Page 4 Advertisements Column 3

Opunake Times, 18 March 1949, Page 4

NEW ZEALAND’S A GUIDE TO HEALTHY EATING / \ MILK: Pre-schoolchildren If—lf pints; school children and adolescents not less than If pints, (including £ school milk); adults not less than I pint, (Drink it £ cold—use it in hot drinks, soups, sauces and puddings). EGGS: One a day when possible. At least 3 5 per week (including those used’in cooking). Preserve eggs in the flush season for use in the winter. CHEESE: A small cube every day. Use on bread and butter, in sandwiches, in salads, and as savoury dishes. MEAT; A serving once a day. Serve LIVER $ at least once a week and FISH, when possible, once a week. POTATOES; A generous serving at least once a day. (Adolescents twice this serving). VEGETABLES: Green vegetables, cauliflower, or swede every day, and one other vegetable at any of the three meals of the day. Serve raw in salads often. FRUIT: One RAW fruit in addition to whatever is used, stewed or dried. ji Q rose SYRUP H m Sdis^ m BUTTER and FAT: The full ration of butter used on the table or in sandwiches; and lard, margarine or dripping in cooking. BREAD: At least half the day’s supply should be wholemeal. CEREALS: Unrefined porridge meals such as oatmeal, rolled oats, or ground whole wheat. feSs m--lODISED SALT: Should be- used for all purposes, in cooking, as well as on the table. L 0 COD-LIVER OIL: (or substitute) One teaspoon daily for preschool children and expectant and nursing mothers. (In winter and spring months it is advisable to include this in the dietary of older children. the day , «°meals oodS t 0 satlsfy hungry a PP etit «, but try to get these Into y<nc mu&C ’Bc<£ohc€ yiHd Viztf Issued by the Department of Health. IMt DROP IN FOR A DRINK WITH SAM RENTON Club Hotel PHONE 10 OPXJNAKE