DIET FOR TROOPS

Gisborne Herald, Volume LXVI, Issue 20109, 1 December 1939, Page 9

DIET FOR TROOPS

CRITICISM ANSWERED FOOD SERVED IN CAMP TRAINING OF COOKS TYPICAL MENU GIVEN (Per Press Association.) WELLINGTON, this day. “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, in referring last evening to a recent published criticism concerning 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, an 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. A second detail of 32 men was now receiving instruction and would complete its training on December 8. A third course was to 'be held later. “ft is inevitable that, with a body of men drawn from many walks of life, from sedenltary occupations to those calling for heavy manual labour, some men will find that the complete change from civilian diet does not apipeal during the first few days in camp,” said Mr. Jones. “The day’s menu, however, is based on the need for supplying tlie right amount of food values to\ keep the soldier fit and healthy and as his appetite grows, so do the 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.

"Alterations are subject- to rigid inspection by the Army Department staff and by the medical officers, and as an added safeguard meat inspectors of the Department of Agriculture periodically visit the camps and inspect the meat supplied. "However, quality only is not sufficient. ‘ Palataibilily, variety and good cooking of the food arc all equally important.’’

Varied Day by Day

'Mr. Jones, who said that 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 and butter, cheese, jam, soup; dinner, tea. ibakecl and boiled potatoes, vegetables, roast mutton, bread pudding, bread and butter.

Tuesday, November 14.—Breakfast, tea, porridge, sausage, potatoes, bread and butter, jam; lunch, lea, bread and butter, cheese, jam, s’oup; dinner, tea, potatoes, vegetables, cauliflower, corned beef, jam roll, 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 beof, beans, baked apples and custard, bread and butter. Thursday, November 16.—Breakfast, tea, porridge, sausage, bread and butter, jam: lunch, tea. bread and butter, cheese, jam, soup; dinner, tea, potatoes, vegetables, cauliflower, roast mutton, stowed fruit and rice, bread and butter.

■Friday, November 17.—Breakfast, tea, porridge, fisfh, bread and butter, jam; lunch, tea, bread and butter, j-am, cheese, 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 beetf, baked and boiled potatoes, vegetable, 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.