146 



RECREATION'. 



The albumen, which is mixed with the 

 liquid before boiling, coagulates and in- 

 closes the floating particles, leaving the 

 liquor clear. When eggs are removed 

 from the shell, a little of the white usually 

 clings to the inner surface unless it is 

 scraped. Such eggshells are often used for 

 clarifying purposes instead of the whole 

 egg The clarifying properties are, of 

 course, due to the egg white and not to the 

 shells. 



MENU FOR FAMILY OF 4 ADULTS FOR ONE DAY. 



Food materials. 



CALCULATING VAL-UE OF GIVEN DIET. 



The following may be taken as an illus- 

 tration of the way in which tables of com- 

 position of food products and dietary 

 standards may be practically applied to 

 calculate the tood value of any given diet.* 



Suppose the family consists of 4 adults, 

 and tliat there are on hand, or may be 

 readily purchased, the following food ma- 

 terials : Oatmeal, milk, sugar, eggs, lamb 

 chops, roast beef, potatoes, sweet pota- 

 toes, rice, bread, cake, bananas, tea, and 

 coftee. From these materials, menus for 

 3 meals might be arranged as follows : 



Breakfast : Oatmeal, milk, sugar, lamb 

 chops, bread, butter, and coffee. 



Dinner : Roast beef, Irish potatoes, 

 sweet potatoes, rice pudding, and tea. 



Supper : Bread, butter, cake and ba- 

 nanas. 



The amounts required of the several ar- 

 ticles of food may be readily approximated 

 uy any person experienced in marketing 

 or preparing food for a family. Thus, it 

 may be assumed that 4 adults would con- 

 sume for a breakfast i 1 /^ pounds lamb 

 chops, l / 2 pound oatmeal, y 2 pound bread, 

 ounces milk, 2 ounces sugar' and 2 ounces 

 butter. From the table of composition of 

 food materials the nutritive ingredients 

 which these foods furnish may be easily 

 calculated. Thus, if oatmeal contains 16. 1 

 per cent, of protein and furnishes 1,860 

 calories a pound, \/ 2 pound would contain 

 0.081 pound protein (0.5 X 0.161 = 0.081 

 pound) and yield 930 calories (0.5 X 1,860 

 — 930) ! and if lamb chpps contain 16 per 

 cent, protein and "furnish 1,130 calories a 

 pound, i l / 2 pounds of lamb chops would 

 furnish 0.24 pound protein (1.5 pounds X 

 0.16 = 0.24 pound), and 1,195 calories 

 (1.5 pounds X 1,130 ■= 1,695) calories. 

 The others may be calculated in the same 

 way. 



The assumed quantities of food mate- 

 rials which the 4 persons would consume 

 in a day, and the calculated protein con- 

 tent and fuel value, would be as follows: 



*U. S. Department of Agriculture, Farmers' 

 Bulletin 23, contains such a table. A more ex- 

 tended table is included in U. S. Department of 

 Agriculture, Office of Experiment Stations Bul- 

 letin 28 (revised). 



Breakfast. 

 Oatmeal ... 



Milk 



Sugar 



Lamb chops (from leg) 



Bread 



Butter 



Coffee a 



Total 



Dinner. 



Roast beef (chuck; 



Potatoes 



Sweet potatoes 



Bread 



Butter 



Rice 



Eggs 



Milk 



Sugar. „ .. 



Tea 



Total 



Supper. 



Bread 



Butter 



Bananas 



Cake 



Total 



Total for 3 meals 



Average for one person 



Weights 



Pro- 

 tein 



w 



a 



3 

 



1/1 



V 





 B 



3 

 O 



3 

 





8 



.081 





6 



.012 





2 





1 



8 

 8 



.240 

 .046 





2 



.001 

 .010 



1 





•39° 



n 





.277 





12 



.014 





12 



.on 





6 



°35 





2 



.COI 





4 



.020 





4 



.030 





6 



.012 





2 













.010 



.410 







12 



.070 





2 



.COI 





12 



.006 





8 



.032 







. 109 



.909 















.227 



Fuel 

 Value 



U 



93o 

 122 



232 

 1 1695 

 608 

 45i 

 4i7 



4,455 



i,435 

 233 

 480 

 456 

 45i 

 408 

 160 

 122 

 232 

 410 



4.387 



912 

 45i 

 225 



2,426 



11,268 

 2,817 



The American dietary standard for a 

 man at muscular work calls for 0.28 

 pound protein and 3,500 calories. It will 

 be seen that the menu suggested above is 

 insufficient ; that is, more food must be 

 supplied. For instance, cheese might be 

 added for dinner, and pork and beans and 

 milk for supper. The amounts of protein 

 and energy which a sufficient quantity of 

 these articles for 4 persons would supply 

 are shown in the following table: 



FOOD ADDED TO BRING THE DAY'S MENU UP TO THE DIETARY 

 STANDARD 



Food materials 



Cheese 



Fear s 



Pork 



Milk 



Total amount added to menu 



Weights 



Pro- 

 tein 



in 



a 



c 



3 

 O 

 An 



2 



to 

 <u 

 



c 



3 

 O 



4 

 10 



4 .' 



T3 

 C 

 3 

 O 



.O69 

 .141 

 .005 

 .066 



.28x 



Fuel 

 Value 



•536 

 •005 

 .918 



.650 



3.109 



a. Coffee and tea in themselves have little 

 or no nutritive value. r In the menu, allowance is 

 made for the milk or' cream and the sugar that 

 would ordinarily be added. 



