Reserve

Planning Food

for

Institutions

UNITED STATES DEPARTMENT of AGRICULTURE

Bureau of Human Nutrition and Home Economics

Agriculture Handbook No. 16
FORMORD

The practical application of principles of nutrition to the diets of

the people in this coTintry long has been of concern to the Bureau of

Human Nutrition and Home Economics, Over a period of years, the Bureau

has translated nutrient requirements of individuals into quantity budgets taking into accoxmt advances in knowledge of human requirements and

nutritive value of foods, and changes in food supplies, food costs, and

family food habits. These budgets represent different conibinations of

food that provide guides for planning family diets.

This publication has been prepared in response to many requests for

similar help in planning diets for institutions—among them, a request

from the Committee on Institutional Feeding of the Food and Nutrition

Board, National Resesirch Council. The publication is designed primarily

for nutritionists and others who are called upon to help food managers

and administrators plan adequate diets within their money allowances.

Food cons\imption patterns and special problems in management in institutions were studied preparatory to developing the food budgets for institutions. Through the cooperation of Jane Hartman, Consultant Dietitian,

Maryland Department of Health, current food purchase records from a number of Maryland institutions of different types were made available»

Purchase data were obtained also from a general hospital in Washington,

D. C. These records were analyzed and, in addition, published reports

on current practices in group feeding were reviewed.

In March 1950 a preliminary edition of Planning Food for Institutions

was released for comment and suggestions to various persons throughout

the country who are concerned with institutional feeding. Insofar as

possible, suggestions that related to the planning and purchasing of food

have been incorporated in this edition. A list has been included of Federal publications that contain information on aspects of institutional

food management not within the scope of this publication.

Appreciation is expressed to those who have so generously cooperated in

making the publication possible.

Hazel K. Stiebeling, Chief
United States Department of Agriculture

Agriculture Handbook No, l6

PLANNING F POD FOR INSTITUTIONS

By

Rosalind C« Lifquist

and

ó

Edith B, Tate^^

Bureau of Human Nutrition and Home Economics

Agricultural Research Administration

Washington,; Do C« January l^^l

For sale by the Superintendent of Documents,: Uo So Government Printing Office,

Washington 2^, D« Co Price U5 cents

GPO—O—HE 301
Contents

Page

e • e # o

# o • • • o e

aooooooeooi o o o o I

o o • o •

«••ooo«ooca

o • o • «

• o o o I

• o o o •

Nutrients needed for an adequate diet #

Recommended dietary allowances.

Foods that provide the essential nutrients.

Everyday foods classified in 11 groups o•o o........,

Planning nutritionally adequate and satisfying mealse

Factors that affect food selection and preparation.

Making menus o o o o <, o. * <> # o... o. o o. o., <. o o o • o o o. « « * o ^ o * *

Menu-making suggestions and guides «> o

Estimating quantities of food for a nutritionally adequate diet.

Food plans at low and moderate cost o..a o.o o•...o..•.•o o ^ o a•.o «

Figuring monthly food quantities o o o.o o o o o o o o « o o.

Evaluating dietary and food management practices

Records needed.. o..,. o. o. o o o « • o. o o o » *, c o o o <> o o o

Converting dairy products to milk equivalent..

Converting baked products to flour equivalent o

Planning food needs in advance o....«..o•o o.*....

Keeping food cost records o o.o....

Record of number of persons fedo o o o o.......o

Recipe method for computing food costs o o....

Inventory method of computing food costs... o

Estimating the cost of food plan quantities.

Appendix Ao Dietary allowances...•* o o «,.o•o.*

Appendix B « Comparison of food groupings * « «...... o..o o o « o o o... o..

Appendix C. Short method for computing nutritive value of diets«o

Appendix Do Low*- and moderate-cost food plans^ per person per week

and per day| number of servings per person per week...

Appendix Ee Food purchasing guide *.o.« « o o.o «..c o o o o..«..o•.•.o•o o o•..*

Tables of purchase units a o ^.o « o o o o o o o..«.-•..o..o « » o o o..«•.o....

To compute \inits needed to serve 100 with portions of various sises

Equivalents useful for figuring food quantities c.o.« o..o a c.o o o o o « o o o.

Source material used in compiling tables giving purchase information^

Government publications available •. •. • o. o. o o o o .... o <>... o. o. 91

Index to tables of purchase informationo o•o.o o o o o.... o.o « o o.o o.o o o « *•o. 93

o » • o o I

o o o o o • '

1

1

1

2

5

6

6

12

12

17

19

19

20

21

21

22

23

2k

25

26

27

28

30

liO

h9

19

88

89

90

Text Tables

1. Food plan at low cost: Quantities of food (as pxarchased) for

10 persons for 30 days, for 18 age and activity groups..,.«,. «

2, Food plan at moderate cost: Quantities of food (as purchased)

for 10 persons for 30 days, for 18 age and activity groups,o.

3o Factors for converting dairy products (except butter) to milk

equivalent ». = a » » • OOOO00««Q O«««*0«»'

.. Ik

,.. 16

o. 20
Page

Appendix Tables

ii* Recommended daily dietary allowances • o o o o • o. • o o o o... o. o. o. o. o. o o o 27

5 o Nutritive value per pound of food groups..o•.•••,« c. •.o o.o.o...o o o 32

6o Percentage distribution of foods used in calculating the nutritive

value per pound of food group o c..,o o o o o.. o o..o.* o... o o c o... o ».. « ^ 33

7o Food plan at low cost: Quantities of food (as purchased) for

1 person for 7 days^ for 16 age and activity groups. •.. o. o.., o o. <> hl

8a Number of servings of specified size (ready-to-serve basis) provided by quantities of vegetables, fruits, meat^ poultry, and

fish given in low-cost plan, per person per week,o o.o•o.o o.o « o o oo U3

9o Food plan at moderate cost: Quantities of food (as purchased)

^^^ 1 person for 7 days, for 18 age and activity groups..o o.o..oo kh

10o Approximate number of servings of specified size (ready-toserve basis) provided by quantities of vegetables, fruits,

meat, poultry, and fish given in moderate-cost plan, per person

per week.o•.o•o o.o o.o «.o..o.•«•« o..o.o.o o o o o o o. o o ^ o c o. o. o o.. o « o.. ÍS

11. Food plan at low cost: Quantities of food (as purchased) for

1 person for 1 day, for 18 age and activity groups o o o.,. hS

12o Food plan at moderate costs Quantities of food (as purchased)

for 1 person for 1 day, for l8 age and activity groups o•.o o o oc..o hQ

13* Vegetables—fresh, canned, frozen, dried: Approximate weight of

purchase unit, percent refuse, size of serving, servings per

purchase unit, and purchase units to serve 100 o. o o o o o o... • o.. e. •. ^1

lUo Vegetables: Approximate amount of canned product obtained from

specified quantities of ûresh vegetables o o o o «.o.o o o o o o.o o o o o... o a 59

1^. Fruits—fresh, canned, frozen, dried: Approximate weight of

purchase unit, percent refuse, size of serving, servings per

purchase unit, and purchase units to serve 100* o o o o o. o. o <> o o. o e o o o 6o

l6« Fruits: Approximate amount of canned product obtained from

specified quantities of ûresh fruit.a o o o o.o.o c.c o « o..« o.. 67

17o Fruits, citrua~size and count: Count per box or strap, « c. o o, o o o • 68

18. Fruit and vegetable juices: Can size and contents.o.•o.o o o o o o... o 68

19« Fruits and vegetables : Can size and contents. o •. • o.. c,. o o. <. o. o o o o 68
Page

20. Milk^ cheese5 ice creami Approximate weight of purchase iinit^

sise of serving5 servings per purchase unit, and purchase

units uo serve J_uu«©•»••€iö«ooö«»*o#ooo«o»Q«ooo«o&«e««e«»o«oooeoo» ^y

21a Milk—whole dry, nonfat dry^ evaporated^ Quantity of Tñrater to

be used to reconstitute to fluid milk equivalente,•,.o o•..•o.o o * o 70

22e Meat, poultry, fishs Approximate weight of purchase unit, sise

of serving, servings per purchase unit, and purchase units to

s erve À.\J\J ©•««•» OOOOOPOOO««00000»00»OOOeOOSO OOOCO««««««090««000«09 F-*»

s

2^9 Beef and lamb; Approximate percent edible meat from the carcass

and wholesale cuts of Choice, Good, and Commercial p*ades of

D eex anQ-> J^amO •«••••»oö*ooooooco**ooo*oooQOoe*eooo«6*o**ooood«ooo@ \ LX

2iiô Pork: Approximate percent edible meat from the carcass and

wholesale trimmed cuts from hogs of three weight groups ^..o o a o «.o 75

20« Beef, lairfD, pork, veals Approximate percent of total vfeight of

medium fat carcass represented by wholesale cuts #••* o o o.o•«.o o•* o 75

261» Poultry^ Approximate shrinkages in dressing and eviscerating« o •. • 76

27o Eggs, shells Approximate weights for consumer grades of shell

eggs•oe««#ao*oe$«*«09««*«09o*«oo«ooo«oo«*o*«oo*««ooe«««««e««90«»ô ff

28« Eggs, frozen products % Approximate shell«egg equivalents o o..o•« ^• 77

29« Eggs, dried products: Quantity of water to be used with dried

whole eggs, dried egg yolks, and dried egg whites o *.•.*•«.•,••«•• 78

30o Nuts, peanuts, coconuts: Approximate quantity of meats from

1 pound of nuts, peanuts, and cooonuts in the shell or shelled«.0 79

31^ Flour, cereals, baked goods: Approximate weight of purchase unit,

purchase units per case, size of serving, servings per purchase

unit, and ptirchase units to serve 100. o •,. «. o. o. o « o * •.. o. o • o o *.. o 60

32» Fats and oils: Approximate weight of purch^e unit, purchase

iinits per case, size of serving, servings per purchase unit, and

purchase units to serve 100•o « « o o o o »•o « 0 o o o o o.o o o o o•o 0•..o o.« o o.» 83

33e Sugar, sirups, preserves: Approximate weight of purchase \init,

purchase units per case, size of serving, servings per purchase

unit, and purchase units to serve 100<> o o •. *, o o • o o a.... o, o o « o « « « o • 8U

3i|* Miscellaneous foods: Approximate weight of purchase \init, purchase units per case, and quantity to serve 100.••......o o o o * o 0 o « 85

35# Conversion factors for computing the number of purchase units

needed for servings of various sizes . o,. o *,. o.. o o o o o o. o o o 0 o o •. « o. 88
PUNNING FOOD FOR INSTITUTIONS

One of the first questions usually asked about an institution is "How is the

food?"

To people in any institution^ and particularly to those who may live a large

part of their lives in an institution^ food is extremely important* Mealtime

should be an anticipated evento It may be ttie chief pleasure ^f many residents^

especially those whose activities are limited. Well-planned and satisfying

meals will create a happier atmosphere and bring rewards in better morale and

well^-beingo Recognizing this^ an increasing number of institutions are attempting to plan and serve meals that are well liked and at the same time are nutritionally adequate o

Planning diets in institutions is not an easy task« Meals must provide the

right kinds of food for individuals who may vary greatly in their nutritional

needs. These meals must satisfy people who may have very different food likes»

And usually the food must be purchased within a definite money allowanceo It

is essential, therefore, that a food manager know the basic needs of the residents and how to meet these needs within a fairly well defined cost limit•

NUTRIENTS NEEDED FOR AN ADEQUATE DIET

Reconmiended Dietary Allowances

People of different ages and degrees of physical activity differ in their

nutritional needs. Although the kind of nutrients required are the same, the

quantities vary. Adults and children can get their nutrients from the same

kind of food,, Growing children, however, must have relatively more of the

foods that build muscle and bone«

Quantities of food energy and nine nutrients to meet the needs of persons of

different ages and degrees of activity have been recommended by the National

Research Council (Appendix table \x, p; 2?). In general, these, nutrients can

be obtained from commonly used foods.

Foods That Provide the Essential Nutrients

Many different combinations of foods will provide an adequate diet. In this

country, an adequate diet planned around the food habits of the people usually

includes certain groups of foods every day; Leafy, green, and yellow vegetables) citrus fruit and tomatoesj potatoes, sweetpotatoes; other vegetables and

fruits; dairy products; protein-rich foods such as meat, poultry, fish, eggs,

and dry beans^ peas,, or nuts; enriched, restored, or whole-grain cereals and

cereal products; and butter or fortified margarine. Such foods as sugar, and

fats other than butter and margarine, can then be added as needed for enerar

and for palatability«

- 1
Everyday Focds Classified in 11 Groups

For convenience in planning^ the most common everyday foods are classified

into 11 groups in the following lists^ and the number of servings needed daily

to provide an adequate diet is indicated^ Although the lists are not complete,

they can be used as a guide in placing most foods in their proper group« Miscellaneous items such as coffee and tea, seasonings and flavorings, and baking

powder and soda, are not included in the 11 groups©

LEAFY, GREEN, AND YELLOW VEGETABLES

(fresh, canned, frozen)

Plan to uses 1 or more servings dailyo

Asparagus, green

Beans, lima

Beans, snap, green

Broccoli

Brussels sprouts

Cabbage, green

Carrots

Chard

Collards

Endive

Escarole

Kale

Lettuce

Mustard greens

Okra

Peas

Peppers, green

Pumpkin

Spinach

Squash, winter yellow

Turnip greens

Wild greens

Other greens, include

ing salad greens

CITRUS FRUIT, TCMATOES

(fresh, canned, frozen)

Plan to use: 1 or more servings daily o

Grapefruit

Lemons

Limes

Oranges

Tangerines

Tomatoes and tomato

products

The following foods are also good sources of vitamin C and may be used to

supplement citrus fruit s^id tomatoes:

Raw green cabbage, salad greens, raw green peppers, raw turnips«>

Raw strawberries, raw pineapple, cantaloup (muskmelon)o

If these foods are used instead of citrus fruit or tomatoes, they should not

be counted also toward meeting the recommended number of servings for other

groups of vegetables and fruits»

POTATOES, SWEETPOTATOES

(fresh, canned) "

Plan to uses 1 or more servings daily«

Potatoes Sweetpotatoes

« 2 -
OTHER VEGETABLES AND FRUITS

(freshes canned^ frosen^ dried)

Plan to uses 1 or more servings daily or additional servings of leafy, green,

or yellow vegetables«

Artichokes Onions Apples Figs

Beets Parsnips Apricots Grapes

Cauliflower Radishes Avocados Melons

Celery Rutabagas Bananas Peaches

Corn, sweet Sauerkraut Berries Pears

Cucumbers Summer squash Cherries Pineapple

Eggplant Turnips Cranberries Plums

Currants Prunes

Dates Raisins

Watermelons

MILK, CHEESE, ICE CREAM

Plan to use daily the following amounts of milk or its equivalent (see p^ 20

for equivalents)o The quantities include milk used both for drinking and for

cooking0

Children through teen ages 3 to i; cups

Adults s 3 cups

Pregnant women: A little more than 1 quart

Nursing womens l-l/2 quarts

The group includes:

Milk, fluid

Milk, skim

Milk, dry, whole

Milk, dry,-nonfat

Milk, evaporated

Milk, condensed

Buttermilk

Cheese

Ice cream

MEAT, POULTRY, FISH

(fresh, canned, cured, frozen, dried)

Plan to uses 1 or more servings daily (include liver or other variety meats

once a week, if possible)» Additional servings of eggs may be

used in place of some of the meato

Beef Liver Chicken

Lamb Heart Duck

Mutton Kidney Goose

Pork (except bacon Brains Turkey

and fat back) Tongue Fish, all kinds

Veal Sweetbreads

- 3 -
EGGS

(fresh^ frozen, dried)

Plan to uset it or more a week or additional servings of meat, poultry, fish«

DRY BEANS AND PEAS, NUTS

Plmi to uses 1 or more servings a week o

Dry beans (all kinds)

Dry peas ,

Lentils

Soj^eans

Soya flour aid grits

Peanuts

Peanut butter

Nuts, all kinds

FLOUE, CEREALS, BAKED GOODS ,

Plan to uses Some enriched", whole-grain, or restored cereals or cereal products daily, others as needed for satisfying meals*

Flour, enriched or whole Rolls

grain--all types Cakes

uncooked cereals Cookies

Ready*-to-^eat cereals Crackers

^' Bread, enriched or whole Pies

grain—all kinds

FATS AND OILS

Plan to uses Some butter or fortified margarine daily; other fats as needed

in cooking o

Butter

Margarine

Mayonnaise

Salad dressing

Salad oil

Bacon

Salt pork

Shortening

Suet

Drippings

SUGAR, SIRUPS, PRESERVES

Plan to uses As needed for food energy and flavor in meals©

Sugar (cane or beet) Jams

Sugar, brown Jellies

Molasses Preserves

Sirups Candies

Honey

- u-
PUNNING NUTRITIONALLY ADEQUATE AND SATISFYING MEALS

With the basic needs defined in terms of'nutrients and\the foods that supply

them^ the next step is to plan to use these foods in attractive and satisfying

meals <»

Factors That Affect Food Selection and Preparation..

The foods that can be served will depend upon such factors as the type of individuals in the institution^ the amount of money allowed, availability of foods

(especially fresh foods)^ storage facilities, and staff and equipment for food

preparation.

Food selection will be influenced somewhat by the type of individuals in an

institution« Meals for adolescents will differ from those served to elderly

inactive persons. Likewise, meals suitable for older people will^not satisfy

the needs of men doing hard manual labor«

The level of food money allowance will affect the variety of food served, as

well as the quantities of the more expensive foods that are usedo With a fairly

liberal food allowance^ more kinds of food and larger amounts of the more expensive foods such as roasts and chops can be served« As the allowance becomes

more limited, larger quantities of the less expensive foods such as breads, cereals, cereal products, potatoes, and the cheaper cuts of meat must be used, and

greater ingenuity and skill are needed to plan meals that are not monotonous^

It is fortunate that diets both nutritionally adequate and satisfying can be

obtained at different food cost levels« By careful food selection, costs can

be controlled within certain limits without endangering the nutritional adequacy

of the diet. For example, milk is an essential part of all normal diets<. Although the quantity needed varies with individuals, milk in one of its forms

must be included every day. If using all fluid milk makes the bills too high,

other less expensive forms such as evaporated milk can be used for many purposesa

Nonfat dry milk, although lacking in the fat and vitamin A value of whole

milk, is nevertheless a good source of protein, calcium, and riboflavin« It is

usually cheaper than fluid whole milk and can be used in baked products, cream

sauces, soups, and cocoa and other beverages«

If an institution has its own farm or is located in or near a city, obtaining

fresh foods may not present a problem^ Many institutions, however, are a considerable distance from supplies of fresh foods. If deliveries are irregular

or infrequent, it may be necessary to use canned foods more often, as well as

other types of food that can be kept for some time o

Sometimes refrigerated storage is exceedingly limited o This will have an

additional effect on the quantity of fresh foods that can be kept on hand for

use between infrequent or irregular deliveries.

-5 -
The form in which food can be served is influenced by the equipment and by

the number of food service employees in relation to the number of persons to be

servedo If labor-saving equipment is inadequate^ or if the ratio of employees

to persons fed is low^ foods will have to be planned that take a minimum amount

of preparation^ especially last minute preparatione For example^ it would be

very difficult to serve whipped potatoes to a large group if the potatoes had

to be mashed by hand and the number of kitchen employees was small o

Again^ if meals are served directly from the kitchen to a common dining room^

the foods selected may be different from those used when meals are sent from

the main kitchen to several smaller units for servinge

Making Menus

The constant longing of many institutional residents for a home-cooked meal

is often^ in part^ a desire to escape from the monotony that so often characterizes institutional food. A conmion criticism is that the food service "gets

into a rut"~that the day of the week can be told by the meals that are served©

The successful food manager avoids such criticism by considering variety and

appetite appeal as well as nutritive value when planning menus©

Although one person should be responsible for the planning^ it is a good idea

to give residents a chance to suggest foods they like^ Including one food each

day that someone has asked for will not ruin the menus nor is it likely to throw

costs out of lineo

Interest can be added to mealtimes by making festive occasions of holidays

and once in a while changing the type of service o Serving Sunday night supper

buffet style^ for instance,or having a picnic on a spring aftornoon^ especially

in a children's institution^ will break the monotony of three meals a day served

in the same place and in the same waye Considerations such as these will give

residents a feeling that they count^—that they are important « Results will be

well worth the little extra effort©

If possible, it is well to serve the same menu to all unless special diets

have been prescribed«» Having one set of menus for the "pay folks" and another

for the less fortunate^ or a steak dinner for the "bosses" and left-overs for

the help, lowers morale©

Menu*4Iaking Suggestions and Guides

Menus that please everyone are difficult to plan* However, certain basic

rules and techniques can be used to aid in the planning of attractive meals

that are acceptable to the majority of persons to whom they are served© The

following suggestions are offered as guides to planning nutritionally well

balmiced and attractive meals©

« 6 -
Plan in advance^—Plarmihg meals for at least a week in advance lessens the

chance of repeating a food too ofteno Rotating weekly menus in entirety is

always to be avoidedo

Have a general meal patterno--A meal, pattern is a design indicating the types

of food that are to be included in each meal. Patterns in common use in many

institutions are similar to the following:

Breakfast Lunch or supper Dinner

Fruit Main dish Main dish

Cereal Vegetable or salad Vegetables (2 or 3

Main dish Bread Spread or salad in place

Bread Spread Fruit or dessert of 1 vegetable)

Beverage Beverage Bread Spread

Dessert

Beverage

The chief difference in meal patterns in different institutions is in the

number of food items includedo In general, when the food allowance is limited,

fewer items are included and the servings of each are somewhat larger than when

there is more to spende

Follow the food groupso—-To be reasonably sure that the proper nutrients are

being supplied in the diet, follow the food groups (po 2) in planning menus,

including in each day»s meals the nunÍDer of servings indicated from each group*

Some dishes, such as ham à la king, salads, and butterscotch pudding, combine

foods from more than one group. An illustration is shown on page 8.

Serve simple fare>—Plain, well-cooked, and attractively served foods usually

are more acceptable than fancy or mixed foods o Mixtures often suggest that the

same food is being repeated or that left-overs are always being served. This,

in turn, suggests poor managem^to Also, when an unpopular food is used in a

mixture, the dish may be refused by many, thereby causing waste«

Provide variety in texture, flavor, colora—-Foods served in the s^e meal

should provide variety in texture, flavor, and color*

A good rule is to include in a menu a crisp, a firm, and a soft foodo This

will guard against meals monotonous in texture, such as one of soup, creamed

codfish, mashed potatoes, stewed tomatoes, and chocolate pudding.

Several highly seasoned foods shoiild not be combined in one meal« Serving

flavorful foods with milder ones, a bland food with a relish or sauce that is

optional, is usually more acceptable. Seasonings and gravies that give the

same flavor to different foods also can become monotonous.

Foods that make an attractive color combination tend to stimulate the appetite. A meal of all-white food is most uninteresting, especially on the allwhite plate used in many institutions©

^ 7 «
Saaple Íáanis for 2 Bao^s Sîiowing How Foods from 11 Food Groups caa 1>6 Used

I

Food group 1 Breakfast Biimer hxnch or supper Breakfast Bijmer lÄxnch, or supper'

Leafy, greeaa, and

ytllow vegetables

Broccoli Greaa lettuce

Greeaa. cabba^ge

(salad)

Carrots

feeea^ asparagus

Citrus fruit,

tomatoes

Greçiefrult Juice fosato (salad) Tomato juice Orange (salad)

Potatoes1

sweetpotatoes

Sweetpotatoes

Scalloped

potatoes

Other vegetables

and fruit»

Celery sticks

Badishes

Ipples in pie

Peaches Prunes (salaâ)

Whipped gelatin

irith bananas

(dessert)

mUc, cheese,

ice creaa

laik Mlk Milk Milk

Meat, poultry,

fisli

Boast sîioulder

of pork Meat loaf

Haar*aflacking

on toast

Sggs Scrajibled eggs

Iggs in

ham-a»la.-kÍJ3^

Dry ^eaafi and

peas, Buts

Baked lima beans luts (salad)

, Flour, cereal,

baked goods

Toast

Iheat cereal

Bolls

i$ple pie

Baisin bread

Oatmeal cookies

Toast

Scre^ple

Bread

Butterscotcb.

puddiiag

Bolls

Fats, oils 1/

Butter or

margarine

Butter or

margarine

Butter or

margarine

Salad dressiog

Butter or

margaríBS

Butter or

margarine

Grasry

Salad dressing

Butter or

margarine

Sugar, sirupst

preserves 2/ Jam SirvBj^ Jelly

Coffee fea Tea or coffee Coffee Tea Tea or coffee

l/ other fat useà in cooking«

2/ Other sugar xm^à in cookiiag aad beverages«
Include food with "staying^^ qualitjo—>Each meal should contain at least one

food that has staying quality—one that gives a satisfied feeling so that an

individual isn't hungry soon after the meal is over o

List suggestions for variety in meals o—^Another guide for planning menus is

a set of charts listing the different foods suitable for each meal and ways in

which they can be prepared. A form for such charts is suggested belowo It may

prove useful in some localities to have a similar set for each season«

Include in the charts all foods popular in the institution that can be purchased within the ration allowance and nrepared with available personnel and

equipments As new ways of preparing foods are tried^ they can be added to the

lists o

Dinner

Meat

Beef

Roast

Swiss steak

Stuffed flank

steak

Meat loaf

Spanish

meat balls

Browned beef

stew

Corned beef

Beef patties

Meat pie

Li"^rer

Potatoes 'Vegetables

cooked

White

Baked

Whipped

Scalloped

Creamed

Au gratin

Potato

cakes

Potato

puff

Boiled in

jackets

Roast

potato

Carrots

Buttered

Farmed

Creamed

Glased

Carrots

O'Brien

Carrot

scallop

Carrot

timbales

Salads

Cabbage salad

Coleslaw

Cabbage and

apple

Cabbage and

carrot

Cabbage,

carrot,

raisin

Cabbage and

green

pepper

Cabbage and

tomato

Breads Desserts

Bread

Enriched

Whole wheat

Raisin

Oatmeal

Rye

Rolls, all

kinds

Muffins

Plain

Prune

Bacon

Biscuits

Baking

powder

Butterscotch

Cakes

Plain, white

Chocolate

Gingerbread

Dutch apple

Cookies

Molasses

Oatmeal

Puddings

Baked custard

Cornstarch

Pastry

Cherry tarts

Pies

- 9 -
Breakfast

Fruit Cereals Eggs Meat^ fish Breads

Citrus fruit

juices

Tomato juice

Orange or grapefruit halves

Stewe4 prunes

Stewed apricots

Baked apple

Sliced banana

Cantaloup

Cooked cereals

Oatmeal

Farina

Com meal mush

Scrapple

Ready^'^^to-^eat

¿hredded wheat

Wheat flakes

Corn flakes

Soft cooked or

hard cooked

Poached

Scrasnbled

Fried

Omelet

French toast

Bacon

Canadian bacon

Ham

Salvage cake

Link sausage

Codfish cakes

Toast

Raisin

Whole wheat

Muffins

Bran

vporn meal

Whole wheat

Blueberry

Other

Coffee cake

Pop-overs

Griddleoakes

Lunch or Supper

Meat dishes

Other protein

dishes

Chowdersj

soups

Salads SandsriLches ^

breads Desserts

Italimi

spaghetti

Creamed

chipped

beef

Baked hash

Beef shortcake

Chile con

carne

Baked

stuffed

peppers

Baked rice,

tomatoes ^

and cheese

Macaroni

and cheese

Eggs oreóle

Spanish

liMi beans

Bean loaf

Salmon,

cabbage and

onion salad

Baked beans

Com and

tomato

chowder

Fish

chowder

Soups

Cream of

tomato

Cream of

split pea

Navy bean

Ola-fashioned

potato

Stuffed egga

Sliced eggs

frith tomato

and green

pepper

Jellied

tomato

Mixed vege«

table

Mixed fresh

fruit

Crs^erry

and apple

Sandwiches Cookies

Egg and

onion

Meat loaf

Sliced

cheese

Peanut

butter and

jelly

Breads

Ginger

Peanut

Date bars

Puddings

Bread

Cottage

Prune whip

Fruit

Spoon bread

Muffins,

plain

Cheese

muffins

Fresh fruit

cup

Applesauce

Melon

« 10 -
Use of left-overs o—In spite of careful planning^ the problem of left-overs

may arise^ When foods have been left over try to fit them into other meals as

soon as possible^» Even though left-overs lose some food value during storage

and reheating^ they usually retain enough to make them wcrth using*

Given below is à chart illustrating some kinds of dishes in which left-overs

can be used o When making a chart for a particular institution^ it is better to

list specific dishes rather than general classifications«

Suggestions for Use of Left-Overs

Cooked

meats

Cooked

potatoes

Cooked

vegetables

Cooked

cereals

Breads

cake Eggs Milk

Croquettes Creamed

Fried

Potato

cakes

Stuffed

baked

Meat pie

Stew

Chowder

Hash

Soup

Meat pie

Stew

Stuffed

peppers

Salads

Fried

Meat loaf

Rice5 with

Bread, dry Egg yolks Sour milk

Meat pie

Hash

Casserole

crunibs

Brown betty

Breaded

chops

Soft cruiiibs

Cakes

Pie

fillings

Salad

dressing

Egg whites

Cakes

Cookies

Muffins

dishes

Sandwich

fillings

tomatoes

Croquettes

Fondue

Macaronic

Cottage

cheese

Salads Meat loaf

Stuffing

Cake or

Sour cream

Meringue

Cake

Puddings

Cooked eggs

Cakes

Noodles

Tomatoes

Cheese

Meat sauce

Tuna fish

-

Cookies

Salad

cookies

Brown betty

Ice-box

cake

dressing

Swiss

Deviled

Creamed

Salads

Sandwich

fillings

steak

For a list of publications containing recipes and other material related to

food management'see page 91*

- 11 •-
Table 1*~JD0B PLâl M lût uOSfs Qaaatities of food (aß pœchased) for 10 persons for 30 áajrs, for l8 age and activity

grOTCpS

Family aeiiibars

Leafy,

green,

anâ yellow

Tegetables

1/

Citrus

fruit,

tomatoös

Potatoes,

sweetpotatoes

Other

iregetábles

mía fraits

1/

Milk

egfuivaflent

2/i/

Meat»

poultryÎ,

fish

Eggs

Dry

"beaas

SOQid

peas,

Bats

flour

eguiva^

lent

4/

Fats,

oils

i/

Sugar,

sirope»

preserves

i/

I

Children through 12 years:

1-3 years.

