Armored 
Medical Research Laboratory 
Kf bx, Kentucky 
Report On 
PROJECT NO. 1 - COLD WEATHER OPERATIONS 
PROJECT NO. 2 - OPERATIONS AT HIGH TEMPERATURES 
Subject: A Critique of Army Rations; Acceptability and Deitary 
Requirements 
INFORMATION COPY 
Action copies have been forwarded to Require- 
ojeiits Section, AGF for approval and execution. 
Project Nos, 1-7, 1 -17, 2-5, 2-14 
10 April 1944 ARMORED MEDICAL RESEARCH LABORATORY 
Fort Knox, Kentucky 
Project No* 1-7,1-15 - 2-6,2-14 
File No* 430.2 
10 April 1944 
A Critique of Army Rations; Acceptability and Dietary 
Requirements 
1* PROJECTt Project No, 1 - Cold weather operations. First partial 
report on: Sub-project 7, Test of Adequacy of all combat zone rations 
intended for use in sub-zero climates: Sub-project 15, Study of the total 
and specific dietary requirements for cold weather. Project No, 2 - Operations 
at high temperatures: Sub-project No. 5, Test of Adequacy of all combat zone 
ration intended for use in Operations at high temperatures: and Sub-project 
No, 14, Study of total and specific Dietary Requirements for Operations at 
high temperatures, 
a. Authority: Letter Commanding General, Headquarters Armored 
Force, Fort Knox, Kentucky, File No, 400.112/6 GNOHD, dated September 24, 
1942, 
b. Purposes: 
(1) To review the energy (oxygen and calorie) r quirements of 
soldiers in various activities, 
(2) To estimate the ideal ration for satisfying energy and 
other nutritional requirements© 
(3) To determine how well rations as issued and as consumed 
satisfy ideal specifications, (1) in training areas, and (2) in comVat 
theaters. 
2, DISCUSSION: 
aQ Various &rmy rations have been developed under the acute 
necessity of urgency, and others have evolved slowly from peacetime practices« 
In view of (l) the increasingly narrow gap between food supply for the country 
and overall demand; and (2) reports of unsatisfactory feeding of troops in 
certain combat areas, it is important to examine current rations and dietetic 
regulations from theoretical and practical view points* These include appraisal 
of i 
(a) The acceptability and satisfying qualities of the diet as 
well as the caloric and nutritional (vitamin, mineral, carbohydrate, protein, 
water and fat) contento 
(b) Use of rations under conditions for which they were not 
intended; e,g, the use of K or C rations for many weeks in combat© 
1 (c) Regulations which affect the quantity of food available 
to each soldier, especially where conditions preclude regular attendance at 
mess, 
(d) The effect of unusual environmental conditions upon palata- 
bility, acceptability, stability and keeping qualities of rations, and upon 
dietary requirements, 
(e) The validity of standards set up for daily needs of vitamins, 
minerals and other constituents of food. 
(f) Waste, spoilage, deterioration, packaging. 
3. CONCLUS10MS: 
a. The emergency rations K and C are satisfactory as emergency 
rations (3-5 days), When they are used for long periods, they present the 
grave fault of monotony; certain components are thrown away so that the 
portions still eaten do not constitute a balanceddiet and do not satisfy 
the soldier. Vitamin deficiencies have occurred in the field from protracted 
use of only those parts of the ration still acceptable, 
bo The field and garrison rations are satisfactorye It is possible 
that some waste can still be reduced by attention to the eating habits of 
soldiers and avoiding foods which are not generally eaten. 
Co Suggested requirements for an ideal emergency ration which will 
permit its general use in many circumstances, are listed in Appendix B, Table 
1. 
d. Ration requirements based upon tests carried out in camps, 
training areas, maneuvers and in the laboratory may give ideas about different 
rations which cannot be verified except by detailed study of rations in 
theaters of combat, and in the front lines. 
4. HEC OMMEND ATIO NS; 
a. If an emergency ration is to be used for more than a week at a 
time, it should be modified in accordance with the specifications in Appendix 
B, Table 1. 
b. Testing of rations in non-combatant zones should be validated 
by tests in combat theatrese 
c. The determination of acceptability, adequacy and use of rations 
should be a Medical Corps as well as Quartermaster Corps function. 
2 (NOTE: The conclusions and recommendations set forth above have been 
concurred in by Headquarters, Armored Center, W. H* Nutter, 
Colonel, G. S. C., Chief of Staff.) 
Submitted by; 
William B, Bean, Major, MC 
APPF.OVED: 
WILLARD MACHLE 
Colonel, Medical Corps 
Coramanding 
2 Incls. 
#1 - Appendix A 
#2 - Appendix B 
3 APPENDIX A 
U EMERGENCY RATIONS. 
