284. Suggestions For Children's Dietaries

The following is a summary of a recent excellent pamphlet on the feeding of children issued by Columbia University.1

1 " The Feeding of Young Children," Mary Swartz Rose, Ph.D.

The meals suggested for children of different ages illustrate rational food combinations.

1. The cultivation of a rational appetite is part of the training of a child.

2. Children should be fed regularly and not too often. The stomach should have a chance to rest.

3. Children from two to five years of age need four meals a day, older ones three, at fixed hours.

4. Milk is the best food for children of all ages, either as such or cooked into cereals, vegetables, soup, junket, custard, and simple puddings.

5. Well-cooked cereal should be served every day, but without sugar, syrup, or butter. Use cereals that are made from whole grains.

6. Use eggs freely, soft-cooked and not fried, and in simple cooked dishes.

7. " Children cannot thrive without fruit." Give only ripe fresh fruit in perfect condition, or that which is stewed or baked.

8. Fresh vegetables should be a part of the diet, as these are rich in the needed mineral elements. A great variety of well-cooked vegetables may be served.

9. In general, provide a plain fare of which bread and butter, cereals and milk should form a generous part.

10. Do not give meat to children under eight years of age when milk and eggs are available. When meat is allowed, it should be fairly free from fat.

11. For desserts provide simple puddings such as junket, rice, tapioca, or other cereal puddings. Do not allow candy, except a small piece at meal time.

12. Cultivate the habit in the child of drinking a liberal amount of water.

285. Illustrative Meals For Children

The following meals are suggested for children of different ages as illustrating rational combinations of food: -

Substitutes or additions: For rolled oats or rice: other cereals, such as rolled wheat, wheaten grits, farina, hominj', and corn meal.

For orange juice and baked apple:.prune pulp or apple sauce.

For onions: spinach, strained peas, stewed celery, carrots, or cauliflower tips.

An egg may be added every day, and should be included at least two or three times a week.

These changes will alter the cost somewhat.

Substitutes or additions: For rolled oats: other cereals, as suggested on previous page.

For onions and peas: strained dried beans; other vegetables carefully cooked; fresh lettuce.

For prunes:, fresh ripe apples, baked bananas, other mild fruits well cooked.

For rice pudding: junkets, custards, blanc manges, bread puddings, and other very simple desserts.

For cookies: gingerbread, sponge cake, or very plain cookies.

Substitutes or additions: For rolled oats: other cereals thoroughly cooked.

For haddock: rare beefsteak, roast beef or mutton chops; other fish, especially white varieties.

For prunes: any mild ripe fruit uncooked or cooked.

For onions: string beans, stewed celery, beets, squash.

Peas or spinach: turnips or cauliflower.