Food storage rooms were still used by most households and traditionalįood preservation methods had not yet been completely supplanted by Introduced by immigrants added new flavors.Īlthough electric powered refrigerators were available for the first time they were expensive and so only the well-to-do could afford them Making possible the introduction of greater varieties of foodstuffs into the American diet, and condiments Gas stoves, electric refrigerators, and other labor-saving kitchen devices enabled ready preparation and storage of food and beverages, Smaller dwellings springing up in suburbia. Had previously been taken up in peeling, grinding, and cutting, but another factor was created by smaller kitchens and storage areas in the new
Processed foods reduced the enormous amounts of time that Once new safer cans were introduced then canned foods increased in popularity enormously. Canned foods had a bad reputation initially as the lead solder used in construction leached into the food causing health problems. World War I brought about new methods of food processing as manufacturers streamlined production methods of cannedĪnd frozen foods. Home (peeling potatoes, shelling peas, plucking chickens, or grinding coffee beans) an increasing number of Americans purchased foods that Where housewives had previously prepared food from scratch at However, the most striking development was the shift toward processed foods. The public's eating habits changed as Americans ate fewer starches (like bread and potatoes) and increased consumption of fruit and sugar. Orange juice or tomato juice year round due to improvements in refrigerated storage and transport. For the first time people could drink fresh Over 7 times, lettuce nearly 4 times, and string beans 6.5 times. Between 19 the consumption of carrots increased As vitamins began to be discovered from 1912 on,įruit, vegetables and milk became much more important than they had in the earlier years. Reveals that 44 hours were spent on preparing meals and cleaning up after them each week.
A lot of time was taken up in preparing and cooking meals. The American diet in the early part of the centuryĬonsisted for a large part of meat and potatoes. Improved Food Production, Storage, and Availabilityįood was plentiful and cheap thanks to the large quantities produced by American farms. Smaller farms were absorbed by larger farms who could afford the expensive farm machinery that lowered costsĪnd improved profitability while increasing production. Refrigeration also permitted the transport of perishable foodstuffs over much longer Remember to eat two servings (75 grams or 2.5 oz each) of fatty fish per week and have no more than 3 Tbsp of healthy unsaturated fats per day.The introduction of refrigerators enabled healthier and longer storage of perishable foodstuffs, with consequent health benefits as wellĪs time saved due to less frequent purchases. What foods contain omega-3 and omega-6 fats?įatty fish like salmon, mackerel, anchovies, sardines, arctic char and troutįortified foods like some margarines, juices and yogurtsĪlthough Canadians get more omega-6 in their diets than omega-3, it is best to focus on including both fats by eating a variety of healthy foods. However, more research is needed to support these health benefits. These fats can also help with the symptoms of rheumatoid arthritis and dermatitis. Omega-6 fats play an important role in regulating our genes and promoting immune health and blood clotting. Just like omega-3 fats, we need to get omega-6 fats from food in our diet.
Omega-6 fats are also healthy unsaturated fats. They also help keep your immune system healthy and may help lower the risk of heart disease in adults. Omega-3 fats play a role in brain, nerve and eye development in infants. It is important that we get them from the foods we eat. Omega-3 fats are healthy unsaturated fats. But what about omega-6 fats? What’s the difference? You’ve probably heard a lot about omega-3 fats.