I520 



The Cornell Reading-Courses 



The data given in the tables may be worked out in the following way: 

 Mrs. B weighs one hundred and thirty pounds. If she sleeps eight 

 hours, spends two hours a day dressing, two hours sitting at meals, two 

 hours in reading and recreation, four hours in preparing and clearing 

 away meals, four hours in house cleaning, and two hours doing hand 

 sewing, she does a day's moderate work and expends eighteen to twenty 

 Calories for each pound of her weight. Therefore her daily expenditure 

 of energy is 2340 to 2600 Calories. 



Exhibit. — During the discussion, two members should be appointed to 

 weigh, measure, and label loo-Calorie, or " standard," portions of gran- 

 ulated, lump, and brown sugar, maple sirup, molasses, dried and 

 fresh fruits.^ A tested scale that will register half ounces should be 

 used. Members should fix the measures carefully in their minds, as 

 well as make a list of loo-Calorie portions to be inserted on an extra 

 page in the syllabus. The loo-Calorie portions of nonperishable 

 foods may be put in small paper bags and saved for more complete 

 exhibits in the future. These portions should be carefully labeled, 

 and a suggestive form for a label is given here. 



Refreshments. — If refreshments are to be served, they should include nut 

 caramel pudding, made according to the recipe given on page 118 of 

 the syllabus. The hostess should write on the board the quantity 

 of materials used in terms of weight and measure and the number 

 of individual portions of the pudding made from the given materials. 

 She should calculate the energy, or fuel, value and the cost both of 

 the whole quantity of pudding and of an individual portion. The 

 whipped cream should be omitted in making this calculation. 



One-hundred-Calorie portions of the foods used in making this 

 pudding are: 0.9 oimce light brown sugar; 0.5 ounce EngHsh walnut 

 meats; i.o ounce cornstarch. 



' Illustrations of exhibits of lOO-Calorie portions of different foods are given in Foods and Household 

 Management, by Kinne and Cooley; a table of loo-Caloiie portions of some commonly used foods is 

 given on page 301 of the same volume; and in Food Values, pages 14 to 20, will be found a table 

 of loo-Calorie portions of a large number of foods. This last table gives not only the weight of the 

 lOO-Calorie portions, both in ounces and in grams, but the approximate measures as well. 



