Participation of Negro children in school lunch programs. Page: 17
The following text was automatically extracted from the image on this page using optical character recognition software:
All of the 121 children enrolled in
the school are served a Type A lunch,
without milk, which today consisted of
fresh pork ham supplemented by a peanutbutter
sandwich, to meet the protein requirement,
fresh, green, steamed cabbage,
stewed tomatoes, and peach cobbler. Cocoa
had been made out of dry milk, and as a
special treat to these country children,
white loaf bread was being served with
creamery butter. The commodities donated
by the Government make it possible for
this school to have a lunch program, because
since last month 88 percent of the
lunches were served free. Practically all
the money spent for food is either to purchase
protein or abundant foods. On the
shelf I found canned tomatoes, tomato
paste, cheese, canned peaches, dried eggs,
dry milk, peanut butter and Irish potatoes,
and in the "ice box," which was
clean and cold, the butter was stored.
The army range, small refrigerator,
compartment plates, and dish cabinets were
bought with funds to match those made
available by the Federal Government for
the purchase of equipment.
Family rates are offered. Staple
groceries and fresh vegetables are purchased
from patrons of the program, in
order to help absorb the cost of free
lunches. Last month a total of 2,329
children were served. Reimbursement by
the Federal Government amounted to $116.45.
In the community $21 was raised to help
pay the cook and buy groceries, which
items amounted to $117.97.
Requirements are not always met in
the same manner as in our better equipped
schools, but a substantial lunch is served
to these hungry, growing children every
THE HISTORY OF THE ADAIRYILLE, KY.,
TRAINING SCHOOL LUNCHROOM PROGRAM
By Vera Eidson
Teacher and Lunchroom Supervisor'
Our lunchroom began nearly 5 years
ago with the assistance of the P.T.A., a
very sympathetic merchant, and our hardworking
We had plenty of room for the cooking
and serving of the lunches, but very
little equipment. The P.T.A. was aroused
over the situation and immediately made it
possible for us to purchase a new stove
and floor covering for the kitchen.
Through kitchen showers, cooking
utensils, tableware, and china were donated,
A number of friends gave food and their
time. Tables were built and painted by
the school boys.
At the end of the first year we had a
small sum in the treasury; therefore, our
second year was started with less hardship.
This project has grown through the
years and we have made many improvements.
At present the lunchroom is screened, and
is equipped with running water, sink, and
The children are made to feel that
each one has a share in this project.
They bring flowers for the tables and make
The lunchroom project is correlated
with the health classes. All the teachers
emphasize meals that are well-prepared,
well-balanced, and attractive. At various
times during the year, demonstrations of
table manners are given. Posters are
built to illustrate what has been taught
in classes concerning foods and their
value to the body.
New kinds of foods are eaten by the
majority of the children without too much
urging. The preparation of these new
Here’s what’s next.
This book can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Book.
United States. Department of Agriculture. Production and Marketing Administration. Participation of Negro children in school lunch programs., book, June 1951; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc6225/m1/19/: accessed September 20, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.