Evening star., 1939-05-01

be clean and free from disease
germs. Proper pasteurization or
boiling will make it safe.
For children over 2, cheese may
take the place of some milk. Cot
tage cheese and mild American
cheese combined with other foods
are suitable for older children and
are low-cost foods.
BUTTER. There should be some
at every meal, or oleomargarine
with added vitamin A. Some fat
at each meal makes 1t stay by and
gives feeling of satisfaction. But
ter and some brands of oleomar-
garine are good choices of fats for
children, because, in addition to
providing energy materials, they
also supply some vitamin A.
Children get good deal Of the
fat and part of the vitamin A they
need If they have a quart of whole
milk day. When skim milk or but
termilk is used instead of whole
milk there should be greater en-
phasis on green and yellow veg
etables and cod liver oil to meet
their daily needs for vitamin A.
FRUITS AND VEGETABLES.
At least four servings daily.
lone of these should be OF fruit
or vegetable rich in vitamin c, such
as oranges, grapefruit. tomatoes,
greens or cabbage. Children under
4 should have oranges, grapefruit,
tomatoes or the juice of one of these
each day.
"One serving should be of a food
rich in vitamin A and In iron, such
as green leafy vegetable. one of
the best of all sources. Other green
vegetables, yellow vegetables and
yellow fruits, and ripe tomatoes also
contribute to the vitamin A needs
of the day.
"A third serving should be of po-
tatoes or sweet potatoes. These veg
etables can be used to advantage
more than once day because they
give good returns in food value for
their cost.
"The fourth serving may be either
another helping of one of the fruits
or vegetables already listed Or it
may be any other fruit or vegetable.
Prunes, other dried fruits and
bananas furnish food value eco
nomically. Apples and root vegeta-
bles are cheap most of the year.
Dried beans, dried peas and peanuts
supply iron and some of the vitamins
as we'll as energy producing and
building materials at low cost.
EGGS. Once a day If possible.
At least four or five week.
when eggs are plentiful and
cheap, one egg or more day may
we'll be served. This includes eggs
used for cooking. Eggs are a good
building food and may sometimes be
the main dish for dinner. They are
especially rich in iron and supply
some vitamin A.
MEAT OR FISH. Once day If
possible. At least four times week
Meats in general provide iron, some
Of the vitamins and other building
materials. This is true whether the
cut is tough or tender, served rare
or we'll done. Liver and kidneys are
richer in iron and certain vitamins
than lean muscle meat. Fish and
shellfish have about the same food
value as meat.
CEREALS AND BREAD. There
needs to be at least one serving of
cereal a day, more if food money is
very limited or appetites are large.
For those who need plenty of energy
food, such as children in their teens,
bread should be served at every
meal.
Children who get barely as many
fruits and vegetables as they need
should eat at least half of their
servings of bread and cereal as
whole-grain products. In counting
servings of cereals include rice
grits, macaroni, spaghetti and
noodles as well as breakfast foods.
SWEETS. One or two a day
provided they do not take away
the appetite for more important
foods, such as milk, vegetables,
fruits, whole-grain cereals. AS
rule children should have sweets
only at the end of the meal.
"COD-LIVER OIL. Every day.
Because cod-liver oil contains vita
minis necessary for the building of
strong bones, sound teeth, it is i'm
portant to give 1t regularly to young
children. They need to continue
taking 1t during the years they are
growing rapidly, especially in cold
or cloudy seasons. Other prepara-
tions on the market are rich In these
same vitamins, but a mother un-
familiar with vitamin units had bet
ter rely on cod-liver oil for her chill
dren unless doctor advises some
other vitamin A or D-rich prepara-
ton and tells her how much to use.
Children should not have their
food highly seasoned or be allowed
beverages that contain the stimu-
liant caffeine. And vegetables pre-
pared by steaming, baking or boil
ing are more suitable than those
that are fried.
"As long as children are growing
they need more food in proportion
to their size than grownups. If
parents eat many highly seasoned
sauces, rich gravies and pastries
these should be omitted from the
diets of children. But aside from
such minor and easily adjusted dif-