Meal Management |
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Contents
Spending for Food in the United States | 5 |
The Market Place and the Consumer | 20 |
Laws That Protect the Consumer in the Market Place | 42 |
Copyright | |
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amino acids baked beans beef beverage service bone bowl bread bread-and-butter plate budget buffet butter cake calories Celery cent cereals Cheddar cheese cheese chicken choices chops Coffee Milk color consumer cooking cover cups and saucers cups per pound cuts dessert diet dining table dinner plate dry milk eaten eating eggs fish flatware flavor flour food plan fork fresh frozen fruits and vegetables glass guests hand homemaker hostess ice cream ingredients juice kitchen knife label Lb Oz Lb legumes less low-cost plan main course margarine meal manager meat menu napkin niacin nutrients orange ounces Oz Lb Oz package peas person pork potatoes poultry prepared process cheese protein purchased quantities riboflavin roast salad sauce Sirloin Steak slices spending spoon standards of identity steak sugar supermarket thiamine tomatoes tray U.S. Grade vitamin vitamin D ware weight