BUDGET MEALS.

Auckland Star, Volume LXIX, Issue 4, 6 January 1938, Page 9

BUDGET MEALS.

A COLLEGE SUCCESS.

PROPER HEALTH FOODS AT

SMALL COST.

experts check results.

(By a Special Correspondent.)

SYRACUSE (X.Y.), December 10.

Eat regularly and heartily and have experts check systematically on the balance of the meals—that is how between 300 and 325 students at Syracuse University get along each week, and they do it on exactly 66 2-3 cents a, day.

These budget meals, which are served at the College Commons, Slocum Hall, were instituted in 1932, and have been continued with many enlargements and improvements. Xow it has come to the point where the directors check on the amount of milk consumed regularly breach student and watch to see that their minimum recommendation of two slices of whole-wheat bread a day are requested or the erring student is confronted with "Whv?"

. Miss Florence Quast, director of the Commons, explained that the system was instituted five years ago '"to take care of students who had very little to spend for food and were not being adequately fed."

A limit of 100 students was permitted I to try the schedule at first, and as it continued to succeed the plan has been opened to all students who wish to purchase a ticket for 16/, which entitles them to three meals a day for six days of the week. Boys More Interested. "We even weighed the students each month when we started to see if they were keeping calories, and iron values are calculated periodically to test the value of the meals.

"Boys are far more interested in eating foods to keep them healthy than the girls," the ca,feteria director said she has found in telling the students that dark breads contain iron essential to their, health, and why only milk is j offered as a beverage for lunch.

The Commons authorities figure that 55 per cent of the 16/ per week goes for actual cost of food, and the rest take* care of expenses such as labour, supervision. laundry, fuel, light, heat replacement and offices.

Although regular budget diet subscribers have a specified meal offered them, students who are on a special diet due to physical disorders, are catered to as they require. "If students aren't feeling well we may substitute poached eggs or soup," Miss Quast explained.

Breakfast of the typical diet includes fruit, oranges at least once a week, and citrus fruits, cooked and prepared cereal on different days, cream, toast or hot breads, jam, and choice of coffee, tea or milk. Hot Dish at Noon. For lunch the budget offers a hot dish such as meat pie or scalloped potatoes and ham, a vegetable or salad, hot bread, dessert and milk. Secoiids are always granted for milk. Miss Quast emphasised.

The regular menu is offered for dinner, including meat, potatoes, gravy, vegetables, salad. relishes occasionally, bread, dessert and a choice of beverage. The director pointed out the meals before holidays always mean special additions to the menu.

Figures computed by university dietitians reveal that a siudent can drink a quart of milk a day plus the amount that is placed in the food, which is at least a pint. A minimum of a pint ja day for gc*)d health is advocated by Miss Quast.

The period before Christmas brings seasonal cookies and candy from the , t - C'omnions kitchen, candle light is used ggSg for eating and Christmas ti®g£|g||ig decorated by the etudents, are placed jSil: around the room. JtgSSMS In an effort to have students foods which have the to value. typed sheets * T *P* in food* them explaining .r:.. -v:am**- - included in th* ' expla ined.-r->'- A - A ~