X 551 N55 L922a iopy 1 Good Nutrition and Adequate Food Allowances for the Family Prepared by the Committee on Economic Standards of the New York Nutrition Council A Method for Determining an Adequate Minimum Food Allowance with Fifteen Points for the Social Worker Who Has to Deal with Nutrition Problems Prepared by the Committee on Economic Standards of the New York Nutrition Council First Edition Jvine, 1922 Second Edition - October, 1922 Issued by the New York Nutrition Council, the Brooklyn Bureau of Charities, the Charity Organization Society of New York, the New York Association for Improving the Condition of the Poor, and the United Hebrew Charities of New York Copyrighted by the New York Nutrition Council, 1922 Foreword The relation of nutrition to health is being more clearly recog- nized each day. Organizations dealing with public health prob- lems or organizations dealing with relief problems — indeed any organizations that deal with family problems — cannot longer afford to be haphazard in their information about suitable food for children of different ages and for adults under varying con- ditions. It is particularly important to be specific in the amount of money allowed in relief budgets. Because of the increasing demands for practical information which would be helpful to such organizations, the New York Nutrition Council created a Com- mittee on Economic Standards of Nutrition. This committee has put together in the following pages information which should be in the hands of all executives and field workers of public health and relief organizations. It undertakes to answer in simple terms the question of diet suitable for children of different ages, how to determine the cost of such a diet, and simple nutrition facts that every social worker should know. BAILEY B. BURRITT, President, New York Nutrition Council mil mi ©C1A6S9049 An Adequate Minimum Food Allowance Every organization as well as every individual dealing with the welfare of children should, for its most effective work, understand the economic problems involved in the families from which they come. The food expenditure, the largest item in the budget, is of vital importance, for the health of the family, especially its nutrition, is very closely related to the food supply. If the money spent for food, or the money the family can afford to spend for food, is inadequate, the children are in danger of malnutrition, tubercu- losis, and other diseases throughout childhood and perhaps they may be handicapped for life. This condition must be discovered and if possible some means found of relieving it before much per- manent good can be accomplished. Otherwise the best nutrition program will involve much wasted energy. If the income is adequate with reasonable economy, but sug- gestions beyond the family purse are thoughtlessly given, such suggestions can meet only with failure. With a better under- standing of the economic factor, especially the minimum for safety, our work would be far more effective. In any welfare work, and especially in relief organizations, it is important to know what a minimum food allowance is. Where money is donated to any organization to provide food for families needing assistance, that organization wants to make the best possible use of those funds by helping as many families as possible. An allowance of even one cent more per person per meal than is necessary will increase the budget of the organization by at least $10,000 for every 150 families helped. How can we be sure that the allowance is adequate, yet a minimum below which any family may be in danger ? The New York Nutrition Council, feeling the need for some control of this oft-neglected factor, appointed a committee to formulate a satisfactory method for calculating adequate mini- mum food allowances. There were two active sub-divisions, to this committee. Sub-Division I To standardize the method for deter- mining the minimum adequate food allowance in terms of dollars and cents. Sub-Division II To reduce to its simplest terms, the information with which social workers who deal with the health of children should be familiar. A Method for Determining the Minimum Adequate Food Allowance The method as worked out is divided into three steps as fol- lows: 1 Economical diets which will provide adequate nourishment. 