Retro eating with a 21st century twist

As part of its efforts to tackle obesity, the government is promoting a return to traditional customs like cooking meals from scratch and regular family mealtimes. But how relevant is family life fifties-style in the fast-paced, technology-driven 21st century?

The nostalgic image of the fifties family is encapsulated in vintage ads for products like Carnation Milk or OXO cubes, depicting cosy mealtimes with mum serving home-cooked fare to a contented family day after day.

Turn the clock forward half a century and the image is of a family where mum and dad arrive home exhausted after a busy day at work with just enough time and energy to pop some ready meals in the microwave and round up any kids who can be prised away from their computers or video games.

According to the government, a culture of ready meals, fast food, sugary snacks and fizzy drinks is contributing to rising levels of childhood obesity. As part of its "Healthy Weight, Healthy Lives" strategy, it is promoting a return to some traditional family customs that have all but died out over the decades, such as regular family mealtimes and cooking meals from scratch.

"Too many people just accept they cannot cook or simply do not have time for it," says the Secretary of State for Children, Schools and Families, Ed Balls. "We've lost touch with making basic dishes from scratch."

But do modern families have either the time or the motivation to adapt their busy, often stressful daily routines to accommodate customs from an era when most women didn't go out to work and the microwave wasn’t even invented?

In terms of food choice, the contrast with life in the 1950s couldn’t be greater: while mum struggled to feed her family within the constraints of rationing, these days we have an almost unlimited range of fresh, frozen and processed foods to choose from.

Despite rationing in the first half of the decade, family diets in the fifties still contained more bread, vegetables and milk than our children consume today. The fifties diet was higher in saturated fat, salt and sugar, however, and there was much less variety with the same meals being served week in, week out.

With fridges yet to become a standard household fixture, the fifties housewife shopped locally each day for fruit and vegetables, dairy products, meat and bread. Availability of fresh produce depended on what was grown locally and what was in season.

Families would sit round the table and eat their main meal together each day, which typically would consist of meat and two veg, followed by a hot dessert such as rice pudding or a fruit pie and custard. The concept of the ready meal was unknown (unless you count opening the odd tin of spam!).

Despite the huge choice of fresh ingredients we have today, demand for ready meals in Britain grew by 44 per cent between 1990 and 2002, according to an Ofcom study that looked at the impact of TV advertising on childhood obesity.

Today, with both parents likely to be working, finding time to shop for ingredients and prepare a meal from scratch each evening presents a challenge even for those with the best of intentions. As Ofcom’s report acknowledges, "An abundance of processed products which don't need forward planning and require little if any preparation time, make it easy to produce food for children quickly and conveniently."

The number of occasions a family eats together has plummeted over the decades since the 1950s, and time spent on food preparation each day was estimated at just 20 minutes in 2000. While supermarkets have been reporting soaring sales of ‘comfort foods’ such as shepherd’s pie, casseroles and custard since the onset of the credit crunch, we’re buying them ready prepared, rather than making them at home from scratch.

One useful lesson in home economics we could learn from the fifties housewife is to plan meals for the week ahead – and always make a list before going shopping. In the face of the recession and tight household budgets, the government is keen to stress both the economic and the health benefits of home cooking.

According to Ed Balls, "Proper cooking and budgeting means that you can prepare nutritious meals cheaply even in the face of rising food prices. It puts you in charge of your own health so that you can avoid salt, sugar and fat, unlike with ready meals."

Planning meals in advance means you can pick recipes that use the same ingredients, which helps reduce costs by minimising wastage. "If you have butternut squash on your list, for example, use half in a beef and vegetable stew one day and the other half in a risotto or soup another day," suggests nutritionist Sarah Schenker. "Or divide a tub of half-fat crème fraîche between a pasta dish and moussaka."

In contrast to the fifties, preparing food from scratch doesn’t have to involve hours in the kitchen. Modern appliances like pressure cookers and microwave ovens allow us to cook stews and casseroles in minutes. And, by making more than we need, we can have a supply of home-cooked ‘ready meals’ in the freezer for days when no one has the time or inclination to cook.

Our culinary horizons have also broadened significantly over the decades, and a stir fry or pasta dish that can be prepared from scratch in next to no time are popular and practical options for a family supper in the 21st century.

