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Irish Diet

History of the Irish Diet

TimeRegular dietNutrient contentOther changes
1990-Present day Convenience and processed food. Varieties of bread, pasta, dairy produce, meat, fish, eggs, takeaways and fast foods confectionery, sweets, soft drinks. Low in fibre. High in sugar and saturated fats. High in salt. Increase in HBV protein. Increase in additives. Low in iron and calcium. Sedentary lifestyle, irregular eating times. TV dinners. Increase in eating out. Awareness of special dietary requirements. More health conscious due to increased awareness of food content.
1900-1950 Homemade bread, porridge, potatoes, some dairy produce, pork and poultry (special occasions), little processed food. From 1940 onwards importation of fresh fruit and vegetables. Low in iron (anaemia was common). Increase in sugar content. High in vitamin C. Increase in saturated fat. Adequate calcium (from milk). High in carbohydrates. Imports. During World War I and II unemployment, food shortages, rationing of food.
1950-1990 White bread, tea, bacon, eggs, processed foods. Decrease in potatoes, porridge and homemade produce. 1960 - introduction of Italian and Chinese foods to the Irish market. Decrease in fibre, vitamins and minerals. Increase in sugar. Increase in saturated fats, salt and food additives. Availability of electricity and ater. Increase in convenience and processed foods. First supermarkets opened. Increase in travel.
Created by: homeechub