The Hope pioneer., 1922-07-06
the like must be steadily resisted.


Grafton are valuable in the childs
diet. But the butter should be
spread on bread; scream shoul9 bn thin
and used preferably over cere US,
toasts,and simple desserts. Bacon
fat may be added to baked potatc''s
or spread on bread.
Occasionally small serving of
plain cookies, stale sponge cake,
graham, whole wheat, or other crack
ers may be given at the end of the
meal.
With milk freely supplied and an
average of one egg day, there is no
call for the Introduction of meat into
the diet until after child is seven
years old, and, on the other hand,
there are several good reasons for
with holding it during these years.
Meat is of all protein foods most
liable to putrefaction in the intestine
and experiments prove that the
younger the child the more speedily
these products of putrefaction devel-
op when meat is fed. Children of
three show more signs of putrefaction
than children of six; and these in
turn are more liable to it than child
rem of eight. Since milk feeding
will cause the signs of putrefaction
to disappear and meat protein is no
better for growth than milk protein,
the advantage is decidedly with the
milk rather than meat.
Another reason for Withholding
meat is that it naturally tends to dis
place milk on account of it's higher
flavor, and meat it much poorer in
ash constituents than milk, being to-
tally deficient in calcium, of which
milk is the most important source
third reason that the stimulating
|eXtractives in meat, which may be
quite useful to jaded adult, should
not be used to whip up the sensitive
growing organism, which when
healthy is far better off without
stimulants of any kind. The two
chief advantages of meat are that it
requires mastication, exercises the
chewing apparatus, and that it is use
full as source of iron. But, as al
ready shown, dry bread makes excell-
ent chewing material, with none OF
the disadvantages of meat, and eggs
and green vegetables will furnish
iron in forms believed to be more use.
full to the child, aside from the fact
, that intestinal putrefaction of meat
| seriously interferes with the utiliza.
| ton of iron.
Scrupulous care in regard to re-
gularity of meals must be continued
r Usually breakfast will now be give.
} at or 1880; very simple lunch a,
: 10 to 10:3O, substantial dinner al
! or L: 30, and plain supper al
5: 80 or 6. Doing this period many
: children begin going to school, am
| meal schedules must be adjusted tt
} school schedules. No child should
' ever be permitted to go withou
r breakfast The pangs of an empty
y stomach will cause him to feel jagged
: out long before the noon meal which
1 lis often the next one. He will ther
. be likely either to be over-hungry, OF
4 to have lost the feeling of hunger
e and refuse a rational meal. In any
: case the child cannot afford to mis-!
< breakfast with the hope of maxim;
q good the loss later in the day. Mum
. erous studies of school children show
e. that no breakfast and NAL nutrition
f are commonly found together. The
e young child is fortunate if his schoo
provides a mid-morning lunch, t.
take the place of the one he former
ly enjoyed at home. This should be
the simplest in character; slice o.
bread and butter, glass of milk ant
a cracker, or a bowl of cereal anC
milk being quite sufficient.
= When there is no opportunity fol
:. morning lunch, the dinner mus
be served earlier in the day-pre
:, ferably at noon, and light lunch
given after school. During the frs
. school years the child has new condi
tion to meet. He needs more thar
:. ever to be safeguarded against un
suitable food, or food at unsuitable
times, to which his schoo1 companion
y may tempt him, and from eating
y when exhausted or greatly excited b,
= his work or play. Regularity, simpli
y city, and serenity are good dietiti'
. watchwords; good health has econo
mic and social as we'll as persone
j" value, and in these early years thu
foundations for it should be mos
S carefully laid