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HOW W ERE THESE MENUS
AND RECIPES DEVELO PED?
The menus and recipes in this booklet show one
way to meet nutrition recommendations from
the Dietary Guidelines for Americans, the USDA
Food Guide Pyramid, and the 1989 Recommended
Dietary Allowances. These menus and recipes
specifically show ways you can cut back on fat,
sugars, and salt on a limited food budget.
The list of foods and amounts used for these menus
and recipes reflect the amount of food that could be
used for 1 week for a four-person family with two
adults and two children ages 6 to 11. Pregnant or
nursing women and others with special health
conditions may use these menus and recipes also, but
may need additional foods or supplements.
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