Preparing Low Cost Foods

Authors

Mary A. Dolve, Extension Nutritionist and Supervisor Home Extension Work

Document Type

Circular

Type

text

Format

PDF

Keywords

foods, cost, home management, economics, home economics department

Publication Date

1-1933

Publisher

Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts

Circular No.

0327

Pages

12

Description

Prepare representatives from these food groups for an adequate low-cost diet: milk, bread and cereals, tomatoes and fruit, vegetables, eggs, meat and meat substitutes, butter and other fats, and sugar and other sweets.The foods prepared play a large part in family well-being. The foods needed for a health maintaining diet at low cost are summarized here. More information is given in regard to choosing and preparing these foods—for example which vegetables give high health values for their cost and how they may be prepared for every day meals.

Language

English

Recommended Citation

Dolve, Mary A., "Preparing Low Cost Foods" (1933). SDSU Extension Circulars. 0327. https://openprairie.sdstate.edu/extension_circ/326.