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
[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