The formulation and testing of a Chinese boarding school diet with special reference and application to
a Chinese school feeding program
by Wan-Cheng Chang
A THESIS Submitted to the Graduate Faculty In partial fulfillment of the requirements for the degree
of Master of Science in Home Kconomioe at Montana State College
Montana State University
© Copyright by Wan-Cheng Chang (1950)
Abstract:
In this study three different diets — a formulated Chinese boarding school diet, a Chinese rural diet,
and a diet known to be nutritionally adequate (Sherman's diet B) which served as a control — were
prepared and tested on experimental rats. Evaluations and comparisons were made on the growth
promoting property of these diets on experimental animals through a seven weeks period.
The formulated Chinese boarding school diet contained various kinds of raw and cooked vegetables,
fresh fruits and seats. Powdered milk and whole wheat were added in order to make this diet more
nutritionally adequate than the Chinese boarding school diet ordinarily used. Rats fed on this diet
showed an average gain of 131 grams in seven weeks compared to 132 grass average gain of the rats
receiving Sherman's diet B. This diet is nutritionally adequate for the growth of experimental rats since
it contains about two and one-half times more ascorbic acid than is recommended by the National
Research Council; thus, it is assumed to be nutritionally adequate also for the growth of human beings.
The Chinese rural diet was tested and found to be nutritionally inadequate for the growth of rate. An
average gain of 74 grams resulted in seven weeks. The most glaring defects of this rural diet are that it
contains only about 3/4 of the amount of protein, 1/4 of the calcium, 1/5 of vitamin A and 1/3 of
riboflavin recommended by the American National Research Council. This experiment indicated one of
the possible reasons for the great incidence of malnutrition among the Chinese people.
A study of two Montana School lunch programs was made. The important features are summarised and
their applications are made to a feeding pro-gram in a Chinese boarding school. The following ideas
have been incorporated in such a program; 1. Lunchroom supervisions by a Home Economist or a
Dietician is preferred.
2. Educational posters are an important means of fitting the feeding program into the educational
system.
3. A well planned and arranged lunchroom and kitchen are necessary in order to obtain satisfactory
results. A floor plan has been devised and is included in this thesis. THE FORMULATION AND TESTING OF A
CHINESE BOARDING SCHOOL DIET
WITH
SPECIAL REFERENCE AND APPLICATION TO A
CHINESE SCHOOL FEEDING PROGRAM
by
WAN-CHENQ CHANG
A THESIS
Submitted to th e Graduate Faculty
in
p a r t i a l fu lfillm e n t of the requirem ents
fo r the degree of
Master of Science in Home Economics
at
Montana S ta te College
Approved:
-v7
^ ^ f y y v U
Chairman*/Examining C o m ittee
Boseman, Montana
June, 1950
C
TABLE Of CONTENTS
ABSTRACT........................
3
INTRODUCTION..............................................................................................
J1
PURPOSE........................................................................
6
EXPERIMENTAL PftOCEIAlRE..........................................
General D nenrlptlon of Three Tested D i e t s . . . . . . . . ...........
Pood P reparation of Two Tested Chineee D icta.............
B io lo gical Experiment on Pood Values of Three
Tested D ie ts..............
Observation of School Lunch Program in Two Montana
S c h o o ls... ......................................
7
7
10
12
Ill
DISCUSSION OF RESULTS.............................................................................
Hi
SUMMARY AND CONCLUSION...........................................................................
35
ACKNOWLkDOEMEHTS..........................
37
LITERATURE CITED.......................................................................................
36
3
NCN
S'
03813
3-
ABSTRACT
In th is study th ree d iffe re n t d ie ts — a form ulated Chinese boarding
school d i e t , a Chinese r u r a l d i e t , and a d ie t known to be n u tritio n a lly
adequate (Sherraan *s d ie t B) which served a s a co n tro l —* were prepared and
te s te d on experim ental ra ts* I.valuations and comparisons were made on the
growth promoting pro p erty of these d ie ts on experim ental anim als through
a seven weeks p e rio d .
The form ulated Chinese boarding school d ie t contained various kinds of
raw and cooked v eg etab les, fre sh f r u i t s and meats. Powdered milk and whole
T h eat were added In order to make th is d ie t more n u t r i t i o n a l l y ad eq u ate
than the Chinese boarding school d ie t o rd in a rily used. Rats fed on th is
d ie t shewed an average gain of 131 grams In seven weeks compared to 132
grams average gain of th e r a t s receiv in g Sherman's d ie t B. This d ie t is
n u tr itio n a lly adequate fo r the growth of experim ental r a t s since i t con­
ta in s about two and o ne-half times more ascorbic acid than i s recommended
by the N ational Research Councilj th u s, i t is assumed to be n u tr itio n a lly
adequate a ls o fo r the growth of human beings.
The Chinese r u ra l d ie t was te s te d and found to be n u tr itio n a lly in ­
adequate fo r the growth of r a t s . An average gain of 7lt grams resu lte d
in seven weeks. The most g larin g d e fe cts of th is ru ra l d ie t are th a t i t
contains only about 3/b of the amount of p ro te in , l/U of th e calcium , 1/5
of vitam in A and 1/3 of rib o fla v in recommended by the American National
Reeearch Council. This experiment in d icated one of the p o ssib le reasons
fo r the g re a t incidence of m aln u tritio n among the Chinese people.
A study of two Montana School lunch programs was made. The im portant
fe a tu re s are summarised and t h e i r a p p lic a tio n s are made to a feeding pro­
gram in a Chinese boarding school. The follow ing ideas have been incor­
porated in such a program;
1.
Lunchroom supervisions by a Home Economist or a
D ie tic ia n i s p re fe rre d .
2.
Educational p o ste rs are an important means of f i t t i n g
the feeding program in to th e educational system.
3.
A w ell planned and arranged lunchroom and kitchen are
necessary in order to o btain s a tis fa c to ry r e s u l ts . A
flo o r plan has been devised and is included in th is
th e s is .
INTRODUCTION
Only a few stu d ie s have been made on the chemical a n a ly sis of Chinese
foods and d i e t s .
Blasdale (5 ), 1899, Chen (8 ) , 1936, Lo (1 9 ), 1935, Read
(2 6 ), 191)6, and H a rris, Nang e t a l (1 2 ), 1919, have furnished most of the
Inform ation, but knowledge of the adequacy o f these foods In human d ie t­
a r ie s i s f a r from being complete.
J a ffa (15) rep o rted the f i r s t in v e s tig a tio n among the d ie ts of Chinese
in C a lifo rn ia in 1901.
He found th a t in the d a ily C a lifo rn ia Chinese d i e t ,
1/3 o f the t o t a l n u tr ie n ts , 1/3 of the t o t a l p ro te in , and 3/1* of the t o ta l
carbohydrates were supplied by r i c e .
J . H. Liu (18), 191*1*, a physician in
th e Peiping Medical School in China, sta te d th a t the d ie ta ry h ab its of the
Chinese in North China a re d iffe re n t from those in South China.
The food
h a b its of people in th e e a s t a re d iffe re n t from the people in the w est.
Despite these d iffe re n c e s , approxim ately 75 per cent to 80 per cent
o f the Chinese population a re v eg etarian s from economic circum stances
ra th e r than choice.
w ith v eg etab les.
The r u r a l Chinese d ie t i s composed of c e re a l eaten
Meat p ro te in i s consumed in extremely sm all amounts, and
used only fo r sp e c ia l occasions.
Milk i s not re a d ily a v a ila b le , and the
average Chinese fam ily can not affo rd to purchase i t .
