Planning adequate daily meals appropriate for family use
by Marjorie Flaherty Paisley
A THESIS Submitted to the Graduate Committee in partial fulfillment of the requirements for the
degree of Master of Science in Home Economics
Montana State University
© Copyright by Marjorie Flaherty Paisley (1942)
Abstract:
In this study, twelve daily meal plans were prepared as a means of Interpreting the daily nutritional
allowances for normal men, women, and children, adopted and recommended by the Rational Research
Council In 1941. The dally dietary allowance for the moderately active man, weighing seventy
kilograms, was selected as a working basis for each daily meal plan.
The food materials used In developing these meal plans were selected on their nutritional merits, and
were those available locally. The different menus Included a wide variety of foods to serve as
suggestions for meal combinations appropriate for family use. Meal costs were calculated using the
food prices current October 1, 1941.
In addition, the meals were planned to meet definite high standards for palatability and attractiveness.
Acceptable food management principles were also employed by considering the economy of time,
energy and fuel, during food preparation. P iA m a sa a d k h a i l t sisals
APPROPRIATE POR PAMILY USE
by
MAIiJORIP F. PAISLEY
A TESSIS
Submitted to the Oreduote Committee
In
partial fu lfillm en t o f the requirements
for the degree of
Master of Solenee in EEorae Heoncsnloa
at
Montana State College
Approved;
Chairman, Oraduate Coanittee
Bozeman, Montana
June, 1942
table of
GOttmm
ABSTRACT.........................................
IHTRODCCTIOlf..................................
6
HI TORT .........................................
7
PROCEDURE...............
N utritive Values of Foods .
Foods Available in Locality
Food Preparation ...............
Food Management . . . . . .
13
14
14
13
16
DISOtmiCH OF RESULTS . . . . .
QAiART AHD C0HGLUSI0N3
19
. . . .
36
39
LITERATURE CITED AND OCRUITED
40
APPENDIX
Abbreviations and Chemical Symbols Used . . . . ...............
List of Representative Food Prices on October I , 1941 . ,
Recipes Used in Meal Plans 1-12 Inclusive ..........................
.v.
A
68158
666
A0EB01LSDQR9R9...............................
-3 -
AismtoT
In th is study, twelve daily meal plans were prepared as a means of
interpreting the daily n u tritio n al allowances fo r normal men, women, and
children, adopted and recommended by the Zlatlonel Research Council in 1941.
Tho dally dietary allowance for the moderately active man, weighing
seventy kllogrsme, was selected as a working basis for each dally meal plan.
The food m aterials used in developing these meal plans were selected
on th e ir n u tritio n al m erits, and were those available lo cally .
The
differen t menus included a wide variety of foods to serve ae suggestions
for meal combinations appropriate for family use. Meal costs were
calculated using the food prices current October I , 1941.
In addition, the meals were planned to meet d efin ite high standards
for p a la ta b ility and attractiv en ess.
Acceptable food management principles
were also employed by considering the economy of time, energy and fuel,
during food preparation.
-
4-
PLANNINO AHSQtJATS DAILY MKALS
APFftOPRLiTS FOR FAMILY DSB
Introduction
The realizatio n evon by sc ie n tists th at every human being requires
a dally Intake of certain basic nutrients has been slow In i t s develop­
ment.
Through a long period of Investigation, extending over two
hundred years, sc ien tific workers have gradually demonstrated that the
bUBon body must be consistently supplied with certain n u trie n ts,—
energy-producing foods, protein, minerals and vitamins, so th at I t may
grow normally, function properly, and carry on processes of repair.
As
s re su lt, people In general have begun to appreciate th at some relation­
ship exists between the Intake of proper food and good health.
In the past decade, while the recognition of the Importance of minerals
and vitamins was growing rapidly, there also developed a demand for some
d efin ite information regarding the amounts of these and other nutrients th at
are required by Individuals.
I t was not u n til 1941 that the Committee on
Foods and N utrition of the National Research Council prepared and released
to the public a table of quantitative allowances for the specific nutrients
recommended for daily d ie taries (see table I ) .
The varied personnel of the
committee representing a wide range of background and experience gave a
balanced perspective fo r setting up th is "Yardstick of Nutrition" (49).
In
preparing these tentative allowances, lite ra tu re representing the most
authoritative sources was appraised, and Judgments as to the various n u tri­
tiv e requirements were solicited from a considerable number of leaders In
the fie ld s of medicine, physiology, biological chemistry, and nutrition.
9.
TABLE I . - - CHaKT 'if DBOOMKEk
3TO*
OBITS
Cto-Smtttee on Foods and l u t r l t Ion, Satlonel Keaearoh Gounoll
Calories
Protein
Calcium
SB.
Iron
f»«.
'en (ISO lb .)
'toderately active
o .«
12
VOOO
70
Very active
U500
Sedentary
2500
'Swan (1?9 lb .)
9500
60
O.*
12
wOderately active
Very active
1000
Sedentary
2100
Pregnenev (la tte r half)
PpOO
1 .9
15
*5
2 .0
VOOO
100
Lactation
Children up to I? veers
6
1 .0
Under I year
/k g .
100 A r.
1 - v years
1 .0
1200
Uo
7
g
1 .0
& - 6 years
1600
90
10
60
1 .0
POOO
7 - 0 years
12
1 .0
2500
10 - I? years
70
Children over 12 years
2*00
G irls — I? - 15 years
*0
15
1 .3
1 .0
2*00
l 6 - PO years
19
75
I .U
Bovs — iv - 15 years
VPOO
15
*5
I .U
100
16 - PO years
?#00
13
* One milligram tfclanln equals
International Units.
** One rlltlgrem ascorbic sold equals PO International Units.
One milligram riboflavin equals 7OO S-B Units.
* Older children and adults pro ably need as muoh Vlt min D as the
Vlt.
A
Ihlamlne
(%)
I.U.
.
gooo
1 .8
ascorbic
1 .5
M eotlnle
^cid
Vlt.
l.u .
(C)
ag.
■6 «
m g.
75
2 .7
18
3.3
23
19
2.3
.
9000
Riboflavin**^
.C i d e e
2 .2
70
2.2
19
****
6000
1 .#
100
2.5
18
12
18
*000
2 .3
130
3 -0
23
U0 0 -8 0 0
1900
o .u
30
' 100-800
0 .6
55
0 .6
0 .9
9.
2000
2500
7500
o .s
1 .2
»500
1.2
50
-0
75
6
8
1 .9
1 .8
10
12
5000
5000
9000
l.u
80
80
2 .0
1 .8
1»
12
2 .U
16
6000
2.0
90
100
3.0
PO
1 .8
2 .7
1 .8
1 .2
1 .0
1 .2
I.
ralninal amounts r OOOifinended for infants.
Uoo- 800
*»**
This ohart of dietary reoomaendatloas suggests a oalorlo Intake for
ladlvlduale of varied age, sex, type of a c tiv ity , and bodily condition,
and a protein allowance of about one gram for every two pounds of body
weight.
The mounts of ealolura, phosphorus and Iron a llo tte d to each
person permit a reasonable margin of safety to take earo of Individual
differences.
The levels of Intake reoamended for the various vitamins
are placed a t figures high enough to provide for noraal growth, repair,
and regulatory functions.
The Committee's aim was to approve allowances
for the nutrients that would insure adequate n u tritio n and prevent ouch
deficiency diseases as scurvy, due to lack of ascorbic acid; tetany,
resulting from hypocalcemia} anemia, from Iron deficiency; night blind­
ness, from a lack of vitamin A; and other conditions having a nutri­
tional background.
While some of the recommended allowances may be
changed as more Information becomes available, the chart. In Its present
form. Is extremely valuable in practical n u tritio n work.
However, the data supplied in th is ohart, or "Yardstick of N utrition",
are much too technical to be understood by the average homemaker fo r whose
ultim ate use these figures were Intended.
Calories of energy, gram of
protein and minerals, units of vitamins, must be converted into practical
terms, usable by the lay person.
They must be interpreted am foods, com­
binations of foods th at constitute meals, and groups of meals that make
up days' d ie ta rie s.
The average Individual knows very l i t t l e about food
composition, and must depend upon trained n u tritio n ists to a s s is t In th is
Interpretation.
In commenting upon the situ atio n , Or. Lydia Roberta of
the University of Chicago has pointed out, "There are many combinations of
7
foods which w ill meet theee new requirements.
iUserlca I r fortunate today
that I t has e large number of trained n u tritio n ists who oan translate
theee allowances into terms of foods available and practical In many parte
of the country".
Therefore, th is study has been carried on to tran elate the technical
information found In the "Recommended Daily Dietary Allowances*, prepared
for nation-wide guidance, into practical plana for adequate meals, appro­
p riate for family use.
There w ill be presented a series of meal plans
covering a period of twelve days.
Saeh day’s menus w ill contain the re­
commended allowances fo r specific n utrients, and w ill be made up of foods
locally available at reasonable current prices.
In general, the plana w ill
be In harmony with conditions of ordinary family living.
HISTORY
The e a rlie st attention to n u tritio n al problems was concerned with the
energy-producing value of food. Aa long ago as 1780, Lavoisier, a member
of the French Academy of Science, seemed to grasp the Idea that body heat
waa derived, In the process of aotabollnm, through slow combustion re su lt­
ing from the action of oxygen on Ingested foods and body tissu es.
However,
about the middle of the nineteenth oentury, Liebig (34) in Germany, was
the f i r s t to understand clearly that the substances oxidized in the body
are organic compounds of three typesi
protein, fa t, and carbohydrate.
The figures fin a lly reported by Rubner (38) In 1902 as representing the
fuel values of food constituents are as follows:
I gram carbohydrate supplies 4 Calories
I gram fa t supplies 9 Calories
I grssi protein supplies 4 Calories
Energy-producirvc foods such as ooreale, dried legoraes, potatoes, and fate
were assigned a definite place in the d ie t, but material as watery as a
tomato seemed non-essential.
Following Liebig’s work, methods of food analysis were developed, and
European laboratories determined the chemical composition and n u tritiv e
value of certain food m aterials.
By I860, sim ilar studies were begun in
America and the f i r s t comprehensive tables on the chemical composition of
American foods were Issued through the United States Department of
Agriculture by Atwater and Woods in 1896 ( 8).
These investigators includ­
ed, besides the three basic food constituents, data on the occurrence of
water and ash.
These tab les, revised and expanded in 1906 (3), have served
as accurate standards of reference for food composition and are s t i l l s a tis ­
factory for some foods.
The introduction of new foods on our markets, and
the advent of differen t methods of processing, have necessitated further
analysis.
Chatfleld and Adams (10), also from the United States Departenent
of Agriculture, published in 1940 another food composition study Including
foods In th e ir natural sta te and some prepared for eating.
About 1911, Sheraan (38) and other workers in food chemistry began to
pay more attention to the mineral# in foods.
Thoy found that the ash con­
sisted of varying amounts of calcium, phosphorus, iron, magnesium,
potassIuc, sodium, and sulphur.
This led to additional studies concerning
the function of these minerals in the human body.
At approximately the same time, reports began to appear in the l i t e r ­
ature about some previously unknown food constituents th at seemed to in-
9-
fluenee growth, relieve nervous disorders and certain disease conditions.
The name "vltamlne" was fin a lly suggested for these newly-found substances,
eo v ita l to lif e , yet occurring In such minute quantities In food m aterials.
The most significant discoveries about the role of the vitamins In human
n u tritio n have been made In the la s t decade.
Out of the Investigations of
a large number of research workers from a ll parts of the world has re su lt­
ed an Impressive amount of valuable Information.
From the laboratories of American workers, such as McCollum, Sherman,
Wolbaeh, Sooher, and Palmer (14) has come evidence that vitamin A, derived
from carotenoid pigments In plants, prevents degenerative changes In the
e p ith elial tissues of animals and human beings, and promotes growth.
The ork of Rllllams and associates, Cowgi 11, 3treuse. Wilder (14),
Sure (41), and many others, has demonstrated that thiamin or vitamin B^,
is essential to the normal functioning of the nervous system, the heart,
and the metabolic processes of the body.
Studies made by Sheraan, Bourquin, Bogan, Sure, qIvehJero and Booher
(14) show th at a continued deficiency of riboflavin, or vitamin Sg, In the
d ie t resu lts in skin disorders, especially around the mouth, and may cause
a type of eye cataract.
Hlaoln (or nicotinic acid), closely associated with riboflavin, seems
to prevent or cure the deficiency disease, pellagra, according to reports
from the extensive work of Spies, S ebrell, and ElvehJero (14).
Another disease, scurvy, has for many years been common among sa ilo rs,
explorers and famine-stricken people, when forced to subsist mainly on
dried foods.
I t has long been known that fresh lemon or lime juice, and
10freab vegetablea would prevent or cure the disease, but the presence of a
specific constituent was not recognized as the Influencing factor.
The
development of suitable methods for the biological assay of foods by
Holst and Frohllok, Cohen and Mendel, and LaMer, Campbell, and Sherman
(14) led to the discovery of the ontl-ecorbutlc factor, vitamin C or
ascorbic acid.
Nearly a l l of the known vitamins have now boon chemically Identified
and synthesized—a fact which Is of great Importance In therapy. However,
a l l the vitamins occur in varying quantities In natural foods, and In
th is fora seem more adapted to the body*® naeds.
By making the proper
choice of foods, those essen tial factors may be supplied in the dally
meals,
hash vitamin performs a specific function In the body and I t
appears th at the vitamins are required in varying amounts. Therefore,
I t has been necessary to devisa means of measuring the vitamins.
The
measure commonly used for vitamin A is the International Unit (I.U .),
which Is equivalent to 0.6 aicrogrm (0.0006 milligram) of pure beta
carotene.
For thiamin, the I.U. Is the vitamin
ac tiv ity of ten
milligrams of the International Standard Adsorption Product (14).
Thiamin Is also measured d irec tly by weight in milligrams, one milligram
being equivalent to 333 I.U.
Aacorblo acid Is measured in milligrams,
or In I.U.—one I.U. representing the vitamin C a c tiv ity of 0.05 milligram
of the International Standard, 1-aseorblo acid.
Both riboflavin and
niacin are also measured In m illigram .
In applying these units to human n u tritio n al requirements, I t was
necessary to establish seme physical or chemical standard dependent upon
-li­
the vitamin Intake.
ITie condition of p a rtia l night bllndaeaa la one of
the f i r s t symptoms to appear due to a deficiency of vitamin A and
fortunately lende its e lf to physical measurement.
Utandardafor vitamin k
re; ulrement have been worked out through a correlation of dietary surveys
and the incidence of night blindness.
Knowledge of the vitamin Bp or
thiamin requirement of man, has developed largely through the work of
Cowglll (48).
This investigator made exhaustive analyses of winy types
of d ie t, both in animals and in man, showing that the thiamin renuireaeat
varies not only from one individual to another, but in the ease individual
under different metabolic conditions.
Thn estimates of amounts of
riboflavin and niacin required for normal huraun n utrition are matters of
judgment rather than of actual d irect measurement.
Ilxe independent
Judgnents of Hose and Stlebllng are the most authoritative estimates
available at th is time (14).
The adequacy of vitamin O in human n u trition
is determined by one or more of three measurement#;
(I) the resistance or
f ra g ility of the blood c a p illa rie s, (Z) the excretion of ascorbic acid in
the urine and (3) the content of ascorbic acid in the fasting blood, aa a
resu lt of the acceptance of standards baaed on repeated observations on
healthy normal persons (14).
