Abstract
The so-called “Nährgeldwert” has been applied hitherto only to calorie or protein contained in the foodstuffs.
In this report, the concept of“ Nährgeldwert” is developed to all the nutritional units and it is also applied generally and directly to cooked dish, and a new concept of Economical Nutrition Coefficient (E.N.C) has been defined.
By using E.N.C the selection of menu to assure the necessary quantity of nutrition within the limited cost has become easily performable.