Dr. Hou (13), 19l*9,
in a review of n u tr itio n a l d iseases in China, s ta te d th a t a la rg e scale
d a iry in d u stry i s not p ra c tic a b le in China.
In the th ic k ly populated areas
p astu re land i s not a v a ila b le , and a l l c e re a ls have to be consumed by human
b ein g s.
In a few th in ly populated a re as such an in d u stry might be inaugu­
r a te d , b u t th e c o sts of tra n s p o rta tio n and re frig e ra tio n f a c i l i t i e s would
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5-
make the p ric e o f milk p ro h ib itiv e .
According to Dr. Hou (1 3 ), the incidence of various types of n u tri­
tio n a l d iseases in China d i f f e r from place to p la c e .
o f th ese v a ria tio n s to the d ie ta ry p ra c tic e s .
He a ttr ib u te s most
In the ric e -e a tin g regions
in c e n tra l and southern China, the Incidence of b e rib e ri i s h igh, while in
th e n o rth , where the people have wheat as the main c e re a l in the d ie t, the
incidence of b e rib e ri i s low.
Vitamin A d eficien cy is common in both north
and south.
B onnell1S study (6 ) , 191*8, showed th a t the d ie ta ry h a b its and the
n u tr itio n a l s ta tu s of many school ch ild ren in China are f a r from id e a l.
She
a ls o reported th a t the school ch ild ren in China revealed a c a lo ric intake
30 per cent below the normal, and a low in tak e of p ro te in and calcium.
average body weight i s below normal.
common.
The
Hymptoms of bone deform ities are
The p hysical examinations showed 80 p er cent to be anemic $ 5>0 per
cen t had marked evidence of ascorbic a c id , vitam in B1, and rib o fla v in de­
f ic ie n c ie s .
About 5? per cent had sc a b ie s, 1*8 per cent had rin g worm of
s c a lp , and about 80 per cen t su ffered from dysentery, 71 p er cent suffered
from c o n J u n e tiv itie s , 1*0 per cent had a c tiv e tu b erc u lo sis and 11 per cent
su ffered from m alaria.
Previous stu d ie s on the n u tr itio n a l s ta tu s of c h ild re n in the Onited
S ta te s (Abbott and Ahraan ( I ) , 1930, Roberts (2 8 ), 1927, and Roberta (29),
1935) in d icated th a t an adequate n u tr itio n a l d ie t i s im portant fo r the
growing c h ild .
Both Abbott and Ahman ( I ) , in a n u tritio n a l study of the
w hite school ch ild fen in F lo rid a , and Roberts (28), in h is study of the
*"6 —
growth of underweight c h ild re n , found th a t m aln u tritio n of ch ild ren can be
improved by changing th e p resen t d ie ts to adequate ones.
The importance
of the school lunch program in American schools as a fa c to r in improving
the n u tr itio n a l s ta tu s of th e ch ild ren has been proved by Abbott e t a l (2 ),
19U6.
These in v e s tig a to rs found th a t a school lunch program offered an
e ffe c tiv e means of ra is in g the n u tr itio n a l s ta tu s of r u r a l school children
from a pronounced c li n i c a l d eficien cy to a condition of s u ffic ie n c y .
Thus,
a school lunch program i s a fa c to r which w ill co n trib u te to the general
h e a lth and growth of c h ild re n | i t might be a necessary p a rt of the school
program in China.
The committee on Food and N u tritio n o f the N ational Research Council
o f the United S ta te s has u t i l i s e d the r e s u lts of many d ie ta ry stu d ies in
preparing a ta b le o f recommended d a ily allow ances.
I t shows the d a ily re ­
quirements o f men, women, and ch ild ren fo r some of the n u trie n ts which are
considered as e s s e n tia l.
Bowes and Church (7 ), 191*6, have compiled valu­
ab le d ata from a u th o rita tiv e sources on the food values of the commonly
used foods in terms of u n it se rv in g .
They a ls o have supplied such data on
cooked foods and have summarised im portant p rin c ip le s of p rep aratio n r e ­
la te d to the n u tr itiv e fa c to rs in foods.
The use of t h i s m aterial is of
g re a t value to d ie ta ry tech n ician s and school lunch n u t r i t i o n i s t s .
PURPOSE
The purpose of t h is study c o n sists of two p a r ts t
I.
In view of the recognised d e fic ie n c ie s of Chinese school d ie ts , an
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a tte n p t ima made to form ulate a more n early n u tr itio n a lly adequate
d ie t fo r the use in boarding schools in China.
The d ie t was formu­
la te d w ith p a rtic u la r regard to the h a b its of the Chinese people, and
was te s te d on experim ental anim als.
I I . A study of the operation of the school lunch program in two Montana
schools was made in order th a t a sim ila r program may be developed fo r
th e Chinese schools.
BXPmiiIKNTAL PROCEDURE
Three d iff e r e n t types of d ie ts were evaluated in the f i r s t p a rt of
t h is study:
the Chinese boarding school d i e t , the Chinese r u r a l d ie t, and
a c o n tro l d ie t (Sherman's d ie t B),
These d ie ts were prepared and fed to
18 white alb in o r a t s of known h is to ry e s p e c ia lly reared f o r use in feeding
experim ents.
ment.
The young were 28 days old a t the beginning of th is experi­
A comparison of the growth-promoting value of the th re e d iffe re n t
d ie ts was determined by the general growth condition of these experim ental
anim als over a seven-weeks p e rio d .
The boarding school d ie t o rd in a rily used in southern China c o n sists of
a f a i r l y la rg e amount of r ic e and a lim ite d se le c tio n of various kinds of
vegetables and m eats.
I t i s lacking in raw vegetables and fre s h f r u i t s ;
milk i s c o n siste n tly ab sen t.
The d ie t i s noticeab ly d e fic ie n t in many
recognised food n u tr ie n ts , such as complete p ro te in , calcium , phosphorus,
vitam in A, thiam ine, and rib o fla v in .
In t h i s study, improvements were made
on t h is d ie t in order to make i t n u tr itio n a lly adequate fo r growth.
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3
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In t h is improved Chinese boarding school d ie t form ulated f o r th is
study, a l l the foods were se lec te d in th is country which were known to be
a v a ila b le in China, or which could be d u p licated in China by se le c tin g the
kinds from the same b o ta n ic a l fam ily.
The foods th a t were se lec te d sup­
p lie d adequate n u trie n ts and v a rie ty fo r a d a y 's meals.
The n u tritiv e
value of t h is d ie t was c a lcu late d according to the ta b le of Bowes and
Church (7 ).
The Improvements which were made in t h i s d ie t are l i s t e d as the follow ­
ing!
1#
A wider se le c tio n of vegetables and meats.
2.
Addition of raw vegetables and fre s h f r u i t s to the d ie t in order
/
to supply an a d d itio n a l amount of vitam ins and m inerals.
3.
A ddition of whole wheat as a supplement to the b re a k fa st c e re a l.
Decrease in the amount of r ic e consumed d a ily .
5.
Use of powdered milk to supply a source of complete p ro te in and
a d d itio n a l calcium and phosphorus f o r the growing c h ild .
6.
The d ie t was planned to meet the food requirem ents recommended
by the N ational Research Council.
(See data ta b u late d in ta b le
I I and IV).
The computed food values and food compositions of t h is improved
Chinese boarding school d ie t a re shown in ta b le I I .
I t p re se n ts the t o t a l
amount of foods which should be consumed by a 12-15 year old c h ild fo r 6
days.
A 6-days period was chosen because in Chinese boarding schools the
c h ild re n go home over Sundays.