Bmergenoy rations were designed to tide the soldier over during 
phases of combat when usual messing practice is impossible© They were designed 
for use by paratroopers, by assault troops, in establishing beachheads, and 
in certain types of patrol activity. Use in air operations, in amphibious 
warfare and in life rafts was a logical development. A number of specialised 
rations, B, C, D, K, 10-in-l, 5-in-1, mountain, desert and Jungle have been 
developed, tested and, in many instances, used in the field. Implicit in the 
specifications for such rations has been the belief that they should be 
nutritionally perfect, that they satisfy the daily requirement not only of 
calories, but of each vitamin and mineral. It has also been the aim to have 
a single ration for emergency use in desert. Jungle, arctic and temperate 
zone theaters® 
If the emergency ration was used for emergencies only, almost any 
one of those listed above would be satisfactory in practice; however, parti- 
cularly where the supply problem has been difficult (as it usually is ), 
emergency rations have been used for long periods. There are many reports 
of C or K rations singly or combined being used continually in combat for 
1-2 months — even as long as 67 days in one instance. Those in charge of 
supply have taken the easy way, or perhaps the only way out, and put emergency 
rations to the use for which field rations were intended® This has resulted 
not only in depressing morale, but also in the occurrence of actual vitamin 
deficiency diseases® Some observers have said that the combat efficiency of 
troops in some areas had been reduced by two-thirds© 
The satiety effect of many components of emergency rations increases 
with time. As an example in the K ration, the K1 and K2 bisquits, the meats, 
the dextrose, malted milk tablets are rarely eaten. The soldier subsists 
on the gum, cigarettes, fruit bar, cheese, candy and beverages, although he 
discards the lemon Juice in Italy and in warm regions where no ice is avail- 
able. As a consequence, he loses much weight - reports of 20-40 lbs. lost in 
2 months at the front are not rare. He may develop vitamin deficiencies© Thus 
the attempt to assure a high vitamin intake has defeated the whole purpose of 
the emergency ration. 
This dilemma may be escaped by : 
1. Using the emergency ration for short periods only (3-5 days)® 
By the nature of warfare and the practice of supply, it is evident that 
field mess will not be possible in many situations so this alternative may 
be expected to fail in the future as it has in the past. 
2. Alteration of emergency rations to permit more general accep- 
tance by the soldiers. 
In Table I suggested specifications for emergency rations have been 
listed. Attention is drawn to the order of importance of these requirements. 
First the ration must be accepted by most of the mem most of the time. It is 
1 worse then useless to supply a theoretically perfect food which the soldiers 
will not eat# Mo matter what the dietetic value of an Item, the prime requisite 
is that it be eaten and satisfy the soldier* Where the acceptability is establ- 
ished, the food values can be checked* A few instances of failures from past 
experience will illustrate some of the difficulties which may affect the morale 
and performance of soldiers © 
In the experience of the First Armored Division in North Africa the 
C ration, on which the division subsisted for many months, was inadequate as 
to vitamin and salt content* A considerable number of symptoms of vitamin B 
deficiency were common# It was recommended that both salt and poly-vitamin 
tablets be included in each biscuit tin. An adequate amount of sugar was not 
furnished with the lemon powder which was the sole source of vitamin Cj there- 
fore, the troops did not use it. It was suggested that about 5 or 6 types of 
. meat instead of 3 would render the C ration much more palatable# Troops usually 
preferred the C rations to the K ration. C rations actually made men sick# 
Cold meals over a prolonged period produced gastritis, associated with nausea, 
vomiting and occasionally diarrheao A ration to be in fact a ration must be 
eaten. Neither C or K rations could be generally consumed by troops beyond 
a very few days (estimates, 2-6 days)# To be eaten, the rations must be more 
attractive, appealing to the American taste* No ration with so much health 
built in was considered likely to appeal to, or be well consumed by American 
troops* 
An observer from the Italian theatre noted — "Losses of weight after 
2 months on the K and/or C ration ranged from 20-40 pounds* Hot meals were rare 
in forward areas# The K ration did not fill the belly. In areas behind the front 
lines where a rest and changes were looked for, the men were often given the 
same emergency rations, which they were sick of. The cold drink in the K ration 
was thrown out during the winter, or was used as a substitute for baking powder 
which was scarce. The pattern of food dislikes appeared to be fixed by early 
experience with a ration under adverse conditions, because of irregulatiry of 
messing, some provision is needed to see that the man who misses a meal in time 
of duty doesnft go hungry for 15-20 hours. A snack-bar open 24 hours would 
prevent this and allow extra food for men doing unusually heavy work". 
A case of clinical pellagra with skin and tongue lesions was seen by 
another observer in a soldier too long on C and K rations# 
Powdered milk was not used in Aleutian campaign because men had not 
been instructed in its use. 
While such failures of food may be exceptional, they have oocured in 
many theaters. In most cases, the difficulty could be corrected by never using 
an emergency ration for long periods. If it appears that such rations will 
continue to be used for more than a few days, the ration must be altered, 
variations added, simplifications made in accordance with the specifications 
in Table 1# The improved ration, after sufficient field testing in training 
areas in this country, should be combat tested and every effort made toward 
getting the final product to the men in combat in a form which he will eat# 
Since an Army travels on its stomach, the locifttice of food sunolv is as 
2 important as that of sheila. And by the same token, labor spent in the trans- 
port of inedible food to the front line soldiers may be compared to bringing 
up duds for tne artillery. 
