As Jane Ziegelman was detailing the history of nutrition and home economics during the era of the Great Depression, I found it fascinating to think about how the perceptions about food that dominated that time period differ from those dominating thinking about food today. During both the era of the Great Depression and the present, discovering how certain foods affect bodily conditions is a source of interest and intrigue. However, Ziegelman discussed how, during the Great Depression era, there was a growing emphasis on food as fuel, not a source of pleasure. Food that was bland but offered an affordable supply of the necessary protein, calories, and vitamins was more than sufficient. Today, conversely, individuals are increasingly interested in food that tastes good but is also low in calorie. While nutrition is a prominent consideration in some conversations, in many others, a concern for nutrition and an emphasis on viewing food as fuel is all but absent. In its place is talk of fat-burning superfoods, juice cleanses to ward off cravings, and 5-day miracle diets. There is an increasing view of food as a tempting vice that people struggle to avoid. Flora Rose, Eleanor Roosevelt, Martha Van Rensselaer, however, viewed planning meals and inventing nutritious dietary options as a task to be mastered. This change in perspective is undoubtedly influenced by economic conditions and larger societal trends.

I also found it interesting to consider how even at a time during which America is relatively economically stable, considerable portions of the population still do not have access to nutritious foods. While nutrition deficiencies during the Depression caused considerable weight loss that led to weakness preventing children from attending school, unequal access to fresh fruits, vegetables, whole grains, and lean meats are leading to rising levels of childhood obesity and diabetes. In “food deserts,” or areas in which fresh food is not readily purchasable, families have to make meals with ingredients that are higher in calorie, more processed, and less nutritious. Michelle Obama dedicated much of her time as First Lady to address growing threats to health. In fact, many of the efforts of Michelle Obama’s “Let’s Move” campaign, such as teaching families how to cook healthy meals with ease, parallel the efforts of Rose, Roosevelt, and Van Rensselaer. Even with the continuous advances in nutritional science, from the discovery of vitamin A to the development of Milkorno and Milkoato, it seems that America is still struggling to make nutritious options accessible to everyone.

All in all, Ziegelman’s talk was super interesting. I also really enjoyed hearing about the role that Cornell’s College of Human Ecology played in providing nutritious options during the Great Depression.