Richardson and Mayfield have studied (data
not yet published) the vitamin C content of blood and urine of college
women to determine th e ir sta te of vitamin C n u tritio n .
The Committee on Foods and N utrition of the National Research Council
has u tilized the resu lts of many studies in preparing a chart (see table I)
that shows the daily requirements of man, woman, and child, for the
specific nutrients that are now recognized.
For the moderately active man
12-
these dally requlre^ieatB are set up as follows!
Calories, 3,000; protein,
70 grama; calcium, 0.8 gram; iron, 12 m illigram ; vitamin A, 5,000 I.U .;
thiamin, 1.8 m illigram ; ascorbic acid, 75 m illigram ; riboflavin 2.7
milligrams; niacin, 18 milligrams.
Other authorities (31) l i s t phosphorus
at 1,5 milligrams.
For ^ony years data on foods and n u tritio n have been collected and
published, but It han baon d iffic u lt fo r the average homemaker to make uce
of the technical information. Mery Schmrtz Rose, in her book, "Feeding
the Family" gave one of the f i r s t comprehensive translations of food
principles into a form wmble by the homemaker without training in nutri­
tion.
Other books and magazines have contributed popular a rtic le s on
foods and n u tritio n .
These offered acne helpful suggestions, but were
frequently not adapted to th is lo c ality , and did not conform to the best
home management principles such as those concerned with the social and
psychological aspects and the time, money, and energy expended in food
management.
With the advent of the financial depression, in terest in food costs
was intensified , and th is situation stimulated a study by Carpenter and
Stlebling (9) who presented d iets at four income levels, conforming to
general dietary standards.
For more practical use, those general dietary
principles must be expressed in terms of actual servings of foods in the
daily menu.
Recently Bowes and Church ( 8 ) have compiled valuable material from
authoritative sources on the food values of oorar.only used foods in
definite unite.
Theee aid in figuring d ie ts to meot the body needs of
-1 3 -
varloue Individuals as specified by the Hatlonal Research Council.
Bowes and Church have also supplied much data on cooked foods, and have
summarized Important principles of preparation relativ e to th e ir effect
on the n u tritiv e elements.
to dietary technicians.
This compilation of data Is of great value
Ae a means of making th is Information more
usable to non-tecbnioal workers, Rlohnrdson and Chase (31) have prepared
a "Wall Chart", which Ilo te the most Important food sources of minerals
and vitamins needed and the approximate amounts contained In each serving.
The next step seemed to be the formulation of actual meal pinna with
food combinations that would provide the nutrients in amounts designated
In the chart of recommended allowances (49).
Food h ib lts, av ailab ility
of foods In local markets, current prices, and the application of accept­
able food management practices, should be considered I f the meal plane
are to be of value to homemakers In th is lo cality .
This study proposes
to provide th is Information and apply these principles.
RXIiSSIMtSTAL PROCZDDRS
In the beginning of th is study. I t wae decided to prepare a series of
dally meal plana, each of which would provide the specific nutrients in
the quantities recommended by the National Research Council (see table I ).
The food m aterials incorporated in the meal plans were to be those readily
available on the local markets, or from home storage.
Qcme consideration
was to be given to the principles of good home management In relation to
the preparation of the proposed meals as fa r as expenditure of time,
energy, and money is concerned.
Finally, the meals, when prepared, were
14-
to be a ttra c tiv e , palatable, reasonable in cost, and appropriate to
ordinary family living.
Ktttrltive Valuee of Foods.
Before attempting any plans for food com­
binations, i t was necessary to make a survey of the n u tritiv e value of
foods to determine which of the common foods were good sources of the
specific nutrients such as calcium, iron, vitamin A, thiamin, riboflavin,
niacin, and ascorbic acid.
A valuable and convenient reference for th is
type of study was the handbook, "food Values of portions Ccramonly Used"
(B), published by Bowes and Church and recently revised (1942).
This
manual contains data on the n u tritiv e values of raw and cooked foods,
compiled from relia b le and up-to-date sources.
Supplementary references
were Rose*a "Laboratory Handbook for D ietetics" (35), Sherman’s "Chemietry
of Foods and Nutrition" (38), b ulletins giving the vitamin A and % content
of foods by Booher and co-workers (B)(6), and publications from the
Montana Experiment Station giving vitamin C values of common foods (20)
(32).
There appears to he a decided Iaok of d efin ite information about
the niacin content of foods.
For this reason i t was p ractically impossible
to meet the recommended dally allowance for niacin, in planning a day’s
menus except where foods such as pork, ohloken, or glandular meats could
be used.
Foods Avalliblo in Locality.
The next preliminary step was to determine
the foods available in the lo c ality , both on the market and from home
storage.
V isits were made to grocery stores and meat markets In a small
c ity and a nearby village where prices were obtained for the different
commodities, baaed on the units most frequently purchased by homemakers.
15-
The statements of the salespersons were taken as the authority for the
Information.
As these prices were obtained during a period of rapid
fluctuation. I t was necessary to a rb itra rily set a fixed date for the
prices quoted.
appendix).
All prices were as of October I , 1941 (see page 44 in the
From these data, a representative price was then adopted for
each commodity.
Through Interviews with various homemakers. Information
was also secured about the kinds of foods that are stored, canned, dried,
or preserved by other means in the homes of the community.
The value
placed on these food m aterials was equivalent to toe price on a comparable
unit of a commercial product.
Food Preparation.
3Inoo I t Is usually necessary to prepare foods to some
degree for use In meals, relia b le reference books (30)(4) and file s were
consulted for recipes.
Some of the recipes had been tested by college
classes and in the Home Managoraent House at Montana State College. Many
of the recipes for the foods used in the meal plans appear in the appendix.
The percentage of waste in foods as purchased, and the size of servings of
edible portions, were derived from actual measurements and from wellknown reference manuals ( I ) (12).
Recognizing that long, slow cooking in a large amount of water
destroys or decreases some of the vitamin and mineral content of foods,
references were consulted for data on cooked foods whenever possible (8).
A recent publication by Waleman and Elvehjem (43) reports vitamin
losses on cooking meats. Richardson and Mayfield (20)(32) have also pub­
lished data on the vitamin C content of cooked fru its and vegetables.
It was d if f ic u lt to compute the food Value of re-heated le ft-o v e r foods,
-1 6 —
as l i t t l e Information is available about th«n.
Food Managcita^nt, AocordIny to Kickell and Dorsey (36), "Food management
ie the provision of food fo r the family to ensure physical growth, social
and psychological development and well-beinc, with a reasonable expend­
itu re of available resources, both human and m aterial".
In th is study, foods were selected primarily on a n u tritio n al basis
to meet the standard requirements for optimum body health by providing the
nutrients necessary for growth and repair in the average individual under
normal conditions.
I t w ill be noted on the chart of Beoommended Daily Allowances (tab lei)
that specific nutrients are allotted fo r seventeen differen t types of
individuals, varying in age, sex, degree of ac tiv ity , and body condition.
As it would be impossible, in th is study, to prepare seal plans adapted
to each type of Individual, i t was necessary to select one type as a
working basis.
The one selected was the moderately active man, using the
daily requirements previously described on page 10 and obtained from table
I.
In planning the meals an attempt was made to adhere rath er closely to
the recommended caloric Intake and protein requirement.
Ho concern wae
f e lt if some of the minerals and vitamins exceeded the suggested levels.
In order to u tiliz e these meal plans for families of varying make-up
and size, i t is suggested th at a scale should be set up resembling the
"amain" scale (derived from the term "adult male maintenance") as used by
Kirkpatrick (19) in his standard of living studies.
active man is assigned an index value of 1,0.
To the moderately
To the other sixteen types
of individuals are given comparative values, computed for each item in the
17.
TiEL': I I . —SCaLF. r a n CO -VtUTiNO BKFTARIz:, FOR ’EESO^S DIFFfiRIHO Bi
AO; , EX, A0TI7ITY, AMD BODY CONDITION
1 .0
= ' oderately . ctive Man
--
Calories
1Ian ( 7 0 % .)
M o d e ra te ly a c t i v e
7«ry active
Sedentary
Woman (96 kgj
Moderately active
Fzry active
Sedentary
Pre$meney (la tte r half)
Lactation
Children up to 12 years
TSnder I year
1 - 1 years
t - 6 years
7 - 9 years
10 - I? years
Children over 12 years
O lrls — I 7 - 15 years
1 6 - 2 0 years
— I l - V- " e a r s
l6 - 20 years
lhrotein
Calcium
ES
g».
6».
1 .0
1 .5
0 .6
1 .0
1 .0
1 .0
1 .0
1 .0
1 .0
1 .0
0 .6
1.0
0 .9
0 .9
1 .0
1 .0
1.0
1.0
0 .7
0 .9
1 .0
0 .6
1 .2
2.0
1 .0
l.t
1 .0
1.0
F it.
A
Thiamin
IeUe
mg.
1 .0
1 .0
1 .0
1 .0
1 .3
(B1 )
0 .6
- ...................... -
Ascorbic
Add
(C)
mg.
Riboflavin
Nlaoin
mg.
mg.
1 .0
1 .0
1 .0
1 .0
1 .8
1 .0
1.8
0 .«
0 .6
0.9
1.0
1 .0
1 .0
1 .0
1 .0
0 .6
0 .9
0 .9
0 .6
1 .0
0 .7
0 .6
1 .0
0 .7
1 .3
1 .2
1 .0
1 .3
0 .9
1 .0
1 .7
1 .6
1 .3
.
1 .1
1 .3
1 .3
1 .3
0 .5
0 .6
0 .7
0 .2
0 .4
0 .2
0 .2
0 .6
O.fr
0.3
0 .9
0 .5
0 .7
1 .3
0.7
0 .5
o .£
0.7
0.3
0.4
0.7
0.4
0 .7
0 .6
0.9
1 .3
0 .6
1 .0
0 .6
l.u
0 .7
0 .9
0 .6
1 .0
0 .6
1 .0
0 .6
0 .7
0 .9
1 .6
1. '
1 .3
1 .1
0 .7
1.1
0.7
1 .3
1 .0
1 .0
0 .6
0 .6
1 .1
1 .1
0 .7
i.i
1 .2
1 .3
1 .3
1 .0
1 .2
1 .8
I.*
1 .6
1 .6
•
1 .2
i.i
0 .9
1.1
100A g .
o.u.
W kg.
0.7
1 .3
0 .7
0 .6
0 .7
0 .9
1.1
-ISohart (see table I I ) • To caloulate the dally requirements of a family
composed of oartaln individuals, combine th e ir index mxabers for each
item In the chart, and use the sum as a guide.
The social and
psychological aspect of food management involves satisfying the likes
and d islikes of the family members, introducing new foods, and using
left-overs.
For example, the use of liv e r loaf served with tomato
8i\uoe (table IV) was an attempt to provide a glandular meat, particularly
rich In iron, vitamin A, thiamin, riboflavin, and niacin in a form
appetizing to a ll znambera of the family.
Including a slic e or two of
brightly colored fresh tomato on the luncheon plate (table XIV), even at
out-of-season prices, was Ju stified fo r psychological reasons.
In order to derive the greatest degree of satisfactio n from meals,
I t was necessary th at they meet certain standards for p ala ta b illty and
attractiveness.
Variety is a highly desirable quality, in texture of
foods served; in flavor of the different meal constituents; and in the
temperature of the foods combined in the meal.
Ihe cost factor (86) is also important in food management, and in­
cludes the expenditure of time end energy as well as money. As a time and
fuel saver, the practice of dovetailing (26) was employed whenever
poselble,
As an example, the oven was used for baking more than one food
product at a time.
Food costs were computed, for each meal and each day,
and an effo rt was made to keep the costs as low as possible and s t i l l meet
the dietary rerulrementa.
As the work of preparing meal plans progressed. I t was found that the
time required to develop a day’s menus, adequate and satisfactory in a l l
19-
resneeta, was greater than anticipated.
Deal plane oould be ooupleted.
Consequently only twelve daily
I t waa not a simple task to meet the
n u tritional requiroments for a day, sa tisfy the standards for palatable
seals, keep food expenditures within a reasonable oost, and follow accept­
able praotleee of home management.
If i t had been possible to set up a pattern or model for each type of
meal, - breakfast, lunch, and dinner, then f i l l In a food Item to supply
the olaee of food Indicated, the problem would not have been complicated.
However, each food included in the daily meals was used on the basis of
its own n u tritio n al m erits, and when I t was replaced by boeob other food an
Imbalance often existed in the to ta l of the nutrient facto rs.
In preparing these -sal plans, an e ffo rt was mede tv u tiliz e a ll of
the important stoats, other protein-rich foods, vegetables and fru its .
Therefore, these twelve meal plans represent many of the basic food com­
binations th at provide the recommended daily allowances of nutrlente
adopted as a guide fo r th is study.
DI3CUSSI0H OF RESULTS
The twelve daily meal plana presented in tables I II to XIV Inclusive,
Ghow the caloric value and the protein, mineral, and vitamin constituents
of the combined foods as wall as th e ir oost.
I t w ill be noted that though
the breakfasts varied somewhat in composition, as a rule they followed a
general pattern.
This included a fru it or Juice, a cereal or cereal
product or both, and a beverage, with at le ast one hot dish on the menu.
The fru it could be fresh, dried, or canned or canned tomato Juice could be
substituted.
Often the entire day's need of ascorbic acid was supplied
20
Table
A p p ro x im a te
V e aeu re
Food
h i . —daily meal
C ost
C a l.
5 p ru n es,
5 0 gre.
7A c . c k . , FO g » .
^ T ., I o a.
I t . , 5 #*.
I e lie e , 10 ga.
I s o . p a t , 7 gre.
I C .,
1 .5
•7
1 .6
.1
.9
.6
S
1*9
HO
59
&o x .
D in n e r
Baked Rare
B aked Sw eet P o ta to
B r o c c o li
'Whole s h e e t B read
B u t t e r f o r b r o c c o l i , b r e a d , an d
sw eet p o ta to e s
B anana Creare P l e
C o f f e e w ith cream a n d s u g a r
TOTAL FOR DAY
........—
* Beferenoe ( )
•
g«.
A.
V it.
T h iam in
6 ®.
me.
A s c o r b ic
A dd
K lb o fla v in
N i a c in
C
flsg.
mg.
Sg.
mg.
1 .6
.1 7 5
. 0*6
.0 5
I . *7
.OH?
1 .6
JOO
.1 0 1
.0 1 7
1 .7
.0 2 6
.0 6
7
35*. 5
.1 7 *
.6
.1 1 2
. 02*
1 .2
.0 0 6
.0 0 1
.0 1 6
.0 0 1
.2
.0 1
312
7096
^012
.2 1 2
.0 5
7 .0 5
6
12.
•3
.5
2 .0
1 .2
95
To6
6.H
102
.1
.5
116
.2
29.2
1 / 2 o x ., 1 0 0 g o .
I
170 g o .
6 reed, e t a l k e ,
100 gm.
2 s lic e s , 60 go.
10.0
1.2
296
213
2 1 .2
.0 1
.* 2 *
37
F 8 0 . p a t , 21 g o .
