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Nutrition: Then and Now
- 1. Abby Gold, Ph.D., M.P.H., R.D. Nutrition and Wellness Specialist and Assistant Professor Brandy L. Buro Sue Sing Lim Sarah Uhlenbrauck NUTRITION: Then and Now
- 2. THEN AND NOW QUIZ Population Transportation Clothes (women) Music Price of a box of Corn Flakes (12 oz.) 100 million 8% of population own a car Simple skirts, hemline right above the ankle, practical clothes Patriotic songs, beginning of jazz 8 cents NOW 310 million 71% of population own a car Wide variety of choices, from jeans to dresses and suits All kinds of songs $3 THEN (During WW1)
- 3. THEN NOW
- 4. PROGRAM OBJECTIVES Compare and contrast food recommendations from World War I and today Discuss how past beliefs about food influence present nutrition recommendations
- 5. BUY IT WITH THOUGHT THEN: Buy nutritionally dense foods to eat less foods.
- 6. BUY IT WITH THOUGHT NOW: Buy nutrient-dense foods to get proper nutrients without exceeding calories.
- 7. COOK IT WITH CARE THEN: Make small amounts of meat to feed many people so the soldiers overseas could have more meat.
- 8. COOK IT WITH CARE THEN: Canning was highly promoted.
- 9. COOK IT WITH CARE THEN: Add seasonings to enhance desired flavor.
- 10. COOK IT WITH CARE NOW: Use a variety of foods to feed more people for many reasons.
- 11. COOK IT WITH CARE NOW: Canning is making a comeback.
- 12. COOK IT WITH CARE NOW: Add more seasonings to increase flavor but not calories.
- 13. USE MORE WHOLE GRAINS THEN: Americans were encouraged to use grains other than wheat so the soldiers could have the wheat.
- 14. USE MORE WHOLE GRAINS NOW: Whole grains have many health benefits. Eat three servings a day.
- 15. “WE MUST FEED OURSELVES” THEN: Gardening and preserving
- 16. NOW: Community gardening is in full swing www.urbanverse.posterous.com GARDENING NOW: School-based gardening: The Early Sprout Program
- 17. BUY LOCAL FOOD THEN: Transportation issues
- 18. BUY LOCAL FOOD NOW: Tastes better Supports local economy Is environmentally friendly High tunnels Farmers markets Community Supported Agriculture (CSA)
- 19. BUY LOCAL FOODS TODAY NOW: Eat seasonally. Eat root vegetables in the winter.
- 20. Add your own slide here highlighting local foods activities in your community.
- 21. SERVE JUST ENOUGH — SUGAR THEN: The soldiers need: Sugar The folks at home can use: Molasses, honey, syrup, dried prunes and dates
- 22. SERVE JUST ENOUGH — SUGAR NOW
- 23. SERVE JUST ENOUGH — SUGAR NOW: The amount of sugar recommended. 16 teaspoons of sugars
- 24. SERVE JUST ENOUGH — MEAT THEN: Serve at least one meatless meal a day. The soldiers need: Bacon, beef, mutton, pork The folks at home can use: Chicken, eggs, cottage cheese, fish, nuts, peas, beans
- 25. NOW: Serve more variety of proteins. SERVE JUST ENOUGH — MEAT
- 26. SERVE JUST ENOUGH — MEAT NOW: The amount of meat we should eat. 3 oz. fish Daily recommendation: 5½ to 6½ oz. 1 oz. meat 1 oz. cheese 3 oz. meat
- 27. PROTEIN EQUIVALENTS 2-3 ounces lean, boneless, skinless meat, fish or poultry EXAMPLES: 2 oz. cheese 4 T peanut butter ¾ cup cooked dried beans 1 cup cooked legumes 2 eggs ½ cup cottage cheese =
- 28. USE WHAT IS LEFT THEN: Meal planning
- 29. USE WHAT IS LEFT NOW: Leftover bones Leftover foods Stale bread Leftover wines and beers Black bananas
- 30. USE WHAT IS LEFT NOW: Food safety Clean Separate Cook Chill
- 31. USE WHAT IS LEFT NOW: Fill the Dome
- 32. CONCLUSION
- 33. THANK YOU
Hinweis der Redaktion
- What would you think some differences are between today’s culture and the time during World War I, which occurred between 1914 and 1918? About 310 million people lived in the U.S. in 2010, 1 and 71 percent of people owned a car. Today, women have a variety of clothes choices, from jeans to dresses to suits.2 We listen to all kinds of music. The price of a box of Corn Flakes is $3.3 When you compare these to the World War I era in the U.S., only 100 million people were in the country then.4 Only 8 percent of people owned a car. Women wore simple skirts with the hemline right above the ankle, and their clothes were mostly practical because they had to do physically demanding work.5 People listened to patriotic songs as the war was going on, and jazz music began to become popular.6 Also, a box of Corn Flakes only cost 8 cents!3
- Even though the population, transportation methods and lifestyles have changed between World War I and now, the food recommendations are surprisingly the same. For example, people living during World War I were encouraged to be wiser in choosing the foods they eat and to buy local foods. Populations today are urged to do the same, but for different reasons. Today we are going to talk about how the ideas differ and how they are similar.
