B. New foods should be introduced into the dietary gradually and
in small amounts for the first few times.
C. No risks should be taken "just this once" with foods known
to be difficult of digestion.
3. The psychology of eating becomes constantly more important
with most children during this period. A dislike of particular foods
by the parents is quite sure to be inherited by the children.
A. If the father never eats cereal, the son will not do so without
a struggle.
B. If the mother dislikes vegetables, most of the children will re-
fuse to eat them.
C. Food should not be talked about at the table. Conversation at
meals should always be cheerful and at least occasionally interesting
to the children.
D. Such emotions as anger, grief, fear, or even painful embar-
rassment may interfere seriously wdth digestion.
E. Attractive service or a little change in flavor will often make aa
uninteresting dish interesting.
4. Foods to avoid:
A. Tea and coffee are too stimulating and have no food value.
B. Fried foods, pastries, rich cake, and rich gravies should not
be given to young children.
C. Nuts should not be given to little children except in the form
of a paste.
5. Foods to give:
A. Proteins, lime salts, phosphates, iron, and other minerals to
build muscle, bone, and other tissues; essential accessory substances
to promote growth and health.
USE A]SrD PREPARATION OF FOOD. 229
B. Milk contains all of these necessaries. Every child ought to
have a quart a day. When this is not possible, come as near to this
amount as possible and in no case give less than a third of a quart a
day. Milk makes up for many dietary deficiencies. With plenty of
it there is far less need to worry about the rest of the diet. If the
child tires of it, give it in other forms such as cream soups, custards,
cocoa, etc.
C. Eggs or meat, once or twice daily.
D. Cereals in porridge and puddings. Bread should be used
plentifully.
E. Potatoes are relatively cheap fuel food and are valuable for
the minerals they contain.
F. Fruits and vegetables, especially leafy vegetables, supply iron,
somewhat lacking in milk and many cereal foods and needed for
making good blood, for growth, and for all the activities of the body.
Iron and other minerals dissolve out into the water in which vege-
tables are cooked. Do not throw it away. Fruits and vegetables are
useful preventives of constipation and they contain essential sub-
stances necessary for growth and for health.
G. Fats. — If children have plenty of milk, good oleo may be sub-
stituted for butter, but they must have some fat. An ounce or two
a day should be sufficient.
H. Sweets should always be eaten at the end of the meal. They
should not be given between meals, since they take away the appetite
for more important foods and so encourage an unbalanced diet.
6. Amount of food during the adolescent period :
Page 152
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
B. New foods should be introduced into the dietary gradually and in small amounts for the first few times.
C. No risks should be taken "just this once" with foods known to be difficult of digestion.
3. The psychology of eating becomes constantly more important with most children during this period. A dislike of particular foods by the parents is quite sure to be inherited by the children.
A. If the father never eats cereal, the son will not do so without a struggle.
B. If the mother dislikes vegetables, most of the children will refuse to eat them.
C. Food should not be talked about at the table. Conversation at meals should always be cheerful and at least occasionally interesting to the children.
D. Such emotions as anger, grief, fear, or even painful embarrassment may interfere seriously with digestion.
E. Attractive service or a little change in flavor will often make an uninteresting dish interesting.
4. Foods to avoid:
A. Tea and coffee are too stimulating and have no food value.
B. Fried foods, pastries, rich cake, and rich gravies should not be given to young children.
C. Nuts should not be given to little children except in the form of a paste.
5. Foods to give:
A. Proteins, lime salts, phosphates, iron, and other minerals to build muscle, bone, and other tissues; essential accessory substances to promote growth and health.
B. Milk contains all of these necessaries. Every child ought to have a quart a day. When this is not possible, come as near to this amount as possible and in no case give less than a third of a quart a day. Milk makes up for many dietary deficiencies. With plenty of it there is far less need to worry about the rest of the diet. If the child tires of it, give it in other forms such as cream soups, custards, cocoa, etc.
C. Eggs or meat, once or twice daily.
D. Cereals in porridge and puddings. Bread should be used plentifully.
E. Potatoes are relatively cheap fuel food and are valuable for the minerals they contain.
F. Fruits and vegetables, especially leafy vegetables, supply iron, somewhat lacking in milk and many cereal foods and needed for making good blood, for growth, and for all the activities of the body. Iron and other minerals dissolve out into the water in which vegetables are cooked. Do not throw it away. Fruits and vegetables are useful preventives of constipation and they contain essential substances necessary for growth and for health.
G. Fats. — If children have plenty of milk, good oleo may be substituted for butter, but they must have some fat. An ounce or two a day should be sufficient.
H. Sweets should always be eaten at the end of the meal. They should not be given between meals, since they take away the appetite for more important foods and so encourage an unbalanced diet.
6. Amount of food during the adolescent period :