* MILK EQUIVALENT IN TERMS OF PROTEIN AND MINERAL CONTENT
A EXCLUDING FAT PORK CUTS
U.S.D.A.
Nutrients in United States Food Supply • The nutritive quality of the civilian
per capita food supply was considerably better during the Second World War than in
the years 1935-1939, and this improvement has continued in the postwar period. The
significant increases in the daily supplies of minerals and vitamins are due to the
enrichment of cereal products and to the greater consumption of meat, fluid milk,
citrus fruit, and leafy green and yellow vegetables
'• •• _
v^v 3
nnniiihTrnr
gj
m
A Good Selection
Menus that include foods like these will supply the family with the protein, min¬
erals, and vitamins needed
hoped that pointing out some of the scien¬
tific implications in the selection and prepa¬
ration of food may raise the level of the art,
and that a beginning, at least, may be made
in the development of a science of food
preparation. Chapter XXVII gives sugges¬
tions for meal planning, preparation, and
service.
SELECTED REFERENCES
Bureau of Human Nutrition and Home Economics,
National Food Guide, A1S-53, United States De¬
partment of Agriculture, 1946.
Bureau of Human Nutrition and Home Economics,
Food for Two, AIS-21, United States Department
of Agriculture, 1945.
Bureau of Human Nutrition and Home Economics,
Food for the Family with Young Children,
A1S-59, United States Department of Agricul¬
ture, 1946.
Bureau of Human Nutrition and Home Economics,
Helping Families Plan Food Budgets, MP 662,
United States Department of Agriculture, De¬
cember, 1948.
Bureau of Human Nutrition and Home Economics,
Food for Families with School Children , A1S-71,
United States Department of Agriculture, 1948.
Clark, Faith, and McCay, Ieanette B. "Nutritive
Value of the U.S. Food Supply,’’ Journal of Home
Economics , Vol. 38, pp. 333-337 (June, 1946).
Sherman, Henry C. Foods: Their Values and Man¬
agement, Chap. I, Columbia University Press,
New York, 1946.
Sherman, Henry C. Food and Health , Macmillan,
New York, 1947.
Sherman, Henry C. Principles of Nutrition and Nu¬
tritive Value of Food , Miscellaneous Publication
No. 546, United States Department of Agricul¬
ture, 1944.
Table V
• Weekly
Quantities
of Food for Each Member
of Family
•
F A
M I L Y
F 0 0
D P L A
N A
T
LOW C
0 S
T
Family members
Leafy,
green ,
yellow
vegetables
Citrus
fruit ,
tomatoes
White
potatoes ,
sweet
potatoes
Other
vege¬
tables
and fruit
Milk'
Meat,
poultry,
fish
Eggs
Dry beans
and peas,
nuts
Flour ,
cereals2
Fats
and
oils3
Sugar,
sirups ,
preserves
Children (under 12)
Lb.
Oz .
Lb
Oz .
Lb
Oz.
Lb.
Oz.
Qt-
Lb
. Oz.
No.
Lb
. Oz .
Lb.
Oz.
Lb
. Oz .
Lb
Oz .
9-12 months4 . .
T
8
2
0
0
8
0
8
7
0
2
5
0
8
0
1
0
1
1-3 years56. . .
1
12
1
12
1
0
1
0
5|
0
10
5
0
1
1
4
0
2
0
2
4-6 years. . . .
1
12
1
12
1
8
1
4
5 i
1
0
5
0
2
1
12
0
6
0
6
7-9 years. . . .
2
0
2
0
2
8
1
8
5 i
1
8
5
0
4
2
4
0
8
0
10
10-12 years. . .
2
4
2
4
3
0
1
12
6
1
12
5
0
4
3
0
0
12
0
12
Girls
13-15 years6 . .
2
8
o
4
3
0
2
0
6*
2
0
5
0
4
3
4
0
12
0
12
16-20 years6 . .
2
8
2
4
3
0
2
0
5
2
0
5
0
4
3
0
0
12
0
10
Boys
8
8
13-15 years. . .
2
2
4
0
2
4
6 i
2
0
5
Page 19
Presented as published in 1935. 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
* MILK EQUIVALENT IN TERMS OF PROTEIN AND MINERAL CONTENT A EXCLUDING FAT PORK CUTS
Nutrients in United States Food Supply • The nutritive quality of the civilian per capita food supply was considerably better during the Second World War than in the years 1935-1939, and this improvement has continued in the postwar period. The significant increases in the daily supplies of minerals and vitamins are due to the enrichment of cereal products and to the greater consumption of meat, fluid milk, citrus fruit, and leafy green and yellow vegetables
'• •• _
v^v 3
nnniiihTrnr
gj
m
A Good Selection
Menus that include foods like these will supply the family with the protein, min¬ erals, and vitamins needed
hoped that pointing out some of the scien¬ tific implications in the selection and prepa¬ ration of food may raise the level of the art, and that a beginning, at least, may be made in the development of a science of food preparation. Chapter XXVII gives sugges¬ tions for meal planning, preparation, and service.
Bureau of Human Nutrition and Home Economics, National Food Guide, A1S-53, United States De¬ partment of Agriculture, 1946.
Bureau of Human Nutrition and Home Economics, Food for Two, AIS-21, United States Department of Agriculture, 1945.
Bureau of Human Nutrition and Home Economics, Food for the Family with Young Children,
A1S-59, United States Department of Agricul¬ ture, 1946.
Bureau of Human Nutrition and Home Economics, Helping Families Plan Food Budgets, MP 662, United States Department of Agriculture, De¬ cember, 1948.
Bureau of Human Nutrition and Home Economics, Food for Families with School Children , A1S-71, United States Department of Agriculture, 1948.
Clark, Faith, and McCay, Jeanette B. "Nutritive Value of the U.S. Food Supply,’’ Journal of Home Economics , Vol. 38, pp. 333-337 (June, 1946).
Sherman, Henry C. Foods: Their Values and Man¬ agement, Chap. I, Columbia University Press, New York, 1946.
Sherman, Henry C. Food and Health , Macmillan, New York, 1947.
Sherman, Henry C. Principles of Nutrition and Nu¬ tritive Value of Food , Miscellaneous Publication No. 546, United States Department of Agricul¬ ture, 1944.
Table V
• Weekly
Quantities
of Food for Each Member
of Family
•
F A
M I L Y
F 0 0
D P L A
N A
T
LOW C
0 S
T
Family members
Leafy, green , yellow vegetables
Citrus fruit , tomatoes
White potatoes , sweet potatoes
Other vege¬ tables and fruit
Milk'
Meat,
poultry,
fish
Eggs
Dry beans and peas, nuts
Flour , cereals2
Fats
and
oils3
Sugar, sirups , preserves
Children (under 12)
Lb.
Oz .
Lb
Oz .
Lb
Oz.
Lb.
Oz.
Qt-
Lb
. Oz.
No.
Lb
. Oz .
Lb.
Oz.
Lb
. Oz .
Lb
Oz .
9-12 months4 . .
T
1-3 years56. . .
5|
4-6 years. . . .
5 i
7-9 years. . . .
5 i
10-12 years. . .
Girls
13-15 years6 . .
o
6*
16-20 years6 . .
Boys
13-15 years. . .
6 i