- The objective of this presentation is to compare and contrast the food recommendations from World War I and today. Also, we’ll learn how the past can influence the present.
- Then: Americans were encouraged to buy nutritionally dense (rich) foods such as milk, fish, large varieties of fresh vegetables and varied whole grains such as hominy. To provide their children with the necessary protein for growth without using meat, Americans were encouraged to serve children at least 2 cups of milk per day.7 Americans were encouraged to buy nutritionally dense foods, such as a variety of vegetables, in an effort to conserve food for the troops and because “they mean vigor and health” for people.8 Buying fruits and vegetables that were in season also was promoted highly. This was encouraged to help save families money when they purchased food. People also were told that buying produce in season would result in better tasting fruits and vegetables.9
- Now: Today we still are encouraged to buy nutrient-dense foods. The 2010 Dietary Guidelines published by the U.S. Department of Agriculture defines nutrient-dense foods as foods that are rich in vitamins, minerals and other beneficial substances yet provide relatively few calories.10 Examples of nutrient-dense foods are vegetables, fruits, whole grains, fat-free or low-fat milk products, seafood, lean meats and poultry, eggs, beans and legumes, and nuts and seeds that are prepared without solid fats, sugars, starches and sodium. The American Dietetic Association recommends nutrient-dense foods to ensure that people are getting all the proper nutrients while not exceeding the recommended amount of daily calories. This allows for maintaining a healthy body weight while receiving all of the nutrients needed for a healthy body.11 Obesity is a growing problem in America, and North Dakota is no exception. About 64 percent of our state’s population is obese or overweight.12 Discussion questions: What are some examples of nutrient-dense foods that your family commonly eats? What are some non-nutrient-dense foods that your family commonly consumes?
- Then: Americans were told meat was a “flavor food, and should be considered a convenience and a pleasure, but not a necessity.”9 This meant finding ways to use less meat and making the meat they had last longer and feed more people. The USDA recommended using stews and meat pies to make smaller amounts of meat stretch, which meant people would be getting more vegetables in their meals as well.13
- Another practice that was highly promoted was canning vegetables for use in the winter. The USDA stated in the leaflet titled “Vegetables for Winter” that “canned vegetables need only skillful seasoning to make them as good as fresh.”14 The USDA also promoted dried vegetables, which would be easy to store for a long time and be readily available in the harsh winter months.14
- Then: Americans were encouraged to use many vegetables, such as cabbage, turnips, onions, spinach and cauliflower, which people may not have liked. The government recommended using “heavily seasoned sauces” to make the vegetables more palatable for families, especially the children. Americans also were encouraged to eat more fish to save meat for the soldiers, and again were told to use the heavily seasoned sauces to cover the strong fish taste.8
- Now: Today, the American Dietetic Association’s position on conserving natural resources and supporting ecological sustainability recommends preparing less meat to feed more people for a variety of reasons. One reason is to promote environmental sustainability. Raising, processing and transporting meat uses more resources than plant-based foods.15 Serving less meat also can help you save money because many less expensive alternative protein sources, such as milk, eggs, legumes and nuts, are available. Choosing to cook soups, stews and casseroles helps make smaller amounts of meat feed more people.16 This also increases the population’s intake of vegetables. Kneofla (dumpling) soup, one of North Dakota’s signature dishes, is a perfect example of using a small amount of chicken and adding ingredients such as potatoes, carrots, celery and chicken broth to feed a large number of people. Discussion question: Are any of your families trying to reduce the amount of meat you use? What are some reasons?
