e
who must spend a dangerously limited amount on their diet, are not apt
to be low in protein, for they often err on the side of spending an
unwise proportion of their money on meat. Most scientists now consider
three ounces of carefully chosen protein per day a safe allowance for
an average man. An average woman needs less.

It is not at all difficult for an interested person to count up
roughly whether he is eating more or less than this quantity. A
small serving of lean meat or fish, about two inches square and
three-quarters of an inch thick, contains about one-half ounce
of protein. Two eggs, a pint of milk, a quarter of a cup of
cottage-cheese, an inch-and-a-quarter cube of American cheese, each
have about this same amount. So does a cup and a half of baked beans
or two and a half cups of cooked cereal or six half-inch slices of
bread (3 x 31/2 inches). A person eating six of these portions daily
will of course have his three ounces of protein. A man moderate in
his eating and patriotic in his saving of meat will probably find his
consumption not far from this quantity.

THE MEAT SUBSTITUTES

_Fish_. The possible supply of fish is practically unlimited, and
much of it is little appreciated by us. We eat on the average only 18
pounds apiece per year, though our meat consumption is 170 pounds. The
British and Canadians use much more fish than we do--56 and 29 pounds
respectively. The United States Bureau of Fisheries and many State
colleges are constantly introducing new varieties, from shark down.
We should learn to value the many kinds which are available, fresh,
dried, and canned, not merely the few we happen to be used to.

_Eggs_ form a very valuable food not only for protein, but for mineral
salts and vitamines as well. It is unfortunate that the price is
often high, but it should be realized that expenditure for eggs makes
expenditure for meat unnecessary.

_Poultry_ is not now listed as a meat substitute by the Food
Administration because the supply has become very limited.

_Cheese_ is one of the best substitutes for meat. It represents most
of the food value of a much greater bulk of milk, and its protein,
fat, and mineral salts make it an important food. We in America are
very slow to appreciate it. We are apt to use it in small quantity for
its flavor rather than as a real food. We could well eat more of it,
to the advantage both of the palatability and nutritive quality of our
diet.

_Milk_,