A. Not only because of the extremely active lives they live, but
also because of the profound changes going on in their bodies, boys
and girls from 12 to 16 years old need appreciably more food than
their parents. Because they need so much, their food should be con-
centrated, not very much liquid being given with meals. Special care
should be taken to make the food attractive for children of this age,
so that they will not learn to depend upon highly flavored foods,
which furnish no nourishment but which tempt their appetite.
7. Arrangement of meals:
A. The younger children should, if possible, have their heartiest
meal in the middle of the day. This is less important with the older
ones since their dinner and supper will have to be much alike in order
to give them enough food.
B. When luncheon has to be eaten away from home it should, if
possible, contain at least one warm dish. (See Unit X, Lesson 6.)
If the luncheon is carried from home the selection, preparation, and
packing of the food should receive special attention. Makeshift or
poorly selected school lunches do not satisfy the child's appetite and
23Q USE AND PREPARATION OF POOD.
may encourage liim in the eating of unsuitable food, such as pickles,
cheap candy, fried cakes, etc.
METHOD OF DEVELOPING LABORATORY WOKK.
The class may be divided into three sections, one section asked to
plan a day's food suitable for a child between G and 9 years, another
section to plan a day's food suitable for a child between 9 and 12, and
the third section to plan a day's food for a girl between 12 and 10, the
noon meal in each case (consisting of a lunch) to be carried from
home and eaten at school.
The class should be asked to investigate the school-lunch problem in
the schools of the neighborhood and to report whether a hot lunch
is served to the children at noon, and if not, if there is a possibility of
establishing this as a part of the school work. If children from
families represented in the class are attendants at these schools, the
women may be encouraged to cooperate with tke school authorities
in establishing a hot lunth.
Lesson 4. Feeding the Aged.
AIM.
To show which foods should be used and which avoided in okl age.
POINTS TO BE BROUGHT OUT.
1. '• Old ago " is a period of lowered vitality which comes to differ-
ent people at different ages.
A. It involves: lessened activity not only in the muscles but in all
tissues.
B. Both digestion of food and elimmation of waste substances by
the body tissues are generally somewhat less vigorous.
2. After 50, it is well as a matter of precaution to take fewer risks
with food.
A. Less rich foods — pastry, rich cakes and puddings, tich sauces
and gravies, fried foods.
B. More care in regard to special foods that disagree with some
people:
C. Irregularity is more serious than with younger people.
D. Heaviest meal advisable in middle of the day ;. light sui)per.
E. Meat in moderate amount.
3. The total amount of food eaten should be decreased :
A. In people who are overweight, even if no signs of old age are
evident.
USE AND PREPARATIOX OF FOOD. 231
B. Ill people over 60, generally because of lessened activity in tlie
tissues. About 10 per cent less food is needed than in an equally
active younger person. The amount needed grows still less with
advancing years.
Page 153
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
A. Not only because of the extremely active lives they live, but also because of the profound changes going on in their bodies, boys and girls from 12 to 16 years old need appreciably more food than their parents. Because they need so much, their food should be concentrated, not very much liquid being given with meals. Special care should be taken to make the food attractive for children of this age, so that they will not learn to depend upon highly flavored foods, which furnish no nourishment but which tempt their appetite.
7. Arrangement of meals:
A. The younger children should, if possible, have their heartiest meal in the middle of the day. This is less important with the older ones since their dinner and supper will have to be much alike in order to give them enough food.
B. When luncheon has to be eaten away from home it should, if possible, contain at least one warm dish. (See Unit X, Lesson 6.) If the luncheon is carried from home the selection, preparation, and packing of the food should receive special attention. Makeshift or poorly selected school lunches do not satisfy the child's appetite and
may encourage him in the eating of unsuitable food, such as pickles, cheap candy, fried cakes, etc.
The class may be divided into three sections, one section asked to plan a day's food suitable for a child between G and 9 years, another section to plan a day's food suitable for a child between 9 and 12, and the third section to plan a day's food for a girl between 12 and 10, the noon meal in each case (consisting of a lunch) to be carried from home and eaten at school.
The class should be asked to investigate the school-lunch problem in the schools of the neighborhood and to report whether a hot lunch is served to the children at noon, and if not, if there is a possibility of establishing this as a part of the school work. If children from families represented in the class are attendants at these schools, the women may be encouraged to cooperate with the school authorities in establishing a hot lunch.
Lesson 4. Feeding the Aged.
AIM.
To show which foods should be used and which avoided in old age.
1. '• Old ago " is a period of lowered vitality which comes to different people at different ages.
A. It involves: lessened activity not only in the muscles but in all tissues.
B. Both digestion of food and elimmation of waste substances by the body tissues are generally somewhat less vigorous.
2. After 50, it is well as a matter of precaution to take fewer risks with food.
A. Less rich foods — pastry, rich cakes and puddings, tich sauces and gravies, fried foods.
B. More care in regard to special foods that disagree with some people:
C. Irregularity is more serious than with younger people.
D. Heaviest meal advisable in middle of the day; light supper.
E. Meat in moderate amount.
3. The total amount of food eaten should be decreased :
A. In people who are overweight, even if no signs of old age are evident.
B. In people over 60, generally because of lessened activity in the tissues. About 10 per cent less food is needed than in an equally active younger person. The amount needed grows still less with advancing years.