B. By varying the method of preparation slightly the same food
may be made to suit i)eople of varying needs.
(1) The food may be prepared simply, in some form, so that
it may be eaten by all.
(2) The food may be prepared by some simple method and
then divided, a part being served in this form and the remainder
used in the preparation of more highly seasoned dishes or com-
bined with other foods.
C. Special diets in some cases are largely a matter of quantity.
This is true of diets for those suffering from underweight or over-
weight, or diets for the aged. In such cases an average meal may be
made to answer all requirements by varying the amount of certain
foods eaten.
D. Where there are small children in the family who haxe their
meals»at the table with the adults, they should be trained to eat only
the simple food which is served to them and not to demand other
foods on the table which are more suitable for the adults.
method of developing laboratory work.
The class may be asked to plan a day's menu for an average family,
then show how it could be adapted with the least trouble to the needs
USE AND PREPArtATIO:^' OF FOOD. 239
of a family consisting of father, who is overweight; mother, who is
underweight ; grandmother, one child of school age, and one baby of
2 years. If laboratory facilities are available, the class may be
divided into three sections, and each section required to prepare one
of the meals of the day's menu.
If the w^omen prefer, each may plan a day's menu for her own
family, taking into consideration the special needs of different mem-
bers. One of these menus may be selected for preparation in class.
REFERENCES.
United States Department of Agriculture :
Farmers' Bulletin 717. Food For Young Children.
Farmers' Bulletin 712. School Lunches.
Farmers' Bulletin 413. Care of Milk and its Use in the Home.
Farmers' Bulletin SOS. How to Select Foods : I. What the Body Needs.
Farmers' Bulletin 817. How to Select Foods: II. Cereal Foods.
Farmers' Bulletin 824. How to Select Foods: III. Foods Rich in Protein.
United States Food Leaflet No. 7. Food for Young Children. (See note at
end of Lesson 6, Unit II.)
United States Department of Lalwi- — Children's Bureau:
Care of Children Series, No. 4. Milk the Indispensable Food for Children.
UNIT XII.
The Housekeeper and the Food Problem.
Lesson 1. The Housekeeper and the Food Problem.
AIM.
To outline briefly the problems confronting tlie housewife in select-
ing food for the family.
POINTS TO be brought OUT.
1. There is at the present time an abnormal situation in regard to
the food supply of the world as the result of lessened production dur-
ing the war, and serious interference with the channels of distribu-
tion which will be slow in reestablishing themselves.
A. Production. — The countries which been engaged in war are
the principal food-producing countries of the world. With the ex-
ception of the United Kingdom and Belgium, the European coun-
tries produced very nearly food enough for their own needs in nor-
mal times. Since war conditions have existed, their production has
been seriously cut into by:
(1) Draining of man power for the arm}- and navy.
(2) Devastation of large areas in battle.
Page 159
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. By varying the method of preparation slightly the same food may be made to suit i)eople of varying needs.
(1) The food may be prepared simply, in some form, so that it may be eaten by all.
(2) The food may be prepared by some simple method and then divided, a part being served in this form and the remainder used in the preparation of more highly seasoned dishes or combined with other foods.
C. Special diets in some cases are largely a matter of quantity. This is true of diets for those suffering from underweight or overweight, or diets for the aged. In such cases an average meal may be made to answer all requirements by varying the amount of certain foods eaten.
D. Where there are small children in the family who have their meals at the table with the adults, they should be trained to eat only the simple food which is served to them and not to demand other foods on the table which are more suitable for the adults.
method of developing laboratory work.
The class may be asked to plan a day's menu for an average family, then show how it could be adapted with the least trouble to the needs
of a family consisting of father, who is overweight; mother, who is underweight ; grandmother, one child of school age, and one baby of 2 years. If laboratory facilities are available, the class may be divided into three sections, and each section required to prepare one of the meals of the day's menu.
If the w^omen prefer, each may plan a day's menu for her own family, taking into consideration the special needs of different members. One of these menus may be selected for preparation in class.
United States Department of Agriculture :
Farmers' Bulletin 717. Food For Young Children.
Farmers' Bulletin 712. School Lunches.
Farmers' Bulletin 413. Care of Milk and its Use in the Home.
Farmers' Bulletin 808. How to Select Foods : I. What the Body Needs.
Farmers' Bulletin 817. How to Select Foods: II. Cereal Foods.
Farmers' Bulletin 824. How to Select Foods: III. Foods Rich in Protein.
United States Food Leaflet No. 7. Food for Young Children. (See note at end of Lesson 6, Unit II.) United States Department of Labor— Children's Bureau:
Care of Children Series, No. 4. Milk the Indispensable Food for Children.
UNIT XII.
The Housekeeper and the Food Problem.
Lesson 1. The Housekeeper and the Food Problem.
AIM.
To outline briefly the problems confronting the housewife in selecting food for the family.
POINTS TO be brought OUT.
1. There is at the present time an abnormal situation in regard to the food supply of the world as the result of lessened production during the war, and serious interference with the channels of distribution which will be slow in reestablishing themselves.
A. Production. — The countries which have been engaged in war are the principal food-producing countries of the world. With the exception of the United Kingdom and Belgium, the European countries produced very nearly food enough for their own needs in normal times. Since war conditions have existed, their production has been seriously cut into by:
(1) Draining of man power for the arm}- and navy.
(2) Devastation of large areas in battle.