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PC NUTRI-DIET
BY SHIMAR PRODUCTIONS
213 Brandywyne Street
Friendswood, Tx 77546
(713) 482-9381
Copyright (C) 1989 Portion (C) Copyright
Shimar Productions Microsoft Corporation
Release 1.2 1988, 1989
All rights reserved. All rights reserved.
TABLE OF CONTENTS
SHAREWARE LICENSE AGREEMENT..................2
INTRODUCTION.................................3
The Data File...........................3
The Program.............................3
HARDWARE REQUIREMENTS........................4
HOW PC NUTRI-DIET IS ORGANIZED...............4
DISTRIBUTION DISKETTES.......................5
MAKING WORKING COPIES........................6
GETTING STARTED..............................7
A SESSION WITH PC NUTRI-DIET.................8
Menu Selections......................8
FOOD ANALYSIS AND MEAL PLANNING.........8
Food Categories......................8
Food Items...........................9
Nutrients............................9
Measurements........................10
Amount..............................10
Summary of Food and Composition.....12
SUPPLEMENT FOOD DATA MANAGEMENT........13
DIETING................................14
Register............................14
Update..............................15
Log.................................16
Formulas Used in Diet Calculations..16
DATA INPUT LIMITS...........................18
OTHER IMPORTANT FEATURES....................19
TABLES......................................20
Equivalent Measures....................20
U.S. Recommended Daily Allowances......20
Desired Weights for Men.............21
Desired Weights for Women...........21
ABBREVIATIONS...............................22
Page 1
****Shareware License****
Complete and return this registration form with a check or money
order for $10.00 (U.S.) in order to be granted a single-user
license.
Registered owners will be notified of upgrades which will be made
available at the cost of diskette(s), envelope and postage. They
will also be eligible for free user support through mail
correspondence.
PC NUTRI-DIET REGISTRATION FORM
-----------------------------------------------------------------
NAME
-----------------------------------------------------------------
ADDRESS
-----------------------------------------------------------------
CITY, STATE, ZIP
-----------------------------------------------------------------
Send to: SHIMAR PRODUCTIONS
213 Brandywyne Street
Friendswood, Tx 77546
Page 2
INTRODUCTION
PC NUTRI-DIET is a personal computer software product consisting
of a data file and a program.
The Data File:
The source of the data is the entire USDA (United States
Department of Agriculture) database known as Handbook 8 in the
food profession. It features the nutritional composition of
almost 5000 food descriptions..
The Program:
The program consists of three completely independent modules:
1) Food Analysis & Meal Planning
2) Supplement Food Data Management
3) Dieting.
The Food Analysis & Meal Planning module provides an extremely
user friendly method for retrieving and displaying food
descriptions and associated nutritional data. A report is
compiled of all selected foods with a summation of their
nutrients and corresponding percentages of Recommended Daily
Allowances.
The Supplement Food Data Management module allows the user to add
foods to the database.
The Dieting module calculates daily calories to achieve user
specified goals. The number of calories are based on sex, age,
height, frame, starting weight and target weight. A daily log of
user updates and resulting calculations is maintained for review
and study.
Page 3
HARDWARE REQUIREMENTS
PC NUTRI-DIET is designed to be used with IBM or IBM compatible
personal computers with at least 256K of RAM Memory. The
operating system required is PC-DOS or MS-DOS Version 2.1 or
later. It may be used with one floppy disk drive or a hard disk
drive. A compatible printer is optional, but it would allow for
a hard copy of meal plans and dieting progress.
HOW PC NUTRI-DIET IS ORGANIZED
PC NUTRI-DIET is completely menu driven. The Main Menu provides
access to the selected program module.
The Food Analysis & Meal Planning module uses multi-windows to
access the database of almost 5000 food items. One windows
displays 22 food categories. Another window displays 20 food
items at a time for the selected food category. Food categories
and food items are selected by using the up arrow and down arrow
keys to highlight the desired choice. The page up and page down
keys are used to display a new set of 20 foods in the items
window.
The Supplement Food Data Management module also uses multi
windows. The user may append, insert, change or delete food item
entries.
The Dieting module has a sub-menu for selecting one of the
following sub-modules:
1) Registration
2) Update
3) Review.
The Registration sub-module allows the user to setup a file with
their personal starting statistics and goals. The calories
required to maintain starting weight and calories to achieve
target weight are calculated.
The Updates sub-module allows the user to input their total
calories for each day. The next day's required calories are then
calculated. The next day's calories are affected by the amount
of the previous day's calories.
The Review sub-module allows you to review your diet history by
displaying a day by day tabulation of caloric inputs and
calculated results.
Page 4
DISTRIBUTION DISKS
PC NUTRI-DIET is packaged with either two 360KB 5.25" diskettes
or one 720KB 3.5" diskette.
5.25" Diskette #1 (PROGRAM DISK) has the following file:
ND.EXE (Executable Program File)
5.25" Diskette #2 (DATA DISK) has the following files:
NDCOLOR.DAT (Color or Monochrome Indicator)
ND.HDR (Food Database Header File)
NDFOOD.DAT (Food Database)
ND.DOC (Documentation)
3.25" Diskette (PROGRAM/DATA DISK) has the following files:
ND.EXE (Executable Program File)
NDCOLOR.DAT (Color or Monochrome Indicator)
ND.HDR (Food Database Header File)
NDFOOD.DAT (Food Database)
ND.DOC (Documentation)
Page 5
MAKING WORKING COPIES
5.25" FLOPPY DRIVE(S)
Format one blank disk to include DOS by using:
FORMAT A:/S (PROGRAM work disk.)
Format one blank disk to exclude DOS by using:
FORMAT A: (DATA work disk.)
Copy the PROGRAM distribution disk onto the PROGRAM
work disk by using:
COPY A:*.* B:
Copy the DATA distribution disk onto the DATA work disk
by using:
COPY A:*.* B:
3.5" FLOPPY DRIVE(S)
Format one blank disk to include DOS by using:
FORMAT A:/S (PROGRAM/DATA work disk.)
Copy the PROGRAM/DATA distribution disk onto the PROGRAM/DATA
work disk by using
COPY A:*.* B:
HARD DRIVE
In addition to making working copies of the distribution disk(s),
you may want to setup a sub-directory for PC NUTRI-DIET.
First log onto the hard drive by typing C:
Type MKDIR\ND
Type CHDIR\ND
You should see the prompt:
C:\ND>
Insert a work disk into the floppy drive and copy onto the
sub-directory using COPY A:*.*
If you are using 5.25" disks, repeat the above with the second
work disk.
Page 6
GETTING STARTED
NO HARD DISK - 5.25" FLOPPY DRIVE(S)
Place PC NUTRI-DIET PROGRAM work disk in Drive A and boot up
computer. You should see the prompt:
A>
Type ND
After a few moments, the PC NUTRI-DIET introduction screen should
appear. Remove the PROGRAM work disk from Drive A and insert the
DATA work disk. You are now ready for a session with PC
NUTRI-DIET.
NO HARD DISK - 3.5" FLOPPY DRIVE(S)
Place PC NUTRI-DIET PROGRAM/DATA work disk in Drive A and boot up
computer. You should see the prompt:
A>
Type ND
After a few moments, the PC NUTRI-DIET introduction screen should
appear. You are now ready for a session with PC NUTRI-DIET.
HARD DRIVE
Boot up computer. You should see the prompt:
C>
Type CHDIR\ND
You should see the prompt:
C:\ND>
Type ND
After a few moments, the PC NUTRI-DIET introduction screen should
appear.
You are now ready for a session with PC NUTRI-DIET.
Page 7
A SESSION WITH PC NUTRI-DIET
If the Instructions of GETTING STARTED were followed correctly,
you should be looking at the INTRODUCTION screen.
Press ENTER as directed by the last line of the INTRODUCTION
screen.
Now you should be looking at the NOTICES screen.
