Department of Chemistry
There are many breakfast food preparations on the market. They are so important, so many claims are made for them by the different manufacturers, so little seems to be generally known both as to, their cost, actual and comparative, and their food values, that it is thought useful to make analyses covering all the different classes and at the same time to gather data which will enable all interested, especially housekeepers, to make an intelligent choice among the many kinds on the market. This is not the first bulletin of its kind to be published. Other Experiment Stations and the United States Department of Agriculture have issued such from time to time. This one will in a way supplement those intending to bring information along this line up-to-date, since during the last 5 years or so many new brands and preparations have come upon the market, many of them being much alike, others differing widely in many respects. The varieties reported on here were purchased in the stores at Brookings and represent all the different classes and the grea.t majority of the brands sold in this state. A short discussion of the elementary principles of nutrition is given and the analysis of a few common foods included for comparison. This should help to give a better idea of the value of breakfast foods. This is a popular publication, not technical.
cereal, breakfast, nutrition, daily meals
South Dakota Experiment Station, South Dakota State College of Agriculture and Mechanic Arts
Youngburg, G.E., "Breakfast Foods and their Relative Value" (1916). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 168.