346 Missouri Agricultural Report. 



Of course I do not suppose that any one would be satisfied with 

 every part of these meals. Our food tastes differ too much for that. 

 They are not meant as model meals, but are shown simply to illustrate 

 the method. They are, of course, capable of very many modifications. 

 The chief point to notice is that, as shown by the last colunm, we are 

 able to use the standard portions or simple multiples or simple frac- 

 tions of them. In only two cases it will be noticed have less than 1/2 

 of the portions been used and in no case more than double portions ; 

 though, of course, it is possible that a person might eat three instead of 

 two slices of bread in a meal ! The second column of the table gives 

 the quantities as they appear to the eye. As, however, "an ordinary 

 serving" is a rather indefinite term, the next column, giving the weights 

 of the portions in ounces, has been added. The 4th, 5th, and 6th 

 columns tell of the source of the 50 or 100 or 200 calories. For in- 

 stance, an apple weighing 3.65 ounces will yield 1/0 of 100 calories of 

 heat, or 50 calories. Of these 50, 1.5 calories came from the protein of 

 the apple, 3.5 from the fat, and the remainder, or 45.0 calories came 

 from the carbohydrates. So with the cream: 1.7 oz. of cream makes 

 about 1^ of an ordinary glass full, and yields 100 calories of heat. 

 Of these 100 calories, 5 came from the protein of the cream, 86 from 

 the fat and 9 from the carbohydrate, milk-sugar in this case. 



By adding up the columns it is easy to get the food value of the 

 meals. The breakfast yields 6% hundred calorie portions, the dinner 

 8 and the supper 9I/4 standard portions, giving a total for the day of 

 24 portions. Few persons would be satisfied with just this distribution. 

 Many would make the breakfast and noon meals lighter and have more 

 at night when the day's work is over; and others would prefer to begin 

 their day with a heavier meal, have more at noon and eat but little 

 before an early bed time. Of course such readjustments could easily 

 be made. 



Care has been taken in selecting these 100 calorie portions, that 

 between 10 and 14 per cent of the calories should come from proteins, 

 between 50 and 60 per cent from carbohydrates and about 30 per cent 

 from fats. 



Also, care has been taken to follow other principles, given last year, 

 and to include foods rich in mineral salts, such as oat meal, potatoes, 

 peas, cabbage, and milk; foods rich in cellulose, such as oatmeal, apple, 

 peas, cabbage, and apricots; and foods yielding organic acids, such as 

 apples and apricots. 



Also, the more expensive "flavor foods" have been combined with 

 the cheaper "filling" foods, as bacon and potato, butter and bread, 

 chicken and potato, apple and tapioca, cheese and macaroni. 