2 Determining an average price for each food with the cal- culation of the costs of the diets in 1. 3 Calculation of weekly food allowances for individuals of different ages. Step 1 — Economical Diets: Diets making provision for the proper amounts of protein, fats, mineral elements, vitamines, and the correct number of calories from the most economical sources were formulated. In these diets, the foods suggested represent the type of food and the amount of that type re- quired for adequate nutrition. The kind of vegetable, cereal, fruit, fat or meat will vary according to the custom of any given nationality. The diets suggested are as follows: *Weekly Diet for Children Under 2 (900-1200 CALORIES) Food, quantity and Calories apply to all nationalities. The costs should be revised according to location and season and to admit the use of higher priced foods used by some nationalities; for example, sweet butter for salt in the Jewish diets. Food Quantity Calories Cost in New York March, 1922 Revise to Meet Individual Needs Milk 7 qts. 4725 $1.05 Eggs 3—4 240 .12 Butter 2 oz. 435 .053 Fruit 12 oz. 350 .10 Vegetables 1 lb. 140 .09 Bread (1 ^ slices a day) 1 lb. 1200 .08 Cereal (dry) 8 oz. 800 .036 7890 Calories $1,529 1127 Calories daily $ .19 per 1000 Calories *A11 diets approved by Dr. Mary S. Rose of Teachers' College. The following allowances for milk were made: For children under 2 years 1 quart a day; for children from 2-5 years of age, K of a quart a day. A quart is allowed for children from 12-16 years old because this is a period of very rapid growth. It was decided to allow bottled milk for all children under 5 years of age and for drinking for older children. Loose milk is recom- mended for cooking when the financial situation is such that bottled milk cannot be provided, Loose milk should in all cases be heated before being used. Weekly Diet for Children 2—5 Yrs. (1000-1500 CALORIES) Food Quantity Calories Cost Revise to Meet Individual Needs Milk 3^—5 qts. 3375—2362 $ .75—$ .53 Eggs 3—4 240— 240 .12— .12 Butter 2—3^ oz. 436— 764 .053— .093 Fruit (fresh or / 2 — 3 oranges dried, some I or every day) .-....) 2—3 apples y ^^q_ ^qq _q^j^_ q^q plus 2 — 3 oz. dried fruit Vegetables Green or Root.... 1—2 lbs. 140— 200 .09— .18 Potatoes 2—2^ lbs. 600— 760 .08— .10 Bread 1—2 lbs. 1200—2400 .08— .16 Cereal 7—14 oz. 700—1400 .032— .063 Legumes 1—2 oz. 100— 200 .007— .OH Sugar 0—6 oz. 0— 680 .018 7141—9506 Cal. $1.236— 1.31^. 1021—1358 Calories daily $ .173— .H per 1000 Calories Weekly Diet for Children 5—12 Yrs. (1300—2400 CALORIES) *Milk 3i qts. 2363—2363 $ .53—$ .53 *Eggs.. 3 225— 225 .09— .09 Meat or Fish 0—1 lb. 0— 600 .185 *Fat 3^ oz.— 1 lb. 764—3600 .093— .335 2 — 3 oranges or Fr^it - ; 2— 3 apples y 500—750 .096— .12 plus 3 — 5 oz. dried fruit Vegetables Green or Root 2—4 lbs. 200— 650 .18 — .28 Potatoes 2—3 lbs. 608— 912 .08 — .12 Legumes 8b Cheese.„... 2—6 oz. 200— 600 .027— .081 Bread 2—3^ lbs. 2400—4200 .16 — .28 Cereal 12—20 oz. 1200—2000 .051f — .09 Sugar 6—8 oz. 680— 907 .019— .025 9140—16807 Cal. $1.329— $2,136 1306 — 2401 Calories daily $ .H5 — .127 per 1000 Calories *Increase milk to 7 qts. when can be afforded. Eggs may be omitted when too expensive. Fat may be reduced from 1 lb. to 5 or f lb. Weekly Diet for Children 12—16 Yrs. (1900—3500 CALORIES) ^^^^ Food Quantity Calories Revise to Meet Individual Needs Milk._ 3^—7 qts. 2363—4725 $ .53 —$ .56* *Eggs 4 300— 300 .13 — .12 Meat and Fish 1—2 lbs. 600—1200 .18 — .37 Fat 12 oz.