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from the point of view of modern physiological and medical knowledge,
and Miss Thomas rendered valuable assistance and advice
in trying out the various dishes with regard to cooking, condition
after transport in containers, consumption, etc. Dr. Gilchrist
has also been visiting the feeding centres in order to obtain firsthand
knowledge of the reasons why the children like or dislike
certain dishes. At the same time she has given short informal
talks to the children on feeding and food. Mrs. Hannon, Cook,
reports that—as the result of these talks—the children are now
eating greens and fresh vegetables with greater relish than formerly,
and that there is an improvement both in their appetites
and in their conduct at table.
After much close collaboration on the part of Miss Thomas,
Dr. Gilchrist and Mrs. Hannon they have now succeeded in completing
a four weeks menu for school dinners in which each meal
is properly balanced as regards dietetic requirements, is appetising
after transport in containers, and is relished by the children.
I submit hereunder Dr. Gilchrist's report to me, along with a
copy of the suggested four-weeks menu of school dinners.
Report by Dr. Mary Gilchrist to School Medical Officer.
In accordance with your suggestion I ate the school dinners
at Knotts Green School daily from 13th to 29th October, with the
exception of two days—21st and 28th October.
Of the thirteen dinners eaten during the period, four were very
good in every respect. The other meals failed in one or other of
the following respects:—
Too much carbohydrate.
Not enough greens and root vegetables.
Not enough fruit, fresh or stewed.
More crisp pastry required.
Insufficient chewing value.
I do not think that there is any fault to find with the actual cooking
of the meals, but their transport in closed hot containers makes
certain valuable foods (e.g., fish and liver) sodden and unappetising.
For instance, on 29th October, thirty children at the open-air
school did not eat the fish and potatoes provided on that day.