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The Oslo breakfast was a type of uncooked school meal developed in the 1920s and rolled out as a free universal provision for Oslo school children in 1932. The original Norwegian name for the meal was ''Oslofrokosten''. The Oslo Breakfast had been designed by professor Carl Schiøtz to be as healthy as possible, with widely reported studies suggesting it delivered excellent results for the children's long term health. During the 1930s the ''Oslo breakfast'' became famous and was copied by programs in Scandinavia, Europe, and the wider world. Many of these initiatives were small scale however, sometimes restricted to just a single school. By the late 1950s the provision of ''Oslo breakfasts'' by schools had largely ceased; sometimes they were replaced by more popular hot meal provision, or sometimes just dropped altogether as rising prosperity meant the provision of free school meals was seen as less necessary. ==Ingredients== While there was some variation in the meal, its typical ingredients included: * Two slices of wholemeal bread (Kneippbrød) spread with margarine * A slice of cheese * Half a pint of milk * Half an apple and half an orange Extra ingredients might include slices of raw uncooked vegetable, such as carrots or swedes. Between autumn and spring, a dose of cod liver oil could be included.〔 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Oslo breakfast」の詳細全文を読む スポンサード リンク
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