.a r UNIVERSITYOF ILLINOIS BULLETIN JUNE 17, 1912 NO. XXXII VOL IX, [Entered February 14, 1902, at Urbana, Illinois, as second-class matter under Act of Congress of July 16, 1894, 1 DEPARTMENT OF HOUSEHOLD SCIENCE Some Points to be Considered in the Planning of a Rational Diet By SUSANNAH USHER, S. B. PUBLISHED BY THE UNIVERSITY U RBAN A— CH AM PAIG N A n- Iloq KOc, '^V> Some Points to be Considered in the Planning of a Rational Diet The rise ill the c<»sl of living lias made ihe cost of food of \ ilal concern to iiiosi" of ns, and the nnnicroiis dietetic cults liJiAi' set IIS llii iil\iiiii nloilir tile line (d' die! in I'elnlion t(. health. We \vant to he elUcient hiiinaii l),eini;s with strength and endnrance for tfie work liefore ns; hnt we do iKtt kno\\" \\ii;it Ivind oi' how imudi food is necessjii'y. and onr wonld- he ;id\isei's h(»ld siicli dilfei-eiit \ iews that it is diHicnll to make a clKMce. Horace I^df'tchei' tells ns that oiii' ])i'ohleLii will l)e sohcd if we chew oni' food thoi'onghly ; and it' we persist, in this prolonged niasiicalion. onr aj»pi'tiles will. e\-entnaih', he a snre guide to the l\i nd a iid amount of sustenance necessary. Ph' found, nil del- this regime, thai his diet was much reduced in amount and tended toward \'egetariaiiisiii. which result- ed in a great gain in jiliysical well-heing. Professor (Ihilteiiden (d' Yale, alter scientilic experi- ments on a large scale, tliinks that we ordinarily eat too niiicii, and especially too much jiroiein i the suhs I a nee repre- sented hy h'aii of meat, white of eggs, casein of milk and gluten (d' wheat). lie l)elie\'es that we overload the system with prcdein, and. i n conse(|uence. o\orwdrk the li\er and kidneys in order to eliminate the surplus. Pi'fd'essor Alwater «d' the rniied Stales Deparlment of Agriciilliire lv\|ierimeiit Slatimis has studied the dietaries of |)eople in iiiaiiN" parts of the country, and. as a result, ad\(tcatesa larger aiiKUinl of prcdein. and, also, a larger amount of food than l*r(d'essor ( Ihilleiiden. lie thinks that the eriicieiicy (d' the ,\inericaii people is due, in part, to this more I ihe rat diil. These three a lit ho ri lies agree in n'e know that we need food for energy in proportion to the amount of muscular work that we perform. This has been worked out by accurate scien- tific experiment. As a basis for calculation we take the anion nt of energy necessary to maintain a man who is lying in bed. Under these circumstances energy is needed for the internal work of the body, such as digestifui, assimilation, circulation of the blood, and respiration. Using a calorie* as tlie nnit for ineasinMiig energy, we may say that a man lying (luietiy in bed needs abmit 20(10 to 2100 calories (d" energy : staying in doors 2200 to 2300 y light work 2500 to 27<>0; moderate work 28O0 to 3200; severe work 4000 to (iOOo. These are average figures and, of course, would vary with different individuals. The larger the man tlie more calories he needs so it is more ac- curate to give the calories per kilogram (i kihtgram = 2.2 lbs.) (tr per pound of body weight. A man of average w'eighl is supposed to weigh To kilograms or b'S4 j)f)unds. * A calorie is the amount of heat necessary to raise the temperature of one kilo- frram of water 1^ Centigrade or approximately the amount of heat necessary to raise the temperature of