1 /6 p ie
3.1
1 6 7 .5
.2*6
.6
662
.0 6 2
.0 1 2
.1 5
30
.0 2 7
.5 1
.0 1 2
.0 7 5
.2 1 6
.0 0 2
2 .1
.0 2
206
.2 2 6
.7
.2 2 5
l.H
623
1 .0 7 5
2 .1
.002
AM
.593
.0 1 6
.0 5 6
5.29
m
.2 5 6
.0 6 6
2-5
* ,2 5 0
.1 9 2
I .*
1 .6
6 ,0 0 0
.0 9
1 .1 9 2
.0 7 2
1.6
5 .*
1 .6
3 .6
153
263
1 .5
.003
.0 0 3
.OH
H.g
.1 0 9
.OlH
^57
.1 1 2
.6 1
1 6 .1 5
1 6 .*
.133
.153
136.
.3 5
6 .9 5
... A l
1 6 1 .1 6
• 2*5
-,i-OJL
1 .3 1 1
7?
1 6 6 .6 6
2 .6 9 5
3 .7 7
.60
936
1 ,1 1 7
.1 0 6
1 6 7 .5
1 2 ,* 9 0 .5
to #
1 .1 5 0 1 .7 3 2
553
l.H
.222
76.H
.3 1 6
* .0 6
. 1H6
H i. 7 2 ,7 6 0
0 7
.0 0 6
.0 3 6
i o i
x2 1 .
.^ > 9
. 2 ?H
3.3
22^M 93
.0 0 6
1 , 5 6 1 .0
1 H6
2.5
I .U .
.0 3 0
1 2 .0 1 , 1 0 '
F
Iro n
1 .1
.g
316
g».
P
3*5
.H
Lunch
I c . , 220 g a.
I o x . , FO go.
I T . , 15 g o .
2
I l g . p a t , 1&
2 T . , Ho gm.
< o x .,
ga.
Ca
20
Ho
51
57?
ASeearonl and C h eese
L e ttu c e
F re n c h D r e s s in g
Whole !Sheet W f f i n a
B u tte r
O ran g e W rre a la d e
V l l k , Whole
no, i
fiI
O t.
B re a k fa e t
13Ttm ee
% o l e Wheat C e r e a l
C re a a ( t h i n )
Sugar
I b a s t , w h ite , e n r.
B u tte r
C o f f e e w ith o r e a n , I T . ,
S u g a r, I t .
P ro t.
?u h
1 6 , 0 3 * .5
2 .6 9 3
.2
21.
TABLR IT.—DAILY MhAL PLAB HO. 2
rood
Cost Cal.
"
E
Lunoh
BaTed Beans
Boston Brown Bread
Fruit Cupi
Orange
Pineapple
Bananas
Butter
Whole Bilk
Ca
P
BP*
C=U
CHU
•0 5 0
.0 2 L
L OS., 120 6JB.
1/2 e. ok ., JO Sn.
2 T ., 1L2 ga.
L T . , 60 gra.
2 t . , 5 e».
2 s ilo e s , 20 gsu
1 SB. p at, 7 SB.
2 T ., LO ga.
L .o
.8
.8
1.3
.1
1.8
.6
LS
106
a -6 2
.1 5 1
.0 1
.1 7 7
1 .L 7
.07
.036
,016
.001
.(Q2
.001
GO
51
2.L
5.7
.2
.8
lC ? J S t t T f Z
•h
.01
im
583.8 35.2
.162
. 67L
10. TL
IL o
3 *L
.0 7 6
.0 9 2
1. L
2 .0
25
.5
•0 1 2
.0 0 9
1.5
1.5
0.6
22
50
51
.1
.6
.05
.006 .002
•0 0 L
.0 0 1
I lg . s e r r ., IJO ®a. 1.1
2 s ilo e s , J* x 1/2" P
1.7
35
1/2 o r ., JO g a .
1/2 s l i c e , 2J sew.
15 gm. J.
1/2 banana, JO p».
I lg . p at, I L Ca.
12 o s ., J 6 0 g n .
•L
12.8
1.1
.12
.O I L
.0 0 1
^KFerenoiHfSy
Hg.
»C.
■6.
270
72.9
.072
56
.132
•158
.L 2
116
.0 3 2
1.0
I lg . s e r r ., IJO as.10.7
V L o.
1.5
I med. I g ., IJO ga.
.7
1/2 o ., 100 SB.
3 .0
1.2
VL 0.
2-5* sta lk s , LO ga. 1.0
1.8
2 s ilo e s , LO g a .
1.2
I I s . p e t, I L E».
I p o ., 2 1/2* sq.
L .3
75T
.8
•096
129
36
HO.
8 .8
3.
2.
2 .L
10L .
.5 6
3. L
102
357
.1
L .2
.0 3 2
.012
.020
.0 5 9
.059
.028
.026
.671
.OjL
.000
.026
.0 7 2
.15
112.5
.0 5 5
.05
.3
6 .2
1L 0.
.0 1 6
.0 L 0
.0 6
.018
.OLO
.002 .002
.057
.098
L 9 .6 5 0 5 1 . 1 1 9 . 0 1
1.215 3.936
19.31
.15
1.7
.7
• 6L
3.2
1.8
.0 0 L
.Q T L
30 .
2 .1
5.5
.0 2 9
.0 0 6
.0 5 2
312
10507
L25
60
a
2 .3 L 5
.1 0 1
1028
Lj L
11.2
.L
.02
*7
.132
T3SF
7 ?C2
.052
IJ tn r
2 9 6 .6 J 7 .6
2L6 . J L .2
ag.
•02
102
.0 1
Hiaoin
J 12
639
26.2 1391.7 I9«L6
TOTAL FOR DAY
I . U.
Lo
118
I
3 .6
3 .5
a e.
ir& n
Dinner
Llrer Loaf
Tomato Sauoe
Baked Potato
String Beans
White Sauoe (mod.)
Celery
Bread (ea r.)
Butter
Chocolate Cake, Choe. Xoing
Coffee
Asoorblo Ribo­
fla v in
Aold
C
Iron V it. A.
r
o t.
Breakfast
Grange Juloe, fr .
Refined Cereal
Wheat Oera
Milk, whole
Sugar
Toast, white, ear.
Butter
Jen
Coffee
Prot.
62L
581
26.02 15,470.2
55.05 15.535.9
•o L L
.0 1 L
.0 8 8
6.1
UW
5 2 .0
12.9
16.5*
3.
1.0
2 .6
L .0 6 1
.138
27.3
.02
2 .3
.22
• 0L 5
.0 1 7
.0 7 0
.36
3. U
.0 6 9
.0 9
.1 0 6
•oLL
ZW
r§
TOT
2 0 7 .5
W #
30G
L .895
31.2
/
22
TaBLS V.—Daily 'MAL PLAN NO. 3
Food
A p p ro x im a te
e n su re
C oat
C e l.
P ro t.
c t.
B r c a k fa e t
P ru n e s
R o lle d h a t
^ h e a t Oerm
Top n i k
Sugar
T o a s t, w h ite , e n r .
B u tte r
C o ffee, I T. e re a n , I t . su g ar
Lunch
P l o e and C heeee
S p ln a o h , f r . , c k .
B re a d , e n r .
B u tte r
Baked A p p le
^ l l k , w h o le
m e d ,, 2 T . J .
1 0 0 gm.
o ., 30 g a.
2 T . , 20 gm.
% T ., t 0 2 .
2 t . , 1 0 gm.
2 s lic e s , 20 g$.
I l g . p a t , 1 % gsu
I c.
.0 0 7
.1 0 5
2 .0
.0 7 0
.0 9 6
2.
.8
.1 2
2 .4
.0 1 6
.0 0 2
.0 3 2
.0 0 2
.OlU
.1 5 7
.0 1 2
.3 6 7
.4
1 2 .0
313.5
1.6
.6
I.
m
.
2 g la s s e s , l 6 oz.
1Mft) gm.
1 .8
9 .1
2 a llc s s ,
SB.
.0 4 7
.1 1 3
A zI
1 7 .5
1 0 *1.
51.
115
.0 3 1
.0 1 7
1 .1
3 .6
2 .5
2 .1
2.
I
I,
mg.
169
J A o.
7 0 gm .
*k) gat.
am. p a t , J g a .
SM.
111
.1
l.S
1 .2
i
5. d
1.6
3
%
.5
French Dressing
L e ttu c e
R o l l s , wh. wb.
B u t t e r f o r p e a s an d r o l l s
A p r ic o t Whip
S u g a r C o o k ie , p l a i n
C o f f e e , I T . c re a m , I t . s u g a r
TOTAL FOR DAY
* Reference (ff.)
1 0 0 gm.
I m e d ., 150 g n .
1 /2 0 .
1 / 2 0 . , 100 g a .
1 / 2 , 100 gm.
1 /2 , 76 S».
? T . , 30 gm.
I l e a f , 10 gzs.
2 , 6 0 gm.
3 sm. p e t , 21 gm.
1 /2 c .
2 - 7 " d ie m ., Ho g n .
I c.
15.6
.6
1 .5
2 .5
2.%
•5
2.
I.
.6
1 .6
.6
I.
.53% .41
.0 3 4
.0 2 6
.0 0 1
.0 3 1
.0 4
.0 0 1
.1 0 9
.5 6 6
.446
1.156 TToSo
5.
1275
D in n e r
C h ic k e n , r o a s t e d
Baked P o t a to
C h ic k e n G ravy
Peae
S a la d i
G ra p e fru it
A pple
Iro n
gm.
•5
I.
•7
»2
*10
«0
102
P
g".
2 .1
39
Cs
A.
Y lt.
I .U .
700
T h ia a ln
a s c o rb ic
h
Add
Mg.
C
eg.
.1
3.
4o.
^ '7
.1 7 4
•3 .
58.
.0 1 6
1 .2
.4
.0 3
.6 6
2.4
.4
.01
1.1
.5 9 5
c #
8 0 9 .2
.1 4 4
4 .1 4
1 3 .3 7
12, 250.
.0 8 6
.0 8 6
924 .
1.
5.77 14,395.2
.0 3
.115
.0 7 5
.0 9
.0 1 6
.0 0 6
.0 1 6
.O O t
•3
.2 4
21.
3 2 .4
.0 7 6
.0 0 2
.0 4 6
.0 0 4
.0 5
10.
.0 0 9
•2
1*19
153
1 0 0 .2
.1
4 .2
1 .5 ^
.7 4
.0 9 0
1 6 0 .2
.1 4 6
13%
2 .2
.0 0 3
.0 0 7
.0 1
.0 0 3
.0 1 1
.0 2 8
.6 6
.0 4
.0 0 9
.0 1 6
.4
1 ,4 8 5 .2 4 6 .5 4
50
5*1.2 3 ,1 1 5 .2 9 6 .2 *
. 01% z $12
T ab? 3 5 3
1 .5 7 9
2 .0 7 0
60.
164.
.0 7
.2 5
9 .1 1
9 3 6 . 1s
945.
66»
1 8 7 .5
2 ,6 2 4 .9
2 0 .0 6
1 8 ,6 3 5 .3
.6 9
.2
.1
16. 9 *
.5
.2 4
190
2
1.19
.36
24-3
.115
.195
.O il
*m
*M?.H
4.8
.
IS
.2
2 .2
55
•3
.779
jf $ 5
.0 9 4
.0 4 6
3.
3.<$
3 .3
1 .4
TTT
t E
2.6
.0 1 1
,0 2
.n i
.1 7 5
.0 4 8
.0 7
.1 3 2
31 2 .
100.
1 .7
2 6 .2
mg.
.0 7
.0 6
129
1 9 3 .6
M laO ln
.0 1 2
623.
1 6 7 .5
1 ,6 1 5 .2
,2 7 1
198
K ib o fla v in
.0 3
1 .6
12.
.2 2 2
37.
•8
.0 6
.1 4
1.4
7 .7 5
6.5
2 .1
3
.0 5
•36
.3 2
.0 0 4
.1 2 2
.6 4
1 .1 1
.0 2 9
.o 4
.0 3
—
.9 2 1
2 .1 1 6
9 9 -9
.852
1 0 .2 0
3 .5 5 7
1 9 .6 5
TABL TO.— DAILY MEAL PLAB MO. 1»
Approxlkate
Measure
doVi' Cal.
o t.
Breakfast
AprTooTe, dried, ok.
Shredded Wheat
Top Milk
Sugar
Toast, (ea r .)
Butter
Cocoa
4-6 halves, 30 g»<
1 b is c u it, 30 p u
4 T., 60 cm.
2 t . , 10 ga.
I s li c e , 85 C
Ph
I sn. pat, 7 p i.
2 d . , 10 o s. milk
1 .4
1.0
.6
.14
.9
•5
Prot.
6».
88
UO
118
40
65
51
iro n
C».
ga.
mg.
1.6
3.1
1.6
.021
.012
.056
.031
.097
.024
2.3
1 .4
.12
2.1
.05
.013
.001
.025
.001
.2
..0 1
Vlt.
A.
f'llkr'in /sGoraic* "i'ioo- "Kiacin
Acid
flavin
ng.
.027
3
709
.066
.02
2.04
.85*
*g.
.081
.055
.1
.017
:s r
,6
'o r
•3 5 T
Lunch
""""TKeeae fondue
Salad*
Orange
Grapefruit, can.
Sweet French Dressing
Mheat Sens
R o lls, whole wheat
Butter
Cottage Pudding
Lemon Sauce
Tea
I »erv., 75 y s.
5.3
249
l/S t med., 50 gn.
5 a lio e s, 75 P u
I T.
2 T.
2 , 70 p u
I lg . pat, 14 pa.
I serv.
2 T.
2 .0
2 .0
1.0
.8
.8
1.2
1.8
.7*
25
43*5
12.0
56
210
102
261
44.9
W
Dinner
~ Wield Halibut
Tartar Sauce
Eacalloped Potatoes, 1/2 o.
white sauce
Peas
Celery
Bread ( e n r .)
Butter for bread and peas
Ioe Cream, homemade
TOTAL POR DAT
•KeferenSr’TSy
115 Ge*
UiO p u
l/2 c . s o ., 100 pa.
£-5" sta lk s, 40 gst.
I s l i c e , 20 m .
I IR. pat, LU pr.
1/2 o.
12.2
.5
3 .7
.33
3.5
6.
.1
4 .9
.01
.245
2.01
129.5
.043
.012
.012
.009
.013
.001
.147
.12
.002
.071
.15
.225
.05
I.
1.2
.02
.65
.01
117.5
16
.055
.056
.01
.42
.128
30.0
27.7
.01
623
470
79
.129
.001
.5
.65
TOT
3315
1BSI7
3Z3?
.224
.014
i.i
.19
103
.036
.009
.01
.074
.002
.071
.001
1115.4 31.24
8 .7
I.
207 19.5
201.6
.58
2 .9
1 .6
1.3
.9
1.2
272.2 7.2
55
3 3
8 .8
.56
65
2.1
102
.1
44.6
.204
3074
68.13
.021
.005
.166 .19
.011 .046
.028 .018
.016 .025
.002 .002
.126 .104
7*75 - X S T
1.232 1.775
1.9
2.2
.32
.25
..0 2
.2
16.52
56
605.6
11. 2
.258
.25
.014
.055
.285
.8
.059
.045
.098
.074
.159
•55
305
1.446
133
.3
.013
16.7
12.
2.68
.35
.14
.017
.044
2.36
.23
623
8272.8
.oli?
