Meat in the diet of the child. 

The growing child has a greater "protein requirement" than an adult, because of constantly building new tissue and wearing out old. There are the same good reasons for using meat as the source of protein in the diet of the child as in the diet of the grown-up. 

Liver is used with excellent results in child feeding. In the first place, the protein of liver is of high biologic value and it is relatively free from connective tissue; in the second place, it is a good source of vitamins; and in the third place, it is rich in iron. In regard to vitamins, liver is given as an excellent source of vitamins A and G; a good source of vitamin B; and vitamins C and D are present. Bacon, because it is so easily digested, is one of the first meats to be given to the very young child. In planning the diet of the child, it must be borne in mind that the "protein requirement" should be met with protein of high biologic value, and the animal proteins—meat, milk, cheese, and eggs—fall in this class. 

A publication from the Children's Bureau, United States Department of Labor, makes the following statement regarding meat in the diet of the pre-school child: 

"Meat and fish supply valuable proteins, minerals, and vitamins. At the beginning of the second year small servings of tender meat—beef, chicken, lamb, or liver, boiled, broiled, or roasted, and finely minced should be given at least three times a week. By the time the child is eighteen months old he may have meat or fish every day. As the child's ability to chew increases, he may be given larger pieces of meat, but it always must be tender. Veal, ham, or pork, properly cooked, may be given to the child over four."3 

Meat in reproduction and lactation. 

In recent animal experimentation4  it has been found that reproduction and lactation were improved by the addition of a meat supplement to a wheat-milk diet. The rate of growth and the general vigor of the young of the meat fed animals were greater than in the control group. Experiments of this nature are of considerable significance in human nutrition.