(3) Practically no fat is supplied by tliis group.
Group II. — To the weight of the meat, poultry, fish, cheese, and
eggs, add one-fourth the weight of the milk used.
(1) The total weight multiplied by 900 equals the number of
calories..
(2) The total weight divided by 7 equals the amount of pro-
tein.
(3) The total weight divided by 6 equals the amount of fat.
Group III. — To the weight of the cereals and legumes add three-
fourths the weight of the bread and bakery products used.
(1) The total weight multiplied by 1,600 equals the number
of calories.
(2) The total weight divided by 9 equals the amount of pro-
tein.
(3) The total weight divided by 50 equals the amount of fat.
Group IV. — To the weight of the sugar add three-fourths the
weight of the sirup used.
(1) The weight multiplied by 1,800 equals the number of
calories. This group furnishes practically no protein and no
fat.
Group V. — To the weight of butter and other fats add one-fourth
the weight of cream used.
(1) The total weight multiplied by 8,400 equals the numbor
of calories.
(2) The total weight divided by 30 equals the amount of
protein.
(3) The total weight multiplied by four-fifths equals the
amount of fat.
By adding the amount of calories, protein, and fat furnished
by each group, the day's total will be obtained. This may be
USE AliTD PREPARATION OF FOOD. 203
compared with the average amount needed by the individual
(calculated from 4 A), and any deficiencies corrected by chang-
ing the amounts of food selected from the different groups.
METHOD or DEVELOPING LAB0RA.T0RT WORK.
Have the daily ration given in 3, weighed out, select combinations
of foods from each group such as would be used in the average fam-
il3\ Call attention to each group separately and discus^ the impor-
tance of being able to estimate, in the daily preparation of food, the
amount desirable from each group. Have each woman calculate from
the average ration the total amount of food needed for her family for
one day, using the table given in 4 ; then have her check up the total
number of calories furnished by this amount, using the method given
in 5. For home work ask each woman to weigh or approximate the
amount of food actually used by the family in one day and compare
this amount with the class estimate. Note if the amount of food used
from each group falls within the safe limits of variation.
Lesson 2. Supplying the Body With Fuel.
AIM.
To discuss the amounts of fuel needed by the body under varying
conditions, and to show what foods are the best sources of fuel.
points to be brought out.
1. Need of the body for fuel foods :
A. Foods which are burned in the body to furnish heat or energy
are called fuel foods. The heat or energy thus furnished is used — •
(1) To carry on the "unconscious" work of the body, such
as circulation, respiration, digestion, etc. This is called the
basic energy requirement.
(2) To carry on the " conscious " work of the body, such as is
required for various occupations, such as standing, walking,
housework, etc.
(3) To keep the body warm.
2. Amount of fuel food needed. — The amount of fuel food needed
varies —
A. Principally with the size and activity of the person.
B. Decidedly with the age. Children use up more fuel in propor-
tion to their weight and physical activity than adults do. Older
204
Page 134
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
(3) Practically no fat is supplied by this group.
Group II. — To the weight of the meat, poultry, fish, cheese, and eggs, add one-fourth the weight of the milk used.
(1) The total weight multiplied by 900 equals the number of calories..
(2) The total weight divided by 7 equals the amount of protein.
(3) The total weight divided by 6 equals the amount of fat. Group III. — To the weight of the cereals and legumes add threefourths the weight of the bread and bakery products used.
(1) The total weight multiplied by 1,600 equals the number of calories.
(2) The total weight divided by 9 equals the amount of protein.
(3) The total weight divided by 50 equals the amount of fat. Group IV. — To the weight of the sugar add three-fourths the
weight of the sirup used.
(1) The weight multiplied by 1,800 equals the number of calories. This group furnishes practically no protein and no fat. Group V. — To the weight of butter and other fats add one-fourth the weight of cream used.
(1) The total weight multiplied by 8,400 equals the number of calories.
(2) The total weight divided by 30 equals the amount of protein.
(3) The total weight multiplied by four-fifths equals the amount of fat.
By adding the amount of calories, protein, and fat furnished by each group, the day's total will be obtained. This may be
compared with the average amount needed by the individual (calculated from 4 A), and any deficiencies corrected by changing the amounts of food selected from the different groups.
Have the daily ration given in 3, weighed out, select combinations of foods from each group such as would be used in the average family Call attention to each group separately and discuss the importance of being able to estimate, in the daily preparation of food, the amount desirable from each group. Have each woman calculate from the average ration the total amount of food needed for her family for one day, using the table given in 4 ; then have her check up the total number of calories furnished by this amount, using the method given in 5. For home work ask each woman to weigh or approximate the amount of food actually used by the family in one day and compare this amount with the class estimate. Note if the amount of food used from each group falls within the safe limits of variation.
Lesson 2. Supplying the Body With Fuel.
AIM.
To discuss the amounts of fuel needed by the body under varying conditions, and to show what foods are the best sources of fuel.
points to be brought out.
1. Need of the body for fuel foods :
A. Foods which are burned in the body to furnish heat or energy are called fuel foods. The heat or energy thus furnished is used — •
(1) To carry on the "unconscious" work of the body, such as circulation, respiration, digestion, etc. This is called the basic energy requirement.
(2) To carry on the " conscious " work of the body, such as is required for various occupations, such as standing, walking, housework, etc.
(3) To keep the body warm.
2. Amount of fuel food needed. — The amount of fuel food needed varies —
A. Principally with the size and activity of the person.
B. Decidedly with the age. Children use up more fuel in proportion to their weight and physical activity than adults do. Older