1518 The Cornelt, Readinc-Cotrses 



the study of foods and which later might be presented to the local school, 

 may be bought from the Superintendent of Documents, Government 

 Printing Office, Washington, D. C, for one dollar. 



The secretary of the club should make a list of the reference books 

 and all material needed, and should see that everything is at hand before 

 an attempt is made to carry out any of the programs. 



THE DAILY EXPENDITURE OF ENERGY 



Roll call. — Each member should respond with some quotation relating 



to food. 

 Paper. — The body's need for energy-giving material 



Suggestive outline 



1. The three needs that the body must satisfy from its food 



a. Energy requirement 



b. Body building substances 



c. Body regulating substances 



2. The purpose for which the body spends energy each day 



a. Internal work 



b. External work 



c. Maintaining the warmth of the body 



3. Foodstuffs from which the body obtains energy 



4. Foods that are recognized as valuable sources of energy 



5. The factors that govern the amount of energy expended daily 



6. The Calorie, or measure of energy, and its equivalent in work 



and in heat 



7. The housekeeper's dietary short cut, the loo-Calorie portion 



8. Method of determining the daily energ>' requirement, some- 



times called the fuel need, of the body on the basis of body 

 weight and of work done 



9. A specimen energy requirement for one day, worked out by 



the writer of the paper 

 References 



Cost of food. Cornell reading-course for the farm home. Vol. II, 



No. 29 

 Principles of nutrition and nutritive value of food. U. S. Dept. 



Agr. Farmers' bulletin 142 

 Foods and household management, p. 7-12, 295-303. Kinne 

 and Cooley 



Paper. — Sugar as a food 

 Suggestive outline 



1. The way in which plants manufacture sugars and starches 



2, Representative foods rich in sugar 