Press ENTER again as directed by the last line on the NOTICES
screen.
You should now be looking at the MAIN MENU screen.:
MENU SELECTIONS
Menu selections are made by moving the highlight with the down
arrow and the up arrow keys to the desired choice and pressing
the ENTER KEY. The top choice is always highlighted when a new
screen is displayed. Pressing the down arrow key moves the
highlight down. Pressing the up arrow key moves the highlight
up.
There is an exception to highlight movement when the highlight is
at the top or bottom. When the highlight is at the top, pressing
the up arrow key moves the highlight to the bottom. When the
highlight is at the bottom, pressing the down arrow key moves the
highlight to the top. This "wrap around" feature provides a fast
way of getting to the bottom of the list or back up to top of the
list.
FOOD ANALYSIS AND MEAL PLANNING
Move the highlight to the top choice and press the ENTER key.
The "food categories" menu will appear at the left side of the screen.
FOOD CATEGORIES
The "food categories" menu has 22 choices. Move the highlight to
VEGETABLES and press the ENTER key. The first page of the
vegetables "food items" menu will appear to the right of the
screen.
Page 8
FOOD ITEMS
Press the Pg Dn key. Notice that the next page of the VEGETABLES
category "food items" menu appears. Press the Pg Up and the
first page reappears. Press the END key and the last page is
retrieved. Press the HOME key and the first page is retrieved.
Pressing any letter A through Z retrieves the page of "food
items" that contains a food beginning with that letter.
Notice that the number of calories per 100 grams appears to the
right to the right of each food.
Press the right arrow key and notice that protein per 100 grams
appears to the right of each food. The nutrients that can be
displayed by successively pressing the right arrow key is shown
in the list below:
CALORIES
PROTEIN
CARBOHYDRATES
FAT
FIBER
CHOLESTEROL
SODIUM
POTASSIUM
VITAMIN A
VITAMIN C
THIAMIN
RIBOFLAVIN
NIACIN
CALCIUM
IRON
PHOSPHORUS
Pressing the left arrow key displays the previous set of nutrient
values.
Press the C key. The page with CABBAGE,BOILED is retrieved.
Press the down arrow key as many times as required to move the
highlight to CABBAGE, BOILED. Now press the ENTER key. The page
of 20 "food items" is replaced by a window devoted entirely to
the selected food item.
Page 9
MEASUREMENTS
It is not necessary to type in the full name of the desired
measure. One or two beginning letters of the name is all that is
required before the ENTER key is pressed. Below is a list of the
measurement choices:
O OUNCE
C CUP
TA TABLESPOON
TE TEASPOON
J JIGGER
P PINT
Q QUART
G GRAM
M MILLILITER
L LITER
If no letter is typed before the ENTER key is pressed, then OUNCE
is assumed.
For our exercise type the letter C and then press the ENTER key.
The word CUP appears to the right of MEAS: and the cursor moves
and starts blinking just to the right of AMT:
AMOUNT
AMT is the abbreviation of AMOUNT. The amount can be an integer
or a number with one decimal place, such as 1.5.
For our exercise type the number 1.5 and press the ENTER key.
The window is immediately
filled with the amount of calories and the amount of each
nutrient as well as the percentages of RECOMMENDED DAILY
ALLOWANCES, % RDA.
ACCEPT DATA (Y/N)
Notice that the cursor is blinking just to the right of the
phrase "ACCEPT DATA (Y/N)". If n (for no) is typed, the data in
the window is erased and the cursor moves back to the right of
MEAS:
This feature is useful for either correcting mistakes or for a
"trial and error" method of computing the amount of food to give
a desired amount of calories and nutrients.
Let us continue this session by typing y (for yes).
Page 10
A "SUMMARY OF FOOD AND COMPOSITION"
screen appears with a list of all the selected foods, total
amounts of each nutrient and total amount of each %RDA.
We want our practice session to have more than one food in the
summary, so please type Y after MORE FOOD (Y/N)?
