LB IS37 UC-NRLF L 6 /:, Plan For Teaching Nutritional Phases of Health for Elementary Grades Purpose One of the lessons imposed on the people of all countries by the late war is the importance of child health. The poor status of health of the men drafted for the army led to a study of causes underlying their condition and, at the same time, stimulated the teaching of health. Educators have therefore been faced with the necessity of developing courses to meet this demand. In the health program, nutrition plays a most important part and is one of the most neglected phases. Much agitation and propaganda regarding malnutrition has led to the establishment of special classes for undernourished children and has further stimulated the school feeding programs already begun. Some of this work has been carefully directed and has led to good results, much of it has been unwise and has tended to discredit the importance of the problem. "Malnutrition is a term commonly used to describe the condition of a child who is not developing properly." (Campaign against Mal- nutritionChild Health Council. The index that has been most widely used to determine the child's state of health has been weight, and tables based upon averages have been used, giving the weight of boys and girls .in relation to height and age. It must be clearly understood that underweight is only one factor in the diagnosis of malnutrition and, in many cases, not the most important one, but it is an exceed- ingly interesting device to interest teachers arid pupils in the health problem and also serves as a measure of progress. It is widely used as the most practical concrete index as yet developed. The healthy child gains in weight continuously, though not always uniformly, but a too literal application of the general principles may lead to unfortu- nate conclusions. The earlier types of nutrition work were developed with children classified as malnourished and were developed largely on the remedial basis. Experience has seemed to show that segregation of groups for special teaching is not sound educational practice and most educators are now advocating the teaching of nutrition to all pupils. At present, the nutrition work developed in the schools is of two types. 1. Work with undernourished both remedial and educational, usually designated as nutrition clinic and class work. This work must necessarily be in the hands of specially trained workers since it involves treatment as well as education. 2. Work with the two-thirds of the child population of school age that are as yet in a state of health that does not warrant including them in special classes or giving them special treatment. Since such a large number of our children are included in group one the pressing need of better educational methods in nutrition teach- ing is apparent and since it is imperative that a large proportion of the population be reached, the public schools seemed to offer the most effective avenue of approach. A survey showed the entire inadequacy of available material adapted to the use of public schools. In addition to this the teaching had been confined largely to specialists and was therefore limited to such groups as were able to secure their services. 505875 It seemed, therefore, necess'ary' \6 "jfialtf methods and material for teaching nutrition through the work given by the regular elementary teacher. In developing this plan Miss Anna R. VanMeter, specialist in the Nutrition Bureau of the National Red Cross, and formerly a primary teacher, prepared a first reader, the beginning of a Nutrition Series. In addition to this it was planned to prepare special outlines in nutrition to be used in connection with physiology and hygiene. The problem of special work with the children in Group 1 is not discussed in this outline and should in no case be undertaken unless the services of a specialist in nutrition are available. The following program is presented with the idea of offering sug- gestion to teachers and school workers of available material in the field of nutrition, possible activities enlisting the pupils and finally an outline of subject matter adapted to the needs and age of various groups. It is not in any sense a complete manual but it is an attempt to offer a program flexible enough to meet varying conditions. It must never be forgotten that nutrition is a part of a whole health program, a most important and neglected part to be sure, but still always connected and therefore it must always be considered in its relation to the whole. No attempt has been made to present the whole health program but the place of nutrition as a part has been set forth; In