Understanding the 1960s Diet: How much protein did a woman have in the 60s?

December 9, 2025 •

4 min read

By 1963, a Joint FAO/WHO Expert Committee recommended a protein intake of 0.71 grams per kilogram of body weight per day for adults, yet actual consumption was often higher due to cultural norms. This historical context sheds light on the answer to how much protein did a woman have in the 60s.

Quick Summary

An examination of protein consumption by women during the 1960s, contrasting official recommendations derived from nitrogen balance studies with actual eating patterns influenced by culture, affordability, and the prevalence of meat-centric meals.

Key Points

1960s Recommendations: Official protein recommendations in the 1960s were based on less accurate nitrogen balance studies, suggesting lower intake levels than modern standards.
Meat-Centric Diet: Cultural eating habits in the 1960s were heavily focused on meat and dairy, meaning many women actually consumed more protein than officially recommended.
Impact of Affluence: Post-WWII economic growth led to greater affordability and consumption of animal products, driving up the average protein intake.
Rise of Processed Foods: The decade saw the increase in canned and processed convenience foods, which altered dietary patterns but kept protein from meat and dairy prominent.
Modern Comparison: Compared to modern, science-backed recommendations (often higher for optimal health), the 1960s approach was sufficient for preventing deficiency but not necessarily optimized for thriving.
Home Cooking Dominance: The prevalence of home-cooked, multi-course meals influenced the consistent daily intake of proteins from traditional sources like roasts, eggs, and cheese.

Protein Recommendations in the 1960s

In the early 1960s, nutritional science was still evolving, and recommendations were less precise than they are today. A Joint FAO/WHO Expert Committee in 1963 set the adult protein allowance at 0.71 grams per kilogram of body weight per day. This figure was based on nitrogen balance studies, a methodology that has since been recognized to have limitations. A typical woman weighing 60 kilograms (132 pounds) might have had a recommended daily intake of around 43 grams based on this guideline. However, recommendations and actual dietary habits often diverged, with many women consuming more protein from a variety of sources, shaped by post-war abundance and cultural traditions.

The Post-War Dietary Shift

Following post-WWII rationing, the 1950s and 1960s were considered "affluent years" in many Western nations, leading to increased consumption of meat, dairy, and eggs. This shift was a significant driver of higher protein intake, especially compared to earlier decades. The prominence of home cooking meant that family meals often revolved around a protein source like a roast, pot roast, or meatloaf, supplemented by canned vegetables and starches. The notion of the "meat-and-potatoes" dinner was firmly established, and meat was frequently on the menu for dinner. This emphasis on animal products, which were seen as status symbols, meant that many women, particularly in middle-class households, routinely exceeded the baseline protein recommendations.

Typical 1960s Protein Sources for Women

For the woman of the 1960s, a varied, though perhaps unscientific, approach to protein was common. Unlike today's focus on lean protein and supplements, the sources reflected the availability and culinary trends of the time. This meant relying on a mix of fresh and processed options.

Meat: Beef (especially ground round for burgers), pork chops, and roast chicken were staple dinner items. Organ meats like liver and onions were also more commonly consumed.
Fish: Fried fish and canned tuna were readily available and inexpensive protein options. The fishmonger's van was a common sight in some areas.
Eggs & Dairy: Eggs for breakfast were standard fare, and milk, cheese, and yogurt were part of the daily diet.
Legumes: Beans were a regular feature, often consumed in stews or casseroles several times a week.
Canned Foods: The rise of convenience foods meant a greater reliance on canned fruits and vegetables, which were often less nutrient-dense than fresh produce but provided a dietary base.

The Cultural Context of 1960s Eating

Lifestyle factors of the 1960s also contributed to differences in nutritional intake. Home cooking was the norm, with fast food still in its infancy and eating out a rare treat for most families. Women often had control over the family's meals, preparing dishes from scratch using available ingredients. This hands-on approach, coupled with a general lack of calorie-counting, resulted in diets that could be high in overall protein but also high in saturated fats and refined carbohydrates, especially from popular desserts. Despite this, obesity rates were much lower than today, which some attribute to higher activity levels and fewer readily available processed snacks.

