The rules cited for the school luncheon will apply to the workers, but the character of the work done must be taken into consideration, and the kind and amount of food governed accordingly. Heavier, bulkier and more nutritious food should be used for the out-of-door or manual worker, such as baked bean sandwiches, meats of all kinds, cheese, raw and in the form of rarebits, and fondue for sandwich filling; eggs, hard cooked, fried or salad; small cans of sardines, doughnuts; cookies, especially oatmeal; gingerbread, cinnamon rolls, etc. In such case use, if possible, the dinner pails which are divided into sections and places prepared for keeping coffee and tea hot.

For one of sedentary occupation a light and digestible but very nutritious lunch should be provided. Among these may be mentioned meat sandwiches in which the meat is ground, mixed with light relishes and salad dressing; egg sandwiches or salad or hard cooked eggs, cream cheese mixed with chopped olives and pimentoes, chopped fruit and nut sandwiches, light cookies and sweets, with nuts and fruit.