lunches

Lunch is a meal eaten in the middle of the day, typically between late morning and early afternoon. It serves as a midday source of energy and can vary greatly in size and composition across cultures. The term lunch originated as a shortening of luncheon in English and has been in common use since the 19th century.

Typical components include a main dish such as a sandwich, hot dish, soup, or salad; accompanied by sides such as fruit, vegetables, bread, or dairy, and a beverage. Portions and choices depend on local customs, personal preference, and access to meals.

Setting and timing: Lunch is often eaten at home, at school, or at the workplace. Many countries mandate a specific lunch break during work or school hours, ranging from about 20 to 60 minutes, with variations in emphasis on a sit-down meal versus a quick repast.

Regional variations: In North America and parts of Europe, lunch ranges from light to substantial meals. In East Asia, boxed or prepared meals such as bento are common; in South Asia, meals often include rice or flatbreads with curry or lentils; in parts of the Mediterranean, midday meals may be multi-course.

Nutrition and health: Balanced lunches typically include protein, vegetables or fruit, whole grains, and a drink. Guidelines emphasize limiting added sugars and saturated fats, particularly in school lunch programs and workplace catering.

History and social significance: The practice developed with industrialization and schooling, influencing workplace culture and the policies surrounding breaks and meals.