d. Bakery goods made with preserved eggs, milk, and other

Chapter 144,679 wordsPublic domain

adulterants

2. Protection from dust, dirt, and insects. Dry foods, such as bread, crackers, dates, figs should be kept wrapped in moisture-proof paper. Butter, bakery goods, and dried fruits not so wrapped should be kept under glass. Fruits and vegetables should be kept within doors, protected from dogs and cats. Milk, which is most easily contaminated, should be produced in a clean dairy, by clean workers, kept covered constantly, protected from animals, in a cool place.

3. Preparation under sanitary conditions. Bakeries and other food factories and kitchens should be scrupulously clean, with abundance of fresh air and sunlight. All persons handling food should be free from any contagious disease, with clean hands and garments. This factor is even more important than freedom from adulteration.

It is easily possible to-day to ascertain what products meet the pure food requirements. By careful purchasing, and the preparation and serving of food at home by healthy individuals, with intelligent attention to sanitation, these essential requirements of hygiene can be most completely assured.

=Regularity.= Meals should be served promptly at _regular_ hours, and _no food taken between meals_. If food is taken irregularly, rhythm is disturbed, the digestive fluids are not ready and cannot act efficiently. If food is taken while undigested food remains in the stomach, the work of digestion must begin over again, as the fluids secreted in the early stage of digestion are different from those in the last stages. Thus the food previously taken is kept in the stomach too long; it ferments, too much acid is produced, sour stomach results, the stomach is irritated, the glands are overworked and become exhausted, and the consequence is poor digestion. To do its best work, the stomach requires rest between feedings.

During sleep, the activity of the digestive tract is very slow. Solid food taken less than an hour or two before bedtime is not well digested and is likely to remain in the stomach and ferment; the pressure produces disturbed sleep and “bad dreams”; the stomach is not ready for digesting breakfast; the individual wakens tired, without appetite, and possibly with headache or nausea. Babies, having only milk, can be fed at bedtime. With children two to six years, an hour should intervene between the light supper and sleep; with older children, from two to four hours.

If a child is regularly hungry between meals, the cause may be (a) insufficient quantity at meals; (b) diet not well balanced—frequently insufficient mineral foods; (c) eating too rapidly so that food is not well chewed and therefore not assimilated; (d) too long intervals between meals. If occasionally hungry between meals, light food requiring little digestion should be given, such as fruit juice, ripe fruit, dates, figs, or a glass of milk. Cake, cookies, candies, or other hearty foods upset digestion.

=Simplicity.= This applies both to the variety served at one meal, to the method of preparation, and to the serving. A maximum of five or six food items at one meal is sufficient, and is more easily digested than a greater number. Foods simply cooked require less work of the digestive organs than do more complex mixtures; at the same time they cultivate simple tastes, with their contentment.

=Cheerfulness.= Good cheer is the best of appetizers. Professor Pawlow has discovered that the amount and the efficiency of the gastric juice are affected by the anticipation and enjoyment of food, and that the gastric juice thus poured out at the beginning of a meal, which he has called the “appetite juice”, is the most powerful and active. Happiness and laughter (but not silliness or horseplay) should therefore be encouraged at meals.

A child should not be fed when excited, angry, cross, crying, unhappy, or overtired. Under emotional stress no gastric or intestinal juices are formed, and food cannot be digested. When a child is very tired, the system is too exhausted to do the work of digestion, and nitrogenous foods (such as meat or eggs) taken then are positively harmful, as they only decay. If at mealtime a child is cross simply because he is hungry, feeding will help put him in a happy mood, conducive to digestion. Otherwise, it is better to give only a small quantity of easily digested food, such as fruit juice, thin gruel, vegetable broth, toast, milk.

=Sufficiency.= This applies to the total quantity of energy and fuel foods, or what is technically called caloric sufficiency; and to the quantity and proportions of each of the food elements, technically called a balanced ration. Careful studies of dietetic needs have been made within the last ten years, and the approximate needs and conditions for different ages are now so well defined that adequate feeding need no longer be mere guess-work.