You should be back at the FOOD CATEGORIES screen.
Using the knowledge you have already acquired, add the
following food to our "practice meal":
BRISKET,CORNED,COOKED MEAS: OUNCE AMT:8
Type y after ACCEPT DATA (Y/N)?
Now let's add one more item to the "practice meal" as follows:
BREAD BREAD,CRACKED WHEAT MEAS: OUNCE AMT:1
Type y after ACCEPT DATA (Y/N)?
The SUMMARY OF FOOD AND COMPOSITION screen should appear as shown
below:
SUMMARY OF FOOD AND COMPOSITION
DESCRIPTION OZ CAL TOTAL COMPOSITION %RDA
CABBAGE, BOILED 12.0 72 CALORIES 720
BRISKET, CORNED, COOKED 8.0 573 PROTEIN 47.4 g 105.3
BREAD, CRACKED WHEAT 1.0 75 CARBOHYDRATES 32.3 g
FAT 44.6 g
FIBER 2.1 g
CHOLESTEROL 224 mg
SODIUM 2808 mg
POTASSIUM 1071 mg
VITAMIN A 294 IU 5.9
VITAMIN C 118 mg 196.7
THIAMINE (B-1) 0.35 mg 23.3
RIBOFLAVIN (B-2) 0.65 mg 38.2
NIACIN 8.3 mg 41.5
CALCIUM 156 mg 15.6
IRON 6.4 mg 35.6
PHOSPHORUS 406 mg 40.6
Page 11
SUMMARY OF FOOD AND COMPOSITION
The cursor is blinking to the right of the prompt, "MORE FOOD
(Y/N)?". If the TOTAL COMPOSITION is unsatisfactory, it is
possible to add more food to the meal. For now type n.
The prompt now reads, "EDIT MENU (Y/N)?". The edit provides a
means of "fine tuning" the meal. Type y and the prompt now
reads: CHANGE/DELETE/TOGGLE/END (C/D/T/E)?.
Press T for TOGGLE and notice that the composition flips between
"SINGLE" (for the highlighted food item) and "TOTAL" (for all
foods combined).
Type C for changing the amount of CABBAGE, BOILED. After MEAS=,
type c for cup and after AMT=, type 1. Press the SPACE BAR
several times to compare the new results.
Now press the down arrow to go to the next food item, BRISKET.
Press the down arrow again to skip to the third food item, BREAD.
Type C for change. Press ENTER to default to ounces, then type 2
after AMT=.
Press the up arrow to backup to BRISKET. Type c for change.
Press ENTER to default to ounces, then type 6 after AMT=.
Type E to end the edit. Type n after MORE FOOD (Y/N)?. Type y
after SAVE MENU (Y/N)?. Then type NDMEAL after FILENAME:
The file is saved as NDMEAL.MNU and we are returned to the MAIN
MENU. Move the highlight to EXIT and press Enter to return to DOS.
The existence of the saved file NDMEAL.MNU can be verified by typing
DIR.
Now type ND to return to PC NUTRI-DIET. Press ENTER after the
INTRODUCTION screen appears to get to the MAIN MENU. Press
ENTER to select "FOOD ANALYSIS". This time a small window will
appear at the top left of the screen with the name of the file
NDMEAL. Below the MAIN MENU the following question will appear:
READ FOOD MENU FILE (Y/N)?
Type y and press enter. If there were more than one file in the
files window you would move the highlight to the desired file.
In this case there is only one file, NDMEAL.