Here are some more time- and money-saving tips from Sarah:

• After a Sunday roast chicken, make use of all the remaining meat and bones. Use leftover meat to make a tasty chicken risotto, and the carcass to make homemade stock with any leftover raw vegetables such as celery, carrots and onions – much healthier and lower in salt than bought stock cubes.
• A low-cost can of kidney beans, butter beans or chickpeas can be used to bulk up a meat dish like a curry or chilli con carne. The beans are a good source of protein, as well as fibre and starchy carbohydrate.
• Don’t be put off using canned or frozen fruits or vegetables. They all count towards your 5-A-Day and are great stand-bys when you’ve run out of fresh fruit and veg. Look for fruit canned in juice rather than syrup and vegetables in water rather than brine to keep the salt content down. You can add frozen vegetables to soups and stews, and frozen berries to yoghurts and porridge for natural sweetness.
• Get the children involved with planning meals and allow them to experiment with different ingredients. This is a good way to encourage them to eat vegetables. They can jazz up a simple couscous dish with a range of chopped leftover vegetables, dried fruit, nuts and seeds.
• Young children love to be in the kitchen. Use day old French bread and leftover vegetables to make simple pizzas, allowing them to choose and assemble their own choice of toppings.

With families cutting back on the number of occasions they eat out and spending more time at home, now is an ideal time to teach kids to cook and get into the habit of preparing and eating meals as a family, says behaviour expert Judi James. For some strategies and tips from Judi to help turn the vision into reality, have a look at this month’s supporting feature.

Name:

Email address:
(not displayed)

Your message:
(required)

Seasonal eating: capture the taste of summer!
In the first of our new seasonal eating series, nutritionist Sarah Schenker samples the gastronomic delights of home-grown summer produce. Sarah also provides a selection of recipes using seasonal ingredients and four special menus that really capture the taste of summer!

Celebrate family life for a week - and more!
Family life is something most of us take for granted, yet the amount of quality time we spend with our families seems to be ever-shrinking. National Family Week is a new initiative that aims to reverse that trend.

Diet tips for a healthy bowel and digestive system
We know that having a high fibre intake is important for a healthy digestive system, but are there any particular vitamins and foods that can help prevent bowel cancer, as well as less serious digestive disorders? Nutritionist Sarah Schenker investigates.

Tea: the cuppa that's never out of flavour!
For centuries, a cup of tea has provided comfort, refreshment and an excuse for a chat. And some types of tea may provide additional benefits. Nutritionist Sarah Schenker reviews a selection of cuppas thought to have health-giving properties.

Cooking with kids at half term
Teaching kids about food and nutrition from an early age can help them form healthy eating habits that last a lifetime, says nutritionist Sarah Schenker. So why not plan some culinary 'edutainment' for your kids this half term?

Step-by-step changes for a healthier you!
The government's Change4Life campaign, launched amid much publicity earlier this year, is advocating a radical lifestyle shift if the UK is to reverse the trend of rising levels of obesity and overweight seen in recent years, especially among children.

Spice up mealtimes with healthy ethnic foods
We may be eating out less during the recession and cutting back on ready meals and takeaways, but that doesn't mean we're giving up our favourite ethnic foods. Instead, we're cooking them at home. So how can we make sure they're healthy?

World cuisines with health appeal
World cuisines with health appeal

Unusual foods that pack a health punch
It's all too easy to get in a culinary rut and shop for the same old ingredients week in, week out. If you have time off over the summer, why not seek out some of the more unusual foods in specialist shops and farmers' markets to ring in the menu changes?

Fun-filled family BBQs with a healthier twist
A 'barbecue summer' is in prospect - allegedly! To help us make the most of it, behaviour expert Judi James looks at some of the social benefits of al fresco family gatherings, while nutritionist Sarah Schenker offers suggestions for healthier BBQ menu choices.

Med-style healthy eating in a cold climate
What is it about the warmer weather that sends us rushing to the salad aisles, spurning the fatty, stodgy foods that loom large in our diet during the colder months? This month, we look at simple ways to give British food a Med-style twist for year-round healthy eating.

Ugly fruit and veg make a comeback
Despite our grumbles about rising prices, the average UK household throws away £420 worth of food a year, say government experts. The good news is that are some simple ways we can reduce waste and save money - without compromising our healthy eating goals.

Making food go further, last longer
More than 4 million tonnes of useable food is thrown away each year in the UK, at a time of rising prices and constrained budgets. So what practical steps can we take to get the most out of the food we buy? We asked nutritionist Sarah Schenker...

