Providing a hearty, healthy, nutritious lunch in a clean, sanitary lunch box or other container for both hubby and the kids was a housewife’s daily duty in the 1950s. The guidelines included the following:
- “It should be abundant in amount for a hungry, healthy individual. A little too much is better than too little.”
- “It should be chosen with regard to nutritive needs of the individual, and in relation to the whole day’s food.”
- “It should be clean, appetizing, wholesome, and attractive.”
Solids and liquids were both included in the lunch plan. Guidelines urged housewives to choose at least one item from each of the following groups:
Milk — in food, such as pudding, or drink.
Bread — whole grain used in sandwiches.
Meat, Cheese, Eggs, or Fish — used in sandwich fillings, salads, or main dishes. Left over meat loaf, pot roast, and…
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