Show r Vv Davis County School A lunch li Is Big Bl j. j r r 1 t i 1 I 1 1 1 h r Y Itt a 1 r r N J 1 1 t f r r i I y G I 1 I I 3 I S l J ri 9 r r r t Ar i ij i i j 4 k 1 I 1 21 r s y 1 t r r r r i I J 4 i. i f 1 1 h. h 1 I I l F 1 v J f Ga Gar kl fI r i b. b 4 1 TL 1 r. r L t t li 0 1 t t i L p 4 I Continued from front page pall to bo surf suffering Cling from some son form or result of malnutrition In 1942 a year of full employment employment employment em em- 35 percent of all families failed to meet recommended recommended recommended mended allowance for an adequate adequate ade ado quate diet During the period from 1933 to 1936 about SO SC percent of families' families diets were deficient So a great deal of the malnutrition found in tile the inductees was traced to inadequate inadequate equate nutrition during their childhood WHEN WilEN THIS shocking fact fael was bi brought ought to lights light an awareness that there was a 3 national stake in the promotion promotion promotion promo promo- tion of good nutrition among the country's school children children- began to grow This eventually eventual e l ly brought about tile the National School Lunch Act of 1946 1916 This act is based on the Ule US U.S. Department of r I e providing surplus foods and some sonic federal funds the state providing four IouI percent of the liquor tax for operation of the lunch program the school district dis- dis dis district jet ti-jet providing the kitchens and space for serving the lunches and the thc permanent kitchen equipment The rest lest of the program is paid for bythe by bythe bythe the cost to the students TillS THIS EXPLAINS that it is not a fund raiser It isn't in intended intended intended in- in tended n to make mone nosey money for Jor n other school activities In Davis is Count County the tho annual operation of the lunch program program pro pro- gram grain exceeds one million million dol dol lars lays The average number of meals meats served serval daily throughout through through- out the county count school system is This average has hus run to more than during ing one month this year ear Mrs Jones reported THAT HAS liAS been quite a transition for me she said For the thc past several years Ive I've been cooking for a a. a family of four at home And even cven when I 1 was teaching home honie economics we had the Ule students students students stu stu- dents divided into units of four girls gills each This meant that I 1 had been planning meals for four fout people both at hoji and md at school Now I f have to plan the marketing and menus for nearly people each cadi day Moreover l these meals must contain all the needed nutrients nutrients eats and must be he tastefully and attractively prepared IF n TIlE THE meals are aie attractive attractive tive the children will most likely taste them If the food tastes good they'll clean up their plate If they eat cat everything everything everything every every- thing on their plate thc they have been provided at least one- one third of their daily food requirements re- re requirements re Mrs Jones said Under the National School Lunch Program there arc are Type A lunch requirements which must be met net by each participating district A and Type means adequate a A lunch is adequate only when it provides at least the mini mini- minimum minimum mum of the menu menu pattern requirements requirements requirements re re- re- re dail daily These requirements requirements re- re include at least two ounces per pupil of pro- pro rich tein foods at least three- three fourths cup of two Iwo or more vegetables must u u. u d e green or yellow vegetable or fruits or both some food containing containing con con- Vitamins A and C at least one slice of whole grain t or enriched bread or its i equivalent in biscuits rolls etc butter butler and or fortified of margarine and a pint half-pint milk Beside this the meal must be contrasting in texture texture tex tex- ture good colorful combinations combinations and flavors pleasing and complimentary MRS 1 JONES pointed out that when adequate lunches are planned including the kinds of foods specified by the theT I the nine T Type Pe A lunch pattern key nutrients will be provided pro When these key nutrients arc are provided in the amounts recommended rec om mended all aU other nutrients needed b by the body are arc likely to be supplied She listed the nine key nutrients as protein calcium calcium- fats fats- and carbohydrates carbohydrates drates iron Vitamin A Tina Tina- mine Riboflavin Niacin and Ascorbic Acid ACk Besides planning menus to meet these Uiese requirements they must bo be planned to make good use pJ of the surplus commodities ties and abundant food contributed contributed contributed con con- to the program by the federal government FOLLOWING G 1 is a list of these foods provided plO in the Davis iS District iy y the USDA A Aso so far this s year yeal ground beef chicken turkey pork cheddar cheese processed cheese peanut butter butler all pur pose flour bread flour enriched en en- riched rice B Vitamins whole wheat flour Clour rolled wheat milled rice rice corn com meal dl dry milk dry ary eggs egos shortening shorten shorten- ing mg butter buller pinto beans t tomatoes tomatoes to to- matoes tomato paste red sour cherries chenies green beans green peas whole kernel corn peaches canned pears fresh pears pineapple sweet potatoes potatoes potatoes pota pota- toes both canned and fresh cranberries purple plums fresh winter pears and apple apple- sauce These commodities help keep the cost down yet enable en enable en cn- able us to serve high quality meals Mrs Jones said HEHE ARE AUE two days sam sum sample sampe Pie pe menus with the government government government govern govern- ment commodities set in bold boldface boldface face lace to show how these arc are incorporated incorporated in in- into the school meal planning ng These are arc the the- actual work sheets made through cooperation of of the the- county lunch program director director tor and the lunchroom managers managers managers man man- agers at the Hie various schools Milk as beverage t. t pint Fried chicken a and d country gra gravy graY Y whipped hipped o 0 c e s s. s cranberry set salad on lettuce with beets beels bread and butter huller peanut hutter butter hut hut- ter fudge and amI rolled wheat heat cookie Milk as beverage r pint Sloppy Joes on buttered bun baked beans French fried onion onion on on- ion rings lings carrot curls celery stick slick fresh chilled pears extra extra extra ex ex- tra buns raisin cookies bf bC All pictures were taken at atthe atthe atthe the Bountiful Elementary School UPPER LEFT Many LEFT Many hands zip hack back and forth putting nutting food on nn dishes fur for the hundreds hundreds hun hun- ds of or children who will ill cat in lust just a few moments While Ille some arc are se serving others arc u washing ashing dishes UPPER RIGHT Leah Leah Peterson Peterson Peterson Pe Pe- terson supervisor at Bountiful Boun Boun- Elementary School slices the king sized meat loaves loa into limbo serving inon morsels CE CENTER TER RIGHT Dish Dishes are arc all cashed ready forthe forthe for forthe the neX next day All I AH hands man roan battle haUle stations a 4 E c W F 1 i c. c n j. r I Irv d ii j jt a f t- t r lE it J 1 R 4 i I ti k M |