The United States Department of Agriculture, in an interesting bulletin on "The Functions and Uses of Food," analyzes a menu for a family of four adults for one day - the standard: man at moderate muscular work.

Food materials

Weights

Protein

Fuel value

BREAKFAST

Oatmeal:

Pounds

Ounces

Pounds

Calories

Oatmeal ...............

8

0.081

904

Milk................................................

6

.012

117

Sugar ....................

3

340

Lamb chops (from leg) .................

1

8

.240

1,629

Bread .......................

8

.046

S92

Butter..............................................

2

.001

431

Coffee* .......................

.010

381

Total...........................................

.390

4,394

LUNCHEON

Bread...................................................

12

.069

887

Butter..............................................

3

.002

647

Bananas ...............

12

.006

218

Cake...................................................

8

.032

813

Total...........................................

.109

2,665

DINNER

-------

Roast beef (chuck ) ..................

1

12

.277

1,384

Potatoes ............................

1

.018

303

Sweet potatoes................

12

.011

335

Bread ...................

6

.035

444

Butter..............................................

2

.001

431

Rice pudding:

Rice ................

4

.020

398

Eggs ..................................

4

.033

153

Milk...............................................

117

Sugar ...................

Tea .......................

Total .......................

.417

4,286

Total for 3 meals .......

.916

11,245

Average for 1 person ...

.229

2,811

* Coffee and tea in themselves have little or no nutritive value. In the menu, allowance is made for the milk or cream and the sugar that would ordinarily be added.

The American dietary standard for a man at moderate muscular work calls for 0.28 pound protein and 3,400 calories of energy. The following food must therefore be added to bring the day's menu up to the dietary standard:

Food materials

Weight

Protein

Fuel value

Ounces

Pound

Caloties

Chees ............

4

0.065

469

Beans .............

10

.141

976

Pork .........

4

.005

879

Total amount added to menu ............

.211

2,824

Average Composition Of American Food Products

Food materials (as purchased)

Refuse

Water

Protein

Fat

Carboby-drates

Ash

Fuel value per pound

ANIMAL FOOD

Beef:

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Chuck, including shoulder.......

17 3

54.0

15.8

12.5

0.7

791

Chuck ribs....................

19.1

53.8

15.3

11.1

.8

726

Flank.........................

5.5

56.1

18.6

19.9

.8

1,141

Loin..........................

13.3

52.9

16.4

16.9

.9

980

Porterhouse steak..............

12.7

52.4

19.1

17.9

.8

1,069

Sirloin steak...................

12.8

54.0

16.5

16.1

.9

949

Neck.........................

31.2

45.3

14.2

9.2

.7

629

Ribs..........................

20.1

45.3

14.4

20.0

.7

1,069

Rib rolls......................

64.8

19.4

15.5

.9

978

Round........................

8.5

62.5

19.2

9.2

1.0

720

Rump........................

19.0

46.9

15.2

18.6

.8

1,027

Shank........................

38.3

43.2

13.2

5.2

.6

449

Shoulder and clod..............

17.4

57.0

16.5

8.4

.9

638

Fore quarter .......

20.6

49.5

14.4

15.1

.7

871

Hind quarter..................

16.3

52.0

16.1

15.4

.8

914

Corned beef...................

8.4

49.2

14.3

23.8

4.6

1,220

Tongue, pickled................

6.0

58.9

11.9

19.2

4.3

991

Dried, salted, and smoked.......

4.7

53.7

26.4

6.9

8.9

757

Canned boiled beef.............

51.8

25.5

22.5

1.3

1,371

Canned corn beef..............

51.8

26.3

18.7

4.0

1,232

Veal:

Breast........................

23.3

52.5

15.7

8.2

.8

616

Leg..........................

11.7

63.4

18.3

5.8

1.0

566

Leg cutlets....................

3.4

68.3

20.1

7.5

1.0

667

Fore quarter...................

24.5

54.2

15.1

6.0

.7

516

Hind quarter,.................

20.7

56.2

16.2

6.6

.8

560

Mutton:

Flank.........................

9.9

39.0

13.8

36.9

.6

1,740

Leg, hind.....................

17.7

51.9

15.4

14.5

.8

865

Shoulder......................

22.1

46.8

13.7

17.1

.7

939

Fore quarter...................

21.2

41.6

12.3

24.5

.7

1,212

Hind quarter, without tallow....

19.3

43.3

13.0

24.0

.7

1,205

Lamb:

Breast ..........

19.1

45.5

1.5.4

19.1

.8

1,050

Leg, hind.....................

13.8

.50.3

16.0

19.7

.9

1,086

Pork:

Flank.........................

18.0

48.5

15.1

18.6

.7

1,025

Ham.........................

10.3

45.1

14.3

29.7

.8

1,458

Loin chops....................

19.3

40.8

13.2

26.0

.8

1,289

Shoulder......................

12.4

44.9

12.0

29.8

.7

1,421

Salt pork .........

66.5

18.9

13.0

1.0

868

Ham, smoked..................

12.2

35.8

14.5

33.2

4.2

1,603

Shoulder, smoked..............

18.9

30.7

12.6

33.0

5.0

1,561

Salt pork......................

7.9

1.9

86.2

3.9

3,514

Bacon, smoked................

8.7

18.4

9.5

59.4

4.5

2,570

Sausage:

Bologna.......................

3.3

55.2

18.2

19.7

3.8

1,126

Farmer.......................

3.9

22.2

27.9

40.4

7.3

2,137

Frankfort.....................

57.2

19.6

18.6

1.1

3.4

1,126

Soups:

Celery, cream of...............

88.6

2.1

2.8

5.0

1.5

242

Beef..........................

92.9

4.4

.4

1.1

1.2

116

Meat stew....................

84.5

4.6

4.3

5.5

1.1

357

Tomato ..............

90.0

1.8

1.1

5.6

1.5

179

Poultry:

Chicken, broilers .....

41.6

43.7

12.8-

1.4

.7

289

Fowls .........

25.9

47.1

13.7

12.3

.7

Goose........................

17.6

38.5

13.4

29.8

7

Turkey.......................

22.7

42.4

16.1

18.4

8

1,035

Food materials (as purchased)

Refuse

Water

Protein

Fat

Carbohy-drates

Ash

Fuel value per pound

Fish:

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Cod, dressed ..................

29.9

58.5

11.1

.2

.8

209

Halibut, steaks or sections .............

17.7

61.9.

15.8

4.4

.9

455

Mackerel, whole ...............

44.7

40.4

10.2

4.2

.7

355

Perch, yellow, dressed..........

85.1

50.7

12.8

.7

.9

260

Shad, whole ...............

50.1

35.2

9.4

4.8

.7

364

Shad, roe .................

71.2

20.9

3.8

2.6

1.5

586

Fish, salt: Cod....................

24.9

40.2

16.0

.4

18.5

306

Fish, canned:

Slamon .......................

14.2

56.8

19.5

7.5

2.0

657

Sardines ..............

5.0

58.6

23.7

12.1

5.3

918

Shellfish:

Oysters, " solids" ...................

88.3

6.0

1.3

3.3

1.1

221

Clams .................

80.8

10.6

1.1

5.2

2.3

331

Crabs ....................

52.4

36.7

7.9

0.9

0.6

1.5

191

Lobsters ..................

61.7

30.7

.5.9

.7

.2

.8

139

Eggs: Hen's eggs ..........

11.2

65.5

13.1

9.3

.9

013

Dairy products, etc.:

Butter ..................

11.0

1.0

85.0

3.0

3,450

Whole milk ................

87.0

3.3

4.0

5.0

.7

312

Skim milk ..................

90.5

3.4

.3

5.1

.7

166

Butter milk ..............

