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1943

USDA releases the Basic Seven Food Guide in the National Wartime Nutrition Guide

Basic Seven – Foundation diet

Number of food groups Protein-rich foodsMilk/meat breads Vegetables/fruit Other (incl fats)
7 Milk and milk products-2 cups or moreMeat, poultry, fish, eggs,dried beans, peas, nuts- 1-2 Bread, flour, andcereals -Every day Leafy green/yellow-1 or more Potatoes, other fruit/veg -2 or moreCitrus, tomato, cabbage,salad greens -1 or more Butter, fortified margarine-Some daily

Source: USDA, Human Nutrition Information Service, 1993
[cited in G:Davis, C. & Saltos, E. (1999) Dietary Recommendations and How They Have Changed Over Time. In America's Eating Habits: Changes and Consequences, Frazao, E. (ed) Agriculture Information Bulletin No. 750.]



"Food and nutrition messages provided information and, at the same time, bolstered patriotism: 'cooking and eating for victory'. The war years made food austerity both a private and public virtue."

Tannahill, R. (1988) Food in History. Penguin