United States military ration refers to various preparations and packages of food provided to feed members of the armed forces. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse conditions due to being thickly packaged and/or

shelf-stable Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated but which have been processed so that they can be s ...

. The current ration is the

Meal, Ready-to-Eat A Meal, Ready-to-Eat (MRE) is a self-contained, individual field ration in lightweight packaging purchased by the United States Department of Defense for its service members for use in combat or field conditions where other food is not availa ...

(MRE).

History

18th and 19th centuries

From the Revolutionary War to the

Spanish–American War , partof = the Philippine Revolution, the decolonization of the Americas, and the Cuban War of Independence , image = Collage infobox for Spanish-American War.jpg , image_size = 300px , caption = (cloc ...

, the United States army ration, as decreed by the Continental Congress, was the garrison ration, which consisted of meat or salt fish, bread or

hardtack Hardtack (or hard tack) is a simple type of dense biscuit or cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voy ...

, and

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s. There was also a

spirit Spirit or spirits may refer to: Liquor and other volatile liquids * Spirits, a.k.a. liquor, distilled alcoholic drinks * Spirit or tincture, an extract of plant or animal material dissolved in ethanol * Volatile (especially flammable) liquids, ...

ration. In 1785, it was set at four

ounce The ounce () is any of several different units of mass, weight or volume and is derived almost unchanged from the , an Ancient Roman unit of measurement. The avoirdupois ounce (exactly ) is avoirdupois pound; this is the United States customa ...

s of

rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Ph ...

, reduced to two ounces of

whiskey Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden ...

, brandy, or rum in 1790. In 1794, troops about to enter combat or who were engaged in frontier service could receive a double ration of four ounces of rum or whiskey; this was extended in 1799 to include troops engaged in fatigue duties. It was discontinued in 1832 and replaced with a ration of

coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...

and sugar, which was increased in 1836. In 1846, a spirit ration was reinstated for issue to troops engaged in construction or surveying duties; this was discontinued in 1865. During the

American Civil War The American Civil War (April 12, 1861 – May 26, 1865; also known by other names) was a civil war in the United States. It was fought between the Union ("the North") and the Confederacy ("the South"), the latter formed by states ...

, both armies struggled to keep their soldiers adequately fed. Difficulties with food logistics led to a multitude of rations.

World War I

In World War I three types of rations came into usage by the American forces: ''the Reserve ration'', ''the Trench ration'', and ''the Emergency ration'' (also known as the ''Iron ration'').

"Iron Ration" (1907–1922)

The first attempt to make an individual ration for issue to soldiers in the field was the "iron ration", first introduced in 1907. It consisted of three three-ounce cakes (made from a concoction of

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

bouillon powder and parched and cooked

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

), three one-ounce bars of sweetened

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

, and packets of

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

and

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

that was issued in a sealed

tin Tin is a chemical element with the symbol Sn (from la, stannum) and atomic number 50. Tin is a silvery-coloured metal. Tin is soft enough to be cut with little force and a bar of tin can be bent by hand with little effort. When bent, t ...

packet that weighed one pound. It was designed for emergency use when the troops were unable to be supplied with food. It was later discontinued by the adoption of the "Reserve Ration", but experience with the Iron Ration went into the development of the emergency D-ration.

"Trench Ration" (1914–1918)

This ration was issued in the early part of the war to address a problem. Soldiers fighting in the front lines needed to be supplied with their daily rations, but cooked food prepared at field kitchens was sometimes spoiled by gas attacks. The trench ration was the answer. It was a variety of canned meats (

salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus '' Oncorhy ...

, corned beef,

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...

, etc.) that were commercially procured and sealed in a large tin box covered in canvas. It was bulky and heavy and the soldiers began to get weary of the limited menu and it was soon replaced by the Reserve Ration.

"Reserve Ration" (1917–1937)

The reserve ration was first issued during the latter part of

World War I World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, the United States, and the Ottoman Empire, with fightin ...

to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces of fresh bacon or one pound of canned meat known as the ''Meat Ration''—usually, corned beef. Additionally, two 8-ounce cans of hard bread or hardtack biscuits, a packet of 1.16 ounces of pre-ground coffee, a packet of 2.4 ounces of granulated sugar, and a packet of 0.16 ounces of salt were issued. There was also a separate "

tobacco Tobacco is the common name of several plants in the genus '' Nicotiana'' of the family Solanaceae, and the general term for any product prepared from the cured leaves of these plants. More than 70 species of tobacco are known, but the ...

ration" of 0.4 ounces of tobacco and 10 cigarette

rolling paper Rolling paper is a specialty paper used for making cigarettes (commercially manufactured filter cigarettes and individually made roll-your-own cigarettes). Rolling papers are packs of several cigarette-size sheets, often folded inside a cardbo ...

s, later replaced by brand-name machine-rolled cigarettes. After the war, there were attempts to improve the ration based on input from the field. In 1922, the ''Meat Ration'' was revised, consisting of one pound of meat (usually a combination of

dried beef Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold ...

and canned corned beef). This was supplemented by hard chocolate, 14 ounces of hard bread or

biscuits, coffee, and sugar. In 1925, the ''Meat Ration'' was changed, removing the dried beef in favor of canned

pork and beans Pork and beans is a culinary dish that uses pork and beans as its main ingredients. Numerous variations exist, usually with a more specific name, such as Fabada Asturiana, Olla podrida, or American canned pork and beans. American canned por ...