Page 12
The SUMMARY OF FOOD AND COMPOSITION screen will appear as shown
below:
SUMMARY OF FOOD AND COMPOSITION
DESCRIPTION OZ CAL TOTAL COMPOSITION %RDA
CABBAGE, BOILED 8.0 48 CALORIES 628
BRISKET, CORNED, COOKED 6.0 430 PROTEIN 38.3 g 85.1
BREAD, CRACKED WHEAT 2.0 150 CARBOHYDRATES 41.4 g
FAT 34.1 g
FIBER 1.5 g
CHOLESTEROL 169 mg
SODIUM 2289 mg
POTASSIUM 792 mg
VITAMIN A 196 IU 3.9
VITAMIN C 81 mg 135.0
THIAMINE (B-1) 0.37 mg 24.7
RIBOFLAVIN (B-2) 0.56 mg 32.9
NIACIN 7.3 mg 36.5
CALCIUM 138 mg 13.8
IRON 5.7 mg 31.7
PHOSPHORUS 344 mg 34.4
SUPPLEMENT FOOD DATA MANAGEMENT
Type y after MORE FOOD (Y/N) to get to the "Food Category" menu.
Press the up arrow key one time to put the highlight on
SUPPLEMENTARY FOOD, then press ENTER. On the right side of the
screen will appear the message: NO DATA IN FILE.
Press the ESC key to return to the MAIN MENU.
Press the down arrow key once to highlight SUPPLEMENT FOOD DATA
MANAGEMENT, then press ENTER. The menu provides four database
operations: APPEND for addiing a food to the end of the file;
INSERT for inserting a new food between two existing foods;
CHANGE for changing the data for an existing food: DELETE for
removing a food from the database.
With the highlight on APPEND press ENTER. Two windows will appear
to the right of the menu.
The first window is for displaying the names of the supplemental
foods. The second window is for entering data for a new food or
making changes to an existing food.
The cursor is blinking at the first position of the food
description. If you make a mistake, you can type n to the right
of ACCEPT DATA (Y/N) after you have completed the form. Correct
items do not have to be keyed in again. Just press ENTER to
leave an item as is.
Page 13
After a new item has been entered and accepted its name is
displayed in the window to the left.
Insertions, changes and deletions can be made after at least one
new food has been appended to the supplemental food database.
Insertions are made in front of a highlighted existing food.
Changes and deletions are performed on the highlighted existing
food.
After a new food is appended, it is re-scaled to 100 grams or
approximately 3.5 ounces. Therefore when making changes, it may
be easier to delete then re-enter the food item in the
supplemental food database.
After you finish your database transactions press ESC one or more
times to return to the MAIN MENU.
DIETING
From the MAIN MENU place the highlight on DIETING and press
ENTER.
The DIET MENU appears. It has three (3) choices: REGISTER,
UPDATE and LOG.
REGISTER
With the highlight on REGISTER press ENTER.
The following prompt appears:
REGISTER NAME:
You may respond with any name containing up to eight (8) letters
or numeric digits. For example: JANEDOE or 007
After you type in the name, a "Registration Form" screen will
appear. It is straight forward and simple.
The response to SEX (M/F) is M for male or F for female. The
response to FRAME (S/M/L) is S for small, M for medium and L for
large.
The height and weight fields allow one decimal place. The date
fields require two digits each for month, day and year. The
slashes (/) are automatically provided.
Page 14
After the form is completed, two calorie calculations are made
and displayed:
1) Daily calories to maintain TODAYS WEIGHT
2) Daily calories to achieve TARGET WEIGHT
The prompt ACCEPT DATA (Y/N) at the bottom of the screen allows
you to correct mistakes.
If you type y, the data is written to the above named file and
the DIET MENU re-appears.
UPDATE
With the highlight on UPDATE press ENTER.
The following prompt appears:
UPDATE NAME:
Type in the same name used to register. After you type in the
name, the UPDATE screen appears.
Each time the UPDATE module is called, the date is automatically
advanced one day. Therefore the UPDATE module should not be
called until all the calories consumed for that day have been
counted.
The UPDATE begins with the cursor positioned for entry of ACTUAL
WEIGHT IN LBS. This entry is optional. You may either enter the
weight or press ENTER to skip this entry.
After the weight is entered or skipped, the cursor is positioned
for entry of the total calories. The default value is obtained from the just
completed meal. If present press Enter to accept the default value, otherwise
enter the total calories for the day.
Page 15
After the calories are entered, the resulting weight is
calculated based on the difference between maintenance calories
and consumed calories.
