Foods containing a large amount of protein as
  compared with the fuel value.

    Fish;
    veal;
    lean beef, such as shank, shoulder, canned corned,
      round, neck, and chuck;
    skim milk.

  Foods containing a medium amount of protein.

Fowl; eggs; mutton leg and shoulder; beef, fatter cuts, such as rib, loin, rump, flank, and brisket; whole milk; beans and peas; mutton chuck and loin; cheese; lean pork; oatmeal and other breakfast foods; flour; bread, etc.

  Foods containing little or no protein.

Vegetables and fruit; fat pork; rice; tapioca; starch; butter and other fats and oils; sugar, syrups.

THE MENUS.

To illustrate the ways in which milk may be combined with other food materials, to form daily dietaries with about the amount of protein and the fuel value called for by the standard for men at moderate muscular work, a few menus are given in the following pages.  These menus are intended to show how approximately the same nutritive value may be obtained by food combinations differing widely as regards the number, kind, and price of the food materials used to make up three daily meals.  They also illustrate how the cost of the daily menu may vary greatly with the kind and variety of materials purchased, though the nutritive value remains the same.  These sample menus should not, however, be regarded as in any sense “models” to be followed in actual practice.  The daily menus for any family will necessarily vary with the market supply, the season, and the relative expensiveness of different food materials, as well as with the tastes and purse of the consumers.  The point to which we wish here to draw especial attention is that the prudent buyer of foods for family consumption can not afford to wholly neglect their nutritive value in making such purchases.

With reference to the following daily menus, several points must be definitely borne in mind. (1) The amounts given represent about what would be called for in a family equivalent to four full-grown men at ordinary manual labor, such as machinists, carpenters, mill-workers, farmers, truckmen, etc., according to the usually accepted standards.  Sedentary people would require somewhat less than the amounts here given. (2) Children as a rule may be considered as having “moderate muscular exercise,” and it may easily be understood that the 14-year-old boy eats as much as his father who is engaged in business or professional occupation, both requiring, according to the tentative standard, 0.8 of the food needed by a man with moderate muscular work. (3) It is not assumed that any housewife will find it convenient to follow exactly the proportions suggested in the menus.  The purpose is to show her about what amounts and proportions of food materials would give the required nutrients.