II. INTERMEDIATE ZONE RATIONS. 
Between the garrison ration or field equivalent and the emergency 
.ration is a terra incognita where the type of food varies greatly from theater , 
to theater. An attempt is made to supplement food shipped overseas by local 
produce. Problems of logistics as well as the state of local agricultural and 
farming determine the practices which, however, must fall within the regulations 
set up by the local quartermaster under the theater commander. As may be expect- 
ed there has been great variation in the results where so many unpredictable 
circumstances operate. 
III. THE GARRISON RATION. 
Under the garrison ration system, money is allotted to an organiz- 
ation for purchase of prescribed foods. The garrison ration is fixed by the 
President of the United States, and the actual amount spent varies with market 
prices, from station to station and from time to time. The organization 
commander is responsible for planning the meals; and individual tastes and 
ideas of an organization influence the resulting diet. Money not spend for food 
may be saved to be used later for food or special treats. A constant review 
by Medical Officers of practices under this system is necessary to keep the 
diet adequate for there is a tendency to feed well early in the month and 
stint towards the end. Where the field ration, or rationing-in-kind is practiced, 
menus are prepared under the direction of Service Command Generals and their 
advisers. A variable supplement to the food intake of soldiers in permanent 
camps comes from candy, soft drinks end beer from the post exchanges. This 
allows soldiers to obtain additional calories when meals are missed, or there 
is an increased expenditure of energy. No such reserve is availaole in many 
combat areas. 
The garrison ration system has been found satisfactory in practice. 
Strict supervision has curtailed waste to a minimum and personnel familiar 
with operation of the system have been trained Airing the period of rapid 
expansion in the armed forces. Table 2 gives a detailed breakdown of the 
types of food for a sample month. 
How this system works may be seen in Tables 3 and 4 which compare 
(l) the specific Army recommendations for various classes of activity, (2) 
National Research Council recommendations, (3) the planned diet for the 
month of December, 1943 at Fort Knox, Kentucky and (4) the actual food issued, 
A scrutiny of these tables shows a remarkably close agreement between these 
four categories. The absence of any nutritional deficiency disorder among 
soldiers of the camp during this period is further validation of the dietary 
practices. 
Many pitfalls make the literal interpretation of dietary require' 
3 went8 given in the tables of great hazardo 
lo The tables are approximations of averages• There is marked 
discrepancy between similar items in various tables. Methods of testing 
vitamin and mineral content of foods are far from perfect. 
2o Foods from different regions may show a significant vari- 
ation in dietary values depending on soil, fertilizer, rainfall, sunlight 
and variety of plant cropso These factors also affect the animals raised in 
different regions and later used for foodo 
* 30 Food as issued is not the same as that finally converted 
to fuel and reparative processes by the individual soldiero 
a0 Deterioration may occur in transportation. 
bo Deterioration may occur in storageo 
Co Deterioration may occur in preparation for cooking, 
Table 5o 
do Deterioration may occur in cooking, Table 5© 
e o Deterioration may occur while food is kept hot before 
serving. 
f. Waste may occur: all that is served is not eaten. 
IV o THE VITAMIN REQUIREMENT OF SOLDIERS o 
• For any protracted period, all dietary needs should be satisfied# 
for shorter periods men can work vigorously and safely without continual 
replacement of various factors essential for long term activityo Depletion 
of dietary factors leads to deterioration in performance and danger to 
health at rates which bear a roughly inverse relationship to their customary 
During work, oxygen-want produces symptoms within a matter 
of seconds, lack of water within a few hours, of energy foods within a day, 
of salt within a few days, while vitamins and certain minerals can be missing 
from the diet for weeks without disaster The body has reserves effective 
against short term starvationo 
It has been assumed, chiefly from animal experiments and anthropo- 
logical observations, that if certain food factors are provided in quantities 
well above the minimal needed for existence, better health will occur. Such 
a subsistence level is said to be optimum. Scientific demonstration will 
need generations to establish this in man. There is even some evidence that 
man can adapt himself to live successfully on diets which contain some 
vitamins in only a small percentage of their supposed minimal concentrations 
(layers. Am® J. Medo Sc., 201i 785, 1941j Najjar & Holt, J. A. Mo A., 123* 
683, 1943)0 Nonetheless, in view of disorders which occur in dietary diffic- 
ulties of many sorts, the National Research Council set up rather high 
tentative daily allowances of calories, minerals and vitamins (See Table 6)o 
Current emphasis on vitamins has elevated standards of feeding the Arrayo 
This has been satisfactory in the garrison and field rations0 Most recruits 
gain several pounds during the early months of trainingo Soldiers do not eat all of some items of vitamin-rich food• This is notoriously true of 
liver which is largely wasted in the Army Uesso 
An unexpectedly evil effect of emphasis oh high dietary require- 
ments is seen in emergency rations® The high vitamin content has necessitated 
use of rich, sometimes greasy and often unpalatable, components which are 
discarded so generally that the diet as eaten is unbalanced. This is of grave 
import when the emergency ration is used for long periods, as has happened 
in several -theaters® 
Recent work from the Laboratory of Physiological Hygiene of the 
University of Minnesota under the direction of Dr. Ancel Keys has demonstrated 
that deficits of B complex vitamins are well tolerated by men doing hard work 
for many days. This is at variance with previous ideas® With other consideration, 
it requires a basic reappraisal of the concepts upon which emergency rations 
have been designed® 
V» THE ENERGY REQUIREMENT OF SOLDIERS. 
a0 The energy, fuel of caloric requirement of soldiers is governed 
by the following principles* 
lo The fuel requirement rises as work becomes harder and more 
prolonged® 
20 The fuel-food need varies with size; a small man needs less 
than a large one doing the same work® Although the Army mess is organized to 
feed the average soldier, anthropometric measurements demonstrate significant 
variations (ranges of from 72-137$ of the average - Table 7). 
