Show r s Doctor Doctorin g r in the Kitchen 3 by Laurence M. M Hursh Hurst MD M.D. Consultant National Dairy Council SCHOOL LUNCH WEEK Eat to Learn Learn to Eat is the slogan for this years year's National School Lunch Week It will ill be celebrated next week October October October Oc Oc- Oc- Oc tober 9 15 across the nation How important is this event In my I one of the more important Important important im Im- health programs in this country I Consider these statistics I About schools participate in the school lunch program with an average of million students eating lunch each school day This Thus amounts to more than 46 billion lunches each year for over half the students attending school But more ought to par par- Lunch is available to more than 95 of the nations nation's students What about your child TilE THE National School Lunch Program administered by theU the U US U.S. S. S Department of Agriculture began in 1946 with the passing by Congress of the National School Lunch Act There were however school lunch programs at local levels both with and without some form fonn of federal assistance for many years before that National School Lunch Week has been observed nationally since President John F. F Kennedy issued the first proclamation in 1962 Since the basis for the school lunch program is the four food group concept of food selection heres here's why these food groups are important The meat group contributes about 45 percent of the protein in inthe inthe inthe the diet as well as 35 percent of the iron and 40 percent of the niacin Meat also contains vi vi- vi tamin A thiamin and ribo- ribo riboflavin flavin plus other nutrients Meat alternates such as eggs cheese peas beans or peanut butter may contain less protein per average serving than meat These items are usually consumed consumed consumed con con- with cereal protein cereal and milk or eggs The combined values then approach that of meat and cost less AS FOR the vegetable fruit-vegetable group Vegetables are an important important important tant source of vitamins and minerals Some vegetables supply supply supply sup sup- ply vitamin C ascorbic acid vitamin A and iron Others are supplementary sources of niacin riboflavin and thiamin Good sources of vitamin C in include include in- in clude dude the green dark-green leafy vegetables such as kale spinach and collard greens green Dark leafy vegetables and deep yellow deep yellow or orange vegetables such as carrots sweet potatoes and winter squash are aregood aregood aregood good sources of carotene that the body can convert into vitamin A. A IRON another important nutrient is also found in dark- dark green leafy vegetables such as askale askale kale spinach broccoli and collard greens Vegetables also are good sources sour sour- sources ces ees of water for the diet They provide necessary bulk that aids m in digestion and elimination One important plus is that most vegetables are low in calories while providing needed bulk fiber Next week well we'll discuss why you should eat fruits breads and cereals and foods from the milk group |