4-6 years.

7-9 years

10-12 years.

Ijirlst

13-13 jrears*.

16-20 years.

Boyss

13-15 years.

16-20 years

Womeaî

Sedeatary

Ifederately active

Very active.

Pregnant

Iforsing

60 years or over

UexLt

Sedentary

Physically active

Vith hesBtry «ork.

60 years or over

75

75

85

95

95

95

110

115

95

95

110

190

150

110

95

110

110

110

Lb.

75

75

85

95

95

95

110

110

85

85

110

110

160

95

85

110

110

95

I*.

40

65

130

115

130

115

160

205

95

115

160

110

160

no

115

160

245

130

65

75

95

no

no

no

14D

1^

110

no

115

115

LjO

no

no

115

150

no

Gal.

60

60

60

65

70

55

70

70

55

55

55

80

no

55

55

55

55

55

a.

1/ 35

65

95

no

5/ 115

1/ 115

115

115

115

115

115

5/ 140

¿/150

115

U5

115

115

115

Doz.

22

22

22

22

22

22

22

22

22

22

22

15

la'

3

6

12

12

12

12

21

21

22 12

22 12

22 15

28 12

28 12

15 6

12

15

rj

6

la'

55

75

95

LjO

150

140

190

245

85

MO

185

no

130

95

14D

185

335

140

1*.

6

15

21

39

39

39

48

63

33

39

48

33

33

21

39

48

90

33

Jüb.

6

15

33

39

39

33

42

48

33

48

21

21

21

39

48

48

33
if Qaantities allow for soiaie fresh ana some caoned or früssen vegetables and fruits. If large proportioxis of fresh vegetables and fruits that hasre a high percentage of refase~corn on the cob, -peas and lima beans in the pod, melons-—axe used

Kjhen in season, the total (Quantities in these groups may need to be increased by as mch as 5O to 75 percent dxaring that

short period»

2/ Fluid milk or its eijuivalent in cheese, ev^orated milk, or 3Qonfat dry milk (see p. 2D). lonfat dry milk lacks the

fat and Tritaain k value of fluid 11UÍOI0 milk» Hower^er, if other groups of food are used in the quantities given in the food

plans, nonfat êry lailk can laake up one-third of the milk equivalent quarts without risk of inadequacy of vitamin A* If

more than this quanbity of àxj milk is used or if the quantities of other foods are char^ged, the quantities of butter or

fortified margarine and leafy, green, and yellow vegetables, especially the dark green leafy and yellow kinds, should be

^praised to see that enough hare been included.

3/ (Jaantities given assume purchase of some baked products iwhich imlude milk, eggs, fat, and sugar, therefore, in

institutions that hsasre their own bake shops, quantities for these groups will need to be increased.

4/ Count 1-2/3 pounds of breed as 1 pound of floor. Use as mach as possible in the form of whole-grain, enriched, or

restored products (see p# 21/•

5/ To meet iron allowance include weekly one large or two small serving» of liver or other organ meats.

I
Table 2.~ît)0D FIM AI MHIEEUSE OOSî: Quantities of food (as purchased) fox 10 i^ersoias for 30 days, for l8

axé. actiyity grovq^s

age

Family members

Leafy,

greea^

and yellow

iregetables

1/

Citrus

fruit,

tomatoes

Potatoes,

sweetpotatoes

Other

vegetables

and fruits

1/

MLIk

eqpxxv»-

lent

Meat,

poultry,

fish

Eggs

2l

I5ry

beans

and

peas,

22ats

Flour

8(juiva»-'

lent

¿J

Fats,

oils

i/

Sugar,

sirups,

preserves

i/

I

I

Childreix throu^ 12 years:

1-3 years.....

4**¿ jrears...............

7-9 years

10-12 years

Girlsi

13-13 years

16-20 years

Boysj

13.1^ years

16-20 years.

Woment

Sedentary

Ifoderately active

Very active

Pregnant.

Nursing......

60 years or over........

lieat

Sedentary.

Physically active

Vith heanry voric.

60 years or over.

I*.

85

95

110

130

140

140

150

175

140

140

160

175

175

150

140

160

175

150

lib.

85

95

110

120

120

120

130

155

110

110

130

150

195

120

110

130

155

120

a.

20

40

75

95

110

110

140

180

85

110

130

95

120

do

110

130

205

110

80

110

115

125

150

150

160

160

150

igo

170

140

160

140

150

170

190

140

Gal.

65

65

70

75

75

65

75

75

55

55

55

80

115

60

55

55

55

60

5/ 45

80

110

140

¿/150

1/ 150

160

180

150

170

170

5/170

1/ 170

155

170

170

180

150

Dos.

25

29

29

29

29

29

29

29

29

29

29

29

29

22

29

29

29

22

Lb.

3

3

6

6

6

6

12

15

3

6

12

6

6

3

6

12

15

3

Jh.

55

65

85

120

120

lio

175

230

:5

110

160

95

110

75

110

160

305

110

6

18

24

36

42

36

54

66

30

42

54

30

30

30

42

54

96

36

6

24

36

42

42

42

54

60

36

42

54

30

36

30

42

54

60

3è

See footnotes followixig table 1«
Figuring Monthly Food Quantities

To figiire the quantities of food needed monthly for an institutional group^

first select the plan—low-cost or moderate-cost (table 1 or 2^ pp» Ik or l6)

that best represents the per person money allowance» After selecting the plans

(1) Determine as accurately as possible the number of individuals in the different age and activity classifications shown in the food plans. If most

persons fall in one category^ as for exaaaple, sedentary adults ^ one grouping may be used to represent all^ In children's institutions, however,

carefiü- classification is most inçortant because of wide differences in

the nutritional need^s of children at various ages»

Include in the count all persons, both residents and employees, A person

who eats only one meal a day at the institution will count as one-third

person* The tabulation may readi

Age or activity groups Nximber in group

ChildrenI

i4.«*Kj years e««eeee*«««oe*»9«o«i«o«#«6«€OOde if

7-9 years.«..^ «..«.••.« o o..«,,.,••o 25

10«12 years •••.*..•.. *. o ^ 30

Girls I

13-1^ years •. • •.. i» • « « o 10

16-20 years.... «.. •. • o. o •., 8

Moderately active women... •,... • « « o 10

(2) Since quantities are given for 10 persons, point off one decimal place in

the nuirfDer for each age or activity group to determine the number of units

of 10 persons*» For exanple, in the age group U-6 years above, the 1? persons will become 1»? units of 10 persons. Or, use figures for personnel

as reported and point off one decimal place in total quantities,

(3) On a work sheet set up with colunms similar to the sample on page 18,

enter the niuitoer of units of 10 persons in each age or activity group«

M\£Ltiply these figures by the qumititles of food suggested in the plan

for the particular age or activity group,

(h) Total the figures for each of the 11 food groups• Round to convenient

market units. These totals represent the.approximate quantities of food

needed for a month according to thfe plan selected. They will furnish BXL

adequate diet if the selection of food within each .group follows the customary use of food in this country and each person gets his or her share.

An illustration of the conqputation of the total quantity of food needed as

suggested in the moderate-cost food plan is shown on page 18,

If more convenient, the food plans per person per week (Appendix tables 7 and

9, pp, kL and Uh) or per person per day (Appendix tables 11 and 12, pp, IS and

US) may be used as a basis for computing quantities.

- 17 -
To use this foim^ make daily entries as follows g

Coliimn 1 -- Date is suede

Column 2 « Kind of food«

Column 3 «-Size of unit usedf examples U8-ounce package, No^ 10 ean»

Column k ^ Number of units issued.

Column 5 - Number of pounds used«

(See tables 13 jfco 3li for infonnation on the

quantity of food in common purchase units#)

At the end of the period, the quantities in each food ^oup, except milk and

grain products, can be added« They then are ready for comparison with the quan«

titles worked out for the institution from the food plans for the same periods

Converting Dairy Products to Milk Equivalent

In the food plans, the quantity of milk, which includes all milk products

except butter, is given in terms of fluid milk equivalents Therefore, before

the quantities used in an institution can be compared with those in the plans,

products such as ice cream, cheese, and evaporated milk, must be converted to

fluid-milk equivalent* The conversion factors needed are given in table 3#

Table 3#—Factors for converting daiiy products (except butter l/) to milk

equivalent 2/

Conversion factors for*—

Milk products

(1)

Gallons,

milk equivalent

(3)

Whole milk ^ * ^ ^ # o « ^. «pounds «.**.«« ,

o *.,« ^ e.e »gallons.«••«•..«••#*

@@Q#ôâ*9â «quaruS 0es«9***oe««e«

half-pints

Cottage cheese.....«pounds

All other cheese....pounds

Condensed milk......pounds

Evaporated milk pounds

.....No. 10 can..........

No. lli^ ounce can.. •

Whole dry milk pounds • .

Nonfat dry milk pounds

Ice cream pounds

gallons

20 percent cream.,..pounds

....gallons. .•

i|0 percent cream... .pounds

....gallons

0.12

1.00

.25

•06

.80

.28

.2it

1,92

,21

.89

i.lU

.lii

.6U

.08

,68

.08

.67

1/ Butter is included as a fat in the"1

^/ Approximately the quantity of fluid

ucts are equivalent in tenr^ of minerals

^ats and Oils group*

milk to ^ich the various milk prodand protein©

« 20 -
Following are the steps for converting dairy products to gallons of milk

equivalent5 mth an example shovring the computations o

(1) Classify the different types of milk and milk i^oducts« Add together the

quantities of each of the milk products used during the periods (See

items listed in table 3, col o l«)

(2) Multiply the total of each of the products by the gallon conversion factor to convert thaoa to milk equivalent gallons •

(3) Add the gallons of milk equivalent to give the total milk equivalent

gallons,. This total can be compared directly with the food plan'quantities figured for the ir^titution»

Food

Milk^ fluid..oc.-..

Milk^ evaporatedo.o

Cheese^ cottage««o«

Ice cream«...o o..o o

Cheese^ Cheddar © <, © • o o. ©

o o . (» 9

Unit

of purchase

(2)

Gallon

No. 10 can

Pound

Gallon

Pound

Total IConversion Milk

units used

Í31

Number

12

7

56

31

factor

(x)

(x)

(x)

(x)

Sa.

equivalent

(5)

1.00

1.92

.35

.6U

,80

Total milk equivalent, gallons.

Gallons

552.00

23oOU

2.15

35.8U

2U.80

63Ö.13

Converting Baked Products to Flour Equivalent

The quantities suggested in the food plans for flour, cereals, and baked goods

are in terms of pounds of flour equivalent. Bread and other baked goods average

about 60 percent flour by weight. Therefore, count 1-2/3 pounds of bread or

other baked goods used at the institution as equal to 1 pound of flour. To do

this quickly, multiply the total pounds of baked products by 0.60. Add this. ^

figure to the total for pounds of flour and cereals used. This grand total will

be the pounds of flour equivalent, which can be compared with the quantities

given in the plans. An example is given below:

Food

Total

used

Conversion

factor

Flour

equivalent

T^alnsi^ DTinHc! .^.«»«...«.«».-«B«..©«.«.«

Pounds

600

700

(3 :) 0,60 (=

Pounds

-) 360

Flour and cereals*• ..«».•••o»»«« c) 1.00 (=) 700

Total flour equivalent, pounds...... . 1^060

Planning Food Needs in Advance

The food plans can be used for estimating future purchases by multiplying the

quantities of each of the groups needed for 1 month by the number of months for

which purchases are to be made. Estimates then can be made of the proportion of

- 21 -
Recipe Method for Computing Food Costs

Estimates of the cost of Individual recipes can be useful in meal planning

or for day-to-*day control of costs ^ Knowing recipe costs can aid in coirfcining

foods so that the total cost per day or per week will fall within a desired

ranges Food costs on a recipe basis will show up expensive dishes desirable

only for occasional usea

To calculate the cost of a recipe^ multiply the quantity of each ingredient

used by the unit cost and add the resulting figures* For the cost per portion^

divide the total by the estimated nuinber of servings the recipe will yields A

form for a simple record card illustrating this method for obtaining recipe

costs is shown below^ Similar cards can be set up to compute the cost per serving of such foods as breads frankfurters^ and butter or margarine^ which are

often served in the form in which they are purchased^

Unless the actual number of servings from a recipe is approximately the same

as the estimated number^ the calculated cost per serving will not accurately

represent the cost of the fopd used« Therefore^ the si2;e of portions should be

checked periodically^ The use of stand^dizsed spoons or scoops (Appendix Ej

p* 89) will help in obtaining servings of the desired quantity«

In a period of rapidly changing prices, the cost of recipes must be recalculated frequently to keep information up-to-date« However, a record of such recalculations can be extremely valuable as a permanent reference«

Sample Recipe Cost Record

Meat loaf Portion: i; ounces

Beef5 ground

Pork^ ground

Oaj. Ü 9 9 • e 9

Onion, choppede

Bread crujmbs, coarse/ dry

JbggS j Oea'Oen «««oeeoo^sao«

Milk.......... .,..,

Tomato juice.... • o o I» @ 4

Total cost of recipe

Cost per portion*«.

1/ September 19^0 prices

100 portions

16 pounds

5 pounds

I cup

li cups

1§ gallons

10

1^ quarts

1¿ quarts

Cost per unit l/

)ö520 per pound

e^Uo per pound

0O33 per pound

«075 per pound

©120 per pound

«590 per dosen

o190 per quart

eii83 per No« 10 can

Cost

^8.320

2.700

.010

.038

.600

.U92

o28i

o2U2

#0*00000

112.687

.1269

Estimating daily food cost from recipe costo-^A rough estimate of daily costs

for food can be made very quickly after recipe costs have been computed^ Add

together the cost per portion of each food ser-ved on the menu during 1 day*

This total mil represent roughly the per person per day cost of that particular

combination of foods « Multiplying this cost by the number of persons served

will give an estimate of the total food cost for that day^

- 2U-
Inventory Method of Computing Food Costs

The simplest nethod of computing cost is to keep a record of food used during

a period of a week or a montho The cost is computed by multiplying the number

of units of each food used ty unit coat and adding to obtain total cost» If

cost per p^son is desired^ divide total cost by number of persons fed«» For

per day cost divide by the number of days in the periods

Monthly inventory»—For a monthly inventory, a beginning inventory of the

quantity and cost of all food on hand is taken* All purchase slips are kept

and entries are made periodically on summary records» At the end of the month

another inventory is made of the quantity and cost of food on hand. The ending

inventory each time becomes the beginning inventory for the next period. The

cost of food per day can be computed as shoira below« - (This is only an example.

It is not intended to represent actual cost for any particular type of institution«)

Beginning inventory, March 1 Ili^ii^^O

Cost of food purchased during March* 32$ ^hO

Total. I¡469o90

Ending inventory, April 1../. .......* |105»25

Cost of food us ed during March $36k*6$

Number of person days during March, h96

Cost per person per day ($361i*65 ^ U96) $ 0*735

If information is desired about groups of food-—for example, the amount spent

on milk products-^separate record sheets are used for each food group. At the

end of the period, the total quantity as well as cost of food in each group is

transferred to a summary record and totals are computed*

Perpetual inventory*—For an institution with a staff l^ge enough to have at

least one person responsible for issuing food, the perpetual inventory is a desirable form for keeping records of the quantity and cost of food used*

To start a perpetual inventory, cards similar to the form illustrated below

can be set up for each food*

Suggested Perpetual Inventory Form

Tomatoes, whole, canned No. 10 can (Reorder at 10)

Purchased Issued

Date Brand Quantity Unit

price Date Brand Quantity Total

value

Left in

stock

BBB

Number

36

Dollars

11-25-'50

11-30-'50

BBB

BBB

Niimber

6

6

Dollars

U.32

U.32

Ntmiber

10-25-'50 0.72 30

2U

- 25 -
A careful and confíete inTentory should then be taken and quantities and unit

cost of all foods on hand entered on the cards • After this has been done^ every

purchase should be recorded^ as well as the quantity of each food issued^ Purchases may be recorded daily or weekly* It is advisable to record food issued

at the time of issue or to use requisition slips made out in duplicate*

At the end of a specified period, totals taken from these records will show

the quantity of food used and its cost* From this, the cost per person can be

computed©

Generally it is a good practice to retake a complete inventory at certain

intervals, at least once a year or more often if possible• This will provide

a check on errors and loss through pilferage or spqilage«

Estin^ting the Cost of Food Plan Quantities

At times it may be desirable to know about how much will have to be spent by

an institution to provide the quantities of food suggested in the low« and

moderate-cost plans o A rough estimate of the cost can be obtained in the fol«

lowing mannert

(1) Using current institutional records^ figure the average cost per pound

per food group by dividing the total amount spent for each group for a

specified period (at least a month) by the total pounds of that group

piirchased during the same periods For milk and milk products^ and flour,

cereals^ and baked goods, divide the total amount spent by milk- and

floiir-equivalent pounds« (See page 21 for method for figuring equivalents « )

(2) Using the quantities needed by the institution according to the food plan

(p^ 17)^ multiply the pounds for each food group by the average cost per

pound for the respective group as figured in (l) o

(3) Add the costs for all groups^

This method of estim^ating the cost of food needed according to the plan re«

fleets the purchasing practices of the institution^ If foods too expensive for

the ration allowance have been used^ the average cost per pound food group will

be higher than necessary« Therefore the total estimate may be higher also than

if good buying practices had been followed«

- 26 -
Table 4*-"'*^^ooiomezid0d áailj dietary alloirances l/

Faffiily mßmbm®

food

energy

Protein Caloiüm Iron Vitandn

A

fhiaœia® Hiboflearia liacin acid

Titamia

B

t

CMIdr«zi tkrough 12 jmsstnt

ündor 1 year»»..•••«•«*•.•#

1-3 years (27 poonda)..»«..

4"*6 years (42 fomiâs) ».••••

7-9 y©€Krs (58 poimds) • »••

10-12 years (78 potmás)..»»

&irl8t

13-15 years (IO8 pomids).«*

16-20 years (l22 pounds).*»

Boyss

13-15 years (IO8 pounds)»»»

16-20 years (144 po^^^^^ids)».»

Women (123 potoids)i

Sedentary. »••••»••••»«»•••»

Moderately actiire»..••»»»»»

Yerj active«»«»««»»»**»»«»«

Pregnancy (latter lialf)»»»«

Lactation» »»•«*«»«*•»•»•*.•«

Men (154 pounds)}

Sedentary» »•»•••••»••»»»•••

Physioally active» ••,..*.*•.

With heaary w>rk •

2/

Cal»

1.200

1,600

2,000

2.500

2,600

2.4DO

3.200

3.SOO

2,000

2.400

3,000

5/2.400

3,000

2,400

3,000

4.500

2/

GA.

40

50

60

70

80

75

85

100

60

60

60

85

100

70

70

70

Ga.

1.0

1.0

1.0

1.0

1.2

1.3

1.0

1.4

1.4

1.0

1.0

1.0

1.5

2.0

1.0

1.0

1.0

6

7

8

10

12

15

15

15

15

12

12

12

15

15

12

12

12

I.IJ.

1,500

2,000

2,500

3.500

4.500

5.000

5.000

5,000

6,000

5,000

5.000

5.000

6.000

8,000

5,000

5,000

5.000

0.4

.6

.8

1.0

1.2

1.3

1.2

1.5

1.7

1.0

1.2

1.5

1.5

1.5

1.2

1.5

1.8

Us.'

0.6

.9

1.2

1.5

1.8

2.0

1.8

2.0

2.5

1.5

1.5

1.5

2.5

3.0

1.3

1.8

1.8

Us,

4

6

8

10

12

13

12

15

17

10

12

15

15

15

12

15

18

yjs,

30

35

50

60

75

80

80

90

100

70

70

70

100

150

75

75

75

I.Ü.

400

400

400

400

400

400

400

400

400

á/

i/

400

400

if Sautrceî Becofflmended Dietary Allowances, National Hesearoh Council Eeprint and Circular Series Ho« 129, revised 1948*

Some minerals and vitamins, such as phosphorus and folie acid, that are not listed are knonn to he needed also* Present

kuovledge indicates that these will he supplied in sufficiant quantities hy food combioations that provide the recommended

qfuantities of the nutrients listed«

2/ 110 eaiories/2»2 pounds (l kg.) hody weight at 6 months» (Energy raqpirements are 120 calories/2»2 pounds in early

infaiacy and 100 calories/2.2 pounds at 1 year»)

2J 3*5 graïBs/2.2 pounds (l kg») body weight.

^ For persons who have no opporttinity for ejcposure to sunshine and for elderly persons, the ingestion of small amounts

of vitamin I) may be desirehle»

¿/ Ihe value of 2»400 calories represents the allowance for pregnant, sedantary women» ^or laore active praga,ant women,

additional calories may he needed«
APPENDIX B

Contaris on of Food Groupings

Frequently questions arise concerning different food groupings such as those

in the National Food Quide^ those in food plans developed by the Bureau of Human

Nutrition and Home Economics, and those used by the Armed Forces (p« 29 )^ Fundamentally, all groupings combine foods on the basis of similarity in nutritive

value and use in meals^ They differ chiefly in the number of groups into which

foods are classified, the nuntoer dependijxg on the purpose for which the classi«

fication is intended*

The National Food Guide was developed as a simple device to help in the daily

selection of meals, whether eaten at home or eaten out, that include all the

different tjrpes of food basic to an adequate diet» Individual f oods are classified into seven groups according to their major contribution to the nutritive

content of the diet in terms of protein, vitamins, and minerals^ These seven

groups do not include additional foods used chiefly for food energy, such as

sugar, sirups, preserves, fats other than butter and margarine, and unenriched

cereal products. This guide was not intended to be used as an aid in planndJig

total quantities of food needed for a nutritionally adequate diet.