planning work along this line the principles of psychology would suggest that the more we enlist the co-operation of the student and parents the more effective will be the results. The laboratory method of guiding the children to teach themselves through play and competition, making them responsible for their own reports and check- ing each other, seems to be the most successful plan yet devised to teach the rules of health. The daily and weekly checking and inspec- tion directed by the pupils themselves is, therefore, a most necessary part of the program and its importance must not be minimized. The importance of the formation of habit in relation to health and various methods of teaching health habits are discussed in the bulletins issued by the Bureau of Education. These may be secured without charge by writing to the Bureau of Education, Washington. D. C. It would seem wise for each teacher or principal to work out the plan best suited to their conditions. WEIGHING AND MEASURING (Teaching of Hygiene Ohio State Dept. Health). "In school health work the simplest matter with which to start is the same as that chosen by the Federal Children's Bureau of the pre-school children weighing and measuring. Gain in height and weight is not merely a good index of health in childhood, but it is also the best point of contact for interesting the child himself in proper food, rest, exercise, etc. Every school should be provided with scales, which are as necessary equipment as blackboards and maps. Where this is not possible now, the different classes may be weighed once a month at one school; or in the rural sections small scales may be taken to the school occasionally for the purpose. Every school, however, can easily provide for measuring heights, by nailing to the wall a simple yard stick (usually advertisement ones are available without cost). For the little children the teacher must do the weighing and measuring, but should explain to them why normal standards are worth striving for and how to attain them. In the grades w r here the children are old enough, the child health officer should do the weighing and measuring and record the results on the chart, with a teacher guiding for accur- acy. Each class should keep its own health chart." MATERIAL FOR TEACHER Each teacher should have the following material and any question regarding it may be addressed to the Merrill-Palmer School. Bulletins from Bureau of Education, Washington, D. C. 1. Teaching Health No. 4. 2. Teaching Health No. 6. 3. Diet for the School Child No. 2. Bulletin from Child Health Organization, New York. 1. Standards for Nutrition and Growth. Charts to be posted in school room. 1. Right height and weight chart for girls. (Bureau of Education, Washington, D. C.) 2. Eight height and weight chart for boys. (Bureau of Education, Washington, D. C.) 3. Class room weight record. (Bureau of Education, Wash- ington, D. C.) Record sheets for each child prepared by Wayne County Chapter of Red Cross. Daily Food Records for each child. (American Red 'Cross, Washington, D. C.) Graphic weight chart for each child. References are made in outline to bulletins and pamphlets in the following list : "Food Saving and Sharing," published by U. S. Food Ad- ministration. Bulletin from Children's Bureau, U. S. Dept. of Labor. 1. "What is Malnutrition?" No. 59. 2. "Milk the Indispensable Food for Children," U. S. Dept. of Labor, Children's Bureau for Bureau Publication. Bulletins from Metropolitan Life Ins. Co., New York City. 1. All About Milk (Rosenau). 2. Food Facts (Armstrong). Farmers' Bulletins U. S. Dept. of Agriculture, Washing- ton, D. C. (Superintendent of Documents). No. 413 "Care of Milk and Its Use in the Home" |0.05 No. 582 "Green Vegetables and Their Uses in the Diet" .05 No. 468 "Potatoes and Other Starchy Roots as Food". .05 No. 256 "Preparation of Vegetables for the Table" ... .05 No. 1211 "Home Canning" 05 No. 853 "Home Canning of Fruits and Vegetables" ... .05 No. 121 "Beans, Peas and Other Legumes as Food" ... .05 No. 841 "Drying Fruits and Vegetables in the Home". .05 No. 471 "Eggs and Their Value as Food" 05 No. 712 "School Lunches" 05 No. 85 "Fish as Food" 05 No. 608 "Varieties of Cheese" 10 No. 487 "Cheese and Its Economical Uses in the Diet" .05 No. 249 "Cereal Breakfast Foods" 05 No. 817 "Cereal Foods" 05 No. 1136 "Baking in the Home" 10 No. 298 "Food Value of Corn and Corn Products" 05 Bulletins from Bureau of Fisheries, Washington, D. C., Dept. of Commerce. Economic Circulars, Nos. 11, 12, 18 05 Literature on Boys' and Girls' Clubs Extension Depart- ment, State Agricultural College. Bulletins from State Board of Health- Food