Counting calories / prepared by extension nutrition specialists, Michigan State University, Cooperative Extension Service.

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This publication provides information on caloric needs of various types of persons and the calories supplied by many common foods.

Bibliographic Details
Corporate Author: Michigan State University. Cooperative Extension Service
Language:English
Published: East Lansing, Mich. : Michigan State University, Cooperative Extension Service, 1962.
Series:Extension folder (Michigan State University. Cooperative Extension Service) ; F-113.
Subjects:
Food > Caloric content.
Food portions.
Menus.
Online Access:
Connect to online resources -- All users. (Michigan State University Libraries)
Connect to online resources -- All users. (Michigan State University Libraries)
Physical Description:1 online resource (8 unnumbered pages).
Format: Electronic eBook
Contents:
  • Counting calories
  • Usual daily caloric needs of various persons
  • Calories supplied by common foods
  • Group 1: leafy, green, and yellow vegetables
  • Group 2: citrus fruits, tomatoes, raw cabbage and other high vitamin C foods
  • Group 3: potatoes, other vegetables and fruits
  • Group 4: milk, cheese, ice cream
  • Group 5: meat, poultry, fish, eggs, dried beans and peas, nuts
  • Group 6: bread, flour, cereals
  • Group 7: butter and fortified margarine
  • Other foods besides those in the basic 7 groups.