WEIGHT AS AN INDEX TO PROPER NOURISHMENT.--It has been found that the diet of an individual has a most decided effect upon his weight. Dr. Thomas D.
Wood has prepared tables showing the normal height and weight of girls and boys of various ages. These tables are most valuable in determining whether or not a girl or boy is of the proper weight for his height. If the weight of a girl or boy is less than it should be, he is likely to be malnourished.
AGE AGE 5 to 8 6 oz 12 to 16 16 oz 8 to 12 8 oz 16 to 18 8 oz
Courtesy of _Child Health Organization_ Prepared by _Dr Thomas D Wood_
Dr. Wood's tables also indicate the proper rate of increase in weight. The rate of increase in weight is thought to be quite as important as is the correct proportion between weight and height. The use of scales in the home and school is to be recommended. They furnish a means of determining whether the proper amount is being eaten.
QUESTIONS
Compute the energy requirement of at least two members of your family.
Compute your own energy requirement from this table.
Determine your height and weight. How does your weight compare with the normal weight given in the table for one of your height? If you are under weight, discuss with your teacher the kind and quant.i.ty of food needed to increase your weight. At the end of a month, again determine your weight.
How does the gain compare with that given in the table for one of your age?
LESSON CXXV
PLANNING, COOKING, AND SERVING A DINNER
Plan a dinner. [Footnote 100: See footnote 72.] Use seasonable foods and a meat-subst.i.tute. Follow the suggestions given in Lesson CV.
Plan the menu so that the cost of the materials used does not exceed 25 cents per person. a.n.a.lyze the menu and see that it meets the requirements stated in Lesson CV.
Cook and serve the dinner. Follow the Russian or Compromise style of serving. Serve the dinner with a maid, provided the pupils find it useful to know how to serve with a maid either in their own homes or in the homes of others. [Footnote 101: See Suggestions for Teaching, Appendix), regarding service with and without a maid.]
LESSON CXXVI
REVIEW--MEAL COOKING
MENU
Potato Soup Lettuce Salad with French Dressing m.u.f.fins
See Lesson XIV regarding suggestions for the preparation of the lesson.
LESSON CXXVII
HOME PROJECTS [Footnote 102: See Lesson IX.]
SUGGESTIONS FOR HOME WORK.--Prepare m.u.f.fins, baking powder biscuits, or baking powder loaf breads at least twice a week.
SUGGESTED AIMS: (1) To learn to work quickly. Note the time required to mix these quick breads. Strive to lessen the number of minutes each time you prepare them.
(2) To use available materials. Use the food-materials you have on hand,-- such as sour or sweet milk, left-over cooked cereals, and different kinds of flours or meals.
DIVISION TWELVE
QUICK BREADS: SOFT DOUGHS
LESSON CXXVIII
METHOD OF MIXING FAT IN QUICK BREADS--DROP BISCUIT
MIXING FAT.--What method is used in mixing the fat in all batter quick breads (see previous lessons on _Batters_)?
In making quick breads, it is desirable to mix all ingredients thoroughly.
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