1. Determine from Table of Energy Needs, page 425, the approximate number of hundred-calorie portions needed by your family per week.

2. Keep account of foods purchased each week under the proper heads.

3. Estimate the fuel value of each group.

4. Provide 20 per cent, or about 1/5 of the total fuel required, from milk, meat, and similar foods; 20 per cent, or about 1/5, from fat foods; 30 per cent, or about 3/10, from cereal foods; 10 per cent, or about 1/10 from sugar foods; 20 per cent, or about 1/5 from fruits and vegetables. If you do this from week to week, your family rations will be sufficiently balanced. In a short time the habit of providing in the right proportions will become established.