Comparing 1960s and Modern Protein Intake

To better understand the dietary landscape, it is helpful to compare the approach to protein in the 1960s with modern nutritional science and eating habits. The differences highlight the shift from a diet based on tradition and availability to one driven by advanced science and increased health consciousness.


Feature	1960s Dietary Habits	Modern Dietary Habits (Post-2000s)
Recommended Intake	Roughly 0.71g/kg BW, based on nitrogen balance studies.	Roughly 0.8g/kg BW (RDA), with functional requirements for older adults often higher (1.0-1.2g/kg).
Primary Sources	Meat (often fattier cuts), dairy, eggs, and legumes. More frequent use of canned goods.	Emphasis on lean meats, a wider variety of plant-based proteins (tofu, tempeh), and supplements like whey protein.
Dietary Focus	Traditional, often home-cooked meals with less awareness of fat content. Desserts common.	Focus on balanced macronutrients, higher awareness of saturated fats and sugar content. Meal prep and specialized diets are popular.
Convenience	The rise of convenience foods like tinned goods and early fast food.	Proliferation of ultra-processed foods, but also increased availability of healthy, pre-packaged options.
Scientific Understanding	Focus on avoiding malnutrition; less understanding of micronutrients and optimal intake for specific goals.	Advanced understanding of individual amino acids, protein quality, and needs for specific populations like athletes or older adults.

Conclusion: A Shift in Approach

Ultimately, a woman's protein intake in the 1960s was a product of her socioeconomic status and cultural environment, often exceeding the basic recommendations of the time without the detailed nutritional knowledge we have today. The diet was heavily reliant on meat and dairy, often prepared at home, but also saw the rise of processed foods. While average protein consumption was likely sufficient to prevent malnutrition, it lacked the tailored, science-driven approach common in modern nutrition. The 1960s protein story is a glimpse into a time of transition, where cultural appetite, post-war affluence, and nascent nutritional science intersected to shape the average woman's plate.

How the Recommendations Have Changed

The evolution of protein recommendations from the mid-20th century to today reflects a deeper scientific understanding. The indicator amino acid oxidation (IAAO) method, a more advanced technique than the nitrogen balance studies used in the 60s, often indicates higher protein requirements for optimal health, especially for specific populations. Today, the focus has shifted from simply meeting a minimum to ensuring adequate, high-quality protein for thriving, supporting muscle health, and preventing age-related decline. This modern emphasis stands in stark contrast to the less-informed, but often protein-rich, diet of the 1960s.

Here is an authoritative link exploring the history of protein recommendations, including those relevant to the 1960s.

Frequently Asked Questions

In the 1960s, the official protein allowance was set at approximately 0.71 grams per kilogram of body weight per day for adults, a standard lower than today's recommendations.

While official recommendations were lower, many women in the 1960s likely consumed higher amounts of protein than recommended due to a meat-heavy, home-cooked diet. Modern recommendations are higher for optimal health, but individual consumption varies greatly.

Typical protein sources included meat (beef, pork, chicken), fish (often canned tuna or fried freshwater fish), eggs, and dairy products like milk and cheese. Legumes were also a regular part of the diet.

The rise of convenience foods like canned items and nascent fast food options began to alter diets, though home-cooked meals with meat and vegetables remained predominant. Convenience options did not significantly reduce protein intake but shifted its format.

During the post-war economic boom, many people could afford more meat, eggs, and dairy. This increased affordability drove up protein consumption across the population, including for women.

Nutritional science in the 1960s focused largely on determining the minimum intake to prevent deficiency, using the now-limited nitrogen balance studies. The emphasis was less on optimizing protein for physical performance or aging.

Lower obesity rates are attributed to higher overall physical activity levels, the predominance of home-cooked meals, and far less access to the high-calorie, ultra-processed snack foods that dominate modern diets.