School and Home Cooking Part 86

How many persons does one quart of ice cream serve?

RELATED WORK

LESSON CLXII

DIET FOR YOUNG CHILDREN

SELECTION OF FOOD FOR CHILDREN (2 to 12 years).--Although solid food is included in the diet of a child after the first year, the baby is by no means ready for the food of adults. Childhood differs essentially from maturity in that it is a period of growth. In proportion to weight a child is much more active than an adult. A child has not the reserve power of a grown-up person. His organs of digestion and a.s.similation are delicate.

Because the activities and needs of the child differ greatly from those of the adult, diet suitable for the adult is not adapted to the child. A consideration of foods for young children follows:

(1) _Milk_.--Since milk is the food provided for young animals, it should be used generously all through childhood. The nutritive value of milk is high in proportion to the effort required to digest and a.s.similate it. The average child with good digestion should take from one and one half pints to one quart daily until the tenth year. In this amount is included not only the milk that is used as a beverage, but the milk served with cereals and vegetables and that used in soups, custards, blanc mange, rice and bread puddings, and other easily digested desserts.

(2) _Cereals and Breads_.--Well-cooked cereals are among the essential foods of childhood. "Ready-to-serve" breakfast cereals are undesirable as staples for young children. Cereals should be _cooked_ from _one_ to _three hours_. For very young children (under eighteen months) all cereals must be strained. For older children, unstrained cereals may be used, provided they are thoroughly cooked.

Frequent use of the whole grains, as rolled oats and wheat, is recommended. These cereals contain more protein and ash than the finer cereals and hence may be better body-builders, but they also contain much bran. Usually the latter does not prove irritating if thoroughly cooked.

But if these coa.r.s.e cereals do cause irritation they should either be strained or the cereals containing less bran, as cream of wheat, farina, and arrowroot, should be used. Cereals should be served with milk or cream, but with no sugar or sirup or not more than one teaspoonful to a serving.

Carefully made toast, "zwieback," and stale bread may be given to young children. On account of the difficulty in digesting fresh breads, they are excluded from children's diet.

(3) _Eggs_ are especially good foods for children, provided they are fresh and properly cooked. They should be cooked in some way which leaves them soft such as soft-cooking or poaching. Only soft-cooked egg yolks should be given to children under three years. One whole egg per day may be included in the diet of older children.

(4) _Broth and Meat_.--There is some difference of opinion regarding the use of meat in children's diet. Some authorities advise beef broth and the more easily digested meats for young children. Others say that if a generous amount of eggs and milk is included in children's diet, it is well not to give them meat before eight years. In the diets for children from two to eight years, neither broth nor meat is included. It is possible to obtain sufficient protein from milk and eggs. Doubtless, as with adults, most young children would be benefited by much less meat than is generally given them or by none at all. If meat is given to young children, it should be sc.r.a.ped (see Experiment 50) and pan-broiled (see _Pan-Broiling_), as it is somewhat difficult to masticate.

(5) _Fresh Vegetables_ should be included in children's diet. For very young children select mild vegetables such as spinach, asparagus tips, string beans, and peas. Cook until very soft and press through a sieve or mash. Later, such cooked vegetables as potatoes (baked or mashed), beets, carrots, cauliflower, and squash may be added. No uncooked vegetables should be given to young children.

(6) _Fruits and Sugar_.--Fruits are especially valuable for children.

Care should be taken, however, in selecting fruits. It is said that until a child is five years old only cooked fruits and the juice of fresh fruits should be given. For very young children the juice of orange or the pulp of cooked prunes should be given daily, because they contain valuable nutrients and possess laxative properties. For older children the cooked food fruits (see _Kinds of Fruits_) such as dates, figs, and raisins (without seeds), and bananas (baked) are desirable. Apples, peaches, and apricots, baked or made into sauces, are also suggested.

Fruits should be cooked with little or no sugar. Sweets in the form of sweet fruits rather than sugar and candy should be given to children under six years. After six years, very little candy or sweet chocolate may be given at the end of a meal, not between meals. It is a mistake to give children candy just because they want it (see _The Use of Candy in Diet_.)

(7) _Desserts_.--Fruits selected and prepared as given in the previous section, very plain cakes--sponge cake and those containing little fat--and easily digested desserts made of eggs, milk, cereals, etc., are the only desserts suitable for young children.

