T X 5"! .J IT ni5 Glass ^ 1 X 5>5i Book. X ^ '.s A Standard Dietary for an Orphanage (SECOND EDITION) Written for the State Board of Charities and Corrections by DR. ADELE S. JAFFA Lecturer in Dietetics at the University of CaHfornia 19 15 California Stati Printing Ottict 1915 A Standard Dietary for an Orphanage (SECOND EDITION) Written for the State Board of Charities and Corrections by DR. ADELE S. JAFFA Lecturer in Dietetics at the University of Cahfornia 19 15 California State Printing Office 1915 ITGO.J D. of D# ad 190 9.2 1.155 1,215 Carrots Apples - l.I _ . .4 210 290 What importance attaches to knowing these food classes'' It is fundamental in accurale feeding and is tiie basis of wliat is termed "balance" in the diet. This is because each ^i-oiip of foods has a different office to perform in th(^ l)ody. Protein is the fiss'}tr huil(hi\ pi'ovidijiii" both for firowth and for the replaeinu' of woi-n-oiit matei'ial. 11 is the laro(^st elenienl in mnsele. brain, nerves, lilood, and internal organs. X()n-}iitro(jenous material of all kinds yields lirat which is nscd both for keeping the body warm, and for power or energy witli which to perform work. It also l)iiilds fatty tissne. hut this is t>]]\y stored fnel. It can nol bnild impoi'tant {)ermanent ti.ssue. On the other hand, pro- tein can and does yield heat and energy, but there are many reasons -why it is ordinarily nol wise or economical to use it for tliis purpose. How are these facts applied to a dietary? As chihlren need a larger proixn't ion of (/roti-uifi matciial than aihdts it is i)lain that their diet should contain a larger pi'opoi-tion of |>rotein. On the otlu'i' hand those who do heavy work or are exi)osed t<» cold I'e- (piire a larger anuiunt of "heat and energy" food tlian do others. p]very diet, it fact, should be properly proportioned lietwcen these classes, according to conditions. What happens if children do not receive enough protein? Their resistrincc to discMsc is lowered and they do not grow iiorinally. In most cases the children are stunted but in other cases Nature seems determined to lengthen them out and failing in material, resorts to breaking down some of the substance of the internal organs and deep tissues and usinu' it for l)nildini>' new tissue. The results are most dis- astrous to hi^alth. What diets are lilal foods are iiiiish. bread, potato and vegetables. What happens if the supply of heat and energy foods is deficient? As a rule children's appetites lead them to eat a sufficient amount when the supply is not unnecessarily limited. As these foods are cheaper than the others, there is usually a sufficient amount provided. If, how- ever, the supply is short, the children get thin and attention is thus called to the error, and all danger averted. On the other hand children who lack protein may gain weight in fatty tissue and deceive the observer. They may "look well" and "feel well" while they gradually lose ground. Is it important to discriminate closely between the small divisions or sub-classes of non-nitrogenous foods? It is. some of them are ""bulky'' and some are ^"concentrated." Each kind has its special value. The bulky foods stimulate the intes- tine, keep the food mass porous, etc.. but the process of digestion is lengthy and more or less complicated. The concentrated foods furnish a large amount of nourishment for their bulk and usually have a shorter and more simple process of digestion. Which are the bulky foods of this class? The so-called "stai-chy foods." and fruit and vegetables. Which are concentrated? The sugars and fats. Is one form of concentrated food sufficient? Xo. Sugar can ncvt'r entirely or adequately take the jilace of fat. Why Is fat so important? Fat is the only ""energy food" which l)uikls tissue. It is especially important to growing children, as it furnishes material for the building of brain and nerves and foi" the v(h\ marrow of the bones where the red blood cells are developed, 'i'lu^ otliei- energy foods may be stored as fat but do not build any of the higlily oi-ganized tissues. Fat is in a large subclass by itself. ' It has a different process of di- gestion and dift^erent channels of absorption, thus showing that Nature has made special provision for its entering largely into the diet. It is worth two and one-fourth times as nuich as starch or sugar for produc- ing heat. Under what circumstances does fat starvation occur in children? 1. When llic (iiumtity (tf milk is small. 2. When lilt' (|ii;ili1y of milk is poor. '^. Wlieu the milk is skimmed. 4. When the supply of butter is scanty. This is especially true when thase defects are not compensated for l)y the use of oil or other easily di^':ested fat. What is the value of sugar? Sugar mig:ht be considered a concentrated and easily handled form of starchy food, for starch is changed into sugar by a rather lengthy pro- cess of digestion before it can be used by the Ixxly. Because it is so con- centrated, it can readily be used to excess. But it is a valuable article when used as a food and not as an "indulgence" and should have its proi)er place in the dietary of a growing child and any person who exer- cises largely. It should not be eaten l)elween meals. What happens if only bulky foods are used? The person either fails to eat a proper amount for liis needs, draws upon his reserve store and thus becomes "undervitalized," or else he cats Avhat he requires, overloads his digestive apparatus, and subjects it to unnecessary strain. This is especially true of very young children and also where the