In classifying foods into groups from which plans can be developed for food

quantities for diets that are both nutritionally adequate and conform to generally accepted meal patterns, all commonly used foods must be included* This

has been done in the groupings in the food plans of the Bureau of Human Nutri«

tion and Home Economics* The butter and margarine group of the Basic 7 is expanded to include all fats and oils e All grain products, enriched and tinenriched, are grouped together. Sugar, sirups, and preserves are included as a

group. For further convenience in planning, the protein ricli foods, which the

Basic 7 classifies together, are divided into three groups--¿*meat, poultry, fish;

eggs} and dry beans and peas, nuts, Potatoes and sweetpotatoes are put into a

group by themselves, making a total of 11 groups* With a classification of this

type it is possible to develop nutritionally adequate food quantities that are

flexible and that include all foods commonly used in American diets*

The classification used by the Armed Forces is similar to the one used in the

Bureau of Human Nutrition and Home Economics food plans in that it includes all

foods. However, it is based on the coii^onents of the military ration and therefore uses 1$ instead of 11 groupings • The Citrus Frtdt and Tomatoes ^oup used

in the Bureau»s plans has been divided into two groups. Other Vegetables and

Fruits into three groups, and Fats and Oils into two groups*

« 28 -
Comparison of Food Groupings Used in the National Food Guide^ Bureau of Human

Nutrition and Home Economics^ and the Armed Forces

National Food Guide

(Basic 7)

1^ Leafy5 green^ yellow

vegetables

2^ Citrus flruit^ tomatoes

3* Potatoes^ other vege-<^

tables and fruits

U^ Milk^ cheese, ice

cream

0© Meatj poultry^ fish

Eggs

Dried beans and

peas 5 nuts

6. Breads flour^ ce^

reals (whole grain

or eriTiched)

7. Butter and fortified

margarine

Other foods not] in

Basic 7s

Oth^* fats

Uner^iched cereals

and baked goods

Sugar^ sirups, preserves

BMHE Food Plan Groups

1» Leafy5 green^ and yellow vegetables

2ô Citrus fruitj tomatoes<:

/3ê Potatoes 5 sweetpota-

' toes

\^ Other vegetables and-^^-

fruits ^>

5« Milk, cheese, ice

cream

6 o Meat, poultry, fish

1^ Eggs

8o Dry beans and peas,

nuts

9© Flom*, cereals, baked

goods

Armed Forces l/

10Ô Fats, oils^-^^II"

11* Sugar, sirups, preserves

1« Vegetables, leafy

green and yellow

/I* Citrus fruit

"^^3© Tomatoes

U« Potatoes, sweet and

white

y^« Vegetables, other

-6o Fruits, other than

citrus

^7 ft Fruits 5 dried

8« Milk and milk products

9^ Meat, fish, and poul««

try

10^ Eggs

11» Legumes, dry, and

nuts

12« Cereal and cereal

products

_-^^-'13» Butter

~^-lil.« Fats, other

1$* Sugar and sirups

1/ This classification of fooçi groups is based on the one used by BeriTyman

and éhatfield and later Berryman and Howe for their short method of calculating

the nutritive value of Aray diets«

- 29 -
APPENDIX C

Short Method for Computing Nutritive Value of Diets

The nutritive value of diets may be estimated quickly by using the per pound

nutritive values for the food groups shown in table 5^ together mth the quantities of food issued per person per day from these groups o The method is

given on page 31P The adequacy of the diet then may be evaluated by comparing

these estimates "with the daily dietary allowances recommended by the National

Research Council« When a comparison of this kind is made, certain basic facts

shoul.d be kept in ml.ndo

The recommended allowances are for the nutrients from food actually eaten,

whereas the per pound nutritive values are for food in the form in which it is

piirchased. Although allowance has been made for some refuse and for some nutrient losses in food preparation and cooking, ttie per pound values are based on

the assumption that the food is of good quality and the best methods of preparation and cooking are used« Thqy do not take into account additional losses

that occur when refuse is excessive because of poor quality, careless handling,

improper storage, or excessive waste in peelingj nor will they cover losses occuring when food is poorly cQoked, held on a steam table, or reheated for servings They include no allowance for plate waste«

In apportioning tlrie individual foods within each food group for the development of per pound nutritive values, dietary patterns common in the United States

were followed» The percent distribution of individual foods within the different iproups is given in table 6 « In working out these percentages, the quantities used in most cases were based on nation-wide averages for a year and so do

not reflect seasonal or regional patterns of food use« It is probable, therefore, that in a particular institution the proportions will be somewhat different. However, if they are not too divergent, the per pound values as given will

be satisfactory to ILSe in evaluating the nutritional adequacy of the institution's food«

If the proportions are quite different, that fact should be kept in mind in

applying the per pound values to the institution's food group quantities« For

example, the per pound values for the Citrus Fruit and Tomatoes group are based

on üie use of 62 per^cent citrus fruit and 38 percent tomatoes« As larger and

larger percentages of tomatoes and correspondingly smaller percentages of citinis

fruit are used, these per pound values will increasingly overestimate the vitamin C in ttie diet«

Because of the vai^iables discussed above, the calculated values should be

used only as a rough guide in appraisal of diets« To allow fully for these

variables, calculated values probably should be at least 10 percent above the

recoimnended allowances for calories, and margins for other nutrients should be

liberal. Better data on actual practices are needed on which to base recoimnendations for the margins to be allowed in different situations«

- 30 -
Estimsiting the nutritive value of diets,—'To figure the nutritive value of

diets fi'om per pound food group values^ follow the procedure given below©

A. Fignxre the pounds of each food group used per person per day. Convert

milk products to ndlk equivalent gallons or quarts (see p. 20) and then

mu3.tiply by 8«60 or 2ol5 respectively, to obtain milk equivalent pounds«

Convert bal<:ed products to floiir equivalent pounds (see p, 21) o

B« Mul.tiply the quantities obtained in (a) by the nutritive value per pound

(table 5) for the respective group, as shown on page 38o

Co Add the quantities of each nutrient. These totals will represent the

nutrients available per person per day from the food used»

Computing average daily dietary allowances for an institution o—In some in««

stitutions the age or activity of the residents may fall chiefly into one classification such as "sedentary*' women« In this case, dietary allowances suggested for one activity group may be used for comparisons between nutrients from

food and daily requirements o On the other hand, when the age or activity of the

residents differ greatly, which maybe the case in a children's home, one age or

activity classification will not be representative. In this case another computation is necessary«

A« Estimate the number of persons in each age or activity group. For example,

there may be 17 children in the U to 6 year group, 2$ in the 7 to 9 year

group, and so on«

B« Multiply the number of persons in each group by the recommended dietary

allowance for the respective group«

C« Add the quantity of each nutrient obtained in "B" and divide by the total

numfc»er of residents to get the average quantity of each nutrient per person

per day*

A sanqple work sheet illustrating the confutations is shown on page 39«

« 31 -
fable 5*-^SatritÍT© value pw pcmna of food grotap® .1/

Í

It«.

L«afy, greent aaad jellûir Tegetablas ¿/#

Citrus- fruit, toaatoes^ 2/« «•«•.•*••• # *

Potatoes» sweetpotatoes ^#«*•«*«•€«#••

Other vegetable» aaad fruits 2/. «*•«.*••

mik eqaivaleat 2/.».•*.•«••.«...*.*...

Meat» pca^iltrj» fish 2/^.,».»«....«....« «

Igga•*•...*•* t »««.«.«***•!.*••««..«**. •.

Dry heaîAi and pea® ^ imts 2/# *••«««»««»*

Flour, cerealSt haked. goods/j/j/«#.**#

(flcrar 0ftii¥al«it)

rafes, oils j/'jt/»*,.t.*••.......*.«....

Sugar, siPt^Sf preserves ^nt «.•<.•*# •••

Food

eaaergy

Cal.

115

150^

335

205

300'

935

655

2,005

1.975

3.340

1,750

Protein

7

4

8

4

lé

65

52

102

10

4

Fat

0.9

1.1

.6

1.3

17.1

73.1 4É.5

99.4

22.7

363.3

1.1

Carbo>

l^rdrabe

Gffl.

24.1

35-9

76.8

49.9

20.9

.5

2.8

202.9

386.9

7.5

412.1

Calcina

170

70

go

70

530

60

220

560

390

40

Iron.

3.6

1.8

2.7

2.0

.4

9.7

10.9

23.0

12.2

1.5

2.1

Titaaln

al»«

I. Ü.

9.900

2,100

3.500

1.300

700

1,400

4,600

100

100

5,600

0

üSiiemise

0.15

.23

.30

.12

.14

.75

•33

2.40

1.35

.19

.01

Bllxxflavln

0.19

.12

.13

.13

.75

.82

1.11

.89

1.10

.13

.03

Niacin

1-3

1.7

3.4

1.3

.5

16.8

.3

28.4

12.2

2.0

.2

Ascorljie

acid

Use the following T&laes for Flour Squivaleni and Fats and Oils if most of the baked products includijag

bread are prodooed at the institution

Flour, cereals 2/.

Fats, oils 2/

1.655

3.565

47

U

5.7

392.5

346.5

1.4

80

30

9.3

1.0

100

3.700

1.18

.19

.72

.13

9.8

2.2

54

129

43

26

5

4

0

5

Trace

0

5

0

0

1/ Values "based on Coiposition of Foods, Agriculture Handbo^ No. 8, except for those of tixe last three groups listed,

löilch are based on Tables of Food Contposition in Terms of Eleven Nutrients, Misc. Pub. No. 572. Some allowance has been

made for loss of nutrients during cooking. See page 33 for percentage distribution of foods used in calculations.

2/ Selection and qtwaatities of individual foods within these groïtps are based on estimâtes of the united States Per

Cïçita Food Svçply for I948 made by the Bureau of Agricultural Econoiaios, Ü. S. DepartmMit of Agriculture.

3/ Selection and quantity of individual foods in tiiese groups ears based on patterns of use presented in Nutritive Value

of Diets of Urban Families, Ü. S. Spring I948 and Cîonçarison with Diets in 1942, Preliminary Report Ho. 12.

4/ Selection of individual foods within these groups are based on the assumption that most baked products axe purchased»
Table 6.—Percentage distribution of foods tased in calculating the nutritive value per pound

^ of food group

Food itm

'i^^Bfy^ green, and yellow

vegetablesî 1/

Freshs

irtichokes, globe«•#•

Asparagus*••••••••••«

Beans» lima, green..«

Beans» snsç«*•«••••••

Broccoli* « *.••.«••••.

Brussels sprouts

Cabbege. •«...«

Carrots ».

Colleras.••.•..••«.,.

Eale , • • « «

Lettuce and escarole.

Okra...•,•••••«•••.«.

Peas, green».

Peppers».

Pumpkin. • •.

Spinacb •

S^iiaeh, wint^?«••••«•

Turnip greens..»»••.*

Caonedi

Isparagus* •••«*«•••,

Beans, liaa.••,.•••,

BesBos, sneç.••««.,*<

Carrots*.••.».•.«••<

Peas* ••..•,.<

Pushkin and squash*«

Spinach •, «,

Beby foodüís

Carrots*•.•.*••••<

Peas**.*•••••.•..,

Spinach • <

Percentage

distribution

Asparagus** •••.««• *«•*•<

Beans, liaa; ••••»•.•••».

Beans, snap...*.».»«».»»»,»,<

Broccoli*••»... •»••»»»»<

Brussels sprouts

Cearrots and carrots and peas.

Peas, $re0n*•• •

Pushkin soad squash.•• ».

Spinach* •»•• «•«•••.*.

Total. ««.».»••». ••«

0*l8

1*75

M

8*72

1.34

.12

28*15

11.13

2*15

•18

16*33

.65

5.55

2*02

.2)

3-79

1*36

*87

•35

2*71

5*08

*53

.80

.61

•62

*6l

•13

•35

*26

.15

.07

.09

*84

*04

*:£

100*00

Food it^a

Citeus fruit, toaeioesi

Citous fruits

Ib?e8hs

arê|>efruit* •***..«

Lemons *

Idaes*«.«* «.«

Oranges***.*.

Tangerines*»•...•.

Percentage

distributiv^

Canneds

Citarus concentrates*

Citrus juice combination.,

Grapefruit juice*.•••.»••,

Grs^efruit segsents*..*.»•

Leaon juice.•«* .•«.•»

Oreaoge juice«* •••..«,• ,«•.

Tangerine juice».•*••,,«••

See footnotes ^1 page 37*

lonatoesi

F^ei^l

ToB^toes*

Canneds

Catsup and ^ili sanoe*

Paste, puree and saooe«

Soup* *«..«• *.«»•••

Toffi&to juice • • •

Hhole and pulp* «,*•..*«

Total

Dr^ beaos, peast soya flour,

»ntst y

Beses, including liaas

Peas. *••..*.»•.• •.

Soye ftour, flakes, gritsi

lev fat« ». • • »

Full fa**..

Kätst

\ Alzaonds» shelled*.*«..

Coconut, dry shredded«

Filberts, shelled

Peanuts, shelled*«•«»•

Pecans, shelled*«..*•*

T^eemits, shelled*.».»

VaJauts, shelled».... •

Total ».

11*01

3*98

.09

31-89

1.42

1*80

2*18

3*61

•95

•09

4-74

•09

24*68

2.09

2.18

2*28

2.75

4.17

100.00

43*42

4-40

1.36

3-H

1*89

4*40

.63

29.56

1*89

2*52

1.89

100*00

-33-
Tifcla é»—f^caataga distri'butioïi of foods used ia calculâtisg tíi© autritive Taime per pouad

of food group—^©ntisaed

food item

O^m vegátablse and f^itsf 1/

fTBBht

Beets«.« ^•« » « « « « «•^•..* «•^

Celary ^ ^ * * ^

Com, siraat«^.«««t«e«#e.*«

Ououmb^^s« •«.•#»#•#««•#•« «

Ig^laut •<#««»#«#•*«

0:QíOI^ « « ^ «««««..«»« «

Parsnips* # *..••«#•*«

Badishes«»••».«»««««•«*«#«

Kiub^'b ***«.##

î^^nips aiid rutabagas* m * • .

Caïi&edi

B©©ts« •..•..^••.^«*

Cora» «••*# #a.#.*«*..

Fiokl#s» cucug^oc^s* »#«•#•<

S€U0r}a*8ia,t. «««»«««« # <

So^s (otker thaa toffiato)<

Tegatabls juioo» « # « i

Prozeai

C03m»i

P^c«atag©

distributioB

Other fouitil

îreshi

Apples««»•«•««#«•

apricotë».«.s^«»«

airocâdos«».^««^«s

Besioias« •*.««.#«»

Querrías«»«•«••««

Cracb^ries« #. « * @

liionsI

Ciyatalo^»# t««s

Watermelon« « « « •

Peaches..••##.*^t

Pears*« ***•..•««

Pi2^apple««.#t« •«

Pluig« ayad prun^«

Strairherries* • *. «

1.^

148

4*53

5-53

1.70

.17

9-91

.^

•58

.31

*67

2.76

1.55

1,48

•48

2.09

'57

,17

11*64

.26

.13

8.10

•39

*13

2.53

4»^

9*^

5-44

2e44

•30

i*œ

•87

Food item

Other -^egetablet aM frultsi l/«-

Con,

Cö^aed fruit ead fruit juices 1

ifple juice. «..,•.«••«. e t.« «

.^ïlea and epplese^e* • •. • • •

%ricots* »,««««••••..«#

Barries» •«•««•«#•#•« •

Be^Tj juice..•••#••••.«..«•#

Oierries«... •..«•,»,^,

Crsoiberries«••••.•••,...*#«•

Mgs........................

fruit cocktail»....*.*•.....

îiuit i^ctar * .«..«..•««...»..

^&pm juice..«..««•,«.....«.

Olires» « ^., * •

Peachy« ...«•.«• •.. «

Pears« ^•.••«••.«....••• ^....

Pisyeaq^ple juice« • « « •. ^.. *.. •

Piiäe^^le.. • «..«..•...•

Pluas and prunes».«••«.«#..•

Prune juice..,.«.«...^*.«.«.

B^7 foods

ipples«

fros^:a

Bltteh^i'ries* « • «

Peaches^ «••#•••. ^ *

Strai^erries»..••«..••.«««•.

%irài

i^l^« •

É^icots....,.••..«•.••.••••

Sates ••««.«•«. •., •

ngs*.....

Peaches*••«...•.«•«,•..««..«

Pron^« «.•,•••.«•«#•,..«...*

Hadsins and currants»• .•«.«#

Itotel* »... « .«•.««

Potatoes, sweetpotatoesi

Potatoes, fdiite. « • «

Stmetpotatoes.. « •. •

SweetpotatoeSf canned«,..*,..«

fotal«..•«««••,.«•••,••*..

Percentage

distrihution

0,13

^87

48

.09

.26

.48

*^

.04

.91

^13

«26

^:^3

2.00

,48

1*05

1.13

•35

•35

.48

.28

.70

.29

.09

.04

.13

«04

.48

•87

wo«oo

88.82

10,83

^35

lœ.oo

See footîntes on page 37'

-34-
Isíble 6«-^Percentage dlstributicm of foods ue^d in caloulaiisg the m-toltiTe vslu# pw fom^

of food gifoup«*«Co&tlJsa6d

food Ittm

Meat» poultry, fishs ij

Meatf oaroassi

Beef.««»«. .««#.»««

Lamb süod mittoiu •*»#•««.*•••«

Porkt leeax seat*•••«•«•.

Veal •....

Offals, ediUe.*.......«a...*

Poeltryi

Qiic^en, dressed« «•^»«.»

fiarkej» dressed»«••#.• »•

Game« ,,.•••• •««..«..••«

yishî

Fresh 3zid £ro2€£i (dressed

hasis)«

ffliellfishj witlioat shells**.«

Cored« ••«««•«..«•.«««••«••»»•

Caimeds

lii^kerel. • ..••««.«•« •

Saison« *•.«•«.•••...«•

Sardines««.«*•«...«•«.••«««

Shrii^« .•«...««.••

lona. .•«•..••...«.««••.««•»

fötal. • e • «

Eggs.

Flour j o^ealsi l/

Flouri

Iheat pat^ats

Inriched« • «. « « «

Uz^nridhied. ••••»•»«».««•»..

Whole i«h.6at««..**...*••«..••«

Bmcki^eat« •

Bye, light«..«•...«.

Ctorn B^alî

White, whole grain......« ««•

Tellowi degerminated«««...«•«

Cornstarch« «.«•..•«•••««

See footnotes on page 37»

Percentage

distrihation

31.72

2.79

28.05

5.45

6.52

14.37

2.85

1.27

3.17

.95

.51

.51

.89

.38

.06

.51

lOO.C»

100.00

47.42

25.55

1.80

.29

.93

4.46

4.41

.99

Food it«B

fXovx, cerealsi Ij-'-Co/su

Cereals and cereal productst

Barlqr... ,

Corn cereals, restored.

Farlaa, enriched

HoDiny grits.

Ibearoni, spaghetti.........'

Oatmeal. • <

Bice

Shredded ^eat ;........

Total ,

Fats and oils: \J

Bacon

Batter

Lard and other shortening.

Ifergarine, fortified

Salad and cooking oil.....

Salt pork.

îotal

Fats and oils: 2J

Bacon.

Batter.

Lard and other shortening.

Margarine, fortified

I&yonnaise

Salad and cooking oil

Salad dressing

Salt pork

Total

Sugar, sweetsj 2/

Sugar.

Sirtips, molasses, honey.

Other sireets ¿/

Total

Percentage

distribution

0.99

1.39

.99

.81

3.83

2.26

2.84

1.04

100.00

19.88

15.53

34.31

9.48

10.87

9.93

100.00

18.54

20.69

20.69

15.92

7.87

5-57

6.98

3.74

100.00

58.8«;

8.64

32.51

100.00

-35-
fable 6.~Percônt^© distributioa of feoás usad in calcalatixig the aitritive valúa par potad

^ of food gr©\qp~Coßtiiaiad

7ood itam

(1)

Hour, oaraal, bakad goodas 2/

Hour aad othw cwaal productst

Ibiita flour .•.•••.• ...*«*.^»,

Oth^ flour and flour mizas«,«.

Com meal •*.•*,•.•,•.,

Cereals, uncooked j/.«. «,,

Otilar grain produots 6/« #«••••<

Bakad prodactst

Bread« • • • • « •••«•••

Other baked fdods 2/***»

ïotal, as purchased«

fötal, CŒnrertad.• • «

Farcantaga

distribution

(as purchased)

(2)

Hilk, orearn, ohaMet 1/

Uilkt

Fluid milk

BatteradUc. skin milk iooladiag «kia

milk used in chocolat« drinks.

Ereçorated aad condansad unsvaetenad..

Condensad 8weet«a«d

Utry skim and buttermilk

dy vdie^

ûry «Hola

Halted ,

Cream, 23 pereaat.

Cheesat

Cheddar*

Cottage.

loe oreamt

Whole milk.

33 peroent oreaa.

Frosen malted and costard,

lee milk

Shsrhart...

Total, aa purdhaaad,k..

fotal. eogairerted......

21.86

3.46

5.30

8.33

10y82

37.18

13.05

lœ.oo

69.99

15.64

5.74

.15

.76

.05

.07

.05

2.80

1.58

.65

l.H

1.09

.05

.12

.12

100.00

Found

conversion

factors

(3)

1.00

1.00

1.00

1.00

1.00

.60

.60

1.00

1.00

2.02

2.38

9.83

9.83

7.64

9.83

.70

6.88

3.00

1.00

.66

i.ao

1.20

1.20

Converted

distribution

(4)

21.86

3.4ß

5.30

8.33

10.82

22.31

7.83

79.91

69.99

15.64

11.59

.36

7.47

.49

.53

.49

1.96

10.87

1.95

1.14

.72

.06

.14

.14

123.54

See footnotes on page ,37.

.36-
Footnotes for table 6.-—Peroeritage distribution of foods used in calcnilating the nutritive

value per poisnd of food groixp

ij Weights are based on pounds of food itaas within the food group as estimated in A^ril

1949 for 1948 United States Per C^ita Food Supply«

2/ Weights are "based on average pounds of food it^oos within the food group consumed per

housáiold ^%T week 'bj urban families in the United States in Spring 1948»

2/ Includes candj, jelly, jam, preserves, said prepared dry desserts.

^ Percentage distribution figure maltiplied by pound conversion factor, represents flour

©(juivalent of baked products and fluid milk egpivalent of mille products. The totals in

coluian 4 are used in obtaining a»-erage nutritive value ^^T pound flour and milk eqaivalents.

5/ Includes grits, rice, oatmeal, cornstarch, tapioca and the dry cereals.

%J Includes ready-to-eat cereals, macarcmi, spaghetti, noodles»

2/ Includes buns» cakes, cookies, pies, etc* The conversion factor O.éO is an average

factor for these products.

-37-
Sanóle Work Sheet for Comr utat ion of tto Áverí=ige Quantity of Nutrients per Person per Day, Based on per Potind Food Groiq»

Values 1/

Food group

Quantity

of food

2/

Food

energy

Protein Calcium Iron

Vitfemi»

A

alue

üSiiamine Bil^o«-^

flavin Ni80in Ascorbic

acid

I

cx> I

Leafy, green, and yellow vegetables.

Citrus fruit> tomatoes.•••••••*••••«

Potatoes9 sweetpotatoes.•••«••••••••

Other vegetables and fruits««•••••••

Milk equivalent ^J éJ • ••

Meat, poultry, fish*••••••••••••••••

Eggs 5/

Dzy beans and pea? > rnits

Flour, cereal, beked j^cds 6/.......

(flour equivslent)

Fats aoà oils «•

Sugar, sirOps, preserves...*..

Total

là«

0.406

.374

.263

.423

1.584

.424

.144

.018

.333

.104

.125

Cal.

47

56

95

87

595

396

94

36

658

347

219

Gm.

2.8

1.5

2.3

1.7

31.7

27.6

7.5

1.8

18.6

1.0

m.'

69

26

H

30

1.052

25

32

10

130

4

5

m.'

1.4Ê

.07

.76

.85

.79

4.11

1.57

.41

4.06

.16

.26

I. u.

4.019

785

990

550

1,389

594

662

2

33

582

1^.

0.06

i09

.08

.05

.28

.32

.05

.04

.45

.02

Trace

0.08

.04

.04

.05

1.49'

.35

.16

.02

.37

.01

Tracé

0.5

.6

1.0

»5

1.0

7.1

Trace

.5

4.1

.2

Trace

4.618 2,630 97.0 1.397 13.10 9.606 1.44 2.61 15.5

22

48

12

U

10

2

0

Trace

Trace

0

1

106

1/See table 5, page 32.

2/ These per p«^son per day quaatlties are based on figures given in the saddle on page 13.

^ See table 3, page 20 to figure milk equivalent gallons.

^ See table 20, page 63 to figure pounds per gallmi of ailk^

5/ See table 27, page 77 to figure weii^t per dozen of eggs.

0/ See page 21 to figure flour equivalent.
SsuBiple Work Sheet for Coiaputation of Aveiage Dieti^ary* Allowances for an Institution l/

I

I

Age fflEid activity groirp Units Food

energy

ProteiE. CalclTiffl Iron A

Hhienine Riboflas-in Niscin Ascorbic

ecid

Children throrugh 12 jeaxsi

Ho.

17

25

30

10

8

10

Gal.

27,200

50,000

75.000

26,000

19,200

24,000

Gm.

850

1.500

2,100

800

éoo

600

Gn.

I7.C

25.C

36.0

13.0

8.0

10.0

136.0

250.C

360.0

150.C

120.0

120.0

I.U.

42*500

87,500

135,000

50,000

40,000

50,000

13.6

25.C

36.0

13.0

9.6

12.0

Ma20.4

37.5

54.0

20.0

14.4

15.0

136

250

360

130

96

120

850

7*.Q veers»ÄJK.*«««««««!)««««««*«» 1.500

2,250

GirlsX

800

640

MûdifiTst^lv activó iMunenm ..«««A«*« 700

Total«,.«•*.*•#•#*»••••••«••« 100 221,400 6.450 109.0 1.136.0 405,000 109.2 161.3 1.092 6,743

Average per person, per day 1 2.214 64.5 1.0s 11.36 4.050 1.09 l.éî 10.9 67

Nutrients from food "as

porcheseá" per person per

1 2.630 97.0 2/ 1.4D 15.10 9.606 1.44 2.61 15.5 106

if Same age and activity groupir^g as illustrated on page I8.

2/ 1,,000 milligreBS equals 1 gram»

^f Based on îsaoàerate-cost food plan quantities* See page l3«
APPENDIX D

Loir- and Moderate-cost Food Plans^ Per Person Per Week and Per Dayi

NunûDer of Servings Per Person Per Week

Included in this section are low« and moderate-cost food plan quantities per

person per ^eek and per person per day (tables ?, $, 11, 12, pp. \xl, \àx, 16^and

u8). These quantities are based on the same data as those given for 10 persons

for 30 days, tables 1 and 2^

Tables 8 and 10 give the number of servings of a specified weight (ready-toserve basis) that can be obtained per person per week from the quantities suggested for vegetables, fruits, meat, poultry, and fish in the low- and moderatecost food plans. Because foods in the other groups are generally used in cooking, servings per week are not designated«

^ese estimates of the number of servings on a ready-to-serve basis take into

account average amounts of refuse usually discarded in the preparation of food

and make some allowance for shrinkage of meat, poultry, and fish during cookings

Serving sizes are shown in the table• Where a range in the nuiïûDer of servings

is given, the first is for the youngest age classification or for the less active. For prenant and nursing women, the first is for pregnant and the second

for nursing women»

To figure quantities of food needed for an institution according to the daily

or weekly food plans

(1) Determine as accurately as possible the number of individuals in each of

the age and activity classifications shown in the food plan* Enter these

on a work sheet similar to the sanple on page l8o

(2) Multiply the number of persons by the quantity (number of pounds, quarts,

or dozens) suggested for each food group in the plan for the respective

age and activity groups. Enter on the work sheet«

(3) Add the resulting figures for each of the 11 food groups. These totals

represent the approrimate quantities of food for a day or a week according to the plan s elected I,

If quantities of food \xsed in the institution are to be conpared with the

quantities needed daily or weekly as computed above, the institution's quantities also will have to be on a daily :or weekly per person basis. To figure

quantities used p^ person per day or week from quantities used in a month:

(1) Multiply the number of persons fed per day by the number of days in the

month (16 persons x 31 days = Í196 person days) o

(2) Divide the monthly quantities of each food group used at the institution

by the person days to obtain quantities used per person per day (195

pounds I h3(> « 0*393 pound per person per day) o

(3) To obtain weekly quantities, multiply quantities per person per day in

(2) by 7 (0«393 pound x 7 « 2.7$ pounds per person per week) o

- I4O -
Table J^^^WOD PIM i2? ÍÜW COSîî Quantities of food (as purchased) for 1 person for 7 dajjrs for l8 age and actiTxty groups

Family members

Leafy,

green,

and yellow

vegetables

y

Citrus

fruit,

toBiatoes

Potatoes»

sweet»

potatoes

Other

vegetables

and fruits

1/

Milk

eçpiivarlexcb

111/

Meat»

poultry,

fish

Eggs

2/

Dry

beans

and

peas,

nuts

Flour

eqiiivoF*

lent

A/

Fats.

oils

i/

Sugar,

sirups t»

preserves

1/

Chdldxen throu^ 12 years:

1<»3 years. ....*.

