Food for the Family with Young Children 1951

-- 

Bureau of Human Nutrition and Home Economics 

Agricultural Research Administration 

Home and Garden Bulletin 5, USDA, 1951

Issued March 1951 

Archive copy of publication, do not use for current recommendations. 

The PDF file was provided courtesy of the National Agricultural Library.

Scroll down to view the publication. 

Agricultural Network Information Center
'V

FOR THE

FAMILY

WITH YOUNG

CHILDREN

U. S. DEPARTMENT OF AGRICULTURE

Home and Garden Bulletin No. 5
Meet the Wrights

Meet the Wright family—Richard Wright, husband and father, clerk

in an engineering office . . . Margaret, his wife, homemaker and mother

of ... Suzy, aged 2 years, and 5-year-old Jimmy, two jolly, lively

youngsters.

And there are the Wrights—a typical young, healthy American family

with father, mother, and 2 children not yet old enough for school.

The Wrights live in a neat cottage, near a city. It really seems like

living in a small town.

Margaret does all her own housework. She usually shops at a nearby

grocery because trips to the city are tiring, and she has no one to take care

of the children. A local dairy delivers milk at the door every other day.

Margaret puts it into the refrigerator promptly so that the milk will not

spoil nor lose any of its value from standing in the light. Eggs and

chickens are bought from a nearby farmer who delivers once a week.

The Wrights manage to eat very well, for in addition to the foods that

Margaret carefully selects at the store, they have a little vegetable

garden. During the summer this supplies them with part of their vegetables "fresh off the vine," when they are highest in vitamins and most

flavorful.

Margaret does some canning and preserving—chiefly canned tomatoes,

tomato juice, and jellies and jams to spread on bread. Otherwise the

Wrights buy all their food.
Food to Fit the Family

How does Margaret select food and prepare meals? She follows good

nutritional advice, practicing what she learned in classes. Margaret

started regular visits to the doctor hefore her children were born. She

has had them checked over and weighed at regular intervals ever since,

often going to the community child health center. She has learned that

everyone in the family requires the same basic types of food, but the

amount and the way the food is prepared may differ. For instance—

Richard, the grown man, is about average in height and weight.

Though he has a desk job, his work on the yard and garden in summer,

walking to work, doing the winter chores, and helping with the children

would rate his activities as "moderate." His needs are for foods that

supply energy and the vitamins, minerals, and protein to keep his body in

repair and top-notch condition. His "three squares" a day are usually

eaten at home since the office is within easy walking distance. Sometimes

in bad weather he carries his lunch. Margaret is usually able to put the

same foods in his lunch box that he would have eaten at home—deviled

eggs in place of creamed eggs on toast—lettuce and carrot strips instead of

vegetable salad.

Suzy, 2 years old, and Jim, 5 years old, need the same kind of food as

their father, but more simply prepared. Little children's main business

is growing—building strong and healthy bodies. A strong back, straight

legs, sound teeth, firm muscles, resistance to infections and disease are all

developed in early childhood. To provide foods especially for growth,
Margaret uses milk in all the children's meals, adding a variety of

vegetables and fruits, cereals, eggs, and some meat, fish, or chicken.

As for the cooking, she uses simple methods so that the same meal is

suitable for all. She cooks food so as to bring out its natural flavor, and

avoids very salty or highly seasoned dishes, greasy foods, and rich

desserts. She cooks fresh vegetables quickly with only a little water so

as to save their minerals and vitamins. This makes them taste good, and

leaves their colors bright, which attracts the children.

Usually youngsters are keenly aware of the flavors and textures of food.

Suzy is the first to discover if the milk is a little off-flavor, or the vegetables

not up to par. Margaret cuts cooked spinach to avoid strings. When

milk is heated to go over toast, she carefully stirs it to avoid the scum or

"fishes," as Jim calls them.

Now that Suzy has learned to chew, Margaret no longer has to grind

meat or chop vegetables so fine. But she does cut them into bite-sized

pieces and takes care to remove any tough sections. She is gradually

adding to Suzy's diet most of the common vegetables, fruits, and simply

cooked meats, chicken, and fish, which Jimmy has already learned to like.