food need is large, as with the adolescent. The re- sults of this kind of strain may not show for years, a.s indeed is the (•;ise with any kind of improper feeding. Thus the first Ruhs of Diffari/ Co)isfn(cfi())i are developed : Rul( 1. The diet should contain tlie pi'o[)er amonnt and |)i'oportion of the two main clas.ses of food. Rule 2. A i)r()per balance should be maintained between bulky and concentrated foods and a special place be given to fat. What Is the proper amount and proportion? This (pu'stion brings up the sul).iect of STANDARDS. Definition. A standard is the aniounf of food which the authoi'ities on the subject suggest as adequate or best for ditVereiit people. Hov>/ Is the standard arrived at? By a coml)ination of careful investigations into what people do eat and do thi'ive on. and by accurate scientitic expi'i-iments. Is the standard exact and reliable? It is not exact for all jjcople and is m lu r intended to mark an accui-ate line. It rather points the limits below which and hcyond which it is not safe to go. Individuals differ but a (/roup represents the average of certain conditions and the standard for a group is a nuich more accurate thing than for one person. The group need is \hv average need. How does a standard express its quantities? The amount of [)r()t('in is expressed in granis (1 oimee equals about 30 grams). The i)rotein need depends principally upon weight and growth. That is. a growing body requires 7nore protein for each pound of body weight than does one that is not growing. For instance, an in- fant requires from 1 to 1.5 grams of protein for each pound it weighs, while an adult requires only .6 to .8 grams per pound. Children of dif- ferent ages require quantities between these two. Thus a child of ten years who weighs 70 pounds (stripped weight) will probably require between 70 and 80 grams of protein per day^ depending upon how rapidly he is growing; while a man who weighs 150 pounds will require only 100 to 115 grams. The amount of energy food is expressed in calories — a calorie being a unit of heat, a measure, like an inch or a yard. The number of units of heat that must be produced to keep the liionan engine running well (as with other engines), depends upon its size, its rate of speed, its Jiours of tuork and the weight of things it moves or handles, but espec- ially upon work or work in relation to weight, etc. Thus an infant re- quires about 40 to 45 calories for each pound it weighs; a child of two years, 40 or less; a child of ten years about 32 calories per pound; an adult engaged in light work, about 20, and with heavy work, about 26 calories per pound. Another factor which modifies the individual need is fhe rapidity with which the body radiates heat. A tall thin person who weighs the same as a shorter and fatter one, requires a diet having a higher caloric value. All this can be calculated quite accurately for any individual under observation, but for a group an average is taken. Thus if the average age of a group of children is 10 years, and the amount of work and play that of the average school child, the dietary should furnish about 2,100 calories per child per day. The mineral standard is calculated in the same manner as the protein, but for the purposes of the present discussion it is not necessary to go into these details. If the dietary contains a sufficient amount of milk, meat, eggs, grains, fruits and vegetables, the mineral content will be .sure to meet the average need. Thus the food standard foi- an average child of 10 years, who weighs 70 pounds would beexpressed as 75 grams of protein and 2,100 or more calories. II. The Hygienic Phases of the Dietary. A proper diet can not be ai-ranged on a few principles alone. The first rules of balance and proi)orti()n may be followed and yet a selec- tion of foods made in such a way as to ignore many otlici- factors which are important to health but which come more projierly under the head- ing of digestive or hygienic phases. P^'oods thus selected may be im- — 10 — ])r()i)erly coiuhiiUHl ; tlicy iiiay ;ill be (litliciilt id' digest ioii ; llicy iii;iy l)e repeated nioiiotnuously ; tlicy may l)e uiisuitcd lo the pcr'soii ; oi- some of the most necessary foods, such as fruits and vegetables, may be entirely omitted. INFeat and bread might make a ^'balanced ration" but wouhl be a very poor diet. Tliere ai'e hirge ditferences between Ihe \ari()ns foods of the same class which make it necessary to sebn't Ihciii with care and discrimination. I\rilk anci cheese, for instance, are l)()th in the pi-otein gronp. but one is a perfect food for infants and the othei- is ai)solutely forbidden. In the same way, meat and dried licaiis both contain a birge amount of protein, \et meat is admirably suited to invalids and young children while beans are not. Each food couhl l)e taken up in turn ami its advantages and disadvantages dwelt u]K)n. For instance: Eggs: These have so many special qualities wiiich rendei' them more desii'ablc than othei' foods of their grouj) that it would i'e(|uii"e consider- able space to discuss them. The fat wliich they contain is in the form of an enndsion (one step already accomplished toward digestion) and is combined with ])hosj)horus in such a maiuu'r as to insure the ready absorption of that important mineral. In brief, eggs contain every necessary ingredient in the form best suited to easy conversion into the complex body of the baby chick — thus pi'oving their value as a tissue builder. Fhiut and Vkgetahles: a glance at the table shows that these foods arc placed under starches, but that a line divides them from cereals, tlours, etc. No line could indicate the width of Un chasm irhicli divides them. These foods are valuable especially for their nnnerals and organic acids, their laxative properties, and the cfuality of frcslniess which they possess. jNIineral matter is very important to the well being of the body. It is a necessary ingredient of the bones and of all the tissues and fhiids of the body and is vital to the functioning of all of the organs. Almost every food contains sonic ndneral matter fash), but certain ones contain a larger quantity or more important minerals than do others. This is the case with fruits and vegetables. ^Iflk : This is a uni(iu( food and really stands in a class by itself. even though its large })()rportion of protein has caused it to be ])laced in that group. It contains every element necessary for the growth and maintenance of the body of the infant ami is an invaluable food for older children. It is more readily digested than most of th(> foods of the protein group and has none of the disadvantages ])ossessed by some of them. It has the added -advantage of being a fr(sh prmluct which is of great importance to the body. 'WWV should form a large l)art of the dietary of all children and should ])e s<'i-ved as milk and not in tea or coffee, which latter are stimulants and should lU'ver be given to children. When a hot drink is desired a "colfcc substitute" made of roasted cereals may be used. — 11 — Thus more Dietary Rules develop under Hygiene. Rule 3. The dietary should contain only those foods and com- binations of foods which are suited to the age, condition and digestive power of the person or persons. Rule 4. The week should contain as large a variety of food mate- rials as is consistent with regularity of method, simplic- ity and economy — and the weeks slionld not repeat monotonously. Is it possible to avoid monotony in feeding large groups? Within broad limits. Yes. It is not only possible, but necessary. An individual may limit his diet to a few self chosen foods M'hich are well suited to his individual needs and thrive. But as the members of a group are denied the privilege of choice and as a group holds within it the entire range of possible differences in individual need, the greater the variety of food the more closely is the group need met, and the larger the proportion of children whose needs are provided for. Rule 5. Fruit and vegetables should each be served at least once a day and preferably not at the same meal. Rule 6. One kind or one class of foods should not be massed at one meal but should be distributed over the day. Why? There are many reasons for this rule, depending upon the kind of food in question. First: Too much of one sort of material puts a strain on the organs and juices involved in its digestion. Second: Foods often are utilized better if accompanied by others, as protein with carbohydrates. Third: Nature is often only capable of handling a certain amount of one kind of material in a given time, and therefore it is more economical to distribute important and valuable foods over the three meals so as to insure as full a utilization as possible. This applies to protein, to fruit and vegetabh^s. to sugar, etc. What other things are there to consider under the hygiene of foods? All questions of the digestibility of separate foods and food comhina- tions, of methods of cooking, etc., but as rich foods, mixtures, made dishes, etc., are not frequently served at orphanages, these rules will be omitted and a few suggestions on eookiim' given later. III. The Esthetic Phases of the Dietary. In considering the subject of food, it is perhaps not in place to speak of the development of the "n()n-i)hysicar' part of the nature of the children (whether this l)e called the esthetic, artistic, spii'itual. etc.), whicli may be stimulated by the cleanliness and lu'auty of table appointments and the attractive appearance of food. But the beneficial results to the physical hody of siicli elements are decidedly in place in this discussion. — 12 — Tlic old sayiiifi". " Dio-cstion waits on apix'tilc. " has been pi'oxcii 1o 1)(» correct by hitc scientific investigation. The first How of gastric jnicc wiiicli is essential to the perfect digestion of food is entirely a nerve art'air and not due to clieniical or mechanical action, it is stimulated by appetite or the desire for food, by its odoi-. or taste In other woi-ds. anything which makes an appeal to the senses, which pleases oi- attracts whether through color, form, tlavor, or what not, will start digestion as nothing else can. Under ordinary conditions strong healthy children should not rcfpiire frequent "sense appeals" of this kind, as do weary brain workers, l^ut as group feeding must tend more or less to monotony and as it can not cater either to the individual need or the individual craving, resort should be had more often to these methods of awakening interest and stimulating the "appetite juice," than is usually necessary in feeding an individual child. It must also be remembered that other nerve conditions atfect tliges- tion even though the stimulation has nothing directly to do with the food. An attractive dining room, a cleanly and well arranged table, flowers, pleasant conversation — all these smooth the paths through which nerve currents flow and pave the way for good digestion. The dining-room should I)c neither funereal nor noisy, and where the children are too yonng to converse in low tones, they should be talked to oeeasioiially by the attendants so as to avoid that depressing and unnatural silence while eating. All unnecessary discipline should be avoided, and the meal time regarded rather as an opportunity for telling interesting and instructive anecdotes suited to the various gi'oups. IV. The Economic Considerations of the Dietary. True economy consists not in doing without some nuich needed article, but in getting ///// raltK for the money expended and making full use of what is purchased. The number of ]>ounds that can be bought for 25 cents is no real gauge of the economy of the purchase. Some foods have a nnich larger proportion of water than others, which water can be had more cheaply from the faucet than from the "cheap- est" food. Some have a larger proportion of "concealed protein" than others of the same cla.ss, and are worth more, for protein foods are more expensive than others, the world over. Suggestions for economic buying will be given later. A STANDARD DIETARY FOR AN ORPHANAGE. The accompanying dietary has been ai-ranged for a group of children whose average age is 10 years, var\ ing from 8 to 12. Other ages are — 13 — discussed later. The a)}ioH)tts of the various foods used have been guaged in different ways : 1. The amounts of the important foods — meat, milk', fruit, etc., con- sidered necessary and advisable. 2. The amounts of other foods, bread, mush, potato, which have been actuaUij consumed in several institutions, when accompanied by proper amounts of the first set, thus allowing for instinctive appetite. 3. The amounts which give a correct value and balance according to scientific investigations. In this way, an effort has been made to avoid any extreme bias by allowing these different factors to check up on each other. The weights are for ''raw materials" as dispensed from the store- room and are provided in quantities which allow a reduction of 8 to 10 per cent for refuse and waste, thus bringing the nourishment 10 per cent less than the totalled results. Thus if the protein reads 82 grams it is safe to suppose tliat the child eats about 75 grams. Is it necessary to adhere to the amounts of food prescribed in a dietary? Yes and no. Children should usually be allowed to satisfy their appetites on the plain foods, although in some cases it may be necessary to limit the amount. The important foods as meat, milk, eggs, butter and fruit should be supplied in the amounts suggested so that the children may have an opportunity to consume an adequate amount, if so inclined. The quantities are good averages for a group. Some of the children Avill eat more and some less, thus avoiding prescribed amounts for any individual. None of the quantities will be found to be accurate for all groups and a little careful experimenting will enable each institution to find its average consumption, thus avoiding both shortage and waste. A good rule is to allow more of the foods which are not injurious, in large quantities, where the appetite or legitimate )ieed seems to demand it. But never to cut dowii on the most valuable foods unless there is evidence that the amount is really too large. Are small differences in quantities ever important? A paper and pencil, and a little arithmetic will soon make it plain, how mueJi the food value goes up or down by variations in some kinds of food. It would prove an interesting occupation for an livening to subtract butter and sugar fi'om one of the meals and see the calories go down and then do the same for vegetables, fruits, potatoes, etc.. or to take out the meat and see how much bread and ])otato would be recpiired to supi)ly an e(|ual amount of protein. AVhen, after that, it is remembered that daily differences are repeated 3(>'> times in a year, it at once becomes apparent th.it important values may be accuuuilatcd by slight additions in quantity to some foods. Note. — The amount of sugar in the following- dietary lias been placed at one ounce as a convenient average. It must vary of course with the acidity of the fruit or other material with which it is cooked, and also with the size of the serving. It might often be nearer one-half ounce, and at times more than one ounce. — 14 fn 00 1 t^oooo 10 i^ -ra t^ — 1 -M « .— CO Oi -^ 00000000 S c> a> SSiM l^OOt^ "* e^ S Utl Tj>CO CS1O5 0C1- O-l tN. 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The ehiUlr-en who h;i|i|)rii to he unllicrcd iiiidcr oui' roof, in an orphan- asie, represent many varying eunsl itutionai t\'i)es. \vi(h'lv dill'd-inu' a,i;"es, and stao-es of deveh)pnient. and therefore often pi-cseiit radically dif- ferent food re(inirenients. It is not possibh\ exeept in eases of illness antl disabilities, to con- sider the children individnally ; bnt it is possible, and indeed )i('cessarij to divide them into groups, according' to ag'e. stage of growth, etc., and to modify the diet for (acJi fjroup. These three or four groups would be analogous to the three or four children of a normal family, and should be considered somewhat separately, just as a mother considers and provides differently for her girl of six and her l)oy of fourteen, without having entirely dift'erent meals for each. This can be accom- plished very easily by arranging the standard or basic diffarij to suit the large average middle group of the institution and making additions and subtractions thereto to suit the older or the younger children. It will not be found necessary to make these changes in each meal, for very often the difference will lie entirely in the varying quantities consumed, and as a rule a change for one group is all that will be required at one time. The menu as planned will stand unchanged always for the largest number of children. The number of divisions thus made will depend upon the range of ages. The children l)etween eight and twelve form one logical group, provided that any child who needs developing or who has already started on that period of rapid growth which usually comes between twelve and fourteen years, is considered as belonging to the older group. Also that any child of eight Mho is delicate or has ^veak digestion is grouped with the younger ones and fed more carefully. In other words, it is more truly a condition qualification than one of age. These groups may be designated in any way which suits thi- fancy of the housekeeper ; as, for example : Group 1, aged -4 to 6. Group 2, aged 6 to 8. Group 3, aged 12 to Ki. (8 to 12 need not lie men- tioned.) A— adolescents (12 to 16). B—babies (4 to 6). ('— cliildren ((i to S). I) — diet (si)ecial diets). As a rule the !> ami (' are lu-ovided for together, but for occasional differences it is well to be able to distinguish, especiall\- where some food a little difHcull of digestion is to be allowed to the (' but not to the B group. If there are a lai'ge number of children l)etweeu -S and S. it would be better to arrange two decidedly separate gronp.s — B from 3 to 5 and C from ;") to 8. Or, on the other hand, if there are onlv a few, all those — 20 — l)('l()\v .") and lliosc Ix'lwccii f) and S who arc ddicalc cdnld hi' tci'iiicd l)ahi('s. and the stcnnu' chiklrcn ovci- 5 counted witli the /»///,• aiid cfjgs than i)y meat. .\ "lietween meal" of — 21 — milk or milk and lioht crackers, should be served in the morninji- or afternoon, whieliever contains the longest interval between the meals. The foods more difficult of dij^restion should be withheld: corned beef and cabbage, sausage, cheese, dried beans (uidess the skins be removed), etc. ]\fore butter and cream should be used and h'.ss fat and oil. Tlie meat should l)e chopped or cut fine and very coarse vegetables should be mashed. Grou.p C comes just between H and the dietai'.v group and can l)e classed with either one according to the day's menu. They ai'c in the stage of developing up to the full all around diet, and by careful selec- tion, might be divided "out of existence" under favorable conditions by being- held back with the babies or promoted early to full diet. They will often be found to require an afternoon bite when first sent to school — or to sleep better on a very light supper. Group D, or the Special Diet (xroup, consists of those who are con- valescing from illness or who are delicate or under-nourished. These children are fed according to the orders of the physician, and it is a good plan to place other children at this table from time to time when they are found not to be gaining in weight. The food should always be more simple, more carefully prepared and more nourishing than the ordinary diet and a week of change of this kind will often stimulate appetite and digestion and start a period of improvement in a child avIio has not been ' ' doing well. ' ' The extra dishes required by this group can usually be prepared by the older girls of the institution and allows an excellent opportunity for training in careful methods of food preparation. It is always a good plan to have these girls prepare surprise dishes for supper, for a group at a time, and also to attend to the decoration of the table and of prettily served dishes which lend esthetic value to the diet. Indeed, this method of supplying dishes which are difficult to prepare, to different tables in turn, is an excellent one. No dish which is good and noui-ishing and very relishing need be entirely blacklisted because it "can not be pre- pared for 100 children." It can be prepared for twenty at one time and twenty at another. Again, there are many things which the 100 or 200 do not require, but whicli should be served to those who are of an age to crave more variety, or who long for certain flavors, as toast, fried potatoes, hot biscuit, paiu-akes. etc. — 22 — 'rill' chaiiiivs for tlic ditVcrcnt lii-oiijis may he iiulicatcd in the iiiciiu of the lionsokfcpci" in sonic siicli iiiaiincr as the following: Breakfast Diiiiiei Supper .Mon- day Corn bread Syrup Broad Milk or coreal coffee (A and B eggs) Beef loaf Potatoes Yogotable Broad Swoet crackers Milk soup Crackers and choose* Milk Broad Fruit (»Notfor I!) Tues- day Fruit Bread Butter Kggs Milk Soup Liver and onions , Potato Broad (B and D scraped beef) Rico and top milk Broad and butter Milk Jolly (A moat) The Arrangement of MeaJs. The preferred time for the heartiest meal for youn<>' ehiklren. invalids, and elderly people, is in the middJe of the daji : and it is certainly best for little ones who d. In the same institution, there was only 5 per cent left on the plates when these same dishes were proi)ei'ly cooked the next week. Each institution has its own pi-ohlems of buying — some ai'e able to handle lar'^c (juaiitities of su|)plies and others can not, and each oiu' must needs make an individual study of the ])rol)lem. The subject divides itself into methods af purchasing and storing, methods of pre- paring and utilizing. Under purchasing, it is necessary to consider food value with cost (as .spoken of previou.sly) ; the diiference in the ])ercentages of refu.se of two — 27 — (grades of the same food; the possil)k> deterioration due to storino-; the season; the saving tlirongh buyiiiii' in quaiitit\' ; tlie cost of the fresh in relation to dried or canned ])roduct of the same material, etc. No rnle or figures conhl be given for any one of the.se snbdivisions that Avonld apply to all foods. AVhat is trne of one is not trne of another; and what is true one yeai- changes the ntwt. One summiM- a certain fruit may be purchased ffcsli as econonncally as the dried, another year it is far more expen.sive. Constant calculations of this kind are part of the business of housekeeping. Under the heading of preparing and utilizing foods, comes all the methods of reducing refuse and waste to a minimum and tlie using of "left overs." A large percentage of the valuable minei'als of vegetables is daily cast down the sink drains when these are boiled in an excess of water, instead of being steamed. The outside leaves of lettuce which are not fit to serve raw for salad can be steamed as "spinach" for the older girls ; jelly can be made of api)le cores and parings ; orange peel may be easily candied and put away for occasional use in cake or pud- dings. In many such ways as these, waste may be saved and additional articles added to the dietary on insignificant cost. All methods of storing foods during the season of least cost should be carefully considered. Jelly and jam can be made at a very moderate price after the initial expense for containers has once been met. Eggs should always be preserved during April and ]\Iay for use during the fall and winter. Full directions for preserving or "putting down" eggs and also any desired data on food values in relation to cost, can be had by applying to the Division of Nutrition, College of Agri- culture, University of California, Berkeley, Cal. Suggestions for Gauging a Dietary. The (pie.stion is often a.sked "If the children look fat and well, i.s that not a proof that the food is all right?" This ((uestion could be answered by asking another: "If a child is obedient, is that not a i)roof that his moral and spiritual education is complete and tliat he may be pro- nounced thoroughly virtuous?" By no means. It is necessary to know that he is truthful, courageous, indu.strious, persevering. affiH^tionate, sympathetic, unselfish, etc., before all effort for his moral welfare is discontinued. > In the same way. it is necessary foi' those who have the respon.sibility of seeing that a child develops into his l)est and most efiiieient manhood, to keep before the mind all of the details of the picture of a physically perfect boy. In other words, it is necessary to have a physical ideal, as Avell as a spiritual one. Indeed, many apparently moral defects are direcflv traceable to wrong bodilv conditions. man\" of which are due to — 28 — (U'lVclivc nourisliiiiciil. ()iil\ when the child is well ui'owii for liis au'e, the pro[)ei- weight i'oi- his hcit-ht. normally strong in muscle and nerve; only when the eyes are bright, the skin elear, the face rounded and rosy, the lips red, the chest full; only when he eats well and slee[)s well, has a clean toiiiiiie, j^ootl breath, and ^ood di'^cstioii; only when he wakes i-ested and ready for a fnll day of "healthy work and hai)i)y i)lay'' — only then may he be pronounced ircll, and only then may his ai)pearance l)e eonsich'red an adeipiate ^auiie of the perfection of his dielarw In the meantime it is liesl to test the dietary by othei- standards, as well as by his appearance. There is nothing' so conducive to o'rowth and development as self- criticism and as there are many reasons why individuals or > a 3 Slii-eddcd wiieat Top iiulk Bread and butter Eggs Chocolate Rice SOU!) Roast lamb (shoulder) Potato Vegetable Bread Milk and cero Bread and butter Gingerbread Fruit -a Cl o Corn bread Syrup Bread Milk or cereal coft'ec Beef loaf Potato Veg(>table Raisin bread Milk and tomato SOU41 Crackers Bread and butter Milk Cheese CO o S Eh Puffed rice Top milk and sugar Bread and butter Cereal coffee Stew- Potato Vegetable Bread Brown Betty Beans and gravy Brown bread Butter Milk Cooked fruit CO o C Mush Top milk Bread and butter Milk -Kgg Hamburger Potato Bread Fruit Vegetable salad Bread and butter Milk Cake Fruit Chocolate Bread and butter Chuck Mashed potato Bread Vegetable Candy Macaroni Tomato Milk Bi-ead and Initter Zwieback Milk and sugar Bread and I)utter -Milk Baked lish with white sauce Potato Vegetable' liread Jelly Cliocolate Bread and butter Fruit tapioca Toj) milk S3 13 1 Fruit Mush aiul ton milk- I'ot I'dilSt • Rice and giavy Baked potato and butter I'.rcad a'ld butter Milk Bread Onion and lettuce salad \\itli ilressing Fgg Bread and butter Milk N. B. — The eggs are prescribed at a minimum in these menus. They should be used more often during the summer. 31 MENU FOR SECOND AND FOURTH WEEKS. Breakfast Stewed fruit Mush and toi) milk Bread and butter Millv Dinner Roast beef Brown potato Bread Lettuce and dressing Blane mange and jelly Supper Millc ()!• cci'eal coffee Hicad and butter Cottage cheese Hashed potato Egg Milk Bread and butter Chuck Macaroni, tomato and butter Bread Oatmeal mush Top milk and sugar Bread and butter milk Rice and top milk (cinnamon and sugar) Milk Bread and butter Fruit Boiled beef Potato and gravy Bread Fruit Creamed vegetable with cheese Bread and butter Milk Cake Flakes Top milk and sugar Chocolate Bread and butter Fruit Beef round Potato Carrots grated and salad dressing Bread Noodle soup Bread and butter Milk Milk pudding (rice or tapioca) -a Fruit Bread and butter Ginger cake Cereal coffee Fried liver and onions Potato and toii milk Bread Lima beans and butter Milk Bread and butter Graham crackers Syrup Fruit Bread Toast and butter Cocoa Egg Rice and gravy Bread and butter Milk Peanuts Fish chowdin- Milk Bread and butter Gelatine and top milk Mush Top milk and sugar Bread Jam Milk Beef round Potato Bread Vegetable Gingersnaps Fish salad Cereal coffee Bread and butter Cooked fruit — 82 — AN EXTRA WEEK FOR VARIETY. Breakfast 1 Dinner Supper 53 a a Shroddod wheat Top inilk and sugar Broad and l)Uttor Milk or cereal coffee Boiled mutton Mashed potato Vegetable Bread Milk sherbet Chocolate Bread and butter Fruit Coffee cake c o Hico with raisins • Milk and sugar Milk Bread and butter Hash Potato Salad Sweet crackers Warmed-up potatoes Cottage cheese Milk or cereal coffee Bread and butter 83 w c Egg and potato Creamed codfish Bread and butter Milk Boiled beef Baked corn Potato Bread Pickles Milk Bread and butter Peach cobbler Mush and top milk Bread and butter Milk Beans Bread and butter .Milk Stewed fruit Crackers Souj) in cups Cold meat Potato salad Bread 1 >, 03 « u Fruit Milk loast Bread and butter Milk Split pea soup Croutons Baked heart Potato Radishes Bread and butter Milk Ku(|di (irots Top milk Cooked fruit Mush Bread and butter Milk Baked halibut and baked onions Potato Bread Eggs Noodles in milk Bread and butter Milk >> S3 CO Hot apjde sauce Bread and butter Milk Pot roast Potatoes and gravy Bread Candy Macaroni, tomato sauce and grated cheese Sour beets Hii'ad and l)Utter .Milk 38 SURPRISE DAYS FOR OCCASIONAL USE. Breakfast Dinner Supper Hot cakes Syrup Bread and butter Milk or cereal coflfee Roast beef Browned potatoes Vegetable Bread Chocolate pudding Hard boiled eggs Milk Bread and butter Fruit Hot biscuits Mush Milk or cereal coffee • Stew and vegetajjles Potato Bread Nuts and raisins Milk toast with a baked egg on top Milk Bread Fruit Sugar toast Milk Bread and butter Fruit Rice, meat and gravy Vegetable, tomato or grated cheese Bread Cake or Fruit Bean salad Crackers Milk Bread and l)utter Mush with figs or dates in milk Bread and butter Ribs of beef with carrots, onions, tomato and gravy Bread Cottage pudding and sauce Crackers Cheese Bread and butter Chocolate Fruit Milk toast Bread and butter Milk Fruit Shoulder of mutton and dressing in pan Potato Bread Pickles Milk or cocoa Bread and butter Bread and syrup Junket Apple cake Bread and butter Cocoa Fish hash (canned salmon or tuny) Bread Baked pumpkin pudding Puree of lima beans and Initter Milk Bread and butter Fruit Eggs scrambled with cubes of fried bread Bread and butter Milk jMeat pie with potato Sour beets Bread Candy Fried nuish and syrup INI.lk Bread and l)Utter N. B. — Not to be used as a weekly menu. — 34 — DIRECTIONS FOR THE DIETARY OF CHILDREN FROM r 2 TO 2\ 2 YEARS OF AGE. The sc'luHlule of IVediii.u' iiiMV l)e arraiijiX'd in various ways according to when tlio cliild takes his "midday nap." If at 10:30 or 11 o'clock, the meals should come as follows : On waking, wariii milk or milk and cracker; at 9 o'clock fruit juice, 3 or 4 tal)lespoonsful, diluted with 2 tablespoonsful of water, l^reak- fast, 10 a.m.; dinner 1:30 or 2 p.m.; supper 5:30 to G p.m. AVhon the chikl is older and takes his nap after lunch the schedule should be: Breakfast at 7 or 7:30; fruit juice at 10 with bread or cracker if required; dinner at 12. milk at 4 and supper at (i. ■ It is not necessary to hold a child to these exact quantities of any food, but wide variations should always be reporttni and sometimes even small differences are important in children that are not in perfect health. A child who weighs considerably more or less than the amount indi- cated on the dietary would naturally require more or less food than that given. All new foods should be given in small quantities at first and not repeated for 2 days. Two new foods should not he given at one meal. Vegetables and cereals should be cooked until vei-y soft. {^)arse cereal should be sti'ained and all vcgctalilcs and fi'uits mashed and pressed through a sieve. Meats should be broiled or roastcil and scra])i'd or cut very tine. Butter should be used very sparingly and only if it digests well. Bread should be light, dry and sweet (not sour). It is better to use whole wheat flour than white or graliam flour if there is no" intestinal iri'itation ])resent. Don't give sour fruits, as oranges or grapefruit juice, strawbei-ries or cooked apricots at a meal that contains milk. Give them between meals. The following ablirevialions have l)een used: Tbs. means a tablespoonful and is measured by mashing the food well into the spoon and then smoothing it off level with the edges. 'isp. means teaspoon, mcasui'cd as above. >S7/V'C' means an average nu'dium slice; bread is supposed to weigh about an ounce if cut thick or medium and ■,' oz. or less if thin. Oz. means ounce. 16 oz. make 1 lb. Thci-efore 4 oz. of hamburger would l)e just one-({uarter of a lb. : 2 oz. would be one-eighth, etc. A. II. means average helping; as a small saucer of stewed fi'uit, vege- ta])le or pudding, such as is usually served for a side dish in a hotel or at a famil\' table, iS'. //. would mean less than tlic altove and L. II . would nunm more. A cup is supposed to holdi pint when lilled to the bi-im. hut when filled conveniently for serving means 7 oz. -\ means 4 oz. N. B. — These ciiiantities are for cooked food.s edible portion. — 35 — FROM 21 2 TO 5 YEARS OF AGE. The changes in food sliould ])e made p;radnally as children develoj) from one stage to another. Fruits and vegetables should be put through a sieve or fine strainer Tuitil the cliild is 2 or 3 years of age, depending upon its general vigor and digestive capacity. Many chikli-en thrive better on this finely divided food until the age of 5 or 6 years. When it is no longer neces- sary to "sieve" or "puree" the vegetables, they should be well mashed M ith a fork and not presented in pieces until the age of 4 or 5 years. The "afternoon" feeding (4 o'clock) need not always be milk. Fruit or fruit juice and cracker or junket may be used but nothing should be given if it interferes with the appetite for supper. No candy or sweets should be given between meals, and only a little at the meals. If the child desires cereal more frequently than is prescribed, it may be given. Only sofi fats should be used in cooking and these very sparingly. Cream, butter, oil, bacon fat, etc., are the most easily digested. Don't give the following foods: pastry, rich gravy, fried or fatty foods, nuts, salads, raw or coarse vegetables as cabbage, corn, sprouts, or lima beans ; sausage or salt meats ; pulp of orange or grapefruit, cherries, raw bananas, pineapple. — 3G — DIETARY FOR A CHILD OF EIGHTEEN MONTHS TO TWO YEARS. Weight 26 Pounds. Approximate food value: Portein, 35 gms.; fat, .40 gms.; calories, 1,000. Breakfast Zwieback - 1 piece Warm milk-- i cup "S Thin croam 2 tbs. Dried bread i slice Warm milk 1 cup I Wheat hearts 3 tbs. I Thin cream 2 tbs. Dried bread 1 slice I Jelly or butter....— h tsp. I Warm milk 1 cup Graham mush 3 tbs. (.strained) Thin cream 2 tbs. Toast 1 slice Butter 2 tsp. Warm milk 1 cup Milk toast 1 slice Dry toast I slice Butter i tsp. Warm milk 1 cup Germea 3 tbs. Thin creani 2 tbs. Graham crackers 2 Butter 1 tsp. Warm milk 1 cup Rolled oats 3 tbs. Thin cream 2 tbs. Dried bread 1 slice Jelly - 1 tsp. Warm milk 1 cup Baked potato 2 tbs. Beef juice 3 tbs. Pulp of carrot 2 tbs. Toast, thin 1 slice Custard 3 tbs. A little water. Coddled egg 1 On zwieback 1 piece Dry toast .- 1 slice Butter h tsp. Prune pulp or apple sauce 2 tbs. A little water. Beef broth I cup (with farina) Scraped meat 1 tbs. Cauliflower tips 2 tbs. (or spinach) Bread, thin 1 slice A little water. Cereal 3 tbs. Thin cream 2 tbs. Bread J slice Butter J tsp. Warm milk 1 cup Milk toast 1 slice Asparagus tips 2 tbs. (mashed, on milk toast) Warm milk 1 cup Cracker . 1 Bread 1 slice Cooked in milk ^ cup Cracker 1 Apple sauce, with beaten white of egg, baked 3 minutes.-.4-5 tbs. Milk and spinach soup, strained I cup (or peas or carrots) Soft boiled egg 1 Baked potato 2 tbs. Sweet cracker 1 Butter — h tsp. Beef broth ^ cup (with mashed carrots or asparagus tips) Scraped meat 1 tb. Potato 2 tbs. Peach or prune pulp. 3 tbs. A little water. Boiled rice 2 tbs. Beef juice 3 tbs. Pulp of string beans or cauliflower tips. 2 tbs. Dried bread h slice Junket 3 tbs. A little water. Cereal 3 tbs. (or gruel) Thin cream 2 tbs. Warm milk 1 cup Dried bread 1 slice Apple jelly 1 tsp. Warm milk 1 cup Zwieback 2 pes. Cookie 1 W^arm milk 1 cup Cracker 1 Butter I tsp. Arrowroot, cooked in milk with beaten white of egg and sugar added 5 tbs. Saturday may repeat Wednesday or any preferred day. The above meals are given at 10 a.m., 2 p.m. and 6 p.m. Besides these, baby Is to have two others. On waking, about 7 a.m., a cup of warm milk; at 9 o'clock 4 table- spoons of fruit juice diluted with 'two tablespoon.s of water. 37 DIETARY FOR A CHILD OF TWO TO THREE YEARS. Weight 30 Pounds. Approximate food value; Protein, 38 gms. ; fat, 42 gms.; calories, 1,100. Rolled oats 3 tbs. Thin cream 2 tbs. Sugar 1 tsp. Bread 1 slice Butter 1 tsp. Milk 1 cup Coddled egg 1 Dried bread, thin 2 slices Butter 1 tsp. Milk 1 1 cup (warm) Dinner Milk it n d spinach soup, strained J cup (or carrot or pea) .Soft cooked egg 1 Baked potato 3 tbs. Bread, thin 1 slice Syrup or honey 1 tsp. A little water. Beef broth with farina | cup Lamb chop, small... 1 Mashed carrots or asparagus tips 2 tbs. Potato, mashed 2 tbs. Cracker -.l 1 A little water. Soft egg 1 Milk toast 1 slice Dry toast i slice Butter i tsp. Prune pulp 3 tbs. A little water. Beef broth J cup Scraped beef l-lj tbs. Baked potato 2 tbs. Spinach, strained .-_ 3 tbs. Zwieback 1 piece Water, if desired. Soft omelet 1 egg Peas, strained 2-3 tbs. (or string beans) Bread 1 slice Fruit tapioca 3 tbs. (or fruit gelatin or fruit whip) Supper Milk toast 1 slice Dry toast 1 slice Warm milk 1 cup Butter J tsp. Cookie 1 Boiled rice 4 tbs. (finished in milk or noodles) Thin cream 2 tbs. Milk 1 cup Toast 1 slice Jelly 1 tsp. Milk and cauliflower soup, strained I cup Crackers 2 Butter 1 tsp. Milk J cup Rice pudding 3 tbs. (or bread pudding) Farina 3 tbs. (finished in milk) Thin cream 2 tbs. Toast 1 slice .Jelly 1 tsp. Warm milk 1 cup Milk toast 1 slice Milk 1 cup Cracker 1 Butter i tsp. Cream of wheat. 3 tbs. Thin cream 2 tbs. Sugar 1 tsp. Zwieback 1 piece Milk, warm 1 cup Poached egg 1 Dipped toast 1 slice Dry toast i slice Butter i tsp. Milk 1 cup Wheat hearts 3 tbs. Thin cream 2 tbs. Bread 1 slice Butter J tsp. Milk 1 cup f^ Scrambled egg - 1 ^ Dried bread, thin 2 slices ■E Jelly 2 tsp. •^ Warm milk X cup Boiled white fish 2 tbs. Mashed potato 2 tbs. Mashed carrots or squash 2 or 3 tbs. Bread, thin 1 slice Butter i tsp. Mutton broth J cup (with mashed vegetable) Broiled steak 1-li tbs. Mashed potato 2 tbs. Apple sauce 2 tbs. Cracker 1 Milk and spinach soup 1 cup Triscuit 1 or 2 Milk 1 cup Molasses cookie 1 Graham mush 3 tbs. (strained) Thin cream 2 tbs. Sugar 1 tsp. Zwieback ...^ 1 piece Warm milk .— 1 cup Bread, thin 2 slices Warm milk 1 cup Butter 1 tsp. Junket 3 tbs. (or custard) Fruit juice once each day between meals and milk once between.