1536 The Cornell Reading-Courses 



Discussion. — Each member should give her most-used recipe for salad 

 dressing. The subject of palatable and inexpensive substitutes for 

 olive oil in salad dressings should be discussed. 



Exhibit. — Each member should bring a sample of some home-canned frmt, 

 preserves, marmalade, jelly, or the like, plainly labeled. If possible 

 the recipe should be brought with the sample. 



Refreshments. — A rice or a fruit salad, bread and butter sandwiches, and 

 coflce would be suitable for refreshments. 



PLANNING A DIETARY FOR ONE PERSON 



Roll call. 



Paper. — Factors to be considered in planning the dietary of an adult 

 References 



Rules for planning the family dietary. Cornell reading-course for 



the farm home, Vol. II, No. 41 

 Foods and household management, p. 308-3 1 5 . Kinne and Cooley 



Paper. — A dietary for one day for a woman 30 years old, weighing 120 

 pounds, and doing light work. This dietary should supply approxi- 

 mately 2160 Calories and 2 ounces of protein,^ and should include 

 as well generous amounts of the foods that will supply iron, lime, and 

 phosphorus. There should also be bome in mind the necessity for 

 neutralizing the inorganic acids left behind in the body when certain 

 high-protein foods are used (syllabus, p. 128) by the basic residues, 

 which result from the free use of milk, legumes, fruits, and vegetables. 



References 



Foods and household management, p. 299-315. Kinne and 



Cooley 

 Food values, p. 14-20. American school of home economics. 



Suggestions. — The menu should be very simple and loo-Calorie portions, or 

 fractions of them, should be used. The following points should be 

 brought out concerning each food: (i) the nimiber of portions used, 

 (2) the measure, (3) the energy value in Calories, (4) the weight of 

 protein present in the high protein foods calculated from the table 

 given on page 1529. The small quantities of protein present in butter, 

 watery fruits, and vegetables should be disregarded. 



* Two ounces of protein consumed in the body yield 226.8 Calories, thus providing in this dietary about 

 II Calories derived from protein alone for every 100 Calories derived from the total food. The advocates 

 of a low protein diet suggest a proportion of about 10 so-called protein Calories to every 100 total Calories, 

 while the authorities who favor a larger proportion of protein in the diet suggest a proportion of 15 protein 

 Calories to each 100 total Calories. The advocates of a diet rich in protein would therefore prefer about 

 2.g ounces, instead of 2 ounces, of protein for a dietary providing 2160 Calories from the total food. 



The opinion seems to be gaining ground to-day, however, that the amount of protein provided is less 

 important than the kind of protein foods selected, and preference is being given to those forms of protein 

 that do not readily putrefy in the large intestine or leave behind them m the k)ody a large amount of 

 inorganic acids. 



