The most important consideration in planning the daily menu is that there may be the right quantity of tissue-forming foods (protein) and sufficient fuel value. See tables on pages 482-4. Dietary studies have resulted in the following tentative standards:

Character of work to be performed.

Nutrients.

Fuel value.

Protein.

Fat.

Carbohydrates.

European:

Man at moderate work.............

0.26

0.12

1.10

2,695

Man at hard work.................

.32

.22

.99

3,270

American:

Man without muscular work........

.20

2,450

Man with light muscular (sedentary) work...........................

.22

2,700

Man with light to moderate muscular work ..................

.25

3,050

Man with moderate muscular work

.28

3,400

Man with very hard muscular work

.39

5,500