OUR BABIES

Timaru Herald, Volume CXXXVIII, Issue 19959, 17 November 1934, Page 10

OUR BABIES

BY HYGEIA Published under the auspices of the Royal New Zealand Society for the Health of Women and Children (Plunket Society). “It is wiser to put up a fence at the top of a precipice than to maintain an ambulance at the bottom MEALS FOR THE TODDLER Last week we brought our baby up to the 15-months’ stage in the matter of food. Now to proceed: Between 15 and 18 months all that is required is gradual progress in amount and variety of food along the same lines as before. Give only three meals a day, with a drink of milk and water or fruit juice on waking and drinks of water between meals. The milk mixture should consist of 20oz of milk scalded and diluted with soz of water. Set aside this pint of milk when the milkman comes, and see that so much is really used for baby. This amount includes that used in puddings, sauces, etc., and on porridge. Fish.—A little light fish well steamed or boiled may be given at this stage—say once or twice a week as the midday meal. Give about a teaspoonful at first, and later give up to about a level tablespoonful. Chicken.—A very -little chicken, steamed or boiled, may also be given occasionally if desired. The ideal way way is to let baby have a bone with a

little meat on it. The subsequent proceedings may not be in accordance with the accepted code of party manners—indeed they may be a little primitive—but how good it would be for the child if some habits could be a little more primitive and a little less sophisticated. Just watch baby gnawing a bone —how it seems to bring every muscle of the jaws and cheeks into play; how it must develop and strengthen teeth and jaws and tongue and how the healthy, hearty youngster enjoys this primitive exercise! Fortunately cheeks and hands are made of good material for washing.

Continue to give as much as possible of the day’s allowance of food in a form which requires chewing, and see that it is chewed. If there is difficulty give the dry foods first before hunger loses its first edge. Especially avoid pappy food at tea time. At the same time beware of underfeeding if the child does not take hard foods well. Gradually discontinue straining porridge altogether if not already done; also use a larger proportion of wholemeal instead of all white bread as you find baby can take it without showing any signs of irritation. The same applies to oatcake. After taking his porridge unstrained the child will porbaby be able to digest oatcake. But one needs to beware of setting up indigestion and diarrhoea by going too fast in this direction. From 18 months to two years continue along the same lines. Give a pint of milk a day with meals, and extra water or fruit drinks between meals. Increase the allowance and variety of vegetables, including young root and green vegetables of all sorts, onions, etc. Give some raw fruit daily. Apples and oranges are safest and best. Most other fruits should be given only in strict moderation. With this proviso and provided they are sound and fresh, any of the ordinary fruits may be allowed. If given in too great a quantity, or if not perfectly sound, fruit is liable to cause irritation, fermentation, and diarrhoea. This applies specially to fruits with seeds—raspberries strawberries, blackberries. Tomatoes are risky if there is any unsoundness. Bananas should be both ripe and sound, and if used at all should be thoroughly mashed with a fork to prevent bolting in lumps. Here are a few alternative suggestions for meals suitable for children between 18 months and two years:— Suggested Meals For Child From Eighteen Months to Two Years Early morning drink.—Water or diluted fruit juice, 4oz to soz. Breakfast 1. Porridge, unstrained, 10 to 12 tablespoonfuls: top milk or whole milk, 2oz to 3oz. Milk drink, soz to 6oz. Or, 2. Oatcake and butter or dry cereal food, with fruit juice or top milk. Toast or twice-baked bread and butter. Milk drink, soz to 6oz. Piece of raw apple. Dinner 1. Steamed fish one dessertspoonful; white sauce (well cooked), one to two tablespoonfuls, or melted butter one teaspoopful. Potato, two to three tablespoonfuls, or cauliflower or other vegetable. Junket, two tablespoonfuls; baked or stewed apple or other fruit, one to two tablespoonfuls. Twice-baked bread, one to two fingers. Milk drink 4oz to soz. Piece of raw apple. Or, 2. Vegetables, two or three kinds — say spinach, French beans (or other greens in season), marrow, etc.; potato, baked or boiled in jacket. Butter, one teaspoonful, or meat gravy or sauce made with vegetable water and milk. Custard, one to two tablespoonfuls; stewed fruit, one to two tablespoonfuls.