Digital Commons Network^™

The School Lunch, Susan Z. Wilder

SDSU Extension Circulars

At the time of the presentation of the survey facts at the county project meetings, the mothers said that they wanted to know how to plan the school lunch so that it would meet the daily dietary needs of the growing child and how to get the child to eat the lunch. It is to meet these requests that this circular is written. The training in right food habits is presented in a separate circular. It may be of interest in this connection to examine some of the survey findings.

Herald Of Osteopathy, Vol. Xxiii, No. 2: Health Protection, Geo. W. Reid, Chas. F. Link, J.F. Reid, H.E. Litton, Edgar S. Comstock, George W. Goode

Early Osteopathic Literature (1910-1929)

Cover:

Herald of Osteopathy, February, 1929: Health Protection

Two Great American Liberators - Give the People the Light - New Department of Nutritional Problems - Facts Concerning Influenza - Shoes - Factors Influencing Health.

Title page:

Herald of Osteopathy

Published Monthly by Herald of Osteopathy Publishing Co, Kirksville, Missouri
Geo W. Reid, M. D., D. O., Editor; Chas F. Link, Business Manager, Kirksville, Mo.
Annual Subscription, $1.00 in Advance. Single Copy, 10c; Vol. XXIIII February, 1929 No. 2

Contents:

Why Flu -- Two Great American Liberators -- Give the People the Light -- New Department of Nutritional Problems -- Interesting …

Milk, The Growth Food For Health, Mary A. Dolve

SDSU Extension Circulars

Milk is the only product provided by nature to serve solely as food. It adequately serves as a foundation for an efficient diet, when used regularly and liberally, both for children and adults. In Extension Circular 275, "Food Needs for Health," it was brought out that an adequate diet supplied the materials required to take care of the three food needs by providing materials for growth and repair (proteins, calcium, phosphorous, iron, other minerals, water and vitamins), materials for heat and energy (fat, starches, sugar), and materials for regulating body processes (vitamins, alkaline salts, laxative materials including roughage, and water). …

Food Needs For Health, Mary A. Dolve

SDSU Extension Circulars

Observe the individuals about you. You will notice that physically the best differs from the ordinary and that they vary in degree of fitness from the physically perfect individual (in minority) to the person decidedly handicapped by physical defects. Parents should know the main characteristics of a well-developed child and the factors influencing good development. A physically efficient adult is the product of a well-developed child and youth. Similar facts having a bearing on agricultural problems have been recognized. There was little progress in the improvement of the quality in livestock and corn until those interested had in mind an …

The Health Value Of Whole Grains (Quick Breads And Cookies), Susan Z. Wilder

SDSU Extension Circulars

The grains are more widely distributed than any other one food. Thirty-five to forty-five per cent of the diet of Americans and Europeans is made of grain products. In this country grains vie with potatoes for a place on the menu. About 35 per cent of the diet of the Chinese and Japanese is rice. The southern negro's main food is cornmeal. The grains are truly the "staff of life." The importance of the grains as a food staple was emphasized at the time of the World War. The supply of grains, especially wheat, was carefully guarded. Its control and …

Regulating And Coordinating Health Factors (Salads), Susan Z. Wilder

SDSU Extension Circulars

Until recent years fruits and vegetables were looked upon as expensive foods that did not contribute very much to the welfare of the human race. Even the early research workers considered them of poor dietary value. Meat, potatoes, bread, fat and sugar were the main standbys. But the diets prepared for and tested on experimental animals did not bring the results in health, length of life and reproduction of the species that they were expected to. It was then that research workers began looking elsewhere for the reason and found that substances contained in fruits and vegetables were invaluable from, …

Winter Vegetable Cookery, Mary A. Dolve

SDSU Extension Circulars

Eat and serve more vegetables. Eat and serve them every day because they are rich in mineral matter, which the body must have to build and repair bones, teeth and other t issues and to keep it in good running order. They also contain vitamins necessary for health and normal growth and development of the body. Because of their bulk, vegetables also help to prevent constipation. A variety of vegetables is available to the South Dakota homemakers during the winter if they will but look ahead for them. The garden should be planned with the idea of storing and canning …

South Dakota Cereals, Mary A. Dolve

SDSU Extension Circulars

Cereals the world over are “the staff of life,” because they are economical, nutritious, and have a mild flavor that combines well with other foods. The production of cereals of grains plays a large part in the agricultural program of South Dakota. The cereals raised are of high quality, as are the cereal products manufactured within the state. Every homemaker should study her market and give preference to South Dakota products when all other factors are equal.

Use More Milk, Mary A. Dolve

SDSU Extension Circulars

Nature has provided milk for a growth food. It is so efficient that, with no other nourishment than milk, an infant will double or even treble its weight in nine months. Childhood is the period of growth and development. The very best of building materials should be provided in order that strong, healthy bodies may result. Milk contains, in an ideal form, the elements necessary for growth and repair.

Three Meals A Day, Mary A. Dolve

SDSU Extension Circulars

Three meals a day, to the homemaker means to plan, prepare and wash the dishes for over a thousand meals during the year. A woman asked not so long ago, “Since meal planning and preparation occupies such a conspicuous part of the homemaker’s time, on the average on third, cannot meals be planned on a wholesale scale being they are counted by wholesale figures?” The best system for meal planning like for anything else, is the simplest and the easiest way to do it.

