Which of these foods are necessaries, appearing every
day on the table ? Make a list of these and another of the
luxuries.
Write on the board the words : Summer Diet, Winter
Diet. Let the children arrange all the foods given in one
or the other or both of these new classes.
Which list contains the most animal food? The most
vegetable ? Check off all that contain water.
In general, to which class of foods do the animal foods
belong ? The vegetable ? What vegetables contain a
great deal of protein ? What is the function of protein ?
Of the starches and sugars ? Of fats and oils ? How much
is needed of each daily ? How much of each do you eat ?
120 HANDBOOK OF DOMESTIC SCIENCE
Show them that to discover this, it is necessary to keep
careful lists of all that they eat, and in each case the
quantity.
For example : — The ordinary American breakfast con-
sists of : Fruit, Cereal, Meat or Eggs, Bread and Butter,
Water, Milk.
The following weights are, of course, only approximate :
The common fruits (except the banana) are mainly water,
2 to 3 ounces. Cereal, 2 oz. With it is eaten 4 oz. milk
and \ oz. sugar. Eggs, 3^ oz. each. Bread, 4 oz. Butter,
^ oz. Glass of milk, 6 oz. Water, 8 oz.
By consulting the table, the percentage of the proteids,
carbohydrates, etc., in each article of diet — Multiply the
quantity eaten by this percentage for the amount of each
food constituent. Put down, too, the calories of available
energies. For example : —
4 oz. (milk) x .87 = 3.48 oz. (water).
4 oz. (milk) x .036 = .144 oz. (protein).
4 oz. (milk) x .04 = .16 oz. (fat).
4 oz. (milk) x .047 = .188 oz. (carbohydrates).
4 oz. (milk) x .007 = .028 oz. (mineral matter).
1 lb. (32 oz.) milk = 325 calories.
4 oz. milk = ^ 2 s c. = 40f C.
After computing in this way each constituent of the
meal, add the several amounts and calories together. Is
this a properly balanced meal ? Why ?
Calculate in the same way any menu given. In most
cases there will be either a deficiency, or more likely, an
excess, of carbohydrates. In this case the important
question is. How shall we remedy the defect ? Shall we
add protein, or subtract carbohydrates ? Why do you
think so ? How shall we do this ? Consult Chart I.
FOODS 121
These charts and tables may be enlarged and made per-
manent. The best way to do this is to have a lantern slide
made from the chart or table. This will cost about fifty
cents. Then, with the lantern, project this on a piece of
Holland linen, chart size, hung conveniently on the wall.
Dip a camel's-hair brush in liquid India ink and rapidly
trace upon the linen the lines projected on it. The size of
the brush depends upon the desired width of lines.
Give the children problems such as these to be worked
out in the manner suggested above : —
1. What is the food value of ^ lb. of sirloin steak ?
Will this make a meal ? Why not ? With what must it
be supplemented* (consult chart) ? Why ?
2. What is the food value of ^ lb. pork ? Question
as in 1.
3. Of mackerel?
4. Of oysters ?
5. Of beans?
6. Of rice?
7. Of bread?
8. How much milk must be taken to give nourishment
enough for one day, to a man with moderate muscular
work ?
122
HANDBOOK OF DOMESTIC SCIENCE
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Page 59
Presented as published in 1900. 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
Which of these foods are necessaries, appearing every day on the table ? Make a list of these and another of the luxuries.
Write on the board the words : Summer Diet, Winter Diet. Let the children arrange all the foods given in one or the other or both of these new classes.
Which list contains the most animal food? The most vegetable ? Check off all that contain water.
In general, to which class of foods do the animal foods belong ? The vegetable ? What vegetables contain a great deal of protein ? What is the function of protein ? Of the starches and sugars ? Of fats and oils ? How much is needed of each daily ? How much of each do you eat ?
Show them that to discover this, it is necessary to keep careful lists of all that they eat, and in each case the quantity.
For example : — The ordinary American breakfast consists of : Fruit, Cereal, Meat or Eggs, Bread and Butter, Water, Milk.
The following weights are, of course, only approximate :
The common fruits (except the banana) are mainly water, 2 to 3 ounces. Cereal, 2 oz. With it is eaten 4 oz. milk and \ oz. sugar. Eggs, 3^ oz. each. Bread, 4 oz. Butter, ^ oz. Glass of milk, 6 oz. Water, 8 oz.
By consulting the table, the percentage of the proteids, carbohydrates, etc., in each article of diet — Multiply the quantity eaten by this percentage for the amount of each food constituent. Put down, too, the calories of available energies. For example : —
4 oz. (milk) x .87 = 3.48 oz. (water).
4 oz. (milk) x .036 = .144 oz. (protein).
4 oz. (milk) x .04 = .16 oz. (fat).
4 oz. (milk) x .047 = .188 oz. (carbohydrates).
4 oz. (milk) x .007 = .028 oz. (mineral matter).
1 lb. (32 oz.) milk = 325 calories.
4 oz. milk = ^ 2 s c. = 40f C.
After computing in this way each constituent of the meal, add the several amounts and calories together. Is this a properly balanced meal ? Why ?
Calculate in the same way any menu given. In most cases there will be either a deficiency, or more likely, an excess, of carbohydrates. In this case the important question is. How shall we remedy the defect ? Shall we add protein, or subtract carbohydrates ? Why do you think so ? How shall we do this ? Consult Chart I.
These charts and tables may be enlarged and made permanent. The best way to do this is to have a lantern slide made from the chart or table. This will cost about fifty cents. Then, with the lantern, project this on a piece of Holland linen, chart size, hung conveniently on the wall. Dip a camel's-hair brush in liquid India ink and rapidly trace upon the linen the lines projected on it. The size of the brush depends upon the desired width of lines.
Give the children problems such as these to be worked out in the manner suggested above : —
1. What is the food value of ^ lb. of sirloin steak ? Will this make a meal ? Why not ? With what must it be supplemented* (consult chart) ? Why ?
2. What is the food value of ^ lb. pork ? Question as in 1.
3. Of mackerel?
4. Of oysters ?
5. Of beans?
6. Of rice?
7. Of bread?
8. How much milk must be taken to give nourishment enough for one day, to a man with moderate muscular work ?
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