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181
Fish, especially fried fish, did not carry well, the flavour being
spoiled and the appearance unpleasant. There were not enough
green or root vegetables of the carrot or turnip variety, and fruit
was insufficient in quantity when given in the second course. In
addition to these defects it was noticed that the children did not
have enough chewing to do, certain of the meals being "sloppy"
in character. This defect in chewing value is recognised to be one
of the contributory causes of dental caries.
In order to remedy these defects of balance in the diet the
following changes were made in the menu. Green vegetables were
increased from an average of once per week to three times a week ;
the amount of carrots and turnips was increased from one to three
ounces; another vegetable in addition to potatoes was added to
the Friday and Saturday diets; an increase of fruit was made in
the second course ; and short pastry was added twice a week.
I reduced the amount of potatoes rather drastically as I
wished the children to eat the greens, etc. ; and this they might
not have done if they could have had all the potatoes they wanted.
I was a bit too drastic and there occurred a shortage one day so I
increased them again, though not quite to the full amount. The
reports from the centres is encouraging and the children are eating
their "greens" and other vegetables better than formerly. I
have gone into each of the centres and spoken to the children about
eating the meals and the reason why they should eat green vegetables.
Mrs. Hannon considers that these informal talks have
had a good effect on the conduct of the children and the justice
they do the meals.