



RESULTS OF FOOD INVESTIGATIONS. I8I 
Menu No. 2. For one day. For family equivalent in demand 
for food to four men with moderate muscular work. 












Foop MarTERIALSs. | Weicut. Cost. | Prorein.| ,FUEL 
VALUE. 
Breakfast. Lbs. Oz.| Cents, | Lbs. Calories. 
Muskmelon, or equivalent from groupI4, 4 - 20.0 .O12 360 
Wheatlet, - - - - - ot, ye atte” Eas .030 425 
Milk, - - - - c EA Web ehied 6 Eel .O12 120 
Sugar, - - - - aS Est ae’ 8 or 235 
Scrambled eggs (8), - - - - I - 16.0 LZ 630 
Bread, or equivalent from groups 12 or TOVey 2412 3.0 COPE gio 
Butter, - - - - - - ray, Whey in aiy uO) .002 880 
Coffee, - = : - : . Pee eh oP Og OE) =J008%)- |= *250 
shotal-. - : - - - | - = 53.4 .252 3810 
Dinner. 
Bluefish, or equivalent from group 7, - 2 24.0 . 200 420 
Mashed potato, - - - - - 2° = he AL One O34 620 
Dried lima beans, creamed (1 lb. lima ) | | 
beans, % pint milk, 1 oz. flour, r+ 1 Io S55 e Or 2UIs 
tablespoonful butter), —- cg? | | | 
Radish, or equivalent from group 13, - Sin Oi th enO., OF iis OO Rie 50 
Bread, - - - - - - — 12 3.0 207 glo 
Butter, - See 3). 5 © 5 OO Dee hee Ad ie 
Cornstarch poddiag (1 quart milk, z - | | 
eggs, 4 Oz. Sugar, 3 OZ. cornstarch), rh i Bi oer Bi see eae 
‘Total, >. = - - - - mA 62°60 O73 rte OLG5 
Supper or Lunch. | 
Creamed potatoes (I pint Bee eas % | 
pint milk, I oz. butter), - - eee Bee ee G90 
Bread, or equivalent from group 16, - ine 4.0 .004\)\) 1215 
Butter, - - : > : - Sisal. Wie 2750 .002 | 880 
Pineapple, or Beateat from group I5, Poet O 10 O04 wel 200 
Sugar, .- : . - - - at Oy Pte 2 23 Bear 700 
Cheese, or equivalent from group 3, - =a ht 450 tt O08 Maines somre 
Total,.-. - : - - ee ean 28.6 | .198 4170 
Total per day, - - - tod a er AAO | T2323 14135 
| 
Total for one man, - - - - — = |. -36 pense [+3535 
| 

As stated above, the weights of meats and vegetables given 
in the menus are for these articles as foundin the market. ‘The 
meats will include, as a rule, more or less bone, and the vege- 
tables, considerable skin and other parts, which are inedible and 
are rejected. In estimating the nutrients allowance is made for 
what has been found to be the average proportion of bone in 
different cuts of meats. In vegetables it is assumed that from 
one-fifth to one-sixth will be rejected in preparing these for the 
table. ‘Ihe weights of the ‘‘breakfast’’ cereals are for those 
in the dry condition before cooking. 

