The United States military ration refers to the various preparations and food packages provided to feed members of the armed forces. US military rations are often made for fast distribution, preparation, and feeding in the field and tend to have long storage times in poor conditions due to packaged thick and/or shelf-stable. The current ration is Meal, Ready-to-Eat (MRE).
Video United States military ration
History
18th and 19th centuries
From the Revolutionary War to the Spanish-American War, the allotment of US troops, as determined by the Continental Congress, is a garrison ration, consisting of meat or salted fish, bread or pastries, and vegetables.
There is also a spirit ration. In 1785, set to 4 oz. rum, reduced to 2 oz. whiskey, brandy, or rum in 1790. In 1794, troops that would enter the battle or who were involved in border services could receive a 4 oz double ration. rum or whiskey; this was extended in 1799 to include troops involved in fatigue tasks. It was stopped in 1832 and replaced with coffee and sugar rations, which increased in 1836. In 1846, the ration of the spirit was restored to problems for troops involved in construction or survey duties; this was discontinued in 1865.
During the American Civil War, both forces fought to keep their soldiers well fed. Difficulties with food logistics lead to many rations.
World War I
In World War I, three types of rations came into use by American troops: Reservation ration , Parit quota , and Emergency quota (also known as < i> Iron ration ). "Iron Ration" (1907-1922 )
The first attempt to make individual rations for problems to soldiers on the ground was "iron rations", first introduced in 1907. It consisted of three 3-ounce cakes (made from bouillon powdered meat and dried and cooked wheat), three sticks of sweet chocolate 1-ounce, and packets of salt and pepper are removed in a tin covered package weighing a pound. It was designed for emergency use when troops could not be fed. It was later stopped by the adoption of "Ransum Reserves" but its findings went into the development of emergency rations.
"Trench Ration" (1914-1918 )
This ration was issued in the early part of the war to address the problem. Soldiers fighting on the front line need to be supplied with their daily rations, but the cooked food prepared in the field kitchen is sometimes spoiled by gas attacks. The trench ration is the answer. It is a variety of canned meat (salmon, corned beef, sardines, etc.) that are commercially purchased and sealed in a large tin box covered with canvas. It was big and heavy and the soldiers got tired of the limited menu and were soon replaced by the Reserve Rations.
"Reserve Ration" (1917-1937 )
The reserve ration was first issued during the later part of World War I to feed troops away from garrisons or field kitchens. It originally consisted of 12 ounces of fresh meat or a pound of canned meat known as Meat Ration - usually, corned beef. In addition, two 8-ounce cans of hard bread or hardtack biscuits, a pack of 1.16 ounces of pre-ground coffee, a pack of 2.4 ounces of granulated sugar, and a 0.16 ounce pack of salt were ejected. There is also a "tobacco ration" apart from 0.4 ounces of tobacco and 10 rolled cigarette paper, then replaced with brand-name cigarette linting machines.
After the war, there was an effort to improve the ration based on input from the field. In 1922, the Meat Ration was revised, consisting of a pound of meat (usually a combination of dried beef and canned corned beef). It comes with hard chocolate, 14 ounces of hard bread or hard biscuits, coffee, and sugar. In 1925, the Meat Ration was changed, removing dried beef for pork and canned beans, and reducing the bread component. The allowance of corned beef is also reduced in size (older rations continue to be issued, however). In 1936, the menu planners sought to introduce more variety by developing an alternative Meat Ration consisting of "A" -menu (canned corned beef) and "B" -menu (pork & amp; canned). A & amp; B Reserves or combat rations were canceled after being replaced in 1938 by Field Rations, Type C .
Field Rations during World War II
After 1918, the army ration system underwent several revisions, leading eventually to:
- Rations : Garrison Ration. Fresh, cold, or frozen foods prepared in the dining room or field kitchen. The most appreciated of all rations.
- Rations : Field Rations. Canned, packaged, or preserved food is usually prepared in the field kitchen without cooling.
- C-ration : Individual Ratio . Complete canned food that has been cooked before and ready to eat.
- K-ration : Individual Ratio . Designed as a short duration of "raid" rations for paratroopers and other special light infantry troops. Declared obsolete in 1948.
- D-ration : Emergency Ration. Dark chocolate bars are combined with other ingredients to provide high calorie content (intended as an emergency ration).
The rations are generally meat and any yield can be obtained locally, so there can be a large variation from one theater operation to the next operation. B-rations are generally used when there is inadequate cooling for fragile A-rations. The composition of D-rations did not change much during the war but C-ration developed many variations.
A and B-rations are served only at bases or camps set up in the back because they need cooking. C-rations can be eaten hot or cold and require no special preparation or storage, so this can be served almost anywhere.
During the war, a new ration for assault troops, 2,830 calories (11,800 kJ) K-ration , was developed. K-rations were originally intended to be used as short-term rations for only 2-3 days, but cost and standardization concerns later led to overuse, contributing in some cases to vitamin deficiencies and malnutrition.
There are various other special rations that are developed for special circumstances, including:
- Type X Rasi
- 5-in-1 ratio
- 10-in-1 Rations
- Mountain ration : 4,800 calories (20,000 kJ), discontinued 1943
- Forest ration : 4,000 calories (17,000 kJ), discontinued 1943
- The Assault Lunch : Chocolate bars, caramels, dried fruit, chewing gum, groundnuts, salt tablets, cigarettes, matches and water purification tablets; total 1,500-2,000 calories (6,300-8,400 kJ), discontinued 1947
- The Assault ration (Pacific Theater): 28 pieces of hard candy, chewing gum, cigarettes and chocolate nuts
- The Aircrew Lunch
- The AAF Combat Lunch
- Parachute Emergency Rated
- Liferaft Rations
- Airboat Race
Post WWII rations
Some of these special rations were stopped during the war because of cost issues, forcing commanders to adopt their standard quota. K-and D-rations were declared obsolete after World War II but the canned wet ration in the form of C-rations (later MCI) continued until 1983, when they were replaced by Meal, Ready-to-Eat (MRE).
A-rations and B-rations are still in use today.
Maps United States military ration
Current
Currently, the following foods are available for troops:
- Rations: fresh food prepared on-site (or nearby and transported)
- B-ration: ration packed/preserved unit sizes, most commonly found in a tray ration (dubbed T-rat) heated by immersion.
- Meal, Ready-to-Eat: standard individual field ratios
- First Strike Ration: individual rations designed to be edible while on the move
- HOOAH! Bar: energy bar (spiritual successor for D-ration), found on some MREs menu
See also
- Recipes Service of the Armed Forces
- Field ration
- American Civil War Food
- History of military nutrition in the United States
Note
External links
- Department of Defense Operations , 7th Edition
- Museum Quartermaster
- Military Encouragement, MRE & amp; Food
- Drill with Numbers, Eat with Fonts
- Family Army Ransum
- History of Military Nutrition Research
Source of the article : Wikipedia
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