The fundamental principle in child feeding is the gradual development of the digestive powers.

A normal child fed upon his mother’s milk doubles in weight in the first six months of his life, largely because his food is adapted to his needs. Never will he double his weight so rapidly again.

Cow’s milk is the safe staple throughout the second year. Milk is easily assimilated; its protein furnishes nitrogen in the best form for muscle building, and its fat provides the valuable vitamines. The mineral salts, so necessary to bone formation, are also found in this valuable food. Great care must be exercised to maintain clean, pure milk.

Eggs, cereals, orange juice, tomato juice, or other mild fruit juices (a few spoonfuls at a time), round out the diet.

When the teeth are cut, stale bread or dry toast should be added to the diet, to train the child to masticate.

When the children grow older they should be gradually given a variety in diet and, above all, trained to eat what is put before them without comment. Avoid monotony; children as well as adults enjoy change in the form in which food is served.

A normal child three to four years old needs 1100-1400 calories of food per day; at the age of five, 1435-1517 calories are required; at the age of six, 1530-1575 calories; and at seven, 1600-1700 calories, according to weight.

Milk and eggs continue to supply the necessary protein, even after green vegetables are introduced, and a plain, simple dessert may be served at the end of a meal.

Each day’s menus should contain some protective foods. Breakfast is an important meal for the school child and should be given early so the child is not hurried or worried by fear of being late. Many children do poor work in school because they are not sufficiently nourished, and frequently the meager breakfast is at fault. A regular meal schedule should now be established and strictly adhered to. Irregularity is a grave error in child feeding.

Milk, to the extent of a quart a day, should be continued up to the twelfth year. Evaporated milk contains all the food properties of fresh milk.

“Diet for the school child”—Health Education No. 2; United States Bureau of Education, Washington, D. C. “Diet for school children”—Purdue Agricultural Exp. Station Leaflet No. 103, LaFayette, Indiana. “Feeding a child from 9 months to 2 years”—Iowa Ag. Ext.

CARE OF FOOD IN THE HOME

Much waste of food is due to carelessness in handling after it is delivered in the home. Thus the benefits of the elaborate care exercised in bringing the food to the consumer are sometimes lost by the carelessness of the housewife.

Few of us realize the patient care and ofttimes burdensome labor incident to food production. The long hours of labor necessary to produce food in any form should give us a wholesome respect for it when it comes into our kitchen all ready to form a part of the family diet.

In case of vegetable foods, the preparation of the soil, selection of seed, the planting, care while growing, harvesting and perhaps threshing, all demand great care and much labor upon the part of the farmer and his family.

The food product ready, it is put to one of two uses—fed to the live stock from which we obtain our milk, butter, cheese, meat and meat products, or it is sent to factories where by means of much more labor and care it is further prepared for our table. By canning, as in case of fruits and vegetables, by milling of grains, or, if the product is a meat animal, by the many complicated processes of packing, the food is prepared for transportation.

Perishable foods must be cared for in cold storage and transported in refrigerator cars, all of which occupies the time and energy of thousands of people.

Next, the retailer adds his services, and the article which has cost so much in money and energy is finally delivered in the home in good condition.

It is the duty of the housewife to unpack and properly put away all foods as soon as they are delivered.

Place butter, milk, oleomargarine, shortenings, and frying mediums, eggs, and meat, as well as other perishables, in appropriate receptacles and put them in the refrigerator. Meat should be unwrapped, placed on a plate and set in the refrigerator, but never directly on ice. Fresh salad materials should be cleaned, wiped dry, and put in a salad bag, in a cool place.

Place cereals, syrups, coffee, tea, spices, baking powder, salt, extracts and all canned foods upon the pantry shelf or in the convenient kitchen cabinet.