Food (or one day (or a man of average sice doing moderately active tcorlc (Hunt). Food. Daily allowance. Safe limits of variation. Group I. Frosh fruits or vegetables or their equivalent in canned or dried material (1 pound dried is equivalent to 5 pounds fresh). Group II. Meat, fish, poultry, eggs, or cheese or their equiva- lent in milk (1 pint milk is equivalent to 4 ounces meat, etc.). Group III. Cereals and legumes (dry weight) or their equiva- lent in bread (^ pound bread is equivalent to 1 pound cereal). Group IV. Sugar or the eqmvalcnt in other sweets (|-ounce Sirup is equivalent to l-oimce sugar). Group v. Butter or other fats or the equivalent in cream (4- ounee cream is equivalent to 1-ounce butter). i to 5 pounds. 6 to 14 ounces. 12 ounces do Do. B. This amount of food insures approximately 3 ounces of pro- tein and 2f ounces of fat, and gives a total fuel value of 3,300 calories. 4. Method of estimating food requirements for different members of the family : A. The amount of food required for a person varies with the age, size, and especially with the amount of muscular work done. For practical purposes, the amount of food needed for any member of the family may be calculated from the average ration suggested in 3 A by using the table given below : Table for estimating food requirement for different individuals. For a man at hard muscular work allow 1.1 to 1.2 times the average ration. For a woman at hard muscular work allow 0.9 to 1 times the average ration. For a man at moderate work allow 1 times the average ration. For a woman at moderate work allow 0.8 times the average ration. For a man at sedentary work allow 0.8 times the average ration. For a woman at sedentary work allow O.G times the average ration. For a boy over 14 allow 1 time the average ration. For a girl over 14 allow 0.8 times the average ration. For a child between 10 and 14 allow 0.6 to 0.8 times the average ration. For a child between 6 and 10 allow 0.5 to 0.6 times the average ration. For a child between 3 and 6 allow 0.4 to 0.5 times the average ration. For a child under 3 allow 0.3 times the average ration. 5. Methods of checking up the food supply : A. For practical purpo.ses the food supply may be judged to bo adequate in kind and amount if the individual maintains normal Avoight, has good health, and is troubled by no digestive disturbances. B. If, for any reasons of health or economy, it is desirable to check up the amount of food to see that the proper amount of fuel 202 USE k^B PREPARATION OF FOOD. and building material are being furnished, this may be done easily and rapidly by grouping the foods for a day as suggested in 2, and calculating the food value of each group by the use of certain factors, as shown below. (This method will be sufficiently exact in an ordi- nary mixed diet, where seA'eral foods from the same group are used. In a restricted diet, where the foods used are not numerous enough to strike an average for the group each food should be calculated separately from any table of composition). Group I. — To the weight of the fresh fruit and vegetables add five times the weight of the dried fruit and vegetables used. (1) The total weight multiplied by 250 equals the number of calories. (2) The total weight divided by 7 equals the amount of pro- tein.

AI-modernized reading of the original text

Food for one day for a man of average sice doing moderately active work (Hunt). Food. Daily allowance. Safe limits of variation. Group I. Frosh fruits or vegetables or their equivalent in canned or dried material (1 pound dried is equivalent to 5 pounds fresh). Group II. Meat, fish, poultry, eggs, or cheese or their equivalent in milk (1 pint milk is equivalent to 4 ounces meat, etc.). Group III. Cereals and legumes (dry weight) or their equivalent in bread (^ pound bread is equivalent to 1 pound cereal). Group IV. Sugar or the equivalent in other sweets (|-ounce sirup is equivalent to l-oimce sugar). Group v. Butter or other fats or the equivalent in cream (4- ounee cream is equivalent to 1-ounce butter). i to 5 pounds. 6 to 14 ounces. 12 ounces do Do. B. This amount of food insures approximately 3 ounces of protein and 2f ounces of fat, and gives a total fuel value of 3,300 calories. 4. Method of estimating food requirements for different members of the family : A. The amount of food required for a person varies with the age, size, and especially with the amount of muscular work done. For practical purposes, the amount of food needed for any member of the family may be calculated from the average ration suggested in 3 A by using the table given below : Table for estimating food requirement for different individuals. For a man at hard muscular work allow 1.1 to 1.2 times the average ration. For a woman at hard muscular work allow 0.9 to 1 times the average ration. For a man at moderate work allow 1 times the average ration. For a woman at moderate work allow 0.8 times the average ration. For a man at sedentary work allow 0.8 times the average ration. For a woman at sedentary work allow 0.6 times the average ration. For a boy over 14 allow 1 time the average ration. For a girl over 14 allow 0.8 times the average ration. For a child between 10 and 14 allow 0.6 to 0.8 times the average ration. For a child between 6 and 10 allow 0.5 to 0.6 times the average ration. For a child between 3 and 6 allow 0.4 to 0.5 times the average ration. For a child under 3 allow 0.3 times the average ration. 5. Methods of checking up the food supply : A. For practical purposes the food supply may be judged to bo adequate in kind and amount if the individual maintains normal weight, has good health, and is troubled by no digestive disturbances. B. If, for any reasons of health or economy, it is desirable to check up the amount of food to see that the proper amount of fuel and building material are being furnished, this may be done easily and rapidly by grouping the foods for a day as suggested in 2, and calculating the food value of each group by the use of certain factors, as shown below. (This method will be sufficiently exact in an ordinary mixed diet, where several foods from the same group are used. In a restricted diet, where the foods used are not numerous enough to strike an average for the group each food should be calculated separately from any table of composition). Group I. — To the weight of the fresh fruit and vegetables add five times the weight of the dried fruit and vegetables used. (1) The total weight multiplied by 250 equals the number of calories. (2) The total weight divided by 7 equals the amount of protein.

Use and preparation of food