4-6 yeers......»**

7-9 years......

10«12 ye&cti

Girls»

13-15 years.

l¿-20 years»

Boys*

13-15 years.

I6-2C years.

Horneas

Sedentary

Ifoderately active^

Very active

Pregnant.

ISarsing

60 years or over.

liIeDt

Sedentary..............

F^byslcally active

With heavy work

60 years or over.......

lib. Oz.

1-12

1-12

2-0

2-4

2-4

2-4

2-8

2-12

2-4

2-4

2-8

3-0

3-8

2-8

2-4

2-8

2-8

2-8

Lb. Oz. Lb. Oz.

1 - 12

1-12

2- C

2-4

2-4

2-4

2-8

2-8

2-0

2-0

2-8

2-8

3-12

2-4

2-0

2-8

2-8

2-4

1-0

1-8

2-8

2-12

3-0

2-12

3-12

4-12

2-4

2-12

3-12

2-8

3-12

2-8

2-12

3-12

5-12

3-0

Lb. Oz.

1-8

1-12

2-4

2-8

2-8

2-8

3-4

3-8

2-8

2-8

2-12

2-12

3-4

2-8

2-8

2-12

3-8

2-8

2t.

I

5

4

5

5

10|

5

5

5

5

5

Lb. Oz. No. Lb. Oz. Lb. Oz. Lb. Oz. Lb. Oz.

5/0-12

1-8

2-4

2-8

¿/2-12

1/2-12

2-12

2-12

2-12

2-12

2-12

5/3-4

5/3-8

2-12

2-12

2-12

2-12

2-12

6

6

6

6

6

6

6

6

6

8

8

4

6

6

S

4

0-1

0-2

0-4

0-4

0-4

0-4

0-8

0-8

0-4

0-4

0-6

0-4

0-4

0-2

0-4

0-6

0-10

0-2

1-4

1-12

2-4

3-4

3-8

3-4

4-8

5-12

2-0

3-4

4-4

2-8

3-0

2-4

3-4

4-4

7-12

3-4

0-2

0-6

0-8

0-14

0-14

0-14

1-2

1-8

0-12

0-14

1-2

0-12

0-12

0-8

0-14

1-2

2-2

0-12

0-2

0-6

0-12

0-14

0-14

0-12

1-0

1-2

0-12

0-14

1-2

0-8

0-8

0-8

0-14

1-2

1-2

0-12
if Qq.aiitities allow for some fresli and some canned or frozen vegetables and fruits« If large proportions of fresh vegetables and fruits that hare a high percentage of ref^use—»corn on the cot, peas and liiaaa beans in the pod, melons—are used

ishen in season, the total qaantities in these groixps laay imeà to be increased by as much as 5^ to 75 pe^^cent during that

short period»

2j Fluid milk or its equivalent in cheese, ewegporated milk,, or nonfat dry milk (see p» 20)# Nonfat ûxy milk lacks the^

fsa¡ and vitamin Avalué of fluid whole milk« However, if other groups of food are used in the quantities given in the food

plansp nonfat ñxj milk can make up one-third of the milk equivalent quarts without risk of inadequacy of vitamin A» If

more than this quantity of äxj milk is used or if the quantities of other foods are changed, the quantities of butter or

fortified margarine and leafy, green, and yellow vegetables, especially the dark green leafy and yellow kinds, should be

açpradsed to see that ^KSfugh have been included»

^ Quantities given assume purchases of some baked products which include milk, eggs, fat, and sugar» Therefore, in

institutions that hare their own bake shops, quantities for these groups will neeà to be increased«

^ Cîount 1-2/3 pounds of bread as 1 pound of flour« Use as much as possible in the form of whole-grsin, enriched, or

restored products (seep, 2l)»

¿/ To meet iron allowance include weekly one large or two small servings of liver or other organ meats»
Table 8»~iïQaÎ)ér of servtogs of specified size (readjr-feo-sexve basis jL/) provided "by qaantities of vegetables, fruits,

meat, poultry, aad fish given in lov-cost plan, per pwson per week

Age and activity group

Leafy, gieeea,

and yellow

vegetables

Servings

Servisig

size

Citrus fruit,

tomatoes

Servings Serving

size

Potatoes,

sweetpotatoes

Servings Serving

size

Other vegetables

and fruits

Meat, poultry,

fish

Servings Serving

size Servings Serving

size

V

CMldren through 12 yearsi

1«3 years...».»,*.«»**«*«

4*^ T^^isrs* •.•*•»•**••*•• <

7-12 years***».»...*.».».

Number

11

7

3-9

Oaaoes

2

3

3

Njamber

7

7

7

Ooaees

3

3

4

Girls:

13-20 y.ar8.

Boyst

13-20 years.

Ijaaiber

7

7

8-9

2/ 9-10

Omie«B

2

3

4

Ifaaibaa*

7

7

7-8

Ounces

3

4

7

7

7

Woment

Sedentary and moderately

active**. •.•*•.•.*»»»<

Very active. .•••»••«

Pregnant and nursing* •»••».•«

Mian:

Sedentary and physically

active».•»»»»»**.»........I

With heavy wozk..»..•••.•***i

Women and men, 60 years or

over* *•»»»*»•*•*.••••«*..»«»I

10-11

9

10

12-14

9-10

10

10

3

3

3

3

3

7

8

8-12

7-8

8

4

4

4

4

4

4

8-10

7-9

12

8-12

9-12

10

8-10

4

4

4

4

8

8-9

8

8

8-10

8

9

8

4

4

4

4

5

8

8

10

8

8

8

Ooao98

1

2

3

3

3

3

3

3

1/ Takes into account refuse (weighted withùi each gvoap according to arrérage use of individual foods) dissarded in

pre¡paration of food: Leafy, green, and yellow vegetables, 23 percoat refuse; citrus fruit azkd toaatoes, 20 percent;

potatoes, sweetpotatoes, iS percent; other vegetables and fruits, 23 percent; and oeat, pooltrjr, fish, I9 percent. Also

considered for meat, poultry, and fish is a 3I percent (weighted average) allowance for shriitkage during cooking.

2/ The larger oumbor of serviogs is for the younger girl*
Table 9.-ÎW>DPLMS AT IDDEEATE OOSTj (Jaantities of food (as puroheeed) for 1 person for 7 d^jrs. for l8 age and activity

¿

lassálj nei&bers

Chilâren through 12 yeezss

1«3 jreea^ß» ••«•«•..«.«•••

4«¿ years.««••••«.#«»••«

7-9 year«»..•..•••••••••

10*12 year®« ..».

Leefy,

green,

az^ yellov

Yegetables

Girls:

13-15 years.

l6~20 years*

Boys;

13-15 years.

16-20 years.

loBiem

Sedentary...............

Ifoderately active.......

Vary active.

Pregnant..

Iforsing

60 years or over

limit

Sedentary.

Physically active..

With heavy twrk

60 years or over ,..

Lb. Oz.

2-0

2-4

2-8

3-0

3-4

3--4

3-8

4-0

3-4

3-4

3-12

4-0

4-0

3-8

3-4

3-12

4-0

3-8

Citras

fruit.

tonatoes

See footnotes folloidng table 7.

Lb. Oz.

2-0

2-4

2-8

2-12

2-12

2-12

3-0

3-8

2-8

2-8

3-0

3-8

4-8

2-12

2-8

3-0

3-8

2-12

Potatoes,

sveetpotatoes

Other

vegetables

and fruits

1/

Lb. Oz.

0-8

1-0

2-0

2-4

2-8

2-8

3-4

4-4

2-0

2-8

3-0

2-4

2-12

2-0

2-8

3-0

4-12

2-8

Lb. Oz.

1-12

2-8

2-12

3-0

3-8

3-8

3-12

3-12

3-8

3-8

4-0

3-4

3-12

3-4

3-8

4-0

4-8

3-4

iaik

equivailent

2/i/

St.

7"

7

6

Meat,

poultry,

fish

7

7

5

5

5

10|

5

5

5

51

¿/i -o

1-12

2-8

3-4

¿/3-8

¿/3-8

3-12

4-4

3-8

4-0

4-0

¿/4-0

¿/4-0

3-8

4-0

4-0

4-4

3-8

%gs

If

7

8

8

8

8

8

8

6

Dry

heans

and

pees,

nuts

Lb» Oz.

0-1

0-1

0-2

0-2

0-2

0-2

0-4

0-6

0-1

0-2

0-4

0-2

0-2

0-2

0-4

0-6

0-1

Flour

equivalent

4/

Lb. Oz.

1-4

1-8

2-0

2-12

2-12

2-8

4-0

5-4

1-12

2-8

3-12

2-4

2-8

Fats,

oils

i/

0 - 1 ' 1-12

2-8

3-12

7-0

2-8

Lb. Oz.

0-2

0-6

0-8

0-14

1-0

0-14

1-4

1-8

0-12

1-0

1-4

0-12

0-12

0-12

1-0

1-4

2-4

0-14

Sugar,

sirtqis,

proserves

2/

Lb. Oz.

0-2

0-8

0-14

1-0

1-0

1-0

1-4

1-6

0-14

1-0

1-4

0-12

0-14

0-12

1-0

1 -4

1-6

0-14
^

Table 10.~%^road.flaate imiaber of servings of specifiad size {r&aàj^to^^&rvB haslB if) proTiddd hy ^antities

of vegetables, fniits, meat, poultrj»-, and fish given in moderate-cost plan» per "oerson per week

Age and activity grotip

Children through 12 years r

1-^3 years«.•*»...»»»»••»<

4«.Q years •*•*••.»•».

7-12 years* ».*•••».»»»«»«

Grirls:

13-20 years»

Bo3rsî

l3-2a years*

¥oiaens

Sedentary and looderately

active* •••».»»»»'•••••••

Very active« ••••••

Pregnant and nursing* •. •.

Man:

Sedentary and physically

active*.•,•*••*•*•*•••*

With heserj urork* •••••••••

^Womaoi and men, 60 yearn or

over•*.*»»*•••.»•*•*»••»«

Leafy, green,

axkd. yellow

vegetables

Servizigs

Ifamber

12

9

1(V12

13

I4-IÓ

13

16

13-15

16

Serving

size

Ponces

2

3

3

3

3

Citrus fruit,

tonatoes

Servings

3

3

3

14

lumber

9

10

8-9

ID-U

8

10

11-14

3-10

11

Serving

size

Ounces

3

3

4

4

4

4

4

4

Potatoes,

sveetpotatoes

Servings

Number

7

7

7-3

7-9

7-3

10

8-9

8-10

8

7-Ö

Serving

size

Oonoes

1

2

4

Other vegetables

and fruits

Servings

4

4

4

4

8

9

10

8-9

11

Serving

size

11

10

10-11

11-1:?

11

10

Ounces

2|

3

4

Meat, poultry,

fish

Servings

4

5

4

4

5

Huaiber

9

8

7-9

10

11-12

10-12

12

12

12

12

10

Serving

size

Qgncea

1

2

3

3

3

3

3

3

3

3

1/ Takes Into account aaounts of refuse (weighted within each group according to avarage use of individual foods) discooking.

perinkage during
Table ll.~ïtX)D PLÄH iî LOW CoSîPj CJciaiitities of fooá (as purchased) for 1 person for 1 day» for l8 age ma activity

Family i&embers

Iieafy,

greea»

dad yellow

vegetables

2/

Citrus

fruit;

tomatoes

Potatoes»

sweetpotatoes

Otíier

vegetables

and fruits

2/ 2JáJ

Meat,

poultry,

fish

Xggs

Dry

beaas

a&d

peast

sats

îlour

e^va^

laut

5/

Fats.

oils

i/

Sugar,

sirtes»

preserves

a

I

Chilaren tbroTigh 12 yeasst

1«*3 yeaa^s

4-6 years*

7-9 years...............

10ol2 years

Sir1st

13-13 years

16-20 years

Boysj

13-13 ysars

16-20 years.

Wooeat

Sedentary..*

Uoderately active..

Very active....

Pregnant.*...••

Kirsin^.

60 years or over

Men}

Sedentary. »

Physically active

With heavy iiork.

60 years or over.

Lb.

0.25

.25

.31

•31

.31

.31

.38

.38

.31

.31

.38

.44

.90

.31

.38

.38

lb.

0.25

.25

.31

•31

.31

•31

.38

.38

•31

.31

.38

.38

•56

.31

.31

.38

.31

tb.

0.12

.19

.38

.44

.38

.56

.69

•3Í .38

.56

.38

.9S

.38

.96

.81

.44

Va.

0.19

.25

.31

.38

.38

.44

.50

.38

.38

.38

.38

.44

.38

.38

.38

.50

.38

ai'

0.8

.8

.8

.9

.9

.7

.9

.9

.7

.7

.7

1.1

1.5

.7

.7

.7

.7

.7

lä'

GJ 0.12

.19

.31

.38

6/ .38

t/ .38

.38

.38

.38

.38

.38

6/ .44

y .50

.38

.38

.38

.38

0.9

.9

.9

.9

.9

.9

.9

.9

.9

.9

1.1

1.1

.6

.9

.9

.9

.6

Ife.

0.01

.02

.04

.04

.04

.04

.07

.07

.04

.04

.05

.04

.04

.02

.04

.05

.09

.02

tt.

0.19

.25

.31

.44

.50

.44

.62

.81

.31

.4i

.62

.38

.44

.31

.44

.62

1.12

.44

a.

0.02

.05

.07

.13

.13

.13

.15

.a

.10

.13

.16

.11

.11

.07

.13

.30

.11

a.

0.02

.05

.11

.13

•13

.11

.14

.16

.11

.13

.16

.07

.07

.07

.13

.i¿

.11
1} Qaaxitities for all vegetables and fruits, aeat, poaltP7, fish, aaad flour equivaleat groups have "been rounded to the

i3;earest ou2ioe»

2/ Qaantities allow for some fr^sh and soBie cazmed or frozen vegetables and fruits» If large proportion of fresh vege»

tables and fruits that have a hig^ percentage of refuse*<Ksom on the cob, peas and lima heans in the pod, m^lons-^^-are used

when in season, the total quantities in these groxips may need to he increased hy as much as CO to 73 percent doriiag that

short period«

^ Fluid milk or its equivalent in cheese» evs^orated milk, or nonfat dry milk (see p* 2}). Honfat dry milk lacks the

fat and vitamin A value of fluid idiole milk* However, if other groups of food are used in the quantities given in the food

plans, nonfat dry milk can make up one-third of the milk equivalent quarts without risk of inadequacy of vitamin A« If

more than this ^entity of dry milk is used or if the quantities of other foods &se changed, the quantities of butter or

fortified margarine and leafy, green,and yellow vegeteibles, especially the dark greai leafy sood yellow kinds, should be

eippraised to see that enough have been isbcluded*

¿j Quantities given assume purchases of some baked products nhich include milk, eggs, fat, and sugar« therefore, in

Institutions that basre their own bake shops, quantities for these groups will need to be increased»

¿/ Count 1-2/3 pounds of ^^read as 1 pound of flour. Use as much as possible in the form of idiole^grains, enriched, or

restored products (see p. 21)»

6/ fo meet iron allowance include weekly one large or two small servings of liver or other organ meats*

•^1
Table 12.—IX)ÛD PLftN AI ICZBRATE OOSTi nantitÍes of food (as purchased) for 1 person for 1 day, for l8 age and activity

groaps 1/

-fe

Family members

Childrea tkron,^ 12 years i

1*3 yeers. ..•*.,**..,.•.»

^mS years* *...«»»*«,»«••

7-9 years» # ..*.•««.*..„«.

1CU12 years« ...»•»•,• «

Girls:

13-15 years«.

l6«20 years»

Boysî

13-15 yearsi

16-20 years»

Woineiii.

Sedentary» ......,*

Moderately active«

levy active * • 1, *. »,

Pregnant«•««••««*•

60 years or over, •

Sedentary« ••.«.,•.

Physically active.

With heaary worko...

éO years or over».

Leafy,

green,

and yellow

vegetables

1/

a.

0.31

•31

.38

•44

.44

.44

.50

.56

.44

.44

.56

.56

.56

.50

.44

.56

.56

.50

Citrus

fruit,

tomatoes

0.31

.31

.38

.38

.38

.38

.44

.50

.38

.38

.44

.50

.62

.38

.38

.44

.50

.38

Potatoes,

sweetpotatoes

0.06

.12

.25

.31

.38

.38

.44

.02

.31

.38

.44

•31

.38

.25

.38

.44

.69

.38

. Other

vegetables

and fruits

2/

Kb..

0.25

.38

.38

.44

.50

.50

.56

.95

.50

.50

.56

.44

.56

.44

.50

.56

.62

•44

equivalent

i/i/

0.9

.9

.9

1.0

1.0

.9

1.0

1.0

•7

.7

.7

1.1

1.5

.8

•7

•7

.7

.8

MseA,

poultry,

fish

Eb.

6/ 0.12

.25

.38

.44

1^ .50

.50

•56

.62

.50

.56

.56

6/ .56

1/ .56

50

.56

.56

.62

.50

Eggs

4/

So.

1.0

1.1

1,1

1.1

1.1

1.1

1.1

1.1

1.1

1.1

1.1

1.1

1.1

.9

1.1

1.1

1.1

.9

See footnotes following table 11.

Dry

l^eans

and

peas,

ruts

Eb.

0.01

.01

.02

.02

.02

.02

.04

.05

ïlour

eçpiivalent

a.

0.13

.19

.31

.38

.38

.38

.56

.75

Fats,

oils

i/

Lb.

0.02

.06

.08

.12

.14

.12

.18

.22

Sugar,

sirups,

preserves

4/

0.02

.08

.12

.14

.14

.14

.18

.20

.01 .25 .10 .12

.02 •38 .14 .14

.04 .56 .18 .18

.02 .31 .10 .10

.02 .38 .10 .12

.01 .25 .10 .10

.02 .38 .14 .14

.04 .56 .18 .18

.05 1.00 .32 .20

.01 .38 .12 .12
APPENDIX E

Food Ptirchasing Guide

The following tables 3/ give information helpful in planning quantities of

food to buy and in using the food plans (tables 1, 2, 7^ 9, ll^and 12)•

Tables of Purchase Units

Listing of foodso--Foods have been listed by major groups« Within each of

these groups^ the individual foods are arranged alphabeticallyo All forms of

the same food are classified together) for instance, information on fresh, frozen, and canned snap beans is given under "Beans, snap«"

Units of purchaseo—Purchase units are given in a range of sizes to fit both

large and small institutions«

"Do" has been used instead of ditto sign to indicate repetition of the unit

given for the food listed above it«

Approximate weight of unit (as purchased) o—Weight given for purchase units

refer to weights as purchased on the market o Legal weights for such units as

bushels, lugs, crates, and boxes vary in different States» The weights given

in this publication are those that appear to be the most representative, unless

otherwise specified, weights shown for canned foods are the same as those given

on cans o

Approximate percent refuse<i—Refuse figures apply to the percentage of total

purchased weight usually discarded in preparation of food. Included as refuse

are bones, pits, shells, and other inedible material, and also, for some foods,

portions that could be eaten but as a rule are discarded—potato parings and

outer leaves of vegetables, for example• In general the percentages for refuse

have been based on products in good condition« They will not apply if there is

excessive refuse from bruising, insect infestation, or rot, or if peeling and

trimming are done extravagantly«

Unless otherwise indicated, figures given for percent refuse are based on estimates in Agriculture Handbook Noo 8, Composition of Foods—Raw, Processed,

Prepared, table 2o

Size of serving»—A definite weight is given for the serving size of all foods

except those for which quantities are determined by use, such as shortenings and

sugar« Institutions that use a different serving size will need to adjust the

number of purchase units accordingly« A method for doing this is given on

page 88 «

"Do" has been used to indicate repetition of information given for preceding

items«

3/ The authors wish to express their appreciation to Jessie P. Brooks for valuable assistance in calculating and checking data for these tables.
Approximate nmriber of servings per purchase unito—In figuring servings per

purchase unit, allowance has been made for average quantities of refuse * However, the number of servings may vary, especially for vegetables and fruits,

depending on the condition of the food when purchased and waste in preparation^

This should be kept in mind in using the fi^irest

For small unit si^es, the number of servings has been rounded to the nearest

whole nunfcer*

Approximate nwsber of purchase units needed to serve 100>->-These quantities

are based on the unrounded estimates of the nuntoer of servings per purchase

unit. Some of these figures, therefore, will not be exact multiples of the number of servings given for small unit sizes«

^50 -.
îable 13*—VKrETâBUS—rojSffi, CANÎŒD, ÏBOZEH, mWDi Approximate wei^t of purchase taait,

percent refuse,size of serving, ser^iiags per ptarchase uoit,aaá ptirchase uaits to serve lœ

Vegetables

Asparagus:

ÎVesh..,

Caoned«

unit of

purchase

Pound«

Bu£iah»

Crate*

Frosea.

Beans, kidneyi

Canned« ••«••<

&ied.

Beans, li^iai

Fresh, unshelled»e• •

Canned«

Frozen«

Dried.

Beans, nssryj

Canned« « • • <

Ho« 2 can««««.

No« 10 can««««

Package. *••«•«

«••••• cio» • • « • •

Contadner«««.«

Can*.*..

Weight

per

unit

AJ?. 1/

Pounds

Ho* 2 can«««««<

No« 2 cylinder

No« 3 cylinder

NDS 10 CS£L.*««

Package*

Bag«•..•

Pound«•

Bushel«

Ho« y)3 can«..

No« 2 can«.«««

No. 10 can«.««

Package..««.«.

««.•«.uO« «.« «•

Container

Can«« ««..

««.*•« do»••9 «.

Package«

Bag

No« 303 can«.«

No. 2 cylinder

No« 10 c^«.*«

Hefuse

2/

Percent

1.00

2.00

^.00

1.19

6.44

.75

2.50

6.00

15.00

1.25

1.62

3.25

6.75

1.00

100.00

1.00

32.00

1.00

1.25

6.56

.75

2.50

6.00

15.00

25.00

1.00

100.00

.97

1.62

6.88

¿/30

¿/30

¿/30

0

0

0

0

0

0

0

0

0

0

0

0

60

60

0

0

0

0

0

0

0

0

0

0

0

0

0

Weight

peat

lUlit

tiefore

cooking

E.P. ¿/

Poonds

0.70

1..

21.00

T

Size of

serviog

Quizes

3

3

3

.75

2.50

6.00

15.00

0. •

« • *

• «.

1.00

100.00

.40

12.80

•75

2.50

6.00

15.00

25.00

1.00

100.00

Servixkgs

per

piir<^ase

UDlt

Rmiber

4

7

IK)

6/ 4

W 21

4

13

32

79

3

4

8

18

Purchase

tinits

to serve

100

2

67

6/ 3-1/2

t/ 24

4

13

32

79

132

2-1/2

4

18

Raaber

27

H

1

24

5

25

8

3 ,

1-1/4

30

24

12

6

11

50

1-1/2

28

22

4

25

8

3 ,

1-1/4

3/4

11

39

24

6

See footnotes on page 59«

-51-
leOsle l^.mmTSaWSàSXSS'^^'S^mR, CÂMSD, I^SSH, lEIlDg ájyproxiaate might of purchase unit»

percent ?efasêt si^ of B^tring^ serviaigs per purohs^e unit« aad purohaee units to serve

100—Contimxed

Vegetables

Uait of

purchase

Weight

p^

unit

Á.P. 1/

Befase

il

Weight

per

unit

before

cooking

Size of

serving

4/

Servings

par

parchase

unit

Purchase

units

to serve

100

Beans, navy—Con.

Dried

Beans, snaç, green,

or naxt

fVesh.

Canned.!

I^ozen.

Beets, with topst

Fresh

Beets, without tops:

Fresh. ,

Canned.

Brocoollt

Fresh..,

Frozen.

Brussels sproutst

Fresh.

Faokage.

Bag.....

Found..

Bushel.

No* 3^3 can....

No. 2 can....

No. 10 can...

Package........

......uO.......

......GO.......

Container....

Can.

......uO.......

Bunch.

Crate.

Pound..

Bushel.

No. 2 can

No. 2-1/2 can..

No. 10 can.....

Pound.

Bonoh.

Crate.

Package

......00« .......

...ft..00.....••

.... ft ftUO...... ft

Container..•.••

••....do.......

Found.

Strua..

See footnotes on page 39*

Pounds Percent Pounds

1.00

100.00

1.00

33.00

.97

1.19

6.31

.62

.75

2.50

6.00

15.00

25.00

1.19

70.00

1.00

52.00

1.25

1.75

6.50

1.00

2.00

63.00

.62

.75

2.00

2.50

6.00

15.00

1.00

35.00

0

0

10

10

0

0

0

0

0

0.

0

0

0

47

47

25

25

0

0

0

39

39

39

0

0

0

0

0

0

¿/33

¿/33

1.00

100.00

.90

27.00

.62

.75

2.50

6.00

15.00

25.00

.63

37.10

.75

39.00

.61

1.22

38.43

.62

.75

2.00

2.50

6.00

15.M

.67

23.45

Ounces

6

6

Suaber

9

5

142

tf 21

3

4

13

32

79

132

3

195

4

205

6/ 4

61 6

1/ 23

3

6

202

3

4

10-1/2

13

32

79

3-1/2

124

Nuaber

11

21

3/4

31

25

5

31

25

8

3 ,

1-1/4

3/4

30

1/2

25

1/2

23

17

4-1/2

31

16

1/2

31

25

10

8

3

1-1/4

28

3/4

-52-
Table 13.~72^STABÏES—5ÎSSSH, CiKîîED, FSOZEN, IBIEîDi i^proxiaate weight of purchase tualt,

perceat refuse, size of sexrix^» serrings per purchase unit, and purchase units to serre

100~Continued

Vegetables

Brussels sprouts~Con»

IVosen.•.. • •

Cabbages

IVesh«.

Carrots, with tops:

Carrots, without tops:

l^esh« •» •»•

Canned«

Cauliflower!

Fresh

Fresen»

Celerys

Fresh.

Corn:

Fresh,

Onit of

purchase

Bozsn ears«*«»«

Bushel.t««.»*»»

Sack (100 ears)

See footnotes on page 59*

Package. ••••*

• • 6••#uO* »•••••

«•e••»OO*•«•»••

••«••»âo*••••••

Container» •••

• • • • « «CIO« •»••••

Found«•••••«•

Bushel«»«•«.«

l»l/2-hushel

halber*

Sack ••«

Bossoh»

Pouiskd. • • «

Sack or bushel«

No. 303 can«.««

No. 2 cazi«»«».«

Ho« 10 can

Found« •••...«

Head.»