Shape up for Summer
With the summer soon upon us and the holiday season around the corner, it’s a great time to look and feel your best. Whether you’re off on a beach holiday, or enjoying time out with the family, it’s always a time of year when we feel more body conscious.

Getting the family involved in retro eating
Teaching our kids to cook and reintroducing regular mealtimes are two of the government's latest challenges to parents. But how do we get our family to go along with the idea? It requires stealth and strategic thinking, says behaviour expert Judi James.

What is a stroke?
Given that a stroke is the third most common cause of death in the UK, and a leading cause of disability, most of us know someone who has been affected.

Fighting the bad guys
A high intake of saturated fats can increase blood cholesterol levels and, in turn, risk of heart disease. But what makes saturated fats the bad guys – and how do we cut back on them? Dietitian Azmina Govindji has the answers…

Improve your mood with feel-good food!
Is it possible to plan your diet to improve your mood? Yes, according to dietitian Azmina Govindji. Azmina offers her top feel-good food and nutrition tips for an uplifting 2009!

Time for a Detox?
Better skin, more energy, a purer body – can ‘detoxing’ really deliver all that? It depends who you listen to – the concept of ‘detox’ is open to many interpretations, some healthier than others.

I'm dreaming of a 'light' Christmas!
The economic storm clouds may be gathering, but with a bit of creative menu planning and some shrewd shopping we can protect our wallets – and our waistlines! – this Christmas. Dietitian Azmina Govindji explains how...

Sizzle without sausages - healthier Bonfire Night party grub!
Bangers and butter-filled jacket potatoes may be traditional Bonfire Night party fare, but they’re high in unhealthy saturated fat and loaded with calories.

Fruit Drinks
We each already drink more than 36 litres of fruit-juice every year but, with so many on the market, which ones are best for us?

A healthy mouth speaks volumes...
Good oral health is as vital to our well-being as a healthy diet and regular exercise, say dental professionals, with growing evidence that gum disease is linked with a higher risk of serious illnesses like heart attacks and strokes.

Simple steps to a healthier heart!
September 28 is World Heart Day and this year’s theme is ‘know your risk’. The key message is that simple steps can dramatically reduce our risk of heart disease. So what should we be doing (or not doing!) to keep our hearts healthy?

Wild about watermelon!
It regularly features in the health news headlines, it has a national day dedicated to it and it even has its own queen in North America. So what’s so special about the watermelon?

Hot tips for staying healthy in the sun!
Here are some top tips from our nutrition and fitness experts to help you and your family enjoy a healthy, happy summer.

Smoothies: nutritionists' dream or dentists' nightmare?
Delicious and packed with goodness, fruit smoothies may seem to be the perfect fast-food for the health-conscious consumer. But beware: your teeth and gums may suffer the effects if you indulge in too many, too often.

Are you ready to make your veggie pledge?
Whether you want to cut down on red and processed meat for health reasons, or just want to try something different, National Vegetarian Week is an ideal time to take a break from the roast beef and spag bol and get creative with the veg

Real food for real lives
Dentists can offer more than just a check-up when they look into your mouth they can detect clues about your general health.

Brushing up on dental health
Dentists can offer more than just a check-up when they look into your mouth – they can detect clues about your general health.

Top 20 Cancer Fighting Foods
The evidence is overwhelming: according to the experts, we can all reduce our risk of certain types of cancer by simply changing our diets. Medical journalist Patsy Westcott reports on the latest advice on the foods that could help save your life.

Christmas Dinner Delights
You know the feeling: you've had a great time over Christmas but are lethargic, you've overdone it (again!) and you feel guilty. But it does not have to be like that.

Bug busters
Could your chopping board be giving you a dicky tummy or is your J-cloth spreading salmonella? The kitchen is home to millions of nasty bugs... so what can you do to eliminate them?

The fats of life
For anyone who has ever worried about their weight, the word ‘fat’ is public enemy number one. But the truth is, fats can be good for you.

Eating for good health
A healthy, balanced diet plays a vital role in maintaining our general wellbeing. So what foods should we be eating more or less of?

"Superfoods" - science or fiction?
How do "superfoods" improve our health, and should we be including them in our everyday diet?

Putting food into perspective: how to control your eating
Azmina discusses the right way to lose weight and how to adopt eating habits that will help you stay at your target weight.

Functional foods - the lowdown on those added extras
Are all functional foods good for us and should we routinely include them in our diet?

Eating for your age - tailoring your diet to your time of life
Azmina looks at how our dietary needs need to be adapted according to our time and stage of life.