5. Serve hostess first, or the honor guest who sits at the right of the host if a woman and at the right of the hostess if a man. 6. Pass things which admit of choice to the left of the person seated. Hold the dish low and near the person. 7. Place things which do not admit of choice at the right. 8. Remove dishes from the right, unless it necessitates reaching in front of a person. 9. Remove dishes containing food, one at a time, first, in each course, then the soiled plates and silver of each cover in turn. 10. Remove everything pertaining to one course before serving the next. APPLICATION 1. Demonstrate kinds of linens and methods of folding. 2. Demonstrate placing a cover. Individual work in placing a cover. 3. Practice serving, — passing and removing. LESSON 28 DIETARIES— PLANNING MENUS Some Points to Consider in Selecting Food. — In the planning of the meals, it is necessary to consider many things besides just the dishes that are to be served. The kinds, cost, and amount of nutrients contained m each dish must be carefully considered, together with the number, sex, age, and occupation of the persons for whom the food is provided. All persons must have protein for the building and repair of body tissue, and fuel material for warmth "and work. Individuals differ in the amounts and propor- tions they require, and even among those who are in good health there are many who are obliged to avoid certain kinds of food. For guidance in the selection of food, nature provides us with instinct and taste, but we are apt to be influenced too much by taste and to overlook instinct and experience. We need also to acquire the knowledge of foods that science has made possible through the laboratory. When more food is eaten than is needed, the digestive organs are over- taxed or injured and much energy is wasted which might have been used to better account. Food Requirements for DifiEerent Conditions. — Propor- tions vary greatly in the amount of nutrients required by persons of various age, sex, and activity. A young child needs less food than an older one, a man more than a woman, and all require more when at work than when at rest. The following table shows the comparative food requirements (304) PLANNING MENUS 305 of persons of different ages and occupations as compared with the needs of a man in full vigor at moderate work. Proportionate Food Requirements for Different Conditions Man, full vigor, at moderate work 100 Man, full vigor, at hard work 120 Man, full vigor, at sedentary work 80 Woman, full vigor, at moderate work 80 Woman, full vigor, at hard labor 100 Woman, full vigor, at sedentary labor 70 Man or woman, old age 90 Man or woman, extreme old age 70 to 80 Boy, 15-16 years old 90 Boy, 13-14 years old 80 Boy, 12-13 years old 70 Boy, 10-11 years old 60 Girl, 15-16 years old 80 Girl, 13-14 years old 70 Girl, 10-12 years old 60 Child, 6- 9 years old 50 Child, 2- 5 years old 40 Child, under 2 years old 30 These figures illustrate the fact that there is an increase in food consumption from infancy until full vigor and that there is a decrease in old age. They also show that the amount of muscular work performed greatly affects the food requirement. Climate and season are other factors to be considered. In winter the energy requirement per day is greater by about 800 calories than in summer.

AI-modernized reading of the original text

5. Serve hostess first, or the honor guest who sits at the right of the host if a woman and at the right of the hostess if a man. 6. Pass things which admit of choice to the left of the person seated. Hold the dish low and near the person. 7. Place things which do not admit of choice at the right. 8. Remove dishes from the right, unless it necessitates reaching in front of a person. 9. Remove dishes containing food, one at a time, first, in each course, then the soiled plates and silver of each cover in turn. 10. Remove everything pertaining to one course before serving the next. 1. Demonstrate kinds of linens and methods of folding. 2. Demonstrate placing a cover. Individual work in placing a cover. 3. Practice serving, — passing and removing. DIETARIES— PLANNING MENUS Some Points to Consider in Selecting Food. — In the planning of the meals, it is necessary to consider many things besides just the dishes that are to be served. The kinds, cost, and amount of nutrients contained m each dish must be carefully considered, together with the number, sex, age, and occupation of the persons for whom the food is provided. All persons must have protein for the building and repair of body tissue, and fuel material for warmth "and work. Individuals differ in the amounts and proportions they require, and even among those who are in good health there are many who are obliged to avoid certain kinds of food. For guidance in the selection of food, nature provides us with instinct and taste, but we are apt to be influenced too much by taste and to overlook instinct and experience. We need also to acquire the knowledge of foods that science has made possible through the laboratory. When more food is eaten than is needed, the digestive organs are overtaxed or injured and much energy is wasted which might have been used to better account. Food Requirements for DifiEerent Conditions. — Proportions vary greatly in the amount of nutrients required by persons of various age, sex, and activity. A young child needs less food than an older one, a man more than a woman, and all require more when at work than when at rest. The following table shows the comparative food requirements (304) of persons of different ages and occupations as compared with the needs of a man in full vigor at moderate work. Proportionate Food Requirements for Different Conditions Man, full vigor, at moderate work 100 Man, full vigor, at hard work 120 Man, full vigor, at sedentary work 80 Woman, full vigor, at moderate work 80 Woman, full vigor, at hard labor 100 Woman, full vigor, at sedentary labor 70 Man or woman, old age 90 Man or woman, extreme old age 70 to 80 Boy, 15-16 years old 90 Boy, 13-14 years old 80 Boy, 12-13 years old 70 Boy, 10-11 years old 60 Girl, 15-16 years old 80 Girl, 13-14 years old 70 Girl, 10-12 years old 60 Child, 6- 9 years old 50 Child, 2- 5 years old 40 Child, under 2 years old 30 These figures illustrate the fact that there is an increase in food consumption from infancy until full vigor and that there is a decrease in old age. They also show that the amount of muscular work performed greatly affects the food requirement. Climate and season are other factors to be considered. In winter the energy requirement per day is greater by about 800 calories than in summer.

Domestic science, principles and application