Why People Maintained Lower Body Weights in the 1970s and Lessons for Modern Life!

Cooking itself was a labor-intensive process. Preparing a meal meant washing, peeling, chopping, and kneading. This physical engagement with food not only added small bursts of activity to the day but also created a psychological connection to the meal. Because food preparation took time, eating became an intentional act. People ate when they were hungry and stopped when they were satisfied, largely because the constant environmental cues to snack—vending machines on every corner and 24/7 delivery apps—simply weren’t part of the reality.

Predictability also played a major role in metabolic health. Eating followed a consistent, tripartite structure: breakfast, lunch, and dinner. Snacking between meals was culturally discouraged and practically difficult, as portable, packaged snacks were not ubiquitous. This allowed the body’s hormonal signals for hunger and satiety to function with greater accuracy. When the body knows exactly when to expect nourishment, it can regulate its energy expenditure more effectively.

Portion sizes were another area where the environment did the heavy lifting for the individual. In the 1970s, a standard soft drink came in a 6-ounce glass bottle. Today, the “small” option at a fast-food restaurant is often three to four times that size. Dinner plates were smaller, restaurant portions were more moderate, and the concept of “supersizing” had yet to be invented. Because the default portion was reasonable, people consumed fewer calories without having to count them or feel deprived. Food was viewed primarily as nourishment, not as a form of high-intensity entertainment or a coping mechanism for boredom. Continue reading…