| has abstract
| - Military nutrition has evolved over time. In the past, armies that ventured beyond their supply lines lived off the land, by pillaging food from the people whose land the army occupied, or requisitioning it. Often more soldiers died of disease that was exacerbated by malnutrition than from combat. The standard for military rations in the United States was set in 1775 during the Revolutionary War and included one pound of beef, three quarters of a pound of pork, or one pound of salt fish; one pound of bread or flour; three pints of peas or beans; one pint of milk; one half-pint of rice or one pint of cornmeal; and one quart of spruce beer or cider. When these items were not available, soldiers relied on jerky and hardtack, a type of biscuit made from flour and water. During the Civil War, due to the progress made in the preservation of food, Union rations came to include coffee, tea, potatoes, and seasonings. During World War I, rations included a pound of hard bread and canned meat, a cube of condensed soup, coffee, and sugar. During World War I, four types of rations existed: garrison rations, reserve rations, emergency rations, and trench rations. Garrison rations were perishable foods like meat and bread. Reserve rations were non-perishables, such as canned goods. In response to the need for food for the Grand Army that invaded Russia under Napoleon, a French government reward prompted Nicolas Appert to invent "canning", resulting in the first preserved food for armies (military rations), that came as food stuffed into wine bottles and then boiled to preserve it.[1] Emergency rations were compressed meats and cereal bars. Trench rations were kept in large steel cans designed to withstand chemical attacks. During the mid-1930s, the names for these rations were changed: garrison rations became A rations; reserve rations became B and C rations; emergency rations became D rations. C rations contained three cans of meat (M) units and Bread (B) units. M1 contained meat and beans, M2 contained meat and vegetable hash, and M3 contained meat and vegetable stew. B units contained bread, coffee, and sugar. K rations were developed in the 1940s. These were portable rations, sealed for safe consumption, designed to give soldiers the energy they need without the baggage of the bulkier rations. The Logan bar D ration, was made from chocolate and oat flour and was made by Hershey Chocolate Company. Starting in the 1980s these rations evolved to include two hot meals a day. T, or tray rations were developed for dining halls and were meant to be boiled and served to twelve to eighteen people. Individual rations were also developed called MRE or Meals Ready-To-Eat. These were complete 1300 calorie meals that include things like cake, peanut butter, hot sauce, and candy. These MREs came with a water activated heating pad to prepare the meals if desired. Since the 1980s, the variety of these meals has increased to include more of a variation of meals. (en)
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