=Caloric Sufficiency.= A calorie is the measure of a unit of heat as an inch is a measure of a unit of space. One calorie[18] of heat is the amount that will raise the temperature of a pint of water 4° Fahrenheit. The amount of a given food, as of bread, that would furnish this much of heat when digested in the body is a one-calorie portion of bread,—1/10 ounce, or a half-inch cube. The total caloric requirement depends upon the amount of bodily heat and muscular energy needed by an individual. This will depend upon the individual’s (1) weight, (2) age, (3) occupation, (4) health, (5) climate. The amount of outdoor life, clothing, the temperament, height, and personal idiosyncrasies will require individual variations from the average.

Daily Energy Requirements During Growth.

Part of this energy is needed to carry on the vital processes, such as circulation, secretion, digestion; during the waking hours, energy is needed for every muscular action, such as walking, dressing, talking, exercising.

==================+=======================+================== | CALORIES PER POUND OF | AGE IN YEARS | NORMAL BODY WEIGHT | CALORIES PER DAY ——————————————————+———————————————————————+—————————————————— Under 1 year | 50-45 | 280-900 1-2 | 45-40 | 900-1200 2-5 inclusive | 40-35 | 1200-1500 6-9 ” | 35-30 | 1400-2000 10-13 ” | 30-25 | 1800-2200 14-17 ” | 25-20 | 2300-3000 18-25 ” | 16-18 | 2000-3400 ==================+=======================+==================

=Proportions of Food Elements.= To furnish what is termed a “balanced ration”, the protein, carbohydrate, and fat should each constitute, in the total calories for the day, approximately the following proportions: protein 10 to 15 per cent., carbohydrate 50 to 60 per cent., fat 25 to 35 per cent. To some extent the fat and carbohydrate are interchangeable, but a great excess of fat or carbohydrate produces indigestion, and great insufficiency of fat starves the nerves. Each gram (about 1/28 ounce) of protein or carbohydrate furnishes four calories of heat; each gram of fat furnishes nine calories. Without sufficient protein, the child will not increase in growth. An excess of protein is no less injurious, as it cannot be stored in the body, but must be eliminated. Especially injurious is an excess of proteins containing purin-bodies, which produce urea and uric acid, thereby causing forms of kidney disease, gout, and rheumatisms. Excess of food, combined with sluggish elimination, produces putrefaction and fermentation in the intestine, resulting in auto-intoxication from the poisonous gases and chemicals, thereby inducing irritability, nervousness, languor, low resistance to germ diseases, colds.

In childhood and maternity a purin-free diet and one least likely to produce auto-intoxication is especially important.

A sufficient proportion of minerals is no less essential to life and health, although these are needed in minute quantities. Research in physiological chemistry has only recently discovered the vital significance of minerals. The quantities needed in childhood are not yet exactly known. Not only the bones and teeth but each cell and fluid requires mineral matter. The digestion and assimilation of food, the absorption of oxygen and the elimination of carbonic acid gas by the blood, the normal action of the heart, the generation of energy, the sensitiveness and reaction of the nerves, are all dependent upon the mineral supply in the system. There are no less than twelve, the principal ones being calcium, phosphorus, iron, soda, potash, sulphur. Calcium (lime) is especially needed for bones and teeth, phosphorus for growth and for nerve cells, iron for red blood corpuscles, soda for elimination of carbonic acid gas. The daily requirements for a man are:

Lime .7 gram; Phosphorus 2.75 grams; Iron .015 gram.

The allowance for a child should probably approximate this, and growing children probably need more of lime and phosphorus.

Minerals supplied to the body in vegetable and animal tissues or fluids have in some way been vitalized and made organic, so they are readily assimilated by the system. Mineral matter as dug from the earth and purchased at the drugstore is inorganic and is not assimilated either so thoroughly or readily.