91.0

3.0

.5

4.8

.7

162

Condensed milk ...............

26.9

8.8

8.3

54.1

1.9

1,476

Cream ................

74.0

2.5

18.5

4.5

.5

874

Cheese, Cheddar ..........

27.4

27.7

36.8

4.1

4.0

2,063

Cheese, full cream ............

34.2

25.9

33.7

2.4

3.8

1,874

VECETABLE FOOD

Flour, meal, etc.:

Entire-wheat flour ................

11.4

13.8

1.9

71.9

1.0

1,032

Graham flour .................

11.3

13.3

2.2

71.4

1.8

1,626

Wheat flour, patent roller process -

High grade and medium ..

12.0

11.4

1.0

75.1

.5

1,610

Low grade ..................

12.0

14.0

1.9

71.2

.9

1,023

Crushed wheat ..............

10.1

11.1

1.7

75.5

1.6

1,640

Buckwheat flour .................

13.6

6.4

1.2

77.9

.9

1,578

Corn meal ...............

12.5

9.2

1.9

75.4

1.0

1,612

Oatmeal ............

7.3

16.1

7.2

67.5

1.9

1,808

Rice ....................

12.3

8.0

.3

79.0

.4

1,591

Tapioca ....................

11.4

.4

.1

88.0

.1

1,608

Starch ................

90.0

1,633

Bread, pastry, etc.:

White bread .....

35.3

9.2

1.3

53.1

1.1

1,183

Brown bread .............

43.6

5.4

1.8

47.1

2.1

1,025

Graham bread ..........

35.7

8.9

1.8

52.1

1.5

1,179

Whole-wheat bread ............

38.4

9.7

.9

49.7

1.3

1,111

Rye bread .................

35.7

9.0

.6

53.2

1.5

1,153

Cake ..............

19.9

6.3

9.0

63.3

1.5

1,626

Cream crackers ................

6.8

9.7

12.1

69.7

1.7

1,929

Oyster crackers .............

4.8

11.3

10.5

70.5

2.9

1,908

Soda crackers .............

. 5.9

9.8

9,1

73.1

2.1

1,872

Macaroni ............

10.3

13.4

.9

74.1

1.3

1,665

Sugars, etc.:

Molasses ..........

25.1

2.4

69.3

8.2

1,301

Candy ................

96.0

] ,742

Sugar, granulated ...............

100.0

1,814

Maple sirup .................

71.4

1,295

Vegetables:

Beans, dried ..............

12.6

22.5

1.8

59.6

3.5

1,562

Beans, Lima, shelled ............

68.5

7.1

.7

22.0

1.7

556

Beans, string ............

7.0

83.0

2.1

.3

6.9

.7

175

Food materials (as purchased)

Refuse

Water

Protein

Fat

Carbohy-drates

Ash

Fuel value per pound

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Beets .............

20.0

70.0

1.3

.1

7.7

.9

167

Cabbage ..................

15.0

77.7

1.4

.2

4.8

.9

121

Celery ..............

20.0

75.6

.9

.1

2.6

.8

68

Corn, green (sweet), edible portion .....................

75.4

3.1

1.1

19.7

.7

4.58

Cucumbers .............

15.0

81.1

.7

.2

2.6

.4

63

Lettuce ...............

15.0

80.5

1.0

.2

2.5

.8

72

Mushooms ...................

88.1

3.5

.4

6.8

1.2

203

Onions ......................

10.0

78.9

1.4

.3

8.9

.5

199

Parsnips ..............

20.0

66.4

1.3

.4

10.8

1.1

236

Peas (Pisum sativum ), dried ......

9.5

24.6

1.0

62.0

2.9

1,612

Peas {Pisum sativum), shelled....

74.6

7.0

.5

16.9

1.0

454

Cowpeas, dried ..............

13.0

21.4

1.4

60.8

3.4

1,548

Potatoes .................

20.0

62.6

1.8

.1

14.7

.8

30.'!