and Dairy Kegulations. Sanitary Kegulations. Langworthy Charts Composition of Food Materials, U. S. Dept. of Agriculture, Washington, D. C. Price $1.00. Meat Charts Wilson & Co., Chicago, 111. (free). Bulletins descriptive of manufacture of flour from large firms as Washburn-Crosby Co., etc. Ladies Home Journal February, 1921, "Making Friends with Vitamins." "Child's Book of the Teeth" Brackett, World Book Co., Chicago, 111., Price 60c. "Good Teeth The Importance of Good Teeth and the Pre- vention of Decay." Keprint No. 707 Public Health Reports, Treasury Dept., U. S. Public Health Service, Washington, D. C. "Care and Feeding of Children" Morse, Harvard University Press, Cambridge, Mass., Price 60c. "Feeding the Family" Rose, MacMillan Co., New York, N. Y., Price $2.00. "Fundamental Basis of Nutrition" Lusk, Yale University Press, New Haven, Conn., Price $1.00. "Keep Well Stories for Children" Jones, J. B. 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W'^lft^ ^^2 To Tu Ca ill o tabl Ty 15 REFERENCES Cd ^ II "w 1 02 4J O O 03 a Dried vegetables as beans, peas, etc., are not as completely nor as easily digest- ed (due to gas formation in intestinal tract) as other foods serving the same purpose, and therefore are not recom- mended for children unless served in form of a puree or strained soup. Write to Extension Dept., Michigan Agricultural College, Lansing, Mich., for literature on Boys' and Girls' Club. Most common causes of spoiling are minute plants (bacteria yeasts, molds) found everywhere which feed upon plants and vegetables. Vegetables may be preserved by Canning Drving Pickling Storing See Farmers' Bulletin No. 1211, "Home Canning." -jj 03 2 4-> t S o o3 rt GJ y .. ft s ^ *%' 1 _s V 03 03 |^ *% 02 ja> 1 * c- ^ .a a 03 i 3 ^_> -(_- IJ | | QJ iJD be o J5 f '.22? ^ * a o > "3 ^1 SH "^ Q r^H ^ QJ j^ o ti II S 02 0X5 ^03^-* & 73 fc^ g 02 fi o a >. rj ^^ *w O CJ {> 02 $3 ^. J ^ 3 1-1 o 1-5 -JH ^. 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Or o uice is of exceptio the disease "scurvy the lack of one type g" substances in the tional valuable minera iet. H 3 -g 05 P 03 -M 4-> c- P 4S "3 fc*)1 B ^ JH 3 ,Q 5 ^ w IB "3 g M ? ? 2 "C PI 1 5 "3 w o> ^ S "3 oj *o > ^ "S cj d ^ .S Sf 2 a Sn "3 d s|ii *!! c3 I h g l " s ll C-- -M (I) d c-. | 1 * ! i ci . "S S s C -S x ^ ^S CO fc I .. I * i ^3 OJ 0) PH 03 H cs H ^2 *^ ^ "^ I ^ ' 1 3 a <1> t> .d -M | 1 ? l 1 8 ^ d W & * * ^ ^C^ 5 w " 3 O P--S 3 1 d - 5 1 ^Q 32 -M p. | S 2 S >S >>** > d d 0) c- ' - O > J^ ^ ^3 ^fl M S M M 2 ^8 5 ^-S "s i/3 tC 1 1 d "2 ^ .s d o> a * g fc C3 is 3^ Hi d o s a ^ 00 os * S 32 a >, I 5 _* d t-i 0) > '% O s PI^ H Sb-~ -2 a g 03 TJ ^ r a ^ 3 -? ! S 5 S > S rt * 1 5 its a ^ ^ ^ C^W'p'cs'^ S ^ 8 1 ^ _ U g o^ cs ^ 2 J2 ,0 IH W 3 s o i 19 & . II h\ ^ S3 o rt ft Si C3 OJ O O> -9 1 ~ S > if : 1 gs? s ti io fc I C J o fc i IjS S ! 02 ^1 CC 4^ C-- > M ^ 02 o os a S ! a . cS a; S M ' ft 8 f^'Slj 'g > g "S ^ s - 1 o M i o 22 H ** fl . ^wa p . Sx-> 0) asl 8*1 ^^'S >? - |1 !*a ggola 3 K 02 J2 O st>> CQ ^, ^) ... f-( o dcu P^o^oj REFERENCI in geography a S5 a t ^-o 2 ! a| s | ; 4i ; CQ Tt dJ tr ^ ^H *5 CJ SS ftS 5 S'2 o oj^^So) O C3 02 W O ^, d * Vi ^ ti _ '-H M g -31^^* s g S^aSS ^ S ^, ft H W Jj - ^H a +j^ w a r- fli P^ ^^ ^ !s i ^11 2^5 rt S ^ .S O> d J ^ g 3 -s B * 1 ^ -H S-S-2 8 i iS to f* P ^^ S n o i 1 ^ d w en g 02 o> j a> c3 t3 o3 > 8 d p ^ f cj ^ $ t-( 4J C-- 22 rl O S ' K i 2 8 H "a 2 5 f2 rrt r^2 ^ d ' ci bl oi al 8 1 | s ^ 1 o d "^ "3 3 ? i ^ o g il ft 1 2 2 -4-> ^) C?. t-i O) >** ^j pO Cw K^ 73 *\2 ?i n:i&!i *g S8lfl g^ Ss I-a Is ^5 o t, III ^ L- "S * fe a J 8 e ' 15 la**"!, 3 v. is|t s is **i ^ihil! U3 05 SO C3 T3 ^2 O S Us O 'is ^fe > ^ 73 o 1 ^ "| C3 ^ g -4-^ G) 1 } a > o a* 9 F* *55 73 o 00 ; H ; fc - S O ^ 3 *g J g i r -g^ -2 a i 8 i "S >; & 1" o fc ^ ^ ^f > a sS 1 H 1 I 5 ^ 1 ki U fl; OJ ^ S i 1 ! Jl C ^ S| ll I* lis If || S 3 8^ -s g 2 s fc 1 GO 05 X * "o O O *"* 1 'S rt co M X o * 5 1 fe 73 o 4J Q> -(-> OJ ^j ^ S "S S s |- -a i s .c "cS fl ,^ SS 8 a ft-^ 03 a W) o3 oJDOW).i555JDft 03 a -M 590 p 3 *- O =3* 1 r e o 03 73 71 o li *! II- -I 7^*3 a 02 02 H VI o H g g I ^t II * - o 6JDO 5g +e -2 rt rj a % s w fl| > s 13 o 23 - Q 2 o r^3 a a> a S s I'-s 33 ' . 02-* i II Later popular objection be given Anemic children therefore be given and fruit. 5 : s >> >> c; . 1 .s gd ? S & a 1 2 *s ^ PQ 8. ^f 24 2 1 S&l 3 * ? 2 1 f> CO f-i ^ '-U ~ Ii^ g H 5 J?J PN & W C -^ c '2 o S 02 O fid fp" 1 . n S0 CJ 5S K ~ !j3 o* "^ Cw "^ O o !>-, O * o *^ ^ ^ f s5 .-< ,^ s rt ^ g>S pH sl OJ CS ^a 45 S ?S z 3 a? HH d h 09 -. oft 49 C " to 2 02 05 g O5 s 5 5 1 fH g 03 O 1 i 1 1 1 fi -^ > u ! 