— 1 lb. 2700—3600 .251— .335 2 — 3 oranges or ^'■"^* ^ 2-3 apples ^ 5oo_ ^^^ ^^g_ ^^ 3 — 5 oz. dried fruit Vegetables Green or Root 2^—4 lbs. 300— 650 .21 — .28 Potatoes- - 2i— 6 lbs. 760—1824 .10 — .2^ Legumes 85 Cheese 4 — 8 oz. 400— 800 .05^ — .108 Bread 2^— 4| lbs. 3000—5400 .20 — .36 Cereal and Flour 1—2^ lbs. 1600—4000 .072— .18 Sugar 8 oz.— f lb. 907—1360 .025— .037 13430-24609 Cal. $1.838— $2,710 1918—3515 Calories daily $ .137— .11 -per 1000 Calories *The seeming discrepancy in this slight difference in milk cost is due to use of some loose milk in cooking for older children. Eggs may be omitted when too expensive. Weekly Diet for Children over 16 and Adults (2500—3500 CALORIES) Milk 3^ qts. 2363—2363 $ .53 —$ .53 *Eggs 4 300— 300 .12 — .12 Meat and Fish 1^—2 lbs. 900—1200 .27 — .37 Fat 12 oz.— 1 lb. 2700—3600 .251— .335 {3 oranges ") .< 1 apple V (. 5 oz. dried fruit / Fruit -^ 1 apple } 750— 750 .12 — .12 Vegetables Green or Root 2^ — 4 lbs. 300 — 650 .21 — .28 Potatoes 5—7 lbs. 1520—2128 .20 — .28 Legumes and Cheese.. 6 — 8 oz. 600 — 800 .081 — .108 Bread 2^—4^ lbs. 3000—5400 .20 — .36 Cereal and Flour 2^— 3^ lbs. 4000—5600 .18 — .25 Sugar 12 oz.— 1 lb. 1360—1814 .037— .05 17793-24605 Cal. $2.199— $2,803 2542 — 3515 Calories daily $ .12^-$ .113 per 1000 Calories *Eggs may be omitted when too expensive. Collection of Food Prices Step 2 — In order that the food prices used in calculating cost of diets may represent a fair average, it is necessary to collect prices from various sections of the city. A following standard form for the collection of prices is suggested : Collection of Food Prices Table I Standard Form for Collecting Food Prices District Date Food Quantity Price DAIRY PRODUCTS Milk-Grade B Per qt. " Loose " " Cheese American " lb " Cottage " " Eggs Fresh " doz " Storage " " CEREALS AND BREAD Bread (white) Per loaf (Give No. ounces) Bread (rye) " " (Give No. ounces) Barley — whole Per lb Commeal " " Farina " pkge (Give No. ounces) Flour " 3^ lbs. Hominy (loose) " lb ..- Macaroni " " " pkge. (Give No. ounces) Oatmeal " box (Give No. ounces) Oatmeal (loose) " lb Rice " " - Wheatena " pkge VEGETABLES Roots and Tubers Beets Per lb Carrots (old) " " Onions (yellow) " " Potatoes (white) " " Potatoes (white) Per pk Potatoes (sweet) " lb. Turnips (yellow) " " -- Green Vegetables Cabbage Per lb Spinach " peck String beans " lb Other green veg. in season Dried Vegetables Beans Kidney Per lb Lima " " Lentils " " Peas Green " " Yellow (split) " " Visitor Food Quantity Price Caiuied Vegetables Com Per can Peas " " -. Spinach " " Tomatoes " " Other Vegetables in season Beans (fresh) Per lb. Peas (fresh) " " Tomatoes " " FRUITS Fresh Apples Per lb. Bananas " doz Oranges " " Other fruit Dried Apricots Per lb. Figs " " Primes " " Raisins (seeded) " " " pkge FATS Butter Per lb. Lard " " Mazola Oil " pt. Nut Butter " lb Oleomargarine " " Wesson Oil " pt. MEATS Beef (Hamburg) Per lb. Liver " " — Soup Bone " " Stewing " " FISH Cod Fish Per lb Haddock " " - Other fish in season MISCELLANEOUS Cocoa Per lb Coffee " " Molasses " " Sugar " " Tea " " SPECIALS TO FIT INDIVIDUAL NEEDS Any organization wishing to revise this food schedule to fit its own needs should collect prices from several sections of the city in which the organization is located (six sections for New York City are suggested). Eliminating extreme prices, the average of prices collected should give a fair figure upon which to base con- clusions. These figures collected and studied every three months will help to determine whether or not the food schedule should be revised. These average prices applied to the diets will give the cost of food for the different age groups, as follows: Age Cost -per Week, in New York, March, 1922 Children under 2 $1.53 Children from 2 to 5 $1.2k—1.31 Children from 5 to 12 1.33— 2. H Children from 12 to 16 1.8^—2.71 Adults over 16 2.20—2.80 