Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1916-03-23
NOON MEALS FOR PUPILS
Mothers and Educators Provide
for Activity and Development.
Lunches where Food Ia Prepared Early
or when Children Eat Hurriediy
nt Home Present Special Diff
ficultlcs.


operated by the school authoritiesp To
help answer this question, which almost
every mother and many of the educa-
tional authorities are asking constantly,
the United States departm of agri-
culture through the office OF home
economics, has Just issued Farmers
Bulletin No. ~ School Lunches" This
bulletin was prepared by Miss Caroline
H. Hunt and Miss Mabel Ward, under
me direction OF DIR. c. +. Langworthy
OF the States relations service. The bull
lctin, after discussing the general prin-
ciples Of feeding school children to pro-
vide for activity and develop them into
sturdy manhood and wonanhood, gives
number OF simple and Appealing menus
for the school lunch basket and bills
of-fare and recipes for preparing mex
pensive and nourishing MONDAY meals or
hot dishes for children, either at home
on school stove, or in the domestic
science kitchen.
RELATION or LUNCH TO OTHER
MEALS
In feeding child or anyone else the
authors Of the bulletin point out. 1t Is
not wise to think OF any one meal apart
from the other two. 1t il seldom con-
| venient to provide at one meal all the
materials needed by a growing body
and those which are omitted from one
mea should he supplied by one Of the
other meals. Tho noon meal for children
however. where food must be prepared
at home In the morning to be eaten else
where at Noon. or where the children
must hurry home. eat quickly, and then
rush back to school. offers specia diff
ficulties and deserves the careful atten-
ton Of parents.
DIETARY ESSENTIALS FOR THE
GROWING CHILD.
Before il is possible to plan a rational
basket or other luncheon for children it
is necessary for the mother to understand
the general essentials OF diet for young
people. These essentials in general are
an abundance Of simple foods. carefully
| prepared, and OF sufficient variety to
provide energy. repair wastes. provide
elements for building bone and tissue
and stimulate growth To do this most
effectively the three meals each day
| must supply the child with sufficient
| food from each OF the following classes:
l. Cereal or starch foods--Cereals
eaten principally as bread. supply nearly
Of as tssuc-building materially and near
ly two-thrids of the fuel or energy in the
American diet. The quality OF the bread
therefore, is extremely important Its
crust should be crisp and deep dndicat-
ing thorough baking) but not hard or
burned 1t should be light and free from
any suggestion Of sourness or ranridty.
The crumb should be elastic and yet
l. TIT. -
mouth without forming sticky mass.
or being too dry to taste good There
qualities can he secured in rolls and bis
cult as we'll as in ordinary bread. pro-
vided they are cooked thoroughly. The
objection to hot bread is due to the fact
that undercookinR may leave it soegy OIL
the inside. rather than because such
breads are eatsn hot. The chds ap-
petite for bread may he stimulated by
using different kinds Of bread zwieback
and crackers, by the addition OF raisins
currants. or nut meats. and sometimes
by cutting the slices into fancy shapes
Cereal mushes and ready-to-eat break
fast foods supply nearly the same nu-
trients as bread, half cupful Of cooked
cereal being about equivalent to q good
sized slice Of bread, tablespoonful OF
cream is about equivalent in fat TO
liberal spreading OF butter.
=. Frotein-ri rich foods-while bread and
cereals come near to fulfilling one of the
important requirements OF diet--a correct
proportion OF nutrients providing fuel
only and those useful for body building
other foods which provide protein in
larger proportion as compared with fuel
should not be neglected. These foods
include milk. meat Except the very fat
teso. fish, poultry. eggs. cheese. dried
beans. cowpeas. peas. peanuts. and al
monds, walnuts. and other nuts. Nuts.
OF course. also contain considerable fat.
Milk is an absolute essential, not only
because it contains a large number OF
nourishing substances in forms easily
ass,milated. but also because IN some
wa not fully understood, milk seems to
promote growth and nelp the body OF
child make good use OF other foods
MIX is rich in most kinds OF mineral
matter particularly lime. useful in the
development Of bone and tissue
MIX should never he omitted wholly
from the diet of a child. II not used at
luncheon it should appear al other meals
For luncheon, however, it has been
found that such dishes as milk toast,
mix soups made with vegetables. fish
or vegetable chowders, and cocoa are
valuable foods easily prepared at HON.
or in the school. because they require
no oven and call only for simple uten-
sils, White sauces made Of vegetable
juices, milk. or broth, differ from milk
soup largely In that they contain more
flour. When considering milk. the food
value Of skim milk, which contains a
larger percentage Of protein though less
fat than fun milk should not be over
looked.
EGGS. the next Of the protein foods
commonly given to children, contain
much iron and their yolks are rich In
fat.
?. The fatty foods-The fatty foods,
such as butter cream, salad oils. bacon,
and similar foods. are important sources
OF energy and nourishment for the srow-
ing body. Fats are best given in such
simple forms rather than in rich pas
tries or sweets.
4. Fresh vegetables and fruits-Be-
cause ordinary vegetables such as pota-
toes, green's. lettuce, green peas and
ordinary fruits do not contain much fat
or protein, their value in the child's
diet is frequently underestimated, These
things. however. should be considered
necessary part OF the diet Of the child
for the very important reason that they
furnish mineral and other materials TO
form bone and tissue as we'll as to re-
pair waste and supply some energy. |