by Marjorie Wise

Created on: August 24, 2009   Last Updated: August 25, 2009

Our grandparents ate what they wanted or what they had available with no thought to how it affected their bodies. Nutritional vitamins and minerals were unknown until the discovery of Vitamin A in 1913 and Vitamins D and E in the 1920's and others soon after. There were a few vague dietary and nutrition guidelines before 1941 when President Franklin Roosevelt formed the National Nutritional Conference for Defense. That same year the Food and Nutrition Board of the National Academy of Sciences released the first recommended daily allowances for diet and nutrition. The guide gave suggested calorie intake and the first list of essential nutrients; protein, vitamins A and D, niacin, thiamine, calcium, riboflavin, iron, and Vitamin C. In 1943, the National Wartime Nutrition Guide outlined the Basic Seven food groups and a suggested diet to incorporate all the essentials but the guidelines were hazy. The diet was incomplete in the total number of calories needed daily. It was simply accepted that people would know that they needed more food to provide the necessary nutrients.

1940's Basic Seven Foundation Diet:

Milk and milk products: 2 cups or more

Bread, flour, and cereals: Every day

Meat, poultry, fish, eggs, dried beans, peas, nuts: 1-2 servings

Leafy green or yellow vegetables: 1 or more

Potatoes, other fruits or vegetables: 2 or more

Citrus, tomato, cabbage, salad greens:1 or more

Butter, fortified margarine: Some daily

Not very clear, is it?

In 1940, America was at war and military troops at home and overseas had to be fed. Rationing began in 1942 with the reasoning that all families got the same amount of food, wealthy or low income. The amount of monthly food coupons was determined by family size. The coupons, or stamps, worked on a point system. A certain number of points was required for each food item, as well as the money to pay for it. Rationed foods were butter, canned fruits and vegetables, cooking oil, coffee, tea, dried beans, ketchup, baby food, sugar, and meat. Fresh vegetables and fruits were not rationed but because the supply of some was limited, the government encouraged Americans to plant gardens in whatever space was available. Called Victory Gardens, the home grown fruits and vegetables helped supplement food supplies for families and any surplus was canned for winter use.

Creative cooks learned to make do with less, to stretch what they had, and to make cakes and cookies without sugar or eggs. Magazines, food companies, and

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