3* It is not known whether the stress of combat, the hazards 
of battle, and the emotional turmoil and physical fatigue associated with 
them cause any alteration in the food requirements* It is certain that 
alimentary functions are upset, that digestion may be impaired, that appetite 
may vanish® Other less well understood factors may cause inequalities in 
food requirements of men of equal size and equal energy output. 
4o There is no evidence that operations in desert or Jungle 
increase energy requirement* It may be reduced. Cold weather operations, 
however, increase the caloric requirement appreciably; in arctic operations, 
it may increase more than 1000 calories per man per day (Sea Table 11). 
5® Diarrhea and other conditions of disease in troops may alter 
requirements or interfere with nutrition in other ways. 
b® Table 8 shows what a recruit weighing 150 lbs® may be expected to 
burn in accomplishing some tasks in training® From Tables 7-11 may be computed 
the expected energy requirements for any group of men of average size® These 
tables give only an approximate gauge of the calories or energy required for 
the types of activity a soldier experiences in training and some forms of 
combato - 
5. APPENDIX B 
The data presented in the several tables and much of the information on 
which this report is based have been obtained from medical and scientific 
literature, from studies carried out by the Laboratory, and from information 
obtained from combat surgeons and medical observers who have seal conditions 
in the field. It is emphasized that some of the figures presented are tenta- 
tive. They represent the nearest approach to exact measurements available 
with existing techniques, but must be used as rough gauges only. 
SOURCES; 
1. Armored Medical Research Laboratory Reports 
2. Harvard Fatigue Laboratory Reports 
3« University of Minnesota Laboratory of Physiological Hygiene Reports 
4. Tables of Allowances recommended by National Research Council 
5« Personal reports from observers, division surgeons and troops 
60 Nutrition as it affects Military Personnel, Col0 P. E. Howe, Medo 
Clinics of North America - 2?: 581, 1943 
TABLE 1 
SPECIFICATIONS FOR EMERGENCY RATIONS 
IN ORDER OF IMPORTANCE 
I<, Acceptability and Palatability* 
No item in ration not used regularly by 80% of men after a month of 
constant use of ration0 
The meal must satisfy hunger and fill the belly. 
Mo single item, which if not used, would render ration totally unbalanced 
Acceptable hot or cold - if unacceptable cold, heating provisions must be 
available with the ration as issued. 
Common American foods, not exotic types, be usedo 
Blandness in all foods, if seasoning is supplied, keep it separate so 
it may be used to taste. 
Variation: At least 2 and preferably more alternate menus for each meal, 
or its main constituent, must be available for rotation when ration is used 
3 or more days0 
* Unless this requirement is met, the ration is of very little valueo 
1 II. Food Properties 
Ration must supply adequate calories as eaten. 
If to be used longer than 10 days, vitamin and mineral requirements 
should be met° This should not be done at the expense of acceptability. 
III. Stability 
Packages for shipment and storage must withstand exposure for several 
months to expected ranges in these conditions without alteration of essential 
characteristics: 
Moist Heat 
Dry heat 
Radiant Heat 
Cool 
Cold 
Fresh Water 
Salt water 
Sand 
Mud 
Dust 
And various combination of the above. 
IV. Packaging 
Individual units should fit pockets snugly and comfortably; be water 
and sweat proof; be so packaged that flavors do not intermingle; hold up 
under ordinary combat, patrols, landing operations; be readily available, 
opened with minimum of equipment, when in dark; have efficient ratio of 
food value to volume and weight; be so labelled as to be identified at glance 
with stable label (see Par. III.), be camouflaged, and so packed that indi- 
vidual items cannot be stolen from large or small issue units. Opening 
containers must not endanger opener. 
V. Physiological Characteristics 
Must not tend to cause: 
Undue thirst 
Nausea 
Vomiting 
Diarrhea 
Constipation 
Gas 
Allergic reaction 
VIa Miscellaneous 
No main item in emergency ration which is standard ration in relief 
areas. 
2 Some provision for individual variation in needo Extra rations or 
supplements of particularly desired items should be included in the larger 
packages for distribution.  
1 
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Vi. 
Vi. 
w. 
VI 
Vi. 
Vi. 
Vi. 
Vi. 
Vi 
Vi. 
