a well balanced diet the following points must be
considered:--

(1) The use of any considerable amount of fat meat or starchy food
should be offset by the use of some material rich in protein. Thus, if
roast pork is to be eaten for dinner, veal, fish, or lean beef might
well be eaten for breakfast or supper, or both. Bean soup furnishes a
considerable amount of protein, while bouillon, consomme, and tomato
soup are practically useless as a source of nutriment. Skim milk also
furnishes protein, with but very little accompanying fats and
carbohydrates to increase the fuel value.

(2) The use of lean meats or fish for all three meals would require
the use of such foods as rice, tapioca, or cornstarch pudding,
considerable quantities of sugar and butter, and more vegetables, in
order to furnish sufficient fuel value.

(3) Since flour, sugar, and butter or lard enter very largely into
pastries and desserts, the larger the quantities of these dishes that
are consumed the larger does the fuel value tend to become as compared
with the protein."

The principal classes of food materials may be roughly grouped as
follows as regards the proportion of protein to fuel value, beginning
with those which have the largest proportion of protein and ending
with those which contain little or no protein:--

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