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Administrative Memo. 124 of December, 1934, revised the statistical classification of states of
nutrition into four groups—excellent, normal, subnormal and bad. Medical officers are now required
to assess the nutrition of children at routine inspections and place them in the appropriate group.
Circular 1443 of December, 1935, reiterates the necessity for close medical supervision and
medical selection of recipients of free meals suggesting that "nutrition surveys" might be conducted
in the school at frequent intervals to select those children requiring additional nourishment.
Revision of Dietary.
I beg to submit a revised dietary.
Breakfasts.
1. Brown or white bread and butter with jam, marmalade or golden syrup, or currant bread
and butter. Cocoa made with milk.
2. Boiled egg with brown or white bread and butter. Cocoa made with milk.
Breakfast 1 to be given on four days a week.
Breakfast 2 to be given on three days a week.
Dinners.
1. Lentil Soup. Bread and butter. Boiled currant pudding.
2. Meat pie, potatoes, peas. Brown bread and butter. Lemon rice and jam.
3. Brown stew and dumplings. Bread and butter. Baked jam roll or jam tart. Fresh fruit.
4. Roast mutton, potatoes, greens. Brown bread and butter. Stewed prunes and custard.
5. Baked fresh haddock, potatoes, parsley sauce. Bread and butter. Golden pudding.
6. Shepherds pie, haricot beans. Brown bread and butter. Rice and raisin pudding.
7. Boiled beef, potatoes, carrots. Bread and butter. Dutch apple tart.
8. Savoury salmon and cheese pie. Brown bread and butter. Jam roly-poly.
9. Roast beef, potatoes, butter beans. Bread and butter. Stewed fresh fruit and custard.
10. Minced meat, potatoes, greens. Brown bread and butter. Banana trifle.
11. Cheese pie, gravy, peas. Bread and butter. Strawberry blanc mange. Fresh fruit.
12. Italian casserole, potatoes. Brown bread and butter. Boiled chocolate pudding.
Milk.
The children on the feeding list each receive ½rd pint of milk on each school day.
Fresh Fruit.
Each child on the feeding list receives an orange, apple, banana or other fruit in season
once a week.
The new dietary as submitted above is improved as compared with the dietary now in use in
the following main respects:—
(1) More animal or first-class protein in the form of meat, fish or cheese is allowed in the
dietary to the extent of about 1 oz. per child per day.
(2) A roast mutton dinner is provided.
(3) Haddock is given instead of cod as the latter is supplied large and coarse.
(4) Only 1 soup dinner without meat occurs in the 12 menus as compared with 2 such dinners
in 15 menus previously.
(5) An egg is provided at breakfast 3 times a week.
(6) Allowance has been made for wastage in the food as purchased so that the edible food
may be of proper amount.
The average age of the children receiving meals is about 10 years and analysis of the revised
dietary shows that each child receives approximately on the average the following quantities daily
in the food as purchased:—

* These figures are based on the requirements laid down by various authorities but it must be understood
that they cannot in any sense be regarded as firm or absolute. They, however, give an excellent guide to the average
daily requirements of the average child of about 10 years.