25 GROUP III 7th and 8th Grades SUGGESTED PROBLEMS In developing these class problems, it would probably be desirable for each pupil to select one family group (which may be hypothetical if preferred), and develop their problems with this one group through- out the term. The members should be named and ages assigned in order to make the problems real. The first checking is suggested so that the planning will be within the incomes and possibilities of the group. PROBLEM I Have each pupil check food record for a week and from these work out menus, giving members and ages of family, and distribute (with- out names) to the class for criticism. PROBLEM II Calculate approximate cost of menus given according to current prices. (a) Suggest desirable changes from the standpoint of nutrition. (b) How could you reduce the cost without affecting the approxi- mate nutritive value? PROBLEM III Plan a week's menus, using the least expensive foods available and including the largest possible variety. Check to show that all food groupings are included. PROBLEM IV Work out each recipe for above and group in a booklet PROBLEM V Work out a plan for serving a hot school lunch in your school. Look over the plans sent out by various states to see if you have included all the essentials. In making the plan, adapt it to conditions. If only one hot dish is possible, plan menus accordingly. PROBLEM VI Work out a poster showing the advantages of the hot school lunch plan. PROBLEM VII Plan a week's menu, giving cost for your school lunch. 26 PROBLEM VIII Plan a week's menu for a camping trip for twelve boys and girls. Make out a grocery list of supplies and utensils necessary for the preparation. PROBLEM IX Plan a menu suitable for your school to serve to your parents and visitors at the end of the school year. PROBLEM X Find out from your supervisor the weekly allowance he makes to poor families. Plan how that money could be spent to the best advan- tage for your school family. Is it enough to provide the proper nutri- tion for the children? PROBLEM XI Plan a lunch for a person recovering from sick headache. Plan a lunch for your father, who has come in from a trip to town* on a cold day. Plan a lunch for a child who has a feverish cold. Plan a lunch for your grandfather, who is old and feeble. PROBLEM XII Plan a dinner for threshers (men who do hard physical work) that will be satisfying well selected, and not too expensive or difficult to prepare. 27 g^4 ' r^L.013 rf 1 ^,C O ^.2 ^5 "^ -- *, fc* ^ JB 1^ z *0 A ^^/ ^ J5 , c. 2 1 1 CO ^ 53 5 g, 1 II y Si ^2 O S 03 8? fe o 53 tJ * [U 2 ^ > H S ^ TED WORK 1 iissified according i GROUP I of Seventh and judgment with reg H O 1 o to S p 3 flJ s| !I ^ ,g CM C ad O d .2 4J ^ *-^ o i Is t bfi >> CO 03 || 23 Q "J -f | "$ tj c w O O M flu 1! H * 5 CO 1 5 3 ^ > 4 02 02 ^S M P ^ H i , 5 3 *J | be 5 i a 1 _ 02 ^j H 2 t3 ^j cd c 9 ffi I ^5 ossible without the proper kind of d. The diet must contain plenty of e or calcium salts and phosphorus. a $ &S U2 U S3 111! !!! a K 1 a f-i S3 Z3 c3 11 a P 02 o CO a a as 1! |g| |1 |1 o <^.2 g 5g*. *M ^ a p 5 does a life insurant a physical examinal does this involve? desirable for chi I examinations? did the Children's g and measuring and small children Ell 03 03 a 0) 14 + J fl '-r ii al an ll s - *l1J * -W a* -M 03 ~ S o 3 "1 ^ HH *^- ||| 2 * "3 > a CO 5 II 1 o o3 s a co 8 3 it GO u Q 1 1 tf "S x o 29 gogHI * 1 T-l 1 t o_i H ' 5 S .2 X a - . fl S *3 "S M 1 s > 1 Rickets, according to a number trition specialists, is directly a re faulty nutrition in young childrei prevention the diet should be high or calcium salts and also the fat vitamin (whole milk is a most v source of both of these nutrients). * M 1 p S3 '43 ^irJ iH Si J02 55 bO See "Standards of Nutritioi Growth/' page 11. See "What is Malnutrition," ps and 15. Digestive disturbances may be by: 1. Incomplete mastication of fo 2. Eating of too rich food. 3. Overeating. 4. Eating a heavy meal when over wrought or exhausted, etc. o H | a | 1 1 S3 to 1 1 j 'ft & 1 b S ^ tJDja 32 5 |! 2 * l5 m Nervous Diso Anemia Malnutrition Underwei Overwei& Dullness and Digestive disi Stomach DISCUSSION . 1 0! D g 30 PH 5. Eating of large amounts of very ncentrated or irritating foods. (Pickles, tsup, highly spiced or very sweet foods all sorts are irritating to delicate walls alimentary tract and should never be ed for children.) 