Programs for Use in Stidy Clubs 1521 



cereals and other starchy foods 



Roll call. — Each member should respond by giving her own energy re- 

 quirement for one day, based on her weight and the kind of work 

 she does, as outlined in the preceding program. These figures should 

 be tabulated on the blackboard. 



Paper. — Starchy foods 



Suggestive outline 



1. The way in which starch is manufactured and stored as a 



source of potential energy by the plant 



2. Representative foods rich in starch 



3. The starch grain 



4. The parts played by the starch grains, the plant fiber, or 

 I the cellulose, and the water in the cooking of starchy foods 



5. Reasons for the difference in the time necessary for the proper 



cooking of potatoes and of cracked wheat; of rice and of 

 oatmeal 



6. The digestion of starch and the necessity for the thorough 



chewing of starchy foods 



7. The use made of starch by the body and the way in which the 



potential energy stored up by the plant is Hberated for the 

 use of the animal 



8. Starch versus sugar as an energ^'-yielding food 



9. Storage of surplus energy-yielding digestive products in the 



form of fat 



10. The place of starchy foods in the diet 

 References 



Foods and household management, p. 134-137. Kinne and Cooley 



Rules for planning the family dietary, p. 187-190. Cornell 

 reading-course for the farm home, Vol. II, No. 41 . , - 



Potatoes and other root crops as food. U. S. Dept. Agr. Fann- 

 ers' bulletin 295 



Course in cereal foods and their preparation for movable schools 

 of agriculture, p. 24-26, 34-36. U. S. Office of Experiment 

 Stations. Bulletin 200 



Paper. — Breakfast cereals . 



Suggestive outline 



1. Place of the breakfast cereal in the diet for young and old 



2. Kinds of breakfast cereals 



3. Comparison of the amount of energy contained in ten cents' 



worth of the most-used breakfast cereals and of other starchy 

 foods 



96 ... 



