Programs for Use in Study Clubs 15 19 



3. Digestion of sugar; storage of unused sugar as fat 



4. The use and abuse of sugar in the diet 



5. Sugar as an energy-yielding foodstuff 

 References 



Sugar and its value as food. U.S. Dept. Agr. Farmers' bulletin 53 5 

 Rules for planning the family dietary, p. 189. Cornell reading- 

 course for the faiTn home, Vol. II, No. 41 

 Foods and household management, p. 164-168. Kinne and Cooley 



Discussion . — The members of the club should question the writer of the 

 first paper until they understand clearly the methods of calculating 

 the daily requirement for energy, in order that each member may 

 calculate her own requirement on the basis of her weight and the 

 kinds of work done so that she can report it at the roll call of the 

 next meeting. 



A simple method of estimating a person's probable daily expendi- 

 ture of energy is suggested by the following tables. 



Energy requirement for each pound of body weight 



For a person at complete rest 1 4 to 1 6 Calories 



For a person doing light work 1 6 to 18 Calories 



For a person doing moderate work 18 to 20 Calories 



For a person doing hard work 20 to 23 Calories 



Complete rest includes reading, resting, and sitting at meals. 



Light work includes walking; standing at one's work, as in cooking, dish 

 washing, or bed making ; hand and machine sewing ; typewriting ; and the like. 



Moderate work includes washing, sweeping, and other equally vigorous 

 forms of housework; bicycling; carpentering; and the like. 



Hard work not only involves a good many muscles, but also causes 

 enough strain to harden and enlarge them. House cleaning and heavy 

 sweeping are included under this heading. Lumbermen, excavators, and 

 a few others do even heavier work than this. 



Energy requirement during growth ^ 



Calories per 

 Age in years pound per day 



Under i 45 



1-2 45-40 



2-5 40-36 



6-9 36-30 



10-13 30-27 



14-17 27-20 



1 7-2 5 Not less than 18 



' This table is taken from Foods and Household Management, by Kinne and Cooley, 