Calculation of Individual Food Allowances Step 3 — Figures for each individual child are, however, much fairer than a range in cost for the various age groups as given above. From the cost of the diets for children from 2 to 5, 5 to 12, 12 to 16, and with the calories provided by the diet, the cost per 1000 calories may be obtained and from these figures may be calculated costs for each individual child. The cost per 1000 calories may be obtained as follows: (See diets on pages 4, 5, 6). Age in years Calories provided Cost per wk. Cost per by suggested diet ( N. Y ., March, 1000 Calories per wk. 1922) (cents) Children under 2 7890 $1.53 19.0 Children from 2 to 5 7141— 9506 $1.2^-1.31 17.3— 1^.0 Children from 5 to 12. 9140—16807 1.33— 2. H H.5—12.7 Children from 12 to 16 13430—24609 1.8^-2.71 13.7—11.0 Adults over 16 17793—24605 2.20—2.80 12.^-11.3 From the cost of the food of these various age groups may be de- ducted the cost per 1000 calories for children of each age as follows : Table II Cost per 1000 Calories for Children of each Age, New York City, March, 1922 Age Cost Age Cost Under 2 years $ .19 9—10 $ .14 2— 3 18 10—11 13 3— 4 17 11—12 13 4 — 5 16 12—13 13 5— 6 15 13—14 12 6— 7 14 14—15 12 7— 8 14 15—16 12 8—9 14 Over 16 and adults 12 These figures will vary with season, location and from year to year. They should be revised to suit individual needs. The cost per 1000 calories in Table II, multiplied by calories for individuals of different ages, give the food allowances for each child. These food allowances are given in Table III. Table III Food Allowances for the Family Revise to Suit Individual Needs Boys March, 1922 Age Years Per Week A B Per Month A B Calories* Under 2 Min. Extra Nour. $1.20— $1.60 1.25— 1.65 1.30— 1.65 1.35— 1.70 1.35— 1.70 1.35— 1.70 1.A5— 1.75 1.55— 1.85 1.65— 1.95 1.75— 2.00 1.90— 2.20 2.10— 2.^5 2.10— 2.k5 2.20— 2.60 2.25— 2.75 Min. Extra Nour. $5.20— $6.95 5.W— 7.15 5.65— 7.15 5.85— 7.35 5.85— 7.35 5.85— 7.35 6.25— 7.60 6.70— 8.00 7.15— 8.h5 7.60— 8.65 8.25— 9.55 9.10—10.60 9.10—10.60 9.55—11.20 9.75—11.90 900—1200 2 — 3 1000—1300 3 — 4 1100—1400 4— 5 1200—1500 5— 6 - 1300—1600 6— 7 - 1400—1700 7 — 8 1500—1800 8 — 9 1600—1900 9 — 10 1700—2000 10 — 11 1900—2200 11 — 12 2100—2400 12 — 13 2300—2700 13—14. 14 — 15 2500—2900 2600—3100 15—16.- 2700—3300 Men and Boys Over 16 Years Hard Muscular work $3.35 $U.50 4000 Mod. Hard Muse, work 2.50— $2.95 10.85— $12.80 3000—3500 Light Muscular work..._ 2.10— 2.50 9.10— 10.85 2500—3000 Elderly Men 2.10— 2.50 9.10— 10.85 2500—3000 Girls Under 2. 2— 3... 3— 4._. 4— 5.... 5— 6... 6— 7.... 7— 8... 8— 9... 9—10... 10-11... 11—12... 12—13... 13-14... 14—15... 15—16... Age Years Per Week A B $1.20- 1.25- 1.25- 1.30- 1.30- 1.30- 1.35- H5- 1.50- 1.50- 1.60- 1.65- 1.65- 1.70- 1.80- -$1.60 - 1.60 - 1.60 - 1.60 - 1.60 - 1.60 - 1.65 - 1.70 - 1.80 - 1.80 - 1.85 - 1.95 - 1.95 - 1.95 - 2.05 Per Month A B $5.20— 5.i0- 5.h0- 5.65- 5.65- 5.65- 5.85- 6.30- 6.50- 6.50 6.95- 7.15- 7.15- 7.35- 7.80 $6.95 6.95 6.95 6.95 6.95 6.95 7.15 7.35 7.80 7.80 8.25 8.h5 8.1t5 8.h5 8.90 Calories'* 900- 980- 1060- 1140- 1220- 1300- 1380- 1460- 1550- 1650- 1750- 1850- 1950- 2050- 2150- -1200 -1280 -1360 -1400 -1520 -1600 -1680 -1760 -1850 -1950 -2050 -2150 -2250 -2350 -2450 *These Calories are based on those compiled from various sources by L. H. Gillett, as reported in Food Allowances. Women and Girls Over 16 Years Hard Muscular work.. $2.50 $10.85 3000 Mod. Hard Muse, work 2.10 — $2.25 9.10 — $9.75 2500 — 2700 Light Muscular work 1.85 — 2.10 8.00 — 9.10 2200 — 2500 Elderly Women 1.85 — 2.10 8.00 — 9.10 2200—2500 Illustration of this step: Calories allowed for children imder 2 years of age, 900 — 1200. Cost per 1000 calories for a child under 2, 19 cents. To get the cost per day, multiply 900 — 1200 by 19 — $ .17 — .228. To get thecostper week, multiply these last figures by 7 — $1.20 — $1.60. To get the cost per month, multiply cost per week by 4 5 (Average number of weeks per month) — $5.20 — $6.93. The A, or Minimutn Food Allowance The A, or minimum allowance, below which amount the health of any family will be in danger is planned to provide adequate nourishment when the family is in good physical condition, where the mother is intelligent and has a fair knowledge of food values so that every dollar is spent to the best advantage, or where there is supervision of the expenditures by a nutrition worker. It is a common experience to find that families frequently get on better on the lower allowance with supervision than on a higher allow- ance without supervision. The B, or Extra Nourishment Allowance The B allowance is 25-30% higher than the A allowance and provides for extra nourishment in cases of malnutrition, tuber- culosis, or other conditions where extra nourishment is needed. The B allowance is also recommended in all cases where there is no supervision. Where the B allowance is used for the minimum, increase these figures by 25% to provide for cases needing extra nourishment. In cases of special diets where the B allowance is not sufficient, allow the cost of the diet. Special conditions have been provided for by a list of qualifica- tions as follows: Qualifications of Food Allowances 1. Person living alone: The A allowance for light muscular work plus 50%, as it costs more to live alone. 2. Tubercular person living alone : The B allowance for light muscular work plus 50%. 3. Two adults living alone: The B allowance for light mus- cular work plus 50%. 4. Woman and one child: Add to woman living alone the B allowance for one child. 10 5. Family of three: Allow B allowance in all cases. 6. Family of six to eight inclusive: Subtract 5% because of large size of family. 7. Family of nine and over: 10% reduction because of size of family. 8. Expectant mother: The B allowance. 9. Nursing mother: Increase woman's allowance by 50%. 10. Children under one and not breast fed : in accordance with formula. 11. Deduct I of the allowance for adults eating lunches away from home. Add 25c-35c per day in column in budget planned for lunches. or Deduct 5c per day for lunches for adults when part of lunch is taken from home, and add 15c-20c for remainder of lunch. 12. Use B allowance for more nourishment. 13. For special diet allow actual cost of diet. The Family Grocery Order As a check on the figures given, a family grocery order is con- venient. It may also be useful in helping families to spend their food money to good advantage. The grocery order given in Table IV is for a family of five consisting of man, woman and three children below working age. Table IV Suggested Minimum Grocery Order for Family of Five Consisting of: Father 3000 calories Mother 2500 Boy 13 years 2700 Girl 10 years- 1650 Boy 7 years 1500 11350 calories daily — 79450 calories weekly The food suggested here is adequate for and applicable to all nationalities. Change costs to fit any locality or national custom. Food Quantity Calories Cost in New York City, March, 1922 Milk._ 21 qts. 14175 $2.66 Cheese or peanut butter.- \ lb. 1000 .165 Eggs i— 1 doz. 900 .27 Meat or Fish._ 5—7 lbs. 4200 1.11 *Fat 3^ lbs. 12600 1.17 Fruit - 6 lbs. Dried.. 2 lbs. 2320 .SU Fresh 4 lbs. 1000 .Itl (A bananas-1 lb.") <4 oranges- 1 lb. > v4 apples-2 lbs. j *Fat includes sweet or salt butter, nut butter, margarines or oils. 11 Food Quantity Vegetables 33 lbs. Green or Root L.....11 lbs. Potatoes 20 lbs. Legumes 2 lbs. Bread 12 lbs. Cereals and Flour 9 lbs. / Flour 3 J lbs. \ Cereals 5^ lbs. Sugar 3—4 lbs. 6350 .175 Calories C ost in New York C ty. March, 1922 1650 $ .77 6080 .80 3200 .22 14400 .96 14400 .60 82275 $9,650 Estimate of need 79450 calories weekly. Calories supplied, 82275. The extra allowance is on the side of safety where there are rapidly growing children and also allows for waste. The foods are in the right proportion to provide an adequate amount of calories, protein, fat, mineral elements and vitamines. The cost of this order in New York City, March, 1922, is $9.65. As a check, calculate the amount of money necessary to provide food for a family of this size as given in Table III. Man $2.50 Woman..._ 2.10 Boy 13 2.10 Girl 10 ... 