one pint of water V Fahrenheit. Taking these fads inio accounl Ihc tolli>winii lal)le may be considered a|tproxiinalelj correcl . Totiil calories Calories per Kilogram body weight Calories per pound body weight 2000 to 2100 2200 to J300 2500 to 2700 2800 to 3200 4000 to 6000 28 to 30 31 to 32 35 to 38 40 to 45 57 to 85 13 Rest in doors LlKht exercise Moderate work Severe work 14 to 15 16 to 17 18 to 20 25 to 38 111 some cases tlie calories may rise alxtve (3»K)(). In order to illiislratf wiwil llic aboxc lal)l<' means in kind and amonni of food caleii the fidlowiiifi nicmis have l)een calcnlaled for a man wcigliing 15i pounds. FOOD F01{ ONE l).\Y lM.\N OF 1.")! LBS. = 7(1 KlLO(iH.\.\IS T.XBLK I. VVeight in Ounces* Calories Weight in Grams* Kind of Food Total Protein Total Protein Man at kest in hed. llrea/cfas/: 8.00 0.50 2.15 2.(0 1.30 0.25 0.40 0.28 1 07 0.U48 0.083 0.054 0.2;h8 0.120 0u(i2 027 85 57 132 80 100 56 33 61 226.8 14.1 61.4 56.7 36.8 7.1 11.3 7.9 30.3 Cream — Bread Butter Coffee (1 cup) Sutfar Cream Total 15.95 0..572 604 452.4 16.216 Diune?': Lamb Chop Potato Asparagus, 2.50 4.00 1.80 1.30 0.75 4.30 0.40 0.28 1.07 0.400 0.073 0.032 0.120 0.006 0.142 0.027 205 78 11 100 168 87 33 61 70.9 113.4 51.0 36.8 24.3 121.9 11.3 7.9 30.3 Butter Junket Coffee (1 cupi Cream Total .. 16.40 829 743 467 8 23.502 Supper: Oysters Toast 4.00 1.30 0.50 0.21 028 4.30 1.00 0.28 1.07 0.240 0.12(1 0.004 0.045 0.142 0.028 0.027 57 10(1 112 40 33 87 55 33 61 113.4 .36.8 14,2 5,9 7,9 121,9 28,3 7,9 30,3 Cocoa 1 cup Sugar Milk Boiled rice Sugar Cream Total Total for day .. . . 12.54 44.89 0.616 2,017 588 1935 366,6 1286,8 17,464 57,182 *28,3502 grams -1 ounce. FOOD FOR ONE DAY M.\N 01'^ 15 i LBS. =70 Kll,()(iI5.\AlS Table II. Weigbt in Ounces Calories Weight in Grams Kind of Food. Total Protein Total Protein Man at best in doors Breakfast: 8.00 0.50 2.15 0.28 2.00 1.00 1.30 0.25 0.40 0.28 0.048 0.083 0.054 0.238 0.091 0,120 0.002 85 57 122 33 80 175 100 56 33 61 226.8 14.1 61.4 7.9 56.7 28.3 36.8 7.1 l!-9 7.9 30.3 Oatmeal Cream Sugar Egg Bacon Bread Butter ... .... Coffee (1 cup) Cream 1 OT 0.027 Total 17.23 ' 0.663 802 489 2 18.796 Dinner. 1.30 2.50 4.00 1.80 1.30 0.50 0.50 4.30 0.28 1 07 .057 0.400 0.072 0.032 0.120 0.004 0142 0.027 10 205 78 11 100 112 80 87 33 61 36.8 70.9 113.4 51.0 36.8 14.2 14.2 121.9 7.9 30 3 Lamb Chop Potato Bread Butter Salad (oil). Coffee (1 cup) Sugar Cream Total 17.55 i 0.854 777 497.4 24.211 Siwper: Oysters — Toast Butter 4.00 1.30 0.50 0.21 0.28 4.^0 1.00 0.28 1.07 1.00 0.240 0.120 0.004 0.045 0.142 0.028 0.027 57 100 112 40 33 87 55 33 61 PO 113.4 36.8 14.2 5.9 7.9. 121.9 28.3 7.9 30.3 28.3 Cocoa (1 cupi Milk Boiled rice Sugar Cream Jelly Total Total for day 13.94 48.72 0-606 2113' 718 2297 394.9 17.180 60,187 FOOD Foii oxp: day A1.\N ()i- !.")'( i,Hs.= 7n l\ii,()(;i^\A,is 'I'.Mii.i: III. Weight in ounces Kind I if Food WeisiTlit in Grams Total Protein MAN AT I.TGHJ' E.VEBCI.SE. Breakfast: Oranye.- Oatmeal Cream ?usrar Egjr 8.00 1 .(K) 2.15 0-28 2.00 1.00 i.:>o 0.25 O.IO 0.2S 1 07 0.048 0.1 r>6 « 1.054 0.238 0.091 0.120 0-002 0.027 85 114 122 33 80 100 100 56 33 61 226.8 2S.3 61.4 7.9 56.7 28.3 38.8 7.1 11 3 7.9 30.3 Bacon Bread Butter Coftee (I cup) Su^ar Cream Total 17.73 0.746 784 502.8 21.149 DiiDur: Soup clear 1.30 8.00 4.00 4.00 l.») 0.50 0,50 4.00 0.28 i.or 0.0.57 0..579 0.072 056 0.120 004 0.124 0.027 10 2O0 78 5.5 100 112 80 317 33 61 36.8 85.0 li3.4 113.4 •.36.8 14.2 14 2 113.4 7.'