1-1/2-bushel

crate*

Fackage..é«««»«

• « • » « «Ciû« •«••««

• •« « « tUO»••.•.«

« . « • « »CLO« ••«»•«

Container. ••••«

•#••••do*••»•••

l^diua stalk* •«

l/2**crate**.««*

Weight

-per

tmit

A.P. 1/

Poaaà8

0.62

.75

2.00

2.50

6.00

15.00

1.00

32.00

48.00

50.00

1.00

50.00

1.00

1.25

6.56

1.00

2.00

37.00

.62

.75

.81

2.00

6.00

15.00

1.00

65.00

8.40

35.00

55.00

Refus«

2/

Fereeat

0

0

0

0

0

0

5/25

¿/25

¿/25

S/25

37

12

12

0

0

0

55

55

55

0

0

0

0

0

0

37

37

62

62

62

Veight

per

unit

before

oooking

E.P. ^

Poimás

0.62

.75

2.00

2.50

6.00

15.00

.75

24.00

36.00

37.50

.47

.88

44.00

.45

.90

16.65

.62

.75

.81

2.00

6.00

15.00

.63

40.95

3.19

13.30

20.90

Size' of

serriog

à/

Ounces

3

3

3

3

3

3

3

3

3

3

3

3 out

3 cut

3 cut

Sinrrings

per

purchase

unit

Purohas«

units

to serre

loo

Humber

3

4

lO-i/2

13

32

79

4

126

189

197

2-1/2

5

231

É 23

4

4-1/2

2-1/2

5

88

3

4

4

10-1/2

32

79

3

215

17

70

110

Suaber

31

25

10

8

3 ,

1-1/4

3/4

1/2

1/2

40

22

1/2

27

22

4-1/2

42

21

1-1/4

31

25

24

10

3 ,

1-1/4

1/2

6

1-1/2

1

-53-
fÄle IJ—TOGlS^I^-raSH, CMUS, raO^N, DRIEDi ^ro3ciaa*e weight of purdiase imit,

-pmorn^ rsfase, sige of s^rriag, s^viogs pw ptarchase laiit, aid parchase tmits to stï^«

100»-^ntiaâed

?«gatÄl@s

Qmmßaz

Cream st^l^«

7sGwam paok*

%ol@ grain*

rro2«a, out*

Iggplaati

l^#sh« « <

Kalei

Iidttuc#i

Unit of

purch^«

Weight

per

lâsdt

A,P. 1/

Ho« 2 oan««#.*.

Ho» 10 câa*«»,«

Ho* 2 can«

Ho» 2 oaa«,««.

#«•#•«dOe•##•»•

Ü«•»#»dOe »#••»•

Cmitai&sr»«#«

• ## •• eCiO» 9 4 « è • •

^ishèl«

Crate« •

Potmd*.

Boshsl«

Head

Western crate.*

Foaod.

Till.,

log...

See footnotes on page 39*

Pounds

1.00

1.25

6.62

.75

1.00

1.25

6.S2

.52

.75

.81

2.50

6.00

15.00

25.00

1.00

48.00

1.00

33.00

48.00

1.00

18.00

.75

2.00

1.00

70.00

Befase

2/

Percent

0

0

0

0

0

0

0

0

0

0

0

0

1.00

4.00

20.00

i/27

¿/27

¿/12

¿/12

¿/12

36

0

0

31

31

¿/18

5/18

Weight

per

uait

before

cooiciag

Pounds

Size of

senring

Al

» • ft

0.62

.81

2.50

6.00

15.00

25.00

•73

35.04

.38

29.04

42.24

.64

11.52

.75

2.00

.69

4S.30

.82

3.28

16.40

OunoQS

4

4

4

4

4

4

3

3

3

3

3

3

3

3 (raw)

3 (rwf)

3

3

3

3

3

3

3

2 (raw)

2 (raw)

3

3

S^fTTiñgS

per

purchase

tmit

4

5

26

3

3-1/2

ZJ IB

3

4

4

13

32

79

132

4

184

5

153

222

3

61

4

10-1/2

5

386

4

17

86

Purchase

units

to serç^e

100

25

20

4

33

37

30

5-1/2

31

25

24

8

3

1-1/4

3/4

26

1/2

22

2/3

1/2

30

1-2/3

25

10

18

1/4

23

6

1-1/4

-54-
Table I3*—VmîEIîABliS—JBSSH, GAMED, FR02EH. MIÍD; ágpproximate weight of pTorchase \mit,

percent refuse, SXäO of serving, servies per purchase unit» and purcáiase units to serve

lœ—Coatimied

Tegetsèles

Okra«-Con»

Canned« •

Onionss

Mature«

Canned*

Fasrsnipes

IVesh.. i

Cannedo «

Peas, greens

Fresh, unshelled. • • •

Canned»«

Unit of

purchase

No» 2 can

No» 2-1/2 can«»

lo» 10 can.».»»

Pound» •. •

Sack»»»»«

*•*••»do..».»••

No« 2 Cââo*.

No» 10 can»

Pound»,

l^shel«

No* 2 can»*».

No. 2-1/2 can»»

No» 10 can»»»

Weiidat

per

uiü.t

A»P* 1/

Befuse

2/

Foonds

Ponod..

Bashel.

Ho* 303 can..

So. 2 can....

Ho. 10 can..,

Frozexu.

Peas, 'black-eye, dried

Peas, split, dried....

Peas and carrots:

Caaned

Package........

.....»do.••••..

Container.... ••

......do« *.*..•

Can.

Package........

•.••..do.......

••...»do.*••*..

Ho. 303 can....

Ho* 2 can......

Ho. 10 can

1.19

1.69

6.19

1.00

50.00

100.00

1.19

6.31

1.00

50.00

1.25

1.75

6.50

1.00

3D.00

1.00

1.25

6.56

.75

2.50

5.00

15.00

25.00

1.00

100.00

1.00

100.00

1.00

1.25

6.56

Percent

0

0

0

6

6

S

0

0

22

22

0

0

0

Weight

per

tmit

before

cooking

E.P. ^

Pounds

1/60

5/60

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

• » •

• » *

• . .

0.94

47.00

94.00

» « .

• • «

.78

39.00

• • •

« » *

.40

12.00

Size of

serving

4/

Ounces

Servings

per

purdiase

unit

S^h^f

.75

2.50

5.00

15.00

25.00

1.00

100.00

1.00

100.00

Determined by

do

do

4

188

376

1/K 15

4

205

6/ 5

1/ 6

t/ 2A

Purchase

units

to senre

100

Namber

use

2

63

6/ 4

il 5

4

13

26

79

132

7

» » •

7

6/ 4

W 26

27

1/2

1/4

34

7

25

1/2

22

16

4

48

1-2/3

23

18-1/2

3-1/2

25

8

4

1-1/4

3/4

H

• • •

14

23

18-1/2

3-1/2

See footnotes on page 33*

-55-
T^l0 13*~7EGETiBIfö~KÜBH, C^mm, TBû^B, IRISDi ^^proadaate weight of purchase uait»

p^oant refuse I siz# o£ s^riïig» sarriogs par purchâae xmit» aM piirohaae \mits to serve

100--Cöntin2i«d

Tagdt^las

Unit of

punchas«

Weight

per

laait

Hefuse

1/

Weight

per

tmit

before

eooking

Sise of

BQrwing

àl

Servings

per

parchase

unit

Purchase

u^dts

to se^^e

100

Peas »id cayrots—^n«

frozen...«^..«.«•«•#

Potatoes!

^esh# »•#••#

Butabagaal

IVesh» •»»•»«•

Sfiuarkreuts

Canned* 0»»#. #.#

Soi^s, c<mc«atrate4î

Caimedî

Bouillon. •* ^•.« # ^ »

Teget^le« «•••»•••

Spinachi

Fresh,.... **•

Padcâge»«««..»

• •a•e « 00«•» # » #

PounÂ#e»#«9«»^

Peek»*..t..,..

Bushel#•«•»•»«

FouM» •••«•« a ^

Bushel»« #

Ho» 2 c^Q*f»#

No* 2«l/2 am*

lo« 10 oan««#^

No« 2 cylinder»

Ho* 3 cyliid^«

Ho# 10 can*«*.#

No* 2 cylinder«

No« 3 cylind^#

Nos 10 caa^««#»

No. 2 cylinder*

Ho# 3 cylinder#

No« 10 can#«,«#

Pounds•#.***.*^

Bushel«•#».«^«»

No« 2 o^i««*«##

No# 2-1/2 can^*

No» 10 oan.t*es

Pounds Percent

0.75

2.50

1.00

15.00

60.00

100.00

1.00

14.00

50.00

1.19

1.69

6.19

1.56

3.0b

6.50

1.56

3.12

6.56

1.62

3.19

6.69

1.00

18.00

1.12

1.69

6,12

0

0

16

16

16

16

15

15

15

0

0

0

0

0

0

0

0

0

0

0

0

s/25

1/25

0

0

0

Founds

0.75

2.50

.84

12.60

5O.4D

84.00

.35

11.90

47.60

13

Ounces

3

3

4 sashed

4 mashed

4 aashed

4 mashed

3

3

3

3

3

3

8 2/8/

B2/|

3 2/1/ §2/

3 2/II

8 2/1/ 8 2/

Suaiiber

4

13

3

90

202

33Ô

4-1/2

63

251

6/ 5

1/ 8

t/ 26

I

6

12

24

6

12

24

6

12

24

4

71

4

6

number

25

8

30

2

1/2

1/3

22

1-2/3

1/2

20

13

4

17

9

4

17

9

4

17

9

4

25

1-1/2

24

16

5

See footnotes on page 59-

-56-
fable 13*—VS&ET^tE5~FR2SH» CAMÎIED, î!HÛZEN, miEDî ipproximate wei^t of purchase unit,

p^'ce&t refuse, sise of sex'ving« servixigs per purchase uixit, and purchase uniis to ser^e

lOO—Contimeá

Vegetables

Unit of

purchase

Weight

per

unit 2/

Weight

per

unit

before

Cooking

Size of

serving

1/

serringe

per

purchase

unit

Purchase

iinits

to serve

100

Spinach—^on.

frozen

Scfuasht

Soumaer.

Winter:

Fresh.

Canned.

frozen.

Succotasbt

Canned..<

lYozen.

Sweetpotatoesj

Fresh

Canned!

Dry peck.

Sirup pack.

Vacuum pack.

Package........

•.t.do..#..*•

....uO....a.«

....OO...•*.*

....uO.•«....

....00.......

Container

Can.

Pound..

Bushel.

Pound,

lug...

Ho. 2 can

Ko. 2-1/2 can..

!To. 10 can.....

Package.

Ko. 303 can....

Ho. 2 can......

"So» 10 can.....

Package

...•.«do...... I

Pound*.

Peck...

Bushel.

No* 2 can

No. 2-1/2 can.,

No. 10 can

No. 2 can......

No. 2-1/2 can..

No. 10 can

No. 3 acuum.

See footnotes on page 53*

Poundg Percent

0.75

.88

1.00

2.50

3.00

6.00

12.00

22.00

1.00

40.00

1.00

50.00

1.25

1.81

6.62

1.00

1.00

1.25

6.75

.75

2.50

1.00

13.75

55.00

1.13

1.81

6.38

1.25

1.81

6.38

1.12

0

0

0

0

0

0

0

0

i/ 5

5/ 5

5/40

¿/4Û

0

0

0

0

0

0

0

0

14

14

14

0

0

0

0

0

0

Poonds

0.75

88

00

50

00

CO

00

00

1

2

3

6

12

22

38

30

11

47

95

00

60

00

00

75

50

%

82

30

Ouinceg

3

3

3

3

3

3

3

3

4

4

4

4

4

4

4

Raiber

4

5

5

13

16

32

63

116

4

152

2-1/2

120

5

7

2G

|/ 3-1/2

y 4

1/ 24

4

15

3-1/2

47

189

5

7

25

6/ 3-1/2

gr 5

1/ 19

4-1/2

Httmber

25

22

19

8

6

3

1-2/3

1

26

2/3

42

3/4

20

14

4

25

28

22

4

25

8

29

2

1/2

21

14

4

29

21

5

22

-57-
fable IS.^^rmmmiM^^mmE, OMMD, raO^, miWt ^proximate weight of purchase unit,

perçant refuse, sige of s^riag, servings p^ piarchase \mit» and pwchasa units to s^ve

iœ~Conticu.ed

¥egatablôfi

fonstoêsi

Unit of

p^ch^e

ö^med#

Tomato juice, c^ed.

foMsto p^tô» cejmedst

Tomato purea, o^aaad.t

fuïûips, without topôi

I^esh».......

Found, e •

Bushel* e

Ho* 2 a»^»»,»,#

lo. 2-1/2 CÊas.t

Ho, 10 o»ä««e««

Ho* 2 cylinder,

No# 3 oylindar.

Ho* 10 o^###*»

Ho. 2-1/2 can*.

Ho* 10 ca»,,**.

W#ight

per

A.P* 1/

Ho* 2 can*«**««

Ho* 10 can****©

Pou^* *

Äishel.

PcuM#

Crate*

Cazmed«

Imogen»

Vegetarla juices

O^med« ^ * « « « @ «

Teget^lôs oixedî

SVoîsan*

Ho« 2 c^i*..^*,

Ho. 2-1/2 c^*.

No* 10 can..»•*

Package.*•«•,

****** Q0* e •« «

Ho# 2 cylinder«

lo* 3 cyiij^^r.

Ho* 10 oaoi*«.**

Ho# p3 can^..*

Ho^ 2 c^*,.**.

Ho« 10 cfia*s*..

Package, *..,g,.

*•*•* Qâ@ ******

Eefus©

2/

Pounàs

1.00

32.00

53.00

1.19

1.75

6.38

1.47

2.93

6.12

1.88

6.94

1.19

6.50

1.00

54.00

1.00

¿p.oo

1.12

1.É9

6.12

.75

2.50

1.47

2.33

6.12

1.00

1.25

6.50

.75

2.50

Percent

2

2

2

o

o

o

o

o

o

o

o

o

o

1/20

¿/20

¿/25

¿/25

0

o

o

o

o

o

o

o

o

o

o

o

o

Weight

per

unit

before

cooking

2.P* ^

Si2:© of

sôïTing

Potmds

0.98

31.36

51.94

• • e

• * *

• • •

• « »

• • •

.80

43.20

30.00

Oupoes

4 (raw)

4 (raw)

4 (raw)

4

4

4

4 2/

4 2/

4 2/

.75

2.50

9 e •

* « •

.75

2.50

3

3

3

3

3

3

3

3

3

4 2/

4 2/

3

3

Serriags

per

purchaae

unit

4

125

208

5

7

25

6

12

24

Purchase

units

to s^v©

100

26

3/4

1/2

21

14

4

17

9

4

Deteo-Díireá ty use

do

do

do

4

227

4

158

6/ 4

|/ 6

1/ 20

4

13

6

12

24

f^ ^

1/ 24

24

1/2

See footnotes on page 59»

g 4-V.

4

13

25

2/3

24

16

5

25

8

17

9

4

27

22

4

25

8

-58-
FootDßtes for table 13«—Vegetables—fresh, canned, frozen, ciried«

jj A, Pa, as purchased.

2/ Based upon Cooposition of Fooös~Ba», Processed, Prepared, U. S. Dept« Agr. Handbook

No« 8,

j/ I* P., edible portion»

^ Ctooked unless othên^iise indicated* 31ie size of serving of ail vegetables measures

fiipproximately l/2 cup easc^t àxj beacs and -^Q^B ?àich n^asiure sqpproximately 3/4 «^P»

5/ Unpublished data coiqpiled by Bureax of Human íhxtrition and Home Economics«

2] I^ained weight*

7/ Fluid ounces.

1/ Diluted*

¿/ Based upon Proximate Coinposition of Aaericeai Food Materials, ü# S. Dept« igr» Circulai

Ho. ^9*

Table I4.—VEGITÄBIISJ ^prosiaate amount of canned product obtained from specified

çaantities of fresh vegetables

Vegetables Fresh Canned yield

^st>£a?e£tis« ..••••••*•»••••«•«••# 4 pounds

1 bushel

4 to 5 po^ands

1 taashel

1-1/2 to 2 potmds

1 bushel

2-1/2 to 3 pcwnds

1 bushel

2«l/2 to 3 pounds

1 bushel

6 to 16 ears

1 bushel

2 to 2-1/2 pounds

1 bushel

2 to 3 pounds

1 b^hel

2 to 2-1/2 pounds

1 bushel

2-1/2 to 3 pounds

1 bushel

2-1/2 to 3 pounds

1 l^shel

I quart

II çierts

1 quart

6 to 8 qu^ts

1 quart

15 to 20 quarts

1 quart

17 to 20 ^arts

1 qpuert

16 to 20 quarts

1 quart

8 to 9 qpiarts

1 pint

12 to 15 quarts

1 quart

6 to 9 qaarts

1 qnari

tó to Ä qusafts

1 çisrt

18 to 22 quarts

1 quart

15 to 20 quarts

Beans. sncos*«•••*•*«••••*»•••*

BeeiiS. wi"fchoti*fe "hot^s**««••«.•*««

Carrots. without toos* «•««•«••*

f3öT»y>. nwAA-k . \r\ luicslrcí. *^-.-..-..^*

PefiK. preftn. in rtodi^••tt.«...^««

SBinach» «»•.•••««••••••«e««*«««

SmiaiîH. gnmm^rr* *,,-«,*,..*.•*•*»

Street'DOtatoes «••....*»...*.•«..

Tomatoes «.••**•..••.«»•««...••«

-59-
Takle 15.~IB(JlïS-J!RSSH. CàMm, KROffiNf, TBISD^ -^proxiiaate weight of purchase unit, -per^

Geaat yefase» sise of serring, sewiags per purchase unit, and purchase units to serre 100

^uit

.^pple blatters

Cauned

A]^les}

Fresh

Caimed« • « « •

frose^««at«

Dried.

Unit of

purchase

Ifo« 2 COSL* • « « «

N©# 2-1/2 ean.

Ho* 10 oeos.««»»

^ound« • ••

• »•* c #aô#••••*

]^i£hel .«

îb« 2 can«**

Ho« 2-1/2 can*

Ho* 10 can««««

Weight

per

unit

A^.l/

Pounds

Contain^«.»

• *••••do* «•••e

• ft t•a »do« « s 9••

• *••••do* »••*#

Can.

^plesaocei

Cazmed...

iprIcotsi

IVesh....

Cazmed 6/

Peckage

•«4•.«do..•*.•

« «•»•«00..•...

• «««..CIO. . ... . .

'So, 2 can.....

No. 2-1/2 can.

Bo* 10 can....

Found

Westarn orate.

Bushel

Ko. 2 caa

Bo. 2-1/2 oazi.

No* 10 caa....

1.38

2.06

7.50

1.00

1.00

48.00

1.12

1.62

5.94

1.00

2.50

5*00

15.00

30.00

1.00

2.00

25.00

50.00

1.25

1.81

6.75

1.00

22.00

48.00

1.25

1.38

6.75

Eefuse

2/

Perchât

5/

o

o

o

12

Weiset

per

unit

before

oookiag

i:.P. 3/

Size of

serving ^

Pounds

0

0

0

0

0

0

0

0

0

0

0

0

0

0

0

5/

5/

See footnotes on page 6;.

0

0

0

-60.

• • •

• • *

0.88

1.00

2.50

5.00

15.00

30.00

1.00

2.00

25.0c

50.00

9 • *

« « »

• « t

* e •

4 • *

1 ounce

1 ounce

1 i^ance

3 ounces diced

1 medium

1 medium

5 ounces

cooked

3 evinces

cooked

5 ounces

cooked

3 ounces

cooked

4 ounces

4 ounces

4 ounces

2 medium

2 medium

2 medium

4 medium

halves

4 medium

halves

4 medium

halves

Sœnrings

per

purchase

unit

Hináber.

22

33

120

5

3

144

Purchase

units

to serve

100

Humber

5

3

3/4

22

34

3/4

Deternined "by ixse

do

do

do

do

do

do

do

16

32

400

800

5

7

27

6

132

238

5

7

25

6

3

1/4

1/8

20

14

4

17

3/4

1/3

20

H

4
Tabla IÇ.—ITOI'CS—5ÎISSH. GAINED, mOZEíí, IBIEDt ápproxiíaate weight of ptirdbase unit, percast refuse, size of ser7ing, serviiigs per pxirchase imit* soaá purchase imits to sesrve 100—

Coatimieà

Frait Unit of

purchase

Wei^t

per

unit

Befuse

2/

Weight

unit

"before

cooking

Size of

serving ^/

Servings

purchase

Uïlit

Purchase

units

to s^rve

100

iprioôts—Con»

Proaen. ...*,

IDried.

Bananas:

Fresh,,

Berries:

Blackberries s

Fresha

Canned 6/»

Frozen.

Raspherries:

Fresh,.. •..

Pounids Percent Pounds

Container•«'••«

«••«•• (So* » « « # «

• •••••UO«• a «•«

• • • t *•uQ«•* »•»

Can. « • « « »

Package•

Box

Pound

• • » » * «UO *•••••

Dozea.........

Hand..........

Bunch

Quart

24«quari crat«

No. 3^3 can...

No. 2 can.....

No. 2*1/2 can.

No. 10 can....

Paslcage

......uO*... .

Container....>

Can.

......uO...t.«

(^art.

24-daart orate

1.00

2.50

5.00

15.00

^.00

1.00

2.00

25.00

go.oo

1.00

1.00

4.00

5.x

45.00

to

S5.OO

1.50

36.00

1.00

1.25

1.81

6.62

.75

2.50

6.00

15.00

30.00

1.50

3S.00

0

0

0

0

0

0

¿/

33

33

33

33

0

0

0

0

0

0

0

0

0

0

0

0

0

1,00

2.50

5.00

15.00

30.00

1.00

2.00

25.00

50.00

.07

2.68

3-35

30.15

to

43-55

1.50

36.00

9 • •

« » t

9 • «

.75

2.50

6.00

15.00

30.x

1.50

Sec footiiotss en page 67.

5 ounces

cooked

5 ounces

cooked

3 ounces

cooked

5 ounces

cooked

1 mediua

3 ounces

3 ounces

3 oonces

3 ounces

3 ounces

3 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

3 ounces

36.00 3 ounces

Number Number

Determined by use

do

do

do

do

8 1^

16 6

200 1/2

4D0 1/4

3

4

14

18

159 to 229

8

189

4

5

7

26

3

10

24

60

120

8

189

34

28

7

6

1/2 to 2/3

13

1/2

25

20

14

4

33

10

4

1-2/3

3/4

13

1 /o

-61-
îabl« 15,*-MÜIK~IB^H, C^N^, ^SI, miWt ipproxiaata weight of pm^chas© mât, p«r«

c^t refuse, size of serving, serviags p^ purchaae uait, aad purohaae \mits to sarv© 100~

Tïult unit of

Weight

per

tmit

Befmse

11

Weight

pf^

oôoidiag

Sisa of

Seizings

per

pu^äiase

tmit

Furohaad

tmits

to strvô

100

Beryios—Coa.

Baspbewiea-^oû*

«ad "bleok 6/

Fro2©a#

Str^rberriesi

Ganüea ^^

frozôa#

Qiêrriesî

^esh, without

stdM.

Coaned 6/«

ÎTOaôas

ÎTo, 303 can. .^

Io# 2 c^#f 0,

^^ 2-1/2 o^^

îte« 10 oaa,.»0

#•••## ^O« â • # # •

• e • • • • diO# • # « r #

^ntainer».»,.

9jLaït#*,*.^^.»

24'«quart o^ate

lo» 2 caa##•••

Fo» 10 c^,^.t

• @ e••«MO» •@ « # #

Container*.»••

##«•«« uO«•••# »

Cm......

Ôa^t«#

^shel#

lo. 2 oaa»^«»^

lo. 2-1/2 c^.

Ho» 10 caa#..»

Psckage^ •.*#••

• •* «•«do«•••« «

Container

Cao.

» «••oO*••« «•

Poimds

1.00

1.25

1.88

6.75

.62

1.00

2.50

10.00

30.00

1.50

3Ê.00

1.00

1.25

6.75

1.00

2.50

6.00

12.00

25.00

1.00

2.00

54.00

1.25

1.81

6.69

1.00

2.50

6.00

15.00

30.00

Faafceat

See footnotes on page 67.

0

0

0

0

0

0

0

0

0

4

4

0

0

0

0

0

0

0

0

6

6

6

0

0

0

0

0

0

0

0

-62.

Pounds

.. •

0.62

1.00

2.50

10.00

30.00

1.44

34.56

• • »

% m n

mm»

1.00

2.50

6.00

12.00

25.00

.94

1.88

60.16

1.00

2.50

6.00

15.00

30.00

4 OUQ098

4 ounces

4 ounces

4 OUXU3dS

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

3 ounces

3 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

4 ounces

3 ounces

pitted

3 ounces

pitted

3 ounces

pitted

4 ounces

4 ounces

4 ounces

Ifumber Nuaber

4

5

7

27

2-1/2

4

10

40

120

7

182

4

5

27

4

10

24

48

100

5

10

317

25

20

14

4

40

25

10

2-1/2

3/4

13

1/2

25

20

4

25

10

4

2

1

20

10

1/3

5 20

7 U

27 4

Determined by uäe

dû

do

do

cb
Table IÇ,---2HJnS~l!ßSSH, CâMED, ÏBOZEIT, IRIEDs ^proximate weight of purdaase unit, percent refuse, size of serving, servings per purchase unit, and purchase units to serve 100~

Continued

Weight

Weight per Seivings Purchase

Unit of per Befuse uait Size of per units

Fruit purchase unit

Â«P«l/

11 'befor«

cooking

E.P. ^

serving ¿/ purchase

unit

to ser^e

100

Grârihsrriess

Pc^and. *••••.••

Poimâ^ Percent Pounds Hutó)er

Determined by

Honker

Fresh» « s•« «•«•»• 1«00 0 1.00 use

Conned» *»««6#»«e lo. 2 0^

Ho« 10 can«,.«

1«38

7-31

0

0

. « «

• « •

1 ounce

1 ounce

22

11^

5

1

Figs?

ïtesh» ••••»••••• Pound«•••••««• 1«00

é«00

« ••

• • •

3 medium

Box, single 3 medium ¿ 1

layer« ' Caocmed 6/« • • « « • » Ho« 2 can 1.25 0 • « ê 3 medium 15 20

Ho« 2-1/2 can. 1.83 0 « « « 3 aediua 7 u

Ho* 10 can»»«« 7«óo 0 • * • 3 medium 25 4

Fruit oodctail

or fruits for

salads:

Casmed 6/« • • « • Ho« y)3 can. •• 1.00 0 • C • 4 ounces 4 25

Ho. 2 C€si.«««« 1.25 0 • • • 4 ounces 5 20

Ho« 2-1/2 can« l«88 0 « « • 4 ounces 7 14

Ho« 10 can«««» é.75 0 • « • 4 ounces 27 4

Ckaçiefruiti

Fre«?h* .«...^*... Do^^i* «•*>>••* 15.00

15*00

34 9.90

« •«

4 ounces

1/2 medium

40

24

2-1/2

4

fS A. 9aMu# •••« •»•••• A*\^£t^HA9 «•«•••••

Calif«

»••••«do«

box«««*

« « «••

é8«oo H5/ . • « 1/2 medium 108 1

Fla« or Tex« Bo.oo Í/ • • • 1/2 mecüum 128 3/4

box«

Canned,

sega^nts 6^/, • • Ho« 2 casi«.««« 1«25 0 . « • 4 ounces 5 20

Ho« 3 cylinder 3« 12 0 • e » 4 cnmces 12-1/2 8

Frozen« «•••«•••• Package« •

• • •» * «do« «••«•

1«00 0 1.00 4 ounces 4

10

25

2.50 0 2.50 4 ounces 10

Container« «••• 6.00 0 6.00 4 ounces 24 4

ft *•« e »uO« «•«•• 15.00 0 15.00 4 ounces 60 1-2/3

Grapefruit juice?