TBTT
1.783
3TOT
93.43
.219
rSr
3.076
3.94
\
2U.
' MEAL PLAK SO* 5
Food
C a l.
P r= S . "
— T
—
- I r a T V iT eT T - M a m i n
-
B1
cfc,
B re a k fa st
T om ato"J u l s e
P re n o h T o a s t
C ore S y ru p ( d a r k )
B u tte r
B acon
M ilk (w h o le )
^vn.
SB.
g».
iag.
Y. ty.
B g.
8 4 1 .5
491.
.0 9 2
.1 6
A s c o r b ic
A c id
C
Sg.
R ib o ­
fla v in
N i a c in
B g.
ag.
.0 5
.2 8 8
.9 4
.0 1
.7 8 3
T rg r
1 .0
TT9G
> '
l / 2 c . , 100 gm.
2 s lic e s
it f « , 6 0 g o .
I l g . p a t , 14 p a .
I s l i c e , 10 g s .
12 o s . , 360 p a .
1.9
1 .8
2 .1
1 .2
3 .0
3 .8
TO?
a s .#
165
K
t.(e
.0 1 6
.1/1
.OUi
.4 2 5
.1 5 2
.0 0 1
.0 0 2
O il
o35
.Ol+f
236
102
.0 0 7
. oca-
B9C T
.1
.9
1 2 .5
2 ^
79
6 3 .5
25
6 .4
5 .3
2 .3
.0 2 9
102
1 7 3 .2
6 .3
.1
2 .9
.0 8 1
.0 0 2
.0 2 2
VZT 3 1 5 7 7
333
T R T 7317
3 2 .2
4 .7
.0 1 5
.0 7 5
.0 5 9
.0 0 7
.0 1 9
63
245
.5 3
1 .3
1 3 .7
I.
.0 2
623
.2
.7 5
T ^o
I
693
.1 1 2
1 .6
750
.0 7 5
.1 2 5
.0 4 8
3 . 4 1 7 .5 0 0
.1 7 5
7. *
1 9 .1
.1 0 9
.8 1
.0 2
1 .0 3
572
623
.1 4 0
.6 9
356
.0 7 5
.0 1
.1 8 9
6 .1 2
253Z
Lunch
S c ra m b le d Bggs a n d
B e e f B r a in s
S p in a c h
V in e g a r
C o m b re a d
B u tte r
P ru n e VHip
roil
D in n e r
V eal R o ast (s h o u ld e r)
M ashed P o t a to
G rav y
Peas
E n d iv e S a la d
F r e n c h D r e s s in g
B r e a d , w h o le w h e a t
B u tte r f o r b rea d and peas
A p p le P i e
C o ffe e
TOTAL FOR DAT
•keferetnoa number 8«
I , 50 $B.
I 3A
1 /2 0 .
O S ., 5 0
ok.,
pa.
100 g a .
2 p c ., 2 x 2 x I
I l g . p a t , 14 g a .
2 s l i c e s , 100 p a .
3 / 4 0 . m o ., 150 g a .
1 / 4 c.
70 gm.
l/lO h e a d , 2 5 ips.
2 .1
3 .2
3 .3
.1
1 .7
1 .2
3.
7 .0
1 .0
1 .2
1 .6
•9
I T ., 15 pa.
1 .0
I s l i c e , 20 p a .
l g . p a t , 14 Rn.
1 /6 p ie
.9
1 .2
I
3*6
2?a
231
243
94
2
3 8 .5
6
95
2 .3
74
2 .9
102
571
.1
.8
T 9 7 ? 1 4 5 4 .5
.4
5.
3ST
4 6 . 0 2 9 9 9 . 3 1 0 2 .3
.0 0 2
.0 4 6
.2 6 7
7595
.1 2 3
3 .6
1 .8
.0 4 7
.1
.0 3 2
.0 1
1 .5 4
.5
.0 1 8
.0 0 2
.0 5 2
.ill
.9
.0 0 2
.0 2
.0 5 4
im
7757
.9 7 5 1 .5 4 4
567
.1 7 5
.1 9 8
963
.0 3 5
.1 7 5
.0 2 5
HO
3 .2
.1 7 5
.1 2 5
.3 5
.1 8 2
.6 4
.1 0 4
.3
333
2935-
1 5 .7
.8
8 .4
1 .6
.0 9 6
.8
1 .5
1 .7
.1 4 5
.1 5
.111
8.
.1 7
.0 9 8
.0 5 9
.0 3
.5 9
624
2 1 1 .3
.2 0 7
1 .9
9735
27552^
TTTT
1 8 .5 1 2 5 ,3 0 3 .8
1 .9 5 2
.2 0 2
1 .2 6
2579
"7799"
93Q T
7 9 .7 1
2 .8 6
1 7 .0 1
25.
TAflyc m i . —DAILT SML FLAS SI .
C ost
A p p ro x im a te
M easure
ro o d
C a l.
m*
1 2 0 gm.
2 la rg e
2 T . , t-0 g a .
I l g . p a t , i t 8 *.
1 .9
5 .6
1 .0
1 .2
I 0.
2
I 0 . so.
2 la rg e
»8 .
.4
l4 .4
.0 1 2
.2 8 2
.0 2
.3 2 6
3 .1 6
A
1 .2 9 9
102
.1
.0 0 2
.0 0 2
.0 2
623
7 .?
I .H
H .5
I.
p a t, 2 * gu.
W
1C 9
7295
T W
170
.2
•1 7 2
•7
.C
.0 3 5
.0 7 2
.0 1 6
.2
.I A
.0 6 2
.001
.004
.0 0 7
.0 0 4
.2
7591
T O
.4oo
.053
3 .2
304
6 .6
1 .2
6 .7
A l
4 .9
64
.1
204
.2
Hg
o . , 2 ^ 0 gm.
I e m a i l, ICO g a .
1 /2
1/2
o.
2 s l i c e s , HO gm.
I l g . p a t , lH gm.
I lg . se rr.
I T . , 15 gm.
.4
2.9
1SU7
459 32.6
<5 2.
.231
«1 1.4
.o4g
l.g
148
j.d
1.2
2.2
102
.1
119
3 .3
.4
A s c o r b ic
•*oid
R lb o fla v in
N ia e tn
C
»S.
ag.
ag.
.0 7 2
.6 9 6
2 .4
.0 9
.5 1 8
3 7 .3
T O 5
TSoI
3 9 .3
1 ,0 1 0
.1 5 6
1 7 .6
•3 A
.5 2
2 .9
45
51
.2 0 1
.1 6 3
2 .4
.6
.2 5 7
.1 5 5
.5 6
2 .3 5 2
7520
203
.0 1 3
i,e i4
4o
.2 0 7
.1 3 0
10.5
.0 6
• 04o
.222
.002 .002
.04 .0 5
.0 3 6
.0 8 1
16.
.097
.06
.4
.2 7
.8
W
i
.0 6
1.1
A3
1.8
.03
.65
S
H3 . 1
2 , 9 0 S A ) .I
I
.9 9 2 1 .5 1 5
W
1 5 .4 8
2 .0
.5
3
tS
I
1,246
3,251
623
235
.09
s W
1 0 ,5 7 6
1 .8 3 3
IToI
.3 9 9
.1 9 2
.0 1 2
1 9 .0
* R eferen c e (d .)
T h iam in
.
I .U .
g$a.
.i
1 T.
2 lg .
52
572
lo t
T ^L
TOTAL FOR DAY
V l t . A.
gES.
Tee
D in n e r
C ream ed C o d f is h w ith h a rd ok. egg
B o ile d P o t a t o e s
C a r r o t S a la d w ith C ream , S u g a r ,
a n d V in e g a r D r e s s in g
B r e a d , w h o le W ieat
B u tte r
P in e a p p le U p s id e Down C ake
S h ip p e d C r e s s , ew.
Iro n
P
•
^ o z .,
1 0 .5
L uneh
Cream Tom ato Soup
C r a c k e r s , w hole w heat
L e t t u c e an d Lima Sean S a la d
B a k in g Pow der B l e o u lt e
Boney
B u tte r
Ca
ai
e t.
B re a k fa st
O r e p e f r u l t J u l o e , u n . aw. c a n .
% ffle s
J e lly
B u tte r
C o ffee
ro t.
I
.9
ei
1.5
,.-Qgl
Iiif
1 .1 0 7
3 3
7 1 .4
2 .6 8 1
6 .9 8
26.
TAttUt IX .—DAILY MEAL PLAa NO. 7
Food
A p p ro x im a te
V e e su re
C ost
C a l.
Ljjneh
B aked Sw eet P o t a to
C a u liflo w e r, f r . , ok.
Mook H o l l a n d a i e e S a u c e
D ill P ic k le s
B re a d , e n r .
B u t t e r f o r b r e a d and sw e e t
p o ta to
G in g e rb r e a d
M ilk
*
B e f e r e n c e (?f.)
T h lttH in
.0 3 6
.0 6 8
.2
32
.0 9 2
.3 3 6
k .g
i.g
2 ,2 5 0
.2 2 3
.1 9 2
i.d
? SBt. p a t , lH gsi.
2 T . , ko gea.
1 .2
102
.1
.0 3 6
.0 0 2
I.
11.i
lo t
739
2 0 .7
TOT
I g . , 1 7 0 gm.
r . T . , 70 gm.
T.
I g . , 100 gm.
s l i c e , 20 gm.
2 .1
1 .6
1 .8
2 .0
217
.0 5 6
•9
92
7 .1
1 .7
1 .5
.5
1 .7
2 l g . p e t , 2# gm.
I a e rv .
l 6 o z . , ?ko gn.
2A
1 .3
.2
1 -9
1 6 .4
2 7 .O
.0 0 4
.0 4 6
40. g
2.
I .?
1 .4
.0 1 4
.0 1 3
.0 9 9
3 .4
.0 2 6
.1
.2
2 .6
.0 0 2
.0 0 9
22
7^
11
20U
lk i
# .3
.6
.6
3.
I .*
1 .2
1 .2
906
69
77
25
10k
102
go
5 .6
^ .7
3 .0 7 1
.0 6 7
.o ig
.0 8 8
.o k 6
.0 2
I .U .
• 525
2 .4
.0 6
JJ
2 .3 2
TO?
l.k
4 ,2 3 0
*9
4 2 1 .2
.1 9 1
.1 1 3
.0 3 2
1 4 .7 7
2 9 .5
1 .4 7
.1 2 9
.0 7 4
.1 5
.0 3 3
.1 6
.o k a
.g
.2
. 00k
.2 5
M b
1 ,2 4 6
•9
“7
924
I.
4 .4 5 2 6 ,9 2 3 .2
t S
.5 0 2
k.
.8 4
.0 5 3
1 .1
.1
1 . o k a 2 .1 0 3
.0 7 8
.5 0 9
.0 5 2
.0 2
.0 4 7
232
mg.
2 ,9 0 5
.0 3 6
.0 9
.o k
.0 0 2
.0 0 8
x S l.
•792
mg.
h ittC ln
O a
.0 7 7
.O V
B ib o fla v in
623
#6
.09^
S
1 0 6 .1
.2 2 2
.0 0 2
mg.
Tifloorble
A cid
C
r., .
1 .6
1 9 .2
1 7 . S 1 ,2 3 1
TOTAL FOP DAY
V i t . A.
ga.
198!
237
Ik g
lk o gm.
100 gm.
IA 0.
1 / 2 0 . , 100 gm.
2 s l i c e s , 20 gm.
I lg . p a t, lk g a.
1 /2 0 . s c .
2
Iro n
S®.
1 .1
6.
I
U
2
I
I
p
gm.
2/ t c . o k ., 66 g s .
2 CRga, ig o gm.
2 s lic e s , 60 ga.
i f e ii E
D in n e r
P o rk Chou ( s h o u l d e r )
P o ta to , b o ile d (J e o k e t)
G ravy
S w is s C h a rd , c o m l. c a n .
B re a d , e n r .
B u tte r
A^rple S e u c e , ew.
O atm eal C o o k ie e
Ca
B1
O t.
B r e n k fn c t
H a ie tn s
Poao hod EffgB
Whole Wheat T o a s t
B u tte r
J o lly
• T O t.
.0 4 4
.1 5 3
.0 6
3 .1
tr.
ko
92
.0 4 7
5 3 .9 ^ 7
1 .0 4 4
1 . 6& 9
11.
•&
.2 6
.0 6
.1 1 1
8 .1 6
* 13
.0 3 9
1 .4
2 .2 3
1 1 .2
1 .5
.1 7
.0 7 3
9 ,0 0 0
k
.0 2
.2
1 .0 6
.0 5
.0 6 8
623
.0 7
.0 3 3
.0 1 2
.3 6
32
6 7 .3
9 ,6 3 4 .3
.0 8 9
1 .1 7 8
.2
.2 1
4 2 6
2 7 .2 1
.5 9 9
—
13J 1
2 1 . 2 9 2 1 9 ,6 6 2 . 9
2 .3 7 1
6 3 .4 7
3 -0 2 7
1 6 . ok
9 :9 ?
27.
t a b le
rA
Food
A p p ro x im a te
ifC a e u re
* • — d a ily me.al p l ,»h ho. d
Cost
C a l,
I
Biscuits
1 0 0 gns.
3 6 .7 gm.
3 lg .
I l g . p a t , lU g n .
3 T . , 6 0 gm.
B u tte r
Jam
C o ffee
I 0.
L u s th
C h loken S a la d
H oney-H ut B read Sandw ioh a s .
e l I o e e b r e a d 2* x V* x l A "
Cocoa
&
D in n e r
R o l l e d B e e f R o a s t (rum p)
Baked P o t a to
R u ta b a g a s , o re s n o d
^ h l t e S a u c e , m ad.
P io k le d P e a c h e s
B re a d , e a r .
B u tte r
B read P u d d in g
Lemon S au o e
C o ffee
TOTAL FOR DaT
K
*
small,
2 o x .,
R eferen ce (!f.)
Ca
1.2
ga.
99
1 .2
1 .6
lid
1.6
1 .5
1 .2
1 .5
.6
*62
102
177
7 .3
.1
.3
gm.
ga.
.OOlS
mg.
T h ia m in
mg.
I .U .
.od
.dK*
.iod
.0 9 3
.7 5
.22d
.dK
.0 0 2
.0 0 2
.9
•0 3
.SKK
.0 6 2
.1
Tin
135
1 2 .5 9
.3 9 0
TiT
.2 0 6
3.d
.odi
.3 6 6
3 -6
a.dds
1 .9 2
7 3
.6
3% 9
6 .9 2
175*9
2 .d 2
1 .0
6 .3 2
Kdo
I.
•9
1 .2
.7
is i
3 3 ^
M.lt
^ ,0 9 6 .3 dd.5 6
.6
Ks
mg.
.0 2
.2 9 2
1 / 2 p e a o h , 50 g a .
I s lic e ,
ga.
I l g . p a t , I 5 g®.
I 0.
2 T.
I o . , ! ? ox.
mg.
ado
.loK
173
1 7 .2
129
3.
Kl
1 .1
55
1 .2 )
3 7 .5
-2
52
1 .7
102
.1
29%.7 9 . 6
UK.9
.0 1
C
r-g.
