METHOD OF DEVELOPING LABORATORT WORK. Have the women select from the foods on display in Lesson 1 the groups which are used principally to furnish energy. The teacher, should supply the fuel value per pound of representative foods in these groujDS, so that the women may be able to compare them as sources of energy. Ask each woman to calculate from the table given in this lesson her own daily fuel requirement according to her activity and to estimate the amount of the different fuel foods necessary to meet her requirement. Compare the number of calories obtained by this method of calculation with the number calculated from the aver- age ration in Lesson 1. Discuss the possible variations in the day's food which may be obtained by increasing the amount used of some fuel foods and decreasing the amount used of others. ' Lesson 3. The Protein Requirement of the Body. AIM. To discuss the amount and kind of protein needed by the body and to shoAV from what foods it may be obtained. POINTS TO be brought OUT. 1. Function of protein in the body: A. Protein is an essential part of the food because it is the only source from which the body can obtain nitrogen in the proper form, an element necessary for the growth of the body and for replacing the body tissues which are constantly wearing out. 206 USE AND PREPARATION OF FOOD. 2. Amount of protein needed : A. The amount of protein needed varies-— (1) Principally with the age and size, since these measure the growth. For an adult, the amount of protein needed daily is estimated as three or three and one-half ounces for a man of average weight. Growing children need more protein in pro- portion to their size because they must build much new tissue as well as keep the body in repair. With the aged, where the functions of the body are slowing down, the amount of protein should be reduced. (2) Increasing the activity or exercise does not increase the amount of protein required. A man doing active work does not require any more meat than a man doing sedentary work, provided both have the same weight. 3. Kinds of protein: A. "When protein is digested in the body it is broken up into nitrog- enous substances called amino acids, which are used to build up the protein of the body. The amino acids vary in different protein foods, hence the foods may be grouped as follows : ( 1 ) Foods containing " complete " proteins or those supply- ing all the amino acids necessary to build body protein. These foods are milk, eggs, meat, poultry, fish, cheese, and some legumes, at least soy beans and peanuts. (2) Foods containing "incomplete" proteins, or those lack- ing one or more of the amino acids necessary to build body tissues. These are dried beans, peas, lentils, cowpeas, and cereals. It is believed that these may be freely used as sources of protein if some of the foods containing complete proteins are included in the diet. A safe rule is to select one-half the protein from each group. 4. Amount of protein per pound in typical foods (Farmers' Bulle- tin 824, How to Select Foods) : Meats : Ounces. Beef and veal 2 to 3 Mutton 2 to 2i Pork 2 Poultry and game 2 to 2i Eggs 2 Milk (per quart) 1 Cheese 4 Cottage cheese 3 5. Effect on the body of an excess of protein :

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Have the women select from the foods on display in Lesson 1 the groups which are used principally to furnish energy. The teacher, should supply the fuel value per pound of representative foods in these groups, so that the women may be able to compare them as sources of energy. Ask each woman to calculate from the table given in this lesson her own daily fuel requirement according to her activity and to estimate the amount of the different fuel foods necessary to meet her requirement. Compare the number of calories obtained by this method of calculation with the number calculated from the average ration in Lesson 1. Discuss the possible variations in the day's food which may be obtained by increasing the amount used of some fuel foods and decreasing the amount used of others. ' Lesson 3. The Protein Requirement of the Body. AIM. To discuss the amount and kind of protein needed by the body and to show from what foods it may be obtained. POINTS TO be brought OUT. 1. Function of protein in the body: A. Protein is an essential part of the food because it is the only source from which the body can obtain nitrogen in the proper form, an element necessary for the growth of the body and for replacing the body tissues which are constantly wearing out. 2. Amount of protein needed : A. The amount of protein needed varies-— (1) Principally with the age and size, since these measure the growth. For an adult, the amount of protein needed daily is estimated as three or three and one-half ounces for a man of average weight. Growing children need more protein in proportion to their size because they must build much new tissue as well as keep the body in repair. With the aged, where the functions of the body are slowing down, the amount of protein should be reduced. (2) Increasing the activity or exercise does not increase the amount of protein required. A man doing active work does not require any more meat than a man doing sedentary work, provided both have the same weight. 3. Kinds of protein: A. "When protein is digested in the body it is broken up into nitrogenous substances called amino acids, which are used to build up the protein of the body. The amino acids vary in different protein foods, hence the foods may be grouped as follows : ( 1 ) Foods containing " complete " proteins or those supplying all the amino acids necessary to build body protein. These foods are milk, eggs, meat, poultry, fish, cheese, and some legumes, at least soy beans and peanuts. (2) Foods containing "incomplete" proteins, or those lacking one or more of the amino acids necessary to build body tissues. These are dried beans, peas, lentils, cowpeas, and cereals. It is believed that these may be freely used as sources of protein if some of the foods containing complete proteins are included in the diet. A safe rule is to select one-half the protein from each group. 4. Amount of protein per pound in typical foods (Farmers' Bulletin 824, How to Select Foods) : Meats : Ounces. Beef and veal 2 to 3 Mutton 2 to 2i Pork 2 Poultry and game 2 to 2i Eggs 2 Milk (per quart) 1 Cheese 4 Cottage cheese 3 5. Effect on the body of an excess of protein :

Use and preparation of food