Canned*••«•••*•« Ho« 2 can««««»

Ho« 3 cylinder

1.19

3*05

0

0

« • •

• * •

4 ounces 2/

4 ounces jJ

5

12

22

9

K>« 10 can«.«» 6.^ 0 • « * 4 o\inces 2/ 24 4

See footnotes on page 67»

-63-
Table 15^—niTIIS~ilIîSH, Cik^ffl), m:*ŒN, ERIEDi A .^zimete veight of ptirchase tjooat, percent refase, sise of serviog, servlrigs per purchase tmit^ and purchase -units to serre 100--

Continaed

S^it

Unit of

p^^chase

Weight

per

uaait

A.P.1/

Hefuse

2/

Weight

^ût

before

cookiag

Sise of

servisig ^/

per

purchase

miit

Ptirchase

miits

to s^rre

100

ormesí

Fresh,

Pounds Percent

Canned £/#

Lehnst

ï^esh^,. ^ *

Melorsi

Canteil0up#

Bbneydew* #

Watermelon

OrtigasI

Frash* t.t.,

Or«Ige juicas

Canned, single

strength«

FrogOTi, concentrate

(canned)«

See footnotes on

Pound» 111 #. • ^ s

Iiag^ ..........

^shal, •. # a • • •

No» 2 C8n#«*«#

No* 2-1/2 can.

No* 10 GWâmm^m

Pownd* • •. e *.. ^

fezen e*.#

Box. •#..«....•

Pound* t. #. • s * ^

JuMbo cr&te#*,

• ©•#«» QO» # # @ # #

Pooind* • ^. p.. ^ «

Qfat^i* .••....

«•« € « «¿0» « « 9 a e

Melon* 0.,.^ 9 e•

Pounds i•»•#«* t

• •••#•QÖ@ s • e•s

Califs box*».*

Fla* box,,.*..

lo« 2 can*.* «•

Ho# 3 oylia^^

No« 10 con.##É

4^>iujce cai*s#

S^ounce can. #•

27**oimc© can«#

32»oanoe can*.

page Bj.

um

^.00

48»œ

1.25

1-88

6.75

2.é0

79*00

i.œ

70.00

70.C0

1.00

35.00

^.00

25.M

um

77*œ

93.00

1.19

3-05

6.^

.31

2.08

2.47

i/

0

0

0

38

38

38

53

53

37

37

28

5/

i/

0

0

0

0

0

0

0

Pounds timber Buab^

0.37

27.16

46.56

i 0 9

.62

l.fcl

48.58

.47

32.50

.63

22.05

.72

3 ounces

pitted

3 oimces

pitted

3 ounces

pitted

4 ounces

4 ounces

4 ounces

5 20

143

245

5

7

27

3/4

1/2

20

14

4

8/ De

3 OTiiices diced

3 OTuaces diced

1/4 nedium

3 ovinces diced

3 ounces diced

1/8 nediua

1-1/2 to 2

pound slice

4 ouBces

sections

1 mediuQ

1 medium

1 nedixua

1 aediuffl

4 ouiaces 2/

4 ounces jj

4 ouncee 2/

4 ouîTices 2/ 2/

4 ounces 2J 2/

4 ounces 2/ 2/

4 ounces 2/ 2/

ermined by use

do

do

2-1/2

173

l8o

3

né

56

13 to 17

2

12

176

200

5

12

24

4

6

27

32

40

2/3

2/3

30

1

1

or

35

45

9

2/3

1/2

22

9

4

25

17

4

3

«64-
Table IJ,—ïHJITS—21ŒSH/CAÎJŒD, ÏBOZEN

cent refuse, size of servirig, servings

Coatiimed

, ERîESDs Approximate weight of purchase Tinit, per-»

per piurchase unit, and purchase units to serve ICX)^-

Fruit

Unit of

ptirchase

ffeight

per

unit

Befuse

2/

Weight

per

unit

before

cooking

E.P. 3/

Size of

serving ¿J

Sei'vings

per

purch^;e

unit

Purchase

luiits

to sea^'e

PeachesÎ

Fresh,,

Pounds Percent Pounds

Cloned jS/• • • » § • <

îVosen»

Ibried«

Pearsî

Fresh.

Canned SJ*••*•**

Pound« ••««.,.•

« *•••«do«•«•••

Bushel«, ..••••

ITo« 2 can,*««.

Ho. 2-1/2 can«

No« 10 can«««#

Package«« ••»••

• • • • « n CO« • « « • •

Container

• *• •e «UO* « • •••

Con

Package,•••••«

• ••« «,00« * «•••

Box« « « «

«»•««,Û0, « é « « •

Pound..•

• •••••UÛ« «• • ••

Bushel

No. 2 can

No. 2-1/2 can.

Ho. 10 can....

Finee^le:

Fresh...., Foand.

Crate.

1.00

1.00

48.00

1.25

1.81

6.75

1.00

2.50

10.00

15.00

30.00

1.00

2.00

25.00

50.00

1.00

1.00

48.00

1.25

1.81

6.62

1.00

70.00

5/

12

12

J

¿/

0

0

0

0

0

0

0

0

0

17

17

0

0

0

47

47

0,88

42,24

i.œ

2,50

10.00

15,00

30.CO

1«00

2.00

25.00

50,00

.83

39-84

^53

SJ.iû

1 oedium

3 ounces

3 ounces

2 medium

halves

2 Daedium

halves

2 mediuisa

halves

4 oimces

4 ounces

4 ounces

4 ounces

4 ounces

5 ounces

cooked

5 ounces

cooked

5 ounces

cooked

5 ounces

cooked

1 medium

4 ounces

4 ounces

2 médium

halves

2 medium

halves

2 medium

halves

3 ounces

3 comees

Mtaiaber

4

5

222

5

7

25

4

10

40

60

120

8

16

200

400

3

3

159

5

7

25

3

195

tJomber

25

22

1/2

20

14

4

25

10

2-1/2

1-2/3

3/4

13

6

1/2

1/4

2/3

34

3D

20

14

4

36

1/2

See footitotes on page 67*

-65-
Table I5.—IHJITS-^ïTŒSn. CMmm, im^^i

ceat refuse, sise of serving, servings

Contiaaed

, lEIEDs ^proximate weight of purchase tmit, per«

per purchase unit, eaad purchase units to serve 100~

Fruit Viúi of

puarohase

Weight

p^'

unit

A.P.1/

Hef^e

2/

Weight

per

imit

tefore

cooking

2,F. j/

Sige of

serving ¿J

S^pviags

per

pux'chsse

miit

Purchase

units

to serve

100

Pin0eçp le««Con»

Canned,

sliced 6/ Wj.

FrosenI

Crushed, •. t.

Pine^ple juice 1

Canned« •»««••»

PITIBSI

Fresh ..*

Canned 6/»... *

Prunes!

]}ried«« ««•«••*

Pounds Percent Pounds

Teaig^riness

Fresh» •» « <

See footnotes on

Ho# 2 can«»»«.

No. 2-1/2 can«

Ho« 10 can««««

Package • •

• •«»•« UOe « « #••

9•••• «do« «•a ••

Ho. 2 CKi««.«*

Ho« 3 cylind^

Ho« 10 can«.»«

Potmd« « « « • «p « « «

Suitcase lug* •

Crate« « ^

Bushel«« t

Ho« 2 can«««««

No« 2«l/2 can.

No. 10 can««,«

Package.««« »•«

• «««»« 00« « »•« «

Bo^ •

a••A•«QO•••«••

Pound.

1/2 str^

page 67»

1.25

1.81

6.62

1.00

1.00

4.00

1.18

3.02

6.46

1.00

16.00

28.00

56.00

1.25

1.88

6.62

1.00

2.00

25.00

90.00

1.00

40.00

1/

1/

i/

H

o

o

o

o

o

o

o

o

o

o

1

2

25

50

00

00

00

00

00

00

00

2 saall slicaE

1 large slice

1 large or 2

small slices

4 ounces

4 ounces

4 otmces

4 ounces 2/

4 ounces 2J

4 ounces jj

3 isediuffi

3 medium

3 medium

3 medxua

3 medixim

3 medium

3 medium

5 medium

cooked

5 medium

cooked

5 medium

cooked

5 medium

cooked

1 medium

1 medium

Humber

5

8

25

4

16

5

12

24

4

64

112

224

5

7

25

10

20

250

500

4

144

Momber

20

4

25

25

6

22

9

4

25

1-1/2

1

1/2

20

14

4

10

5

28

1/2

1/4

3/4

-66-
Footnotes for teble 15,--Fruits—fresh, earned, frozen, dried.

ly A# P« t 0« purcbased»

2/ Based upon Coarposition of Poods—3a»?, Processed, Pretpared, Ü» S, Dept. Agr, Handbook

Ho. 8*

¿/!• P., edil)le portion,

Lj Meditia-size vm unless otherwise indicated—3 or 4 otüace serving equals sgpprosciaately

Iß aa$m

5/ Eefuse has not teen indicated for those fruits which are served with inedible portion,

as **l/2 greçefruit** SCTved with the rind.

6/ Canned aM ^ied fruits are served with liquid.

7/ Fluid ounces«

0/ 1 aedius-size laaon yields I/4 cup juice and 1 teaspoon grated rind«

2/ Diluted to single strength»

10/ Pines^le is also canned in chunks, crxished, and tid bits.

Table l6.~FEnJÏ!Ki içproximate amount of canned product ohtained from specified quantities

of fresh fruit

Eruit Fresh Canned yield

¿ymlAfi^a ..•••«•«^••*..r***a.*a>«. 2-1/2 to 3 poimds

1 hushel

5 to 8 ci^s

24'^qaaa^t crate

6 to 8 cups

1 hushel

2 to 2-1/2 pounds

1 lîushôl

2 to 2-1/2 pounds

1 hushel

2 to 2-1/2 pounds

1 Imshel

S to 8 cups

24*qnârt crate

1 quart

16 to 20 quarts

1 quart

12 to 18 quarts

1 quart

22 to 32 quarts

1 quart

18 to 24 quarts

1 quart

20 to 25 quarts

1 quart

24 to 30 quarts

1 quart

12 to 16 quarts

Berries, except strawberries...

Cherries# as nicked»••••...•«»*

"PdltftnhAS - ^....«.•^..^.......A

Pears* *•*•€«.•.••..«••.••«t»...

Plui&Sft •••.t.*t*t ««•.*..•*. *«»•

Straafffaerpiefi«* «•.««.•«^•«•«•...

-67-
ÎAl# 17.-JHÜIK, CKOTS~SIffi MD COüOTs Count per box or str^

Size of fruit

Small».

Gfe^efruit

Count T?#r bo^

^,80, or 96

54 or 64

18, 24, ^, or 46

Lamo&s

Coimt p^ bog

442 or 4^

^ or 4»

2^. ^0, or ^

Ora:igec

Ceant por box

2^. 2^, 3OT, or

3^

1^, 176. ^, or

216

fc, ^, lœ, or

126

fai^^ixL^

Coimt per strap

108, 1^, or 2^

1^, 12), or 144

48, 60, 7Ô, or 90

Tf^le l8,~KrCJI'J! Airo TOB^^H JUrcœSî Caa sixa md TOntents

Can sises Cans per case Coiit«its O1ÇS per caû

No* 2*..•..^..^.*.,...*.

Kumber

24

24

24

12

6

Flisid omsods

18

19

2

96

Sumber

2-1/4

2-1/2

3 ,

5-3/4

12

Ho* P3 oyliad«?.^...,»,

Ho» 2 GTli^êr»a »e ft.B.»e

No. 3 cylinder....

No. 10

ÎAI0 If•--ïHJiro iïïD lOßlTiBIffii Can size aad TOûtœts

Qmk sizes Caas p^ 0^0

Average weight

per can Clips per om.

No* 1 tall.^*.•••.»....,

Amber

24

24

24

24

24

6

Poucds

0.75

1.00

1.00

1.25

1.3l

Ô.12 to 6.75

IhuBber

1-1/2 to 1-3/4

2

2

2-1/4 to 2-1/2

3-1/4 to 3-1/2

12 to 13

NOi ^1t••.....»....s...

No, 2..a...

lOe 2*1/2.. .»

No. 10..................

-68-
Table 20.—MLB:, CHEBSE, ICE OmMz proximate weight of purchase \mit, size of servtog,

sery-lags per purchase unit, aad purchase units to serve 100

Milk, cheese»

ice cream

Unit of purchase

Weight

per unit

Size of

senring

Servings

per

purchase

unit

Purchase units

to serre 100

îaïkî

Fluid,

Condensed.

Dry, nonfat.

-Dry, whole.

Ihr ^orated.

Creamt l/

20 percent.

20 percent.

25 percent.

25 percent.

40 percent.

40 percent.

Cheeset

Cheddar 2/»

Cottage.

Cream.

l/2-pint*

Pint

Qaart.*..

Gallon« ••

14«^unce can«..*

13*oance can«..(

Package«

Qruia« •..

• »•».«.uO.•« I

Can«...

Bruá

••••••»CO*•••••

&->ouñoe can*»..

14"l/2-oui>oe can

No. 10 can....I

Qoart..

Gallon.

Q^art*.

Gallon.

Quart..

Gallon.

Packag.

Sandwich loaf...

"Lcaxghoxn

Daisies

Flat

Jar

Carton.

Can.......

Pail (moden)*.»

Package.........

*...•..00.....••

Ponnds

0.54

1.08

2.15

8.00

.88

.94

1.00

50.00

200.00

5.00

go.oo

200.00

.38

.91

8.00

2.13

8.51

2.12

8.4S

2.10

8.39

1.00

10.00

12.00 to 13*00

20.00 to 35.00

30.00 to 33.00

.75

1.00

10.00

50.00

.50

3.00

5.00

1 cap

1 cup

1 cup

1 cup

1 onnce

1 ottose

...

...

4 ounces

4 ounces

4 ooaoes

4 ounces

1 ounce

1 ounce

1 ounce

Ifaiiiber

1

2

4

16

Ruittbwf

100

50

25

6-1/4

Detarmioad b7 use

do

cb

do

do

do

do

do

do

do

do

do

do

do

do

do

do

16

160

3

4

40

200

8

48

80

2/3

« « •

• ••

• •«

33

25

2-1/2

1/2

13

2

1-1/4

See footnotes on page 7^«

-69-
T^la 20,~îflIKs K^ESE, IQS ^ŒlAMi ippro^imate weight of purdiase lanit, sise of serving,

serviogs per ptirciias© tmit. aad p^urchase imits to serva lOO-^Conti^aêd

ice cream

Unit of purohaso

Weight

-gQ^ imit

Siza of

serving

Servings

puxohas©

unit

Purchase imitn

to s^rve IDO

Ice creaai

Balk.«.....••.••#« Gfikllon« «•»©•t»rf

Poonds

4.60

4»So

4.^

4.&

5*^

No* 12 scoop

Ho. 16 scoop

No* ^ scoop

No. 24 scoop

1 slice

Number

22 to a

31 to 35

^ to 42

47 to 51

24 or 32

Nursbor

4

Pisr>lcÄß^Ä_ «*^ .....^

••»»••«do«••«»•»

«• • « 9 t •OO•»••••*

»• « s @ » «doft » 3•e *«

2-1/2

2

3-1/4 or 4-1/4

ij Wei^t of a galloa of oT&am at tecçeraturo 50*^ F,

weight, of or©aa v^-ies at diff^^it t^iperatures.

2/ 1 poimd chopped or grated eçials 1 qpiart«

The spécifie grairit3^, and hence th«

Tabla 21,~MIIK~m!0Il DRY, mWàT IHY., W^mkTSDt Qaaatity of -water to be used

to rocoastitatô to fluid milk, ©qpiTal^at

Mlk, idiole dr^ or aonfat dryt ij

1 tablêspooQ.» ,«.«»•««•«#•«•««#•

2 t8â)lespoosis«»»#«*«»»@.»»»«»««

1/4 cup«».•••••»•«»•«••»«#«•••«

1/2 CUp«^,..c..f^.•...••••*.•

1 o^p*••.»••*••*•«»»**••»•«••«•

Iva^poratdd milkî

1 pint...*•..,..•...*...**....i

2 (juarts»«.««*•«•«••«#«•«•*«•»•

1/4 Clip (lukewarm)

1/2 o^ (lokevrao^a)

1 cup (luka^^ai)

2 cups (lukewee?a)

4 cups (lukewarm)

15 oiçs (lukewarm)

Ipint

2 ^arts

1/4 cn^

1/2 Clip

1 CUÇ

1 pint

1 ijuart

1 gallon

1 ^art

1 g^lon

1/ thole ^d nonfab dry milk are aadôf respectively, from fluid Aole and skim milk with

just the water removed« As a rule, fluid milk in a recipe Câa be r^laced with either ^ole

or nonfat milk poi^e^t Ißien whole milk is needed es^à nonfat dx*y milk is used, add about

3-1/4 tablespoons table f^ for saoh «juart of reconstituted milk or about 2«l/2 teaspoons for

each cup«

-70-
Table 22*~MEä2, POUIŒRY, FISH: ^proadmate weigHt of pttrehase unifc, sÍ2© of sawing,

seryjags per piüfchase unit, aiul purchase \mits to serve IDO

Kteafc, poultry, fish

Beefs

Corned» boxieless* »«••••

Dritó.*........,..•.•••

Ga:o\xúam « .»•»»••.

Hoasti

Chuck, boneless«»««»t

Ribs bone ia**«^.*^^.

Unit of purebÄse

Pound.

.do.

.do.

)»âft@^«»8V

Bunp«•«««»»»•«•»•«

Steaîtsi

Flank

loin**..,

Hound. ••e•••.,»..•

Star meat, boneless.

Beef» cannedi

Corned, sliced.

Corned, hash.

Lambs

Chops, loin or rib..

Leg, bone in»•••» .,

Shoulder, bone in..•

Stetr meatt boneless.

Forks

Bacon. .•.•*...•.«•.,«•«

Chops, loin, or rib...•

Haa, fresh, bone in....

Ham, snfôked, bona in.»«

loin, bone in..«.•«.»•«

Sausage, bulk..«..,.«».

Sausage, link...*...««.

Should^, fresh.«...;..

Shoulder, smoked.•••...

Weiners.•««•«.»«»..•...

»do.

..«*»•«do.«..*•t »

•.».»«.do...«.««.

do«.......

.ao.

.do.

.do«

«do.

Ho. 1 can (0.75

pound) •

Hot 2 can (I.50

pounds).

3*pound can«..».

6«potmd can» « •. »

l«.pound can •

». 2 cm (l#50

pounds).

3-1/2-pound can..

5-l/2-pôund can«.

Pound.. «««..

.««•.« «uO».»««•«•

.«..«»« uO.*.«•«..

do

.do.

.......uO*.»«..«.

»«««••«uO........

.«..».«uO» «*•««•«

do

do

......do

••«•..do«..«««.•

.»...^do«..«.«.»

......do«*.....«

Sise of

serving

(cooked)

3 ounces

2 ounces

3 otmces

3 oux^es

3 ounces

3 ounces

3 ounces

3 ounces

3 ounces

3 ounces

3 ounces

3 ounces

3 ounces

3 ounc^

3 ounces

3 ounces

3 ounces

3 ounces

3 ounces

1 chop

3 ounces

3 ounces

3 ounses

2 slices

1 chop

3 ounces

3 ounces

3 ounces

2 ounces

2 liE^s

3 ounces

3 ounces

2 weiners

Servings per

purchase unit

Number

3

8

3

2

2

2

4

4

4

4

4

8

1Ô

32

5

8

18

29

4

2

3

3-1/3

10 to 12

3

2

2

2

4

8

2

2

4

Purchase units

to serve 100

Humber

34

13

35

32

50

55

46

26

26

26

26

25

13

6

3

19

13

5-1/2

3-1/2

25

46

32

30

8 or 10

33

46

55

44

25

13

42

48

25

-71-
table 22»—IffiM!. POUIffHTt KSHs %proxiaat© weiglat of purchase unit, size of servia^,

s^riaigs per ptardiage miit, said piMfohase uj^ts to serve 100^*Caatiimed

Uwt, poultry, fid:i

feals

^âps, lois or ri^,«#«,

Catleta* #»•«•». •

Boast, leg» bone ia*.^*

Stew s^at« • ^ •. « « • ^ • • • » «

Tariety aeatei

Eidae7# • • • • • <

Uver»»»»»«».

ioagae» »•» «•.

Poultry, dressedi

Chide^ai

Broilers««••»<

layers«».*.••...

Boasters«

Stewing ^idceê«

Unit of puTíAase

Pound«

...do........

I•#yO#*••&••!

...do

.do«

pdo,

pdo«

Broiler (aî^ttt

2 p^mds)*

fryer (about 3 ^

.3-1/2 potmcte).

Sise of

serving

(aoc^ed)

»do.

3te?k#y#

Pooltey, cœned, boned

(diiiekÄa or turkey) ^

Tiabi

I^esh or ÎTozmi fillets

i^d.. ..**

Flou^sderi

Haddodc«

»^.

Ho. 3 eaa (2.19

pounds)#

1 ^op

3 0U£tf3^

3 ou^es

3 ounoes

3 ounces

3 OU23BpeS

3 ounoes

1/2 broiler

1/4 fryw

3 ounces

(boned meat)

3 o^^^

(boned Bseat)

3 ounces

^ boned meat)

3 oaanoes

Servings per

pur^iase unit

Huisb^f

Purchase units

to s^ve 100

l«poy^ caartoiä« •

5»pound carton« • •

lO^ound casfton« «

l^^oimd carton»«

20»pound oa^tmi«

l-pound carton«*«

^««pound csfrton« « «

l&^ound carton»«

l«»po^a¿ carton« ••

5^ound carton« ••

10<*pound cagrton««

l^^pou^ cartea« •

20«pound cartel«*

3 ounces

3 ounc^

3 oiuices

3 ounces

3 ouncet

3 winces

3 ounces

3 ounces

3 ounces

3 ^mcee

3 o^^ncee

3 ounces

3 ouncea

3 ,

2-1/2

3-1/3

5

5

5

2

4

1/ 1-1/5 to 1-1/3

1/ 1-1/3

1/ 1-1/3 to 2

11-1/2

3-1/3

17

33

50

67

3-1/3

17

33

3-1/3.

17

33

50

67

IShiaiber

33

30

40

30

20

20

20

50 broilers

25 fryers or about

75 to 85 pounds

75 to 85 pounds ¿/

75 pounds 1/

50 to 75 pounds 1/

30

6

3

2

1-1/2

30

6

3

30

6

3

2

1-1/2

See footnotes on page 73'

-72-
fable 22«<—HiAÎ, POUD^T, FISHs i^proxii&atd weight of purchase unit» sise of serving,

servisigs p^r purchase \mit, and purchase uziits to senre XOO«*«-Continaed

Ifoat» poultr^r» fish Unit of purchase

Sise of

serving

(cooked)

Servings per

purchase imit

Purchase units

to serve 100

Fish--Con«

Fresh or frozen

fillet—Con«

Ocean per^»»«

Caaneds

Mackerel«•••.•

Saison» ••«••»•

Sardines«•••••

ühsna. ««•«.,,•.

Shellfish:

Crab aeatt

Canned« •«•«••.

frozen«••«»...

Ousters«««•*/•••

Shrisps

Canned, wet pack 2/«

1-pound carton« •<

3«»pcund csarton«*!

10«pound carton««

20«pGund carton««

1-pound can««««««

1-pound can« • • • « •

ITo« 1 oval (0«34

pound)«

No« 1 can (0«8l

po^md)«

Hot 1/2 can

pound)«

(0*41

10-ou33ce carton«

8-pound carton««

Qaart«*

Gallon«

Iñ^ozen«!

8 Z short (0«31

pound) «

ZÍ0« 1 piooic

(0«44 pound) »

No« 5 can (2*38

pounds)•

1-pound C€srton.f»

3**pound carton« ••

3 ounces

3 oimces

3 o\inoes

3 ounces

3 ounces

3 ounces

3 ounces

2 ounces

3 ounces

3 ounces

3 ounces

12 small or

5 laarge

12 small or

5 large

2 omices

2 ounces

2 ounces

2 ounces

2 ounces

Nufflber

3-1/3

17

33

67

5

5

5

6-1/2

3

42

8

32

2-1/2

3-1/2

19

8

40

Ifamber

3Q

6

3

1-1/2

19

19

20

15

48

2-1/2

13

3

40

29

5

13

2-1/2

_l/ Varies with kind, weight, age, s&m, and fatness of hirds. In turkeys, very large tons

nsually give greatest cooked-aieat yield per pound of dressed weight. Servings of honed

poultry ave hosed on sliced meat, and therefore do not include meat yield from neck, wing

tips, and gihlets*

2/ Seclesed as drained weight.

-73-
îAle 23*-^B^^ AKD IMSî Approximate pesait ödÄl« ^at 1/ from the omosms ^td i^ol^ala

cute of Ckmic^f Good^ ^d Comi»raial grades of b«ef aï^ l^b

Item &sde of cfflreass

Choioô Good Oo^woial

Bmt («tee^e yeagiag from 11

to 21 Äjaths ^ ^#)î ¿/

Perc«it

84

86

83

99

58

88

86

81

79

88

81

80

74

84

86

68

8o

81

Pœroent

82

82

81

99

57

86

84

81

77

85

78

76

70

82

84

65

75

78

8o

^oleeal© eatsi

feisket. « » • • « • <! • « « « • • ^ ^. # • 78

^Äok« «.••««•«.••#••#•••«• 8o

Flanks *•«.. t,• .......•.* ^ 99

P85

79

8o

73

83

75

77

70

84

69

75

80

I*öresh^ok- # ..s...»«*«..^«.

Xolfi, #Sd« 9**c«*«e•#»•• •»•

Hswel«e«««ëis«#»##9«••#•••

Eou»d. with htodriia^. • e •.

Short loias«.«##•»•»»«••«#

Staadisg yih«••««•«•â*^««^

TOiolessJ.© cutst

^ff#.......•^••t.•.•...*.*

l^C» •»•..#.**««,»f«##«»*

Bih eut (9 ribs)..........