Margaret has learned that small children often do not take to a new

food, which later may become one of their favorites. She is careful to

give Suzy only little tastes of new foods at first, offering them in a pleasant

manner. She gives new foods at the beginning of a meal when Suzy is

hungry. When these tastes are acceptable, then Suzy has a teaspoonful

or more if she wants it. By repeated small servings, Suzy soon learns to

like these new foods just as Jim does.

Days when the children's appetites are not up to par, Margaret

doesn't worry. As a rule, the children are as hungry as ever the next day.

Margaret has noticed that many parents give too large servings to their

little folks. As a result the children are discouraged before they start to

eat and get into the habit of wasting food. She is very careful always to

give the children small servings so that they learn to clean their plates.

Then they may have seconds.

Instead of having the children drink all of their milk, Margaret often

uses part of it in custard, ice cream, junket, or milk soups for variety.

Most afternoons Margaret gives the children a snack after their nap.

This is usually a small cup of milk apiece and occasionally a graham

cracker, fruit, or carrot strips. The children often sit at their own little

table for this.

. Margaret's food needs now are somewhat like her husband's. As she

is built on smaller lines, she does not need as much food as Richard.

However, to keep in tip-top condition so she can meet the demands of her

4
lively family, she is very careful to eat a plentiful, well-rounded diet.

This means that she, too, drinks milk—about 3 cups a day. She has her

citrus fruit and tomatoes, eggs, liver, green leafy vegetables, and wholegrain or enriched cereals and breads—foods that are good for the whole

family.

Planning Meals

Most of the time Margaret is able to plan the same meals for all.

Otherwise the days would never be long enough for her housework, nor

would she have enough energy left to enjoy her little family. Besides,

foods that are good for children are just as good for adults. However, for

special occasions she sometimes serves such food as pies for the grown-ups.

But even with pies, the children can usually have the filling, which she

often bakes in custard cups for them. The children have learned to accept happily the fact that some foods are for "grown-ups only."

Eating is fun at the Wright's table. With Mother and Father trying

and liking new foods, the children, too, get the habit. Not that they talk

over everything they eat, but when something is especially good, Father

never fails to compliment the cook.

Foods that Margaret takes

particular care about for her little

family are—

Milk. At least 3 to 4 cups a

day for each of the children, about

3 cups for Richard and herself.

This is used to drink and in

cooked foods. Margaret knows

that milk is the best source of

calcium, the mineral needed for

strong bones and good teeth. It

is also one of the best sources of

riboflavin, a vitamin required by

young and old. In addition,

milk supplies a high-quality protein, and many other important

food values. Therefore, it's a

basic food at every meal for the

children. Margaret has always

used plenty of milk in her own

diet, as well as other desirable

foods, and was able to nurse both

children and give them the best

start a mother can possibly give.
Vegetables and fruits. The garden helps to give a plentiful supply

of these spring, summer, and fall. Margaret's menus throughout the

year include daily:

•j^- A leafy, green, or deep yellow-colored vegetable

-^- Potatoes

•jf Citrus fruit, or tomatoes, or generous servings of raw cabbage, salad

greens, or raw turnips

•j^- Another fruit or vegetable

Bread and cereal—whole-grain, enriched, or restored.—At least

one of these appears at every meal. Cereals are usually served at breakfast and sometimes at supper for the children. Often a hearty breakfast

includes both cereal and bread. Always in shopping for cereals, bread,

and flour, Margaret is careful to choose whole-grain, enriched, or restored

products.

Meat, poultry, fish, eggs, dry beans or peas. Margaret serves at

least one of these every day to each member of the family. Mindful of

Jim and Suzy, she cooks these foods without much fat. Dry beans or

dry peas are not given to Suzy unless they are put through a sieve. At

least once a week, Margaret tries to serve liver, heart, or kidneys, for these

variety meats are particularly high in iron and vitamins.

Vitamin D. During winter and on dull days in fall and spring, Jim

and Suzy each take 1 teaspoon of cod-liver oil every day. This gives them

their vitamin D, though they could get it in vitamin D milk. In summer,

both wear sunsuits. Then the sun shining on their bare legs and arms is

their source of vitamin D.

Iodised salt. Their doctor advised the Wrights to use iodized salt

because they live in one of the States where the soil is low in iodine.

