MhOOL SCHOOL LUNCH

NZ Truth, Issue 1240, 5 September 1929, Page 20

MhOOL SCHOOL LUNCH

Nutritive : UMsWi&tion--- -, : '"■■ i ( ...WWi* , l ,-. i vv'^''..'. , ' , ''. i -',.'.. '■'.-."' ..... -' ,'iY&V..y' :,:- !■ ' r '\ ' „'', .' ' .' ; / '•■•'.;■. ;; fpunket' System Articles— No. 15) I ideally; po doubt, the children's ;! Jdinuer should constitute the mid- ■' ' with a lighter meal m • the evening; but for many children, having to go long distances to •' sciioqj, this .is an impossibility, : and ivthe preparatiori of suitably • lunctwjs constitutes. quite : a probltem. ', forS^oughtfui parents. THE great thing to realise is that th< •--f ■ school lunch is. not' a "snack," biii one of the three essential daily meals 4nd so must contain a selection o: •'good" foods— that is, foods whicl contain, not merely fuel for the body *•" out all the growth and health factors without which good nutrition is no possible. • ■•' ■;•■■. ■ ' I Bread necessarily forriis the larges part of the school lunch, therefore it is most important that the bread shoulc be good. !: Bread made from refined white flovu ■ jjs not "good" bread— it is lacking ii the growth - producing properties— '• xhinerals . and vitamins — -which ar< \ ithrown away when the flour is refined ; -I At least half, and preferably , all, if bread used m the lunch should be I pure whole-meal, bread. '■-..-'. ! : If the children doy/not really lik< . l^rown bread, there is no need to insis ''."■'-' all sandwiches every 'day beinj 01 made of it, so^long as the diet ii Adequate and varied in^pther ways., ; !; Butter is the second important factor Butter is an extremely valuable food •.* and generosity with butter is goo< /.economy. Beef dripping may be use< '•'■'. for a change from time to time. . .'< Oatcake and plain wheaten or whole A meal biscuits contain good food, an< -"also require chewing, which is an ad A vantage. A;. The same applies to bread which ha ii been hroken or 'cut m pieces and drie< ;A m the oven. All are wholesome an< A delicious with butter. '"; YY ;'. All green- foods : apd uncooked ;' : are excellent, therefore : A '.lettuce, celery, cress, tomato, etc;, ' • should; be Included as'often as pos- . Cr. ;' eiblfe.: ' • :-y.----AA- ;;. ! --; l Raw v carrot, grated, perhaps with < ".'-'• Kttle grated cheese, makes a good fill : ' ing when other fresh foods are out o season. Chopped parsley improves egj sandwiches, and may be used m othe: '-'■' ways.' •" Nuts and also dried fruits (dates i. ifl!j|j^is,'^arid figs) .are good "-fo.bds.if pro iJiSy qjie^ved, and the latter satisfy ii :'•■.. mrcritio'usy ajid' barailess' form' thi "child's "common desire for some swee food. ■••. •: . "•■'■' ,'■ ' \." Marmite is an excellent, standby, an< Is especially good when white bread i: A. used. V y ,-i. , : .■-•/.-.- •• .* '■: . '..;■; ':-. - .' . Eggs iriay 1 be given' occasionally, bu A a ,ipeJit i: is not, necessary, and should b< A, .-avoided^ if meat is given at dinner. -^*.';ASoiri'e raw fruit should be in'^yteluded every: day if m anyway ■ possible, and the children should "v I -? be :.taught most thoroughly that yy : ; sfriiit should' always be eaten at the f' f -«nd'of the meal. Apple is best.' - adds greatlyto the npurishmen

c ; . .-'... * of the meal, but is not necessary if , sufficient is taken at the other meals s and if the child eats an adequate meal vfithout. * A cup of milk is, however, very ? valuable, and should be provided for :$ children who are not well nourished 1-1 and' need extra food. In hot weather a '■ lemon br other fruit drink will be much appreciated. In winter it should be possible for the child to get' a hot drink at school^ and, if there are facilities for heating, a small bottle of soup makes t a welcome change.