Page 438 Advertisement 1

New Zealand Journal of Agriculture, Volume 72, Issue 4, 15 April 1946, Page 438

ISSUED BY THE DEPT OF HEALTH x Cftt >'^. : * wMh s i }'&' ' ' ' ' WfeX-v. IISI - j| ■ Jll ; t /.v >4ifWC "'<> / 3w*? xx> 'll ■ / - > WMjß; v ■■ •<>. jf SCHOOL LUNCH IS IMPORTANT Your child’s stamina and alertness require the stimulation of a tasty, well-balanced midday meal. Mothers can provide it by preparing appetising school lunches at home. Here are the ingredients of a good SCHOOL LUNCH : 0 Two or more substantial sandwiches wholemeal for health, white bread for variety with fillings of meat, egg, Marmite, Vegemite or other yeast extract, fish, liver, bacon; peas, beans or nuts or cheese alone, or with lettuce. • One sweet sandwich of dried fruits (dates, raisins, etc.), banana, i chopped apple, black currant jam. 0 Something to chew after lunch, such as raw fruit or vegetables. 0 Milk as a drink—school milk if available—if not, include a bottle from home. The Department has a Free Booklet with suggestions for school lunches. Write for a copy. f KEEP THIS ANNOUNCEMENT FOR FUTURE REFERENCE . ' 13b FOR A HEALTHIER NATION