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No. 69 BULLETIN Revised November, 1927 OF THE AGRICULTURAL EXTENSION SERVICE, THE OHIO STATE UNIVERSITY H. C. RAMSOWER, Director THE SCHOOL LUNCH By Extension Specialists of TUE DEPARTMENT OF HOME ECONOMICS TUE Omo STATE UNIVERSITY THE OHIO STATE UNIVERSITY, COLUMBUS, OHIO, AND THE UNITED STATES DEPARTMENT OF AGRICULTURE, COOPERATING AGRICULTURAL EXTENSION SERVICE-H. c. RAMSOWER, Director FREE-Cooperative Agricultural Extension Work-Acts of May 8 and June 30, 1914. CONTENTS Why the Hot Lunch is Needed.......................... 3 Body Needs of the Growing Child: Milk . 4 Eggs, Fish, Chicken, or Meat (or their equivalents) . 4 Bread, Cereals, and Other Grain Products. 4 Vegetables . 4 Fruits . 5 Sweets . 5 Fat . 6 Suggestions for the Lunch Carried From Home........... 6 Types of Containers. 6 Conveniences for Packing. 7 Rules for Packing. 7 Equipment and Supplies Needed for Hot Lunch at School. 7 List of Equipment for Serving Twenty-four.......... 8 Obtaining Supplies . 8 Planning and Serving the Hot School Lunch. 9 Children's Work in Connection with the Lunch........ 9 Points Emphasized at Lunch Hour. 10 Suggestions for Dishwashing. 10 Suggestions for the Hot Dish. 11 Suggestions for Lunch Brought from Home. 11 Sandwich Suggestions . 11 Sandwich Fillings . 12 Table of Measurements. 12 Recipes: White Sauce . 12 Creamed Soups . 13 Creamed Vegetables . 14 Macaroni and Cheese. 14 Creamed Eggs . 14 Cream of Tomato Soup. 14 Corn Chowder . 14 Steamed Rice . 14 Cocoa . 15 Escalloped Tomatoes . 15 Escalloped Corn . 15 Escalloped Potatoes . 15 Height and Weight Table for Boys...................... 16 Height and Weight Table for Girls...................... 16 THE SCHOOL LUNCH Many mothers and community leaders in Ohio are working for the de­ velopment of healthier children. Leaders in many townships have devised plans for a hot school lunch as a part of this movement. This bulletin is prepared to help such leaders in county extension programs to extend the work to every child in the State who carries a lunch to school. The hot school lunch project succeeds best when it becomes a community enterprise. Why the Hot Lunch is Needed During the school year, almost one-third of the food supply of the rural­ school child is eaten at school. Many of these children are suffering from mal­ nutrition. This is not always caused by lack of sufficient food; often the type Hot food at noon hellfs make healthy children oi food needed is not included in the day's supply, or the conditions under which the food is eaten are such that the child does not derive the greatest possible benefit from the food. Hurried eating is one of these conditions. Eating at irregular intervals and lack of a hot dish at noon time to arouse an appetite and stimulate digestion are other conditions. Specialists in child care and food selection state that a hot dish at noon time, with the consequent supervision of the noonday meal of the school child, will help greatly to reduce the number of poorly nourished children. Boards of education are considering the problem from the economic viewpoint, because there seems to be a relation between malnutrition and re­ tardation in school. A poorly nourished child is an economic liability in any school system. Reports show that the serving of one hot dish at noon has led to improved physical condition and a higher grade of scholarship. This hot dish has addi- 3 tional value because it lessens the need of discipline in the school rool(l; it tends to promote order and sociability during the lunch period; by taking an active part in preparing and l'erving the hot dish, the children learn to assume responsibility for both home and school tasks; and the "breaking of bread" together gives the teacher splendid opportunity to teach habits of cleanliness, proper habits of eating, and good table manners. Lunch work may easily open the way for discussions of food, health, care of teeth, and relation between weight and health, and thus carry into the home to be put into immediate practice important rules governing growth and health. Teachers report that the results of the lunch work have more than repaid them for the added responsibility. Body Needs of the Growing Child Foods must supply the child with material for physical development as well as give him resistance to disease. This bulletin can not present many of the principles of child feeding, but the following rules are important: I. There must be a sufficient quantity of food eaten. Many children eat too little, due to lack of appetite. The child must have food to provide ma­ terial to build muscles, blood, bones, and other tissues of the body; to provide energy for work and play; to carry on the life processes such as respiration, digestion, and assimilation; and to promote growth. II. Variety in the child's diet is essential to health. Every day the diet of the child should contain some of each of the following foods: (1) milk; (2) eggs, :fish, meat or chicken, or a substitute; (3) bread, cereals, and other grain products; (4) vegetables; (5) fruits; (6) sweets; and (7) fat. Sugges­ tions on the use of these foods in the diet, and the approximate amounts needed daily, are given in the following paragraphs. (1) Milk.