1528 The Cornell Reading-Courses 



Paper. — Feeding and serving the invalid 

 References 



Foods and household management, p. 273, 275, 318-320. Kinne 

 and Cooley 



Paper. — Cheese as a food: some attractive and novel ways of serving it 

 References 



Foods and household management, p. 154-156. Kinne and 



Cooley 

 Cheese and its economical uses in the diet. U. S. Dept. Agr. 

 Farmers' bulletin 487 



Discussion.— The making and serving of cottage cheese should be dis- 

 cussed in this connection, and the following questions may be used 

 in directing the discussion: In making cottage cheese how may even 

 texture and tenderness be secured? How may cottage cheese be used 

 in salads? in sandwiches? How does cheese made from buttermilk 

 compare with that made from sour milk ? 



Exhibit. — The exhibit should consist of loo-Calorie portions of bread, 

 butter, lean meat, eggs (in shell), dried beans, shelled nuts, and any 

 kinds of cheese that can be obtained in the local markets, also a 100- 

 Calorie cheese sandwich. 



Refreshments. — For refreshments serve, with coffee, any one of the deli- 

 cious cheese dishes made by the recipes given in Farmers' Bulletin 487. 



meat substitutes 



Roll call. — Each member should respond with the name of a dish that 

 contains sufBcient protein to be substituted for the meat dish of a 

 meal. 



Paper. — Protein in the diet 

 Suggestive outline 



1. The unique service that protein renders in supplying nitrogen 



for building tissue 



2. Value of protein as a source of energy 



3. Common foods rich in protein 



4. Foods containing protein especially valuable for growth 



5. The place of meat in the diet 



6. The main factor in determining the daily protein requirement 



of the healthy adult 



7. The daily protein requirement measured in ounces, and meas- 



ured in ratio of protein calories to total calories 



8. The amount of protein needed by growing children compared 



with that needed by persons fully grown 