6. Improper observance of other good alth habits. Constipation is one of the most common s of modern life and of more import- ce than is usually realized. a. Common Causes 1. Diet with little residue or bulk 2. Lack of exercise 3. Lack of regularity b. Results If waste products are not eliminated they will decompose, forming harm- ful products which are absorbed into the blood stream Minor effects Headache Dizziness Languidness Indigestion Poor complexion Trouble with circulation Lowered body resistance, etc. 8Cj H m CQ O) O o P A 3 8 o i i P a 1 . o fc 1 Q if JS ll | . i to Q i 8 CO 31 'd.S a|B J/2 'g co - ' 32 $ x 73 ^ : o fl i'-* r p J3^-'*-C r ^O5CflO e better. A j >j ci 3 * sS ^ ' rt |S1=| ^3 t,^ g Sfgg^S |2j| a^s^sSi* I'g'a* sos^'-Sfl^^ fl| 2 |-|||l| ,a -4-> 2 H O> fl -H O r^'S S O> 2 > * 'g -2 5 ^ fl REFERENCES 6. Salads the coarser 7. Nuts. The individual factor shou considered in planning a die "More than fifty per cent (as hardening of the arterie: pressure, certain kidney < lisor etc.) that afflicts mankind middle milepost or further < unpardonable and avoidabl diet." Jf^9 l-rtg".a'S s 2fi :si il-- o2g^' ?1 &-S ^ 2 : g &; ^g^ 72 ^'ili 5 ^^ ^!^ !!!$* -l-l=|a B|i|f S-jlij-^l-" 'S-Sft'S ^O^^QtM^.S *" fl _g i - .9 A u "*"* rrt ^3 3 2 S3 S 'O Sr g _, w g 4 r> -S ^* o5 ^c ^ GO ft 5 4) fc o S > ^ '"" -CO cS S ij fls-s & a P w >s 0> V *! 1 S si 73 * a H "^ **^ H ") M 02 FH ."ti i 3 i ^ a- M *H *" H 3 HH S S 3 g ol vi 73 * - It 1 3? 1- tj.^ Crt Q S & 73 0) O CO co b ^*. o 00 CO . 1 1 11 GO iw g ^ _ K g II 33 s .!i! la&" f||| .s-Sf s ? S o -S P s d fill .3 *^ . 13 2 o "- 1 S M 25 S r " " 02 -3 > 03 S 223 al II-S 2 -2 8 03 ^* r^ i i si - f>^ w a* a SM O) QJ II l OS p li 5 unche of these s s f 34 for Farmers' bu unches." well ven- rried from pared and andwiches. uit or toma anitary, lunch ca ully pre tain as as f sa l ful e o ch box i compact. d be ca shoul tantia ulent l f fo pet se & i < r-l ul It subs succ an sh . ell. cus- nd c swee iz rt et ich are ap simple dess ain cookies, lk to drink. W Sch Ideal ated me cked. 1. A 2. A oes, w 3. A ard, p 4. M 83 SI |I Si 35 a~a-$~=~ -=>.|5| I la a a I ailsff'jjij & g c a w ^%:ili ^gj^ijg 05 II CJ Gj 1! 4j MM >> O ^ Iliils-: I 3 M OJ OS *- J2 O C4 ft 05 O ft o- 88 - *3 S* QJ ^ >^ s s? a 36 03 02 .J- I t* - - S o 4) to J3 0) K is s "S a is S III ill ft o 37 f OJ fl 03 a cc * 6Q a M 03 "> I ft S O ^ O O *"" O 02 L K H 73 ^ Is 5 STI QJ r. Q) ^H H^ yi . ^ r^ 03 .^x If l? 3 W M - s p o ^ '! *l j II 5 g s hH < O) 02 03 973 73 p 02 C3 "oS 5 02 ns h promo ula m w ent Pro I III I gg I health mainta Water 38 2 g ^ ^ $ * 5 S? p ft ^ H 8 J 1 a* a* . _ [3) 02 g "-M 02 g" W 5JQ Q) ^5 3 *^ P CH ^ "f-H O ^ ^ *t^ 'S s C, X H C 1 ^ 1 3 S gg g |l 1 * B i^ i i 5 a ^ f-s 1 ft 1 1 ^-" >, 5 a PH -0 02 -u 02 .S 5 6C "-C -2 S" 02 ^ 'S -4-J O O 03 *g gj^ilco-a [o * " 03*^ O O 3 ^^ 2? ^ K^ "o: X3 * "*~ ^. * .^1 j IIJ K. r ^i ^ ^i *^ ; 3j|a a ^^^ fC "ft s i S S ^ J M< r-i ^ ^ ^ r Oj3a)^iD 02 -2 c gO P g o> O Jo g s H *o !^ O ^ W q^QQ QQ ^l *3 J/2 ^S S ^ .j .5 'ft >r S 03 oo 03 "c3 ^ S 3 *2 s j oj ^H 03 O | 1 2 S - |- II 2 03 a 2 :NG QUESTIONS ?! J ii " *: S 1 -8 s 1 I-S 11 1 a J al -U O O O E| ^ 19 a g* 3 C^ ^3 i-S ^) Z3 tfl ^ O 03 *" 0) ?o " B 1 : t 1 t S 03 rt ?a S-l s S3 ^ 02 ^3 * S ft a & g 0)-^ ^3 ^K-^^ 1 ^ 4^-S S H b ^J pS C*-* C3 r-^ ^ O o ^^ % 1 2 g ^o^^ 52 a S >, ^ ^ e-. G H ? i -t^ 1 ^3 > >' w "S 02 ^ -a ^ 's 0203 O'oj 03 ft S S cp a3 S ^-=3 -- a ^3 ^ s- Is " ^5S Q a^ S S^l^ DD 3 . W 1 S ^0 ^s__j 5 as ^ *3 . cs O 4J $ ^ ji . E fl ' 1 -| t; S ^ H BE "/- A 4_" 4- ^ Cj oC . J3 w ^D El* . REFEREE 1 a 2 p ee Raymond Pearl s riticism of Italian 3 by A. Lustig. ation consisted of Bread, 700 gms. fresh or frozen bee substitutes for mea dried fish, 150 gn canned meats, et (.^ oo v7^ tt . O QQ --^ S g a G irfi*s^ .|g WS.BIC..H.. rr3-.O'- i <03 -iajo:r : -5 ^Sj Di-id'dOcBc i d5 fla o s os 73 * K * -g r^ O 0! 4J OS s r .2 02 ^ "cs > lisli sufflcient vitiim S 5Q U ft 72 1 I" ^J OS 2 3 ^ C 'to '"oS 0) >> ^ 0^ 'o to I* a O ^' fcJO -N -. g QQ g 1^ r3 0) g 3 .2 M a o to "3 I s !j ^ .V S ^ ftp" ^ 2 a s jg j3 p 02 ^ > M "^ '^ I 0) ** 1? ll ! il li >?s 5 8 OS 3s p 3 O ^2 1 ll ll ll ^ 02 OS ^ 02 OS 02 CS g OS S 1 ^ oS^tf ^H ^ O K^ **^ ^ ^ ,2 o ^ 3-9 HH ^ 4J ^ a ^ w W^ 3 oS "-S ^ .5 H to i GO (3 1 GO B \ 40 2 ^ll l 2 |3 .2 * 2 g 2 2 o op 5 d d O N O N |p a s? 6 * B . C O3 CC O 2,0 11 X S x O X: (M > a ' 02 oa 73 Ma2 ^ if it ig s i:ifi|||| _ oo S g jj'Ofl*f >t 5* > *>tJS3 < ^2 . X '5oS* ; ^a'^ fl ^fl^Qo < MHaOPU-SQ^ O'fe ^ iH N CO TJI IO O t^OO OS S tc 4J 7 . O CQ ^ a O fl 4-> fl x a d) cc _ 8 2 QUESTIONS s =38 . 