Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1916-03-12
rederal Bureau Physician
EGives Proper Food for
Children.
p1ENTY OF CLEAN
MILK IMPORTANT
Milk and Eggs Good, but Should Be
Fed Sparingly-Coarse Cereals,
Vegetables and Fruit and
Simple Sweets Helpful

simple bills of fare, helpful recipes,
ond practical directions for the prep
oration of foods for children between
three and six years of age are con-
ta;ned in farmers bulletin III, Food
for Young Children. just issued by
the United States department Of agri-
culture. The bulletin, which was
written by Caroline l.. Hunt, under
The direction of DR.. c. F. Langworthy,
chief of the office of home economics,
IS easy to understand, and should be
helpful to mothers who are trying
On to care for their children that they
will grow up into stalwart and eff
c;ent men and women. 1t is issued at
this time as cooperative conrribu-
tion to the "Baby Week. campaign
conducted by the children's bureau OF
The United States department OF
labor.
The author has carefully avoided the
1 use of all technical dietary terms or
] systems of grouping, and has SO classi-
fled foods that any mother can meet
mo following definition Of satlsfac-
torv diet for little child:
"A little child three to six years oil
age who is carefully fed in accordance
with his bodily needs (as these are
now understood) receives every day
at least one food from each OF the
following groups:
& Milk and dishes made chiefly OF
|. milk (most important Of the group as
regards childrens Diet; meat, fish
nonltry. eggs and meat substitutes.
2, Bread and other cereal foods.
2. Butter and other wholesome
fats.
4. Vegetables and fruits.
5. Simple sweets"
The relation of food to the condl-
ton Of the bowels is also an import
ant matter. Grains, particularly those
containing the outer or branny lay
ers or coats, are laxative; so, too. are
\ such mildly acid fruits as apples
Oranges and grapefruit. So far, there
fore, as the important matter OF pre-
venting constipation is concerned
coarse grains and mildly acid fruits
serve the same purpose. When fruits
are to be obtained in abundance, the
kind of cereal served is not of great
Importance. When they are not, the
coarser cereals should be used.
A Quart Of Milk Day.
The basis of child's diet should be
clean whole milk-at least quart
dow Gu :,, Cl1ifinr fn water
contains about half "a cupful OF tht
very best food Observation-Disclosures
milk sugar, lime, and other materials
needed by the child to make muscle
bones and teeth. In addition mill
contains a substance thought to pro
mote growth by helping the body make
good use of other foods. Where goot
whole milk is not obtainable, clean
fresh skim milk supplies these sub
Stances with the exception of the but
!erfat. and is, of course, preferable t.
arty or questionable whole milk
MIX, however, contains very little iro1
ana therefore spinach and other greer
vegetables and egg yolks, which ar
nch in iron, combine we'll with mill
The child should drink the milk witt
ne chill taken off. or should con
Pame his full quart a day with cereal
ud in milk toast. cocoa. milk soup
ana stews, in cereal buildings, egg
sad-m1lk buildings, custards. junket:
y simple ice cream. Milk stews ma
y made with vegetables or fish, o
vary the diet these things can b
Wmolned with cream sauce an
.erVed on milk toast. The bulleti
therefore gives large number of re
sslpes for the preparation of variou
Mnk dishes which will help childre
s sunsume the requisite amount of mil
.Nnout growing tired of this valuabl
.oou' Those for milk soups will b
.Iuao particularly useful, as they Civ
,s ~ mother an easy means of prepa1
~ W. many vegetables which are esser
eals IN the child's diet.
Bread and Cereals.
oMeii-baked bread and thorough!
soosed breakfast cereals are bot
sh Tor children. and with mil
a.. u'o make up large part of tn
Bread and cereal mushes al
certain extent interchangeable
mn, neither can take the place
t.M s, meat, eggs, fruits and veg
scys ss' An ordinary slice of bread
NV IN food value to about half
AZ aslul OF boiled or steamed cere
&C., ~ aDout cupful Of flaked or puffe
Different kinds Of bread ms
used for variety.
vcr. yeast-raised bread given
~ children should be at least
ola Or should be toasted or twi'
sSs,s. Hot breads are likely to
ss. lived in large pieces and a
s0fe not desirable. Hot brea'