Show 9 DAILY HEALTH SERVICE j I PUPILS PUPIL'S LUNCH LUN IS IMPORTANT ANT T r rb b a I I By DR MORRIS FISHBEIN Editor Journal of the American Medical Association and of Hygeia Hy Hy- geia geis the tho Health Magazine Magazino One of the questions which most disturbs mothers whose children go considerable distances to school is the provision of a satisfactory t i luncheon Ch Many mothers wish their children to come home to a hot hot- lunch but I this is not always practicable particularly particularly particularly par par- in places where only thirty I to forty five minutes may be al allowed allowed al- al lowed towed for the luncheon period It If i ithe the lunch time time- is so short that the I child has opportunity only for Cashing cashing Cash Lash I ing home snatching a hasty meal mealand mealand mealand and returning at once it is Undoubtedly undoubtedly undoubtedly un un- better to carry a a. suitable lunch and to eat it leisurely ly WHAT EXPERTS SAY Nutrition experts give the following following follow follow- ing lag advice adice When lunches must be carried to school it is wise to purchase s some same me kind lelnd of or thermos bottle or container in which one warm food can be bo car car- ned ried This hot dish may be cocoa milk soup vegetable stew macaroni macaroni macaroni maca maca- roni and cheese stewed lima beans or other similar easily prepared nourishing dish In addition to a a. warm food the lunch should provide provide provide pro pro- vide each of the following 1 Milk At least one half pint to drink as such or 01 in cocoa milk soup etc 2 l Protein food as cheese cottage cottage cottage cot cot- tage cheese egg or m meat at These may be served separately or in sandwiches If a full pint of milk is used this extra protein Is not noto so o essential 3 3 Bread as bread and butter Oras or oras ors as s sandwiches 4 Fruit or 01 vegetable Fruit Is Ismore ismore more nore easily carried and can well b be bb used sed most of the time the ve table being icing served at tIle the night meal The fruit may be raw raw raw-as as a ripe banana b-anana an apple an a bunch of grapes or or in form of sauce Wh When n h n nhe the he fruit is cooked it is wise to add adda a few pieces of celery a whole to tomato to- to mato mato- or or- lettuce to provide the de desirable desirable tie tie- element of freshness in m the lunch 5 S. A sweet If desired as a a. cook cooky a raisin sandwich jam to lo eat with bread and butter a piece or two o of candy a few peanuts or raisins Th The sweet should not be overdone merely merely merely mere mere- ly a little to the meal Su SUGGESTIONS ci G ESTI 0 N S Following are arc some su suggestions 1 I. Cocoa made of milk one- one half halt to one pint Peanut butter bUlter sandwiches Ripe banana Cookies s. s 2 Vegetable stew small amount of ot meat potato carrots onions etc Bread and butter Milk Red appIe ap ap- ap- ap pIe Graham crackers 3 Potato soup Lettuce sand sand- Baked apple Ginger bread 4 Stewed lima beans Bread and md butter Milk Ripe peaches Cup cake It must be remembered that merely merely mere mere- i ly iy packing the right lunch Is not sufficient Provision must be made at school for a suitable place and the right atmosphere in which to eat it else the meal may be as hurried and unsatisfactory as be be- fore |