From Rationing to Obesity

The experience of dried eggs, limited sugar and glee over a little real butter are fading memories. For most of us ration cards were found in parental roof spaces or seen in a museum. Was that war time diet calculated precisely to ensure maximum fitness with minimum requirements? Is it romanticism to believe that diet was healthier than today’s plenteous supply of palatable, convenient and clean food? Professor Gibney will address this question and tell us how modern nutrition science can help us with current health concerns.