1. Each woman may be asked to plan, on paper, a day's menu for
her family, using the estimates for the amount of food worked out
in Lesson 1. A specified amount of money should be allowed for each
famil}^ this amount to be determined by the teacher from the work
done in Lesson 7.
2. The entire class may be asked to plan a day's menu for a family,
the number of persons, age, and occupation being specified by the
teacher, and a specified amount of money being allowed for the da3''s
food. The class is then divided into four sections, each section being
asked to prepare one of tlie meals already planned. The fourth sec-
tion should prepare a lunch for an adult or school child, according to
the family chosen.
3. If arrangements can be made by Avhi'ch the mem.bers of the class
prepare and serve a special meal for some occasion it will be just as
satisfactory for review work and frequently much more interesting
to the class. A church dinner, a club lunclieon, or refreshments for
a banquet, or some similar occasion Avill offer the necessary oppor-
tunity. The class should make all necessary calculations as to the
amount and kind of food to be used and the cost. The actual prep-
aration may be done under the supervision of the teacher.
REFERENCES.
United States Department of Agriculture :
Farmers' Bulletin 142. Principles of Nutrition and Nutritive Value of
Foods.
Farmers' Bulletin 808. How to Select Foods : I. Wliat the Body Needs.
Farmers' Bulletin 817. ^How to Select Foods : II. Cereal Foods.
Farmers' Bulletin 824. How to Select Foods : III. Foods Ricli in Protein.
Farmers' Bulletin 712. School Lunclies.
Farmei's' Bulletin 717. Food for Young Children.
Office of Experiment Stations Bulletin 185. Iron in Food and Its Functions
in Nutrition.
Office of Experiment Stations Bulletin 227. Calcium, Magnesium, and I'hos-
phorus in Food and Nutrition.
United States Food Leaflet: Choose Your Food Wisely. (See note at end of
Lesson 6, Unit II.)
United States Department of Agriculture (in cooperation with Women's Com-
mittee, Council of National Defense) :
Tlie Day's Food in War and Peace.
UNIT XI.
Special Modification of the Diet.
Lesson 1. Infant Feeding.
AIM.
To show the principles underlying the proper feeding of infants.
POINTS TO BE BROUGHT OUT.
1. Babies should be fed at regular intervals.
A. Regularity in feeding tends to develop regular physical habits.
B. The digestive system gets i-egular periods of rest.
C. A more uniform composition of milk is maintained with the
naturally fed bab}', and the regular stimulation of the breast tends
to keep up the flow of milk,
2. Technic of feeding:
A. Length of interval. — Four hours is to be preferred, since it
allows a period of rest for the stomach. It requires three hours
for cow's milk and two hours for motlier's milk to leave the stomach.
A three-hour interval may be required in some cases, but it is
rarely necessary.
B. Times per da}' vary with the interval. With four-hour feed-
ing the infant should be fed five times a day until the third month,
when one night feeding may be omitted. With the three-hour sched-
ule the night feeding may be omitted sooner.
3. Natural feeding:
A. Advantages of mother's milk are —
(1) It is sterile if the mother is healthy.
(2) There is no danger of contamination.
Page 146
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Each woman may be asked to plan, on paper, a day's menu for her family, using the estimates for the amount of food worked out in Lesson 1. A specified amount of money should be allowed for each family this amount to be determined by the teacher from the work done in Lesson 7.
2. The entire class may be asked to plan a day's menu for a family, the number of persons, age, and occupation being specified by the teacher, and a specified amount of money being allowed for the day's food. The class is then divided into four sections, each section being asked to prepare one of the meals already planned. The fourth section should prepare a lunch for an adult or school child, according to the family chosen.
3. If arrangements can be made by which the members of the class prepare and serve a special meal for some occasion it will be just as satisfactory for review work and frequently much more interesting to the class. A church dinner, a club luncheon, or refreshments for a banquet, or some similar occasion will offer the necessary opportunity. The class should make all necessary calculations as to the amount and kind of food to be used and the cost. The actual preparation may be done under the supervision of the teacher.
United States Department of Agriculture :
Farmers' Bulletin 142. Principles of Nutrition and Nutritive Value of
Foods. Farmers' Bulletin 808. How to Select Foods : I. Wliat the Body Needs. Farmers' Bulletin 817. ^How to Select Foods : II. Cereal Foods. Farmers' Bulletin 824. How to Select Foods : III. Foods Ricli in Protein. Farmers' Bulletin 712. School Lunches. Farmei's' Bulletin 717. Food for Young Children. Office of Experiment Stations Bulletin 185. Iron in Food and Its Functions
in Nutrition. Office of Experiment Stations Bulletin 227. Calcium, Magnesium, and Phosphorus in Food and Nutrition. United States Food Leaflet: Choose Your Food Wisely. (See note at end of
Lesson 6, Unit II.) United States Department of Agriculture (in cooperation with Women's Committee, Council of National Defense) : Tlie Day's Food in War and Peace.
UNIT XI.
Special Modification of the Diet. Lesson 1. Infant Feeding.
AIM.
To show the principles underlying the proper feeding of infants.
1. Babies should be fed at regular intervals.
A. Regularity in feeding tends to develop regular physical habits.
B. The digestive system gets regular periods of rest.
C. A more uniform composition of milk is maintained with the naturally fed baby, and the regular stimulation of the breast tends to keep up the flow of milk,
2. Technic of feeding:
A. Length of interval. — Four hours is to be preferred, since it allows a period of rest for the stomach. It requires three hours for cow's milk and two hours for motlier's milk to leave the stomach. A three-hour interval may be required in some cases, but it is rarely necessary.
B. Times per day vary with the interval. With four-hour feeding the infant should be fed five times a day until the third month, when one night feeding may be omitted. With the three-hour schedule the night feeding may be omitted sooner.
3. Natural feeding:
A. Advantages of mother's milk are —
(1) It is sterile if the mother is healthy.
(2) There is no danger of contamination.