ARMORED MEDICAL RESEARCH LABORATORY 
Fort Knox, Kentucky 
Project No. 30 
File 430.2 
22 November 1944 
FIELD TEST OF ACCEPTABILITY AND ADEQUACY OF U.S. ARMY C, K, 
10-in-l AND CANADIAN ARMY MESS TIN RATIONS 
1. PROJECT: No. 30—Final Report of Acceptability and Adequacy of U. S. Army C, K, 10-in-l and 
Canadian Army Mess Tin Rations. 
a. Authority: Letter SPQRD 400.112 (Ration Acceptability, C and K) and 4th Ind. A.S.F. Office of 
the Surgeon General SPMDO 4 April 1944. 
b. Purpose: To determine the acceptability and adequacy of the packaged expeditionary* rations C, 
K, 10-in-l and Canadian Army Mess Tin compared with a supplemented Field Ration B. 
A comprehensive field test of rations was desirable because of reports from combat areas and the Ca- 
nadian Army winter trials and because newly introduced changes and ration components had not been tested 
previously. 
The acceptability and the adequacy of the rations were studied by all methods available within the 
limitations of time and personnel to carry out procedures and collect information. The entire testing pro- 
gram was integrated with the infantry training schedule of the battalion; and it was possible for the subjects 
to complete most of their FOR training during the test. 
2. DISCUSSION: 
Methods—Five principal methods were used to measure acceptability and adequacy as follows: 
(1) Questionnaires of individual likes and dislikes of items. 
(2) Individual item and calorie consumption. 
(3) Food wastage by company. 
(4) Physical fitness as determined by; 
(a) A battery of 3 fitness tests. 
(b) Appraisal of the military fitness of the individual soldier by line and noncommissioned of- 
ficers, and by observers. 
(5) Clinical and biochemical examination to ascertain the nutritional status of individual subjects 
and companies on the different ration programs. 
Conditions—In planning the test 5 principles of control were laid down. They were: 
(1) There be a large enough number of subjects tested to have statistical validity. 
(2) The men be on the test rations for a long enough period to give meaningful results. 
(3) Complete isolation from outside sources of food and mutual isolation of the several test groups 
be enforced. 
(4) The testing personnel have a preliminary period of training and indoctrination with tests and 
procedures. 
(5) The subjects carry out military training resembling combat activities and be organized in units 
according to army regulations. The officers responsible for the test to have control of the troops 
and a single program of activity be carried out by all groups to allow satisfactory comparison. 
Details of procedures and the general program are set forth in the appendices. The 5 conditions of control 
stipulated prior to the test were satisfied. It was recognized that perhaps the most important element in accep- 
tability of combat rations—the emotional stress of warfare—was absent in this test. Another factor which un- 
doubtedly influenced acceptability was the freshness of the rations tested, most of which were not over 3 months 
old when consumed. Overseas rations are not often eaten before they are 12 months old. Other wmditions of 
environment affected acceptability and consumption and must be considered in the final evaluation and in ap- 
plying these findings to other situations. 
* C and K Rations are called emergency or combat rations in the appendices. Support rations refer only to 10-in-l and B Rations. 
i: 3. SUMMARY OF RESULTS: 
a. Acceptability. The high general level of acceptability of all rations was noted throughout, though 
a number of items were never well received. The New and Experimental C Rations were rated unequivocally 
the best of the rations packaged for individual consumption; and the Experimental was preferred over the New. 
All meat components of the old C Ration were rated low and there was large waste of M-l, -2 and -3 compo- 
nents when ample food was available. The new biscuits were preferred over the old. The chief complaints were 
the absence of any meat appropriate to breakfast, and the side-opening of the meat cans. K Ration was received 
fairly well, and consumption improved with time as hunger increased and as new methods of preparation 
evolved. When there was maximal variety the ration was well received. Exceptions to the general trend were 
bouillon and biscuits which rated low. Confections were universally well liked. Lemon powder was inter- 
mediate. The Canadian Army Mess Tin Ration was fairly well accepted, though use of sardines and tea declined 
during the test and pea soup and milk-and-sugar powder rated low throughout. The 10-in-1 Ration was well 
received, especially when used for only 2 weeks as a support-area ration. When used for 2 months it became 
tiresome. The noon meal of K Ration components was not relished, particularly by subjects who had been 
eating K Ration. When issue was restricted to 1 ration daily during the 6th and 7th weeks, the subjects wanted 
more food though consumption was about the same as when the ration was first used. No direct comparison was 
made between the 10-in-l and the Supplemented R Ration though all observers who had eaten both were un- 
animous in favor of the latter. 
All items customarily eaten hot were preferred hot and rated low when eaten cold, but actual consump- 
tion fell off surprisingly little when no heat was allowed. Acceptability of fruit beverages was higher when the 
weather was warm or hot, and cool water was available; hot drinks were preferred when the weather was 
cold. Acceptability of most foods was the same at all meals. The emergency-type rations could be prepared 
and eaten in less time than the 10-in-l. 
All confections, jams and sugar had high acceptability and little waste. Many packages and containers 
were opened for these items alone when the issue of rations was high. Of the drinks, bouillon was rated lowest, 
and the lemon powder was never highly acceptable. Cheeses in the K Ration were rated fairly high, but the 
waste was large. Beans were popular; in the Experimental C Ration 5 of the 6 best meat components contained 
beans. Meat components ranged from very high to very low in consumption and ratings. Some were excellent, 
especially the new products in the C Rations. Others were never highly acceptable. Many of the new biscuits 
and crackers, approximating the ordinary soda, graham and neutral crackers were rated high, and were still 
better received when jam was available. 
Packaging in general was excellent. At the altitude of the test the air tight pliofilm container in the K 
Ration expanded and its removal from the box was slightly difficult. 
For details, see Appendix D, Section I. 
b. Calorie Intake: The average intake was in the neighborhood of 4000 Calories daily which agrees 
well with the estimate of energy expenditure (Appendix C). Individual variations in calorie intake were marked, 
but that of the heaviest men did not exceed that of the lightest men. Other factors than weight apparently 
determined calorie intake. (Appendix D, Section II). 
c. Weight Changes: All companies experienced a moderate loss of weight during the early part of 
the test. This was most pronounced in heavy and overweight men. There was a tendency for average weight 
to fall when calorie intake was under 4000, to remain stable when it was equalled and to rise when it was ex- 
ceeded. In view of the improvement in physical fitness and the medical and biochemical findings, the weight 
losses seen here cannot be looked on as detrimental. They probably represent loss of superfluous fat. Many of 
the lighter men gained weight during the test (Appendix D, Section II). 
d. Physical Fitness: Performance in marches, in the training program and in the repeated series of 
physical fitness tests increased steadily in all companies. Line and non-commissioned officers’ rating of the 
subects agreed well with actual scores on fitness tests. On the 4 mile road march with full pack (AGE Test) 
only 40% finished the first test on time and over 99% finished the last test on time. Morale and a highly competi- 
tive spirit, though good from the start, improved during the test. Within the short period of calorie deficit, 
morale appeared to suffer before there was actual impairment in physical fitness (Appendix D, Section III). 
e. Rifle Firing: Percentages of hits scored on the rifle range before and after all marches did not show any consistent change related to specific rations. There was a slight improvement in average scores 
during the test. Pre-and-post-march scores fluctuated and there was no regular trend (Appendix D, Section IV). 
f. Nutritional Status: Examination of the eyes, mouth, skin, and the neuromuscular system revealed 
no evidence of ill effect of any ration on the subjects. Indeed the nutritional status of the troops was much 
better at the end of the test than at the start, both in respect to clinical signs of poor nutrition, and in the de- 
creased incidence of overweight and underweight men. The health was better during the test than it was in 
similar groups in garrison. This probably resulted from enforced activity, regular hours and absence of sprees 
(Appendix D, Sections V and VI). 
g. Biochemical Studies: The extensive series of vitamin and other biochemical measurements gem 
erally confirmed the good nutritional status of the troops. Riboflavin appeared to be low in the Canadian Army 
Mess Tin Ration as eaten. Vitamin C, in the 10-in-l Ration, contained chiefly in the powdered lemon beverage, 
was not well consumed (Appendix D, Section VII). 
Administration of vitamins for 3 weeks to subjects on the Supplemented B Ration had no effect on fitness 
scores, weight or clinical signs. The only change was an increased excretion of vitamins. 
h. Future Information: Numerous photographs, movie films, machine records cards, all original and 
tabulated data and the original questionnaires are on file at the Armored Medical Research Laboratory, Fort 
Knox, Kentucky. Special correlations are being studied and the original data are available for future investi- 
gations by authorized persons. 
This report is final and supersedes any preliminary unofficial reports. 
4. CONCLUSIONS: 
a. The improvements in C Ration embodied in the Experimental and New types have rendered it 
highly acceptable: the components of the Old C Ration had low consumption and poor acceptability rating. 
Variety, good quality and the use of common American foods all contributed to the excellence of the ration. 
The inherently messy side-opening of cans was the chief drawback. 
b. The present K Ration, when the fullest variety was available, was well received and consumed. 
The issue of cheese was too large. Bouillon was poorly received. Lemon powder rated fair. The new meat 
components and new biscuits were a definite improvement over the old types. 
c. Sardines, pea soup and milk-and-sugar powder in the Canadian Army Mess Tin Ration were not 
well received, but acceptability of jam and butter was high. Monotony is the chief fault over a 3 week period. 
Low acceptability by American troops is not necessarily true for Canadian or British troops. 
d. The 10-in-l Ration was excellent for support area feeding. The K Ration components of the 
noon meal rated low on acceptability. Dehydrated products were not generally acceptable unless their prepa- 
ration received special attention. The rotation of 5 menus provided ample variation where menus differ sig- 
nificantly, though qualitative ratings showed decreasing acceptability of certain items as monotony became 
a factor. The philosophy of having an emergency type ration lunch in a support area ration is not consistent, 
and its use in theaters of operations should be studied. If mobility is essential, each meal should be packed 
individually so that all the components would not have to be assembled and sorted when movement takes 
place. Packaged emergency type rations also present problems where used as “kitchen rations” because of the 
multitude of small individual containers. 
e. The Supplemented B Ration used in this test was superior as a support area ration. It was a control 
ration and not tested in detail. 
f. Military efficiency, physical fitness, capacity for long, marches and morale were not only well 
sustained but improved substantially on all rations. Scores in tests of physical fitness and judgment of fitness 
by trained officers showed good agreement. A moderate protracted calorie deficit may affect morale earlier 
than it does physical fitness, and officers not familiar with the early manifestations misjudge the condition of 
their troops. Both quality and quantity of rations have a pronounced effect on morale which rises when quan- 
tity is ample and quality is excellent. 
g. Rifle Firing improved slightly in the test battalion and no ration was associated with, a significant 
decrease in scores. Firing after marches was about as accurate as that before marches. 
h. Medical Status: No vitamin deficiency disease ascribable to any ration appeared in any company 
during the test. General health was excellent. No ration imposed any measurable physiological handicap. i. Biochemical Status: Thiamin, niacin and salt were adequate or high on all rations tested, as judged 
by the chemical status of the troops. Riboflavin was lower in subjects on the Canadian Mess Tin Ration than 
in those on any other. Vitamin C levels of subjects on the 10-in-l Ration were lower than those on the other 
rations. While such levels might prove disadvantageous if allowed to continue they were associated with no 
clinical sign of deficiency and they occurred in conjunction with improving fitness and morale. Within the limits 
of time of this test they were of no significance. 
j. “A Ration is the allowance of food for the subsistence of one person for one day” (AR-30-2210). 
This regulation assumes that all men are the same and all work is the same or that in large messes it will 
average out. It does not take into consideration individual packaged rations. The calorie value of each of 
these rations is fixed. The needs per man vary with size and work output. Large men and/or hard work 
frequently require more food than is in the rations tested. It is concluded from this study that the basis of 
issue requires reconsideration when calorie requirement exceeds that of individual packaged rations. 
k. It is concluded that the specific rations tested have been improved to the point where further 
field testing of these rations in zones of the interior is not warranted. New and improved rations, however, 
should be subjected to field testing before standardization. 
5. RECOMMENDATIONS: 
a. General—It is recommended that: 
(1) All packaged expeditionary rations be packed so that the maximal variety is contained in the 
standard bulk package. Carload lots of a ration containing no variation should never be used 
as the only source of supply to a unit. This should be incorporated into the ration specifications. 
(2) C, K and 10-in-l Rations be issued automatically up to llA rations per man per day without the 
authorizations and medical concurrence now required. Above these levels of issue the usual 
regulations will hold. 
(3) Consideration be given to the following in all rations. Jam increases the consumption of bis- 
cuits; and canned milk and adequate sugar increase the consumption of coffee, 
(4) Every effort be made to have packaged rations consumed in as fresh a state as is com- 
patible with the logistics of the strategic and tactical situation. 
b. C Ration—It is recommended that the following be accomplished: 
(1) Remove M-l, -2 and -3 items and ham-egg-and-potato. Retain the components and variety of 
the Experimental C Ration. 
(2) Improve cans by eliminating the side-opening. 
(3) Include sweet-center cookie. 
(4) Add jam or other spreads. 
(5) Retain new types of biscuits, 
(6) Increase issue of coffee. 
(7) Include the utility pack. 
c. K Ration—It is recommended that the following be accomplished; 
(1) Add jam. 
(2) Eliminate K-1A and K-2 biscuits and retain other types tested. 
(3) Reduce quantity of cheese but retain varieties. 
(4) Eliminate bouillon and increase coffee issue. 
(5) Add other meat components for variety. 
(6) Add cocoa. 
d. Canadian Army Mess Tin Ration 
(1) If use for more than a short period is considered, increase available riboflavin by varying sar- 
dines with other fish; improve opener for can; improve packaging and stability of milk-and- 
sugar-powder, packaging of cheese, and stability of butter. 
(2) Increase issue of coffee and sugar. e. 10-in-l Ration—It is recommended that the following be accomplished: 
(1) Include sugar with Menu #2. 
(2) Increase availability of Vitamin C by distribution into additional components. 
(3) Reduce issue of dehydrated products or improve their acceptability. 
(4) Increase proportion of fruit beverages other than lemon powder. 
(5) Increase issue of coffee. 
(6) Increase issue of canned milk. 
(7) Eliminate the K Ration noon meal and replace with acceptable support-area lunch. 
(8) Replace old C biscuits and whole wheat biscuits with Type I and II biscuits. 
(9) Add a packet of condiments for individual seasoning. 
(10) Increase issue of chewing gum and peanuts. 
(11) Rearrange Menu #5 so that chocolate bars and cocoa are served at different meals. 
(12) Increase the proportion of sweet chocolate and reduce the issue of D bars and fruit bars. 
(13) Add acceptable desserts to all menus. 
The test was carried out and the report was prepared by the observers under the direction of: 
Major William B. Bean, M.C., Armored Medical Research Laboratory 
in collaboration with: 
Col. John B. Youmans, M.C. (Nutritional Examination Section) 
Major William F. Ashe, M.C. (Nutritional Examination Section) 
Major Norton Nelson, Sn. C. (Metabolism Section) 
Captain David M. Bell, R.C.A.M.C. (Physical Fitness Section) 
Captain L. M. Richardson, Jr., Q.M.C. (Rations Section) 
1st Lieut. Cyrus E. French, Sn.C. (Test Organization Section) 
1st Lieut. Charles R. Henderson, Sn.C. (Statistical Section) 
Dr. Robert E. Johnson (Biochemical Section) 
with the assistance of: 
1st Lieut. Guy M. Ashmore, Q.M.C. 
2d Lieut. K. N. Halvorsen, Q.M.C. 
2d Lieut. John Wright, Q.M.C. 
and all members of the Tabulation Section. 
Cooperation of the Machine Records Branch, Military Personnel Division, Seventh Service Command, 
Omaha, Nebraska, facilitated preparation of the report. 
APPROVED 
WILLARD MACHLE 
Colonel, Medical Corps 
Commanding 
7 Incls : 
#1—Appendix A 
#2—Appendix B 
#3—Appendix C 
#4—Appendix D 
a—Section I 
b—Section II 
c—Section III 
d—Section IV 
e—Section V 
f—Section VI 
g—Section VII 
#5—Appendix E 
#6—Appendix F 
#7—Appendix G APPENDIX A 
TEST ORGANIZATION AND PROCEDURE 
Since there is no permanent organization in the Army for the type of field testing carried out—no 
Table of Basic Allowances and no Table of Organization—the present ration trials were set up without prec- 
edent, and without fixed channels. The original authorization came from G-4, War Department through the 
direction of Colonel Crawford S. Sams, General Staff Corps, Chief of Supply Division, to the Office of the 
Quartermaster General. Colonel Georges F, Doriot, Chief of the Military Planning Division, and Lt. Colonel 
D. B. Dill of the Research and Development Branch, OQMG, requested the Armored Medical Research Lab- 
oratory, Fort Knox, Kentucky, to be the testing agency. The Surgeon General’s Office concurred. Colonel 
Willard Machle, M. C., Commanding Officer of this Laboratory, assigned this mission to Major William B. 
Bean, M. C. Test troops were authorized by Army Ground Forces, and the 201st Infantry Regiment, Colonel 
James O’Reilly, Commanding, was assigned the task of providing the troops. Test equipment, trucks, tentage, 
and other supplies for the test groups and the observers were furnished by the Quartermaster, Seventh Serv- 
ice Command, and the Armored Medical Research Laboratory. Responsibility for rations was taken by the 
Office of the Quartermaster General. 
1. BACKGROUND: 
Eighteen officers and 30 enlisted men were assigned on temporary duty to the test by the Quarter- 
master General. Additional observers, officers and men were assigned by the Surgeon General, The Armored 
Medical Research Laboratory, and the Royal Canadian Army Medical Corps. A team of civilian and military 
medical consultants was organized, and headed by Colonel J. B, Youmans. The chemical test section was di- 
rected by Dr. R. E. Johnson. The physical fitness testing program was under the direction of Captain D. M, 
Bell, RCAMC, after the first series. The metabolism section was headed by Major Norton Nelson, Armored 
Medical Research Laboratory. All test assignments in the field are given in Table 1. The following is a sum- 
mary of types of data gathered, methods used, responsible personnel and section of report in which details 
are presented. 
2. TEST PERSONNEL; RESPONSIBILITIES AND INDOCTRINATION: 
Methods of Collection 
- Or Observation 
1 Daily Questionnaire 
2 Issue and Waste 
3 Summary Questionnaire 
4 Observer’s Reports 
1 Battery of Tests 
2 Opinions of Officers 
1 Scored Rifle Firing 
2 Training Program 
3 Marches 
1 Observation 
1 Routine Examination 
2 Consultation with Battalion 
Surgeon 
1 Weight & Food data 
2 Energy Expenditure 
1 Determinations of serum protein 
& chloride 
2 Estimate of intake 
1 Determination of serum and 
urinary chlorides 
1 Determination of Vitamins C, 
Bl, B2, and niacin in the 
fasting state and after load 
tests 
1 Headquarters Weather Station 
2 Company Weather Stations 
Responsible 
Personnel 
Test Subjects 
Observers 
Test Subjects 
Observers 
H q. Observers 
Company Line and non- 
commissioned 
Officers 
Company Officers 
Company Officers 
Company Officers 
Company Officers 
Panel of Medical 
Consultants 
Test Commanding 
Officer 
Observers 
Metabolism Test Section 
Biochemical Section 
Observers 
Biochemical Section 
Biochemical Section 
Test Commanding 
Officer 
Observers 
Details 
Types of Data 
I Acceptability of Rations 
II Physical Fitness 
III Military Efficiency of 
Subjects 
IV Morale 
V General Health & Nutri- 
tional Status 
VI Biochemical Balances 
a. Calories 
b. Water 
c. Salt 
d. Vitamins 
VII Weather Data 
Appendix 
D 
D 
D 
D 
D 
D 
D 
D 
D 
D 
C 
D 
D 
D 
D 
A 
A 
Section 
I 
III 
III 
IV 
III 
III 
III 
V 
VI 
II 
I 
VII 
I & VI 
VII 
VII 
I 
I 
Appendix A 
Inclosure #1 
(7: A preliminary period of 5 to 20 days, varying with the time of arrival of test officers and enlisted 
men at Fort Knox, was devoted to training in conduct of fitness tests, study of rations, familiarization with 
the questionnaires and a trial run with C Ration on a battalion engaged in battle training in the Armored 
Replacement Training Center. Major L. W. Eichna held classes and practice sessions in conducting the 3 fit- 
ness tests. Captains Bell and Richardson were in charge of the ration indoctrination. Major W. F. Ashe, 1st 
Lt. C. E. French, and others helped draft final plans for the test, and Major Ashe acted as S-3 Officer during 
the critical preliminary stages. Colonel Machle, Majors Bean and Ashe held conferences with the regimental 
and battalion officers of the 2d Bn, 201st Infantry Regiment. Colonel James O’Reilly, Regimental Commander, 
Major James Robison, Battalion Commander, Major Thompson, Captain Myer and others worked out detailed 
plans for handling troops, equipment and supplies. Majors Robison, Bean and Ashe made reconnaissance of 
the area selected for the test, established tentative camp sites and set up a program of supply and control. 
3. TEST SUBJECTS: 
a. Organization—The test subjects were organized as a complete battalion of Infantry riflemen, (2d 
Battalion of the 201st Infantry) receiving their final training for combat. It was composed of an Infantry cadre 
and enlisted men from deactivated Tank Destroyer and Anti-Aircraft organizations, with smaller numbers 
from Signal, Ordnance, Infantry Replacement Training Centers, Finance and Quartermaster Organizations. 
A total of 827 men were designated as test subjects, with an overhead of approximately 70 men and 40 officers 
(See Table 2) for the functions of supply and command. An initial selection weeded out all men with dis- 
abilities which might have caused them to become casualties later. A redistribution of the men within the 
battalion was effected to create 6 test companies, as follows; E Company, 130 men; F Company, 129 men; 
G Company, 139 men; H Company, 141 men; X Company, 142 men; and Y Company, 146 men. All companies 
participating in the test had a permanent cadre of 26 men, except X and Y Companies. These cadre men had 
served in Alaska, and had been with the outfit for some time. In addition to the cadre, the companies had 
the following special composition: E Company was a mixture of Tank Destroyer and Anti-Aircraft men with 
23 former Infantrymen included. F Company was a mixture of almost all arms and services except Infantry. 
These included Anti-Aircraft, Harbor Defense, Signal Corps, Quartermaster, and Finance. G Company was 
composed primarily of Tank Destroyers, with a few Anti-Aircraft and Infantry. H Company was formed of 
Tank Destroyers with the exception of 20 men who were a composite of all arms. X Company was all Tank 
Destroyers except 40 men who were from an Anti-Aircraft outfit. Y Company was all Tank Destroyers except 
10 men who were from other components. The assignment of the different ration programs to the specific 
companies was done at random after the general plan of testing had been established. 
b. Strength—During the 2-month test period, a total of 111 men (13%) were dropped as test subjects. 
Those who were lost because of medical reasons totaled 36 men, or approximately 4% of the 827 men who 
started the tests. Seventy-five were dropped for reasons listed in Table 3. Only the data from men who com- 
pleted the entire test were used in preparation of the various charts and tables of ration acceptability, physical 
fitness, and nutritional status. 
c. Age—The men ranged in age from 18 to 41 years, with a mean age of 23.7 years. Tables 4 and 5 
indicate the mean age by company, and the percentage of men in various groups for each company. None of 
the companies varied significantly in mean age, but age distribution in F Company was different from that 
of other companies. 
d. Height—The men ranged in height from 58 to 76 inches, with a mean height of 68.8 inches (see 
Tables 6 and 7). 
e. Weight—At the start of the test, the men ranged in weight from 111 lbs. to 215 lbs., with an aver- 
age for all men of 152.8 lbs. Average weights for each company and the extremes are shown in Tables 8 
and 9. No significant difference existed between companies at the start of the test. 
f. Initial Physical Fitness—A considerable difference existed in the physical fitness of the 6 com- 
panies at the start of the test. Average company scores from the combined Step Test, AAF Test and AGF 
Test scores ranged from 168 to 200 (of a possible 330). The scores and the distribution by company are pre- 
sented in Tables 10 and 11. 
g. Initial Medical Status—A special clinical examination designed to assess nutritional state was given 
Appendix A 
Inclosure #1 to all subjects on the first and last test days. Only the first 3 platoons of each company were examined after 
Period I and Period II. The initial clinical findings have been tabulated by company, and are presented in 
Tables 12-15. 
h. Initial Biochemical Data—A number of biochemical tests, including vitamin determinations, were 
carried out on blood and urine samples from the test subjects at the start and several times during the pro- 
gress of the test. In each company only men in the first platoon and the first half of the second platoon (ap- 
proximately 50 men) received vitamin load tests. All men in the first 3 platoons, however, (approximately 100) 
received all other tests. The company averages at the start of the test are presented in Table 16. 
i. Years of School—The average time spent in school for all men was 9.9 years. Tables 17 and 18 
present these data in mean years of school by companies, and the distribution in each company. F Company 
was the only one that showed any significant difference from the others. Its subjects averaged 1 year more 
of school than the men of all other companies. 
j. Army General Classification Test—With the exception of F Company, with an average score of 
105.2, all other companies did not vary significantly from an average score of 94.3. These data are shown in 
Tables 19 and 20, with the distribution of scores for each company. 
k. Geographical Distribution—All service command areas and some foreign countries were represented 
by the group of test subjects; the greater proportion coming from the 3d, 5th, 7th, 6th, and 8th Service Com- 
mands in the order mentioned. Table 21 and Figure 1 present the distribution by companies. The 6 companies 
differed significantly in proportion of men from each of the nine service commands. 
l. COS—1The personnel of the companies acting as test subjects were derived from a wide cross sec- 
tion of civilian occupations. The general types can be seen by referring to Table 22 giving the civilian oc- 
cupational specialty (COS) of all subjects. Those occurring less than 10 times have been indicated by number 
only. 
m. MOS—Since the battalion was composed of soldiers being converted to Infantrymen from a num- 
ber of other military specialties, the military occupational specialties (MOS) were also heterogeneous. The 
categories occurring most frequently are given in Table 23 and those less often are listed by MOS number 
only. 
n. Length of Army Service—The length of service in the Army ranged from 6 to 149 months, and 
averaged 21.6 months. The only company that varied significantly from F Company (control company) was X 
Company. The data are presented in Tables 24 and 25, with the distribution of length of service by all com- 
panies. None of the men reported actual combat experience, but many men with 36-41 months’ service were 
in the cadre which had seen service in the Alaska-Aleutian region. 
o. Men Who Had Previous Experience with Combat Rations—Nearly half of the men had previously 
lived for a period of days on either C or K Rations; and almost all subject personnel had eaten at least 1 meal 
of C or K Rations. Only a few had ever eaten 10-in-l Ration. None had experience with the Canadian Army 
Mess Tin Ration. These data are presented by companies in Table 26. Some of the differences between com- 
panies may have resulted from different instructions given for recording answers to questions 60, 61, and 62 on 
the Master Form (see Appendix G). 
4. LOCATION: 
a. General Description—The site chosen for the test was the Pike National Forest in the Rocky Moun- 
tain area of central Colorado (See pictures in Appendix F). It provided isolation of. the test subjects from ex- 
ternal sources of food, and mutual isolation of the several groups by virtue of owsorspersal. The area included 
varied terrain and a multitude of excellent camp locations. Rugged mountains, both rock and timbered, roll- 
ing hills and valleys, wide plains and little-traversed roads furnished an ideal region for maneuvers, cross- 
country or road marches, squad, platoon and company problems, and firing ranges, Mr. Gus White, the Game 
Warden, and Mr. Frank Sokolsky, the Forest Ranger, and other park officials were helpful in selection of camp 
sites. 
Supplies and equipment were convoyed to the test site from headquarters at Camp Carson, a 
distance of about 75 miles. No large towns were nearby. Only a few isolated ranches exist in the very sparsely 
Appendix A 
Inclosure #1 settled region. A few tourists visited the lake and streams for fishing. This was strictly forbidden all test sub- 
jects and personnel, as was any form of hunting or trapping of game. 
The altitude of the bivouac areas varied from 8700 to 9000 feet. Camp Carson, where the test 
subjects had been stationed several weeks to several months prior to the test had an altitude of 6100 feet. 
b. Dispersal of Camp Sites—In order to insure absolute segregation of the several companies, their 
bivouac areas were widely separated. The park area is well off the main roads, and tourist traffic was at a 
minimum because of the tire and gasoline shortages. The physical separation was even greater than is indi- 
cated on the map (Fig. 2) because of intervening mountains and rocky terrain. Either the Test Commanding 
Officer or the Battalion Commanding Officer visited all company areas daily, with a few exceptions late in 
the test. 
Bivouac areas were established tactically, with consideration for dispersal and cover. The forest 
ranger gave each company a talk and demonstration on forest fire prevention. The soldiers lived in pup tents, 
many of which had improvised improvements. A command post tent was used by the company commanders, 
and radio sending and receiving sets were established in it or in the hospital ward tent which was used for 
recreation, movies, reading, and weekly religious services. Messing was usually individual because of the 
nature of the rations, but by squads or platoons with the 10-in-l, and F Company had a regular field mess for 
the Supplemented B Ration. Each observer group had a pyramidal tent for tabulating, collecting and weigh- 
ing waste, and keeping records. Field sanitation was practiced, the slit trenches being changed frequently 
because of the shallow top soil. Water was filtered, aerated and chlorinated at three water points controlled 
by a detachment of engineers (Fig. 2). 
c. Climate—The climate in the test area was temperate during the months of June, July and August. 
Weather data were collected daily in the test headquarters area. The maximum daily temperatures ranged 
from 72° to S0°F., while the minimum temperatures ranged from 32° to 45°F. The average relative humidity 
varied from 26% to 76% during the day time. Light rains fell for brief periods on 23 of the 63 days of the test, 
usually in afternoon thunderstorms. Total precipitation for the entire period was 3.9 inches. Wind was gusty 
in nature with an overall average velocity of 5 miles per hour, and extreme averages of 15 and 1.5 miles per 
hour, as measured over a period of one hour. Minimum and maximum thermometers and rain gauges were 
set up in each of the camp areas. Although there were some variations from one site to another, especially in 
rain storms, these were not significantly different from one another, or from those at headquarters. 
5. STANDING OPERATING PROCEDURE FOR OBSERVERS IN THE FIELD: 
(Extract from Test Headquarters Memorandum #4). 
a. Officers will be attached to the AMRL for the purposes of administration and pay. 
b. Enlisted personnel will be attached to designated units of the 201st Infantry Regiment for admin- 
istration and pay. 
c. Mail will be delivered through routine 201st Infantry Regiment channels. Packages will be de- 
livered at Test Headquarters where they will be opened in the presence of a test officer. 
d. Sick call will be in accordance with the regulations of the unit to which personnel are attached. 
e. Discipline in Company Areas will be that of the Company. Observers are not to interfere with 
the training of the test subjects. Time will be arranged after each meal for supervising the recording of ques- 
tionnaires by each subject. 
f. Religious services will be held in Company Areas every 7th day. 
g. Duties of Company Observers: 
(1) Control, distribution, supervision of filling out and collection of questionnaires daily. 
(2) Completion of observer portion of questionnaires. 
(3) Report to be written on daily observations. 
(4) Supervision of the daily collection and weighing of left-over food. 
(5) Check the issue of all rations, manufacturer, lot number and date of issue. 
(6) Assistance in physical fitness tests and weighing of men. 
Appendix A 
Inclosure #1 h. Responsibilities of All Test Personnel: 
(1) Wear identifying arm band at all times. 
(2) Vehicles will be operated in accordance with standard operational procedure with special 
regard to park and road regulations. No unnecessary driving will be done, as maintenance in 
the field will be difficult. 
(3) Principles of field sanitation will be observed. 
(4) Fire prevention regulations will be observed. 
(5) Observers will not be permitted to hunt or fish. 
i. All test personnel will draw necessary equipment through the test supply officer at Camp Carson, 
Colorado. 
j. Observers will avoid influencing the answers given by the test subjects in filling out the ques- 
tionnaires. 
k. A rotational system of assignment will be established with respect to the duties of the observer per- 
sonnel. Some observers will eat the test ration; others will subsist on the Supplemented B Ration. The groups 
will be alternated. 
l. Selected observers will be designated to form a permanent field headquarters and be assigned 
duties. 
m. No leaves will be issued during the experiment, and the observer personnel will remain in the 
camp area throughout. 
6. BATTALION OPERATION (Extracted with slight changes from Battalion Operational Memorandum 
#1). 
a. General Rations Discipline—All infraction of ration discipline will be handled by placing the men 
in a labor group on K Rations under guard. Disciplinary matters are solely command functions. Observer en- 
listed men are attached to companies and are subject to their discipline. Observer officers who wish to exercise 
disciplinary function must do so through the Test Commanding Officer who will in turn give his recommenda- 
tion to the Battalion Commander. 
Each company commander will give orders to all members of his command to the effect that no 
foods or liquids of any kind, other than those issued to them, will be consumed; and in addition, that no such 
food or liquid will be taken or brought into the operation area. Further, that they will not visit any private 
homes in the vicinity or have any contact with unauthorized persons. 
b. Restriction to Bivouac Area—All personnel of Testing Companies are restricted to the immediate 
area of the bivouac while off duty, and permission to leave this area will be granted only by an officer. The 
water supply truck driver will leave daily to obtain water. He will be instructed that he must pick up no food 
of any kind, and he will be searched by a responsible officer when coming into the bivouac area with water or 
other supplies. The searching officer will be under the supervision of the Test Commander in this regard. 
c. Garbage Disposal—All burnable garbage and trash will be burned in the bivouac area. Special 
fireplaces will be prepared for this purpose. All unburnable garbage and trash will be buried. 
d. Medical Plan 
(1) Sanitation—The Battalion Surgeon will be responsible for periodic inspection of all bivouac 
areas and reporting on sanitary conditions direct to the Battalion Commanding Officer. 
(2) Sick Call—Sick call will be held each morning by the company aid men who will notify the first 
sergeant of the company if, in their opinion, a medical officer should be consulted by any of the 
men on sick call. The first sergeant will cause this information to be transmitted to Battalion 
Command Post when the daily strength report is submitted. Urgent cases will be so reported. 
The Battalion Surgeon will then visit the company as soon as possible. Due to the late hour 
of sick call on rest days, the request for a medical officer (See List of Calls—Table 27) will be 
submitted immediately after sick call, but the strength report will not be delayed for that reason. 
Appendix A 
Inclosure #1 (3) Tick Discipline—Instructions for prevention of tick infection will be given at a Battalion Orien- 
tation School. Commanders are responsible that these instructions are followed in the field. 
e. Mail—Mail will be delivered to bivouac areas daily. No packages will be delivered during this 
operation. 
f. Bathing—Bathing will be done only as scheduled on rest days. One 24-head mobile shower unit is 
available for this purpose. 
g. Laundry—Each company will be provided with four washtubs and washboards by Battalion Sup- 
ply. Laundering will be done by individuals and will be accomplished during “off duty” hours. 
h. Barbering—Each company will provide itself with a barber who will work at the trade during “off 
duty” hours for the extra compensation. (A maximum price of 35 cents may be charged for this service). The 
hair of all men will be kept short, but no heads will be shaved. 
i. Fire Prevention—Strict Fire Discipline will be maintained by all Commanders. Warming and cook- 
ing fires will be built on open ground in preference to woods. In all cases, the ground at the firesite will be 
scraped clear of all combustible material prior to building the fire. 
j. Fire Fighting—On request of the district National Forest Ranger, all possible assistance will be 
given to fight forest fires in the area. If a fire is discovered by military personnel, they will immediately take 
steps to extinguish it. If the fire is of such size that help is needed to control it, the closest company will be 
notified, will send assistance and notify the Battalion Command Post stating whether additional help is needed 
and give the location of the fire as accurately as possible. Battalion Command Post will notify the Ranger by 
telephone, giving all details. 
k. Hunting and Fishing—No hunting or fishing will be allowed at Topside. No hunting or fishing 
equipment will be taken to Topside by any military personnel. Ammunition for combat firing will be issued 
at the firing point only. All unexpended rounds will be collected prior to leaving the firing point. For that 
reason, and in fairness to the men, no observing personnel, civilian or otherwise, will be permitted to engage in 
hunting or fishing. 
l. Overhead—Companies—In all companies except F Company, the overhead will consist of 1 Camp 
Guard who will be rotated within the company. This guard will allow no unauthorized military personnel, and 
no civilians without a pass to enter the bivouac area. The Camp Guard will be always on the alert, and be pre- 
pared to inform authorized persons of the location of his company. 
m. Supply Plan 
(1) Rations—Companies will be issued rations from the Supply Dump after presenting to the 
Battalion Supply Officer approval from Test Headquarters. Test Headquarters is responsible 
for the count of rations issued to each unit. 
(2) Water 
(a) Each company will erect a Lyster Bag in its bivouac area. 
(b) A 250 gallon tank trailer will be assigned to each company for the purpose of transporting 
water from a water distributing point to the company area. 
(3) Cooking Sets—Cooking sets will be furnished by the Test Group to all companies using the 
10-in-l Ration (and such other rations as may be designated by the Test Headquarters). 
(4) Heating Units, Hot Water—Each company will have 3 hot water heating units to be used as a 
mess kit laundry. 
(5) Electric Current—Six generators will be procured by Test Supply. Installation of wiring in 
bivouac areas and Headquarters to be done by Battalion personnel as authorized by the Com- 
manding Officer or his Executive. 
(6) Ammunition and Cleaning and Preserving Materials—Ammunition requirements for test firing 
(691,200 rounds .30 cal ball) to be requisitioned by Battalion Supply. Authority for honoring 
requisition to be sent by Test Headquarters to Supply Source XVI Corps. Other ammunition 
required for training purposes will be supplied by Battalion Supply; coordination for shipping 
to be with Test Supply. Cleaning and preserving material needs and requisitioning to be done 
Appendix A 
Inclosure #1 by Battalion Supply. If these requirements exceed amounts which can be requisitioned by the 
Battalion, additional amounts will be drawn for the test by Test Supply. 
(7) Toilet Paper and Soap—Toilet paper and soap will be supplied by the companies. 
(8) Clothing and Equipment—See Table 27. 
n. Transportation—The requirements in vehicles for both troops and test units are of necessity not 
completely separable. The test area is approximately 75 miles from a railhead. It will be necessary to move 
approximately 1000 men with full equipment to and from this area and periodically throughout the period to 
move them twice daily (to and from fitness test area and showers). Also, it will be necessary to move approxi- 
mately 300 tons of equipment from Camp Carson to the test area over the 60-day period. The total vehicular 
requirements are as follows: 
11 trucks, 2M ton, 6x6 
6 trucks, 1*2 ton, 4x4 
1 trailer, 2 wheel, 1 ton 
6 trailers, water tank, 250 gal. 
2 trucks, % ton, ammunition carrier 
1 ambulance 
14 trucks, >4 ton (jeep) 
2 trailers, 2 wheel, h ton 
1 truck, /I ton, carry all 
1 truck, refrigerator, 5 ton 
1 truck, 4 ton wrecker, 6x6 with winch 
1 command car, Sedan 
Considering all equipment and replacements there will be approximately 300 tons of material to 
be taken from Camp Carson to the test area. We plan to take 40 tons in the first convoy on 9 June 1944. There- 
after, one 2/2 ton truck will return to Camp Carson daily for a load of supplies allocated in terms of predicted 
needs with sufficient surplus for emergencies. Detailed arrangements for the shipping of rations and ammuni- 
tion as well as other items will be worked out by Battalion Supply and Test Supply so that no shortages will 
develop at Test Headquarters. 
o. Training 
(1) Ration Questionnaire Instruction—To be given in a 2 hour period the evening of D-l at Topside 
Command Post. 
(2) Ranges—Ranges for combat firing have been located near each bivouac area and safety limits 
will be prescribed on the ground by Battalion S-3. 
(3) Rest Periods—Every 7th day will be a rest period. In general, rest days will consist of showers, 
religious services, movies, and such individual activities as men wish to indulge in. 
(4) Night Vision Test Program—Schedules will be coordinated by the Battalion S-3 and Major 
Roberts. Lt. Mann is to be at Camp Carson by 6 June 1944. Use of incendiary signaling equip- 
ment must be approved by the Battalion Commander. 
p. Salt Supply to Troops—When and if the Test Commanding Officer deems it necessary to supply 
the troops with salted water, he will be responsible for instructing the water vehicle drivers in the supply of 
0.1% salt solution. It will be SOP that when the water truck comes to men on the march, they will empty their 
canteens and refill them with water from the truck. The Test Supply Officer will make salt available to Test 
Headquarters for this program. Arrangements will have to be made by the Test Commanding Officer and the 
Test Supply Officer as to whether this salt is supplied in bulk, or packages for a 250 gallon trailer. 
The battalion had previously been given the mission of training and qualifying infantrymen as over- 
seas replacements. When selected for the ration tests, training became its secondary mission. With this in mind, 
all available time was utilized; and any phase of infantry combat training that could be given was added to 
the training required by the Testing Group. The training was intensive and consisted mainly of practical field 
work; lectures were held to a minimum. Training of the 6 companies was uniform and each week’s quantity 
of work was planned to be approximately equivalent to that of any other week. (Tables 29 and 30). 
a. Marches—Each company participated in 2 day marches each week, and in addition, each company 
held 3 night marches during the test. During the last week of the test, each company marched for 4 consecutive 
days on a 90-mile circuit. The marches were tactical, with advance and rear guards preceding and following the 
column to warn any traffic of moving troops on the road. 
The marches lasted 8 consecutive hours, exclusive of lunch-time, and were of various lengths, de- 
pending on the type of terrain. Cross-country marches, mountain climbing marches and road marches were 
7. SYNOPSIS OF TRAINING AND ACTIVITY: 
Appendix A 
Inclosure #1 held, varying in length from 16 to 32 miles. As a rule, there were 10 minute breaks on the hour, with 1 hour 
for lunch. The men carried arms, ammunition belts, and combat packs with rifle, weighing about 20 pounds 
in all. In several instances, the marches were continuous and no hourly breaks were taken; also, at times, the 
marches ran well over 8 hours’ duration. 
b. Combat Firing—Each company constructed a combat range near its bivouac area, with targets at 
ranges varying from 250 to 500 yards. On days when marches were scheduled, each company fired before going 
on the march, and then again immediately after the march, before returning to the bivouac area. Ammunition 
was issued to a platoon at a time. This platoon then moved to the firing line and fired (see Appendix E). The 
process was repeated by the other platoons. The average score for the company was determined. Firing was 
done on a different range, before and after the 90-mile march. 
c. Platoon and Squad Tactics—These consisted of field work, both offensive and defensive; some were 
meeting engagements. When 2 forces opposed each other, blank ammunition was used; and umpires con- 
trolled the action. When field targets were used, the troops were issued ball ammunition, and advanced by 
fire and movement. 
d. Organization of the Army—All troops attended a lecture on this subject. 
e. Outpost Problems—All phases of outpost work were covered. March outposts, combat outposts, and 
perimeter defenses were set up, infiltrating groups worked against them, each side used blank ammunition; 
and in each case, the action was carried through to a decision. Some of these field problems lasted well over 
the allotted time. 
f. Map Reading and Compass Work—This consisted of lectures and field work. The compass courses 
consisted of selected cross-country routes of various lengths ranging from 12 to 18 miles, with an average of 
8 changes of direction. These courses were run under full field equipment, both day and night. 
g. Scouting and Patrolling—This work consisted of both individual and group training in the field. 
The exercises covered many miles of terrain, and were exceedingly strenuous in execution. Problems in ob- 
servation and combat were written up and presented to the patrol leaders, who then directed the exercises. 
Critiques were held. 
h. Tactical Training of the Individual—This type of training was carried out in conjunction with the 
Scouting, Patrolling and all other field exercises. 
i. Transition Firing—Ranges were constructed, and all men fired a Transition Course. Men failing to 
qualify fired the course again during open time. 
j Open Time—The term Open Time was a misnomer, since the schedule was set up for 6 eight-hour 
days per week. Open Time on the schedule was actually resting time during the day, due to the fact that train- 
ing time was scheduled during off-duty hours. However, Close Combat ranges and Blitz courses were con- 
structed and the companies utilized this Open Time by sending the company through the courses and other 
phases of training. 
k. Bayonet Training—Courses were constructed, and the men were instructed in the use of the bayo- 
net. After this instruction, the men were pitted against each other individually, then 2 men against 1, and 3 
against 2. This training was rough, and many times it was necessary to curb it in order to curtail injuries. 
l. Field Fortifications—AW types of Infantry field fortifications were constructed and camouflaged. 
They were used extensively in the field problems. 
m. Foxholes—The foxholes were constructed in tactical defensive positions. The men entered them 
and remained there for approximately 24 hours. Live overhead fire was practiced where feasible. The feeding 
was tactical where the Supplemented B Ration and the 10-in-l Ration were used; a squad from each platoon 
was withdrawn to eat while the rest remained in position. All men remained in the fox holes to eat C, K and 
Canadian Army Mess Tin Rations (See Appendix F). 
n. Night Vision—'This work was taken up in various phases; (1) NCO’s were trained in the testing 
process; (2) the companies were tested, and men who possessed the best night vision were noted; (3) the 
training was put to practical use and was stressed at every possible opportunity in the field. 
o. Grenade Training—This was training in form and accuracy. Only dummy grenades were used. 
Appendix A 
Inclosure #1 
;i4] Morale of the test subjects throughout the entire period was excellent. The will to work and cooperate 
in act and spirit on all phases of the test was, with rare exception, common to ail involved. There was definite 
improvement in all groups regardless of the ration during the weeks of association in the test. 
The test personnel were well aware that the success of the test depended in large measure upon com- 
plete cooperation and much thought was devoted to securing it. At the very start, an effort was made to select 
a battalion in which the officer leadership was outstanding. This perhaps more than any other tiring, 
to whole-hearted cooperation, for hardly a day passed that some friction between subjects and test personnel 
did not arise, and was promptly corrected by the Battalion and Test Commanders. 
Early in the 2d week of the test, final arrangements were completed to grant a terminal 2-week furlougi} 
for each enlisted man who conscientiously did his duty throughout the test. This reward for work well done 
appealed to the average man, and was undoubtedly effective at times when the going was rough. 
The Battalion was extremely fortunate in having as its senior Chaplain Captain O. W. Randall, who 
worked steadily to make life as pleasant as possible under the isolation required for the test. Because of the 
rotation schedule, it was necessary for the Chaplain to hold religious services and show movies on successive 
days to each of the 7 groups (6 company and 1 headquarters group). In addition to this, he established a travel- 
ling Post Exchange which was well stocked with all small items desired except for food and drinks. 
A spirit of competition between companies and between platoons within each company was maintained 
throughout the test. Physical Fitness Test scores were calculated by platoon upon completion of each test, and 
were posted in each company area. Company Commanders were successful in encouraging their men to do 
their best in tests as well as in all other phases of activity. 
Mail was carefully handled and delivered once daily to all men and officers, at a regular time. A special 
truck and driver were designated to make a daily round trip to Camp Carson, taking down the outgoing mail 
in the morning at 0800, and returning with the incoming mail at 1800. The incoming mail was then sorted 
at the Headquarters Message Center, and dispatched to each company area on the ration trucks. 
A portable field shower unit was set up on the banks of Tarryall Creek at a point approximately equi- 
distant from all company areas, and the men in each company used it once a week on a regular schedule, so 
that all companies had the same number of showers and on the same day of the test (rest days, after fitness 
tests, and after foxholes). The opportunity to take warm showers was highly appreciated, and contributed to 
the general feeling that those responsible for the test were interested in the welfare of the men. 
8. MORALE: 
9. SCHEDULE OF RATION PERIODS AND TESTING: 
Within the limitations of the test, the program of ration periods was set up to resemble a hypothetical 
tactical situation with 3 weeks* of combat rations, 2 weeks support area rations, and a final 3 weeks of combat 
rations. Hereafter these will be called Period I, Period II and Period III. Testing facilities with the available 
personnel permitted processing only 1 company a day so the schedule was staggered over 6 days. Another rea- 
son for the staggered schedule was that trucks for convoying subjects, equipment and rations were limited 
and the program had to be arranged with a view to battalion logistics. This meant that on the 6th day at head- 
quarters, the last company was being tested while the 1st company processed was in the 5th day of its activi- 
ties. The only complicating factor was the possibility of a sharp general change in weather occurring with 
different companies engaged in different activities. No such sudden disturbance occurred. 
The final schedule, which was adhered to throughout, is given in Tables 30, 31 and 32. The experimental 
design included a control company (F) on the Supplemented B Ration throughout, another company (H) on 
the 10-in-1 Ration throughout and 4 companies whose schedule was varied so that they could be compared 
with (1) the control groups, (2) the other companies on the same rations with either the same or different 
levels of ration issue, and (3) themselves, on the same or different rations at different times. Two companies (G 
and E) initially on K Ration had 10-in-1 and Supplemented B Ration for their respective support area ration. 
Two companies (Y and G) tested C, 10-in-l and K; and K, 10-in-l and C in that order, respectively. X Com- 
pany, which tested the Canadian Army Mess Tin Ration for 3 weeks, had 2 weeks on 10-in-l Ration, 1 on 
experimental C Ration, 1 on K Ration, and a week when they had their choice of C, K, or Mess Tin Rations. 
* Because of the extra fitness test (#3) Period I was actually 22 days. 
Appendix A 
Inclosure #1 For the first 3 weeks all companies were issued rations at a level approximately isocaloric, and high 
enough to insure adequate selection. They had more than they wanted to eat so calculation of the waste as 
unopened boxes, individual items and garbage gave an internal check on the validity of the palatability rat- 
ings from the questionnaires. 
During the last 3 weeks additional experimental items in several rations were tested, and an attempt was 
made to restrict the issue to that indicated by the packaging of the ration (i.e. 3 boxes of K Rations, 10-in-l for 
10 men, and 6 cans of C Ration). See Tables 30 and 31. 
The routine of the typical test day is given in Table 33. During the morning it was necessary to integrate 
5 main procedures: (1) weighing all men, (2) biochemical studies which required collection of fasting and load 
samples of urine and blood letting on 100 men; (3) a clinical examination; (4) the Step Test; and (5) the Army 
Air Forces Test. (6) The Army Ground Forces Test was carried out in the afternoon. It was possible to accom- 
plish this multitude of tests and procedures only by careful planning and rigid attention to control of men, 
keeping groups together, seeing that each part of the test was carried out on schedule, and channeling groups 
of subjects to the proper areas at the right time. Laying out the area with attention to the schedule of move- 
ment from one test to another aided the process of testing. Control and sampling of men was facilitated by the 
system used to number the test subjects (vide infra). Without splendid cooperation by squad, platoon and com- 
pany leaders the intricate planning would have been to no avail. 
10. METHODS OF COLLECTING DATA: 
The considerable body of data accumulated during the test required an accurate and simple system 
of collecting and compiling. Since it was imperative that the analysis of results proceed rapidly, facilities of 
the Machine Records Unit of the 7th Service Command were enlisted. Many of the questionnaires were de- 
signed so that the data could be transferred to punch cards with rapidity and ease. 
For brevity, speed in filing, to assist the Machine Records Unit in punching cards, and to facilitate 
sampling of test subjects and processing various groups and sub-groups a code system for numbering each test 
subject was used. The number consisted of an initial letter and 3 numerals, the letter indicating the company, 
the 1st numeral indicating the platoon, and the last 2 numerals representing the subject’s number in the pla- 
toon. Example: No. G303 indicates that the subject was in G Company, 3d platoon, and the 3d man in the 
platoon. 
To facilitate the weighings, and pairing men for the pig-a-back test, men in each platoon were ar- 
ranged in order of increasing weight before the test numbers were assigned, so that the balance on the scales 
was changed very little from one man to the next. The men were weighed, the names arranged according to 
ascending weights, and each subject was assigned his number and given a piece of adhesive tape with the 
number inked on, which was fastened to his identification tags. Each record, questionnaire, and all other in- 
dividual data had the test subject’s number on it. 
A questionnaire (See Appendix G) was filled out by each soldier on the test after each meaLuay, except 
F Company on Supplemented B Ration with questionnaires during alternate 10-day cycles. Four categories 
were included for each item in most questionnaires—(1) meal at which a component was used, whether used 
hot or cold (See Appendix G). Since the Supplemented B Ration and the 10-in-1 Ration required group mess- 
ing, and it was not feasible in the field to weigh the issue and waste of each item issued to each soldier for 
each meal, consumption figures were determined for the whole company by deducting the waste from the 
total issue (by item). In addition to the record of quantity on the questionnaires, from which daily calculations 
of calorie consumption per man and per company were made, the waste was collected by individual compo- 
nent (opened, i.e. plate waste or garbage, and the unopened cans or packages) and deducted from the issue 
by item. When any considerable discrepancy occurred, a showdown inspection was held. This revealed the 
degree and type of hoarding, and gave another form of information about the soldier’s likes and dislikes. In spite 
of all efforts, there was an irreducible minimum of food unaccounted for—which may have been eaten and not 
recorded, or waste thrown away, or hoarded and hidden too well to be found. After the first few days this 
error usually ran around 1-2% and very rarely exceeded 5%. Since it was desired to simulate practices usual to 
army life, no effort was made to prevent exchanges and swapping, which were recorded in the quantity par- 
tition of the individual questionnaires. There was also some lag between issue and return of unopened cans, 
though the overall accuracy was not affected thereby. 
Appendix A 
Inclosure #1 Tlie questionnaires were collected daily by the company observers; and in some companies, they 
were collected for safe keeping by the platoon or squad leader after they had been filled out following each 
meal and issued again before the next one. 
The general comments of the test subjects were solicited. These constitute an interesting tribute to the 
good items and a scathing denunciation of the less acceptable ones in the soldiers’ inimitable vernacular. 
In addition to the tabulated information concerning the rations on each questionnaire, a record was en- 
tered of the quantity of water consumed, the number of hours slept, number of bowel movements for the 24- 
hour period, and the time to prepare and eat each meal. 
Each day the observers calculated the calorie intake, remarked on the general fitness of the subjects, 
and noted abnormalities of alimentary physiology. 
At the conclusion of each ration testing period, the subjects filled out questionnaires stating their gen- 
eral opinions and comments on the items tested. This provided a check on the daily questionnaire. This summary 
questionnaire for the initial ration used was filled out again at the end of subsequent ration periods, in order to 
see how well the likes and dislikes were remembered and how consistent were the later data with the earlier. 
The test observers submitted daily written reports, containing such information as acceptability of items, 
condition of the items, general morale of the men, criticisms, suggestions, unusual weather and the types of 
activity which would tend to affect consumption of the rations. 
The company officers submitted data throughout the test as to the physical fitness of the men under 
their command, and a bi-weekly report giving the marksmanship qualifications of their units—i.e. the scored 
rifle fire (percentage of hits) before and after the marches. 
The Tabulation Section distributed and collected the questionnaires and reports. Each form was checked 
for completeness and accuracy of information before mailing to the Machine Records Section. Men in this Section 
also scored the fitness tests, transcribed the chemical data, checked the Master Forms, kept a daily strength 
roster by platoon and acted as scribes for the clinical examination. The records not processed by the Machine 
Records Unit were kept on file in the tabulating tent and later sent to the Armored Medical Research Labo- 
ratory at Fort Knox for final study. The Machine Records Section punched the information indicated using 
a separate card for each individual per meal. 
because of the company isolation and control, breaches of ration discipline were difficult. We have no 
record of any extraneous food coming into any company area. Three men who went A.W.O.L. were put into 
a labor detail, and subsisted on K Ration thereafter. In G Company, during the period when they were on C 
Ration, New, (issue, 1 ration per man) 3 cases of rations were stolen from the dump and hidden. Though 1 
platoon was implicated, and 1 squad was suspected, it was not possible to obtain a confession from any sol- 
dier. This, of course, introduces an inaccuracy into the data for this company, but it is of little import in the 
average figures (3 ration cases out of 400 for the period). No other instance of stealing was detected, and the 
check on rations by the company and observer officers makes its occurrence doubtful. This is a high tribute 
to the cooperation of the test subjects and their line and non-commissioned officer leadership. 
