Taught to Canning Club Members in Southern States.
Farmers' Bulletin No. 375. The Care of Food in the Home.
United States Department of Agriculture, Othce of Extension Work, South.
A-89. Jelly and .Jelly Making.
Farmers' Bulletin No. 900. Homemade Fruit Butters.
Farmers' Bulletin No. 881. Preservation of Vegetables by Fermentation
and Salting.
States Relation Service — Circular A-92. Home Canning of Meats and
Sea Foods with the Steam-Pressure Canuer.
Farmers' Bulletin No. 879. Home Storage of Vegetables.
Farmers' Bulletin No. 548. Storing and Marketing Sweet Potatoes.
Farmers' Bulletin No. 984. Farm and Home Drying of Fruits and Vege-
tables.
Farmers' Bulletin No. 841. Drying Fruits and Vegetables in the Home,
with Recipes for Cooking.
Bulletin No. 471. Eggs and their Value as Food.
Animal Industry Circular G-25. The Candling and Preservation of Eggs.
Department Bulletin 241. Studies on Fruit .Juices.
United States Food Aaministration Leaflets (see note at end of Lesson 6,
Unit II) :
Canning Fruit Without Sugar.
Jelly, Fruit Juices, and Leathers.
Preserving Vegetables by Salting, Drying, and Storing.
UNIT X.
Food for the Family.*
Lesson 1. How to Estimate the Food Needs of the Body.
AIM.
To give a practical method by which the housekeeper can estimate
the foods needed per person per day.
POI^'Ts TO be brought out.
1. Function of foods in the body :
A. The body must be supplied with sufficient food of the proper
Ivhid. —
(1) To provide all of the substances essential for normal
growth and health.
(2) To supply fuel for the day's work and for the maintenance
of the body temperature.
(3) To furnish material to build the body and to replace those
parts which are constantly wearing out.
(4) To regulate all the processes of the bod}', and to keep it
in good running order.
2. Classification of foods:
A. The five classes of foods which will supply all these needs are
usually referred to on the basis of their composition. In planning
her daily menu it is simj)ler for the housekeej)er to classify foods as
they appear on the market and remember that some foods from each
gi'Dup should be supplied to each person each day.
Group I. Fruits and vegetables (including potatoes).
Group II. Meat, poultry, fish, eggs, cheese, and milk.
Group III. Cereals (including bread and baked goods) and
legumes.
Group IV. Sugar and other sweet foods.
Group V. Butter, cream, and other fats.
3. Body requirements estimated in pounds and ounces:
A. The body requirements of food are frequentl}' measured in
amount of protein and of calories. This requires some time and cal-
cidsition. Since foods are usually purchased on the basis of weight
' This unit has been preparoil from unpublished nialciial by the Home Economics
OfiBce, Department of Agriculture.
200
USE AND PREPARATION OF FOOD.
201
it is easier for the housekeeper to estimate the food requirement for
lier family on that basis. The average estimate given below may be
used as a guide. It represents the normal diet which does not take
into special consideration either cost or conservation of any group of
foods. The limits of variation show how many different combina-
tions are possible by increasing the amount of food chosen from some
groups and decreasing that from other groups.
Page 132
Presented as published in 1919. 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
Taught to Canning Club Members in Southern States. Farmers' Bulletin No. 375. The Care of Food in the Home. United States Department of Agriculture, Othce of Extension Work, South.
A-89. Jelly and .Jelly Making. Farmers' Bulletin No. 900. Homemade Fruit Butters. Farmers' Bulletin No. 881. Preservation of Vegetables by Fermentation
and Salting. States Relation Service — Circular A-92. Home Canning of Meats and
Sea Foods with the Steam-Pressure Canuer. Farmers' Bulletin No. 879. Home Storage of Vegetables. Farmers' Bulletin No. 548. Storing and Marketing Sweet Potatoes. Farmers' Bulletin No. 984. Farm and Home Drying of Fruits and Vegetables. Farmers' Bulletin No. 841. Drying Fruits and Vegetables in the Home,
with Recipes for Cooking. Bulletin No. 471. Eggs and their Value as Food.
Animal Industry Circular G-25. The Candling and Preservation of Eggs. Department Bulletin 241. Studies on Fruit .Juices. United States Food Administration Leaflets (see note at end of Lesson 6, Unit II) :
Canning Fruit Without Sugar.
Jelly, Fruit Juices, and Leathers.
Preserving Vegetables by Salting, Drying, and Storing.
UNIT X.
Food for the Family.*
Lesson 1. How to Estimate the Food Needs of the Body.
AIM.
To give a practical method by which the housekeeper can estimate the foods needed per person per day.
POINTS TO BE BROUGHT OUT.
1. Function of foods in the body :
A. The body must be supplied with sufficient food of the proper
kind. —
(1) To provide all of the substances essential for normal
growth and health.
(2) To supply fuel for the day's work and for the maintenance of the body temperature.
(3) To furnish material to build the body and to replace those parts which are constantly wearing out.
(4) To regulate all the processes of the bod}', and to keep it in good running order.
2. Classification of foods:
A. The five classes of foods which will supply all these needs are usually referred to on the basis of their composition. In planning her daily menu it is simj)ler for the housekeej)er to classify foods as they appear on the market and remember that some foods from each group should be supplied to each person each day.
Group I. Fruits and vegetables (including potatoes).
Group II. Meat, poultry, fish, eggs, cheese, and milk.
Group III. Cereals (including bread and baked goods) and legumes.
Group IV. Sugar and other sweet foods.
Group V. Butter, cream, and other fats.
3. Body requirements estimated in pounds and ounces:
A. The body requirements of food are frequentl}' measured in amount of protein and of calories. This requires some time and calculation. Since foods are usually purchased on the basis of weight
' This unit has been prepared from unpublished nialciial by the Home Economics OfiBce, Department of Agriculture.
it is easier for the housekeeper to estimate the food requirement for lier family on that basis. The average estimate given below may be used as a guide. It represents the normal diet which does not take into special consideration either cost or conservation of any group of foods. The limits of variation show how many different combinations are possible by increasing the amount of food chosen from some groups and decreasing that from other groups.