5 Health Lessons We Can Learn from the 1950s
The viral tradwife movement, which encourages women to be homemakers and men to be breadwinners, has some people waxing nostalgic for the 1950s. In a recent nationwide survey on US values, nearly half of Americans indicated that life was actually better in the ’50s. Republicans were more likely than Democrats and independents to say that our culture has changed for the worse.
In some ways, public health is notably better than 70 years ago. People are living longer, healthier lives thanks to preventive care, earlier and more accurate diagnoses through improved technology, new drugs, medical devices, and procedures, and enhanced treatment options. There’s also a deeper understanding of the need to limit alcohol, sugar, and cigarettes and get adequate sleep, exercise, and nutrition.
Despite this progress, the US is experiencing more obesity and diabetes than ever before. Josephine Connolly-Schoonen, an associate clinical professor of family medicine and executive director of the nutrition division at Stony Brook Medicine, revealed five health lessons we can learn from that era.
Cook more at home
Families used to cook a lot more at home in the 1950s. They grew food in their backyard gardens and kids watched their parents prepare meals before sitting down together at the dinner table. Restaurant food was reserved for special occasions. Fast forward to 2024. Americans on average dined out nearly five times a month and ordered takeout three times a month.
"When we eat out, we really don’t know the quality of the food ingredients being used by the restaurant," Connolly-Schoonen said. "They’ll tend to use the cheaper ingredients … the cheaper seed oils, cheaper thickeners for products, so eating out does tend to reduce the nutritional quality of foods people consume."
Consume fewer ultra-processed foods
Ultra-processed foods like desserts are cheap and abundant, but eating too many can raise your risk of several chronic diseases. Ultra-processed foods (UPFs) — like pretzels, pizzas, soda, and pastries — comprise about 60% of the US diet.
Connolly-Schoonen traces the popularity of UPFs to the 1970s, when high fructose corn syrup became readily available because of exorbitant sugar prices and government farm subsidies.
"Food manufacturers came up with a large variety of synthetic ingredients that they can make very cheaply," Connolly-Schoonen explained, "and then developed a huge array of these ultra-processed foods over the 1980s and 1990s, so that has really changed the quality of the food supply."
Eat smaller portions
Standard portion sizes have grown tremendously since the 1950s, a trend that’s not likely to soon change. It’s not your imagination — portion sizes have gotten beefier. Hamburgers are roughly three times the size they were in the ’50s (from 3.9 ounces to 12 ounces on average), and the standard size of French fries has more than doubled (from 2.4 ounces to 6.7 ounces).
Connolly-Schoonen doesn’t expect portions to shrink anytime soon, especially amid economic inflation.
"I still see people wanting to go out and feel like they’re getting a value," she said. "People have to see the value in their health and in whole, [minimally]-processed foods, as opposed to the short-term financial gain of the cheap, larger portions."
Have less screen time
Excessive use of electronics can change sleep patterns and our interaction with others. "Kids used to just go outside and play and just ride their bikes," Connolly-Schoonen said. "They were more active."
Electronic devices have significantly changed play habits and disturbed sleep patterns. Blue light from smartphones can trick the body into thinking it’s daytime, disrupting the body’s natural sleep cycle. Sleep deprivation can lead to high cortisol levels, which can contribute to weight gain and obesity.
Move more at work
Fewer jobs require physical labor than in the 1950s, so we’re moving our bodies less often in the workplace. File this away — nearly half of US private sector jobs required moderate physical activity in 1960 compared to less than 20% of jobs nowadays.
"The shift from manual labor to social and analytical skills means less opportunity for physical activity," Connolly-Schoonen said. "In traditional desk jobs, prior to 2020 with the COVID pandemic, you at least got up to go to meetings. Meetings were in different buildings, different floors of a building, you had to at least take some steps. Now you find most meetings are virtual, so literally, people can be at their desk and not get up at all for the vast majority of the day."
Conclusion:
While the 1950s may not have been perfect, there are valuable health lessons we can learn from that era. By cooking more at home, consuming fewer ultra-processed foods, eating smaller portions, having less screen time, and moving more at work, we can take control of our health and well-being.
FAQs:
- What are some great ways to cook at home?
- Try meal planning and prepping, explore new recipes, and experiment with different cuisines.
- How can I reduce my ultra-processed food intake?
- Read food labels, opt for whole foods, and avoid processed snacks.
- What are some tips for eating smaller portions?
- Use smaller plates, eat slowly, and savor your food.
- How can I reduce my screen time?
- Set boundaries, schedule screen-free time, and find alternative activities.
- How can I move more at work?
- Take breaks to stretch, use a standing desk, and schedule meetings in person.