Vitamines are equally essential in the food. These are subtle organic substances, as yet little understood, but necessary for perfect assimilation. Cooking, especially at a high temperature or for a long period, usually diminishes the vitamines in foods. This is one special objection to boiled, condensed, and powdered milk, patent baby foods, canned vegetables, canned, dried and salted meats. Children kept exclusively on such foods and boiled water do not thrive. Such a diet produces scurvy. Some fresh, uncooked food, such as raw milk, uncooked fruit or fruit juices, uncooked vegetables, is needed every day.

Laxative elements are also essential. These are (a) cellulose, found in the husk of whole wheat, and the fibers of vegetables and fruits; (b) water, found in milk, vegetables, and fresh or stewed fruits; (c) oil, found in cream, olive oil, and fatty nuts; (d) sugars, found in honey, molasses, dried fruits; (e) vegetable acids, found in fruits.

Hard foods, requiring work of the jaws, are needed every day, especially from nine months to seven years of age, while the first and second teeth are coming. Hard foods exercise and develop the jaws and teeth, and promote a good circulation through the jaws, mouth, and nose. They may be supplied by a chicken or chop bone wiped free of the cooked meat, or after nine months by hard crust, hard toast, zwieback, or educator crackers, given at one or two meals every day. Soft, mushy foods as a steady diet are injurious, not only because they fail to supply the needed exercise and circulation, but also because they cling to the teeth, and by fermenting produce their early decay.

Foods containing growth-producing principles are needed daily. Little is yet known of this factor. Some foods that, according to their chemical composition, would be considered valuable for growth, have been found on experimentation to be lacking in growth-producing properties; among these are corn, bacon, gelatine. Other foods have marked growth-producing results, and among these are milk, butter, eggs, whole wheat.

=Foods Permissible for Children at Different Ages.= Add each new food gradually, beginning with a mere taste and observing whether it agrees. Eggs, especially white, should be added cautiously, and discontinued if they cause swelling, indigestion, or diarrhea. Raw fruits must be selected with great care, neither overripe nor underripe, nor swallowed in lumps; they are prohibited in diarrhea.

10 months:

Milk Oatmeal or whole wheat jelly Rice or barley jelly Zwieback, hard toast Strained spinach Prune juice, prune pulp Orange juice, strained, diluted Gelatine

12 to 15 months, add:

Baked potato Junket Egg yolk hard-boiled, grated Coddled egg (½) ½ egg (raw) beaten in milk Vegetable broth with purée of potato, carrot, or spinach Stale whole wheat bread Wheatsworth crackers Olive oil Cottonseed oil White grape juice Chicken bone or chop bone, cooked, meat scraped and wiped off

15 to 18 months, add:

Rice boiled or steamed (cooked 3 to 6 hours) Oatmeal gruel (cooked 6 to 12 hours) Butter Baked apple (pulp) Date pulp Custards

18 to 24 months, add:

Purée (strained) of fresh peas, dried peas, celery, onions, corn Hominy (ground) cooked 12 hours Tapioca thoroughly cooked Scraped raw apple Ripe raw peach Strained honey Stewed dried peaches, mashed

2 to 3 years, add:

Young tender peas or lima beans, mashed Asparagus tips, stringless beans, chopped fine Tender carrots, beets, celery, minced fine Mashed potatoes Whole wheat breakfast cereal, corn meal, corn bread, bran muffins, macaroni Poached egg Stewed pear, mashed Stewed chopped figs Apple sauce Oatmeal crackers Purple grape juice

3 to 4 years, add:

Vegetables, diced Sweet potatoes, mashed Raw, grated carrots Cornflakes Shredded wheat Seedless grape pulp Grape fruit Ground almonds, pecans, filberts

4 to 6 years, add:

Purée of dried beans, lentils Heart of tender celery (raw or stewed) Minced, tender lettuce Stewed tomatoes Stewed apricots, strawberries Whole cooked prunes Whole dates, figs (sterilized) Ripe banana, scraped and mashed, or cooked (occasionally) Peppermints Ice cream Gingerbread Sponge cake, molasses or sugar cookie

6 to 8 years, add:

Eggs scrambled or omelet American cheese (cooked) Cottage cheese Oysters (cooked) Lentils, dried Lima beans Raw tomatoes, cress Peanut butter Seedless raisins, chopped Simple preserves, marmalade, jam Raw pears, strawberries, raspberries Cantaloupe, watermelon Simple layer or loaf cake

=Foods Injurious to Children.= Never to be given under twelve years of age; not advised for any age.

Stimulants: Coffee, tea, beer, wine. These furnish no food value but stimulate the heart and leave serious poisons that injure kidneys, liver, stomach, and nerves.

Condiments: Pepper, mustard, catsup, vinegar, pickles, horseradish. These are irritating to the delicate lining of the stomach; they overstimulate the appetite; they have no food value. Excess of acids extracts needed mineral from the body.

Meats: Pork roast or chops, ham, sausages, canned or dried meats and fish, corned beef, sweetbreads, kidneys, game. All are difficult of digestion.

Pastry: Pie, tarts, dumplings, cream puffs. The combination of fat and starch makes these difficult of digestion.

Rich Foods: Rich cake, puddings, sauces, preserves, and conserves. Excess of sugar or fat overtaxes the digestion and also spoils the appetite for simple, wholesome foods.

Fried Foods: Fried meat, potatoes, eggs; fritters, doughnuts, waffles, pancakes, French toast. Fat so combined with starch or protein delays, even prevents, digestion. Starch requires longer cooking than is possible in frying.

Fresh Baked (less than twenty-four hours old): Bread, rolls, muffins, cake. Rolls or muffins may be served warm by re-heating in oven. Fresh bread or cake forms a sticky mass, very difficult for the digestive juices to dissolve or penetrate.

Not permissible for children under six years:

All difficult of digestion.

Popcorn Soda water Ice cream cones Peanuts Baked beans Rusks Grocery cookies Cucumbers Cabbage Whole nuts Cherries Berries

(Some physicians also exclude all cake, candy, ice cream, jam.)

=Illnesses Produced by Wrong Feeding.= Illness may be due to one of several causes. Wrong feeding is one fundamental cause of ill health and a direct cause of many forms of illness. An excess or deficiency of any one of the food elements, wrong combinations of foods, wrong habits of feeding, lack of cleanliness or purity, improper cooking, may all produce illness.

The general ill health and low vitality from wrong feeding may be due to:

(a) Auto-intoxication, from putrefaction of food in the intestine because of constipation, or from excess of purins;

(b) Excess of acid in the blood, due to excess of acid-forming foods or deficiency of alkali-forming foods;

(c) Malnutrition or anemia, due to insufficient food, or to lack of some food element; frequently due to lack of fats or minerals.

While the exact relation between wrong feeding and some of the specific forms of illness is still a moot question, some of the probabilities now tentatively held by many physicians may be indicated in a general way, as in the following table:

“Colds”: Overfeeding, especially of protein or sugar Colic: Irregular feeding Overfeeding Food taken too rapidly Constipation: Lack of fruits and green vegetables Lack of cellulose Lack of water Irregular feeding Convulsions: Solid food at too early age Food difficult to digest Constipation Gastric indigestion (nausea): Indigestible combinations, _e.g._ fried foods, milk with acids Excess of sugar or starch Excess of fat Irregular feeding Headaches: Constipation Indigestible combinations Excess of sugar or purins Intestinal Indigestion: Excess of protein Excess of cellulose Excess of carbohydrates Kidney Disorders: Excess of purins Excess of acid-forming foods Excess of salt Excess of sugar Nervousness: Irregular feeding Auto-intoxication Constipation Excess of acid-forming foods Excess of sugar or meat Insufficient fats Insufficient minerals Rheumatism: Excess of purins Deficiency of minerals Rickets: Lack of vitamines Lack of minerals Lack of fats Scurvy: Lack of vitamines Lack of minerals Summer Diarrhea: Unclean food, especially milk Underripe or overripe fruit

