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U N IT E D S T A T E S D E P A R T M E N T O F L A B O R Frances Perkins, Secretary CHILDREN’S BUREAU • Katharine F. Lenroot, Chief SUPERSEDED B Y e FOOD FOR YO UNG CHILDREN IN GROUP CARE By M iriam E. Lowenberg C H IL D R E N IN if ¥ \ \\ V m m BUREAU W A R T IM E No. 4 P U B L IC A T IO N ¿1 J? 'Arts tils' No. 285 UNITED STATES G O V E R N M E N T P R IN T IN G OFFICE • W A SH IN G T O N 1942 For sale by the Superintendent of Documents, Washington, D. O . .................................. Price 10 cents » iPPARY b fc A .7 -Il 3 ? e . https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis igilltHÄ iQllspal College Station, Tsus https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis LETTER OF TRANSMITTAL U n i t e d St a t e s D e p a r t m e n t of L abor, C h il d r e n ’s B u r e a u , Washington, June 18, 1942. M adam : H erew ith is transmitted a bulletin, F ood fo r Y ou n g Children in G rou p Care, b y M iriam E. -L ow enberg, Assistant Professor o f C hild D evelopm ent and F oods and N u trition , Io w a State C ollege. As a con tribu tion to the N ation al N u trition Program , this bulletin has been prepared to aid persons responsible fo r the feeding o f y ou n g children in groups, as in day nurseries, nursery sch ools, and day-care centers for children o f w o rk in g m others. It w o u ld be useful also in case the necessity should arise to evacuate children from threatened areas. T he suggestions given in this p u blication have been prepared b y M iss L ow en berg on the basis o f many years o f experience in feeding you ng children in nursery sch ools. R espectfully submitted. K a t h a r i n e F. L e n r o o t , Chief. H o n . F r a n c e s P e r k in s , Secretary of Labor. hi https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis CONTENTS Page III Letter of transmittal.. . . ................................ Good eating habits......................................... Meeting the food needs of children................ Foods to be included in a good daily diet. Suggestions for children's meals.............. Buying food.................................................. Milk...................................................... Fresh whole milk....................... v.. Other forms of milk........................ Eggs....... .............................................. Meat and fish.......... ........................ . Fruits and vegetables....................... Fresh fruits and vegetables............. Canned fruits and vegetables.......... Dried fruits.................................... Butter............................................... Bread and crackers.......................... Nonperishable foods........ ................ Storing food.......................... — .................. Perishable foods............................ ........ Less perishable and staple foods.............. Preparing food............................................... Meat, eggs, cheese, and fish..................... Vegetables............................................... Fresh vegetables........................ .... Canned vegetables..... ..................... Fruits.............. ................................. Amount of sugar or other sweetening Fruit-cup combinations..................... Fruit desserts.................................... Adapting recipes for use with children... Meat, fish, and eggs.......................... Vegetables........................................ Desserts............................................ Suggested menus............................................ Fall dinner menus. .......... .................... Winter dinner menus............................... Spring dinner menus................................ Summer dinner menus............................. Menus for other meals............................. Breakfast................................... ....... Supplementary breakfast................... Supper...................................... Midmoming lunch............................ Midafternoon lunch.......................... Serving meals................................................. Serving the main course........................... Second helpings....................................... Milk___........................... Dessert service......................................... Community resources— workers and food......... References...................................................... 1 3 4 6 7 7 8 8 8 8 9 9 9 9 9 9 10 10 10 11 11 11 12 12 13 13 13 13 13 14 14 14 14 15 16 19 22 25 28 28 29 30 30 30 30 31 32 32 32 32 32 v https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YO UNG CHILDREN IN GROUP CARE Under conditions brought about by the war increasing numbers of young children are receiving group care, and those who are directing this care have as one of their important responsibilities the planning, preparing, and serving of meals, with careful consideration of varying nutritional needs and eating habits. T o those in charge of such feeding it is unnecessary to say that no rules can be laid down to show precisely how children can best be fed under widely varying conditions. The suggestions given in this bulletin, however, can be adapted to different situations. Certain general principles apply under any conditions: Children eat their meals best in a calm and happy atmosphere; whether they learn to like the foods that they need depends to a great extent upon the way in which these foods are offered; they need to be provided with certain dietary essentials; they need to eat at regular and somewhat frequent intervals; their appetites may be affected by factors other than those connected with mealtime, such as the child’s physical condition and his surroundings. The methods by which these principles are followed will vary in different situations. For example, in some groups the need for food at frequent intervals can be met if only the noon meal is provided, with perhaps a light mid-morning or afternoon lunch. In a group where there are children whose mothers are working on different shifts, some children may arrive early enough to need break fast also, and others may stay late enough in the evenings to need supper with the group. The foods selected to provide the dietary essentials will vary according to the food habits— and the foods available— in different parts of the country or among people of different racial backgrounds. For example, “ green leafy vegetables” may mean one kind of greens in the South and another in New England. The food that a child needs away from home depends partly upon his feeding at home— the amount of milk that he gets and the types and amounts of other food. Even within a given group there will be differences in the consideration that must be given to the feeding of individual children. Of two children in the same environment, one may have a good appetite while the other does not. The child who does not eat calls for careful study, as to both his physical condition and his adaptation to the home and the group surroundings. This bulletin has been planned to meet the needs of children 2 to 5 years of age who come together in groups for part-day or all-day care. For suggestions on the feeding of older children in groups see the material on school lunches listed under References, p. 32. GOOD EATING HABITS A healthy, happy child will look forward to his meals with pleasure and will eat all he needs of the foods that are offered to him if he is hungry, if the foods are selected, prepared, and served suitably, and if the surroundings are calm and 1 https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 2 FOOD FOR YOUNG CHILDREN IN GROUP CARE pleasant. The suggestions given here have helped many parents and others to foster good eating habits in children. 1. Expect children to eat. Remember that they readily sense the attitude that the adults who eat with them show toward their food. 2. Remember that each child is an individual. D o not expect all the children, even of the same age, to have the same tastes in food, nor to eat the same amounts. 3. See that each child is seated comfortably. 4. Prepare foods so that they are attractive to the children and not too difficult for them to manage. 5. Serve small portions, and second helpings when needed. Remember that portions that are too large discourage a child from eating. 6. Provide dishes and utensils that are suitable for small hands. 7. Try to have a cheerful and happy atmosphere at mealtime. 8. Encourage interesting and pleasant table conversation among children who are old enough to be able to eat well and to talk at the same time. Talking about personal likes and dislikes for food should be discouraged. The foods themselves, and where they come from, are usually interesting for children to talk about. 9. Prepare for spilling and other messy eating by providing bibs and table protectors. D on ’t expect little children to eat as skillfully as adults. 10. Remember that courtesy at the table is not dependent on “ thank you” and “ please.” D o not expect adult politeness of little children. If they are with adults who are innately courteous, they will pick up socially acceptable manners after they have mastered the difficult task of feeding themselves. But do not expect them to do both at once. 11. See that the children get enough rest and relaxation, so that they will not be tired at mealtime. In any group of children, however, there will undoubtedly be some children who will have eating problems. For example, when a child first begins to eat with a group of children he may have difficulty in getting adjusted to the new situation. He may never have eaten away from home before. These children, especially little ones, need time to get acquainted with their new surroundings. Some children take longer to get used to eating away from home than others. Some children may present problems that are due to a physical cause or to an emotional situation at home or within the child himself. The child may have received too much attention at home concerning what he eats and what he does not eat, or he may have heard much discussion among older members of his family concerning foods that they like or dislike. For one reason or another he may have built up antagonisms for certain types of food. It is therefore important to try to under stand what is causing the difficulty before attempting to change the child’s behavior. If he is using mealtime to get attention, or if he is insecure or in great need of attention, it may be wise to give him individual attention at other times during the day. He may be commended for improved eating behavior, provided this is done quietly and does not create a situation that he uses to gain