The prompt ACCEPT DATA (Y/N) at the bottom of the screen allows
you to correct mistakes.
If you type y, the data is wriiten to the log or history file
corresponding to the named file and the DIET MENU re-appears.
LOG
With the highlight on LOG press ENTER.
The following prompt appears:
LOG NAME:
Type in the name used in the update. A review of registration
data and a daily log of the entire diet todate is displayed.
FORMULAS USED IN DIET CALCULATIONS
The dieting calculations concern the following:
MAINTENANCE CALORIES (MC) = number of calories per day
to keep your CURRENT WEIGHT (CW).
DIETING CALORIES (DC) = number of calories per day to
reach your TARGET WEIGHT (TW).
DESIREABLE WEIGHT (DW) = The number of pounds based on
your sex, height and frame size. Please see DESIREABLE WEIGHT
CHARTS in the APPENDIX.
ACTUAL CALORIES (AC) = Actual number of calories
consumed today.
CURRENT DATE (CD) = Today's Julian date.
TARGET DATE (TD) = The Julian date that you want to
reach your goal.
Page 16
MEN'S FORMULA
MC = 725 + 31 (DW / 2.2) + 20 (CW - TW)
WOMEN'S FORMULA
MC = 525 + 27 (DW / 2.2) + 20 (CW-TW)
MEN'S AND WOMEN'S COMMON FORMULAS
DC = MC - 3500 ((CW-TW) / (TD - CD))
CW = CW + (AC-MC) / 3500
NOTE: CURRENT WEIGHT (CW) is overridden when actual weight is
inputted.
MAINTENANCE CALORIES (MC) is also overridden when
actual data is available of an actual weight change over a period
of at least 5 days. The formula used is:
MC = (3500 * DELW + TC) / ND
where: DELW = LW - CW i.e. Change in weight
LW = Last weight
CW = Current weight
TC = Total calories consumed during days
between weights
ND = Number of days between weights
.
Page 17
DATA INPUT LIMITS
FOOD ANALYSIS & MEAL PLANNING
The number of ounces of a single food item must be at least 0.1
and not greater than 32.
If the number of ounces of a single item needs to exceed 32
ounces, then enter the item more than one time in the menu.
SUPPLEMENT FOOD DATA MANAGEMENT
A food description is limited to 31 characters (letters, numbers
and special characters).
The number of ounces must be at least 0.1 and not greater than
32.
The following limits are based on 3.5 ounces of a food item:
CALORIES..................1000
PROTEIN.....................50 g
CARBOHYDRATES..............100 g
FAT........................100 g
FIBER.......................20 g
CHOLESTEROL...............3000 mg
SODIUM...................10000 mg
POTASSIUM................10000 mg
VITAMIN A...............10000 IU
VITAMIN C................2000 mg
THIAMINE ...................20 mg
RIBOFLAVIN..................10 mg
NIACIN......................50 mg
CALCIUM..................10000 mg
IRON.....................10000 mg
PHOSPHORUS...............10000 mg
DIETING
AGE must be at least 12 years and less than 100 years.
HEIGHT must be at least 48 inches and less that 97 inches.
WEIGHT must be at least 80 lbs. and less than 1000 lbs.
CALORIES for one day must be leas than 10000.
Page 18
OTHER IMPORTANT FEATURES
MONOCHROME OR COLOR DISPLAYS
The Data Distribution Diskette contains a file named NDCOLOR.DAT.
This file has 1 record containing 1 digit. The value has been set to 0 for
monochrome. To set the value to 1 for color, insert the working copy of
the Data Distribution Diskette in the drive and use the DOS COPY
command as shown below:
A>COPY CON NDCOLOR.DAT<ENTER>
1^Z<ENTER> where ^Z = CONTROL - Z
FOOD ANALYSIS AND MEAL PLANNING
The weight assigned when using a household measurement , such as cup,
is based on the weight of an equal volume of water. This should provide a
suitable estimate for liquid food items or vegetables cooked in water.
