Food Selection for Good Nutrition in Group FeedingAgricultural Research Service, U.S. Department of Agriculture, 1972 - Associations, institutions, etc - 32 pages |
Other editions - View all
Common terms and phrases
½ cup 15 for factors amounts of foods amounts of vitamin beef boys and women Bread cottage cheese Daily Food Guide dairy products Dark-green deep-yellow vegetables Dessert different ages dry beans Eggs evaporated milk factors to convert fish flour and cereal fluid ounces food as purchased food groups food manager food needs food plans foods served Home and Gard ice cream ice milk Institutional meat purchase juice lactating lactating women lima beans low-cost plan Main dish Meat loaf meat purchase specifications menus milk equivalent Moderate Cost moderate-cost plan Niacin nonfat dry milk nutritional adequacy nutritive value peanut butter PLAN AT LOW potatoes poultry pregnant and lactating quantities of food Quarts Quarts Quarts recipes Recommended Dietary Allowances riboflavin salad Sex and age source of vitamin Sugars Suggested quantities sweets tomatoes USDA Home value of foods vege vegetables and fruits vitamin A value vitamin D weight whole fluid milk