11. RATION ISSUE, WASTE AND QUESTIONNAIRES: 
a. General 
All rations were received by the test supply officer at the railhead at Camp Carson, Colorado. 
They were then brought by truck convoy to the main ration dump at Topside (see Appendix F). An attempt 
was made to keep about 10 days’ rations on hand, depending on the availability of trucks. The rations were 
issued daily to the Chief Observer with each company and transported to the company bivouac area where 
rations for 48 hours were kept in the local ration dump. 
Rations for F Company and Headquarters on Supplemented B Ration were convoyed directly to 
the F Company area where they were stored. A refrigerator truck facilitated the handling of meats and per- 
ishable food not ordinarily used in Field Ration R. Ration breakdown was in charge of the Mess Officer, 
b. Issue 
(1) C Ration—This ration was issued at the rate of 1-1/3 rations, or 8 cans per man per day during 
Period I; at other times is was issued on the basis of 1 ration per man per day. Each man was issued 4 dif- 
Appendix A 
Inclosure #1 ferent meat units, 4 different biscuit cans, plus a jar of jam during specified periods. To prevent duplication, 
each man was issued 6 cans in one row, top or bottom, and 2 cans from the same row in the other layer. 
(2) K Ration—Each man was issued 5 boxes (meals) of rations during the isocaloric period (I). 
Care was taken to give no more than 2 boxes of any 1 meal per day. At other times the issue was limited to 
3 boxes per man per day, each of the same meals occurring one time. A 1/2 ounce jar of jam each day per 
man was issued during specific periods. 
(3) Canadian Army Mess Tin Ration—One and one-third rations were issued per man per day. 
Four rations were issued to each group of 3 men, the 4th ration to be divided as they saw fit. The actual 
disposition was recorded on the individual questionnaire. One man picked up the 4 rations at the time of 
issue. Sterno for cooking was issued the first day on the basis of 1 can and a tripod to each 3 men; after that, 
as required, until discontinued on the 7th day because of its suspected use for beverage purposes. 
(4) 10-in-l Ration—Rations were issued at the rate of 10 rations for 8 men except for an 11 day 
period H Company used it as an actual 10-in-l. Messing groups usually ranged from 8 to 32 men (squads 
or platoons). One designated man received and signed for the rations for his group. 
(5) Supplemented B Ration—Regular field mess facilities and field kitchens were set up and the 
usual field practices carried out. For men on marches and in foxholes food was transported in Marmite con- 
tainers, 
c. Time of Issue—Rations were issued at a designated time each day, between 1800 and 1900 hours 
except when the time conflicted with the training schedule. 
d. Cigarettes were issued to all men 20 per day, or the ration was supplemented to make this num- 
ber—a pack (20) every other day with the Canadian Army Mess Tin and 10-in-l Rations, every day with the 
C Ration and none with the K Ration. No effort was made to study a possible effect of smoking on food pref- 
erences or intake. 
e. Waste Collection—Everything not consumed was collected as waste except drinks in the liquid 
state, of which there was little excess. Appropriately labeled cans or boxes were set up in each platoon area 
to receive each individual item of waste. The usual time for collection of waste was immediately after the 
evening meal, and prior to issuing the next day’s ration. The waste receptacles, however, were always present 
and waste could be placed in them at any time, preventing indiscriminate discarding and loss. Prior to, 
and during the issue of rations, at least 1 observer was on duty with the troops to prevent any other dispo- 
sition of the waste. After collection, waste was weighed on a 4 pound capacity postal scale. 
f. Questionnaires—Issue and Collection—Questionnaires were given to each man as he drew his ra- 
tions, when this was done individually. With the Canadian Mess Tin and 10-in-l Rations, questionnaires 
were issued for the number of men in a group to the man drawing rations. They were collected in 2 dif- 
ferent ways. (1) When the man came to receive his next day’s rations, he turned his questionnaire over to an 
observer, who checked it for correctness before allowing him to draw his rations. (2) The platoon sergeant 
or group leader in the case of 10-in-l, collected them, checked them for completeness, and turned them over 
to the observer, before permitting his platoon or group to draw rations. 
g. Methods of Calculating the Calorie Consumption—The calorie values for the components of the 
various emergency rations were obtained from the Office of the Quartermaster General and from the Cana- 
dian Army Staff. They are presented in Table 34. Values for all items used in the Supplemented B Ration 
were obtained from National Research Council Tables of Food Composition. 
Procedures were adopted for calculating calorie consumption of the C Ration, K Ration and 
Canadian Mess Tin Ration, as follows: (1) Daily tabulation on each test subject. At the end of each day 
the company observers collected and checked all questionnaire forms for completeness and accuracy. When 
this was accomplished, the correct calorie value for the amount of each item consumed was entered on the 
right hand margin of each questionnaire form. The forms were then turned over to the tabulating section 
where they were rechecked and the total calories consumed by each man each day were added and entered 
in the proper place in the questionnaire. The calories consumed by all men in the company were then totaled 
and divided by the number of men to obtain the average daily calorie consumption per man for that day. 
(2) Total issued calories less total waste calories. The company observers collected and tabulated all waste 
Appendix A 
Inclosure #1 food at the end of each day and computed the number of calories for the total waste. This value was sub- 
tracted from the total calorie value of the issued food for that day to give total consumption. Divided by the 
number of men in the company, the average calorie consumption per man per day was obtained. This method 
gave data only approximately accurate on a daily basis because of the lag in return of full packages and 
unopened individual component. The data over an entire period, however, were valid. 
Because the 10-in-l Ration was a group issue, calorie consumption was determined as in (2) above. 
All waste and left-over food was turned in daily so that there was no lag in the consumption figures from day 
to day. 
The company average calorie consumption of the Supplemented B Ration was calculated each 
day by computing the calorie value of the total issue of each food item, and deducting the calorie value 
of the waste on each item, and totaling the results. The average consumption per man was then obtained 
by dividing the total calories eaten by the number of men. 
h. Tabulation Section—All questionnaires and waste reports were taken to the test Tabulating Sec- 
tion where they were rechecked for accuracy and completeness. If not complete, the forms were returned to 
the field to be filled in before final calculations on calorie consumptions were made. When finally verified, 
the reports were sent to the Machine Records Unit, Omaha, Nebraska, for transfer to punch cards, of which 
more than 160,000 were used. 
i. Variations in the above procedures were made in certain circumstances because of some unusual 
training measure; and minor changes were effected by the chief observer with each company to facilitate 
obtaining the necessary information. No change was made which might have compromised the validity and 
comparability of the data. 
Appendix A 
Inclosure #1 FIELD ASSIGNMENTS OF TEST PERSONNEL 
TABLE 1 
HEADQUARTERS 
Major W. B. Bean, Commanding 
Captain D. M. Bell, RCAMC, S-3 
Captain L. M. Richardson, Jr., S-l 
1st Lt. C. E. French, S-l 
1st Lt. W. A. Cramer, Property Officer, S-4 
2d Lt. T. E. Lahy, Assistant S-3 
2d Lt. G. W. Hull, Transp. Officer 
Mr. C. J. Mangan, Consultant 
Tec 3 M. E. Ress, Asst to CO 
Pfc W. J. Rega, Sergeant Major 
Sgt J. F. Demeter, Ration Dump 
Pfc C. H. Kennedy, Ration Dump 
Cpl R. C. Gibson, Daily Mail Trip 
Sgt C. L. Aquino 
Pvt R. R. Smith 
OBSERVER GROUPS 
E COMPANY 
G COMPANY 
X COMPANY 
1st Lt. C, C. Seebold 
2d Lt. L. T. Larson 
S Sgt E. L. Curran 
Pfc J. F. Boehling 
Pvt J. H. Burkholder 
Captain L. L. Kettering 
1st Lt. J. G. Stein 
Pfc J. M. Robinson 
Pvt R. D. Ryder 
Pvt G. D. Voorhees 
2d Lt. K. N. Halvorsen 
Pfc R. H. Copenheaver 
Pvt A. W. Hill 
Pvt E. McHenry, Jr. 
F COMPANY 
H COMPANY 
Y COMPANY 
1st Lt. C. R. Henderson 
2d Lt. M. G. Jacobs 
2d Lt. B. B. Margolis 
Pfc F. M. Pugh 
Pvt A. Thomas 
Pvt R. B. Thornton 
1st Lt. G. M. Ashmore 
Pfc I. L. Mitchell, Jr. 
Pvt E. B. Bergman 
Pvt D. W. Peters, Jr. 
2d Lt. S. Cohen 
2d Lt. J. Wright 
Pfc C. P. Clark 
Pvt J. U. Taylor 
Pvt G. S. Webb 
TABULATION SECTION 
CHEMICAL TEST SECTION 
METABOLISM TEST SECTION 
Major C. D. Shurtleff 
Pfc R. J. Parden 
Pvt A. B. Blagg, Sr. 
Pvt J. C. Dempster 
Pvt H. A. Eschenbacher 
* Dr. R. E. Johnson, OIC 
Mr. P. F. Robinson 
Dr. L. Contreras 
Tec 4 E. Ainsworth 
Tec 4 J. Poulin 
Tec 5 A. Razoyk 
Tec 5 M. Castiglione 
Pfc J. Stachelek 
Cpl H. Aiton, RCAMC 
Cpl E. D. Pease, RCAMC 
Major N. A. Nelson 
M Sgt T. C. Swigert 
Pfc F. W. Urbush 
FORT KNOX SECTION 
BASE SUPPLY SECTION 
1st Lt. J. R. Hall 
Pvt H. E. Diamond 
Pvt R. E. Schnell 
Camp Carson 
Captain C. F. Simpson, S-4 
S Sgt P. Covey 
NIGHT VISION SECTION 
Major L. B. Roberts 
1st Lt. W. E. Mann 
MESS SECTION 
1st Lt. R. O’Brien 
CLINICAL EXAMINATION SECTION 
Colonel J. B. Youmans, OIC 
Major W. F. Ashe 
Dr. V. P. Sydenstricker 
Dr. F. J. Stare 
Captain W, H. Sebrell, USPHS 
Major R. Kark, RCAMC 
Dr. C. B. Chapman 
Major W. B. Bean 
Captain M. Corlette 
Dr. J. Ruffin 
Dr. R. H. Kampmeier 
Dr. M. Hamburger 
Captain A. Freedman 
Dr. A. Mendeloff 
Appendix A 
Inclosure #1 
[20] TABLE 2 
OFFICERS ROSTER—2D BN., 201ST INFANTRY REGIMENT 
HEADQUARTERS 
Major J. C. Robison, Commanding Officer 
Captain A. H. Myer, S-3 
1st Lt. M. F. Schoening, S-4 
1st Lt. W. M. Erickson, S-l and Hq Mess Officer 
2d Lt. J. F. Walz, Motor Officer (11 June—10 July 44) 
1st Lt. P. H. Burks, Motor Officer (10 July—15 Aug 44) 
Captain H. M. Gruenberg, Battalion Surgeon (10 June—15 Aug 44) 
Captain W. B. Alsup, Battalion Surgeon (11 July—13 July 44) 
2d Lt. W. T. Secor, MAC 
Captain L. W. Thompson, Dentist 
Captain W. O. Randall, Chaplains Corps 
1st Lt. Harley, Chaplains Corps 
E COMPANY 
X COMPANY 
Captain J. E. Joyal, CO 
1st Lt. V. McKenney 
2d Lt. M. F. Gowen 
2d Lt. A. Bloschin 
2d Lt. W. W. Lundberg 
(15 June—20 July 44) 
Captain H. L. Hadley, Jr., CO 
1st Lt. F. A. DeYoe 
2d Lt. M. E. Evans 
2d Lt. W. C. Fields 
(13 June—20 July 44) 
2d Lt. C. A. Becker 
(13 June—20 July 44) 
1st Lt. J. E. Robinson 
(22 July-11 Aug 44) 
F COMPANY 
Captain R. E. Oldaker, CO 
1st Lt. W. E. Brewer 
1st Lt. J. D. Anders 
1st Lt. D. F. Dienna, Jr. 
2d Lt. J. J. Tuffy, Mess Officer 
2d Lt. R. Wolfe 
(17 June—20 July 44) 
Y COMPANY 
Captain C. L, Graybill, CO 
(12 June—8 July 44) 
Captain C. R. Wheeler, CO 
(8 July—22 July 44) 
1st Lt. D. L. Gardner, CO 
(22 July—10 Aug 44) 
1st Lt. R. P. Judson 
2d Lt. J. D. Shake 
2d Lt. R. W. Heidelberg 
1st Lt. B. B. Lukacs 
(12 June—26 July 44) 
2d Lt. L. Griset 
(12 June—26 July 44) 
2d Lt. R. E. Snider 
(22 July-10 Aug 44) 
2d Lt. A. L. Shaw 
(22 July—10 Aug 44) 
G COMPANY 
Captain R. J. Pullin, CO 
1st Lt. E. Thompson 
1st Lt. J. D. Braham 
2d Lt. C. E. Burton 
2d Lt. Harrysaull 
(14 June—20 July 44) 
H COMPANY 
Captain J. Hunt, CO 
1st Lt. J. E. Sherren 
2d Lt. J. W. Patrick, Jr. 
2d Lt. J. B. Moore 
2d Lt. J. W. Newman 
(16 June—20 July 44) 
Appendix A 
Inclosure #1 TABLE 3 
PERSONNEL LOSSES DURING TEST 
Totals 
►< 
X 
K 
O 
*3 
W 
COMPANY 
to 
CO 
h-* 
CO 
CO 
o 
CO 
CO 
Hospitalized 0 
h-* 
00 
Or 
to 
CO 
h-» 
to 
Physically Unfit 
to 
Ot 
CO 
*«. 
CD 
f—• 
00 
Transferred Out 
Emergency 
-A 
I—* 
to 
CO 
H-1 
Furlough 
H-* 
OX 
CO 
CO 
Truck Drivers 
CO 
►fc. 
to 
H- 
to 
Key NCO’s 
00 
►— 
to 
OI 
Cooks 
05 
►—* 
h- 
CO 
Prisoners 
Ol 
h—• 
h-• 
H-* 
to 
Guards 
h-‘ 
h-» 
h~* 
h-» 
h-• 
to 
h-* 
K) 
TOTALS 
h-* 
on 
05 
05 
Ol 
h-* 
00 
TABLE 4 
MEAN AGE BY COMPANIES 
COMPANY 
MEAN AGE 
(Yrs.) 
E 
24.1 
F 
23.6 
G 
24.2 
H 
23.8 
X 
23.1 
Y 
23.6 
All Companies 
23.7 
0 These include 10 severe upper respiratory infections, 5 fevers of undetermined 
cause, 2 gastro-intestinal upsets, 2 cases of appendicitis, hemorrhoids and gon- 
orrhea (the last from exposure just prior to start of test). The physically unfit 
were mostly feet and leg casualties. 
TABLE 5 
TABLE 6 
PERCENTAGE OF MEN IN VARIOUS AGE GROUPS 
AVERAGE HEIGHTS 
BY COMPANIES 
AGE 
COMPANY 
E 
F 
G 
H 
X 
Y 
Average 
All Companies 
18-20 
24.8 
25.2 
20.3 
24.5 
32.8 
24.8 
25.2 
21-23 
27.9 
26.0 
36.5 
35.4 
33.8 
39.6 
33.5 
24-26 
21.7 
30.5 
15.5 
15.6 
12.3 
12.1 
17.7 
27-29 
12.4 
9.2 
12 8 
11.6 
10.8 
10.7 
11.3 
30-32 
7.0 
6.1 
8.1 
7.5 
63 
9.4 
7>i 7-if- 
33-35 
5.4 
2.3 
3.4 
4.1 
3.8 
20 
3.5 
36-38 
0.8 
08 
3.4 
0.7 
0.8 
0.7 
1.2 
39-41 
0 
0 
0 
0.7 
0 
0.7 
0.2 
COMPANY 
HEIGHT 
(inches) 
E 
68.8 
F 
69.3 
G 
68.9 
H 
68.4 
X 
68.8 
Y 
68.5 
Average 
68.8 
TABLE 8 
TABLE 7 
AVERAGE WEIGHT AT START OF 
TEST 
RANGES OF HEIGHT IN INCHES 
Company 
Average 
Weight 
No. Of 
Men 
E 
153.3 
130 
F 
153.8 
129 
G 
153.1 
139 
H 
152.1 
141 
X 
152.8 
142 
Y 
151 6 
146 
Average 
152 8 
138 
Company 
Shortest 
Midpoint 
Tallest 
E 
62 
69 
75 
F 
63 
69 
75 
G 
62 
69 
75 
H 
61 
68 
75 
X 
64 
70 
76 
Y 
58 
66 
74 
Extremes of all companies are underlined 
Appendix A 
Inclosure #1 TABLE 9 
TABLE 10 
RANGES OF WEIGHT IN POUNDS 
PHYSICAL FITNESS SCORES AT 
START 
(Sum of three tests) 
Company 
Lightest 
Midpoint 
Heaviest 
E 
117 
156 
195 
F 
120 
166 
212 
G 
124 
158 
191 
H 
119 
162 
205 
X 
111 
155 
198 
Y 
116 
166 
215 
— 
Company 
Average 
Scores 
No. Of 
Men 
E 
179 0 
121 
F 
200 2 
124 
G 
182.2 
133 
H 
183 6 
138 
X 
173.5 
136 
Y 
168.0 
137 
Average 
180 8 
131.5 
Extremes of all companies are underlined 
DISTRIBUTION OF SCORES (SUM OF THREE TESTS) BY COMPANIES FOR SECOND TEST 
(Per Cent of Company Strength) 
TABLE 11 
Company 
90-109 
110-129 
130-149 
150-169 
170-189 
190-209 
210-229 
230-249 
250-269 
E 
0 
1 
9 
21 
27 
31 
11 
0 
0 
F 
0 
0 
6 
4 
15 
33 
30 
11 
1 
G 
0 
1 
8 
19 
22 
36 
13 
1 
0 
H 
0 
0 
4 
10 
33 
38 
14 
1 
0 
X 
1 
2 
17 
23 
24 
27 
6 
0 
0 
Y 
2 
3 
9 
21 
40 
21 
4 
0 
0 
All 
0.5 
1.2 
9.5 
16.8 
26.9 
30.4 
12.5 
2.0 
0.2 
TABLE 12 
CLINICAL DATA AT START OF TEST-EYES 
(Expressed in percent of those examined) 
X 
a 
O 
*1 
w 
Company 
Only one re- 
ported 
in 2052 
Dryness 
Examinations 
CO 
00 
or 
05 
OX 
ox 
ox 
-1 
CO 
<t 
ox 
05 
►—I 
or 
s 
CD 
00 
OX 
00 
M&S 
Gross Change in 
Opacity of Sclera 
O 
o\ 
o 
o 
o 
h-« 
CO 
Gross Change in 
Opacity of Cornea 
o 
CD 
to 
to 
to 
Vascularization of 
Cornea, Hand 
Slit Lamp 
00 
to 
CD 
Or 
to 
OX 
OX 
-a 
05 
o 
05 
2 
Gross 
Conjunctivitis 
to 
b 
~4 
b 
-X 
to 
05 
o 
>— 
o 
-4 
as 
K- 
Pterygia 
CO 
>— 
00 
>—* 
o 
-4 
oo 
Pingeculae 
0 Severe only 0.3% of total examinations 
° Severe only 0.1% of total examinations 
S Slight 
M&S Moderate & Severe 
Appendix A 
Inclosure #1 CLINICAL DATA AT START OF TEST-LIPS & MOUTH 
TABLE 13 
(Expressed in percent of those examined) 
*< 
X 
S 
o 
M 
Company 
to 
o 
o 
C 
o 
o 
Angular 
Fissure 
CA 
00 
00 
CA 
to 
OX 
Cheilosis 
O 
o 
o 
o 
o 
to 
o 
Red Glossitis 
of Pellagra 
h-• 
to 
CA 
to 
o 
to 
o 
- 
00 
to 
Gingivitis 
00 
h-* 
OX 
CO 
to 
o 
00 
05 
Active Acute 
Inflammation of 
Dental Margin, 
etc. 
00 
45- 
45- 
CD 
ox 
CO 
4^ 
OX 
45- 
05 
to 
oo 
Good 
CA 
CA 
45- 
CO 
00 
CA 
4^ 
-4 
00 
OX 
ox 
Fair 
Oral 
Hygiene 
K-' 
H-• 
to 
CO 
00 
- 
h-» 
Poor 
0 Slight 
Pellagrous stomatitis—none seen 
TABLE 14 
CLINICAL DATA AT START OF TEST-SKIN 
(Expressed in percent of those examined) 
Company 
Follicular 
Hyperkeratosis 
Acneiform 
Eruption 
r 
Petechial 
Hemorrhages 
Pellagrous 
Dermatitis 
Slight 
Mod.& 
Sev.* 
Slight 
Mod.& 
Sev.° 
Ac 
Chr. 
SI. 
Mod. 
Sev. 
E 
26 
4 
20 
5 
0 
0 
0 
0 
0 
0 
F 
34 
2 
16 
2 
0 
0 
1 
1 
0 
0 
G 
30 
1 
33 
5 
0 
0 
0 
0 
0 
0 
H 
29 
3 
14 
1 
0 
0 
0 
1 
0 
0 
X 
19 
1 
10 
2 
1 
0 
1 
1 
0 
0 
Y 
13 
2 
17 
4 
0 
0 
0 
3 
0 
0 
* Severe only 0.2% 
° 1 case Severe out of 2052 examinations 
Dermatitis of Riboflavin Deficiency; purpura—none 
TABLE 15 
CLINICAL DATA AT START OF TEST -NEUROLOGIC 
(Expressed in percent of those examined) 
*-< 
X 
X 
o 
M 
Company 
o 
o 
o 
o 
o 
o 
53 
Knee Jerks 
Absent 
o 
o 
o 
o 
o 
o 
r 
o 
H- 
o 
h-* 
o 
o 
Both 
o 
o 
o 
o 
o 
I—* 
53 
Ankle Jerks 
Absent 
o 
o 
o 
o 
o 
o 
r 
h- 
H- 
o 
H 
o 
o 
Both 
o 
o 
o 
o 
o 
Tenderness of 
Calf Muscles 
o 
o 
o 
o 
o 
to 
Nerve 
Tenderness 
o 
o 
o 
o 
o 
h-• 
Vibratory 
Sense Lost 
CO 
o 
o 
o 
c 
to 
Pitting Edema 
Pretibial 
° Edema is included under neuromuscular findings because of its occurrence in beriberi 
Muscular weakness, atrophy, and pitting edema of feet or sacrum not seen. 
Appendix A 
Inclosure #1 TABLE 16 
BIOCHEMICAL DATA (MEANS AT START OF TEST) 
DETERMINATION 
: o l i 
ANY 
E 
F 
G 
H 
X 
Y 
'"hole Blood Hemoglobin (Gms./lOO ml.) 
Serum Protein (Qms./lOO ml.) 
Serum Chloride (Meq./l) 
Urinary Chloride (Gms, NaCl/Hr.) 
Fasting Urinary Vitamin C (Mg./Hr.) 
Vitamin C Load Test (Mg./4 Hr.) * 
Fasting Urinary Vitamin B]_ ( y/U Hr.)* 
Vitamin Bx Load Test (//4 Hr„)* 
Fasting Urinary Factor ?2 if /Hr.) 
Factor ?2 Load Test (<f /4 Hr.)* 
Fasting Urinary Vitamin B2 (//Hr.) 
Vitamin B2 Load Test (//4 Hr,)* 
6.5 
103 
0.5 
0.4 
33 
14 
510 
11 
160 
52 
2210 
19.0 
6o5 
103 
0.7 
0„5 
38 
11 
265 
11 
130 
24 
1070 
17.2 
6o2 
105 
0.5 
0.4 
42 
17 
515 
12 
115 
26 
1170 
13.B 
6.2 
102 
0.6 
0.7 
32 
13 
440 
14 
160 
36 
1510 
16.5 
602 
105 
0,3 
0.5 
20 
12 
250 
13 
145 
77 
2520 
17.2 
6o4 
105 
0.4 
0.5 
34 
. 9 
135 
8 
125 
32 
1190 
1. Figures on sifhole Bloody and tasting Urine are average of 
approximately 100 subjects (The same as in Tables 12-15). 
*2. Figures on load tests are average of approximately 50 subjects. 
TABLE 17 
TABLE 18 
MEAN YEARS OF SCHOOL 
BY COMPANIES 
DISTRIBUTION OF YEARS IN SCHOOL BY COMPANIES 
(Percent of Company Strength) 
Company 
Years 
School 
E 
T.1 ‘ 
F 
10.9 
G 
9*5 
H 
X 
Y 
9.9 
Average 
All Companies 
9.9 
Years 
F 
G 
H 
X 
Y 
All 
Companies 
C—4 
0 
4.1 
3.4 
3.2 
2.7 
2.4 
Jb£ 
TITS' 
2.3 
7*4 
2.7 
9.3 
5.4 
6.5 
_I-e 
27*9 
19.8 
27.0 
25.2 
19.4 
23.5 
23.9 
9-10 
14.7 
17.6 
23.6 
26,6 
Titr 
22.1 
20.6 
11-12 
39o5 
4i. 2 
33ol 
36.1 
427S~ 
40.9 
38.6 
13-lA .. 
3d 
13 oO 
3o4 
2.7 
5o4 
3.4 
5.0 
15 cr 
more 
2*3 
6.1 
1.4 
1.4 
3.9 
2.0 
2.8 
Appendix A 
Inclosure //I table 19 
MEAN AGGT SCORES BY COMPANIES 
COMPANY 
AGCT SCORE 
E 
93.2 
F 
105.2 
rt 
U 
94.5 
H 
95.5 
X 
95.4 
Y 
93.0 
All Companies 
96.0 
TABLE 20 
DISTRIBUTION OF AGCT SCORES BY COMPANIES 
(Percent of Total Company) 
SCORE 
E 
F 
G 
H 
X 
Y 
Average All 
Companies 
6=1$ 
0 
0 
.7 
.7 
Q_ 
0 
.2 
20-39 
.7 
0 
0 
0 
2.3 
0 
. ->-3 
40-59 
5.4 
.8 
2.7 
4.2. 
2.3 ... 
4.7 
3.5 . . 
60-79 
23.3 
9.2 
17.6 
14.2 
16.5 . 
24.2 
17.9 
66-99 ' 
26.7 
25 o4 
34.5. 
39.9 
30.8 
28.9 
31»5 
100-119 
31.8 
41.5 
. 37*8. 
. 27.0 
36.2 i 
35.6 , 
34.9 
I20'-T39 
7.0 
21.5 
6.8 
11.5 
10.0 
6.0 
10.3 
140-159 
3.1 
1.5 
2.0 
.0 1 
.7 
1.2 
, , —■■■■- ■'■■■■ " ■■ ■ — 
TABLE 21 
DISTRIBUTION OF MEN IN VARIOUS SERVICE COMMANDS BY COMPANIES 
(Percent of Company Strength) 
SERVICE 
COMMAND 
E 
F 
G 
H 
X 
Y 
Average All 
Companies 
1st 
1 
4 
4 _ 
1 
2 
4j 
3 
2nd 
6 
4 
5 
5 
5 
. .. 5 
.5 
3rd 
21 
4 _ 
30 _ 
28 
25 
2k_ 
22 
4th 
2 
4 
11 
8 
7 
7 
7 
5th 
21 
18 
18 
14 
9 
8 
is 
6th 
14 
14 
8 
13 
15 
10 
12 
7th 
17 
21 
7 
9.. _ 
22 
. 14- 
14 
8th 
13 
20 
6 
10 
8 
14 
12 
9th 
2 
10 
6 
8 
1 
7 
6 
Foreign 
3 
1 
~r~l 
4 
6 
z_ 
4 
Appendix A 
Inclosure #1 TABLE 22 
CIVILIAN OCCUPATIONAL SPECIALTY 
ALL COMPANIES COMBINED 
COS 
NO. 
NO.OF 
MEN 
DESCRIPTION 
590 
135 
Laborer 
499 
99 
Farmer 
245 
46 
Truck Driver, Heavy 
345 
43 
Truck Driver, Light 
460 
42 
Student, High School, Academic 
302 
32 
Machine Operator 
373 
23 
Sales Clerk 
55 
13 
Clerk, General 
316 
11 
Automobile Serviceman 
50 
10 
Carpenter, Construction 
186 
10 
Receiving or Shipping Checker 
244 
LO 
Tractor Driver 
321 
10 
Salesman 
462 
10 
Student, High School, Vocational 
Nine men had number 481; 8 had 
number 14; 7 number 60; 6 numbers 
199 and 255; 5 had numbers 235, 
329, 354 and 405; 4 had numbers 
348 and 483; 3 had numbers 37, 
101, 114, 195, 248; 2 had numbers 
12, 17, 103, 223, 251, 256, 257, 
314, 327, 336,044, 431, 478 and 
833; 1 had numbers 19, 21, 26, 34, 
49, 56, 81, 84, 93, 95, 100, 113, 
122, 127, 128, 129, 144, 148, 163, 
164, 174, 185, 190, 191, 204, 213, 
221, 222, 224, 225, 234, 247, 260, 
268, 269, 295, 304, 309, 311, 323, 
324, 334, 339, 343, 352, 355, 359, 
360, 368, 374, 383, 386, 406, 411, 
429, 433, 439, 440, 470, 498, 510, 
521, 629, 688, 732, 734, 735, 745, 
760, 810, 831, 872 and 992. 
TABLE 23 
MILITARY OCCUPATIONAL SPECIALTY 
ALL COMPANIES COMBINED 
MOS 
NO. 
NO. OF 
MEN 
DESCRIPTION 
531 
67 
Cannoneer 
345 
61 
Truck Driver, Light 
653 
45 
Squad Leader 
610 
44 
Antitank Gunner 
736 
42 
Tank Driver 
521 
40 
Basic or Cook's Helper 
652 
38 
Section Leader 
745 
36 
Rifleman 
'14 
34 
Mechanic, Automobile 
606 
30 
Antiaircraft Machine Gunner 
60 
29 
Cook 
651 
29 
Platoon Sergeant 
602 
28 
Gun Commander 
601 
17 
Antiaircraft Gunner 
645 
17 
Fire Control Instrument Operator 
733 
12 
Reconnaissance or Scout Car Diver 
£21 
11 
Supply NCO 
704 
10 
Telephone Operator, Field 
824 
10 
Mess Sergeant, 
Eight men had numbers 121 and 378; 
7 had numbers 55, 405, 585, o04, 
636, 712 and 846; 6 had numbers 
504 and 5H; 5 had numbers 245, 514, 
605, 641 and 660; 4 had 103, 539, 
677, 776, 803, 813, 835; 3 had 
numbers 368, 533, 650, 734, 744, 761, 
763, 795, 931; 2 had numbers 56, 62, 
102, 256, 527, 542, 545, 584, 590, ‘ 
690, 692, 696, 802 and 814; 1 had 
numbers 59, 81, 104, 128, 137, 213, 
236, 244, 252, 314, 323, 344, 347, 
355, 431, 433, 436, 438, 440, 141, 
501, 502, 503, 505, 522, 541, 603, 
607, 629, 631, 632, 657, 667, 676, 
695, 716, 721, 746, 812, 833 and 
975. 
Appendix A TABLE 24 
MEAN TIME IN ARMY BY COMPANIES 
COMPANY 
MEAN MONTHS 
E 
23.3 
F 
21.6 
G 
24.7 
H 
22,4 
X 
17,9 
Y 
19.4 
Average All 
... Companies— 
21.6 
TABLE 25 
DISTRIBUTION OF TIME IN ARMY AMONG COMPANIES 
(Percent of Company Strength) 
Months 
In Array 
s 
F 
G 
H 
X 
Y 
Average All 
Comranie s 
6-11 
17.1 
33.6 
1.4 
4.1 
...1*4 
15.4 __ 
12.5 
12-17 
41.1 
19.1 
33.4 
52A__ 
62.3 
59 «7 
48.4 
18-23 
10.1 
11.5 
12.8 
9.5 
17.7 
- -10*9 
24-29 
3.9 
4*6 
4.1. 
8.2 
5t4 
5 .-4 
5.4 
9.9 
1.4 
8.8 
3.8 . 
1.1- 
5.0 
*36-41 
Cttt— 
12.4 
15.3 
16.2 
11.6 
2.3 
6.0 
30-7 
* 42-47 
1.6 
.8 
4.1 
3.4 
*8 
2.7„ 
2.3 
*48-U9 
8.5 
5.3 
6.8 
2.0 
, 2.1 
Arl_ 
4.9 
* Unusually large group of men in the to 149 month classes 
due to training cadre. 
TABLE 26 
PERCENTAGE OF MEN IN VARIOUS COMPANIES WHO HAD LIVED ON 
C, K, AND 10-in-l RATIONS PRIOR TO THE TEST 
COMPANY 
C RATION 
K RATION 
10-in-l RATION 
E 
77 
61 
0 
F 
_1 
Q 
-Q 
G 
72 
56 
5 
H 
5 
1 
0 
X 
51 
5 
0 
Y 
78 
82 
2 
Average All 
Companies 
41 
35 
1 
Appendix A 
Inclosure #1 TABLE 27 
CLOTHING AND EQUIPMENT TO BE TAKEN TO TOPSIDE 
1 pr. Boots, trench 
1 Raincoat 
1 pr. Shoes, service 
1 Meat Can, Cover, Knife, Fork, Spoon 
4 pr. Socks, cushion 
2 Towels, hand (minimum) 
2 pr. Underwear (minimum) 
1 Towel, bath (minimum) 
2 pr. Trousers, KBT 
1 Jacket, field 
2 Jackets, HBT 
1 Jacket, fleece lined 
1 Belt, cartridge, .30 cal 
1 Helmet, steel, with fiber liner 
1 Belt, web 
1 pr. Gloves, wool, OD 
1 Canteen, Cup and Cover 
1 Entrenching Tool 
1 Bayonet 
1 Sleeping Bag 
1 First Aid Packet and Pouch with Sulfanilamide 
1 Ml Rifle 
powder and pills 
5 Ml Clips (minimum) 
1 Haversack 
Two months supply of the following toilet articles will be taken: 
Razor and Blades 
- 
Shaving Cream 
Shaving Brush (not required if brushless cream issued) 
Tooth Brush and paste or powder 
Comb and Mirror 
Toilet Soap 
TABLE 28 
LIST OF CALLS 
Call 
Work Day 
Time 
Rest Day 
First Call 
0530 
0630 
Reveille 
0540 
0640 
Assembly 
0545 
0645 
Sick Call 
0550 
0650 
Mess Call 
0600 
0700 
Drill Call 
0655 
0755 
Assembly 
0700 
0800 
Recall 
HOC 
1200 
Mess Call 
1105 
1205 
Drill Call 
1155 
1255 
Assembly 
1200 
1300 
Recall 
1600 
1700 
Mess Call 
1730 
1730 
Guard Assembly (Outpost Security) 
1750 
1750 
Guard Mount 
1800 
1800 
Tattoo 
2100 
2100 
Call to Quarters 
2145 
2145 
Taps 
2200 
2200 
Movies will be 
shown at 1900 
on rest davs. 
Appendix A 
Inclosure #1 TABLE 29 
CONSOLIDATED TRAINING SCHEDU1E 
ACTIVITY 
VSEK OF TiSST 
1 
2 
3 
4 
5 
6 
7 
8 
TOTAL 
HOURS 
Hrs1 
Hrs 
Hrs, 
Hrs, 
Hrs. 
Hrs. 
Hrs. 
Hrs. 
Marches, day 
16 
16 
16 
16 
16 
16 
16 
112 
Marches, night 
8 
8 
8 
24 
Marches, 90 miles 
32 
32 
Foxhole 
24 
24 
24 
72* 
Outpost Problems 
8 
8 
8 
24 
Tests 
8 
8 
8 
8 
8 
40 
Map Reading 
2 
2 
2 
2 
8/ 
Grenades 
2 
4 
2 
8 
Bayonet 
4 
4 
4 
2 
2 
16 
Field Fortification 
4 
4 
8 
Organization of Army 
2 
2 
Scouting and I atrolling 
4 
2 
2 
4 
4 
4 
20 
Tactical Training - Individual 
2 
4 
2 
8 
Tactical Training - Squad 
2 
6 
8 
2 
18 
Tactical Training - Platoon 
4 
8 
12 
Technique of Fire 
4 
4 
Combat Firing 
2 
2 
2 
2 
2 
2 
12 
Infiltration 
2 
2 
Antiaircraft Firing 
2 
2 
Transition Firing 
4 
4 
Close Combat 
2 
2 
4 
TOTAL 
48 
56 
64* 
48 
64* 
48 
56* 
48 
432* 
* Abnormally hiph totals due to 24-hour periods in foxhole or slit trench. 
tyiical wssk of comity activity 
DAY 
TIMS 
ACTIVITY 
DAY 
TIMS 
ACTIVITY 
0700-073C 
Combat Firing 
0700-090C 
1 Tactical Tng. - Individual 
1 
0730-1630 
March (cross country) 
4 
0900-1100 
Scouting and Patrolling 
1630-1700 
Combat Firing 
1200-1400 
Tactical Tng, - Squad 
1400-1600 
Open Time (clean-up) 
0545-0630 
Weigh in (all men) 
0700-1100 
Grenades 
070C-073Q 
Combat Firing 
2 
1200-1400 
Field Fortifications 
5 
0730-1630 
March (on roads) 
(2-man foxholes) 
1630-1700 
Combat Firing 
1400-1600 
Tactical Tng. - Squad 
0545-C630 
Weigh in (all men) 
0700-0900 
Tactical Tng. - Individual 
6 
0700-1100 
Outpost Problem 
3 
0900-1100 
Scouting and Patrolling 
1200-1600 
Open Time(clean-up) 
1200-1600 
Outpost P roblem 
2000-24CC 
Night Outpost Problem 
7 
Day of Rest 
Appendix A 
Inclosmre jj\ June 
10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 
27 28 29 30 
July 
12 3 
456789 10 11 12 
Com- Day 
pany 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 
22 23 24 25 26 27 28 29 30 
Y x» *cccccc*cccccc 
C 
C C 
C 
C C C 
C * 10 10 10 10 10 10 10 
X X» * MT MT MT Iff iff MT * MT MT MT iff ITT 
MT MT MT 
MT 
MT MT MT 
MT MT * 10 10 10 10 10 10 
G X* *KKKKKK*KKKK 
K 
K K 
K 
K K K 
K K K * 10 10 10 10 10 
E X1 *KKKKKK*KKK 
K 
K K 
K 
K K K 
KKKK*BBBB 
H X» * 10 10 10 10 10 10 * 10 10 
10 
10 10 
10 
10 10 10 
10 10 10 10 10 * 10 10 10 
F X* 
B 
B B 
B 
B B B 
BBBBBB*BB 
July 
August 
13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 1 
2 
3 4 _ 5_ 
6 7 8 91011121314 
31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 62 
Y 10 10 10 10 10 10 * K K K K K K K K K K 
a 
K K 
K 
K K K 
K K K « 
X 10 10 10 10 10 10 10 * C C C C C C C K K 
K 
K K 
K 
K c h 
o i c e * 
G 10 10 10 10 10 10 10 10 * C» C» C8 C* C» C» C* C* 
C* 
C» C 
C 
C C C 
C C C C C * 
E BBBBBBBBB^KKKKKKK 
K 
K K 
K 
K K K 
K K K K K K * 
H 10 10 10 10 10 10 10 10 10 10 * 10 10 10 10 10 10 
10 
10 10 
10 
10 10 10 
10 10 10 10 10 10 10 * 
F BBBBBBBBBBB*BBBBB 
B 
5 3 
B 
B B 3 
BBBBBBBB* 
LEGEND: 
Company 
Rations Tested 
* - Examination, Physical Fitness, Clinical and Chera- 
G 
- 
K, 10-in 
i-l, and C Rationo 
ical Tests done in Test Headquarters Area. 
V 
- 
C, 10-in 
i—1, and K Ration. 
X' - Harvard Step Test and Army Air Forces Tests only. 
X 
— 
MT, 10-in-l, C, K, and a selection 
done at Camp Carscn0 
of their 
* own choice. 
C - UoSo Army Field Ration C (Experimental)» 
E 
- 
K and B Rations. 
C1 - UoSo Army Field Ration C (New). 
H 
- 
10-in-l 
with two types of biscuits. 
K - UoSo Army Field Ration K. 
F 
- 
Supplemented Field Ration B as a 
10 -- UoSo Army Field Ration ten-in-one„ 
control. 
MT - Canadian Army Mess Tin Ration» 
B - UoS. Army Field Ration B, supplemented, used as a 
control 
Choice - A ration chosen from C, K, or Mess Tin. 
; 
Each company bivouacked in the test headquarters area the night before the initial day. Supplemented E 
Ration was the ration on initial * day0 Following the last 
. of its first * day test, each company pro- 
ceeded to its permanent camp area0 Companies bivouacked 
i in 
i their 
* own area the night before each 
subsequent test * day, except for the last * day when they established an overnight bivouac in the test 
headquarters area as was done before the first test. 
Appendix A 
Inclosure #1 
SCHEDULE OF RATIONS AND TESTS 
TABLE 30 TABLE 31 
DETAILS OF SCHEDULE OF THIRD RATION PERIOD 
COMPANY 
6th Week 
?th Week 
8th Week 
Y 
K Ration: Without supplement of Jam one ration d 
increased to 1-2/3 rations for last 10 days. New 
Biscuits fpr 5 days only. 
lily for 11 days; 
Type IV and V 
X 
C Ration: Experimental 
with Jam; 1-1/3 rations 
daily. 
K Ration; 'With Jam. 
1-2/3 rations daily 
i - - - -. - j 
4 days 3 days 
Select ra- Choice of 
tion from ration items 
C, K and in C, K, and 
CMT CLT 
G 
C Ration, New. with Jam; 
1 ration daily 
Same as 6th 'Week 
C nation. Experimental, 
with Jam; 1 ration daily 
E 
K Ration, 1-2/3 rations 
daily 
Type IV and V Biscuit foi 
2 days 
Without Jam 
i 
With Jam 
With Jam 
Last 5 days cheese was 
replaced by compressed 
cheese 
H 
10-in-l Ratipn: with new Type I 1-1/4 rati 
and Type II biscuits for first days. On 
10 days; 1 ration daily. with 1 bo: 
sandwich r 
days replc 
Lons daily for last 11 
odd days replace Type I 
it sugar wafers, and 1 box 
cookies, on even days 
ice Type II. 
F 
i 
B Ration, Supplemented 
Vitamin tablets - 3 dail} 
to Platoons 2 and 4 
Placebos - 3 daily to 
Platoons 1 and 3 
Same as 6th Week 
Same as 7th Week 
Cocoa and soups 
tested 
Appendix A 
Inclosure #1 SCHEDULE 
TABLE 32 
E COMPANY 
l 
June 13 
Step Test and AAF Test at Carson 
June 13 
Physical Examination at Carson 
June 16 
Complete Fitness Tests at Topside 
June 17 
Start K Ration (1-2/3 rations) 
June 23 
Complete Fitness Tests 
July 8 
End K Ration. Complete Fitness Tests. Physical Exam. 
July 9 
Start Supplemented B Ration 
July 22 
End Supplemented B Ration. Complete Fitness Tests. Physical Exam. 
July 23 
Start K Ration (1-2/3 ration with one each Type IV and V biscuits for 2 days) 
July 31 
Add jam to 1-2/3 K Ration (last 5 days cheese replaced by compressed cheese) 
August 12 
End K Ration. Complete Fitness Tests. Physical Exam. 
F COMPANY 
June 14 
Physical Examination at Carson 
June 15 
Step Test and AAF Test at Carson 
June 18 
Complete Fitness Test at Topside 
June 19 
Start Supplemented B Ration 
June 25 
Complete Fitness Tests 
July 8 
Physical Examination 
July 10 
Complete Fitness Tests 
July 24 
Complete Fitness Tests 
July 24 
Physical Examination. Vitamins and placebos begun 
August 12-14 
Cocoa and Soups tested 
August 14 
End Supplemented B Ration. Complete Fitness Tests. Physical Examination 
G COMPANY 
June 12 
Step Test and AAF Test at Carson 
June 13 
Physical Examination at Carson 
June 15 
Complete Fitness Tests at Topside 
June 16 
Start K Ration (1-2/3 rations) 
June 22 
Complete Fitness Tests 
July 7 
End K Ration. Complete Fitness Tests. 
July 8 
Physical Examination 
July 8 
Start 10-in-l Ration (as 8-in-l) 
July 21 
End 10-in-l Ration. Complete Fitness Tests 
July 22 
Start New C Ration (1 ration with jam) 
July 24 
Physical Examination 
August 3 
End New C Ration (supply gone) 
August 4 
Start Experimental C Ration (1 ration with jam) 
August 11 
End Experimental C Ration. Complete Fitness Tests. Physical Examination 
Table 32 
Pg. 1 
Appendix A 
Inclosure #1 TABLE 32 (Continued) 
SCHEDULE 
H COMPANY 
June 14 
Step Test and AAF Test at Carson 
June 14 
Physical Examination at Carson 
June 17 
Complete Fitness Tests at Topside 
June 18 
Start 10-in-l Ration (as 8-in-l) 
June 24 
Complete Fitness Tests 
July 9 
Complete Fitness Tests. Physical Examination 
July 23 
Complete Fitness Tests, Physical Examination 
July 24 
Start 10-in-l (as 10-in-l) with one each New Type I and II biscuits 
August 2 
End 10-in-l (as 10-in-l) 
August 3 
Start 10-in-l Ration as 8-in-l with 1 box sandwich type cookies replacing on 
August 13 
alternate days one box of Type I or IV biscuit 
End 10-in-l Ration. Complete Fitness Tests. Physical Exam 
X COMPANY 
June 11 
Step Test and AAF Test at Carson 
June 12 
Physical Examination at Carson 
June 14 
Complete Fitness Tests at Topside 
June 15 
Start Canadian Mess Tin (1-1/3 rations) 
June 21 
Complete Fitness Tests 
July 6 
End CMT Ration. Complete Fitness Tests. Physical Exam. 
July 7 
Start 10-in-l Ration (as 8-in-l) 
July 20 
End 10-in-l Ration. Complete Fitness Tests 
July 21 
Start Experimental C Ration (1-1/3 rations with jam) 
July 24 
Physical Examination 
July 27 
End Experimental C Ration 
July 28 
Start K Ration (1-2/3 rations with jam) 
August 3 
End K Ration 
August 4 
Start choice of C, K, or CMT complete rations 
August 7 
End choice of complete rations 
August 8 
Start choice of any components of C, K, or CMT Rations 
August 10 
End Rations. Complete Fitness Tests. Physical Exam. 
Y COMPANY 
June 10 
Step Test and AAF Test at Carson 
June 12 
Physical Examination at Carson 
June 13 
Complete Fitness Tests at Topside 
June 14 
Start Experimental C Ration (1-1/3 rations) 
June 20 
Complete Fitness Tests 
July 5 
End Experimental C Ration. Complete Fitness Tests 
July 6 
Start 10-in-l Ration (8-in-l) 
July 9 
Physical Examinations 
July 19 
End 10-in-l Ration. Complete Fitness Tests 
July 20 
Start K Ration (1 ration, New Type IV and V biscuits for 5 days only) 
July .23 
Physical Examinations 
July 30 
Complete Fitness Tests 
July 31 
Increase K Ration to 1-2/3 rations 
August 9 
Complete Fitness Tests. End K Ration. Physical Exam. 
Table 32 
Pg. 2 
Appendix A 
Inclosure #1 Appendix A,, 
Inc losure 7/1 
HOUR 
PROGRAM 
all men 
CHEMISTRY 
SECTION 
STEP 
TEST 
A4F 
TEST 
A G F TEST 
CLIN1CAL 
KIAM 
ASSEMBLY 
AREA 
BEGIN 
FIELD TEST 
BEGIN 
MARCH 
0445 
Reveille 
0500 
l,2,3a 
Told & Discard 
0500-0530 
Weighing 
0630 
"L"*£- " jJ 
Void & Collect 
Give Test Dose 
0645-0700 
Breakfast 
0800-0900 
1,2,3 
Bleeding 
1 
3 
1,2 
0900-1000 
2 
4 
3,4 
1000-1100 
3 . 
1 
1030 
1,2,3 
Urine Samples 
1100-1200 
4 
2 
1130-1215 
Lunch 
1215-1300 
Rest 
1245 
1,2 
1300 
1 
1320 
2 
1330 
1A 
1340 
3 
1400 
4 
1 
1420 
2 
1440 
3 
-15QQ 
4 
The number* &nd A refer to Platoons 
TEST DAY SCHEDULE 
TABLE 33 TABLE 34 
APPROXIMATE CALORIE CONTENT OF RATIONS 
c 
RATION 
CANADIAN MESS 
TIN RATION 
Total Wto 
Total 
Total Wt, 
Total 
Item 
Oz. 
Calories 
Item 
Oz. 
Calories 
Meat & Bean 
12 
390 
Biscuits (3 pkgs.) 
9.0 
noo 
Meat & Vegetable Stew 
12 
400 
Sardines, 1 tin 
3.5 
310 
Meat & Spaghetti 
12 
480 
Pork Loaf, 1 tin 
3.0 
180 
Meat & Vegetable Hash 
12 
370 
Spiced Beef, 1 tin 
3.0 
230 
Chicken & Vegetable 
12 
400 
Butter, 1 tin 
2.0 
380 
Beans & Frankfurters 
12 
670 
Jam, 1 tin 
1.5 
150 
Beans & Pork 
12 
4 80 
Pea Soup, 1 pkgo 
2.0 
170 
Beef & Noodles 
12 
570 
Cheese, 1 pkg. 
1.5 
180 
Ham & Lima Beans 
12 
620 
Chocolate Drink, 1 pkg. 
1.5 
120 
Ham, Egg & Potato 
12 
500 
Milk <5t Sugar Powder 
1.5 
160 
4 Biscuits, C-l 
2 
240 
Hard Candies 
1.2 
150 
5 Biscuits, C-4 
2.5 
310 
Chocolate, 1 bar 
2.0 
300 
4 Biscuits, C-5 
1*6 
180 
Sugar, 2 lumps 
0.7 
...50 
Cereal, General Foods 
2.25 
250 
3480 
Cereal, General Mills 
2.25 
2?0 
TOTAL 
Lemon Powder, Synthetic 
7 grams 
30 
Coffee Powder, Soluble 
5 grama 
20 
Cocoa 
1.5 
180 
Bouillon 
10 grama 
30 
• 
Sugar (per package) 
23 grams 
90 
Sugar (per 3 tablets) 
18 grams 
70 
K RATION 
Jam 
Coated Peanuts 
Coated Raisins 
1.5 
no 
18 grams 
18 grams 
90 
60 
Item 
Total Wt. 
Oz. 
Total 
Calories 
Caramels 
18 grams 
70 
K Biscuits (average) 
300 
Hard Candy 
18 grams 
70 
Egg & Meat Product 
3o64 
270 
Jellybeans 
18 grams 
70 
Fruit Bar 
20 
180 
Chocolate cake (comp.) 
2.25 
350 
Coffee 
.177 
20 
Sandvdch Cookie 
25 grams 
90 
Sugar 
.80 
90 
VALUE OF TYPICAL C RATION 
K Biscuits 
Cheese Product 
2.48 
4.0 
300 
440 
3 Meat Units 
1A60 
Caramels 
2.0 
240 
Biscuits 
730 
Lemon Juice Powder 
0.25 
30 
Confections 
210 
Sugar 
0.8 
90 
Beverages 
140 
K Biscuits 
2.58 
300 
Sweet Biscuits 
220 
Meat Product 
3.96 
290 
Cereal 
260 
Chocolate Bar 
2. 
300 
Sugar 
160 
Bouillon 
.35 
—20 
Total Ration Calories 
3180 
Total Ration Calories 
2880 
Jam 
no 
Jam 
no 
TOTAL 
3290 
TOTAL 
2990 
Table 34 
Fg. 1 
Appendix A 
Inclosure #1 Appendix A 
Inclosure #1 
TABLE 34 
Table 34 
Pg. 2 
APPROXIMATE CALORIE CONTENT OF RATIONS, Cont'd 
10 - IN - 
1 RATION 
Total Wt. 
total 
Total Wt. 
Total 
Item 
Oz. 
Calories 
Item 
Oz. 
Calories 
H2N0 #1 
MENU #3 
Cereal 
20 
2250 
Cereal 
20 
2250 
Pork Sausage 
66 
5100 
Ham & Eggs 
68 
4520 
C Biscuits 
32 
3780 
Biscuits (C Square) 
32 
3790 
Jam 
22 
1580 
Jam 
22 
1580 
Coffee 
2 
210 
Coffee 
2 
210 
Milk 
12 
470 
Milk 
12 
470 
Sugar 
12 
1350 
Sugar 
12 
1350 
K Biscuits 
24.8 
3040 
Meat Product 
38.7 
2870 
Hard Candy 
13.75 
1520 
K Biscuits 
24.8 
3040 
Lemon Fowder 
2.47 
270 
Sweet Chocolate 
20 
2990 
Sugar 
8 
900 
Orange Powder 
2.47 
270 
Egg & lie at Product 
35.O 
2720 
Sugar 
8 
900 
Meat & Rice Dehyd* 
26 
3470 
Beef, Corned 
48 
3550 
Tomatoes 
38 
200 
Peas 
40 
700 
F eanuts 
15 
2550 
C Biscuits 
32 
3790 
C Biscuits 
32 
3790 
Array Spread 
7.5 
1180 
Army Spread 
7.5 
1180 
Fruit Bar 
20 
1810 
Cocoa 
20 
2210 
Cocoa 
20 
2210 
TOTAL . . . . 
. 36600 
TOTAL 
•37480 
MENU #2 
iSKU #4 
Cereal 
20 
2250 
Cereal 
20 
2250 
Bacon 
48 
9740 
Bacon 
48 
9740 
K4 Biscuits 
32 
4020 
Biscuits (C Square) 
32 
379Q 
Jam 
22 
1580 
Jam 
22 
1580 
Coffee 
2 
210 
Coffee 
2 
210 
Milk 
6 
240 
Milk 
6 
240 
Sugar 
12 
1350 
Sugar 
12 
1350 
Cheese 
40 
4410 
Meat & Egg Product 
35.0 
2720 
K Biscuits 
24.8 
3040 
K Biscuits 
24.8 
3040 
Caramels 
20 
2430 
Fruit Bar 
20 
1810 
Lemon Powder 
2.47 
270 
Lemon Powder 
2.47 
270 
Sugar 
8 
900 
Sugar 
8 
900 
Stew English Style 
60 
2360 
Roast Beef 
48 
2790 
Snap Beans 
38 
240 
Corn 
40 
930 
K4 Biscuits 
32 
4020 
C Biscuits 
32 . 
3790 
Army Spread 
7.5 
1180 
Army Spread 
7.5 
1180 
Fruit Bar 
20 
1810 
Hard Candy 
13.75 
1520 
Coffee 
2 
210 
Coffee 
2 
210 
Sugar 
12 
1350 
Sugar 
12 
1350 
Milk 
6 
240 
TOTAL .... 
