September 6, 2001

Prairie Fare: Cooking and the Baby Boomer Generation

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Think back to the dinner table of your youth. Was the food made from scratch? Did your family eat together most nights? Was eating at a restaurant a rare event?

Were you born between 1946 and 1964? If so, you’re part of the 76 million-strong baby boom generation. Making up about 30 percent of the U.S. population, boomers have long influenced culture, politics, and marketing. As a whole, this generation also has experienced changes at the dinner table.

While we may long for the nostalgia of the Cleaver family – or even the Brady Bunch – real life families have changed greatly since World War II. More women today than ever work at jobs outside the home. In two-parent households, working wives now contribute 35 to 40 percent of the family’s annual income, and fathers spend nearly 2.5 hours per workday caring for children.

Good old home cooking seems to be a distant memory for many. In fact, 40 percent of adults say that when they are ready to eat dinner, they’re too tired to cook. About 25 percent of adults say they’d eat dinner out every night if they could afford it.

Food manufacturers have responded with lots of help, including convenience foods of all types. To be a "convenience food" these days, consumers expect it to go from the container to the dinner table in 15 minutes or less.

While overall lifespan has increased from previous generations, the changes in eating patterns and lifestyle haven’t necessarily been good for health. Currently more than half of adults are considered overweight, putting them at risk for many chronic diseases.

Writers of diet books and manufacturers of weight loss supplements have padded their bank accounts at the expense of the boomer generation. But the boomers haven’t necessarily lost their extra padding. Clothing manufacturers have responded to the expanding size of this generation by creating "relaxed" fit pants.

When time is at a premium, is it possible to prepare healthy meals that are moderate in fat, calories, cholesterol and sugar? The answer is "yes" but it takes some planning. Consider these tips to save time in the kitchen, whether you’re a "boomer" or not:

• Take an inventory of your cupboard, freezer or refrigerator. Organize your cupboards for efficiency. Plan around what you have.
• Plan meals a few days in advance. Make a grocery list.
• Keep staple foods on hand, and post a shopping list on the refrigerator or cupboard to prevent extra trips to the grocery store.
• Use a crockpot to make foods like chili, soup or stew. Assemble the evening before, refrigerate and plug in when you leave for the day.
• When you’re in the mood to cook, make twice as much and freeze the second meal. Label the package with contents and date prepared.
• Use leftovers, like roast beef or chicken, as the basis of another meal.
• If you use convenience mixes, add extra vegetables and serve fruit for dessert to add nutrients and variety to your meals.
• If your budget allows, buy pre-washed salads and pre-cut produce to get a jumpstart on meal preparation. For example, a meal of stir-fried meat and vegetables will take just minutes to make.
• Keep a file of quick and easy menus and the accompanying recipes.
• Have the ingredients for a few easy meals always available. For example, chili, spaghetti sauce/pasta and breakfast foods like pancakes can be whipped together quickly if the ingredients are available.
• Enlist help from family members with preparation and clean-up.

Here’s a recipe for a quick and healthful soup that makes use of summer-time produce. Chop the vegetables the night before to save time in the kitchen.

Minestrone in Minutes

2 medium carrots, chopped
1 cup cabbage, chopped
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoon olive oil
3 cups water
1 can (14.5 ounces) Italian stewed or diced tomatoes
3 beef bouillon cubes (low-sodium, if desired)
1 cup cooked elbow macaroni
1/4 tsp. pepper

In a three-quart saucepan, saute carrots, cabbage, celery, onion and garlic in oil over medium heat for about 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in macaroni and pepper; heat through.

Makes 5 servings. Each 1-cup serving (made with low-sodium bouillon) contains about 90 calories, 2 grams fat, 178 milligrams sodium and 0 grams cholesterol.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Gary Moran, (701) 231-7865, gmoran@ndsuext.nodak.edu