still further attention. Some such problems will be solved quickly where the child sees other children enjoying food in a group, where the mealtime atmosphere is happy, and where the adults do not become overanxious about his behavior. If, however, after a reasonable time for making adjustment has passed, problems still arise, it would be wise to seek help in studying the child’s problem. A thorough examination by a physician who is particularly interested in children https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YQUITO CHILDREN IN» GROUP CARE 3 may reveal a physical basis for the difficulty. If the problem is an emotional one the physician may suggest consulting a child-guidance clinic or a psychiatrist who has specialized in children’s problems. A public or private welfare agency equipped to give service to families and children, a family-service agency, or a children’s agency may be helpful in working with the parents to gain understand ing of the child and his cooperation in working out the problem. MEETING THE FOOD NEEDS OF CHILDREN Meals for children should be so planned that they not only satisfy the child’s appetite but also provide the food essentials that he needs daily. The foods listed in the plan on page 4 provide these essentials in the amounts that a young child needs. They include milk, fruit, vegetables, eggs, meat and fish, bread and butter, cereal, and fish-liver oil, as well as additional foods to provide energy. The milk fulfills the child s need for calcium and also supplies protein, phosphorus, and vitamins A, Bi (thiamine), and G (riboflavin) in generous amounts. The eggs supplement the milk for protein, phosphorus, iron, and vitamins A, Bj, and G. The fruits and vegetables all provide some iron and some vitamins; the raw fruit and vegetables also fulfill the child’s need for vitamin C (most cooked fruits and vegetables are not a dependable source of vitamin C, although when properly cooked they retain part of the vitamin C that they con tained when raw). The meat supplies additional protein, vitamins Bi and G, and iron. The dark or whole-grain or enriched bread and cereal contribute some vitamin Bi and iron. The cod-liver oil is given to provide vitamin D — daily all the year around to children less than 2 years old, and to older children during C°TL°r CM y seasol?s’ (Cod-liver oil also supplies liberal amounts of vitamin A .) The basic foods listed in the preceding paragraph meet the child’s need for protein and for most of the minerals and vitamins. They fall short, however, of meeting his need for energy food; at least half of this need is met by the ad ditional foods that the child eats to satisfy his appetite— more cereals and bread, butter and other fats, and sweets. For more detailed information on how to meet children’s food needs, see The Road to Good Nutrition (Children’s Bureau Publication 270). The following chart is intended to help you plan your menus and use the menus that are given on pages 16—27. These foods, in the amounts given, will give 3. child all the needed food essentials according to the standards set up by the Committee on Food and Nutrition of the National Research Council in its “ Recommended Dietary Allowances. ’ ’ (See References, p. 32.) 467727°— 42- -2 https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 4 FOOD FOR YOUNG CHILDREN IN GROUP CARE F o o d s T o B e In clu d e d in a G o o d D a ily D ie t fo r C h ild ren 2 to 5 Y e a rs O ld 1 Food Amount needed by each child duly Average size of serving for each child— When served to group 2-3 years 3-4 years 4—5 years old old old Milk. 3 to 4 measuring cups. 1 cup as a drink at each meal. One measuring cup served at each meal; V%-\ cup per child used in cooking or as, a between-meal drink. Eggs. 1 egg. 1 whole egg. At noon meal as often as possible. Half may be served in afternoon lunch as custard or scrambled egg, or as supplementary breakfast. Meat or fish. 1 to 2 oz. 1 oz. IV2 oz. 2 oz. At noon meal often if chil dren do not often have meat or fish at home. (See menus.) Potatoes. A serving. 2 tablespoon fuls. 3 tablespoon fuls. 4 tablespoon fuls. At noon meal often, espe cially if children seldom have potatoes at home. Other cooked veg etables (at least one a green leafy or yellow vege table). 1 to 2 servings. 2 tablespoon fuls. 3 tablespoon fuls. 4 tablespoon fuls. To supplement home meals so as to provide as wide a variety of vegetables as possible. (See list, p. 6.) Raw vegetables (lettuce, or car rots, or celery, or other green or yellow vege tables). Small amount. A small piece, or two. Each day some raw vegeta ble (or raw fruit). Fruit for vitamin C. 1 medium - size orange or '/ j to % cup tomato juice. Whole day’s amount in one serving. At morning meal, at noon meal, or midmorning or midafternoon lunch. Other fruit. 1 to 2 servings. Va cup. V i cup. 1/2 cup. One serving as a midmoming lunch, or as supple mentary breakfast; other serving may be dessert at noon meal. Cereal, w h olegrain or en riched. 1 serving. ]A cup. Vi cup. 1/2 cup. Usually at breakfast. May be basis for a dish for noon or evening meal, such as 1 brown rice with tomatoes. 1 All measurements in this chart are level, measuring cups and measuring spoons being used. Use of exact measurements is important in serving foods for little children. The writer has now and then found that “ 4 cups of milk” had been measured in punch or chocolate cups so small that four of them actually held no more than a full pint instead of the intended quart. The following table shows the equivalents that have been followed: 1 tablespoonful= 3 level teaspoonfuls. 1 cup= 8 fluid ounces, or 16 level tablespoonfuls, of either fluids or dry materials. 1 pint= 2 measuring cupfuls (standard measuring cups). 1 quart—4 measuring cupfuls. 4 quarts = 1 gallon. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 5 F o o d s T o B e In clu d e d in a G o o d D a ily D ie t fo r C h ild re n 2 t o 5 Y e a rs O ld — C on tin u ed Food Amount needed by each child daily Bread, w h o le grain or en riched. 3-5 slices. Butter, or mar garine with vi tamin A added. 2 tablespoonfuls. Fish-liver oil. Enough to pro vide 400 U. S. P. units of vitamin D.J Average size of serving for each child— When served to group 2—3 years 3-4 years 4-5 years old old old i-n /z slices. 1-H/2 slices. 11/2-2 slices. 1—3 teaspoon fuls. 1—3 teaspoon fuls. 1—3 teaspoon fuls. At each meed. One teaspoonful at break fast, 1 tablespoonful at noon meal, 2 teaspoonfuls at evening meal is one way of getting 2 tablespoon fuls into day’s meals. Some may be used at mid morning or midaftemoon lunch. Use liberal amounts of butter, or of margarine with vitamin A added, if neither is used much at home. May be given with fruit juice at midmoming lunch or immediately after sup plementary b r e a k fa s t . Never give fish-liver oil just before a meal. 25! wihfngton™ a940T OUnt* °f Vitam‘n ° “ different P^Paration* see Substitutes for the Sun (Children’ s Bureau Folder The amounts of food given in this plan have been estimated after watching many thousands of meals eaten by children 2 to 5 years of age in nursery schools where the foods served were carefully measured. Any such plan must be used with discretion, however, because insistence upon any specified amount of food can bring about many feeding difficulties. Some times children will be hungry for more food than the average amount listed; at other times, such as during or after a mild infection, they may find it difficult to eat so much. If any child eats much less, however, than these amounts, and con tinues to do so, he will need special study. (See section, Good eating habits, p. 1.) If you are in charge of children’s feeding— whether or not you actually dish out the food yourself— you will want to know how much food the children are actually eating. In order to know this, you will need to know just how much food is served to each child and whether he leaves any on his plate. If each child is served an amount that he is likely to eat and enjoy, and if he is given another helping whenever he wants it, you will know that his appetite is being satisfied. Une way to measure exactly the amount of food to go on each plate is to use a dipper or other small container that has been measured previously. Another way is to practice with measuring spoons until you can judge the size of portions accurately. When the food is carefully measured you will be able to tell a mother how much her child is eating, in measures that she understands. Remember, careless serving of food often leads to struggles to get a child to eat far more than he really needs or should be expected to eat. Adults sometimes https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 6 FOOD FOE YOUNG CHILDREN IN GROUP CARE expect little children to eat larger portions than they need. It is sometimes diffi cult to realize how small the stomach of a 2-year-old is; or, on the other hand, how a 5-year-old can possibly eat so much at times. If the food is dished out by anyone who does not have the opportunity to watch the children eating, she should be kept informed concerning the amount of each food that each child is likely to eat and enjoy at a single serving. In some situations it is a good plan to make a chart that tells at a glance how much food to put on each of the children’s plates. The amount specified for any child can be changed whenever the person in charge notices that the child s appetite is changing. S u gg estion s fo r C h ild re n ’ s M ea ls Always plan to use foods that are high in vitamins, minerals, and proteins. Every food included in the menus given on pages 16—27 provides enough of these essentials to justify its inclusion. Foods that are high in calories but not in vita mins, minerals, or protein in addition, satisfy the child’s appetite but do not give him what he needs for growth and energy. One such dish is white rice with sugar. If you cook the rice in milk and put fruit into it, you will have a food that is much more valuable for children. Watery soups satisfy a child’s appetite without giving him enough food value. Notice that most of the soups used in the accompanying menus are cream soups with vegetables in them. 1. Plan to serve the following vegetables frequently: Tomatoes, white potatoes and sweetpotatoes, peas, green beans, lima beans (children eat the tender green ones more readily), carrots, and green leafy vegetables. Green peppers, fresh or canned corn, and radishes are not suitable for children. 