Food Requirements

Members of Family

Age

Weight Pounds

Total Calories

Protein Calories

Man......

40

154

2680

268-402

Woman .................

38

120

2160

216-324

Girl.....

16

110

2200

220-330

Boy.....

12

75

2250

225-338

Boy.....

6

40

1600

160-240

Total requirements........

10,890

1089-1634

1 Observations of the food eaten by individuals or groups of people are also called dietary studies, whether the observed dietary is such as to satisfy the food requirement or not.

In selecting food to satisfy these requirements it is a good plan to make first a list of those foods that need to be included in the day's dietary, no matter what the particular menu may be. This will include foods for growth where there are children, special dishes needed if any one is sick, and those common foods which we are accustomed to include in every day's menu, such as bread and butter.

For the family which we are considering, this list will stand somewhat as follows:

Food Milk.............

Cereal..........

Eggs (for children).....

Fruit..........

Green vegetable......

Meat or meat substitute...................

Bread..........

Butter .................................................

100-Calorie Portions

20 l (6 for each child, the rest for the adults) 5

2 (counting 2/3 portion per egg) 5 2 5 15 . 15

This list is to be kept in planning the menu, whose character is further determined by certain dishes which we wish particularly to have included. For instance, we may desire roast beef for dinner. This is a highly flavored meat, and a protein food which will go a long way towards satisfying the adult's protein needs. Special protein food for breakfast may well be omitted, or take the form of eggs, which are a contrast to the meat in flavor, form, etc. Protein food for luncheon might be fish or some other meat substitute.

Vegetables for dinner should not only harmonize with the meat, but contrast pleasingly with each other. This result is insured by choosing one vegetable from the starchy type, as potatoes or sweet potatoes, and the other vegetable of the green or succulent group, as spinach or asparagus.

Below are two menus, in which have been kept in mind the foods which ought to be included (see page 311) and the artistic arrangement of the day's meals, with roast beef as the keynote.

1 One quart of milk yields 6 3/4 portions.