A text-book of cooking

The Importance of Proper Diet for Children cannot be overemphasized. It is a child's right to be "hardy." Good food in proper quantity given at the proper time is essential for the sure and steady growth of the body. The child's future health, usefulness, and happiness depend much upon the nourishment he receives. If insufficient food, or food lacking in foodstuffs for growth, is given to children, a wasting away of brain cells and muscle may take place and stunted growth will result. The additional care in preparing special menus for children is an effort well worth making ; its compensation is inestimable. If from babyhood a child is given his own special diet, it is possible to satisfy him at the table with food that differs from that of the rest of the family. Habits of eating plain food should be established in childhood. Mrs. Richards says: "Habit rather than instinct guides civilized man in the choice of food." Likes or dislikes for food should not be discussed in the presence of children. A derogatory suggestion may establish distaste for a food of decided nutritive value. Regularity in feeding children is most important. There should be no lunches between meals. It is important also that a child be taught to masticate food thoroughly. Energy Requirements of Children of Different Ages. — It is difficult to write definitely regarding the quantity of food that should be given to children. As with adults, some children require more than others. The personal factor enters largely into this question. In Chapter VIII the energy requirements of children of different ages are given. (See Relation of Age to Daily Energy Requirement, p. 369, and Relation of Sex to Daily Energy Requirement, p. 369.) As stated there, these tables indicate the energy requirement of children of normal size, development, and activity. Note that in the menus given below the Calories derived from protein are approximately one seventh of the total Calories. (See Daily Protein Requirement, p. 370.) The following menus 1 for children from two to twelve years were prepared for average children of moderate activity in a family of limited income. MEALS FOR ONE DAY Child 2-4 Years Old Breakfast .- 7 : 30 a.m. Oatmeal Mush 0.8 ounce dry cereal Milk 1£ cupfuls Stale Bread 1 slice Orange Juice 4 tablespoonf uls Lunch : 11 a.m. Milk 1 cupful Stale Bread 1 slice Butter 1 teaspoonful Dinner : 1 p.m. Baked Potato Boiled Onion (Mashed) Bread and Butter 1 slice Milk to Drink 1 cupful Baked Apple Supper : 6 : 30 p.m. Boiled Rice 1 cupful Milk | cupful Bread and Butter 1 slice Fuel Value, 1313 Calories; Calories derived from protein, 191.2; Cost, $0.1377. Substitutes or Additions : For Rolled Oats or Rice : Other cereals, such as rolled wheat, wheaten grits, farina, hominy, and corn meal. For Orange Juice and Baked Apple : Prune pulp or apple sauce. 1 Prepared by Mary Swartz Rose, Ph. D., Assistant Professor of Nutrition, School of Household Arts, Teachers College, Columbia University. (See Teachers College Bulletin, " The Feeding of Young Children,'' pp. 6-9.) *i i For Onions: Spinach, strained peas, stewed celery, carrots, or cauliflower tips. An egg may be added every day, and should be included at least two or three times a week. These changes will alter the cost somewhat. Child Jh8 Years Old Breakfast : Oatmeal 1J ounces dry cereal Top Milk 4 ounces Stewed Prunes 4 or 5 Toast 1 slice Milk to Drink 6 ounces Dinner : Pea Soup 1 cupful Croutons 1 slice bread Boiled Onions 2 small Baked Potato 1 large Molasses Cookies Supper : Cream Toast Rice Pudding with 2 slices bread •