- Another food trend that is making a comeback, and is encouraged, is the practice of canning fruits and vegetables for use throughout the year. This also will help increase the population’s food and vegetable intake, especially those living in areas with a short growing season, such as North Dakota and other northern states. Proper canning procedures must be followed to assure your canned goods don’t spoil. The National Center for Home Food Preservation is a great resource for home canners. Its website hosts USDA-tested and approved recipes for canning and offers USDA’s Complete Guide to Home Canning.17 Discussion questions: Do any of you remember your mother or grandmothers canning vegetables and fruits from the garden? Do any of you can or preserve foods in other ways? Which ones?
- Health experts recommend we use spices and seasonings to infuse more flavor into our foods without adding calories. Herbs and spices add flavor and variety to our foods without adding salt, which is important for people watching their sodium intake. According to the Dietary Guidelines for Americans, 2010, all Americans should limit their sodium intake to reduce the risk of cardiovascular disease, congestive heart failure and kidney disease. The Institute of Medicine has set the adequate intake of sodium at 1,500 milligrams (mg) and the tolerable upper intake level at 2,300 mg.10 When comparing these recommendations with Americans’ average sodium intake of 3,400 mg,10 we clearly could try replacing some of that salt with savory seasonings.
- Americans needed to send wheat to the soldiers who were fighting overseas, so families were encouraged to use other grains to replace wheat in their diets. Some suggested replacements were oats, barley, buckwheat, corn meal, corn flour, potato flour, rice and rice flour.18
- Now: Current food recommendations encourage us to eat whole grains. They have many health benefits, including reduced risk of stroke, diabetes and cardiovascular disease. Whole grains help with weight management, blood pressure control, gum disease and tooth decay. The Dietary Guidelines for Americans, 2010, suggests that half of all grains you consume should be whole grains and recommends Americans consume at least 3 ounces of whole grains a day. Whole grains include whole barley, oats, buckwheat, whole-wheat flour, bulgur, whole corn, quinoa, whole-wheat couscous and brown rice.19 North Dakota is the U.S.’s largest producer of barley and spring and durum wheat.20
- Most foods were sent overseas to feed the Allies; however, meat and wheat were the most important foods in World War I. As a result, many farmers were asked to raise only livestock and plant only wheat. Households were encouraged to grow their own food and feed themselves. Manuals with details on how to have fruitful harvests were written and distributed to people.21 Canning, fermentation and salting vegetables were promoted to store the harvested food in the winter.21
- Gardening still is encouraged today. A resurgence of community farming began to take root in the 1990s.22 Modern-day community farming has sprung up in Detroit, where, in 2005, parking lots and other areas of abandoned land were remodeled into farmland. Now, the amount of the farmland in Detroit is the size of San Francisco. Volunteers take care of the farmland; they plant corn, carrots and tomatoes and harvest the produce when it is mature. As a result, people in the city can have the vegetables for free. Also, many school children and drug rehab patients join this community project and gain benefits from the program. Planting a garden in your own backyard or in containers outside can be just as effective as the efforts of large-scale urban farming. Growing food will give you a sense of fulfillment and help you save money. Who wouldn’t want a tomato picked fresh from your garden? Even preschool students are gardening. A gardening project initiated by the Keene State College Child Development Center successfully increased consumption of fruits and vegetables among children.23 Children at the center had the chance to plant the seeds by themselves under the guidance of the teachers and dietitians.23 After harvesting the produce, they would be able to taste, observe and even cook it. Many other examples like this exist. Do you have any examples in your community? Gardening brings many positive impacts to people of all ages and their communities. Discussion questions: What are the things you can do to start your own home gardening? What are some of the benefits you will gain if you do gardening?
- Because transportation largely was used to send food to the Allies, less resources were available to transport food within the U.S. Households were encouraged to buy local food. Another way to interpret the message “buy local food” was to purchase seasonal food.24 Nonseasonal foods needed to be transported from somewhere else, which did not support the country’s effort to ease the lack of transportation during World War I.
- Local can taste better due to freshness, and it supports the local economy and helps preserve the environment. Fresh usually is best, if for no other reason than taste. Food that has been transported long distances may lose some nutrients, flavor and freshness. Increasing the time from harvest to purchase allows food more time to turn natural sugars into starch, which alters texture and taste.25 For example, some foods will not be as crisp. Canned or frozen produce retains more nutrients than produce that has been transported from farms in places such as California, Holland or Chile.25 Preserve local produce during the growing season for a variety of nutritious fruits and vegetables in the winter. Buying local food assists the neighborhood by supporting the local economy. Buying locally not only connects you to the farmer/producer, but it also enables the farmer to retain more profit. Farmers can charge retail prices, which allows farmers to continue producing food for the community.25 Many people in colder climates are concerned about short growing seasons. Simple, inexpensive technologies such as high tunnels can extend the growing season in colder climates.26 High tunnels are unheated, plastic-covered structures.26 Plants are planted directly in the ground and are protected. When plants are shielded, less synthetic pesticides are necessary. The soil is warm earlier in the spring; therefore, plants can be sowed earlier. For example, tomatoes can be ripe as early as June. Farmers markets are in business in North Dakota usually from June through October, depending on the growing season. You can show your support by going to the nearest farmers market and buying local foods in the summer and fall.
- When buying from local farmers, you will have a variety of the freshest produce throughout the growing season. For example, during the summer in North Dakota, you will get fresh beets, beans, celery and corn.27 Fresh potatoes, sweet potatoes, pumpkins and winter squash can be found in the fall.27* *Provide audience with Vegetables – In Season Harvest Calendar27 During the winter months, the most readily available local foods are root vegetables. Root vegetables are a good choice during the winter season because they have an extended shelf life, are inexpensive and are rich in vitamins and minerals.27 Stock up on root vegetables from local farmers markets in the fall and store them for the winter. Or, during the winter when selections are limited, you can choose a variety of root vegetables labeled “locally grown” from the grocery store. Discussion questions: What can you do to support the local food markets? Why support local foods markets? Where can you find the farmers markets?
- During World War I, foods such as sugar and meat were conserved to send to the soldiers. So the government provided examples of alternatives to sugar and meat for the folks at home. They also were told that if they had to use sugar and meat, they were to use “just enough.” “The Allies need sugar,” the government declared during World War I. To supply the Allies with sugar, the government asked American households to reduce sugar consumption.28 Another government strategy encouraged children to participate in a state competition that involved making the most sugar or syrup from tree sap.29
- The message is the same today, but the reasons are different. Consuming too much sugar may cause cavities. Added sugar increases discretionary (“extra” or “luxury”) calories, which will result in unintended weight gain.30 To cut back on your sugar intake, try using dried fruits to add natural sweetness to cereals or as a substitute for sugar-sweetened candies. According to Julie Garden-Robinson, the North Dakota State University Extension Service food and nutrition specialist, you can use a food dehydrator or oven to make your own dried fruits.31 *Contact your local Extension office for information on food preservation. Eat less sweetened foods: Add less sugar to tea and coffee. The sugar should dissolve completely in the beverage. Do not frost cakes. Eat less candy.
- According to the World Health Organization, the recommended intake of added sugar a day should be no more than 10 percent of your total daily calories.32 The Dietary Guidelines for Americans, 2010 , states that for most people, no more than 5 to 15 percent of total calories from added sugars can be incorporated into the diet while still meeting nutrient needs within the calorie limit. The term “added sugar” does not include sugars that occur naturally in foods such as milk, potatoes and fruit, but it does include the sugar you add to your coffee and cereal, or sweetened beverages such as soda and lemonade. If you consume 2,000 calories a day, the recommended intake of added sugar equals about 200 calories (10 percent of total energy) of sugar, or 50 grams of sugar (200 calories divided by 4 calories per gram of carbohydrate). This is only about 16 teaspoons of sugar for the entire day. To determine the sugar content of the foods you eat, look at the Nutrition Facts label. Remember, about 50 grams of sugar is the allowance for added sugar a day (if you consume 2,000 calories). For example, a 12-ounce can of Coke contains 39 grams of sugar. If you drink two or more, you have exceeded the allowance.