^ Ihe ^caaiûâAg peroOTit oft (a) beef oonsists of bon©^ ligaÄesntj maà t^dom (b) laab

consitts of boa© «id liga^at»

2/ îff^tive D«CTÖ>e» 291 19^ t th« Fedwal gsmm standœds for stô», heif», mnà cow

osasses w©r© revised» ^© change iicludes ooabiaing th© prcsoit Prime «id^^M baaf

^tóes v^m th© ^mm Friag, rai^slag tha presrait feod p'ada as Choioe »sd settiag mp a a«»

pcade to ba csdltó ^od ^ich will eonßist of b#rf f^m the higher qadity ^aag cattl# ao»

^^^^ Coayerol^* B«ef fyoo the older orótl« will contiime to b© ^ad^d a>M^roial,

-74-
fable 24««*-JraB]^s ^pro^dmate peroeat edible a@at ij fros tha oareass eùà wholesale txismeá

&xt% f^Dm hogs of Hörern wei^t gp^oups

Items

Propc^tioM of Tsrious p«t8 froa.hogs et indicated live

^ei^ts at slau^ter and chilled dressed weights

200 poimds liTe, 1

158 potmds dressed

225 pounds live,

178 pouiiâs dressed

250 pounds live,

197 pounds dressed

Pork« 2/ Percent

79

92

85

47

78

84

40

58

Percent

80

93

85

50

78

85

42

61

Percent

82

IKbolesale cutsi

Bacon» ••••••»•»*••••»&t««« 94

Haai. • ••••••••««••» 86

Head» full cat^.,. .*•

Loin« ••»«••<t|l««l«*00««3««4>«

53

79

86

45

63

Shoulder, full cat*.«««••«

Sbouldei^» ribs««.•• ••••• t

Sps^eribs» *»»•••»•««••#•••

1/ The remaining percent consists of hone and ^in*

2/ Tïm ewerage yield of lard per hog slaughtered is I4 percent per IK) pounds live weight»

This percent includes lard and rendered pork fat and esocludes hacon and salt posAc.

Teèle 25.—BSEF, Lá^, POEE, YSALs ^roadsate percent of total weight of aedium fat carcass

represented by-wholesale cuts

Wholesale cuts

Beef (Commercial grade) 1

Chuck.«•,••»« ••,««**«•<

n823ka «,

foreshank» «•«•••••••••,

Hindshank« •••,•«••.••.^

lidney and fat» .•«..•«.

loin*.•»..••«.••• <

Heck.«../.....«•...«••,

Plate brisket*• « *.

Bib ,

Ibond, B and S off. • •. <

Bujsp.••••« »•.«»•••»•••<

Total ,

Lamb (Commercial grade)t

Foresaddle.............

Breast..............<

Chock. «

Hotel rack«..........

Hindsaddle.

Leg......

Loin and flank.

Total.........

Percent

24

4

5

4

2

17

1

12

9

18

4

100

50

14

24

12

50

33

17

100

Wholesale outs

Pozkt

Bacon.

Ham....

Heed, full out

Loin......

Shoulder, full cut

Shoulder, ribs

Spareribs

Other miscellaneous outs.

Total

Teal (Commercial grade)i

Foreguarter

Chuck........

Foreshack.

Plate.

Bibs

Hizidguariers.

Flaiik

Loin.......

Bound

Kidney and. kidney fat.

Total.

Percent

12

19

9

13

17

2

2

26

100

49

26

5

10

8

48

5

15

26

100

-75-
fa^l® ^.^^^QMLTEÏi ipproxii^te shri^ages in ûx^sU^ ma. wrisoeraÉisig If

Elx&d and class Live weight live to ^«ssad

TOigbt ^

Brs0S@d weight

Shviid^ige

f^om dj^essed

to readyto^oodc

wight ¿/

Shrûkaga

from ÜTa

to raad^

«si^t

^icke^^l

l^ile^s aid ÍYy^Bm

Boasters« «•.^•«••#• ^

ohiokOTáif fmrl)*

Haas and tQBS##.»».

HQ&S ^^ toss»««».4

Potmds

üad« 4

4 Aid OT«f

All weights

und« 13

13 t© ^

^ aad oTor

Perpeat

11 to 12

9-1/2 to 11

10 to 11

10-1/2 to 11

9 to 10

9 to 9-1/2

Und» 3-1/2

Owm 3-1/2

to orar 5

Ml mights

VSAMT 12

12 to iä

Ä iaatd ovar

>l/2 to 5-1/2

8 to 10

^ to ^

22 to ^

23 to ^

15 to 19

13 to ll

13 to 14

20 to ^

tó to 19

^ to ^

30 to $

31 to ^

24 to á

Ä to á

20 to 23

ij Ihis tabla was prepared hj tha Poultry Brimch, foo^bstion aad Markatiag Mministratioat

as as^ aid iñ eitii^tisg procassisg shrii]kagasa fha finiras it oontains are basad on data

assaablad from ir^ious ^(i;p?Gas, iasluding lorg^-Toluma ^sm^roial operatic»^ and soi&a stodias

w^M imd^ Is^ratory G^iditlonst Prooassing shrix^aga Taries according to the (quality (or

grada) of t^ia birds, as wall as their age, s«:, sigat andl tha degree of iaprovemeat through

breeding for iwat yield« Shrinkage is i^^ially greater in the you^er bircte of any one vario-^

^^ in the lighter weight birds m^in a»y olass of pmiltry. Therefore, processif shriiaEpgo

in different pl^ts and with differ«]^ birds trnj T^^y oonsiderably«

^ Messed poultry has been only bled esa picked« 7he head, feet, aod internal or^ns hare

not been removed«

j/ Beady-to-cook (^isoerated) pwiltry has h^ blo^t feath»s, head, feet, crop, oil

glandsI trajea, ^^phagos, enl^edls, reproânetiTe organs, and lungs reaored« In ^ese

figurest «bdoninal fatt if ^y, i^ th« neck isid giblets are included in ready-to«oook

ireight^

-76-
Table ^•-•IGGSi SHEUi: approximate weights for consumer grades of shell eggs

Shell eggs

(sige or ireight class)

Juml)o.

Bxfera large»,

Msdiua^sised, <

Sa^ll,

Pea wee«

Miniroa aet weight per áotea

or case

3D Cfwom

56 poands

27 otmces

50-1/2 pouads

24 otiBces

43 potuiâd

21 occoees

39-1/2 potmds

18 ounces

34 pouxidd

15 ouaces

28 pOU33yds

1/ 30-^sea case.

îahle a8.~B3GS, IBOZiar PEOnCTSt proximate shell-egg equivalœts

loosen eggs

Vhole eggs

ToUcs

Whites«.•»

unit of purchase

30-pounds«*»«(

30«pounds«»»«<

30'-^ninas.».,<

MediuBi»sÍ2ed eggs

weighlzig at least

21 OQnoes per dosen

Muaher

315

870

485

Levge «ggs waigMzig

at least 24 ouaea«

per dozea

Boater

270

760

415

-77-
1^1© ^*~^î. mED ÎK)a^fSi Ij i^œtity of water to be used with drisd ^^Im ©ggs.

%S pïo<fewt Water (luke^B^m) ^pro^Äate shells

©gg eqftivelcnts

si^ed «ggs

W©igM3^

at l«ast

21 ottsxces

Large ^gs

weighing

at Itut

^i«d whôl« «ggsl

2 t^ldspoo^»««•«•«•••^••«##«««»

4 t^lesp©ozi8 (1/4 ^9} «••••••*•#

5 tablespoo&8#«####»»*##«««»«»^»#

8 tâbXêspoo^ (1/2 ^q))#,,p..»«,.

10 tabl^spoonSf •««^•••••••^••••#

12 ta^l«^oo^ (3/4 c«ç)•••*#•*•

14 tablespoosfi«••••••###«•€••••#•

tó tô3îl©spooAS (1 ^).*•••*«••••

^irà egg yolkmi

l«l/2 t8èlespoo&8*#a.«»^««*«..««#

3 t^l0Sp0^l6#»««#*««««f«.«*»^#

^1/2 tÄl©spooa« (^out 1/4 c^)

7-1/2 t^ltepooa» (^out I/2 ^op)

f t^lespooQS« #«•«••#•«#••#•#«•#»

1^1/2 tÄl#^a^##«.#«#,«^.f.#

12 tölecpooBB (3/4 m^)»••••••.#

1 t€^l0^^&«»#»«*«««««««#««..**«

2 teblMp^&s« •#••«•#.«#* ^ .«#••• e

3 tábl#8pao&8##««#,«^^»,t«t*.»««.

4 tablsdpoo&s (1/4 ci^)««#«*»«t«»

p tsblo^ooQs«^»«««*»».^^»»»«««««

6 tableq^c^^«#*#*...^*#««••••••«

7 t^lo6poon8...*.»»«««#»**###f

8tfi*l«^oooa (1/2 ^p),,.••#••*,

1 povmd« ••^^•€«#««#««##.««.«#»«^«

^»1# ^gs (nu&tr)

2^1/2 t^lespoo&s«##.#.»#st«««@«#«#

Ç t^laepooBS*«#•«•«••• .«•#

7-1/2 table^ooi^ (eto^t l/2 ct^)*»

lU tab^osp^^••••«•••#•••••#«*»»••

12-1/2 tafel©spooa» (about 3/4 ct^)#

1^ tièl^ooas (aboat 1 01^)•»#••••

3B«l/2 t^le^oon».^«#,f .# *•#••##••

â teblespooas (I-I/4 oi^s)##•••...

1 t^l^^OO&*.**...«*#.«##*«#««a«##

2 t^l«^M2l6«,,,««#«»«^««««,*«««*«

3 tabl^^^oas««««.**»**,.*««««.«^«,

4 t^le^ooas C1/4 cn^) •••••*«#..•#

^ t«b]«tpoon8»ê«•««•«••#••#«•#*•••#

6 t^l«epôoa8#««.«»**####«»«««»«»9«

7 tabltspooas.«•«•••••###•••••«••••

8 tablespoons (l/2c!^)»..#«*##•#••

1-3/4 ©^«^••^....t. .•«••••*..

2 tâblêspoo^«^.,,««««^,*«,,^,,,^^«

4 tablespMss (1/4 o:^)* «•

6 t^la8p^ns#.««.#«.«««»«*««$«»«s«

8 tiblâspooQS (1/2 CUp}.«,#»#.««t««

U t^lO8p0O^#«»#«*#««9«»#«*#«»t#»

12 t^le^ooas (3/4 01^)..e«.©.*,»*

^ taeltspoo^, ^ • ^ « «. « » « « • a ^ ^ •« ^ • ^ •

^ tëbld^OOfiê (1 e^)mm^.mmmm%*.mm

2O-I/2 0ttp»..^.,,«.,..^.«,.^.,.a,#,

1

2

3

4

5

6

7

8

32

Igg j^'úm (aü^erT

1

2

3

4

5

6

7

8

% 47

%g ^it€i (ffllÄer)

1

2

3

4

5

6

7

8

im 87

1/ To »ewi»e# break ^1 lui^s« fl^e in ^^lariag ^o^ or 01^, a little at ä tim©.

Pvess ^kd si^oth^ntil po^w is fairIj well p^krà and loóte sating« ^ki ^1 aeasuf^ats

lw#l#

-78-
I¿bl« 30.—îTOTS, PSAHÜÜS, œCOMUTSs ^proximat« q^uaatity of meats from 1 poimd of ixats,

paaauts, anid coooi^ts in the shdll or shôll@d

Huts, peanuts, cocosuts From pound in shell Frois potmd shelled

Âlskondô;

Esafd shell«••«•••••••••••••••••*•••••«#••

Cups

1 (meat)

2 (meat)

e • .

1-1/2 (meat)

« • •

. • •

2 (chopped)

. • «

. * »

1 (laeat)

• •.

2 (meat)

2/3

. . •

1-1/3 (aeat)

1-2/3 (Eieat)

Cups

Soft shell. •••.*•••*..««.•

Salted, shelled,••.••. ...••••,••...• 3-1/2

Bifazil mit^ ike.««..-r.««««B«««t««9«a»o»a««»»

4

6

Coconutî

Shredded (bulk) .•«•,••«»•*«*•••..«•••«*••

Ifß^le« ••••••«•••••••••••••••«•••••••«•••*

Peazsitss

iTuxaibo. shf)llrà« «r*.»««*.«^.. ••««».é«»*«.

3 ,

3-1/3 S'nisii sh- f?hf»lled» «•..««....• «...

Fecaos:

Hard shell/.«•••••••«••••••....•»•»•..•••

Hard or Tïanér fíhell. shell ed. ••••..•.••. > >i/3

P^er shell«.• •.•••.»••• •••#..•.••• •*•

Waliw,ts. blfackrt«•n..n»»^«.,,.••.••• ,.••«••«• 4

, 4-1/2

Wal.TR3tfî, Ihigliäöii

Halves, shelled, ••.••••,•#.«•••

Hard shell.«••••«• •••••••«••«.••••<.•

Soft shell..«*.«••.•••*•«.•«•.•#.••••••••

-79-
Tabla 3I,—iFIOÜH, CiKEAIß, BAKED G002SJ Approximate weights of purchase imit, purchase mxits

per case, size of serving, servings per purchase unit, and purchase units to serve 100

Slo^a' and uncooked cereals

Flour and uacookeà cereals

Flour*.......

Cereals, uncooked:

Com meal..........

Farina^type cereals

Hoainj grits.

Itlacaroni«..........

Hice

Boiled oats........

Spaghetti..

Unit of

purchase l/

Pooods

2

5

10

25

100 (sack)

1

1-1/2

2

5

10

100 (saclc)

1

1-1/2

1-3/4

1-1/4

1-1/2

100 (sack)

Purchase

units

per case

1

23

10

1/2

1-1/4

2-1/2

1/2

1

20

25

10

5

1

1

24

24

24

10

5

1

18

12

18

24

24

1

24

24

1

24

1

24

9

24

24

1

Sise of

serving

(cooked)

Ounces

6

S

6

6

6

6

6

4

4

4

4

4

3

3

6

6

4

4

4

Servings

per

purchase

unit

Purchase

\inits

to serve

100

Suaiber Naaher

Determined 'by use

do

do

do

do

16

24

32

80

160

16

24

28

25

30

« » t

6

12

240

la

160

lé

32

6-1/2

13

6

4

3 .

1-1/4

2/3

6

4

3-1/2

4

3-1/2

17

8

1/2

2/3

6

3

8

1/2

See footnotes on page 82*

-80-
fable 31.«^I0DH. dBEÂlS» BM£D GOOIB: â^yprc^mate weight of purchase ua^t, purchase unite

per ease» size of serrisg, serrlJDgs per pirchase unit, end purcheae unite to eerre 100~

Continued

Heôd^«-to«»eat ôe9?eal6

leeá7«to«»eat oecreels Ifeit of

purchase l/

Purchase

units

p^r case

Sise of serring

Servings

per

purchase

unit

Purchase

units

to serre

100

l^an flekes, 4^ percent*«

Coï^n flakes.

Puffrà rice«

Puffed idxeat«

Shredded idxeet«

Iheat flakes«

Ounces

1

8

12

1

8

13

5/8

4-1/2

1/2

4

1

1-3/5

12

12

1

8

12

lumber

50

36

24

100

36

24

50

24

50

24

50

50

24

24

50

36

24

Oonoes

1

1

1

1

1

1

5<§ 5/8

1/2

1/2

(l large hisouit)

, 1-3/5

(2 snail 1>i80uit8)

1

1

1

1

1

1

8

12

1

8

13

1

7

1

8

12

15

1

8

12

Hniiber

100

13

8 or9

100

13

8

100

14

100

13

ICO

100

8 or 9

6 or 7

100

13

8 or 9

Baked goods

Baked goods Unit of porehase

tai^t

per unit 2/ Size of serving

Serrisgs

per

purchase

unit

Pnvebase

units

to serve

100

Breed, loaf« ^

Wtxite 1 pofond.........

2 poond elob*...

2 pound pulloac*

3 poosd elnb*..«

See footnotes on page 82*

Pounds

1.00

2.00

2.00

3.00

1 slice

1 slice

1 slice

1 slice

ggaber

18

24

36

Sjaaiher

6

4

3

3

-8i-
Tekle 31—-FiDUB, CS?MIS, B^ED (mUBi J^Toximáe weight of purchase «ait, p-^cche^e tmits

per o^e, size of sarvisg, servings per piarchasa imit, ai^ purchase units to soxre 100--

Contimied

Bated Gooàc-*-(^ntir«iôd

Baked ^oÛM

Bretó, loafs j/-«Con»

Hy^s » © » 9 a • Í >•••#*€©«

leyera •* #6. **.^,*.,

O^cöke« • • t # «. • t a I

titdt of pia^ch^e

^loeolate ^ip.

C^ea» filled,•*

Fig bars^sf #*t

GiTifersD^s» ^ t •

7anilla#••••• ,

Salti»0«,

1 pound« «•««••••

2 po«jaá elub«.. «

2 poimd pallmem,*

3 poimd cl-o^,^^,

1 pouad© #«©«•##•

2 pomm short« # «

2 pouBà loiig»,.,

10-i2icd^ 2«la3^re

l8 s 25 iBÄPß*«

^ZCÄ« s « « « $>•#«••

Weight

per unit 2/

BoK^

Fiôsi

ill othex*»

BollsI

Hard^..,,

Pœ^,....

SaMwieh*

.do.

8 iriche*»e*««e«e»@

9-5/8 to 9-3/4

iti^.

8 isch##,,a.*,a

9-5/8 to 9-3/4.

inch.

QoKcn.,

.do.

16 roll package.

Ibzes

Potmas

1.00

2.00

2.00

3.00

1.00

2.00

2,00

3.00

6.00

1,50

8.00 to 8.50

5.00 to 5.50

7.00

8.00 to 8.50

5.00 to 5.25

11.00

Ô.00 to é.50

1.12

2.50

1.:^ to 1.38

2.50 to 3.00

1.06

1.25

.88 to 1.00

1.25 to 1,31

Size of serviixg

1 slice

1 elioe

1 slice

1 slice

1 slice

1 slice

1 slice

3 omtces

2 ouDces

1 cupcake

2 cookies

2 cookies

2 cookies

2 cockles

2 cookies

2 large crackers

2 crackers

Servings

per

puxcheee

tuait

l/S of pie

1/8 of pie

1/6 of pie

1/8 of pie

1 roll

1 roll

1 roll

1 roll

Smaber

18

24

36

38

17

29

36

16

48

12

15e to 166

98 to 107

108

260 to 276

225 to 236

302

360 to 390

Purchase

imits

to serve

100

Kiuaber

6

4

3

3

6

3-1/2

3

6 or 7

2

8 or 9

2/3

1

1

1/3

1/2

1/3

1/4

6 17

8 13

6 17

8 13

12 8 or 9

12 8 or 9

16 6 or 7

12 8 or 9

¿/ P^kag« tmless oth«rwis© iodieated*

2/ Thme me mm:^e wei^ts and me subject to variation according to sis« ma ingrédient«

ueed#

^ Slices 7/16 i»ch toi^* ThB toi^^esg and mmhm of nliom to the pouad my vary in

di^errat localities. îte m«i^©i' of ac^ii^g pw pwchœe \mit doec mt includö ©áds of

»-031#

-82-
Téble 32»~FA3?S MD OIISî Approximate weiglit of purchase unit, pm»chase units -per cas©, size

of serving, seïvings per purchase unit, and ptœchase tmits to serve 100

Fats and oils

Unit of

purchase

height

per

unit

Purchase

units

per case

Size of

se:tnring

Servings

-per

purchase

unit

Purchase

units

to ser^e

100

Butter; ij

Solid...,

Quarters«

Chips»...

Cearton. ^

Cuhe...-

Carton» «

..*..do.

lard«

Margarine, colored; l/

Quarters» »»»

Chit)S ,».,...

do..,

Can ,

Carton.«

.»..»do»

Ifergarine, lAiiteî l/

Solid..............

Brick-... *

Balk

.do.

.do.

Container. ».

Salad dressings!

French dressing. Pint»»..».».

Qaart

Gallon» ••.•»

Ma^n^nnaise» Pint.

CJúiart

Gallon

.••.»•

Salad dressing» cooked. < Pint.»,

^art».

Gallon.

Salad oil, vegetable. Pint»..»....

Qt:iart »

l/2-«gallon. «

Gallon. « «. • »

5-gallon keg

Shortening, vegetable» Can...•»«...

•••••do«••••

••••«uo»•*••

Pouads

1.00

64.00

1.00

5.00

1.00

50.00

400.00

1.00

5.00

1.00

5.00

50.00

1.00

2.00

8.00

1.00

2.00

8.00

1.44

2.88

11.52

.36

1.52

3.85

7.70

38.50

1.00

3.00

50.00

Utamber

30 or 32

1

32

6

36

1

1

3D or 32

6

12 or 24

6

1

24

12

4

12 or 24

12

4

12 or 24

12

4

24

12

12

6

1

24

12

1

Tablespods

1/

2/

1/2

» *

1/2

Itoaber

64

•. •

64

360

Kuniber

1-1/2

« • •

1-1/2

1/3

Determined hy use

do

do

1/2

1/2

1/2

1-1/3

1-1/3

1-1/3

1

1

1

1

1

1

64

360

64

320

24

4S

192

32

64

256

32

64

256

Determinad by use

do

do

do

do

do

do

do

1-1/2

1/3

1-1/2

1/3

4

2

1/2

1-1/2

1/2

3 ,

1-1/2

1/2

1/ By mechanioal device hutter aoid maî'garine sj?e out *J2 or 90 chips to the pound. By manual

device they may he cut 48» 60, or 72 chips to the pound.

2J Size of serving is 1 chip cut Jl to the pound.

-83-
TÄl© 33t—STOM. Sn^S. PRS^^:KS %proximte wei^t of purchase unit, pechase \miU p©r

cosep eiz© of sc^viûg, servings p^ purch^# unit, and purohas© tmitg to s<M?ve IM

Silgar

prèserres

ï&aey.

Jana

JellyMarmalade t

l^laesesé

Ma^le^

Suger-o^i©e

fe'©^« • • • s # • « 1

Unit of

purchase

Pound jar«»^..#

5'-poi:œd cen» « * #

tollen* *..•.,.,

No« 2 can«^^«^«

lo. 2-1/2 can^*

!To« 10 can.ft«#

Ño. 2-1/2 can**

No* 10 can#**#.

Fotim jar«.*«««

Ho« 2 0&a.,mmmm9

Ho. 2-1/2 oaa.t

No* 10 oan,,.«e

2-pouiid jax^.««,^

Hô4 2 0«X.eee.#

No* 2-1/2 caa*.

Ho» i^ oan*#»««

l^l/2-poteid osQ

5^ounid c^x»#^*

lo« 10 oaä««^#*

10-poimd c^es«

&allon««t««t«t^

l-l/2^o^md Qim

G€Ú.lo&« #.«•»«!

• Û0*

PoQ3aà*,*t. #*•*# 1»W

ITO potmdfi..*.* lOO^CO

Wei^t

pei? unit

Ppimda

1.00

w.oo

11.84

i.œ

U50

2.31

8.50

1.50

2*31

8.50

i.œ

1.50

2.31

8^^

lU^

Purcliaee

\mite

per c@s#

12

6

6

4

24

12

12

12

S

24

12

12

6

1.00 24

2.00 12

1.56 12

2.28 12

9.34 6

11.75 4

1.50 24

5.00 6

8.56 è

10.00 6

11.72 4

1.50 24

11.00 4

24

1

Size of

sexring

TablesTBOOivs

2

2

2

2

2

2

2

2

2

2

2

2

2

2

2

2

Servings

per

purchase

tmit

Mumiber

11

32

Purchase

to sorre

lœ

9

3

2

1

55

110

128 3/4

24 4

36 3

52 2

192 1/2

36 3

52 2

192 1/2

24 4

36 3

52 2

192 1/2

11 9

22 5

18 6

26 4

96 1

128 3/4

17 6

5Ê 2

96 1

112 1

128 3/4

18 6

128 3/4

128 3/4

Bsiemiaad "by us«

do

-84-
Table 33.~SIIG^AE, SIBUPS, PRÏSlRTESs ^^proximat© weight of piarchase \mii, purchase \mits par

oase, size of searvixag, serves per puxches© unit, aad puxchase units to ser^e 100-*-

Coatiisued

Sugar, sirups,

preserves

Unit of

parchase

Weight

per unit

Purchase

uidts

per oase

Sise of

serring

Servings

pixrchase

unit

Purchase

Tinits

to serve

100

Sugars—Con.

Granulated«

Poîïdered»

Pound, ,..,«,•••

2 pounds*••••••

3 pounds

10 poirnds»****«

100 pounds**».«

Pound *

IX pounds^««*«

Poimds

1,00

2.00

5-00

10.00

100,00

i;oo

100,00

Kuaber

24

25

12

6

1

24

1

!ga3:^lespoons

2/3

2/3 100

• • •

• • «

2

1

]>etermined hy use

do I

Table 34«i^MISC£ILÂHE0[JS K)0I6s ^proximate weight of purchase unit, purchase units per case,

and quantity to serve 100

Miscellaneous foods unit of purchase Weight per \mit Purchase uxiits

per case

Pounds to serve 100

Baking powder«

Baking soda«.

Catsup.

Chocolate«

uoooa.

Coffeej

Boasted» ground»

Soluble«

Can« •• •

• ••»•••do » »»••••

Package»«««*»..*

• «««••m 000 ••««««

••»««•«do«••«*••

14«ounce hottle«

Ho« 2 can«***««.

No« 2-1/2 can«.,

No« 10 can«,«,..

Package«

SlsOj«.«.

Box. ...«..«**.**

• »••••«do« «.««•»

«•«•«•« do*•••*•«

Jsor or can*

Bag«..•*..*

Can« .*.,.*.

.do.

«•• ••• UÛ« • • n » ' •

Pounds

1.00

2.00

5.00

10.00

.50

1.00

.88

1.31

1.88

6.94

.50

10,00

.50

1.00

5.00

1.00

1.00

3.00

.25

.75

-85-

Mumber

12 or 24

12

6

4

48

24

24

24

24

24

¿

12.24, W 48

5

24

12 or 24

24

24

12 or 30

6

24

12

Hujaber

Determined by use

do

do

do

do

do

do

do

do

do

do

I-I/2 (beverage)

I-I/2 (beverage)

1-1/2 (beverage)

1-1/2 (beverage)

I-I/2 (beverage)

2-1/2 to 3 (beverage)

2-1/2 to 3 (bevere^)

2-1/2 to 3 (beverage)

Determined by use

do
TabU 34*~^SCMJLA]ŒQœ îlOOœi %>?oximate TOi^t of postase œit, pmchas© rniits per oase,

and ^antity to s@iv© 100—Coatiaued

Misoellanôoas foods

Coffee be^i, roacted*«.

^£Qst8:r€k#

Ixfcraets^

Unit of ptufchase

• 9 # 9 t # «do» « a » « « «

Package«•^•«««•»

$##•«€ 9UOs • BS •« e

• 3 $ • $ • «QO» • • • « • S

Pint...

Wei^t per imit

GelatiHt plaiü.

Gelatin dessert powdeip*

Most^rds

Pr^a^tós

OIITM«

1-ounoe packege»

#«•••#« QO s « #•» « e

3-1/2-OimC©

package«

Can« «••««*,t «

• » 9••@ «^o» # 91

@ » « s * » « QÚ^ »«•••€

Gâlloa^ ..,^

Fe^mt butter«

F^p«#

^ôkle, relish»

Pint...

^lasrtet

Q^lOA«

Tia..,.^**....

>••••«•do*•••*••

•*••»••do««•••••

Can..

I •«•uO>••••••

DVOM,

Pint...

Qäart..

Gallon.