41850 
TOTAL 
39670 | TABLE 34 
lO-IN-l RATION 
Item 
Total Wt, 
Ca£ones 
MENU #5 
Cereal 
20 
2250 
Pork & Egg lolk 
68 
5930 
K4 Biscuits 
32 
4020 
Jam 
22 
1580 
Coffee 
2 
210 
Milk 
12 
470 
Sugar 
12 
1350 
Cheese 
40 
A410 
K Biscuits 
2Ao8 
3040 
Fruit Bar 
20 
1810 
Orange Powder 
2o47 
270 
Sugar 
8 
900 
Corned Beef Hash 
26 
3020 
Lima Beans 
40 
880 
K4 Biscuits 
32 
4020 
Army Spread 
7.5 
1180 
Chocolate Bar 
20 
2990 
Cocoa 
20 
2210 
TOTAL 
. 40540 
APPROXIMATE CALORIE CONTENT OF RATIONS, Cont'd 
CALORIES PER MAN (10- 
in-l RATION) 
MENU 
BY 
WHEN gON^MEDBY 
n 
3660 
4575 
#2 
A180 
5225 
#3 
3750 
4688 
#4 
3970 
4963 
#5 
4050 
5063 
AVERAGE 
3920 
4900 
Table 34 
Fg. 3 
Appendix A 
Inclosure ff1 FIG. I 
DISTRIBUTION OF MEN IN VARIOUS COMPANIES 
BY SERVICE COMMANDS 
company i n m ix x xr xn xm ix foreign 
E 1% 6% 21% 2% 21% 14% |7% 13% 2% 3% 
F 4% 4% 4% 4% 18% 14% 21 %....20% 10% 1% 
G 4 % 5 % 30% 11 %.... .18%.... 8% 7 % 6 % 6% 5 % 
H I % 5 % 2 8 % 8% 14%... J 3% 9 %.... 10%... .8% 4% 
X 2% 5%....25% .7% .9%. ...15%.... 22% 6% 1% 6% 
Y 4% 5%- • • -24% 7% 8% ...10% 14% 14%.... .7% 7% 
ALL 3 % 5 % 2 2 % 7 % 15 % 12 % 12 %.... .12 % 3 % 4 % 
PERCENT OF STRENGTH 
Appendix A 
Inclosure #1 
FIG.I FIR ? 
Appendix a 
Inclosure #1 
MAP OF TEST AREA DESCRIPTION OF RATIONS 
APPENDIX B 
1. GENERAL: 
When comparing one ration with another, it is necessary to bear in mind the specific use for which 
each ration was designated. Since various rations have different primary uses, one might be more satisfac- 
tory than another merely because of the conditions of the test. 
K Ration was designed to be used for a few meals, or at most for 3-5 days. Its calorie content is suf- 
ficient for light to moderate activity for such periods, but an increased rate of issue is needed for soldiers under- 
going hard work. It is the lightest and most compact of the U. S. Army combat rations, essentially a light as- 
sault ration, and one for use by paratroops. The C Ration was designed for front-line feeding of combat troops 
for periods from a few days to an extreme of 3 weeks when no better ration could be brought up and used ef- 
fectively. It is adequate for moderate activity and is a medium weight ration. K Ration may be used alter- 
nately with it to avoid monotony. Either may be supplemented with D Ration chocolate, hot soups, or sand- 
wiches whenever the tactical situation permits. The Canadian Army Mess Tin Ration is similar to the U. S. 
Army C and K Rations; it was designed as a combat ration to be used whenever a bulk ration could not be 
supplied. Its designed period of use is about a week, and its calorie content is adequate for moderate activity. 
The 10-in-l Ration has a dual function, primarily as a support area ration, but also as a heavy com- 
bat ration for use by tank crews, artillery groups and even by infantry along a stabilized section of the front. 
In areas behind the front the 10-in-l Ration is used extensively but is replaced by B Ration whenever the prob- 
lems of supplying a bulk ration can be overcome. Moderate to heavy work can be sustained on the 10-in-l Ra- 
tion for periods of many weeks. The control ration used to establish a basis of comparison was a Supplement- 
ed Field Ration B. This ration is designed to support heavy activity for a period of months. 
2. INTENDED USE: 
The design of the test (Appendix A) required certain departures from the intended use of the emer- 
gency rations K, C and Canadian Army Mess Tin which were used for 1 or more periods of 3 weeks. This is 
well within the limits of use in actual practice but necessarily affects the acceptability of rations which have no 
variety to avoid monotony. Thus we may expect changes in acceptability and consumption which would not 
appear during a very short period of use. The calorie issue was standardized during Period I so that inade- 
quate food would not be a factor in acceptability, while the last period (III) was used to study the ration issued 
according to the specifications of a ration per man per day. These factors are discussed at length in Ap- 
pendix D, Section I. 
3. USE IN THE PRESENT TEST: 
4. PACKAGING: 
This problem was not specifically studied. The rations were shipped and reshipped many times, and 
exposed to the elements during the test and in general held up well. The fibre case of the Canadian Army 
Mess Tin Ration tore in some instances, and there was some breakage of C Ration cases. 
5. DISCUSSION OF RATIONS: 
The following is a brief description of the rations noted. For more detailed consideration see Chica- 
go Quartermaster Depot specifications for each of the U. S, Army packaged rations. 
a. Ration, Type K—The Ration, Type K, consists of food for 1 man for a day packaged in 3 oblong 
wax-dipped inner cartons, overwrapped in a camouflaged paperboard carton; 1 package for each meal. The 
components of each of the meals are as follows: 
ITEM NET WEIGHT CALORIES 
Breakfast (°UDCeS) 
K Biscuits, 2 pkgs, 2.5 300 
Meat and Egg Product 3.8 270 
Fruit Bar 2.0 180 
Appendix B 
Inclosure #2 ITEM 
NET WEIGHT 
(ounces) 
CALORIES 
Breakfast (Continued) 
Soluble Coffee Product 
0.3 
20 
Sugar 
0.8 
90 
Gum 
1 piece 
Cigarettes, 4 
1 pkg. 
Key, can opening 
1 
Dinner 
K Biscuits, 2 pkgs. 
2.5 
300 
Cheese Product 
4 
440 
Caramels 
4 
240 
Lemon or Orange Juice Powder 
0.3 
30 
Sugar 
0.8 
90 
Gum 
1 piece 
Cigarettes, 4 
1 pkg. 
Key, can opening 
1 
Matches 
1 book 
Supper 
K Biscuits, 2 pkgs. 
2.5 
300 
Meat Product 
3.8 
290 
Chocolate Bar 
2.0 
300 
Bouillon Powder 
0.4 
30 
Gum 
1 piece 
Toilet paper, 12 sheets 
1 pkg. 
Cigarettes, 4 
1 pkg. 
2880 
The meat and egg products can be either ham and eggs or chopped pork and egg yolk. The cheese 
product can be processed American cheese, processed American cheese with bacon, or processed American 
and Swiss cheese blend. The meat products can be either beef and pork loaf, or corned pork loaf with carrot 
and apple flakes added. There are five types of K biscuits, as follows: K-1A (wheat-oat biscuit); K-2 (graham 
biscuit); K-3 (a sweet milk biscuit); K-4 (a neutral cracker); and K-5 (an enriched soda cracker). 
Thirty-six meals (12 rations) are packed in a nailed wooden box. 
b. Ration, Type C, Experimental—The Ration, Type C, Experimental, consists of food for 1 man for 
a day packaged in 6 key-opening cans 3 inches in diameter, and 3M inches tall. Three of these cans are Bis- 
cuit Units; the other 3 are Meat Units. A meal consists of 1 can of each. The Biscuit Units of the 2 menus are 
as follows: 
MENU NO. 1 
MENU NO. 2 
Breakfast (B-l) 
Breakfast (B-4) 
4 Biscuits (Type IV) 
4 Biscuits (Type IV) 
Premixed Cereal (General Mills) 
Premixed Cereal (General Foods) 
Candy Coated Peanuts 
Jelly Beans 
Coffee 
Coffee 
Sugar 
Sugar 
Dinner (B-2) 
Dinner (B-5) 
5 Biscuits (Type V) 
5 Biscuits (Type V) 
Hard Candy 
Candy Coated Raisins 
Lemon Juice 
Orange Juice 
Sugar 
Sugar 
Appendix B 
Inclosure #2 MENU NO. 1 
MENU NO. 2 
Supper (B-3) 
4 Biscuits (Type I) 
1 Sandwich Cookie 
Caramels 
Cocoa 
Supper (B-6) 
3 Biscuits (Type I) 
1 Compressed Chocolate Cake 
Caramels 
Bouillon 
With each of the Biscuit Units described above, one of the following Meat Units is added to make 
a complete meal: 
M-l 
M-2 
M-3 
M-4 
M-5 
M-6A 
M-6B 
M-7A 
M-7B 
M-8 
M-9 
Meat and Beans 
Meat and Vegetable Hash 
Meat and Vegetable Stew 
Ground Meat and Spaghetti 
Chicken and Vegetables 
Beans and Frankfurters (Tomato Sauce) 
Beans and Frankfurters (in Molasses) 
Pork and Beans (Tomato Sauce) 
Pork and Beans (in Molasses) 
Beef and Noodles 
Ham and Lima Beans 
12 oz 
w 
» 
99 
99 
99 
99 
99 
99 
As provided for this test, 8 C Rations (48 cans) were packed in a nailed wooden box and arranged 
so that a row of 6 cans is 1 complete ration. 
The calorie content of this ration is estimated at about 3200 calories per man per day, not including 
the 1/2 ounce jam supplement which was issued with this ration during the test. The Ration, Type C, Experi- 
mental, has been supplemented by the Ration, Type C, New. 
c. Ration, Type C, New—The Ration, Type C, New, like its predecessor has food packed in key- 
opening cans, 3 by 3M inches. There are 6 cans per ration, half of which are Meat Units. There is more va- 
riety in the 6 menus of the present Ration, Type C, than in any earlier Ration, Type C. The 6 menus are com- 
posed of various combinations of the 6 B Units and the 10 M Units. 
The B Units are assembled as follows: 
ITEM 
NEW WEIGHT 
CALORIES 
Breakfast (B-l) 
4 Biscuits, Type IV, Round 
2.0 oz. 
260 
Cereal, Comp., Premixed 
2.0 oz. 
240 
Peanuts, Candy Coated 
1.2 oz. 
80 
Raisins, Candy Coated 
1.2 oz. 
60 
Coffee Product, Soluble 
5.0 oz. 
20 
Sugar 
0.8 oz. 
90 
Dinner (B-2) 
5 Biscuits, Type V, Round 
1.75 oz. 
220 
Lemon Juice Powder, Syn. 
7.0 gr. 
30 
Sugar ■ , 
1.2 oz. 
140 
Candy, Hard 
0.6 oz. 
70 
Supper (B-3) 
4 Biscuits, Type I, Round 
2.0 oz. 
250 
Jam, Canned 
1.5 oz. 
110 
Cocoa Beverage Powder 
1.5 oz. 
160 
Caramels 
0.5 oz. 
60 
1790 
Appendix B 
Inclosure #2 Breakfast (B-4) 
4 Biscuits, Type IV, Round 
2.0 
oz. 
260 
Cereal, Comp., Premixed 
2.0 
oz. 
220 
Peanuts, Candy Coated 
1.2 
oz. 
80 
Raisins, Candy Coated 
1.2 
oz. 
60 
Coffee Product, Soluble 
5.0 
gr. 
20 
Sugar 
0.8 
oz. 
90 
Dinner (B-5) 
5 Biscuits, Type V, Round 
1.75 
oz. 
220 
Orange Juice Powder, Syn. 
7.0 
oz. 
30 
Sugar 
1.2 
oz. 
140 
Candy 
0.6 
oz. 
70 
Supper (B-6) 
5 Biscuits, Type I, Round 
2.0 
oz. 
250 
Jam, Canned 
1.5 
oz. 
110 
Coffee Product, Soluble 
5.0 
gr- 
20 
Caramels 
1.1 
oz. 
130 
Sugar 
0.8 
oz. 
90 
1790 
The M Units consist of the following: 
ITEM 
NEW WEIGHT 
(ounces) 
CALORIES 
M-l 
Meat and Beans 
12 
390 
M-3 
Meat and Vegetable Stew 
400 
M-4 
Ground Meat and Spaghetti 
» 
480 
M-5 
Ham, Egg and Potato 
99 
500 
M-6 
Meat and Noodles 
99 
570 
M-7 
Pork and Rice 
99 
710 
M-8 
Frankfurters and Beans 
99 
670 
M-9 
Pork and Beans 
99 
480 
The Menus are made up as follows; 
BREAKFAST 
DINNER 
SUPPER 
Menu No. 1 
B-l + M-5 
B-2 + M-l 
B-3 + M-ll 
Menu No. 2 
B-4 + M-6 
B-5 + M-8 
B-6 + M-7 
Menu No. 3 
B-4 + M-7 
B -$.+ M-4 
B-6 + M-3 
Menu No. 4 
B-l + M-9 
-f M-4 
B-3 + M-10 
Menu No. 5 
B-l + M-6 
B-2 + M-3 
B-3 + M-5 
Menu No. 6 
B-4 -f M-10 
B-5 + M-8 
B-6 + M-ll 
Forty-eight cans are packed to the shipping case in such a manner that a row of 6 cans is a ration 
and there are no 2 cans alike in any ration. 
An accessory Packet included with each ration contains the following components: 
ITEM 
AMOUNT 
Cigarettes 
9 ea. 
Halazone Tablets 
12 ea. 
Matches, Book 
1 (10 sticks ea.) 
Toilet Paper 
1 packet 
Gum, Candy Coated 
2 tablets 
Can Opener 
1 per shipping case (i. e. 1 per 
8 rations) 
Appendix B 
Inclosure #2 
[44] d. Canadian Army Mess Tin Ration—The Canadian Army Mess Tin Ration consists of food for 1 man 
for 1 day packaged in a wax-dipped carton. The ration contains the following components: 
ITEM 
NEW WEIGHT 
CALORIES 
(ounces) 
Spiced Beef 
3 
230 
Pork Loaf 
3 
180 
Sardines 
3.5 
310 
Pea Soup (Dehydrated) 
2 
170 
Butter 
2 
380 
Jam 
1.5 
150 
Biscuits (3 pkgs., *3 oz. each) 
9 
1100 
Chocolate 
2 
300 
Chocolate Drink 
1.5 
120 
Milk and Sugar Powder 
1.5 
160 
Hard Candy 
4-9 pieces 
150 
Cheese 
1.5 
180 
Gum (3 pieces) 
1 pkg. 
Cigarettes, 10 
1 pkg. 
Lump Sugar 
0.7 
50 
Salt (1 pkg.) 
0.4 
Matches (20) 
1 book 
Wooden Fork 
1 
Wooden Spoon 
1 
Fiber Caps for reclosing 
1 
Butter and Jam Cans 
2 
Can Opener 
1 
Menu 
1 
3480 
Twenty-four rations are packed in a solid fiber steel-banded shipping case. 
e. Ration, 10-in-l— The Ration, 10-in-1, consists of food for 10 men for 1 day and is packed in a 
steel-banded, fiber shipping case. The ration can be divided and used as a 5-in-l. A typical menu is as follows: 
Items for Breakfast and Supper 
Units 
Net Wt. 
Calories 
Army Spread (Preserved Butter) 
2 cans 
3.8 oz. 
1180 
Sliced Bacon 
2 cans 
24.0 oz. 
9740 
String Beans 
2 cans 
19.0 oz. 
240 
Coffee Product, Soluble 
4 cans 
1.0 oz. 
420 
Jam 
2 cans 
11.0 oz. 
1580 
Milk, Evaporated 
2 cans 
6.0 oz. 
480 
English Style Stew 
2 cans 
30.0 oz. 
2360 
Biscuits (Type I or Type II) 
2 cans 
32.0 oz. 
8040 
Cereal w/added Milk & Sugar 
2 boxes 
10.0 oz. 
2250 
Fruit Bar 
10 bars 
2.0 oz. 
1810 
Sugar 
4 pkgs. 
6.0 oz. 
2700 
Items for Lunch 
Cheese 
10 cans 
4.0 oz. 
4410 
Partial Dinner Unit, Menu No. 2 
Biscuits (Type II, IV, V) 
10 boxes 
2.4 oz. 
3040 
Caramels 
2.0 oz. 
2430 
Lemon Juice Powder, Synthetic 
0.3 oz. 
270 
Sugar 
0.8 oz. 
900 
Appendix B 
Inclosure #2 
(45) Items for Lunch (Continued) 
Units 
Net Wt. 
Calories 
Chewing Gum 
1 piece 
Key, Can Opening 
1.0 oz. 
Miscellaneous 
Salt 
2 bags 
1.0 oz. 
Cigarettes 
10 pkgs. 
10.0 oz. 
Halazone Tablets 
2 bottles 
50 tablets 
Matches 
10 books 
20.0 oz. 
Can Opener, Small 
2 
Toilet Paper 
2 packets 
125 sheets 
Soap 
2 cakes 
2.0 oz. 
Paper Towels 
10 sheets 
. 
i 
41,850 
In the other menus, pork sausage meat, ham and eggs, pork and egg yolk, roast beef, corned beef, de- 
hydrated corned beef hash, and dehydrated meat and rice are used as alternates for the breakfast and 
supper meat products. Canned corn, lima beans, peas, and tomatoes are alternates for the supper vegetable. 
Beverages include coffee, cocoa, orange, grape and lemon. The partial dinner unit and the canned dinner 
component are varied with each menu. The noon meal is similar to the K Ration dinner unit. 
The canned components of the 10-in-l Ration are packed together in 2 inner fiber boxes. All food 
components of the 2 halves are packed in 2 wax-dipped inner cartons. The 4 cartons containing the ration 
are then packed in the fiber shipping case. 
The average calorie content of the 5 menus of the 10-in-l Ration is such that each man receives 3900 
calories per day. 
f. Supplemented B Ration—A Supplemented B Ration was used as the control ration designed to sup- 
ply the men with the best possible food. Accordingly, it contained fresh bread, frozen meat, fresh fruit, and a 
number of other items which would not occur in most B Rations. There was, in addition to the supplementary 
items, the usual non-perishable subsistence of canned meats, fruits, vegetables and dehydrated eggs. No 
dehydrated vegetables were used; all vegetables were canned except potatoes and onions, which were issued 
fresh. Menus were planned on a 10-day cycle, repeated as long as the ration was used. 
Appendix B 
Inclosure #2 
(46) OBSERVATIONS ON RESPIRATORY METABOLISM 
APPENDIX C 
1. INTRODUCTION: 
Estimation of the daily energy expenditure of the test subjects was desirable for several reasons. 
(1) The severity of daily work affects acceptability of a ration and determines the requirement for mainten- 
ance of calorie balance. (2) Although data are available for many activities of infantry troops, previous studies 
have been done at sea level, and not at altitudes around 9000 feet. The influence of altitude had to be as- 
sessed for this reason. (3) Even the most complete tables contain significant gaps in estimates of many common 
activities. Therefore, an evaluation of the calorie expenditure for a number of the daily activities was under- 
taken. 
2. METHODS: 
Four subjects were used throughout, 2 from F Company and 2 from X Company. They approximated 
the battalion average in age, height, weight and physical fitness (See Table 1). 
The data were collected between 20 June and 7 July, the standard open-circuit Douglas bag technic 
being used. A valve, chosen for its low resistance to air flow, was connected to a 3-way valve permitting 
diversion of expired air into the Douglas bag for sampling. Collection was carried out for a measured inter- 
val, the contents of the bag metered, and samples withdrawn for analysis in the Haldane apparatus. Follow- 
ing very severe work, expired air was collected during a recovery period of 2 to 4 minutes. In most instances, 
the R. Q. was between 0.80 and 0.90. The actual R. Q. for a particular collection was disregarded in the calcu- 
lation of the calorie equivalent of oxygen; and the value of 4.85 calories per liter of oxygen was used throughout. 
The results presented in the tables are all expressed as calories per hour or unit of work per man. 
Since the subjects were closely similar in weight and surface area (less than 5% spread) and these values are 
very close to the average for soldiers, no correction to a common weight or surface was made. The results 
should be evaluated with 2 types of limitations in mind: those inherent in establishing a representative mea- 
sure of the calorie cost of a given task, and those which derive from the uncertainty as to the actual pattern 
of a day’s activities. In the first category are the technical uncertainties of the procedure. The sampling in- 
terval is very short, frequently covering only 2 to 3 minutes. Apprehension on the part of the subject was 
reduced by training and trial runs, but even in the absence of apprehension the equipment modifies in some 
degree the performance of the subject. Finally, the calorie cost of a given task varies from man to man and is 
influenced by the training and skill of an individual subject. The march-day was the most predictable of the 
various training days observed in this study. 
These limitations do permit, nevertheless, the establishment of a range of values and an approxi- 
mation of the calorie cost of various activities. 
In Table 2 are assembled the measurements on the basal condition and light activity. The Basal 
values ranged from 3 to 4 per cent higher than the Dubois standards in 3 subjects and 12 per cent higher 
in the case of Har. 
Table 3 lists a group of activities, exclusive of marching, measured on the subjects. The data are ex- 
pressed as the cost in excess over a minimal value. This minimal cost was taken as 100 calories per hour. 
Two advantages are present in this type of treatment: (1) It has been demonstrated that there is less variance 
in oxygen consumption with respect to rates of work when the excess cost over the resting value, rather than 
the total oxygen consumption, is related to the work accomplished. (2) Deduction of a reasonable value for 
resting energy expenditure from the total cost of the measured activity permits this rate to be used as a base 
cost for all the waking hours. On this value the excess cost of the actual activities can be superimposed. This 
allows a simpler and more reliable summing of expenditure for a day than does an hour-by-hour addition of the 
total rates per hour. In order to reconvert the tabulated data to the total cost per hour, one should add 100 
calories to the values given in the tables. The marching data, expressed as calories per mile in excess of base, 
are assembled in Table 4. The pack carried was a light infantry pack of approximately 20 pounds including 
rifle and canteen. The rate varied from 3.0 to 3.3 mph at cadences of from 106 to 120 steps per minute. 
3. ENERGY EXPENDITURE IN VARIOUS TYPES OF ACTIVITIES: 
Appendix C 
Inclosnre #3 
(4?; The opportunity was taken to compare the relative efficiency of various modes of locomotion. It will 
be seen from Table 5 that modes of progression involving walking or running cost far less than those involving 
getting up and down off the ground or lying on the ground. Experience has shown that field rushes, creeping 
and crawling are exhausting types of exercise, and the present data illustrate some of the reasons. The cost 
per 100 yards increases markedly when the pace is greatly increased. 
So far as comparison is possible, these data agree reasonably well with other measurements that are 
available. (See Armored Medical Research Laboratory Report, Sub-Project No. 2-14, dated 10 April 1944, 
and the Quartermaster Board Report on Project S-44, 1943.) Apparently, altitude had but little effect. 
4. ENERGY EXPENDITURE IN ACTIVITIES PECULIAR TO PRESENT TEST TROOPS: 
One important feature of the present trials was the battery of physical fitness tests. They took only 
part of the test day, but the subjects always felt that they had had a strenuous workout. The relative severity 
of the individual items of the tests is indicated in Table 6 in the column listing the rate per hour. All compo- 
nents of the tests are relatively severe, the pig-a-back exercise being the most strenuous. Considering the time 
taken to finish each item, the Step Test, the shuttle-run, the 300 yard run and the 4 mile road march are the 
most exhausting. In spite of the arduous nature of the individual exercises, the total extra energy expenditure 
due to the fitness tests amounted to only about 610 calories. In terms of total work output, test days were 
relatively easy though considered the hardest day’s work by almost all subjects. 
The procedure followed in estimation of the daily calorie expenditure was to establish a minimum 
or base representing the sum of the sleeping expenditure (8 hours @ 80 cal/hr.) plus the minimal waking ex- 
penditure (16 hours @ 100 cal/hr.), plus the cost of the essential and probable daily chores. These are tabu- 
lated in Table 7, and lead to an estimate of about 2800 calories per day as the minimal expenditure. On this 
minimal value are superimposed the specific activities of the day. 
The results of such estimates for 5 typical days are given in Table 8. The calorie expenditure ranges 
from a low of about 2800 calories to a high value of about 4800 calories the severest day of the schedule 
(marching). 
On the basis that each week includes 1 rest day, 3 march days, 2 days each made up of one-half 
day of class instruction and one-half day of field work, one is led to a rough estimate of about 4000 calories 
per day for the average week. 
It should be noted again that these values are subject to uncertainty and are applied to generalized 
schedules; hence, they should be taken only as an indication of the order of magnitude of the calorie expenditure. 
5. ENERGY EXPENDITURE OF TYPICAL DAYS: 
6. SUMMARY: 
a. Observations were made on energy expenditure in a number of typical daily tasks. 
b. The data gave no indication that the altitude significantly modified the cost of the various activities. 
c. Estimates were made of the calorie expenditure of the troops on typical days. For rest days the 
figure was about 2800 calories; for test days, about 3400 calories; for days involving long cross-country 
marches, about 4800 calories; and for days of work without long marches, from 3600 to 4000 calories. 
d. Data on the metabolic cost of various modes of locomotion are presented. 
e. Calorie expenditure is not necessarily a good measure of the effect of work on the subject in 
terms of discomfort and subjective reaction. 
Appendix C 
Inclosure #3 
(48) TABLE 1 
PHYSICAL CHARACTERISTICS OP THE SUBJECTS 
Height 
(inches) 
Weight 
(pounds) 
Surface 
Area* 
... Age 
P Company 
Ear 
70-3/4 
154 
' 'OS 
21 
Luk 
67-7/8 
158 
20 
X Company 
Wol 
72-3/4 
133 . 
1.91 
22 
Eel 
73-3/4 
152 
1.92 
20 
* In square meters 
TABLE 2 
BASAL METABOLISM AND LIGHT ACTIVITY 
Calories per Man per Hour 
Bar 
Luk 
Wol 
Kel 
Basal Metabolism 
36 
79 
3o 
77 
Foxhole (awake) 
108* 
66 
$ 
V 
Supine (awake) 
112 
104 
3? 
87 
Sitting 
118 
103 
9? 
101 
Standing 
127 
106 
97 
107 
Sitting in Class 
133 
139 
12? 
104 
Letter Writing 
144 
““"T 
137 
- 
* Restless 
TABLE 3 
Cost per Man in Excess of Base (100 Calories per Hour) 
MISCELLANEOUS ACTIVITIES 
ACTIVITY 
Har 
Luk 
Wol 
Kel 
Average 
Cal/hr 
Unit 
Average 
Cal/unit 
Bayonet Drill 
371 
4^2 
427 
20 min. 
113.0 
Parry Stick Drill 
?¥* 
470 
409 
25 min. 
170.0 
Grenade Throwing 
- 
260 
289 
2 gren. 
2.2 
Grenade & Retrieving 
245 
203 
224 
2 gren. 
& retrieve 
8.6 
Grenade Assault Course 
921 
739 
830 
Course 
2(5.0 
Firing Ml Prone 
212 
246* 
137 
157 
188 
12 rds. 
6.3 
Shoveling 
294 
38? 
“vfT 
V* 7 
393 
1 hr. 
393.0 
Using Pick 
604 
640 
W 
M 
1 hr. 
567.0 
Scouting & Patrolling 
- 
- 
352 
225 
_ _ 289 . 
1 hr. 
289.0 
Manual ot Arms 
•• 
•• 
126 
153 
UO 
5 min, 
8 cycles 
11.7 
Cleaning Rifle 
86 
103 
5? 
69.5 
1 hr. 
69.5 
Policing up sticks) 
305 
- 
- 
305 
1 hr. 
305.0 
Raking 
213 
221 
- 
- 
217 
1 hr. 
217.0 
Washing Socks 
108 
82 
- 
- 
95 
1 hr. 
. 95.0 .. 
Playing Horse Shoes 
131.1 
- 
- 
136 
1 hr. 
136.0 
* Jam 
Appendix C 
Inclosure #3 
(49) TABLE 4 
COST OF MARCHING 
Calories per Man per Mile In Excess of Base (100 Calories per Hour) 
Grade 
Hap 
Luk 
Wol 
Kel 
Average 
74 
45 
54 
45 
Down 
86 
67 
88 
79 
69.1. 
- 
?1 
- 
- 
- 
- 
69* 
64* 
Level 
- 
- 
97** 
95** 
82.8 
- 
- 
101 
71 
104 
87 
4o 
85 
Up &' Down 
- 
n? 
99 
110 
97.7 
Up 
96 
97 
141 
106 
102 
128.9 
139 
16? 
109 
124 
192 
- 
- 
* Downwind ** Upwind 
TABLE 5 
INFLUENCE OF RATE AND OTHER FACTORS ON COST OF LOCOMOTION 
Activity 
Bar 
Luk 
Wol 
Kel 
At Speed 
Ids/min 
Average 
Cal/100 yds 
Casual Walk in) 
4-1 
lh 
4.50 
March (1) 
Aver 
age 
91 
5.70 
Forced March (hi 
6.2 
15^ 
6.35 
Double Time (h) 
“inr 
4.0 
245 
8.20 
Run-150 yd turn (n) 
7.7 
“XT 
269 
7.30 
Run-60 yd turn (ni 
6.3 
7.7 
271 
7.00 
Rushes 
20.9 
24.5 
22.4 
19.4 
240 
21.60 
Creeping (l) 
50.0 
59.0 
55.0 
81.0 
12.1 
61.20 
Crawling (Ij 
82.0 
109.0 
123.0 
85.0 
5.3 
100.00 
h s heavy pack (30 lbs.) 
1 - light pack (20 lbs.) 
n ■ no equipment 
Appendix C 
Inclosure #3 
(50) TABLE 6 
0Ost in excess of base (100 Calories per hour) 
TEST ACTIVITIES 
TEST 
Score 
and 
Duration 
Har 
Luk 
Average 
T~* 
Cal/Test 
Cal/Hr, 
Cal/Test 
Cal/Hr. 
Cal/Test 
Step 
H 5:00 146 
L 5:00 130 
675 
56.2 
790 
66<>0 
61.1 
Chin-Ups 
H 11/0:30 
L 6/0:15 
720 
5.5/10 
1115 
8.0/10 
6.7/10 
Shuttle Run 
100 Ydc Turn 
H 1:07 
L 1:06 
1020 
19.0 
1288 
23.5 
21.2 
Zig Zag - 
H 0:26 
L 0:29 
1780 
12.9 
1800 
14.5 
13.7 
Road March 
H 53:0/+ 
L 52:04- 
495 
438.0 
527 
457.0 
448.0 
300 Yd. Run 
H 1:06 
L 1:08 
1255 
23 o0 
1090 
20.6 
21.8 
Pig-a-Back 
H '0:22 
L 0:23 
2030 
12 o4 
1720 
IloO 
11.8 
Burpees 
H 10/0:20 
L 11/0:20 
1800 
9.1 
1893 
10.7 
9o9 
Pushups 
H 19/0:32 
660 
3.1/10 
- 
- 
(3.1/10) 
Situps 
L 21/0:60 
- 
- 
435 
3.45/10 
(3.45/10) 
H - Har 
L - Luk 
Appendix C 
Inclosure #3 
(51) TAELS 7 
MINIMUM DAILY ENERGY EXPENDITURE 
ACTIVITY 
Time or 
Distance 
Calories/Unit 
Total 
Calories 
Wash and dress 
.25 hr„ 
50/hr. 
13 
Pick up rations 
200 yds. 
fe 4.5/100 yds. 
9 
Preparations of rations, 
eating, *and clean up 
.5 hr. 
@ 20/hr. 10 x3 
30 
Police duties 
.5 hr. 
3 250/hr. 
125 
Miscellaneous walking 
(latrine, about area, etc.) 
1200 yds. 
3 4.5/100 yds. 
54 
'Wash and shave 
.5 hr. 
a 95/hr. 
48 
Laundry 
.5 hr. 
ty 95/hr0 
48 
Evening activities 
(letter writing, etc.) 
.5 hr. 
@ 40/hro 
20 
Sports 
.5 hr. 
@ 135/hr. 
68 
Cleaning rifle 
.25 hr. 
m 75/hr. 
19 
March to and from 
instruction area 
1400 yds. 
a 5.7/100 yds. 
80 
Total Misc. daily activities 
. 514 
Sleep 
8 hrs0 
& 80/hr 
640 
Base 
16 hrs. 
* 100/hr, 
1600 
Total minimal cost normal day 
. 2754 
Appendix C 
Incloteure #3 
(52) TABLE 8 
ESTIMATES OP CALORIE EXPENDITURE FOR TTFICAL DAIS 
ACTIVITY 
Time or 
Distance 
Calorles/Unit 
fetal 
Calories 
MARCH DAT 
20 miles 
Base 
9 100/mil. 
2000 
T°W- 
4800 
GLASS INSTRUCTION DAI 
Morning 
Class, Compass & Map Reading 
Afternoon 
Scouting & Patrolling 
Field Work 
3i hrs. 
•83 hrs. class 
2.5 hrs. 
® 25/hp. 
9 25/hr. 
9 290/hp. 
88 
21 
-725 
Base 
Total 
334 
2800 
14& 
25 
a 
s 
s 
Horning 
Individual 
Crawling 
Creeping 
Rushes 
Grenade Throwing 
Throw and Retrieve 
Grenade Assault Course 
Afternoon 
Bayonet Drill 
Parry Stick Drill 
Base 
Total 
20 yds. 
50 yds, 
200 yds. 
30 grenades 1 
2 hrs. 
2 hrs. 
6 100/100 yds 
$ 61/100 yds 
® 22/100 yds 
*8.6/2 grenades 
$ 28/course 
4 145/hr. 
4 170/hr. 
, 20 
31 
> 44 
129 
28 
290 
Jk0. 
882 
3682 
NON-MARCH FIELD WORK 
Horning 
Outpost Problem 
Afternoon 
Scouting & Patrolling 
Class 
Field Work 
5 mile march 
.83 hrs, 
2.5 hrs. 
$ 100/mile 
e 25/hr. 
© 290/hr. 
500 
21 
JZ2L. 
1246 
2800 
4046 
Base 
Total 
TEST DAT 
Harvard Step Test 
krmy Air Forces Test 
Army Ground Forces Test 
Base 
61 
36 
515 
612 
2800 
Total 
3412 
Appendix C 
Inclosure #3 
(53) APPENDIX D 
Section I 
ACCEPTABILITY OF RATIONS 
SUMMARY OF RATIONS TESTED 
Company 
Ration 
Daily Ration Issue Per Man 
Week of Test Period Used 
Y 
C (Exper.) 
1-1/3 
1, 2 and 3 
X 
C (Exper.) 
1-1/3 
6 and 8 
G 
C (Exper.) 
1 
8 
G 
o 
C (New) 
1 
6 and 7 
E 
c 
Q> 
K 
1-2/3 
1, 2, 3, 6, 7 and 8 
G 
K 
1-2/3 
1, 2 and 3 
X 
s 
w 
K 
1-2/3 
7 
Y 
K 
1 
6 and 
Y 
K 
1-2/3 
M7 and 8 
X 
Canad. M. T. 
1-1/3 
1, 2 and 3 
H 
10-in-l 
1-1/4 
1, 2, 3, 4, 5, and 8 
H 
05 
0> 
10-in-l 
1 
6 and Vtl 
G 
< 
10-in-l 
1-1/4 
4 and 5 
X 
4-> 
J-H 
10-in-l 
1-1/4 
4 and 5 
Y 
o 
10-in-l 
1-1/4 
4 and 5 
F 
£U 
Supp. B 
4800 calories 
1, 2, 3, 4, 5, 6, 7 and 8 
E 
Supp. B 
4800 calories 
4 and 5 
It was pointed out in a report from this Laboratory * that acceptability is the essential requirement 
of any ration, for regardless of its food value or other attributes, if it is not eaten it is worthless. A prime 
consideration in a test of rations therefore is acceptability. Information on this point was obtained in a num- 
ber of ways so that multiple internal checks were available—to study if discrepancies occurred, or to rein- 
force one another if they agreed. The general consistency of these several types of data in this study increases 
the significance of the results and indicates the validity of the methods used. 
1. INTRODUCTION: 
2. GENERAL PLAN: 
In Appendix A the general plan of the ration trials was presented. Certain aspects require detailing 
here. The test was divided into 8 weeks, each with approximately equivalent work. The first 3 weeks consti- 
tuted Period I, the middle 2 weeks, Period II, and the last 3 weeks, Period III. Tests were done and changes 
in rations were made in accordance with the scheme presented in Figure 1. 
Period I was designed to compare the rations when issued on an approximately isocaloric basis. In 
order to obtain data on item acceptability more food was issued than was consumed so that the choice and 
preference records could be checked against the waste and unopened items returned. Trading was allowed. 
Its extent was determined from the daily questionnaire record of quantity of each item eaten. Quantity of 
plate waste differed somewhat from unopened unit or item waste. Waste returned from opened cans was 
usually of foods rated higher than that in unopened cans. Items actively disliked were not even opened after 
brief experience with them. 
Period II was set up to test support area rations. The main comparison was between the Supple- 
mented B Ration and the 10-in-l Ration. 
* Armored Medical Research Laboratory Report on Projects 1-7, 1-15, 2-5, 2-14, A Critique of Army Rations; Acceptability and Dietary Require- 
ments, 10 April 1944. 
Appendix D I 
Inclosure #4a 
(55) Period III was designed to test combat rations, with a number of differences from Period I. Instead 
of isocaloric issue, some rations were issued in units as packaged with 1 ration per man daily regardless of 
calorie value. At the prescribed level of energy expenditure a calorie deficit ensued. During the last week of 
this period, X Company had a choice of C, K or Canadian Mess Tin Rations on 4 days, and a choice of any 
component of these rations for the last 3 days. E Company was issued jam with K Ration (1-2/3 rations per 
man per day) which contained a variety of items rather than the monotonous issue of Period I. G Company 
used both the New and Experimental C Ration with added jam. New biscuits were tested by H Company on 
the 10-in-l Ration. Additional B Ration components were given a preliminary test by F Company and some 
substitutions were made in components of K ration tested by Y Company. 
The supplemented B Ration was used as a control. An effort was made to have the best possible field 
ration, so fresh bread, fruits and frozen meats were used, and a few special items added. 
3. METHODS OF COLLECTING DATA: 
Types of Data 
Method 
Quantitative 
1. Individual questionnaires 
2. Group issue minus waste (opened and unopened) 
1. Individual questionnaires 
2. Summary questionnaires 
Qualitative 
3. Conferences and discussion 
4. Data on hoarding 
5. Subjects’ comments and observers’ reports 
During the first week, some of the data were inaccurate because of inexperience and early diffi- 
culties with the methods used. These were corrected rapidly, and by repeated checking the system finally used 
was evolved by the trial and error of the first few days. A change was made in the method of recording on 
the questionnaires to facilitate transferring data to the punch cards. There were some differences in details of 
management in different companies. The following is a description of the methods which worked best and 
were generally practiced. 
a. Daily questionnaires were devised to obtain information on quantity eaten, rating by item as good, 
fair or poor, meal at which the item was used and whether eaten hot or cold. Periods when heating was not 
permitted gave adequate information on the last point. Questionnaires are included in Appendix G. Except 
for the Supplemented B and 10-in-l Rations, quantitative data on food eaten were obtained by item and cal- 
culated as individual calorie intake. Before each company used its first test ration a meeting was held with all 
subject personnel, company and observer officers and enlisted men. The ration and the questionnaire were 
explained in detail. In spite of this it took a few days before reliable information could be obtained, and the 
best methods of procedure evolved. 
It was the usual practice to issue questionnaires after supper when the ration was issued. When 
it became advisable to use 1 questionnaire for each meal to facilitate punching cards, they were issued 3 to a 
man. Before the ration was issued, questionnaires for the previous day were collected, checks, and any omis- 
sion filled in by the subject. New ones were then issued with rations for the next day. Observers were with 
the subjects at every meal, and they, with platoon and squad leaders, assisted the few illiterate or foreign 
subjects, but did not influence their opinions. Sufficient time was always allowed for filling in questionnaires. 
The observers took the forms to their tent, rechecked them, calculated calorie intake and brought them to the 
Tabulating Section. They were checked again and sent to the Machine Records unit at Omaha where a final 
check for completeness was made. 
The daily questionnaires have a drawback which affects the acceptability ratings when the issue 
is substantially greater than consumption. Only food eaten is rated, and after a short period the tentative pat- 
tern of likes and dislikes is fixed. Less acceptable items may not be opened or rated but bulk large in the 
Appendix D I 
Inclosure #4a 
(56) waste. It is believed that the few examples of inconsistency between acceptability and waste are to be ex- 
plained on this basis. 
b. The consistency with which individuals rated the acceptability of ration items was invesigated by 
tabulating samples of the entire acceptability data. The following samples were used: 
(1) That from 10 men for 5 scattered days for all items from each company for every ration period. 
(2) That for 2 items by all men in 1 company for a period of 3 weeks. 
These analyses showed that: 
(1) Individuals were very consistent throughout a ration period in their opinions of a given item, and 
(2) Men differ greatly among themselves in their opinions of a given item. It might, therefore, be 
concluded that little accuracy would be sacrificed if opinion questionnaires were obtained only on alternate 
days or every 3d or 4th day, and that groups of fairly large size are needed in order to minimize the error due 
to wide differences of opinion. 
c. Quantitative data on consumption were obtained on each item consumed every day by each man 
on all rations except the 10-in-l and the Supplemented B Ration. These were used originally to obtain calorie 
consumption and little is to be gained from including the mass of figures accumulated since they agree well with 
the information obtained in other ways (waste and acceptability ratings). 
d. Summary Questionnaires. In order to get slightly different data, a concise form was filled in by 
each subject just before each ration was changed and several were repeated 2 and 5 weeks after the ration 
was last used. The information so obtained was a check against other data on acceptability. It also gave an 
opportunity to test the subjects’ memory of likes and dislikes. Two sample summary questionnaires are included 
in Appendix G. Data from these questionnaires are in Appendix E. 
e. Additional information was obtained from the daily reports by each observer group. Round table 
discussions of observers with company line and noncommissioned officers were held from time to time in 
most companies. Weekly meetings of the headquarters group with all observer groups were held to discuss 
improvement in methods for eliciting information. 
4. METHODS OF ISSUE: 
The usual practice with packaged rations was for each company to establish a ration dump near the 
center of the bivouac area. Ordinarily not more than 2 days’ rations were kept there. After supper, when ques- 
tionnaires had been checked, rations for the next day were issued. This was done by platoons. The company 
mess sergeant and cooks did the actual issuing assisted by squad leaders, all under the direction of the 
observers. Excellent cooperation of all parties facilitated this detail. 
5. COLLECTION OF WASTE: 
In each platoon area, receptacles (#10 cans and ration boxes) were placed for disposal of unopened 
packages, unopened cans and waste from partially used products. These were under the supervision of the 
platoon leader, whose responsibility in seeing that they were used properly was shared by the observers. No 
effort was made to prevent temporary hoarding, but showdown inspections had to be held from time to time 
to see what was being hoarded, and to correct the data on waste. Hoarding in itself gave an estimate of cer- 
tain preferences; and failure ever to hoard special items bore witness to their universal lack of acceptability. 
A few of the sharp drops in apparent consumption resulted from accumulations turned in during a showdown 
inspection. Showdowns were held before every change of rations. 
a. Length of time ration is used: With emergency rations acceptability is often poor at first because 
of strangeness, unaccustomed foods and containers. It may improve as familiarity and new ideas of prepara- 
tion develop. Finally, monotony brings a decrease in acceptability. Items issued only rarely may have a spurious 
high rating because of novelty. 
b. Type of previous ration: Whenever the previous ration has been rated low, a new ration is likely 
to be well received. When the previous ration has been excellent, a new one appears at a disadvantage. 
6. CONDITIONS INFLUENCING ACCEPTABILITY IN THESE TESTS: 
Appendix D I 
Inclosure #4a 
(57) c. Basis of issue and energy expenditure: If the quantity of food issued is below that required for a 
given level of work, most will be eaten, though it may be rated low. When more than enough is available, a 
choice is permitted. 
d. Supplements of jam: The acceptability of biscuits and crackers is increased by the use of spreads 
such as jam, butter or cheese. 
e. Fatigue: After exhausting marches many subjects will not take the trouble to open and prepare 
the packaged rations but will eat if the food is perpared and served. 
f. Heat: Most meat items are preferred when hot, especially if there is much grease. In this test the 
presence or absence of heat did not influence consumption significantly but did affect ratings of acceptability. 
In very cold operations heat is often the main determinant of acceptability. Anything hot is acceptable. 
g. Cold Drinks: Acceptability and consumption of synthetic fruit juices is poor when water is luke- 
warm, good when cool and excellent if cold. No ice was available in these trials, but F Company used its re- 
frigerator truck to cool beverages. 
7. METHOD OF SCORING PREFERENCE: 
The tables and figures in each section on acceptability were obtained from the percentage of all 
ratings which were classified as good. In many tables an arbitrary score is used to obtain comparative ratings 
of each item. Scores of 3, 2 and 1 were given ratings of good, fair and poor, and the average ratings thus ob- 
tained were then used to classify preferences in the tables. There is good agreement between the two methods. 
Each ration is discussed under the following headings: (1) Introduction (2) Companies tested (3) 
Basis of issue—variation (4) Preparation and consumption (5) General acceptability (6) Suggestions for improve- 
ment (7) Summary and conclusion and (8) Charts and tables. 
8. C RATION (Experimental and New) 
a. Introduction 
This ration was designed as a combat ration. The special types used in the present test contained many 
experimental items in addition to those in the old type C Ration. They thus avoided its main faults; lack of 
variety and unpalatability of most components especially when eaten cold. 
b. Companies Tested on Ration. G, X and Y Companies subsisted on C Ration at different times under 
the following circumstances: 
Ration 
Company 
Week of Test Period Used 
Basis of Daily Issue Per Man 
C (Exper.) 
Y 
1, 2 and 3 
1-1/3 ration 
C (Exper.) 
X 
6 and 8* 
1-1/3 ration 
C (Exper.) 
G 
8 
1 ration 
C (New) 
G 
6 and 7 
1 ration 
0 During the 8th week, X Company had its choice of C, K and CMT Rations. C Ration was chosen almost exclusively. 
c. Basis of Issue—Y Company was issued the Experimental C Ration on a 1 and 1/3 ration basis 
(8 cans per man per day). G Company was issued the New C Ration with jam for the first 13 days of Period III, 
and the Experimental C Ration with jam on the last 8 days, both on a 1 ration basis (6 cans per man per day). 
X Company was issued the Experimental C Ration with jam on a 1 and 1/3 ration per day basis for 1 week. 
Variation was effected by alternation of meat components and the 2 menus (See Appendix B). 
d. Preparation and Consumption—Heating was done by use of stove, Coleman, gasoline 1 burner (2 
men were issued 1 stove) or by use of an open pit fire. The stove gave a steady hot flame if protected from the 
wind, and was found to be more satisfactory than the open fire. The utensils were the individual mess set with 
meat can, knife, fork, spoon and canteen cup. The meat can was often used as a cooking utensil. Food pre- 
pared by this method was better than when heated in the ration can because water or bouillon could be added 
to moisten and season the food. The ration was prepared and eaten individually. The average time required to 
prepare meals was breakfast, 28 minutes; dinner, 27 minutes; and supper, 32 minutes. 
Appendix D I 
Inclosure #4a 
(58) e. General Acceptability—(Tabulated data are given in Figs. 2, 3 and 4 and the tables at the end 
of the discussion.) 
(1) Confections were most often rated good. The return of waste was negligible. In Y Company on 
Experimental C Ration, candy-coated peanuts and raisins were rated a little lower than the 
other candies. In G Company on New C Ration, hard candies were rated a trifle lower. Jam and 
sugar were universally well liked and practically all consumed. 
(2) Beverages: One of the most favored was the cocoa, none of which was ever turned in. The 
orange drink was the next most popular, followed by the lemon drink. Coffee was rated much 
lower though little was returned. Bouillon was the least acceptable and least used of the drinks. 
Many biscuit tins were opened just for the confection and drinks, 
(3) Cereals: The compressed cereal cake was well received and very little waste occurred. The 
General Mills product was preferred over that of General Foods. 
(4) Meats: The most obvious finding in the acceptability ratings of the meat products was the 
relegation of the Ml, 2 and 3 units, the old C Ration, to the bottom of the list. Almost 75% of the 
meat and vegetable hash was returned by Y Company. The best accepted items were baked 
beans and frankfurters with tomatoes and with molasses, pork and baked beans with tomato 
sauce, and pork and baked beans with molasses. Less acceptable were meat and spaghetti 
and beef and noodles. Five of the 6 preferred items contained beans. The rather remarkable re- 
ciprocal agreement between acceptability ratings and waste return is shown in Figs. 2 and 3. 
Of the 6 meat components adequately tested in the New C Ration, ham-egg-potatoes, and meat 
and vegetable stew rated low. Differences between the others were of small magnitude. Waste 
was insignificant. Pork and beans, and pork and rice were available in limited quantities so their 
ratings are of dubious value. 
(5) Biscuits; The soda cracker (C-5) had the highest acceptability, but its waste was approximately 
equivalent to that of C-4, the neutral cracker. C-l, the whole wheat cracker was rated the same 
as C-4, but there was a larger return of waste. G Company used three new biscuits which were 
found to be highly acceptable. The salt cracker was the preferred biscuit of this group. Accept- 
ability of biscuits improved when jam was issued. The cream center cookie and the compressed 
chocolate cake never appeared in the waste and were very well liked. 
Breakfast was the most unsatisfactory meal. The only items usual for this meal were coffee, ce- 
real and biscuits. There is no typical breakfast meat in the ration. 
Lunch was a satisfactory meal. Since this meal often was eaten cold, acceptability was lowered 
on items containing grease and fats, but actual consumption was little affected. 
Supper was the most satisfactory meal. Combinations of the various items were used and then 
cooked to suit tastes. Bouillon was often added as flavoring. The meat items preferred when 
eaten cold were, in order of preference, frankfurters and beans, pork and beans, ham and lima 
beans, and chicken and vegetables. 
The accessory utility packet was useful and well received. 
f. Suggestions for Improvement. 
(1) Ham-egg-potatoes found in New C Rations should be discarded or improved by decreasing the 
amount of potatoes. 
(2) Amount of coffee should be doubled. 
(3) Milk would improve acceptability of coffee. 
(4) Coffee or cocoa should be substituted for bouillon. 
(5) Dryness and texture of spaghetti should be improved. 
(6) Cans of meat products should open on top, not on the side. 
g. Summary and conclusion—The New and Experimental C are both superior to the old type C Ra- 
tion, whose components rated lowest. The meat and beans and the hash components should be eliminated 
from the ration. The new utility pack with the new C Ration was useful and should be included. 
Appendix D I 
Inclosure #4a 
(59) TABLE 1 
RELATIVE ACCEPTABILITY OF EXPERIMENTAL C RATION ITEMS AND TRENDS IN 
ACCEPTABILITY 
Item 
June 
14-20 
Y Company Scores 
June June 
20-25 25-30 
* 
30 June 
5 July 
Combined scores* 
G, X & Y Cos., 
All Periods 
Meats 
Beans & Frankfurters w/tomato 
2.75 
2.80 
2.84 
2.90 
2.87 
Chicken & Vegetables 
2.81 
2.77 
2.83 
2.82 
2.85 
Ham & Lima Beans 
2.73 
2.72 
2.77 
2.81 
2.79 
Beans & Frankfurters w/molasses 
2.67 
2.75 
2.74 
2.77 
2.83 
Pork & Beans w/tomato 
2.64 
2.44 
2.62 
2.75 
2.77 
Pork & Beans w/molasses 
2.49 
2.45 
2.62 
2.58 
2.72 
Meat & Spaghetti 
2.52 
2.40 
2.49 
2.47 
2.71 
Beef & Noodles 
2.53 
2.40 
2.46 
2.42 
2.64 
Meat & Beans 
2.40 
2.27 
2.40 
2.36 
2.63 
Meat & Vegetable Stew 
2.31 
2.18 
2.38 
2.10 
2.58 
Meat & Vegetable Hash 
2.11 
1.92 
2.00 
1.95 
2.42 
Cereals 
General Mills 
2.69 
2.85 
2.90 
2.90 
2.89 
General Foods 
2.57 
2.68 
2.80 
2.85 
2.84 
Drinks 
Cocoa 
2.86 
2.93 
2.96 
2.97 
2.94 
Orange Juice 
2.86 
2.90 
2.92 
2.94 
2.93 
Lemon Juice 
2.67 
2.72 
2.80 
2.86 
2.79 
Coffee 
2.41 
2.62 
2.70 
2.73 
2.75 
Bouillon 
1.95 
1.70 
2.03 
2.18 
2.20 
Confection 
Jam 
2.95 
2.97 
2.98 
2.98 
2.98 
Sugar 
2.94 
2.94 
2.96 
2.96 
2.96 
Caramels 
2.90 
2.93 
2.95 
2.95 
2.96 
Candy Coated Peanuts 
2.87 
2.88 
2.95 
2.93 
2.94 
Candy Coated Raisins 
2.84 
2.83 
2.85 
2.90 
2.91 
Jelly Beans 
2.88 
2.96 
2.93 
2.96 
2.96 
Hard Candy 
2.87 
2.94 
2.95 
2.95 
2.92 
Biscuits 
Cream Center Cookies 
2.95 
2.97 
3.00 
3.00 
2.98 
Compressed Chocolate Cake 
2.83 
2.91 
2.94 
2.98 
2.95 
Concentrated Fruit Cake 
2.74 
2.81 
2.93 
2.85 
2.88 
Plain Biscuits B3 or B6 
2.58 
2.65 
2.72 
2.76 
2.67 
Plain Biscuits B2 or B5 
2.39 
2.52 
2.59 
2.64 
2.67 
Plain Biscuits B1 or B4 
2.39 
2.52 
2.59 
2.64 
2.77 
* See Par. 7 for method of scoring. 
Appendix D I 
Inclosure #4a 
(60) TABLE 2 
TABLE 4 
DIFFERENCES AMONG COMPANIES 
IN ACCEPTABILITY OF EXPERIMEN- 
TAL C RATION FOOD GROUPS 
RELATIVE ACCEPTABILITY OF EXPERIMENTAL 
C RATION ITEMS EATEN AT DIFFERENT 
MEALS (G, X & Y GO’S) 
Score 
Item Breakfast 
Dinner 
Supper 
Group G Co. 
A CO. Y (JO. 
Meats 
Meats 2.74 
2.87 
2.59 
Beans & Frankfurters w/tomato 
2.88 
2.87 
2.87 
Cereals 2.91 
2.94 
2.80 
Chicken & Vegetables 
2.83 
2.84 
2.87 
Drinks 2.78 
2.89 
2.74 
Ham & Lima Beans 
2.80 
2.78 
2.79 
Confections 2.97 
2.97 
2.93 
Beans & Frankfurters w/molasses 
2.85 
2.84 
2.81 
Crackers 2.91 
2.87 
2.64 
Pork & Beans w/tomato 
2.75 
2.79 
2.75 
Pork & Beans w/molasses 
2.71 
2.73 
2.71 
Meat & Spaghetti 
2.72 
2.71 
2.70 
Beef & Noodles 
2.63 
2.63 
2.66 
Meat & Beans 
2.66 
2.58 
2.65 
Meat & Vegetable Stew 
2.57 
2.56 
2.59 
TABLE 3 
Meat & Vegetable Hash 
2.39 
2.40 
2.44 
RELATIVE ACCEPTABILITY OF EXPER- 
Cereals 
IMENTAL C RATION ITEMS EATEN 
General Mills 
2.92 
2.81 
2.81 
HOT VS. COLD (G, X & Y GO’S) 
General Foods 
2.86 
2.77 
2.81 
Item 
Cold 
Hot 
Drinks 
Cocoa 
2.95 
2.92 
2.95 
Meats 
(Score) 
Orange Juice 
2.88 
2.93 
2.94 
Beans & Frankfurters w/tomato 
2.86 
2.88 
Lemon Juice 
2.72 
2.80 
2.79 
Chicken & Vegetables 
2.75 
2.87 
Coffee 
2.76 
2.66 
2.73 
Ham & Lima Beans 
2.70 
2.81 
Bouillon 
2.14 
2.12 
2.24 
Beans & Frankfurters w/molasses 
2.79 
2.85 
Confection 
Pork & Beans w/tomato 
2.70 
2.79 
Pork & Beans w/molasses 
2.68 
2.74 
Jam 
2.98 
2.97 
2.98 
Meat & Spaghetti 
2.47 
2.75 
Sugar 
2.97 
2.96 
2.95 
Beef & Noodles 
2.32 
2.70 
Caramels 
2.95 
2.97 
2.96 
Meat & Beans 
2.50 
2.67 
Candy Coated Peanuts 
2.94 
2.95 
2.92 
Meat & Vegetable Stew 
2.36 
2.62 
Candy Coated Raisins 
2.91 
2.92 
2.90 
Meat & Vegetable Hash 
2.19 
2.47 
Jelly Beans 
2.93 
2.92 
2.93 
Hard Candy 
2.95 
2.97 
2.96 
Cereals 
General Mills 
2.80 
2.93 
Biscuits 
General Foods 
2.72 
2.89 
Cream Center Cookies 
2.99 
2.98 
2.98 
Compressed Chocolate Cake 
2.95 
2.95 
2.94 
Drinks 
Concentrated Fruit Cake 
2.83 
2.90 
2.93 
Cocoa 
2.90 
2.95 
Plain Biscuits B3 or B6 
2.75 
2.75 
2.79 
Coffee 
2.48 
2.77 
Plain Biscuits B2 or B5 
2.58 
2.71 
2.64 
Bouillon 
1.80 
2.37 
Plain Biscuits B1 or B4 
2.69 
2.63 
2.61 
Appendix D I 
Inclosure #4a 
(61) TABLE 5 
RELATIVE ACCEPTABILITY OF NEW 
C RATION ITEMS EATEN HOT VS. 