The menus of th is improved d ie t are lis te d
Because of the Incidence of m aln u tritio n among the m ajority of the
Chinese school c h ild re n , a coimonly used Qiinese r u ra l d ie t nas lis te d and
analysed in order to evaluate and to compare the growth-promoting property
of th is d ie t w ith the newly form ulated Chinese boarding school d ie t upon
the growth condition of the experim ental r a t s .
Chinese co n sisted of a la rg e amount of r i c e .
This common r u r a l d ie t of
Vogetablee a re lim ited in
both kinds and q u a n titie s , and only a very sm all amount of meat in the form
o f pork was used.
The food values and food compositions of th e Chinese
r u r a l d ie t a re tab u lated in ta b le IV.
The t o t a l amount of food included is
the q u a n tity normally consumed by a 12-15 year old c h ild fo r 6 days in
China.
In order to t e s t the growth-promoting value of the Chinese boarding
school d ie t and the Chinese r u r a l d io t, a w ell known c o n tro l d i e t (Sher­
man's d ie t B) was se le c te d .
This d ie t produces normal growth in experi­
mental r a t s ; th e re fo re , i t served as a p o sitiv e co n tro l in th is experiment.
Sherman’s d ie t B seemed appropriate since i t contained two food substances
which appeared to be d e sira b le fo r Incorporation in to the Chinese boarding
school d io t.
These are whole wheat and powdered m ilk.
-Sherman’s d ie t B
(32) i s composed o f:
1/3 whole powdered milk
2/3 whole wheat
2 per cent of the weight of whole wheat added as s a l t
The whole wheat was fin e ly ground in the lab o ra to ry .
Commercially
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produced whole powdered milk (Klim whole powdered m ilk) was purchased in
a lo c a l s to r e .
S a lt was added fo r ta s te and fla v o r .
A ll the food m aterials which were used in th is study were purchased in
Bozeman, Montana, r e t a i l s to r e s .
The foods se lec te d from th e lo c a l markets
could be d u plicated in the Chinese m arkets.
Several kinds of vegetables
such as water bamboo, bamboo shoot, Chinese cabbage, gourds, le ttu c e stem,
nning bean and mustard ro o t a re not found in the lo c a l markets in Montana,
but foods which belong to same b o tan ica l fam ily as those grown in China
were se lec te d fo r use in t h is study to rep la ce the above non-available
kinds of v eg etab les.
According to Cooper’s re p o rt (9 ), 19^7, and Read
(2 6 ), 19ii6, on Shanghai foods, Chinese cabbage has s u b s ta n tia lly the same
n u tr itiv e value as the cabbage grown in t h i s country.
C ertain kinds of soy
bean products which are commonly used in China but are not a v a ila b le in
Montana were om itted.
They are namely;
soy bean curd, soy bean sp ro u ts,
soy bean curd sh e e t, soy bean cheese and soy bean c lo t m ilk.
Instead of
using these soy bean products, d ried whole soy beans were used in these two
te s te d Chinese d ie ts .
The p rep a ratio n and cooking were done in the lab o rato ry of the Home
Economics Department of Montana S tate C ollege.
m ediately on d e liv e ry .
Foods were prepared im­
All the food p rep a ratio n and cooking was done ac­
cording to the Chinese cooking method as i t i s described below.
Rice was cooked in twice i t s volume of w ater.
cold or warm w ater and cooked u n t il q u ite dry.
The r ic e was placed in
I t was cooked f i r s t a t a
high tem perature u n t i l i t reached the b o ilin g stage and then a low tempera­
-
tu re was a p p lied .
11 '
Rloe g ru el was cooked in the game way ae the r ic e , but
more w ater was used.
southern Chinese d i e t .
This g ru el i s served as a b rea k fast c e re a l in the
Very often a small amount of sweet potatoes or ham
i s cooked w ith the g ru el in order to give a b e tte r fla v o r and v a rie ty in
the d a y 's meals.
Vegetables were cu t in to 4 inch cubes in order to f a c i l i t a t e the r a t
feeding purpose.
I t was f r ie d with a small amount of vegetable o i l , a f t e r
which a sm all amount of water was added and th e whole was steamed during
the l a s t few minutes of th e cooking p erio d .
TIie green vegetables were not
over-cooked and they re ta in e d th e ir fre sh green c o lo r.
were cooked w ithout removing the sk in s.
Turnips and c a rro ts
Fresh vegetables and raw f r u i t s
were a lso cut in to sm all p ieces ae described in the above.
Meats were chopped in to pieces which were sim ilar to those of the
v eg etab les.
They were f r ie d and steamed w ith the various kinds of vege­
ta b le s .
Since r a t s have a tendency to pick up c e rta in foods from the d ie t and
d iscard oth er la rg e p a r t i c l e s , a l l the foods which belonged to th e same
d ie t were mixed thoroughly and made in to a homogeneous mixture in an e le c ­
t r i c m ixer.
The mixed foods were weighed and packed In d iv id u a lly in to
sm all fre e sin g c o n tain ers of 210 grams p er box, and sto re d in a deep
fr e e a e r .
Since i t has been demonstrated by Diehl (1 1 ), 19liS, th a t foods
can remain in a deep fre e z e r fo r from 6-12 months w ithout a lte r in g th e ir
n u tr itiv e v alu es, the foods used in t h is experiment were kept in the deep
fre e a e r and removed as needed throughout th e 7 weeks experim ental p erio d .
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/.igliteen alb in o r a t s were supplied from the breeding colony of the
Home uconoiaics Reeearch Department of the Montana Experimental S ta tio n .
They were o f known parentage and co n tro lle d n u tr itio n a l background, highly
s a tis fa c to ry fo r use as experim ental anim als.
The ra te were a l l a lik e with
re sp e c t to age, sise and weight as i t was possible to o b ta in .
They ware
d is trib u te d evenly in to th ree groups, each group c o n sistin g of three sa le s
and th ree fem ales.
The r a t s were placed in in d iv id u al cages and fed one
of the experim ental d ie ts a t re g u la r in te rv a ls throughout a seven weeks
feeding p e rio d .
f i f te e n minutes per day of u l tr a - v io le t lig h t was given to the r a ts
a s a source of vitam in Li in order to d u p lic ate the condition in southern
China where sunshine i s always a v a ila b le .
The wasted food from each r a t was weighed and kept se p a ra te ly , and
was d ried a t normal room tem perature in order to estim ate the a c tu a l amount
of food consumed by each anim al.
Records are tab u lated in ta b le V.
At the end of th e seven weeks experim ental p erio d , the r a t s on the
Chinese boarding school d ie t and tne r a t s on Sherman’s d ie t B wore placed
in the breeding colony.
The r a t s which were receiving the Chinese r u ra l
d ie t Iuid grown so poorly the author f e l t th a t perhaps some supplements
might be added to improve th e ir growth con d itio n .
Schweigert (30), 19li9,
and Coates (9 ), 1950, found th a t th e Animal P ro tein fa c to r i s e s s e n tia l fo r
normal growth of r a t s and had suggested 30 meg as the d a ily requirem ent.
Sinco the Chinese r u r a l d ie t was conspicuously d e fic ie n t in p ro te in , i t
wag believed th a t the a d d itio n of Animal P ro tein Factor would be informs-
•13 '
tiv e .
Accordingly Animal P ro tein Factor in the qu an tity recommended
(30 meg d a ily ) was added to th e d ie t in the form of a concentrate produced
by Charles P fis e r and Co., I n c ., Brooklyn, New York.
This supplement was
fed to the r a t s on the r u r a l Chinese d ie t fo r th ree weeks follow ing the
f i r s t seven weeks experim ental p erio d .
Since no s ig n ific a n t improvement in growth ra te was noted a t the end
o f the above th re e weeks supplemental feed in g , the d ie t was fu rth e r sup­
plemented by the a d d itio n of powdered whole m ilk.
