 The study examined recipes from a traditional Dutch cookbook published between 1950 and 2010. It found that the recipes had higher energy densities and more protein per calorie than before. This indicates that people were consuming more calories overall, but also that they were consuming more protein. This supports the idea that dietary trends can be identified through traditional cookbooks. Further research is needed to confirm this hypothesis. This article was authored by Marjolene E. Buiesman and Joakim Jankman.