The American Red Cross recommends the following method for estimating the amount of sugar in the dietary: "Add one-half the weight of such foods as jellies, jams and preserves, and three-quarters the weight of such foods as candy, honey and syrup, to the weight of sugar used." The amount of sugar consumed, as such, by the adult each day, is not of such paramount importance as it is in the case of children, but even for adults an excessive amount of carbohydrate in this form is not considered advisable from a health standpoint. In order to assure each member of the family of getting all of the materials needed for the growth, repair and regulation of their bodies, as well as the necessary fuel material with which to run the engine and to maintain the proper body temperature, the following practical method is suggested for the planning of the daily dietary. THE DIET EACH DAY SHOULD CONTAIN: 1. Milk: One quart for each child under two years of age. From 1 pint to 1 quart for each child from two to five years of age. (M. S. Rose of Teachers' College advises at least a quart for every child of six years and under, at least 1 pint for children from six to sixteen, and one half of a pint thereafter.) 2. Cereals and Breadstuffs: (Activity of person determining the amount.) For children under two years of age 1-3 oz. a day For children from two to five years 2-5 oz. a day For children from five to twelve years 5-9 oz. a day For all over twelve years of age 9-16 oz. a day 3. Meat or its Substitute: For children under five years no meat is needed. (a) Meat: For children from five to ten years 1-2 oz. (no more) a day For children from ten to fourteen years 2-4 oz. (no more) a day of meat or fish. For individuals over fourteen years 2-6 oz. should be the maximum for the day. (b) Eggs: For children under two years no eggs are given.[26] For children from two to five years 3-5 eggs may be given each week, being substituted for part or all of the meat. (c) Beans, Peas, Cheese: For children it is necessary to use milk abundantly when beans or peas are substituted for the meat or egg proteins. 4. Vegetables: