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Show SCHOOL LUNCH NEEDS MORE ATTENTION School systems would improve the effle'ency of their students by mak. ing the lunch period just as important impor-tant a part in their program as is any subject in the carriculum, says Miss Elna Miller, exterision nutritionist nutri-tionist of the Utah State Agricultural Agricul-tural college. Provisiosn should be made for a hot dish every day and all students encouraged to take advantage of it. The noon meal ' served at school and supervised . by a parent or teacher affords an excellent ex-cellent opportunity for instilling good ideals of table etiquette and social courtesies. It also acts as a check on the mother's preparation and packing of the lunch sent from home. ; After creating a wholesome en. vlronment for ain adequate school lunch, the next concern is to make that adequate lunch available. A ' hot dish made with milk lis essen- tial. Sandwiches, salads and raw vegetables or fruits will complete the lunch. The student whose ' lunch canltainrc something hot his a much better chance of being physically fit and mentally alert t than does the one who brings a cold ' lunch or none at all. . There are several ways of a,t- tacking tlje problem of the hot lunch. Perhaps the simplest way 1 for each child to bring a hot milK soun or milk drink in a thermos bcttle. In some rural schools th board of educai ion has supplied wash boilers which are placed' on the fiat too cf the furnace or stove. Each child bring; his hot food in a small fruit, jar. At about 11:30 a. m. 'hese ars are placed on the ran n the boiler which contains a small amount of hot water. By noon each child has his h't food ready with very little effort. Pr.l-ent-teacher a--sociations or wcrner's clubs could sponsor the project and have different women appointed fr a few days at a time, to prepare and serve the food. One woman may be employed to prepare and served the hot food for the entire en-tire year. Some schools have the children bring vegetables, milk and other foods from home, while in other cases organizations, during the summer, "have prepared for the hot dish by canning, storing and drying vegetables to be used for this purpose. Meat and meat soups have been canned so that lst minute preprtra'ions will ba less difficult. Whatever the method used, It Is essential that every child hive u opportunity for at left on hot food at noon if he is to bo efficient in his school work as well at In hii physical development, saya uiss Miller. |