Pounds

80.00

100.00

1.00

5.00

10.00

25.00

1.00

2.00

8,00

.06

1.00

5.00

.22

1.62

1.00

5.00

1.00

2.00

9.50

1.12

2.25

9.00

1.00

5.00

25.00

50.00

1.00

6.00

50.00

1.13

2.26

9*04

Furohase units

per osee

1

1

24 or 48

1

1

1

24

12

4

12. 24. or 36

12

6

12. 72. or 144

12

1

1

12 or 24

12

4

24 or 48

24

4

12

6

1

1

6 or 12

1

1

12

12

4

Pomids to serve 100

Soaiber

Determined by use

do

do

do

do

do

do

do

do

3/4 (deseert)

3/4 (dessert)

3/4 (dessert)

4 (dessert)

4 (dessert)

Betegrained "by use

do

do

do

do

do

do

do

14

14

14

14

Deternined "by use

do

do

do

do

do

-86-
Table 34,~MSCEIlÂHEDuS K)ODSí Approxiíaate weight of purchase uadtj purchase units per cese,

aad quantity to serve lOO-^-Contisuea

lascellaneous foods Unit of purchase Weight per unit

Purchase units

per case

Pounds to sex-ve iOO

Picklest

Sour or dill»•.•«••••

Sweet« •••«« *••••

Postua, Í2xstant«.*«••«.

Salt....-.. ..•

Spices«,**« t** .*>•

Teai

Belli

Oup sise»..«.••«.>»

1 to 2 gallon sisse»

Bulk...

Vinegar«»•••••,*..•»•.•

Worcestershire ssaco,. «

Teast, compressed«««>•»

Yeast, dried (active

graisular) •

Pint.....

Quart«

Gallon« ••..,•.•«

Pint...

^a^rt. •.«...••«•

Gallon

Can......

• •••••«uO« «««•*•

Box *••.«••

Bag... «

«••«.« «uD«•» « «.•

Can« •

••*.»•«uO»•«•ft*

Paökage (200

halls).

Package (5

halls).

Can ...«..«

••••.•«uO«..•»•«

««»*•» «uO«.»».«.

Half chest......

Chest«..,... •«••

C^art.••.•»••>»«

Gallon. •

Bottle«...,....,

Gallon« ..•*.«•••

Impound hlodc.i

Drum. .••.. •

• •«*.»• CLO« ft » • . » •

Pounds

1.08

2.16

8.64

1.22

2.44

9.7e

.25

.50

2.00

25.00

100.00

1.00

6.00

1.00

.31

1.00

6.00

20.00

45.00 to 80.00

85.00 to 100.00

2.00

8.00

.75

8.00

1.00

50.00

100.00

thim'ber

12

12

4

12

12

4

24

12

24

1

1

6 or 12

1

ID

10

6

1

1

1

1

12

4

12 or 24

4

50

1

1

Determined by use

do

do

do

do

do

do

do

do

do

do

do

do

1/2

Determined hy use

1/2

1/2

1/2

1/2

1/2

Detorairxed "by use

do

do

do

do

do

do

-87-
To Compute Units Needed to Serve 100 With Portions of Various Sisea

The nun±)er of purchase units needed to serve 100 persons^ as given in Appendix E tables, is based on a specified sise of serving* For exa^le^ table 13

shows that for 3-ounce servings of snap beans^ 5 No,' 10 cans are required«

When the si^e of serving is different from that specified, the number of pur«-

chase units can be coi]Ç)uted by using the conversion factors in table 35«

The figures in the left-hand coluim of the conversion table represent the

serving sizes given in the purchase tables« The figures across the top represent serving sizes that may be desired. If a l^^omice instead of a 3-ounce serving of canned snap beans is to be uaed^ for example, find the 3-ounce line in

the left-hand column of the conversion tablet Follow this line across to the

factor in the It-ounce column of »'Serving si^e desired." Multiply this factor

(1,33) by the number of purchase units ($ No, 10 cans) given for 100a Thus:

5 (No. 10 c^s) X 1^3 = 6o60 No, 10 cans, (round to 7 No, 10 cans) to serve

100 people each a U-ounce serving*

Serving sizes in the purchase tables are sometimes given in teri^ of tablespoons, cups, slices, etc. Any of these measures can be substituted for ounces

in this conversion table and the same computations performed^

Tdbl© 35,—C^wersion factors for conçutiiig th© iiamber of yoa^ohBse imits needed

for servings of vario^:^ siges

Serving size • CoQvetrsion factors for specified serving size

given in

purchasie tables

(ounces)

1

ounce

2

ounces

3

ounces

4

ounces

5

ounces

6

ounces

7

ounces

8

ounces

9

ounces

10

ounces

1 1.00 2.00 3.00 4.00 5.00 6.00 7.00 8.00 9.00 10.00

2 •50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00

3 •33 .67 1.00 1.33 1.67 2.00 2.33 2.67 3.00 3-33

^ 4 .25 •50 .75 .1.00 1.25 1.50 1.75 2.00 2.25 2.50

5 .20 .40 .60 .80 1.00 1.20 1.40 1.60 1.80 2.00

6 .17 .33 .50 .67 .83 1.00 1.17 1.33 1.50 1.67

7 •H .29 •43 .57 .71 .86 1.00 1.14 1.29 1.43

8 .12 .25 .38 .50 .62 .75 .88 1.00 1.12 1^25

-88-
XqalTalents Usefol for Tiguriag fcoá (^antitias

Oogo» •qttivalwta in deoiaal -parts of -pouad

Onaces

1

2

3

4

5

6

7

8

Pound OoDoes

o.o6 9

.12 10

.19 11

.25 12

•3i 13

.38 14

.44 15

.50 ]£

Pound

0.56

.52

.69

.75

.81

.88

.94

1.00

ipproiiaate scoop «gttivalaats

SCOOP HO. _1/

6

8

10 .....

12

16

L«wrel aeasuro

2/3 aap

1/2 e\9

2/5 OVÇ

1/3 eiç

1/4 ovqp

SCOOP Ho. ¿/

20

24

30

40

3*1/5 tâèl«spooi^

2-*2/3 tfi^lespocÄS

2-I/5 table^OQï:»

1-3/4 talslêi^ôi^s

^ Â smrrixïg spoon m&y hm used to T^lmsm a scoop» Sijoyod ««rvisg spoons M?ô not idesatifiad

by muÊbWi it is â^Msasj to aoastore or waigh the qusatitj of food from Bimmm of Qoons usad

to o1>taÍ2i the sfrpi^xiffláta gorrisg sise desired«

Ooaaon food i^agure

3 teasfo<»(^.«. • a a« ^. ••»•*•••#• 1 t^lespooa

2 teble^pooos* a^».a..f,•»•«»» 1 fluid mmom

4 tablespoi^QA*••••»••• •••••••• I/4 miç

6 tàble^^ôoss«•#••»• •••»•«.«»* 3^ o^

8 tflblespooas***,••»•••••»»«•• I/2 G19

16 táblmpOO0QSe»a^»a...aaa«a» lOI^

1 0^»»«*»a»aa*aa».»^a,aaaa« 8 fluld OUBCaS

2 0l98a«.aa.a«a*»aaaaaa,.a*a 1 piXlt

2 ;iat8*.*»a.aaa» •••••» IqUSTt

^9-
Source Material Used in üompi3ing Tables Giving Purchase Information

American Home Economics Association.

19li.6. Handbook of food preparation, U? PP» Washington.

Bryan^ M. de G«

19U3. The school cafeteria. Ed. 2^ 7U0 pp., illus. New York#

^ MacFarlane, A. M., and Hawkins, E. Ro

I9Í460 Establishing and operating a restaurant. TJ. S. Dept. Com©

Indus. (Small Business) Ser. 39, 28? pp^», illus.

Fleischman, E. H«

I9U6. How to cut food costs. 72 pp* (New York State Restaurant

Association.) New York«

Fowler, S. F., and West, B. B.

19La. Food for fifty» Ed. 2, 383 pp., illus. New York and London<,

Frooman, A. Ao

I9I48. Five steps to effective institutional food buying o 577 PPM

illuse Chicago and Grawfordsville, Indo

Harris, K. W., and Wood, Mo A»

I9U2. Meals for many: For school, camp, and community• N. Y« (Cornell)

Agr. Col. Ext. Bulo U77, 320 pp., illus.

Kaiser, C. A.

I9ÍÍ.6. Group feeding. Ed. 2, U90 pp., illus. New York and London.

National Canners Association.

I9U9» Net contents statements for canned food labels. 32 pp.

Washington. (Rev. ed.)

National Live Stock and Meat Board*

I9U6. Cooking meat in quantityo Edo 2^ 6k pp«, illus. Chicago.

National Research Council, Food and Nutrition Board

I9I1.8. Recommended dietary allowances. Reprint and Cir. Ser. 129,

31 pp« Washington. (Rev. ed.)

United States Department of Agriculture, Bureau of Human Nutrition and

Home Economics*

I9U7. Quantities of food for serving school lunches. U. S. Dept.

Agr. PA-iii, 18 ppo

United States Department of the Navy, Bureau of Supplies and Accounts.

19^5. The cook book of the United States Navy. Navsanda Pub. 7,

k$6 pp. (Rev. ed.)

West, B. Bo, and Wood, Lo

19Íi5. Food service in institutions. Ed. 2, $99 pp., illus•

New York and London*

- 90 -
GOVERNMENT PUBLICATIONS AVAILABLE

Foods and Nutrition

Available from the Office of Information, U» So Department of Agriculture,

Washington 2^, Do Co

Pork on the farm—killing, curing and canning. Farmers» Bulo 11^, 38 pp«,

illusp July 19k9o (Slightly rev» edo)

Beef on the farm—slaughtering, cutting, curing• Farmers » Bui« lÍ4l^,

33 pp*^ illuse May 192i(..

LanöD and mutton on the farm. Farmers » Bui«. 1807, 2ii pp«, illuSo Aug* 1938o

Egg dishes for any meal« Leaflet 26l (formerly AWI-89), l6 pp., illus,

Feb« I9Í460 (Slightly rev o edo)

Root vegetables in everyday meals o Leaflet 29Í1. (formerly AIS-i^2), 8 pp.,

illus. Jano 1951 o (Slightly revo edo)

Home freezing of fruits and vegetables* AIS*-ii8, 2k pp«, illus. May 19U6*

Procedures for home freezing of vegetables, fruits, and prepared foods» Agr«

Handbook 2, 106 pp. Septo 19^0.

Home canning of fruits and vegetables» AIS-6Í1, 2Í4 pp., illus» July 19U7«

Home canning of meat. AWI-110, I6 pp»,* illus. Jan» I9Í16. (Slightly rev. ed.)

Meat for thrifty meals« Farmers f Bui. I908, U6 pp., illus. July 19U2.

Chicken in the freezer. Leaflet 279 (formerly AIS-7U), 8 pp., illus.

Sept. I9U8.

Turkey on the table the year round» Farmers» Bui» 2011, 21 pp., illus.

Mar. 1950. (Slightly rev» ed»)

Green vegetables in everyday meals. Leaflet 272 (formerly AIS-I43), 8 pp.,

illus. Feb. 19^0*

Nutrition up to date.».up to you« Reprint from Home and Garden Bui» 1,

Family Fare, Separate 1, 28 pp», illus. Feb. 19?0t>

Quantity Food Service

Available from the Office of Information, U. S. Department of Agriculture,

Washington 25, D» C«

Recipes for quantity service.

» 91 -
Available from the Information Branch, Production and Marketing Administration,

Uo S. Department of Agriculture, Washington 25, D» C^

School lunch recipes using potatoes« PA-.36, 31 pp^ Jan. I9Í48*

School lunch recipes using nonfat dry milk. PA-Uü, 16 pp« Apr« 19U8.

Planning and equipping school lunchrooms o PA-60, 19 pp. July 19li8.

School liinch recipes using dried fruits o PA-57/ 7 pp» Aug. I9I48.

Small equipment for the school Ixrnch. PA-59, 8 pp^ Sept. 19ii8.

School lunch recipes using tomato pasteo ii pp* Jxme 19l|.9o (Rev. ed*)

(Processedo)

Increasing the efficiency of the school lunch kitchen, PA-61, 21 pp., illus^

Nov. 19ii8.

School lunch recipes using honey» 7 pp« Augo 19ii9^ (Rev* ed.) (Processed^

School lunch recipes using fish^ PA-66, 8 pp, Dec* 19l48.

Storage for school lunch food and supplies^ PA--63, 11 pp.^ illus^ Mar, 19l49^

School lunch recipes for 2$ and $0. PA-68, hi pp^ Sept. 19ii9.

School lunch recipes using cheese« PA-91, I9 pp. Nov. 19ii9.

least and quick bread recipes for the school lunch. PA-92, 37 pp. Nov. I9ii9.

School lunch recipes using turkeyo PA-108, 27 pp. Sept. 1950•

School lunch recipes—cooking with dried whole eggs. PA«136, 21 pp« Oct. 19^0.

Beef charts—^wholesale ^d retail cuts.

Lamb charts—^wholesale and retail cutSa

Veal charts—wholesale and retail cuts«

Meat grading—custorn-made o Marketing Activities 13 (l)i 10-12, illus.

Jan. 19^0.

Child Nutrition

Available from the Children's Bureau, Federal Security Agency, Washington 2$,

Food for young children in group care. Children's Bur. Pub. 285, UO pp.

19U7« (Rev. ed.)

The road to good nutrition. Children's Bur. Pub. 270, ^1 pp. 19U7. (Rev. ed.)

Foods your children need. Children's Bur. Folder lii, 1$ pp. 191^8.

- 92
INDEX TO TABLES OF PURCHASE INFORMATION

Page

#000 (y

60

60

o e o O 60

• ovcoooooo »^I^ py

• OOQOO««« 0^

. 61

00*000000001

000«000«0*04

• 00«oo«oooaoo»o

oooooaoocoooooo

o«o*o*oooo

o g • o o o

o«ooeo»f7«oeoo

O0«0O«0««Q00

o«oooao »ooooo ^-^

D«*ooo**eooPX« Py

ooo»»oooeoeoe !P-1-

0 0..0......52, 59

71, 71;, 75

• O**900««0«P¿1BJP^

.........61, 67

o«o«o«oo oD_L • o f

000«QOOO«0^> Of

56

81

9 Q o o « Q ( y

ooo««»e*ooo

ooeoooo*o«o

• 9 • •

Almonds 0.00.0

Apple(s)o«.o o

butter o.o 00

s aUC e 0 e • o • o

Apricots o•o o o

Asparagus•.•.

Baking powder

Baking soda«o

Bananas••o o•.

Beans—

kidney« o o • o

xxnia o o • e • o o

navy • •

snap, green

Beef

deeuS•••••«••

Berries—

blackberries.

raspberries o o

stîrawberries o

Bouillon,•.00.0

Bran flakes o««o

Brazil nuts•o•o o•

Bread^—

* ye •««••oooooo«

wnxue oooo««oooo

whole-wheato o o.

Broccoli o 0.000.0.

Brussels sprouts.

Butter .0

oaooage •oo.ooeo.oooooo.o»*»«« !?^

Cakes—-

cupcajces .«aoo..0000000.oo«, u¿-

•J-Q'yeX O«.OO.9090««OO0..O0O0« 0<—

sheet o .....0.00000000 82

Cantaloups 00000.oooo.oooooo.o Six

UarrO uS oooeooooao..oooo.oo «33 « 59

Cashew nuts.o.o..o•..... o. o o « 79

Oa uSUp o.ooo..ooe.»ooo»oeoo.oo O^

Cauliflower » o... o.« «•« « «•o o o o 53

Wex ery oe.ooooa«.a«ooogoosoooo ^3

Cereals, ready-to-eat—

Dran ixakesoo..ooo»oo«o»«oo ol

corn flakes .00 o.... o o. 81

puffed rice..o.o..•.o o...o. 81

puffed wheat...o o.«..«.«.o. 81

shredded wheat • «.... o « 81

wheat flakes 000.000........ 81

82

•00000 ox

o o o.. • 82

• o o o o ^ ^

52

83

00..0.00.00

• •000

000000

o o o o o o

. 00000. e. «o

Page

• 00.1

Cereals, uncooked^—

corn mealo o o••« o.o.o « o > o o « o.. 80

xarxna*^ uype oooooooooeoooooooo ou

hominy grits.o o o•o o o o « o « o o o o. 80

macaroni <, •. o o o o o o o o c o. « • « o. «. 80

Oat/S , rOXXeCLo oooooooeoooooe*. uO

L XCe oooooeoooooooe.oooooQ.oo* uU

spaghetti o o 00.c «... o o o o.o o o o » 80

Cheese—*

cneo,oar 00.000000000.o.o.o.oo» öy

GO U UOíge 00 0O.OOO..OOOO0OO.OOO« ^/

creciin o 00000000000900000000000 o^

unerrxes «oooooooo

Chicken* 00..o o « « o

Chocolate...0000

vOCOd, 000000. oooe

Coconuto o•o o o o..

Codfisho.o 000,00

Coffee beano•.« o

Cookies^—

chocolate chip

cream-filledo o

fig bars o o..o «

gingersnapso o.

vanillao 0.00 o.

Corn--

canned« o

flakes...

fresh.o.o

frozen«.•.

meal

L o o o o o o I

000000

00 OOOOf.OOO

o o « o <

OOOOOOO.OOO«

I o o o o o o o

.62, 67

.72, 76

000 85

85

79

72

85

86

82

82

82

82

82

0000

o o o o o o <

. o o o o o •

ooo.ooooeoooooooooo

5ii

.... 81

80

m

86

73

0000. s.oo*. 000

o o o o '

.0000. 00. «oo

0000000. ooo.o

o J.X up 0000000000 o 00. 00. «oeooo.

Cornstarchoo

Crab meat o o.«

Crackers—

graham.o o..

saltines o o o

Cranberries o o.o... o o o,.

KjL "CUH 0.004..000.00000.00.00.000

wUcumoers ooooo.o..oooooo«*ooooo

UUpCaj\eO Ooooo«ooooooooo...o..'oo

l/LlClCS ooooo. 00. 00. ..••..••.•.. «o

ülggpXan'Li oooeo.áoo.oo.ooooooo.oo

Eggs,......,.....,.......,..,77, 78

i-íA wA w-C wS ooooooooo... 00000000000 ÖO

Farina-type cereals,.,,,.,,,.., 80

Figs .,..,,.....„....,„. 63

82

82

63

69

5U

82

76

5U

-93 _
Fish—

COQ.« 03«oâ*o*o«#a*9««*oa**ee ( C.

flounder. o o o..... « «, 72

haddocko o,«••.o o...•.o•...• 72

mackerel o•o•....o * o.•o.a... 73

perch-..... o..,..o o... o... o 73

salmon.......o.«........«.o 73

saromes os.e»o«o«o*.««9o*oe I J

ülinä •ooooe9..«*o«#oo«ooeo*o f ^

Floiinder o o.... o. «... o.... o * • o 72

Flour o o a ..... o o .......... o o •. 80

French dressing. « o 83

Fruit...-..o... o...„....» o.60, 68

ijUice •.•..000.00..0....000. Ou

Geese.o o..o o. o.. «.. o. o o o 76

Gelatindessert powder.« o.o o..... o • 86

pXaXn ot@.9oo..oooooeo...».o cx^

Grapefruito <, •. o o. «.. «..... .63, 68

juiceo.o..0000.o..oo....063^ 68

Grapes o.. ^ o. o... P •, • o o o o « « o. o 6J4.

Haddocko « o.» «.o....o..o.o »... 72

Homny grits ....... o o.... o o o. ¿O

Honey..a «........ ^.o.o.«..«.o 8U

Honeydew melon* o.... o... o. « P o 6Í4

xce creamo 00000..•c.oo««..o#ft ^o

Jamo a.. ........ o. o o., o. a. o o.. 8l|.

Jelly,.......0.0.../o.....»,. 8Í4

Juices—

grapefruit, o o o...... 00.. 0063, 68

orange «..o......... « o.o.06^^ 68

pineapple. o. o. «. « <,. «..., »66 ^68

tomato.oo.oeo.os.e.o..«.ó^^ 68

Kidney..o o «..o o.... o..... o o•. 72

Lamb o...»..a...o o a...ao71^ TÚ, 75

Lemons o » * o.......*.......^ «6U, 68

LeUUUCe.o.eoeoooo.eo.oe.oo.e« 5U

innrer oo«o.ao.»9a99oo«e.e«e.äo f¿

Macaroni o *.^ o.« *.o o.o...«.» o. 80

MaCíCereX oso0o.e.o.«eo«.säo.a» ( J

Maple sirup •. o. o. •. o. « . « o. a ^ 8it

Margarine....»..»••..o.••.o.. 83

Marmalade o.. o. « o. e o o o » 8U

Mayonnaise ^ ^ 83

Page

Meats-«^

beef.. ............71, ih, 7$

lamb...o o o o.o..o,..o.oo71, ihp 75

pork..... o.... o... o...,•.•o71, 75

veal......... _....,..... _72, 75

variety o..,........«.,.....,. 72

Melons—

cantaloup « • o..,... o a «. e.. «... 6ii

noneyueWe 9od..ooos.*«oeo.c«*. oLi.

watermelon .o..a.6.ooo«o.o,..# 6i|.

Milk—

condensed..,... o... ». «. *..... 69

Ory o .oooo.o«.o&«0O..dâ«ioo» »o^« ^W

evaporated..«.o.o «.o « o•« o..69^ 70

fluid e . . . o o . . o . o o . . . . o o . . 69

Molasses . o o.... o •.... o o........ 81;

MUS "CarU. .oeso.oo6.oo»eQ..oo.«#o. OQ

Nuts--

almonds.,o ».0..0... o « o....... 79

brazil.oo.00..o0..0..0 o...... 79

peanuwS•eo9..«...o*oe...oo.o. (y

pecans..o.......o « «.o.o.«.... 79

walnuts..o o..o.......o.o...o. 79

Oaus^ rolled..ooo«..eo.8«o@eo*s9 0O

0krae«oo...0..o.o......o.. .00a. 5U

wX.JL V"ö ooooo.oosoi>.«.do.9e...o.g ^^D

L/nXOnS o .oa999«seoo»9@*e.ooo.«.. ^^

Orange(s).. « e. o.. o o. ^ ^... « « ^ .6i|.^ 68

juicea...,...o..o»......o.,6J4^ 68

Oyaterso..00..«..o a «...... «.... 73

Parsnips. o o o 55

Peaches..........•.......,.,.65^ 67

Peanut butter..o... o........... 86

Peanuts........................ 79

Peas^—

ano. carro wS oeo«ooe».o..oo.ed* ^p

black-eye, driedo.........../ 55

green»...«o....o».o.&.«....pp^ 59

split, dried. a.... o..... 55

Pecmia «•....•....*•.......«,... 79

Aepper•e9...oee...«»«oo..0Q.... oO

jrercni ocsan« .9o.«.«e«0.o.«.e»» f3

JrlCÄJLö ^S ^d.ôoo9e8o«oo.«.ae*.... of

relish. >..,... „ 86

- 9k -
Page

Pies—

lemon meringue••a•«•« « • • • • • 82

all other o o. o o o o o. o... 82

ir Xneappj.e «OOOOOCAOCVOSCCOVOSO op

jUlCeO 000000«0»e90»9*00* c^V^ UO

Plums o o o o o o .0 66, 67

ir WX lvt»o**o«oooooeoo»o«oo*ooofj.« (^

Postum. 5.o.•o o.•.o..o o...* o.• ¿7

Poultry-«

cnxciceno•o»ooo*oo«e0«»«*of^5 i^

ducks o.o o.o o..o.•..o...o..o 76

geeseo «.o....,,., 76

turkeys... •o.«.o «....» o «.72, 76

Prunes .00.0 o o. « <,. • 66

Raspberries•.oo.o.oo..e.«o»61, 67

XVJ.Q" o.o*e.«.oo.oo.ooo.«oooo«c \J\J

puffed, o o o.. o... .0... c 81

Rolls—

finger o... o. o. o o... <. o • o.... 82

hard.........o.o...o o.o..o o 82

pan. o o o..... o. o...... 82

sandwich.... «. o.•.. o •. «, « «. o 82

Rutabagas.o.o o...........o..* $6

Salad dressing—

cooked..p...p...o o...o...0. 83

French.o.....•..«•«.•«.o.o. 83

mayonnaise«..«..« « «•« «.o... 83

oaxao, oiJL ..o.00000«...o. o.000 03

Salmono.o•o o..o...«...,.«.o.o 73

Salt... o..... ^o o. o... o. o 87

Sardines p o...........0. o..0 o o 73

oauerJcrau u o.o.oo.o.o.»..o.oe. ^ö

Shellfish—

CI 3.L/ mea U oeo..o.eoo.ooo.oo. f ^

oysters 0 o.... o.... «...... o ^ 73

shrinp.... o........ o 73

Shortening, vegetable«o..o... ¿3

Shrinç) »... o... o o. o o.......... 73

Sirups~

corn, o o.. o.... o....... 8U

maple., o. o... 000.00.00 8U

sugar-cane...••..••.o.... o o 8Ú

Soda, baking*..o.........o.o. 8$

Soups—-

bouillon o..... •. $6

tomato o... o.. o... o o.. o $6

vegetable 00 ^6

Page

Spaghetti«.0..o.......0 o 80

Spices o o.. o o o .0... • o. o.. • o.,» • «. 87

opxnäcnooo o.. o o o... 0.9.0.0 o .0^0, ^y'

Squash—

surranero o ..o..o....oo.o..ooa57, ^9

winter 0.0. o o.. e «.. » * « • o 57

Straiirt)erries «........ o o..... .62, 67

DUCCOuaSno•o«.ooooo..oâ9e.oo.«« Pf

Sugarbrown* o . • . • . . • . • . o • . o . . o . o o o • 8I4

granulatedo o o... o... o •# 85

powdered. o... o » o o. « o o.. o 85

SXrUp •..0...0...900.0000.0.0. \jí\.

Sweetpotatoes...0.0.00 « o o....57> 59

Tangerines....o.* o.,..« o...o 066, 68

Tea. .000 o.. o..... o.. o o o <, o. 87

Tomato(es)........... o.o.....58, 59

^UlCe o© 00..00....000..0.o..yO^ DO

pasteo...0.0.00.......o...0.0 58

puree.o..o.......... o.« o..... 58

soup.o.......0.0 000.0.....0.. 56

XOngUe o ......»•. o«. OOQ.OQOOO. o« f¿-

Tuna fisho.oo.o......o.....oo., 7-3

xurKeys oeo.oo...o...«.oâo««.êf^, I o

Turnip(s). o o o..... o... o 58

gre^iSo o ..o. o 1..... o 58

Variety meats—

kidney.o... o...... o....... o.• 72

liver., o., o ..00 000 o..... 72

tongue..o.00.....0...0.0....o 72

Véalo o'............ o. o. o o.... .72, 75

Vegetable(s)o.00.0.0..00.0...51, ¿8

juice o o............ o. .58^ 68

W UUP ..0..0.0...000....0000.0. pO

Vinegar..«.....o o o... o o.. 87

Walnuts 00. o... o o..... o o o.. 79

Watermelon o... o... o....... o.... 6k

Wheat—

flakes •. o o... o.... o. o.. o 81

píXffed. . . . o . o . . o .-. . o o o . o o . o . o 81

shredded..... o..... o o.o..o .•« 81

Woreestershir e sauce o.o... o.... 87

Yeast—

compressed...o..« «.« o.....•.. 87

dried.... o..... o «..o......... 87

- 95 -