- One strategy the government encouraged to limit meat consumption during World War I was to serve at least one meatless meal a day.33 The government asked Americans to restrict their meat consumption so more could be sent to the soldiers. People were encouraged to eat fish, poultry, eggs, dairy products, beans and legumes because those products have a short shelf life and could not be sent overseas.33
- Today, consuming a wide selection of protein is encouraged to obtain a large variety of vitamins, minerals, fibers and many other nutrients that support good health.30 For example, fish contains omega-3 fatty acids that are known to act as powerful anti-inflammatory agents. Poultry, such as skinless chicken breast, is low in fat and high in protein. Eggs are an excellent source of protein and are obtained and prepared easily. Beans and legumes are high in protein and a good source of fiber. Lean beef and pork are rich in iron and B vitamins.
- The recommended amount of meat adults should consume is about 5½ to 6½ ounces a day.30 However, what does 5½ or 6½ ounces actually look like? Use the size of common household items to estimate portion sizes of meat:34 1 ounce meat: size of a matchbox 3 ounces meat (the recommended portion for a meal): size of a deck of cards or bar of soap 3 ounces fish: size of a checkbook 1 ounce cheese: size of four dice Remember, the recommendation is only 5½ to 6½ ounces of meat. This equals five to six “matchbooks” or two “decks of cards” of meat.
- Traditionally we have looked to meat for the protein in our diets. Many other foods contain high quality protein including dairy and plant sources.
- Food was a scarce resource during the war. To prevent famine in the U.S., the government urged meal planning to save what food was available.32 Plans to eliminate waste during World War I included: (32) Serving unused portions (leftovers) again and again. Creating new dishes from leftovers by using them in salads, stews and scalloped dishes. Cutting bread only when it is needed, not before bringing it to the table. Serving smaller portions of butter and meat. The same concept can be used now even though we have an abundance of food.
- Some of the leftovers in your fridge can be useful.(37) Bones can be stored and made into soup stock when you have more time. Refrigerate or freeze leftovers for lunch the next day. Use a food processor to make stale bread into breadcrumbs for breading or a crunchy casserole topping. Add the last few sips of a beer or bottle of wine to pasta sauces, soups or casseroles. Add overripe bananas to pudding or smoothies, or make banana bread and muffins.37 It’s all about being creative. Make plans to use what is left and you can save tons of money. What leftover foods do you regularly use?
- Meal planning by reusing leftovers in creative ways will reduce waste and save you money, but keeping these foods safe to eat is important. Here are general guidelines from the Dietary Guidelines for Americans, 2010: Clean hands, food contact surfaces, and vegetables and fruits. • Separate raw, cooked and ready-to-eat foods while shopping, storing and preparing foods. • Cook foods to a safe temperature. • Chill (refrigerate) perishable foods promptly. Some tips from the American Dietetic Association are: Package it properly Store foods in shallow containers (no more than 2 inches deep). Label with a date. Store it properly Refrigerate or freeze foods within two hours of the time they were cooked. Store foods within one hour of the time they were cooked if the room temperature is more than 90 degrees Fahrenheit. Refrigerate foods at 40 degrees Fahrenheit or lower. Reheat it properly Ensure food is reheated to 165 degrees Fahrenheit by using a thermometer.
- Another way to “use what is left” is to donate foods you don’t use to those in need. In 2007, the Fill the Dome program was created. School councils in the Fargo-Moorhead area formed teams to collect donations of nonperishable foods and money for local food pantries.38 Their goal was to fill the entire 80,000-square-foot space of the Fargodome with food.38 Competitions arose among schools in the F-M area to see which school could collect the most food and money. In 2010 alone, 97 tons of food was collected and $75,000 was raised. All foods and money were sent to the Great Plains Food Bank.38 If you have foods you no longer need, donate them directly to local food pantries or churches or participate in programs such as Fill the Dome. Discussion question: What are the things you should do to keep your leftovers safe to eat? Where can you donate foods to needy people?
- At the beginning of this presentation, you may have thought this poster was outdated compared with the current dietary recommendations. After learning about the similarities between practices then and now, you can see how this poster encompasses ideals encouraged during World War I and today. This revised poster emphasizes the importance of using whole foods instead of limiting wheat and meat in the diet. Buying whole foods embodies the ideals of buying with thought and cooking with care, and presents the opportunity to buy locally. What are some ways you can use these six guidelines to promote healthful eating and a healthy environment in your own home?