DIET OF N.Z. SOLDIERS

Southland Times, Issue 23988, 1 December 1939, Page 11

DIET OF N.Z. SOLDIERS

Based On Physical Requirements

TYPICAL WEEKS MENU

(United Press Association)

WELLINGTON, November 30. “The Army diet is based on the physical requirements of the soldier and not of the civilian,” said the Minister of Defence (the Hon. F. Jones) referring this evening to recent published criticism about the food served to soldiers in camp.

A typical week’s menu was quoted 'by Mr Jones who said that to ensure a uniform standard of quality, the Army School of Cookery had been established. The first course of instruction had been completed, 32 men having been trained under a fully-qualified Army cookery instructor. The second detail of 32 men now receiving instruction would complete training on December 8. A third course was to be held later. “It is inevitable that with a body of men drawn from many walks of life, from sedentary occupations to those calling for heavy manual labour, some men will find the complete change from civilian diet does not appeal during the first few days in camp,” said Mr Jones. “The day’s menu, however, is based on the need for supplying the right amount of food-values to keep the soldier fit and healthy and as his appetite grows so do his complaints diminish. “Those men accustomed to light meals at home soon adjust themselves to the food in camp and enjoy the more substantial Army food. AU rations are subject to rigid inspection by the Army Department staff and by medical officers and as an added safeguard, the Department of Agriculture’s meat inspectors periodically visit the camps and inspect the meat supplied. However, quality only is not sufficient. Palatability, variety and good cooking of the food are all equaUy important. Mr Jones, who said the camp menu was varied week by week as well as day by day, quoted the following typical week’s menu' to show the variety of diet provided. Monday, November 13

Breakfast—Tea, porridge, bacon and potatoes, bread and butter, jam. Lunch—Tea, bread, butter, cheese, jam, soup. Dinner—Tea, baked and boiled potatoes, vegetables, roast mutton, bread pudding, bread and butter. Tuesday, November 14

Breakfast—Tea, porridge,, sausage, potatoes, bread and butter, jam. Lunch—Tea, bread and butter, cheese, jam, soup. Dinner—Tea, porridge, potatoes, vegetables, cauliflower, corned beef, jam roU, bread and butter. Wednesday, November 15

Breakfast—Tea, porridge, mince rissoles, bread and butter, jam. Lunch—Tea, bread and butter, cheese, jam, soup, apples. Dinner —Tea, baked and boiled potatoes, roast beef, beans, baked apples and custard, bread and butter. Thursday, November 16

Breakfast—Tea,- porridge, sausage, bread, butter, jam. Lunch—Tea, bread and butter, cheese, jam, soup. Dinner—Tea, potatoes, vegetibles, cauliflower, roast mutton, stewed fruit and rice, bread and butter. , Friday, November 17 . Breakfast—Tea, porridge, fish, bread and butter, jam, lunch. Tea—Bread and butter, cheese, jam, soup. Dinner—Tea, potatoes, vegetables, cauliflower, roast beef, plum pudding, bread and butter.

Saturday, November 18 Breakfast—Tea, porridge, brown stew, bread and butter, jam. Lunch—Tea, corned beef, baked and boiled potatoes, vegetables, carrots, parsnips, rice custard, bread and butter. Dinner—Cold meat, bread and butter, lettuce, jam, cheese. Sunday, November 19

Breakfast—Tea, porridge, mince, bread and butter, jam. Lunch—Tea, roast mutton, baked and boiled potatoes, boiled onions, cabbage, stewed pudding, bread and butter. Dinner.—Tea, cold meat, lettuce, bread and butter, jam, cheese, scones.