4. Analyze these portions (see appendix), and compare with computed amounts (2 above) for balance of protein, fat, carbohydrate. Differences not to exceed ten per cent. are allowable. For compound foods, as custard, purée, analyze each of the ingredients.
5. Analyze for lime, phosphorus, iron.
6. Check for alkali-forming foods, vitamines, laxatives, hard foods.
7. Divide into meals. The heaviest meal should come in the middle of the day.
8. Note the method of preparation suited to the development and condition of the individual.
The making of a well-balanced and organized dietary for a day requires several hours of careful calculating. It is therefore the part of wisdom, as well as economy of energy, to carefully make out a dietary for six or seven days, that there may be balance in each day’s ration, and a wide range of variety from day to day; and to preserve these for reference. By measuring out 100-calorie portions of common foods for a few days, the student comes to recognize these quickly, and the assembling of a meal comes to have all the zest of a game.
Illustration of Method in Making out a Dietary.
| Age: 4 years | Activity: Out-of-doors |
| Sex: Boy | Season: Winter |
| Health: Robust | Temperament: Active |
| Height: 39 inches |
1. Normal weight: 35 pounds; Calories per pound: 38; Total Calories: 1330
2. Estimated Calories: Protein, 200; Fat, 465; Carbohydrates, 665