I t was added in the
amount equal to 20 per cent of the t o t a l average c a lo ric intake of the con­
sumed d i e t .
The animals in t h is group were now receiving th e supplements
of Animal P ro tein Factor and powdered milk in ad d itio n to the o rig in a l
Chinese r u r a l d i e t .
This was continued fo r another th re e weeks, but th ere
was s t i l l no increase in growth curve (see fig u re 3 ).
This i s explained
in the r e s u l t and discussion sectio n of t h i s a r t i c l e .
P ro tein a n a ly sis of th e th ree te s te d d ie ts were made by the grain
lab o rato ry of the Montana S tate College.
The r e s u lts a re ta b u late d below
the ta b le s of the food values and food compositions of the various d ie ts
(see ta b le I I and IV).
The m oisture determ inations of the two te s te d Chinese d ie ts were made
according to the method recommended by the A ssociation of O ffic ia l Agri­
c u ltu r a l Chemists (3 ), 191*5» The r e s u lts a re also given a t the bottom of
th e ta b le s of food values and food compositions of the d iff e r e n t d ie ts
(ta b le I I and IV).
Observations of two Montana school lunch programs were made fo r the
second p a rt of th is study in order to fin d the fe a tu re s a p p licab le to a
Ghineae boarding school.
ia a tta c h e d .
An observation f o ra and ta b u la tio n of r e s u lts
This form was developed by th e author fo r th is study.
DISCUSSION OF RESULTS
A review of the follow ing stu d ies in d icated th a t the method of food
p rep aratio n and cooking e f f e c t the vitam in and m ineral contents of the
v eg etab les.
Uunsell (22) , 191*3, found th a t steaming and th e use of le s s
w ater during cooking prevented the lo s s of vitam ins and m inerals from vege­
ta b le s .
Peterson (2 5 ), 1925, sta te d th a t the lo ss of vitam ins and m inerals
from vegetables i s l e a s t when vegetables are steamed.
A g re a t lo ss of
vitam ins and m inerals occurs when vegetables are b o iled in an excessive
amount of w a ter.
Berry (L ), 1912, reported th e lo sse s from b o ilin g spinach
a re about $0 p er c e n t, th e lo sse s from b o ilin g cabbage a re about 30 per
c e n t, and th e lo sse s from b o ilin g c a rro ts a re about 15 per c en t of the
o rig in a l c o n te n ts.
Noble and Worthington (2 3 ), 191*8, found th a t cu ttin g
the vegetables in to sm all p ie c e s, such as coarsely shredded, cubed, and
frenched, increased th e lo s s of ascorbic a c id .
O liver (21*), 19l*l, sta te d
th a t green vegetables should be b oiled as quickly as p o ssib le and cooked
a t a sh o rte r tim e, using a minimum amount of water to reduce th e cooking
lo s s e s .
I t i s indeed fo rtu n a te th a t the Chinese have cooked t h e i r vegetables
in a p a rtic u la r way fo r many years by using a small amount of f a t and w ater,
and have cooked c e rta in vegetables w ithout removing the sk in s, thus
SCHOOL LUNCH PROGRAIf OBSERVATIONS
Schools
II
yea
yes
1.
The su p ervisor i s a Home Economics te a c h e r.............
I
no
2.
I s the supervisor considered as a member of
school s t a f f ..................................................................
no
3.
Type o f verm u s e d . . . . . ............................ .......................
Menu type A
It.
Government su b sid y ............... ............. .............................
yes
yes
5.
Costs r e la te d to t o t a l budget
Food c o st per y e a r..................................................
Labor c o st p er y e a r.................................................
U t i li t y co st per y e a r...........................................
Unit co st p er p u p il per l u n c h . . . . . . . . . . ........
Food c o st per p u p il per lunch...........................
25%
18%
26/
20/
71%
20%
9%
26/
20/
6.
Operation
Sumber of p u p ils in the school........... .
Number of p u p ils who go home fo r lunch
d a ily ...................................................................
Number of p u p ils who e a t a complete lunch
a t school d a i l y . . ..........................................
Number of teachers who e a t a complete lunch
a t school d a i l y . . . . . . . . .........
The t o t a l food served i s from 1/3 to 1/2
of the c h ild 's d a ily needs..................
560
280
260
100
300
180
10
20
yes
yes
7.
The school lunchrooms were inspected a n n u a lly .. . .
yes
yes
8.
Size and space of th e k itchen v a rie s in re la tio n
to the number of p u p ils s e r v e d .... ............................
yes
yes
Size of k itchen in r e la tio n to the number of
workers and number of stu d en ts served......................
9.
Kitchen equipment
S toves.........................................................................
R e frig e ra to rs................................ .......................
S in k s ............ ............................................. ..............
Cooking u te n s ils ......................................
*W • worker} S » student
#
1W/60S 1W/60S
2 double U sin g le
ranges
ranges
2
2
2
2
s u ffic ie n t *
—2.6 —
preventing the lone of vitam ina and m inerals.
Work done by Hai Hauan
Iu ( lit) , 1939, has confirmed the f a c t th a t th is method of cooking used by
the Chinese does conserve the n u trie n ts in v eg etab les.
Lowe’s experimental
work (20) , 19li9 , showed th a t vegetables such as c a rro ts , tu rn ip s and pota­
to es cooked with th e ir skins on lose le s s m inerals and vitam ins than pared
veg etab les.
A s ix days' menu of th e improved Chinese boarding school d ie t is
l is te d in ta b le I .
Table I I shows the food values and food compositions
of the improved Chinese boarding school d i e t .
Figures given rep resen t the
average amount fo r a c h ild from 12-15 years of age f o r a period of six
days.
I t i s noted th a t various kinds o f v eg etab les, f r u i t s and meats were
used.
Raw vegetables and fre sh f r u i t s were used to supply a source of
vitam ins and m inerals.
The recommended d a ily allowance of ascorbic acid
was provided by the a d d itio n of c itr u s f r u i t and raw tom atoes.
A s u ffi­
c ie n t amount o f vitam in A was contributed by green and yellow vegetables
such as b ro c c o li, c a r r o ts , green peas, green pepper, s trin g beams, and
spinach, which are good sources of vitam in A.
In f a c t , these greens con­
ta in much more vitam in A In one serving than i s needed fo r th e t o ta l dailyallowance.
Green vegetables a re known as " p ro te c tiv e foods."
However, there are
some im portant n u tr itio n a l d ifferen c e s between c e rta in kinds of greens.
According to W ittwer1s re p o rt (35), 19b7, greens of the mustard fam ily,
such as mustard and tu rn ip greens, have a much higher percentage of a v a il­
able calcium than those of the goose fam ily greens much as spinach, swiss
-
17
'
TeLJLw I . 2‘hu IjRpruveti Cliinttse Boarding School tienu fo r 6 Lays.
Late
Hon.
Tuee •
wed.
Thur6.
K r!.
S a t.
SruakTast
Boiled egg.
Slteat gru el with
sweet p o tato .
Milk
Sugar
Rice g ru el w ith ham.
HJLk •
Sugar.
Cooked egg.
*Ueat g ru el wlIn
eweet p o ta to .
M ilk.
Sugar.
Rice g ru el with ham.
Milk.
Sugar.
Cooked egg.
Aheat g ru el w ith
eweet p o tato .
H lk .
Sugar.
Rice g ru el w ith ham.
JHJLk•
Sugar.
Lunch
Potato w ith beef.
S trin g Leans.
Raw c a rro ta .
R ice.
Milk.
auger.
Soy beans.
Sroocoli with b eef.
Turnips.
R ice.
Milk.
huger.
Corn.
Potato wiUi b eef.
Cabbage w ith pork.
Uloe.
Milk.
Sugar.
C auliflow er.
Cmdon with b eef.
Squash.
Tiiee.
Milk,
vugar.
Peanuts.
b ro cc o li with L eei.
Raw c a r r o ts .
n ic e .
Milk.
Sugar.
Sey hearts w ith v e a l.
Cabbage.
Raw cucumbers.
R ice.
Milk.
Sugar.
Supper
Turnip w ith pork,
lire on peas.
Green pepper with beef.
R ice.
Freeh ap p le.
B eets.
L iver w ith spinach.
Raw tom ato.
Fresh orange.
R ice.
Turnips w ith pork.
Haa w ith colery.
R ice.
Peach.
S trin g beans.
Green pepper with pork.
Cabbage.
R ice.
Fresh a p p le .
H s h , b ro ile d .
C auliflow er with pork.
Raw tom ato.
R ice.
Pear.
P o tato es.
Celery w ith beef.
Green p eas.
R ice.
Fresh orange.
-
18 -
Table TI* Peed Pelves end Peed Coeanes It ions e f the Improved Chinese Beerdlng ehoel Diet for e Perled o f 6 Deys.
Feed
Protein
Ce.
Celelus
eigh t
SB,
C eleries
15oo
5250
Piee for gruel
180
650
15e8
0.02
wbeet for gruel
560
1520
**2.0
S ilk , powdered
5Uo
1686
Fgg, eooked (S)
150
Apple, fresh
Riee, white
oa
Iron
OiS
V ltsn ln A
JJO f
10
Thlsnlns
________ !* * , ................
P ib eflsvln
« •* .
S leeln
mg.
Vltenln C
mg.
1*50
1.2
90
5**
2.5
0.13
15.2
1620
1*68
16.5
87.7
5.18
2 .0
i*7Uo
1020
1*961*
2.5
257
19.2
0.08
*1.2
1710
156
1*83
0.15
200
126
0.6
0.01
e .6
180
80
1*0
0.1*0
10
Orange, fresh
200
IOO
1.8
0.06
OJB
580
160
60
0.1*0
98
Peeeh, eenaaed (water peek)
100
50
0.5
0.01
o ji
1*50
10
20
0.70
I*
Peer, oesnsd (water peek)
loo
55
0.3
0.01
o a
10
20
0.10
2
O il, peanut
S9o
551k
B eef, lo in , oooked
559
995 ,
57.3
0.05
8.5
r is k , w h ite, eooked
115
169
25.8
0.05
1.5
226
655
1*7.9
0.03
6 .3
L iver, b e e f, eoeked
115
255
2 6^ 0
0.02
7 .6
Perk, evoked
265
639
62^
0.05
v e a l, eooked
50
60
M
0.01
Sager, white
6o
260
BrooeelI , eoeked
226
85
7JU
0.29
2 .9
B eet, red, eoeked
115
Wi
ia
0.02
0.7
Cerrets, raw
226
101
2.7
0.09
ia
I
I
750
115
21
20
155
m-m m m
newsmen
W*o
15.59
102
102
1*.75
2260
1*52
11.5
226
1*068
17.86
9U>
2581
1*99
10.11*
1.5
90
11*0
5ai
7910
203
1*75
2.03
266
25
11
5b
0.11
6
27120
158
155
1.15
11*
mm
11*000
Vltesiin D
l.U .
559
...
22
mm mm
-
I1Ood
“ >el^ht
Celeries
Protein
19
-
Teble H (eontinued)
"VUV.-min f '
Calaitn
Imn
Vitamin D
C elery, cooked
226
&9
3.1
0.11
1.3
68
90
0j>7
18
Cucumber, row
113
18
0 .9
0.01
0.5
lt6
105
0.25
9
Cebbege, cooked
339
98
U.7
0.16
1 .7
271
257
top
1.0
176
TTMM
Cent, cooked
113
122
IteI
0.01
220
169
158
1.58
lit
T-,. r.
C eu llfleeer, cooked
226
70
5Ji
0.05
201
23k
2l#6
1.3lt
1»
dkmssnsn
Onion, ecoked
113
55
le 6
OeOlt
56
9k
23
0.11
10
«»se*sn
Pees, cooked
226
228
15.1
0.05
W
1536
815
lto6
it.7
58
Popper, green, cooked
226
65
2 .7
o.05
o .9
llt25
158
90
0.9
271
Peenut, socked
105
625
0.08
2.1
315
168
Potato, w h ite, e coked
339
268
6 .8
OeOlt
2.3
68
335
128
3 .7
37
Sweet p e te te , cooked
226
262
W
0.08
I^
11300
226
136
I^
50
String boons, cooked
226
9L
5J*
o.Ut
2.5
Ht23
180
226
Ut
20
Sey been, d ried , eooked
226
767
76.8
o .5 l
18.0
alt7
2565
697
lt.7
Eplneoh, eooked
113
26
2«6
♦♦♦♦
3Jt
lo6Wt
135
271
O^
67
Squeeh, eooked
113
21
0 .7
0.02
0.5
295
1*5
56
1.2
19
Turnips, green
339
118
3 .7
0.12
1.01
118
172
1.01
5U
2.0
6^1.8
115.3
0.08
1*2
U P .! —
19.7
ToeMtte, row
“f o t e l
P eity Aewrege
200
--------- 8851-----....... w re
U
i& u
26
c.955
2.6
2200
FQnB-------IU t^
120
*7U7M
80
10*9 f
♦2693
(2 ^ 9 mg)
2 .6 eg
17
I^
=2IF=
**##
eswmse
r „,,
66
JUtBB
237
- <*•*• * )
aweiwHe* wwewmrwa i-ouno1 1 reeomeenoeBbOO^o^o—
~ ~ vr~
86-95
T .5 -lJ t
1 .5 -iJ t eg
13-15
»0-96
tle n fo r b^re end g irl# o f 12-15 yre#
52oo
* I neg equals 1/1000 Oge These ehsnpee ere eeee in order to oe able to compere the value with the N a tlw el Peseatreit cou n oil's recommendation.--------------♦♦ Protein enalyele o f th is d ie t - IdeJ^
*♦* Volsture oontent o f th is d ie t - 60*kf
♦♦♦♦ CbI oI w I s present but not e-rsiIsb le e
eneaenes
157
“ 26
weewee
«
cliard, end beet, greena.
20
*
The u iiie ro n c e a a re due to the o x alic acid content
in the goose f s a lly yreone.
Oxalic a c id coabines with the d ie ta ry calcium,
and ttie l a t t e r ia excreted ae an in so lu b le calcium s a l t .
For t h is reason,
care was taken not to include too many goose fam ily greens in the teste d
d ie ts .
On the o th er hand, these foods have no t been e n tir e ly excluded
because they contain a high percentage of vitam in A and iro n .
Ueats of d if f e r e n t kinds are included in the Chinese boarding school
d ie t in order to help to provide the ao et commonly d e fic ie n t c o n stitu e n ts
thia.nine, r ib o fla v in , n ia c in and p ro te in .
Tliu d ie ta ry iro n i s derived
frow egg, l i v e r , c e a t and vegetables in the d ie t under c o n sid eratio n .
j
Milk and soy bean helped to supply p ro te in , calcium, phosphorus, iro n ,
thiam ine, rib o fla v in and n ia c in .
boanc co n tain
phosphorus.
Cooper (9 ), Iph?, rep o rted th a t dry soy
per cen t p ro te in , 0.23 p er cent calcium, and 0.59 per cent
Kennedy (1 7 ), 19U1, in a study of the r e la tiv e economy of
n u trie n ts in a serving of some commonly used foods, found th a t milk i s a
r ic h and cheap source of calcium and phosphorus.