Rhubarb .......................

40.0

56.6

.4

.4

2.2

.4

63

Sweet potatoes ...............

20.0

55.2

1.4

.6

21.9

.9

448

Spinach .....................

92.3

2.1

.3

3.2

2.1

108

Squash .....................

50.0

44.2

.7

.2

4.5

.4

102

Tomatoes ..................

94.3

.9

.4

3.9

.5

103

Turnips ..............

30.0

62.7

.9

.1

5.7

.6

124

Vegetables, canned:

Peas (Pisum sativum), green .........

85.3

3.6

0.2

9.8

1.1

251

Corn, green ................

76.1

2.8

1.2

19.0

.9

444

Tomatoes ...................

94.0

1.2

.2

4.0

.6

102

Fruits, berries, etc., fresh:

Apples ................

25.0

63.3

.3

.3

10.8

.3

214

Bananas .................

35.0

48.9

.8

.4

14.3

.6

290

Grapes .......................

25.0

58.0

1.0

1.2

14.4

.4

328

Lemons ....................

30.0

62.5

.7

.5

5.9

.4

140

Muskmelons ..................

50.0

44.8

.3

4.6

.3

89

Oranges ....................

27.0

63.4

.6

.1

8.5

.4

169

Pears .................

10.0

76.0

.5

.4

12.7

.4

256

Persimmons, edible portion ...........

66.1

.8

.7

31.5

.9

614

Raspberries ...............

85.8

1.0

12.6

.6

247

Strawberries ...................

5.0

85.9

.9

.6

7.0

.6

168

Watermelons ............................

59.4

37.5

.2

.1

2.7

.1

57

Fruits, dried:

Apples ...................

28.1

1.6

2.2

66.1

2.0

1,317

Apricots ..........

81.4

.9

17.3

.4

330

Dates ................

10.0

13 3

1.9

2.5

70.6

1.6

1,416

Figs ..................

18.8

4.3

.3

74.2

2.4

1,437

Nuts:

Almonds ......................

45.0

2.7

11.5

30.2

9.5

1.1

1,600

Beechnuts ................

40.8

2.3

13.0

34.0

7.8

2.1

1,750

Brazil nuts .....................

49.6

2.6

8.6

33.7

. 3.5

2 0

1,580

Butternuts .......................

86.4

.6

3.8

8.3

.5

.4

413

Chestnuts, fresh...............

16.0

37.8

5.2

4.5

35.4

1.1

918

Chestnut9, dried...............

24.0

4.5

8.1

5.3

56.4

1.7

1,384

Cocoanuts ..................

48.8

7.2

2.9

25.9

14.3

.9

1.358

Cocoanuts,prepared .................

3.5

6.3

57.4

31.5

1.3

3,003

Filberts .......................

52.1

1.8

7.5

31.3

6.2

1.1

1,512

Hickory nuts ..................

62.2

1.4

5.8

25.5

4.3

.8

1,213

Pecans, polished...............

53.2

1.4

5.2

33.3

6.2

.7

1,551

Peanuts .............

24.5

6.9

19.5

29.1

18.5

1.5

1,864

Walnuts, California, black......

74.1

.6

7.2

14.6

3.0

.5

774

Walnuts, California, soft-shell. ..

58.1

1.0

6.9

26.6

6.8

.6

1,322

Raisins .................

10.0

13.1

2.3

3.0

68.5

3.1

1,406

Miscellaneous:

Chocolate ................

5.9

12.9

48.7

30.3

2.2

2,750

Cocoa, powdered ............

4.6

21.6

28.9

37.7

7.2

2,242

Cereal coffee infusion (1 part boiled in 20 parts water) .....................

98.2

2

1.4

.2

29

Food Economy With Suggestions And Recipes For Substitutions in the planning of meals

Prepared from material furnished by The United States Food Administration, Herbert C. Hoover, Food Administrator, Washington, D. C, 1918