Units I and II were designed for families who raise or keep on hand additional items such as sugar, honey, fats and oils, various meats, seasonings, etc. Unit III was introduced to supplement Units I and II, thus providing a good, nutritionally balanced six-month food storage program with additional calories and protein to meet the R.D.A. of the National Research Council. Along with being well balanced, the foods in these Units were specifically chosen to provide variety for use in most recipes. Unit III contains the "goodies" for Units I and II. It is gratifying to offer such exciting new products as butter powder, buttermilk powder, shortening powder, peanut butter powder, egg white and yolk solids, sour and sweet cream powders. Not only are Meals-as-Usual possible but even soufflés are easy. With these impressive new products appetite fatigue, even for children or senior citizens, is minimized.

Together Units I, II and III provide a nutritional and palatable program for the reference family for six months (182 days). The chart below shows the appropriate data for the reference family consisting of five members: the daily servings needed, the calorie allowances, and the protein requirements. The total average daily servings, the calories and protein furnished by these three units is compared with the totals needed. Where food nutrients are obtained from a good variety of foods, and where the servings, calories, and protein are sufficient, the rest of the nutrients are usually present. A review of the calorie (Kilocalorie) allowances set up by the Food and Nutrition Board shows a reduction of the RDA for energy. Further review of the criteria for calories shows that the margin of sufficiency is ample to allow a reduced intake (not over 1/3) and still maintain a reasonable diet for most, with perhaps only a slight weight reduction for others, even during an extended period of time. This chart indicates the length of time various individuals can eat using calories needed as the basis. Also, it shows how much longer the individual can eat if the caloric intake is reduced. This would, of course, reduce the per person per meal cost proportionately.