My food history # 5 – Fighting fit 1970s – fibre – fruit – free of sugar

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The diet advised to our family after my father’s heart attack swapped foods, rather than restricted food types. Instead of butter for spreads, we used soft margarine. Instead of beef dripping for cooking, we used safflower or sunflower oil. Instead of full-cream milk and full-fat cheese, we used skim milk and cottage cheese. Instead of beef, lamb and sausages we ate chicken and fish. Grilling of meats replaced deep-frying. There wasn’t much difference in advice given for cereals, fruit and vegetables. The same British diet pattern remained. Cereals for breakfast. Sandwiches for lunch. Meat or fish and three vegetables for dinner. Fruit for snacks. Occasional celebrations. Continue reading “My food history # 5 – Fighting fit 1970s – fibre – fruit – free of sugar”

My food history # 2. Mid 1960s – first nutrition lessons.

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Campbelltown Primary School NSW. Photo by Leonie Elizabeth 15 June 2015.

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.”