e work is done on a meal-
by-meal basis.
The unit of time on which the planner
works will vary with the particular situation,
but it never should be less than a day. On a
meal-at-a-time basis, the advantages just
listed cannot be realized. Market conditions,
transportation, home storage space, variation
in the size of the family, numbers of guests,
and other factors affect the length of time
which is best for good planning. Each home¬
maker or meal-planner should work out the
system which is best for her particular
situation.
Weekly Market Orders. Meal-plan¬
ning and marketing must go hand in hand.
Many homemakers do the bulk of their mar¬
keting once a week, buying only the perish¬
able foods more frequently. These market
orders are based on tentative meal plans.
As a guide to planning the market orders
that will provide adequate diets, the amounts
of each of eleven market groups of food re¬
quired to provide the necessary nutrients,
including calories, for one week has been
calculated for persons of different sex, age,
and degree of activity. These are given in
Table V, page 23.
From this table the amount of each food
group required by each member of the fam¬
ily group is obtained. The weekly market
order for the family will be the sum of the
requirements of the individual members. Be¬
tween groupings there may be a shift with
the amount of money there is to be spent
for food. The recommendations are made
for families with low incomes and for those
with moderate incomes. Within these food
groupings there is ample opportunity for
choice on the basis of market supply, price,
and family preferences. Table VII, pp. 26, 27,
shows the amount of each group required for
a family of two adults and the amounts re¬
quired for a family of two adults and two
young children. Suggested market orders
based on these requirements are given.
While such detailed calculations may not
be necessary after a buying pattern is well
established, it should be followed in the be¬
ginning and occasionally later as a check.
The right food is too important to health to
be left to chance, and most families must
keep within a food budget. The smaller that
budget, the more careful the planning must
be if meals are to be adequate, palatable, and
interesting. It is a much easier job when food
money or supplies are abundant.
The first step, then, is to know how much
can be spent for food. The lower the income
the larger the share that must go for food.
And many families with low incomes are
large families, so that the small amount must
be spread further. It is good to try one’s
skill in planning good nutritious meals on a
limited budget, as well as on a large one.
Next the home-maker should calculate the
food needs of her family in terms of the
amount of each market group required for
[357]
Page 329
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
e work is done on a meal-by-meal basis.
The unit of time on which the planner works will vary with the particular situation, but it never should be less than a day. On a meal-at-a-time basis, the advantages just listed cannot be realized. Market conditions, transportation, home storage space, variation in the size of the family, numbers of guests, and other factors affect the length of time which is best for good planning. Each home¬ maker or meal-planner should work out the system which is best for her particular situation.
Weekly Market Orders. Meal-plan¬ ning and marketing must go hand in hand. Many homemakers do the bulk of their mar¬ keting once a week, buying only the perish¬ able foods more frequently. These market orders are based on tentative meal plans. As a guide to planning the market orders that will provide adequate diets, the amounts of each of eleven market groups of food re¬
quired to provide the necessary nutrients, including calories, for one week has been calculated for persons of different sex, age, and degree of activity. These are given in Table V, page 23.
From this table the amount of each food group required by each member of the fam¬ ily group is obtained. The weekly market order for the family will be the sum of the requirements of the individual members. Be¬ tween groupings there may be a shift with the amount of money there is to be spent for food. The recommendations are made for families with low incomes and for those with moderate incomes. Within these food groupings there is ample opportunity for choice on the basis of market supply, price, and family preferences. Table VII, pp. 26, 27, shows the amount of each group required for a family of two adults and the amounts re¬ quired for a family of two adults and two young children. Suggested market orders based on these requirements are given.
While such detailed calculations may not be necessary after a buying pattern is well established, it should be followed in the be¬ ginning and occasionally later as a check. The right food is too important to health to be left to chance, and most families must keep within a food budget. The smaller that budget, the more careful the planning must be if meals are to be adequate, palatable, and interesting. It is a much easier job when food money or supplies are abundant.
The first step, then, is to know how much can be spent for food. The lower the income the larger the share that must go for food. And many families with low incomes are large families, so that the small amount must be spread further. It is good to try one’s skill in planning good nutritious meals on a limited budget, as well as on a large one.
Next the home-maker should calculate the food needs of her family in terms of the amount of each market group required for