1956
USDA releases the Basic Seven Food Guide in the National Wartime Nutrition Guide
Basic four – Foundation diet
Number of food groups | Protein-rich foodsMilk/meat | breads | Vegetables/fruit | Other (incl fats) |
4 | Milk group -2 cups or moreMeat group -2 or more(2-3 oz. svg) | Bread, cereal-4 or more(1 oz. dry, 1 slice,1/2-3/4 cup cooked) | Vegetable-fruit group-4 or more(incl. dark green/yellow veg frequentlyand citrus daily; 1/2 cupor average-size piece) |
Source: USDA, Human Nutrition Information Service, 1993 |
"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