.) 30.3 Roast beef Potato Squash Bread Butter Salad Pie. apple • 'uffee ( 1 cupi .... Sujrar Cri-am Total 19.95 1.039 1044 565.4 29.456 Suiii'n-: Meat, cold 1.50 3.14 1.33 1.30 0.50 0.21 0.28 4.30 4 t)0 2.00 0.290 0.082 0.120 0,004 0.045 0.142 0.(N)8 O.058 100 100 IS 100 112 40 33 87 100 105 42.5 89.0 37.7 36.8 14.2 5,9 7 9 121.9 113.4 .56.7 I'ota.to. creamed . . Cold slaw Bread Hutter Cocoa (1 cup) Sn.'Ml- Milk Ai)ple sauce Gin^'er bread Total Total for da.\ 20.. "lO 58.24 0.749 2 S34 789 2617 526.0 1594.2 21.234 71.839 FOOD FOR ONE DAY Man of 154 i.bs.=70 KiuxiRAMS T.VBLE IV. Weight in Ounces Calories Weight of Grams Kind of Pood Totals Protein Total Protein M-\N AT MODERATE WORK Breakfast: Banana Oatmeal Cream Sugar Steak, sirloin Biscuit Butter Coffee (1 cup) Sugar Cream 3.50 2.00 2.15 0.28 1.40 4.00 0.50 0.40 0.28 1.07 0.02,S 0.332 0.054 0.425 0.348 0.002 0.027 66 228 122 33 100 325 112 33 61 99.2 56.7 61.4 7.9 40.0 113.4 14.2 11.3 7.9 30.3 Total 15.58 1.216 980 442.3 24,474 Dinner: 4.10 2.00 4.00 4.30 3.00 2.60 0.75 1.54 4.00 0.28 1.07 0.131 0.286 072 0.039 0.039 0.240 0.006 0.443 0.124 0.027 76 159 78 50 35 200 168 20O 317 33 61 116.2 ,56.7 113.4 121.9 85.0 73. 6 21.3 43.7 113.4 7.9 30.3 Corned beef Potatoes Turnips Beets Butter Coffee (1 cup) Total 27.64 1.40- 1377 683.4 40.088 Suinwr: Cold corned beef. . . Cabbage .salad (oil) Brown bread 2.00 1.33 1.50 4.00 0.75 0.28 1.07 4.00 1.60 16.53 59.75 0.143 0.081 0.348 0.006 0.027 0.008 107 125 12 100 325 168 33 61 100 200 56.7 37.7 42.5 113.4 21 3 7.9 30.3 113.4 46.0 Butter Tea Sugar (1 cup) Apple sauce Total 0.722 2.345 1124 348 1 469.2 20.469 85.031 Total for day — 1594.9 I'OOI) FUR <>XE J).\Y .\1.\.\ OP 15 i LBS. =70 KiLOCK.XMS Tab I, I- V. Weight in Ounces Calories Weight in Grams Kind of Food Total Protein Total Protein MAN AT Severe WORK. Brtakfdtit: A!)ple s?auce 4.00 2 M 3.15 0.56 2.00 2.60 0.50 4.00 0.40 0.28 1.07 0.008 0.332 0.054 0.260 0.240 004 0.072 0.027 100 288 122 66 300 200 112 78 33 61 113.4 56.7 61.4 15.8 56.7 73.6 14.2 113 4 11.3 7.9 30.3 Cream Sausasje (porU)... Bread Butter Potatoes Coffee ( 1 cup) Sugar Cream Total ig.'ifl 0.997 1300 554.7 28.265 Dinner: Boiled ham 3.00 4.00 4.00 4.30 5.20 1.30 0.75 1.33 4.00 0.40 0.28 1.07 0.426 0.072 0.072 0.039 0.340 0.120 0.013 0.232 0.027 270 78 142 50 400 100 168 12 333 33 61 85 113.4 113.4 121.9 147.4 36.8 21.3 37.7 113.4 11.3 7.9 30.3 Potatoes Sweet potatoes Turnips Corn bread Bread Butter Cold slaw (cream).. Pie, mince Coffee (1 cup) Sugar Cream Total 29.63 1.341 i 1647 1 839.8 38.017 Supper: Dried beef (creamed i . . . 1.00 1.07 2.40 1.30 0.75 4.0O 4.00 9,40 0.264 0.027 0.164 0.120 0.006 O.OOS 0,116 0.320 50 Gl 40(1 100 168 100 210 100 28.3 30 3 68. 36.8 21.3 113.4 113.4 255.0 Cream Fried potatoes Bread Butter Apple sauce GJint^er bread Milk skimmed Total Total for day 23.92 73.11 1 . 025 3.•^(■'3 1189 4136 666.5 2061.0 29.0f.9 9.^.34l FOOD FOR ONE DAY M.\N OF 15i LBS. = 70 KlLO(;R.\Mfl Table VI. • Weight in Ounces Calories Weight in Grams Kind of Food Total Protein Total Protein Man AT Vert Seveke Work* Breakfast: Baked beans.. Biscuit 5.432 2.646 9.806 0.240 0.473 0.428 0.162 0.408 0.002 • 293 290 798 49 53 154 75 278 68 13.4 Mince pie Butter Sugar Total 18.679 0.998 1483 627.2 28.292 Dinner: Baked beans Bologna Sausage, . . 