Have the women report, if possible, upon the number of feedings,
intervals, and amount at a feeding of babies they know personally.
The babies might be brought, weighed, and comparison made of
their weight with average for their age.
Lesson 2. Feeding Children Under School Age.
AIM.
To show the principles underlying the feeding of children from 2
to 6 years of age.
POINTS TO BE BROUGHT OUT.
1. This has been called the most neglected period of childhood,
and is the period during which malnutrition is most likely to leave
its mark. There is a rise in the death rate among children over 2,
and an increase in the amount of malnutrition and diseases resulting
from it, such as tuberculosis.
2. General principles involved in feeding :
A. During this period the child nearly doubles his weight.
B. He must have an abundance of material for building bones,
muscles, and other tissues as well as fuel to keep the building proc-
esses going and to supply energy for his great activity. This means
the best of protein and fuel foods, minerals, and the " dietary es-
sentials " for growth.
C. New foods should be introduced gradually, one at a time, and
in small amounts at first.
D. Number of meals. — Four daily during the second year and
longer with delicate children who can not take sufficient food at a
time; three after the second year for normal healthy children. This
gives better appetite and healthier digestive systems.
128209°— 19 15
226 USE AND PEEPAEATION OF FOOD.
E, Regularity of Meals. — It is bad for the child's digestion to eat
irregularly. If food is necessary between meals, it should be given
at a regular time.
3. Kinds of food :
A. ISIilk should be the chief food, a quart, if possible, being given
cadi child every day. At least a pint is essential.
(1) The proteins, minerals, and "dietary essentials" of milk
are all very important for proper growth.
(2) Milk has been called a protective food. It makes up for
other inadequacies there may be in the diet. Milk powder, skim
milk, or unsweetened condensed milk is far better than no milk
at all.
(3) Diets lacking milk are likely to lack lime and so to lead
to poor teeth and weak bones.
(4) Milk contains little iron and no indigestible residue to
give bulk to the feces and prevent constipation. It should there-
fore be supplemented with vegetables and fruits.
B. Eggs, soft cooked.
(1) A little of the yolk is given at first, gradually increasing
the amount until the limit (one a day) is reached.
(2) A very few little children arc made ill by Qgg white. In
such cases it must, of course, be omitted.
C. Meat. — If given at all in this period, it should be in small
amount, and in tender, digestible form, such as chicken, fish, lamb,
tender beef.
D. Cereals and potatoes.
(1) Next to milk, cereals form the most important part of
the diet. They may be given well cooked, as porridge, for break-
fast and supper, and in puddings as well as in dry bread, toast,
and zwieback. The coarser cereals should be strained at first.
(2) Potatoes should be given baked at first. This method of
preparation retains the mineral matter which is often lost if
potatoes are pared and cooked in water.
E. Fruit juice or pulp. — Orange juice or pulp at first; later baked
apple or pear without skins or seeds ; then scraped raw fruit.
Page 150
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
Have the women report, if possible, upon the number of feedings, intervals, and amount at a feeding of babies they know personally.
The babies might be brought, weighed, and comparison made of their weight with average for their age.
Lesson 2. Feeding Children Under School Age.
AIM.
To show the principles underlying the feeding of children from 2 to 6 years of age.
1. This has been called the most neglected period of childhood, and is the period during which malnutrition is most likely to leave its mark. There is a rise in the death rate among children over 2, and an increase in the amount of malnutrition and diseases resulting from it, such as tuberculosis.
2. General principles involved in feeding :
A. During this period the child nearly doubles his weight.
B. He must have an abundance of material for building bones, muscles, and other tissues as well as fuel to keep the building processes going and to supply energy for his great activity. This means the best of protein and fuel foods, minerals, and the " dietary essentials " for growth.
C. New foods should be introduced gradually, one at a time, and in small amounts at first.
D. Number of meals. — Four daily during the second year and longer with delicate children who can not take sufficient food at a time; three after the second year for normal healthy children. This gives better appetite and healthier digestive systems.
128209°— 19 15
E, Regularity of Meals. — It is bad for the child's digestion to eat irregularly. If food is necessary between meals, it should be given at a regular time.
3. Kinds of food :
A. Milk should be the chief food, a quart, if possible, being given cadi child every day. At least a pint is essential.
(1) The proteins, minerals, and "dietary essentials" of milk are all very important for proper growth.
(2) Milk has been called a protective food. It makes up for other inadequacies there may be in the diet. Milk powder, skim milk, or unsweetened condensed milk is far better than no milk at all.
(3) Diets lacking milk are likely to lack lime and so to lead to poor teeth and weak bones.
(4) Milk contains little iron and no indigestible residue to give bulk to the feces and prevent constipation. It should therefore be supplemented with vegetables and fruits.
B. Eggs, soft cooked.
(1) A little of the yolk is given at first, gradually increasing the amount until the limit (one a day) is reached.
(2) A very few little children are made ill by egg white. In such cases it must, of course, be omitted.
C. Meat. — If given at all in this period, it should be in small amount, and in tender, digestible form, such as chicken, fish, lamb, tender beef.
D. Cereals and potatoes.
(1) Next to milk, cereals form the most important part of the diet. They may be given well cooked, as porridge, for breakfast and supper, and in puddings as well as in dry bread, toast, and zwieback. The coarser cereals should be strained at first.
(2) Potatoes should be given baked at first. This method of preparation retains the mineral matter which is often lost if potatoes are pared and cooked in water.
E. Fruit juice or pulp. — Orange juice or pulp at first; later baked apple or pear without skins or seeds ; then scraped raw fruit.