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S I X T E E N T H A N N U A L C O N V E N T I O N 45
returned in December before the change of officers, and in May before the
Convention, would result in more reports and in more satisfactory ones.
Outline, Standing Committee on Household Economics, 1930- 31.
S A N I T A T I O N
Control of disease is the central idea in all sanitation.
Health depends in part on freedom from infection.
Learn and teach Sanitary Habits,
1. Sanitation in relation to food deals first with wholesome and clean
materials, then with careful handling, storing and preparation.
1. M E A T:
( 1) Animals must be free from disease.
(, 2) Handling and distribution must be through sanitary markets,
etc.
2. M I L K and all D A I R Y P R O D U C T S:
( 1) Milk from healthy cows in clean surroundings.
( 2) Products kept free from contamination.
3. F R U I T S and V E G E T A B L E S :
( 1) Danger in surface dust and over- ripe products,
Suggestions for papers, discussion and reading on the subject of " Sanitation
in relation to Foods":
1. Study of legislation, local and Dominion, governing ihe marketing of
foods. Observe conditions existing in Community Stores, Markets and Restaurants.
YVork towards improvement.
2. M I L K:
( 1) Sources of contamination on farms.
( 2) Suggest methods of handling to keep milk a safe food.
( 3) Care of utensils, clothes, etc., used in care of milk.
( 4) Food value of milk.
3. Making and storing Butter for home use:
( 1) Care of milk and cream.
( 2) Churning.
( 3) Working, salting, coloring, etc.
( 4) Care of equipment used,
4. The curing of meats on the farm:
( 1) Selection, care ami cooking meats, treatment of tougher cuts.
5. Methods of safeguarding foods against bacteria;
( 1) Drying.
( 2) Cold storage.
( 3) Preservatives ( harmful and harmless).
( 4) Canning.
( 5) Packing.
6. Fruit and Vegetables:
( 1) Danger in surface dust and over- ripe fruits, etc.
( 2) Ways of preventing or remedying loss of nutrients in cooking.
( 3) Methods of preparing and serving raw fruits.
( 4) Value of uncooked vegetable and fruits.
2, Sanitation of the Home consists essentially in pure air. sunlight and
dryness. Suggestions for papers and discussions on the subject of " Sanitation
in Relation to the House":
1. Care of different rooms, ex.: cellar, bed rooms, kitchen, sheds, etc.:
( a) Ventilation.
( b) Effect of sunshine,
( e) Disinfecting.
( d) Suitable furnishings.
Object Description
| Rating | |
| Title | 1930 - Annual Convention Report |
| Subject | Convention;Report; AWI |
| Description | Report of the Sixteenth Annual Convention held May 20-23, 1930 |
| Language | en |
| Format | application/pdf |
| Type | text |
| Source | Alberta Women's Institutes |
| Identifier | awi0811099 |
| Date | 1930 |
| Collection | Alberta Women's Institutes - Collective Memory |
| Repository | AU Digital Library |
| Copyright | For Private Study and Research Use Only |
Description
| Title | Page 43 |
| Format | application/pdf |
| Source | AWI Collection |
| Collection | Alberta Women's Institutes - Collective Memory |
| Repository | AU Digital Library |
| Copyright | For Private Study and Research Use Only |
| Transcript | S I X T E E N T H A N N U A L C O N V E N T I O N 45 returned in December before the change of officers, and in May before the Convention, would result in more reports and in more satisfactory ones. Outline, Standing Committee on Household Economics, 1930- 31. S A N I T A T I O N Control of disease is the central idea in all sanitation. Health depends in part on freedom from infection. Learn and teach Sanitary Habits, 1. Sanitation in relation to food deals first with wholesome and clean materials, then with careful handling, storing and preparation. 1. M E A T: ( 1) Animals must be free from disease. (, 2) Handling and distribution must be through sanitary markets, etc. 2. M I L K and all D A I R Y P R O D U C T S: ( 1) Milk from healthy cows in clean surroundings. ( 2) Products kept free from contamination. 3. F R U I T S and V E G E T A B L E S : ( 1) Danger in surface dust and over- ripe products, Suggestions for papers, discussion and reading on the subject of " Sanitation in relation to Foods": 1. Study of legislation, local and Dominion, governing ihe marketing of foods. Observe conditions existing in Community Stores, Markets and Restaurants. YVork towards improvement. 2. M I L K: ( 1) Sources of contamination on farms. ( 2) Suggest methods of handling to keep milk a safe food. ( 3) Care of utensils, clothes, etc., used in care of milk. ( 4) Food value of milk. 3. Making and storing Butter for home use: ( 1) Care of milk and cream. ( 2) Churning. ( 3) Working, salting, coloring, etc. ( 4) Care of equipment used, 4. The curing of meats on the farm: ( 1) Selection, care ami cooking meats, treatment of tougher cuts. 5. Methods of safeguarding foods against bacteria; ( 1) Drying. ( 2) Cold storage. ( 3) Preservatives ( harmful and harmless). ( 4) Canning. ( 5) Packing. 6. Fruit and Vegetables: ( 1) Danger in surface dust and over- ripe fruits, etc. ( 2) Ways of preventing or remedying loss of nutrients in cooking. ( 3) Methods of preparing and serving raw fruits. ( 4) Value of uncooked vegetable and fruits. 2, Sanitation of the Home consists essentially in pure air. sunlight and dryness. Suggestions for papers and discussions on the subject of " Sanitation in Relation to the House": 1. Care of different rooms, ex.: cellar, bed rooms, kitchen, sheds, etc.: ( a) Ventilation. ( b) Effect of sunshine, ( e) Disinfecting. ( d) Suitable furnishings. |
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