TABLE I
MEAL PLANNING
NUMBER OF DAILY PORTIONS CALORIES USUAL A. Weight B. Weight FOOD GROUP PER PORTION PORTION loss maintenance Fruit 40-60 Varies 3 4 Vegetables: List A 15 Vz cup Up to 6 10 List B 20-50 Vz cup 2 4 Starch 70-100 One slice or 4 6-10 */z cup Protein 55-100 One ounce 6 8 Milk 80-115 One cup 2 2 Fat 35-45 One teaspoon 3 6 Approximate 1,100-1,700 (A) — 23 40-44 Daily Total 1,600-2,900 (B)
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Press, 19 September 1985, Page 10
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79TABLE I Press, 19 September 1985, Page 10
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