9.735 5.185 10.582 3.316 0.889 0.473 0.767 0.885 0.648 0.194 0.009 524 268 :i6i 331 182 53 276 147 300 94 25.2 13.4 25.10 Gingerbread Butter 5.50 Sugar Total 30.180 2.503 2519 855.6 70.960 Supper: Beef smother Boild potatoes- Biscuit 25.928 2.892 13.228 1.111 0.473 3.602 0.048 0.810 Oil 1679 86 1450 228 53 735 82 375 31.5 13.4 102 01 Butter Sugar Total Total for dav 43.633 92.510 4.471 7.972 3496 7498 1236.9 2719.7 126.753 226.006 *U. S. Experiment Station Bulletin No. 149 9 If we (•((iisidcr llic iiicims ,i;i\fii in Taltlc 1 \\<' find llial (or a person rcsliiif^ in bed the (nod is siiii|)l(': llinl Is. each dish is composed of U'W I'alhci- llian many iniircdiciils: it has had liliJH manijmlaliini. and il docs no( slay lon^' in Ihc stomach. Ahoiit V'.'N ])oiiiids of tins ivind (d' food must l»c consnmcd to ixlvr VtMK) calorics of heat. The mi'iMis. for a pcrsmi stayinii in doors l)ut notwoi'k- ing. (Table N > differ hid Mttle from tliose in Table I ; but liic quantity ol' food is increased to :].iii pounds and the calor- ies to v'"?!)?. This gixes added fnej lor I he ordinar\' movt^- ments of dressing and undressing and mo\ing about the iiouse. Table 111 gives a day's menu ihat would beaccepl- able to a ])erson taking light c.xei'cise. such as a man might talvc w'lio was worki ng in an ollice. The IVxid is nrd as delicate in characler as in ilie |)rece(hiig menus and Ihi^ anKdinl is increased loo.Cii |)onn(lsand ilc' caloi'ies to v'iilT. Table l\' calcidafed for a man doing mo(|erale physical Work sho\\s ;i decided clniiige in Ihe chai'acter (d' ihe food; as shown by the adililion <>{' brown br(N:nl, beans. coi-ikmI l)ee{'. pic. jiiid clcese. This docs not mean that pcojde doing ligid Work slnudd ncNci'cat these dishes, but it docs mean ihe\' shoidd not prepouderalc i n I he diet. The richei' foods in Table l\" gixco'iSl cnlorii's wilh litllc inci'casi' in IIk.^ amount (d' lood ca len. Ta,lile \ gixi's (jujinlilies for m(»re se\ei'e work: the lood is increased to 'i.~)i\ |Minuds and the cjilories to 413(i. liable \| is l;dven from Hullelin hi!) .d-tlic United Stales l']\|H'rinicnl St;di(m as il shows so \\e|| the (diaracler and (juaidil\- (d' food ciden b}" Maine liunberirien al vci-y se\ci'c woi'k. ( In this parliciiliU' day ."'j.TS p(mnds of food wereealen which gi\"e 7 i'.'S cidorics. Itakcd beans, nnnce pie and s;ius;ige ;u'e concent ra le(| foods coulaining a large amount of fal and in conse(|ucncc Ihcy gi\e a lai'ge amount of cjicrgN". These tables show il u incrense i n Ihe ainouid of food from'^.S |ioiinds lo^.T.s pounds: an increase in llie calories from l'.);].") to 7i!)S: and a change in Ihe characlei' of the food fi'oiii delicate lamb chops, oysters and asparagus to I'icli j)(irk and Im'cIIis. cliccst', pic, aiid sausai^t'. The lalttn* foods do no( leave tlic sloniaeh quickly, or lo use the or- dinary expression they "'stay hy'', which is a quality much to be desired whci'c hai'd |)hysical work is to be performed. "" An ins|»i'clion of the tables shows tliat tlic protein in- creases from '^ ounces to 7.07 ounces per day. In lliis bulletin it is impassil)le lo ^o inio a discussion of the pro- tein ({ueslion. Ix'cause there is such a wide divergence of opinion as lo Ihe ainoiinl necessary lo keep the body in good Condi I ion. Langworthy. in (Urcular 111) of