1 small serving 1.7 43.1 Shad, whole . . . 1 average serving 2.2 45.9 Shredded wheat . . 1 biscuit 1.0 11.3 Spinach, fresh 1 . . 3 ordinary servings (after cooking) 14.7 36.0 Succotash, canned . 1 average serving 3.6 14.7 1 As purchased. 380 THE PLANNING AND SERVING OP MEALS Weight Approximate Measure in Ounces Calories Edible Portions op 100-Caloeib op 100- Drrivrd Portion Calorir PROM Portion Protein (3 lumps, 5 teaspoonf uls J granulated 0.9 (") 1 6} teaspoonfute powdered [ sugar Tomatoes, fresh . . 4 average servings 15.5 15.8 canned .... If cupfuls 16.6 21.3 1 serving 1.2 28.7 2 large servingB(2 turnips) 9.0 13.3 Veal, cutlet . . . 2.3 53.6 fore quarter . . . 2.3 52.8 hind quarter . . 2.3 63.0 Vegetable soup, canned 25.9 85.3 Walnuts, California . 4 whole nuts 0.6 10.3 Wheat, cracked . . 1.0 12.4 White fish .... 2.4 61.4 Zwiebach .... 1 thick slice 0.8 9.4 CHAPTER X Diet for Children and Infants ■ Selection of Food for Children (2 to 10 years). — Childhood differs essentially from maturity in that it is a period of growth. In proportion to weight a child is much more active than an adult. A child has not the reserve power of a grown-up person. The vitality of the child is less than that of the adult. His organs of digestion and assimilation are delicate. Because the activities and needs of the child differ greatly from those of the adult, diet suitable for the adult is not adapted to the child. (1) Milk. — Since milk is the food provided for all young animals, it should be used generously all through childhood. The nutritive value of milk is high in proportion to the effort required to digest and assimilate it. It is stated that the average child with good digestion should take from one and one half pints to one quart daily from the fourth to the tenth year. In this amount is included not only the milk that is used as a beverage, but the milk served with cereals and vegetables and that used in soups, custards, blanc mange, rice and bread puddings, and other easily digested desserts. (2) Cereals and Breads. — Well-cooked cereals are among the essential foods of childhood. " Ready-to-serve " break- fast cereals are undesirable for young children. Cereals should be cooked for at least three hours. For very young children (under eighteen months) all cereals must be 381 382 THE PLANNING AND SERVING OP MEALS strained. For older children, unstrained cjereals may be used, provided they are thoroughly cooked. Frequent use of the whole cereals, as rolled oats and wheat, is recom- mended. These cereals contain more protein and ash than the finer cereals and hence may be better body builders, but they also contain much bran. Usually the latter does not prove irritating if thoroughly cooked. But if these coarse cereals do cause irritation they should either be strained or the cereals containing less bran as cream of wheat, farina, and arrowroot should be used. Cereals should be served with milk or cream, but with no sugar or syrup. Carefully made toast (see p. 56), zwiebach, and stale bread may be given to young children. On account of the difficulty in digesting fresh breads, they are excluded from children's diet. (3) Eggs are especially good foods for children, provided they are fresh and properly cooked. They must be in an easily digested condition (see Soft-cooked Eggs, p. 89). It is well to include one per day in the diet of children. For some children, two per day may be used to advantage after the third year. Egg-white is more easily digested than egg-yolk. Sometimes it is well to give only egg-white to very young children.

AI-modernized reading of the original text

1 small serving 1.7 43.1 Shad, whole . . . 1 average serving 2.2 45.9 Shredded wheat . . 1 biscuit 1.0 11.3 Spinach, fresh 1 . . 3 ordinary servings (after cooking) 14.7 36.0 Succotash, canned . 1 average serving 3.6 14.7 1 As purchased. Weight Approximate Measure in Ounces Calories Edible Portions op 100-Caloeib op 100- Drrivrd Portion Calorir PROM Portion Protein (3 lumps, 5 teaspoonf uls J granulated 0.9 (") 1 6} teaspoonfute powdered [ sugar Tomatoes, fresh . . 4 average servings 15.5 15.8 canned .... If cupfuls 16.6 21.3 1 serving 1.2 28.7 2 large servingB(2 turnips) 9.0 13.3 Veal, cutlet . . . 2.3 53.6 fore quarter . . . 2.3 52.8 hind quarter . . 2.3 63.0 Vegetable soup, canned 25.9 85.3 Walnuts, California . 4 whole nuts 0.6 10.3 Wheat, cracked . . 1.0 12.4 White fish .... 2.4 61.4 Zwiebach 1 thick slice 0.8 9.4 CHAPTER X Diet for Children and Infants ■ Selection of Food for Children (2 to 10 years). — Childhood differs essentially from maturity in that it is a period of growth. In proportion to weight a child is much more active than an adult. A child has not the reserve power of a grown-up person. The vitality of the child is less than that of the adult. His organs of digestion and assimilation are delicate. Because the activities and needs of the child differ greatly from those of the adult, diet suitable for the adult is not adapted to the child. (1) Milk. — Since milk is the food provided for all young animals, it should be used generously all through childhood. The nutritive value of milk is high in proportion to the effort required to digest and assimilate it. It is stated that the average child with good digestion should take from one and one half pints to one quart daily from the fourth to the tenth year. In this amount is included not only the milk that is used as a beverage, but the milk served with cereals and vegetables and that used in soups, custards, blanc mange, rice and bread puddings, and other easily digested desserts. (2) Cereals and Breads. — Well-cooked cereals are among the essential foods of childhood. " Ready-to-serve " breakfast cereals are undesirable for young children. Cereals should be cooked for at least three hours. For very young children (under eighteen months) all cereals must be strained. For older children, unstrained cereals may be used, provided they are thoroughly cooked. Frequent use of the whole cereals, as rolled oats and wheat, is recommended. These cereals contain more protein and ash than the finer cereals and hence may be better body builders, but they also contain much bran. Usually the latter does not prove irritating if thoroughly cooked. But if these coarse cereals do cause irritation they should either be strained or the cereals containing less bran as cream of wheat, farina, and arrowroot should be used. Cereals should be served with milk or cream, but with no sugar or syrup. Carefully made toast (see p. 56), zwiebach, and stale bread may be given to young children. On account of the difficulty in digesting fresh breads, they are excluded from children's diet. (3) Eggs are especially good foods for children, provided they are fresh and properly cooked. They must be in an easily digested condition (see Soft-cooked Eggs, p. 89). It is well to include one per day in the diet of children. For some children, two per day may be used to advantage after the third year. Egg-white is more easily digested than egg-yolk. Sometimes it is well to give only egg-white to very young children.

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