New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-10-22

up her nose at his chalky bread. mild co.,.
and watery vegetables. Mother tried 70 -
I'D for Alberta's slim luncheons by SAVING 80
of the home luncheon.
On this particular day Alberta ban0ed :,
door, called for mother and woke the bxbv !,
her progress kitchenward. Matte in the we;,.
tiled kitchen was honestly tired after hs, l..
mornings work.
"Your luncheon's in the warming oven Il.
announced briefly.
"It's all dried up" fretted Alberta. aDs,,
they have chocolate Pudding? All gone, q,
you mean old thing-I never get anytbi,, >
eat!"
"Do you expect me TO cook you your lurtbsO.
fresh?" demanded Matte. There's MAJ,
girl would be thankful for that nice ons,..,
Take it and clear out"
Alberta countered with a childs ready ;.
venge:
81 shan't eat anything
an tell your ma"
Slam Alberta was gone
One may say, if one feels that way abou,
that children who are too fussy to eat what,
put before them may go hungry. But Albert,
is growing so fast and has so little interest in
food!
JUST WHAT IT ALL MEANS
II is to arouse just this interest in food tb,,
efforts are now being made in some of the hi,s
schools to give the pupils sufficient knovled,.
of dietetics to make them understood ius
why certain foods are nourishing and in what
way, and why given combinations are pecs,.
sary to maintain the proper balance.
In the Julia Richman High School educ,
tional menus are provided, advising the lunch
con of 800 calories and giving the calorie vain,
of each article on sale as well as the price.
Although it was difficult at first for the girls
to break themselves of the schoolgirl habit Of
lunchng on candy and pastry, they sOon b.
came interested in figuring out the value NJ
ceived for their money and why the more ncur
ishing foods were recommended. The result
was that they soon swung around TO meat
vegetables and sandwiches for lunch and The
soup and hot dish sales trebled within month.
after their interest was enlisted.
In the case of the penny luncheons served 70
the children in the public schools. definite
effort has been made by the School Lunches
Committee to set standard for all who sell q
serve uncooked food.
Palatability, purity, seasonability, the raea
or religious preferences Of the children al
similarity to home food all have to be ,sr
into consideration if the children are to get h
utmost value from the lunches
Being under control Of expert detitans
goes without saying that the ration Is carefully
planned with view to supplying the esseniE
food elements. In addition 20 this the food us,t
is submitted to chemical, meteorological ms
food value tests
The analyses are made under the superisr'
Of the Department of Health and UNIVERSITY
laboratories, and care is taken that each day
menu shall contain sufficient protein, carrie
hydrates, fats. mineral. salts and acids to fu'
nish the necessary material for growth, hes
and energy.
In addition to this, the sources u supplo
are carefully investigated and the employees an
kitchen and lunch rooms are subjected .
careful medical examination, SO that the sch'a
authorities are assured that the equipment q
kitchens and the handling Of food are hygea'
cally clean.