Sweets. For the Wrights' small children, sweets are usually limited

to simple puddings made of milk and eggs and fresh and cooked fruit.

The children also like tender dried fruits, which Margaret often gives

them instead of candy.

Changes to Fit Supplies

Margaret tries to follow this plan as closely as possible. But, for herself and Richard, when certain foods are scarce, she uses more of other

foods that are plentiful and similar in food value. During temporary food

shortages healthy adults can make quite drastic changes in diet without ill

effects. For growing children and nursing mothers and for expectant

mothers during the latter months of pregnancy the situation is different.

Their food should be the last to be changed.

6
Food for the Expectant Mother

During pregnancy. Margaret learned that to produce another life

without sacrificing her own strength, a mother's diet and the way she lives

must be adjusted to the needs of the developing baby. She considered

it a privilege to do her part for her children by taking good care of herself.

During the first 4 months of pregnancy, Margaret did not require more

food than her usual good diet. But during the last few months when the

baby's needs were greater, Margaret ate about a fifth more food than

usual and she chose her food with special care.

Following are the foods in a good normal diet that should be increased

to meet the needs of pregnancy:

Milk, cheese A little over a quart of milk or its equivalent

every day

Leafy, green, and More and bigger servings .. . at least 4 pounds

yellow vegetables a week

Citrus fruit, More and bigger servings . . . about 3% pounds

tomatoes a week

Meat, poultry, Another serving of meat a week, especially liver

fish, eggs and the other variety meats high in minerals and

vitamins, or some other high-quality protein

Bread and cereal Whole-grain varieties or enriched bread and

cereal to supply more iron and B vitamins

Vitamin D In fish-liver oil, vitamin D or irradiated milk, or

other preparation to provide 400 to 800 units daily

In addition to being especially careful about her food, the pregnant

woman should plan for a nap every day and a good night's rest. Some

mild exercise outdoors will give fresh air and help to keep muscles in tone.

It is also important not to worry or get angry.

Nursing the baby. Mother's milk increases the baby's chances for

growing up without sickness or feeding difficulties. Studies show that

fewer breast-fed than bottle-fed babies have severe digestive upsets.

Breast-fed babies are also less susceptible to rickets and are not so likely

to die in infancy. Besides, feeding a baby nature's way is easier than

mixing a formula and sterilizing milk and bottles. Almost every mother

will want to give her baby the best by nursing him for several months,

just as Margaret did Suzy and Jim. Many Federal and State bulletins

suggest meals to meet food needs of nursing mothers. Nearly every

healthy woman can nurse her baby if she wants to and prepares for it by

eating a good diet before, as well as after, the baby is born.

7
The Wright Family's Food Plan For A Week ($21 to $23, Dec. 1950 Prices)

fSj Kinds of food1

si

 6"""J

^-C^^^ Leafy, Green, and Yellow

Vegetables

(T : i At least once a day

^*^/ Citrus Fruit, Tomatoes

Once daily, if possible

t-^^r-^.

f^^ffjl) Potatoes, Sweetpotatoes

&o/i/^f One or more servings daily

-~^K^y Other Vegetables and Fruit

•"~*^ One or two servings doily

Milk, Cheese, Ice Cream

^^^ 2 or 3 times daily and in cooking

<

^^=>

Meat, Poultry, Fish

-p\ Once daily, if possible

ST\\ Eggs

lllillS/ Four or more a week per person

--^fi4\

Ji'-^x Dry Beans and Peas, Nuts

> f~^ One or more times a week

^

===ri\ Flour, Cereals, Meal

^•*s^L ^ (Whole-grain or enriched are best)

_y ^Yr | At every meal for children. Less for

^^"""-^ grown-ups if there is need to conserve

cereals.

Fats, Oils

=r^-> Some daily

Sugar, Sirups, Preserves

Some daily

Weekly food plan (approximate amounts) —

For two adults

 2

7 to 8 pounds

$Yz r° 6 pounds

5 to 6 pounds

7 to 8 pounds

10 quarts

5

1

/£ fo 61/2 pounds

14

6 ounces

$Yz ro ^/Z pounds

2 pounds

2 pounds

.