710
,7 6
623
720
1 2 .2
1 1 .6
3 .0
1 9 .1 1 ,3 0 9 .2 5 5 1 9
9 .0
.6
.9
H ia o in
.1 2
d3i
-*26
Ribo­
flavin
.6
2 .5
6 .2
.'Old
.oKd
.2 3
2 6 3 .2
H s e o rb io
.02d
. 03d
3 1 / 2 ox., 100 g a .
I m ad. 1 p„ 150 g a .
1 / 2 0 . O k ., 100 g a .
20
A.
F it.
" i.i
9 .9
2
P o . , 10 o x . m ilk
Iro n
.0 5 6
9^ Tiff IoTs
I se rv .
p
8I
O t.
B re a k fa st
Bkm anas, f r e s h
Cream, l i g h t
P ro t.
.306
T*o
T7%
.0 1 3
.20K
.0 2 0
. 07K
. 03K
.0 0 5
.0 1 3
.0 0 2
.2 2 0
.0 0 1
TW
.OdO
.0 9 6
.0 3
.0 1 7
.0 2
.0 0 ?
.2 1 9
T55%
1 . 0 6 6 i . 6 d?
55=
3.
1 .7
.5
.3 2
.1
.2
•0 3
1 .3 6
.0 1
ST22
1 K. 1 9
713
2.02K
60
25
217
790
TW
.lK
.7 1 2
.1 9 5
.1 9 5
. 0 K5
.0 2 2
. oKK
623
56d
.1 7 0
79
.0 0 1
2352
T717
6 ,0 6 5
1 1 .0
1 .7 7 3
9.
.2 5
10.5*
.0 9
d2.2
.0 9 3
•9
1 .5
3 -1 2
23
.0 6 9
.1 1
. 0 K5
.0 3 5
.id
.K59
•9 3
.6 5
IoO f
TToKT
1 2 K.K 6
K .9 9
T 92
1 0 . dd
TASLK X I.—DAILY -SAL PLAN HO. 9
Food
Approxliitote
Measure
Coet Cel.
gm.
a t.
B ro a k fa e t
O ra n g e e , a l t o e d
S h re d d ed w h eat b i t s
Top M ilk
■Sugar
T o s e t, e u r.
B u tte r
Cocoa
I , 100 ga.
I O Z ., % gn.
U 0 8 ., % T.
? t . , 10 ga.
2 s l i c e s , Ho gsa.
I l g . p a t , lH @1 .
P o . , 1 0 o z . m ilk
H.O
I .H
.7
.1
1 .2
- I l1 2 .2
Iron Vlt. A.
Prot.
90
HO
Up
Ho
loH
•9
3 .1
2.
102
.1
1 1 .6
2 1 .1
#
3.H
g&.
gm.
mg.
.0 2 3
.0 1 2
.0 1 9
.0 9 7
»3
l .H
.0 7
.0 5 6
.1 2
.0 2 6
.0 0 2
.OHO
.H
.0 0 2
.0 3
fsH
I.
3 .2 5
.9 6 5
9 .5
.oH
.0 0 1
.1 1 2
.H
.0 1
312
8 .H
1 9 ,3 0 0
.2
32
1 .0
202
1 5 .3 1 l 6 , 7 l 6
l.U .
229
3
58
ThltiOiin Aeoorblo Blbo- Alaoln
AOld
flavin
®g.
.1 1
066
.0 1 6
-S g.
60
1 .2
.0 8 6
Sg.
mg.
.0 5 9
.0 5 5
.1 3 2
•3 6
•07
623
H8 0
'6
S IT ?
i,3 d 9
.9 1 6
Lmioh
Cream ed D rie d Beef
T o ia t. e a r .
R u tte r
Mustard O r e e n e , oom l. c a n .
A p p le S a u c e , sweetened
D oughnuts
Tea
I f u l l c u p , 3 0 0 gm.
2 s li c e s , 20 g a.
I 6®. p a t , 7 gnt.
1 / 2 e . e k . , 150 g®.
1 / 2 0 . so ., 100 g a .
2 - 3 " d l a a . , iO gffl.
7 .5
l.l
.6
H.
1 .2
1 .6
*7
1 7 .0
D in n e r
S c a llo p e d O y s t e r s
Baked P o t a to
W ald o rf S a la d
B re a d , e a r .
Butter
P u a p k ln P l e
TOTAL FOR DAY
R eferen ce (£. )
I
I
1
2
2
I
e e rv .
n o d . I p . , 1 9 0 gft.
e e r v ., 1 /2 0 .
slices, HO gm.
em. p a t , lH grs.
e e r v ., 1 /6 p ie
-
7 .2
•6
1 :1
1 .2
H6 0
10H
91
Hg
^o
THo
1 ,0 7 7
22H
129
2 0 9 .1
104
102
Hg. 9
3-H
.0 9
3 .5
.?
5 .2
.2 6
.0 2 6
9 0 9
.6 7 6
7529
.0 7 2
.lH u
.0 2 0
. 0*6
.0 8 0
6 .7
3.
1:5
.1
- 377.6
1 9 .9 i > 9 . 7
M
Hd . 7 2 ,9 9 6 .7 1 0 0 .6
.0 0 1
.7 3 0
.0 0 )
. 09H
.0 9 9
.0 0 8
H. 9 8
1 .7
.8 9
e^
.0 2 6
.0 0 2
.0 0 2
.1 2
72*0
.lH
7579
1.32
1 . 0 3 2 1 .8 * 2
2 8 .0 8
•°j
9732
870
807
60
1 0 3 .6
• 27
.6
.0 8 8
.0 7
.2 1
1 6 7 .*
.H
.0 6
2 1 , 3 2 ^ .6
.9 6 3
.0 3
.1 2 4
.b 2 i
.0 9 5
.1 9 5
.2 2 6
I T
• 17
1 6 .9 *
5 .5 2
.1 8
.0 3 6
.0 9
2 .3
IS l7
.0 8 6
f y
1 .6 2 6
3 » 221*7 >
.3 6
.823
1.391
2 3 .3 9
2.H 39
2 7 1 .9 9
&
d
2 .8 0 9
l
1 1 .2 6
29.
TABLE X II. -DAILY HSAL- FUH HO. IO
Food
A p p ro x im a te
M easure
C ost
C a l.
H a l f , m a d ., 100 gm.
2 / 3 e . o k . , 3 0 gm,
2 o x . , fr T . , 6 0 gnu
2 t . , 10 gnu
2 s l i c e s , &0 gm.
I I g . p a t . , lfr gra.
2 0 . , 10 o x . m ilk
3 -0
.6
.7
.1
1 .4
1 .2
IC T
L unch
T o a e te d C h e e se S a n d w ic h e s
M ixed F r u i t S a la d :
B a n .,O r e r g e , P i n e a p p l e , A poIe
S h ip p e d Creara D r e s s i n g
C r e s s , I T . , :fe y o n . , I T .
M ilk
gm.
frfr
119
.0 9
* Reference ( t , )
gm.
gm*
62
1 .0
IOfr
102
? .fr
.0 2 6
.1
1 1 .6
.0 0 2
fr.3
fro
#
PO. 9
Iro n
V i t . A.
T h la ra ln
mg.
1.0.
.0 1 4
•3
?i
.1 1 0
*075
.1 6 4
.0 2 4
1 .6
.0 6
54
.0 1 1
.OfrO
.0 0 2
.0 3
3 .3 9
fr40
i.id z
*539
.fr29
l .f r z
9 9 4 .4
. 2 6 fr
1 /2 0 .
fr.2
45
.6
.0 1 3
.0 1 7
.2 4
1 4 4 .2
.0 9 1
30 gm.
I l g . g l a s s , £ OX.
1 .7
l6 fr
165
.5
4*2
IC T
.0 1 5
.0 1 2
.1 3
3 9 5 .5
fro
169
.5
l.f r 6 2 .
2 . 3 3 3 .ofrfr * 5
.0 1 7
.0 2 6
2 ^ .7
fr.
3*4
1*5
.1 1 4
*037
102
6 .2
.0 2 2
.0 4
.lif r
.0 1 3
.0 1 3
.0 2 6
1.2
31
IOfr
10?
3 .6
202
.fr
3*fr
,1
4 .9
4
.1 6 3
.ofr
.0 0 2
.1S-6
s
tW
170
1 .2
1 .2
15*
.S
.4
1 .4
«3
j
frfr.7 3 . 0 3 9
1 1 0 .3
.OO'1
i
*32,
.1 0 6
.osfr
1 .4 2 2 2 . 2 3 2
9*5
2 .2
.2
*7
2 -7
.0 3
.fr
.0 2
a l a e In
mg.
.0 6
.ofr9
1 .1
.0 2 7
.0 6 6
*36
Z I
2 0 .5
.t
mg.
34T
fr£7
I e a r s . , 100 g a .
2 m o d ., 200 g-m.
1 /2 0 .
100 g r..
30 g m ., 1 / 2 0 . o k .
I T . , 15 gm.
2 raed. s i . ,
gm.
I l g . p a t , lfr g n .
I a e r v ., 1 /2 0 .
2
37*
R ib o f la v in
623
7 -6
S
A s c o rb ic
HOld
C
mg.
.0 4 6
.fr
1 .0
mg.
2 I g . , fr s i l o e s
b rea d , e a r.
5 9 .6
TOTaL FOR DAY
P
.0 1 7
. 0 2 fr
.0 3 5
901
D in n e r
"-^rrk S h o u ld e r R o a s t
B o ile d P o t a t o e s
G raey
P e re n lp e , f r i e d
Lima B e a n s, o r . ( d r i e d o k .)
Cream ( t h i n , f o r l e a n s )
B re a d , e n r.
B u tte r
C u s ta rd
L fblaaeea C o o k ie s
Ca
3I
e t.
B re e k ftie t
G ra p e fru it, f r .
P o l l e d O a te
Top Lfllk
Sugar
T o a s t, e n r.
B u tte r
Coooa
P ro t.
tr.
40
l4fr
147
.0 1
4 2 6
;% 5 r
*312
9*79
.ofra
•1 9 ’
fr*2.
l f r . 14
.0 3
^ 2 2
.9 0 6
.6
*07
21.
1 .6
14.
.1 5 4
.0 0 9
.0 6 6
22.
.2 6
.7 3
.2
.1 2
.2 2 2
4.
3*
*3fr
*237
.0 2 7
*07
•3 ^
•371
.6 5
623.
isS
irrjfcz
.iif r
1 .6 fr2
1^092
% 2^
1 .2 9 0
1 2 .9 3
2 0 .0 2 6 ,O b l .3
fr.0 2 5
9 fr.6 4
2 .9 9 fr
1 3 .2 6
1*5
755
.ofrf
TAHts x m . —daily maal pus so. 11
Cost Cal.
Approximate
Measure
c t.
Breakfnst
Prunes
Baahake#, enr.
Byttor
?vruj, corn, dark
Roft ok.
Milk
mod., P T . J . ,
100 ga.
1-6" dieua.
I lg . pat, l ?i gm.
? T ., Ho gB.
I , 50 @m.
o s ., 2^0 gm.
1.6
1.0
1.2
1.0
3.0
- #
M
Lunch
Saladj
Cranaie, siloed
Apnle
SidWe
French Dressing
ATariccn Cheddar Cheese
Ynole *heat Bread
Butter
Volaesee Cookies
Cocoa
Dinner
Ufrb Stew
Cnione
Carrot
Potato
Plokleel mixed sweet
Brea-A, whole wheat
Butter
Ioe Creaa
Sponge Cake
TOTAL POK DAT
I med., 100 gm.
I em., 100 gs.
9 sm. leaves, 13 # .
I T . , 30 <38.
2 s lic e s , 56 ga.
2 s lic e s , 60 goi.
I lg . pet, 1*1 g*.
2
2 c . , 10 02. milk
3 oz. ck ., 90 gm.
2/3 l g . , && e».
I a ed ., 50 gm.
I mad., 100 gat.
I 1/2 T ., 50 gm.
2 s lic e s , 60 gm.
I lg . pat, 1%ga.
1/2 c . , 1/8 qt.
I sad. po. , 50 gm.
160
150
102
11 *
79
M
1.1
.5
1.0
1.6
1.8
1.2
1.2
2.5
A
A
A
90
6*
3
93
22*
1*8
102
22*
*26
l,23b
207
Prot.
Ca
P
g».
gm.
63.
25g.
1.1
3.
. 0*1
. 0^7
.073
.002
.002
.112
I.*
.6
tfE
t k
.031
.1
.002
. 0 ?k
S.fc
■M
.029
.3
.0 2 5
.0 0 7
.0 1 9
.0 1 1
.2
.0 1
.0 0 5
.9
1 9 .6
9 .8
.1
1 .6
1 1 .6
36T
1 6 .2
1 .0
.8
30
2
.0
*9
•5
•9
33
1.8
1*6
5 .8
.1
102
1.2
2*5
3 .2
3.3
lSo . i i
i f f - 1,062 3 9 .0
*0.1 3.081 9 0 .9
A$*
.cr*
.0 0 2
.oA
.^ 8
.2 2 2
.0 0 2
.0 2 2
Iron Ylt. A.
.02
1.6
•3
•3
.2 9
2 .7
.
.0 3 3
A
A
i.i
.0 7 6
.2 2 2
1 .8
.0 0 2
.0 0 2
.1 2 2
.0 3
.8
.6
7 .7 3
.11
340
.0 1 2
2 , 2 2 3 .3
.09
.075
.0 4
5 .3 3
.0 3
.0 3
.1
.131
225
70
4 8 1 .5
5 .8
Mo
.1 8 6
2 .1 5 7
730
HbZ
2^7%
1 .0 9
1 .0
.0 1 2
.0 2 2
.0*0
1 .6 8 8
lhi
623
623
.3 6 6
• 995
•a*
.7 0 1
700
.6
1 .8
.0 3
.3 6 8
1 .0 0 0
.1 0 9
.0 1 4
.? 3 '
1.9.
Thiamin AsoorblO Elho- Slaein
Si
flavin
AOld
C
mg.
mg.
mg.
mg.
.0 1 3
60.
1 .9 6
.8 2
.175
.176
.96
.17
.<$
TTo43
1.36
.0 5 9
.0 6 7
.0 2 9
.7 *
.1 * 9
.0 6
tr.
4 ,0 3 2
MO
1 . 6*2
.1 4
2 .1 4 9
6 2 .7 8
.12
.0 4 2
.0 6
.1 3 0
.0*3
.6
1 .0 0 7
.1 2 6
5 .6
2 .8
1 0 .2
.0 1 2
U Z
xH i
.9 9 7
2 .6 * 7
.1 8
1 .2 9
6.
.0 3
.0 6
J
k
Food
.0 9 6
623
721
3D0
5 ,7 1 6
1 7 .6 8 1 0 , 6 1 7 . 3
.0 6 7
.0 7 6
.5 5 1
3 .1 3 2
.2 3 5
8 2 .0 7
TA
1 0 .9 9
3U
TABLE M T .—DAILY rE.,.:,
A p p ro x im a te
M e asu re
C o st
C e l.
Q. s&, 1 0 0 g s .
1 / 6 l b . , 7 9 gm.
I , 90 gm.
1 0 0 gm.
I T . , 1 9 gm.
I s l i c e , 1 0 gm.
I sm. p e t , 7 gm.
2 T.
1 /2
gm.
1 .2
Cottage Cheese
Breed, whole wheat
Butter
Jello
Ahlpped Cream, sw,, heary
Ooooa
Dinner
Liver, Beef
Baoon
Onions, fried
Cabbage
Vinegar, Butter Dressing
Bread, enr.
Butter
Cocoanut Custard Ple
-’Ilk , whole
T TAL IOP DAT
33 gm.
., 1 5 0
2 /3 0
K?
3*
.H
I s l i c e , 20 gm.
I am. p a t , 7 gm.
1 /5 PkR., 65 B*.
2 T .,
30
@8.
I c . , 9 o s. milk
1 .^
.6
I.
U.6
5.
•1
.6
I.
? .#
.
l
U gm.
T h ia m in
gm.
.0 0 5
gm.
. 00#
.1 7 2
»g.
.2
1 .#
1 .6
1 .1
l.U .
9.
.0 2 9
.1 1 2
.0 1 7
.0 5 3
92
91
1 .7
.0 1 7
.0 0 1
.0 2
.0 0 1
.2
.0 1
118
.2
Top?
TW
C 91
.ouu
.lUU
2.6
330
.2 9 #
.009
.399
.111
.001
.2
1.5
.9
.01
570
105
.192
.127
.01#
.001
.0 2 U
.01#
.0 6
79
<<9
2 2 .7
37? M
7 .3
151
2 #.#
?U
51
72
1 .7
106
.6
2 .9
15#
27.6
126
i.#
*9
29
51
1 .;
l.U
92
1.7
U51
Ug
# .9
ifc i
U9 .#
mg.
2.
#
lfeo
U o x ., 120 gm.
5.
2 a l i o e s , 2 gm.
2
.#
I I g . , 100 gm.
2/3 0 . o k ., 100 gat. .U
.7
1 .#
I e llo e , 20 gm.
.6
I sm. p a t, 7 gm.
I e e r r ., / 6 p ie
# o z ., 2 0
V l t . A.
.0 0 7
W i
2 ,9 9 6
llU. 6
.0 0 3
.l&u
.397
tig
.010
.uu#
.0 0 ?
.0 3 2
. Ug
.0 0 1
.0 1 3
.0 0 1
.1 2 2
.909
.97U
s ifr
1U.6
.U
790
Uo
tffi
2.165
6 .#
.0 6 0
mg.
.0 5 9
.1#
T IH
T I?
32.
3 .2
.172
.153
.01
.04#
321
670
240
2^95
9,000
99
712
'512
62*
.9
U62
I O s 10.771
2 9 .UO lU,110
1.9
.0 7 3
7 3
T2 I 9
.02#
.001
.191
mg
E ia o ln
J*i
:°M
.02
.001
.0 7 5
.1 3 0
B ib o fla rin
.U
.OUU
2
tr.
.01
.2
, .01
A scorbic
"O ld
C
Sg.
72
179
.6
gm,
Iro n
.2
1 2 .2
6 .%
W
Lunch
Potato Salad f 2 learea oh, lettuce) 6 hp. T . , 2*0 gm.
Tomato, f r .
2 S i . , 1 / 7 m e d .,
C a.
Bi
O t.
Breakfast
Apple S au eel sw.
Sauaege
%g
Potatoes, Amerloan fried
Baeon fat
Bread, e n r., toaet
Butter
Jam
Coffee
P ro t.
L ^ KC. 12
.009
.
.2
.042
njinina
f ir
35*
.420
• 02
.062
.105
3#
6
T Sff
2.64
.021
21.
.049
.100
•3
.044
.0 3 5
.1#
.11
.264
t# 7
1.753
70
n r i
160.#
t& t
5.6 c4
22T2?
e ^ lS
b y th e u s e o f a c i t r u s f r u i t o r to m a to J u i c e f o r b r e a k f a s t , o r i f p r u n e s ,
a p r i c o t s , o r b a n a n a s w ere u s e d , a s u b s t a n t i a l am ount o f v i t a m i n A was
c o n t r i b u t e d to w a rd t h e d a i l y a llo w a n c e o f t h i s f a c t o r .
F a i r am o u n ts o f
t h ia m i n , r i b o f l a v i n , and n i a c i n w ere f u r n i s h e d by w h o le w h eat c e r e a l s ,
w h e a t s e r a , w h o le w h eat f l o u r o r e n r i c h e d w h i t e f l o u r f o r p a n c a k e s ,
w a ffIo & o r b is c u its .
Whole w heat o r e n r i c h e d b r e a d w as a lw a y s u s e d f o r
t o a s t and F r e n c h t o a s t , i n o r d e r t o h e l p p r o v id e r i b o f l a v i n , n i a c i n ,
and t h i a m i n , w h ich a r e t h e m o st d i f f i c u l t c o n s t i t u e n t s t o s u p p ly In m ea l
p l a n s , u n l e s s m e a ts r i c h i n t h e s e e le m e n ts a r e i n c l u d e d .
s u p p lie d in g r e a t e r q u a n t i t i e s
I r o n w as
i n w hole w h e a t th a n i n e n r i c h e d b r o a d , b u t
some p e o p le f i n d w h o le w h e a t p r o d u c t s a r e d i f f i c u l t t o d i g e s t , so t h a t I t
was th o u g h t w o r th w h ile t o i n c l u d e b o th k i n d s o f b r e a d .
The am ount o f i r o n ,
e v e n i n minimum e n r i c h e d b r e e d , i s h e l p f u l i n s u p p ly in g body n e e d s .
l a a l s o d e r i v e d fro m p r u n e s , e g g s , an d a p r i c o t s .
Iro n
M ilk , o r a n y b e v e ra g e
m ade w i t h m i l k , h e l p s t o p r o v id e c a lc iu m , p h o s p h o ru s , t h i a m i n and
r ib o f la v in .
B a c o n , w h ere n e e d , r a i s e d c a l o r i e i n t a k e and a d d e d f l a v o r t o
t h e m e a l, h o w e v e r, i t w as c o n s id e r e d a n e x p e n s iv e fo o d f o r t h e n u t r i e n t
v n iu e p r o v id e d .
The c o s t s o f t h e b r e a k f a s t s p la n n e d f o r a m o d e r a te ly
a c t i v e man ra n g e d fro m
7.8
c e n t s t o 1 2 .2 c e n t s .
Some o f t h e f o o d s f o r
b r e a k f a s t , w h ic h a r e c h e a p an d y e t n u t r i t i o u s , a r e c e r e a l s , p a r t i c u l a r l y
cooked c e r e a l s .
When s e r v e d w i t h c ream and s u g a r t h e y o f t e n c o s t I e s a
t h a n two c e n t s p e r s e r v i n g .
The r e a d y - t o - e a t c e r e a l s u s u a l l y c o s t m ore
p e r s e r v i n g a s o u r c h a s e d , b u t i f t h e m oney v a l u e o f t h e tim e a n d e n e rg y
u s e d i n p r e p a r i n g c o o k e d c e r e a l s w ere ad d ed t o t h e i r I n i t i a l c o s t , t h e r e
m ig h t n o t b e e v e r y g r e a t d i f f e r e n c e .
-3 3 -
Mllk la a rloh and cheap source of calcium and phosphorus (16).
Both
milk and egg are f a ir sources of "complete" proteins, essential to growth
and lif e (38).
Therefore, I t seems advisable to Include milk and egg
frequently In the breakfast menu.
Lunch menus also followed a general pattern.
A meat substitute dish
was generally served In order to aid in bringing the protein content of
the day*s meals to the desired level and to supply some of the vitamins of
the B- complex, often associated with protein foods.
@88*, American cheese and cottage cheese were used.
For th is purpose,
The cheeses also
provide considerable mount a of calcium, phosphorus, vitamin A, and scene
riboflavin.
They may be combined with macaroni, spaghetti, and rice to
raise the caloric value.
Vegetables were often used in the lunch menu In salads or in some
other fora.
Spinach, mustard greens, and Swiss chard are especially
adapted to th is type of meal, fo r they add color and also provide generous
amounts of vitamin A.
In fa c t, these greens contain much more vitamin A
in one serving than Is needed for the to ta l dally allotment.
Simple
desserts such as f r u it sauces, puddings, or cookies, furnished variety
and caloric value.
A beverage, often milk, was served with the lunch.
Iorae hot dish or hot beverage was always Included in the menu.
Lunches, planned for the moderately active man, varied in price from
12.5 cents to 19.8 cents.
The highest-priced foods were generally the
meat substitutes in the form of egge, cheese, creamed dried beef or meat
salads.
Since these were main dishes, and contributed many nutrients,
th e ir high cost seemed Ju stified .
-34Hot breads are well adapted to Ixmoh menus as they offer variety in
temperature of food, are relativ ely inexpensive, and have a certain amount
of psychological value.
The occasional use of well-prepared baked beans
and brown bread lends in te re st to a lunch besides furnishing iron,
riboflavin, and thiamin at a low cost per serving;.
In general, the dinner menus followed a definite plan; a serving of
meat or fish ; potato (unless served a t another seal during- the day); a
vegetable or f r u it to supply additional minerals and vitamins; a dessert;
and a beverage.
Various types of meats were Included and generous servings
varied In cost from 7 to 10 cents each.
A serving of roast chicken was
even more expensive, amounting to IS cents.
In contrast, liv e r, brains,
and other glandular meats, having the highest nu tritio n al values were
lowest in cost for n comparative serving.
(
Potatoes not only provide calories and bulk but are f a ir sources of
Iron, thiamin, riboflavin, and niacin and cost less than one cent per
average serving. Many other vegetables possessing valuable nutrients can
be included in a dinner plan at very reasonable costs.
Of special note
are ruta-bagae, turnips, parenips, cabbage, carrots, squash, peas, beans,
broccoli, and sweet potatoes.
A stalk or two of celery or some pickles
in a dinner add l i t t l e except crispness or flavor, but are inexpensive.
Sliced fresh tomatoes add color, ta r t flavor, ascorbic acid, and vitamin
A, yet do not greatly increase the price.
The coots of the dinner menus varied from 14 to 32.5 cents, the meats
and desserts being the high cost items.
Desserts such as pie and cake,
usually cost over 4 cents per serving, while ice cream, apple sauce with
-3 5 -
oookiea and f r u it whips wore less expensive.
Throughout th is study an atter.pt was made to Include foods that
contain more than one nutrient in fa irly large amounts and these foods
proved to be the most economical in the long run.
Liver would be an
outstanding example of ono of these highly n u tritiv e foods, considered
from nany standpoints.
Meeting the daily ealeium requirement did not seem to be e particular­
ly d iffic u lt problem, fo r the meals were originally planned to use at
least one pint of milk dally, and th is amount supplied three-fourths of
the calcium allotment.
The remaining one-fourth wac furnished by the
oalciuB in fru its , vegetables, and meats, each food contributing a small
amount.
I t w ill be noted th a t, without the essential pint of milk, I t
would be very d iffic u lt to get the required 0.8 gram of ealeium, each day.
One of the nutrients that Is apt to be low in some manue is ascorbic
acid for i t la entirely lacking in many foods.
Ascorbic acid is furnished
in snail amounts by most fru its and vegetables, but citru s f r u its , greens,
and tomatoes are the rich est sources.
I f one of these foods is Included
in each day's meal plans, about half the needed ascorbic acid Ie provided,
while milk, other f ru its and vegetables supply the remaining part of the
75 milligrams.
’roteln is a constituent of nearly every food, but meets, and foods
recognized as meat su b stitu tes, are the beat sources.
For the moderately
active man, whose weight is estimated at 70 kilograms, at le ast 70 grams
of protein are needed.
The average serving of meat, fish , or poultry
provides about one-third of this amount, while eggs, milk and cheese, are
f a ir suuroes.
It seoaa i&penative, thorefore, to include one serving of
moat, and one serving of a m eat-substitute dish daily to f i l l the need fo r
protein.
I f one thin pat of butter is eaten a t each meal during a day i t w ill
supply about one-fifth the daily allowance for vitamin A. A pint of milk
furnishes approximately one f if th more of the vitamin and the remaining
three f ifth s are provided by egg yolk, peaches, oranges, apricots, prunes,
pumpkin, squash, greens, carro ts, and glandular meats, the la tte r contain­
ing approximately 5,000 1.0. in one nerving.
From thin discussion i t is evident th at planning adequate meals
appropriate for family use is not on easy task.
To find combinations of
foods that w ill supply a l l of the nutrients in th e ir recommended amounts,
that w ill also be palatable, a ttra c tiv e , and relativ ely inexpensive,
presents many problems.
Tlmre are a few foods such as liv e r, milk, greens,
and beans, that contain many of the nutrients in fa irly large mounts, but
i f they were used continuously, the resu lt would be a very monotonous
d ie t.
Variety in food seems to be essential for satisfacto ry meals, and
to provide both variety and high n u tritiv e value requires a thorough know­
ledge of food oonatituouts and moat careful planning.
If the nutritional
quality of a meal is given f i r s t consideration, i t seenui extremely d if f i­
cu lt to supply a ll of the epeeifio nutrients in desirable amounts at low
coot.
SiaatART AMD CONCLUSIONS
I.
In th is etudy, a series of twelve dally meal plans was prepared to
serve as guides for selecting foods to f u l f i l the human n u tritio n al require-
-3 7 -
BimntB adopted and recommended by the National Tieseareh Council in 1941,
£. Sach day’s meala included foods th at were available locally, vwre
appropriate fo r family use, and would furnish the recommended allowances
of certain specific nutrients,
3. The daily dietary allowances for the moderately active man, weigh­
ing about 70 kilograms, were selected as the working basis fo r each daily
meal plan. They are as follows* calo ries, 3,000; protein, 70 gm.; calcium,
0.8 (3®J phosphorus, 1.3 ©a.; Iron, 12 mg.; vitamin A, 8,000 International
E nita; thiamin, 1.8 mg.; ascorbic acid, 75 mg.; riboflavin, 2.7 mg.; and
niacin (nicotinic acid), 18 mg.
4. The resu lts of th is study indicate th a t planning adequate meals to
meet a ll of the above requirements presenta many problems.
5. One serving of meat and one of a meat substitute dish, containing
eggs or cheese, were needed each day to provide the larger part of the
daily protein allowances.
6. The daily calcium and phosphorus requirements could be met only by
including at le ast one pint of milk In the dally meal plan.
7. The needed Iron was g nerally supplied by including meats,
particularly beef and liv e r, molasses, greens, and dried f ru its in the
various day’s menus.
8. One serving of any of the following foods at some meal during the
day furnished the necessary amount of vitamin Al liv e r, greens, broccoli,
apricots, squash, or sweet potatoes. A large pat of b u tter at each meal
provided almost half the amount.
9. The allo tted amount of thiamin was supplied by including meats,
especially pork, In one of the day’ s meals, with additional amounts
furnished by whole jraln and enriched cereals md bread, wheat germ,
potatoes and greens.
10. About half the needed dally amount of ascorbic acid was furnished
In q serving of eith er citru s fru it, tomatoes, greens, or cabbage.
11. Riboflavin was obtained In small amounts from a number of foods,
particularly liv e r, muscle meats, milk, broccoli, greens, dried navy and
lima beans, red salmon, and prunes.
12.
The nutrient niacin, about Which we have the least information was
orobably furnished by earrings of liv e r, fresh fish , pork, and other meats,
potatoes and whole wheat cereals.
'3 . The nutrient factors most d if fic u lt to incorporate in sufficient
38-
amounta in these planned family meals were riboflavin, thiamin, niacin,
vitamin A, and calcium.
