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.

HEIGHT AND WEIGHT TABLE FOR GIRLS

HEIGHT 5 6 7 8 9 10 11 12 13 14 15 16 17 18 INCHES YRS YRS YRS YRS YRS YRS YRS YRS YRS YRS YRS YRS YRS YRS

39 34 35 36 40 36 37 38 41 38 39 40 42 40 41 42 43 43 42 42 43 44 44 44 45 45 46 45 46 47 47 48 49 46 48 48 49 50 51 47 49 50 51 52 53 48 51 52 53 54 55 56 49 53 54 55 56 57 58 50 56 57 58 59 60 61 51 59 60 61 62 63 64 52 62 63 64 65 66 67 53 66 67 68 68 69 70 54 68 69 70 71 72 73 55 72 73 74 75 76 77 56 76 77 78 79 80 81 57 81 82 83 84 85 86 58 85 86 87 88 89 90 91 59 89 90 91 93 94 95 96 98 60 94 95 97 99 100 102 104 106 61 99 101 102 104 106 108 109 111 62 104 106 107 109 111 113 114 115 63 109 111 112 113 115 117 118 119 64 115 117 118 119 120 121 122 65 117 119 120 122 123 124 125 66 119 121 122 124 126 127 128 67 124 126 127 128 129 130 68 126 128 130 132 133 134 69 129 131 133 135 136 137 70 134 136 138 139 140 71 138 140 142 143 144 72 145 147 148 149

ABOUT WHAT A GIRL SHOULD GAIN EACH MONTH

Age Age 5 to 8 6 oz. 14 to 16 8 oz 8 to 11 8 oz. 16 to 18 4 oz 11 to 14 12 oz.

Weights and measures should be taken without shoes and in only the usual indoor clothes

CHILD HEALTH ORGANIZATION 156 Fifth Avenue, New York

Courtesy of _Child Health Organization_. Prepared by _Dr. Thomas D.

Wood_.

HEIGHT AND WEIGHT TABLE FOR BOYS

HEIGHT 5 6 7 8 9 10 11 12 13 14 15 16 17 18 INCHES Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs Yrs

39 35 36 37 40 37 38 39 41 39 40 41 42 41 42 43 44 43 43 44 45 46 44 45 46 46 47 45 47 47 48 48 49 46 48 49 50 50 51 47 51 52 52 53 54 48 53 54 55 55 56 57 49 55 56 57 58 58 59 50 58 59 60 60 61 62 51 60 61 62 63 64 65 52 62 63 64 65 67 68 53 66 67 68 69 70 71 54 69 70 71 72 73 74 55 73 74 75 76 77 78 56 77 78 79 80 81 82 57 81 82 83 84 85 86 58 84 85 86 87 88 90 91 59 87 88 89 90 92 94 96 97 60 91 92 93 94 97 99 101 102 61 95 97 99 102 104 106 108 110 62 100 102 104 106 109 111 113 116 63 103 107 109 111 114 115 117 119 64 113 115 117 118 119 120 122 65 120 122 123 124 125 126 66 125 126 127 128 129 130 67 130 131 132 133 134 135 68 134 135 136 137 138 139 69 138 139 140 141 142 143 70 142 144 145 146 147 71 147 149 150 151 153 72 152 154 155 156 157 73 157 159 160 161 162 74 162 164 165 166 167 75 169 170 171 172 76 174 175 176 177

ABOUT WHAT A BOY SHOULD GAIN EACH MONTH

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.