, and reducing the bread component. The corned beef allowance was also reduced in size (older rations continued to be issued, however). In 1936, menu planners attempted to introduce more variety by developing an alternate ''Meat Ration'' consisting of an "A"-menu (canned corned beef) and a "B"-menu (canned pork & beans). The A & B Reserve or combat ration was canceled after being superseded in 1938 by the Field Ration, Type C.

Field Rations during World War II

After 1918, the army ration system went through several revisions, eventually leading to the: * '' A-ration'': Garrison Ration. Fresh, refrigerated, or frozen food prepared in dining halls or field kitchens. The most valued of all rations. * '' B-ration'': Field Ration. Canned, packaged, or preserved foods normally prepared in field kitchens without refrigeration. * '' C-ration'': Individual Ration. A complete pre-cooked, ready-to-eat canned individual meal. * ''

K-ration The K-ration was an individual daily combat food ration which was introduced by the United States Army during World War II. It was originally intended as an individually packaged daily ration for issue to airborne troops, tank crews, motorcycle co ...

'': Individual Ration. Designed as a short duration individual "assault" ration for paratroopers and other specialized light infantry forces. Declared obsolete in 1948. * '' D-ration'': Emergency Ration. Bars of concentrated

combined with other ingredients to provide high calorie content (intended as an emergency ration). A-rations were generally whatever meat and produce could be obtained locally, so there could be great variety from one theatre of operations to the next. B-rations were generally used when there was inadequate refrigeration for perishable A-rations. The composition of the D-ration did not change much throughout the war but the C-ration developed many variations. A- and B-rations were only served at bases or established camps in rear areas as they require cooking. C-rations could be eaten hot or cold and required no special preparation or storage, so these could be served almost anywhere. During the war a new ration for assault troops, the ''

'', was developed. K-rations were originally intended to be used as short duration rations for only 2–3 days, but cost concerns and later standardization led to its overuse,Kearny, Cresson H. (Maj), ''Jungle Snafus...And Remedies'', Oregon Institute (1996), pp. 292–293. contributing in some cases to vitamin deficiencies and malnourishment. There were various other special rations developed for specific circumstances, including: * '' Type X Ration'' * '' 5-in-1 ration'' * '' 10-in-1 Ration'' * ''

Mountain ration The Mountain Ration (or "M-Ration") was a United States military ration developed for use by U.S. troops operating in high-altitude or mountainous regions of the European theater of operations (ETO) during World War II. Origin, development, and u ...

'': , discontinued 1943 * ''

Jungle ration The Jungle Ration (or "J-Ration") was a dry, lightweight United States military ration developed by the U.S. Army in World War II for soldiers on extended missions in tropical regions. Origins, development, and use Prior to World War II, during ...

'': , discontinued 1943 * '' The Assault Lunch'': Chocolate bars, caramels, dried fruit,

chewing gum Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/ plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its t ...

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small and ...

s, salt tablets, cigarettes, matches, and water purification tablets; total of , discontinued 1947 * '' The Assault ration'' (Pacific Theater): 28 pieces of assorted hard candy, chewing gum, cigarettes and a chocolate peanut bar * '' The Aircrew Lunch'' * '' The AAF Combat Lunch'' * '' Parachute Emergency Ration'' * '' Liferaft Ration'' * '' Airborne Lifeboat Ration''

Post WWII rations

Some of these specialized rations were discontinued during the war due to cost concerns, forcing commanders to adopt standardized rations in their place. The K- and D-rations were declared obsolete after

World War II World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposing ...

but canned wet rations in the form of the C-ration (later the MCI) continued until 1983, when they were replaced by the

(MRE). A-rations and B-rations are still used today.

Current

Currently, the following food is available to troops: * A-ration: fresh food prepared on-site (or nearby and transported) * B-ration: a unit-sized packaged/preserved ration, most commonly found in tray rations (nicknamed T-rat) heated by

immersion Immersion may refer to: The arts * "Immersion", a 2012 story by Aliette de Bodard * ''Immersion'', a French comic book series by Léo Quievreux#Immersion, Léo Quievreux * Immersion (album), ''Immersion'' (album), the third album by Australian gro ...

. *

: the standard individual field ration * First Strike Ration: an individual ration designed to be edible while on the move *

HOOAH! Bar The Soldier Fuel bar, formerly known as Hooah! bar, is a dairy-based calcium-enriched energy bar created by the United States military in 1996. It was originally provided to military personnel packaged within a field ration, such as the Meal, Re ...

energy bar Energy bars are supplemental bars containing cereals, micronutrients, and flavor ingredients intended to supply quick food energy. Because most energy bars contain added protein, carbohydrates, dietary fiber, and other nutrients, they may be ma ...

(the spiritual successor to the D-ration), found in some menus of MREs The composition of these rations are predetermined in a way to make sure that soldiers are properly fed and equipped with the necessary nutrients in order to maximize energy levels. There are certain levels of nutrients that are recommended by the Military Nutrition Research Committee. As a baseline, it is recommended that there be at least 2,400 kcal in each ration, in which those rations are constructed of different levels of numerous vitamins and nutrients.

Ration waste disposal

The military prioritizes the burn disposal of the waste because, if not taken care of properly, it can lead to more problems. The goal achieved from the proper disposal includes: the elimination of vermin problems, airborne diseases, and preventing any enemy militaries from obtaining the waste to use as resources for themselves or as intelligence against the United States.

Notes

External links

''Operational Rations of the Department of Defense'', 7th Edition

Military Rations, MREs & Food

History of Military Nutrition Research
{{DEFAULTSORT:United States Military Ration Military food of the United States