breakfast Fresh fruit of juice 1 serving—½ cup Egg—cooked without fat 1 Bread or cereal 1 slice of bread or a serving of cereal (1 cup prepared or ½ cup cooked) Butter or margarine 1 level teaspoon Milk 1 glass—8 ounces Coffee or tea Cream 1 tablespoon dinner Lean meat, fish, or poultry 3 ounces (average serving) Vegetables[3] ½ cup Group I and ½ cup Group II Potato 1 small Butter or margarine 1 level teaspoon Milk 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 Bread 1 slice Butter or margarine 1 level teaspoon Milk 1 glass—8 ounces Fruit, plain custard, or ½ cup of fruit or custard, or plain cookies 2 cookies Vegetables are listed below in two groups, according to their carbohydrate content. Those in Group I have no more than 3 percent carbohydrate, and those in Group II have no more than 9 percent. It is simpler to choose the vegetables according to the listings than to count the calories for each vegetable in the day’s meals. Where the diets on pages 16-17 call for fruits, these may be chosen from the lower-calorie fruits listed below. _vegetables_ GROUP I Asparagus Beet greens Broccoli Cabbage Cauliflower Celery Chard Chicory Chinese Cabbage Cucumber Endive Escarole Lettuce Mushrooms Mustard greens Radishes Sauerkraut Spinach Summer squash Tomato Juice Tomatoes Turnip tops Watercress GROUP II Artichokes Beans, green Beans, wax Beets Brussels sprouts Carrots Collards Dandelion greens Eggplant Kale Kohlrabi Lambsquarters Okra Onions Peppers Pumpkin Rutabagas Squash, winter Turnips _fruit_ Apples Apricots Blackberries Blueberries Cherries Cranberries Currants Gooseberries Grapefruit Grapefruit juice Lemons Limes Loganberries Melons Cantaloupe Casaba Honeydew Spanish Watermelon Oranges Orange juice Peaches Pears Pineapple Pineapple juice Plums Raspberries Rhubarb Strawberries Tangerines _On Keeping a Record_