the United States Office of ExperimenI Slations. gives KJO grams (3.5 ounces j for a man at moderate exercis(\ The menus in Table V give ap])roxiniatel\- thisamouni of ]>rotein. Professor (^liitlendi-u would reduce the amounl of pro- tein ordinarily eaten l)y (Uie-half to one-third and others would reduce il still liu'tlier. We may well queslion Ihe ad- visability of reducing Ihe j)rotein in our diet in sucli a wliolesale fashion until further and more prolonged experi- ments are made to prove its Ijenelicial effects. Nature does not deal witli minimum auiounts. but in her workings leaves a large margin of saf^-ly. The body may be able to exist on a mininumi amount of |iroteiii. j)ul is themininnnn the opiinunii? Age. also, has au iiiqioriaut l)earing on the amount and kind of food that is necessary. Children alvs'ays seem to l)e hungry:' but tliis is not suri)rising when we relied that a cliild needs food for ac- tivity, for growth, and for rej)air. From whatever stand- point we look at till' sid)ject the child should have a gener- ous amount of food. Compared \\\\\\ the adidt it needs juore food |ter jionnd of body weight, and. also more per square foot of surface. *The following lal)le gives approximate requirement per day per kilogr;im (2.2 pounds = 1 kilogram^ id' body weight for children of dilTeri'iii ages: *Chemisti-y of Nutrition. Sherman. 11 1 yeai' 100 calorics per kilogram 1 --J years 100-90 i'-5 years 90-80 (>-9 years 80-70 10-13 years 70-00 " " " . li-17 years .- (Wl-iS II is iiilcn'stiii^ lo r(»iu|);n'e (liis l;il)li' witli the following;- dalfi caiculalcd I'or ihc iiyci-n^c adrilt: *A( complete rest oOto o.") calories per kilogi'am [ler clay. With light exercise 'A't to id calories per kilogram per day. With mod- erate exercise id to 1.') calories per kilogram per (hvy. With hai'd miisculai' exercise i.") |(t (»() caloi'ies pei' kilogram pei' day. The adiill does not need i.") to (ill calories per kilogram jH'i' day unless he is doing nioder;de to hard uinscnlai' \^'ork, itiil Ihe cliild according lo age may need from t.") lo loO calories. This excess I'or children is nahii'al tor Ihey nmst hiiild n|) a large amount (d' hone find muscle and at Iho same lime have energy tor Iheir normal acliviiy. The child not only needs more food per pound of ])ody weight than Ihe adidt, hut it needs more protein, which in young children should l)e given largely in Ihe form of milk and eggs. (Ireat care shoidd l)e used in the selection of digest ilile food, and as an aid in making a selection Dr. Holt's forhiddcn list is given helow. These foods are for- hidden for children under four, and usually for those uiKkn* ten. Forhidden list from "The Care and Feeding of Child- ren" hy Dr. H(.lt: "Ham, bacilli, sausage, poi-k, livei\ kidney, game and all dried and saltful meals, also, cod, mackerel and halil»ut; all these are best withheld until the child has passed the tentli year. ■'Haw veuclables should not be eaten: su(di as celery, radishes, "nions; cucumbers, tomatoes or lettuce. Certain others, even when well cooked, should not be allow'ed; as, corn, lima beans, cabbage and egg plant." As we go on from uuchUe life to old age we may enjoy oiu' food, and may feel inclined |(» eal as nmch as when we were vigorous atid active; hul Ihe hodily functions feel the sirain and we hegin to he aware (»f discomfort, and, may he *Cheinistry of Nutrition. Sherman. 12 besel by various ills that could be avoided by an inlclligenl supervision of our diet. Old people do not need a different kind of fo(Hl, but they certainly do need less: and if any change is niad^ in kind it should be toward simple, easily digested food, with a decrease in the amount of protein. Age and activity inlluence tlie amount and kind of food and they also, inthience the variety tliat we crave. The craving for variety is felt less by the young and Ijy people living out of doors. Here appetite is the best sauce. People leading sedentary lives demand varit^ty and are often considered "'fussy" in consequence, because it is not understood that if food is enjoyed it calls forth a more lib- eral tlow of the digestive juicfs of tlie mouth and stomach. This question of variety is often a puzzling one to the housekeeper especially if the market is poor; in this case, she is thrown back on variety in the preparation of a few food materials rather llian variety in the materials them- selves. Different methods of j)re])aring a few simple foods are well illuslrated by some work done by a class at the Univer- sity of Illinois. These students were given four simple foods, beef, potatoes, cabliage and apples. fi-om which to serve twelve meals wiliiout twice prej)aring the same food in the same manner. The following meals were prejtared and served: 1 l^ntorhouse Steak Maslied Potato Cabbage Salad witb Nuts Baking Powder Biscuit Api)le r^ie Coj'l'ee {{oast Ribs of Beef Baked Potatoes Clabtiage Salad iSoiu' Ci'caiu l.)i-essingi IMain Bi'ead }-?akiMl Applrs with Cream CofO'e o Siii'phfrds Pic Creamed Cabbage Winte Mullins Apidi:" Souffle with Whipi'i'd Cream C(M'(»a I Short I'.dis Kreiudi Fried Potatoes Steamed Cabf)age Gi-aiiam Gems Aiiple Dumiditigs and Ci'eam Coffee .) llaml)urg Steak Hired Potatoes Eseai loped Cabbage (ii-aliam Bread A|»pl<' Tapioca G Beet [.oaf Creamed Potatoes Cdhi Shuv Nut Bread Dutch Apide Cake wit h (;ream ColTee Tongue Caf)bage and Potato Salad Poi)Overs Apple Turnovers with Ci-eam Tea 8 (>reamed Dried Beef StulVed Potatoes Cr^'amed Cai)bage witli Pe|ipers • < iraiiam Muftins Brown B>etty witli Cream Coffi'e 9 Corned Beef Boiled Potatoes Boiled Cabbage Butter Uolls Aiiple Pudding (".(dfee 10 Uolled. Stuffed Steak Browned l'(ttatoes Hot Slaw Baked Apples. Cream, Telly, Nuts Coffee I 1 Corned Be(d' Hash Potatoes with Butter and l»arsley Cabbage au (iratin En! ire Wheat .Muflins Dut(di Apide Cake. Cenion Sauce Tea I J P.an P.roiled flaidv Steak Escal loped l^otatoes Fried Cabbagi' i-'i-eiKdi lloHs A|i|>le Short C-ake and Cream « 'ocoa Diversity ill food nuilcrials is more easily alhiiiied if markels are good. ]»ul even here thought and care niiist be used. The fcdlow.ing nieiuis explain this j»oint:* irlNUAY, NOVEMBER 10. Breakfast. — Fi-es!i Ifnit, slii-eddccl-wlieat liiscuit, Boston lirowii J^i'ead, baked beans. Dinner. — Braised low!, sweet potatoes, turnips, cranberry jelly, lettuce and radish salad, cheese wafers, brown bread, ice cream. 5«pi/('r.