4) ' o; a +> M4 O a K*> a ^ a 02 ,&! t3 a 8 Ss a>.2 g -^ S 11 as S -M a s S i 1 2 5 ^ o o i O 72 *Q -M e- 02 > O 73 02 0> W S D ?H e^- -*-^ *5 -- a M 8j c3 fi , r; Cg I ^ &~ -i i |"| | Q 5 ^ 02 4) Q | ^ 1= ll fa a - ^ o 1^ "**5 '^ Q< H a8 a a = s g 00 02 g 02 02 "h ffi 5 1 c3 ci as 1 a ^ S a O 73 ^ o 02 ""* a ^H ^ 1 K Il| S? b M 3 i! l fi *l o t 1 ft P 6 S 42 frt lOLOlOLOOS-i'rt O 2 02 o b 5 pj - II- j !i I H 1 | * -1 s ^ i ^ ^ i ^ ii f *; sii toajg^M^aja)^ bjDjC-Oj c j'^-M.So S , CjMtfai'^ 02M tW 02g g S g bfifl^S-M bipq^^>;g 'g t-> x-^ >s >> ^ too |S -^ m G QUESTIONS Ei | 9 sJJ . a 2f I "S '02*JE H* M 02 V > 02 -2 *i ^ r ^ O FH ' ^2 ; "J | |{ ft - $ rt 02 ^ ^ ~ 1 2 i ^ g ^j ~ _ O - 6 a; a 5 -g 3' g 9^^fe pi4 fl ^ ^5 1 PS 8 * jB-Atf .lj||irf 1 rrt "Sj ^ 4J 1 2s S l a li ft- 8 3 " ||I||^|*II a .ldSl^ 5| "g I |l EH ^^^^CO^HTH^^CO^ ^^ rH ^ ^ |1 || | ll QO *| a o- ? *- OQ M ^ K 2 3 i 02 S tf P w 02 1 43 asted in wing away storage (i te in prepa cooking. ing too much. ing unbalanced ating. TH c i 02 *"* a; I' 1 r-, tf. P fl . O d w ii if 3s "-* RS a ^ 44 a M .3 ^ c3 i 3 6 2 b CD 35 !^ - ?P I 1 l!s s s 43 CU ,Q fl O2 O III 1 CO .2 3 2^ fc ^ ^ CU c-- ^ O fl *" C i 05 3 3 ll! 11 "-* a; I '^ 3 |~~ CH 03 ^ t*i "^^ O O2 g O fe O CC ^3 S Y3 - _ - .9 P. o> p O "" S ; ? - ^ CU tJD*5 "0 T3 C 53 -S o g 9 3 a, g -*- 1 >> -, c: z3 ^ 3 .. a ^ - 3o 5 73 ^5 -!-> O W^J P 3 % oS.3^ si|f ! Q ^ Q .3 ^ H o ^ "S * 1 '3 d ^ p 2 02 *o 02 ^ M 1 S r^ 1 K o 02 02 m g 8 g * | 3 .5 3 ^H 0) S 6 5 >5-M "S 3 -M h 1 ^ ^ -Ji ' 5 ^ " tJ M A ^o IJL .3 ^j | g . 1^1 CP a O | 1|| 1 CU 1 -,8-S f 2' as s 8 s S J > P -' p- -M 2 Pk 0) O 1 Function The H( a oi 43 ,cj 'C "a o 1 .9 | c3 03 , 3 tc 1 T3 a> IH -M c 1 d o O> ^* LI P p *w "*^ O 02 11 5?J ^i d method ; 1 OJ P 3s ^1 a-rt 8 p d P 03 CD i 03 S^ ^i P *S g S o 1 * 1 fe 7; > 02 'p e- p CP S M 03 CU P VI GJ "d ^ 02 O fcH -M ^J a> * [^ CU 03 c3 ^ S OJ ^ S^ 4 03 !> t-4 J? I 02 | '3 d p *o .. CJQ ij ' O 11 02 1 g ! S hH< 45 ft fr* q^ \ ^ g | ~ r d 2 I 1 M ? 2 02 i cj d { I 1 1 n 2 1 t 02 * ol "K ^ ^ Cj riri * Q w ^ M " a a -^ 2 'C ^ 8 GO a a s > . a> bjb c o s u Water borne d: typhoid fever dysentery cholera Food materials sease are milk meat fish vegetables (tl o a d 3 a 2 g| -S oT iisi g ^ C3 > Their presence ndition and mi 1 S CS *j 02 e t^ T3 fl A ^ .M o c M "~ i 2 pj O ^ 'rS a w 1 !* g 2 M !- fl s s l ^ 02 2 I a 02 | O2 fe O 1 a o te I ttled water always sal ; be contaminated? .t has been averaging i :yphoid a week this winl think about the safet diseases may be carried food materials are like! 1 1 g 2 ^ * M 8 .S s o a S - - ? J: a & " p a---* M .S d? *S ~ ~ 1 H d 03 c 1 02 " s statement that "it cos c C" 0) z ? S ,5 b s O.T5 .0 4J s -a a Detroi *l- QJ > 0) 72 o ci S3 ^ la f| 3^ > "S ^3 5 ^3 <-. .a 1 CO M c H g BO ? 1 02 M c 1 a to 02 1 02 g 1 I 02 5 ^_i I 1 1 02 a H fe 9g c o H | I 5 M M M 46 >s ^ I S ^ 1 I 1 -S 1 II M ^ C o 'O d 1 O2 ft 00 * bJD 5 to a "o & M 1 "S-1%3 1 O t-i to 1 ^ ! cd jj 'to 02 5 g ],g| 1 || 3^0 a as CM ^ gj O2 O2 , ^6 ^3 13 fl I* W ."S ."S CO . *W O v r ^ l l ^ 1 1 g.S g) ^.s^ ^^>S(2 . S 3 '"S ^'"S * to (S ^ 3 SQ * * *o .^ 02 9 ' -2 ^ 02 'g fl a *3 1 5 a?"C .Sf to c^- ^ S "S *" OJ i 8ll OS 60 S.&'O t> A c3 to c3 ^"2 a &*>' 53 *J What regulations are there in about adulterated foods? Look on the labels of presen handled by your grocer and see and amount of preservatives us Can you preserve food witho ical preservatives? Is there any way to regulate tary conditions in home kitchens Is an unsanitary kitchen dang o o fH '"^ ^ Q; Oj " "in J3 c - 1 rt -rt a: to g CLJ '/. = I! sJ'S 1* a^^ 55 What are your objections? fc 02 i e a 02 .2 s *-C c3 03 M P o3 . 02 I K * 02 pH d) fl fl> 1 & s 'S fl 0) ^g B -2 JH O 'cS "S * -M Q O ^-K 02 E3 .^ 2 > ^ 3 02 P^ M ^ tn h*H C/^ 47 of Labor, Children's Publication, Bulletin Indispensable Food a 4-3 S a- 4) 'C .2 3 D ~ 02 a ! 48 be M d i the Dr. pou ow tim 2 a g milk are of According to ein pound for valuable for d nearly si bean or ea The proteins kind for growth Collum, milk pro three times as cereal protein a valuable as navy liar s and some- ly for is the d. pec ess is s e sugar found in milk is a which has very little sweetn t found in any other place. It extracted and sold commercia feeding. When milk sours it that ferments and forms aci h m no imes fan ugar T for is *! ** II 3 CO 4J i 1 .5 i 1 II .u 49 (_, r^ flJ 4^ 1 g GJ -- > QJ J fcJD o ^ S o"S ^ OD an as? a ^ S3 ^ > ^ 1 .S cs^S i 43 ^ & & a 'c M p REFERENCES i^!!ii IJPWt jlliV-f 9?jsgi< 2 03 S3 > g S 43 0) 0) ^ S3 44 03 .S a 9'C very prevalent. 44 S3 r" >> 43 3 i-C _j o3 SJ a S34? ^ ^ c; c- |t * 4J 11 S >> 2 1 00 42 Z o ^ > a 8 fc ?H A o i 02 ^ 5? o 1 Ig 03 43 02 S 9 "*^ | . 5 - DIRECTING Qu h A o o !1 o > '3 03 g %*& II' i|| I a o> & be o . j w ^ i . -a ^ s 3 1 ,1 2 "S H 0^,2 a Nogtco 20 ^^t3 ^i'llS-af g*||l Ig r^* 02 'cS gll^l^S^ll^lc.. **^ ^^5 "^ 0> 01 ^J ^42 '^^42 40^ 4^42 ^ | I* S S 03 g SS MO v* >MO 55 oo M\CO eo cr- cq >v ,i\(M W 43 O S3 5 o w 'O 03 Tl 2 o h o> o t fl 2 'S o P ^^ ~ p ""^ 8 4S QB > 05 g a S o3 OJ ^1 I 05 a *5 e 0) a B 00 "S iS 8 fl 9 O o O I i S3 *J a I H T3 o 03 U I > <3 O Jj IO M i II 50 ! I ii-:i s iM *aa|i! 00 d r-< r^J nd 0. bulletin, "Milk the for Children," pages 9- ii s ii ?