NUTRITION

Southland Times, Issue 22011, 10 May 1933, Page 8

NUTRITION

CHILDREN’S DIET. (Contributed by the Department of Health). “Speaking generally the problem of nutrition is twofold. First there is the broad subject of nutrition as related to individual and national health; and secondly, there is the safeguarding of food from deficiency or adulteration and from the possibility of conveying disease,” states Sir George Newman, England, in his report on the state of the public health. In regard to the first, the endeavour of the Ministry is to instruct the public as to which foods make a dietary best suited to the growth and development of a healthy body and a sound physique. Food forms only a part, though an essential part, of nutrition. Fresh air, exercise, occupation, rest, habits of body, powers of mastication, digestion and assimilation and a physiological way of living play a vital part in nutrition. But the nutritional value of food becomes of secondary importance if the food itself be injurious to the consumer, and therefore it must be safeguarded. Hence the necessity of directing attention to securing a supply of food which shall be uncontaminated and not a source or vehicle of disease to the consumer, which shall be of good wholesome quality, of the nature which it purports to be, unadulterated and free from harmful or injurious substance. A committee of- leading authorities appointed by the Ministry of Health, England, to advise on the practical application of modem advances in the knowledge of nutrition have presented two memoranda, the first being upon “Diets in Poor Law Children’s Homes,” and the second entitled “A Criticism and Improvement of Diets.” The memoranda are complimentary of each other and the principles set out in the second one are illustrated in practice in the first. The first is a very suggestive and practical one, and though requiring some slight modification for use in New Zealand it merits the consideration of all responsible for the feeding of children whether in institutions or in private homes. Briefly the recommendations were as follows:—

(a) A pint of milk per day per head should be allowed and special care should be taken to secure that the full amount is, in fact, received by each child under 16. A note to this effect should appear on all diet sheets. A considerable portion of this milk should be taken at breakfast.

(b) All diet sheets should contain a note to the following effect: It is most important that an ample supply of vegetables should be included in the diet daily, green vegetables (such as cabbage, lettuce and watercress) and carrots are particularly valuable. As regards raw fruits, two apples or two oranges, preferably the latter, should be supplied weekly. (c) If margarine is used it is desirable that a brand should be used which is guaranteed to contain vitamins A and D equivalent to summer butter. (d) Greater use should be made of cheese, which might well replace some of the much more expensive meat at present provided. We appreciate that some children will not readily eat ordinary cheese, but they will normally accept it without difficulty when it is supplied in a cooked form. (e) The following foods, when cheap and readily available, should be included in the diets—ox liver, fish, roes (in winter) herrings (for older children) carrots, tomatoes, watercress and oranges. (f) In normal conditions, consideration should be given to the possibility of providing a hot breakfast and both breakfast and the evening meal should consist of more than the stereotyped bread and margarine. If there are difficulties in cooking for the morning meal “made up” dishes might be given. (g) The menus should be more varied and care should be taken to avoid a system whereby a fixed weekly menu results in certain dishes being regularly served on one particular day, week after week.

The second memorandum on “The Criticism and Improvement of. Diets” deals more than the first with the broad principles which should be regarded in the consideration or choice of diets. The committee say that for practical purposes there are four criteria to be considered. The ordinary diet should consist of:—

(1) A sufficient daily caloric supply per person (3000 calories per diem for the adult and somewhat less for children.) (2) A suitable quantity of protein, not less than 80 grammes (24-50 z. per day, of which 37 grammes (1 3-10 oz.) should be first class protein or protein derived from animal sources —cheese, eggs, meat, milk; for women and children a little less.

(3) A supply of mineral matter. Cheese, egg yolk, liver, milk, fish, green vegetables etc., will supply calcium, phosphorus, iodine, iron, etc. (4) A vitamin content (A. B. C. and D.) to be found in liver and egg yolk; A to be found in liver, carrots, butter, milk, cheese, animal fats, dripping (but not in lard), yellow fruits and green vegetables; B in various ordinary foods; C in fresh fruits, oranges, lemons, fresh raw vegetables, salad plants and tomatoes, uncooked; D in fat fish, fish roe, egg yolk, milk, butter, green vegetables.

The committee adds: It is perhaps essential, in conclusion to emphasize the fact that the diet must satisfy all the criteria. If it is not complete as re-

gards calories, first class protein, mineral matter and vitamins, it is to be condemned. No amount of calories will make up for any other deficiency and no amount of vitamins or mineral matter can make up for a deficiency in calories or of first class protein. A diet must stand four square upon calories, first class protein, mineral matter and vitamins. They also point out that foods which are useful in supplying mineral matter and vitamins are often spoken of as “protective foods” that is to say, foods, the consumption of which has a tendency to protect the body from deficiency diseases (such as rickets, dental decay and nutritional anaemia of children). These protective foods are: milk and milk products (butter, cheese, soured milk etc.) Fresh salad vegetables and fruits: liver (including fish liver and fish (cod) liver oil). Fish, especially the fat fish and the fish roes and eggs.