the proportions would remain approximately the same.

Article of Food

Calories for $0.01 (one cent)

Porterhouse steak...........

30

Sirloin steak and roast........

26

Rump steak............

22

Brisket of beef............

53

Corned beef........

71

Veal cutlets..........

14

Leg of veal............

19

Loin of veal..........

24

Lamb, forequarter ...................

64

Lamb, hindquarter........

45

Lamb, chops..........

36

Mutton, loin.....

63

Mutton, forequarter.................

68

Pork chops.....

61

Bacon.....

90

Tripe............

30 - 40

Pigs' feet.....

26

Liver........

43

Tongue...........

22

Turkey.........

26

Chicken, broiled......

7

Fowl.............

26

Article of Food

Calories for $0.01 (one cent)

Fish

Cod..............

13

Haddock.......

10

Halibut..........

12

Salt mackerel...........

26

Oysters..........

8

Finnan haddie........

15

Herring..........

62

In this connection it is worthy of note that the ideal of makers of rations for armies and institutions is one hundred calories for one cent, this, of course, including all the food.