=Digestion.= In the process of digestion, foods are not broken down into simple chemical elements, as nitrogen, hydrogen, oxygen, but into simpler yet still very complex compounds, as organic minerals (lime, phosphorus, soda), simpler sugars, fatty acids, emulsions, soaps; and the proteins into their many forms of amino-acids and (if these are inherent) purins and uric acid. Soluble minerals, simple sugars, and many drugs are quickly absorbed from the stomach directly into the circulation. Water passes into the small intestine in five to twenty minutes. The solid portions of mother’s milk complete their stomach digestion in about two hours, cow’s milk and other easily digested foods in two and a half to three hours, under favorable conditions. Digestion is continued in the small intestine, where about four hours are required for further digestion; the soluble portion is absorbed into the circulation, and the indigestible remainder, with waste cell material and bile, passes into the large intestine. There the journey is very irregular and slow, requiring from ten to twenty hours. The longer the delay, the greater the fermentation and putrefaction, and the accumulation of putrefactive bacteria and poisonous gases; the poisons, which are constantly being absorbed into the system, produce auto-intoxication. About half the solid waste is bacteria and waste cell tissue.

=Food Composition.= Every one who is responsible for the feeding of children should be thoroughly acquainted with the different food substances and the composition and value of common foods. For practical purposes of dietetics, foods are analyzed into their content of protein, carbohydrate, fat, mineral, cellulose, water. Some foods contain only one or two of these elements; other foods contain them all.

1. Protein foods are those that contain nitrogen; their special use is to build new body cells (for growth) and to replace waste of tissue; they also furnish energy. Proteins differ in value according to the number and the kinds of amino-acids in their composition.

Foods containing high percentage of protein:

Eggs Milk Cheese Cereals Almonds Peanuts Peas Beans Lentils Fish Lean meat

2. Carbohydrates (sugars and starches) furnish bodily heat and muscular energy.

Foods containing high percentage of starch:

Potatoes Rice Cereals Tapioca Macaroni Farina

Foods containing high percentage of sugar:

Sweet fruits Dried fruits Beets Carrots Honey Maple Syrup Molasses Barley sugar Cane sugar

Starch digestion begins in the mouth by the action of the saliva and is completed in the intestines. Starches are changed to a form of sugar. Excess of carbohydrates is stored in the liver or as fat through the body.

3. Fats furnish energy and heat.

Foods containing high percentage of fat:

Cream Butter Egg yolk Olive oil Cottonseed oil Nuts (except chestnuts) Meat fats

4. Minerals are found in grains, in fruit, green vegetables, milk, eggs, meat.

Calcium and phosphorus are furnished in high percentage by:

Grape juice Orange juice Rhubarb Maple sap Milk

Calcium, phosphorus, and iron are all supplied in high percentage in:

Spinach Celery Peas Lima beans String beans Apples Prunes Peaches Pears Dates, raisins Whole wheat Whole cereals Egg yolk Lean meat (except calcium)

While milk contains only a low percentage of iron, it furnishes a high proportion of the day’s supply in children’s diet, because of the total quantity used.

Valuable mineral material in many fruits and vegetables is just beneath the skin. It is dissolved into the water if these foods are boiled. The mineral matter is conserved by baking, or stewing, or steaming, by cooking without paring, or by using the water in which they are boiled.

The mineral matter is in the germ and the husks of grains. Refined foods, such as white flour and sugar, polished or puffed rice, processed barley and corn meal, cream of wheat, cornstarch, sago, from which the husk has been removed, have been robbed of their mineral matter. The whole ground grains and brown sugar retain the minerals.

