xt7nk931455t https://exploreuk.uky.edu/dips/xt7nk931455t/data/mets.xml   Kentucky Agricultural Experiment Station. 1931 journals kaes_circulars_225 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 225 text Circular (Kentucky Agricultural Experiment Station) n. 225 1931 2014 true xt7nk931455t section xt7nk931455t UNI V ERSETY OE? KEN T UCKY 5
COLLEGE OF AGRICULTURE  
Extension Division  
A THOMAS P. COOPER, Dean and Director _
CHRCULAR NO. 225 "
(REVISED) ·
FOOD FOR THE PRESCHOOL CHILD i
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A Healthy, Happy Child  
—— l
Lexington, Ky.  
| July, 1931 g
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Published in t·¤»1mct·tinn with the 2lQ,'\'lClIi[Lll`[I.i extension work cz1i·1·ied on  
V by cooperation of the (`ollego of A,£!'l`lt‘lliIlll`G, University of Kentucky, with {
the U. S. De]w:11·tment nf ;\§Il’l&‘lli1Lll`Q, and distributed in furtherztnce of the l
Work provided for in the Aut of Ct·11g;;1·ess of May 8, 1914. i·  
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E. 
 E? CIRCULAR NO. 225
 
  (REVISED)
  Food for the Preschool Child
 ~ By FLORENCE IMLAY
  It is important that good food habits are well established
  by the time the child is from two to three years of age. This is
 ` the transition period from babyhood into active life and the
  time when the child begins to think for himself. The child who
  has been given cereals, gruels, vegetable and fruit juices during
  babyhood usually will have acquired a liking for these essential
  foods by the beginning of the preschool period. The mother
  who postpones training the child in good food habits until this
  period will meet serious diiiiculties in introducing new food
  textures and iiavors into his diet.
  Because he is growing rapidly, at this period, the child must
  have ample food in the right proportion, and because he is
.21  developing mentally and socially, his attitude toward food and
  toward food habits must be carefully guided. The process of
ij,  teaching the child to like all essential foods must be continued
  during the preschool period, or until he learns to eat all foods
ii  necessary for growth and health. Cai·e must be taken that he
  cats sufficient food to build hard bones and teeth, make firm
 T muscles, give energy for activities and keep the body growing
  and in good condition. However, it must be kept in mind that
F  food is only one of the factors which influence growth and
  health. Besides food he must have plenty of sleep and rest,
 if long hours of outdooi· play, good hygienic habits, calm environ-
  ment, be kept in a happy frame of mind and be physically
  sound.

 . I
4 Iientucky E.ri‘easz'0n Circular N0. 225  
Every mother should have a mental picture of a healthy  
child and should be constantly on the alert for signs indicating  
that hc is not developing properly or is becoming under-  
nourished. L l
I
CHARACTERISTICS OF A WELL-NOURISHED CHILD  
1. Facial expression—Alert, bright, and happy when in repose, ,
2. Eyes—Clear and bright. No dark circles no1· puffiness underneath.  
3. Skin—Clear, smooth and slightly moist.  
4. C0lor—Cheeks rosy·tinted (not a brilliant red); the lips, ear lobes, I
finger nails and the lining of the eyelids and mouth should be I
pink. The skin of the body should have a clear, pinkish glow and
be free from mottling or brownish spots.
5. HHl1`·—SmOOtll and glossy. ~
, 6. M0uth—Closed.  
7. T`eeth—Evenly enameled, no cavities, clean. Gums firm. E
8. Bony framework—Back straight with a slight lumbar curve;
shoulders flat; legs straight; chest broad and slightly rounded; `_
joints, no enlargements. A
9. Posture—Head_ erect, chest up, shoulders flat, abdomen in, weight
. on the balls of the feet.
10. l\Iuscles—Firm.
` 11. Bones—VVell padded with muscle Ellltl fat.
12. VVeight—NormaI weight for age and height, gaining about one-half l
pound a month.  
13. Dispositio11—Calm and happy. Beginning to adjust himself to i
situations without becoming irritated. Does not have tantrums. 1
14. Appetite—Eats all foods essential for health and is eager for food '
at meal time. `
15. ·Sleep—Goes to sleep quickly. Sleeps 12 hours at night and has a l
- nap in the afternoon. ~
During the preschool period, when the child is growing
rapidly he should have a physical examination, by a competent
physician, every six months, to be sure that he is developing l
properly. However, the parents should be constantly watching
for such signs as lack of appetite, sleeplessness, poor color or
had skin. nervousness. irritability, or a failure to gain, any one 5
of which may indicate something wrong with the child phys- 3
ically or with his food or his hygienic habits. =

   Food for the Preschool Child 5
;_ WELL DEVELOPED CHILDREN
  PRODUCTS OF SLEEP AND REST
  Exzncnsz AND PLAY
  FRESH AIR AND SUNSHINE
  CORRECTION OF PHYSICAL DEFECT5 AND
  BALANCED DIET
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  COURTESY OF THE EXTENSION SERVICE, L1. S. DEPARTMENT GF AGRICULTURE
  FOODS A CHILD SHOULD EAT
FY: . . . . . . . .
  Jlz//.·. )l1lk is the must 11I'lp(I]'i&IIl'l a1·t11·Ie of lood 111 the
  cl1ild`s diet, 2IlI(l the Ollly pravtieal source from wl1im·l1 sutiieieut;
{  U2Il(‘lII11‘l (lime) can Iii- obtaiiied to build ll&I1'(l l1o11es and AIU(’lll.
  One quart of 111ilk daily will supply the calcium ]'G({IIll'G(l. The
  I)l‘0`l(’l1lS of milk are of excellent quality Hllll a quart will supply
`E3 l?1'0Il1 ONO-llillf to 'l\\'()—TlIlI'(lh of the cl1ild`s needs. Milk is also a
  source of `]Ul1()S])l1(Il`IIS, vitamin A aud vita111i11 I3. The serious
` results of {dll iiisutlieieut HIIIOIIIII of milk iu the child `s diet are
llllIHll'2Il'(‘(l i11 Figure 2. Oue of the causes of rickets is too little
" calcium. _ I L
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6 Jfcnfzecky Ezcfevzsion Circular N0. 225  
FOOD HELPED MAKE THE DIIFFERENCE   lem
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SEVERE RICKET5r—I3 NORTH!
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(FROM THE CHlI.DREN'S BUREAU, L, S. DEPT. OF LABOR) l  
x.mAvs so-cow How AN uNBAi.ANcE¤ mar MAY c>Er=0mvi THE Pm
BONES 0r= caowmcs ci—u1.¤REN ·
l'cg<·f(1l»Zes. All vegetables, unless they are very stringy, deg
ean he eaten during the preschool age. At least two vegetables   Wei
besides potatoes should he served daily, and green leaf vege-   an
tables such as spinach, turnip tops, etc., should be served at ‘¤ my
least three tiines a week. The two—year-old child can eat tender j Sm

  
  Food for the Preschool Child 7
  lettuce leaves, and children beyond three can eat lettuce, grated
  raw carrot and the tender parts of raw cabbage. Cooked toma-
  toes may be substituted for raw vegetables, since the vitamin C
  in them is not destroyed by cooking.
H Fruits. Orange or tomato juice should be served daily
  because of their anti-scorbutic value. A second fruit such as
  apple sauce, baked apples, stewed prunes, apricots, peaches,
  pears and pineapple should be served daily, for their laxative
4 qualities, mineral and vitamin content. Fruit with large seeds
}_  such as grapes should not be served until children are older.
  Cereals. A well-cooked whole cereal should be served daily,
Q either as a breakfast or supper dish. Cereals are an important
  feature of the diet, because of their mineral content and laxative
  qualities.
  Bread. Stale bread, at least one day old, or well dried
  toast is the best kind for children. \Vhole wheat. bread is pref-
  erable to white bread because of its mineral content and laxative
  qualities.
i Eggs. One egg should be served daily, since the yolk is
one of the best sources of iron. If the child cannot eat the
3 white of egg, the yolk should be served separately.
i Moat. During the preschool age, children may eat about
  one tablespoonful of finely chopped meat, three times a week.
  Chicken, beef, liver, lamb and boneless fish are the best kinds
  to serve. Bacon (crisp) and the tenderloin are the only cuts of
i· pork which children of this age should eat.
qi Fat. Children’s food should not be rich in fat because of
y the difficulty of digesting it. The fat should be served in the
  form of butter on bread, butter or bacon fat on vegetables, and
j_ thin cream on cereals, rather than in rich gravies, sauces,
  pastries and meat.
  Sweets. Sweets should be mostly in the form of simple-
  desserts such as stowed fruits, custards, blancinange, fruit:
  gelatins, sponge cake, plain cookies and plain ice creams. Chil-
5 dren of the preschool age should not have more than two
tablespoons of sugar a day, including that in cooked foods. It
should be remembered that sugar in itself is a good food, but

 8 Kentucky Exzfension Circzzlar N0. 225 —  
that too much of it causes digestive disturbances, constipation  
and loss of appetite. However, sugar does have a delightful  
flavor which most persons like, and when all sweets are kept. I
from children it frequently means that an abnor1nal desire for 1 1
sweets is developed later. I _
Water. A child should drink four cups of water daily. i
Cod Liver Oil. The ultraviolet ray of sunshine is essential  
for good bone development. This particular ray does not go _ i
thru ordinary window glass, nor to any great extent thru l T
tclotlhiing. Therefore, it is advantageous for children to have a I A
:substitute for the ultraviolet ray of sunshine during the winter. i I
ntlod lliver oil has been found to contain a vitamin which acts   l
similarly to sunshine and should be included in the diet of
growing boys and girls during the winter. Usually two tea- <
‘ spoons per day of cod liver oil tested for vitamin D is con- 5
sidered sufficient to protect a growing child from poor bone 5 I
development. However, the dosage for particular children I
should he given under the direction of a physician or nutri- 1
tionist as occasionally a child needs more or cannot take so much >
as two teaspoons. Viosterol has a greater potency than ordinary I
y eod liver oil and should be given unde1· the advice of a physician I i
or nutritionist. I t
FOOD GUIDE FOR PLANNING CHILDREI\I’S IVIEALS   (
 
To be served daily I Foods to be avoided   §
Mill<—·4 cups \ Coarse, stringy vegetables.   i
Vegetables—2 servings besides Fruits with large seeds, such as I
potatoes grapes.
Fruits—orange or Fresh breads. W
tomato juice Fried foods.
a second fruit slightly sweet— Hlgl1l}’ S€2l$0119€l f00€lS. (
ened Rich pastries I {
’Cereal—at least one serving of LHYKQ (lllillltlllfi'5 of Sweets
yvhglg Cgyga] PlCl¥I9S, l`€llSll€S.
Bread——at least 24 hours old ` 1
Egg—1 daily V
Cod liver 0il—daily during I   0
winter. I  

   Food for the Preschool Child . 9
  SUGGESTIONS FOR THE PREPARATION OF FOODS
  Milk. Part of the daily allowance of milk 1nay be used in
  such foods as creamed soups, such as potato, carrot, spinach,
ig squash and tomato soups, and creamed vegetables, custard,
  blancmange, tapioca or rice puddings and ice cream.
  Vcgctczblcs. Vegetables are valuable for their mineral con-
  tent, especially the green, leafy ones, which contain iron. For
, this reason they should be prepared by methods which conserve
  the mineral substances contained in tl1e1n. This 1nay be done
l by baking, steaming or cooking in a small amount of water and
_ using at least some of the liquid in making soups and sauces.
  It is best to serve vegetables to children either buttered or
  creamed. Two tablespoons of butter (bacon fat 1nay be sub-
  stituted) to a quart of vegetables is a good proportion of fat.
if Fried foods should never be served to children because they are
  hard to digest. Young children have not formed the habit of
l masticating their food well, and for that reason vegetables
  should be mashed or linely chopped.
  Fruit. Fruits should be cooked with little or no sugar,
I in order to keep their laxative qualities. The ones cooked with
; tl1e skins, such as prunes or dried apricots, should be iinely
1 chopped as the child is apt not to chew the skin well. Both
f cooked p1·unes and cooked dried apricots may be put thru the
1 food chopper. lf prunes are soaked over night and sinnnered
for about three hours, they will need no sugar to make them
`  palatable.
  Cereals. These should be cooked thoroly in a double boiler.
Variety and palatability 1nay be given to cereals by the addition
i of chopped raisins, dates or figs while cooking. or by serving
_; them with sliced peaches or apricots.
  Eggs. Eggs should be cooked below boiling point in order
.ji that the white may be soft and temler. They may be served to
  children in a variety of ways, such as poached, soft boiled,
  creamed, coddled, or in an omelet, but never fried.
  Jleul. Meats are hard to chew and should be chopped
I before cooking or cut very line after cooking. 'l`hey may be

 10 Kentucky Extension Circiclar N0. 225  
I
I
roasted, broilcd, made into stews or creamed, but never fried. {
Bacon should be crisp but not hard. I
SUGGESTIONS FOR ESTABLISHING GOOD FOOD HABITS
1. Be sure that the child is in good physical condition.
2. See that he is rested and calm at meal time.
3. Serve meals at regular hours and about iive hours apart. {
4. Do not allow eating between meals. {
5. Modify flavor of disliked food by using in soups, creamed dishes, {
or in combination with other foods, sandwiches, etc.
6. Serve only one food which is disliked at a meal.
7. Always serve a food of which the child is very fond with one
which he dislikes. {
` 8. Serve disliked foods frequently a11d in new ways. {
9. Create an interest in the food, by allowing the child to help pre- {
pare the dish, plan the menu, have his own garden or assist with  
‘ the marketing. {
10. Serve foods attractively by using colorful dishes and table decora—   `
tions. {
11. Set a good exemple, by eating the foods you want your child to
eat.
12. Do not nag at the child, or keep suggesting that he eat. {  
13. Do not make a game of his eating,
14. Do not allow him to dawdle over his meal. Thirty to forty-live
minutes is ample time for his meal. A child with a good appetite f
will finish a meal in twenty minutes. 1
15. Do not mention your own or your cl1ild’s dislikes before him. ]
16. Speak in positive terms, when discussing the child’s food habits i
before him.
RECIPES `
Spinach Soup { $
2 c. thin white sauce 1/; tsp. salt i
1 c. cooked spinach I
Cut up spinach, bring to boiling point, strain. Combine with hot ·]
white sauce, season, reheat and serve. { D
All other greens, such as mustard, turnip tops, etc., may be used {
in the same way. {
Thin White Sauce ‘ 6
2 c. milk 4 tb. butter { 1
2 tb. flour
Scald milk. Melt fat. Add flour and blend. Add milk gradually,
stirring until sauce is smooth. Bring to boiling point. `{ d

  
is .
_; Food for the Preschool Chzld 11
 
  Buttered Beats
{ 2 c. cooked beets 1 tb. butter `
` l
i Wash and cook beets in boiling salted water until tender. Add $4
3 tablespoon salt per quart of water used. Peel and chop fine. Add
  buttter and serve.
._` All vegetables may be served this way. Carrots, asparagus,
ri. spinach and other greens, string beans and squash are particularly
  good served with butter. Bacon fat may be substituted for butter.
l Creamed Carrots
` 2 c. cooked carrots 2 tb. butter
1 c. milk % tsp. salt
` XVash, scrape and cook carrots in boiling salted water. (They may
  be cooked in skins and then peeled.) Make a white sauce of butter,
  flour, milk and salt, using directions given for thin white sauce. Add
` carrots and serve.
F Stuffed Potatoes
` 6 medium—sized potatoes 2 tb. butte1·
1 % c. hot milk % tsp. salt
  Bake potatoes until thoroly done. Cut a slice off the top of each.
Q scrape out centers, being careful not to break the shells. Mash
l potatoes, add hot milk, butter and salt. (More milk may be needed.)
  Beet until creamy and pile in shells. Place in hot oven and reheat.
  Poached Eggs on Toast
  Fill a shallow pan with water deep enough to cover eggs. For
I each pint of water add M2 t. salt. Have the water boiling, then lower
` heat. Break each egg separately into a saucer and carefully slip it
, into the water. Cover the pan and heat so the water does not boil.
Let stand until the white is coagulated and a film covers the yolk.
S Take up with a greased Sklllllllél', drain and place on slices of toast
4 moistened slightly with hot water.
1 Creamy Eggs
  6 eggs G tb. milk
I 1 tb. butter % tSD. salt
Y, Beat eggs slightly, add milk, butter and salt. Put into top of
  double boiler. Stir constantly and cook until a creamy texture. (In