Meats, fish 
and Poultry 
• 7-o9 
.8U1a5 
21.8* 
1+2.1* 
1*1.2* 
.3 
3.U 
29.9* 
33.8* 
ll*,6* 
52 08* 
30.1* 
65.3* 
1.8 
Eggs, fresh 
d5-ol7 
.1777 
2o6 
7ol 
Uo2 
.1 
3.8 
7.1* 
7o9 
5.1a 
a.9 
12.8* 
.1 
Milk Products 
(Equivalents) 
1.00 
1.0350 
9.0 
13.3* 
110 7* 
5.3 
59c6* 
22o8* 
I4.OO 
3.6 
IaoU 
29.5* 
1.5 
3.1 
‘Butter 
e07 
.0930 
7.1 
.2 
17.5* 
.0 
.7 
03 
o3 
10 0 5* 
.0 
.1 
.2 
Fats, other 
.05 
.031*7 
7.6 
.1 
13 08* 
Jt 
.0 
oO 
.0 
.1 
.0 
cO 
.1 
, Grain Products 
.6-.7 
c7373 
23 0 3* 
22.6* 
5.3 
38.3* 
11.7* 
17.5* 
16.6* 
.1 
II+06* 
7.7 
10.5* 
dry 
—i 
.03-.05 
.0660 
2.5 
1».9 
.5 
3.6 
3.5 
6.1* 
11.0* 
- 
5.3 
3.2 
2.8^ 
Sugars, s.yrups 
°3kk9 
13.1** 
.3 
- 
28.2* 
1.3 
o3 
3.1 
- 
- 
- 
- 
Vegetables, 
.1*202 
1.5 
leafy, green 
or yellow 
.3-.? 
2.3 
.2 
2o5 
60O 
3.1 
60O 
U6o7* 
aa 
3.6 
3.8 
U.U 
Tomatoes 
1 
• 
M 
vn 
.1603 
o5 
.6 
.1 
.8 
1.0 
L. 
lo3 
1.7 
a.7 
lo9 
1.1 
1.2 
9o0 
Citrus Fruits 
.3 
.2097 
o7 
o3 
.1 
1.3 
1.9 
.7 
loO 
cl 
lc6 
o5 
1.1 
i77» 
Potatoes, white 
«6—0 7 
.651*0 
5o0 
i*.o 
- 
9°3 
1.9 
60O 
7c5 
o7 
7.a 
IaoIa 
9o9 
l7o8* 
Vegs0, other 
.2-0 3 
.3006 
lo3 
I.U 
.2 
2.2 
3.0 
2.6 
2.3 
.1a 
lo2 
2.3 
o9 
ioT5r 
Fruits, fresh 
.25-.35 
.1*098 
5.5 
1.1a 
60O 
& canned 
2.7 
06 
o2 
1.0 
2o2 
1.2 
2.5 
1.9 
7.0 
Fruits, dried 
.03-.05 
.03U2 
1.0 
.3 
c0 
2.0 
.8 
08 
2.5 
2.1 
<>5 
2.0 
c8 
Weights & Units 
1*200 
128gm 
192gm 
l*90gra 
980mg 
198Qng 
2i*mg 
135X) iu 
3.3mg 
2.6mg 
NUTRITIONAL CONTRIBUTION (PER CENT) OF VARIOUS CLASSES OF FOODS 
Based on food prescribed for U.S. Array 
May - October, 19lil 
TABLE 2 
Contribute or more of daily total Class 
Moderate Activity 
Average for Army 
Very Active Troops 
As Planned As Issued 
Ft. Knox December 19^3 
A-I i 
A-2 
T-I 
B-2 
Meats, Fish and Poultry 
.75 
o75 
c8U 
1.00 
loOO 
.975 
0 91U 
Eggs, fresh 
.125 
.125 
.18 
.125 
.125 
.169 
»177~ 
Milk Products 
loOO 
loOO 
1.09 
loOO 
loOO 
1.13 
1.115 
Butter 
.10 
.10 
o09 
.125 
ol25 
.070 
«070 
Fats, other 
.056 
o056 
.03 
.075 
.075 
.051 
.026 
Grain Products 
.50 
.50 
.73 
.88 
»90 
.635 
oil 83 
Legumes, dry 
.031 
o03 
.07 
olO 
.12 
oOU5 
.oia 
Sugars & Syrup 
.25 
.25 
o25 
.33 
c3ii5 
<>337 
Vegetables, L. G. & Y. 
.hh 
.33 
oli 2 
•Ui 
.33 
.1(21 
0U18 
Tomatoes 
.31 
.28 
.37 
.20 
.25 
.103 
olOil 
Citrus Fruits 
.269 
o250 
Potatoes, white 
.50 
.70 
.65 
o90 
1.00 
•571t 
.575 
Vegetables, other 
c5o 
.25 
.30 
.50 
o25 
.256 
.235 
Fruits, fresh 4 canned 
.50 
.20 
.u. 