(8) _Water and Other Beverages_.--"Pure" water in generous quant.i.ties is needed for children. Water and milk are the only beverages (if milk can be considered a beverage) that should be given to children under six years. After that age, cocoa made with much milk may be given, but not tea, coffee, or any carbonated drinks.

THE IMPORTANCE OF PROPER DIET FOR CHILDREN cannot be over-emphasized. It is a child's right to be "hardy." Good food in proper quant.i.ty given at the right time is essential for the sure and steady growth of the body.

The child's future health, usefulness, and happiness depend much upon the nourishment he receives. If insufficient food, or food lacking in foodstuffs for growth, is given to children, a wasting away of brain cells and muscle may take place and stunted growth will result. The additional care in preparing special menus for children is an effort well worth making; its compensation is inestimable. If from babyhood a child is given his own special diet, it is possible to satisfy him at the table with food that differs from that of the rest of the family. Habits of eating plain food should be established in childhood. Mrs. Richards says: "Habit rather than instinct guides civilized man in the choice of food." Likes or dislikes for food should not be discussed in the presence of children.

Such discussions may establish distaste for a food of decided nutritive value.

_Regularity in feeding_ children is most important. There should be no lunches between meals. It is important also that a child be taught to _masticate_ food thoroughly.

ENERGY REQUIREMENTS OF CHILDREN OF DIFFERENT AGES.--It is difficult to write definitely regarding the quant.i.ty of food that should be given to children. As with adults, some children require more than others. The personal factor enters largely into this question. In Lesson CXXIV the energy requirements of children of different ages are given (see _Relation of Age to Daily Energy Requirement_). As stated there, these tables indicate the energy requirement of children of normal size, development, and activity. Note that in the menus given below the Calories derived from protein are approximately one seventh of the total Calories (see _Daily Protein Requirement_).

The following menus [Footnote 120: Prepared by Mary Swartz Rose, Ph.D., a.s.sistant Professor of Nutrition, School of Household Arts, Teachers College, Columbia University (see Teachers College Bulletin, "The Feeding of Young Children," pp. 6-9).] for children from two to twelve years were prepared for average children of moderate activity in a family of limited income.

MEALS FOR ONE DAY

_Child 2-4 Years Old_

Breakfast: 7:30 A.M. Oatmeal Mush 0.8 ounce dry cereal Milk 1 1/2 cupfuls Stale Bread 1 slice Orange Juice 4 tablespoonfuls

Lunch: 11 A.M. Milk 1 cupful Stale Bread 1 slice b.u.t.ter 1 teaspoonful

Dinner: 1 P.M. Baked Potato 1 Boiled Onion (Mashed) 1 Bread and b.u.t.ter 1 slice Milk to Drink 1 cupful Baked Apple 1

Supper: 5:30 P.M. Boiled Rice 1 cupful Milk 3/4 cupful Bread and b.u.t.ter 1 slice

Fuel Value, 1313 Calories; Calories derived from protein, 191.2.

Subst.i.tutes or Additions:

For Rolled Oats or Rice: Other cereals, such as rolled wheat, wheaten grits, farina, hominy, and corn-meal.

For Orange Juice and Baked Apple: Prune pulp or apple sauce.

For Onions: Spinach, strained peas, stewed celery, carrots, or cauliflower tips.

An egg may be added every day, and should be included at least two or three times a week.

These changes will alter the cost somewhat.

_Child 4-8 Years Old_

Breakfast: Oatmeal 1 1/2 ounces dry cereal Top Milk 4 ounces Stewed Prunes 4 or 5 Toast 1 slice Milk to Drink 6 ounces

Dinner: Pea Soup 1 cupful Croutons 1 slice bread Boiled Onions 2 small Baked Potato 1 large Mola.s.ses Cookies 2

Supper: Cream Toast 2 slices bread Rice Pudding with Milk and Sugar 1 cupful Milk to Drink 5 ounces

Fuel Value, 1892 Calories; Calories derived from protein, 261.6.

Subst.i.tutes or Additions:

For Rolled Oats: Other cereals, as suggested on previous page.

For Onions and Peas: Strained dried beans; other vegetables carefully cooked; fresh lettuce.

For Prunes: Fresh ripe apples, baked bananas, other mild fruits well cooked.

For Rice Pudding: Junkets, custards, blanc manges, bread puddings, and other very simple desserts.

For Cookies: Gingerbread, sponge cake, or very plain cookies.

_Child 8-12 Years Old_