Unhealthy
School Meals
have decided to investigate these changes looking at the 1940s and
50s to the 1960s and 70s.
School meals in 1940/50:
Just
after the Second World War, food was scarce. Rationing continued
until 1954 so during the 40s and 50s school dinners mainly consisted
of bread and potatoes.
‘Dinner’
was considered the main meal of the day, therefore it was expected to
be a cooked meal usually between 1pm and 2pm. This meant that a lot
of children went home at lunch time.
“Myself and about 30% of children in my school went home for an hour at dinner” (Enid Freshwater, 77).
There
were no guidelines of what foods had to be in the meals, however
similarly today, they mainly contained carbohydrates (bread, potato)
and vegetables. A typical school meal in the 40s and 50s would
include boiled potatoes, vegetables and some sort of beef e.g.
minced. Mary
Watts (80)
described them:
“They always smelt horrible. You always knew what you were going to get… soggy vegetables seemed to be the thing!”
Jugs
of water were always available on the tables, and this was the only
drink they were allowed. Students were also provided with milk
occasionally as rickets (bone problems due to a lack of vitamin D)
were a common problem.
Dessert
came in the form of rice pudding or some sort of sponge, which many
of the people we spoke to said was the best part of the meals.
According to online
sources,
desserts were always served with custard and were nicknamed “stodge.”
School meals in 1960/70:
Food
in the 60s and 70s has been described as being “very British,”
containing foods such as sausages, fish and potatoes. There no
foreign influences such as curry or pizza, and pasta was rarely
available as a school meal.
A
typical school dinner would include a meat cut such as beef or lamb,
potatoes served roasted, mashed, boiled or as chips, lots of
vegetables such as onions, cauliflower, peas and spinach, and meals
were always topped with gravy. Fish and chips was also very common,
as well as roast dinners and liver; all deemed healthy.
“They weren’t overly nice,” says Nicola Moore (45). “Friday’s were definitely the day we all looked forward to.”
The ratio between school dinners and packed lunches was roughly 60:40 as this was the time when packed lunches started to become popular amongst children.
The
standards since the 1940s seemed to have dropped a bit as foods such
as chips were served, as well as desserts such as jelly, which
weren’t as healthy as some parents wanted their children to have at
the time.
Desserts
were also the most favoured part of the school meal, and these
included rice pudding, fruit crumble, jam tart, jelly or semolina.

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