Practical Method of Diet Calculation. — The 100-Calorie
portions can be used in a very practical way by computing
the fuel value of one's daily diet. In Chapter VII, p. 361,
the weights of 100-Calorie portions of flour, butter, sugar,
etc., were determined, then these portions were weighed and
measured. In much the same way, tables have been pre-
pared containing the weight and measure of 100-Calorie^
portions. If such a table (see p. 376) is read and the quantity
of the various ordinary foods that will produce 100 Calories
of heat is kept in mind, the computation of the meal becomes
very simple.
If one knows one's energy requirement, one can select such
quantities of food for the day as will conform with the ideal
standard. * The quantity of food to be used at each meal is
a matter of personal choice. The important point is to have
the food of the entire day conform to the standard. How-
ever, in computing the energy value of the foods of each
meal, it is convenient to divide the day's ration. The fol-
lowing is a convenient division : One third for breakfast,
one fourth for luncheon, and five twelfths for dinner.
But the division may vary with individual needs. If one
ascertains one's energy requirement and decides upon a cer-
tain division for the three meals, one can very easily select
such quantities of foods for each meal as will conform with
the ideal standard. If the energy requirement of a girl of
373
374 THE PLANNING AND SERVING OP MEALS
fourteen years is 2200 Calories (see p. 369), her breakfast
should yield approximately 750 Calories, her luncheon 550
Calories, and her dinner 900 Calories. A luncheon consisting
of an omelet made with one egg (50), one medium slice of
homemade bread (100), orange marmalade (100), butter for
bread (100), large banana (100), and a small glass of milk
(100) would yield sufficient nourishment according to the
above requirement.
If it is desired to compute the Calories produced by the
protein of a meal, data can be obtained from the table also
(see Calories Derived from Protein, p. 376).
The calculation of the protein content of the above lunch-
eon is :
Number of Calories derived from protein of egg 18.2
Number of Calories derived from protein of bread 13.8
Number of Calories, derived from protein of marmalade 0.7
Number of Calories derived from protein of butter 0.5
Number of Calories derived from protein of banana 5.3
Number of Calories derived from protein of mUk 19.1
Number of Calories derived from protein of entire meal 57.6
If one tenth of the total energy requirement is taken as
the desired protein requirement, the above luncheon ap-
proaches the ideal.
The Form C given on the following page will* be found
convenient to use in calculating the fuel value of menus
from 100-Calorie portions.
QUESTIONS
Calculate your own breakfast, luncheon, and dinner energy require-
ment, and those of at least two members of your family.
From the table of 100-Calorie portions of p. 376 estimate the fuel
value of all your meals for several days. Compare the result with the
ideal energy requirement obtained above.
For yourself and two members of your family, plan a box luncheon
whose fuel value meets the total energy and protein requirements.
CO
1 1
2
£ 5
O
*■
h
DC
o
0.
Cost o
100-Calo
Portio
u
»4
OC
1 * m
O
£ * •§
2 § 1
J
II 1
<
o
1
o
o
o
ories Produced
>y Protein In
Portion
U-
I
3~
o
Page 150
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Practical Method of Diet Calculation. — The 100-Calorie portions can be used in a very practical way by computing the fuel value of one's daily diet. In Chapter VII, p. 361, the weights of 100-Calorie portions of flour, butter, sugar, etc., were determined, then these portions were weighed and measured. In much the same way, tables have been prepared containing the weight and measure of 100-Calorie^ portions. If such a table (see p. 376) is read and the quantity of the various ordinary foods that will produce 100 Calories of heat is kept in mind, the computation of the meal becomes very simple.
If one knows one's energy requirement, one can select such quantities of food for the day as will conform with the ideal standard. * The quantity of food to be used at each meal is a matter of personal choice. The important point is to have the food of the entire day conform to the standard. However, in computing the energy value of the foods of each meal, it is convenient to divide the day's ration. The following is a convenient division : One third for breakfast, one fourth for luncheon, and five twelfths for dinner.
But the division may vary with individual needs. If one ascertains one's energy requirement and decides upon a certain division for the three meals, one can very easily select such quantities of foods for each meal as will conform with the ideal standard. If the energy requirement of a girl of
fourteen years is 2200 Calories (see p. 369), her breakfast should yield approximately 750 Calories, her luncheon 550 Calories, and her dinner 900 Calories. A luncheon consisting of an omelet made with one egg (50), one medium slice of homemade bread (100), orange marmalade (100), butter for bread (100), large banana (100), and a small glass of milk (100) would yield sufficient nourishment according to the above requirement.
If it is desired to compute the Calories produced by the protein of a meal, data can be obtained from the table also (see Calories Derived from Protein, p. 376).
The calculation of the protein content of the above luncheon is :
Number of Calories derived from protein of egg 18.2
Number of Calories derived from protein of bread 13.8
Number of Calories, derived from protein of marmalade 0.7
Number of Calories derived from protein of butter 0.5
Number of Calories derived from protein of banana 5.3
Number of Calories derived from protein of mUk 19.1
Number of Calories derived from protein of entire meal 57.6
If one tenth of the total energy requirement is taken as the desired protein requirement, the above luncheon approaches the ideal.
The Form C given on the following page will* be found convenient to use in calculating the fuel value of menus from 100-Calorie portions.
Calculate your own breakfast, luncheon, and dinner energy requirement, and those of at least two members of your family.
From the table of 100-Calorie portions of p. 376 estimate the fuel value of all your meals for several days. Compare the result with the ideal energy requirement obtained above.
For yourself and two members of your family, plan a box luncheon whose fuel value meets the total energy and protein requirements.
CO
1 1
£ 5
O
*■
h
DC
o
Cost o
100-Calo
Portio
u
»4
OC
1 * m
O
£ * •§ 2 § 1
J
II 1
<
o
o o
o
ories Produced >y Protein In
Portion
U-
3~
o