Page:Helen Rich Baldwin - Nutrition and Health (1924).pdf/67



Weigh children. 2. Look over health records. 3. Talk on subject. 1.

A. General discussion. 1. Typical dinners which the children now have. 2. Call for examples from the children. B. Plan Model Dinner.

Protein dish: meat, eggs or fish. a) Eggs, soft boiled or coddled; fresh fish, roast chicken, mutton, steak (broiled), lamb chop (broiled). Vegetables 2. (potato and one green vegetable). a) String beans, asparagus, lettuce, celery (stewed), carrots, spinach, beet greens, green peas, beets, swiss chard. 3. Bread and butter. 4. Dessert (fruit or milk dessert). a) Junket, custard, tapioca cream, apple tapioca prune whip, cooked fruit. 5. Beverage: milk or cocoa. NOTE: For variation, soups may be included in the dinner, such as beef, creamed vegetable, chicken, cream of spinach. 1.

4. Make a Model Dinner Poster.

(See opposite page.)

A. Teacher or children to bring in material cut out from magazine advertising. B. Suggested names for poster. 1. “My Dinner” and “This Dinner Will Make Me Healthy.”

5. Give out tags. 6. Put stars on chart.