Final answer:
Workers' daily rations traditionally consisted of staples like flour, bread, and rice, with the quality sometimes compromised due to poor processing practices. Over time, economic growth enabled workers to access a greater variety and higher calorie count in their diet. Rationing during times of conflict also played a role in determining workers' food consumption.
Step-by-step explanation:
The food products that were routinely included in workers' daily rations around the world have varied over time but generally included staples like flour, bread, cereals, rice, and pasta. However, the quality and safety of these food products were not always guaranteed, with instances of contaminated meat or adulterated bread. During times of economic growth, workers had access to more calories, allowing them to afford a greater variety of foods such as meat, poultry, and fish. For example, during the early 20th century, British and American workers had to cope with the challenges of rationing during wartime, which regulated their consumption of essential foods such as bacon, butter, cheese, and eggs.
Economic conditions also influenced workers' purchasing power. The average worker in Western Europe in the early 1600s could afford about 2,500 food calories a day, whereas by 2012, a low-skilled worker in affluent Western Europe or North America could afford to purchase 2.4 million food calories per day. This tremendous growth in economic capacity significantly impacted the amount and variety of food available to workers, moving beyond the bare necessities to a richer diet that included fresh and cooked vegetables, diverse protein sources, and even luxuries like sweet treats.