No. 6. DEPARTMENT OF AGRICULTURE. 1001 



One meal of child 6 to 9 years of age, iuclusive, equivalent to 0.5 

 meal of man. 



One meal of child 2 to 5 years of age, inclusive, equivalent to 0.4 

 intal of man. 



One meal of cliild under 2 years of age equivalent to 0.3 meal of 

 man. 



These factors are based in part upon experimental data and in 

 part upon arbitrary assumptions. They are subject to revision 

 •v.Jien experimental evidence shall warrant more definite conclu- 

 sions. 



The plan followed in making dietary studies is, briefly, as follows: 

 Exact account is taken of all the food materials (1) at the beginning 

 of the study, (2) purchased during the study, and (3) remaining at 

 the end. The difference between the third and the sum of the first 

 and second is taken as representing the amount used. From the 

 figures thus obtained the amount of the different food materials and 

 the amount of the different nutrients furnished by them is calcu- 

 jjvted. Deducting from this the weights of the nutrients found in 

 the kitchen and table refuse, the amounts actually consumed are 

 obtained. Account is also taken of the meals eaten by different 

 members of the family or groups studied and by visitors, if there 

 ore any. From the total food eaten by all the persons during the 

 entire period the amount eaten per man per day may be calculated. 

 In making these calculations due account is taken of the fact that, 

 as stated above, women and children eat less than men performing 

 the same amount of work. 



Method of Calculating Dietaries. 



The following may be taken as an illustration of the way in which 

 the table of composition of food products and the dietary standards 

 may be practically applied. Sui)pose the family consists of four 

 adults, and that there are on hand, or may be readily purchased, the 

 following food materials: Oatmeal, milk, sugar, eggs, lamb chops, 

 roast beef, potatoes, sweet potatoes, rice, bread, cake, bananas, tea, 

 and coffee. From these materials menus for three meals might be 

 arranged as follows: 



Breakfast. — Oatmeal, milk, sugar, lamb chops, bread, butter and 

 coffee. 



Dinner. — Roast beef, potatoes (Irish), sweet potatoes, rice pud- 

 ding, and tea. 



Supper. — Bread, butter, cake, and bananas. 



The amounts required of the several articles of food may be 

 readily approximated by any person experienced in marketing or 

 preparing food for a family. Thus, it may be assumed that four 

 adults would consume for breakfast 1^ pounds lamb chops, one-half 

 pound oatmeal, one-half pound bread, G ounces milk, 2 ounces sugar, 

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