Both milk and egg are
good sources of "complete p ro te in s," e s s e n tia l to growth and l i f e (31).
R ichard’s re p o rt (2 7 ), 19U7, in d icated th a t a small a d d itio n o f milk or
\T (
milk products improved th e n u tritiv e value o f an average d i e t .
Pondered
milk sa s used in th is study because i t i s more a v aila b le in China than
I ;
fresh m ilk.
i ,\
A s u b s ta n tia l amount of thiam ine, rib o fla v in and n iac in were furnished
:
by whole wheat g rain a s served in a b re a k fa st c e re a l, gru el form.
.
I '
Uice not
only provides c a lo rie s and bulk but when i t i s consumed as a main cerea l
II
-
21 -
in China, i t i s a ls o a f a i r source of thiam ine, rib o fla v in , n iac in and
iro n .
Table I I I shows the menus fo r s ix days.
Table IV shows the food
values and food compositions of the Chinese r u r a l d i e t .
A s ig n ific a n tly
low amount of p ro te in , calcium , phosphorus and iro n i s n o tic e d .
This r e ­
s u lts from the lim ite d use of the various kinds and amounts o f meat, vege­
ta b le , milk and eggs.
A low intake of thiam ine, rib o fla v in and niacin i s
a ls o in d ic ate d due to the use of ric e a s the main c e re a l in the d i e t .
A
low vitam in A and asco rb ic acid in tak e i s brought about by the lim ited
s e le c tio n o f v e g etab les, and the lack of raw vegetables and fre s h f r u i t s
in the d i e t .
The d e fic ie n c ie s in th is d ie t in d ic a te th a t a d ie t can not
be made complete and s a tie fa c to ry unless a v a rie ty of foods i s used.
Figure I shows the general physical condition of the r a te fed the
d if f e r e n t d i e t s .
The r a te fed the Chinese boarding school d ie t and those
fed Sherman’ s d ie t B have grown stro n g , b ig , and appear normal.
However,
r a t s fed the Chinese r u r a l d ie t were weak and sm all but no p hysical deformi­
ty was n o tic ed .
Figure 2 shows th a t the growth r a te of the ra te on the Chinese board­
ing school d ie t i s sim ila r to th a t of the r a t s receiving Sherman’s d ie t B
throughout the seven weeks of the experim ental p erio d .
The r a t s which were
fed the Chinese boarding school d ie t made an average gain o f 131 grams in
seven weeks compared to 132 grams fo r those fed the Sherman’s d ie t B.
r a t s fed the Chinese r u r a l d ie t acted nervous and i r r i t a b l e .
lik e d the food which was given to them every day.
The
They d is­
About 1/3 of the food
22
Table I I I .
Date
The Chinese Rural D iet Menus fo r 6 Days.
B reakfast
Lunch
Supper
Mon.
Cabbage.
Uloe.
Cabbage.
S trin g beans.
R ice.
Turnips.
S trin g Beans.
R ice.
Tues.
S trin g beans.
R ice.
Turnips.
Squash.
R ice.
T urnips.
Squash.
R ice.
Wed.
Soy beans.
R ice.
P otato.
Cabbage.
R ice.
P otato.
Cabbage.
R ice.
Thurs.
Cabbage.
R ice.
Turnips.
S trin g beans.
R ice.
T urnips.
S trin g beans.
R ice.
Fr I .
P o tato .
R ice.
Cabbage.
Beets.
R ice.
Cabbage.
P o tato .
R ice.
S a t.
T urnips.
R ice.
Squash.
T urnips.
R ice.
Squash.
Soy beans with pork
R ice.
25 -
Teble 17* Feed Valeee and Food Cempeeltlene o f the Chinese Rural Diet for a Period of 6 Deye•
Food
Riee, white
Weight
KB.
Calories
Protein
KB.
Caleius
KB.
250
0.5
Iron
Thiamins
■eg.
20
1500
900
916
192
3 .9
2J*
Vitamin A
I.tJ.
___ _______
Riboflavin
meg.
Wiaeln
BK.
Vitesdn C
*ۥ
ooo
10500
O il, peanut
255
2079
Pork, cooked
113
525
21**1
0.02
3.7
Cabbage, cooked
792
71
11.2
0.56
3 .6
6 5 I*
5W*
1*75
B eet, red, cooked
113
Ui
1.1
0.02
0.7
23
11
31*
0.11
6
Potato, w h ite, cooked
U52
361*
9 .0
0.05
3 .2
90
1*1*7
172
1**5
1*9
Squash, cooked
1*52
65
2.7
0*07
1.8
1175
180
226
1*.5
76
Sey beans, dried, ocoked
226
767
76.8
0.51
18.0
2l*7
2565
697
1*.7
String bean, cooked
565
237
13.6
0.57
5 .6
3559
1*52
565
3J*
107
Turnips, w hite, cooked
792
277
7 .9
0*27
2*1*
277
1*03
2J*
128
6738
1125
12*767
21*65
378*1*
6 5 .I
1.97
59.0
9 .8
6892
4 111*8
(1.15 mg)
1 .3 -1 .5
36&*
67.9
611
11.3
777
129
13-15
80-90
Total
Daily Average
5
Rational Research Couneil. re o OREnendatiffin for boys and g i r l s . 12-15 y r e .
44
444
Protein an alysis of th is d ie t - 8*9%.
Meieture content o f th is d iet - 66*1*%,
26005200
Vitamin D
I.D .
1*2
——
80-85
0.33
1.3-lJb
15
5728
955
5000
4
(0 .6 mg)
2.0
1*11
SBmseeee
BSaeasee
# aeasseam
Kifcure I , Ueneral physical condition of three groups of rats fed with;
Chinese rural diet, Chinese boarding school diet, and Sherman
diet B , as they appear from left to right in the picture.
'2>
A_
^hcr >\dM Th&t
CViine^C
S '. _
cVVitJe^c
S3
^cke* I
RutV-A I
Figure 2. Average growth rate o f th ree groups o f r a ts
over a seven weeks experimental period re ­
ceiving} A- Sherman's d ie t B, B- Chinese
boarding school d i e t , C- Chinese r u r a l d ie t.
-
vas wasted.
26
-
The growth r a te In fig u re 2 shows th a t the r a ta on th is
Chinese r u r a l d i e t gained only 7It grams through the seven weeks experi­
mental p e rio d .
This gain i s about 1/2 of the weights gained by th e other
two groups of r a t s in the same length of tim e.
TIui more d e ta ile d explana­
tio n i s l i s t e d in ta b le V.
In ta b le V i s l is te d th e in d iv id u a l records of each r a t which was used
in th is experim ent.
The ta b le shows the I n i t i a l weight of th e r a t s a t the
beginning of the experim ental p e rio d , toe food consumed Iy each r a t , the
f i n a l weight a t th e end of the seven weeks experim ental p e rio d , the average
gain in weight of each r a t , and the average gain in weight per gram o f food
consumed by each r a t .
The food consumed i s reported on "dry" b a sis so th a t
a comparison can be made between the th re e te s te d d i e t s .
The average gain
per gram o f food consumed was 0.291 gran f o r toe group of r a t s on .Sherman’s
d i e t B, 0.323 gram fo r the r a t s on the Chinese boarding school d i e t , and
0.186 gram fo r the r a te rec eiv in g the Chinese r u r a l d i e t .
The average food consumed by each group warn calcu late d on the dry
b a e is .
