There are some defining moments in my life that have become etched so vividly in my memory that I can feel the events exactly as if I was still there. Where I was. The time of day. The clothes I had on. The colour of the wallpaper in the hallway. The shakiness in my mother’s voice. Such was the night my father had his heart attack and was rushed to hospital by ambulance. The slow-motion event was replayed four years later after his stroke. That time my father did not come home. It was January 1974. My father was 49 years old. I was one month shy of my twentieth birthday. Continue reading “My food history # 4 – critical moments – my father”
In 1966 it was my first year at high school. The biggest difference for me, in regards to food, was that snack foods could be purchased from the school canteen: confectionery, chocolates, chips, crisps, nuts, pies, and sausage rolls. In primary school only sandwiches and fruit were available, except once a week on Mondays. Needless to say, I revelled in this new-found freedom of being able to purchase lollies. Every. Single. Day. Continue reading “My food history # 3. Late 1960s – times are a-changing.”
I learned a lot about food and nutrition from my mother. She had a lasting influence on me. There was basic advice all mothers give of “eat your veggies”. However, my Mum went further, explaining we needed different coloured vegetables especially green and yellow/orange vegetables. She told me in order to grow we needed meat as it had protein. Meat was much revered. My mother explained if meat was unavailable, eggs, milk or cheese could be used as an occasional substitute meal. I remember clearly her emphasis was ‘occasional’. I was given the impression that dairy foods and eggs were adequate in protein, but these were considered inferior to meat, which was best eaten at each meal. Continue reading “My food history # 2. Mid 1960s – first nutrition lessons.”
Late 1950s and early 1960s- my Childhood Diet
As a young child my family had a red-meat-centred diet.
We ate meat every day except Friday. We usually had two courses for evening meals, either soup and main course or main course and dessert. My mother served the food out and we needed to finish our main course in order to get dessert. Soups were home-made by my mother over many hours. Main course was lamb chops or sausages deep fried in beef dripping, or beef stews. We had three vegetables every night for dinner of potatoes plus an orange/yellow/red vegetable and a green vegetable. After school we would help with the preparation by shelling of the peas, and the peeling and chopping of vegetables. It was a routine afternoon activity. For desserts we had home-made sweetened milk-based puddings such as blancmange, custard, rice pudding, tapioca, or sago. These were often accompanied with jelly or stewed fruit. Sometimes we simply had jelly and custard. Continue reading “My food history # 1. The 1950s and 1960s – my childhood diet”
Much confusion exists today about what we should eat and what we should avoid, with mixed messages about the rise of global health concerns, linked to diets.
I believe that much of the confusion exists as advice over the past fifty years has centred on nutrients to avoid: sugar, oil, fat and salt.
People do not eat nutrients. They eat food.
Food 4 Health will return the discussion to food.
Food 4 Health will explore six broad themes: