Document n9vjwK14jZyxQyvnYXwEVdMMa

FILE NAME: New York State & NY Times (NY) DATE: 1951 Mar DOC#: NY099 DOCUMENT DESCRIPTION: NY Dept of Labor Monthly Review - Industrial Nutrition for Defense bui^ " r t extraction. ^ " Z t7 7 l 0t f gar cane used in the mannf-w ^as keen extensively other tory System in the United q f 1f Gr f the Respira- dung Industry Publie w S,tf,tesT,Chromate-Pro- (1948). y ` ^ubJlc Health Reports 63:1114 j 3' i^Duste^i , New York State Departm ent o ffM & fm .x: ONTHLY R E V IE W Q>,. , O [ O C Z3 ^ v is io n o fIn d u stria lH ygiene & Safety S tan dards VOI. 30 ~ ~ ~ March, 1951 ------------- -------- -- --------No. 3 INDUSTRIAL NUTRITION FOR DEFENSE A F?M y Florence F. Brener, Nutritionist Medical Unit MAY 4 Isa a .o Industrial expansion for defense, as for war, im mediately involves shortages in manpower, which sideration should also be are reflected in the need for longer hours, a faster pace, more night shifts and the employment of an year, holidays and pay days/TM that during periods of heavy increasing number of women. These special con time work, and on pay day (particularly^ the ditions inevitably result in added physical stresses checks are cashed on the premises) the industrial and strains. The physical needs of the body to with feeding facilities are patronized more than on other days. stand this additional strain may, in part, be met by having good wholesome food available in the plant. In plants where the majority of workers are en In industrial establishments, desirous of maintain- gaged m heavy production, the caloric needs are I c mg optimum production and good worker morale high and should be met by properly planned menus serious consideration should be given to providing offering hearty foods which will supply a high total caloric intake. This may be obtained by introducing the best in-plant feeding facilities practicable. This need not necessarily be a cafeteria. A lunch counter into the menu, foods which are high in fats, starch or a rolling cart may, under certain circumstances, es, and sugar. Examples of foods high in fats are: tat meat or bacon; butter or margarine, gravies .2 o adequately meet the needs of the particular plant situation. mayonnaise or other salad dressings made with oil- The foods served should be selected to provide and cream, either sour, sweet or whipped. Foods maximum nutrition at low cost. Menus should be high m starches and sugars include such foods as: adapted to the particular type of feeding facilities bread or bread products; waffles and griddle cakes; available m the plant. They, should be planned with puddings, pies and other pastries; maple syrups an understanding of food values, good nutrition jellies, jams, preserves, sugar and candy. It is not and a knowledge of the dishes which are popular usually sufficient, however, merely to offer the with plant personnel. The foods served should pre high calorie foods; portions must be large if a high sent eye and appetite appeal. The menu should al totalf a 1?ric content for the meal is to be obtained ways include the standard basic seven nutrients re With increased hours of work, special attention quired for good health, while consideration is also should be given to mid-morning and mid-afternoon given to the caloric needs of workers -- a higher rest periods. Snacks delivered by rolling carts dur calorie menu for those doing heavy work or work ing these rest periods, or otherwise available to ing unusually long hours (3000 - 4000 calories per workers, will contribute greatly to reduction of fa day); a menu of lower caloric content for workers tigue and to increase production. The same prin- on light assembly jobs or sedentary white collar dples apply to industries where heavy seasonal workers (2500 - 3000 calories per day) A low cal activities are the rule. The following is an example of a high calone lunch menu: P orie diet for workers is not to be confused with a reducing diet. In general, the food eaten during tho Cream of tomato soup or other creamed soup lunch hour, in the plant, should provide 1/3 tol/2 Roast pork or other fat meat, with gravy worker's total food requirements for the day. Fried potatoes or candied sweet potatoes String beans, Carrots or other green or yellow Milk is always the beverage of choice,whether one vegetable is considering a high or low calorie menu, because it is an unusually nutritious food. Waldorf or banana salad with chopped peanuts The menu is not only the bill of fare or list or or mayonnaise dishes available to patrons; it also provides the bas ic pattern from which the food is purchased, pre pared and served. The menu should be planned at least a week in advance; preferably two weeks a head. When planning menus for industrial cafe terias or other in-plant feeding facilities it is nec essary to be guided by the number of work shifts or whether the plant will be working overtime. Con- Brine r rUSWith Pl6nty f butter or mar2ar' Pudding with whipped cream or pie a la mode Milk Tea or coffee with sugar and cream or hot chocolate with whipped cream The high calorie foods in the above are the' creamed soups, fat meat with gravy, fried white or sweet potatoes, salad with nuts and mayonnaise, fii