14. White potatoes, besides being a fa ir source of thiamin,
riboflavin, and niacin, contain significant amounts of "very other
nutrient (except D), and are very inexpsnaive. They deserve a place in
family meals at least once a day.
16. More attention should be given to the use of glandular meats,
Sot only are they inexpensive, but they are among the richest sources of
thiamin, riboflavin and niacin, which are so d iffic u lt to furnish, and they
also provide generous amounts of vitamin A, and iron.
16, foods contributing significant amounts of more than one nutrient
should be included frequently In the d ally meals. 'Sxsmplee of these foods
are: liv e r, dried navy beans, cheese, milk, rolled oats, molasses, greens,
potatoes, canned pees, sweet potatoes, beef, pork, prunes and tomatoes,
17. The size of serving of some of the Imes expensive yet nutritious
foods may be increased in order to get more food v a l u e for the money
expended.
#9-
ACKMavLTfIXJMS--IfTS
The w riter wishes to express her appreeiation for the eourteeies
extended by the homemakers and merchants interviewed and to Doctor
Jeaeie 3 , Hlohardaon, of the Department of Home Economics of the
Montana Agricultural Experiment Station, fo r the guidance and
suggestions given during th is study.
—4 Q-*
LITERATURE CITED AND CONSULTED
1. American Can Company
1939. The Canned Food Reference Manual, American Can Co., New York.
2. Atwater, W. 0 ., and Woods, Chas. D.
1896. The Chemical Composition of American Food Materials.
Agr. Office Exp. Sta. Bui. 28.
3.
1906.
U. S. Dept.
. and Bryant, A. P.
The Chemical Composition of American Food M aterials, Rev. Ed.
U. S. Dept. Agr. Office Exp. Sta. Bui. 28.
4. BerolzheImer, Ruth, Editor.
1941. The American Woman’s Cook Book.
Consolidated Book Publishers, Inc., Chicago, 111.
5. Booher, Lela E ., and H artzler, Eva R.
1939. The Vitamin B^ Content of Foods in Terms of Crystalline Thiamin.
U. S. Dept. Agr., Tech. Bui. 707.
6.
1941.
, and Marsh, Rosemary L.
The Vitamin A Values of 128 Foods as Determined by the Rat-Orowth
Method. U. S. Dept. Agr., Tech. Bui. 802.
7. Borsook, Henry
1930. Vitamins. What They Are and How They Can Benefit You.
Press, N. Y.
The Viking
8. Bowes, Anna de Planter, and Church, Charles F.
1942. Food Values of Portions Commonly Used, Fourth Ed. Philadelphia
Child Health Society, Philadelphia.
9. Carpenter, Rowena S ., and Stiebling, Hazel K.
1936. Diets to F it the Family Income.
U. S. Dept. Agr. Farmer’s Bui. 1757.
10. Chatfield, Charlotte, and Adams, Georgian.
1940. Proximate Composition of American Food Materials.
U. S, Dept. Agr. Giro. 549.
11. Committee on Foods and N utrition, National Research Council.
1941. Recommended Dietary Allowances. Nutrition Division, Federal
Security Agency. Washington, D. C.
12. Dahl, J. 0.
1939. Food Standards Handbook for Quantity Cookery.
Road, Stamford, Conn.
The Dahls, Haviland
13. Daniel, E. P ., and Munsell, Hazel E.
1937. Vitamin Content of Foods. U. S. Dept. Agr. Miso. Pub. 275.
-4 1 -
14. Fishbeint Morris, and others.
1939. The Vitamins. A symposium. American Medical Association,
Chicago.
15. General Foods Corporation, Consumer Service Division.
1939. Food Chart, Food Values of an Average Serving of Certain Food
M aterials.^ General Foods Corp., New York.
16.
1939. A Plan for the Day's "Choice of Foods.
General Foods Corp., New York.
Nutrition Study Kit,
17. Hanning, Flora.
1941. The Effect of Ixmg Cooking upon the S tab ility of Thiamin (B1) in
Cereals. J". Amer. Diet. Assoc. 17:527.
18. Kennedy, Barbara Barber.
1941. Relative Economy of Nutrients in Servings of Some Ccsnmonly Used
Foods. Cornell Univ. Agr. Exp. S ta ., Bui. 774.
19. Kirkpatrick, E. L.
1926. The Relation Between the A bility to Pay and the Standard of
Living Among Farmers. U. S. Dept. Agr. Bui. 1382,
20. Mayfield, Helen L., and others.
1937. The Effect of Winter Storage on the P ala tab ility and Vitamin
Content of Potatoes Grown in Montana. Mont. Agr. Exp. Sta. Bui.
346.
21. McCollum, E. V., and Simmonds, Nina.
1925. The Newer Knowledge of N utrition, Third Ed.
New York.
The Macmillan Co.,
22. McIntosh, Jennie A., and others.
1940. The Effect of Different Cooking Methods on the Vitamin C Content
of Quick-Frozen Vegetables. J. Home Boon. 32:692.
« 23• Metropolitan Life Insurance Company.
Life Insurance Co., New York.
24. 1934.
The Family Food Supply.
Three Meals a Day. Metropolitan
Metropolitan Life Insurance Co., New York.
25. Munsell, Hazel E.
1940. Vitamins and Their Occurrence in Foods. Reprint.
Milbank Memorial Fund. 40 Wall S t., New York.
26. Nickell, Paulena, and Dorsey, Jean Muir.
1942. Mmagement in Family Living. John Wiley & Sons, In c., London.
27. Peet, Louise J . , and Sater, Leonore E.
1940. Household Equipnent, Second Ed. John Wiley & Sons, London.
28. Reid, Margaret 0,
1934. Eoonomlos of Household I3Toduotion.
29.
__
1939.
Consumers and the Market.
J. Wiley & Sons., New York.
Second Ed. F. 3. Crofts flu Co., New York
30. Richards, Lenore, and Treat, Sola.
1932. Quantity Cookery. L ittle , Brown, and Co., Boston.
31. Richardson, Jessie E. and Chase, Jean T.
1941. Wall Chart, A Guide to Minerals and Vitamins in the Family Meals.
Mont. Agr. Exp. Sta. Cire . 165.
32.
1941.
. and Mayfield, Helen L.
Vitamin O Content of Winter F ruits and Vegetables.
Sta. Giro. 165.
33. Rose, Mary Schwartz.
1925. Feeding the Family.
Mont. Agr. Exp
Rev. Ed.
The Macmillan Co., New York.
1927.
The Foundations of N utrition.
The Macmillan Co., New York.
193%.
A I.-iboratory Handbook of D ietetics, Fourth Ed.
New York.
34.
.
35.
The Macmillan Co.,
36. Rowntree, Jennie I.
1941. This Problem of Food. Public A ffairs Pamphlet No. 33, Revised.
Public Affairs Committee Inc., 30 Rockefeller Plaza, New York.
37. Sebrell, W. H.
1941. Public Health Aspects of Enriched Flour and Bread. Reprint.
National Nutrition Advisory Committee, Washington, D» C.
.38. Sheraan, Henry 0.
1941. Chemistry of Food and N utrition, Sixth Ed.
The Macmillan Co., N. Y.
39.
and Smith, 3. L.
1931...The Vitamins, Second Ed. The Chemical Catalog Co., Inc., New
York.
40. Stiebling, Hazel E. and Ward, Medora.
1933. Diets at Four Levels of Nutritive Content and Cost.
Agr. Giro. 296.
41. Sure, Barnett.
1933. The Vitamins in Health and Disease.
Baltimore.
U. S. Dept.
The Williams and Wilkins Co.,
42. Tregoning, Lulu. (Revised by Nelle Thompson).
1940. The Art of Making Qulok Breads, Revised.
Iowa State College Agr. Ext. service Bui.
43. Waismann, Harry A. and Slvehjera, 0. A.
1941. The Vitamin Content of Meat. Burgess Pub. Co., Minneapolis,
Minn,
44. Whiteman, Elizabeth F ., and King, Floranoe B.
1937. Weights of Food Materials Used in Food Preparation.
291641.
J. Home Soon.
45. Wilder, Russell M.
1941. Enriched Flour and Enriched Bread* How i t Jta rte d . Reprint,
National N utrition Advisory Committee, Washington, D. 0.
46. Williams, Robert
1938. Vitamin
R .,
and Spies, Tom D.
The Maemillan Co., New York.
47. United States Department of Agriculture.
1941. Consumers* Guide 8: Ho. 17, 3.
4 8 . _____________________
TgToTI hyoI o l o g T c a l A-C t i v T ty
M erck & C o. Rahw ay, New
and T lT n T c T l U se o f T h ia m in e H y d r o c h lo r i d e .
Jersey.
4 9 . ______________________________ _______
19T1TTrTonnTng T iT tT by the” Sew"fTrdsTiok of Good N utrition.
United States Dept. Agr.
5 0 . _____ _________________________________
1941. Food and N u tritio n WewsT ""NatTonaT L ivestock and Meat Board.
Chicago.
6 1 .______ _____ _______ _
194lT “ B e tte r WutrTtTon- FoTThT nation. "National Livestock and Meat
Board.
Chicago.
52. _______________________ .
1942. Colorado Farm B ulletin.
IV: 8
Agr. Exp. Sta. Colorado State College.
ABBREVIATIONS AND OEaiICAL SYMBOLS USED
A
vitamin A
NO.
number
approx.
approximate
oz.
ounoe(e) fluid or Troy
av.
average
p.
phosphorus
C
oup
pc.
piece
a t.
cent(s)
Pro.
protein
Ca.
Oalelum
Pt.
pint
Cal.
Calorie(B)
qt.
quart
coml. can.
cmaneroial canned
R.
raw
oh.
chopped
r.
rounded
ok.
cooked
80
or.
oream(ed)
serv.
serving
dlam.
diameter
Si.
slioe(e)
enr.
enriched
SHle
small
fr.
fresh
BQe
square
gm.
gram(s)
a tr.
strained
gr.
grated
aw.
sweetened
bp.
heaping
T.
tablespoonful-level
«t
inch(es)
t.
teaspoonful-level
I.U,
International Unit
tr.
trace
I.
Juice
un. sw.
unsweetened
lb.
pound(•)
Vit.
vitamin
16.
large
wh.wh.
whole wheat
mad.
medium
Yb.
whipped
mg.
milligram
wt.
weight
min.
minimum
.
scant
LIST OF R lF ftF S F m r m FOOD FRIGES ON OCTOBER I , 1941*
Food Material
Unit of Purchase
BREADS AND CEREALS
Bread, white, enr................... . •
Bread, whole wheat .......................
Cereal, whole wheat (to be ok ,) . .
Cereal, wheat, shredded . . . .
Farina . . . . . ..........................
M acaroni..........................
Oats, rolled . . . . . . . . . .
Rice, w h i t e ............... ...
Wheat Cerm
Wheat, cracked . . . . . . . . .
Wheat, rolled ............... . . . .
32 oz.
CRACKERS
Crackers, soda . . . . . . . . .
Crackers, whole wheat . . . . .
XS
#
OT1
DAIRY PRODUCTS
Butter . . . . . . . . . . . . .
Cheese, American Cheddar . . . .
Cottage .........................................
Cream, lig h t . . . . . . . . . .
.006,
FATS
FISH
36.0
e x t r a s ......................
Dressing, Mayonnaise, coral, can. ♦
Hydrogenated Fat ..........................
L a rd ................................................
O il, vegetable ..............................
Cod, s a lt . • • • » ...................
Halibut, fresh ..............................
Oysters, f r e s h ...................... . .
12.0
5.7
3. 4
4. 5
40.0
29.0
16.0
9. 0
15.0
10.0
whole ..................................
medium
14.0
14.0
22.0
15.0
22.0
6.3
11.0
8.7
23.0
19.0
17.0
16.0
25.0
FLOORS
Cormeal, yellow . . . . . . . .
Flour, e n r., m i n . ............... ... • e a
Flour, white pastry . . . . . .
Flour, whole wheat . . . . . . .
M ilk ,
Goat in Cents
e
32 DSEe
35.0
£4.0
16.0
14.0
25.0
35.0
50.0
•Products of stofllum Quality were selected a t these prices unless other­
wise stated.
-4 6 —
Food Material
Unit of Purchase
Ooa
in Cents
FRUITS AMD FRUIT JUIClS
Apple, fresh .....................................
Aprloote, dried . . . . . . . . .
Bananas, fresh . . . . . . . . . .
Grapefruit, f r e s h ............... ...
Grapefruit, e m l. can. . . . . . .
Grapefruit Juice, caul. can. . . .
Lemons, fresh ............... . . . . .
Orange, fresh, Mo. ISO ...................
reaches, cor.I. can.. . . . . . . .
I ineapple, comI. can. (sliced or
crushed). »
irunes, dried . . . . . . . . . .
Pumpkin, coral, can............................
Raisins, seedless . . . . . . . .
16 oz.
32 oz.
16 oz.
16 oz.
Ho. 2
46 oz.
I doz.
I doz.
No* 2$
12.5
81.0
30.0
38.0
25.0
NO. £§
16 oz.
No.
16 oz.
23.5
11.5
15.0
7.5
MBATS
Bacon, medium fa t . . . . . . . .
Beef, b r a in s .......................... ...
Beef, dried .....................................
Beef, ground, ham burger...............
Beef, roast, rolled . . . . . . .
Chicken, hen . . . . . . . . . . .
Kara, sm o k ed.....................................
Lamb, etew . . . . . . . . . . . .
Liver, beef . . . . . . . . . . .
Pork, shoulder chop . . . . . . .
Fork, shoulder roast . . . . . . .
Faucage, country style . . . . . .
16 oz.
8-12 oz. I "set"
16 oz.
16 oz.
16 oz.
16 oz.
16 oz.
16 oz.
16 oz.
16 oz.
16 oz,
16 oz.
45.0
15.0
50.0
25.0
26.0
26.0
30.0
SUGXRS
Corn syrup, d a r k ..............................
Honey . . . . . . . . . . . . . .
Jam, homemade..................................
Je lly , homemade . . . . . . . . .
I o la s s e e ............... ... ..................... .
Sugar, brown . . . . . . . . . . .
~ugar, white granulated ...............
3 lbs.
Ho. 8&
12 oz.
18 oz.
2 lb. B oz.
16 oz.
16 oz.
25.0
25.0
m m S L M AMD JUIGSB
Beans, lima, dried . . . . . . . .
Beans, navy, dried . . . . . . . .
Beans, strin g , coni. can,. . . . .
16 oz.
16 oz.
Mo. 2
12.5
M
15.0
....................
16 oz .
1 0 .0
Cabbage, fresh, h e a d ............... ...
Carrots, fresh, mature ...................
Cauliflower ............... . . . . . . .
Celery, fresh . . . . . . . . . . .
16 oz.
16 oz.
16 oz.
16 oz.
2.5
3.2
B ro c c o li, f re s h . . . . .
6.4
44.0
9.6
6 .0
10 .0
2 0 .0
25.0
SM
25.0
6 .0
6.0
33.0
0.5
6 .0
1 2 .0
8 .0
Food Material
Chard, Swlee, cowl, can...................
SndIve, curled, f r e s h ...................
Lettuce, f r e s h ..................................
; ustard t$reena, coal, can...............
Onions, fresh, m a t u r e ...................
Parsley, fresh . ..............................
Peaa, coml. can............... ...
lck les, d i l l , coml. can.................
Pickles, mixed, nweet, coral, can..
Pickled Ieaohea, hone can. . . . .
Potatoes, w h i t e ..............................
Hutabagae, fresh, mature ...............
Spinach, coral, can., .......................
Sweet Potatoes, fresh, mature . ,
Tomatoes, coral, can..........................
Tmato Juloe . . . . . . . . . . .
MISCSLLWSSCDS FOODS
Baking rowder . . . . . ...............
Baking s o d a .....................................
Cho o la te , b itte r ..........................
Cocoa . . . . . . . . . . . . . . .
Coffee . . .............................. ... •
Cornstarch . . . . . . . .
J e l l o ............................ ...
Salt . ........................ ...
Spices . . . ..................................
Tea . . • • •
Nalnuts . . . . . . . . . . . . .
Unit of xtrohasa
Ko. £
16 ose.
16 oz.
Se. S
16 oz.
6 oz.
No. 2
So. 8^
Se, Sg
No. 2
16 oz.
16 oz.
Mo. 2&
16 oz.
Mo. Sg
46 oz.
16 oz.
16 oz.
8 oz.
16 oz.
16 oz.
16 oz.
I pkg.
16 oz.
2 oz.
8 oz.
8 oz.
Gost in Cents
15.0
10.0
1 0 .0
15.0
3.3
5.0
13.0
17.5
32.5
10.0
1.9
3.5
2 0 .0
6 .0
12.2
2 2 .0
17.0
1C. C
12.0
14.6
34.0
10.0
5.0
3.0
10.0
49. 0
15.0
4 8-
Reoipee Uaed in MSAL PLAN NO. I
iHOLH WESAT MUFFJMSr
-hole sheet Flour . . . . . . . . . . .
Sugar . . ....................................................
Salt . . . . . .........................................
S g g ..................................... ... ......................
Baking Ponder . . . . . . .......................
M i l k ...........................................................
Shortening (Lard) .....................................
8 c.
2 T.
& tap.
I
4 tap.
I o.
4 T.
Total (12) - --------- -------------------
il.4$r
I . Of
( I ) ....................................................................
BANANA CRHAM PIN:
Banana ....................... . . . . . . . . .
M i l k ....................................................... .
Sugar . . . . . . . . . . . ............... .
Salt ....................... . . . . . . . . . .
Flour (e n r.) . . . . . . . . . . . . .
Whole Hgg . . . . . . ..............................
Butter . .......................... ... ......................
Vanilla ........................................................
Total (Filling) ,
I eerv. (F illing)
I senr. (Pastry) I eerv. - - - - -
----------------- -- — -------- -- -- -- -- - - - - - - -
3
1& o.
t
t
3
I
I
i
tap.
T.
T.
tap.
18. Of
3. Of
.6f
3.6f
Reoipea Used in MSAL PLAN NO. 2
BOSTON BMHD BHANSi
B eane.......................... ........................................... . 2 o.
Onion .......................................................
I am.
Pork (Salt) ..................................... . . . . . . . 1/8 lb.
S a lt
* ...................................................................... .... . & ta p .
M uatard....................................
Molaeeee
& tap.
. 2 T.
Total (10 aen r.) - - - ------ -- ----------- - 11.OSf
I smrv. (Ztetoll)
I, i f
I aonr. ( L a r g e ) --------------- -- ---------------- 2.2 f
«69«
LIVSR LOAF:
Liver (Oround and Cooked)............... ...
lb.
i ' o r k .................................................... ^ lb.
Bread Cnaabe . . . . . . . . . . . . . . . . l o .
Onion . ................... ... .........................
I
Toesato Juloe
.
. . . . . . 1 # .
Salt
Pepper
Total (8 flerv.) --------------- ------------- -- 53.4/
I eerv. --------------------------------------- -- 6.?f
TOMATO SAOOli
Tocsatoee . . . . . . . . . . . . . . . . . . g o .
O nion..................
. . . . I
Baeon and Fat ........................................................3 slices
Flour (e n r,) ......................................... ... . . . 4 T.
Total (8 eerv.) ------------------------------- 11.7#
I eerv,
c . ) ------ -------- ------------------- 1.5#
Recipes Ueed In MRAL PLAR HO. 3
WAFFLSSI
Flour (e n r,) . , . ......................
l |e .
Salt
tap.
Baking Powder.............................
3 tap.
M i l k ......................................................................... I o.
"'g g s...........................
S
B u t t e r ...................................................................I T .
Total (4 aerv .)
11.5#
I e e r v . ------ ---------- - - ----------- - - 2.8#
CREAM OF TOMATO SCUPi
M i l k ......................................................................... I q t.
Flour (enr.) .......................................................... S T.
Butter
Tomatoes . . . . . ............................................. l p t .
Salt and Pepper
Total - ---------20.7#
X e. - - - - - - - - - - - - - - --------- 3.5#
ii c ♦ —————————————————— 1,8#
«•50*»
BAKINO POWDER BISCUITS:
Flour (ear.) ............... . . . . . . . . . . . . . 3
Milk ............................................. . . . . . . . . .
Baking Powder • ...................... ..................... . . .
Pat (Lard)
................................... .
c .
I o.
6 tap.
6 T.
Total (9 aerv .)
9 .CKf
B Blaeuita --------- -- --------------------------- -- I . Oflf
PINEAPPLE UPSIDE DCiVS CAKE:
Butter .......................................................................... ST ,
Sugar (Brown) . . . . ................. . . . . . . . . 4 T,
Pineapple (C ru sh e d )................................................ I c,
Sugar
............... ...
2/3 o.
shortening (Crioco) . .............................................£ c .
ggga.................................................................................I
Flour ( e a r . ) ............................................................... S e .
Baking Powder .............................
. . 4 tap.
M ilk .............................................................................. X e.
V a n i l l a ....................................
I tap.
Total (18 a a r r .) - - - - - - - - - - - - I s e r v. - - -
- -
- -
- - - - - -
- -
- -
SO.9#
-
1. 7?
Reeipes Used In MEAL PLAN HO. 4, 5,6
CHEKSS FONDUE:
Cheese ( C r a t e d ) ..................................... ... . . . . I
B u tte r ..................................... .................................... 3
Salt .
Paprika. . . . . . . . . . . . . . . . . . .
Kg**..............................................................................6
Toast .........................
, * . . . . #
o.
T.
tap.
siloes
Total (6 eorv.) - - - - ----------- - - 34.5?
I aerv. - - - - - — - — - - - - - - - - s,3?
COTTASE PUDDING:
Flour (e n r .)
................... . . . . . S e .
Baking Powder
. 4 tap.
Sugar .......................................................................... 2/3 c.
Salt • • • ...................... ............................................& tap.
U ilk ................................................................... . . . X e .
.....................................................................................I
. . . . . . . . . ...........
51-
Butter ...................................................................... I o.
Total (6 8e r r . ) ---------------14.76*
I cerv. --------- _ _ _ _ _ _ _ _ _ -----------1.94*
LKMOS SAtiCEi
Bugar.............................................§ o.
Coraetaroh . . . . . . . . ................... . . . , I T .
Lemon Juloe . . . . . . . . . . ............... . . S T .
B u tte r .................................
ST.
Hutmeg ..................................... . . . . . . . . .
S a l t ..........................................................................
Water ....................... . . . . . . . . . . . . . l e ,
Total ( S o . ) -----------------------------11.66*
I aerv. (2 T .) _ _ _ _ _ _ _ _ _ _ _ _ _
.? *
TARTAR SAtiCE:
Mayonnaleo Dreeelng ........................................, . l o .
Onion JUloe . . . . . . . . . . . . . , . , . I tap.
Capero ..................................................................... XT.
Cucumber Plokle (oh.) . . . . . . . . . . . . I T.
Total (18 T .) _ _ _ _ _ _ _ _ _ _ _ _ _ _ g.s*
I aerv, ( S T . ) ------------ _ _ _ _ _ --------1.0*
CQRKBRLADi
Cormeal (Yellow) ................................................ I c.
Flour (o n r.) ............... ... ..................................... I c.
Baking Powder ................................................ . . 3 tap.
IlyieUp (Dark)
2 Y.
- 8 8 ............... ... .......................................................I
Milk . ...............................................................
I o.
Butter
. . . . . . . ...............
2 T.
Total (6 Gerv.) _ _ _ _ _ _ _ _ _ _ _ _ _ 10.0*
I eorv. (2 Pieces) _ _ _ _ _ _ _ _ _ _ _ 1.6*
AFPLS PBl
Apples . . . . . . . . . . .
dttgar ..........................
S a l t ............... ... ......................
Flour (e a r.) . . . . . . . .
Butter . . . . . . . . . . .
Total (6 aersr. Filling)
I eerv. (F illing) - ---Pastry - - - - - - - -
6
1
'I
2
I
*'
tsp.
T.
T.
15.6^
E.*#
3.@f
PRDK SHIP*
Prune Fulp (ew.) ............... ...
Lesion J u i c e ............... ... . .
Sg Whites .......................... ...
S u g a r .......................... . . .
S a l t .........................................
Walnute (Chopped) • . . . •
Total (6 eerv.) --------I serv. - - - - - - - -
I i c.
i i t.
5
1/3 c.
1/8 tap,
8 i T.
18. OJ
3. OJ
Reeipes Used in MAAL PLAB HO. 7
MOCK HOLLANDAISE SAOOEl
Medina White sauce:
Butter .......................... . . . . . . . . . . . . 2 T .
Flour ( e a r . ) ..................
. . . . P T .
M ilk .......................................................................... I o.
Salt . . . . ................................................ • . . i tep,
P epper.......................... .............................. • • • 1/8 tap.
Egg Yolke ......................................... . . . . . . 2
Butter • • • ......................... . . . . . . . . . . 2 T .
Lemon J1U i o e .............................. ...
2 T.
Total ( l i c.-lO se rv .) - - - - - - - - - 12.IJ
I eerv, - - - - - - - - - - - - - - - - - 1.2J
OATMEAL COOKIE:
Flour ( e a r . ) ........................................................... £ o.
Sugar . . . . . . . . . . . .............................. S e .
Molaseee ............................................................
.ie.
Shortening (Lard) ..................................... . • • I c.
-53« g a ...................* ................................................... 8
M U k.......................................................................... i 6.
Ralslne . . . . . . ......................................... l o .
Rolled Oete .......................... ... ............................. 8 o.
Sod*............... ... .......................................................& tap.
Olnneaon ........................................................... , . e tap.
Oround Cloves
.......................... I tap.
Total ( C O )----------------------- -I eerv. ( 2 ) --------- --
3*.I f
I . -if
OiWMBiaaidPt
S u d a r .......................................................................6& T.
M olasses......................................... ... ..................... 2/3 o.
C rls o o ..................................................................... « ^ o .
..2c.
Flour (ear.) . .........................
E g g ...............................................................................I
W a te r .......................................................................1/3 o.
Baking P o w d e r..................
I tap,
S a l t ............................................................................. J tap.
Olnnmon....................................
. . . I tep.
O lag ar.........................
I tap.
A lls p ic e ......................................................................£ tap.
Total (16 se rv .) - - - - - - - - - - - - go.fif
I serv. - - - - - - - - - - - - - - - - - 1.3/
Recipes Used In MSAL HAS NO. 8
BAKING PO-JDKR BISCUITS I
See table fo r meal plan No. 3
CHICKEN SAIADl
Ohlcken (Cooked and Diced) , . . , ...................S c .
C e le ry ................... ... .............................................X e.
Mayonnolee ......................
* 4 T.
Lettuce ................................................................... 6 leaves
Garnish ( P a r s l e y ) ................................................ 10 sprigs
Total (4 s e r v . ) ------ -- ----- -- 39.7?
I serv. - - - - - - - - - - - - - - - - - 9.9?
BSEAD PUDDIMOI
Stale Bread . . . .................................. . . . . . S o .
.......................................................................... I q t.
:- « g e ............................................ .... .......................................2
Sugar ........................................................... ...
^
Balelas .........................................
|
S*lt ........................................................................ . t
V a n illa .............................. ... .................................... I
Total (6 serv.)
I serv.
o.
c.
tap.
tap.
- - ------ -- ---------- -- ----- 25.2X
4 .gd
Reoipee Used in KKAL PLAK NO. 9
DOUOHMUTSt
Shortening (Lard) .
Sugar . . . . . . .
£8 S 8 ........................
Milk . .......................
Baking Powder . . .
S a l t .......................
Ilutneg . . . . . .
Lemon Sztraot . *
F l o u r ............... ... .
Total (28)
I serv. (2) - -
8 T.
I o.
3
I 0.
3 tap.
I tap.
I tap.
Si tap.
* t o» (approx.)
22.3d
1.6d
'SC, LLOPSD OYSTERSI
Oysters . ...............
Bread Crumbs . . . ,
K l l k ..........................
Butter • ...................
Salt and Pepper • •
1 pt.
2 0.
I 0.
Total (6 serv.)
I serv, - - - -
43. Ed
6 T.
7.2d
WALDORF 3ALAD«
Bleed Apple • . . .
Diced Celery • • • •
Walnuts (Broken) • •
French Dressing . .
Lettuce . . . . . .
Total (6 serv.)
I serv. - - - -
5
2
§
4
6
o.
e.
o.
T,
leaves
s i.id
5. Sd
PUHPKIH PIEi
Salt . . * .
Jugar • • .
Spice . . .
Eggs (Whole)
Milk . . . .
Pumpkin . .
1/8 tap.
2/3 o.
2 tap.
2
I 2/3 o.
I* o.
Total (6 nerv.) ------ ----- -- ------ ----- ----- 17.8*
I serv. ( F illin g ) ---------2.9 /
0.6X
P a s t r y ----------I serv. ( P i e ) ------------------------ -- ---------------- 3.Bf
Iiecipea Used in MKAL PLAN NO. 10
GOSTARDI
M ilk ..........................
Sggs . .......................
Sugar . . . . . . .
S a l t ..........................
Tanilla ...................
to ta l (6 se rv .)
I serv. - - - -
2 e.
3
4 T.
1/8 tap.
£ top.
21 . 6 *
3.6f
MOLASSES OOOKISSi
Shortening (Larfl) .
Sugar . . . . . . .
Molasses ...................
Sour ’ i l k ...............
Flour (ear.) . . . .
S a l t ..........................
Ginger . . . . . . .
Soda . . . . . . . .
Total (40, 20 se rv .)
I serv. - - - - - -
I c.
2/3 o.
I 0.
£ e.
2& c.
£ tep,
1 top.
2 top.
24,3*
1 .2 f
Reeipee Uoed in MXAL PLAN NO. 11
PANCAKESI
Flour (e n r,)
Salt . . .
3 0.
Ispw
Baking Powder ........................................................
tap.
iUBM-...................................................................... I T .
K U * ........................................................................... .
k8 8 ..................................... .................................... I
Fat (Lard) . . . . . . . . . . . . . . . . . l x .
Total (18) - - - - - - --------- 11 . 4 *
I e a r ? . ------ -- --------------------------- -1.04
M0LA3SS3 OOOKm«
See reoIpe sheet for meal plan No. 10
Recipes Used In MSAL PLAS SO. 12
TOMATO SOUPl
See recipe sheet for meal plan No. 3
R378
PlSp
cop. L