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11. PROVISION OF MEALS.

The average cost of each meal during 1933 was 4.8d.
Supervision of Dietetics at School Canteen and at Special
Schools :—
Miss E. M. Langley, your Authority's Domestic Subjects Instructress
at the George Gascoigne Central Girls' Department,
continued to visit and report on the dietaries at the various schools,
etc., where meals were being provided by your Authority, and has
reported as follows : —
MENUS.
During the year 1933 menus for both winter and summer have
been drawn up for all Canteens, each menu covering a period of
two weeks.
The aim of the diets calculated being to include in one meal, all
the necessary food factors, together with a generous supply of
calories required by the school child.
Food included:— 1. First class proteins.
2. Mineral Salts.
3. Vitamins.
In order to economise in the cost of protein, cheese and liver
have been served occasionally. Unfortunately, a small number of
diners cannot eat the latter. The necessary amount of mineral
matter is assured by the generous and varied supply of vegetables
and fruit. To increase the amount of mineral matter, raw fruit
has been served two or three times a week instead of starchy puddings.
The home food of the necessitous children is chiefly of a
starchy nature, hence the reason for reducing the amount of starch
served at the Canteens.
Vitamins.— During the summer the necessary supply of vitamins,
particularly vitamin C, was assured by servings of fruit
salad. In winter, however, cold foods are not so palatable, and
in order to include vitamin C in the diet, watercress, celery or
raw carrots have ben served as an extra to make sure of the inclusion
of vitamin C which is so essential in winter as a protective
food. Raw carrots are a very popular food.