Evening star., 1942-11-30
Forming Good
Food Habits
In Infants
Very Essential for
Their Health and
UeH.Beine
r., EI;tL NJ D.L,
By Edith NJ. Barber

The nutrition of children was of
great concern to number of speak
ers at the recent convention of the
American Dietetic Association, which
was held in Detroit, Mich. All of this
speakers stressed the necessity for
the formation of good food habits in
infancy.
Mary Barber, food consultant to
the quartermaster's division of the
Army, told us that the chief source
of food waste was prejudice against
vegetables and challenged mothers
and teachers to see that the coming
generation forms better food habits.
Mary Sweeney of the Merrill
Palmer Nursery School of Detroit
told her listeners that both teacher
and mother must have a consistent
philosophy IN regard to food. She
stated that there were definite laws
of learning to eat Just as there are
in regard to reading, writing and
arithmetic. She made the point
GlidG DCIduSC Slllld Gil NC oolSlt
sponsible for eating and because
this is the only respect in which
they are absolutely independent,
even a very young child may gam
sense of power. This leads to at
tempted rebellions
Miss Sweeney stressed the fact
that social usages have no meaning
81, Il ho chnl1lG hn O l.
lowed to use spoon instead of
fork with foods that are difficult 20
handle. Otherwise tre sense of de-
feat may become associated with a
particular food. When new foods
are introduced they should be given
in conjunction with foods which
the child already knows and likes.
Mealtimes should never be periods
of dispute. AS early as possible the
child should be taught to under
stand that he himself is making
good body through the food ne eats.
DR.. Dorothy Nyswrander OF the
Federal Works Agency made plea
for all communities to take the re-
sponsibility for the care of children
of working mothers now that SO
many women have gone into in
dustry. Plans should include the
service of nutritious, attractive food
through which good food habits, as
outlined by Miss Sweeney, may be
developed. Through the Lannam
Act, Federal funds are available to
supplement community funds for
children's service centers. DR.. Nys-
wrander stated that by the end of
the next year 100000 women will
be employed by the war industries.
The children of these workers must
be given care by others not fitted
for industry.
Recipes given today were contrib
uted by members of the American
Dietetic Association
BAKED CHEESE AND MACARONI
LOAF.
l eight-ounce package macaroni.
tablespoons butter.
3 tablespoons flour.
cups milk.
Salt and pepper.
u pound grated American cheese.
q cup dry bread crumbs.
Cook macaroni in boiling salted
water until tender; drain and rinse.
Make white sauce of butter, flour,
milk and seasonings; add two
thirds of cheese; stir until melted.
Pour over macaroni in creased bak-
ing dish. Sprinkle remaining
cheese and crumbs over top. Bake
in moderate oven $3.50 degrees F.
40 minutes. Yield: Six servings.
GROUND BEEF SOUFFLE.
2 cups ground beef.
4 tablespoons butter.
3 tablespoons flour.
"a teaspoon salt.
Pepper as desired.
cup milk.
3 eggs, separated.
Method-Brown chopped beef in
two tablespoons butter Melt re-
naming butter in saucepan. blend
in flour, add salt pepper and milk.
Cook over direct heat, stirring con-
stantly until sauce thickens Stir
hot sauce slowly into wcll-beaten
egg yolks, add chopped meat and
cool slightly Beat egg whites stiff
and fold into mixtures. Bake in
well-buttered one-quart casserole
and bake in moderate over (325 de-
grees F. for about one hour. Serve
Immediately. Yield: Six servings.