For child aged 1 to 3

2 pounds

2 pounds

Yz pound

2 pounds

6 quarts

% pound

Yz dozen

1 ounce

1

 1

,4 pounds

14 pound

Yd pound

For child aged 4 to 6

2 pounds

2

1

/£> pounds

1 pound

2 pounds

6 quarts

1 1/4 pounds

7

1 ounce

1 Yz pounds

14

 IO

 M> pound

Yz pound

Total for family of four

11 to 1 2 pounds

10 to 11 pounds

6

1

/2 to 7V<? pounds

11 to 1 2 pounds

22 quarts (1 ounce cheddar

cheese or 2 to 3 large dips ice

cream equal 1 cup milk)

lYz to 8]/t> pounds

2

1

/4 dozen

8 ounces, or

 1/2 pound

8 fo 9 pounds (counf 1 Yz Ibs,

bread as 1 Ib. flour)

2

1

/2 to 3 pounds

2% to 3 pounds

l

$ee "What's in Each Food Group" on back cover.

z

 These quantifies are geared to rhe needs of the wife who is keeping house for a young

family and the husband whose activities call for a moderate amount of muscular effort,

either at home or at his work. If either you or your husband are unusually large or active,

you may need to increase the suggested quantities of potatoes; dry beans and peas, nuts/

flour and cereals; fats and oils. If your husband buys his lunch at work you will still ne«d

to purchase almost the same quantities of food, except it may take 1 loaf less bread per

week and 1 quart less milk.
The Wrights* food supply

Leafy, Green, and

Yellow vegetables

Citrus Fruit,

Tomatoes

Potatoes,

Sweetpotatoes

Other Vegetables

and Fruit

2 heads lettuce

11/2 pounds snap beans

2 bunches carrots

2]4 pounds spinach

1 pound squash

1 head cabbage (small)

1 No. 2 can green peas

1 package green lima beans (frozen)

5 pounds oranges

2 grapefruit

1 46-ounce can tomato juice

2 or 3 lemons or 1 small can lemon juice

2 pounds sweetpofafoes

5 pounds potatoes

2 pounds apples

1 No. 2 can applesauce

1 No. 21/£ can peaches

1 pound prunes

14 pound raisins

3 pounds other fruit

1 bunch celery

1 pound beets

1 pound onions

1

 Margaret buys some of the staple foods in larser quantity than listed here to save time

and money. They will keep until the next week if properly stored.

10

for a week1 .

Milk, Cheese, Ice

Cream

Meal, Poultry, Fish

Eggs

Dry Beans, Peas,

Nuts

Flour, Cereals,

Meal, Baked Goods

Fats, Oils

Sugar, Sirup,

Preserves

18 quarts whole fluid milk

1 14l/£-ounce can evaporated milk

14 pound cheddar cheese

1 to 11/2 pounds cottage cheese

1 pint ice cream

3 to 31/2 pounds chuck roast of beef

2

1

/2 t° 3 pounds shoulder of lamb

34 pound liver

1 pound fish (haddock, cod, halibut)

21/4 dozen eggs

4 ounces nuts (in the shell)

4 ounces peanut butter

3 loaves enriched bread

3 loaves whole-wheat bread

1 loof rye bread

114 pounds rolled oats or whole-wheat cereal

1 small package ready-to-eat cereal

1 pound enriched flour

1/2 pound macaroni or corn meal

1 box graham or other crackers

1/2 pound bacon

11/2 pounds table fat

Vs pound shortening

Y<2 pint salad dressing or salad oil

1 y% to 2 pounds sugar

1/2 to 1 pint molasses, honey, jelly, or preserves

In addition to the foods listed above, Margaret buys coffee, tea, salt, flavorings,

gelatin, junket powder, etc., as needed.

