The Oslo breakfast recipe was invented in Norway.
Around 1890, the governments of Oslo and Bergen in Norway initiated the provision of free hot meals to schoolchildren in need about four days a week. However, many nutritionists criticized these school meals for lacking vegetables, being greasy, and deeming them unsuitable for children. Professor Carl Schiøtz was among the critics.
Carl Schiøtz, a renowned Norwegian nutritionist and professor at the University of Oslo, firmly believes that a scientific diet is crucial for a country to successfully modernize.
In 1927, the government of Oslo, Norway, invited Professor Schiøtz to create a recipe to enhance the nutritional value of meals provided to students.
Professor Schiøtz created the following Oslo breakfast recipe:
- Two slices of wholewheat bread.
- Butter.
- A sausage or a slice of cheese.
- Half an apple or half an orange.
- 236 ml of fresh milk.
- A carrot.
- Addition of Omega-3-rich dietary supplements with meals from September to March of the following year.
Norway remained a poverty-stricken country around 1930. The aftermath of World War I left emaciated people with sallow complexions in rags visible throughout Norway. In this challenging context, Schiøtz had the task of considering both providing adequate nutrition for growing teenagers and placing a reasonable cap on the cost of school meals to ensure the government’s financial sustainability.
Schiøtz’s recipes proved to be both effective and affordable, utilizing nutritious yet affordable ingredients. Moreover, as these ingredients did not require heating, both the school and the government were able to save funds.
After the creation of the recipe, it was experimented within the cities of Oslo and Bergen in Norway.
During the experimental stage alone, Professor Schiøtz’s recipe worked wonders! In comparison to teenagers who did not participate in the breakfast program, students who took Oslo breakfast grew by almost 10 centimeters in height, increasing from 153 centimeters to 162.9 centimeters.
The school was pleased to find out that the pupils not only gained weight but also had a boost in their immunity, leading to a reduction in medical expenses. Most importantly, the students’ academic performance demonstrated an improvement!
Teenagers who were in the breakfast program lived longer due to adequate omega-3 intake. According to the World Health Organization, the average life expectancy in Norway is as high as 81.8 years, surpassing that of most countries and making Norway one of the top countries in the world in terms of longevity.
In the 1940s, Schiøtz’s Oslo breakfast recipe gained popularity in other countries. Due to its amazing results, the United States, Britain, and other countries followed suit, all achieving gratifying results.
However, with the outbreak of World War II, society plunged into disorder, leading to the interruption of the Oslo breakfast program in various countries.
After the war ended, living standards improved, and many families were able to provide nutritious breakfast for their children without relying on affordable school meals. Consequently, the Oslo breakfast program was phased out worldwide.