Dutch cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming, and trading over sea, its former colonial empire and the spice trade. Traditionally it is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is meat and potatoes, supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture molded the country.