Use and preparation of food

F. Pulp of vegetables, such as carrots, spinach, and other greens, or green peas. The pulp should be strained at first. It may be served in this form or in soup or broth. (1) Vegetables and fruit are valuable because of the minerals and essential growth substance contained in them. Iron, somewhat lacking in milk and cereals, is present in abundance in the vegetables mentioned above, but is to a large extent lost if the water in which they are cooked is discarded. It should be used in soup or cooked down and served with the vegetables. (2) Vegetables and fruit are valuable because they help to prevent constipation. If the food mass moves too slowly through the intestine, bacteria are likely to multiply and form poisons which lead to sluggishness of mind and body even if more obvious poisoning does not occur. G. Fats. — Children need fat. If they have plenty of whole milk, the fat may be any good butter substitute, but if they have skimmed milk or none at all they need butter. Some children digest olive oil better than milk fat. Not much cooked fat should be given, with the exception of bacon. 4. Amount of food: A. Typical day's menu for a child of 2 j^ears: (1) First meal. — Milk, warmed, 1 cup. (2) Fruit juice or pulp, 3 tablespoons halfway between first and second meals. (3) Second meal.^ — Cereal, strained, 3 tablespoons; top milk, 3 tablespoons; milk, warmed, 1 cup; dry toast or zwieback, 2 slices. (4) Third meal. — Yolk of egg; strained pulp of carrot; toast, 2 slices; milk, warmed, 1 cup. (5) Fourth meal. — Cereal, strained, 3 tablespoons; top milk, 3 tablespoons; toast or zwieback, 2 slices; milk, warmed, 1 cup. B. Day's menu for a child of 4 years: (1) First meal. — Fruit pulp, 4 tablespoons; cereal, 3 to 4 tal)lespoons ; top milk, 4 tablespoons, for cereal; milk, 1 cup; toast,. 3 slices (buttered lightly after it cools). (2) Second meal. — Cream vegetable soup; soft egg; stale bread, 2 slices; plain pudding, junket, or custard. (3) Third meal. — Milk toast or cereal and milk; baked apple or pear; cup of milk. Have each woman bring in list of food eaten per day by some child she knows. Compare as to amount with above. Discuss composition of the meal. Have the women plan and prepare other meals for children. Lesson 3. Feeding the School Child, AIM. To show the kind and amount of food that should be eaten by children from 6 to IG. 1. It is as important to choose food wisely during this period as during earlier childhood. A. The results of mistakes are somewheat less serious than in the case of younger children because if the child has had proper food and care up to this time his digestive system has grown constantly stronger. B. Mistakes, however, retard growth, lessen the power of resistance to disease, and impair both the disposition and mental ability. C. Inability and dullness in school are often due to an unsuitable diet. 2. The same general rules should hold as with younger children. A. Meals should come at regular intervals and no food given between meals. If an exception must be made, plain bread and butter or unsweetened cracker should be given at a regular time.