Purdue University-Agricultural Extension Service
Mimeo HE - 157 May 1953
WEIGHT REDUCTION THROUGH DIET WITH EVERYDAY FOODS EVERYONE LIKES
A Week's Menu Plan for Reducing — about 1400 calories a day


This menu plan was developed at Michigan State College by Dr. Margaret Ohlsen and used in their weight reduction classes. Students who cooperated in the class said they did not suffer from hunger, weakness and irritability, common in other reducing diets, because this plan contains more fat and protein which prevents weakness and adds satiety value.
This is the plan shown in the film, “Weight Reduction Through Diet”, made by Michigan State College and the National Dairy Council.	
BREAKFAST EACH DAY	
Grapefruit, 1/2 medium; or orange, small; or juice, 1/2 cup (4 oz.) Eggs, 2, cooked as you please. Bread, thin slice (2/3 oz.) Butter, medium pat (1/3 oz.); use part for eggs Milk, whole, small glass, 3/4 cup (6 oz.)	
LUNCHES	DINNERS
Pork chop, 1 large (4 oz.) Broccoli, 2/3 cup (3.5 oz.) Milk, whole, small glass	Hamburger, 2 medium (4 oz.) Potato, small (3 oz.): Butter, 1/2 medium pat, Grapefruit sections, 1/2 cup (3.5 oz.) Milk, whole, small glass
Lamb patties, 2 medium (4 oz.) Fruit salad: lettuce, pears, 2 medium halves (3g oz.) Milk, whole, small glass	Grilled steak, cube or other (4 oz.) Green beans, 2/3 cup (3g oz.) Applesauce, unsweetened, g cup (3g oz.) Milk, whole, small glass
Meat loaf, large serving (4 oz.) Tomato-cottage cheese salad: lettuce, tomato, g cup cottage cheese Milk, whole, small glass	Roast beef (4 oz.) Squash, yellow, 1/2 cup (3.5 oz.); Butter, medium pat Berries, 2/3 cup (3.5 oz.) Milk, whole, small glass
Hamburger, 2 medium (4 oz.) Asparagus, 6-8 spears (3.5 oz.) Milk, whole, small glass	Pork roast (4 oz.) Beets, 2/3 cup (3.5 oz.) Apricots, canned, 1/2 cup (3 oz.) Milk, whole, small glass
Fish salad: salmon, 3/4 cup (4 oz.), celery, 1 tablespoon mayonnaise Green beans, 2/3 cup (3.5 oz.) Butter, medium pat Milk, whole, small glass	Broiled fish (4 oz.) Baked potato, small (3.5 oz.) Butter, medium pat Milk, whole, small glass
Cold roast pork (4 oz.) Tossed salad, 1 cup (3.5 oz.) French dressing, 1 teaspoon Milk, whole, small glass	Steak (4 oz.) Creamed potatoes, 1/2 cup (3.5 oz.) Peaches, 2 medium halves, 1/2 cup (3.5 oz.) Milk, whole, small glass
Meat sandwich: meat loaf (4 oz.) bread, 2 very thin slices (1 oz.)			Roast chicken (4-5 oz.) Peas, 2/3 cup (3.5 oz.), Butter, 1 pat