# LCMS Convention Proceedings_St. Louis Missouri_1944_S549
# Machine transcription, uncorrected — CHI Digital Archive (demonstration)

548 Report of Board for Higher Education

The outstanding deficiencies are listed below:

_1. Bills of fare in themselves do not provide a complete basi
for a sound judgment concerning the adequacy of meals;. bul
they are highly revealing with respect to such items as ‘nutri
tional balance, variety, use of leftovers, economy in selection,
A'common fault brought to light by their study is the lack
variety. The monotonous repetition of the same item ORs
food on the same day of each week and of the same foodsit
in the same combinations at each meal, is representativ 0
the poorest type of menu Planning. Very few of Synod’s :
fourteen institutions are reasonably free from this basic fault,

2. Ata considerable number of the institutions a serious unbal:.
ance of nutritional elements exists. Carbohydrates are: served:
far too often, fruits and fresh vegetables all too infrequently.
Constipation, vitamin and mineral deficiencies are extreme
likely to occur under these circumstances. Carbohydrates
are, of course, the cheapest food group; certain vegetables a
unpopular with students. And yet, the good. health of th

3. The preparation of the meals, on the whole, is shot throug’
with deficiencies. Primarily this is due to a lack of th
“know-how.” Most of the cooks have come by their know!
edge of . quantity cookery by the trial-and-error metho
attempting to apply their knowledge of family cookery:
groups of one hundred, two hundred, or more. Even with
out appreciable increase in the food budget, the meals coule
be greatly improved by more expert preparation. To some

- extent, self-convenience lies behind the poor service. Th
' desire for ease has resulted, for instance, in countless supp
requiring Practically ‘no cookery whatsoever; canned ‘
frozen vegetables supplant cheaper fresh vegetables;: th
absence of individual salads, etc. At half of the instituti

4. The dining hall service at five of the institutions is below:
acceptable levels. The environment and atmosphere under:
which meals are eaten has a remarkable effect on the sat
faction produced, the quantity eaten, and the digestion. A
some schools the dining hall accessories are in bad taste
Table tops. are uhsanitary, or table linens are soiled. C sf
and cutlery are of the cheapest types.. Paper napkins shoulé
be, but are not, supplied. Flies and cooking odors at af
schools are present. in annoying quantities. Sticky cha
and stained floors add to the generally unappetizing a
phere at others. Thoroughly in keeping with this envi: