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11 Section of Foods In this section it is intended to show specimens of foods that may possess special interest, especially such as are used by primitive peoples, and in foreign lands. A more important feature [[strikethorugh]] of [[/strikethrough]] however, will be to afford information concerning the nutritive value of various articles of food in daily use, and to aid in the dissemination of knowledge upon the important subject of nutrition. [[strikethrough]] and [[/strikethrough]] The relation between the cost of an article of food and its value for nutritive purposes is an important consideration, especially for the poorer classes of laboring people. It has long been a matter of pride with us that the laboring classes in the United States live far better than those doing the same work in foreign countries. But they are enabled to do so because they receive higher wages, and it seems not improbable that the growing competition between nations will require greater economy in labor here, and it will then be necessary for the poorer classes to exercise more economy in living. It becomes, therefore, very desirable to learn [[strikethrough]] what [[/strikethrough]] not only what are the most nutritious foods, but a matter of greater practical importance, what are the cheapest and best foods to buy. Also, what are the best combinations of food, and how these should be prepared. Some of these questions have been carefully studied by Professor W.O. Atwater, and the results of many analyses made by him are now available for use in this section of the museum. As a matter
Transcription Notes:
Seems history really does repeat itself!: .... it seems not improbable that the growing competition between nations will require greater economy in labor here, and it will then be necessary for the poorer classes to exercise more economy in living.