Evening star. [volume] (Washington, D.C.) 1854-1972, 1932-01-15

- IARCHES, sugars ana 1aIS supply
power for exercise and work
They supply heat to keep the
~ body warm. Protein foods builc
new muscle tissue and repair the
worn-out parts. Minerals build bones
and teeth and help in muscle-building
Teeth cannot develop properly and bt
hard and white without the right kind
of nourishment. Lime and phosphorus
= are needed for bones and teeth. MIX Is
the best source of lime. One quart OF
milk will supply the daily need of
child. Milk, egg yolk, fish and some
nuts are good sources of phosphorus.
Minerals, vitamins, water and the
fibrouS parts Of vegetables, fruits and
cereals act as body regulators. They
keep the blood in right condition, con-
troll the use of the other food groups by
the body, control the action of the
nerves and the heart, help carry of
waste material and prevent constipa-
ton. Drink about eight glasses Of water
q day. Use some whole cereals, such
as rolled oats, whole wheat, brown rice
cornmeal and hominy. Use green veg
etables and fruit each day to supply
roughage.
Vitamins, as found in foods, are nee
essary to maintain life and proper
growth. Vitamin A usually comes In
in fats. If only skim milk is given in
the diet, some butter and cream, or an
abundance of green-leaved vegetables
should be included.
A varied diet with fruit and green
vegetables inSures supply OF Vitamin
B. Vitanin is very easily destroyed
by heating, but tomatoes supply this
substance even after heating. Some
raw foods containing vitamin c should
be included in the diet each day.
Eat slowly, chew thoroughly, eat at
regular times, eat some vegetables be-
sides potatoes each day, eat some fruit
each day and do not eat when ex-
cited.
Food for the Sick.
Easily digeSted food, sufficient in
kind and quantity to keep bodily func-
lions going and to provide for the re-
building of lost tissue. is essential to
the sick and convaleScent. Next to pro-
viding enough Of the right kind of
easily digested food comes the impor-
lance of serving. Many times food is
not eaten because of bad serving. The
tray should be dainty and clean and Of
a size proportioned to the quantity Of
food. Arrange linen, silver and dishes
as nicely as possible on the tray. A
flower will add much TO the pleasing
appearance of the tray. Cover the food
to keep it hot, and do no0 leave left
over food near the patient at any time.
Do not serve too great variety Of
food at one meal. but provide a pleasing
variety from day to day. d.
Liquid diet may consist of milk soups,
eggnog, milk, matted milk or Cruel.
Soft diet includes milk toast, soft eggs,
custardS, junket, gelatins, well cooked
cereals, cornstarch or tapioca buildings,
stewed fruits, as well rs any of the
liquids. Light diet may be Of any of
the preceding foods with the addition
of easily digested vegetables, such as
asparagus tips, strained peas, tender
celery, and easily diges5ed meats, such
as tender chicken, oysters, Sweetbreads
or fish.
Fruit juices are often good appe-
Tiers. Hot meat broths have no food
value, but are stimulating and appetite
ing and may be used as a base with
rice or barley added to them. Milk and
eggs are the bass of sick diet, as they
are such complete foods in themselves
and are usually easily digested.
When Feeding Children.
Children enjoy the same kind of food
repeatedly, and there are enough foods
which they may eat to afford q pleasing
variety without giving them all of the
foods which adults may eat. Do not
give children candy except at meal
time. Do not feed children pastry,
highly seasoned foods, pickles, rich
cakes or puddings, pork, veal or raw
vegetables, such as cabbage, radishes,
cucumbers or potatoes.
Avoid all fried foods for children.
Fat in this form retards the digestion
of the foods. Limit the amount Of
sugar in the diet. Too much may
spoil the appetite and interfere with
digestion. Molasses and sweet fruits
are good forms of sweets for the diet.
Limit the amount of meat in the diet.
Meat once a day will supply enough
protein II some other protein foods are
used at the other meals. Children un-
der years of age do not need meat II
they have plenty Of milk and some eggs.
Nutritious School Lunch.
The school lunch Is valuable part
Of school training and protection to
good health. 1t should be composed of
simple, easily digested foods. It should
not include highly seasoned foods or
foods difficult to digest. 1t should in
clude only well prepared, mildly sea-
soned and attractively served foods. 1t
bflVu2O ulLl ONNCC do uldAlS Va Vic udLu-
raj protective foods as possible, espe-
cially fruits and vegetables. 1t should
contain about cupful Of milk in some
form. because II milk Is omitted at noon,
a quart of milk during the day, which
is necessary can seldom be taken.
A childs school lunch should contain
hot dish, especially during cold
weather, as this relieves fatigue, pro-
notes good digestion and encourages
high food intake. This hot dish may,
of course, include milk either In soup
or cooked dish, pudding or hot
beverage, such as matted cocoa or Cocoa
or cereal beverage.
Lunch for Box Menus.
1. Vegetable soup, graham bread,
cream cheese and date sandwiches, ap-
ples and molsSses cookies.
2. Egg salad sandwiches in rolls, a
ripe tomato, hot cereal coffee, ratsins,
oatmeal cookies.
3. Peanut butter and jelly sandwiches,
milk, sponge cake, oranges.
4. Chopped chicken liver and bacon
sandwich, tomato sandwich, matted
MENU FOR A DAY.