When our knowledge of nutrition had advanced to this point it was natural that the idea of economy in food should attract a great deal of attention, because on the average, a half or more of the family income is spent for food. In the household of a wage-earner food is the largest single item in the family budget. Dr. Atwater made some calculations concerning the amounts of protein, fat, carbohydrates and fuel values which could be purchased for twenty-five cents. These results made it clear that at that time (1884) this sum in Massachusetts would buy one-sixth of a pound of protein, one-fifth of a pound of fat, and 1,120 calories of energy if expended for sirloin steak. The same amount spent for oysters at 50 cents a quart purchased one ounce of protein, two ounces of total nutrients and 230 calories of energy. In buying wheat flour at seven dollars a barrel the twenty-five cents would pay for six and a quarter pounds of nutrients containing eight-tenths of a pound of protein and 11,755 calories of energy. Since it was accepted that the quality of each of the nutrients from each of these foods common in the American diet, was essentially the same, the logical course seemed to be to buy the cheaper articles when economy was essential. There was no fear that any diet would prove unsatisfactory provided it contained sufficient protein and sufficient available energy.

It was pointed out by Atwater that the price of food was not regulated solely by its nutritive value, but that agreeableness to the palate or to the fancy was a factor of great significance in determining the market price. There was at that time, and even after the year 1900, no appreciation of the peculiar worth of certain foods as supplements to others. Nor was there any appreciation of the differences in quality of foods such as we now fully recognize. The astonishing fact that certain lists of common foods do not maintain satisfactory nutrition even though they have collectively a chemical composition exactly similar to those of another list which is satisfactory for the promotion of nutritive well-being did not become appreciated until about 1915.