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S E V E N T E E N T H A N N U A L C O N V E N T I O N 47
( 1) Animals must be free from disease.
( 2) Handling and distribution must be through sanitary markets, etc.
2. M i l k and a l l D a i r y Products:
( 1) Milk from healthy cows in clean surroundings.
( 2) Products kept free from contamination.
3. Fruits and Vegetables:
( 1) Danger in surface dust and over- ripe products.
Suggestions for papers, discussion and reading on the subject of " S a n i t a t
i on in relation to F o o d s ":
1. Study of legislation, l o c a l and Dominion, g o v e r n i n g the marketing of foods.
Observe conditions e x i s t i n g i n community stores, markets and restaurants.
W o r k towards improvement.
2. M i l k:
( 1) Sources of contamination on farms.
( 2) Suggest methods of h a n d l i n g to keep milk i n safe food.
( 3) Care of utensils, clothes, etc., used in care of milk.
( 4) Food value of milk.
3. M a k i n g and s t o r i n g Butter for home use:
( 1) Care of milk and cream.
( 2) Churning.
( 3) Working, salting, coloring, etc.
( 4) Care of equipment used.
4. The c u r i n g of Meats on the f a r m:
( 1) Selection, care and c o o k i n g 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 p r e p a r i n g and serving r aw fruits.
( 4) Value of uncooked vegetables 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
R e l a t i o n to the House":
1. Care of different rooms, ex.: cellar, bed rooms, kitchen, sheds, etc.:
( a) V e n t i l a t i o n.
Object Description
| Rating | |
| Title | 1931 - Annual Convention |
| Subject | Convention; Report; AWI |
| Description | Report of the Seventeenth Annual Convention held May 19 to 22, 1931 |
| Language | en |
| Format | application/pdf |
| Type | text |
| Source | Alberta Women's Institutes |
| Identifier | awi0811100 |
| Date | 1931 |
| Collection | Alberta Women's Institutes - Collective Memory |
| Repository | AU Digital Library |
| Copyright | For Private Study and Research Use Only |
Description
| Title | Page 49 |
| 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 E V E N T E E N T H A N N U A L C O N V E N T I O N 47 ( 1) Animals must be free from disease. ( 2) Handling and distribution must be through sanitary markets, etc. 2. M i l k and a l l D a i r y Products: ( 1) Milk from healthy cows in clean surroundings. ( 2) Products kept free from contamination. 3. Fruits and Vegetables: ( 1) Danger in surface dust and over- ripe products. Suggestions for papers, discussion and reading on the subject of " S a n i t a t i on in relation to F o o d s ": 1. Study of legislation, l o c a l and Dominion, g o v e r n i n g the marketing of foods. Observe conditions e x i s t i n g i n community stores, markets and restaurants. W o r k towards improvement. 2. M i l k: ( 1) Sources of contamination on farms. ( 2) Suggest methods of h a n d l i n g to keep milk i n safe food. ( 3) Care of utensils, clothes, etc., used in care of milk. ( 4) Food value of milk. 3. M a k i n g and s t o r i n g Butter for home use: ( 1) Care of milk and cream. ( 2) Churning. ( 3) Working, salting, coloring, etc. ( 4) Care of equipment used. 4. The c u r i n g of Meats on the f a r m: ( 1) Selection, care and c o o k i n g 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 p r e p a r i n g and serving r aw fruits. ( 4) Value of uncooked vegetables 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 R e l a t i o n to the House": 1. Care of different rooms, ex.: cellar, bed rooms, kitchen, sheds, etc.: ( a) V e n t i l a t i o n. |
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