Wholesome And Attractive Desserts, Mary A. Dolve

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on the nutrition and attractiveness of desserts through the guidance of the Home Economics Department during the year of 1924.

Adequate Diet For The School Child, Susan Z. Wilder

SDSU Extension Circulars

Every mother is anxious that her children grow into men and women who will be a credit to the home and community from which they come. Probably one of the biggest factors that will help to bring this about is the food that the mother prepares every day and which she trains the children to eat. She does get tired of ever lastingly preparing food and often wonders if she is feeding the right thing for health and growth.

Diet - The Underweight Child, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on the possible malnutrition of a child, how to recognize malnutrition, what causes it, and results that occur from malnutrition. This information is provided through the guidance of the Home Economics Department.

The Savers In Cookery, Mary A. Dolve

SDSU Extension Circulars

This circular has been prepared for the Housewife who believes in the Gospel of Rest and Recreation as well as in the Gospel of Work.

Food Club Manual : Second Year, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on preparation of canned vegetables and fruits, how to increase the use of milk in an individual’s diet, and dining room service and etiquette through the guidance of the Home Economics Department.

Christmas Specials In Cookery, Mary A. Dolve

SDSU Extension Circulars

Christmas comes but once a year and when it comes it brings all sorts of specials from the kitchen. Specials not only for the table and children at home, but also for the gifts to be sent away to both young and old.

Custards Plain And Fancy, Susan Z. Wilder

SDSU Extension Circulars

Custards are one of the plain patterns in cookery that every home make should use because they are easily and quickly prepared, they are palatable used as a dessert or main dish at a meal and they are one of the many ways of introducing more milk into the diet. The questions of pre-preparation are taken up later in the bulletin. The need of introducing more milk into the diet is the important question.

Desserts To Your Taste, Susan Z. Wilder

SDSU Extension Circulars

“What shall I have for dessert” is an ever present question to the busy house-wife. Desserts that are easy to make, attractive and wholesome, are always acceptable. Fresh fruits or canned fruits make the simplest desserts. The housewife who has a good supply of other of these can always fool that she has something fine for dessert at a moments notice. Then too the fruits are needed in the diet because they furnish minerals and vitamins which are needed by the body. The woody substance which they contain is indigestible but it is needed to give bulk to the waste …

Food Club Manual : First Year, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on one’s appearance, measurements, quick breads, cold pack canning, and fruit and vegetable budgets. This information is provided through the guidance of the Home Economics Department.

Better Use Of Home Grown Products, Susan Z. Wilder

SDSU Extension Circulars

In this circular, created by the Agriculture Extension Service at South Dakota State College, the information provided focuses on the idea of better using one’s home-grown products in the areas of the home. This information is provided through the guidance of the Home Economics Department.

Meals That Satisfy, Mary A. Dolve

SDSU Extension Circulars

Eating for Health is more important than for the more pleasure and satisfaction of eating. But why not plan your meals for both? The corner stone of the family health and happiness and ultimate success is found in the kind of meals served. The old saying “Tell me what you eat and I’ll tell you what you are” contains a whole lot of truth.

The Most Inexpensive Foods Made Attractive, Mary A. Dolve

SDSU Extension Circulars

There is no breakfast dish that will start the boy and girl off to school in the morning or the grown folks to work, as well as a cereal cooked in milk and served with whole milk. The whole cereals are best. There are many cereals on the market, and they may be varied from time to time by the additions of different kinds of fruits such as dates, prunes, apples, etc., so there is no need of having the cereals become monotonous. Cooked breakfast cereals are not used as much as they should be.

Donald D. Van Slyke, 1916, The Rockefeller University

Harvey Society Lectures

Dr. Donald D. Van Slyke. The Present Significance of the Amino-Acids in Physiology and Pathology

Lecture delivered January 15th, 1916

Breakfast Foods And Their Relative Value, G.E. Youngburg

Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011)

There are many breakfast food preparations on the market. They are so important, so many claims are made for them by the different manufacturers, so little seems to be generally known both as to, their cost, actual and comparative, and their food values, that it is thought useful to make analyses covering all the different classes and at the same time to gather data which will enable all interested, especially housekeepers, to make an intelligent choice among the many kinds on the market. This is not the first bulletin of its kind to be published. Other Experiment Stations and the …

Daily Needs, Mary Darling, Janet Wesselman

Historical Documents of the Purdue Cooperative Extension Service Archive

No abstract provided.

Christmas Dinner , Evelyn B. Spindler

Historical Documents of the Purdue Cooperative Extension Service Archive

No abstract provided.

Periodic Maintenance, Mary Darling, J. Wesselman

Historical Documents of the Purdue Cooperative Extension Service Archive

No abstract provided.

Managing Community Meals, Mary E. Mennes

Historical Documents of the Purdue Cooperative Extension Service Archive

No abstract provided.

Keeping Mobile, Purdue University Cooperative Extension Service

Historical Documents of the Purdue Cooperative Extension Service Archive

No abstract provided.