0 C.
A.h. 200 C.
Olive oil and other oils. dsp. 1 100 C.
Olives, green or ripe 6-8 100 C.
1 olive 10-15 C.
Tomato Catsup 6 oz. 100 C.
1 tbsp. 10 C.
Thick Gravies tbsp. 3 100 C.

NUTS

Almonds, large 10 100 C.
1 almond 10 C.
Brazil, large 2-1/2 100 C.
1 Brazil nut 45 C.
Chestnuts, small 20 100 C.
1 chestnut 5 C.
Peanuts, large double 10 100 C.
1 bag 250-300 C.
Pecans, large 5 100 C.
1 pecan 20 C.
Walnuts, large 3-1/3 100 C.
1 walnut 30 C.
Cocoanut, prepared 1/2 oz. 100 C.
Peanut Butter 2-1/2 tsp. 100 C.

_Key to Key_

[Sidenote: _Remember This_]

If you will remember the following portions of food, you will have a
standard by which to compute your servings:

Lean Meat: a piece 3 x 2 x 1/2 (2 oz.) 100 C.
Now if your serving of meat or fish is fat,
mentally cut in two for same value. If very
lean, you should add a little.
White Bread: slice 3 x 4x 1/2 100 C.
Compute other breads by this.
Butter: 1 scant tablespoonful 100 C.
Sugar: 1 heaping teaspoonful 50 C.
Potatoes: 1 medium, boiled or baked. 100 C.
Watery Vegetables: 1 helping 15-35 C.

If food is fried, or butter, oil, or cream sauces are added, the C.
value increases markedly.

_Review_

1. Why is a mixture of foods necessary?

2. Give the caloric value of the following: 1 glass of milk, skim;
buttermilk; 10 chocolate creams; 1 bag peanuts; 1 pat butter; 1 piece
pie.

3. Name foods low in caloric value. Why are they valuable?

4. How many calories of bread and butter do you daily consume?

5. Reckon your usual caloric intake. How much of it is in excess of your
needs?

6. Memorize caloric value of foods you are fond of.

_This Table of Foods, With the C Given Per Oz. Will Help You_

The caloric value of pure fat is 255 C per oz., dry starches and