5. Water, a necessary part of all tissues, constitutes about sixty per cent. of the body weight. It promotes circulation of the blood and other internal fluids, dissolves poisons, aids elimination of waste through urine, feces, and perspiration. Water is best taken half an hour before meals, and at the close. If taken with the meal, it should be only after food in the mouth has been swallowed, that it may not interfere with the action of the saliva upon the food. Ice in water makes it too cold for the stomach, and unless artificial, is apt to contain dangerous impurities. Water should be sipped, warmed in the mouth before being swallowed, and not more than one glass taken at a time. Water is supplied in:

Milk Cocoa Broths Fruit juices Fruits Green vegetables

Water constitutes about 65 per cent. of meats, 80 per cent. of fish, 90 per cent. of fresh fruits and vegetables.

6. Cellulose. The indigestible cellulose and fibers in food furnish a bulk of waste which stimulates the intestines to muscular action. Supplied in:

Whole wheat Whole cereals Prunes, dates Figs, raisins Fibrous vegetables as celery, spinach, onions, carrots, beets, peas, beans Skins of apples, pears

Cellulose is lacking in concentrated foods, as cheese, nuts, sugar, butter; refined foods, as white flour, cream of wheat, cornstarch; in liquid foods.

Laxative Foods:

Figs Dates Prunes Orange Apple Raisins Peach Plum Rhubarb Grapes Whole wheat cereals Whole wheat bread Whole wheat crackers Corn meal Bran muffins Peanut butter Pecan nuts Gingerbread Molasses Honey Onions Spinach Olive oil Cottonseed oil

=Purin Bodies in Common Foods.= Purin bodies are found in some protein foods. Purins are uric-acid

forming. The poisons of purins are believed to be productive of gout, rheumatism, migraine and periodic headaches, bilious attacks, catarrhs, neurasthenia, and general ill-health of an indefinite nature.

=Acid-forming and Alkali-forming Foods.= The blood contains some acids and some alkalies. For physical efficiency, the balance should be slightly alkaline. In the process of digestion minerals are oxidized into their chemical constituents of acids or alkalies. An excess of acid interferes with the normal alkalinity of the blood and secretions, prevents the normal absorption of oxygen and elimination of carbonic acid gas by the blood, hinders the work of the white blood corpuscles, irritates the nerves, lowering, therefore, the resistance and vitality, and irritates the kidneys. In the dietary, care should be taken to include alkali as Well as acid-forming foods.

Acid-forming:[20] Alkali-forming:[20]

Meat Milk Eggs Fruits Grains Vegetables, especially: Rice Spinach Lettuce Tapioca Celery Cress Sugar Potatoes Radishes

=The Question of Meat.= Some authorities on dietetics now advise against giving meat in early childhood. Wiley and Mendel advise waiting until about four years, Sherman and Lorand until about eight.

The following objections are made to meat in children’s diet:

(1) It has a high percentage of purin bodies, which the child’s organism is less fitted to dispose of.

(2) It is acid-forming to a high degree.

(3) “Meat proteins are much more susceptible to putrefaction in the intestine, giving rise to absorption of putrefactive products which are more or less injurious (producing ‘auto-intoxication’) than are the proteins of most other foods.”[21]

(4) It is stimulating to the flow of gastric juice, especially the extractives, which are found particularly in meat juices, meat broths, beef tea. As an acid-forming food it is stimulating, and easily irritating, to the nerves, and therefore is disadvantageous with nervous children, or when the nervous system is yet highly sensitive, as it is in early childhood.

(5) Carnivorous animals, such as the cat and the dog, do not permit their young to have meat until the teeth are developed. Meat given experimentally to young kittens produced convulsions.

(6) It is an expensive form of protein. Beef juice contains chiefly the stimulating extractives, and a slight quantity of iron.