-— Vegetable salad, bread and butter, cocoa, preserved peaidies, Xpwport cakes. .MONDAY, NOVEMBER 11. Breakfast. — Fresh fruit, wheat breakfast food, coi-n bread, corned- beef hasli. Luncheon- — Clear chicken soup, beef stew, baked potatoes, celery, rice pudding with cream. Dinner. — Boiled leg of mutton with egg sauce, mashed potatoes, beans, lettuce salad, cheese wafei-s, hickory nuts, raisins, cotree. TUESDAY, NOVE.MBER 1l'. Breakfast. — Fresh fruit, rolled-oat breakfast food, droiiped eggs on toast, graham muilins. Luncheon. — Cold roast beef, crab-api)le jelly, samp, lettuce salad, baked Indian pudding with cream, Russian tea. Dinner. — Clear stock soup, baked ham, mashed potatoes, spina(di, lemon slierbet. \\ EDNESDA^, N(.)VEMBER 13. Brealijast. — Fresli fruit, wheat breakfast food, bacon, baked pota- toes, hot rolls. Luncheon. — Escallopi'd nud.ton, Saratoga potatoes, celery, choco- late, bread pudding with hard sauce. Dinner. — -lloast i-u.np, bniwacd i)otatoes. succotash, grape jelly, lettuce s^dad, cheese wafers, colfee jelly witli ci'eam, sugar cookies. TJIIHSDA^', NO\EMBER 1 i. Breakfast. — Fresh fruit, shredded-wheat Idscuit, sausage, brewis, graham rolls. Luncheon. — Baked beans and tomato soup, cold sliced ham, Span- ish pickle, spaghetti with cheese, baked apples, liussian tea. D/nner.— Cream of Lima bean soup, toasted Boston crackers, rump steak, mashed potatoes, peas, bai'berry jelly, tapioca cream. •Bulletin UJ, Ofl.ce of Experiment Stations. LIBRARY OF CONGRESS 11 'i ||ll I Ml Mill Mill 1111 lull lllll 111 I II I 11 013 826 831 7 KHIUAY, iN'OVEMBEU 15. Breakfast. — Fri'sh fruit, wheat breakfast food, rodtisli balls, hot rolls. Luun.—V\\\\VM\ haddie, baked potatoes, eclery. apple pie, cheese, llussiaii tea. Dinner. — dream of clam eliowdiM', escalloix'd lisii, l)ak('d sweet potatoes, parsnip eaki's. ei'lcry. steamed apple pudding with foam sauce. SATUHDA'*, NOVEMBER 10. Breakfast. — Fi-esli fruit, wheat breakfast food, creamed dried beef, fried potatoes, corn bread. Lu/('7(eo/j.--Cold sliced rump l)eef, sami». lettuce salad, hot gin- ger-l)read, cream cheese, Russian tea. Dinner. — Clear stock sou|», corned jjeef, JMiiied potatoes, boiled cabbage, creamed cai'rots, lemon jelly. Too much ^■(•^l'ie1y al one ineal is iiol desirahle: it is not (»nl> un(liil>- ex|ieiisiv('. Inil if is cloyinf^. The menu beh»\v which ilhislrales Ihis point, is Jiol a |)i'o(hicl of the imagi- naroMi. hnl an aclnal meal sccnimI h» do huiioi- to f-uesls : (;elei'>- Tuj-key with Oyster Stulfing Olives Mashed Potatoi's P.aked Sweet I^otatoes dreamed (lalibage Stewed Onions Cold Boiled llani Cold Tongue l^'acli l^ickli' Mixed Pickle Cucumber Pickle Pickled Onions Strawberry Jam (ii-ape .lelly peach Marmalade Ci'al) Jelly Mince Pie Pumi»kin Pie Fruit Cake Cookies Api)lcs Oi'anges Nuts Candy Coffee Some one has said that the sldinacli secretes jnices snil- ahlc in stnMiizih and com|)ositi(>n to the |o(mI to l)e (hficsted. I f lliis \ iow is trno. the stomacli in this instance, wonld he paraly/cd by tlic |»nd)lem sot jioforo it. II can ind he denii'd that this (piestion of diet is an in- tricate and impui'lani (Oio. in\(»l\ing' considcrafimis of llie af;t'. acti\ ity. size, and com|i(tsili(ni id' each indi\idnal : and to a less extent of climate, season, se.x. and idiosynci-asy. Seientinc men feel that they can talk with Ihe most as- sni"ance alxod the enrrii\- re(|uiiN'ments (d' tho hody. l)ecanse with ])roper apjiai-alns ihis can ho accnraloly measm'ed. Some day. n(d far distaid. the\- ma)- ho ahle to s|toak willi e(|nal assnranco of Ihe hndy ro(|nii"ements for protein and nn flora! salts. LIBRARY OF CONGRESS 013 826 831 7