MEAT AND OFFAL

Beef Including steak, salt beef, veal, flesh meat, and mince however cooked, hot or cold. Quantity according to size of piece, nutrients calculated on 1/2 oz. unit. Pieces size A - 2 1/2 oz. code 5, B 2 oz. code 4, C - 1 1/2 oz. code 3, D - 1 oz. code 2, E - 1/2 oz. code 1. 1 tablespoon of mince - 2 oz. When quantity unstated, the middle size, C, was taken.

Mutton Including lamb. Quantities coded as for beef. Size of chops given in pieces A.B.C.D. or E. allowing for bone.

Pork Quantities coded as for beef.

Liver Coded in No. of 1/2 ozs. or size of pieces, A.B.C.D. or E. in 1/2 oz. units.

Kidney Coded in 1/2 oz. units. 1 Kidney - 2 ozs.

Steak Including all home-made meat pies with pastry crust, boiled or baked[Text Missing]

Pudding or Pie Servings given in tablespoons, 1 tablespoon - 2 ozs. Average portion taken as 3 tablespoonsful.

Other Offal Including heart, cowheel, sheep’s head or brains, sweet-breads, chitterlings, tripe, trotters, poultry or rabbit. Coded in 1/2 oz. units. 1 tablespoon equivalent to 2 ozs. Sometimes given in meat-sizes A. B. C. D. E. Chicken - 1 tablespoon - 1 1/2 ozs. Where tripe was shown to be served as a stew with barley and vegetables it was coded as “stew” and not as “other offal”.

Cooked meats Including corned beef, brisket, spam, prem, etc. Coded in 1/2 oz. units. Quoted in weight or meat sizes. Large piece of Prem (about 5”) taken as meat size A.

Sausages Including sausage meat, sausage rolls, and bought meat pies. Sausages in two sizes, large -2 ozs. small 1 oz. and where size not specified coded as large. Sausage roll - 1 small sausage. 4d. bought meat and potato pie - 1 large sausage. Coded in 1/2 oz.

Bacon Including ham and all sorts of bacon. 1 rasher - 1 oz. when weight not given. Coded in 1/2 oz. units.

The coding of this section was quite straightforward and presented few problems.

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FISH and OTHER or MADE-UP DISHES

White fish Including cod, haddock (fresh, dried or smoked) plaice, whiting hake, skate, gurnet, mullet etc. When type of fish was unspecified it was included in this category. Bought fried fish was not usually specified as to type or quantity but just as “6d. piece of fish”. All fish was coded in 1/2 oz. units. Sometimes sizes were given equivalent to pieces of meat, A.B.C.D. or E. and, as fish is much thicker than slices of meat, size A was taken as 4 ozs. and size C as 3 ozs. A 6d. piece of fried fish was estimated to weigh 3 ozs. Shell fish, if mentioned, was to be ignored.

Fat fish Including herrings, mackerel, sprats, kippers and bloaters. Coded in the same way as white fish. When weight was not given 1 kipper was taken to weigh 4 ozs. and a small herring 2 1/2 ozs.

Canned fish Including sardines, pilchards, herrings and salmon (pink or red). Coded in 1/2 oz. units. 1 Tablespoon of salmon taken to weigh 2 ozs., 1 herring or pilchard - 2 ozs. and 1 sardine 1/2 oz.

Stew (meat) Where the sizes of the pieces of meat in the stew were given, the meat was coded with beef or wherever appropriate, and the rest of the stew under “Thick soup”. When the meat was not mentioned separately, the stew was coded in 1/2 tablespoonsful. Sometimes quantities were given in numbers of cupsful, in which case the capacity of the cup given on the tinted form measured with tablespoons of water was divided by 4. Lobby and hot pot were included in this category.

Toad-in-the-hole Any dish of meat or sausage in batter. Very few children were served with this dish. Coded in No. of 1/2 oz. and an average portion of 5 ozs. It would probably have been better to specify the amount of “toad” and code that and the batter separately.

Fish or Shepherds Pie Including rissoles, fish-cakes, hash and home-made meat and potato pie. 1 fish-cake or rissole equal to 1 tablespoonful of shepherds pie - 2 ozs. Coded in 1/2 oz. units.

Welsh Rarebit Coded in number of 1/2 slices, since Welsh rarebit is usually served on toast. Weight of one large slice - 4 ozs.

Macaroni Cheese Coded in units of 1/2 tablespoonful (1 tablespoon - 2 ozs.).

Egg and Cheese Dish Coded as for Macaroni Cheese.

Vegetable Cheese Dish Coded as for Macaroni Cheese. NOTE. These last three similar categories could have been combined in one with an average nutrient content. Very few children were served with any of these cooked cheese dishes.

Soup (thick) Coded in the same way as stew. This was not very satisfactory. It was impossible to tell if the soup were packet, tinned or homemade. Quantities, too, were sometimes fantastically high and were reduced to an average portion as it was considered that the large servings were probably a thin soup and poorer in nutrients than our nutrient table allowed. Gravy was ignored. This, too appears to be a mistake since Dr. Jenkins's analysis of vitamin C. content of school-meals shows, in some cases, double the amount of vitamin C. in the potatoes to be in the gravy. This, however, may be offset by the relatively small quantity of gravy served.

This section was by far the most difficult to classify. In many cases it was hard to classify the dish, even when ingredients were stated and it was even more difficult to interpret quantities in terms of weight. A consensus of opinion was generally taken to reach a decision. It is not easy to suggest any means of simplification or classification as the range of made-up dishes is so very wide and cups, spoons or platesful vary in weight with the consistency of the food stuff. This, of course, mainly affects detailed classification for the purpose of calculating nutrient intake. From the point of view of menu and quantity of food intake, in a broad sense, the information was fairly reliable.

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PUDDINGS AND CUSTARD

Rice pudding Including all milk puddings and rice or sago custard. Quoted in tablespoonsful and coded in 1/2 tablespoons. 1 tablespoon = 2 ozs. Coded in 1/2 oz. units.

Custard Including custard served with fruit other pudding, trifle, blancmange, milk jelly, shape and junket. Egg custard was coded here, plus an allowance of 1/2 egg in egg group. Coded in 1/2 tablespoonsful 1 tablespoons = 1 oz. when quantity served with pudding was unspecified an average serving of 2 ozs. was taken.

Fruit Tart or Pudding Including all puddings, tarts or pies made with fresh fruit. Coded in units 1/2 oz. Since it was difficult to measure servings, average portions were taken. 14-11 years - 6 ozs., 11-8 years - 5 ozs., 8-5 years - 4 ozs. A second helping was allowed the same weight as the first.

Baked Roll or Pudding Including any baked pudding except those made fresh fruit, Coded as tart except that the portions were:- 14-11 5 1/2 ozs. 11-8 - 5 ozs., 8-5 - 4 1/2 ozs. Coded in 1/2 ozs. units.

Yorkshire Pudding Including all batter pudding served either with meat or as a sweet pancakes, fritters, etc. Coded as tart. Average servings, 14-11 - 3 ozs., 11-8 - 2 1/2 ozs., 8-5 - 2 ozs.

College or Steamed Pudding Any light, steamed pudding, such as Queen’s Pudding or boiled sponge except with fresh fruit. Coded in the same way as fruit tart. Average portions:- 14-11-5 1/2 - ozs., 11-8 - 5 ozs., 8-5 - 4 1/2 ozs. Coded in 1/2 oz. units.

Suet Pudding Any suet pudding, e.g. boiled jam roly-poly, except those made with fresh fruit. Average portions:- 14-11 - 6 ozs., 11-8 - 5 ozs., 8-5 - 4 ozs. Coded in 1/2 oz. units.

There were no complications in this section. It is possible that there was a little confusion between ‘steamed’ and ‘suet’ puddings, but the nutrient contents of each of these varies little. Average weights of servings were only used in respect of puddings eaten at home. Quantities served at school meals were given, and, as already stated, these were smaller than the size of the average portions quoted, it being assumed that slightly larger portions of pudding would be likely to be served at home.

POTATOES

Baked, roast, boiled, fried or mashed potatoes were included in this category but not chips. Since it was discovered that for some school dinners food was cooked at a centre and later re-heated on the premises where eaten, thereby sacrificing a proportion of the vitamin C. in potatoes (and, for that matter in the greens) these were coded separately from the potatoes eaten at home where they were assumed to be freshly cooked for the meal.

Sizes of potatoes were quoted on the forms by mothers according to the chart or in tablespoonfuls if mashed, and coded in 1/2 oz. units. Size A - 3 ozs., B - 2 1/2 ozs., C - 2 ozs., D - 1 1/2 ozs., E - 1 oz., one tablespoonful 2 ozs.

Potatoes eaten at school were divided into three groups: ratio 1, vitamin C. content about 2 units per oz., ratio 2 about 1 per oz. and ratio 3 about .5 per oz.

Nutrients were taken from Dr. Bransby’s list of values of potatoes ‘before Xmas’.

School meals potatoes were coded in the boxes on the tinted form. Since two figure code numbers were allowed for kind of food, the first figure for potatoes was constant while ratio 1, 2 and 3 were indicated by the second figure.

Chips were coded separately because of their extra fat content. One tablespoonful was taken as equal to 1 1/4 ozs. And 1d. Chips were taken as one tablespoonful. Potato crisps were included in this category one 2d. packet = 2 tablespoonsful.

Potato and vegetable pie was coded with mashed potato.

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OTHER VEGETABLES

Green Vegetables Greens (all kinds) and spinach were coded as different food stuffs according to the method of cooking as vitamin C. content, whichever stated. Three rations were allowed for each; ratio 1 cooked in a little water, ratio 2 half covered and ratio 3 covered. Mothers stated quantity of water used in cooking and the school dinners greens had been measured for vitamin C. content. Code No’s. were allocated as for school dinner potatoes and similarly coded on the tinted form. 1 tablespoonful = 1 1/2 ozs.

Beans Fresh beans such as french or runner beans were divided into two ratios only - sliced or whole. These were to be coded in the same way as greens, but no beans were found to be eaten although the season was not over at the time of the field work. This was possibly due to the fact that beans take time to prepare for cooking. 1 tablespoonful = 1 1/2 ozs.

Carrots These were to be entered on the form in tablespoons, one tablespoon = 2 ozs. No difference was made for methods of cooking or uncooked carrots. Where small quantities of carrot were included in a made dish or stew, allowance for carotene made in the nutrient content of that dish covered this and the carrot was not then coded separately. Since, at the time of the survey, fruit was still obtainable, children were not found to be eating whole raw carrots as possibly they might at a later time of year. This would present a problem in coding quantity, best overcome by pictures of sizes of carrots on the chart.

Other Roots Including turnips, parsnips, artichokes, swedes and beetroot. Quoted in tablespoons, one of which = 2 ozs. Where small quantities of beetroot were included in a mixed salad, this was coded with ‘salad’ in the miscellaneous group. 4 slices of beetroot was taken as equivalent to one tablespoonful.

Peas Including fresh, tinned or soaked peas. Quoted in tablespoons, 1 tablespoon = 1 1/2 ozs.

Misc . Including salad, watercress, celery, onions, and leeks. Quoted, where possible, in tablespoonsful - 1 tablespoon = 2 ozs. When salads were served at school dinners, weights of servings were given, but for salads served at home weights were usually not given, when an average portion of 4 tablespoons was allowed. One large stick of celery was taken as two tablespoonsful. This section was not very satisfactory from any point of view as the vegetables it includes are so varied and it is impossible to gauge the quality (salad, for instance, when ingredients are not stated) and equally difficult to measure quantity.

Legumes Including butter, haricot or broad beans, lentils, split peas, maize, rice served as a vegetable, barley, pease pudding etc. Quoted in tablespoonsful. 1 tablespoon holding 2 ozs.

Apart from the miscellaneous section, it was possible to deal with this group in quite a reliable way. All ‘other vegetables’ were coded in units of 1/2 tablespoon. The weight of a tablespoonful varying with different vegetables.

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RAW AND TINNED FRUIT AND TOMATOES AND FRUIT JUICES

Tomatoes Whether raw, cooked or tinned. These were sometimes quoted on the form in potato sizes, when the same weights as for potatoes was taken and sometimes as “small” (1 1/2 ozs.) “medium” (2 ozs.) or “large” (2 1/2 ozs.)

1 tablespoonful of fried tomato was taken to be 2 ozs.

Other Fruit All fruit except oranges whether fresh, tinned or dried (such as prunes). Including apples, pears, plums, etc. prunes, figs and dates. When fruits were cooked, quantities were to be quoted in tablespoonsful, 1 tablespoonful = 2 ozs. If sizes of apples or pears were given in potato sizes the same weights were taken if given as “small”, “medium” or “large” weights were estimated at 2, 3 or 6 ozs, respectively.

Oranges Fresh oranges only. Coded in no. of halves.

Orange Juice Only that distributed at clinics or food centres and not bottled orangeade. If a glass of orange juice was entered on the form and it was found that there was a child of under 5 years in the family, it was assumed this sort of concentrated orange juice had been used and two teaspoonsful was allowed. If there were no young children in the family, the glass of orange juice was ignored. Coded in 1/2 teaspoonsful.

Blackcurrant Puree The type bought at a chemist’s shop. Coded in 1/2 teaspoonsful.

Blackcurrant Syrup The type issued at clinic or food centre. Coded in 1/2 teaspoonsful.

Rosehip Syrup Coded in 1/2 teaspoonsful.

In most cases it was necessary to estimate the size or quantity of the servings of fruit or fruit Juices. School meal menus stated exact quantities.

BREAD, BISCUITS AND CAKES

Bread White and brown bread were included in the one category together with bread rolls or ‘cobs’. The size of loaf (1 or 2 lb.) and the number of slices cut were indicated on the tinted form. When size of loaf was unspecified it was taken to be a 2 lb. loaf and when no. of slices cut was not given the average was used - 16 slices from a lb. loaf and 20 from a 2 lb. loaf. Where the width of one slice was given, either by a straight line drawn or a measurement stated, this was divided into 7 1/2” for a 2 lb. loaf and 6” for a 1 lb. loaf to arrive at the number of slices cut. Since bread was to be coded in 1/2 oz. units a table was prepared giving the weight to the nearest 1/2 oz. of number of slices where various quantities were out from either size of loaf. Rolls were taken as equal to an average slice cut from a large leaf. Fancy breads were included with cake.

Cakes and Biscuits All kinds of cakes, pastries, buns and biscuits, including currant or malt bread, barm cake and oatcakes. Since it was impossible to indicate the size or weight of a piece of cake, a small cake or biscuit with any precision it was arbitrarily decided that a cake or piece of cake weighed 2 ozs. and one biscuit 1/3 oz. This decision was probably good enough as the nutrient content allowed was, of necessity, an average and the ingredients of different sorts of cakes of 1/3 oz.

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CHEESE, EGGS, CEREALS AND MILK

Cheese Quoted on the form in sizes according to the chart and coded in units of 1/2 oz. Cream cheese was never mentioned.

Eggs Shell or dried eggs. Coded in number of 1/2 eggs.

Cereals Prepared breakfast foods such as Cornflakes, Shredded Wheat All Bran, etc. Quoted in tablespoonfuls where possible.1 tablespoonful = 1/4 oz. and coded in units of 1/4 oz. One portion of Shredded Wheat was taken to weigh 2 ozs. and Weetabix 1 oz.

Porridge Either prepared oats or oatmeal porridge. Quoted and coded in tablespoonsful. 1 tablespoonful = 1 1/2 ozs.

When fruit, preserves or milk were taken porridge or breakfast cereal they were coded in the appropriate food stuff group.

Milk Liquid or tinned milk. Milk taken as a drink either at home or at school, in a beverage or with cereal or fruit were added together to obtain the total intake per day of the child. Capacity of cup used measured in tablespoons and quantity of milk taken in tea, etc., were to be given on the tinted form. Where this was not done the average size of cup, 9 tablespoonsful, was taken and the average quantity of milk in tea, 2 tablespoonsful. When quantity of milk taken with porridge or cereal was unspecified, one tablespoon of milk was allowed to one tablespoon of porridge, etc. Tinned milk, such as Nestles, if taken in tea was allowed the same value as the quantity of liquid milk taken in tea, but if served undiluted in teaspoonsful by itself or on cereal, fruit or bread, was given four times the value of liquid milk. Nutrient values taken from Dr. Bransby’s list were for autumn milk. Coded in units of 2/3 oz. (1 tablespoonful).

This section presented no major problems.

SUGAR, PRESERVES, SWEETS AND CHOCOLATE

Sugar The quantity of sugar taken in a beverage or with fruit, cereal, etc., (excluding sugar used in cooking) was quoted on the form in teaspoonsful and coded in units of 1 teaspoonful. Glucose was included with sugar at the same value.

Preserves Including jam, marmalade, honey, treacle, syrup or lemon curd. Quoted and coded in units of 1 teaspoonful. Fish paste or meat extract as a spread were ignored. When jam sauce was served, 1 teaspoonful of jam was allowed to 1 tablespoonful (or 2 ozs.) of jam sauce.

Sweets Quoted in weights or number of sweets. An average number of sweets to the oz. was found to be 5. Coded in number of sweets or 1/5 oz. Filled chocolates included in this category.

Chocolate Quoted in weight of block, piece of block or pieces broken from blocks of specified weight. Coded in units of 1/4 oz. This was convenient as a 2 oz. bar is divided into eight sections generally.

MISCELLANEOUS

Cod Liver Oil Quoted in teaspoonsful and coded in units of 1/2 teaspoonful. On information given by the Pharmaceutical Section of M.O.H. virol or cod liver oil and malt were given 10% of the content of pure cod liver oil and emulsion 50%. If quantity of oil taken was unspecified, 2 teaspoonsful was allowed.

Parrish’s Food This was mentioned only once or twice and was not considered worthy of a separate code. Since this tonic is rich in iron it was coded with the food stuff richest in this nutrient - spinach cooked in a little water. One teaspoonful of Parrish’s Food equal to one tablespoonful of spinach.