CO129-592-2 Reports on current situation- medical work 3-3-1946 - 12-5-1947 — Page 126

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4.

nutrition, extreme loss of weight, low blood pressure, giddiness, etc. (3) diseases of long standing, i.e. gastric ulcers, diabetes, coeliac disease, anaemia, etc. (4) acute conditions, i.e. gastro-enteritis, etc. (5) debility following hospitalisation. These patients were advised and given extra foodstuffs such as milk, fruit juices, dried fruits, vegetables, tinned meats and fish and oats. Later the Medical Panel were forced through lack of suitable supplies to cut down these issues and to concentrate almost entirely on giving extras to the Hospital and Diet Kitchens, where the goods could be cooked and given out on a semi-communal basis. Severe cases of beri-beri and central nerve blindness, however, continued to be helped almost to the end of internment, a daily dose of bran being given to the former (incidentally this helped to conserve the limited supply of thiamine available) and peanut butter, eggs, egg yolk, soya bean milk, all rich in the essential vitamins, to the

latter.

(b)

Infants and young children. A detailed report has already been prepared by Dr. Annie Sydenham, Camp Child Welfare Officer, regarding the health and nutrition of the children.

During the first few weeks of the Camp a Milk Board was set up, consisting of Dr. D. J. Valentine, Camp Medical Officer, the three Medical advisors to the Committee and Miss M. S. Watson, and, after an exhaustive survey of all available milk supplies and the estimated needs over a long-term period, a schedule of con- sumption was drawn up. This schedule was varied at different times, but it is interesting to note that at no time did the Camp run out of this most essential item of diet for infants, many of whom were born in this Camp,

Every effort was made to maintain the health of the children of school age. A careful nutritional survey was made every six months by Dr. Sydenham, Acting on this, the Medical panel allocated valuable foodstuffs which were distributed as school meals. During the first winter months, bowls of porridge