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These values are only approximate, but accurate enough for
the purpose of large scale cooking. Since the children are of all
ages from 5 to 14 years it seems reasonable to assume that the mean
of these two quantities should give a reasonable diet, and this we
have tried to supply.

It will be seen that potatoes fall short by 2½ ozs. of the required
amount, but I do not propose to increase this unless I, guided by
the experience of those in charge of the centres, find that the
children are not having sufficient. As I have explained above, we
felt that the children might go on eating too much potato without
taking the new vegetables.
In addition to the above, each child has 1½ ozs. of pastry,
3 ozs. of stewed fruit, a third of a pint of milk pudding, 1½ oz. of
dried fruit in the sponge or steamed pudding, and occasional raw
fruit. The days and number of times they have these in the diet
can be seen by referring to the menu.
These additions are an attempt to provide the fruit, amounts
of milk and fat which are recommended for the diet of the growing
child. In the short pastry, sponge and steamed pudding there is
½oz. of fat in each portion.
In the Annual Report for 1936 of the Chief Medical Officer
of the Board of Education it is stated that the diet of the necessitous
child is deficient in vitamins, first class protein, and calcium, so
that the supplementary nourishment should be rich in milk, cheese,
eggs, butter, green vegetables, fruit and meat. I can see no way
of adding butter to the meals except to supply it in the short pastry,
or to ensure that the margarine contains sufficient Vitamin D.
Eggs are given once a week in the sponge pudding. Cheese cooked