COLD (G Company, 22 July—3 August) 
TABLE 6 
TREND IN ACCEPTABILITY OF NEW C RATION 
ITEMS (G Company, 22 July—3 August) 
Item 
Days 
1-5 
Score 
Days 
6-9 
Days 
10-13 
Days 
1-13 
Meats 
Frankfurters & Beans 
2.89 
2.94 
2.94 
2.92 
Meat & Spaghetti 
2.91 
2.89 
2.86 
2,89 
Meat & Beans 
2.87 
2.84 
2.91 
2.87 
Meat & Noodles 
2.80 
2.86 
2.84 
2.83 
Meat & Vegetable Stew 
2.82 
2.85 
2.79 
2.82 
Ham—Egg—Potato 
2.70 
2.69 
2.77 
2.72 
Cereal, Compressed 
2.93 
2.97 
2.96 
2.95 
Drinks 
Cocoa 
2.95 
2.97 
2.97 
2.96 
Orange Juice 
2.93 
2.93 
2.92 
2.93 
Coffee 
2.91 
2.87 
2.88 
2.87 
Lemon Juice 
2.67 
2.67 
2.70 
2.68 
Confections 
Jam 
2.99 
2.98 
2.99 
2.99 
Sugar 
2.99 
2.98 
2.98 
2.98 
Candy Coated Peanuts 
2.96 
2.97 
2.98 
2.97 
Candy Coated Raisins 
2.96 
2.97 
2.98 
2.97 
Caramels 
2.97 
2.98 
2.98 
2.97 
Hard Candy 
2.92 
2.89 
2.91 
2.91 
Biscuits 
Type V 
2.90 
2.90 
2.90 
2.90 
Type IV 
2.88 
2.91 
2.89 
2.89 
Type I 
2.82 
2.85 
2.86 
2.85 
Items 
Score 
Cold 
Hot 
Frankfurters & Beans 
2.89 
2.93 
Meat & Spaghetti 
2.69 
2.90 
Meat & Beans 
2.83 
2.88 
Meat & Noodles 
2.79 
2.84 
Meat & Vegetable Stew 
2.75 
2.83 
H am—E gg—Potato 
2.73 
2.72 
Cereal, Compressed 
2.96 
2.95 
RELATIVE ACCEPTABILITY OF NEW 
C RATION ITEMS WHEN EATEN AT 
DIFFERENT MEALS 
(G Company, 22 July—3 August) 
TABLE 7 
Item 
Breakfast 
Score 
Dinner 
Supper 
Meats 
Frankfurters & Beans 
2.91 
2.92 
2.96 
Meat & Spaghetti 
2.80 
2.87 
2.93 
Meat & Beans 
2.94 
2.86 
2.89 
Meat & Noodles 
2.95 
2.80 
2.83 
Meat & Vegetable Stew 
2.87 
2.87 
2.73 
Ham—Egg Potato 
2.72 
2.81 
2.54 
Cereal, Compressed 
2.95 
2.92 
2.99 
Drinks 
Cocoa 
2.97 
2.87 
2.97 
Orange Juice 
— 
2.94 
2.78 
Coffee 
2.87 
2.84 
2.87 
Lemon Juice 
- 
2.68 
2.58 
Confections 
Jam 
2.99 
2.97 
2.99 
Sugar 
2.99 
2.98 
2.97 
Candy Coated Peanuts 
2.97 
2.96 
2.96 
Candy Coated Raisins 
2.97 
3.00 
2.95 
Caramels 
2.99 
2.96 
2.98 
Hard Candy 
2.98 
2.91 
2.99 
Biscuits 
Type V 
2.92 
2.90 
2.88 
Type IV 
2.90 
2.88 
2.87 
Type I 
2.87 
2.80 
2.84 
Appendix D I 
Inclosure #4a 
(62) FIG. 1 
SCHEDULE OF RATIONS AND ISSUE 
PERIOD I 
PERIOD n 
PERIOD nr 
WEEKS 
WEEKS 
WEEKS 
SUPPLEMENTED 8 - 
RATION 
(4800 CALORIES) 
-K RATION 
(f) 
RATION - 
Of) 
SUPPLEMENTED 8 
RATION 
(4800 CALORIES) 
K RATION 
_ (I I) " 
10-IN-1 
dir 
C RATION 
- NE W 14 DAYS r|< e'x PER I - 
(') MENTAL 7 DAYS 
I 
COMPANY 
_IO-IN-1_ 
(if) 
_ 10 DAYS 
(I) 
II DAYS 
(if) 
c 
E X P E R I - 
MENTAL 
(13) 
. CANADIAN MESS T IN_ 
(13) 
10-IN-I 
’ (if) ' 
K _ 
(if) 
C HOICE 
di) 
_ C RATION _ 
di) 
_ (0- IN-I 
(1*1 
K RATION 
- 11 DATS _ 10 DAYS - 
df) 
fitness test 
(Y COMPANY) 
EXTRA test 
NUMBERS IN PARENTHESIS ARE BATONS ISSUED PER MAN PER DAY 
Appendix D I 
Inclosure f:4a 
FIG. I 
(63) WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
— |ND CA CJi <J) -g OD CD O O CD (D s D Ul OJ W _ 
oooooooooooooooooooooo 
COMPANY Y 
COOKIES 
CONFECTIONS 
ACCEPTABILITY AND WASTE 
“C" RATION (EXPERIMENTAL) 
DRINKS 
ISSUE = 11 RATIONS 
FIG. 2 
CEREALS 
MEATS 
14 JUNE TO 5 JULY 
BISCUITS 
Appendix D I 
Inclosure #4a 
(64) 
FIG. 2 WASTE AS PERCENTAGE 
PERCENTAGE RATED GOOD 
OF ISSUE 
CONFECTIONS 
a 
SPREADS 
COMPANY X 
CARAMELS 
JELLY BEANS 
JAM 
CANDY COATED PEANUTS 
CANpY COATED RAISINS 
SUGAR 
HARD CANDY 
FRANKFURTERS ft BEANS W/TOMATO 
FRANKFURTERS a BEANS W/MOLASSES 
PORK a BEANS W/TOMATO 
"C" RATION (EXPERIMENTAL) PLUS JAM 
MEATS 
CHICKEN a VEGTABLES 
MEAT a SPAGHETTI 
ACCEPTABILITY AND WASTE 
MEAT ft BEANS 
PORK ft BEANS W/MOLASSES 
1SSUE = I *y RATIONS 
HAM 8 LIMA BEANS 
BEEF 8 NOODLES 
MEAT ft VEGETABLE STEW 
FIG. 3 
MEAT 8 VEGETABLE HASH 
COOKIES 
CREAM CENTER COOKIE 
COMPRESSED CHOCOLATE CAKE 
BEVERAGES 
ORANGE JUICE 
COCOA 
LEMON JUICE- 
COFFEE 
BOUILLON 
21 JULY TO 27 JULY 
CEREAL 
GENERAL MILLS 
GENERAL FOODS 
BISCUITS 
SODA CRACKERS 
NEUTRAL CRACKERS 
WHOLE WHEAT CRACKERS 
Appendix D I 
Inclosure #4a 
FIG. 3 
(65) WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
COMPANY G 
JAM 
CONFECTIONS 
SUGAR 
CANDY COATED PEANUTS 
CANDY COATED RAISINS 
CARAMELS 
HARD CANDY 
COCOA 
ACCEPTABILITY AND WASTE 
"C" RATION (NEW) 
DRINKS 
ORANGE JUICE 
COFFEE 
LEMON JUICE 
ONLY A FEW TESTED 
ISSUE =1 RATION 
FIG. 4 
CEREAL 
CEREAL, COMPRESSED 
PORK a BEANS 
PORK a RICE 
FRANKFURTERS a BEANS 
MEATS 
MEAT a SPAGHETTI 
MEAT a BEANS 
MEAT a NOODLES 
MEAT a VEGETABLE STEW 
HAM - EGG ' POTATOE 
2Z JULY TO 4 AUGUST 
BISCUITS 
Appendix D I 
Inclosure #Aa 
FIG. 4 a. Introduction 
K Ration is intended only as an emergency ration. Its size, weight and packaging make it ideal 
for this use. Being a ration for forward areas, where it is difficult or impossible to supplement by post ex- 
change purchases and Red Cross issuance, taste acceptability is essential to insure consumption for adequate 
calories. Size of units and packaging simplify breakdown and issue. 
b. Companies Tested on Ration—During the entire ration test, 4 companies, E, G, X and Y used K 
Ration in varied amounts and under varied conditions as follows; 
9. K RATION: 
COMPANY 
WEEK OF TEST PERIOD USED 
BASIS OF DAILY ISSUE PER MAN 
E 
1, 2, 3, 6, 7 and 8 
1-2/3 ration 
G 
1, 2 and 3 
1-2/3 ” 
X 
7 
1-2/3 ” 
Y 
6 and 347 
1 
Y 
347 and 8 
1-2/3 ” 
c. Basis of Issue—All companies were issued K Ration, 1-2/3 rations per man daily except Y Com- 
pany for the first 11 days of Period III when the issue was 1 ration per man daily. 
Variation of Menus—Patten Food Products Company, the Cracker Jack Company and the H. J. 
Heinz Company supplied K Ration. G Company used only the Patten K Ration, as did E Company during 
Period I. X and Y Company issued the 3 packs equally. The Patten K Ration and Cracker Jack K Ration were 
similar, except that popular brands of cigarettes were in Cracker Jack, Chelseas in the Patten product. Heinz 
K Ration pack had an ample variety of all canned items, more synthetic orange powder, Chocolettos instead 
of caramels, and Chiclets instead of stick gum. After a little experience, men asked for the Heinz product ex- 
clusively, because of its variety. 
d. Preparation and Consumption—Preparation of K Ration was simple. Breakfast and supper were 
best hot. Each platoon had a fireplace where various ways of heating canned products were used. Cans opened 
one turn with the key were placed in the fire, or suspended over it on a stick or the metal band from the 
ration case. Three 32-gallon capacity cans of hot water were set up in the center of the bivouac area in a 
kitchen fly and attended to by the company mess sergeants and cooks. Water from one of these cans was 
used to wash out canteen cups, and water from the others was used to prepare coffee and bouillon. Dinner 
required no hot water since the cheese products did not require heating and the synthetic lemon and orange 
juice powders were mixed with cold water. Individual field mess gear was used. 
K Ration required no group eating, but a number of men in each platoon combined in improvisa- 
tions such as making jam with fruit bars. The average time for all companies to prepare and eat breakfast was 
23 minutes; dinner, 22 minutes; and supper, 27 minutes. 
e. General Acceptability (Figures 5-10 and tables at end of discussion). 
(1) Confections—All items in this category lad a high acceptability at all times. The American sol- 
diers’ desire for sweets was emphasized once more. The waste usually was negligible. Aside 
from sugar and gum, which rated be; t, sweet chocolate and caramels were preferred with the 
D bar and fruit bar regularly rated lower. The actual ratings varied from company to company 
but the differences were slight and the agreement good. (See Figs, 5-10). There was no return 
of jam, and the total consumption of bhcuits increased when jam was added. 
(2) Beverages—The most popular drinks rated just lower than the confections. With a few excep- 
tions coffee and orange juice rated highest while there was no exception to the low acceptability 
and very high waste of bouillon. The infrequent issue of orange powder may have had some- 
thing to do with its high acceptability. 
(3) Meat and Cheese—Figs. 5-10 indicate variable acceptability of the meat and cheese components 
which usually had a low rating. With 1-2/3 rations per man 2/3 of the men had a half pound 
Appendix D I 
Inclosure #4a of cheese for dinner, and this large quantity was far too much for the average subject, so that 
returns on cheese were very high regardless of rating except for the rarely issued processed 
Swiss and American cheese. Chopped ham and eggs was generally the best liked of the meat 
and egg products while beef and pork loaf was preferred over corned pork loaf. The trends and 
variations from company to company and from period to period may be seen in the figures 
and tables. 
(4) Biscuits—Acceptability of various K biscuits was regularly very low compared with other 
items. Data on percentage of waste are not complete for all types of biscuit because the issue 
varied and could not be ascertained without opening each box issued every man every day. The 
differences in preference are not striking, K-4 and K-5 usually rated highest with K-1A and 
K-2 lowest in acceptability. With issue of 1-2/3 rations per man daily there were always too 
many biscuits. The various ratings are given in Figs. 5-10. 
Trends of Acceptability: Acceptability of most items was low for the first few days on K ration. 
It increased with time. 
Hot and Cold: During periods when the meals were eaten cold, coffee and bouillon waste in- 
creased greatly. Although complaints were numerous, waste from the canned items did not in- 
crease to any marked degree. 
Menus and Items: Breakfast and supper were the most popular K Ration units. Trading was 
allowed and it was not uncommon to exchange 2 dinner units for a breakfast or supper unit. 
Exchanges of single items was not common. Men who did not smoke sometimes exchanged 
their cigarettes for caramels or chocolate. 
f. Suggested Changes 
The following are some of the suggestions offered by the subjects and observers during their use 
of K Ration. 
a. Increase variety and pack each case so the maximum variety is included in each individual case. 
b. Add jam to ration. 
c. Introduce sausage or Spam. 
d. Add cereal such as in C Ration. 
e. Increase the issue of coffee. 
f. Add powdered or canned milk. 
g. Add a packet of salt and condiments, 
■h. Try bacon with cheese flavor, or add more bacon to the cheese and bacon product. 
g. Summary and Conclusion 
Although intended only as an emergency ration it was found that men could get along well on K 
ration for periods of 3 weeks when issue was 1-2/3 rations. Monotony was the chief fault, and when this 
was obviated, and as familiarity with the ration and new ideas about the preparation of mixtures developed, 
consumption increased substantially. 
Appendix D I 
Inclosure #4a ' 
E Company Scores by Periods 
of £ or 
6 Days* 
Combined 
Scores 
E, G, Y and 
ITEMS 
17/6- 
21/6 
22/6- 
27/6 
28/6 
2/7 
3/7 
8/7 
23/7- 
27/7 
28/7- 
1/8 
2/8- 
6/8 
7/8- 
11/8 
X Companies 
All Periods 
MEATS 
Ham & eggs 
2,52 
- 
- 
- 
2,62 
2,67 
2.67 
2,68 
2,67 
American & Swiss cheese 
2ol|0 
2,13 
2o21 
1,73 
2,00 
— 
2.25 
2,614. 
2.1*7 
Beef & pork loaf 
2,51 
2,58 
2,77 
1,12 
2.36 
2,36 
2.35 
2,1*1 
2.1*7 
Pork & egg yelk 
2,35 
2,37 
2.1*3 
2,21* 
2,16 
2,22 
2,26 
2.33 
2,1*5 
American cheese 
2o39 
2,1*7 
2,85 
2,30 
2017 
2,19 
2,32 
2,31 
2,1*5 
Beef & pork loaf 
2,1*1 
2.1*6 
2.51 
2,27 
2o26 
2,21* 
2,26 
2,36 
2.1*5 
w/C & A flakes 
American cheese w/bacon 
2,30 
2.26 
2,17 
2.01* 
2,0l* 
2,09 
2,01* 
2.36 
DRINKS 
Orange juice 
2.81 
2,80 
2.31* 
2,77 
2.71* 
2,70 
2,66 
2,67 
2,81 
Coffee 
2,58 
2,70 
2,73 
2.1*1* 
2,68 
2o 71 
2o 71 
2,75 
2,72 
Lemon juice 
2,62 
2,51* 
2,51 
2,1*7 
2,30 
2,27 
2.21 
2.36 
2,60 
Bouillon 
2.35 
2,37 
2,1*1 
2,21 
2,20 
2o2i| 
2,25 
2,32 
2.31* 
CONFECTIONS 
Sugar 
2,9l* 
2o91 
2,90 
2,83 
2,86 
2.85 
2,81* 
2.85 
2,91 
Jam 
2o92 
2,85 
3o00 
2.91* 
2,71* 
2o70 
2,66 
2.67 
2,91 
Gum 
2.90 
2.89 
2.89 
2.87 
2,87 
2,86 
2.86 
2,87 
2,91 
Caramels 
2o90 
2.86 
2o82 
2o80 
2,75 
2o 72 
2o72 
2,76 
2,87 
Sweet chocolate bar 
2.8U 
2,83 
2,83 
2,31 
2,75 
2o 73 
2,78 
2,76 
2,87 
Fruit bar 
2,65 
2,62 
2,61* 
2,61 
2,1*8 
2.53 
2.61 
2,61 
2,72 
D Ration Bar 
CRACKERS 
2.71* 
2,51* 
2,62 
2.53 
*. 
2,1*0 
2,1*1 
2.1*5 
2,58 
2,67 
K-U Biscuits 
2.31 
2.1i0 
2oUIi 
2*h2 
2,52 
2.1*9 
2oU6 
2,51 
2,61 
K-5 Biscuits 
2o20 
2,31 
2,31 
2o28 
2,51* 
2,1*8 
2,1*3 
2,52 
2.1*9 
K-1A Biscuits 
2,11* 
2,23 
2,35 
2.25 
2.33 
2,26 
2,27 
2,33 
2ou3 
K-3 Biscuits 
2.15 
2.31* 
2.1*3 
2,31* 
2,21 
2,18 
2,29 
2,51* 
2,1*1 
K-2 Biscuits 
2,19 
2,33 
2,31 
2,27 
1,91* 
2.21* 
2,15 
2,37 
2,28 
See ar° 7 for method of scoring. 
TABLE 8 
RELATIVE ACCEPTABILITY OF K RATION ITEMS AND TRENDS IN ACCEPTABILITY 
(E Company 17 June - 3 July, 23 July - 11 August) 
Appendix D I 
Inclasure #Ua 
- 18 - TABLE 9 
ACCEPTABILITY OF K RATION ITEMS COLD VS. HOT 
Item 
Score 
Cold 
Hot 
Meats 
Ham & Eggs 
2.55 
2.70 
Beef & Pork Loaf 
2.43 
2.49 
Pork & Egg Yolk 
2.25 
2.52 
Beef & Pork Loaf w/C. & A. Flakes 
2.31 
2.52 
Drinks 
• 
Coffee 
2.29 
2.78 
Bouillon 
2.05 
2.42 
TABLE 10 
ACCEPTABILITY OF K RATION ITEMS WHEN EATEN AT DIFFERENT MEALS 
(E, G, X and Y Companies) 
Item 
Breakfast 
Score 
Dinner 
Supper 
Meats 
Ham & Eggs 
2.68 
2.57 
2.69 
American & Swiss Cheese 
2.73 
2.41 
2.59 
Beef & Pork Loaf 
2.56 
2.26 
2.50 
Pork & Egg Yolk 
2.44 
2.45 
2.54 
American Cheese 
2.67 
2.42 
2.54 
Beef & Pork Loaf w/C. & A. Flakes 
2.57 
2.46 
2.44 
American Cheese w/Bacon 
2.53 
2.35 
2.37 
Drinks 
Orange Juice 
2.86 
2.81 
2.82 
Coffee 
2.71 
2.59 
2.80 
Lemon Juice 
2.72 
2.59 
2.64 
Bouillon 
2.69 
2.36 
2.33 
Confections 
Sugar 
2.92 
2.91 
2.90 
Jam 
2.92 
2.88 
2.92 
Gum 
2.93 
2.91 
2.90 
Caramels 
2.89 
2.87 
2.83 
Sweet Chocolate Bar 
2.93 
2.84 
2.87 
Fruit Bar 
2.72 
2.72 
2.71 
D Ration Bar 
2.73 
2.60 
2.68 
Biscuits 
K-4 
2.61 
2.63 
2.59 
K-5 
2.70 
2.38 
2.58 
K-1A 
2.41 
2.55 
2.38 
K-3 
2.41 
2.36 
2.41 
K-2 
2.22 
2.38 
2.34 
Appendix D I 
Inclosure #4a PERCENTAGE RATED GOOD 
WASTE AS PERCENTAGE 
OF ISSUE 
0 
10 
20 
30 
40 
50 
60 
70 
80 
90 
100 
100 
90 
00 
70 
60 
50 
40 
30 
20 
10 
0 
COMPANY E 
CONFECTIONS 
GUM 
SUGAR 
CARAMELS 
SWEET CHOCOLATE BAR 
"D" RATION CHOCOLATE BAR 
FRUIT BAR 
ACCEPTABILITY AND WASTE 
"K" RATION 
DRINKS 
ORANGE JUICE 
COFFEE 
ORANGE a LEMON 
COMBINED TOTAL 
ISSUE = I | RATIONS 
LEMON JUICE 
BOUILLON 
FIG • 5 
AMERICAN CHEESE 
HAM AND EGGS 
MEATS 
CORNED PORK 
LOAF 
CHOP PORK 
EGG LOAF 
AMERICAN CHEESE W/BACON 
BEEF & PORK LOAF 
AMERICAN 
SWISS CHEESE 
17 JUNE TO 8 JULY 
BISCUITS 
K - 4 
K - 3 
K - 2 
K - IA 
K ' 5 
Appendix D t 
Inclosure #4a 
FIG 5 WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
0 
10 
20 
30 
40 
50 
60 
70 
80 
90 
100 
100 
90 
80 
70 
60 
50 
40 
30 
20 
10 
0 
COMPANY E 
JAM 
CONFECTIONS 
GUM 
SUGAR 
CARAMELS 
SWEET CHOCOLATE BAR 
FRUIT BAR 
D RATION CHOCOLATE 
ACCEPTABILITY AND WASTE 
"K" RATION 
COFFEE 
DRINKS 
ORANGE JUICE 
LEMON JUICE 
ISSUE = If RATIONS 
BOUILLON 
FIG. 6 
HAM 8 EGGS 
PROCESSED AM. 8 (SWISS CHEESE 
MEATS 
BEEF a PORK [LOAF 
CORNED PORK LOAF W/C 8 A FLAKES 
PROCESSED AM. CHEESE 
CHOPPED PO.RK 8 EGG YOLK 
CHEESE |W/ BACON 
23 JULY TO it AUGUST 
BISCUITS 
K - 5 
INSUFFICIENT 
T DATA “I— 
K - 4 
K - 3 
K - I 
K ' 2 
Appendix D I 
Inclosure //4a 
FIG. 6 WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
0 
10 
20 
30 
i 
; 40 
' 50 
60 
70 
80 
90 
100 
100 
90 
80 
70 
60 
50 
40 
30 
20 
I 0 
0 
COMPANY G 
CONFECTIONS 
GUM 
SUGAR 
SWEET CHOCOLATE BAR 
CARAMELS 
FRUIT BAR 
D RATION CHOCOLATE 
DRINKS 
ORANGE JUICE 
ACCEPTABILITY AND WASTE 
“K" RATION 
LEMON JUICE 
COFFEE 
BOUILLON 
-* INSUFFICIENT DATA 
ISSUE = l-f R AT IONS 
FIG. 7 
BEEF a PORK LOAF 
CORNED PORK LOAF 
W/C a A FLAKES 
MEATS 
CHOPPED PORK a EGG 
YOLK 
HAM 8 EGGS 
CHEESE W/BAcioH 
PROCESSED AM. 
CHEESE 
PROCESSED 
AM. a SWISS CHEESE 
16 JUNE TO 7 JULY 
BISCUITS 
K- 4 
K- 3 
K-IA 
K-2 
K - 5 
Appendix D I 
Inclosure a 
FIG. 7 WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
0 
10 
20 
3 0. 
40 
50 
60 
70 
8 0 
90 
I 00 
100 
90 
80 
70 
60 
50 
40 
30 
2 0 
% 
I 0 
0 
COMPANY X 
CONFECTIONS 
GUM 
JAM 
CARAMELS 
SWEET CHOCOLATE BAR 
SUGAR 
FRUIT BAR 
D-RATION CHOCOLATE 
ACCEPTABILITY AND WASTE 
"K" RATION 
ORANGE JUICE 
DRINKS 
COFFEE 
ISSUE = I RATION 
LEMON JUICE 
BOUILLON 
BISCUITS 
K - IA 
INSUFFICIENT DATA 
K- 5 
K -4 
K - 2 
K- 3 
28 JULY TO 4 AUGUST 
PROCESSED AM. a SWISS 
CHEESE 
PROCESSED AM. CHEESE 
MEATS 
CHEESE W/BACON 
HAM a EGGS 
BEEF a PORKLOAF 
CHOPPED PORK 8 EGG YOLK 
CORNED PORKLOAF W/CA. FLAKES 
Appendix D I 
Inclosure #Aa 
FIG 8 WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
0 
10 
20 
30 
40 
50 
60 
70 
80 
90 
100 
100 
90 
80 
70 
60 
50 
40 
30 
20 
10 
0 
COMPANY Y 
confections 
ACCEPTABILITY AND WASTE 
"K" RATION 
DRINKS 
ISSUE = I RATION 
FIG. 9 
| NO WASTE 
BfSCUITS 
K- 4 
K -5 
!<- 3 
K- I A 
K- 2 
20 JULY TO 30 JULY 
CHEESE W/BACON 
MEATS 
PROCESSED AM. CHEESE, 
HAV a EGGS 
CHOPPED PORK 8EGGI YOLK 
BEEF a PORK LOAF 
j£flAMELk-p1P R.K. LOAF W/C a A FLAKES 
Appendix D I 
Inclosure #4a 
FIG. 9 PERCENTAGE RATED GOOD 
WASTE AS PERCENTAGE 
OF ISSUE 
COMPANY Y 
JAM 
CONFECTIONS 
SUGAR 
SWEET CHOCOLATE BAR 
GUM 
CARAMELS 
D-RATION CHOCOLATE 
FRUIT BAR 
ACCEPTABILITY AND WASTE 
"K" RATION 
ISSUE = I f RATIONS 
COFFEE 
DRINKS 
ORANGE JUICE 
LEMON JUICE 
BOUILLON 
FIG. 10 
HAM a EGGS 
MEATS 
CHEESE W/BACON 
CHOPPED PORK 8 EGG YOLK 
PROCESSED AMERICAN 
CHEESE 
BEEF 8 PORK LOAF 
CORNED PORK LOAF W/C.A. FLAKES 
31 JULY TO 8 AUGUST 
BISCUITS 
K - 4 
INSUFFICIENT 
1 DATA 
K * 5 
K - 3 
K ' 2 
k - ia 
Appendix D I 
Inclosure //4a 
FIG. 10 10. CANADIAN ARMY MESS TIN RATION: 
a. Introduction 
This ration was designed as an emergency combat ration to be used for a period of a few days. 
It was included in this test because of its previous comparison with the American Army emergency rations in 
the Canadian Army Winter Trials.* It is of interest because it contained sardines, tea and pea soup which 
were in no other ration in the present test. This was the only ration where the same menu was repeated every 
day without any variation. 
b. Company Tested—Only X Company used the Canadian Army Mess Tin Ration, so no comparison 
with other companies is possible. 
Company 
Week of Test Period Used 
Basis of Daily Issue Per Man 
X 
1, 2 and 3 
1-1/3 ration 
c. Basis of Issue—In order to have the calorie issue approximately equivalent to that of other com- 
panies during Period I, the Mess Tin Ration was issued 4 rations to 3 subjects. This gave an average issue of 
4640 calories per man daily. 
d. Preparation and Consumption—Subjects ate individually or pooled their food and ate in groups 
of the 3 men who drew rations together. Sterno and tripods were issued for the first week only—afterwards 
wood fires and make-shift stoves were used for heat. No utensils were issued for preparation of food. Men had 
their regular field mess gear so the wooden utensils were not used regularly. Average time required to prepare 
and eat a meal was breakfast, 28 minutes; dinner, 30 minutes; supper 37 minutes. 
Some men ate the sardines cold; others preferred pouring off the oil and heating them. Pork loaf 
and spiced beef cooked with cheese, or cut up in the pea soup offered variation. The biscuits were generally 
eaten with butter and jam, but they were also used in the pea soup and in puddings made with jam or choco- 
late. The most sucessful use of milk-and-sugar-powder was in the chocolate drink. A few mixed it with cold 
water and used it as a beverage. Hard candy was sometimes dissolved in water for a drink or used to flavor tea. 
The chocolate bar was used as a candy or added to the chocolate drink. Coffee was better if 2 packages were 
used instead of 1, to a canteen cup of water. 
e. General Acceptability 
(1) Confections and Spreads — All items in this class had high acceptability ratings and low return. 
Jam, hard candy, butter and the chocolate bar head the list. Sugar and cheese were rated some- 
what lower. Returns were negligible except for butter and cheese of which about 10% of the 
issue was not used. 
(2) Beverages — The acceptability rating of the beverages shows an interesting difference from 
total consumption and waste figures in that tea was rated good 75% of the time whereas 30% 
was returned unused, and coffee was rated good only 55% of the time while less than 20% was 
returned. The discrepancy in scores and waste is accounted for by the fact that about a quarter 
of the men did not use tea after a few trials and therefore did not rate it. The trends in con- 
sumption in Fig. 11A & B indicate a reduction in tea consumption and an increase in that of 
coffee as the test progressed. Pea soup and the milk-and-sugar-powder were low in acceptability, 
and the waste return and unopened packages were very high. This ration differed from all U. S. 
Army rations tested in that no beverage was intended for use as a cold drink. 
(3) Meats—In general the consumption of meat products was high, except for sardines, but all were 
rated fairly low. There was a marked decrease in consumption of sardines during the test. Spiced 
beef was rated slightly higher than pork loaf. 
R.C.A.M.C. Report on Cold Weather Operational Trials of Rations, Prince Albert, Saskatchewan, Canada, 2 Jan.— 3 March 1944. 
Appendix D I 
Inclosure #4a (4) Biscuits—Biscuits had a low acceptability rating. Approximately 33% of those issued were re- 
turned. This is slightly more than the extra fraction of ration issued. Consumption showed 
a definite increase throughout the test. 
All items ordinarily served hot were preferred hot, and the cheese cooked in a stew was well 
received. The chocolate bar made an excellent drink. Ratings by meals show minor variations. 
For the type of activity of this test the men preferred the single box for a day’s meals to the 
three which contain the K Ration. The fiber cap for the jam worked excellently, as did that for 
the butter as long as the weather was cool enough to prevent melting. 
American name brand cigarettes were greatly preferred to the MacDonald and the Sweet Cap- 
oral. The wooden spoon and fork were not used much because mess gear was available though 
they were looked upon with favor. Matches and can opener were veiy satisfactory. 
f. Suggestions for Improvement—One of the most common suggestions was that the sardines be elimi- 
nated entirely or packed in tomato or mustard, instead of olive oil. Some subjects complained of the sardines’ 
saltiness. Numerous complaints were made of the butter’s messiness in hot weather, and its tendency to spurt 
out when the can was opened. Biscuits were rated hard and tasteless; there were too many in the ration. (The 
basis of issue was 1-1/3 rations). The milk-and-sugar-powder and the chocolate drink at times had a waxy taste 
from the container. Some milk-and-sugar-powder was rancid and curdled in water. Tea and coffee were con- 
sidered too weak. It was almost universally agreed that the sugar was insufficient. Most men used only part 
of the salt. A common complaint was the peculiar color left on the cheese by the foil wrapping. About 5% of 
the cheese was moldy and spoiled, although surface mold was no indication that it was spoiled. The mold had 
a decided effect upon acceptability because the subject usually took an instant aversion to it, and discarded 
the cheese entirely. In rare cases a tainted can of pork loaf was found. At the start of the ration period no 
spoiled butter was noted, but as the weather became warmer, rancid butter was found. 
Other suggestions for improvements were: 
(1) Remove 1 box of biscuits and improve taste and texture. 
(2) Increase the quantity of sugar. 
(3) Replace pea soup with a variety of other soups. 
(4) a vegetable to the ration. 
(5) Replace the sardines with a can of beans. 
(6) Issue more coffee and tea. 
(7) Vary the items in the ration to avoid monotony. 
(8) Improve the wax containers of the milk-and-sugar-powder, the chocolate drink and the foil 
wrapping of the cheese. 
(9) If possible, improve the opener for sardines. 
g. Summary and Conclusion—The ration was considered a satisfactory combat or emergency ration but 
because of monotony and certain items unusual in American diets, inadequate for any extended length of time. 
During the last week, when given their choice of C, K and Canadian Mess Tin Rations, and items from those 
rations, no one in X Company chose the Canadian Mess Tin Ration as a whole ration. Some chose the jam and 
butter during the item choice period. 
Appendix D I 
Inclosure #4a TABLE 11 
RELATIVE ACCEPTABILITY OF CANADIAN MESS TIN RATION ITEMS 
AND THEIR TREND IN ACCEPTABILITY 
Score0 
Items 
Days 
1-6 
Days 
7-11 
Days 
12-16 
Days 
17-22 
Entire 
Period 
Spreads & Sugar 
291 rw' 
2.96 
Jam 
2.98 
2.98 
2.95 
Butter 
2.95 
2.92 
2.89 
2.71 
2.90 
Sugar 
2.90 
2.80 
2.74 
2.79 
Cheese 
2.71 
2.69 
2.68 
2.61 
2.67 
Confections 
Hard Candy 
2.92 
2.94 
2.90 
2.88 
2.91 
Chocolate bar 
2.82 
2.84 
2.83 
2.81 
2.82 
Drinks 
Tea 
2.79 
2.77 
2.77 
2.61 
2.73 
Chocolate drink 
2.58 
2.74 
2.76 
2.60 
2.67 
Coffee 
2.46 
2.51 
2.50 
2.42 
2.47 
Pea soup 
2.29 
2.48 
2.43 
2.35 
2.39 
Milk & sugar 
1.92 
2.16 
2.28 
2.24 
2.17 
Meat Items 
Spiced beef 
2.61 
2.61 
2.61 
2.48 
2.57 
Pork loaf 
2.57 
2.55 
2.54 
2.44 
2.52 
Sardines 
2.35 
2.17 
2.21 
2.10 
2.22 
Biscuits 
1.95 
2.03 
2.17 
2.20 
2.08 
See par. 7 for method of scoring. 
TABLE 12 
TABLE 13 
RELATIVE ACCEPTABILITY OF CANADIAN 
ARMY MESS TIN ITEMS COLD VS. HOT 
RELATIVE ACCEPTABILITY OF CANADIAN ARMY 
MESS TIN WHEN EATEN AT DIFFERENT MEALS 
Item 
Score Eaten 
Cold 
Score Eaten 
Hot 
Meat & Cheese 
Sardines 
2.21 
2.23 
Pork loaf 
2.45 
2.57 
Spiced beef 
2.47 
2.65 
Cheese 
2.66 
2.71 
Drinks 
Chocolate bar 
2.82 
2.84 
Tea 
2.67 
2.76 
Coffee 
2.35 
2.50 
Chocolate drink 
2.51 
2.72 
Pea soup 
2.23 
2.41 
Item 
Score When Eaten At 
Breakfast 
Dinner 
Supper 
Spreads & Sugar 
Jam 
2.94 
2.95 
2.97 
Butter 
2.91 
2.88 
2.91 
Sugar 
2.74 
2.82 
2.81 
Cheese 
2.77 
2.67 
2.65 
Confections 
Hard candy 
2.91 
2.91 
2.91 
Chocolate bar 
2.83 
2.82 
2.83 
Drinks 
Tea 
2.74 
2.72 
2.74 
Chocolate drink 
2.74 
2.57 
2.65 
Coffee 
2.47 
2.48 
2.45 
Pea soup 
2.52 
2.43 
2.38 
Milk & sugar 
2.13 
2.21 
2.17 
Meat Items 
Spiced beef-, 0/ 
2.56 
2.54 
2.60 
Pork beefJ^T 
2.50 
2.52 
2.53 
Sardines fj 
2.29 
2.20 
2.15 
Biscuits 
2.12 
2.07 
2.15 
Appendix D I 
Inclosure #4a WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
O 
o 
~D 
> 
-< 
X 
CONFECTIONS 
JAM 
BUTTER 
SUGAR 
CHEESE 
CANDY 
HARD CANDY 
CHOCOLATE BAR 
ACCEPTABILITY AND WASTE 
CANADIAN ARMY MESS TIN 
ISSUE = I- RATIONS 
FIG. II 
BEVERAGES 
TEA 
CHOCOLATE DRINK 
COFFEE 
PEA SOUP 
MILK 8 SUGAR 
MEATS 
SPICED BEEF 
PORK LOAF 
SARDINES 
15 JUNE TO 6 JULY 
BISCUITS 
BISCUITS 
Appendix D I 
JLnclosure #4a 
FIG. II 
(80) CANADIAN ARMY MESS TIN RATION 
TREND IN ACCEPTABILITY OF THE ITEMS 
BY PERIODS (6-5-5-6 DAYS) 
ITEM PERIOD I PERIOD 2 PERIOD 3 PERIOD 4 
JAM 
2.90 
2.98 
2.95 
2.91 
SPREADS & SUGAR 
BUTTER 
2.95 
2.92 
2.89 
2.85 
SUGAR 
2.90 
2.00 
2.74 
2.71 
CHEESE 
2.71 
2.69 
2.68 
2.61 
CONFECTIONS 
HARD CANDY 
2.92 
2.94 
2.90 
2.88 
CHOCOLATE BAR 
2 82 
2.84 
2.83 
2.81 
TEA 
2.79 
2.77 
2.77 
2.61 
CHOCOLATE DRINK 
2.58 
2.74 
2.76 
2.60 
DRINKS 
COFFEE 
2.46 
2.51 
2.50 
2.42 
PEA SOUP 
2.29 
2.48 
2.43 
2.35 
MILK 8-SUGAR 
1.92 
2.16 
228 
2.24 
SPICED BEEF 
2.61 
2.61 
2.61 
2.48 
MEAT ITEMS 
PORK LOAF 
2.57 
2.55 
2.54 
2.44 
SARDINES 
2.35 
2.17 
2.21 
ZiO 
BISCUITS 
BISCUITS 
1.95 
2.03 
2.17 
.2.20 
JUNE 
JULY 
JUNE 
JULY 
1 TEA 
2 CHOCOLATE DRINK 
3 BUTTE R 
4 COFFEE 
5 MILK 0 SUGAR 
1 SPICED BEEF 
2 PORK LOAF 
3 SARDINES 
4 CHEESE 
5 BISCUITS 
6 PEA SOUP 
CANADIAN MESS TIN RATION 
PER CENT CONSUMED 
Appendix D I 
Inclosure #4a 
FIG. I la. 11. 10-IN-l RATION: 
a. Introduction 
The 10-in-l Ration was designed as a support area ration to be used where it is not practicable to 
use the B Ration. It is not used in forward combat zones, because issue, breakdown and preparation require 
too much time and equipment. It is an intermediate ration between the C and K, and the B Ration. It is the 
purpose of the ration to serve the men a hot meal twice a day and to furnish a variety of menus. The lunch 
menu is compact and easily carried in a mess packet. 
In most support areas, troops are able to supplement rations by food acquired from the natives, the 
Red Cross and purchases from post exchanges. With this reserve available, the items which are not acceptable 
will not be eaten, regardless of calorie content. Therefore a prime consideration in a support as well as combat 
ration should be acceptability. 
b. Companies Tested on Ration—The 10-in-l Ration was issued to H, G, X and Y Companies, under 
varying circumstances. H Company subsisted on it for the entire 57 days of the test, G, X Y Companies sub- 
sisted on it for the 14-day Period II. G Company had been on K Ration, X on Canadian Mess Tin and Y had 
been on Experimental C Ration prior to the change. 
Company 
Week of Test Period Used 
Basis of Daily Issue Per Man 
H 
1, 2, 3, 4, 5, %7 and 8 
1-1/4 ration 
H 
6 and M7 
I ration 
G 
4 and 5 
1-1/4 ration 
X 
4 and 5 
1-1/4 ration 
Y 
4 and 5 
1-1/4 ration 
c. Basis of Issue—The 10-in-l Ration was issued 10 rations to 8 men at all times in all companies ex- 
cept for the 10 day period that H Company used the 10-in-l Ration issued 10 rations to 10 men. 
One of the features of the 10-in-l Ration is the variety offered by the use of 5 different menus. 
This was an important factor in high rates of acceptability of 10-in-l when test subject had been on K, C, and 
Canadian Mess Tin Rations. 
Two methods of issue were employed. The normal method was issuance of the complete menu 
for the following day, after the supper meal had been eaten. Breakfast was eaten in the bivouac area, and usual- 
ly lunch was eaten in the field. For supper, the men returned to the area. The second method of issuance was 
employed during the 4 day march and remaining 3 days of test. The complete menu was issued before supper 
so that the men could eat supper and breakfast in the bivouac area, and carry only lunch on the march. When 
variations were used in components of the ration, the boxes were opened by the subjects and new items were 
exchanged for old items under supervision of the observers. Individual allotment of ration was not necessary 
as group eating was practiced. 
d. Preparation and Consumption—The food was heated by two means: (1) By the 20 Men Field Cook- 
ing Set, (stove, two-bumer, Coleman) and (2) by cooking over a pit fire. Utensils consisted of a frying pan, 1 
and 2 gallon pots, and a deep fat fryer. All groups used the stoves at first, but since it took approximately an 
hour to cook meals, some groups expedited preparation by cooking over pit fires. Acceptability varied in- 
significantly when method of preparation was changed. It was difficult to boil water on the stove in the large 
containers, due to small flame. The open pit fire would boil water in a short time, and it was found that Nes- 
cafe, Barrington Hall Coffee and cocoa in the 10-in-l Ration were most acceptable when prepared in boiling 
water, (Because of the altitude the boiling point was around 195°F.) 
The test subjects ate in groups of 8, 16 or an entire platoon; most in groups of 8, but there were 3 
of 16, 1 of 40 (a platoon) in H Company. The larger groups prepared their food faster because of the number 
of stoves and utensils. The platoon leader assigned 1 person per 8 men to cook, and the squad alternated at 
performing the duty of K.P. The average time for all men to eat breakfast, 30 minutes; dinner, 19 minutes; and 
supper 33 minutes. 
Appendix D I 
Inclosure #4a e. General Acceptability 
(1) Evaporated milk led the list in ratings, and practically none was turned in. The great majority 
of all subjects liked coffee with milk. 
(2) Jam was well received and none was turned in except when the product contained an excess 
of crystallized sugar. Army Spread was acceptable. 
(3) Beverages had a high rating and low return. Coffee was invariably rated best of the drinks, 
followed closely by cocoa. The powdered lemon and orange were much less popular probably 
because there was insufficient sugar to sweeten them. Waste on these items appears low be- 
cause no effort was made to collect liquid waste; only unopened packages. 
(4) Vegetables—There was some variation in the ratings and consumption of the vegetables in this 
ration. Generally com was rated highest, followed by peas, tomatoes, snap beans and lima 
beans. 
(5) Meats—Bacon and roast beef were rated high and figured very little in the waste. In the next 
group corned beef, ham and eggs, pork sausage, English stew and meat and rice were grouped 
with very little to indicate a real preference among them. At the bottom of the list of meat pro- 
ducts are grouped those components peculiar to the K Ration. This was true whether the previ- 
ous ration was K or something else. Dehydrated meat items in the supper units were prepared 
with difficulty and were not well received. 
(6) Confections—These were rated lower by men eating the 10-in-l Ration than by men eating 
any other. Peanuts were rated high but the quantity did not satisfy even 8 men. Other ratings 
were only slightly lower. In spite of the percentage rated good and of the scores of average 
ratings, the confection group as a whole did not appear in the waste. 
(7) Cereal—Though the waste was relatively low, the score of acceptability for cereals was not 
high. In a special questionnaire, H Compnay rated Quaker shredded wheat first followed by 
Quaker oat premix, General Mills premix, General Foods premix and Pillsbury cereal premix 
in order. 
(8) Biscuits—Types I and II as described in Appendix B were rated highest, followed by K-4, K-5, 
whole wheat, C, K-1A, K-3 and K-2. Types I and II were substituted for Type C in H Com- 
pany during Period III and were much more acceptable. Sweet cookies were well accepted 
when tried for a time during the last test period. 
Variations with meals, and changes in acceptability hot and cold followed the trends found with 
other rations. 
f. Suggested Changes—The following suggestions summarize test subjects’ and observers’ remarks: 
(1) Sausage is flat tasting and flavorless (when eaten cold). 
(2) Pork and egg yolk in large can is not as good as that in small can. 
(3) Wax beans are flat in taste. More seasoning would help. 
(4) More grape and orange drinks would be highly acceptable. 
(5) Amount of coffee in ration should be doubled. 
(6) More varieties of beverage needed on luncheon menu. 
(7) More sweet chocolate bars added and D Ration and fruit bars reduced. 
(8) Menu #2 should contain sugar. 
(9) Ketchup and pepper would aid in making food more palatable, 
(10) Baked beans would be better than several of the meat items. 
(11) A salted biscuit would be highly acceptable. 
(12) A soup would be highly acceptable in supper menu. 
(13) More chewing gum should be added to ration. 
Appendix D I 
Inclosure #4a (14) Quaker Oats Company cereals would be highly acceptable even if they were in every menu. 
(15) Type I and II Biscuits should be used in place of Type C Biscuit. 
(16) In the new Supper Menu #5, chocolate bars and cocoa are on the same menu; chocolate 
bars should be replaced by another confection. 
(17) Dehydrated meats should be replaced by prepared meat items. 
(18) A larger package of sugar should be placed in K lunch unit. 
(19) The K meat and egg and K meat items should be replaced by more palatable meat items. Egg 
and meat items should not be used in the K unit because these items should be hot when eaten, 
and this is not usually possible. 
(20) A vegetable, pudding or fruit item would increase the acceptability of the K unit considerably. 
(21) Halazone tablets could be distributed at the company commander’s discretion, instead of en- 
closed in rations because of the waste. 
g. Summary and Conclusion—The 10-in-l Ration is an excellent ration and is of sufficient nutritional 
value to sustain a soldier’s strength while he is undergoing physical exertion similar to that 
experienced in actual combat. 
Appendix D I 
Inclosure #4a TABLE 14 
TREND OF ACC EFT ABILITY OF 10-in-l ITELS (H COLTANY) 
ITEM 
(Score by 5 Bay Periods)* 
1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
n 
ISATS 
Fork sausage 
2.53 
2.35 
2.49 
2.28 
2.33 
2.26 
2.21 
2.20 
2.34 
2.25 
2.17 
Bacon 
2.74 
2.73 
2.74 
2.69 
2.69 
2.78 
2.76 
2.77 
2.79 
2.82 
2.71 
Ham & eggs 
2.61 
2.41 
2.29 
2.22 
2.16 
2.30 
2.19 
2,21 
2.27 
2.25 
2.23 
Fork & egg yolk 
2o44 
2.37 
2.19 
2.08 
2.14 
2.11 
2.07 
2.19 
2.22 
2.22 
2.25 
ICgg & meat (K) 
2.44 
2o22 
2.13 
2,01 
1.97 
1.97 
1.98 
1.98 
2.03 
1.96 
1.97 
Cheese (K) 
2.24 
2.26 
2.15 
2.21 
2.09 
2.15 
2.10 
2.19 
2.00 
2.17 
2.24 
Meat Product (K) 
2.38 
2.04 
1.84 
1.82 
1.72 
1.78 
1.85 
1.86 
1.55 
1.70 
1.81 
Meat & rice 
2.55 
2.29 
2.41 
2.45 
2.32 
2.41 
2.14 
2.11 
2.19 
2.16 
2.15 
Stpv, iinglish 
2.49 
2.56 
2.43 
2.39 
2.26 
2.25 
2.20 
2.13 
2.09 
2.16 
2.34 
Corned beef 
2.79 
2.70 
2.68 
2.65 
2.64 
2.60 
2.56 
2.74 
2.67 
2.76 
2.77 
Roast beef 
2.70 
2.81 
2.73 
2.77 
2.81 
2.76 
2.78 
2.82 
2.82 
2.87 
2.73 
Corned beef hash 
2.20 * 
2.42 
2.41 
2.16 
2.36 
2.27 
2.16 
2.26 
2.13 
2.06 
BEVERAGES 
Coffee, soluble 
2.62 
2.88 
|2o88‘ 
2.90 
2.90 
2.89 
2.90 
2.89 
2.91 
2.91 
2.87 
Lemon powder 
2.27 
2.19 
2.12 
2.11 
2.06 
2.07 
2.01 
1.99 
1.97 
1.96 
1.97 
Orange powder 
2.42 
2.39 
2.24 
2.30 
2.19 
2.27 
2.32 
2.30 
2.05 
2.25 
2.29 
Cocoa 
2.71 
2.66 
2.66 
2.74 
2.67 
2.54 
2.44 
2.58 
2.63 
2.77 
2.74 
BISCUITS 
Biscuits, Type 1 
- 
- 
- 
- 
- 
- 
- 
2.40 
2.54 
2.72 
2.27 
Biscuits, Type 2 
- 
- 
- 
- 
- 
• - 
~ 
2.42 
2.47 
2.68 
2.41 
Biscuits, C 
1.8? 
1.68 
1.71 
Lo74 
1.79 
1.85 
1.88 
— 
— 
— 
— 
Biscuits, Whole wheat 
1.92 
2.04 
2.13 
L.88 
2.15 
1.91 
1.92 
— 
— 
_ 
Biscuits, K-1A 
2.00 
1.86 
1.79 
1.75 
1.77 
1.95 
1.74 
1.83 
1.85 
1.81 
1.98 
Biscuits, K-2 
1.59 
1.63 
1.58 
1.61 
1.60 
1,69 
1.61 
1,65 
1.6^ 
1.67 
1.59 
Biscuits, K-3 
1.75 
1.70 
1.71 
1.78 
1.77 
1.82 
1.85 
1.85 
1.85 
1.90 
1.91 
Biscuits, K-4 
1.97 
1.82 
2.38 
2.39 
2.33 
2.38 
2.24 
2.41 
2.3s 
2.44 
2,35 
Biscuits, K»5 
1.86 
2.41 
2.16 
2.53 
2.45 
2.51 
2.37 
2.23 
2.49 
2.42 
2.55 
CEREAL 
2.35 
2.38 
2.18 
2.47 
2.38 
2.47 
2.49 
2.51 
2.59 
2.62 
2.62 
3VA1 ORATED MILK 
2.91 
2.90 
2.89 
2.86 
2.89 
2.90 
2.90 
2.90 
2.91 
2.93 
2.90 
SPREADS 
dam 
2.90 
2.37 
2o88 
2.85 
2.85 
2,80 
2.82 
2.84 
2.86 
2.88 
2,85 
kriy Spread 
2,69 
2.70 
2.69 
2.73 
2.78 
2.72 
2.77 
2.77 
2.77 
2.80 
2.77 
VEGET h 31ES 
Tomatoes 
2.84 
2.90 
2.73 
2.84 
2.81 
2.73 
2.75 
2.71 
2.72 
2.76 
2.68 
Snap beans 
2.70 
2.77 
2.76 
2.74 
2.76 
2.72 
2.63 
2.61 
2.59 
2.57 
2.64 
Peas 
2.62 
2.79 
2.85 
2.83 
2.76 
2.73 
2.71 
2.79 
2.71 
2.75 
2.81 
Com 
2.81 
2.92 
2.80 
2.89 
2.86 
2.87 
2.87 
2.S7 
2.83 
2.90 
2.84 
Lima Beans 
2.53 
2.69 
2.76 
|2.78 
2.68 
2.57 
2.53 
2.62 
2.26 
— 
2.64 
CONFECTIONS 
Peanuts 
2.82 
2.77 
b.ai 
2.74 
2.71 
2.74 
2.54 
2.74 
2.64 
2.68 
2.55 
Fruit bar 
2.45 
2.50 
p .44 
2.16 
2.41 
2.41 
2.40 
2.37 
2.40 
2.38 
2.34 
Hard candy 
2.77 
2.60 
E.6S 
2.66 
2.66 
. 6 j. 
2.65 
2.58 
2.56 
2.50 
2.53 
Chocolate bar 
2.53 
2.59 
12.71 
2.72 
2.7h 
. 5^ 
2.66 
2.63 
2.59 
- 
2.67 
Caramels 
2.77 
2.76 
p.76 
2.69 
2.74 
2.69 
2.60 
2.63 
2.54 
2.61 
2.55 
Sweet Chocolate 
2.58 
2.65 
Lii. 