.30 
.25 
.li32 
.382 
Fruits, dried 
.05 
.05 
.03 
olO 
.10 
o028 
o020 
Total (lbs. per man per 
day) 
5.533 
5.219 
CLASSIFIED FOOD ALLOWANCE 
UoS« Army (in Ibs/man/day) 
TABLE 3 
5 ■K 
Nutrient 
Moderate Activity 
A-l A-2 
Average 
Very Active Troops 
B—1 B-2 
As As 
Planned Issued 
Ft Knox Dec *143 
Nation^ 
Research 
Council 
Sr-* 
Calories 
3,556.00 
3,1^68.00 
i*,331.00 
ii, 751.00 
14,889.00 
it, 099 
3,677 
300CH450Q 
Protein gm 
107.00 
IO60OO 
131o00 
Ih9o00 
150.00 
13k 
122 
70^ 
Fat gm 
168000 
168000 
195.00 
215.00 
216.00 
183 
165 
Carbohydrate gm 
i|03 e 00 
382.00 
513.00 
552.00 
585.00 
U81 
1*21* 
Calcium gm 
0.91 
0.86 
loOl 
1.03 
0.99 
ipio 
0992 
" 
Phosphorus gm 
1.71 
1,68 
2.03 
2.29 
2.29 
3P36 
3c899 
Iron rag 
20.00 
20.00 
2I4.OO 
29.00 
29.00 
26.6 
2l*-l 
12„ 00 
Vitamin A. I.U. 
13,h0hc00 
11,560.00 
13,2714.00 
13,785.00 
10,1*62.00 
13,696 
11,157 
5ooo 
♦Thiamine mg 
2.51 
2.1*9 
2.99 
3-1*9 
3-1*9 
2.35 
2.16 I.9TTT' 
c« J 
♦Riboflavin mg 
2.JU9 
2.1*0 
2.80 
2.99 
2.91* 
2.70 
2.29 
2.2 - 3.3 
♦Nicotinic Acid rag 
31.1* 
28.1* 
15 
♦Ascorbic Acid mg 
13U.OO(97) 
105.00(71*) 
lUOoOO(97) 
135.00(110) 
105.00(73) 
100 
96 
75 
DISTRIBUTION OF NUTRIENTS IN RATIONS AS ISSUED 
♦Corrected fcrmoderate cooking losses. Values for ascorbic acid in parenthesis, 
TABLE h 
6 TABLE 5 
VITAMIN LOSSES IN COOKING AND SERVING 
Thiamin 
Meats 50$ 
Processed Meats 80$ 
Cooked vegetables 25$ if cooking water is retained 
Cooked vegetables 50% if cooking water is discarded 
Riboflavin 
Meats 30$ Negligible losses if 
entire process done in dark. 
Nicotinic acid 
Negligible 
Pantothenic acid 
Moderate to slight in vegetables; up to 30$ in meats. 
Biotin 
Moderate to negligible in vegetables; up to 75% in meats. 
Inositol 
Very great in vegetables (up to 
95%) moderate in meats. 
Folic acid 
Very great for most foods. 
Vitamin C 
Cooked vegetables 50% - higher in metal containers 
Dehydrated foods - near 100$ - higher in metal containers - newer methods 
of dehydration have greatly reduced this loss. 
Salads prepared beforehand-and left for sometime - 20-30$ - higher in 
metal containers. 
7 TABLE 6 
RECOMMENDED DAILY ALLOWANCES FOR SPECIFIC NUTRIENTS 
COMMITTEE ON FOODS AND NUTRITION, NATIONAL RESEARCH COUNCIL 
< 
< 
03 
a> 
•3 
o 
a 
a 
►i 
® 
a 
§ 
154 lb. 
> 
o 
(U 
c+ 
man 
ft 
(0 
i? 
3 
(6 
> 
o 
1* 
® 
■T- 
vo 
IV) 
>• 
vn 
o 
>* 
vn 
Calories 
o 
o 
8 
8 
-VI 
Protein 
O 
O 
o 
Grams 
O 
• 
o 
o 
o 
o 
Calcium 
00- 
00 
a> 
Grams 
K 
K 
K 
Iron 
mg 
vn 
>* 
Vn 
>• 
vn 
>• 
Vitamin A 
8 
o 
o 
g 
Units 
O 
o 
° 
-v3 
-o 
Ascorbic Acid 
vn 
vn 
vn 
mg 
io 
H 
H> 
Thiamin 
Co 
O) 
vn 
mg 
V*) 
o 
ro 
o 
Riboflavin 
VO 
-vl 
IV) 
mg 
IO 
H* 
H 
Nicotinic 
VO 
00 
vn 
Acid mg 
TABLE 7 
WEIGHT OF 2960 SOLDIERS 
Distribution in Percentiles 
Y/eight in Pounds 
Weight _ 
Percentiles 
128.5 
5 
133.8 
10 
137 c 2 
15 
139 o 8 
20 
142.1 
25 
144.5 
30 
146.5 
35 
148.7 
40 
150.8 
45 
153 ol 
50 
155c3 
55 
157.4 
60 
159 c 9 
65 
162.4 
70 
165.5 
75 
168.8 
80 
172.7 
85 
177. A 
90 
184.0 
95 
Number; 
2960 
Range: 
110-210 
Median: 
153.12 
from: Armored Medical Research Laboratory report on Project No. y, file 
Noe 741-3 dated 1 February 1943; Anthropometric Measurements, 
8 TABLE 8 
TABLE FOR ESTIMATING CALORIC EXPENDITURE 
The energy requirements of soldiers may be determined by actual measure- 
ment of oxygen used in doing a specific piece of work, or by reference to 
tables in which the oxygen expenditure for standard types of work is recorded* 
In some instances where no data are available and direct measurement is not 
feasible, an estimate can be made. There is reasonably close agreement1 
between calculated and measured oxygen requirements0 The following tables 
give estimates or actual records of calorie expenditure for varying types of 
activity. From them, calculations for caloric requirements may be computed 
for practically any situation. It is not known whether the conditions of 
combat, extreme fatigue and other factors influence these estimates, but wide 
discrepancies are not anticipated* 