The average food consumed fo r the r a t s on Sherman’s d i e t B wae
Ii50.6 grams, compared w ith liOli.3 grams fo r the r a te on the Chinese board­
ing school d i e t and 37k. 8 grams fo r th e r a t s on the Chinese r u r a l d ie t.
Thle c le a r ly in d ic a te s th a t the r a t s on the CIiinese boarding school d ie t
consumed approxim ately 10 per cent le s s than the r a ts on Sherman’s d ie t B
but they showed s u b s ta n tia lly toe same average gain in body w eight.
Thus
i t is assumed th a t th ere was more e f f i c ie n t u t i l i s a t i o n of the food in ­
gested by the r a t s on the Chinese boarding school d ie t than by the r a te on
27 -
Table V.
Rata
Seat
I n itia l
Group I , on Sherman* s d ie t B.
He. I
fem ale
Ho.
Ho.
Ho.
Ho.
He.
2
5
#
*
male
U5
Uo
Ul
u? .
Individual Growth Reearde e f Rate Ped with Three Tested Diets#
Average Body Weight (p a .)
P in a l
172
1U9
1U8
188
127
109
107
UU
Ui
216
170
1U5
172
129
U2
17U
152
lUU
100
U5
175
17U
162
187
209
151
.1 5 0
116
1U5
16U
Average
UU
175
151
Group I I I , on Chinese Rnral D iet.
female
Ho. IR
W
He. IU
M
He. 15
male
He. 16
H
He. 17
*
Ho. 18
U3
U5
U2
U5
U7
U5
113
117
103
135
127
IiU
70
72
61
90
Average
U5
119
TU
U
5
6
n
n
Average
Group I I 1, on C hinese Bearding Sehool D ie t .
fem ale
He. 7
UU
Ho. 8
n
He.
He.
Ho.
H e.
W
9
10
11
12
male
*
n
UU
UU
U6
U2
Food Consumption (gm.)
Pood Consuaed
D eviation
Gain
80
69
Pood wasted
- 5
-23
♦25
♦13
♦Uo
- 5
-5 1
0
- I
-1 5
♦13
♦33
Body Weight
0
0
0
0
0
0
U23
U31
U35
U23
517
U75
0.300
0.253
o.d*6
0.3U2
0.332
0
U50^
0^91
62
332
Ul8
U29
107
76
U5
58U
0.30U
0.313
0.303
0.302
Ul5
UUfi
0.366
UoU.3
0.323
362
358
378
336
0.192
0.201
0.166
0.201
0.211
0.1U5
37U.8
0.166
159
73
8 6 .6
-U
- 2
-13
♦16
♦ 6
- 5
Gain/gn. o f
160
16U
153
76
lUU
186
1U7.1
&
0.271
0.3U9
-
28-
th e Chinese boarding school d ie t than by the r a t s on Sherman's d ie t B,
It
should be remembered th a t the Chinese boarding school d ie t and the Chinese
r u r a l d ie t were cooked, and th e Sherman's d ie t B was raw, uncooked.
i s probable th a t cooking increased the d i g e s ti b i li t y of the foods.
It
Evidence
was observed to s u b s ta n tia te th is view during the experim ental period, fo r
the feces of th e r a te on the Sherman's d ie t B obviously showed a yellow
co lo r in stea d of the normal black c o lo r.
The former in d ic a te s the presence
of undigested foods.
Since the r a ts which were fed the Chinese ru ra l d ie t were supplemented
w ith Animal P ro tein F actor and powdered m ilk, increased growth ra te over
th a t which was obtained on th e Chinese r u r a l d ie t was expected according
to Coates (9 ), 1950, and Schweiger (30), 19b9.
I t was su rp risin g to fin d
th a t th ere was no increase in the growth r a te of these r a te a f t e r six weeks
o f supplemental feeding (see fig u re 3 ).
This may be due to the fa c t th a t
these r a ts had ev id en tly passed t h e i r a c tiv e growing period corresponding
to adolescence in children} th e re fo re , no conclusion can be drawn from
these supplemental fee d in g s.
According to Johnston (1 6 ), 191,9, and S tu a rt
(3 li), 19h9, growth in a l l dimension# begins to a c c e le ra te and continues to
a maximum peak of gain during the adolescent period of both boys and g i r l s ,
and i s followed by a marked reduction in r a te of growth.
Since the growth
r a te during adolescence i s a t a maximum th e re fo re , the food requirements
should be furnished a t a maximum during th a t tim e.
P ro tein a n a ly sis of the th ree te s te d d ie ts were made by the grain
lab o rato ry o f the Montana S ta te C ollege.
The r e s u lts showed th a t the
-
A
LU',
6
c V ,» l« ^
29
-
R u.ro.I Diet"
R a VaV "D ^ i"
-prA 'eW
RAci-SV-
-V <mu'. v« a\ preii-ew tok^ov-
- h
>vm\VC.
AlU
-tto-judex-ej
-V- AW- W J
Figure 5# Average growth ra te o f r a ts receiving Chinese
ru ra l d ie t and supplemented w ith; A- animal
p ro te in f a c to r , B- animal p ro te in fa c to r plus
powdered milk*
30
>
—
Sherman'a d ie t B contained 1 6 .Ii per cent p ro te in , the Chinese boarding
echool d ie t contained 16.3 per cent p ro te in , and the Chinese r u r a l d ie t
contained only 8.9 per cent p ro te in .
Moisture contents were determined fo r the two te s te d Chinese d ie ts .
The Chinese boarding school d i e t consisted of le a s ric e and an increased
amount o f freah f r u i t s and raw v eg etab les; i t showed a m oisture content of
66.lt per c e n t.
The Chinese r u r a l d ie t containing more r ic e and le s s
amount of vegetables had a m oisture content of 66. Ii per cen t.
The above study has demonstrated th a t th e d ie t form ulated fo r a
Chinese boarding school ia adequate fo r the growth of young r a t e and i s
th e re fo re presumably adequate fo r th e growth of human b ein g s.
In China,
a stu d en t a tten d in g a boarding school w ill remain in the school fo r s ix
days o f each week and take a l l the s e a ls a t the school during th a t tim e.
In Aaerle a , stu d en ts normally a tten d th e public school f o r fiv e days of
each week and receiv e only one meal a t the school.
I t i s supplied by
th e school lunch program.
In view o f Abbott e t a l 'e work (2) on the e ffe c tiv e n e ss of the school
lunch in improving th e n u tr itio n a l s ta tu s of r u r a l school c h ild re n , i t was
b eliev ed tiia t a study of the equipment and methods used In America would
be h e lp fu l In conducting the oeal se rv ic e in a Chinese boarding school.
TUB SCHOOL LUNCH PROGRAM
Today the school lunch program has become a fo ca l p o in t fo r the
development of good h e alth h a b its in many American schools bu t the
■31
emphasised o b jec tiv e s a re d if f e r e n t in v arious schools.
In reviewing
the two school lunch programs which have been observed, one of them re ­
ceived a c e rta in amount of supervision from the home economics teacher
in the school, while the other did n o t.
The f i r s t emphasized the idea of
f i t t i n g the school c a f e te r ia in to the educational scheme; the l a t t e r neg­
le c te d to consider the school lunch program a s a medium of education.
According to the re p o rt from the United S ta te s Department of Educa­
tio n (3 3 ), 19U7, the im portant o b jectiv es and values of a school lunch
program are a s fo llo w si
1.
To serve the food needed by the children in an ap p etis­
ing manner and in such a way to preserve th e g re a te s t
p o ssib le amount of food v alue.
2.
To teach the children to e a t the foods which they need.
3.
To serve foods needed by c h ild ren fo r proper physical
and mental development.
Ii.
To improve the general h e alth of school ch ild ren and
youth.
5.
To develop d e sira b le food h a b its .