The planning of a meal may require one or more lengthy sessions
on the computer. That is why menus can be saved and also why the
escape key(ESC) is disabled during certain processes, such as
editing of the menu.
SUPPLEMENT FOOD DATA MANAGEMENT
Foods added to the Supplemental Data Base are not sorted by the
program. They are inserted in the order selected by the user.
DIETING
Each time the DIET Update program is run a backup file of the
master record is created. To re-run the last update copy the
backup file to the master record using the DOS COPY command as
shown in the example below:
A>COPY JOHNDOE.BAK JOHNDOE<ENTER>
The DIET program works equally well for gaining weight as well as
losing weight. After each DIET Update transaction, the amount of
daily calories required for maintenance and the amount of daily
calories required to reach target weight are re-calculated. If a
person on a diet to lose weight consumes more than the calculated
amount, then the amount of calories required to stay on schedule
will be less than the previous day's calories. The opposite is
true if a person on a diet to gain weight consumes less than the
calculated amount. In that case the next days calculated amount
of calories will be greater.
Page 19
EQUIVALENT MEASURES
1 kilogram = 2.2 pounds 1 liter= 1.057 quarts
1 pound = 16 ounces 1 quart = 32 fluid ounces
1 ounce = 28.35 grams 1 pint = 16 fluid ounces
3.52 ounces = 100 grams 1 cup = 8 fluid ounces
1 tablespoons = 1/2 fluid ounce
1 tablespoon = 3 teaspoons
1 teaspoon = 1/6 fluid ounce
1 jigger = 1.5 fluid ounces
U.S RECOMMENDED DAILY ALLOWANCES (U.S. RDA)
Adults and Infants Children Pregnant
Children from Under or
4 Years Birth to 4 Years Lactating
or Older 1 Year Women
Protein g 45 18 20 45
Vitamin A IU 5000 1500 2500 8000
Vitamin C mg 60 35 40 60
Thiamin mg 1.5 0.5 0.7 1.7
Riboflavin mg 1.7 0.6 0.8 2.0
Niacin mg 20 8 9 20
Calcium mg 1000 600 800 1300
Iron mg 18 15 10 18
Phosphorus mg 1000 500 800 1300
From code of Federal Regulations, Title 21, Sections 101.9 and
105.3.
Page 20
DESIRABLE WEIGHTS FOR MEN
Height Weight in Pounds
Small Frame Medium Frame Large Frame
5ft 2in 115 126 138
5ft 3in 118 130 142
5ft 4in 122 134 146
5ft 5in 126 138 151
5ft 6in 130 142 155
5ft 7in 134 147 160
5ft 8in 137 151 164
5ft 9in 141 155 168
5ft 10in 145 159 173
5ft 11in 149 163 177
6ft 0in 152 167 181
6ft 1in 156 171 186
6ft 2in 164 175 190
6ft 3in 168 179 194
DESIRABLE WEIGHTS FOR WOMEN
Height Weight in Pounds
Small Frame Medium Frame Large Frame
4ft 11in 97 105 114
4ft 0in 100 109 118
5ft 1in 103 113 122
5ft 2in 107 116 126
5ft 3in 110 120 130
5ft 4in 113 123 133
5ft 5in 117 127 137
5ft 6in 120 131 141
5ft 7in 123 134 145
5ft 8in 127 138 149
5ft 9in 130 141 153
5ft 10in 133 145 156
5ft 11in 137 148 160
Based on Table 80, Hathaway and Ford, Heights and Weights of
Adults in U.S. Home Economics Research Report No.10, ARS, USDA
Page 21
ABBREVIATIONS
AMT=AMOUNT
APPX=APPROXIMATELY
APRCT=APRICOT
ART=ARTIFICIAL
ASC=ASCORBIC ACID
BAN=BANANA
BISCT=BISCUIT
BKD=BAKED
BLD=BOILED
BN=BONE
BRLD=BROILED
BRN=BROWN
BRSD=BRAISED
BTTR=BATTER
BX=BOX
C=CUP
CA PHOS=CALCIUM PHOSPHATE
CA=CALCIUM
CAL=KCAL=CALORIES
CHERR=CHERRY
CHOC=CHOCOLATE
CINN=CINNAMON
CKD=COOKED
CL=CLASS
CN=CAN
CND=CANNED
CNTNR=CONTAINER
COCNT=COCONUT
COMMER=COMMERCIAL
CONC=CONCENTRATE
CRCKRS=CRACKERS
CRM=CREAM
CRM=CREAM
CROQ=CROQUETTE
CTTNSD=COTTONSEED
CU IN=CUBIC INCH
DEHY=DEHYDRATED
DI NA PHOS=DI SODIUM PHOSPHATE
DIAM=DIAMETER
DIL=DILUTED
DRND=DRAINED
E=COLUMN E AGRICULTURE HANDBOOK 8
ENR=ENRICHED
EQ=EQUAL
F=COLUMN F AGRICULTURE HANDBOOK 8
FE=IRON
FL OZ=FLUID OUNCE
FLAV=FLAVORED
FLR=FLOUR
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ABBREVIATIONS (CONTINUED)
FORT=FORTIFIED
FRSTD=FROSTED
FRTS=FRUITS
FRZ=FROZEN
FT=FAT
GAL=GALLON
GL=GLASS
GM=GRAMS
GR=GRAIN
GRAN=GRANULES
GRPE=GRAPE
HI-MT=HIGH MEAT
HI-PROT=HIGH PROTEIN
HLVS=HALVES
HYDR=HYDROGENATED
IC=ICING
IMITN=IMITATION
IN=INCH
INSTNT=INSTANT
JNR=JUNIOR
L/F(%)=LN/FT(%)=LEAN FAT RATIO
LB=POUND
LF=LOAF
LG OR LRG=LARGE
LIQ=LQ=LIQUIDS
LN=LEAN
LNG=LONG
MARG=MARGARINE
MED=MEDIUM
MG=MILLIGRAM
MILL=MILLED
NA CAS=SODIUM CASIENATE
NA=SODIUM
NFDM=NON FAT DRY MILK
NFDMS=NON FAT DRIED MILK SOLIDS
NFMS=NON FAT MILK SOLIDS
NT WT=NET WEIGHT
OZ=OUNCE
PAST=PASTEURIZED
PC=PIECE
PDR=POWDER OR POWDERED
PK=PACK
PKD=PACKED
PKG=PACKAGE
PKT=PACKET
PNAPPL=PINEAPPLE
POL=POLISHED
PPD=PREPARED
PREP=PREPARED
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ABBREVIATIONS (CONTINUED)
PRESWT=PRESWEETENED
PROC=PROCESSED
PTTY=PATTY
QT=QUART
R-T-C=READY TO COOK
REC=RECIPE
RECT=RECTANGULAR
REG=REGULAR
RF=REFUSE
RSTD=ROASTED
RW=RAW
SECT=SECTIONS
SFLWR=SAFFLOWER
SKN=SKIN
SL=SLC=SLICE OR SLICES
SLT=SALT
SM=SMALL
SNFLWR=SUNFLOWER
SOL=SOLIDS
SQ=SQUARE
STBL=STABALIZERS
STFFNG=STUFFING
STK=STICK
STR=STRAINED
SUG=SUGAR
SWTN=SWEETENED
SYBN=SOYBEAN
SZ=SIZE
TBLTS=TABLETS
TBSP=TABLESPOON
TOT ED=TOTAL EDIBLE PORTION
TSP=TEASPOON
VAR=VARIETY OR VARIETIES
VEG-S=VEGETABLE SHORTENING
VEG=VEGETABLES
VIT A=VITAMIN A
VIT C=VITAMIN C
VOL=VOLUME
W/=WITH
WDG=WEDGE
WHL=WHOLE
WHT=WHITE
WO/=WITHOUT
WT=WEIGHT
WTR=WATER
YEL=YELLOW
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