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Show Diet For Children Important Factor In the Classroom Food for the school child should have the careful consideration of every school superintendent, school board member, principal and teacher tea-cher as well as parent, according tc Miss Elna Miller, extension nutritionist nutri-tionist of the Utah State Agricultural Agricul-tural college. The school child will be more receptive re-ceptive as well as 'more responsive if he is adequately fed His meals not only should be planned for adequacy, ad-equacy, but his food should be prepared pre-pared to retain its food value, to look appetizing and to taste good. Foods should be served attractively in an environment of calm and leisure. lei-sure. The three meals for the school child should include every day, the following foods: Cod liver oil, 2 teaspoons Milk, 1 quart Butter, with every meal Vegetables, 3 servings, 1 leafy, 1 potato, 1 other Fruits, 2 servings Proteins, 1 egg, 1 serving meat, cheese, fish or poultry Whole-grain cereals, 2 serving? Water, 6 to 8 glasses Train the child to take a glass of warm water as soon as he gets up in the morning. When he is dressed dress-ed serve him an adequate and appetizing appe-tizing breakfast and see that he has time to eat, unhurried, Miss Miller advises. Cooperation is needed between school officials and parents to make time for the right kind of a lunch to be eaten at school. There should be a five-minute recess, followed immediately by at least a twenty-minute twenty-minute period for lunch. No child should take less than this amount of time for eating his lunch, nor should he be allowed to leave the lunch room before this time even though he may get his food eatsn sooner. |