MEAL PLANNING FOR ALLERGIC CHILDREN
These are suggested menus for the three daily meals.
Breakfast: A canned fruit juice, a vegetable, a soya beverage, potato bread, banana rye bread, Ry-Krisp, rice pancakes, or waffles.
Lunch: Rooster, capon, or canned fish (but never fresh fish or shellfish), vegetables, and a beverage or a fruit (apple, plum, apricot).
Dinner: Lamb (including the liver, kidney, or glands of the animal), potatoes or green vegetables. Ry-Krisp or any of the other non-allergenic breads.
The following foods may be substituted to provide variety in the diet:
Beverages: Tea, mineral or carbonated water, or any fresh, frozen, or canned fruit juice.
Breads: Potato rye bread, banana rye bread, and Ry-Krisp.
Fruits: Any frozen, dried, or canned fruit provided the label says that nothing has been added to it besides sugar.
Meats: Beef. Commercially prepared meats, such as frankfurters, hamburgers, meat loaf, sausages, and meat patties should be avoided because they may contain milk or wheat. The school-age child should carry his own sandwich, which should be prepared at home.
Sauces: Catsup and any homemade sauce which does not contain any milk, egg, or wheat.
Soups: Vegetable soups prepared without egg, milk or bread and thickened with rice, barley, or Ry-Krisp crumbs.
Sugars and sweets: Jam, marmalade, jelly, honey, and hard candies can be used, provided they do not contain milk, wheat, or egg.
Vegetables: Any fresh, frozen, dried, canned, or raw vegetable which is cooked with salt, water, and olive oil (or Mazola).
*14/99/5*
