Recently Michele Obama announced a school lunch initiative, so this blog post by Tom Naughton over at FatHead just caught my interest...
The comments are well worth a read also :hippie:A reader sent me a link to a site promoting an exhibit at the National Archives titled What’s Cooking, Uncle Sam? Here’s a brief description from the site:
From the farm to the dinner table, explore the records of the National Archives that trace the Government’s effect on what Americans eat.
Without actually seeing the exhibit, I’m going to guess whoever created it has a more positive view of the government’s effect on what we eat than I do. But as I clicked around the site, I found this school-lunch recipe from 1946, which the exhibit states was the first year of the nationwide school lunch program:
Eighteen ounces of flour. Okay, not my favorite ingredient, but it’s not much for 100 portions. Now look at the rest of the recipe: 2 ¼ pounds of table fat, 2 ¼ gallons of milk, 18 eggs and 10 pounds of ham.
If that was on the menu in schools today, my girls might not be packing their own lunches.
and again...I like that the milk is just called milk, nothing about it being 2%, 1%, or skim.
... to which Tom repliedUsing data from the USDA Food Nutrient Report, SR23, and assuming the table fat was lard, the per serving composition was:
Protein 13 g
Carbs 9 g
Fat 17 g
That’s 63% fat by calories. Serve that to school kids today, and you’d be brought up on charges.