breakfast
Fresh fruit or juice 1 serving—½ cup
Egg—cooked without fat 1
Bread or cereal 1 slice of bread or small
serving of cereal
Butter or margarine 1 level teaspoon
Skim milk or buttermilk 1 glass—8 ounces
Clear coffee or tea
dinner
Lean meat, fish, or poultry 3 ounces (average serving)
Vegetables[3] ½ cup Group I and ½ cup Group
II
Skim milk or buttermilk 1 glass—8 ounces
Fruit—raw, or cooked or 1 serving—½ cup
canned without sugar
lunch or
supper
Cottage cheese, meat, or ½ cup of cheese, 2 ounces of
eggs meat, or 2 eggs
Vegetables[3] ½ cup Group I and ½ cup Group
II
Skim milk or buttermilk 1 glass—8 ounces
Fruit—raw, or cooked or 1 serving—½ cup
canned without sugar