2. Plan to use the following fruits frequently: Peaches, pineapples, apricots, apples, oranges, grapefruit, bananas, plums, and prunes. Bananas have not been used in these menus as liberally as they would be in times when they are more P 3. Use lamb and beef, liver and fish generously. Baconhas been used sparingly in these menus because it is expensive and its chief value is its flavor and calories. It does not contain enough protein to substitute for other meat. Plan to serve fish and liver, each at least once a week, and more often when possible. 4. Plan to serve a variety of foods. If children are to have a nutritious diet it is necessary that they eat— and like— different fruits, different vegetables, different meats. Children like best the foods with which they are most familiar. After a child has had his first taste of a new food, serve it again in a few days, and then repeat it often enough so that he will become thoroughly familiar with it. Help him get acquainted with as many foods as possible. 5. Remember that a young child may have difficulty with the mere process of eating. Y ou can help him by serving many “ finger foods” (like toast, which can be picked up in the fingers, pieces of raw vegetable, etc.). 6. Meats, vegetables, and fruit, in general, should be cut into bite-size pieces. Children 2 to 5 years old usually find it difficult to chew pieces of meat, and it is wise to serve ground meats often. This is especially true where large groups of children are being fed, as it is almost impossible for the adults to cut the meat into small pieces for them at the table. Not all the foods on the child’s plate should be bite-size, since it is difficult for a child to deal with many small pieces, especially on a flat plate. For instance, with scalloped lamb (meat cut into half-inch cubes) and lima beans it is wise to serve a mashed vegetable, such as baked squash, rather than diced carrots. 7. Omit all very sweet foods, foods high in fat, and foods that contain condi ments like pepper and other spices. For example, a gingerbread might be made https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 7 especially for children by using a recipe that uses less fat and less spice than ordinary recipes, and additional molasses in place of some of the sugar. 8. A milk sherbet containing fruit is a more valuable food than a rich ice cream, and children like it if the fruit flavor is not too strong. With strawberries, apri cots, and cranberries, for example, more milk and less fruit juice should be used than in the usual recipe. 9. Children delight in very simple foods, and it is never necessary to prepare elaborate foods or menus for them. It is also true that many of the elaborate foods are likely to be less digestible. 10. Have simple surprises, such as chopped vegetables in sandwiches, or pieces of fruit hidden in the bottom of a baked custard. Such variations increase the preparation time but little, and they add much to a child’s mealtime pleasure. 11. Use colorful foods for children’s meals. They are more appetizing, even for a small child. A tray of different-colored servings of a gelatin dessert gives the child a chance to choose. 12. Children as a rule enjoy food cooked and served in individual dishes— cus tard cups, ramekins, timbales, molds. 13. Mixtures of several foods are usually not so desirable as unmixed foods. A few mixtures, however, such as a stew of meat and vegetables, served occa sionally, offer the child a chance to know about these foods. 14. Never plan to use more than one new food at a meal. If a child has been accustomed to eating only a few types of food it is wise to give him only a bite or two of the new food, with a double portion of a more familiar food. 15. Use a well-liked food along with one that is less well-liked or less familiar. 16. Use a moist, creamy food with one that is somewhat dry; for example, creamed egg with baked potatoes and buttered peas. 17. Never use more than one strong-flavored food in one course of a meal. Combining mild-flavored foods with one tart-flavored food adds to the appetizing qualities of a meal. 18. Always use one crisp food in a meal. Usually a child likes crisp foods, and eating them helps him to learn to chew. A good rule for menu planning is to use in the main course of a meal one soft food, such as mashed potatoes, one crisp food, such as toast, and one chewy food, such as meat loaf. 19. Avoid too many satisfying foods such as potatoes and creamy rice pudding at one meal. Meals in which no food has much satiety value are also to be avoided. An example of such a meal would be: Hard-cooked egg, tomato aspic, buttered green beans, thin toast, and fruit cup. Such meals may be used in the summer when appetites lag, but even then this meal might allow many children to become too hungry before the next meal. Fish loaf instead of the egg, or milk sherbet instead of the fruit cup, or mashed potatoes instead of either the peas or the tomato aspic would give the meal more satiety value. 20. Use whole milk on the top of children’s cereals instead of cream or top milk in order to keep the fat in a child’s diet low. Lack of appetite is often caused by too much fat in the diet. B U Y IN G FOOD M ilk The amount of milk that must be bought for the group depends partly on the amount that the children get at home. Every child 2 to 5 years of age should have 3 to 4 cups every day, and before planning on the amount of milk to buy it is wise to find out how much each child is drinking at home. A cup and a half to a pint per child will probably be a good allowance to provide. This allows for a cup to drink, half a cup to be used in cooking at noon, and per haps another half cup for a breakfast supplement or a 4-o’clock lunch. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 8 FOOD FOR YOUNG CHILDREN IN GROUP CARE Fresh W hole M ilk. Buy only pasteurized milk. If for any reason pasteurized milk cannot be had, do not serve the milk to children until it has been brought to the boiling point and cooled. (See p. 10.) As too much fat in a child's diet reduces his normal appetite and may be some what indigestible, it is best to buy milk that is not more than 3% or 4 percent fat. Any good dairy can tell you the usual fat content of its milk. Other Forms o j M ilk. Evaporated milk is good food; it is often cheaper than fresh milk. Use 1 cup of water to dilute each cup of evaporated milk. D o not use this milk in cooking in place of fresh, whole milk without allowing for dilution, as this will increase the fat content unwisely and the cost of the food unnecessarily. Evaporated milk, when diluted, may be used as a drink, and children usually learn to like it after they have tasted it several times. It is entirely free from bacteria when the can is first opened, but must be refrigerated as is other milk after that. Whole dried milk, mixed with the proper quantity of water, may be used in place of fresh whole milk. Skim milk— dried or liquid— is good food and may be used in cooking or as a drink. When the cream is removed from milk, however, vitamin A is lost; children receiving skim milk instead of whole milk need to be given daily extra butter, or margarine with vitamin A added, and plenty of green and yellow vegetables. Cod-liver oil and other fish-liver oil also supply large quantities of vitamin A. One quart of skim milk and 1% ounces of butter, or 3% ounces of dry skim milk and 1% ounces of butter, are equivalent to 1 quart of fluid whole milk. E ggs Buy clean, medium-size eggs. Small eggs do not give the child an adequate serving of protein, and the expense of buying large eggs is not necessary. M eat and Fish Buy meat from a dealer upon whom you can rely. Learn to know the grades of meat, and look for signs of good quality. It is not necessary to buy the highest grades of beef for children’s food, nor is it desirable, because such beef is too fat for them. Unless the meat is to be ground, buy a grade that has a relatively fine grain and is therefore tender. Have the butcher cut off the fat before he grinds the meat. This fat may be used where it will be needed, and the children’s food will be more digestible too. Before selecting meat for grinding, study the prices until you learn whether it would be more economical to buy a better and more expensive cut of meat that has less bone and waste in it than to use a cheaper and more wasteful cut. When meat is to be given to young children, the bone should never be cracked, for a child might swallow bits of bone. Ask the butcher to use a saw on all soupbones, and see that he does. As an extra precaution, always hold the bone under the faucet of running water, and wash away any chips of bone before cooking. Buy young beef liver or lamb’s liver, rather than the more expensive calf’s liver. Pork liver may be stronger in flavor, but children do not usually object to it. A mild flavor in liver is largely dependent upon buying it fresh, keeping it refrigerated until it is time to cook it, and cooking it at a low temperature. Fish bought for children should not contain a large amount of fat, and it should be easily freed from bones. When a high grade of fresh fish is available it may be https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 9 used. Children do not usually like the strong flavor of dried fish; canned fish flakes are milder. If dried fish is used, soak it to free it from the excessively strong flavor. Frozen fish may also be used. Fruits and V e g e ta b le s Fresh F ruits an d V egetables. Buy only sound, ripe fruit, and tender, crisp vegetables. Avoid old and woody root vegetables. It is often better to buy enough fresh fruit and vegetables for several days if you can refrigerate them properly, especially if your market has them only certain days of the week. Often you can keep them fresh better than the dealer, who, because of a large supply, may have difficulty in taking good care of them. When planning to buy oranges, count the cost of a measuring cup of fresh orange juice and compare it with the cost of canned orange juice. If you decide to buy fresh oranges, buy those of the size that will give you the most for your money, and buy them in as large a quantity as possible. C anned F ruits a n d V egetables. Always buy large cans— No. 10 cans whenever possible. (During the war emergency No. 10 cans may not be available.) The following will help you select the size that is best for your use: N o. 2 can contains 2% cups. No. 2% can contains 3% cups. N o. 10 can contains 13 cups. Always read the labels on cans, so as to know the grade and the weight of the contents. In order to judge which brand is the most economical to buy, measure the amount of solid fruit or vegetables in a can. Perfect pieces are not necessary, for children’s fruit and vegetables should always be cut into bite-size pieces before they are served. A tender and somewhat soft texture is desirable in canned fruit and vegetables for children. D r ie d Fruits. Shop for dried fruit that consists of good, moist pieces; but do not pay a high price for large, perfect fruit. When buying prunes, you will find that usually medium-size prunes (50 or 60 prunes to the pound) yield a cup of edible fruit at a lower cost than either very small or very large ones. Butter Buy good-quality butter, or margarine with vitamin A added. B read and C rackers 1. Buy 24-hour-old bread for children. This can sometimes be bought more cheaply than fresh bread, and it is more desirable for children. 