2.56 
•2.60 
2.67 
2.62 
2.72 
2.66 
* See par0 7 for Tiethod of scoringe 
Appendix D I 
Inclosure #4a TABLE 16 
RELATIVE ACCEPTABILITY OF 
10-in-1 ITEMS 
(Companies G, H, X and Y) 
TABLE 15 
DIFFERENCES AMONG COMPANIES IN ACCEPTABILITY OF 
DIFFERENT 10-IN-l FOOD GROUPS 
Group 
G 
H 
Score 
X 
Y 
All 
Meats 
2.66 
2.34 
2.78 
2.65 
2.50 
Beverages 
2.83 
2.61 
2.85 
2.82 
2.71 
Biscuits 
2.48 
2.01 
2.57 
2.36 
2.22 
Cereal 
2.81 
2.49 
2.84 
2.63 
2.63 
Spreads 
2.90 
2.80 
2.88 
2.90 
2.84 
Vegetables 
2.87 
2.74 
2.92 
2.89 
2.81 
Confections 
2.79 
2.55 
2.88 
2.78 
2.67 
Item 
Score 
Meats 
Bacon 
2.82 
Roast beef 
2.82 
Corned beef 
2.75 
Ham & eggs 
2.52 
Pork sausage 
2.51 
Stew, English 
2.48 
Meat & rice 
2.47 
Corn beef hash 
2.44 
Pork & egg yolk 
2.41 
Cheese product 
2.31 
Egg & meat 
2.30 
Meat product 
2.09 
Beverages 
Coffee 
2.90 
Cocoa 
2.74 
Orange powder 
2.46 
Lemon powder 
2.37 
Biscuits 
Biscuit, Type 1 
2.48 
Biscuit, Type 2 
2.50 
Biscuits, K-5 
2.49 
Biscuits, K-4 
2.45 
Biscuits, Whole Wheat 
2.24 
Biscuits, C 
2.20 
Biscuits, K-1A 
2.11 
Biscuits, K-3 
2.04 
Biscuits, K-2 
1.91 
Cereal 
2.63 
Evaporated Milk 
2.92 
Spreads 
Jam 
2.90 
Army Spread 
2.78 
Vegetables 
Com 
2.89 
Peas 
2.83 
Tomatoes 
2.81 
Snap beans 
2.77 
Lima beans 
2.72 
Confections 
Peanuts 
2.79 
Caramels 
2.75 
Hard candy 
2.73 
Chocolate bar 
2.73 
Sweet chocolate 
2.69 
Fruit bar 
2.57 
TABLE 17 
ACCEPTABILITY OF 10-IN-l ITEMS EATEN 
COLD VS. HOT 
(G, H, X & Y Companies) 
Item 
Score 
Cold 
Hot 
Meats 
Pork sausage 
2.09 
2.53 
Bacon 
2.66 
2.83 
Ham & eggs 
2.46 
2.52 
Pork & egg yolk 
2.21 
2.42 
Egg & meat 
2.25 
2.61 
Meat product (K) 
, 2.06 
2.38 
Meat & rice 
2.27 
2.48 
Stew, English 
2.27 
2.49 
Corned beef 
2.67 
2.75 
Roast beef 
2.50 
2.83 
Corned beef hash 
2.04 
2.45 
Drinks 
Coffee 
2.69 
2.90 
Cocoa 
2.42 
2.82 
Cereal 
2.48 
2.71 
Vegetables 
Tomatoes 
2.85 
2.79 
Snap beans 
2.57 
2.78 
Peas 
2.63 
2.84 
Corn 
2.59 
2.90 
Lima beans 
2.46 
2.73 
Appendix D I 
Inclosure #4a PERCENTAGE RATED GOOD 
WASTE AS PERCENTAGE 
OF ISSUE 
CONFECTION 
JAM 
COMPANY G 
PEANUTS 
HARD CANDY 
CHOCOLATE BAR 
FRUIT BAR 
MILK 
DRINKS 
COFFEE 
COCOA 
ORANGE 
LEMON 
VEGETABLES 
CORN 
ACCEPTABILITY AND WASTE 
IC-IN-I RATION 
PEAS 
TOMATOES 
BISCUIT AVERAGE RECORDED 
BEANS. SNAP 
BEANS, LIMA 
FIG. 12 
BEEF. CORNED-CANNED 
ISSUE = I4 RATIONS 
MEATS a SPREADS 
BEEF. ROAST - CANNED 
BACON 
SAUSAGE, PORK 
ARMY SPREAD 
STEW, ENGLISH STYLE 
HASH, CORNED BEEF- DE HYDRATED 
HAM a EGG 
PORK 8 EGG YOLK 
MEAT 8 RICE- DEHYDRA TED 
EGG 8 MEAT 
MEAT PRODUCT 
CEREAL 
CHEESE 
CERE AL 
8 JULY TO 21 JULY 
K-5 
BISCUITS 
K -4 
C BISCUITS 
K- IA 
K- 3 
K- 2 
Appendix D I 
Inclosure a 
FIG. 12 PERCENTAGE RATED GOOD 
WASTE AS PERCENTAGE 
OF ISSUE 
VEGETABLES CONFECTIONS 
BEANS, SNAP 
COMPANY X 
CORN 
TOMATOES 
PEAS 
BEANS, LIMA 
JAM 
PEANUTS 
HARD CANDY 
CHOCOLATE BAR 
FRUIT BAR 
BACON 
ROAST BEEF, CANNED 
ACCEPTABILITY AND WASTE 
10- IN- I RATION 
MEATS 8 SPREAD 
MEAT a RICE ~ DEHY 
CORNED BEEF, CANNED 
STEW, ENGLISH STYLE 
ISSUE = Ii: RATIONS 
HASH CORNED BEEF - DENY 
HAM 8 EGGS 
FIG. 13 
PORK 8 EGGS 
ARMY SPREAD 
SAUSAGE 
CHEESE 
EGG a MEAT 
MEAT PRODUCT 
COFFEE 
DRINKS 
MILK 
COCOA 
LEMON 
ORANGE 
CEREAL 
7 JULY TO 20 JULY 
CEREAL 
TYPE C 
BISCUITS 
K- 4 
K -5 
K BISCUIT 
I AVERAGE 
K - I A 
K- 2 
K - 3 
Appendix D I 
Inclosure #i+a 
FIG. 13 PERCENTAGE RATED GOOD 
WASTE AS PERCENTAGE 
UP ISSUE 
VEGETABLES DRINKS 
CORN 
COMPANY Y 
TOMATOES 
PEAS 
BEANS.SNAP 
BEANS. LIMA 
MILK 
COFFEE 
COCOA 
LEMON 
ORANGE 
CONFECTIONS 
ACCEPTABILITY AND WASTE 
10-IN-l RATIONS 
JAM 
*- K BISCUIT, AVERAGE, RECORDED 
PEANUTS 
HARD CANDY 
CHOCOLATE BAR 
FRUIT BAR 
ISSUE = I i RATIONS 
FIG. 14 
BACON 
ROAST BEEF-CANNED 
ARMY SPREAD 
MEATS & SPREADS 
CORNED BEEF- CANNED 
HAM a EGGS 
PORK SAUSAGE 
PORK 8 EGG YOLK 
CHEESE 
STEW, ENGLISH STYLE 
MEAT a RICE, DEHYDRATE D 
EGG a MEAT 
CORNED BEEF HASH. | DEHYDRATED 
MEAT PRODUCT 
CEREAL 
JULY 6 TO JULY 19 
CEREAL 
BISCUITS 
K-5 
K —4 
C BISCUIT 
K -I A 
K —3 
K —2 
Appendix D 1 
Inclosure 
FIG. 14 WASTE AS PERCENTAGE 
OF ISSUE 
PERCENTAGE RATED GOOD 
COFFEE 
COMPANY H 
DRINKS - VE GETABLES-CONFECTIONS- 
MILK 
COCOA 
ORANGE 
LEMON 
CORN 
PE AS 
TOMATOES 
SNAP BEANS 
LIMA BEANS 
JAM 
PEANUTS 
CHOCOLATE BAR 
ACCEPTABILITY AND WASTE 
IO-IN-1 RATION 
HARD CANDY 
FRUIT BAR 
ROAST BEEF 
ARMY SPREAD 
I SSU E = I i RATIONS 
I SSUE = I RATION 
1SSUE = I i RATIONS 
MEATS 8 SPREADS 
BACON 
FIG. 15 
CORNED BEEF 
STE W, ENGLISH 
STYLE 
CORNED BEEF HASH 
PER-CENT WASTE ALL K BISCUITS = 18% 
PORK SAUSAGE 
MEAT a RICE 
CHEESE 
HAM a EGG 
PORK a EGG 
EGG b MEAT 
CEREAL 
MEAT PRODUCT 
CEREAL 
TYPE I 
18 JUNE TO 23 JULY 
24 JULY TO 2 AUGUST 
3 AUGUST TO 12 AUGUST 
K 5 
BISCUITS 
TYPE JI 
K 4 
K 2 
C 
K IA 
K 3 
Appendix D I 
Inclosure #Aa 
FIG. 15 12. U. S. ARMY FIELD RATION B SUPPLEMENTED: 
a. Introduction 
The ration consists of canned, dehydrated and processed items, and is designed as a support 
area and interior zone ration. In overseas areas it corresponds to the normal garrison ration or Field Ration 
A in the United States, Wherever local conditions permit it is customary to supplement the B Ration with 
fresh vegetables, fruit, and meat. In order to assure the best possible diet for the control group in this test, 
the usual Field Ration B was supplemented with a large variety of frozen meats, fresh potatoes and onions, 
fresh oranges and additional quantities of canned fruit and sugar. 
b. Companies Tested—The control F Company subsisted on this ration throughout the entire test. 
In addition, E Company used this ration during Period III following 3 weeks on K ration. 
Company 
Week of Test Period Used 
Basis of Daily Issue Per Man 
F 
1, 2, 3, 4, 5, 6, 7 and 8 
4800 calories 
E 
4 and 5 
4800 calories 
c. Basis of Issue—In order to have calorie issue approximately equivalent to that of other companies 
during Period I, and optimal for use on the control diet, this ration was always issued at an average level of 
4800 calories per man per day. 
d. Preparation and Consumption—Food components of the supplemented B Ration were trucked from 
Camp Carson to the supply dump refrigerator truck at F Company, and were issued to the kitchens daily for 
preparation. Rations were prepared in quantity for each company as a unit and cooked on standard gasoline 
Field Ranges (M-1937) by company cooks supervised by especially trained mess personnel from A.S.F. Food 
Service Program. Men used the regular field mess gear and washed it in the prescribed field manner. The ap- 
proximate time required to eat meals including standing in mess and laundry lines was breakfast, 25 minutes; 
dinner, 30 minutes; supper, 30 minutes. 
Consumption by individuals was variable, depending on appetite. Sufficient food was always pre- 
pared to allow second helpings. Accurate consumption data were obtained for each company as a whole. 
Average nutrient intake per man per day is listed in Table 18. It will be noted for both E and F Companies 
that the average nutrient intake is well above the liberal allowances recommended by the National Research 
Council. E Company, following 3 weeks on K ration, consumed on the average about 7% more of the ration 
than did F Company. 
e. General Acceptability (This ration was not one of the test rations). 
Ratings of Likes and Dislikes—The comment of all men eating this supplemented B Ration was 
most favorable. Many stated that it had more variety and was better prepared than the Field Ration A eaten 
in camps. Few items were not universally accepted. Some of the less acceptable were: powdered eggs in any 
form, corned beef, cold cereals, sausage, salmon, bean soup, string beans, carrots, beets, spinach and sauer- 
kraut. Canned vegetables were less well liked than meats, fruits and puddings; while drinks of all types were 
very well consumed. Contrary to previous experiences Carter’s Spread was well received. 
f. Suggestions for Improvement—One of the most common suggestions was that powdered eggs either 
be eliminated from the menu or used only in small amounts as components of pastry, baked products or 
French toast. Despite all efforts of highly trained personnel they were never rendered very acceptable. An 
attempt should be made to use a higher grade product, more stable under storage for considerable periods of 
time. Certain products were of inferior quality that contributed to their lack of acceptability. These were 
corned beef, canned string beans, canned sausage, canned peas and canned corn. Other items such as carrots, 
salmon, sauerkraut and spinach never have been popular with American soldiers and might be served less 
frequently to avoid waste. The use of cold dry cereals with evaporated milk for breakfast in an area where 
the morning temperature ranged in the vicinity of freezing is believed to account partly for their lowered 
acceptability. Hot cereals served occasionally were preferred. 
Appendix D I 
Inclosure #4a g. Summary and Conclusion—In its highly supplemented form, this ration was considered extremely 
well suited as a control ration and would undoubtedly meet with favor in any theatre at war as a rest area 
or support area ration. Comments of the men in E Company who had previously subsisted on K Ration for 3 
weeks were highly favorable. 
TABLE 18 
AVERAGE NUTRIENT INTAKE OF SUPPLEMENTED B RATION (PER MAN PER DAY) 
Ration 
Cycle* 
Cal.0 
Pro. 
gm. 
Ca 
gm. 
Fe 
mgm. 
Vit. A 
I. U. 
Vit. Bi 
mgm. 
Vit. Ba 
mgm. 
Niacin 
mgm. 
Vit. C 
mgm. 
Co. E 14 days 
4,360 
149 
1.14 
28.0 
9,625 
2.24 
3.12 
33.8 
115 
Co. F 2d 
4,020 
130 
.84 
26.1 
8,240 
2.14 
2.49 
28.7 
141 
3d 
3,790 
126 
.92 
24.3 
7,890 
2.04 
2.62 
28.3 
115 
4th 
3,780 
122 
.94 
23.7 
8,710 
1.93 
2.53 
26.6 
81 
5th 
4,140 
126 
.94 
25.5 
6,520 
2.16 
2.62 
29.8 
94 
* Cycle consist of 10 days, except in case of E Company 
° Calories issued were 4,800 per man, per day; difference between issue and consumption due to kitchen and plate waste. 
Appendix D I 
Inclosure #4a APPENDIX D 
Section II 
WEIGHT CHANGES AND CALORIE CONSUMPTION 
Company 
Ration 
Consumption 
Weight Change 
Lbs. per. Wk. 
Kind 
Issue 
Duration 
Calories 
Trend 
Y 
C Exper. 
1-1/3 
3 weeks 
2910 
slight increase 
-0.6 
X 
C Exper. 
1-1/3 
1 week 
3937 
level 
-0.4 
G 
C New & Exper. 
1 
3 weeks 
3173 
level 
-1.2 
E 
K 
1-2/3 
3 weeks 
3199 
increase 
-1.9 
E 
K 
1-2/3 
3 weeks 
4161 
level 
-1.3 
G 
K 
1-2/3 
3 weeks 
3250 
increase 
-0.9 
X 
K 
1-2/3 
1 week 
3833 
level 
0 
Y 
K 
1 
11 days 
2884 
level 
-1.3 
Y 
K 
1-2/3 
10 days 
4429 
level 
0 
X 
Mess Tin 
1-1/3 
3 weeks 
3427 
decrease-increase 
-1.7 
H 
10-in-1 
1-1/4 
5 weeks 
4120 
— 
-0.6 
H 
10-in-l 
1 
10 days 
3920 
— 
-0.6 
G 
10-in-1 
1-1/4 
2 weeks 
4400 
— 
+0.1 
X 
10-in-l 
1-1/4 
2 weeks 
4420 
— 
+0.7 
Y 
10-in-l 
1-1/4 
2 weeks 
4580 
— 
-0.1 
F 
Supp. B 
4800 cals. 
10 days 
4020 
— 
—0.6 approx. 
F 
Supp. B 
4800 cals. 
3 weeks 
3785 
— 
—0.4 approx. 
F 
Supp. B 
4800 cals. 
10 days 
4140 
— 
—0.4 approx. 
E 
Supp. B 
4800 cals. 
2 weeks 
4360 
— 
+ 1.1 
1. INTRODUCTION: 
Change in body weight gives the best available measure of calorie balance. Loss of body weight 
indicates a negative balance, whereas gain indicates the opposite. While it is recognized that water loss may 
account for some change in weight for short periods, it is not believed that changes in water metabolism were 
of any great significance in the present test except perhaps during the first week. 
Since it is not known exactly what proportions of fat, protein and carbohydrates are lost from the 
body for a specific quantity of weight loss, certain basic assumptions must be made about the relationship of 
weight lost and calories ingested. It is generally believed that the chief constituent lost by the body during a 
period of negative weight balance is fat, but that some protein and carbohydrate are lost also. Students of 
metabolism have used the standard of 1 gram of weight loss equalling 8 calories (i.e. the loss of one pound 
indicates a negative balance somewhere in the neighborhood of 3200 to 4000 calories). 
2. METHODS OF WEIGHING: 
In order to have conditions of weighing comparable in all companies, the practice was as follows: 
All men were weighed in the morning before breakfast. They urinated prior to their assembly at the weighing 
point. Weighing was usually done in the recreation tent in the bivouac area, a platoon at a time. Men removed 
all clothing except socks and shorts. Subjects were weighed on field scales of 300 lbs. capacity. Care was 
taken to see that they were level, and were checked before use for accuracy. Ordinarily 2 scales were em- 
ployed to expedite weighing. Each company was weighed on the morning of their fitness test days, and, 
after the first week, twice during every week of the test. 
3. RELATIONSHIP OF INITIAL BODY WEIGHT TO LOSS OF WEIGHT. 
Changes in body weight during a period of standardized exercise and energy expenditure depend 
on the initial status (obese, normal or underweight). Since the basal energy output for larger men is greater 
than for small, and the cost of some types of work is similarly greater for heavy men, the weight trend for 
a group of men on a fixed work schedule and a fixed ration intake will be influenced by the distribution of 
Appendix D II 
Inclosure #4b light, medium and heavy men within the group. Consequently the weight changes for subjects grouped ac- 
cording to initial weights are more meaningful than averages for a whole company. This may be seen in the 
series of charts of weight loss for each company in which the men were distributed by 10-pound class inter- 
vals (Figs. 1 to 6). The weight loss is higher for all heavy men than it is for those about the mean, regardless 
of ration. In some instances light men actually gained weight. The pattern of trends for the entire battalion 
is given in Table 1. Table 2 gives the distribution of weight losses for all companies in 3-pound classes. 
These data were analyzed further by multiple regression methods with reference to height as well 
as initial weight. The within-company partial correlation of weight loss and initial weight independent of 
height was 0.66 and the partial correlation of weight loss and height independent of initial weight was —0.27. 
Both of these correlations are highly significant (PcO.Ol.) The first correlation means that among men 
of similar height in the same company, the heavier men generally lost more weight. Among men in the same 
company of similar initial weight, the shorter ones tended to lose more weight than the taller ones. In other 
words, the men who were above average weight for height tended to lose more weight during the test. 
Differences in weight loss between different companies might occur from abnormal distribution. 
If a larger number in a given company were were heavy for their height, the expected weight loss would be 
great, even though the mean company weight were the same as another company with a normal weight dis- 
tribution curve, or one with a preponderance of light men. While there are slight differences in the distribution 
for each company (Table 3) the general agreement of the pattern is such that variations between the com- 
panies would not affect the weight loss. 
4. CALCULATIONS OF CALORIES CONSUMED: 
Methods used in calculating individual and company calorie consumption have inherent inaccuracies. 
a. Data upon which the calorie consumption calculations were based may be inaccurate because 
of sampling and other random errors. 
b. There is a variation in weight in specimens of the canned and packaged components. Another 
variation is the quantity lost in the container and mess gear which could not be checked accurately in the field. 
c. The item consumption figures may be inaccurate. This is probably not of significance since the 
internal checks of preferences, quantity eaten and waste returned, agree in a satisfactory manner. 
d. The work actually done may have increased in difficulty during later stages of the test, and 
large variations may have occurred from one company to another and in the same company from time to 
time even when the scheduled activity was the same. As the physical condition of the men improved, there was 
a tendency for the officers to require more vigorous work; but this was a gradual and somewhat irregular 
change. It is not certain that level of energy expenditure did not alter significantly in any company during 
the test, and it undoubtedly varied somewhat from company to company. 
The average weights of men who took all tests and were weighed on each test day are given by 
companies in Table 4. The weights for the morning of Test 2, the first day at Topside and last day on the 
pre-test ration, are used as control weights for comparison. 
All companies lost weight between Test 2 and Test 3, E and X Companies losing more than F. 
Between Tests 3 and 4, all companies lost weight, and none differed in their loss from F Company. 
In Period II, between Test 4 and Test 5, significant gains were recorded for E, F, H and X Com- 
panies, with E gaining more than F, and H gaining less. 
All companies lost weight from Test 5 to Test 6 (Period III) with E, G and Y losing more than F. 
During the 8 weeks of the test, all companies lost weight, and all lost significantly more than F 
Company. 
5. OBSERVATIONS: 
6. WEIGHT CHANGE BY RATION, AND BY CALORIE CONSUMPTION: 
Weight loss or gain is determined by the relationship of calorie intake to expenditure of energy. 
A regimen of hard work leads to a loss of weight when the calorie intake is less than the calorie expenditure. 
Appendix D II 
Inclosure #4b a. E Company ate K Ration (1-2/3 rations per man per day) for the periods I and III, and used B 
Ration during the 2 weeks of Period II as its support area ration. The initial weight loss common to all com- 
panies for the Period I was marked in E Company. During the first week when the average calorie consumption 
was about 3000 calories, the weight loss was particularly sharp. There was a steady rise during Period II when 
the subjects were on the Supplemented B Ration. Again during Period III on K Ration there was a sharp fall 
in mean weight. If we assume that the energy expenditure week by week was reasonably constant, as would 
be expected from the program of activity, the loss of weight during the last 3 week period is paradoxical, since 
the calorie consumption was much higher during the last period than during the first period on K Ration. 
(The difference in consumption is to be explained by the variation in items available during the last period, 
and by the practice of concocting mixtures out of items which had a low acceptability during the earlier 
stages of the test.) There was a general trend downward of mean weight of all companies while on K Ration. 
b. The weight changes in F Company on the Supplemented B Ration cannot be interpreted for the 
entire period, because calorie intake was calculated for only 4 of the 6, 10-day cycles of this ration. Figure 
2 and Table 2 indicate a sharp initial weight loss during the first week; and a more gradual decrease during 
the last 2 weeks of Period I, when the average calorie consumption was 4020 a day. During the next two 
cycles calorie consumption averaged just under 3800, and there was an insignificant rise in weight. The re- 
mainder of the ration test witnessed another significant fall in weight. For the first 10 days of Period III the 
calorie consumption rose to about 4140 calories per day. Lack of information regarding the calorie consump- 
tion for the last partial cycle precludes drawing any conclusion about its relationship to weight loss. During 
short intervals there was no consistent relationship of changing calorie consumption to changing weight. The 
underlying trend of weight loss throughout the test occurred in all companies. Figures on calorie consump- 
tion for F Company were obtained from all men eating the ration. Weight averages were obtained from the 
same group of men. 
c. G Company showed a generally consistent relationship between calorie consumption and weight 
change. During Period I, the weight loss was fairly constant in rate. K Ration was consumed during this 
period at an average of 3625 calories per man per day. The weight decline actually ended before the period 
was completed. When the 10-in-l Ration was issued as an 8-in-l (10 rations to 8 men) during Period II there 
was a slight gain in weight. The calorie consumption increased to an average of 4400 daily. During Period III, 
the subjects ate New C Ration, one ration per man with a calorie consumption of about 3300 daily. There was 
a fairly constant weight loss slightly greater than that for Period I. The calorie intake averaged about 325 per 
man/day less during the last period than during the first. 
d. H Company was on the 10-in-l Ration for the entire test period. For 10 days of Period III it was 
issued as a 10-in-l; at all other times as an 8-in-l (10 rations to 8 men). Weight loss was gradual and regular for 
Period I, while the calorie consumption averaged just over 4000 calories. When the basis of issue was reduced 
the weight loss occurred more rapidly, and continued even during the last 11 days of the test when the average 
calorie consumption had increased to 4650 over the 3925 level of the preceding 10 days. The behavior of H 
Company shows some inconsistencies in the relationship of weight change to calorie consumption. 
e. While on Canadian Mess Tin Ration, X Company had the most precipitous initial drop in weight 
of all companies, a loss which continued throughout Period I in spite of a gradual rise in calorie intake, which 
averaged 3580 calories daily for the period. When 10-in-l Ration was eaten, calorie consumption rose to an 
average 4425 daily, and a gain in weight followed. The 3 one-week divisions of Period III witnessed a 
gradual decrease in weight while the calorie consumption ranged between 3800 and 3900. Experimental C 
Ration was eaten for 1 week, K Ration the second week, and during the final week, the almost unanimous 
choice was Experimental C Ration, with a few items from the K and Canadian Mess Tin Rations during the 
last 3 days. The trends of calorie consumption and weight changes agree fairly well. 
f. Y Company which has the least weight loss during Period I also had the lowest calorie intake. 
No definite reason can be advanced for this discrepancy. Loss of weight continued, but more slowly, during 
Period II when 10-in-l (10 rations to 8 men) was eaten at an average level of almost 4600 calories daily. 
Loss continued at a more rapid rate again when the K Ration was issued and consumed at the rate 
of about 2900 calories per man per day (one ration); though the mean weight rose during the last 3 days of 
Appendix D II 
Inclosure #4b the restricted issue period when the men were rather inactive. In spite of the increased consumption of calories 
(4350) during the last 10 days, the weight did not increase. Y Company thus exhibits anomalous behavior in 
regard to calories and weight. 
Figs. 1-6 give the weights by 10-pound classes on the main test days. Bi-weekly weighings reflect 
changes within the periods. These have been plotted in Fig, 6 for Y Company for the entire test to reveal 
changes within the main test periods. The table of weights presents these data for all companies. Between 
19 July and 27 July there was a sharp weight loss, best seen in the heavier men but present in all groups. 
This was the period of issue of one K Ration per man per day. 
Another trend which appeared in all companies during Period III was the weight loss during the 
4 day march (2-6 August in this company). This decrease in weight had been overcome to some extent during 
the rest period preceding the final test. 
7. A COMPARISON OF THE CALORIE INTAKE OF THE LARGE AND SMALL MEN: 
Since there was a constant tendency for heavy men to lose more weight than light (Figs. 1-6) the 
calorie intake of extremes in these 2 groups was studied in all companies with individual calorie data. The 10 
heaviest men and 10 lightest men in E, G, X and Y Companies were selected. The average calorie consumption 
of these groups on different rations, issues and periods are given in Table 5. Contrary to what might have 
been expected on the basis of size (weight), in all instances when the difference is significant, the heavy 
men had a lower calorie intake than the light men. Several reasons may be advanced to explain this finding. 
a. The light men may be those with higher thyroid activity, with higher resting and working energy 
expenditure. 
b. Assimilation may be better in the heavy men. It is a common observation that some light men eat 
large quantities, while the heavy men are not always those who eat most. 
c. The activity of the light men may be greater than that of the heavy. None of these speculations 
is supported by data obtained in this test, and no final explanation can be offered. The quantity of food (cal- 
ories) eaten varied significantly from person to person, but there was no correlation between body weight and 
calorie consumption in the subjects studied in this test. 
8. VITAMINS AND PLACEBOS: 
Table 6 shows the weight trends of the groups in F Company given vitamins and placebos for Period 
HI. There was no significant difference in weight changes for these 2 groups during this period. 
Appendix D II 
Inclosure #4b Distribution 
of Weight 
Changes 
M 
M 
K 
O 
13 
M 
VO 
O 
131-140 
141-150 
151-160 
161-170 
H 
-vi 
H 
H 
8 
06T-I3I 
191-200 
201-210 
211-220 
ro 
p 
i 
o 
p 
ig 
o> 
H 
M 
H 
M 
« * 
--3 
H 
M 
H 
M 
ro 
£ t 
31 
■P* 
10 
■F~ 
1 10 
ro 
Gain 
1*J 
49 
VO 
o> 
11 
10 
ON 
CO 
VO 
N 
36 
H* 
On 
10 
00 
CO 
VO 
o 
122 
M 
e 
33 
VO 
00 
18 
00 
00 
H 
ro 
118 
H* 
10 
ro 
c» 
i 
3! 
17 
vn 
M 
H 
A- 
102 
H 
VA 
ro 
NO 
ro 
VO 
M 
M 
H 
H 
<v 
74 
N> 
P~ 
17 
20 
i 
16 
nO 
vn 
H 
A. 
51 
— 
vn 
CO 
G 
G 
00 
ro 
ro 
£ 
34 
H 
vn 
vn 
6 
-O 
M 
* 
M 5- 
ro 
On 
VO 
W 
oo 
ro 
vn 
H 
H 
p 1 
H 
vn 
H 
VO 
-VI 
VO 
H 
£ g* 
11 
M 
H 
PO 
P- 
VO 
■; w 
o» 
H 
0> 
ON 
H 
H 
H 
H 
M 
M 
1 
8 
H 
h* 
1 
JS_ 
vo 
ro 
H 
1 
g 
VO 
ro 
H 
1 
ro 
o 
H-» 
M 
I 
ro 
oa 
JO 
M 
H 
g 
NO 
01 
O 
121 
£ 
->3 
g 
H 
111 
22 
17 
GfN 
ro 
ro 
Distribution 
of Initial 
Weights 
TABLE 1 
DISTRIBUTION OF HEIGHTS AND WEIGHT LOSSES 
Appendix D II 
Inclosure #/»b' TABLE 2 
DISTRIBUTION OF WEIGHT CHANGE 
Test 2 to Test 6 (All Companies) 
Range of Weight Change 
(pounds) 
Percent of Men 
49 to 412 
0o2 
45 to, 48 
OoB 
+1 to 44 
7o4 
-o to -3 
33°0 
-4 to -7 
34ol 
-8 to -11 
iioB 
-12 to -15 
7ol 
-16 to -19 
3=6 
-20 to -23 
ll2 
-24 to -27 
0.8 
TABLE 3 
INITIAL COMPANY WEIGHTS 
Weights 
E 
Company 
Company 
X 
Company 
H 
Company 
G 
Company 
F 
Company 
221 - 2^0 
1 
1 
211 - 220 
1 
1 
201 - 210 
0 
1 
3 
2 
191 - 200 
3 
1 
4 
1 
1 
4 
181 - 190 
7 
3 
4 
5 
4 
1 
171 - 180 
10 
13 
12 
9 
10 
11 
161 - 170 
17 
18 
#24 
18 
22 
13 
151 - 160 
14 
21 
27 
27 
23 
26 
141 - 150 
25 
34 
22 
24 
30 
25 
131 - 140 
22 
22 
17 
26 
14 
23 
121 - 130 
5 
13 
17 
12 
8 
5 
111 - 120 
2 
2 
2 
1 
2 
3 
TABLE 4 
AVERAGE COMPANY WEIGHTS AT TIME OF FITNESS TESTS 
Company 
1 
2 
Control 
3 
4 
5 
6 
Loss 
E 
153 = 5 
153 = 9 
150ol 
148o 1 
151.5 
U6.4 
7 = 1 
F 
155=2 
155 = 8 
154=5 
153 = 3 
154=1 
152c7 
2=5 
G 
152,5 
152.6 
151.4 
149 0 7 
150o0 
U6.5 
60O 
H 
150=4 
150=9 
149.8 
148 oO 
147 = 2 
145.3 
5 = 1 
X 
151.6 
152=4 
148 = 4 
147 ol 
148.6 
147.8 
3.6 
Y 
151ol 
150 0 7 
150 = 0 
148 o 9 
9 6 
146.0 
5 = 1 
Underlined numbers indicate that the change was not significant 
Appendix D II 
Tnclosure TABLE 5 
AVERAGE CALORIE CONSUMPTION 
Period 
Company 
Ration 
Issue 
Rations/man/day 
10 
Heaviest Men 
10 
Lightest Men 
I 
E 
K 
1-2/3 
3025 
3200 
III 
£ 
K 
1-2/3 
3900 
3850 
I 
11 days 
G 
K 
1-2/3 
2725 
3175 
III 
I 
K 
1 
2825 
2775 
10 days 
T 
K 
1-2/3 
4000 
4075 
III 
7 days 
X 
K 
1-2/3 
3425 
4025 
I 
Y 
C (Exp0) 
1-1/3 
2825 
2750 
III 
14 days 
G 
C (Mew) 
1 
3125 
3100 
7 days 
G 
C (Exp0) 
1 
3225 
3250 
III 
7 
X 
C (Exp.) 
1-1/3 
3725 
3950 
III 
7 
X 
C (Exp.) 
Choice 
1-1/3 
3800 
4025 
I 
X 
Mess Tin 
1-1/3 
3275 
3450 
TABLE 6 
P COMPANY VITAMIN VS. PLACEBO WEIGHTS 
AT TIMES OF FITNESS TESTS 
Test 
Placebo 
Vitamin 
1 
155o4 
155*0 
2 
156.1 
155o4 
3 
154.8 
154.1 
4 
153 o 8 
152.8 
5 
155oO 
153.0 
6 
153.4 
152oO 
Lljr» indicates period of vitamin adminietration,, 
Appendix D II 
Inclosure #4b FIG. 1 
NUMBER 
OF 
MEN 
WEIGHT 
CLASS 
WEIGHT VARIATIONS 
E COMPANY 
A 
RATION 
SUPPLEMENTED 
t B RATION —» 
-K RATION 
-K RATION 
JUNE 23 
JULY 8 
JULY 22 
AUG. 12 
JUNE 13 
JUNE 16 
Appendix D II 
Inclosure #4b NUMBER 
OF 
MEN 
WEIGHT 
CLASS 
WEIGHT VARIATIONS 
F COMPANY 
A 
RATION* 
-SUPPLEMENTED B RATION 
Appendix D II 
In closure //Ah 
FIG. 2 FIG. 3 
WEIGHT VARIATIONS 
G COMPANY 
NUMBER 
OF 
MEN 
WEIGHT 
CLASS 
A 
-RATION 
-K RATION 
10-IN' I RATION 
-NEW C RATION 
JUNE 12 
JUNE 15 
JUNE 22 
JULY 7 
JULY 21 
AUG.II 
Appendix D II 
Inclosure NUMBER 
OF 
MEN 
WEIGHT 
CLASS 
WEIGHT VARIATIONS 
H COMPANY 
RATION 
Appendix D II 
Inclosure #4b 
JULY 9 
FIG. 4 FIG. 5 
NUMBER 
OF 
MEN 
WEIGHT 
CLASS 
WEIGHT VARIATIONS 
X COMPANY 
appendix D II 
t ~\ qri i it U-t) NUMBER 
OF 
MEN 
WEIGHT 
CLASS 
WEIGHT VARIATIONS 
Y COMPANY 
Appendix D II June 
Inclosure 
FIG. 6 TRENDS IN AVERAGE WEIGHT AND CALORIE CONSUMPTION 
FIG. 7 
COMPANY E 
- PERIOD HI 
PERIOD I 
PERIOD H - 
AVERAGE WEIGHT 
( POUNDS ) 
K RATION (if) 
K RATION (ll 
SUPPLEMENTED B RATION 
AVERAGE CALORIE CONSUMPTION 
DAY No. 
TEST • 
MARCH ■ 
MARCH ■ 
N. MARCH 
REST 
TEST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
REST 
TEST 
MARCH 
MARCH 
N. MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
TEST 
MARCH 
N. MARCH 
REST 
MARCH 
REST 
MARCH 
FOXHOLE 
r0X HOLE 
MARCH 
REST 
MARCH 
MARCH 
MARCH 
MARCH 
REST 
TEST 
ACTIVITY 
(106) 
Appendix D II 
Tnol AtiurR If 11 T~> TRENDS IN AVERAGE WEIGHT AND CALORIE CONSUMPTION 
COMPANY F (CONTROL) 
PERIOD I 
PERIOD H - 
■PERIOD UL- 
AVERAGE WEIGHT 
(POUNDS) 
AVERAGE CALORIE CONSUMPTION 
SUPPLEMENTED B RATION (4800 CALORIE ISSUE ) 
DAY No. 
TEST 
MARCH 
MARCH 
N. MARCH 
REST 
TEST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
REST 
TEST 
MARCH 
MARCH 
N. MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
TEST 
MARCH 
N. MARCH 
REST 
MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
MARCH 
MARCH 
REST 
TEST 
ACTIVITY 
Appendix D II 
Inclosure #Ab 
FIG. 8 
(107) TRENDS IN AVERAGE WEIGHT AND CALORIE CONSUMPTION 
COMPANY G 
PERIOD I- 
PERIOD m- 
period mr - 
AVERAGE WEIGHT 
(POUNDS) 
10 IN I RATION (8-1) 
EXPT’L C 
RATION (1) 
AVERAGE CALORIE CONSUMPTION 
K RATION (I ) 
NEW C RATION (I) 
DAY No. 
TEST 
MARCH 
MARCH 
N. MARCH 
REST 
TEST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
REST 
TEST - 
MARCH 
MARCH 
N. MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
TEST 
MARCH 
N. MARCH 
REST 
MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
MARCH 
MARCH 
REST 
TEST 
ACTIVITY 
Appendix D II 
Inclosure #Ab 
FIG. 9 
(108) TRENDS IN AVERAGE WEIGHT AND CALORIE CONSUMPTION 
COMPANY H 
PERIOD I 
PERIOD H 
PERIOD HI 
AVERAGE WEIGHT 
(POUNDS) 
10 IN I RATION 
( IOr I) 
10 IN I RATION 
(8-1 ) 
AVERAGE CALORIE CONSUMPTION 
10 IN 1 RATION (8-1 ) 
10 IN I RATION (8-1) 
DAY No. 
test 
MARCH 
MARCH 
N. MARCH 
REST 
TEST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
REST 
TEST 
MARCH 
MARCH 
N. MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
TEST 
MARCH 
N. MARCH 
REST 
MARCH 
REST 
MARCH 
FOX HOLE 
FOX HOLE 
MARCH 
REST 
MARCH 
MARCH 
MARCH 
MARCH 
REST 
TEST 
ACTIVITY 
aj: j II 
Inclosure #4b 
FIG. 10 
(109) TRENDS IN AVERAGE WEIGHT AND CALORIE CONSUMPTION 
COMPANY X 
PERIOD I 
■ PERIOD TL ■ 
- PERIOD IE 
AVERAGE WEIGHT 
(POUNDS) 
EXPT’L C 
RATION (I-) 
K RATION 
(»|) 
CHOICE 
(C) 
CANADIAN MESS TIN RATION (1 + ) 
10 IN I RATION (8-1) 
AVERAGE CALORIE CONSUMPTION 
DAY No. 
ACTIVITY 
l— X II *- t- x LlILU It-I X hhl x X KX LU UJ X (- X X K X h- X UJ Ul I h- X X X X KU- 
<S) O OUWlfln _l_l QWO O (/)(/) O O O (ftO _l _J OW COO OlflOlflO _J _1 O O') O O O O «5 U) 
uj x x ck ui uj tr oo cc xi x cc uj uj x o: x ujo: oo Xuiuix irujXuix o o xujcccexq: ui uj 
I— < <<Xh< XX < x < < CC u < < < X< Xx <Xh< < cc < x < X X < X < < <J < cr K 
5 23 1 XX J s a aasa *x a a a 2 a xx a aaaa 
oo o o o o 
2 Xu 2 U- U 2- U U 
FIG. II 
Appendix D II 
Inclosure jfUb 
(110) TRENDS IN AVERAGE WEIGHT AND CALORIE CONSUMPTION 
COMPANY Y 
PER IOD 
PERIOD IE 
periodiu 
AVERGE WEIGHT 
(POUNDS ) 
AVERAGE CALORIE CONSUMPTION 
EXPERIMENTAL C RATION (I?) 
10 IN 1 RATION (8-1) 
K RATION (I) K RATION (if) 
DAY No 
TEST 
MARCH 
MARCH 
N. MARCH 
REST 
TEST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
REST 
TEST 
MARCH 
MARCH 
H. MARCH 
REST 
MARCH 
FOVHOLE 
FOXHOLE 
March 
REST 
TEST 
MARCH 
N. MARCH 
REST 
MARCH 
REST 
MARCH 
FOXHOLE 
FOXHOLE 
MARCH 
REST 
MARCH 
MARCH 
MARCH 
MARCH 
REST 
TEST 
ACTIVITY 
Aj'i'ijndix D II 
Inclosure i-4b 
FIG. 12 
(Ill) APPENDIX D 
Section III 
PHYSICAL FITNESS TESTS 
SUMMARY OF RESULTS 
Co. 
Ration 
Issue 
Period 
Eaten 
Results 
C/5 
a 
Y 
C (Exp.) 
1-1/3 
3 weeks 
Improved more than controls 
"S 
G 
C (New & Exp.) 
1 
3 weeks 
Improved more than controls 
Ph 
4-» 
E, G 
K 
1-2/3 
3 weeks 
Improved as much as controls 
S 
Y 
K 
1 
11 days 
Improved (no controls for period) 
O 
U 
X 
Mess Tin 
1-1/3 
3 weeks 
Improved as much as controls 
■g a 
H 
10-in-1 
Pt/3- 1 'If 
5 weeks 
Improved as much as controls 
a .2 
& t3 
H 
10-in-l 
1 
10 days 
Not measured 
F 
Supp. B 
4800 cals. 
8 weeks 
Improved (controls) 
Nutrition is one of the factors upon which fitness is dependent. It has often been said that an army 
moves on its stomach. In order to maintain performance and fitness, troops must be properly nourished. There- 
fore, in a test of rations, it is essential to gauge the physical fitness of the men. It is fully realized that due to 
numerous factors which may influence performance, the results of the following fitness tests cannot be con- 
sidered as absolute. Every effort was made to follow a rigid set of standards so that external factors would be 
kept constant within practicable limits. (A detailed description of the Harvard Fatigue Laboratory Step Test, 
the Army Air Forces Test and the Army Ground Forces Test and the techniques and paraphernalia used will 
be found in Methods and Procedure at the end of this appendix. Hereafter the tests will be referred to as 
the Step Test, AAF Test and AGF Test respectively). 
Because physical fitness is compounded of many parts which are not all measurable or subject to 
control, its definition has not been agreed upon generally. The basic attributes required for physical fitness are: 
a. A physique or anatomical structure permitting various functions to be performed. 
b. A physiologic state compatible with carrying out the designated exercise. 
c. Motivation or will-to-do which directs the person to carry out the task. 
Each of the above categories can be the limiting factor in performance, and no test has been devised 
which accurately separates the different factors. To some extent, compensation can make up for deficiency in 
one or another of the above categories. Thus strong motivation may make for better performance with relatively 
poor physique and physiologic state, than that which may occur with poor motivation but with good physique 
and physiologic status. Excellent physiologic state may partially mask relatively poor physique, provided mo- 
tivation is good. To some extent, an excellent physique may cover a deficit in physiologic status. If the will- 
to-do is impaired, no fitness test will assess physique or physiologic status. 
From the military standpoint, physical fitness and motivation are both of supreme importance, and 
although good performance is the final criterion, the factors which contribute to it are all worthy of closest 
scrutiny. 
Many tests have been devised to give an estimate of physical fitness. Each effectively measures only 
the particular type of exertion used in the test. Since no single fitness test is entirely satisfactory, it was decided 
to apply a battery of 3 fitness tests, with a total of 10 different components, in this study. Not only was this 
systematic approach used, but the platoon and company officers and the observers rated individual soldiers 
on overall fitness. This rating was based on the officer’s opinion of the subject’s fitness as a soldier, and there- 
fore took into account morale as well as physical condition. 
1. INTRODUCTION: 
Appendix D III 
Inclosure #4c 
(113) In addition to the part played by the state of nutrition, physical fitness is affected by a number of 
environmental factors, of both the internal and external environment of the subject. The motivation and morale, 
state of rest or fatigue, degree of training, presence of disease or convalescence, and recent alcoholism all 
influence fitness. Performance is affected by the external environment in many ways. Clothing, heat, cold, 
wind, rain, and altitude are of marked importance. Specific tasks such as running are naturally affected by 
clothing, shoes, soft or firm terrain, dust or mud, grade and wind. Such simple exercises as chinning are af- 
fected by the size of the horizontal bar, its height from the ground, whether the bar can be held readily in 
the grip, and whether the palms face front or back. When such factors have had an effect on performance in 
these tests, specific mention is made. 
a. General—An elaborate analysis of results of the complete series of fitness tests will not be presented 
at this time; only the trends and changes by test, company and ration period will be discussed. A complete 
study of the tests, including the individual components and a critique of the scoring systems will be the sub- 
ject of a future report. 
In this discussion the scores are used for purposes of comparison rather than as indices of absolute 
rating of good, fair or poor fitness, or as expression of a percentage of hypothetically perfect fitness. It was 
the stated belief of the battalion and line officers that their troops were in excellent physical condition and had 
very high morale at the end of the test, and that all companies had made overall improvement in both during 
the course of the test, regardless of their total ration experience, though 1 company had had a period of some- 
what low morale and poor performance (see paragraph d). 
Data used in computing company means were obtained only on men who engaged in all components 
of every test on every test day (Table 1). Thus failure to complete the 4-mile march in the AGF Test re- 
duced the subject’s score, but failure to do the march because of a sprained ankle or to do the chins in the AAF 
Test because of an injured hand eliminated this subject from inclusion in any of the company means. Such a 
subject was required to take what tests he could for the sake of morale, and he continued as a regular test sub- 
ject, engaging in all routine activity and subsequent fitness tests. His scores in later tests were included in the 
platoon averages (Table 2). Table 1, d. and Table 3 show very good agreement between the average scores of 
those subjects who engaged in all tests, and the averages of all subjects who took a particular group of tests, 
regardless of whether any were dropped from the test later, took only part of later tests, or who had failed 
to undertake any earlier series of tests. In Table 1 there are slightly higher scores than in Table 3, especially 
in the earlier tests. The early scores of the 36 men dropped from the test for medical reasons were in close 
agreement with the company means (Table 4). This indicates that the trends of improvement are not artifacts 
produced by subsequent elimination from the test of men initially unfit and with low scores. 
b. Step Test—The Step Test was done 6 times by all companies, and an additional time by Y Com- 
pany. A comparison between scores for Test 1 done at Camp Carson and for Test 2 done 3 days later at Top- 
side shows a decrease in all company means. The decreases for E, G and X were significant (See Tables of 
crude data and statistical analysis). The decrease in scores scarcely indicates the increased subjective distress 
in breathing at higher altitude (2700 feet higher). The actual score gives a totally erroneous picture. Pulse rates 
were higher in Test 2 than in Test 1, but the differences were less than would have been anticipated from 
the dyspnea and general feeling of distress caused by the exercise. 
All companies showed significant increases in score from Test 2 to Test 3 (7 days later). This test 
was run in an attempt to determine the effect of acclimatization to altitude, before any very large changes 
from rations might have been expected. It was interpolated into the schedule as an extra day. G. and X Com- 
panies, which had decreased most from Test 1 to Test 2 showed significantly greater improvement than F 
Company. It is impossible to assign this improvement to a single factor, and there is no objective method of 
proportioning the responsibility to the several probable factors: 
2. RESULTS: 
(1) Acclimatization to altitude, if the only factor, might have brought the scores back to the initial 
level. 
(2) The learning curve, overshadowed by the effects of altitude in Test 2, might be showing its 
effect. 
Appendix D III 
Inclosure #4c 
(114) (3) Actual fitness undoubtedly improved during the week of hard training and regular hours. 
(4) Morale with regard to the Step Test improved. It was loked on universally as the toughest 
and most disagreeable of the lot, and the tendency to make the left calf sore was very annoying 
to some subjects. It may have made some reduce effort in order to spare their legs. 
The trend of improvement in all companies but F continued between Test 3 and Test 4 (2 weeks 
later). F Company showed a decrease (not statistically significant) which occurred because of an increase in 
pulse rates with no decrease in time of exercise. The company officers all thought the men were in better con- 
dition than 2 weeks before. A large breakfast of pancakes and molasses was blamed for this change by the 
soldiers and officers of the company. 
Period I thus witnessed a general increase in score on the Step Test in all companies regardless 
of ration. Improvement from Test 1 to Test 4 was greatest in those companies with the lowest initial score. 
Changes from Test 4 to Test 5. (Period II) show a tendency for continued improvement but at a slower rate. 
The scores for E, F and Y Companies increased significantly; the others held their own or improved only 
slightly. 
Y Company improved significantly from Test 5 to its extra test 12 days later. All companies im- 
proved their scores from Test 5 to Test 6, and none differed from F in this regard. The relative position of all 
companies ended as it began except for E Company which changed from 4th to 6th place. All scores increased 
from Test 2 to Test 6. G, X and Y improved more than F. 
The .distribution of scores for all companies, and for the battalion on Test 2 is given in Table 8. 
Curiously there was no score of 85 on any test. Neither 85 nor 100 can be achieved by any man who completes 
the 5 minutes of work which most subjects did. The scoring grid has only 3 possible combinations of time and 
pulse rates which give a score of 85, and none was satisfied in this series of tests (See scoring table for Step 
Test in Methods and Procedure). 
c. Army Air Forces Test—A comparison of the scores on Test 1 and Test 2 shows a decrease in all 
company means except for F Company which showed a trifling increase. The changes for F and E Companies 
were not significant, the others were significant. In addition to the effect of increased altitude, the shuttle 
rim was completed in slower time because of (1) the sandy track and (2) the use of heavier shoes. The slight 
increase in F Company’s score, and the only moderate reduction in E Company’s score were brought about 
by a decided increase in the number of sit-ups accomplished; the time on the run was slower. Increase in 
sit-ups appeared to be an effect of a rapidly learned knack rather than any true improvement in physical fit- 
ness (See Table 6). 
Differences between AAF Test scores on Test 2 and Test 3 are in notable contrast to the differences 
between Step Test scores. X Company was the only one to show a significant increase—others remained con- 
stant or had minor fluctuations. While it would appear that the effect of increased altitude had been over- 
come in the Step Test, scores of the AAF Test remained about the same. The changed conditions of track and 
shoes interfered with performance so that Test 2 rather than Test 1 gives a better baseline for subsequent 
comparison. 
Real improvement occurred in all company scores from Test 3 to Test 4 though E Company was 
the only one to parallel the improvement in F Company. It is of interest to compare the opposing trends shown 
on Step Test scores, (decrease) and AAF Test scores (increase) by F Company. This serves as a warning against 
too great dependence upon a single test as an index of fitness. Physical condition certainly did not improve 
in the morning between tests in the 2 platoons taking the Step Test first, and decrease in the other 2 taking 
the AAF Test first, to cause the divergent trends. It appeared that physical fitness had definitely improved 
in all companies, regardless of ration, during Period I; increase in Step Test scores was rapid initially, then 
slow, whereas in the AAF Test it was minimal during the 1st week, and increased during the last 2 weeks. 
The trend of increase continued from Test 4 to Test 5 (Period II) in all companies, though at a 
declining rate. None of the companies differed significantly from F in this regard. 
Y Company improved significantly in score from Test 5 to its extra test, 12 days later. 
The general trend of improvement continued in all companies but F from the 5th to 6th Tests. F 
Company scores decreased significantly. An insignificant downward trend appeared in Y Company’s score 
Appendix D III 
Inclosure #4c 
(115) from its extra test to the final one, though its overall improvement from Test 5 to 6 was significant. The scores 
of all companies throughout the test showed a consistently parallel course, regardless of the ration tested. 
The distributions of all company and battalion AAF Test scores on Test 2 are given in Table 8. 
d. Army Ground Forces Test—The AGF Tests were not run at Camp Carson so the initial effect of 
altitude cannot be ascertained on this battery of tests. 
Scores for E Company decreased from Test 2 to Test 3. All other companies improved, though G 
Company increased less than F Company. The 2 companies on K Ration (E and G) were not eating as much 
during the 1st week as subsequently, though it is by no means certain that their morale also was not poor 
during Test 3. 
From Test 3 to Test 4 all companies improved, and all others improved more than F Company. 
From Test 4 to Test 5, F, H and Y Companies improved while X Company decreased in scores. 
Y Company showed no improvement from Test 5 to its extra test. 
E, G and X Companies improved while F decreased from Test 5 to Test 6. The 3 companies which 
improved from Test 4 to Test 5 did not improve from Test 5 to Test 6. The companies which did not improve 
from Test 4 to 5 did improve from Test 5 to 6. 
With these exceptions noted, all companies showed a consistent and significant improvement 
from Test 2 to Test 6. 
AGF Test score distributions of the company and battalion on Test 2 are shown in Table 8. 
e. Sum of The Scores of The Three Tests—The total scores for the 3 tests were recorded for each 
test (Tables 1, d, 2 and 3). These scores tend to increase in a much smoother manner than do those of the 
component parts presented above. All companies improved significantly from 1 test to the next except E Com- 
pany from Test 2 to 3, X Company from Test 4 to 5, F Company from Test 5 to 6, and Y Company from its 
extra test to Test 6. The scores are closer together in Test 6 than in Test 2. 
f. Effect of Different Rations on Fitness—From the foregoing discussion of improvement in scores 
of the various fitness tests throughout the course of the ration trials, several points emerge. There was a 
strong trend towards improvement in fitness regardless of ration, and regardless of changing from one ration 
to another or staying on the same ration throughout. If any ration as issued and consumed had any ill effect 
on fitness, it was lost in the general improvement in fitness which occurred during the arduous program of 
activity. The only possible conclusion is that all of the rations when eaten under the circumstances of this 
test, were adequate for maintenance of physical fitness and activity normal for troops in arduous training. 
g. Other Mensures of Fitness—In addition to the standard fitness tests, other activities throw light on 
the physical condition of the men. Ability to make a good score on the rifle range was retained throughout 
and in some companies improved regardless of ration. No ill effects of any of the rations tested were seen in 
rifle firing (See Appendix D, Section IV). Even more impressive was the increased ability to complete the 
marches. During the early stages of the test there were numerous casualties on the marches. About 80% of 
these were from trauma (blisters, sprains, strains) and 20% from exhaustion or physical inadequacy. On the 
last march (SO miles in 4 days), several companies finished with all men who started; and the only casualties 
were from injury (strained muscles and ligaments, sprained ankles). In the whole battalion, only 3 men failed 
to finish the 4 mile march (AGF Test) on time during Test 6. No one who worked with the battalion could 
fail to be impressed by the remarkable change which took place in the subjects during their period of hard 
work in the test area away from the distractions of a permanent post. A miscellany of army specialists, most of 
whom thought that they were being reduced, at least in glamor, by their assignment to infantry, were trans- 
formed into a tough outfit, able to carry out arduous tasks, greatly improved in physical condition and with 
high morale. 
h. Officers’ Ratings of the Test Subjects’ Fitness—It has been our contention that an alert, interested 
officer who has worked and lived with his troops long enough to be familiar with them can give a better evalua- 
tion of their fitness (physical and mental) than any fitness test yet devised.* An attempt was made, therefore, 
to obtain a roughly quantitative estimate of each subject’s fitness on the regular test days from the company 
“Armored Medical Research Laboratory Report on Project #5, Sub-Project #5-29 — Development of Tests to Evaluate Physical Fitness in Men 
10 March 1944. 
Appendix D III 
Inclosure #4c 
(116) and platoon line and noncommissioned officers. Ratings of good, average and poor were given. The subject’s 
all around ability as a soldier as well as the more strictly physical attributes of fitness were taken into con- 
sideration. Since the cadre of line officers and key noncommissioned officers had not been with the subjects 
prior to the beginning of the ration trials, this opinion was not recorded until the officers had gotten to 
know the men. Changes in officer personnel during the test (See Table 2,. Appendix A) and the utilization of 
different men to do the ratings have reduced the consistency of results to some degree. 
Table 7 presents the data on the relationship of fitness ratings to the sum of the scores on the 3 
fitness tests for the last 3 to 5 tests on all but F Company. The data on ratings from this company were lost 
somewhere in the process of transcribing and sending to Omaha. The ratings were consistently high in this 
company, which had been organized before the others. There is good general agreement between the officer 
rating and sum of scores on the various tests. Some companies consistently rated men high, and some low 
which prevents any comparison of different companies, but the trends follow the actual scores on fitness 
tests. This validates the concept of a good line officer’s ability to judge fitness in his troops. Information of 
this type is obviously not of a strictly quantitative nature, and better standardization of the meaning of the 
3 grades ol fitness would probably have given more comparable results. It was the specific purpose of our 
procedure to get an estimate from the officer without any special coaching as to how to arrive at his opinion. 
i. Observers’ Ratings of Test Subjects’ Fitness—Ratings of physical fitness were made by the observers 
in all companies and recorded on the daily ration questionnaires (See Appendix G) during part of Fesl. Though 
the data are not complete the observers’ ratings of fitness were always lower than those given the men by 
their own line and noncommissioned officers, and showed poor agreement with the actual fitness test scores. 
Examples of ratings of physical fitness: 
Company 
Poor 
Observers’ Percentage 
Average 
Good 
Poor 
Officers’ Percentage 
Average 
Good 
G 
13 
30 
57 
1 
43 
56 
H 
17 
38 
45 
3 
14 
83 
X 
7 
77 
16 
0 
16 
84 
The observers had no previous experience in infantry organizations, had not commanded troops 
and were not familiar with fitness testing prior to the ration trials. This indicates that more is required than 
mere acquaintance with troops to appraise their fitness. The capacity to make sound judgments on physical 
fitness is acquired or developed by the experience of exercising command. 
j. Relation of Age to Fitness Test Scores—It is well known that after a certain age physical fitness 
decreases with increasing years. It has never been determined how much of this decline is owing to lack of 
exercise and training and how much is a natural phenomenon of aging. Data from Test 2 and Test 6 on the 
relationship of age to fitness for the 3 tests are presented in Figure 5. Before training there is a decline of 
fitness beginning in the middle twenties. It is strongly suggested from these figures that 1 of the factors con- 
tributing to the higher scores made by F Company was the larger proportion of men in the age groups which 
tended to have higher scores on fitness tests. The improvement which took place in all groups was somewhat 
higher in the older men so the effect of age has almost been lost by the last test. 
k. The Effect of Vitamins on Fitness—For a study of possible effects on the changes in the eyes found 
on clinical examination, F Company on Supplemented B Ration was divided into 2 groups. Platoons 1 and 3 
were given 3 placebos daily and platoons 2 and 4 were given 3 U. S. Army vitamin tablets daily for the last 
3 weeks of the test. No significant differences in the scores of any of the fitness tests were discovered (See 
Table 9). 
Because variation in procedure may alter scores on fitness tests we have outlined in detail the exact 
methods used. Every effort was made to follow the directions laid down by the originators of each test. Mim- 
eographed sheets used as guides by all observers and by company officers are copied below. 
3. METHODS AND PROCEDURE 
a. Step Test 
(1) The Subjects line up in front of the stepping platform. They should be stripped to the under- 
wear and should wear rubber soled shoes or no shoes at all. 
Appendix D III 
Inclosure #4c 
(117) (2) One observer calls the rhythm. (A simple pendulum consisting of a weight on a string 39 inches 
long helps in keeping time.) At the signal “Start” each subject places one foot on the platform, 
steps up placing both feet on the platform, straightens the legs and back, and immediately 
steps down again, bringing down first the same foot he placed up first. At exactly 2-second 
intervals the signal “Up!” is given, and rhythm is maintained by giving the count: Up!—2—3—4 
Up!—2—3—4, etc. The subject should “lead off’ with the same foot each time, and not try to 
alternate feet. However, 1 or 2 changes of “lead off” during the test are immaterial (See Ap- 
pendix F). He must not touch anything with his hands, but may move his arms freely. 
(3) Begin counting the time when the subject starts exercising and exercise him for 5 minutes, con- 
tinuously, unless he stops before then from exhaustion. If he falls behind stop him after he has 
been unable to keep up the pace for 20 seconds. Note the duration of his effort to the nearest 
second. All men are stopped at 5 minutes if they can go that long. 
(4) When the subject stops, start counting the time, and have him sit quietly on a chair. 
(5) Beginning exactly 1 minute after he stops, count the number of heart beats for exactly 30 sec- 
onds. The base of the neck is the easiest place to find the pulse after exercise. 
(6) Record the duration of effort and the number of heart beats in the 30-second period beginning 
1 minute after he stops. No other observations are necessary. 
b. Army Air Forces Test—The AAF Test is composed of 3 elements: the sit-up, the pull-up or chin, 
and the shuttle-run. 
(1) Directions—The test subjects are to wear regulation field uniform and shoes throughout the 
entire test. Jacket is to be kept on if 2-piece uniform is used. 
(2) Sit-up—The subject begins the test lying supine on the ground or floor with hands placed 
behind head. He sits up, then extends his hands to touch his toes, keeping his knees straight, 
and then resumes the supine position. This is repeated as long as he can continue or up to 114 
times when the test is discontinued. No counter-weight may be placed on the knees or legs. 
The number of complete sit-ups are recorded. 
(3) Pull-up—The subject grasps the bar with the palms facing inward and hangs free with arms 
fully extended, then pulls himself up so that his chin is above the level of the bar, and lets 
himself down to the full extent with arms completely extended, not bent. This is repeated as 
many times as possible. No kicking is permitted. The number of complete pull-ups is recorded. 
(4) Shuttle-run (300 yards)—Two poles are set up in level ground 60 yards apart. The timer is at 1 
pole, the subect at the other. At the starting signal, the timer starts the watch, or records the 
time if no stop watch is on hand, and the subject starts his run. The poles must be rounded, but 
not touched. Five lengths of 60 yards constitute the test run. The time in seconds is recorded; 
fractions of seconds are converted to the next full second. 
c. Army Ground Forces Test—This test is a battery of 6 different tests. Men pass from one event to 
the next without pause. Events are run in the order listed; men are in field uniforms throughout the entire test. 
During Event F (4 mile march) men are in field uniform and carry full field equipment. In recording results 
on score sheets record time or number of performances; actual scoring will be computed by the statistical team. 
(1) Procedure 
(a) Push-ups—From the leaning rest position, lower body by bending arms at elbow until chin 
and chest are near the ground, keep body straight and raise body by straightening arms. 
Repeat exercise as many times as possible. There is no cadence or time limit. Body must 
remain straight and stiff. Push-ups accomplished by bending or rocking body will not be 
counted. Record number of push-ups. 
(b) 300 yard run—Terrain should be level, but not ideal for running. Run 150 yards round 
marker, return to starting line; record time in seconds, raising fractions of seconds to the 
next full second. 
Appendix D HI 
Inclosure #4c 
(118) (c) Burpee—From position of attention, bend to squatting position, place hands on ground in- 
side knees and at same time extend legs straight to the rear, recover the squatting position 
and then to position of attention. Repeat exercise as many times as possible in 20 seconds. 
Record number of complete Burpees. 
(d) 75 yard pig-a-back—Men should carry men approximately their own weight. Men who fall 
down try again later. Record time in seconds raising fractions of seconds to next full second. 
(e) 70 yard zig-zag—The ability to run, crawl, creep and jump. At the end of each run “hit the 
ground”, except for the last two. The jumps are 5 feet center to center, and in line. Islands 
on which to jump should be 2 feet in diameter. Six jumps, landing on both feet in each 
island (5 islands) are required to cross this 10 yard stretch. Direction of the course changes 
45 degrees each 10 yards. Record time in seconds, raise fractions of second to next full 
second. (See Figure 6 for diagram.) 
(f) 4 mile march—As each group completes tests (a) to (e) inclusive, it assembles with full field 
equipment and marches over a 4 mile measured course. The march should be completed in 
50 minutes. For straggling during the 1st mile, cut 8%; 2d mile, cut 6%; 3d mile, cut 4%; 4th 
mile, cut 2%. Over 50 minutes, for each minute or fraction thereof, up to 5 minutes, cut 5%. 
Men who do not finish the 4 miles are scored zero (0) for the event. Record the time (ac- 
cumulated) at the finish of each mile. 
Appendix D III 
Inclosure #4c 
(119) do Scoring Table of Step Test 
Instructions; (1) Find the appropriate line for duration of effort; 
(2) then find the appropriate column for the pulse count; (3) read off the score 
where the line and column intersect; and (4) interpret according to the scale given 
belowo 
DURATION 
HEART BEATS FROM 1 MIN 
. TO 1-1/2 MIN. 
IN RECOVERY 
OF 
EFFORT 
40- 
44 
45- 
49 
50- 
54 
55- 
59 
60- 
64 
65- 
69 
70- 
74 
75- 
79 
80- 
84 
85- 
89 
90 
over 
0 - 29" 
5 
5 
5 
5 
5 
5 
5 
5 
5 
5 
5 
O’30" - O’59" 
20 
15 
15 
15 
15 
10 
10 
10 
10 
10 
10 
1» 0" - 1*29" 
30 
30 
25 
25 
20 
20 
20 
20 
15 
15 
15 
1*30" - lf59" 
45 
40 
40 
35 
30 
30 
25 
25 
25 
20 
20 
2» 0" - 2?29" 
50 
50 
45 
45 
40 
35 
35 
30 
30 
30 
25 
2s30" - 2f59" 
70 
65 
60 
55 
50 
45 
40 
40 
35 
35 
35 
3*0"- 3’29" 
B5 
75 
70 
60 
55 
55 
50 
45 
45 
40 
40 
3f30" - 3’59" 
100 
85 
80 
70 
65 
60 
55 
55 
50 
45 
45 
41 0" - 4*29" 
110 
100 
90 
80 
75 
70 
65 
60 
55 
55 
50 
4’30" - 4*59" 
125 
no 
100 
90 
85 
75 
70 
65 
60 
55 
50 
5’ 
130 
U5 
105 
95 
90 
80 
75 
70 
65 
65 
60 
Interpretation; The score is an indication of general physical fitness 
on the day of measurement. Physical training usually, but not always, improves the 
score. A man with a poor score win work poorly in any climate unless trained. 
Below 50 - Poor General Physical Fitness 
5& - 30 - Average General Physical Fitness 
Above 80 - Good General Physical Fitness 
Appendix D III 
Inclosure #4c 
(120) e, Scoring Table Array Air P'orces Test 
SIT 
-UPS 
PULL-UPS 
5 x 60 ydso 
SHUTTLE-RUN 
Sum of 
Scores 
Lo 
it o 
NOo 
Score 
No. 
Score 
SeCo 
Score 
114 
100 
23 
100 
35 
100 
300 
100 
108 
93 
22 
99 
36 
95 
290 
98 
102 
96 
21 
97 
37 
90 
280 
-P 
c 
96 
96 
94 
20 
94 
33 
88 
270 
o> 
rH 
95 
90 
92 
19 
90 
39 
35 
260 
rH 
(1) 
93 
8h 
88 
18 
86 
40 
83 
250 
o 
x 
90 
78 
33 
17 
82 
41 
80 
240 
ftj 
85 
72 
78 
16 
78 
42 
78 
235 
81 
70 
75 .. 
43 
75 
230 
78 
69 
74 
225 
75 
66 
73 
15 
74 
44 
74 
22U 
74 
63 
72 
14 
70 
45 
72 
220 
T3 
73 
60 
71 
46 
70 
215 
cS 
72 
57 
70 
13 
66 
47 
67 
210 
70 
54 
68 
48 
64 
205 
68 
51 
66 
12 
62 
200 
> 
66 
50 
64 
195 
65 
190 
64 
49 
63 - 
49 
63 
189 
63 
4S 
61 
11 
53 
50 
62 
185 ' 
61 
45 
53 
51 
60 
180 
60 
42 
55 
10 
54 
52 
53 
175 
58 
39 
52 
53 
55 
170 
T3 
57 
36 
51 
9 
50 
54 
52 
165 
O 
Q 
55 
33 
49 
55 
50 
160 
O 
54 
31 
47 
8 
47 
56 
47 
155 
52 
150 
50 
145 
48 
140 
47 . 
30 
46 
7 
44 
57 
46 
139 
46 
■ 
53 
44 
135 
45 
27 
43 
6 
41 
59 
42 
130 
-P 
44 
60 
40 
125 
42 
24 
40 
5 
33 
61 
38 
120 
O co 
40 
62 
36 
115 
- 
38 
21 
37 
4 
35 
63 
34 
110 
CO 
£ 
36 
105 
n 
35 
20 
34 
100 
34 
19 
33 
64 
33 
99 
33 
18 
30 
3 
32 
65 
25 
90 
30 
15 
27 
b6 
22 
80 
o 
27 
12 
25 
2 
29 
67 
20 
70 
o 
cu 
23 
9 
22 
68 
18 
60 
>» 
20 
6 
13 
1 
26 
69 
15 
50 
0) 
17 
3 
5 
70 
13 
45 
> 
15 
0 
0 
71 
10 
40 
10 
Instructions; The appropriate numbers are totaled and the final 
fitness rating is read from the last column. 
Appendix D III 
Ihclosure 
(121) £. Scoring of Army Ground Forces Test. 
Weighing 
Factor 
WeiglfecT 
Score 
Event 
Scoring 
(1) Push-ups 
(2) 300 yd. run 
(3) Burpee 
(4) 75yd. Pig-a-back 
Run 
(5) 70 yd. Zig-Zag 
Run 
(6) 4 Mile March 
3% for each push-up 
45 secs, or under score 100%. Deduct 4^5for each sec. (or 
fraction) over 45 secs. 
9% for each complete Burpee 
20 secs, or under score 100%. Deduct 4% for second (or 
fraction) over 20 secs. 
30 secs, or under score 100%. Deduct 4% for each second (or 
fraction) over 30 secs. 
For straggling during 1st mile deduct 8%; during 2nd mile 6%; 
3rd mile 4%; 4th mile 2%. At finish deduct 5% for each minute 
(or fraction of minute) over 50 minutes, up to 5 minutes. Fail- 
ing to finish score zero. Penalties for straggling are additive 
and are added to penalty for failure to finish on time. Strag- 
gling shall be construed as more than 1 minute late at each 
mile marker except at finish where men must be on time. 
1 
2 
1 
2 
1 
3 
A. The score achieved on each event is multiplied by its weighing factor to give the 
weigljkd score for the event. 
B. The weighted scores are added, divided by 10 (the sum of the weighing factors) to 
give the final score for the Army Ground Forces Test. 
C. Assessment of Fitness Rating from final score. 
Below 70 Unsatisfactory 
70-77 Satisfactory 
78-87 Very satisfactory 
88-94 Excellent 
94 or over Superior 
g. Precautions—Because scrupulous attention to detailed management of the tests was enforced, it is 
believed that the tests are comparable from time to time in one group, and that comparisons between com- 
panies are valid. Certain precautions were followed. 
(1) Step Test 
(a) The platform must be 20 inches high. 
(b) The rhythm should be maintained as closely as possible. It is easy to distinguish between 
those unable to keep pace from exhaustion and those who merely have a poor sense of 
rhythm. Only exhausted men should be stopped before 5 minutes. Those with a poor sense 
of rhythm can be kept to the pace by a tap on the elbow every 2 seconds. 
(c) Times must be followed strictly. 
(d) The subjects must straighten legs and back at each step. 
(e) Observers unaccustomed to counting rapid pulse must practice before they can expect to 
obtain accurate results. 
(2) AAF Test 
(a) Sit-ups—The men were made to take their positions so that their bodies were level, and 
their heads were not on a higher or lower level than their feet. Some of the tricks that 
it was necessary to forbid were: 
(1) Swinging arms forward before reaching the sitting position. 
(2) Raising feet to meet hands, and rocking to the sitting position. 
(3) Lifting buttocks off the ground and bouncing to the sitting position. 
(4) Taking definite rest periods during the exercise. 
Appendix D III 
Inclosure #4c 
(122) (b) Pull-ups—The man was made to hang free from the bar with the arms fully extended be- 
fore he commenced the exercise. Arms were extended at the end of each chin. Struggling 
or kicking was not allowed. 
(c) 300 Yard Shuttle Run—There was a tendency on the part of the men to remove excess 
clothing unless continually checked. 
(d) General—Some men tried to slip out of line and take extra rest between exercises. This 
was not permitted. Subjects were given only time enough to catch their breath. The rou- 
tine was exactly followed on each test. 
(3) AGF Test 
(a) Push-ups—Constant vigilance was required to insure that the subjects straightened their 
arms completely when they raised their bodies, and that the body was kept straight and rigid 
at all times. No rocking up was allowed. 
(b) Burpee—There was a tendency to combine movements, and the legs were often thrown 
backwards at the same time the subjects were bending down. Others failed to kick their 
legs straight back, but only moved them a short distance, and there was also a tendency 
not to straighten to attention. Observers counted only Burpees which were properly com- 
pleted. 
(c) Pig-a-back—Every attempt was made to have the men carry another man of approximately 
equivalent weight. This was facilitated by the subject numbering system (See Appendix A). 
(d) 70-Yard Zig-Zag Run—No diving was allowed. Subjects were made to perform the partic- 
ular type of exercise required throughout each 10-yard interval. To aid in this, strings were 
run across the track at the starting and finishing markers of the crawl and creep. The men 
had to go under these strings. This was not initiated until the last group of test days, but 
was found to be of value. The subjects were instructed to jump in broad jump fashion 
when they jumped from island to island in the zig-zag. This was never accomplished by 
all the men, and systematic scoring penalties were used on men who failed to do this prop- 
erly. 
(e) 4-Mile March—The packs were weighed before each march. The pack plus rifle was required 
to weigh 28-30 lbs. All subjects were checked at each mile, so that there was no chance of 
a man failing to walk the whole distance. 
h. Calorie Expenditure in Different Parts of the Fitness Tests—A calculation of the expenditure of 
calories on the 10 different exercises of the 3 fitness tests was carried out on selected subjects. These data, 
calculated as additional cost over and above the average expenditure for very light activity (100 cals/hr.), are 
given for the usual performance in total work done: 
TIME OF DURATION OR NO. 
. 
OF TIMES EXERCISE IS 
COMPLETED 
Step Test 
61 calories 
5 minutes 
Sit-ups 
35 calories 
100 sit-ups 
Chin-ups 
7 calories 
10 chin-ups 
300 Yard shuttle run 
21 calories 
60-70 seconds 
Push-ups 
6 calories 
20 push-ups 
300 Yard Run 
22 calories 
60-70 seconds 
Burpees 
10 calories 
20 seconds 
Pig-a-back 
12 calories 
20 seconds 
Zig-Zag 
14 calories 
30 seconds 
4 Mile road march, pack and equip- 
ment (30 lbs.) 
448 calories 
50 minutes 
TOTAL 
636 calories 
Appendix D III 
Inclosure #4c 
(123) i. Equipment—The equipment listed below was used at Topside, and does not include that which 
was used during the preliminary tests at Camp Carson. This equipment was sufficient to test 150 men m a 
day with comparative ease. 
4 Step Test Boxes—these boxes should be sturdy and without “give and 20 inches high + k inch 
and at least 14 inches in depth 
4 Lead Balls-2-3 lbs. in weight to serve as pendula 
1 Ball Twine 
Nails, assorted 
4 2”x4” uprights for pendula gallows—10’ long each 
4 2”x2” arms for pendula gallows—2’ long each 
2 2”x6” uprights for chinning bar, 10’ long each 
1 Steel Pipe (1”) for chinning bar, 4' long 
16 Stakes—course markers, 3’ high 
1 Roll muslin—to be used in making flags in marking courses 
1 Tape Measure, (50’) 
5 Islands—square—2’x2’ 
5 Stop Watches 
6 Clip boards 
6 Chairs and preferably 2 tables 
2000 Physical fitness data sheets 
j. Disposition of Equipment and Management of Tests. 
(1) Step Test—Four boxes were placed on level ground in a straight line, approximately 10 feet 
apart. Large rocks were placed in the boxes to stabilize them. Several thicknesses of paper or 
a shelter-half were put on the ground when it was damp. 
Gallows constructed from 10 feet lengths of 2 inch x 4 inch plank were sunk about 3 feet in 
the ground in front of each box. In order for the pendulum to swing in easy sight of the ex- 
ercising subject, the gallows arm was 7 feet from the ground. A chair was placed beside each 
box. Two tables with chairs used in tabulating were placed on the opposite side of the pen- 
dula from boxes. (See Fig. 6). 
(2) AAF Test-An area of smooth level ground was marked off for sit-ups. A latrine fly was doubled 
and placed on the ground to protect the men from the dust, dirt or mud. 
Approximately 20 feet away, the chinning bar was erected. The uprights were sunk in the 
ground aproximately 1% feet, allowing 4 feet between the 2 uprights. Lateral strutting prevent- 
ed swaying. The bar was anchored firmly in the uprights. Tape wrapped around the bai 
reduced slipperiness. A box was provided for the short men to reach the bar. 
In the close vicinity, a 60 yard course was indicated by stakes to which muslin had been 
attached. This was level ground, but the surface was loose and soft, and not ideal for run- 
ning (for diagram of arrangement, see Fig. 6). 
(3) AGF Test—A level area was marked off so that the men could pass from one exercise to an- 
other without interference (Fig. 6). Stakes were used as markers for the runs and march. All 
starting and finishing posts were indicated by a muslin flag. The 5 islands used in the zig- 
zag were sunk to ground level so that they did not slip out of position. Ideally, the 4 mile 
march should have been a continuous circuit, but lack of a level road necessitated the use 
of a 1 mile stretch with 2 slight rises. Subjects went back and forth for 2 round trips. 
Appendix D III 
Inclosure #4c 
(124) k. Assignment and duties of personnel. 
(1) Introduction—In order to prevent variations in procedure and scoring, 1 tester was assigned 
to a permanent post. There was some change for relief of observer personnel. The permanent 
assignments were: 
Tests 
Assignment 
Responsible Observers 
All 
Supervision 
Officer in charge 
Step Test 
Box 1 
1 Observer Officer, H Company 
Box 2 
1 Observer Officer, E Company 
Box 3 
Assistant to Officer in charge 
Box 4 
Officer in charge 
AAF Test 
Sit-ups 
1 Officer, X Company, 3 enlisted men, E, H, and X Companies 
Chins 
1 Officer, X Company, 1 enlisted man, F Company 
300 Yard Run 
1 Officer, G Company, 1 enlisted man, G Company 
Relief 
1 Officer, F Company, 1 Officer and 2 enlisted men from company tested 
AGF Test 
Push-ups 
1 Officer and 1 enlisted man, F Company 
300 Yard Run 
I Officer and 1 enlisted man, G Company 
Burpees 
1 Officer and 1 enlisted man, X Company 
Pig-a-back 
1 Officer, II Company, 1 enlisted man, E Company 
Zig-Zag 
1 Officer and 1 enlisted man, E Company 
4 Mile March 
2 Officers and 2 enlisted men. Company Tested 
4 
(2) The officer in charge or, in his absence, his assistant had final responsibility for the entire 
fitness testing program including laying out the testing area; getting equipment in shape and 
ready for use on testing days; arranging any changes in the schedules for testing, blood letting, 
or medical examinations (See Table 33, Appendix A); establishing program for observers and 
making the final decision as to whether certain men should take the test or not. He took his 
turn running specific tests. The senior officer of the company being tested was responsible to 
the officer in charge for the smooth operation of the test in his company. On the evening before 
or the morning of the test days, he arranged with the officer in charge, the details of the test 
day and the allocation of men to specific tasks. He was responsible for the distribution and 
handling of data sheets, and he alternated with the second officer observer of his company in 
helping to test the other 5 companies. The second observer officer assisted his senior officer, 
and acted as a relief man with the other company observer officers. 
The above schedule was made for Y Company’s test day. It remained the same except that 
the officer and enlisted man from Y Company took the positions held by the officer and enlisted 
man of the company tested on successive days. It was not always possible to have all the ob- 
server personnel shown above. It was possible, however, to make use of the junior officers and 
noncommissioned officers of the company being tested. There were also officers and enlisted 
men from the observer headquarters who helped whenever it was necessary. During the first 
phases, the Test Commanding Officer supervised the tests at Camp Carson, and then set up the 
arena at Topside. For 3 days tests were going on in 2 places, requiring 2 teams with constantly 
changing personnel. The detailed scheme was used for all subsequent tests. 
1. Schedule of Tests~Table 33, Appendix A, indicates the general program that was followed in test- 
ing. There were certain variations from this regime in order of testing, but it provides the basic plan followed 
in most cases. The order of testing, time of test, meals and rest periods were always kept constant for each com- 
pany, once the initial test had established the precedent. Most of the test subjects ate sparingly at breakfast 
and lunch on test days. 
Appendix D HI 
Inclosure #4c 
(125) m. Routine Testing Day—On the morning of the test day, immediately after the men had urinated 
they assembled by platoons and were weighed. Two scales were set approximately two-thirds of the way down 
the tent. The platoon came into the tent in 2 groups. The first half in ascending consecutive order on one side 
(numbers 1-18) and the second half in ascending order (19-36) on the other side. In the tent they removed all 
clothing except for shorts and socks. At a table between 2 scales, 2 enlisted men recorded the weights read by 
the officers. The third enlisted man kept the record forms in the proper order and the platoons coming through 
on schedule. As soon as the weights were recorded, subjects picked up their clothing and proceeded to the 
far end of the tent where they dressed. Following weighing, the subjects were transported to the test area, 
where a timed specimen of urine was collected. Then they had breakfast of the test ration of that period. After 
breakfast, the testing program began according to the schedule outlined in Table 33, Appendix A. 
The Step Test and the AAF Test were run in the morning, and the AGF Test in the afternoon. 
Two platoons took the Step Test before taking the AAF Test, and 2 did the reverse. One hour was allowed 
as a rest period between the 2 morning tests. Special forms were made for the recording of scores of the 
various components of the fitness tests as well as the final scores. These forms also contained space for the 
subject’s name and number, weight and rating by officer (See Appendix G). 
(1) Step Test—The platoon was divided into 4 equal groups on a progressive number basis (1-9, 
10-18, 19-27, 28-36). Each group took its position in front of its box, and was run through in 
order. The appropriate forms separated into 4 groups, were on the tables and held in posi- 
tion by stone weights or clip boards. Four officer observers processed the subjects through the 
test. Two enlisted men when available were used to tabulate. The subjects did not carry their 
form sheets during this test. Upon completion of test, subjects retired to a rest area, (Fig. 6) 
and waited until it was time to take the AAF Test. 
(2) AAF Test—Enlisted observers were used to count sit-ups and chins. An officer supervised and 
also tabulated sit-ups. The forms in numerical order were given to the officer. He started the 
number of men he wished on sit-ups. As they finished, the subject’s number and total sit-ups 
were reported. The officer tabulated the sit-ups on proper form, then gave it to the subject who 
proceeded to the chinning bar, where he gave the sheet to the scribe who recorded the number 
of chins, and returned the form to the test subject. He then proceeded to the 300 yard run. 
The enlisted man observer took the forms, and sent the men to the starting points in correct 
order. An officer observer at the other end of the track gave the starting signal and timed the 
man. This time was recorded by the enlisted man. 
In order to maintain a steady flow of subjects it was found necessary to start varying num- 
bers on the sit-ups. A subject occasionally required more than 10 minutes to attain a perfect 
score, and if there were many high scorers in a platoon, it was of advantage to have 6 or 
8 doing sit-ups simultaneously. It was also found to be an advantage to run 2 men at 10 or 
15 second intervals in the shuttle run. 
(3) AGF Test—The platoon was lined up in 2 rows of odd and even numbers in progression up- 
wards. The record sheets were held by the officer observer who supervised. Enlisted observ- 
ers counted the number of push-ups and reported to the officer who recorded the results. 
Upon completion of the push-ups, the subject was given his form, which he took to the en- 
listed observer who tabulated for the 300 yard run. The officer observer started and timed 
the subjects. After the run, the man was given his form and reported to the Burpee area. The 
forms were collected by the officer responsible for starting and stopping this exercise. He 
recorded results reported by enlisted observers, who counted the number of Burpees. Two or 
3 subjects did this exercise simultaneously. The forms were returned to the subject who then 
reported to the pig-a-back area. There, the enlisted observer tabulated and the officer was 
responsible for pairing the subjects off according to weight and timing the run. Two or 3 pairs 
ran at 10 second intervals. On finishing, the men who did the running reported their test 
numbers, and the officer reported the time to the enlisted observer. After both men of the 
pair had run, their records were returned to them and they reported to the zig-zag area. The 
Appendix D III 
Inclosure #4c 
(126) enlisted observer collected the forms at the starting post of the zig-zag. The officer stood at 
the finishing post from which he signaled the start and clocked the time. Groups of 4 or 5 
subjects lined up and ran through at 15 second intervals. Observers were posted along the 
course to see that the test subjects complied with the conditions stipulated. Following the 
completion of this exercise, the subjects crossed the road to a rest area and remained there 
for about 30 minutes, until the start of the march. The 4 mile march required an officer and 
enlisted man at each end of the mile stretch. Their watches were synchronized. It was 
necessary to note which men were straggling at the completion of each mile, and how many 
minutes they were late at the completion of the 4 miles. This was tabulated on special sheets 
opposite the test subject’s number and the scores later were entered on the physical fitness 
forms. The officer observers of the company being tested were responsible for the general 
supervision throughout the day, and processed the men through the 4 mile march. 
n. Local Environmental Factors Influencing Performance—The necessity of moving the test subjects 
from Camp Carson (altitude 6100 ft.) to the Topside area in the Tarryall Valley, (8700-9000 ft.) required at- 
tention to the effects of altitude on performance. Because acclimatization to altitude might cause improved 
performance without any change in the physical fitness, 2 of the battery of 3 tests were done at Camp Carson 
(AAF Test and Step Test). These were then repeated on the 1st day at Topside, and again a week later in 
an attempt to evaluate the effects of increased altitude on performance. Two factors besides change in al- 
titude influenced the scores; (1) Most of the men wore service shoes during the shuttle run at Camp Carson, 
while combat shoes were worn regularly at Topside, and (2) the course at Camp Carson was on a packed 
gravel parking lot; at Topside on a loose sandy roadway. 
The tests were not designed to be carried out at high altitudes, and therefore have certain defects 
not present at low elevations. It was apparent to all company officers and observers that the scores on the 
tests done the 1st day at Topside did not reflect the acute distress caused by exertion. The acute dyspnea 
and rapid respiratory rates with large pulmonary ventilation were out of proportion to the slightly higher 
pulse rates and slightly worse scores on the tests. Ability to carry out another task immediately after the 
Step Test was good at Camp Carson, but much impaired after the 1st test at Topside. The effects of in- 
creased altitude appear to have been largely overcome after a week at Topside. 
o. Tetany—Hyperventilation tetany was observed 6 times in association with the performance of fit- 
ness tests. Its manifestations were severe with marked carpo-pedal spasm, Chvostek’s and Trousseau’s signs. 
It was invariably precipitated by some trivial though painful injury or followed a cramp in the abdomen. 
It was noted occasionally in marches at altitudes above 10,000 feet. 
p. Effect of Initial Score on Subsequent Improvement in Score—A covariance analysis showed that 
there is a highly significant relationship between initial score (sum of 3 tests) and subsequent improvement 
in score. The “within company” correlation between score on the second examination and improvement from 
the 2d to the 6th examination was 0.61 (Pc.01). In other words, men with high initial scores tended to im- 
prove less than company mates with low initial scores. The question therefore arises as to whether the 
greater improvement of other companies as compared to F Company was due to the higher average initial 
score of the latter company, A covariance analysis showed that such is the case, for when mean improve- 
ments are adjusted for difference in initial score, F Company improvement did not differ significantly from 
the average of the other or from the average of any single company. 
Test of Significance of Difference Between F Company and all Other Company Mean Improve- 
ments in Score Test 2 to Test 6. 
Source of Variation 
Errors of Estimate 
D/F 
Sum of Squares 
Mean Square 
Total 
590 
135,590 
Between Adjusted Means 
1 
296 
296° 
Within Groups (Error) 
589 
135,294 
230 
not significant. 
Appendix D III 
Inclosure #4c 
(127) It is of interest to compare the actual mean improvements with the improvements adjusted for 
initial score. 
Company 
Improvement Test 2 to Test 6 
Actual 
Adjusted 
E 
39.0 
37.5 
F 
29.9 
38.4 
G 
41.8 
42.0 
H 
40.4 
42.7 
X 
46.3 
41.2 
Y 
41.9 
37.6 
Insofar as the scores represent fitness, the originally more fit group has less potential improve- 
ment before reaching peak fitness when all are subjected to the same program of physical activity. 
Appendix D III 
Inclosure #4c 
(128) Appendix D III 
Inclosure 
TABLE 1 
a. Mean Scores on 
Step Test 
Day 
D-3 
D 
D47 
D+22 
D+36 
D+47 
D+57 
Improvement 
No. 
1 
2 
4 
5 _. 
6 
Test 2-6 
£ Co o 
69o9 
66 o 4 
71.0 
74.6 
79.0 
79.6 
13.2 
F Coo 
72.6 
72ol 
76.9 
75.3 
80o5 
83 o7 
11.6 
Gr Co® 
73 o 4 
70o2 
78.7 
81„2 
82.7 
86 o 8 
16 o 6 
H Co. 
72.9 
72o3 
79.2 
79.7 
79.3 
13.6 
X Coo 
69.6 
62.9 
71o7 
22*1 
77.3 
82a 
20c2 
y Co. 
68.4 
66.9 
72-i 
73.9 
22*° 
81c8 
82^ 
16.0 
Battalion 
Average 
71ol 
68.5 
74.9 
78.0 
79.3 
83.7 
15.2 
• 
b. Mean 
Scores on 
AAF Test 
Day 
D-3 
D 
D47 
D+22 
D+36 
D+47 
D+57 
Improvement 
No0 
1 
2 
3 ... 
4 
5 
6 
Test 2-6 
£ Co o 
40o2 
39.5 
38.4 
46.2 
48o9 
11*2 
12.4 
F Co. 
47 o 5 
47.6 
48.2 
57 o 2 
60o7 
11*2 
9.3 
G Co o 
41o7 
22JL 
39d 
&LZ 
44*2 
4M 
9.8 
H Co0 
43 o2 
2M 
39.5 
41*1 
12*1 
11*1 
13.5 
X Coo 
40c 9 
36.5 
22*1 
4202 
44 °P 
48o0 
11.5 
Y Coo 
42.4 
24*8 
35.7 
4Qq,9 
41-6 
47.6 
46.1 
11.3 
Battalion 
Average 42.7 
39o3 
40.1 
46 o 6 
48c8 
50.6 
11.3 
Co Mean 
Scores on 
AGF Test 
Day 
D-3 
D 
D+7 
D+22 
D+36 
D+47 
D+57 
Improvement 
No. 
1 
2 
3 
4 
5 
6 
Test 2-6 
£ Co o 
75o2 
72 d 
86 o0 
85.9 
88o7 
13.5 
F Coo 
82o0 
8572 
89.4 
93.6 
91.0 
9.0 
G Co. 
75.3 
77.0 
85.9 
86d 
90o9 
15.3 
H Co. 
78.4 
81o9 
89.2 
92o3 
91.7 
13.3 
X Coo 
74o0 
77_o3_ 
85.0 
83.6 
8806 
14.6 
Y Co0 
73.4 
78.6 
83.9 
89o2 
88c8 
88o0 
14.6 
Battalion 
76.4 
79.0 
86 o 6 
88.5 
89.8 
13.4 
Average 
do Mean 
of the Sum of Scores on Three Tests 
Day 
D-3 
D 
D+7 
D+22 
D+36 
D+47 
E+57 
Improvement 
Noo 
1 
2 
3 
4 
5 
6 
Test 2-6 
E Co. 
laid 
181.5 
206 o 8 
213.7 
220d 
38.9 
F Co, 
201 o 7 
211 o 3 
221c 9 
234.8 
231.7 
30.0 
G Co o 
18A.6 
194.8 
208„ 8 
213.8 
226„ 3 
41.7 
H Co. 
189 o0 
200o6 
214.6 
222 o 2 
229.4 
40.0 
X Co. 
173.4 
188o5 
20A.7 
205.0 
219.7 
46.1 
y Co. 
175 d 
186 o 6 
19fM> 
209.9 
218 o 2 
217.0 
42.1 
Average of totals 184.2 
193.9 
209.4 
216.6 
224.0 
39.8 
Average 
of 3 tests 6lo4 
64.6 
69.8 
72.2 
74.7 
12*2 
The dates of tests may be found by referring to Table 30, Appendix A„ All 
except Test #1 were done at Topside, 
Underlined scores show statistically significant differences from the score of 
previous test (excluding Y Company scores on D447 day). 
(129) TABLE 2 
PHYSICAL FITNESS TEST SCORES 
Platoon Averages of Total Scores (3 tests) of all Men Who Took 
Any Group of Tests 
PLA- 
TOON 
No. of 
men 
2nd 
Test 
1st Day- 
Topside 
Nooof 
men 
3rd 
Test 
1 
Week 
NooOf 
men 
4th 
Test 
3 
Weeks 
No. of 
men 
5th 
Test 
5 
Weeks 
.NOoOf 
men 
6th 
Test 
8 
Weeks 
E Co0 
1st 
30 
172 
30 
171 
24 
196 
24 
214 
25 
208 
2nd 
29 
182 
29 
186 
27 
213 
24 
223 
23 
231 
3rd 
31 
177 
31 
178 
29 
196 
23 
213 
26 
207 
4th 
31 
MS 
31 
186 
30 
209 
27 
212 
28 
226 
121 
121 
110 
98 
102 
F Coo 
1st 
32 
206 
31 
218 
30 
220 
29 
237 
26 
237 
2nd 
33 
205 
33 
216 
33 
233 
31 
232 
26 ' 
228 
3rd 
30 
196 
30 
206 
30 
220 
30 
229 
28 
233- 
4th 
20 
193 
29 
212 
28 
219 
27 
239 
24 
231 
124 
123 
121 
117 
104 
G Co o 
1st 
34 
184 
34 
189 
32 
205 
31 
202 
27 
226 
2nd 
32 
177 
32 
190 
29 
202 
27 
217 
27 
223 
3rd 
34 
181 
34 
193 
33 
199 
29 
213 
32 
227 
4th 
-.32— 
187 
33 
191 
32 
219 
31 
220 
27 
232 
i?3 
133 
126 
118 
113 
H Coo 
1st 
34 
177 
34 
190 
35 
211 
33 
223 
32 
225 
2nd 
36 
187 
36 
200 
34 
215 
35 
224 
32 
228 
3rd 
32 
189 
32 
201 
29 
218 
30 
221 
26 
232 
4th 
36 
182 
33 
189 
31 
203 
30 
215 
31 
229 
138 
137 
129 
128 
121 
X Coo 
1st 
35 
167 
35 
176 
34 
192 
34 
192 
33 
208 
2nd 
32 
171 
32 
188 
31 
204 
32 
206 
31 
225 
3rd 
34 
172 
34 
189 
33 
201 
31 
201 
32 
212 
4th 
-31- 
184 
35 
201 
3? 
213 
32 
217 
32 
235 
1?6 
136 
133 
129 
128 
Y Coo 
1st 
34 
158 
33 
175 
33 
188 
32 
208 
30 
214 
2nd 
35 
166 
34 
183 
32 
198 
32 
202 
28 
215 
3rd 
34 
180 
33 
185 
33 
195 
33 
210 
30 
215 
4th 
29 
167 . 
29 
182 
27 
201 
26 
210 
26 
219 
132 
129 
125 
123 
TIT” 
Appendix D III 
Inclosure #4c 
(130) TABLE 3 
MEANS OF SUM OF SCORES OF THE THREE TESTS (ALL MEN WHO TOOK TEST) 
Company 
2nd Test 
3rd Test 
4th Test 
5th Test 
6th Test 
£ 
179 
180 
204 
216 
218 
F 
200 
213 
223 
234 
232 
G 
182 
191 
206 
213 
227 
H 
184 
195 
212 
221 
229 
X 
173 
189 
203 
204 
220 
Y 
168 
181 
196 
208 
216 
TABLE 4 
COMPARISON OF FITNESS IN MEDICAL CASUALTIES AND MEN COMPLETING TEST PROGRAM 
Test No 
. 1 
9 
'est No. 2 
Step Test 
AAF 
Step Test 
AAF 
AGF 
Medical Casualties 
71o4 
41*7 
68.3 
40.1 
73 oS 
Men Who Completed Program 
71.1 
42.7 
68,5 
39o3 
76,4 
TABLE 5 
COMPANY LOW, HIGH AND AVERAGE SCORES OF PHYSICAL FITNESS TESTS FOR FIRST 
COMPLETE TEST DAY AT TOPSIDE (TEST #2) 
Co* 
Step Test 
AAF Test 
AGF Test 
Totals 
L 
H 
A 
L 
H 
A 
L 
H 
A 
L 
H 
A 
E 
30 
95 
66 
17 
61 
AO 
56 
97 
75 
63 
227 
181 
F 
30 
95 
72 
28 
82 
48 
52 
98 
82 
133 
255 
202 
G 
25 
115 
70 
21 
60 
39 
12 
99 
75 
142 
241 
185 
H 
30 
115 
72 
27 
59 
38 
18 
96 
78 
65 
239 
189 
X 
15 
115 
63 
10 
66 
37 
53 
98 
74 
119 
239 
173 
I 
25 
90 
67 
20 
52 
35 
32 
97 
73 
79 
221 
175 
TABLE 6 
F COMPANY AVERAGES AAF TEST 
Number of Sit-ups 
Number of Chius 
Time of Run in Seconds 
AAF Score 
Test 
1 
Test 
2 
Test 
3 
Test 
4 
42c9 
S<>4 
58o0 
64.8 
7.7 
66.1 
47.6 
71o9 
8„1 
6602 
48ol 
89o3 
8o9 
6lo3 
?7.1 
Appendix D III 
Inclosure If4c 
(131) TABLE 7 
TEST SCORES AND OFFICERS* RATING OF FITNESS 
Sum of Three 
Fitness Scores 
Officers 
* Rating of Subjects 
(Percentage) 
Number 
Rated 
Poor 
Fair 
Good 
Below 100 
80 
20 
5 
101 - 110 
100 
1 
m - 120 
25 
50 
25 
8 
121 - 130 
20 
50 
30 
20 
131 - 140 
28 
39 
33 
18 
141 - 150 
13 
37 
50 
45 
151 - 160 
13 
54 
33 
63 
161 - 170 
3 
49 
48 
73 
171 - ISO 
9 
37 
54 
105 
181 - 190 
2 
27 
71 
174 
191 - 200 
4 
29 
67 
263 
201 - 210 
2 
22 
76 
389 
211 - 220 
1 
19 
80 
384 
221 - 230 
1 
16 
83 
334 
231 - 240 
0 
12 
88 
264 
241 - 250 
1 
7 
92 
108 
251 - 260 
0 
12 
88 
37 
2604 
0 
0 
100 
19 
Data from E Company Tests 3> 4, 5 and 6; G Company Tests 2, 
3, 4, 5 and 6; H Company Tests 4, 5 and 6; X Company Test* 
3, 4, 5 and 6; and Y Company Tests 4, 5, 6 and Special Test*, 
Appendix D III 
Inclosure #4c 
(132) TABLE 8 
DISTRIBUTION OF SCORES ON FITNESS TEST 2 
AGF Test 
AAF Test 
Step Test 
15 
20 
25 
30 
35 
4° 
45 
50 
55 
60 
65 
70 
75 
80 
85 
90 
95 
100 
105 
110 
115 
E 
3 
2 
1 
7 
7 
10 
2 
18 
29 
20 
17 
2 
3 
F 
1 
2 
2 
3 
1 
3 
5 
19 
25 
32 
21 
13 
. . 
3 
G 
1 
2 
3 
5 
5 
5 
7 
15 
28 
28 
22 
7 
1 
1 
H 
1 
2 
3 
2 
4 
7 
2 
16 
33 
31 
33 
7 
1 
X 
1 
1 
3 
5 
13 
8 
4 
11 
5 
10 
25 
25 
12 
5 
1 
1 
Y 
4 
2 
3 
5 
5 
6 
10 
7 
18 
35 
32 
10 
2 
Total 
1 
6 
10 
16 
27 
30 
27 
46 
26 
96 
175 
168 
115 
36 
8 
3 
E 
2 
6 
9 
25 
20 
38 
12 
6 
1 
1 
F 
7 
15 
15 
20 
18 
20 
18 
9 
5 
1 
G 
c 
16 
34 
26 
23 
15 
8 
4 
H 
2 
14 
18 
39 
21 
25 
14 
7 
1 
X 
4 
3 
28 
24 
23 
27 
16 
3 
1 
Y 
1 
16 
24 
53 
22 
12 
6 
2 
• 
Total 
9 
44 
102 
190 
127 
145 
81 
46 
24 
10 
6 
1 
E 
2 
10 
12 
18 
17 
17 
20 
17 
3 
1 
F 
2 
3 
8 
17 
22 
25 
3.8 
9 
3 
G 
1 
1 
5 
6 
11 
13 
21 
22 
21 
15 
6 
2 
H 
1 
12 
13 
13 
24 
21 
27 
20 
6 
1 
X 
3 
9 
19 
22 
21 
14 
16 
19 
4 
1 
Y 
2 
3 
6 
11 
14 
24 
22 
17 
16 
12 
5 
1 
Total 
3 
4 
19 
48 
72 
103 
122 
113 
125 
121 
33 
9 
Class interval = 5 
Class recorded under last number in interval 
Appendix D III, Inclosure #4c 
(133) TABLE 9 
F COMPANY FITNESS SCORES VITAMIN VS. PLACEBO 
Step Test 
Test 
Placebo 
Vitamin 
1 
46.9 
48.2 
2 
47o3 
48o0 
3 
48 o 3 
48 ol 
4 
56.5 
58oO 
5 
60o6 
60.8 
6 
37c2 
56o6 
AAF Test 
Test 
Placebo 
Vitamin 
1 
72,6 
12.1. 
2 
72.8 
71o3 
3 
11 ok 
76,3 
4 
11 o 5 
72o9 
5 
80o2 
80o8 
6 
8504 
81o9 
AGF Test 
Test 
Placebo 1 
Vitamin 
2 
201 o 5 
202 o0 
3 
211 o 2 
211 o 4 
4 
222o3 
2210 6 
5 
234o2 
235o4 
6 
233 o 3 
229 o 8 
Sum 3 Tests 
Test 
Placebo 
Vitamin 
2 
81o4 
82=7 
3 
85 = 5 
87=0 
4 
B8o3 
90o7 
5 
93*4 
93=8 
6 
90=6 
91*4 
Vitamins and placebos were given during Period III indicated by the line 
between Test '5 and Test 60 
Appendix D III 
Inclosure #4c 
(134) TEST NO 
DAYS 
SCORE 
PERIOD I 
AVERAGE COMPANY SCORE BY PERIOD-STEP TEST 
PHYSICAL FITNESS TESTS 
- PERIOD TL 
FIG. I 
Appendix D III .. „ 
Xnolosure ttkc * Y CO ONLY 
PERIOD TH 
AVERAGE 
good 
FITNESS RATING 
FIG. I TEST NO 
DAYS 
SCORE 
AVERAGE COMPANY SCORE BY PERIOD - A.A.F. TESTS 
PERIOD I 
PHYSICAL FITNESS TESTS 
- PERIOD IL- 
FIG, 2 
- PERIOD m 
*VCO. ONLY 
- POOR 
AVERAGE 
GOOD 
Appendix D III 
Inclosure $4c 
FIG. 2 TEST NO. 
DAYS 
SCALE 
2 
o 
—i 
r DONE 
PERIOD X 
AVERAGE COMPANY SCORE BY PERIOD-A.G.F. TESTS 
PHYSICAL FITNESS TESTS 
FIG.3 
PERIOD XL 
Aopendix D III 
Inclosure c 
PERIOD XL 
-< 
o 
o 
o 
5 
—POOR* 
AVERAGE 
-GOOD 
FITNESS RATING FIG. 3 
(137) TEST NO, 
SUM OF SCORES 
* AGF NOT DONE 
PERIOD I - 
COMPANY AVERAGE"SUM OF SCORES OF THREE TESTS 
PHYSICAL FITNESS TESTS 
PERIOD I 
FIG. 4 
PERIOD m - 
W'Y" CO. ONLY 
Appendix D III 
Inclosure #4c 
FIG. 4 
(138) COMPARISON OF FIRST AND LAST FITNESS TEST 
AT TOPSIDE IN RELATION TO AGE 
HARVARD STEP TEST 
ARMY GROUND FORCES TEST 
ARMY AIR FORCES TEST 
> 
CD 
m 
AVERAGE TEST SCORES 
Appendix D III 
Inclosure I'Uc 
FIG. 5 
(139) FIG. 6 
AREA OF HARVARD STEP TEST S ARMY AIR FORCES TEST 
AREA OF ARMY GROUND FORGES TEST 
® = TABULATOR 
Appendix D III 
xn.closnre rUc 
(140) APPENDIX D 
Section IV 
RIFLE FIRE 
SUMMARY OF RESULTS 
Co. 
Ration 
Issue 
Time 
Scores 
Y 
C (Exp.) 
1-1/3 
3 weeks 
no change 
G 
C (New) 
1 
2 weeks 
increase 
G 
C (Exp.) 
1 
1 week 
increase 
X 
C (Exp.) 
1-1/3 
3 weeks 
no change 
E 
K 
1-2/3 
3 weeks 
increase 
E 
K 
1-2/3 
3 weeks 
slight increase 
G 
K 
1-2/3 
3 weeks 
slight decrease 
X 
K 
v 1-2/3 
1 week 
no change 
Y 
K 
1 
11 days 
increase 
Y 
K 
1-2/3 
10 days 
no change 
X 
Mess Tin 
1-1/3 
3 weeks 
slight decrease 
H 
10-in-1 
1-1/4 
47 days 
no change 
H 
10-in-1 
1 
10 days 
no change 
G 
10-in-1 
1-1/4 
2 weeks 
no change 
X 
10-in-1 
1-1/4 
2 weeks 
no change 
Y 
10-in-1 
1-1/4 
2 weeks 
no change 
F 
B Supplemented 
4800 cals. 
8 weeks 
increase 
E 
B Supplemented 
4800 cals. 
2 weeks 
no change 
Infantrymen must be able to handle their basic weapon, the M-l rifle, with ease and skill. For this 
reason, one of the criteria of fitness of the test subjects on various rations was the score on the rifle range. 
A true picture of the effects of rations on the men’s ability to fire accurately could be obtained only if. the 
environmental conditions did not affect accuracy, and if the men were well enough trained for practice to 
have no significant effect on performance. 
Each company constructed a combat firing range in a suitable location near its bivouac area. Recause 
the range sites had to be selected on the basis of suitable terrain and security for the bivouac, it was impos- 
sible to have them conform to a standard. Thus differences in direction of fire (sunlight), color and contrast 
of background and elevation of targets from firing line influenced the visibility of the targets and preclude 
any direct comparison of scores between companies. Firing was accomplished before marching at around 
0700 hours and after marching at around 1600 hours. Sunlight was thus an important factor in the visibility 
of targets in morning and afternoon firing, and there was a definite seasonal change as the summer advanced. 
Furthermore, the temperature in the morning 35-40°F was decidedly cooler than in the afternoon 70-75°F, 
which affected comfort, relaxation and degree of steadiness during firing. 
No attempt was made to assign men to different companies on the basis of skill or amount of practice 
with the riflle, so there were probably significant differences in the firing accuracy of the companies. All 
companies did have these factors in common: 
1. All ranges were of similar length with the targets placed from 250 to 500 yards away. 
2. All men fired the M-l riflle with calibre .30 ball ammunition from the prone position. 
3. Regulation prone silhouette targets of light tan color were used by all companies. 
4. All men were familiar with the rifle and were accustomed to firing for record. 
After plotting the scores obtained before marching, against those obtained after marching for each 
company, it was apparent that no company consistently scored better or worse in the morning or afternoon. 
These results were in contrast to the subjective feeling of most men who felt more relaxed after the marches, 
and believed that they could fire better and more accurately.. 
Appendix D IV 
Inclosure #4d 
(141) The morning and afternoon scores for each company are presented in Fig. 1. With the exception of 
E and F Companies, which improved as the test progressed, all other companies show no significant change. 
It is interesting to note that the average score for all companies is in the vicinity of 30% hits, except for X 
Company with an average of approximately 25% hits, and F Company with an average of 45% hits. The prob- 
able explanation for this lies in range location, target visibility and proportion of trained marksmen in a com- 
pany. 
The wide fluctuations in score for pre-march and post-march firing, and the lack of consistency in their 
relationship to each other makes a detailed analysis of the scores too hazardous to attempt. It can be stated 
definitely that rifle score by company did not improve consistently with any tested ration. The only group 
which showed a regular improvement was F Company but if only morning or only afternoon records are 
used (Fig. A) great variation is seen. On the other hand, there was absolutely no indication of deterioration 
on any ration, even during periods when the men were restricted to one ration/man/day, and the average 
improvement in score of 5 companies which could be compared over the 8-week period (X Company 
changed its range) was from 31 to 42 percent hits. The results are summarized at the beginning of this sec- 
tion, and the actual figures for men firing and percentage of hits are given in Table 1. 
Appendix D IV 
Inclosure #4d 
(142)  
T Company 
X Company 
G Company 
E Company 
H Company 
P Company 
Date 
M,F0 
% Ho 
Date 
M.F. 
% Ho 
Date 
MoF 0 
% H. 
Date 
MoF. 
% Ho 
Date 
M.F. 
% Ho 
Date 
M.F 0 
% Ho 
AM 
6-15 
lit?* 
2? 
6-18 
139 
51 
6-17 
138* 
39 
6-18 
127* 
21 
6-19 
127* 
32 
6-20 
125* 
38 
PM 
lit?* 
25 
139 
33 
138* 
33 
121* 
24 
124* 
36 
121* 
31 
AM 
6-17 
143* 
2? 
6-22 
139* 
23 
6-19 
127 
38 
6-20 
ns 
29 
6-21 
132 
32 
6-22 
120 
38 
PM 
143 
28 
139* 
31 
127 
33 
106 
38 
122 
37 
116 
...31... 
AM 
6-21 
137 
V 
6-27 
137 
33 
6-23 
12? 
30 
6-24 
n3 
38 
6-25 
131 ... 
33 
6-26 
no 
PM 
136 
22 
137 
27 
112 
33 
in 
37 
138 
34 
108 
40 
AM 
6-23 
131 
31 
6-29 
138 
29 
6-28 
119 
29 
6-29 
n5 
37 
6-30 
137 
38 
7-1 
116 
42 
PM 
131 
18 
138 
26 
116 
32 
115 
36 
134 
37 
113 
* 40 
AM 
7-2 
133 
24 
7-3 
137 
24 
6-30 
123 
32 
7-1 
109 
39 
7-1 
136 
32 
7-3 
105 
43 
PM 
133 
25 
133 
22 
118 
31 
109 
49 
136 
30 
102 
46 
AM 
7-6 
1?? 
36 
7-7 
140 
36 
7-4 
122 
26 
7-5 
114 
i+2 
7-6 
133 . 
3? 
7-7 
117 
48 
PM 
133 
34 
140 
28 
108 
17 
114 
47 
131. . 
36 
113 
43 
AM 
7-3 
131 
3? 
7-9 
140 
26 
7-8 
111 
24 
7-9 
106 
40 
7-10 
131 
44 
7-n, 
n6 
44... 
PM 
131 
3? 
140 
30 
no 
28 
106 
36 
128 
41 
112 
41 
AM 
7-12 
133 
26 
7-13 
140 
37 
7-10 
m 
30 
7-11 
109 
39 
7-12 
131 
33 
7-13 
113 
33 
PM 
133 
32 
140 
30 
112 
24 
109 
36 
126 
38 
no 
49 
AM 
7-17 
130 
30 
7-18 
140 
13 
7-14 
112 
23 
7-13 
108 
30. 
7-16 
130 
27 
7-18 
114 
60 
PM 
130 
33 
138 
13 
112 
24 
108 
38 
'126 
37 
, 112 
40 
AM 
7-20 
127 
27 
7-21 
140 
17 
7-19 
116 
23 
7-20 
no 
33 
7-21 
126 
27 
7-22 
114 
46 
PM 
127 
29 
140 
13 
113 
29 
no 
38 
125 
37 
in 
• 44 
AM 
7-24 
130 
46 
7-24 
140 
21 
7-22 
111 
24 
7-24 
102 
49 
7-24 
129 
25 
7-25 
no 
PM 
130 
43 
140 
16 
108 
28 
102 
30 
128 
26 
100 
38 
AM 
7-26 
130 
?o 
7-27 
140 
18 
7-26 
108 
if 0 
7-27 
102 
43 
7-23 
135 
34 
7-29 
in 
49 
PM 
130 
39 
140 
18 
103 
37 
102 
if3 
126 
34 
107 
. 30 
AM 
7-28 
107 
41 
7-29 
104 
49 
7-30 
133 
30 
7-31 
102 
45 
PM 
1 105 
Vt 
104 
60 
129 
29 
100 
49 
AM 
8-2 ! 
115 
46 
8-3 
108 
46 
b-3 
107 
33 
PM 
42 
108 
106 
.. .4.7.— 
M.F, = Number of Men Firing % H. « Percentage of Hits 
* = 24 Rounds per Man; at all other times 12 rounds were fired 
Rifle Firing 
TABLE 1 
Appendix D IV 
Inclosure #4 d 
(143) FIG. I 
AVERAGE FIRING SCORES 
EXPRESSED IN HITS AS PER CENT OF ALL ROUNDS 
FIRED MORNING AND AFTERNOON. COMBINED 
PER CENT 
Appendix D IV 
Inclosure #4d 
(144) AVERAGE FIRING SCORES 
EXPRESSED IN HITS AS PERCENT 
PRE-AND POST-MARCH FIRING 
FIRING BEFORE AND AFTER A DAY MARCH 
PER CENT 
Appendix D IV 
Inclosure #Ad 
PRE-MARCH 
POST-MARCH 
FIG.2 
(145) APPENDIX D 
Section V 
NUTRITIONAL STATUS AS DETERMINED BY PHYSICAL EXAMINATION 
SUMMARY OF RESULTS 
No vitamin deficiency disease ascribable to the rations 
appeared in any company on any ration during the test. 
1. INTRODUCTION 
One of the measures of the nutritional adequacy of a ration is its ability to maintain health and to 
prevent the occurrence of the manifestations of deficiency disease detectable on physical examination. Al- 
though few of the physical signs of deficiency disease are specific in the mild and early stages, they do occur, 
they have significance and they may be present when other evidence, such as laboratory tests, are negative. 
Therefore, physical examinations were made of all the men in all companies at the beginning and at the 
end of the test. In addition, the first 3 platoons of all companies were examined at the end of Period I and 
Period II. The examinations were performed by a team of 14 physicians especially trained and experienced 
in nutrition. Their names appear in Table 1, Appendix A. All but 5 were present at more than 1 series of 
examinations. They were all familiar with the criteria listed below which were used as guides for interpre- 
tation. As a rule the examiners worked in teams of 2 men each, 1 man examining the eyes and the other the 
rest of the body. Inter-team consultation was frequent and positive findings were usually checked by several 
examiners. 
The physical examinations were concerned only with signs of deficiency disease. The subjects were 
not questioned about symptoms. The abnormalities sought are listed and defined as follows: 
2. CRITERIA, STANDARDS, AND DEFINITIONS of Physical Findings for Use in Examinations for 
Nutritional Status. 
a. Vitamin A 
(1) Eyes — Lack of tearing: dryness of conjunctivae and sclerae of a grade deemed significant by 
the examiner. 
Conjunctivitis — Characterized by the usual signs of inflammation — redness, injection and 
swelling, and graded slight, moderate, or severe. Slight will be redness and injection of con- 
junctivae with little or no swelling or photophobia and minimal involvement of the bulbar con- 
junctivae (sclerae). Moderate is of greater extent with some photophobia. Severe will include 
swelling and blepharospasm. Degree of lachrymation will be significant in relation to conjunc- 
tivitis as will photophobia. Purulent conjunctivitis to be noted. 
Local (or general) thickening of sclera characterized by loss of translucency, loss of sheen, eleva- 
tion and pigmentation, and graded slight, moderate, or severe. Slight to be interpreted as one 
localized area in either eye, or diffuse thickening of significant grade according to judgment 
of examiner; moderate, 2 to 4 localized areas without significant elevation or pigmentation, 
or, moderate diffuse thickening; severe, characteristic Bitot’s spots, and/or gross diffuse thicken- 
ing, folds. Note pterygia and pingueculae. 
Cloudiness or steaminess of cornea, localized or general, otherwise unexplained. To be re- 
corded merely as involvement of cornea. 
(2) Skin 
(a) Follicular hyperkeratosis consisting of at least several grouped papules, present in at least 
one of the sites of predilection (the lateral surfaces of arms, thighs, and lower abdomen) 
Appendix D V 
Inclosure #4e as well as in any other location, without any consistent folliculitis (infection). Other fea- 
tures to be considered in forming clinical judgment are dryness of the skin, degree of sweat- 
ing relative to environment, and broken hairs. To be graded slight, if papules small and 
confined to approximately one-third of thighs, arms or abdomen; moderate, if papules larger, 
even though confined to any two of above sites; severe, if papules large (25 mm.) apd 
involve above and additional areas. 
(b) An acneform eruption consisting of numerous (more than 3-4) red papules simulating acne 
but with little actual infection (pus), distributed over trunk and arms with little or no 
involvement of face. To be graded slight if not more than 6, or if confined to back, chest, 
or arms; moderate, if 10-20, or involving two or more of above areas; severe, if in greater 
number in all areas. 
b. Vitamin B2 (Thiamin) 
(1) Muscular weakness, lower extremities. To be determined during physical fitness tests. 
(2) Muscle tenderness (bilateral). To be determined by pinching belly of gastrocnemius with 
force adjudged by examiners not to cause pain in normal subjects and to be graded slight, 
moderate, or severe according to judgment of examiner. 
(3) Nerve tenderness (bilateral). To be determined by pressure over peroneal nerve at head of 
fibula with force adjudged by examiner not to cause pain in normal subject. Distinction to 
be made from paraesthesia. To be graded slight, moderate, or severe according to judgment 
of examiner. 
(4) Loss of vibratory sense (bilateral). To be tested over internal malleolus with tuning fork 
(256). To be recorded present or absent. 
(5) Loss of reflexes (bilateral). Ankle and knee (patellar) reflexes to be tested sitting and kneel- 
ing, without reinforcement. To be recorded present or absent for each site. 
(6) Muscle atrophy (bilateral). Atrophy of muscles of lower extremity (thigh and leg) otherwise 
unexplained. Presence of atrophy, and absence of other cause, to be determined by judg- 
ment of examiner. 
(7) Edema. Pitting edema of sacrum and legs (shins) and feet as determined by palpable de- 
pressions from pressure of fingers of degree to be judged by examiner. Recorded present or 
absent. 
c. Riboflavin 
(1) Eyes — Presence of vascularization of cornea as determined by slit lamp (hand or large) of 
significant grade. Latter to be defined as penetration of cornea in at least three quadrants 
of one eye with formation of loops and twigs, at least 25% of vessels to contain blood. To be 
graded mild (criteria above); moderate, if process is bilateral and extends nearly to pupil; and 
severe, if there is posterior vascularization or opacities. 
(2) Skin — A dermatitis of the face (alar folds, malar area and forehead) and ears clinically char- 
acteristic of the dermatitis of riboflavin deficiency, with or without large, dry comedones. To 
be recorded present or absent. 
(3) Mouth 
(a) Radiating fissures (not scars) at the corners of the mouth, in the absence of false teeth 
(plates). To be recorded present or absent. 
(b) Redness and grayish desquamation of the vermillion border of lips, with or without ulcera- 
tion and crusting, not localized as with trauma, herpes, etc. To be recorded present or ab- 
sent. 
d. Niacin 
(1) Skin—Symmetrical, bilateral, dermatitis of exposed areas as hands, feet, neck or face, (or of scro- 
tal or anal areas), with active or subsiding inflammation of chronic inflammatory changes char- 
Appendix D V 
Inclosure #4e 
(148) acterized by induration or atrophy, roughing, desquamation and pigmentation. Recorded present 
or absent, chronic or acute, and slight, moderate, or severe by extent and activity. 
(2) Mouth 
(a) Glossitis — A redness and inflammation of tongue with atrophy of papillae involving at least 
tip, and if sides also tip of tongue, to be graded slight, if including no more than tip and 
edges to 0.5 cm. without complete atrophy; moderate, if greater in extent or degree or with 
complete atrophy; and severe, if includes ulceration, infection, edema, etc. 
(b) Stomatitis — Inflammation similar to the glossitis but only if accompanied by glossitis. To be 
recorded present or absent. 
e. Vitamin C (Ascorbic Acid) 
(1) Skin — Petechial or purpuric eruption otherwise unexplained in judgment of examiner. To be 
graded slight, if limited to small areas as about ankles, waist, etc.; moderate, if more extensive; 
and severe, if extensive and large, or associated with similar lesions in mucous membrane or 
spontaneous bleeding (except from gums). 
(2) Mouth — Gingivitis, characterized by and recorded as either: 
(a) Acute redness and inflammation of dental margin, with or without swelling of interdental 
papillae, with or without bleeding, spontaneous or on slight trauma, 
(b) Chronic thickening, lividity, and retraction of gums. 
(c) A combination of both. 
Also to be recorded, the presence or absence of deposits of tartar, cervical fillings, dental work, 
debris and infection in such relation to the above charges as to possibly account for their 
occurrence. The latter to be recorded as present or absent without particular designation. 
(3) Muscle tenderness (See Thiamin), 
(4) Edema (See Thiamin), 
f. Protein 
(1) Edema (See Thiamin). 
3. RECORDING OF DATA: 
The data were recorded on a form especially designed for that purpose from which they were 
transferred to punch cards for machine record analysis. The physical examination form included in Appendix 
F was followed, except that night blindness (19) was not tested and 37 was interpreted as chronic gingivitis, 
not the gingivitis of pellagra. 
4. CHECK ON SUBJECTIVE ELEMENT: 
Because of the large subjective element in any examination which depends wholly on inspection, a 
substantial error might be expected. Therefore, to check the consistency of interpretation of individual find- 
ings, every tenth man was seen independently by each individual examiner at all examinations. A separate 
form was filled out for each different team’s findings. 
5. VITAMIN ADMINISTRATION: 
During the last 3 weeks (Period III) F Company on the Supplemented B Ration was divided; 2 pla- 
toons were given 3 U. S. Army vitamin tablets* daily and the other 2 were given placebos of identical appear- 
ance. None of the test subjects knew that they were getting anything other than vitamins. The clinical ob- 
servers were not aware of which group was receiving vitamins. 
6. RESULTS: 
The results, obtained from only the 513 men examined every time, are summarized in the accompany- 
ing tables and described below. For simplicity, the data have been analyzed in groups of signs relating to 
a specific deficiency. It must be emphasized, however, that these signs are not specific or pathognomonic, 
°See Appendix D, Section VI| for details. 
Appendix D V 
Inclosure ~4e and while they are considered here as definite indications of a given deficiency, such indication is not abso- 
lute. 
a. The signs of Vitamin A Deficiency sought were dryness of the eyes, macroscopic changes in opacity 
of the sclera and cornea, conjunctivitis, follicular hyperkeratosis, and acneform eruption. The percentage of 
subjects in each Company with one or more of these signs at each examination and the number of men ex- 
amined is shown in Table 1. No man showed all of these signs at any examination. No classical xerophthalmic 
lesions were found. Subjects with the eye signs and one skin sign and those with the skin signs and one eye 
sign in each examination are listed in Table 2. The number of men examined in each case is the same as in 
Table 1. It is apparent that no classical Vitamin A deficiency signs were present at the beginning of the test 
and none developed during it. Furthermore, the frequency and severity of such signs as did appear, did not 
constitute a significant hazard to the health and efficiency of the troops. These signs actually decreased in 
most cases and varied regardless of ration. 
b. The signs of Vitamin B i (Thiamin) Deficiency sought were muscular weakness, loss of tendon 
reflexes, loss of vibratory sensation, muscle or nerve tenderness, muscle atrophy, and edema. The percentage 
of men showing one or more of these signs at each examination is shown in Table 3. No men showed all 
the signs indicated on any examination. The F Company group, maintained on Supplemented B Ration (con- 
trol group), showed the lowest incidence of these findings; and no significant difference was found after 
Period IV between the subjects on the vitamin supplement and those on placebos. 
There is no statistically significant difference between the incidence of these signs in any of the 
6 companies before the start of the test, in spite of the range of incidence. No individual case of thiamin 
deficiency was found. None of the men with the individual signs of possible deficiency was ill or had his 
usefulness as a soldier limited by the existence of these signs. 
At the end of Period I, G Company, which had subsisted on K Ration for 3 weeks, showed a 
statistically significant increase in the signs pointing to Bj deficiency. Signs of low grade Vitamin B i de- 
ficiency were restricted to scattered findings in but 6 men, only 1 of whom showed more than 1 sign (See 
Table 4). E Company, however, on K Ration at the same time, did not show this trend nor did E Company 
differ from F Company. One man in E Company who had nerve tenderness and pedal edema at the start 
lost these signs while on K Ration. The abnormalities, assuming they represent B x deficiency, are not at- 
tributable to the ration proper but to the fact that certain individuals may have eaten inadequately or may 
have had unusually large thiamin requirements. This is borne out by the failure of Y Company to show any 
increase in signs following its 3 weeks on K Ration. It would appear that K Ration, when issued and con- 
sumed as in this test, will not result in the development of signs of Vitamin B l (thiamin) deficiency in a 
significant number of men. 
Y Company, on Experimental C Ration during Period I, showed no significant increase in the 
number with signs of B x deficiency over that shown on the initial examination (Table 3a). At the second 
examination this company did, however, differ significantly in the frequency of signs of thiamin deficiency 
from F Company. The same is true of G Company, on New and Experimental C Ration in Period III. X 
Company which had Experimental C Ration for only 7 days in Period III had no special studies, so no com- 
parison with Y and G Companies can be made. The signs of early mild Vitamin B i (thiamin) deficiency are 
less impressive in either Y or G Companies on C Ration than in G Company on K Ration because the signs 
are scattered among a few men with no single man presenting more than one sign. Neither company on C 
Ration fared as well as the control F Company though the differences are of questionable significance. 
H Company, on 10-in-l Ration throughout the test, showed no significant increase in the signs 
of Vitamin B x deficiency over initial examination. G, Y, and X Companies on this ration in the 2 weeks 
Period II compare favorably with E Company on Supplemented B Ration during this period. 
X Company, subsisting on Canadian Mess Tin in Period I, showed no significant increase in 
these signs over those found on the original examination. One man developed bilateral loss of knee jerks. 
There was no other group on this ration with which to compare X Company. It showed a slightly greater 
number of signs of thiamin deficiency than were shown by F Company. The differences are represented by 
signs in only 3 men of the whole company and are not significant. 
Appendix D V 
Inclosure #4e c. The signs of Vitamin Bj 2 (Riboflavin) Deficiency sought were corneal vascularization, dermatitis, 
angular fissures of the mouth and cheilosis. The percentage of men showing one or more of these signs 
(exclusive of corneal vascularization) on each examination are shown in Table 5. Slit lamp examination of 
the cornea was made by examiners with special experience in the instrument and in the signs of corneal vas- 
cularization that may accompany riboflavin deficiency. The hand slit lamp was used with the realization 
that it might not be a dependable instrument. The results obtained by it were checked by means of the large 
standard slit lamp at the third and fourth examinations where all positive cases detected by the hand slit 
lamp and many negative ones were examined with the large slit lamp. The examining personnel were the 
same throughout. In no instance was the positive finding with the hand slit lamp confirmed nor was any sub- 
ject who was found normal (negative) with the hand slit lamp found positive (abnormal) with the large slit 
lamp. No subject was found to have corneal vascularization with the large slit lamp. Therefore, the find- 
ings with the small slit lamp have been discarded and no analysis of slit lamp data has been made. Al- 
though some instances of corneal vascularization may have been present at the first 2 examinations it is 
assumed with a high degree of probable correctness that such changes never occurred. 
Only 3 cases of the dermatitis of Vitamin B 2 deficiency were found. These were on the last ex- 
amination after Period III, 2 in X Company on the Experimental C and K Rations, and 1 in Y Company on 
K Ration. Angular fissures of the mouth were found in insignificant numbers in men in G, F and Y Com- 
panies. 
Cheilosis was interesting because, for a short period, most men had lip lesions believed to be 
caused by sun and wind. However, there were a few with more cyanotic and inflamed lips which healed 
poorly and resembled those attributed to B 2 deficiency. In no company except F, the control group, was 
there a significant increase in the incidence of these lesions which, in most subjects tended to disappear dur- 
ing the test. In Period I at a time when the excretion of riboflavin was decreasing rapidly, X Company on 
Canadian Mess Tin showed a slight but statistically significant increase above the probable mean error in in- 
terpretation* of the sign and the lesions subsequently healed rapidly during the 2 weeks on 10-in-l Ration 
(See Table 5). Many, but not all, competent and experienced authorities would question the diagnostic value 
of this sign under the specific circumstances (extensive sun and wind burns) in which it occurred. 
d. The signs of Niacin (Nicotinic Acid) Deficiency sought were dermatitis, glossitis and stomatitis. 
The percentage of men showing one or more of these signs on each examination is shown in Table 6. In 
no instance were all these signs seen in any man. One case of the chronic dermatitis of pellagra was seen in 
F Company on the first examination and disappeared during the test. One each was reported in G and Y 
Company after Period III. Four were noted in X Company on the second examination but the severity was 
not recorded and since there was no evidence of it 14 days later it may be an incorrect recording. No 
pellagrous stomatitis was observed at any time in any subject. 
Two instances of the glossitis of pellagra were reported in E Company and disappeared while on 
K Ration. None appeared at any time in F Company. Of the total lesions found, 2 were present initially 
(See Table 6). 
e. The signs of Vitamin C (Ascorbic Acid) Deficiency sought were petechial hemorrhage, purpura, 
and gingivitis. No cases occurred which showed all these signs. There were no cases of purpura and only 
I of petechial hemorrhage during the whole test. The chronic lesions of the gums decreased throughout the 
test period in all groups. Acute changes possibily attributable to Vitamin C deficiency decreased continuous- 
ly throughout the test and there were only 3 such cases in the whole battalion at the end of the test as com- 
pared with 97 at the start. There was an increase in the acute lesions in X and Y Companies during Period 
II at a time when the urinary excretion of Vitamin C was decreasing. This is probably attributable to poor 
oral hygiene. It improved promptly on better attention to hygiene on command of the Battalion Commander. 
A number of instances of minor injury to the gums resulted from eating hard biscuits. 
f. The only sign of Protein Deficiency sought was edema, which is also included with signs of Vita- 
min B 1 deficiency. The incidence of edema on the initial examination is given in Table 3a. Edema never oc- 
curred as an isolated phenomenon without other neuromuscular signs. It should be emphasized that a defi- 
ciency of thiamin, Vitamin C or protein may be associated with edema. , 
“Each 10th man examined by each team. These data were analyzed to show probable error of interpretation by each examiner (See Table 8). They 
will be the subject of a subsequent report. 
Appendix D V 
Inclosure #4e g. Comparison of Clinical Findings in Vitamin and Placebo Groups—The clinical data for the F Com- 
pany vitamin and placebo groups were examined separately to determine if the administration of additional 
vitamin to men already consuming a liberal diet had any influence on their clinical picture. In Table 7, the 
percentage incidence of various findings in the vitamin and placebo groups are shown for the examinations 
just preceding and immediately following the period of vitamin supplementation (Period III). When the in- 
cidence of the abnormality looked for is zero or practically so, nothing is reported. During the 3 week period 
of administration, added vitamins had little if any effect on the incidence of any of the signs which might 
indicate nutritional deficiencies. 
h. Comparison of Results Obtained by Multiple Independent Examinations of Every Tenth Man— 
Because it is recognized that there is an element of subjectivity in interpretation, especially of early and mild 
clinical signs, every 10th subject was examined by each clinician at every routine examination. Perfect or al- 
most perfect agreement (99 or 100%) was found in the entire neuromuscular examination; in angular fissures, 
pellagrous glossitis, stomatitis, and dermatitis; purpura, petechial hemorrhages, dermatitis of riboflavin defi- 
ciency, moderate and severe acneform eruption, gross opacities of cornea and dryness of the eye. The greatest 
differences in ratings occurred in oral hygiene and changes in opacity of the sclera. Agreement was unanimous 
about severe lesions and those diagnostic of specific diseases while classification of mild and intermediate de- 
grees of the lesions of questionable specificity was less consistent. The findings expressed as percentage of 
agreement are given in Table 8. 
7. SUMMARY. 
It appears from these observations that, as far as the occurrences of physical signs of nutritional 
deficiency is concerned, the various rations tested were adequate for the periods during which they were 
used and their use did not result in a significant amount of deficiency disease. Certain changes accepted as 
signs of deficiency states were found on examination. Many were present at the beginning of the test and 
most of them did not increase in significant degree.. In fact, they decreased. Such variations in the number 
and extent of the signs as occurred are not believed to be significant or to indicate any inadequacy of follow- 
ing; (1) The presence of a number of signs of deficiency at the beginning of the test period capable of persist- 
ing or disappearing without necessary reference to the basic adequacy of the respective rations; (2) The lack of 
specificity of the physical signs in the mild or early forms of deficiency disease; (3) The occurrence of only 
mild or early signs of deficiencies and the consequent variation in detection and interpretation of such signs 
from one period to the other and between examiners, without any relation to the diet; (4) The effect of en- 
vironment on signs of a non-specific character. These factors cause inconstant and inconsistent variations in the 
incidence of the signs at the various examinations. 
A summary of all the physical examination data indicates that men on the control ration generally 
showed fewer signs of deficiency than those on other rations. This was not true of every sign, or in comparison 
with all companies. Changes in the skin attributable to Vitamin A deficiency showed a distinct tendency to 
improve over the whole test in all subjects. The individual periods were probably too short to reflect effects 
due to the ration because of the lag in appearance of the changes of Vitamin A deficiency. The apparent in- 
crease in signs of By deficiency in G Company on the K Ration did not occur in other companies on the same 
ration. Variations among individuals indicate the influence of idiosyncrasies in food consumption and vitamin 
requirement rather than a defect in the ration. Furthermore, it should be pointed out that although an increase 
in positive findings may be statistically significant, that increase may be caused as readily by misinterpretation 
of questionable signs as by the increased incidence of an actual deficiency. Other signs, except cheilosis, gin- 
givitis and gross eye lesions, were too infrequent to be significant. Cheilosis is a good example of the incon- 
sistency of variations in the signs. It showed an increased incidence only in the control company. Lesions of 
the gums attributable to Vitamin C deficiency decreased in all companies throughout the test irrespective of 
ration. In the opinion of the examining physicians, the eye lesions were due to environmental conditions and 
not to nutritional deficiencies. It is recognized that several signs suggestive of vitamin deficiency are less 
reliable when there is much exposure to the elements. Supplementation of the control diet with vitamins did 
not affect the physical signs under consideration. 
It is concluded, therefore, that the rations as tested were nutritionally adequate as far as the physi- 
cal examination of the troops and the appearance of physical signs of nutritional deficiency are concerned. 
Appendix D V 
Inclosure #4e TABLE 1 
PER CENT OF MEN SHOWING SIGNS POSSIBLY DUE TO VITAMIN A DEFICIENCY 
Examination 
Physical Signs 
E 
F 
Company 
G H 
X 
Y 
Dryness of Eyes 
0 
0 
0 
0 
0 
0 
Scleral Opacities 
33 
78 
63 
74 
67 
53 
Initial 
Corneal Opacities 
3 
1 
0 
0 
0 
5 
Gross Conjunctivitis * 
72 
77 
67 
69 
39 
10 
Follicular Hyperkeratosis 
30 
36 
31 
32 
20 
15 
Acneform Eruption 
25 
18 
33 
15 
12 
21 
Dryness of Eyes 
0 
0 
0 
0 
0 
0 
After 
Scleral Opacities 
91 
97 
99 
84 
89 
75 
Period 
Corneal Opacities 
0 
0 
1 
1 
1 
1 
I 
Gross Conjunctivitis * 
93 
92 
81 
82 
78 
86 
Follicular Hyperkeratosis 
52 
44 
44 
31 
39 
27 
Acneform Eruption 
7 
27 
12 
0 
2 
12 
Dryness of Eyes 
0 
0 
0 
0 
0 
0 
After 
Scleral Opacities 
87 
67 
88 
73 
87 
66 
Period 
Corneal Opacities 
0 
1 
0 
1 
0 
0 
II 
Gross Conjunctivitis * 
97 
93 
90 
34 
97 
98 
Follicular Hyperkeratosis 
29 
18 
24 
22 
12 
32 
Acneform Eruption 
10 
2 
1 
3 
6 
13 
Dryness of Eyes 
0 
0 
0 
0 
0 
0 
After 
Scleral Opacities 
37 
34 
96 
89 
94 
82 
Period 
Corneal Opacities 
0 
1 
0 
0 
0 
0 
III 
Gross Conjunctivitis * 
100 
94 
100 
97 
97 
9$ 
Follicular Hyperkeratosis 
42 
16 
34 
29 
33 
11 
Acneform Eruption 
5 
9 
7 
2 
2 
2 
* Sun, wind and dust considered sufficient to cause this sign. 
Appendix D V 
Inclosure #4e TABLE 2 
SIGNS OF POSSIBLE VITAMIN A DEFICIENCY 
Company 
All Signs 
All Eye Signs 
and 
One Skin Sign 
All Skin Signs and One Eye Sign 
Examination 
Initial 
After 
Period I 
After 
Period II 
After 
Period III 
E 
•v 
0 
11 
2 
1 
2 
F 
n 
0 
8 
11 
1 
3 
r•> 
“s 
0 
13 
6 
0 
3 
u 
0 
7 
0 
0 
1 
X 
0 
0 
h 
1 
1 
1 
Y 
C 
0 
£ 
6 
U 
0 
TABLE 3a 
PER CENT OF MEN SHOWING ANY NEUROMUSCULAR SIGN 
OR PERIPHERAL EDEMA 
Company 
Examination 
Initial 
After 
Period I 
After 
Period 11 
After 
Period III 
E 
5.5 
1.4 
4.1 
4.1 
F 
1.2 
0 
0 
1.2 
r% 
a 
3.5 
10.5 
8.1 
14.0 
H 
0 
4.7 
3.5 
1.2 
X 
2.1 
5.3 
13.B 
5.3 
Y 
5.4 
7.6 
9.8 
9.8 
TABLE 3b 
NUMBER OF !*EN WITH NEUROMUSGULAR SIGNS AND EDEMA ON INITIAL EXAMINATION 
Physical Sign 
E 
F 
Company 
G H 
X 
Y 
Muscular Weakness 
0 
0 
0 
0 
0 
0 
Knee Jerks Absent 
0 
0 
1 
0 
1 
0 
Ankle Jerks Absent 
0 
0 
1 
0 
1 
1 
Muscle Tenderness (Calf) 
0 
0 
0 
0 
0 
1 
Iverve Tenderness 
2 
0 
0 
0 
0 
0 
Vibratory Sense Lost (Malleoli) 
1 
0 
0 
0 
0 
0 
Syn. Muse. Atrophy (Extremities) 
0 
0 
0 
0 
0 
0 
Pitting Edema (Pretibial) 
2 
0 
0 
0 
0 
3 
Pitting Ed erne, (Pedal) 
0 
0 
0 
0 
0 
0 
Pitting Edema (Sacral) 
0 
1 
0 
0 
0 
0 
Appendix D V 
Enclosure #le TABLE 4 
G COMPANY MEN SHOWING SIGNS OF POSSIBLE THIAMIN DEFICIENCY 
ON 2ND EXAM BUT NOT ON 1ST 
Subject 
Abnormalities 
present on 2nd 
exam but not 
on 1st 
Basal Thiamin 
mcgm/hr 
Examination 
1st 2nd 
Load Thiamin 
me gm/hr 
Examination 
1st 2nd’ 
Body v;eight 
mcgm/hr 
Examination 
1st 2nd 
Gil A 
Tibial Edema 
24 
34 
385 
940 
151 
151 
SI 25 
Pedal Edema 
12 
15 
490 
700 
162 
158 
CS-35 
Muscle Tenderness 
5 
6 
350 
395 
179 
178 
G137 
Pedal Edema 
16 
16 
260 
120 
190 
192 
G20? 
Absent Ankle Jerks 
15 
24 
425 
620 
143 
143 
G218 
Muscle Tenderness 
27 
15 
370 
145 
155 
152 
030/. 
Absent Knee Jerks 
28 
17 
- 
- 
135 
134 
5335 
Left K & A Jerks abs 
20 
37 
- 
- 
149 
149 
G Company Average 
18 
21 
531 
616 
152.6 
151.4 
TABLE 5 
PER CENT OF MEN SHOEING ONE OR MORE SIGNS OF POSSIBLE VITAMIN B2 DEFICIENCY 
Company 
Initial 
After 
Period I 
After 
Period II 
After 
Period III 
E 
15 
10 
3 
5 
F 
2 
5 
2 
11 
G 
5 
10 
3 
3 
H 
8 
6 
1 
0 
X 
3 
9 
2 
6 
Y 
5 
8 
3 
0 
TABLE 6 
PER GENT OF MEN SHOVING ONE OR MORE SIGNS OF NIACIN' DEFICIENCY 
Examination 
Physical Signs 
E 
F 
Company 
G H 
X 
Y 
Pellagrous Dermatitis 
0 
1 
0 
0 
1 
3 
Initial 
Pellagrous Glossitis 
1 
0 
0 
0 
0 
0 
Pellagrous Stomatitis 
0 
0 
0 
0 
0 
0 
After 
Pellagrous Dermatitis 
0 
0 
0 
0 
u 
0 
Period 
Pellagrous Glossitis 
1 
0 
0 
0 
0 
0 
I 
Pellagrous Stomatitis 
0 
0 
0 
0 
0 
0 
After 
Pellagrous Dermatitis 
0 
0 
0 
0 
1 
0 
Period 
Pellagrous Glossitis 
0 
0 
0 
0 
0 
0 
II 
Pellagrous Stomatitis 
0 
0 
0 
0 
0 
0 
After 
Pellagrous Dermatitis 
0 
0 
1 
0 
1 
1 
Period 
Pellagrous Glossitis 
0 
0 
1 
0 
1 
3 
III 
Pellagrous Stomatitis 
0 
0 
0 
0 
0 
0 
Appendix D V 
Inclosure #4e TABLE 7 
PER CENT INCIDENCE OF ABNORMALITIES IN F COMPANY VITAMIN AND PLACEBO GROUPS 
BEFORE AND AFTER ADMINISTRATION OF VITAMINS AND PLACEBOS 
Abnormality Reported 
Group 
Be 
Vitamins 
Slight 
fore 
& Placebos 
Moderate 
After 
Vitamins & placebos 
Slight Moderate 
Gross Changes in 
Placebo 
51 
15 
bp 
i-i 
Scleral Opacity 
Vitamin 
60 
11 
68 
18 
Gross Conjunctivitis 
Placeoo 
91 
1 
85 
7 
a 
Vitamin 
33 
9 
89 
o 
Pterygia 
Placebo 
2 
2 
Vitamin 
0 
0 
Pingueculae 
Placebo 
i 
2 
Vitamin 
6 
1 
Follicular Hyperkeratosis 
Placebo 
15 
2 
15 
0 
Vitamin 
__22 
6 
21 
2 
Acneform Eruption 
Placebo 
2 
0 
11 
2 
Vitamin 
1 
0 
8 
2 
Cheilosis 
Placebo 
2 
11 
Vitamin 
2 
11 
Chronic Gingivitis 
Placebo 
11 
2 
Vitamin 
25 
9 
Active Acute Inflammation 
Placebo 
7 
0 
of Dental Margin 
Vitamin 
15 
0 
Oral Hygiene 
Placebo 
30 G; 
63 p; 7 ?.* 
51 G; 
U F; 5 P. 
Vitamin 
21 G; 
67 F; 12 P. 
38 G; 
58 F; 1 P. 
* G a Good; F = Fair; P - Poor. 
Appendix D V 
Inclosure #4e TABLE 8 
AVERAGE PER CENT AGREEMENT AMONG EXAMINERS IN CLINICAL FINDINGS IN 
THE SAME MEN EXAMINED AT THE SAME TIME 
Abnormality Under Examination 
% Agreement 
Eyes 
Dryness 100 
Gross Changes in Scleral Opacity (All Degrees of Severity) 78 
Gross Changes in Scleral Opacity (Moderate & Severe) 92 
Gross Changes in Corneal Opacity 98 
Vascularization 92 
Gross Conjunctivitis (All Degrees of Severity) 86 
Gross Conjunctivitis (Moderate & Severe) 96 
Pterygia 89 
Pingueculae 95 
Skin 
Follicular Hyperkeratosis (All Degrees of Severity) 81 
Follicular Hyperkeratosis (Moderate & Severe) 96 
Acneform Eruption (All Degrees of Severity) 84 
Acneform Eruption (Moderate & Severe) 98 
Dermatitis of Riboflavin Deficiency 100 
Petechial Hemorrhages 100 
Purpura 100 
Pellagrous Dermatitis 100 
Lips & Mouth 
Angular Fissures 99 
Cheilosis 92 
Pellagrous Glossitis (All Degrees of Severity) 98 
Pellagrous Glossitis (Moderate & Severe) 100 
Pellagrous Stomatitis 100 
Chronic Gingivitis 88 
Active Acute Inflammation of Dental Margin 87 
Good Oral Hygiene 77 
Neuromuscular 
Muscular Weakness 100 
Absence of Knee Jerks 99 
Absence of Ankle Jerks 99 
Tenderness of Belly of Calf Muscle 98 
Nerve Tenderness 100 
Loss of Vibratory Sense 100 
Symmetrical Muscular Atrophy in Extremities 100 
Pitting Edema (Pretibial) 99 
Pitting Edema (Pedal) 100 
Pitting Edema (Sacral) 100 
Appendix D V 
Inclosure #4e APPENDIX D 
Section VI 
EFFECT OF DIFFERENT RATIONS ON ALIMENTARY PHYSIOLOGY, 
WATER CONSUMPTION AND SLEEP 
1. INTRODUCTION 
An effort was made to collect data on certain aspects of alimentary function, water intake and aver- 
age number of hours of sleep on the various rations. This information was collected from the daily question- 
naires issued each man, and from the observers with each company. 
2. Loss of Appetite, Nausea and Vomiting occurred occasionally in men on all rations. As a group they 
appeared about twice as frequently on subjects eating the K Ration as in any other, but they were so uncom- 
mon as to be of no importance. It was the impression of all observers that stomach upsets were much less 
common during the ration trials than they had been in garrison, though this appears to be a result of regular 
hours and lack of sprees, rather than an effect solely attributable to the rations tested. 
3. Excessive Flatus. In general, there was no specific medical complaint associated with any ration ex- 
cept the prevalence of flatus in all subjects eating the Supplemented B Ration, where it was noted more than 
half of the time. It was particularly noticeable in E Company when they went on this ration after 3 weeks 
on K Ration. This company recorded excess flatus more than any other, while on K Ration. The trends and 
differences may be seen in Table 1. Because the rating of excess flatus is a subjective function and differs 
among companies on the same ration (e. g. E and G Companies on K Ration recorded 38% and 1%, respective- 
ly), it is not profitable to draw too rigid comparisons. Flatus was prevalent on Supplemented B Ration but not 
on any other. 
4. The average Number of Bowel Movements daily per man in each company is given in Table 2. The 
range is 1 to 1.3 is not great. Most occurred while the 10-in-l Ration was used, and least on the Canadian 
Mess Tin Ration, with an apparent relationship between increased bulk of the ration and increased number 
of bowel movements. 
5. The company Average Number of Hours Slept each night did not vary more than % hour from one 
ration to another, and no importance is attached to any of the differences between companies, or between 
rations (See Table 3). 
6. Water Consumption varied considerably, as may be seen in Table 4. It is probable that the origi- 
nal data contain inaccuracies, and no attempt is made to draw any conclusions from these figures. Trends in- 
dicate that, regardless of ration, men drank more water as the summer advanced and the average temperature 
increased. This outweighed any effect of change in rations. It was never hot enough for a very large water 
requirement but the average daily fluid intake was about a gallon per man (See Table 4). 
7. Sick Call. The battalion surgeon reported that sick call was only half as heavy as at Camp Carson. 
There were no significant differences between companies, regardless of rations. There were no epidemics of 
diarrhea or other illness which might have affected ration acceptability, fitness, medical examination, or weight. 
H Company on the 10-in-l Ration had an unusual number of men suffering from hemorrhoids which 
were also noted in G Company while on the K Ration. It is impossible to evaluate the role of other factors 
in their cause. 
8. CONCLUSIONS. 
None of the rations tested caused any important physiological handicap. Aside from excess flatus on 
the Supplemented B Ration, no noteworthy differences occurred on the various rations tested within the lim- 
its of admittedly incomplete data. 
Appendix D VI 
Inclosure #4f TABLE 1 
PERCENTAGE OF SUBJECTS EXPERIENCING EXCESS FLATUS 
Company 
K Ration 
10-in-1 
C Ration 
C.M.T. 
E 
3B 
- 
- 
- 
G 
1 
11 
5 
- 
H 
- 
22 
- 
- 
X 
4 
9 
4 
TABLE 2 
AVERAGE DAILY NUMBER OF BOWEL MOVEMENTS PER MAN WHILE SUBSISTING 
ON DIFFERENT RATIONS 
Company 
New C 
Expt .C 
K 
C.k.T. 
10-in-l 
All Rations 1 
E 
1.14 
1.14 
G 
1.23 
1.18 
1.16 
1.24 
1.20 
H 
1.38 
1.38 
X 
1.38 
1.21 
1.01 
1.30 
1.19 
y 
1.30 
1.08 
1.31 
1.22 
All Companies 
1.23 
1.30 
1.13 
1.01 
1.34 
1.23 
TABLE 3 
AVERAGE NUMBER OF HOURS SLEPT PER MAN WHILE SUBSISTING 
ON DIFFERENT RATIONS 
Company 
New C 
Expt.C 
K 
C.f'.T. 
10-in-1 
All Rations 
E 
7.36 
7.36 
G 
7.69 
7.23 
7.32 
7.70 
7.49 
H 
7.56 
7.56 
X 
7.53 
7.A6 
7.60 
7.80 
7.62 
Y 
7.72 
7.73 
7.45 
7.66 
All Companies 
7.69 
7.59 
7.45 
7.60 
7.60 
TABLE 4 
AMOUNT OF FLUID INGESTED ON DIFFERENT RATIONS 
Average Number of Canteens (Quarts) per Man per Day 
Company 
Kew C 
Expt.C 
K 
G.M.T. 
10-in-l 
All Rations 
E 
2.96 
2.96 
•vJ 
1.41 
i.57 
4.29 
4.20 
4.33 
H 
3.71 
3.71 
X 
4.31 
i*.31 
3.34 
4.18 
3.90 
y 
3.51 
4.30 
3.82 
3.87 
Ail Companies 
4.41 
3.91 
3-73 
3.34 
3.86 
3.81 
Appendix D VI 
Inclosure #4f 
(160) APPENDIX D 
Section VII 
BIOCHEMICAL STUDIES 
SUMMARY OF RESULTS 
(As Judged by Chemical Status of Test Subjects) 
Ration 
Ration Issue 
per man per day 
Period 
Salt 
Vitamin 
Bi 
Vitamin 
b2 
Vitamin 
C 
Niacin 
C (Experimental) 
1-1/3 
3 wks. 
Adequate 
High 
Adequate 
High 
Adequate 
C (New) 
C (Experimental) 
1 
1 
2 wks. 
1 wk. 
Adequate 
Adequate 
Adequate 
High 
Adequate 
K 
1-2/3 
3 wks. 
Adequate 
Adequate 
Adequate 
Adequate 
Adequate 
Canadian Mess 
1-1/3 
3 wks. 
Adequate 
High 
Possibly 
High 
Adequate 
Tin 
Low 
Possibly 
Adequate 
10-in-1 
1-1/4 
8 wks. 
Adequate 
Adequate 
Adequate 
Low 
B Supplemented 
4800 Cals. 
8 wks. 
Adequate 
High 
High 
High 
Adequate 
1. INTRODUCTION. 
Chemical studies are a valuable adjunct to ration tests, since it is generally accepted that when a 
diet is seriously deficient in some respect, biochemical changes may precede by a considerable time changes 
in the subjects’ morale or physical fitness, which in turn may deteriorate long before there is diagnostic evi- 
dence of deficiency disease. Therefore, it is important to follow the general trend of the body’s stores of im- 
portant substances, especially when tests last only a relatively short period. 
2. PROCEDURE 
The general organization of the test is described in Appendix A. Chemical observations were made 
the day of arrival in the test area and at the end of Periods I, II and III. Three platoons from each company 
were studied, a total of 615 men on the first examination. Losses as described in Appendix A cut this num- 
ber to 532 by the last examination. 
During test periods, 1 company was examined each day. The subjects adhered approximately to the 
following schedule: 
0430 hours Reveille 
0445 hours Empty bladders into latrine 
0450 hours Drink % canteen cup water, (J« pint) in order to insure diuresis. 
0500 hours Weighing 
0615 hours Empty bladders into paper cups. (This is the "fasting specimen.”) 
0620 hours Each man of the first platoon and the first half of second platoon drinks 
150 ml. of water containing 5 mg. thiamine hydrochloride, 5 mg. of ribo- 
flavin, 50 mg. nicotinamide and 500 mg. ascorbic acid. 
0630 hours Breakfast of the ration appropriate to the test period. 
0745 hours Venepunctures started on Platoon 1. 
0915 hours Venepunctures all completed on Platoons 1, 2 and 3. 
1020 hours First platoon and first half of second platoon empty bladders into paper 
cups. (This is the “loaded specimen.”) 
The following chemical estimations were carried out in a field laboratory in the headquarters area: 
a. Whole blood hemoglobin. 
b. Serum protein. 
c. Serum chloride. 
d. Fasting urinary vitamin C (ascorbic acid). 
Appendix D VII 
Inclosure #4g e. Fasting urinary vitamin Bi (thiamine). 
f. Fasting urinary vitamin B2 (riboflavin). 
g. Fasting urinary vitamin Factor F2 (probably N-methylnicotinamide) 
h. Excretion of test dose of vitamin C. 
i. Excretion of test dose of vitamin Bi. 
j. Excretion of test dose of vitamin B2. 
k. Excretion of test dose of nicotinamide as Factor F2. 
The methods used in the field have been described and discussed in a report to the Office of Scien- 
tific Research and Development (“Assessment of Nutritional and Metabolic Condition in the Field” by John- 
son, Sargent, Robinson and Consolazio, Serial No. 114, Report No. 28 under Contract OEMcmr-328( May 20, 
1944). 
3. RESULTS 
a. Biochemical Adequacy of the Rations as Judged by Company Averages 
Interpretation of the results should take into account not only absolute levels on single examina- 
tions, but also trends throughout the whole 2 months. We consider that either excessively low values on a 
single examination or a progressive and continuous drop from examination to examination are suggestive that 
the ration under consideration is inadequate in the nutrient measured. It may happen that levels fall for a 
time, and then become relatively constant, lower than they were on the first examination. Unless this new 
stable level is in a dangerously low range, we consider that the ration is adequate. Interpretation of data 
will be facilitated by reference to Table 1, which presents normal ranges and levels suggestive of deficiency 
serious enough to impair morale and physical fitness and to affect general health deleteriously if maintained 
long enough. They are derived from repeated examination of approximately 50 men in New England, 80 men 
in Saskatchewan in winter, the present battalion in the Colorado Rockies in summer, and from single ex- 
aminations of 149 men in the Desert Training Center in summer. The lower levels of normality listed in 
Table 1 were all found in men whose physical fitness, morale and general health were satisfactory as judged 
by their line and medical officers. (See the report previously referred to, and also a report to the O.Q.M.G., 
Oct. 15, 1943, by Johnson, Sargent, Robinson and Consolazio, O.Q.M.G. Report No. 19 from the Harvard 
Fatigue Laboratory, “The Nutritional Status of Enlisted Men in the Desert Training Area”). 
A summary of the biochemical data is presented in Table 2 by companies, periods and rations; 
the averages are for all subjects tested at a given time, regardless of men who dropped out after 1, 2 or 3 ex- 
aminations. Table 3 presents the same type of data for men who were examined in each of the 4 test periods. 
It will be seen that the averages are not essentially different. 
Judgment of the biochemical adequacy of the various rations as issued and eaten in this test are 
presented in the Summary of Results, which is based on the data of Tables 2 and 3, the criteria of Table 1, and 
the first paragraph of this section. The following conclusions are drawn concerning the vitamin C, vitamin 
Bi, vitamin B2 and niacin provided by the various rations: 
(1) Supplemented B Ration maintained a high level in all respects for 2 months. No satisfactory 
explanation has been found for the abnormally high hemoglobin level in the first examination. This dropped 
to a normal level and then remained there. The level of Vitamin Ba in the fasting urine of the company on this 
ration was consistently lower than in all other companies, but not dangerously so. The load test fluctuated 
somewhat erratically, but was always at a safely high level. A possible explanation for these results is that 
synthetic riboflavin or yeast had been added to all rations except B. In addition, a change was made in the 
dried eggs in B Ration in the middle of the test. These 2 factors perhaps influenced markedly the levels of 
Vitamin B2 in F Company in comparison with the other companies. During 2 weeks on the Supplemented B 
Ration E Company showed a general increase in vitamin stores. 
(2) Experimental C Ration, 1-1/3 rations per day, maintained a high level in all respects for 3 
weeks (Y Company). 
(3) New C Ration for 2 weeks plus Experimental C Ration for 1 week, 1 ration per day, main- 
tained a satisfactory level in all respects with the possible exception of Vitamin Bi which took a slight drop. 
(G Company). 
Appendix D VII 
Inclosure #4g (4) K Ration, 1-2/3 rations per day, maintained a high level in all respects for 3 weeks (E, G, and 
Y Companies). 
(5) Canadian Mess Tin Ration, 1-1/3 rations per day, allowed the maintenance of satisfactory 
levels of Vitamin C, Vitamin Bi, and niacin for 3 weeks (X Company). The results for Vitamin B2 are difficult 
to interpret. This company started at a very high level, apparently because their ordinary garrison ration was 
supplemented by extra milk purchased with company funds. After 3 weeks on Canadian Mess Tin Ration they 
showed a large drop in stores of Vitamin B2, but were still at a fairly high level. Many of the test subjects 
ate but little of the sardines and powered milk issued in the ration. It must be concluded that as eaten, the 
ration was probably low in Vitamin B2. 
(6) 10-in-l Ration, 1-1/4 rations per day, was satisfactory for 8 weeks with respect to Vitamin Bi, 
Vitamin B2 and niacin (H Company). In this test it did not sustain altogether satisfactorily the level of vita- 
min C. The statement that 10-in-l provided relatively low amounts of vitamin C is corroborated by: (a) the 
fact that 13 test subjects in H Company showed very low levels after 8 weeks, as contrasted with only 2 at the 
start, at a time when there was an improvement in all other companies; and (b) a downward trend in 2 weeks 
on 10-in-l in X and Y Companies at a time when B Ration was improving in the Vitamin C stores of E Com- 
pany. In the case of G Company, a slight improvement in Vitamin C stores was observed in 2 weeks of 10-in-l. 
b. Biochemical Adequacy of the Rations as Judged by Individual Test Subjects 
A matter of considerable practical importance was established in this test when the biochemical 
results for individual test subjects were examined, in contrast to the company averages. It is obvious that if a 
considerable percentage of subjects reaches a dangerously low level, the ration they are eating cannot be con- 
sidered adequate, even if the group average is satisfactory. Examination of Tables 2 and 3 shows that on the 
average over the whole 2 months the battalion: improved with respect to Vitamin Bi (as indicated by load 
test), Vitamin B2 and Vitamin C; showed no significant change in chloride, serum protein or hemoglobin; and 
showed a moderate decrease in Factor F2. With regard to the individual subjects Table 4 lists the percentage 
of men in each company who were chemically low at the start and at the finish of the test by the criteria listed 
in Table 1. The following points should be noted: 
(1) There were no subjects low in hemoglobin or serum protein. 
(2) A tendency in 3 companies for salt stores to be low in the last week was presumably due to 
the 90 mile march. Sweating may have been more profuse in that week than any other. 
(3) Stores of Vitamin C improved in all companies except H, which was on 10-in-l Ration. A con- 
siderable percentage of the battalion was low at the beginning. 
(4) Stores of vitamin Bi were good at the beginning, and improved in the few subjects who were 
low at the start. 
(5) Stores of niacin, as measured by Factor F2 remained above the danger level in a great majority 
of subjects, but were apparently not significantly improved. 
(6) Stores of Vitamin B2 were good at the start, but a few men were low at the beginning as well 
as at the end. 
(7) The general conclusion to be drawn is that under the present conditions, the chemical status 
of the battalion was in general improved by subsistence on the rations tested. The finding can be explained 
by 2 factors. 
(a) The choice of items is limited in the field rations, and food likes and dislikes are less likely 
to prevent the intake of foods high in vitamins than when the men are on garrison ration. 
(b) The test subjects worked harder than they did in camp previous to the test. Their gross 
intake of food presumably increased during the test, and the intake of many of the vitamins 
increased accordingly. 
c. Findings in Y Company after Eleven Days of Moderate Calorie Deficiency 
The effects of moderate calorie deficiency were observed in Y Company when they received K 
Ration (1 ration per day) for 11 days at a time when they were expending about 4000 calories a day. In this 
company, there were constant complaints of hunger and a progressive loss of weight averaging 4 pounds in 
Appendix D VII 
Inclosure #4g the 11 days (See Appendix D, Section II). They were brought to headquarters area on the 11th day and were 
subjected to the usual battery of physical fitness tests. In the afternoon, after the last test, specimens of urine 
were collected from the first 3 platoons. These were examined by the nitroprusside reactions of Rothera. Of 
89 specimens, none showed the reaction of true acetone bodies. Therefore, there was no significant degree of 
acidosis, such as one finds in acute severe calorie deficiency. (See the report of the Prince Albert Canadian 
Army Winter Ration Trials, 1944, for an example of acute calorie deficiency.) Twenty-one of the 89 specimens 
showed a positive reaction for the nitroprusside positive substances which appear after ingestion of- biscuits 
containing powdered milk. This percentage is far less than has been seen in previous trials on K Ration. 
d. Chemical Effects of Administering U. S. Army Vitamin Tablets to Subjects on Supplemented B 
Ration 
During the last 3 weeks of the test, 3 vitamin tablets were administered daily to every man in 
Platoons 2 and 4 of F Company, and placebos to every man in Platoons 1 and 3. The whole company con- 
tinued to receive Supplemented R Ration. At the end of 3 weeks of this regime vitamin load tests were ad- 
ministered to the whole of the first and second platoons, instead of to the whole first platoon and half of the 
second as had been done on the previous examinations. 
The biochemical results are summarized in Table 5. It is clear from the data given in this table 
that the pills and placebos had been dispensed properly. It is of some theoretical interest that under the 
present experimental conditions the fasting level was a more sensitive indication that the subjects had been 
receiving vitamins than was the load test. Statistically significant differences between the groups of subjects 
were found in fasting urinary ascorbic acid, thiamine, riboflavin and Factor F2 and small but statistically 
insignificant differences in the ascorbic acid, thiamine and riboflavin load tests. The nicotinamide load test 
was actually smaller in the group that had received vitamins. The difference between groups, however, was 
present also in earlier tests. As has been emphasized above the assay of Factor F2 is not altogether satisfactory 
as a measure of niacin metabolism. 
The present evidence is suggestive but the conclusions should not be extended to subjects under 
a regime different from the present one, i.e., a very good diet, high in all vitamins, supplemented with mod- 
erate doses of synthetic vitamins over a period of 3 weeks. 
e. Reliability of Vitamin Load Tests Repeated at Frequent Intervals 
Some of the conclusions in the present test are based on load tests administered to subjects who 
had already received such tests in the previous 2 or 3 weeks. Such a procedure might be criticised on the theo- 
retical ground that load tests at frequent intervals on the same subjects alter their nutritional status so far as 
to vitiate the results. This fundamental question was studied in the present test, and the results to be pre-f 
sented below support the view that frequent load tests can be used safely in the case of men with a relatively 
high daily intake of vitamins in their diet. 
The subjects were 96 enlisted men in Company X who had subsisted on Canadian Mess Tin Ration 
for 3 weeks, followed by 10-in-l Ration for 2 weeks. The approximate daily intake during the 5 weeks was: 
ascorbic acid-70 mg.; riboflavin—2.0 mg.; thiamine—1.5 mg.; and nicotinic acid-25 mg. Load tests were ad- 
ministered to 50 of the subjects on the first day of the test, again 3 weeks later and finally at the end of the 
5 weeks. A load test was administered to the remaining 46 subjects only once, at the end of the 5 weeks. The 
vitamin load consisted of an oral dose of 150 ml. of water containing 500 mg. of ascorbic acid, 5 mg. of thia- 
mine hydrochloride, 5 mg. of riboflavin, and 50 mg. of nicotinamide. Urine was collected for an hour in the 
morning before breakfast; the subjects drank the load, ate their usual breakfast and collected urine for 4 
hours after ingesting the vitamins. The reasons for using this short oral test are purely practical. Intravenous 
or intramuscular injection on a large scale requires apparatus and facilities not readily available in the field; 
breakfast has to be allowed if the morale of the enlisted man is not to suffer with detriment to the relia- 
bility of the fitness tests; a short collection period is necessary because of the difficulty of quantitative col- 
lection of urine and also because the men have to be released in time for lunch. 
The results for fasting urine are summarized in Table 6. The averages for ascorbic acid, thiamine 
and Factor F2 were not significantly different and the average for riboflavin was higher in the group that 
Appendix D VII 
Inclosure #4g had never previously received a load test. The range tended to extend a little higher in the group that had 
received 2 previous load tests, but the distribution curves were not significantly different. 
The results for the load tests were similar to those for the fasting specimens collected before 
breakfast. The averages for the groups that had and had not received load test were: for ascorbic acid—54 and 
61 mg. in 4 hours after the test dose; for thiamine—405 and 400 micrograms in 4 hours; for Factor F2 — 95 
and 95 micrograms (quinine units) in 4 hours and for riboflavin—1575 and 1600 micrograms in 4 hours. In- 
spection of the distribution curves presented in Figure 1 shows a fairly wide spread in both groups, but 
curves that are very similar in shape. 
From this set of observations, it may be concluded that in the case of men on similar diets of 
reasonably high vitamin content, assays of the fasting urine before breakfast and of oral load tests of short 
duration are not significantly affected by load tests administered at intervals of 2 or 3 weeks. This conclu- 
sion should not be extended without further evidence to subjects on frankly deficient diets or to types of 
load test different from that used in this study. 
f. Statistical Examination of the Data 
All data were examined statistically by analysis of variance methods (described more fully in the sta- 
tistical section). The “error mean square” thereby obtained for each type of chemical analysis was used in calcu- 
lating the smallest differences required for significance (P<.05) between 2 companies on any given test, between 
2 tests on the same company and between the trends of 2 different companies from one test to another. These 
data are presented in Table 7. 
Coefficients of variation were calculated for each set of determinations by dividing the mean of 
the entire set by the square root of the “error mean square”. These coefficients (Table 8) give some indica- 
tion of the relative unexplainable variation in the data. 
It will be seen that the results are reasonably consistent. One precaution should be enjoined in 
the interpretation of the statistical treatment; a sharp distinction must be made between differences that are 
statistically significant and those that are significant from a purely physiological point of view. It is clear that 
so long as a given company remained well within normal limits their ration should be regarded as adequate, 
even though another company showed values that were higher from a statistical standpoint. It has yet to be 
demonstrated that excessively bigh levels of nutrients in the body are either necessary or desirable. 
a. On the basis of company averages: 
(1) Supplemented B Ration was adequate for 8 weeks in salt, iron, protein, Vitamins C, B1} B2, and 
niacin (See F and E Companies). 
(2) Experimental C Ration was adequate for 3 weeks in the same respects (See Y Company). 
(3) New C Ration was adequate for 3 weeks in the same respects (See G Company). 
(4) K Ration was adequate for 3 weeks in the same respects (See E, G and Y Companies). 
(5) The company on Canadian Mess Tin appeared low in riboflavin intake, but normal in all other 
respects (See X Company). 
(6) The company on 10-in-l Ration for 8 weeks showed a progressive decrease in Vitamin C for 5 
weeks and then leveled off at this low value. In all other respects, they were normal (See H 
Company, and for the same trend, X and Y Companies. G Company showed the reverse). 
b. On the basis of individual results, the battalion was in better biochemical condition at the end 
of the test than at the beginning. 
c. Adding vitamins to the Supplemented B Ration for 3 weeks led to a significantly increased excre- 
tion of vitamins C, Bi, B2 and perhaps niacin. 
d. Under the present test conditions, load tests administered to the same men at intervals of 2 or 3 
weeks were demonstrated not to vitiate subsequent assays of vitamin stores as judged by urinary vitamin 
levels and by load tests. 
e. Statistical evaluation of the data demonstrated good internal consistency in the biochemical ob- 
servations. 
4. SUMMARY OF BIOCHEMICAL RESULTS: 
Appendix D VII 
Inclosure #4g TABLE 1 
Normal ranges'* and levels suggestive of deficiency serious enough to impair morale, physical fitness, 
and general health if continued long enough. 
Normal Range 
Level Suggestive of 
Serious Deficiency 
Whole blood hemoglobin (Gm./lOO ml.) 
15 to 
19 
Below 12 
Serum protein (Gms./lOO ml.) 
5.8 to 
7.0 
5.2 
Serum chloride (Meq./l.) 
96 to 
114 
“ 96 
Urinary chloride (Gms. NaCl/hr.) 
0.2 to 
1.0 
“ 0.2 
Fasting urinary Vitamin C (Mg./hr.) 
0.3 to 
1.0 
“ 0.3 
Vitamin C load test (Mg./4 hr.) 
5 to 
150 
5 
Fasting urinary Vitamin Bi ( i /hr.) 
2 to 
25 
2 
Vitamin By load test ( i hr.) 
50 to 
800 
“ 50 
Fasting urinary Factor F2 ( i /hr.) 
2 to 
15 
“ 2 
Nicotinamide load test ( i /4 hr.) 
20 to 
200 
“ 20 
Fasting urinary Vitamin B2 ( ■( /hr.) 
10 to 
100 
“ 10 
Vitamin B2 load test ( i /4 hr.) 
0 See text, page 2, for derivation. 
200 to 
2500 
“ 200 
TABLE 2 
SUMMARY OF BIOCHEMICAL DATA BY COMPANIES, INCLUDING ALL SUBJECTS 
(Each figure in the case of whole blood, serum and fasting urine is the average of approximately 100 
subjects. In the case of load tests, each figure is the average of approximately 50 subjects.) 
Supplemented 
Supplemented 
Supplemented 
F Company 
Start 
B Ration 
B Ration 
B Ration 
3 weeks 
5 weeks 
8 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
19.0 
16.7 
17.1 
16.8 
Serum protein (Gms./lOO ml.) 
6.5 
5.9 
6.1 
6.2 
Serum chloride (Meq./l.) 
103 
103 
104 
107 
Urinary chloride (Gms. NaCl/hr.) 