1.50 Boy 7 1.45 Total $9.65 It would seem then that $9.65 arrived at in two ways is an adequate food allowance for a family of five — New York City, March, 1922. These figures in Table III may soon be either too high or too low according to cost of food, but they may be revised by any organization by following the preceding plan. This report is to show how to arrive at an adequate food allow- ance but not to determine an inflexible figure. The figures will change with location, with the season, with nationality, and from year to year, but by following the method here given, it is possible for any organization to revise or to prepare its own food schedule. Make the Food Allowances Adequate 12 II The Simple Facts in Nutrition which Every Social Worker Should Know There is danger of malnutrition even with an adequate food allowance. The food must be of the right kind as well as suf- ficient in quantity. There must be plenty of milk, vegetables and fruit as well as enough bread and cereal to ensure an adequate energy supply, and to make the children strong and healthy. A diet chosen at random or in accordance with one's appetite may or may not be satisfactory. Scientists have shown the relation- ship between health and certain types of foods. These foods must be eaten if we expect our children to be in good health and nutrition. A second section of the Economic Standard Committee has formulated these outstanding facts for the use of the social worker who has to deal with children, especially with the home life or health conditions. Fifteen Points to Help the Social Worker with the Nutrition Problem The Nutritional State of Every Child Should be Determined by Periodic Physical Examinations I. Fresh, clean, whole milk should be a prominent part of the daily diet of every child. Each child should have never less than a pint of milk a day, and a quart where possible. A quart, always for the undernourished and the younger children. It is not necessary to drink, the whole quart. Some of it may be taken in the form of cocoa, cream soups, simple desserts, etc. II. At least two vegetables a day for every child (Be sure every child eats his share). One (or two) vegetables in addition to potatoes should be eaten every day. Leaf vegetables should be used at least two or three times a week. On the other four or five days, any other vege- table may be used in addition to the potato. Do not use soda in the cooking of vegetables. Vegetables are abundant and relatively inexpensive in summer. When the supply is more limited in winter 13 increase potatoes and suggest beets, cabbage, car- rots, celery, canned tomatoes, escarolle, kale, onions, squash, and turnips or other inexpensive ones. Spinach and lettuce are frequently found in the city in winter at a low cost. (Rice and macaroni are not substitutes for potatoes.) III. Fruit should be used (as a part of a meal) at least once every day whenever it can be afforded. When fruit is too expensive, insist on a third vegetable every day. Dried fruits are valuable but do not take the place of fresh fruit or vegetables. All young children and any one whose chief article of food is milk should have Fresh Fruit or Tomato juice ecery day. IV. Meat is much less important than milk, fruits, and vege- tables, and is more expensive. These foods should not be sacrificed for the sake of meat although a little meat is not undesirable. Meat should be limited to one meal a day and to three or four times a week is better. V. Cereals should be used daily. Served with milk, they are good either for breakfast or