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In planning meals, include those foods that give a feeling of satisfaction that lasts nearly to the next meal. The staying quality is dependent upon the rate of digestion of the food and the rapidity of its passage through the digestive tract. The form and composition of the food determine its staying quality.

Protein foods and foods cooked in fat are high in their safety value or staying quality. Carbohydrates, fruits, vegetables and liquids are rather low.

Indoor workers such as housewives, teachers, students, and young children who stay at home need food that has a moderate staying quality. People who work outdoors or do manual labor indoors need food with a high staying quality.