-This is the best and most important food for growing children. No other food can take its place. A quart of milk each day for every child under 16 years of age is a safe rule. (2) Eggs, Fish, Chicken or Meat, or their Equivalents.-Where plenty of milk and an egg a day are included in the child's diet, very little meat need be given before the seventh year. Allow not more than 2 ounces of meat daily for a child from 7 to 10 years; 3 ounces daily from 10 to 14 years. (3) Bread, Cereals, and other Grain Products.-These should furnish at least one~third of the food required by the child. The most nourishing ones should be included in the diet; cereals and :flours with some of the outside of the grain are more nourishing than the refined :flours. Hence, entire wheat flour and brown rice are better than white flour and white rice. They also help to prevent constipation. Cereals should be thoroughly cooked. They may be boiled directly over the :fire, but for long cooking it is safer to use a double boiler or a :fireless cooker. Milk may be substituted for water except when cooked directly over the fire. The use of milk increases the food value and improves the flavor. (4) Vegetables.-Vegetables form an essential part of the diet. There is little danger of eating too much of the right kind of vegetables in a well chosen diet. Oftentimes hunger is due to the absence of vegetables in the meals, and children who crave more food :find their appetite satisfied where 4 vegetables are given regularly. They are very important in helping to guard against constipation. They give volume or bulk to the food. Potatoes-baked, boiled, or mashed-should be given practically every day. Other valuable vegetables are peas, beans, spinach, onions, string beans, squash, cauliflower, asparagus, carrots, celery, parsnips, oyster plant, turnips, and all kinds of "pot greens" such as beet tops, turnip tops, dandelions, chard, and lettuce. When fresh vegetables are not available, dried or canned vegetables may be used. In soups and stews there should be less meat and more vegetables than are commonly used. Meat should be used chiefly for flavoring. "Lunch Is Served" Much valuable food material dissolves in the water in which vegetables are cooked, which decreases their value as food. This water should be served with the vegetable or used in the making of gravies and soups. (5) Fruits.-There should be some fruit in the diet every day. Where fresh fruit is not possible, use dried fruit. Fresh fruit should be very ripe, but not decomposed. (6) Sweets.-There is great danger of children getting too much sugar and spoiling the appetite and the digestion. Sugar is less likely to be used to excess when taken only in simple puddings, custards, fresh fruits, vegetables, -0r in dried fruits such as prunes, raisins, dates, and figs. The child who has some of these foods daily will probably have his need and desire for sweets satisfied. Molasses has a higher food value than sugar. Its larger use should 5 be encouraged. Whatever sweets are given should be at the end of a meal, never between meals or at the beginning of a meal. They spoil the appetite for other food. (7) Fat.-Fat is essential for growing children. Milk fat (cream and butter) is the most important kind. Children should, if possible, have whole milk. If the cream is removed from their milk, they should have plenty of butter. All fried foods should be avoided. Suggestions for the Lunch Carried from Home The best foods to include are sandwiches, dessert, fruit, and a bottle of milk. The milk may be omitted if it is provided at school. For sandwiches use the most nourishing kinds of bread, such as whole wheat, oatmeal, brown, raisin, or nut bread. Appetizing fillings may be egg, Hot soup made at school completes the lunch chopped meat, cheese (American), fresh cottage cheese (plain or combined with dried fruit), sliced tomatoes, chopped beets, crisp lettuce, jelly, peanut butter, chopped raisins, or dates. Where possible, a baked custard adds variety. If fruit is not included in the sandwich filling, a small glass jar of some stewed fruit or apple sauce may be added, or some fresh ripe fruit, or a few dates.

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