6.
To develop an a p p reciatio n and understanding of the type
of foods necessary to meet the n u tritio n a l needs of ch ild ­
re n , youth, and a d u lts .
7.
To develop an ap p reciatio n of the importance o f c le a n li­
ness in s e le c tin g , s to rin g , preparing, and serving of
foods
—32 —
8«
To provide a p leasan t s o c ia l atmosphere where simple
ta b le e tiq u e tte i s p ra c tic e d .
I t was observed th a t th e menus served in these two school lunch pro­
grams belong to the school lunch menu type A, which i s a complete lunch.
I t fu rn ish es l /3 to 1/2 o f the d ay 's t o t a l n u tritiv e requirem ents.
It
c o n sists of one serving of meat or meat s u b s titu te s , one serving of vege­
ta b le , bread, b u tte r , milk or chocolate m ilk, and a simple d e s s e rt.
Menus
used in these school c a fe te ria s are planned by th e home economics teacher or
by the school lunch manager.
They a re planned one week in advance of the
d e liv e ry of foods and su p p lie s.
Menus a re checked by th e Federal school
lunch program committee.
The school lunch programs which have been observed a re receiving aid
from the Federal Governnamt.
This Federal a id c o n sists o f 6 cents per
p u p il per meal p lu s a c e rta in amount of surplus canned, d rie d , and pro­
cessed foods.
In these two school lunch programs, the school lunch budget was div id ­
ed into*
57-71 per cent f o r foods, 20-25 per cent fo r la b o r, and 9-18 per
cen t fo r u t i l i t i e s .
Lunchrooms observed are connected with th e kitchens o r located ad­
ja c e n t to the k itc h e n s.
They are decorated in various ways; one of them
used th e educational p o s te rs , the other used a ttr a c tiv e and c o lo rfu l p ic ­
tu r e s .
The e lse of the lunctirooms a re p ro p o rtio n al to the number of
stu d en ts served.
A fter observing the flo o r space provided and th e arrangement of equip-
33-
raent in the two school lunch programs, and consulting the recommendation
o f the United S ta te s Department of A g ricu ltu re, School Lunch D ivision, on
the su b je ct ( 21) , a flo o r plan fo r a school lunchroom with Indicated b a sic
equipments was designed fo r use in China (fig u re I4).
The plan assumes th a t an average classroom would be converted to th is
usage.
This average classroom i s 22'O" by 3 7 '6" .
I t i s divided in to a
9 ' 0" by 22' Om space f o r kitchen and storage room and a 22*Ow by 20’6" space
fo r th e use of serving and dining.
According to the re p o rt from the United S tates Department of Agri­
c u ltu r e , D ivision of School Lunch Program, by Morris (2 1 ), 191*6, i t i s
recommended th a t a 10 to 15 square f e e t space i s required f o r each c h ild .
The above space th e re fo re i s s u ff ic ie n t f o r 1*2 to 62 stu d e n ts .
However, i t
i s believed th a t a g re a te r number could be served in t h is lunchroom in
China because the food served in China i s sim pler than American foods, and
i t re q u ire s a sm aller space fo r serv in g .
In th is flo o r plan in fig u re I*, the entrance i s planned to be near the
serving co u n ter, and th e e x it is placed to be convenient to the so iled dish
ta b le and th e washing sin k s.
At the food serv ice a re a , a l l the a c t iv i t ie s
which a re re la te d to th e food preparation a re concentrated in one lo ca tio n
in order to gain s a tis f a c to r y r e s u l ts .
In order to have the food served
h o t, the counter i s lo cated and arranged f o r the convenience to workers in
the kitch en and to students coming to the lunchroom.
In a sm all kitchen
lik e the one in th is p la n , no steam or hot u n its are necessary because a l l
the p la te s are dished up d ir e c tly from the range which i s placed near one
- i 37 V
■
r
D D O -x -
iaVe"
D>Ni
Ro0M
C.l*o.uir«j.
-J a u i+ o V S
ti«seV
S '^ k -
-3h<lv«$ °-kov<
■ r
C ° W i c}ov-
Figure
4.
•platjov'm
Floor plan of an average classroom converted to
seating 42-62,
a
school lunch room,
i
I
end o f th e counter
The lo c a tio n of the cooking u n it ia near the serving u n i t .
A storage
room i s planned fo r the sta p le * , ro o t v eg etab les, dried foods and other
su p p lies.
I t i s away from the heat u n i t, and i s located convenient to the
k itchen and to the rec eiv in g platform .
No re frig e r a to r s a re mentioned in
th is plan because r e f r ig e r a to r s are not always a v aila b le in China.
There­
fo re , meats, fre s h vegetables and f r u i t s have to be ordered d ire c tly from
the markets every day.
The flo o r plan given in fig u re U assumes th e conversion of the average
classroom to the use in d ic a te d .
However, the successful operation of a
feeding program does not depend upon the a c tu a l flo o r dimensions as h erein
p resen ted , but should be considered as a f le x ib le working plan adaptable
to o th er s itu a tio n s and capable of v a ria tio n w ithin a reasonable l im it.
The use of educational p o ste rs in the lunchroom as observed in the
American schools to acquaint the ch ild ren w ith the n u tr itiv e values of the
various fo o d stu ffs i s believed to be of p a rtic u la r value f o r use in China.
SUMMARY AND CONCLUSION
I.
An inexpensive but n u tr itio n a lly adequate Chinese boarding school d ie t
was developed in th is study.
I t was planned to meet the recommended
d a ily food requirem ents fo r a c h ild from 12 to 15 years of age.
The
growth promoting value of th is d ie t was te s te d on th e growth ra te of
alb in o r a t s over a seven weeks experim ental p erio d , and i t produced
normal growth when compared to a d ie t known to be n u tr itio n a lly
•36-
adequate.
2.
Menus were prepared fo r six days' meals to include the foods covered
by the d ie t te s te d .
3.
A d ie t sim ila r to the ordinary southern Chinese r u r a l d i e t was also
prepared and te ste d in th is study.
I t proved to be n u tr itio n a lly de­
f i c i e n t fo r the growth of albino r a t s .
Thus the suspected reason of
the numerous cases of m aln u tritio n in the r u r a l a re as of China i s con­
firm ed.
b.
A study of two Montana school lunch programs was made in th is in v e s ti­
g a tio n .
The im portant fe a tu re s are summarised and used to o u tlin e a
feeding program fo r th e use in Chinese schools in China.
—37—
ACKNOWLEDGEMENTS
The author wishes to express her ap p re cia tio n to the Home Economics
Club of Montana S ta te College f o r providing funds fo r the a u th o r's scholar­
sh ip and to the Home Economics Department fo r providing foods and m aterials
used In th is study; to exprass her sin c ere ap p reciatio n to Mrs. Helen L.
Mayfield o f th e Home Economics Research Department of the Montana Experi­
ment S ta tio n fo r supplying experim ental anim als and cooperation and as­
sista n c e during th is study; to Dr. Gladys H. Roehm of the Home Economics
Department of the Montana S ta te College f o r the a ssista n c e and guidance
given during t h i s study.
Thanks is extended to Mr. David J . Davis, super­
in ten d en t of Montana g rain in sp ectio n lab o ra to ry fo r the P ro tein Analysis
o f the te s te d d ie ts under c o n sid eratio n ; to the school p rin c ip a ls and
lunchroom su p erv iso rs f o r th e ir aid and a ssista n c e in computing data fo r
th e school lunch program.
-3 8 -
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TT•
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31*.
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MONTANA STATE UNIVERSITY LIBRARIES
3 1 762 100 3228 9
_C5££_
— 95819
cop. 2
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