246 FOODS AND DIETARIES 



Special Reports 



1. The necessity for a mixed diet. 



2. Common errors in diet. 



3. Proper methods in cooking foods. 



4. Work of the United States government in determining the nutri- 

 tive value of foods. 



5. The value of eggs as food. 



6. Some foods that would make a satisfactory dinner at small cost. 



7. The use of milk as food. 



8. The use of soups as food. 



9. Some commonly used expensive foods and how to get along with- 

 out them. 



10. The necessity for food. 



11. The comparative cost and value of corn meal, sirloin steak, cod- 

 fish, and oysters as food. 



12. Show how 10 cents' worth of corn meal will equal $2 worth of 

 oysters. How 10 cents' worth of stewing beef is equal in value to 

 25 cents' worth of sirloin. 



13. The value of peas, beans, and other legumes as food. 



14. Fish as food. 



15. The composition and cooking of meats. 



16. How to live on a small income. 



17. The use of the microscope in food adulteration. 



18. The fireless cooker and its uses. 



19. Poultry as food. 



20. Human foods and their nutritive value. 



21. Sugar as food. 



22. The preparation of vegetables for the table. 



23. Practical sanitary and economic cooking. 



24. Nutritive value and costs of foods. 



25. Try expanding the following paragraphs as special reports. 

 (Choose one.)- 



a. "The ideal diet is that combination of foods which, while imposing 

 the least burden on the body, supplies it with exactly sufficient material 

 to meet its wants." 



b. " Too much food is as bad as too little and occasions a waste of 

 energy and strength in the body as well as a waste of nutritive material." 



c. "In ordinary mixed diet the chief sources of proteid are meat, fish, 

 and milk among animal foods, and the cereals and legumes among 

 vegetable foods. Beans, peas, and oatmeal are rich in proteid and hence 

 especially valuable foods. About nine tenths of the fat in the ordinary 