(7) Protein in milk, selected vegetables, and (usually) eggs, is more easily digested; and iron can be supplied by selected vegetables and fruits.

The following table gives approximately the comparative value of a 100-calorie portion of beef juice (requiring 3½ pounds of lean beef) and an equal bulk of milk.

[A] QUANTITY [B] CALORIES [C] PROTEIN[22] [D] FAT[22] [E] CARBOHYDRATES[22] [F] LIME[22] [G] PHOSPHORUS[22] [H] IRON[22]

===========+==========+=====+======+======+====+======+======+====== | [A] | [B] | [C] | [D] |[E] | [F] | [G] | [H] ———————————+——————————+—————+——————+——————+————+——————+——————+—————— Beef juice | 14.1 oz. | 100 | 19.6 | 2.4 | | .015 | .46 | .003 Milk | 14.1 oz. | 276 | 13.1 | 15.9 | 20 | .649 | .832 | .0009 ===========+==========+=====+======+======+====+======+======+======

The meat at twenty-two cents a pound costs seventy-seven cents; the milk at ten cents a quart costs five cents. One pound of meat will give little more than one fourth of this food value; one ordinary serving (2 ounces) only 3 per cent. of the above values.

Physicians, on the other hand, more often advise meat, especially for the iron and the stimulation to digestion.

=The Question of Sugar.= Sugar is a concentrated form of fuel food. Children need much of fuel foods, but this can be given in the form of fats and starches as well as sugar. Sweet easily spoils the appetite for plain, more wholesome foods, and gives a sense of sufficiency before the needs of the body have been satisfied. Children whose taste has been spoiled by sweetened food are more likely to show a distaste for wholesome vegetables. Sugar taken between meals or in excess at meals is irritating to the sensitive lining of the stomach. Sugar excess causes fermentation in the stomach and intestines, overtaxes the liver, reduces the normal alkalinity of the blood, produces nausea, headache, biliousness, irritability, nervousness. It injures the teeth by causing mouth acidity, which produces tooth decay, and by causing distaste for simple lime-containing foods. The peevishness and irritability of children after an overdose of candy is very likely due to the indigestion and the hyperacidity of the blood, which irritates the nerves.

Cane sugar and candy lack the mineral matter found with sugar in the natural syrups, fruits, and vegetables. The necessary amount (and it is small) of sugar should therefore be given to young children in the form of fruits, at the close of the midday meal. It is advantageous to the child’s efficiency and contentment not to have candy or ice cream under four years of age, and he will thrive without them until ten years. When allowed, they should be given only in slight amount as a dessert at the close of dinner, and not between meals.

Wholesome Sweets[23]

Honey Maple syrup Sweet fruits: Oranges, Apples Peaches, Plums Seedless grapes Dates, Figs Seedless raisins Prunes Simple, pure candy Molasses candy Peppermint wafers Milk chocolate Barley sugar Simple homemade cake Sponge cake Gingerbread Molasses or sugar cookies

=Rational Dietary.= A rational dietary for children should meet the following requirements:

1. Total calories per day, computed for the age, weight (normal); modified by the activity, season, health, of the individual child

2. Balance of protein, fat, carbohydrate: Protein 10-15 per cent; fat 25-35 per cent; carbohydrate 50-60 per cent.

3. Purin-free or low in purins

4. Minerals supplied, especially lime, phosphorus, iron, soda, potash

5. Vitamines supplied by some uncooked or fresh, slightly cooked foods

6. Laxatives furnished by cellulose, water, oils, sugars, vegetable acids

7. Hard foods, requiring gnawing and chewing

8. No irritants or artificial stimulants, _e.g._ pepper, mustard, vinegar, condiments, alcohol, beer, tea, coffee

9. Combination of food carefully arranged:

a. Some alkali-forming

b. Milk not served with acids, as tomatoes, oranges, apples, apricots, peaches, lemon juice