Nevada County Picayune and Gurdon Times Newspaper Archive

America's Eating Patterns Traced

America's eating patterns have changed over the past century. Some of these trends have been traced by Elizabeth Jones, family nutrition specialist with Cooperative Extension Service, University of Arkansas.

When the 20th century was young our population was mostly rural and very active physically. The main reason for eating was to provide fuel for their activities. Opinions about nutrition were rooted in philosophies brought by European settlers. The belief was that a good diet meant good physical and mental health and that protein was important to the muscles, but that was the extent of nutrition knowledge.

Food choices were limited, but supply was abundant. The American diet in the early part of the century consisted largely of meat and potatoes.

In 1900 only one in five women and only one in twenty married women were in the labor force. Meals were elaborate in time needed for preparation. Data from 1920 reveal that 44 hours were spent on meal preparation and clean-up each week.

In 1912 vitamins began to be discovered, and the country went "vitamin crazy." Fruit, vegetables and milk gained much higher status than in the past. By 1920 food processing was the largest manufacturing industry in the United States, and by the mid-20s less than 30 hours were spent weekly in meal preparation.

Major changes occurred in the 1940s and 50s. In 1941 the federal government established the first Recommended Dietary Allowances (RDAs) and the concept of basic food groups was introduced. New food additives were being tested.

By the 1950s a variety of convenience foods and advances in technology made meal preparation easier and faster than ever. In the 1950s 20 hours a week were spent on food preparation and cleanup.

In the 1960s eating out grew, as more moderately priced and fast food restaurants opened their doors. In 1965 30% of the food dollar was spent on food eaten out and a third of married women worked outside the home.

Nutritional opinions continued to evolve through the 1970s and 80s. Organic farming and "natural ingredients" influenced society. In 1975 nearly half of the women were in the labor force and only ten hours were spent on food preparation and clean-up.

The microwave oven came into wide use beginning in 1980. In 1980 the first Dietary Guidelines for Americans was published.

In 1999 two of three married women were in the paid labor force and Americans had become more adventuresome eaters.

Variety of choice had become nearly unbelievable. Ethnic cuisine is enjoying increasing popularity. New and imported foods have been introduced. The trend toward eating out continues to grow and the concern for nutrition is higher than ever.

American lives have been affected by numerous technological and social changes in nutrition and food preparation the past 100 years.

Keep up with current trends in food and nutrition through the Clark County Extension office. For more information call 246-2281.