supper. They may be put into soups, or made into simple puddings, such as rice, farina, or cornstarch. The ready-to-eat-cereals are expensive, but may be used occasionally to lend variety to the diet. They should not be used more than once or twice a week. VI. It has been found that in families where economy is necessary, there is a tendency to eat too much sugar and too little fat. Allow at least from 3 to 4 lbs. of fat per week for every five members of the family and not over 4 lbs. of sugar. VII. Water is an important item in the diet. Both children and adults should drink plenty of it, especially between meals. VIII. Tea, coffee, beer or wine should never be given to children. Fried foods, except bacon, should never be given to chil- dren. IX. A child should never be allowed to go to school without a good breakfast. 14 X. Every child should have a good luncheon with a hot dish in it — either a soup, hot cocoa, or a hot vegetable dish. XI. Only foods of mild flavor should be allowed between meals such as bread and butter, or bread and milk, or crackers and milk. Such mid-morning or mid-afternoon lunches should be given only when the regular meals are 5 or 6 hours apart. The lunches should then be given regularly, and at least 3 hours before the next meal. XII. Candy, ice-cream and other sweets should not be eaten between meals, especially just before a meal. XIII. Regularity of meals is important. Have the meals at the same time every day. XIV. Prevent constipation. Coarse breads (graham and whole wheat), fruits, and vegetables will usually take care of this. XV. Allow enough time for meals so that food may be chewed well. Mealtime should be a resting period for children. Mealtime should be a cheerful hour. Committee on Economic Standards Lucy H. Gillett, Chairman SUB-DIVISION NO. I— An Adequate Minimum Food Allow- ance. Miss Etta Sadow, United Hebrew Charities, Chairman. Miss Lucy H. Gillett, Association for Improving the Condi- tion of the Poor. Mrs. Charlotte Lamond, Charity Organization Society. Miss Mary Reid, Brooklyn Bureau of Charities. SUB-DIVISION NO. II— Pointers for the Social Worker. Miss Grace MacLeod, Teachers' College, Chairman. Mrs. Gertrude Gates Mudge, N. Y. County Chapter, Ameri- can Red Cross. Miss Reba Reed, Association for Improving the Condition of the Poor. 15 A LIST OF HELPFUL REFERENCES 1. Physical Growth of School Children. University of Iowa, Extension Bulletin, No. 59, 1919. 12 pp. 2. Dublin, Louis I. Height and Weight Standards in Nutri- tion Work among Children of Foreign Parentage. Hos- pital Social Service, June, 1921, pp. 419-422. 3. Roberts, Lydia. What is Mal-nutrition? U. S. Children's Bureau, Bulletin No. 39. 20 pp. 4. Raymond, Anne. How to Make Health Teaching Attrac- tive to the School Child. The Public Health Nurse, August, 1920. pp. 655-660. Also Bulletin from Na- tional Organization for Public Health Nursing. 5. Rimer, E. S. Organization of Nutrition Classes, Hospital Social Service. June, 1921. pp. 460-465. 6. Rose, Mary S. Feeding the Family. Macmillan Com- pany. 449 pp. 7. Rose, Mary S. Recent Developments in Child Feeding. Teachers College Bulletin. 8. Gilletl , Lucy H. Diet for the School Child. U.S. Bureau of Education, Health Education Series, No. 2, 1922. 14 pp. 9. Hunt, Caroline L. A Week's Food for an Average Family. U. S. Dept. of Agriculture Farmer's Bulletin, No. 1228. 10. U. S. Dept. Agriculture. Food for Young Children. Far- mer's Bulletin, No. 717, 1921. 26 pp. 11. U. S. Children's Bureau. Milk the Indispensable Food for Children. Pub. 35, 1918. 32 pp. 12. West, Mrs. Max. Child Care. The Pre-School Age. U. S. Dept. Labor, Children's Bureau, Pub. No. 30. 13. West, Mrs. Max. Infant Care. U. S. Dept. Labor, Children's Bureau. Pub. No. 8. 14. Winslow, Emma A. Food Values: How Foods Meet Body Needs. U. S. Dept. Agriculture, BulletiniNo. 975. 10 LIBRARY OF CONGRESS III mil Hill 1 1 014 336 794 #