11
THE WRIGHTS' MENUS

SUNDAY

Orange juice Pot roast with carrots, potatoes,

Scrambled eggs _ and onions

Toast Table fat Chopped spinach

Preserves Bread Table fat

Milk for children Two-egg sponge cake with ice cream

Coffee or tea for grown-ups Milk for children

Coffee or tea for grown-ups

Open-faced grilled cheese and bacon sandwich for grown-ups

Hot wheat cereal with milk for children

Shredded cabbage and raisin salad

Fruit in season Milk

MONDAY

Orange Omelet Spinach

Hot oatmeal with milk Bread Table fat

Toast Table fat Baked Indian pudding

Milk for children Milk

Coffee or tea for grown-ups

Beef casserole with mounds of mashed potatoes

(beef left from Sunday roast)

Green peas Fruit salad

Bread Table fat

Sponge cake with honey sauce Milk

TUESDAY

Grapefruit sections Baked macaroni Green beans

Soft-cooked eggs Shredded raw carrots

Toast Table fat Bread Table fat

Milk for children Oatmeal and prune pudding

Coffee or tea for grown-ups (oatmeal left from Monday breakfast)

Milk

Broiled liver or liver pattie Baked potato Baked squash

Tossed green salad flavored with chopped crisp bacon

Bread Table fat

Fruit in season Milk

WEDNESDAY

Orange Apple-cabbage salad

Ready-to-eat cereal with milk Cottage cheese and nut sandwich

Toast Table fat Preserves Baked Indian pudding

Milk for children Milk for children

Coffee or tea for grown-ups Coffee or tea for grown-ups

12
WEDNESDAY (Continued)

Beef hash with potatoes (beef left from Sunday)

Home-made vegetable relish

Creamed carrots and peas Celery

Bread Table fat

Fruit cup Milk

THURSDAY

Tomato juice Creamed eggs on toast, or

Hot oatmeal with milk Soft-cooked eggs with toast

Toast Table fat Jellied fruit salad

Milk for children Molasses cookies

Coffee or tea for grown-ups Milk

Baked shoulder of lamb

Baked sweetpotato Green lima beans

Cole slaw

Bread Table fat

Canned peaches Graham crackers Milk

FRIDAY

Prunes with orange slices Cream of tomato soup

Hot wheat cereal with raisins Cottage cheese and peach salad

and milk Bread Table fat

Toast Table fat Cookies

Milk for children Milk for children

Coffee or tea for grown-ups Coffee or tea for grown-ups

Baked fish (haddock, cod, or halibut)

Sliced beets Baked potato Celery

Bread Table fat

Lemon snow with custard sauce

Milk for children

Coffee or tea for grown-ups

SATURDAY

Tomato juice Peanut butter and celery sandwiches

Ready-to-eat cereal with milk Vegetable salad

Toast Table fat Preserves Floating island or junket

Milk for children Milk for children

Coffee or tea for grown-ups Coffee or tea for grown-ups

Minced lamb on riced potatoes (lamb left from Thursday dinner)

Green beans Hearts of lettuce with dressing

Applesauce Graham crackers Milk

A 6-ounce serving of milk is allowed for the children. If the children do

not drink all their milk, they have it as part of the afternoon snack.

13
To Reduce Your Food Bill

If you do not have as much as the Wrights to spend on food for your

family, you can spend less and still have a healthful diet. Meals may not

have so much variety, but with careful planning and cooking they will

be enjoyable.

Here is a food plan suggested to provide good nutrition for $15 to $17

per week, for a family of two moderately active grown-ups and two

children aged 1 to 3 and 4 to 6.

WEEKLY PLAN FOR A FAMILY OF FOUR WITH

TWO GROWN-UPS AND TWO PRESCHOOL CHILDREN

($15 to $17 per week for the family of four, Dec. 1950 prices)

Leafy, green, and yellow vegetables 8 to 9 pounds

Citrus fruit, tomatoes 7 to 8 pounds

Potatoes, sweetpotatoes 9 to 10 pounds

Other vegetables and fruit 6 to 7 pounds

Milk 21 quarts

Meat, poultry, fish. . , 5 to 6 pounds

Eggs 1% dozen

Dry beans and peas, nuts % to 1 pound

Flour, cereals, meal 10 to 11 pounds

Fats, oils 2 to 2% pounds

Sugar, sirup, preserves 2 to 2% pounds

To provide this good inexpensive diet, you will need to plan and to

shop more carefully even though some of the cheaper foods are high in

food values. Here are suggestions on how to get the most for your

money.

Leafy, green, and Leafy, green, and yellow vegetables give you good

yellow vegetables values in minerals and vitamins. Choose those

that are in season—they're generally cheapest

when most plentiful. Carrots are nearly always

good bargains, and can be used raw or cooked.

