# LCMS Convention Proceedings_St. Louis Missouri_1944_S546
# Machine transcription, uncorrected — CHI Digital Archive (demonstration)

Report of Board for Higher Education 847

XV. MEAL SERVICES

A. Analysis of Present Practices

auxiliary enterprises the meal services are not specifically con- .
with the education of young men for the pastorate. They
PY. an important place, however, in the thoughts of every board-
tudent and are, indeed, of considerable importance in the develop-
t of a physically vigorous clergy. Hence they were given careful
ly under the survey of the schools. -

etailed bills of fare were submitted for the first five months of:
year 1942 by the institutions, together with daily meal‘ counts.
veral institutions, where the books of account made this possible,
tailed examination of food: costs was undertaken. The dining
and all facilities in connection with the meal services .were
nally inspected. Innumerahble meals were eaten at the schools. .
h your Survey Director has had experience in the manage- |
nt:.of food services, he consulted with several dieticians and sub-
ed-all available facts to Miss S. Wuerffel, dietetic supervisor at a
; Midwestern university. Her judgment and her recommenda-
ms underlie this report. ;

it is, of course, recognized that those who are in charge of the
al services at our institutions are beset by many difficulties. Up to
ithe time boys leave home to enter our colleges, most of them have
been.accustomed to considerable parental care and supervision. In
ost cases this means that ‘the boys have done little choosing for
themselves. Their food has been planned and set before them with
frequent admonitions of what they should and should not eat. When —
‘the break comes and close supervision disappears, the young person.
feels a sense of freedom in making these momentous decisions for |
if. The vegetables he has never liked he will give up, and he
1 specialize in pies, doughnuts, and ice cream, of which he never
te has had all he wanted.

The student stores or lunch rooms provide an ample supply of these
latable, but Jess desirable substitutes for the regular college meals
at times an hour before the regular mealtime.

‘ ‘Furthermore, adequate facilities are lacking: at several of the insti-
‘tations. Without mechanical devices certain food items cannot be
satisfactorily prepared in jarge quantity. Low salary schedules pre-
sent difficulties in securing the right kind of help. ‘Budget allowances
for food, in some instances in the neighborhood of twenty cents. per
day, impose severe restrictions on the person. resnonsible. for the
meals. .

| “But in spite of these difficulties, a far better type of meal service
can'teasonably be expected at over 50 per cent of the colleges.