^^aa^ a fl a) 0) cu g a, g S 1 &ff?SS .3 g ! 51 gJ 0) G >j O> 50 JLOJ^^^Oi^jtJD & Pll | ^1|^|^S| k |;ll ^ g | a a 1 1 a ^ w o "' a S ^Hi^o^^^ I -M -S *oJ a 15 tJD % > ^ I*!**.*!? 1 ^; C 3^^ i ( 3 ? ^11*1 ft pq a "a ^ *" G . 02 ^ ^ ^ tw ^ ^ ^ *J 0) OJ ft ^^ -^^ 5 sfilfiia ;- ii;nni i afirifs g l|ill|a ;' i! : i* Is li-|li!l^ s ssS^S'laS s a I, 8 t: ^ e~ ^ s a ^* a CO ,a ^c .S fl i "g " 3 ^ 1 1 | "+;< i ll GO -o H g i J go tD -^- ^ I K ~ o H 1 * 1 ' g B n 02 i 52 O O O fl >-H P 8 T) ;?v s r. | 'S a 'a w w REFERENCES 3 fM ^ >?^^a 5 ^S^ ^ 03 K ^ 11^ S = b:.*L |lll||P cS C t-i I-S^^s !i a i!l|i ^ st* a^ '3 'S 9 i* o Iliilii irt of milk weighing' 34 o rnish aproximately ams of protein, ams of fat. ams of sugar, calories, it thin cream weighing 8 o nish approximately ams of protein, ams of fat. ams of sugar, ilories. a to ^ g a-g Ilfljsil P P SJO bC &B 1-1 60 60 60 O _* eo as oo c- CO M a 5 > ^ Oj O> s "3 5 c- 1 a - "3 00 s 1 a g O a S o I ! i Ji cd 1 1 a a o * S ft a S 5 03 $ ^ 0> T-l OQs - K^ ^ 3 0) * ' 1^ " 02 ^ 2 W M 0) -M r& ^ p 9 0) a 03 d C^. >rt . 03 -M ^ i 03 72 o ^ i d 1 3 d 2 & |8 * 3 o I !l 1 ^ *H 0> y~ "^ M p9 o ^ rrt s 4-> 1 I iS d a 2 *, * 03 ! S d d d a S 8 " If c | ^ a 1 ! JS K^ o M: 02 M ^ R ^2 1 o3 I o-g o 1' i o JO2 6 d a d ci 5 4> p M y 0> -M d T3 "a S S s| 0> I 02 d III P 8^* d ^j'p a H *rH 3 O JO 02 o "rrt "*"* * ^j rt k^ rH ^ 02 ^ d A w g a trt C- S*^ 0^ iH ^ o 4 ^ (J) _r-H M ^ a . - C^ ffi a 3 o3 3*1 8 02 2 | * .a g g i 'd g O> 02 ection ontainers s 02 53 g^ OX! S 1 1 oTO d M g 11 ^ 6 - S i i 54 J.^ -^ iH ^ -. ou w ?,S = y 3W i* d 1 1 o > _: ^ o .2 60 degrc minutes produci: of 20 r is 1*1 III &! 'C D4 5 ed - t> w s || si 3 O fe'3 I g 25 1 s g tJ ^3 ~ _ >> 5^ gl & hat way m eliminated? =a s .JH S t-i < iJ C S y ^ " * s ? 3 OQ la PLI 55 l&l og^ & 1 .^ rt .S pensable penszble sllll^lrtS ft^l! g w g wg a ^ ^ a c^ c^ *_r p o * "^ ^ ^ I -S&-S penszbto O2 1 *| *f 111 "S Sf^ S O d 0) r>5 S rt fH 02 . pS 'o co . llsllt&1a| 2C ^T -i ^ O &^ 4 M ^ii 8 S^e|i aa 02 M S3 ^ 02 .'PH ^ Is || I gS.ll ^-S^. 02 s M M CS^d- rt 5 fg 8,381 ?j s > rj-J -< 0) CU (L, S W 02 sg |8 CM 020 S'S^S cs-g'S-M 2 p l^-s s li| o, ;;: i) T" _j 4-^ M u.^ t? JR -^ -i o> 2"" 1 cirt qo)r C3rHft>.rt5Oi g p3 03 ftC a p P PH W4*i*!J gp^?i cSr '|" M - ^ .pZ S f H ^j S Q.; fl ^ O 9Od^4fl3w'O4^Oi See bulletin Food for Childr In the most preparation of there is much for the canned |6 bfi a> C" DO fe O S ~* 11 1 1 | i ft 1 1 3 >" & 1 a S * ** a a> 03 .2 C3 43 pb > | "S 2 O r-H 02 .3 ffi H ^ M "S V 1 CO B J IrH p^ M S S G ^' P9 Irt 02 'O '-5 g -M 55 o Ig Q C3 02 l! 1 ll Qj rt, p? EC d .5 o3 PH ^ p < QJ O *u i > 6^ pH ^ g c g H ^ cj "C V 0) o3 1 Q ,d 56 REFERENCES J|l{ s.2 w g * 1 s 0) -rt *S a -u n | o | fl'S^'SS g '&2 EJt^ g 5 ^ P^o p g F a330c3^.5o3 * ^^MfK^.S^S-C W^ C -M |tUi*l!^8iK aiiiiliJrfl^I 1 * ir &1U i : a |'2| 5 S|l5|^||| S s lf >.il' fl 15 S l|-2|llls^||*ll fl -* J >> ^us 03 g OJ S) s 1 S^o.2 2 g . j^ ^ LO ^rj 02 ^ cd 'S . ~c3 ^ ^ > 4-> Cw ^ s d!!^! I 8 ^ "^ a S ^ t> - *3S a 1g gr 4 03 2 - 73 3 a |5! g IB* o 1 a o sill w 58 M ' j^ c; fg y. *" I--T ^ ^ * K^^'5 CM - oo !* *-* F** ft ^3 ft y 2 ^ 3) ^ *"* cc : ^H i-^ ^ |> **"* Oi r^ ** 3} C **"* & * ^* *"* ^ tJD ^i ^ ^ v^ 8'r* ft ^ "? "S O ^ ? ^ x W3 * P r- Q 02 ' 3 =*~jp ^g || K C 1-1 fej s siS ^? | |S|S s Js -I i! 2 1 ? c 'C C3 1 Il|l|o| s;. | aja^>5 j/ feni 'S & ^ ^ -T 3 >M a" giSS^'Pg^ ^ ^^ o . o s *^ P>" 25 g a^3 53 Sc.2 R c in ft s |l C3 "*^ r^ ^ C^ fl ^ ^ - ^^ ^ &JO "^ ' *^H -* X ^ tt PQ ft ^^s'*^' Q -S 52 S ^! j 8 S J" . -M ^H-4jcS4) 4J -4J'^ ^*3 ^ ^ 5 A !O ^5 d 49 PQ :( Q "O ; ^ CM g 02 5 =3 5 ft ft a | d 11 2 ^ 4 c3 C S-" "8 2 05 2 c ^' a "o *O 1 sf 1 * ^ 02 02 92 fl b i E i s " 0) "ft a x "i CM i 1 i g |^ 1 s jj| 8 .2 5 *| ^ -1 - cS 1 8 SS 52 B 1*, ^e^. 02 QC 'd C C 2? I 02 ft 5 ,Q e C2 OS -*-> aJ P id 1 Is *j S I! 11 SS a 8| .si * CM a 03 g - CO - CQ -M dj a/ 5 s 2 5 g || cs "r* rt S "^ g > a a ? O S K*" 02 1 lljls ^ ^ & C S >. W w <.< g g p '5 *H o fe 02 *- 4-1 u | -' ^' j i ' S 1 3 o 02 1 " fe 1-1 59 o -5S P o fl il '53 13 02 g bJD .3 o ^ B| 60 O> o *-< 02 *ji T3 ^ ^ S 3 > ^3 O O2 ^ < .S o H ~-4 (S|| S 5 g 3 rn & i SH & 00 ^ rH > S NG QUEST: .22 >> s -s QQ H o o cd II I 9 III ^ j a 5 * t- a| s Cv r,i >> 0) 3 fe S 61 05 1 1 :NG QUESTIONS . ,5 1 . d Si a a "- c: !:! i K t> 02 CZ 5 "3 02 2 H ^ 02 Iff C > 02 ' ?5 .M ! S'S 00 4J 02 O h 1 II ' 1^ s 1 1 i 00 s 1 2^ H^ -rsta i 2 >> OJ C* S 03 j 03 fH -M g SH ^ 1 s I and Vegetable o^l'Slt,^ ^-2ftl 1^ T N liS3i ^12'3-^fl >> 1 tJoa.S-M"ti' cJ 2 3*5 T3 -I 3 e W)^3 'S . :3 a rrt ^ * ^ trt "2 f l i l^l o> si *- a ** fl S 5 c be ft >> beo o 02 oja ^a tp os (?C| .j^ o- .