Foods, their selection and preparation

When the opportunity affords, weigh the food eaten for a day; by using Table LXVI, the nutrients in each food can be calculated and the total in the food for the day determined. If this is compared with amounts required, it will give a more accu¬ rate check of the diet than the basic seven. FAMILY FOOD SUPPLIES Family needs vary with the number in the family and individual requirements. The total needs are the sum of individual needs. To help homemakers provide adequate diets the following plans have been developed by the Bureau of Human Nutrition and Home Economics. Weekly Food Plans. Table V1 (p. 23) shows the amounts of food, listed by food Suggested market list prepared by the Bureau of Human Nutrition and Home Economics, United States Department of Agriculture. September, 1947. groups, that will supply an adequate diet for a week for persons who differ in age, sex, and activity. To simplify making the market list, the energy foods are in two separate groups, (1) fats and oils, and (2) sweets. The potatoes are listed separately from the other vegetables, the eggs and the dried legumes and nuts separately from meats and fish. These add up to eleven market groups in this table instead of the basic seven. Table VI (pp. 24-25) indicates the size serving of these foods recommended and the number of times a week each food should be served. Since the problem is most difficult with low-income families, the quantities are given for food plans at low and moderate cost. It is much easier to plan adequate diets when liberal food allowances are available. In Table VII (pp. 26-27) food plans for two families have been worked out based on the amounts suggested. One is for a family of two and the other for a family of four with two young children. The items in each market list can be varied in many ways; the balance between the groups can be changed with the amount of food money. The sug¬ gested distribution at the two levels of ex¬ penditure is the one that gives the best returns in food values. Menus based on these market lists will be found in the Appendix, pp. 381-382. COMBINING FOODS INTO MEALS Meals may well be simple, but the human animal demands that they be palatable. In the following chapters the different food groups are discussed to the end that one may not only select intelligently according to the dictates of nutrition, but also prepare pala¬ table dishes suitable for different meals. To the principles of preparation set forth must be added practice, judgment, and standards, since good food preparation is an art. It is [20] DAIRY PRODUCTS ( EXCL. BUTTER )* OTHER VEGETABLES . AND FRUIT MEAT, POULTRY, GAME AND FISH* SUGARS AND SIRUPS OUR EATING HABITS BEFORE AND AFTER THE WAR MORE 935-39 948 &&&&&&&&&&&&&&&&& 935-39 935-39 935-39 QQQQQQQ[ 948 QQE§QQQQ)C LEAFY, GREEN, AND YELLOW •• VEGETABLES CITRUS FRUIT AND TOMATOES EGGS GRAIN PRODUCTS POTATOES AND SWEETPOTATOES FATS AND OILS ( INCLUDING FAT • • CUTS AND BUTTER ) DRY BEANS, PEAS, NUTS, AND •• SOYA FLOUR COCOA, TEA, AND COFFEE 935-39 935-39 935-39 935-39 935-39 935-39 935-39 935-39 6^6^6^6^6^S Si 6 LESS EPSP0pePEPep0p0P0PEPSP0PGPl OOOOOGOOC SAME <3 Each symbol represents 15 pounds ( quarts for dairy ) per capita per year