Planning large quantity diets that utilize 3,600 eggs every week and 275 loaves of bread every day is only part of the task for Schick hospital dietitian Lt. Lois Ludeman, '39, and Lt. Virginia Lindberg, '38, at Clinton. They plan four different breakfasts, dinners and suppers for each day in addition to special diets for patients who can eat only certain foods recommended by the doctors.