2. Buy whole-grain bread— 100 percent whole-grain whenever possible. En riched bread may be used, occasionally, in place of whole-grain bread. The left-over bread can be made into crumbs or cubes for use in cooking. 3. It is much more desirable to use unsliced bread for children, as their sand wiches or slices of bread should be thin. Usually your dealer can buy unsliced bread for you on special order. After you learn approximately how much you https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 10 FOOD FOR YOUNG CHILDREN IN GROUP CARE will need, it is well to make a regular arrangement with him for so many loaves each week. 4. Buy mildly sweet crackers, such as graham crackers, animal crackers, and arrowroot crackers; or soda crackers. Salty crackers are not usually so popular with children. N o n p e r is h a b le F ood s Plan your year’s supply of nonperishable foods insofar as you possibly can. If you know approximately how many you will have to feed, calculate from a month’s menus approximately how much of each staple food you will need to buy. If there are no restrictions in either money or market supply, buy as far ahead as your storage space will permit. Planned buying saves time and money. Discuss your plans with your dealer and buy when you can get the best prices. It is usually possible to plan so that you need to order food once a week only. Give your dealer the dates for the delivery of different foods. This will save your time and energy and also his, and will eliminate unnecessary de liveries. Remember that buying food so as to get the most nutritional value for your money is an art; and it requires that you be wide awake at all times. Watch your markets, and be ready to adapt your plans to changing conditions. STORING FOOD These few simple rules will help you to insure a safe food supply for the children. Remember that children may be more easily affected by poorly kept food than adults are. P erish a b le F o o d s 1. Keep all perishable foods in a refrigerator. If you do not have a refrigerator, do not try to keep perishable foods; buy only as much as you can use immediately. a. Keep the refrigerator clean with a good soap-and-water scrubbing once or twice a week. Also scrub all food containers regularly. b. Keep the refrigerator temperature always between 40° and 45°F.— never more than 45° F. at any time. A household thermometer may be used in a refrigerator if laid on two small blocks of wood or if a cork is placed over each end to keep it away from metal and safe from breaking. It is im possible to judge whether a refrigerator is cold enough by guessing at the temperature. 2. Put into covered containers all foods that are to go into the refrigerator so that they will not dry out nor wilt and so that odors will not go from one food to another. 3. Keep milk, butter, and meat on the upper shelves of the refrigerator, where the cold-air currents come directly from the cooling unit or the ice. 4. D o not wash fresh vegetables before storing them, unless they are very dirty. If they must be washed, always dry each piece thoroughly before storing. Cut away dried and decayed parts. 5. Never cut fresh foods into small pieces or grate them before storing them, even for a few hours, and never soak them in water. Vitamins are lost when food is exposed to air, and vitamins and minerals when it is soaked in water. 6. Never allow hot milk or hot meat to cool slowly at room temperature before refrigerating. Before putting such foods into the refrigerator cool them quickly by setting the containers in cold water. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis I FOOD FOR YOUNG CHILDREN IN GROUP CARE H 7. If custards or other milk desserts must be cooked a long time before serving, keep them in the refrigerator until it is time to use them. 8. Always keep eggs refrigerated; they are a perishable protein food. 9. Return cold foods to the refrigerator as soon as possible, as it is expensive to recool foods frequently. It is always wise to take out of the refrigerator only as much butter, milk, or other food as you need at the time. A small, inexpensive tray cart, which can be wheeled to and from the refrigerator, will make it possible to take bowls and measuring spoons from the kitchen to the refrigerator and get just what you need from the supply in the refrigerator. 10. Always keep the ice compartment full of ice so that the temperature of the box will not fluctuate. If a gas, electric, or kerosene refrigerator is used, set the regulator so as to maintain a temperature of 40° to 45° F. It is not economical to turn off electric current or gas for a few days even when the food compartment is empty, because it is more expensive to recool the box them to maintain the low temperature during the time that the refrigerator is not in use. Less P e rish a b le and Staple F o o d s 1. Store canned goods in a cool, dry cupboard. 2. Store root vegetables and semiperishable fruits such as apples and ripe bananas in a cool, dry, and well-ventilated room. 3. Store cereals and other staple foods in vermin-tight containers. 4. T o store left-over bread, grind part of the bread into crumbs and keep the crumbs in tight containers. Part of the left-over bread may be cut into 1-inch cubes, dried, and kept in tight containers for use in scalloped dishes and bread puddings. 5. Scrub regularly all containers for food, all storage cupboards, shelves, boxes, and storage space. PREPARING FOOD Children’s sense of taste is possibly more keen than adults’, and they are good judges of whether food is well-cooked. They quickly notice burned flavors. Keep, as much as possible, the natural flavor of raw foods, especially vegetables and fresh fruits. Sugar and salt should be used only to bring out the natural flavors of foods. They should never mask these flavors. Cooking vegetables with fat or fat meat not only masks their flavor but is undesirable for other reasons. Keep the natural color of raw vegetables as nearly as possible by proper cooking, but do not add soda for this purpose. Children, even more than grown people, are sensitive to the texture of food, and they dislike stringy, lumpy, dry, or gummy foods. Green beans, cornstarch puddings, baked squash, and tapioca puddings may have these undesirable tex tures if they are not properly prepared. M eat, E g g s, C heese, and Fish Temperatures should always be low for cooking meat, eggs, cheese, and fish, as all these foods become tough with too high a cooking temperature. Baking temperatures of 325° to 350° F. should be used, or simmering temperatures when the food is cooked in a liquid on top of the stove. Before grinding or preparing meat for cooking remove «my connective tissue and fat that will come off easily. 467727°— 42- ■3 https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 12 FOOD FOR YOUNG CHILDREN IN GROUP CARE Vegetables Fresh Vegetables. Wash thoroughly all vegetables, but do not soak them, as soaking will carry away some of their valuable food materials. Discard any woody parts. Vege tables should be prepared just before it is time to cook them or to serve them raw; many of them lose food value as well as freshness when exposed to the air. D o not let grated or ground raw vegetables stand, either dry or in water, before serving, unless this is absolutely necessary. Put all vegetables into boiling water to cook. Never put them on to cook in cold water; much valuable food material is lost in this way. Vegetables and fruits that are to be rubbed through a sieve lose less vitamin C if this is done when they are cold. This is especially true of tomatoes and cranber ries, which are excellent sources of this vitamin. Size o f pieces.— It is usually economical of time and energy to cut children's vegetables into small pieces before cooking. This should be done, however, only if no cooking water is to be thrown away. When the pieces are small, more surface is exposed to the cooking water and more food essentials are dissolved, but the shorter cooking and serving time may make up for this. Cooking vegetables without paring saves valuable food materials. Carrots or potatoes may be cooked whole without peeling or scraping, then diced, and reheated if necessary. Amount o f water.— Always use as little water as possible to cook vegetables, except strong-flavored ones. Onions, cabbage, and white turnips may be made milder by changing the cooking water several times or by cooking them in milk. It is more desirable to teach a young child to like all vegetables, even strongflavored ones, than it is to save all the food essentials. Mild-flavored vegetables, such as carrots, potatoes, peas, spinach, and green beans, are more nutritious and just as palatable when they are steamed, or cooked in a small amount of water. Carrots and potatoes may be cooked in a steamer, and any of these vegetables may be cooked with a small amount of water, in an ordinary kettle, covered. Vegetables that contain relatively large amounts of sugar, such as new peas, carrots, and sweetpotatoes, will be much more palatable if all the cooking water, which carries some dissolved sugar, is evaporated by the time the vegetable is tender. Wherever possible use heavy cooking kettles for all these vegetables, because they can then be cooked in little water with less danger of scorching. Cooking time.— Cook all vegetables as short a time as possible. They should be tender, yet should keep some of their original crispness. T o get this texture cook the vegetable until a fork pierces them easily; then serve them before the pieces have lost their original shape. The cooking time varies with the kind of vegetable and its maturity, and it is therefore difficult to give exact times. Careful watching to remove the vegetables as soon as they are done, and serving them promptly, will result in nutritious and attractive vegetables. To keep good color.