Abstract
The nutritive value of food has been expressed by the mere arrangement of absolute value in the nutritional elements. Therefore, the housewives and persons in charge of school or hospital lunch supply have been greatly embarrassed, when they intend to make nutritious menu. To lighten their burden, Fundamental Nutrition Coefficient were given, in which the coefficient of the percentage of nutritional value contained in a cooked or uncooked food to a daily dietary nutritional allowance is indicated.
By the numerical table of F. N. C, it will become easy and simplified to caluculate the nutritional satisfaction percentage and to make the selection of nutritious menu.