For appraisal of the caloric adequacy of a ration, the following caloric 
output values for various military activities have been obtained. Many of 
these values have been checked on soldiers by the Douglas bag technique. The 
table gives figures for a soldier weighing 150 pounds* All values listed 
(except those marked with asterisk) include a ten minute rest period in each 
hour. The unadjusted caloric values per hour may be computed from the values 
below by subtracting 21, and multiplying the remainder by 6/5® Inspection of 
the table indicates that some of the activities listed must have been carried 
out under comparatively easy conditions. For instance, the caloric requirement 
for touch football and softball are both given as 138* The bayonet drill and 
gas mask drill look far too low compared with marching* The table should, 
therefore, be used to gain general rather than absolutely quantitative data* 
Activity 
Cals, per hour 
Off duty 
Sleeping* 
67 
75 
130 
130 
130 
100 
130 
271 
188 
188 
188 
310 
310 
Eating* 
Off Duty in Area 
Clean Up 
Inspection 
Policing Area 
Toilet* 
Fatigue details - raking up, etc 
Athletics 
Mass Games 
Touch Football 
Softball 
Volley Ball 
Wrestling, by pairs 
Boxing, by pairs 
9 Basic Training Activities 
Calisthenics*: 1/2 hour consists of 15 mins, standing 
about between exercises, and 15 mins, activity includ- 
ing 1 min. running in place, 50 side straddle hops, 48 
squat hops, 15 pushups, 50 knee-bends, 10 mins, of 
light arm exercise. 
300 
Calisthenics with rifle 
Close Order Drill 
Close Order Drill with rifles 
Bayonet Drill 
Bayonet Drill dummies 
Hand Grenade Drill 
Manual of Arms 
Gas Mask Drill 
Rifle Marksmanship 
Obstacle Course 
Obstacle Course with Rifles 
Obstacle Course with Rifles and Pack 
395 
255 
275 
201 
201 
137 
171 
137 
171 
(293)** 
(340) 
(393) 
171 
289 
33$ 
410 
455 
320 
212 
338 
396 
433 
Marches (50 ainute march plus 10 minute rest) 
Retreat Parade 
Field March 
Field March with Rifles 
Marching on level with light pack (27 lbs.) and rifle 
lb(9 lbfc„)*-$0 rains. of marching and 10 nins. rest, 
covering 3 miles 
Field March with Rifles and heavy pack; as above 
Tank Driving 
Driving M4A2 Tank over wooded terrain without* roads 
and with steep grades, deep gullies, sharp turns and 
deep mud. 
Driving Bendix Power Control Tank over same terrain 
NOTE; Under ordinary circumstances the driver may be 
having the highest caloric requirements of members of 
considered as 
a tank crew0 
Extended Order and Maneuvers (Activity as described) 
Field rushes with full equipment (repetition of 5 
secso running, 10 secs, lying prone)0 One hour con- 
sists of 10 mins0 march to area; 40 mins0 rushing 
in which 5 secs0 running followed by 10 secs, lying 
prone is repeated for 40 min; 10 rains« rest at end. 
415 
** Respective values where activity consists of 20 min0 obstacle » course and 30 
min0 march to or from the course0 
10 Creeping and crawling with full equipment. One 
hour consists of 20 mins, marching, 10 mins* 
resting, 7-1/2 mins, creeping, 1-1/2 rains, crawling 
both high and low, with 15 rains, of prone resting 
405 
305 
380 
Creeping and crawling as above without equipment. 
Obstacle course with light pack and rifle. 
Course lasts about 5 minutes and consists of 
pit jump, hurdles, log crossing, ditch jumps, 
maze run, log step climb, ditch climb up and 
down, 12 foot landing net climb, high tunnel 
run, log ladder up and down, broken field run, 
low tunnel crawl, rope swing, high fence clirab> 
one log sitting bridge, walking log bridge, and 
parapet ditch jump. One hour consists of 20 
mins, marching, 2 circuits of course and 20 mins. 
rest. (There is great variation in different courses.) 
Digging fox holes. Two hours consists of 20 mins, 
march, eighty minutes of digging (half the time 
spent resting) followed by 20 min, break 
240 
Rifle Exercises. 1/2 hour consists of 15 
minutes of standing about, and 15 mins. of 
exercises including 32 squat hops with rifle 
above head, 36 side lungs with rifle and 
other exercises as in Calisthenics, but with 
rifle. 
450 
TABLE 9 
CALORIC EXPENDITURE OF A 150 LB. 