 12 Ifernizzcky Extension Circular N0. 225
stirring be careful to scrape the cooked egg from bottom and sides of q
the pan.) Serve at once or they will become hard and dry. 1_
h
Creamed Liver S
1 lb. liver 4 tb. flour C
2 c. milk %, tsp. salt.
4 tb. butter
1Vash live1· and put into boiling water. Reduce the heat and sim- 2
mer until tender. Drain and chop very line. Make a white sauce of 2
. . . . 1
othe1· ingredients, combme mixtures and serve. f
Meat Balls r
f
2 c. ground round steak 1 egg S
$4 c. stale bread crumbs 1 tsp. salt
~ IA; c. milk
Soak bread in milk, add well-beaten egg, meat and salt. Form 2
in small balls. Place on broiler and cook until thoroly done, turning , 1
frequenty. `
3
Tapioca Cream
s
1 qt. milk 14 tsp. salt C
IA; c. minute tapioca 3 eggs
J/2 c. sugar 1 tsp. flavoring
Scald milk in double boiler. Add minute tapioca, sugar and salt
and cook 15 minutes, stirring frequently. Pour a little of the mixture
slowly over slightly beaten @@5; yolks, stirring vigorously. Return to
double boiler and cook until mixture begins to thicken like custard.
_ Remove from heat. Fold in stiffly beaten egg white. Add flavor, Chill.
Serve with whipped cream and a, few berries or pieces of fruit.
Variations. 1% cups of drained, diced fruit or fruit pulp may be
a.dded before chilling. Brown sugar may be used in place of white
sugar.
Jelliecl Prunes
1 level tb. gelatin 1 c. sugar
% lb. prunes 4 tb. lemon juice
4 c. cold water `
W’ash primes, soak for several hours in 3% cups cold water and  
cook in same water u11til soft; remove prunes, stone and cut in I
’ ,1
l

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*1
F00d for the Preschool Child 13
quarters. To the prune juice add enough water to make 2 cups and
reheat. Soak gelatin in one-half cup cold water and dissolve in the
hot liquid; add sugar and lemon juice. Strain, add prunes, and chill.
Stir while cooling to prevent prunes from settling. Serve with soft
custard sauce.
. 1 Soft Custard Sauce
S ` 2 c. scalded milk M; c. sugar
2 eggs % tsp. salt
1/Z tsp. vanilla
Beat eggs, add sugar and hot milk. Cook in a double boiler, stir-
ring constantly until mixture coats the spoon, then 1·emove quickly
i from the fire, place dish in bowl of cold water to cool, add flavoring,
  salt and cool by beating.
t Graham Cracker Pudding
  2 c. milk ‘?£l c. graham cracker crumbs
.   1 Bgg 8-10 dates
l 3 tb. brown sugar IA; tsp. salt
` Beat egg slightly and add sugar, milk, cracker crumbs, dates and
` salt. Mix well and pour into custard cups. Place the cups in a pan
of warm water and bake in a moderate oven until Iirm.
l
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 14 Kentucky Extension Cfircular N0. 225
NoTEs
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   I
Food for the P¢·csch00Z Child 15
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 N5 Ixknlucky Extension Circular N0. 225  
NOTES  
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