OUR BABIES.

Hawera Star, Volume XLVII, 1 September 1928, Page 17

OUR BABIES.

BY HYGEIA

Published under the auspices of the Roval New Zealand Society for the Health oi Women and Children \PJnuke t Society).

THE SCHOOL LUNCH

. Ideally, no doubt, the children’s dinner should constitute tiie mid-day meal, with a lighter meal in the evening; but tor many children, having to go long distances to school, this is an lmpossioility, and the preparation or suitable lunches constitutes quite a p route in for tnoughtful parents. The great tiling to realise is that the school lunch is not a “snack,” but one of the three essential dany meals, and so must contain a selection ot “good’’ foods —that is, foods which contain, not merely fuel for the body, but all the growth and health i actors, without which good nutrition is not possible.

Suggestions Regarding Selection of roods for Lunches.

Bread necessarily forms the largest part of the school lunch, therefore it is most important that the bread should b© good. Bread made from relined white liour is non “good’' bread — it is lacking in the growth-producing properties—minerals and vitamins, — which are thrown away when the flour is relined. At least hair, and preferably all, bread used in the lunch should be pure whpfe-meal bread, ll the children do not really like brown bread, there is no need to insist on all sandwiches every day being made of it, so long as the diet is adequate auu varied in other ways. Butter is the second important factor. Butter ’is an .extremely valuable food, and generosity with butter is good economy. Beef dripping may' be used for a change from time to time. Oatcake and plain wlieaten or wholemeal biscuits contain good food, and also require chewing, which is an advantage. ’ The same applies to bread which has been broken or cut in pieces and dried in the oven. All are wholesome and delicious with butter. All green foods and uncooked vegetables are excellent, theyeiore lettuce, celery, cress, tomato, etc., should be included as often as possile. Raw carrot*, grated, perhaps with a little grated cheese, makes a good filling when other fresh foods are out of season. Chopped parsley improves egg sandwiches, and may be used in other ways. Nuts and also dried fruits (dates, raisins, and figs) are good foods improperly chewed, and the latter satisfy in nutritious and harmless form the child’s common desire for some sweet food.

Marinite is an excellent standby, and is especially good when white bread is used.

Eggs may be given occasionally, but meat is not necessary, and should be avoided if meat is given at dinner. Some raw fruit should be included every day if in any way possible, and the children should be taught most thoroughly that fruit should always be eaten at the end of the meal, Apple is best, because it cleanses the teeth most efficiently. Milk adds greatly' to the nourishment of the meal, but it is not necessary if sufficient is taken at the other meals and if the child eats an adequate meal without. A cup of milk is, however, very valuable, and should he provided for children who are not well nourished and need extra food. In hot weather a lemon or other fruit drink will be' much appreciated. In winter it should be possible for the child' to get a hot drink at school, and, if there are facilities for heating, a small bottle of soup makes a welcome change.

Some Suggestions for Sandwiches

Celery and walnuts, with or without cheese, chopped finely, or put together through a. mincer. Peanut butter, made by roasting peanuts lightly, then putting them through a mincer five or six times. Nothing else is necessary except salt. (It is best to buy shelled peanuts, then they only need skinning after roasting).. • ■Spinach, cooked in whole leaves with practically no water, drained and cooled, and laid on bread and butter. Lettuce, tomato, cress or celery with or without egg, cheese, or marmite. Dates, raisins, figmeat. Plain’bread and butter may be given for a change, with fruits, nuts, or raisins in a seperate packet. Variety i,s most important, and little surprises or a new and intriguing way of packing introduced now and again dp much to promote" good a.ppetite and that enjoyment and interest in the meal without which is the best of food lacks something.

Suggestions for a Week’s Lunches. Monday : Sandwiches—(l) Brown bread and butter, egg and parsley; (2) brown pr white bread and dates. Oatcake or bran biscuit and butter. Raw apple. Tuesday : Sandwiches —Brown bread and butter with grated carrot and cheese. Granose or wheatmeal biscuit and butter. Apple or orange. Wednesday : Sandwiches—Bread (white -if liked for a change), marmite and lettuce. Oven-dried fingers of bread and butter. A few raisins and nuts. Apple or other fruit. Thursday : Sandwiches—Tomato in season, spinach, or peanut butter. Oatcake and a- few dates. Apple. Friday : Soup (if possible to warm it at school). Oven-dried bread with the soup. Brown bread and butter and raisins or nuts. Apple or other fruit.