SOLDIER DURING VARIOUS TYPES OF ACTIVITY 
ENERGY EXPENDITURE (Cals/hr 
CALCULATED MEASURED BY 
ACTIVITY 
BY GROUP AT HARVARD FATIGUE 
camp lee Laboratory 
1, Marching on level with light pack (2? lb, and 
rifle (9 lbs,), 50 mins, of marching and 10 
mins, rest, covering 3 miles. 
> % 
2. Field rushes with full equipment (repetition of 
5 secs, running, 10 secs, lying prone). One hour 
consists of 10 mins. march to area, 40 mins, rush- 
ing in wMch 5 secs* running followed by 10 secso 
lying prone is repeated for 40 mins; 10 mins, 
rest at end. 
392 
318 
410 
415 
11 3. Creeping and crdwling with full equipment, ‘ One 
hour consists of 20 mins, marching, 10 mins, 
resting, 7-1/2 mins, creeping, 7-1/2 mins, crawl- 
ing both high and low, with 15 mins0 of prone 
resting. 
4. Obstacle course with light pack and rifle. Course 
lasts about 5 minutes and consists of pit jump, 
hurdles, log crossing, ditch jump, maze run, log 
step climb, ditch climb up and down, 12 foot land- 
ing net climb, high tunnel run, log ladder up and 
down, broken field run, low tunnel crawl, rope 
swing, high fence climb, one log sitting bridge, 
walking log bridge, and parapet ditch jump. One 
hour consists of 20 mins, marching, 2 circuits of 
course and 20 mins. rest. 
5. Digging fox holes. Two hours consists of 20 
mins, march, eighty minutes of digging (half 
the time spent resting) followed by 20 rain0 
break. 
6. Calisthenics: 1/2 hour consists of 15 mins, 
standing about and 15 mins. activity including 
1 rain, running in place, 50 side straddle hops, 
48 squat hops, 15 pushups, 50 knee-bends, 10 
mins, of light arm exercise. 
7® Rifle exercises. l/2 hour consists of 15 mins, 
of standing about, and 15 mins, of exercises 
including 32 squat hops with rifle above head, 
36 side lunges with rifle and other exercises 
as in 6, but with rifle. 
318 
374 
240 
300 
418 
405 
380 
300 
450 
TABLE 10 
CALORIC EXPENDITURE DURING TWO SAMPLE DAYS (150 lb. SOLDIER) 
VALUE, MEASURED OR 
VALUE USED 
CUSTOMARILY used. 
BY GROUP AT 
BY HARVARD FATIGUE 
GAMP LEE 
LABORATORY 
(Cals.) 
(Cals.) 
1st Sample Day 
0500 AM 
1st Call 
0510 
Reveille 22 
25 
0515-0545 
Calisthenics 250 
150 
0545-0600 
Rest & Fatigue duties 33 
25 
0600-0630 
Breakfast 54 
55 
12 0630-0730 
Calisthenics vrith rifle 
413 
450 
0730-0830 
Creeping & crawling 
313 
305 
0330-0930 
Field March 
319 
310 
0930-1030 
Obstacle Course 
374 
380 
1030-1130 
Field March 
319 
310 
Hot 
1130-1200 PM 
Rest and fatigue duties 
65 
50 
Weather 
1200-1245 
Dinner 
56 
35 
Schedule 
1245-1445 
Rest and fatigue duties 
130 
200 
1545-1645 
Boxing and Wrestling 
375 
350 
1715-1730 
Rest and fatigue duties 
33 
25 
1730-1315 
Supper 
56 
35 
1815-1915 
Close order drill 
200 
280 
1915-2015 
Calisthenics with rifle 
417 
450 
2015-2130 
Fatigue duties 
163 
190 
2130-0500 AM 
Bed 
502 
525 
TOTALS 
4104 
4250 
2nd Sample Day 
0500 
AM 
1st Call 
0510 
Reveille 
22 
25 
0515-0545 
Calisthenics 
250 
150 
0545-0600 
Rest and fatigue duties 
33 
25 
0600-0620 
Breakfast 
25 
35 
0620-0645 
Fatigue duties 
54 
50 
Normal 
0645-1145 
Road march 
I960 
2050 
Weather 
1145-1200 
PM 
Fatigue duties 
33 
30 
Schedule 
1200-1220 
Dinner 
25 
35 
1220-1315 
Rest and fatigue duties 
119 
110 
1315-1615 
Road march 
1176 
1230 
1615-1730 
Fatigue duties 
166 
150 
1730-1750 
Supper 
25 
35 
1750-2130 
Off duty in area 
478 
365 
2130-0500 
AM 
Bed 
502 
525 
, 
TOTALS 
4868 
4815 
TABLE 11 
Summary of daily caloric requirement for complete balance in a 150 lb, 
man performing various types of duty. 
Calories 
Sedentary 
Clerical 
2,500 
Moderate Work 
Driving vehicles 
3,300 
Hard Work 
Jungle patrols, armored maintenance 
4,000 
Very Hard Work 
Mountain patrols, construction, landing operations 
4,800 
Extreme Work 
Forced marches, opposed landing operations, high 
speed construction. 
5,300 
Note: Add at least 1,000 calories for arctic operations 
13