Learn to use the leafy tops of young beets and

turnips. These, like kale, spinach, mustard, and

collards, are cheap sources of vitamin A. They

contain other vitamins and iron, too.

14
Citrus fruit, When citrus fruits are high in price, use fresh

tomatoes tomatoes if they are in season, or canned tomatoes

or tomato juice to get your vitamin C. Use about

twice as much tomato as orange or grapefruit.

Canned orange arid grapefruit juice may be

cheaper than the fresh fruit. Raw cabbage, raw

turnips, and salad greens are also good sources of

vitamin C.

Milk

Meat, poultry,

fish, eggs, dry

beans and peas,

nuts

Evaporated and nonfat dry milk are usually

cheaper than fluid milk. Evaporated milk can be

used in place of cream on cereals and puddings and

in coffee. It can also be used in cooking. Nonfat

dry milk lacks the fat and vitamin A of whole

milk. However, it can be used to make up as

much as one-third of the family milk supply,

provided other foods are used in the quantities

suggested.

When food money is limited, choose the cheaper

cuts of meat. Consider the amount of bone and

fat—the cost per serving as well as the cost per

pound. Commercial-grade meat is an economical

buy and is satisfactory for pot roasts, meat loaf,

and stew. Use variety meats such as beef, pork,

or lamb liver or kidneys once a week for they are

bargains in vitamins and minerals. Brains and

heart are good buys also.

Fish may also be cheaper than meat and will

give you good protein.

For other main dishes serve dry beans—navy,

kidney, lima, or soybeans—dry peas and lentils.

Grade B and grade C eggs are just as nutritious

as grade A, and are usually cheaper.

Bread, flour,

cereals, meal

Fats, oils

Choose the brown whole-grain or enriched

products for their extra vitamins and iron.

Bread made with milk or milk served with cereal

makes a high-quality protein combination.

To save money, avoid expensive ready-baked

items.

You pay for the fat on the meat you buy, so use

any extra for cooking and seasoning, to save

money.

Sweets Use molasses often instead of white sugar in cooking. Children like it and it's a cheap source of

iron. Molasses adds flavor and food value to

baked beans, gingerbread, puddings, and bread.

15
What's in Each Food Group

Leafy, green, and yellow

vegetables

All kinds of greens—col lards, kale,

Swiss chard, spinach, and many

others, cultivated and wild; carrots,

peas, snap beans, green cabbage,

okra, green asparagus, broccoli,

brussels sprouts, green lima beans,

pumpkin, yellow squash.

Citrus fruit, tomatoes, or other

high vitamin C foods

Oranges, grapefruit, tangerines,

other citrus fruit, tomatoes,- or raw

cabbage, salad greens, raw turnips,

fresh strawberries, pineapple, cantaloup.

Potatoes, sweefpofatoes

Other vegetables and fruit

Beets, white cabbage, cauliflower,

corn, cucumbers, onions, sauerkraut,

turnips, apples, peaches, bananas,

berries, rhubarb, dried fruits—all

vegetables and fruits not included in

other groups.

Milk, cheese, ice cream

Milk—whole, skim, evaporated,

condensed, dry, buttermilk/ or as

cheese, cream, or ice cream.

Meat, poultry, fish

All kinds, including liver, heart, and

other variety meats. Count bacon

and salt pork in with fats.

Eggs

Dry beans and peas, nuts

Including soybeans and soy products, cowpeas, lentils, peanut butter.

Flour, cereal, baked goods

Flour or meal made from any grain—

wheat, corn, buckwheat, rye/ cooked

cereals, ready-to-eat cereals, rice,

hominy, noodles, macaroni; breads

and other baked goods.

Fats, oils

Butter, margarine, salad oils, suet,

shortening, lard, bacon, salt pork,

meat drippings.

Sugar, sirups, preserves

Any kind of sugar—granulated

(beet or cane), confectioner's,

brown, and maple,- molasses or any

kind of sirup or honey,- jams and

jellies,- candy.

Prepared by

BUREAU OF HUMAN NUTRITION AND HOME ECONOMIC

Agricultural Research Administration _^r^ &**

U. S. Department of Agriculture

Washington, D. C.

This bulletin is a revision of AIS-59

Issued March 1951

o£*

•rfS* '

^V0.