A warning should be given in regard to variety. The variety desirable is not the serving of too many kinds of food at one meal. Some people, and especially country hotel-keepers, serve at one meal all the vegetables that are to be had, and there is no variety possible for the next meal. Pickles of various sorts, different kinds of jam and preserves, appear all at once at each meal, and one 296 FOOD STUDY grows as tired of them all as if one had really eaten all the kinds, whereas one served at a time at different meals would have meant a new attractiveness. For this reason it is easy to tire of cafeteria or hotel meals where the food has to be selected before eating. REFERENCE U.'S. Dept. of Agriculture. Office of Exp. Station. Circular 110. "Food Customs and Diet in American Homes." QUESTIONS 1. Why are the following menus faulty ? How would you improve them? (a) Split-pea soup (6) Bouillon Roast beef Bacon and eggs Mashed potatoes Buttered beets Baked beans Squash Banana salad Lettuce salad, French dressing Plum pudding Baked apple and whipped cream (c) Roast lamb Macaroni Creamed potatoes Boiled rice 2. Make out balanced menus for a week's meals, providing for the use of left-overs, and introducing variety. State whether you con- sider the meals are low, medium, or high in price. APPENDIX FOOD REQUIREMENTS A. For Adults I. Atwater and Benedict's Standard for Total Calories for average man weighing 154 pounds. Man sleeping requires 65 calories per hour Man sitting at rest 100 calories per hour Man at light muscular exercise 170 calories per hour Man at active muscular exercise .... 290 calories per hour Man at severe muscular exercise .... 450 calories per hour Man at very severe muscular exercise . . . 600 calories per hour The average woman is supposed to require eight-tenths of the amount needed by the man. This is based on the fact that the average woman weighs eight-tenths of the weight of the average man. Using the figures given above, the daily requirement for a man of average weight with the given activity would be as follows : 8 hours of sleep [65 cal. needed each hour] .... 520 calories 6 hours of sitting at rest1 [100 cal. needed each hour] . 600 calories 5 hours of light exercise 2 [170 cal. needed each hour] . 850 calories 4 hours of active exercise [290 cal. needed each hour] . 1160 calories l_hour of severe muscular exercise 3 [450 cal. each] . 450 calories 24 Total Calories needed per day 3580 1 Eating, reading, writing, etc. 2 Moderate walking, dressing, etc. 8 Chopping wood, digging ditches, etc. 297 298 FOOD STUDY 2. Atwater's Standard for Total Calories for adults under different conditions of activity. Man with hard muscular work 4150 Man with moderately active work 3400 Man at sedentary or woman with moderately active work . 2700 Man without exercise or woman at light to moderate work . 2450 3. Standards for Protein. How much protein is desirable is still unsettled. About fifteen per cent of the total calories should come from protein, according to Atwater; twelve per cent, ac- cording to Langworthy; eight and one-half per cent, according to Chittenden.

AI-modernized reading of the original text

A warning should be given in regard to variety. The variety desirable is not the serving of too many kinds of food at one meal. Some people, and especially country hotel-keepers, serve at one meal all the vegetables that are to be had, and there is no variety possible for the next meal. Pickles of various sorts, different kinds of jam and preserves, appear all at once at each meal, and one grows as tired of them all as if one had really eaten all the kinds, whereas one served at a time at different meals would have meant a new attractiveness. For this reason it is easy to tire of cafeteria or hotel meals where the food has to be selected before eating. U.'S. Dept. of Agriculture. Office of Exp. Station. Circular 110. "Food Customs and Diet in American Homes." 1. Why are the following menus faulty ? How would you improve them? (a) Split-pea soup (6) Bouillon Roast beef Bacon and eggs Mashed potatoes Buttered beets Baked beans Squash Banana salad Lettuce salad, French dressing Plum pudding Baked apple and whipped cream (c) Roast lamb Macaroni Creamed potatoes Boiled rice 2. Make out balanced menus for a week's meals, providing for the use of left-overs, and introducing variety. State whether you consider the meals are low, medium, or high in price. FOOD REQUIREMENTS A. For Adults I. Atwater and Benedict's Standard for Total Calories for average man weighing 154 pounds. Man sleeping requires 65 calories per hour Man sitting at rest 100 calories per hour Man at light muscular exercise 170 calories per hour Man at active muscular exercise .... 290 calories per hour Man at severe muscular exercise .... 450 calories per hour Man at very severe muscular exercise . . . 600 calories per hour The average woman is supposed to require eight-tenths of the amount needed by the man. This is based on the fact that the average woman weighs eight-tenths of the weight of the average man. Using the figures given above, the daily requirement for a man of average weight with the given activity would be as follows : 8 hours of sleep [65 cal. needed each hour] .... 520 calories 6 hours of sitting at rest1 [100 cal. needed each hour] . 600 calories 5 hours of light exercise 2 [170 cal. needed each hour] . 850 calories 4 hours of active exercise [290 cal. needed each hour] . 1160 calories l_hour of severe muscular exercise 3 [450 cal. each] . 450 calories 24 Total Calories needed per day 3580 1 Eating, reading, writing, etc. 2 Moderate walking, dressing, etc. 8 Chopping wood, digging ditches, etc. 2. Atwater's Standard for Total Calories for adults under different conditions of activity. Man with hard muscular work 4150 Man with moderately active work 3400 Man at sedentary or woman with moderately active work . 2700 Man without exercise or woman at light to moderate work . 2450 3. Standards for Protein. How much protein is desirable is still unsettled. About fifteen per cent of the total calories should come from protein, according to Atwater; twelve per cent, according to Langworthy; eight and one-half per cent, according to Chittenden.

Food study