Criteria of the monetary value of foods from The Fundamental Basis of Nutrition by Graham Lusk. Yale University Press, 1914.
D003365:Costs and Cost Analysis; D004032:Diet; D005502:Food / Q000592:standards; D006664:History; D049673:History, 20th Century; D006801:Humans; D009747:Nutritional Physiological Phenomena; D010827:Physiology / Q000266:history; D012959:Socioeconomic Factors; D014481:United States