— Soda should never be used in cooking vegetables since it destroys some of the valuable vitamins and ruins the texture of the vegetables. Green vegetables should be covered until they reach the boiling point; then the lid should be removed for a few minutes to allow volatile acids to escape. These acids, if allowed to remain, will cause the green color of the vegetable to darken to an unattractive olive-drab color. Stir the pieces frequently to prevent the vegetables from darkening in spots. This often happens to green peas. Red vegetables, except strong-flavored ones such as red cabbage, should be cooked in a covered kettle. In order to preserve the red color it is desirable to cook these https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 13 vegetables in as little water as possible and to evaporate this water by the time the cooking process is completed. Beets that are peeled and diced while raw are attractive when cooked in just enough water, so that none need be drained off after cooking. White vegetables change to a dirty greenish or yellowish gray if they are over cooked or are cooked in very hard water. This color change may be prevented by cooking these for only a short time or, if the water is very hard, by adding a pinch of cream of tartar to every quart of water. Canned Vegetables. If commercially canned vegetables are to be served warm, they should be merely heated; they do not need cooking. The liquid in the can contains valuable vita mins and minerals and so should not be thrown away. It should be drained off and either boiled down to an amount that can be served with the vegetable or used in making soups. Great care should be taken in preparing vegetables canned outside of regular canning factories; that is, at home or in community canning plants. Unless non acid vegetables (that is, all except tomatoes) are known to have been canned in a pressure cooker, they should be boiled for 5 minutes even if they are to be served cold. Safe methods of canning are described in the Department o f Agriculture bulletin, Home Canning of Fruits, Vegetables, and Meats. (See References, P* 32.) Fruits Serve only sound fruit to children; discard any overripe or unsound parts. For children it is wise to cook all fresh fruits except thoroughly ripe apples, peaches, oranges, and bananas. (Bananas should have a brown-spotted golden skin.) Always cook any fruit if there is the slightest doubt of its ripeness or cleanliness. If fresh fruit is to be cooked, the flavor is best preserved by using low cooking temperatures and by cooking it in a covered pan. In order to have a good texture, remove all tough, stringy parts and any overripe sections. Cut all cooked fruits except very soft ones like pears into bite-size pieces. It is very difficult for a young child to cut up large pieces of fruit. It is usually wise to pit such fruits as prunes and plums, especially for children 2 and 3 years old. Am ount o j Sugar or Other Sweetening. Very few canned fruits need any extra sweetening, and their juice may be used as a means of sweetening tart raw fruits in fruit-cup mixtures. Some canned grapefruit or red cherries may be too sharp in flavor for children. It is well to combine these with sweet fruits so that extra sweetening will not need to be used. When sugar is scarce, honey or corn sirup may well be used to replace most of the sugar in fruit mixtures. M ost dried fruits do not need extra sweetening. Corn sirup may be used to sweeten dried apricots. M any children prefer these with a soft custard sauce, which makes their flavor less sharp. Fruit-Cup Combinations. Use a mild-flavored fruit and a tart one in each fruit cup. Small pieces^ of crisp fruit such as apples add a pleasing variety also. Red cherries, cranberries, rhubarb, and strawberries in season, cooked with a little sugar, may be used as a basis for fruit mixtures. Cranberries should be rubbed through a sieve. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 14 FOOD FOR YOUNG CHILDREN IN GROUP CARE Fruit Desserts. Cooked rice or cornstarch mixtures may be used as a basis for dessert mixtures made with milk, egg, and fruit. These should always be thin and jelly like. Fruit may be used often in bread puddings made with milk and eggs. The bread should be broken into large pieces so that the texture will be fluffy and never soggy. Remember that desserts that have the texture of a soft custard are especially liked by young children. A d a p tin g R e c ip e s fo r U se W ith C h ild re n Recipes can be changed rather easily to suit children’s needs. M any recipes so revised are suitable for family use also. In order to know what should be changed about adults’ food in order to make it suitable for children, it is necessary to know what kinds of food cause children trouble. Children seem to have trouble especially with dry foods, gummy, sticky ones, strong-flavored ones, and those with tough pieces in them. Since a large amount of either fat or sugar is undesirable for children, some of each must be eliminated from many recipes. Omit all pepper and other condiments. M eat, Fish, and Eggs. M eat.— Recipes for preparing meat will need some variations to make the meat less chewy. This may mean grinding the meat in a stew or similar dish. If the directions include a preliminary frying of meat, the meat may be panbroiled instead over low heat. This makes it more desirable for children. Fish.— In order that some fish dishes may be acceptable to children, the recipe may need to be changed so as to provide either more white sauce or a thinner one. The sauce used in making creamed fish should be thin enough so that the mixture does not become sticky when lukewarm. It is always more desirable to mix the white sauce with the fish rather than to pour the sauce over it. Eggs.— Baking or other cooking temperatures for eggs should always be low enough to prevent any dry skin from forming over the egg and to prevent any toughening of the egg white in cooking. For creamed-egg dishes it is better to stir the white sauce through the mixture than to pour the sauce over it. Vegetables. Any starchy vegetable, such as potato, that is to be mashed, should have enough milk added to give it a soft texture when lukewarm, the temperature at which young children prefer their food. Mashed potatoes that may have been moist when hot are likely to become sticky or dry when cool, as many of us remember from having them served too cool at times. Recipes for mashed sweetpotatoes and mashed squash usually need more milk for children than for adults. Desserts. Starchy desserts.— T o adapt cornstarch recipes, use one tablespoonful of corn starch for each cupful of milk; this is sufficient to thicken puddings for children. The addition of half an egg for each cup of milk yields a more desirable, jellylike texture. T o adapt rice recipes, use 1% tablespoonfuls of rice for each cup of milk; this is sufficient to obtain a soft pudding if some eggs are used. Twice as much rice (3 tablespoonfuls for each cup of milk) is needed when no eggs are used. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis \ FOOD FOR YOUNG CHILDREN IN GROUP CARE 15 Frozen desserts.— If a recipe for sherbet calls for cream, use whole milk instead. One can of evaporated milk, in addition, for each gallon of whole milk will make milk sherbet somewhat richer and smoother in texture. M ilk should be substituted for water in many fruit-sherbet or ice recipes to increase the food value for children. Always chill the milk and add the fruit juice to the milk. Small curds that may result will disappear in the freezing process. Ca\es and cookies.— Only simple recipes, using a small amount o f sugar and a comparatively small amount of fat, should be used for children. Cane or sorghum molasses is more nutritious than white sugar because of the iron that it contains. It may also be used to save sugar. Honey or other sirups may be substituted for part of the sugar in many of the recipes. A 14-page bulletin, Recipes T o Match Your Sugar Ration, published by the United States Department of Agriculture, will be found helpful in substituting other sweetening agents for sugar. (See References, p. 32.) Eliminate spices or greatly reduce the amount in the recipe. SUGGESTED MENUS The menus on pages 16-27 suggested as a guide that can be used in planning meals for children. They have been planned to provide foods suitable for children 2 to 5 years of age, with emphasis on the kinds of foods— 1. 2. 3. 4. 5. 6. 7. That fulfill a child’s need for protein, vitamins, and minerals. That meet his energy needs and satisfy his appetite. That most children like and find easy to manage. That, as combined in the menus, make the meals varied and interesting. That do not require elaborate equipment for preparation. That are economical of the time necessary for preparation and serving. That are relatively low cost in relation to their nutritional value. Four 4-week plans for dinner menus at different seasons of the year are in cluded; the 4-week cycle is long enough so that no food recurs often enough to become monotonous. The section includes also menus for breakfasts, supple mentary breakfasts, and suppers, as well as for midmorning and midafternoon lunches. If a child is eating some of his meals away from home it is an advantage to him to have his home meals and his away-from-home meals planned so that they com plement each other. It is a good idea to send home to each child’s parents a copy of the menu for the coming week. The mother, of course, can do a better job of planning the family meals in relation to the child’s if she knows what he is eating when he is not at home. It also tends to improve her own ability to plan meals and to understand the nutritional value of the different foods. It is expected that these suggested menus will be adapted to meet conditions in various parts of the country, to seasonal and other market changes, and to the special needs of various groups of children. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FA L L D I N N E R M E N U S Meat or fish Soup Egg* Fruit Scrambled egg. Liver loaf. Bread and butter Milk Whole-wheat bread, butter. Whole milk. Buttered peas. Celery. Fruit gelatin. Whole-wheat butter. toast, Whole milk. Creamed carrots. Mashed potatoes. Lettuce leaf. Peach sauce. Whole-wheat sandwich, butter. Whole milk. Whole-wheat toast, but ter. Whole milk. H ard-cooked egg- Creamed green beans. Baked sweetpotato. Scrambled egg. Broiled tomato. Celery. Baked apple and raisins. Peanut-butter sand wich. Whole milk. Beef stew. Tomato wedges. Pumpkin cus tard. Whole-wheat toast, butter. Whole milk. Creamed chick en. Mashed sweetpotatoes. Cabbage salad. Peach milk sher bet. Raw-carrot sandwich, butter. Whole milk. Buttered carrots. Fruit junket pudding. Whole-wheat toast, butter. Whole milk. Scalloped chick en. Mashed potatoes. Buttered green beans. Stewed prunes. Whole-wheat bread, butter. Whole milk. Scalloped lamb. Mashed squash. Buttered peas. Raw-cabbage wedges. Apple B etty with honey. Whole-wheat sandwich, butter. Whole milk. Cream of potato. Baked egg. Cream of spinach. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis Miscellaneous Baked custard. Chocolate custard bread pudding. Oatmeal cooky. Buttered cracker. FOOD FOE YOUNG CHILDREN IN GROUP CARE Buttered potatoes. Scalloped tomatoes. Lettuce leaf. Meat loaf. Cream of tomato. Vegetables S Liver loaf. Buttered broccoli. Boiled diced potatoes. Raspberry milk sherbet. Whole-wheat toast, butter. Whole milk. Baked potato. Buttered green beans. Celery. Apple sauce. Cream cheese sand wich, rye bread. Whole milk. Creamed codfish. Buttered beets. Mashed potatoes. Raw-carrot sticks. Apricots with custard sauce. Whole-whea t b r e a d sandwich, butter. Whole milk. Pot roast of beef. Carrots and potatoes cook ed with the pot rout. Celery. Baked apple. Whole-wheat roll, but ter. Whole milk. Graham cracker. Liver loaf. Mashed potatoes. Cabbage-and-celery salad. Sliced peaches. T om a to butter. sandwich, Whole milk. Oatmeal cooky. Buttered carrots. Fruit cup. Whole-wheat raisin toast, butter. Whole milk. Scalloped potatoes. Buttered green beans. Orange Betty with orange sauce. Whole - wheat bread, butter. Whole milk. Creamed peas. Baked squash. Lettuce. Apple sandwich, but ter. Whole milk. Creamy cornstarch pudding. Creamed codfish. Baked potatoes. Stewed tomatoes. Celery. Whole-wheat sand wich, butt«'. Whole milk. Cup custard gar nished with fruit. Beef stew. Apple rings. Raw-carrot strips. Toast, butter. Whole milk. Lemon rice pud ding. Roast lamb. Buttered potatoes. Buttered peas. Celery cabbage. Whole-wheat sandwich, butter. Whole milk. Chocolate junket pudding. Creamed egg. H ard-cooked eggLamb patty. Scrambled egg. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE Cream of green bean. Gingerbread. FALL D I N N E R M E N U S — C o n tin u e d Soup Meat or fish Eggs Creamed green beans. Buttered potatoes. Apple wedges. Creamed egg. ........... - Fruit Bread and butter Milk Whole-wheat raisin bread, butter. Whole milk. Miscellaneous Pumpkin custard. Buttered spinach. Buttered carrots. Celery. Fruit milk sher bet Rye bread, butter. Whole milk. Beef patty. Creamed cauliflower. Mashed potatoes. Fruit cup. Raw-carrot sandwich— whole - wheat bread, butter. Whole milk. Oatmeal cooky. Liver loaf. Creamed onions. Scalloped tomatoes. Lettuce. Whole-wheat bread, butter. Whole milk. Creamy cornstarch pudding. B a k e d - f ish mold. Buttered green beans. Buttered beets. Baked apple with Cheese sandwich—rye honey. bread, butter. Whole milk. Brown rice cooked in milk. Creamed spinach. Raw cauliflower. Prune custard. Whole-wheat toast, butter. Whole milk. Whole-wheat sandwich, butter. Whole milk, Scrambled egg. Meat loaf. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis Buttered cauliflower. Scalloped tomatoes. Celery. Soft custard. FOOD FOB YOUNG CHILDREN IN GROUP CARE Fish loaf. Vegetables oo W IN T E R D IN N E R M EN U S Whole milk. Gingerbread. Whole-wheat sand wich, butter. Whole milk. Cup custard. Peaches on corn starch pud ding. Rye bread, butter. Whole milk. Potatoes and carrots cooked with the pot rout. Apple sauce. T om a to sandwich whole-wheat bread, butter. Whole milk. Buttered cracker; Pieces of raw cabbage, celery, and carrots. Apricots with custard sauce. W hole-wheat sand wich, butter. Whole milk. Cottage cheese. Fish soufflé. Buttered potatoes. Creamed green beans. Celery. Pears in lime gelatin. Rye bread, butter. Whole milk. Beef casserole. Mashed potatoes. Lettuce. Fruit cup. W hole-wheat sand wich, butter. Whole milk. Graham cracker. Creamed dried beef. Mashed potatoes. Buttered peas. Whole-wheat toast, butter. Whole milk. Cup custard. Raw-carrot sticks. Mashed potatoes. Creamed onions. Apple wedges. Meat loaf. Hard-cooked egg on creamed spinach. Celery. Buttered potatoes. Pot roast beef. of Scram bled egg- Cream of potato. H ard -cook ed egg- Cream of lentil. Liver loaf. Fruit cup. Buttered beets. Lettuce. Brown rice, buttered. Creamed carrots. Celery. Baked apple. Whole-wheat butter. W hole-wheat sand Whole milk. wich, butter. Apple sandwich, but ter. Whole milk. FOOD FOR YOUNG CHILDREN IN GROUP CARE toa st, Scrambled egg. Cream of pea. Chocolate bread pudding. CD https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis to W I N T E R D I N N E R M E N U S — C o n tin u e d Soup Fruit Bread and butter Milk Vegetables Scrambled egg- Buttered green beans. Scalloped tomatoes. Apple wedges. Peach sauce. Whole-wheat sand wich, butter. Whole milk. Salmon loaf. Scalloped potatoes. Buttered peas. Orange Betty with orange sauce. Whole-wheat toast, butter. Whole milk. Scalloped lamb. Baked potatoes. Buttered broccoli. Apple wedges. Pumpkin cus tard. Rye bread, butter. Whole milk. Creamed chicken. Scalloped potatoes. Buttered peas. A pricot milk sherbet. W hole-wheat sand Whole milk. wich, butter. Creamed oysters. Buttered green beans. Parsley potatoes. Meat loaf. Scalloped tomatoes. Mashed rutabagas. Baked-fish mold. Creamed dried beef. Miscellaneous Animal crackers. Whole-wheat toa st, tomato spread. Whole milk. Custard bread pud ding. Cooked fresh prunes. Whole - wheat sand wich, butter. Whole milk. Oatmeal cooky. Buttered carrots. Creamed peas. Raw-turnip sticks. Fruit gelatin. Rye bread, butter. Whole milk. Mashed sweetpotatoes. Buttered green beans. Celery. Apple sauce. W hole-w heat toast, butter. Whole milk. lima • Gingerbread. FOOD FOR YOUNG CHILDREN IN GROUP CARE Eggs Meat or fish ■■ "> https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis o Buttered spinach. Buttered carrots. Lettuce. Scrambled egg. Baked potatoes. Buttered spinach. Potato soufflé. Stewed tomatoes. Apple wedges. R o a s t l amb shoulder. Cheese soufflé. Buttered spinach celery. Buttered potatoes. Toasted whole - wheat roll, butter. Whole milk. Caramel junket pudding. Apple sauce. Whole-wheat t o a s t , butter. Whole milk. Graham cracker. Orange milk sherbet. Whole - wheat sand wich, butter. Whole milk. Raw - carrot sandwich, butter. Whole milk. Chocolate pudding. Whole - wheat bread, butter. Whole milk. Gingerbread. Whole-wheat butter. toast, Whole milk. Creamy rice-andraisin pudding. and Creamed liver. Scalloped potatoes. Baked tomato. Lettuce leaf. Beef - and-vegetable stew. Coddled rosy apple rings. Celery. Peach sauce. Creamed cabbage. Parsley potatoes, but tered. Fruit ice cream. Peanut - butter sand wich. Whole milk. Fish souillé. Buttered peas. Baked sweetpotatoes. Bananas in orange juice. Rye - bread wich, butter. sand Whole milk. Brains and scrambled eggs. Buttered potatoes. Scalloped tomatoes. Fruit gelatin. Whole - wheat raisin toast, butter. Whole milk. Scalloped Iamb. Browned potatoes. Buttered carrots. Apricots with custard sauce. Whole - wheat bread, butter. Whole milk. Scrambled egg. bread Oatmeal cooky. FOOD FOR YOUNG CHILDREN IN GROUP CARE Soft-baked egg. to https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis to to S P R IN G D I N N E R M E N U S Soup Fruit Bread and butter Milk Creamed chick en. Buttered cabbage. Tomato aspic. Apricot custard. Peanut-butter sand wich on rye toast. Whole milk. Beef tongue in cream sauce. Buttered green lima beans. Spring-fruit cup. Scalloped tomatoes. Whole-wheat sandwich, butter. Whole milk. Meat loaf. Raw-carrot sticks. Sliced bananas with top milk. Whole-wheat toast, butter. Whole milk. Beef patty. Buttered greens. Scalloped potatoes. Celery sandwich, but ter. Whole milk. Creamed carrots. Buttered peas. Lettuce leaf. Fruit gelatin in various colors. Whole-wheatsandwich, butter. Whole milk. T o m a t o and ground b e e f mold. Brown rice cooked in milk. Raw-carrot sticks. Pear sauce. Rye bread, butter. Whole milk. Scalloped chick en. Mashed potatoes. Baked tomato. Fruit sherbet. Whole-wheat bread, butter. Whole milk. Celery. Junket pudding garnished with fruit. Whole-wheat toast, butter. Whole milk. Whole-wheat sandwich, butter. Whole milk. Scrambled egg. Scrambled egg. Pea and tomato. Beef - and-vegetable stew. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis Vegetables Eggs Lettuce leaf. Miscellaneous Chocolate bread pudding. Graham cracker. Sof t custard. Cracker. FOOD FOR YOUNG CHILDREN IN GROUP CARE Cream of tomato. Meat or fish Strawberry milk sherbet. Rye toast, peanut but ter. Whole milk. Liver loaf. Creamed potatoes. Buttered peas. Raw-spinach leaf. Apricot whip. Whole-wheatsandwich, butter. Whole milk. Creamed fish. Baked potatoes. Buttered green beans. Cooked fresh prunes with apple sauce. Celery sandwich, but ter. Whole milk. Buttered beets. Creamed peas. Raw-carrot sticks. Fruit cup. Rye bread, butter. Whole milk. Whole-wheat roll, but ter. Whole milk. Soft-baked egg. Lemon cream. rice Roast lamb. Scalloped potatoes. Baked tomato. Fish loaf. Scalloped potatoes. Buttered peas. Soft custard and peaches. Whole - wheat toast, butter. Whole milk. Liver casserole. Vegetables cooked with the liver casserole. Raw-carrot sticks. Orange rice pud ding. Whole - wheat sand wich, butter. Whole milk. Whole - wheat toast, butter. Whole milk. Strawberry fruit cup. Raw-carrot sandwich— whole-wheat bread, butter. Whole milk. Cooked fresh prunes. Cheese sandwich—rye bread buttered. Whole milk. Buttered cracker. Banana and peanut butter sandwich. Whole milk. Chocolate custard bread pudding. Hard - cooked egg. Cream of tomato. Meat loaf. Baked lima beans flavored Fruit gelatin. with bacon. Scalloped tomatoes and onions. Buttered potatoes. Egg baked in spinach nest Tomato aspic. Lettuce. Egg-and-potato soufflé ! Creamed green beans. | Raw cauliflower. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE Buttered new potatoes. Buttered spinach. Celery. Hard-cooked egg- bo S P R IN G D I N N E R M E N U S — C o n tin u e d Soup Meat or fish Eggs Vegetables Fruit Beet greens. New potatoes. Lamb patty. Buttered sweet potatoes. Creamed peas. Baked tomato. Buttered green beans. Scrambled egg. lima Meat loaf with tomato sauce. New peas, buttered. Buttered carrots. Lettuce. Liver loaf. Creamed onions. Buttered green beans. Creamed fish. cod Buttered parsley potatoes. Buttered carrots. Lettuce. Cheese rice. with Baked tomato. Tomato ramekin. Raw cauliflower. Co l d sl i ce d tongue. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis Creamed potatoes and peas. Sliced tomatoes. Celery. Milk Whole-wheat bread, butter. Whole milk. Prune custard. Toast, butter. Whole milk. Apricot rice pudding. Whole - wheat sand wich, butter. Whole milk. Rye bread, butter. Whole milk. Apple sandwich, butter. Whole milk. Toast, butter. Whole milk. Liver-loaf sandwich— whole-wheat bread. Whole milk. Whole - wheat bread, butter. Whole milk. Bananas wi th top milk. Fruit cup. Miscellaneous Apricot sherbet. Creamy rice pud ding with raisins. Floating island. Custard ice cream. FOOD FOR YOUNG CHILDREN IN GROUP CARE Pot roast of beef. Bread and butter SU M M ER D IN N E R M EN U S Fish soufflé. Stewed tomatoes. Buttered peas. Apple sauce. Watercress sandwich, rye bread, butter. Whole milk. Fr ui t pl a t e : peach half; orange slices; oxheart cher ries, seeded; banana slices. Cream - cheese sand wich — whole-wheat bread. Whole milk. Buttered carrots and peas. Cabbage salad. Whole-wheat butter. toast, Whole milk. Cup custard. Broiled tomato, Buttered spinach and celery. Whole-wheat sand wich, butter. Whole milk. Chocolate corn starch pudding. Fruit cup. Rye bread, butter. Whole milk. Creamed egg. Roast lamb. Scram bled egg- Summer squash tomatoes. Buttered potatoes. and Meat loaf. Green cabbage cooked in milk. Mashed potatoes. Pears in lime gelatin. Whole-wheat raisin toast, butter. Whole milk. Liver loaf. Creamed parsley pota toes. Carrot-and-celery gel atin salad. Fresh-apricot sauce. Whole-wheat toast, butter. Whole milk. Tomato aspic. Buttered potatoes. Peach junket pudding. Peanut - butter sand wich — whole-wheat bread. Whole milk. Buttered peas. Tomato wedges. Orange m i l k sherbet. Whole-wheat bread, butter. Whole milk. Hard- cooked egg. Creamed liver. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis É FOOD FOR YOUNG CHILDREN IN GROUP CARE Hard-cooked egg- Graham cracker. to S U M M E R D I N N E R M E N U S — C on tin u ed Soiq> Meat or fish Egg* Vegetables Fruit Oi Bread and butter Milk Miscellaneous Broiled tomato. Creamed onions. Fruit gelatin. Whole-wheat toast, butter. Whole milk. Baked-fish mold. Buttered carrots. Creamed kohlrabi. Fresh~appl e sauce. Whole-wheat sand wich, butter. Whole milk. Molasses cooky. Tomato slices. Buttered peas. Lettuce leaf. Baked pears. Rye-bread butter. sandwich, Whole milk. Cracker with but ter and honey. toast, Whole milk. Soft custard. Whole-wheat roll, but ter. Whole milk. Whole-wheat sandwich, butter. Whole milk. Scrambled egg. Lamb patty. Buttered spinach. Buttered potatoes. Cold sliced beef. Broiled tomato. Buttered potatoes. Raw-kohlrabi sticks. Salmon in lemon gelatin. Buttered potatoes. Tomato wedges. Hard - cooked egg. Whole-wheat butter. G r a p e mi l k sherbet. Scalloped cabbage. Buttered peas. Peaches with custard sauce. Whole-wheat raisin toast, butter. Whole milk. Cold liver loaf. Fresh buttered spinach. Scalloped tomatoes. Sliced bananas with top milk. Rye-bread sandwich, butter. Whole milk. Creamed fish. Mashed potatoes. Tomato slices. Whole-wheat t o a s t , butter. Whole milk. Peanut-butter t o a s t (whole wheat). Whole milk. Scrambled egg. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis Mashed potatoes. Creamed celery. Pineapple sher bet. Soft custard. Cup custard. FOOD FOR YOUNG CHILDREN IN GROUP CARE Cold meat loaf. Green lima beans, but tered. Tomato aspic. Lettuce leaf. Scalloped lamb. Buttered peas. Buttered carrots. Celery. Scrambled egg. Cold boiled tongue. Half hard-cooked egg- Whole milk. Chocolate pudding. Fresh-fruit sauce. Whole-wheat sandwich, butter. Whole milk. Orange cooky. Scalloped celery and to matoes. Mashed potatoes. Raw cauliflower. Peach ice cream Whole-wheat sandwich, butter. Whole milk. Buttered yellow wax beans. Pieces of fresh fruit. Whol e- wheat toast, Whole milk. butter. Soft custard. Buttered kohlrabi. Broiled tomato. Fresh-fruit sauce. Whole-wheat sandwich, butter. Whole milk. Cottage cheese. Rye bread, butter. Whole milk. Cup custard. Parsley sandwich— whole-wheat bread, butter. Whole milk. Cream-cheese sand wich—rye bread. Whole milk. Whole-wheat sandwich, butter. Whole milk. Lamb patty. Parsley buttered potatoes. Buttered green beans. Fish soufflé. Broiled tomato. Buttered cauliflower. Raw-carrot sticks. Cheese soufflé. Scalloped chicken. Rye bread, butter. Grape milk sher bet. Summer squash and to matoes. Buttered green beans. Celery. Browned potatoes. Creamed carrots. Lettuce leaf. Fruit gelatin. bread C h o c o l a t e rice pudding. FOOD FOR YOUNG CHILDREN IN GROUP CARE Beef patty. to https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 28 FOOD FOR YOUNG CHILDREN IN GROUP CARE M E N U S F O R O T H E R M EALS In order to provide each child in the group with the food that he needs it may be necessary to serve, not only the noon meal, but also a full breakfast to some children after they arrive in the morning; or a lighter supplementary breakfast, if the child has had something to eat but not enough -before leaving home* If a supplementary breakfast includes such a satisfying food as a cooked cereal, it should be given as soon as the child arrives, so that he will have tune to become really hungry for the noon meal. The child’s daily fish-liver oil may be given after the supplementary breakfast. . D o all children need a midmorning lunch? This question cannot be answered definitely either yes or no, for the answer depends upon the meal plan for the day. It must be understood that eating a midmorning lunch does not mean indis criminate eating between meals. M any children do, however, need a little food during a strenuous morning of play. Fruit juice or a small amount of fruit, tomato juice, and the needed fash-liver oil may well be given at half-past 9 or 10 o’clock, even to the child who has had an adequate breakfast before he leaves home. In planning a menu for the noon meal along with one for breakfast or supper, select combinations that meet the child’s daily requirements without bringing about repetition of foods. For example, do not include an egg or egg dish at breakfast and another at dinner or supper. If you plan a pudding for dessert at the noon meal have a fruit for supper. By careful planning you can select types of foods in such a way that no one food is used too frequently; then the meals have variety. ... Always remember that schedules are made to suit the children, and not the children to suit the schedules. In making plans for serving extra meals, just as with regular meals, the facilities at hand and the help available will need to be considered. Insofar as possible change your plans as the need changes. B reakfast (Suggestions that may be used when a child leaves home without breakfast) FALL MENUS 1. Sliced orange. Scrambled egg. Toast. Milk. 2. Fruit cup. Whole-wheat cereal with whole milk. T a a .» Toast. Milk. 3. Apple sauce. Oatmeal cooked in milk. Toast. Milk. 4. Peach sauce. Whole-rye cereal with whole milk. Raisin whole-wheat toast. Hot milk. WINTER MENUS 3. Tomato juice. 1. Baked apple. French toast and sirup. Cracked whole-wheat cereal with whole milk. Hot milk. Toast. Milk. 4. Stewed dried prunes. Soft-cooked egg. 2. Orange juice. Toast. Yellow corn-meal mush with whole milk. Hot milk. Toasted whole-wheat roll. Milk. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 29 SPRING MENUS 1. Fruit sauce. Scrambled egg. Toast. Milk. 2. Orange. Milk toast. 3. Apricot sauce. Soft-baked egg. Toast. Milk. 4. Grapefruit. Rolled-wheat cereal with Milk. SUMMER MENUS 1. Berry-flavored milk. Com flakes and milk. Toast. 2. Brown rice and milk. Fresh-peach sauce. Milk. 3. Orange juice. Oatmeal with whole milk. Milk. 4. Scrambled egg. Tomato juice. Toast. Milk. Supplem entary B reakfast (Suggestions that may be used when a child has had only a very light breakfast, as such a child often gets too hungry before dinner to be satisfied with only fruit juice in the midmoming) FALL MENUS 1. Orange juice. Whole-wheat toast. Milk. 2. Yellow corn-meal mush with whole wheat. Stewed dried prunes. Milk. 3. Cooked oatmeal and raisins with whole milk. Thin buttered toast. Milk. 4. Fruit cup. Molasses or sirup or sugar. Toast and butter. Milk. WINTER MENUS 1. Baked apple. Milk. Toast. 2. Grapefruit juice. Cooked whole-rye cereal with whole milk. Milk. 3. Tomato juice. Oatmeal cooked in milk, with whole milk. Milk. 4. Fruit cup. Buttered whole-wheat toast. Hot milk. SPRING MENUS 1. Mixed fruit juice. Milk toast. 2. Soft-baked egg. Buttered toast. Milk. 3. Orange juice. Cooked whole-wheat cereal with whole milk. Milk. 4. Peach sauce. Oatmeal with whole milk. Milk. SUMMER MENUS 1. Fresh-fruit sauce. Milk. 2. Berry-flavored milk. Toast with butter and honey. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 3. Fresh apricot sauce. Brown rice with whole milk. 4. Fruit juice. Whole -wheat cereal with whole milk. Milk. 30 FOOD FOR YOUNG CHILDREN IN GROUP CARE SUPPER (Suggestions that may be used when children remain late and need an evening meal) 1. Beef stew—carrots, potatoes, and peas. Lettuce sandwich on whole-wheat bread. Fruit cup. Milk. 2. Baked egg. Scalloped potatoes. Toast and milk. Milk. Cooked fresh prunes. 3. Creamed liver. Buttered potatoes. Toast with tomato spread. Baked apple. Milk. 4. Scrambled egg. Buttered spinach. Raw-carrot sticks. Whole-wheat bread. Rice and raisins. Milk. 5. Cottage cheese. Buttered potatoes. Celery. Rye bread. Milk. 6. Cream-of-pea soup. Buttered carrots. Egg-yolk sandwich. Baked custard. Crisp crackers. Milk. 7. Cheese soufflé. Scalloped tomatoes. Peanut butter. Toast. Sliced peaches. Milk. 8. Egg poached in milk. Parsley buttered potatoes. Lettuce. Rye bread. Peach milk sherbet. M id m o r n in g L unch (Suggestions that may be used regularly; midmorning lunches are usually served to all the children) 1. Tomato juice. Fish-liver oil. 2. Orange juice. Fish-liver oil. 3. Grapefruit juice. Fish-liver oil. 4. Mixed fruit juice. Fish-liver oil. 5. Quarter apple. Fish-liver oil. 6. Several orange sections. Fish-liver oil. M id a fte rn o o n L unch (Suggestions that may be used when children are hungry at 4 p. m. and expect to get a late, or very light, evening meal at home) 1. Fruit sauce. Milk. 2. Berry-flavored milk. Graham cracker. 3. Whole-wheat bread and butter. Milk. 4. Peanut butter on rye bread. Milk. 5. Apple. Hot milk. 6. Orange slices. Milk. 7. Graham cracker. Milk. 8. Crisp toast. Milk. SERVING MEALS Use a sunny, airy room for the children’s dining room. Seat the children at small tables, usually four to six at a table, with one adult. All should have comfortable chairs that suit their sizes and allow their feet to rest comfortably on the floor. Washable table mats may be used. M ost of those made of plastic material are especially durable. Bibs of absorbent material, large enough to protect the child’s clothes, are desirable. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 31 Dishes for children should be colorful and simple in design. They should also be durable so that they will not break easily when dropped, for 2- and 3-year olds must be expected to drop dishes frequently. Use as few dishes as possible because an elaborate plate service with several side dishes confuses a child. Small glass custard cups are good to use for soft or watery foods, such as souffles or stewed tomatoes, and for desserts. Milk for children should preferably be put into small squat glasses or pottery tumblers. A child can grasp one of these between his two hands comfortably. If a mug has a handle it should be large enough for the child to hold and so shaped that he can hold it without getting tired. The capacity of all cups and mugs should be checked with a measuring cup so that you will know how many ounces of milk the child actually drinks. Small, blunt-tined forks and small spoons with shallow, round bowls are desirable for children and should be used if they can be obtained. Adults’ silverware is too large for a child to handle easily, and the long sharp tines of an adult’s fork make it less desirable for a child. If it is possible, it is well to have a kind of silverware that is especially designed for children. The kind of spoon that has a curved handle, however, should never be used. Ordinary teaspoons should be used if spoons with shallow bowls are not obtainable. An adult’s salad fork makes a good fork for a child. S ervin g the M a in C ou rse Whether the food is put onto the children’s plates in the kitchen or in the dining room, it should be dished out either by the person in charge or b y a responsible person under her supervision, whom she keeps informed as to the amounts of food suited to each child’s appetite as it varies. It is helpful to keep a record of how much of each food the individual children eat. The record will serve as a guide in filling the plates. If the food is dished out by a reliable person who knows what each child usually eats, there is an advantage in filling the plates in the kitchen. It is much easier to give attention to the individual plates when filling them in the kitchen, without haste, than when filling them in the dining room, with hungry children waiting. A minor advantage in “ plate service’ ’ over “ counter service” is that little food is wasted, for only the needed amount is taken from the cooking kettles at one time. Also, as the food for second helpings remains in the kettles it can be kept hot more easily. If the cook cannot be relied upon to measure out the proper portions for the individual children, and it is impossible to supervise her closely enough, it is better for a responsible person to fill die plates in the dining room. Besides giving each child a total amount of food that she thinks he can manage, she can give him, for example, a reduced amount of a vegetable that he does not like, and more of the one that he likes, so that little of any food is left on the child’s plate. Other advantages of “ counter service” (in the dining room) are: 1. Less kitchen space is needed. 2. The children help with the service by carrying their own plates to their table. 3. For groups of older children, where several workers help, the service may be quite rapid. Care needs to be exercised in planning this kind of service to avoid tiring the children who are waiting for their food. 4. When the kitchen is very far from the dining room, it is easier to carry serving dishes of food than to carry the filled plates. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 32 FOOD FOR YOUNG CHILDREN IN GROUP CARE S e co n d H e lp in g s Protein foods (such as meat, eggs, fish, and cheese dishes), vegetables, and fruits should be given as second helpings in preference to sandwiches, but the child should be allowed free choice, within reason. M ilk After the children have begun to eat some of the foods in the main course, it is desirable to serve half a cup of milk for them to drink. The second half cup may be drunk withNdessert. It is not usually wise to expect any except very hungry children to drink more than 1 cup of milk (measuring cup) and eat an otherwise adequate noon meal. It is easy for them to drink more milk at a lighter meal— breakfast or supper. D essert S ervice Desserts may be dished out for the children at their tables or at a central table, or may be brought in from the kitchen. Often it is well to have the children get dessert at a counter or a central service table in order that they may have a legitimate excuse to get up and move around during the meal. They may carry back dinner plates and silver as they get their desserts. This opportunity to help often pleases the 3-, 4-, and 5-year old child. It probably is wiser with all forms of service to expect little of the 2-year-old except eating and “ staying put” at the table. C O M M U N IT Y RESOU RCES— W O R K E R S A N D F O O D M any resources within the individual community may well be utilized. In many places Red Cross canteen workers, nutrition aides, trained volunteers within the community, dietitians in a local hospital, and women trained in nutri tion from local home-economics groups will be glad to assist with the project. Local and State public-health workers and a nutritionist from the State depart ment of health or the State agricultural extension service may also be called upon to give assistance. Food products from community gardens will be available in some places. It may also be possible to obtain commodities such as milk and certain staples through the Agricultural Marketing Administration. Information concerning this pro gram may be obtained from your State department of public welfare or a State representative of the Agricultural Marketing Administration. REFERENCES Books Babies Are Human Beings, by C. Anderson Aldrich and Mary M. Aldrich. Macmillan Co., New York, 1938. 128 pp. Feeding Our Old-Fashioned Children, by C. Anderson Aldrich and Mary M. Aldrich. Macmillan Co., New York, 1941. 112 pp. Foods, an Introductory College Course, by Margaret M. Justin, L. M. 0. Rust, and G. E. Vail. Houghton Mifflin Co., Boston, 1940. 659 pp. The Foundations of Nutrition, by Mary Swartz Rose. Macmillan Co., New York, 1938. 625 pp. Growth and Development of the Young Child, by Winifred Rand, Mary E. Sweeny, and E. Lee Vincent. W. B. Saunders Co., Philadelphia, 1940. 462 pp. Manual for Managers of Rural and Other Small School Lunch Rooms. Prepared by the Ohio Dietetic Association, with the cooperation of a number of public and private agencies. Cleveland, 1942. 226 pp. Nutrition Work With Children, by Lydia J. Roberts. University of Chicago Press, Chicago, 1935. 639 pp. Your Child’s Food, by Miriam E. Lowenberg. McGraw-Hill Book Co., New York, 1939. 299 pp. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis FOOD FOR YOUNG CHILDREN IN GROUP CARE 33 Free o r In ex p en siv e M aterial G eneral Child Management, by D. A. Thom. Bureau Publication No. 143. Children’s Bureau, U. S. De partment of Labor, Washington, 1937. 107 pp. Consumers’ Guide. Issued monthly. U. S. Department of Agriculture, Washington. Dry Skim Milk. Bureau of Home Economics, U. S. Department of Agriculture, Washington, 1938. 8 pp. v Fight Food Waste in the Home. AWI-3. Bureau of Home Economics, U. S. Department of Agriculture, Washington, 1942. 8 pp. Food and Nutrition. ARC 725. American National Red Cross, Washington, 1942. 87 pp. Green Vegetables in Low-Cost Meals. U. S. Department of Agriculture [prepared by Bureau of Home Economics, and issued by Surplus Marketing Administration (now Agricultural Marketing Administration)], Washington, 1941. 8 pp. The Healthy, Well-Nourished Child, 1 to 6 Years. Folder 17. Children’s Bureau, U. S. Department of Labor, Washington, 1940. 4 pp. Home Canning of Fruits, Vegetables, and Meats. Farmers’ Bulletin No. 1762. U. S. Department of Agriculture, Washington, 1942. 48 pp. How To Feed Children in Nursery Schools, by Mary E. Sweeny and Dorothy Curts Buck. MerrillPalmer School, Detroit, 1936. 84 pp. How To Feed Young Children in the Home, by Mary E. Sweeny and Dorothy Curts Buck. MerrillPalmer School, Detroit, 1937. 68 pp. Know Your Canned Foods. National Canners Association, Washington, 1942. 7 pp. Manual for the Teaching of Canned Foods. National Canners Association, Washington, 1941. 19 pp. Meat for Thrifty Meals. Farmers’ Bulletin No. 1908. U. S. Department of Agriculture, Wash ington, 1942. 46 pp. Practical Fish Cookery, by Agnes I. Webster and W. T. Conn. Fishery Circular No. 19. U. S. Department of Commerce, Washington, 1935. For sale by Superintendent of Documents, Government Printing Office, Washington, D. C. Price 5 cents. Quantity Recipes for Quality Foods. Evaporated Milk Association, Chicago, 1939. 64 pp. Recipes To Match Your Sugar Ration. Prepared jointly by Bureau of Home Economics, U. S. Department of Agriculture, and Consumer Division, Office of Price Administration, Washington, 1942. 14 pp. Copies available from Office of Price Administration. Recommended Dietary Allowances. Committee on Food and Nutrition, National Research Council, Washington, 1941. 5 pp. The Road to Good Nutrition, by Lydia J. Roberts. Bureau Publication No. 270. Children’s Bureau, U. S. Department of Labor, Washington, 1942. 54 pp. Root Vegetables in Low-Cost Meals. U. S. Department of Agriculture (prepared by Bureau of Home Economics and issued by Agricultural Marketing Administration), Washington, 1942. 8 pp. Substitutes for the Sun. Folder 25. Children’s Bureau, U. S. Department of Labor, Washington, 1940. 4 pp. Suggestions on Feeding in a Disaster. ARC 994. American National Red Cross, Washington, I7 * T £ . pp. U. S. Graded and Stamped Meat Leaflet No. 122. U. S. Department of Agriculture, Washington, Health Reports. U. S. Public Health Service, Washington, 1939. ij pp. Your Children’s Food and the Family Pocketbook. Folder 24. Children’s Bureau, U. S. Department of Labor, Washington, 1940. 6 pp. School Lunches Food for Thought; the school’s responsibility in nutrition education. Education and National Defense Series, Pamphlet No. 22. U. S. Office of Education, Federal Security Agency, Washington, 1941. 32 pp. The Noon Meal at School. Folder 23. Children’s Bureau, U. S. Department of Labor, Washington, 1940. 4 pp. School Gardens for School Lunches. Circular No. 210. U. S. Office of Education, Federal Security Agency, Washington, 1942. 22 pp. School Lunches and the Community. Surplus Marketing Administration (now Agricultural Market ing Administration), U. S. Department of Agriculture, Washington, undated. 4 pp. https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis 34 FOOD FOR YOUNG CHILDREN IN GROUP CARE School Lunches in Country and City. Farmers’ Bulletin No. 1899. U. S. Department of Agriculture, Washington, 1942. 27 pp. School Lunches and Education. Vocational Division. Leaflet No. 7. U. S. Office of Education, Federal Security Agency, Washington, 1942. 22 pp. School Lunches Using Farm Surpluses. Miscellaneous Publication No. 408. U. S. Department of Agriculture, Washington, 1940. 48 pp. For information on reference material in your own State or community consult your State and local nutrition committees. o https://fraser.stlouisfed.org Federal Reserve Bank of St. Louis
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