* ^ ~f- 'S? ** a ' ^ S fl |l 5C |J Ilji >,^ ^?o 33 s^l'i ^o -g ^ ^o ^g^ ft a^3 S ^ ^^6 s y ?! | gl? ^S o >& ^ga5- g l " ^2 Srf 8 ^ 0- -^ M 5 O'g' 1 -' W a a ^i S3 ^ M. ? S ? jgg^ ^g So S^ 50 ? 84 1^ a ft 35.2 a 00 53 -^ si I ^ C3 c3 'S 5 1 fc 3 Q ^^ rt 73 "^ o -S ^ a a flj 02 S ~ .2 * .2 * 4 > CO 1 S i co S Vegetables Con 5 (protective sul >wth promoters) ilth maintainers '5 .^ - a . "c a a ^1 ^ 1 1 | *l c3 *-> lllll j ^ g a ^ 8 a 0> s s ^^^ So^g^g e F" 1 ^ o w^ S3 v< 0) aS5 8j 6 ^"^ 1 ^ u, 63 0> 02 6D o M * 53 * *H a 9 ill gSgM|a|| aOEH | w --- H | fl f> K. fl ^^^sl H fl 03 a bfl fl a & a ,H W d| ^l| * 3 02 ! i s. a a) ^ 2 ?1 : s X g d ^ 05 rt ^) -M ",4-3 l^l -jj fl) 03 64 0) " v n 02 2 OQ d ^^.S-^ ^H r/5 TO s s II Is a r o> O o o W ^ TING Q :: 111 s . 44 ^ ^ Jl! as| cS CC -M _j I a? ^^-s 5 5 ^ 65 REFERENCES Food spoils due to the action of some form of plant or animal growth. Most common causes of spoiling are the minute plants, always found in the air (called bacteria, yeasts and molds). Since all dust is laden with these plants, food should not be exposed to the air unneces- sarily. Like other plants, these micro- scopic plants need food, warmth, and moisture. Methods most commonly used in pres- ervation of fruits and vegetables: 1. Low temperature or storage. 2. High temperature or sterilization. 3. Drying. 4. Harmless preservations as sugar, salt, vinegar and spice. Winter vegetables may be preserved for use by proper methods of storing. If cellar is used, it should be clean, well ventilated and of proper temperature. Write U. S. Dept. of Agriculture for Farmers' Bulletin No. 841, "Drying Fruits and Vegetables in the Home." *Drying done at a low temperature does not affect the food value of foods thus preserved. S3 _j O t 1 Q) VI ft * OJ DO ft g "3 O i * O 02 Q) 1 g u *o 7 1 1 I HH - *3 HH 66 i **" * S ft 1^1 I M ||| .s ll ft ||2 3 T3 -^ 1 M !{ . o a o M S a> 1 BD fl (0 03 a -M || ^M What are the advantages of dried fruits? fruits and vegetables in different forn What determines the price of fruits and getables? How does the cost of canned fruits .d vegetables compare with fresh? With commercially canned? What are the factors entering into mmercial canning that are not usually nsidered in domestic products? hat is a reasonable price to pay for aches for canning? Tomatoes? S 2 M 67 *l p'PQ S "2 " <1> Sj mers' Bu Home." e Write for Baking in up in his sg .3 I'd s I *S = -i * 0) c-. la 0! 02 s S I * s -g "3 -^ ti ll 5 -S .s 03 6 C3 fn >rH S 5 P T3 CD o 5 > s2 If! o> II si I: s sag,. 1^-1 fl o3 o S g - CU H ^ ^ SHI if M SflB ^1 03 & S ^6^1 | ^3 ^ ^ W -v p. ". W >** Hi ! a -& S ft O to 'g ? ^ O 03 ^ ^3 a 02 o 02 w eS ^ f-H b, ^_^ flfsl s M TH* 71 ^ "S p it ll^ 02 i ft c3 ^ O 1|! 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'3 || 1 4) M fee tl 0) .2 0) 3 ,=! '-H ,3 ^H -M > -4-> S-S g p o I g a 5*3 d *M S 1^> o JTIONS i j j a I CU 02 ^ P d t-< p W *j a i? -2 t< a> o3 53 o o P? K* " ^ e " fc -M S ^ *02 ^ & M rH fen o d ^} J s 0) Td ^ O i-i PC- 1 ,fl 03 fl 05 S fl d 01 Q ^ d 4=1 o ^ l g is Hi S3 ^: H %4 3 a 03 33 1 . c s p i o 4) i M Q 2 1 B CO t 02 "S 1 0) | (0 1 78 III! 8 M a M S -g' t a i% &S&*| 4J H fe TO O O fl 2 P* 02 -r ^ fl 02 a 3 02 i&| 11; :^t fn fl) ^^3 -M bO 02 S fl S a as ni o -^ fCj -*j lllgl B & 79 ,a 4J 43 1 s a p bO ci .S M O. 1 I How high with moist How does it compare w ures possible with dry h Why are you directed emperature at first when CO C2 .i-f -13 O 4J 3 3 O 05 .9 | Jg Kg a | I i S ^ -M O rj C3 -* ' ._4 QJ ^ S rt a| a . Ill i :ii -S^ OS 4J S *-* I It, ! : 111 \S A)n' C ^J lcula house ste of round per perso Cal " a M.S 2 I IB a M il I 3 I^ll 9T 80 1 w o O5 8 1 a) 2 -is p 02 Is O> P 5 ? 4- 1 s. 02 y p- o-l ^.^ ^ | ^ c3 a g g g> _O O 02 ^ O "3 p o. 02 JJ Tl | flS ^ .2 | 2 >> P 'S 02 5 _g ^ inspected? there cold storage Jggs, and fish in Mi t are the penalties? meat substitutes in O CJ P S -M ^ t^J rt^ .2 *^ F^H "~> P+s a p ^ Q ^ *^ M g 5 - o P fl o 4> to O Q i.S'oi'S *42 t-i 02 02 0) P |o-2 s t; a 01 "S H ^ ^ s M a .2 s o 2 .M T3 P O P ' ^ A - g||^ u P "S 02 p p'5b ^^ p ^ 035 Q^ 1 fit 03 " 81 t? 3 f 836 H 'C S-d O i-t G -W K~S Q VW II a 13 -M m ^gflfl BS" fl Pti !*J i^ a o o I 2 S' is o VI "-C c .s * 'C "oj ? si p* lit * ft ,g 0) ft M CJ 6 pq 8 5 82 rt || pq up i! 00" s^ M 1 0^ l?i Isi itj 02 -M* o o S-4 fc H | 0) fl w J^ O o ^M O S M o: 1 O QUESTIONS grown? shipped? objection in , C- fc ~ O S ^ M 02 ^ ^ r > _ . ^^ w "S 0) P g .3 S | 4) O i! 1 ^ ^ o r^ o ^ w M ^ C3 1 SCUSSION i I 9 Q g pS e 9 N-i CO GO 1 i 1 c 83 LOAN DEPT T r 91 A 50m-4, '59 L (A1724 S 10)476B