The Oslo lunch was devised by Norwegian physician and professor Carl Schiøtz in 1932 to improve the health of poor children. Ten years later it was trialled in the Melbourne suburb of Collingwood and by 1950 it had been integrated into schools across Australia. This image shows pupils lining up for lunch at Darlington Public School in inner-Sydney. The Oslo lunch was devised to require no cooking. It consisted of three slices of wholemeal bread, 21 grams of butter, 21 grams of cheese, a third of a litre of milk and an apple.