0.7 
0.6 
0.6 
0.4 
Fasting urinary Vitamin C (Mg./hr.) 
0.5 
1.0 
0.8 
0.8 
Vitamin C load test (Mg./4 hr.) 
38 
103 
58 
103 
Fasting urinary Vitamin Bx ( 1 /hr.) 
11 
9 
17 
13 
Vitamin Bj load test ( ( /4 hr.) 
265 
340 
620 
500 
Fasting urinary Factor F2 ( ■( /hr.) 
11 
8 
6 
6 
Nicotinamide load test ( \ /4 hr.) 
130 
165 
120 
130 
Fasting urinary Vitamin B2 ( i /hr.) 
24 
17 
22 
26 
Vitamin B2 load test ( i Yin.) 
1070 
1950 
1060 
1850 
10-in-1 
10-in-1 
10-in-1 
H Company 
Start 
(as 8-in- 
■1 except for one 
week) 
3 weeks 
5 weeks 
8 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
18.8 
16.7 
17.4 
16,8 
Serum protein (Gms./lOO ml.) 
6.2 
6.0 
6.3 
6.5 
Serum chloride (Meq./l.) 
102 
105 
107 
107 
Urinary chloride (Gms. NaCl/hr.) 
0.6 
0.5 
0.5 
0.5 
Fasting urinary Vitamin C (Mg./hr.) 
0.7 
0.4 
0.7 
0.6 
Vitamin C load test (Mg./4 hr.) 
32 
26 
17 
23 
Fasting urinary Vitamin Bx ( ■( /hr.) 
13 
11 
11 
13 
Vitamin Bx load test ( f /4 hr.) 
440 
490 
550 
455 
Fasting urinary Factor F2 ( ■( /hr.) 
14 
7 
8 
6 
Nicotinamide load test (-( /4 hr.) 
160 
105 
120 
100 
Fasting urinary Vitamin B2 ( i /hr.) 
36 
22 
36 
28 
Vitamin B2 load test ( '( ■'/hr.) 
1510 
1635 
1765 
1590 
Appendix D VII 
Inclosure #4g TABLE 2 (Continued) 
K Ration 
Supplemented 
K Ration 
E Company 
Start 
(5 bxs./day) 
B Ration 
(5 bxs./day) 
3 weeks 
2 weeks 
3 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
16.6 
17.1 
17.3 
Serum protein (Gms./lOO ml.) 
6.5 
6.0 
6.4 
6.2 
Serum chloride (Meq./l.) 
103 
104 
107 
109 
Urinary chloride (Gms. NaCl/hr.) 
0.5 
0.4 
0.8 
0.4 
Fasting urinary Vitamin C (Mg./hr.) 
0.4 
0.6 
1.2 
0.7 
Vitamin C load test (Mg./4 hr.) 
38 
56 
125 
68 
Fasting urinary Vitamin Bi (1 /hr.) 
14 
14 
16 
16 
Vitamin Bi load test ( i /4 hr.) 
510 
610 
675 
640 
Fasting urinary Factor F2 ( i /hr.) 
11 
8 
5 
5 
Nicotinamide load test ( \ /4 hr.) 
160 
130 
85 
135 
Fasting urinary Vitamin B2 ( i /hr.) 
52 
26 
30 
28 
Vitamin B2 load test ( 
2210 
2010 
2220 
2300 
/ 
K Ration 
10-in-1 
New C Ration 
G Company 
Start 
(5 bxs./day) 
(as 8-in-l) 
(6 cans/day) 
3 weeks 
2 weeks 
3 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
17.2 
16.9 
17.2 
17.1 
Serum protein (Gms./lOO ml.) 
6.2 
6.0 
6.1 
6.1 
Serum chloride (Meq./l.) 
105 
106 
107 
109 
Urinary chloride (Gms. NaCl/hr.) 
0.5 
0.4 
0.6 
0.5 
Fasting urinary Vitamin C (Mg./hr.) 
0.4 
0.7 
0.6 
0.8 
Vitamin C load test (Mg./4 hr.) 
42 
41 
46 
78 
Fasting urinary Vitamin Bi ( i /hr.) 
17 
20 
17 
12 
Vitamin Bi load test ( i /4 hr.) 
515 
580 
400 
360 
Fasting urinary Factor F2 ( i /hr.) 
12 
8 
6 
7 
Nicotinamide load test { i /4 hr.) 
115 
160 
70 
95 
Fasting urinary Vitamin B2 ( i /hr.) 
26 
27 
45 
26 
Vitamin B2 load test ( iA/hr.) 
1170 
1455 
-1520 
1635 
7 
Canadian Mess Tin 
10-in-1 
X Company 
Start 
(4 bxs. for 3 men) 
3 weeks 
(as 8-in-l) 
2 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
16.5 
16.6 
16.6 
Serum protein (Gms./lOO ml.) 
6.2 
6.0 
6.2 
Serum chloride (Meq./l.) 
105 
105 
106 
Urinary chloride (Gms. NaCI/hr.) 
0.8 
0.4 
0.5 
Fasting urinary Vitamin C (Mg./hr.) 
0.5 
0.8 
0.7 
Vitamin C load test (Mg./4 hr.) 
20 
61 
54 
Fasting urinary Vitamin Bi ( i /hr.) 
12 
18 
12 
Vitamin Bi load test ( \ /4 hr.) 
250 
490 
405 
Fasting urinary Factor F2 ( i /hr.) 
13 
11 
6 
Nicotinamide load test ( i / 4 hr.) 
145 
100 
95 
Fasting urinary Vitamin Bo ( i /hr.) 
77 
• 
51 
25 
Vitamin B2 load test ( i fi/hr.) 
2520 
1685 
1670 
/ 
Y Company 
Start 
Expr. C Ration 10-in-1 
(8 cans/day) (as 8-in-l) 
3 weeks 2 weeks 
K Ration 
(3 bxs./ (5 bxs./ 
day) day) 
11 days 10 days 
Whole blood hemoglobin (Gms./lOO ml.) 
17.2 
16.8 
16.7 
17.1 
Serum protein (Gms./lOO ml.) 
6.4 
6.2 
6.6 
6.4 
Serum chloride (Meq./l.) 
105 
107 
109 
103 
Urinary chloride (Gms. NaCl/hr.) 
0.4 
0.6 
0.5 
0.4 
Fasting urinary Vitamin C (Mg./hr.) 
0.5 
0.6 
0.6 
0.7 
Vitamin C load test (Mg./4 hr.) 
34 
112 
51 
45 
Fasting urinary Vitamin B1 ( i /hr.) 
9 
23 
13 
18 
Vitamin Bi load test ( /4 hr.) 
185 
680 
390 
505 
Fasting urinary Factor F2 ( i /hr.) 
8 
8 
5 
4 
Nicotinamide load test ( i /4 hr.) 
125 
125 
85 
85 
Fasting urinary Vitamin B2 ( i /hr.) 
32 
33 
34 
38 
Vitamin B2 load test ( i//hr.) 
1190 
1725 
1605 
1615 
Appendix D VII 
Inclosure #4g 
(167) TABLE 3 
SUMMARY OF BIOCHEMICAL DATA BY COMPANIES INCLUDING ONLY MEN EXAMINED 
AT EACH OF THE FOUR TEST PERIODS 
B Ration 
B Ration 
B Ration 
F Company 
Start 
3 weeks 
5 weeks 
8 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
19.1 
16.7 
17.2 
17.1 
6.2 
108 
0.4 
0.8 
106 
12 
545 
6 
115 
Serum protein (Gms./lOO ml.) 
6.5 
5.9 
6.1 
Serum chloride (Meq./l.) 
103 
103 
104 
Urinary chloride (Gms. NaCl/hr.) 
Fasting urinary Vitamin C (Mg./hr.) 
0.8 
0.5 
0.6 
1.0 
0.6 
0.8 
Vitamin C load test (Mg./4 hr.) 
42 
102 
61 
Fasting urinary Vitamin Bi ( 1 /hr.) 
Vitamin Reload test ( i /4 hr.) 
11 
280 
9 
355 
16 
645 
Fasting urinary Factor F2 ( i /hr.) 
10 
8 
5 
Nicotinamide load test ( /4 hr.) 
150 
175 
130 
Fasting urinary Vitamin B2 ( i /hr.) 
27 
21 
27 
26 
Vitamin Reload test ( i //hr.) 
1180 
2090 
1020 
1965 
10-in-l 
10-in 1 
10-in-l 
H Company 
Start 
(as 8-in- 
■1 except for one 
week) 
3 weeks 
5 weeks 
8 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
18.7 
16.6 
17.4 
16.8 
Serum protein (Gms./lOO ml.) 
6.2 
6.0 
6.3 
6.5 
Serum chloride (Meq./l.) 
102 
104 
106 
107 
Urinary chloride (Gms. NaCl/hr.) 
0.5 
0.5 
0.6 
0.5 
Fasting urinary Vitamin C (Mg./hr.) 
0.7 
0.4 
0.6 
0.6 
Vitamin C load test (Mg./4 hr.) 
34 
30 
19 
24 
Fasting urinary Vitamin Bi ( i /hr.) 
15 
10 
10 
12 
Vitamin Bi load test { i /4 hr.) 
430 
525 
510 
460 
Fasting urinary Factor F2 ( i /hr.) 
13 
6 
7 
5 
Nicotinamide load test (1 /4 hr.) 
155 
105 
115 
105 
Fasting urinary Vitamin B2 ( 1 /hr.) 
44 
27 
52 
31 
Vitamin B2 load test ( ( /hr.) 
1435 
1725 
1775 
1605 
K Ration 
Supplemented 
K Ration 
E Company 
Start 
(5 bxs./day) 
B Ration 
(5 bxs./day) 
3 weeks 
2 weeks 
3 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
- 
16.6 
17.2 
17.3 
Serum protein (Gms./lOO ml.) 
6.5 
6.0 
6.4 
6.2 
Serum chloride (Meq./l.) 
103 
104 
108 
109 
Urinary chloride (Gms. NaCl/hr.) 
0.5 
0.4 
0.9 
0.4 
Fasting urinary Vitamin C (Mg./hr.) 
0.4 
0.5 
1.1 
0.7 
Vitamin C load test (Mg./4 hr.) 
34 
57 
129 
73 
Fasting urinary Vitamin Bi ( 1 /hr.) 
16 
13 
16 
16 
Vitamin Bi load test (1 /4 hr.) 
490 
590 
695 
620 
Fasting urinary Factor F2 ( i /hr.) 
11 
7 
5 
5 
Nicotinamide load test { \ /4 hr.) 
110 
140 
85 
140 
Fasting urinary Vitamin B2 ( i /hr.) 
52 
24 
31 
27 
Vitamin B2 load test ( i ;Vhr.) 
2200 
1990 
2280 
2280 
Appendix D VII 
Inclosure #4g TABLE 3 (Continued) 
K Ration 
10-in-1 
New C Ration 
G Company 
Start 
(5 bxs./day) ( 
as 8-in-l) 
(6 cans/day) 
3 weeks 
2 weeks 
3 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
17.1 
16.8 
17.2 
17.1 
Serum protein (Gms./lOO ml.) 
6.2 
6.0 
6.1 
6.1 
Serum chloride (Meq./l.) 
105 
106 
106 
w&yof 
Urinary chloride (Gins. NaCl/hr.) 
0.5 
0.4 
0.6 
0.5 ' 
Fasting urinary Vitamin C (Mg./hr.) 
0.4 
0.6 
0.6 
0.8 
Vitamin C load test (Mg./4 hr.) 
45 
38 
49 
83 
Fasting urinary Vitamin Bi ( f /hr.) 
18 
21 
17 
12 
Vitamin Bii load test ( i /4 hr.) 
530 
615 
420 
365 
Fasting urinary Factor Fp.( i /hr.) 
12 
8 
5 
7 
Nicotinamide load test ( i /4 hr.) 
110. 
170 
100 
95 
Fasting urinary Vitamin B2 ( i /hr.) 
27 
25 
45 
27 
Vitamin B2 load test ( i yhr.) 
1095 
1530 
1790 
1610 
Canadian Mess Tin 
10-in-l 
X Company 
Start 
(4 bxs. for 3 
3 weeks 
men) 
(as 8-in-l) 
2 weeks 
Whole blood hemoglobin (Gms./lOO ml.) 
16.6 
16.9 
16.6 
Serum protein (Gms./lOO ml.) 
6.2 
6.0 
6.2 
Serum chloride (Meq./l.) 
105 
105 
106 
Urinary chloride (Gms. NaCI/hr.) 
0.8 
0.4 
0.5 
Fasting urinary Vitamin C (Mg./hr.) 
0.4 
0.7 
0.7 
Vitamin C load test (Mg./4 hr.) 
23 
62 
54 
Fasting urinary Vitamin Bi ( i /hr.) 
13 
18 
12 
Vitamin Byt load test ( i /4 hr.) 
265 
495 
410 
Fasting urinary Factor Fp ( i /hr.) 
13 
10 
6 
Nicotinamide load test ( i /4 hr.) 
150 
105 
95 
Fasting urinary Vitamin Bp, ( ■( /hr.) 
79 
49 
25 
Vitamin Bp load test ( ) 
2400 
1705 
1700 
K Ration 
Expr. C Ration 
10-in-l 
(3 bxs./ (5 bxs./ 
Y Company 
Start 
(8 cans/day) ( 
as 8-in-l) 
dav) davi 
3 weeks 
2 weeks 
utV / / 
11 days 10 days 
Whole blood hemoglobin (Gms./lOO ml.) 
17.0 
16.8 
16.7 
17.0 
Serum protein (Gms./lOO ml.) 
6.3 
6.2 
6.6 
6.4 
Serum chloride (Meq./l.) 
105 
107 
108 
103 
Urinary chloride (Gms. NaCl/hr.) 
0.4 
0.6 
0.5 
0.4 
Fasting urinary Vitamin C (Mg./hr.) 
0.4 
0.5 
0.5 
0.7 
Vitamin C load test (Mg./4 hr.) 
37 
120 
•tft 
44 
Fasting urinary Vitamin By /hr.) 
8 
23 
17. 
Vitamin By load test ( i /4 hr.) 
195 
675 
410 
530 
Fasting urinary Factor F2 ( i /hr.) 
7 
8 
5 
4 
Nicotinamide load test ( i /4 hr.) 
130 
125 
85 
85 
Fasting urinary Vitamin Bp ( /hr.) 
27 
34 
33 
37 
Vitamin Bp load test ( hr.) 
/ 
1140 
1755 
1730 
1715 
Appendix D VII 
Inclosure #4g TABLE 4 
PERCENTAGE OF MEN IN EACH COMPANY CHEMICALLY LOW AT BEGINNING 
AMD END OF TEST 
Y flnrrtnanv 
X Como any 
G Connany 
E Comoanv 
iL 
F Company 
Measurement 
Start 
End 
Start 
End of 
5 wkso 
Start 
End 
Start 
End 
Start 
End 
Start 
End 
Hemoglobin 
0 
0 
0 
0 
0 
0 
Lost 
0 
0 
0 
0 
0 
Serum Protein 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
Serum Chloride 
0 
4 
0 
0 
0 
0 
0 
0 
0 
0 
2, 
0 
Urinary Chloride 
5 
1 
0 
2 
3 
2 
4 
2 
0 
3 
1 
10 
Fasting Urinary 
19 
0 
1 
0 
1 
0 
14 
1 
0 
1 
7 
3 
Vitamin C 
12 
10 
0 
Vitamin C load 
0 
4 
4 
0 
8 
0 
6 
0 
2 
Fasting Urinary 
Vitamin 
1 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
6 
0 
Vitamin load 
8 
2 
2 
0 
0 
0 
0 
0 
0 
0 
0 
Fasting Urinary 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
2 
Factor F2 
8 
Nicotinamide load 
3 
4 
2 
4 
4 
6 
2 
2 
2 
2 
2 
Fasting Urinary 
6 
0 
0 
0 
1 
1 
0 
1 
0 
0 
2 
2 
Vitamin B2 
0 
0 
0 
0 
Vitamin B2 load 
2 
2 
2 
0 
2 
0 
0 
2 
TABLE 5 
COMPARISON OF VITAMIN LEVELS IN THE URINE OF PLATOON 2, WHO HAD RECEIVED 
VITAMIN PILLS FOR THREE WEEKS AND PLATOON 1, WHO HAD RECEIVED PLACEBOS 
Placebo 
Vitamin** 
Start of 
Period 
End of 
Period 
Start of 
Period 
End of 
Period 
Fasting Urinary Vitamin C (Mgo/hr.)* 
08 
»8 
08 
1.4 
Vitamin C load test (Mg«/4 hrQ) 
61 
103 
59 
113 
Fasting urinary Vitamin * 
17 
12 
14 
23 
Vitamin load test ( /4 hr.) 
670 
530 
600 
570 
Fasting urinary Factor F2 ( Y/hr#) * 
6 
6 
5 
8 
Nicotinamide load test (f /4 hr0) 
U5 
130 
105 
85 
Fasting urinary Vitamin B2 ( Y /hr0 )'* 
21 
26 
23 
56 
Vitamin B2 load test (/4 hr.) 
970 
1860 
1120 
2190 
* Statistically significant differences between groups in trends between 
the two tests reported hereQ 
Over and above the amounts provided by supplemented B Ration, the 3 Gel. 
vitamin pills provided daily: Vitamin A, 7500 U0S,P. units; Vitamin D, 
600 U0S.P. units; thiamine hydrochloride, 3o0 mg.; riboflavin, 4o5 mgc; 
ascorbic acid, 112„5 mg.; and nicotinamide, 30 mgc 
Appendix DVII 
Inclosure FASTING URINARY LEVELS IN MEN WHO HAD AND HAD NOT BEEN 
SUBJECTED TO VITAMIN LOAD TESTS 
TABLE 6 
(All subjects had subsisted for three weeks on Canadian Mess Tin Ration followed for two weeks 
by 10-in-l Ration) 
No Previous Load 
Test 
(46 Subjects) 
Mean Range 
Load Tests 5 and 2 
Weeks Previously 
(50 Subjects) 
Mean Range 
Ascorbic Acid (Mg./hr.) 
0.6 
0.4 to 1.8 
0.8 
0.4 to 1.8 
Thiamine ( i /hr.) 
11 
6 to 24 
12 
6 to 42 
Factor P2 ( i /hr.) 
5 
2 to 10 
6 
2 to 17 
Riboflavin ( /hr.) 
27 
12 to 68 
22 
8 to 93 
TABLE 7 
APPROXIMATE LEAST SIGNIFICANT DIFFERENCES REQUIRED FOR SIGNIFICANCE 
Between Companies or between 
Tests on the Same Company 
Between Gains 
(or losses) of 
Two Companies 
Whole blood hemoglobin (Gms./lOO ml.) 
.21 
.29 
Serum protein (Gms./lOO ml.) 
.15 
.22 
Serum chloride (Meq./l.) 
1.1 
1.5 
Urinary chloride (Gms. NaCl/hr.) 
.08 
.12 
Fasting urinary Vitamin C (Mg./hr.) 
.11 
.15 
Vitamin C load test (Mg./4 hr.) 
16 
23 
Fasting urinary Vitamin Bi ( i /hr.) 
2.4 
3.3 
Vitamin Bi load test ( i /4 hr. 
98 
139 
Fasting urinary Factor F2 ( i /hr.) 
1.4 
1.9 
Nicotinamide load test ( j /4hr.) 
35 
49 
Fasting urinary Vitamin Bfc ( -( /hr.) 
6.2 
8.8 
Vitamin B2 load test ( f /4 hr.) 
336 
475 
COEFFICIENTS OF VARIATION OF BIOCHEMICAL DATA 
TABLE 8 
Coefficient of 0 
Variation (%) 
Whole blood hemoglobin (Gms./lOO ml.) 
4 
Serum protein (Gms./lOO ml.) 
7 
Serum chloride (Meq./l) 
3 
Urinary chloride (Gms. NaCl/hr.) 
47 
Fasting urinary Vitamin C (Mg./hr.) 
50 
Vitamin C load test (Mg./4 hr.) 
65 
Fasting urinary Vitamin Bi ( i /hr.) 
48 
Vitamin Bi load test { i /4 hr.) 
45 
Fasting urinary Factor F2 ( i /hr.) 
52 
Nicotinamide load test { i /4 hr.) 
46 
Fasting urinary Vitamin B2 ( 1 /hr.) 
«4 6^ 
Vitamin Bjj load test ( ■( /4 hr.) 
43 
0 V Error mean square/mean 
Appendix D VII 
Inclosure #4g PER CENT 
PER CENT 
GROUP 
PER CENT 
PER CENT 
’MICROGRAMS EXCRETED IN 4 HOURS 'aFTER TEST DOSE 
I l I i I i l i 
NO PREVIOUS LOAD TESTS (46 SUBJECTS) 
LOAD TESTS 5 AND 2 WEEKS PREVIOUSLY (50 SUBJECTS) 
MICROGRAMS (QUININE UNITS) EXCRETED IN 4 HOURS AFTER TEST DOS^ 
iti.iii.ii i 
MICROGRAMS EXCRETED InTa HOURS AFTER TEST 
i i I I ii 
' MICROGRAMS EXCRETED'lN 4 HOURS AFTER I TEST ' DOSE I 
EFFECTS OF REPEATED LOAD TESTS 
2} 
P 
Appendix D VII 
Inclosure #Lg 
FIG.I 
(172) APPENDIX E 
STATISTICAL METHODS AND TABLES OF DATA 
All measurement data (physical fitness and chemical) were treated by analysis of variance methods, 
and enumeration data (clinical) by chi-square methods. Changes within companies or any differences be- 
tween companies with respect to physical fitness, clinical, or biochemical findings have been designated in 
the text as changes or differences only when they were found to be statistically significant (P<.05). There 
were, of course, some differences of statistical significance which could not be considered of any real import- 
ance in this test. For example, company average fasting urinary thiamin excretion changed significantly from 
one test to another but such fluctuations are of no practical consequence since the level at all times was 
above the level thought to indicate a deficiency state. 
The following general procedure was followed in the analysis of variance of physical fitness and 
biochemical data. The total sum of squares of the data for any series of tests (e.g. AAF Test) was separated 
into 5 parts attributable to (1) differences among company means, (2) differences among test period means, 
(3) company by test period interaction, (4) differences among means for different men in the same company, 
and (5) men by test period interaction within companies. The latter statistic, when divided by its number of 
degrees of freedom, is an estimate of error appropriate for testing the significance of any apparent difference 
between any 2 or more means calculable from the particular body of data from which “error” was obtained. 
The least significant (P<.05) differences between means for biochemical tests have been presented in Appendix 
D, Section VII. The same is true of coefficients of variation. Corresponding dafa for physical fitness tests 
are presented in Tables 1 and 2. The detailed analysis of variance of Step Test scores is presented in Table 
3 as an illustration of the analysis used on all physical fitness and biochemical data. 
The chi-square test of significance of differences among companies, among examinations of the same 
company on different days, and among relative changes of companies from one test to another was effected 
by (1) calculating the results to be expected if there were no differences, (2) determining deviations of actual 
results from expected, (3) dividing squared deviations by expected values, and (4) summing the quotients there- 
by obtained. The last value is chi-square, and its magnitude is a measure of the probability that differences 
of the magnitude observed would occur in samples from a homogeneous population. 
1. METHODS 
TABLE 1 
LEAST SIGNIFICANT (P<.05) DIFFERENCES IN PHYSICAL FITNESS TESTS 
Between companies on 
same test or between 2 
tests on same company. 
Between 2 company 
gains (or losses) from 1 
test to another. 
Step Test (score) 
2.6 
3.6 
AAF Test (score) 
1.3 
1.8 
AGF Test (score) 
1.5 
2.1 
Sum of scores (3 tests) 
3.4 
4.8 
Body Weight (lb.) 
0.8 
1.1 
TABLE 2 
COEFFICIENTS OF VARIATION {%) OF PHYSICAL FITNESS TESTS 
{\JError mean square/mean) 
Step Test 11.9 
AAF Test 10.4 
AGF Test 6.2 
Sum of 3 Tests 5.9 
Body Weight 1.8 
Appendix E 
Inclosure #5 TABLE 3 
ANALYSIS OF VARIANCE OF STEP TEST SCORES 
Source of Variation 
Degrees of 
Freedom 
Sum of 
Squares 
Mean 
Squares* 
Total 
2,954 
643,681 
— 
Men Within Companies 
585 
346,831 
595 
Companies 
5 
16,695 
3,339 
Test Periods 
4 
77,516 
19,379 
Companies x Test Periods 
20 
6,597 
330 
Within Company Men x Test Periods 
(error) 2,340 
96,042 
84 
“The significance of the various mean squares may be tested by comparing them with “error”. Each of 
these above are significant at the 1% level. 
2. SUMMARY QUESTIONNAIRES were discussed in Appendix D, Section I. They were used to get 
additional information on acceptability, to test the memory of likes and dislikes, and to obtain suggestions and 
comments which summarized the soldier’s reactions to various rations. They were filled out in accordance 
with the schedule appended below. On the dates underlined a special form of questionnaire for the 10-in-l 
Ration was used. 
Company 
Ration 
First 
Second 
Third 
E 
K 
7 Jul 
11 Aug 
G 
C, Expt 
8 Jul 
22 Jul 
8 Aug 
C, New 
22 Jul 
8 Aug 
10-in-l 
8 Aug 
K 
8 Aug 
H 
10-in-l 
23 Jul 
8 Aug 
10 Aug 
X 
C.M.T. 
7 Jul 
23 Jul 
10-in-l 
21 Jul 
9 Aug 
C, Expt 
31 Jul 
K 
4 Aug 
Y 
C, Expt 
6 Jul 
20 Jul 
6 Aug 
10-in-l 
20 Jul 
6 Aug 
8 Aug 
K 
6 Aug 
Tables 4-13 present the information obtained from summary questionnaires. 
TABLE 4 
EXPERIMENTAL C RATION MEAT ITEM LISTED AS FIRST CHOICE 
WHEN ONLY ONE COULD BE CHOSEN 
(Y Company Summary Questionnaires) 
Item 
6 July 
Number of Men0 
20 July 
8 Aug. 
Meat & beans 
3 
3 
5 
Meat & vegetable hash 
2 
1 
0 
Meat & vegetable stew 
0 
3 
0 
Meat & spaghetti 
0 
1 
0 
Chicken & vegetable 
34 
35 
43 
Beans & franks w/molasses 
6 
5 
7 
Pork & beans w/tomato 
4 
3 
1 
Pork & beans w/molasses 
0 
0 
0 
Beef & noodles 
2 
2 
1 
Ham & lima beans 
27 
22 
29 
“Questionnaires returned by 135, 133, and 135 men on the dates above. 
Appendix E 
Inclosure #5 TABLE 5 
PREFERENCE RATINGS OF EXPERIMENTAL C RATION MEAT ITEMS 
(Reported in Y Company Siuamary Ouestionnaires) 
Meat Item 
Date 
1st 
Preference (Number of Men*) 
Rating 
2nd 3rd 9th 10th 11th 
6 Jul 
7 
5 
4 
8 
10 
15 
Meat & beans 
2C " 
5 
3 
5 
19 
8 
9 
6 Aug 
5 
3 
3 
21 
13 
10 
HTjul 
0 
2 
1 
21 
32 
Meat & vegetable hash 
20 " 
0 
1 
2 
18 
30 
52 
6 Aug 
0 
1 
3 
18 
34 
48 
6 Jul 
2 
1 
3 
28 
43 
21 
Meat & vegetable stew 
20 " 
0 
3 
l 
24 
39 
28 
6 Aug 
0 
3 
1 
31 
32 
17 
6 Jul 
3 
5 
4 
33 
19 
14 
Meat & spaghetti 
20 " 
2 
5 
6 
26 
18 
8 
6 Aug 
0 
4 
4 
11 
18 
13 
6 Jul 
53 
16 
18 
2 
2 
3 
Chicken & vegetable 
20 " 
45 
14 
7 
0 
3 
3 
6 Aug 
43 
10 
10 
3 
2 
5 .... 
6 Jul 
36 
41 
23 
2 
0 
0 
Beans & franks w/tomato 
20 " 
51 
34 
22 
0 
3 
1 
6 Aug 
49 
.31. 
20 
2 
1 
1 
6 Jul 
4 
24 
36 
3 
3 
0 
Beans & franks w/molasses 
20 « 
6 
36 
36 
3 
0 
2 
6 Aug 
7 
37 
40 
2 
1 
0 
6 Jul 
0 
8 
13 
16 
7 
3 
Pork & beans w/tomato 
20 " 
23 
11 
15 
5 
4 
24 
6 Aug 
1 
12 
27 
7 
1 
2 
6 Jul 
0 
0 
5 
5 
12 
14 
Pork & beans w/molasses 
20 » 
2 
12 
8 
15 
8 
7 
... . 6 Aug 
0 
3 
8 
5 
5 
3_ 
6 Jul 
2 
4 
7 
7 
5 
13 
Beef & noodles 
20 " 
2 
1 
6 
15 
14 
17 
6 Aug 
1 
3 
7 
16 
18 
15 
6 Jul 
28 
29 
21 
10 
3 
6 
Ham & lima beans 
20 " 
18 
13 
15 
8 
7 
3 
6 Aug 
29 
-24 
J2_ 
6 
2 
4 
* Questionnaires were returned by 135, 133 and 135 men on the above dates * 
Appendix E 
Inclosure TABLE 6 
PREFERENCE RATING OF EXPERIMENTAL C RATION BEVERAGES 
(Reported in Y Company Summary Questionnaires) 
Beverage 
Date 
1st 
Preference ( 
Rat 
Hot 
2nd 3rd 
Number of Men) 
ing 
Cold 
1st 2nd 
3rd 
6 Jul 
94 
38 
2 i 
56 
32 
44 
Cocoa 
20 « 
74 
53 
1 
55 
21 
24 
6 Aug 
62 
67 
1 
65 
—36— 
24 
6 Jul 
39 
91 
4 
1 
4 
22 
Coffee 
20 " 
53 
70 
5 
3 
1 
3 
6 Aug 
67 
63 
0 
12 
14 
26 
6 Jul 
1 
5 
98 
0 
0 
1 
Bouillon 
20 " 
2 
5 
119 
36 
4 
11 
6 Aug 
1 
0 
129 
0 
0 
2 
6 Jul 
63 
60 
8 
Orange 
20 " 
32 
61 
31 
6 Aug 
49 
., ?6_ 
22 
6 Jul 
12 
42 
57 
Lemon 
20 " 
8 
47 
68 
4 
25 
_5L_ 
TABLE 7 
PREFERENCE RATING OF EXPERIMENTAL C RATION BISCUITS 
(Reported in Y Company Summary Questionnaires) 
Biscuit 
Date 
Preference (Number 
Rating 
Is t 2nd 
of Men) 
3rd 
6 Jul 
89 
23 
23 
Soda Cracker 
20 " 
76 
16 
41 
6 Auk 
91 
23 ... 
18 
6 Jul 
15 
81 
38 
Neutral Biscuit 
20 " 
34 
83 
16 
6 Aug 
26 
92 
14 
6 Jul 
30 
30 
73 
Whole Wheat Bis, 
20 " 
23 
34 
76 
6 Auk 
ii_ 
17 
100 
Appendix E 
Inclosure #5 TABLE 8 
PREFERENCE RATING OF EXPERIMENTAL C RATION CANDIES 
(Reported in Y Company Summary Questionnaires) 
Preference 
(Niunber 
of Men) 
Candies 
Date 
Rating 
1st 
2nd 
3rd 
6 Jul 
49 
31 
28 
Caramels 
20 " 
54 
28 
27 
6 Aug 
50 
36 
27 
6 Jul 
37 
32 
29 
Hard candy 
20 " 
29 
27 
38 
... 6 Aug 
- 30 
33 
24 
6 Jul 
26 
33 
28 
Jelly beans 
20 " 
23 
34 
27 
6 Aug 
22 
22 
27 
6 Jul 
18 
23 
30 
Candy coated peanuts 
20 " 
29 
28 
24 
6 Aug 
13 
25 
28 
6 Jul 
4 
14 
15 
Candy coated raisins 
20 " 
5 
8 
15 
6 Aug 
5 
22 
TABLE 9 
EXPERIMENTAL C RATION CEREAL ITEM LISTED A3 FIRST CHOICE 
(Reported in Y Company Summary Questionnaires) 
Cereal 
6 Jul 
20 Jul 
8 Au£ 
General Mills 
112 
114 
100 
General Foods 
22 
18 
25 
TABLE 10 
EXPERIMENTAL C RATION B UNIT LISTED AS FIRST CHOICE 
(Reported in Y Company Summary Questionnaires) 
B Unit 
6 Jul 
20 Jul 
8 Aug 
D-l 
14 
16 
B-2 
i 
0 
1 
B-3 
110 
106 
103 
B-4 
2 
2 
3 
B-5 
2 
3 
2 
B-6 
__5 
6 
7 
Appendix E 
Inclosure #5 TABLE 11 
OPINION OF K RATION 
(Reported in G Company Summary Questionnaires#) 
Item 
Liked item 
8 22 8 
Jul Jul Aug 
Liked best 
8 22 8 
Jul Jul Aug 
Should remove 
from ration 
8 22 8 
Jul Jul Aug 
ill 
8 
Jul 
Caused 
effects* 
22 8 
Jul Aug 
Pork & egg yolk 
105 
76 
88 
72 
52 
38 
2 
5 
3 
4 
2 
2 
Ham & eggs 
- 
100 
60 
0 
15 
46 
- 
- 
- 
- 
- 
-• 
American cheese 
20 
72 
16 
5 
4 
6 
75 
74 
47 
35 
48 
21 
Am. cheese w/bacon 
28 
16 
24 
1 
2 
1 
12 
- 
46 
- 
- 
- 
Pork & beef 
9 
64 
36 
0 
9 
10 
- 
3 
- 
- 
- 
- 
Corned pork loaf 
98 
68 
76 
30 
12 
11 
15 
11 
13 
3 
2 
2 
Lemon juice 
90 
44 
24 
34 
5 
19 
3 
14 
9 
- 
- 
1 
Orange juice 
121 
120 
108 
49 
26 
28 
- 
- 
1 
- 
— 
- 
Bouillon 
65 
48 
8 
6 
3 
2 
16 
67 
29 
3 
6 
3 
Coffee 
92 
116 
112 
46 
31 
53 
1 
- 
1 
- 
- 
- 
Fruit bar 
104 
68 
76 
36 
15 
17 
- 
7 
8 
- 
1 
1 
Caramels 
120 
116 
112 
33 
16 
31 
2 
- 
1 
- 
- 
- 
Sweet choc, bar 
119 
120 
116 
73 
57 
65 
- 
- 
- 
- 
- 
- 
D Ration choc bar 
76 
116 
72 
15 
11 
13 
8 
7 
9 
1 
- 
1 
K-1A 
22 
16 
24 
2 
2 
1 
25 
12 
16 
- 
- 
- 
K-2 
14 
20 
28 
1 
0 
- 
35 
13 
26 
- 
- 
- 
K-3 
42 
36 
36 
3 
1 
- 
16 
5 
-9 
- 
- 
- 
K-4 
107 
80 
92 
28 
8 
8 
4 
3 
4 
- 
- 
- 
K-5 
20 
32 
40 
1 
1 
1 
25 
8 
13 
- 
- 
- 
Camels (cigarettes) 
- 
- 
- 
1 
- 
- 
- 
- 
- 
- 
- 
- 
Gum 
- 
- 
- 
1 
- 
- 
- 
- 
- 
- 
- 
- 
Sugar 
- 
- 
- 
- 
- 
1 
- 
- 
- 
- 
- 
- 
Chelsea (cigarettes) 
- 
- 
- 
- 
- 
1 
- 
- 
- 
- 
- 
A Questionnaires \>ere returned by 126, 123 and 118 men on 8 July, 22 July and 8 August, 
respectively,, 
* 111 effects were constipation, nausea. 
Appendix E 
Inclosure #5 OPINION OF C. ui. T. RATION ITEMS 
TABLE 12 
Item 
Good 
6 July 
Fair 
Poor 
Good 
22 July 
Fair 
Poor 
Sardines 
24 
53 
58 
17 
55 
55 
Pork loaf 
62 
58 
15 
50 
64 
13 
Beef 
72 
59 
4 
64 
58 
5 
Cheese 
79 
45 
11 
73 
43 
11 
Butter 
118 
15 
2 
118 
8 
1 
Biscuits 
25 
76 
34 
27 
52 
•48 
Sugar 
102 
23 
10 
105 
17 
5 
Jam 
134 
0 
1 
125 
2 
0 
Milk & sugar powder 
20 
62 
53 
19 
63 
45 
Gandy 
124 
10 
1 
113 
14 
0 
Chocolate bar 
115 
18 
2 
106 
18 
3 
Tea 
66 
50 
13 
76 
35 
9 
Coffee 
44 
59 
29 
62 
44 
14 
Chocolate drink 
96 
29 
9 
99 
24 
3 
Pea soup 
. 26 
68 
22 
26 
2L_ 
TABLE 13 
PREFERENCE FOR 10-IN-l ITEM AND MENU 
(Reported in I Company Summary Questionnaires) 
First Choice 
Item 
20 Jul 
6 Aug 
Pork sausage meat 
14 
15 
Breakfast meat 
Bacon 
96 
82 
Ham & eggs 
17 
32 
Chopped pork & egg yolk 
6 
2 
Coffee 
78 
78 
Beverage 
Cocoa 
51 
52 
Lemon 
1 
0 
Orange 
0 
2 
Grape 
2 
2 
Dehydrated meat & rice 
6 
Supper meat 
English style stew 
13 
13 
Canned corned beef 
41 
33 
Roast beef 
70 
31 
Dehydrated corned beef hash 
3 
2 
Menu #1 
3 
7 
Menu number 
Menu #2 
26 
22 
Menu #3 
19 
22 
Menu #4 
85 
81 
Menu #5 
0 
2 
K-1A 
12 
13 
Dinner biscuit 
K-2 
12 
16 
K-3 
46 
22 
K-4 
21 
71 
K-5 
38 
12 
Peanuts 
46 
31 
Supper dessert 
Fruit bar 
13 
6 
Hard candy 
23 
10 
D Ration choc, bar 
30 
24 
Tropical sweet choc, bar 
19 
60 
Appendix E 
Enclosure #5 3. Acceptability Data from the daily Questionnaires are presented in Tables 
14-27 in more detail than in Appendix D, Section I. 
TABLE 14 
ACCEPTABILITY OF EXPERIMENTAL C RATION GROUPS BY COMPANIES* 
Item 
G 
G Company 
4-10 Aug 
F P Total 
21- 
G 
X Company 
-27 Jul 5-9 Aug 
F P Total 
Y Company 
14 Jun - 5 Jul 
G F P Total 
Leats 
79 
16 5 
2456 
88 
11 
1 
3732 
65 
29 
6 7933 
Cereals 
91 
9 1 
850 
94 
6 
1 
1808 
82 
16 
2 2504 
Drinks 
83 
11 5 
2344 
91 
8 
2 
5038 
79 
15 
5 7973 
Confections 
97 
2 1 
4875 
97 
2 
1 
10187 
94 
6 
1 13159 
Crackers 
91 
8 1 
3243 
87 
12 
1 
6650 
69 
25 
6 10585 
* Figures represent per cent. G - Good; F » Fair; P = Poor. 
TABLE 15 
RELATIVE ACCEPTABILITY OF EXPERIMENTAL C RATION ITEMS DURING ALL PERIODS 
(G, X & Y Companies 
Item 
G 
F 
P 
Total 
Meats 
Meat & beans 
68 
26 
5 
1871 
Meat & vegetable hash 
55 
31 
14 
1251 
Meat & vegetable stew 
64 
30 
6 
1340 
Meat & spaghetti 
75 
21 
4 
1600 
Chicken & vegetables 
86 
13 
1 
2159 
Beans & franks w/tomato 
88 
12 
1 
1126 
leans & frankfurters 
34 
14 
1 
1058 
Pork & beans w/tomato 
79 
19 
2 
980 
Pork & beans 
76 
21 
4 
1087 
Beef & noodles 
70 
25 
6 
1601 
Ham & lima beans 
81 
16 
2 
2048 
Cereals 
General Mills 
90 
9 
1 
2799 
General Foods 
86 
13 
1 
2245 
Drinks 
Coffee 
79 
17 
4 
5220 
Cocoa 
95 
5 
1 
3206 
Lemon juice 
83 
14 
3 
2853 
Orange juice 
94 
6 
1 
3021 
Bouillon 
49 
21 
30 
1055 
Confections 
Sugar 
97 
3 
1 
8028 
Jam 
98 
2 
1 
4943 
Candy coated peanuts 
94 
5 
1 
2936 
Candy coated raisins 
93 
6 
1 
2741 
Caramels 
96 
3 
1 
4280 
Jelly beans 
96 
4 
1 
2648 
Hard candy 
93 
6 
1 
2645 
Biscuits 
Cream center cookie 
98 
2 
0 
2095 
Compressed choc, cookie 
95 
4 
1 
2034 
Concentrated fruit cake 
90 
8 
2 
181 
Plain biscuits Bl or B4 
71 
24 
5 
5538 
Plain biscuits B2 or B5 
71 
26 
3 
5471 
Plain biscuits B3 or B6 
80 
_1Z_ 
_2_ 
3159 
Figures in the 
"Total" column 
give number of 
times an item 
was rated. Per 
cent figures 
may not total 
100 because 
each was calcu- 
lated to the 
nearest whole 
number. 
Appendix E 
Inclosure #5  •— 
Item 
G 
14-19 Jun 
F FJ 
Total 
G 
20-24 
Jun 
Total 
n1 
jr 
25-29 
F 
Jun 
P 
Total 
30 
G 
Jun 
F 
- 5 
P 
Jul 
Total 
i.1 eats 
Meat & beans 
47 
46 
7 
296 
43 
42 
16 
229 
48 
43 
9 
139 
44 
48 
8 
191 
Meat 6 vegetable hash 
31 
49 
20 
197 
53 
47 
20 
98 
34 
44 
23 
62 
25 
45 
30 
64 
Meat & vegetable stew 
41 
49 
10 
191 
38 
43 
19 
103 
45 
49 
6 
63 
29 
52 
19 
79 
Meat & spaghetti 
61 
31 
9 
232 
50 
40 
10 
16? 
57 
34 
9 
150 
56 
34 
10 
126 
Chicken & vegetables 
83 
15 
2 
351 
79 
19 
2 
252 
85 
14 
2 
338 
83 
16 
1 
347 
Beans & franks w/tomato 
76 
23 
1 
182 
82 
17 
1 
153 
8 4 
16 
0 
193 
90 
9 
1 
131 
Beans & frankfurters 
70 
27 
3 
131 
76 
22 
2 
130 
76 
22 
2 
143 
80 
17 
3 
178 
Pork & beans w/tooato 
67 
31 
3 
117 
52 
40 
8 
105 
66 
30 
4 
148 
77 
22 
2 
131 
Pork & beans 
59 
32 
10 
135 
54 
36 
10 
125 
63 
36 
1 
89 
63 
32 
5 
135 
Beef & noodles 
56 
40 
4 
238 
52 
36 
12 
178 
54 
37 
9 
138 
55 
32 
13 
161 
Ham & lima beans 
76 
21 
3 
313 
76 
20 
4 
232 
80 
18 
3 
265 
32 
17 
1 
337 
Cereals 
General Mills 
74 
21 
5 
334 
80 
IS 
2 
287 
91 
7 
r* 
dC 
323 
90 
10 
1 
443 
General Foods 
Drinks 
63 
32 
5 
221 
72 
25 
4 
250 
81 
IS 
1 
251 
86 
13 
1 
345 
Coffee 
55 
32 
13 
635 
68 
26 
6 
595 
75 
21 
5 
603 
77 
19 
4 
769 
Cocoa 
88 
11 
1 
475 
94 
6 
1 
393 
96 
4 
0 
423 
97 
3 
1 
508 
Lemon juice 
74 
20 
6 
412 
77 
18 
5 
349 
83 
15 
3 
325 
88 
10 
2 
384 
Orange juice 
88 
11 
2 
430 
90 
10 
1 
381 
93 
7 
1 
376 
94 
6 
1 
471 
Bouillon 
37 
20 
43 
179 
23 
25 
53 
39 
37 
29 
34 
79 
45 
27 
28 
97 
Confections 
Sugar 
94 
6 
1 
735 
95 
4 
1 
725 
97 
3 
1 
7a6 
96 
4 
1 
1012 
Jam 
96 
4 
1 
603 
97 
3 
0 
533 
98 
2 
0 
603 
93 
2 
1 
739 
Candy coated peanuts 
88 
11 
1 
367 
38 
12 
1 
298 
95 
6 
0 
312 
93 
7 
1 
i36 
Candy coated raisins 
86 
12 
2 
341 
86 
12 
3 
314 
88 
10 
2 
331 
91 
8 
i 
415 
Caramels 
91 
8 
1 
499 
94 
5 
1 
456 
96 
4 
1 
479 
95 
4 
1 
609 
Jelly beans' 
88 
11 
1 
344 
96 
4 
0 
289 
94 
6 
1 
28? 
96 
4 
1 
366 
Hard candy 
88 
11 
1 
332 
94 
6 
0 
302 
95 
5 
1 
293 
96 
4 
1 
383 
Biscuits 
Cream center cookies 
95 
5 
1 
239 
97 
3 
0 
207 
100 
1 
0 
230 
100 
1 
0 
324 
Compressed choc, cake 
87 
10 
4 
215 
91 
8 
1 
180 
95 
5 
1 
221 
98 
2 
0 
280 
Concentrated fruit cake 
78 
19 
3 
31 
86 
10 
5 
21 
93 
7 
0 
14 
89 
7 
4 
27 
Plain biscuits Bl or B4 
46 
41 
13 
56 
34 
10 
657 
64 
30 
6 
657 
70 
24 
6 
827 
Plain biscuits B2 or B5 
47 
50 
8 
756 
58 
37 
.6 
675 
64 
32 
5 
671 
68 
23 
4 
815 
Plain biscuits B3 or B6 
_iL 
_22. 
? 
700 
JS. 
26 
5 
JlL 
20 
_L_ 
673 
81 
15 
780 
TREND IN ACCEPTABILITY OF EXPERIMENTAL C RATION ITEMS 
(Y Company; 
TABLE 16 
Appendix E 
Inclosure ITEM 
G 
F 
P 
Total 
Meats 
Chopped pork & egg 
53 
29 
8 
11133 
yolk 
Ham & eggs 
70 
27 
3 
331*0 
Processed Amer* cheese 
Sh 
36 
10 
3798 
Processed Amer* cheese 
w/bacon 
h6 
143 
11 
7511 
Processed Amerc & Swiss 
cheese 
57 
33 
10 
600 
Beef & pork loaf 
55 
36 
9 
Uoio 
Corned pork loaf 
w/C & A flakes 
514 
36 
10 
9U55 
Drinks 
Lemon juice 
65 
29 
6 
836U 
Orange juice 
83 
15 
2 
1*995 
Bouillon 
h9 
37 
Ik 
8595 
Coffee 
76 
11*388 
Confections 
Sugar 
92 
7 
1 
21*913 
Jam 
92 
7 
1 
31*19 
Gum 
92 
7 
1 
28760 
Fruit bar 
75 
22 
3 
12925 
Caramels 
88 
10 
2 
1U283 
Sweet chocolate 
88 
11 
1 
11736 
D Ration Bar 
73 
22 
5 
11*36. 
Biscuits 
K-lA " 
514 
36 
10 
8286 
K-2 
U5 
37 
18 
5859 
K-3 
50 
39 
11 
1*822 
K-U 
6$ 
30 
5 
19336 
K-5 
_Jk 
8 
11961 
ACCEPTABILITY OF K RATION ITEMS - ALL PERIODS 
(E, G, X & Y Companies) 
Appendix EL 
Inclosur© #5 
TABLE 18 
ITEM 
21 
G 
- 27 July 
F P Total 
5 
F 
- 9 Aug 
F P 
1 
o 
Total 
Meats 
kkh 
89 
281; 
Meat Sc beans 
92 
8 
1 
11 
1 
Meat Sc vegetable hash 
76 
20 
3 
3U9 
71 
2h 
5 
187 
Meat Sc vegetable stew 
81 
18 
1 
382 
78 
20 
2 
252 
Meat & spaghetti 
93 
7 
1 
U09 
91 
9 
0 
l68 
Chicken Sc vegetables 
9h 
6 
1 
h 20 
95 
5 
0 
171 
Beans Sc franks w/tomato 
99 
1 
0 
168 
96 
h 
0 
76 
Beans & Frankfurters 
98 
2 
0 
2UU 
95 
5 
0 
102 
Pork Sc beans w/tomato 
97 
3 
0 
176 
9h 
6 
0 
162 
Pork Sc beans 
91 
8 
1 
186 
92 
8 
0 
250 
Beef Sc noodles 
89 
11 
1 
313 
78 
18 
3 
32U 
Ham Sc lima beans 
89 
9 
2 
325 
80 
18 
2 
3U0 
Cereals 
95 
General Mills 
9U 
5 
1 
579 
5 
0 
392 
General Foods 
9U 
6 
1 
U5U 
93 
7 
0 
350 
Drinks 
7U2 
Coffee 
85 
13 
2 
ioUo 
93 
7 
1 
Cocoa 
96 
h 
1 
581 
97 
2 
1 
I; 00 
Lemon juice 
89 
9 
1 
570 
92 
8 
1 
U06 
Orange juice 
98 
2 
0 
555 
97 
3 
6 
Uo6 
Bouillon 
71 
16 
1U 
258 
66 
28 
_k_ 
30 
Confections 
1375 
Sugar 
97 
3 
1 
1811 
93 
2 
i 
Jam 
99 
1 
0 
951 
99 
1 
i 
706 
Candy coated peanuts 
97 
2 
1 
606 
98 
2 
i 
Ut>9 
Candy coated raisins 
97 
1 
1 
555 
97 
2 
1 
1*13 
Caramels 
99 
1 
0 
8Ui 
98 
2 
i 
615 
Jelly beans 
99 
1 
0 
59U 
98 
2 
l 
396 
Hard candy 
9h 
6 
1 
519 
96 
_k_ 
i 
333 
Biscuits 
261 
Cream center cookie 
98 
2 
0 
U35 
LOO 
0 
0 
Compressed choco cookie 
97 
2 
1 
ust> 
98 
2 
0 
300 
Cone, fruit cake 
98 
2 
0 
57 
88 
12 
0 
26 
Plain B1 or BU 
81 
18 
1 
1113 
35. 
15 
1 
701 
Plain B2 or B5 
81 
18 
1 
1016 
83 
17 
1 
717 
Plain B3 or B6 
88 
12 
1 
900 
98 
1 
1 
668 
DIFFERENCES IN ACCEPTABILITY OF EXPERIMENTAL C RATION ITEMS 
IN TWO PERIODS (X Company) 
TABLE 17  
17 
- 22 
Jun 
23 - 
27 
Jun 
28 
Jun 
- 2 
Jul 
3 - 
TjUI 
Item 
G 
F 
P 
Total 
G 
F 
P 
Total 
n 
ur 
F 
P 
Total 
j 
F 
p 
Total 
Meats 
Chopped pork & egg yolk 
44 
48 
8 
776 
44 
49 
7 
816 
47 
49 
4 
853 
41 
42 
17 
997 
Ham & eggs 
56 
40 
4 
25 
67 
33 
0 
3 
100 
0 
0 
2 
0 
100 
0 
1 
Proc. Amer. cheese 
47 
45 
8 
83 
52 
44 
4 
64 
35 
15 
0 
108 
36 
57 
7 
47 
Proc. Amer. cheese 
w/bacon 
52 
40 
8 
608 
40 
50 
10 
625 
36 
55 
9 
614 
30 
57 
13 
729 
Proc, Amer, & Swiss ch. 
47 
47 
6 
30 
20 
73 
7 
15 
33 
54 
13 
24 
9 
55 
36 
22 
Beef & pork loaf 
55 
42 
3 
84 
58 
42 
0 
24 
77 
23 
O' 
13 
5 
1 
94 
75 
Corned pork loaf w/c & 
A flakes 
49 
44 
7 
758 
50 
45 . 
? 
813 
?? 
4? 
2 
830 
41 
44 
15 
906 
Drinks 
Lemon juice 
41 
48 
11 
239 
39 
49 
12 
217 
38 
44 
18 
218 
47 
41 
12 
210 
Orange juice 
75 
23 
2 
394 
75 
20 
5 
336 
71 
24 
5 
350 
70 
27 
3 
330 
Bouillon 
32 
56 
12 
508 
38 
48 
14 
377 
37 
49 
14 
36u 
42 
49 
9 
397 
Coffee 
71 
25 
4 
697 
74 
23 
3 
655 
75 
22 
3 
651 
77 
21 
2 
600 
Confections 
Sugar 
B7 
12 
1 
1251 
86 
12 
2 
1224 
86 
12 
2 
1189 
87 
11 
2 
1131 
Jam 
100 
0 
0 
6 
89 
2 
9 
348 
91 
8 
1 
872 
91 
8 
1 
878 
Gum 
88 
11 
1 
1562 
88 
11 
1 
15U 
88 
11 
1 
1541 
89 
10 
1 
166a 
Fruit bar 
57 
34 
9 
576 
60 
33 
7 
598 
66 
29 
5 
563 
66 
29 
5 
558 
Caramels 
78 
19 
3 
808 
77 
18 
5 
728 
76 
20 
4 
681 
80 
16 
4 
571 
Sweet choc, bar 
78 
19 
3 
492 
75 
24 
1 
525 
79 
20 
1 
536 
78 
20 
2 
2118 
D Ration choc, bar 
4? 
42 
9 
98 
56 
28 
16 
50 
45 
5 
22 
58 
42 
0 
12 
Biscuits 
K-1A 
43 
47 
10 
. 120 
40 
45 
15 
207 
42 
43 
15 
229 
47 
39 
14 
220 
K-2 
29 
36 
35 
108 
34 
56 
10 
70 
36 
42 
22 
171 
50 
38 
12 
201 
K-3 
27 
68 
5 
19 
36 
46 
18 
61 
42 
45 
13 
117 
59 
37 
4 
126 
K-4 
57 
38 
5 
1114 
55 
39 
6 
1047 
52 
42 
6 
969 
58 
39 
3 
1019 
K-5 
58 
38 
4 
1033 
55 
38 
7 
151 
53 
37 
10 
704 
59 
34 
7 
6A3 
■ 
Item 
E Company 
17 Jun-8 Jul; 23 Jul-3 Aug 
F P Total 
G Company 
16 Jun - 7 Jul 
G F ? Total 
X Company 
28 Jul - 4 Aug 
G F P Total 
Y Company 
2 Jul - 8 Aug 
G F P Total 
oc 
i*eats 
Drinks 
Confections 
Biscuits 
45 46 9 i$884 
61 32 7 15815 
84 14 2 46654 
48 42 10 21313 
58 33 9 11015 
72 22 6 9711 
91 8 1 22082 
51 37 12 13147 
48 40 12 3247 
77 19 4 2790 
93 6 1 8440 
70 25 4 4030 
o9 27 4 $701 
76 17 7 7976 
94 5 1 20296 
78 18 4 11774 
RELATIVE ACCEPTABILITY OF K RATION FOOD GROUPS (E, 5, X & Y Companies) 
TREND IN ACCEPTABILITY OF K RATION ITEMS (E Company.) 
TABLE 20 
TABLE 19 
Appendix E 
Inclosure #5 Item 
G 
23 - 
F 
27 
P 
Jul 
Total 
28 
G 
Jul 
F 
- 1 Aug * 
P Total 
G 
2 - 
F 
6 Aug 
P Total 
G 
7 - 
F 
11 Aug 
P Total 
Meats 
Chopped pork & egg yolk 
32 
52 
16 
264 
36 
51 
13 
288 
36 
54 
10 
358 
42 
49 
9 
243 
Ham & eggs 
67 
29 
4 
426 
70 
27 
3 
372 
70 
28 
2 
281 
70 
28 
2 
369 
Proc. Amer. cheese 
30 
57 
13 
320 
30 
59 
11 
303 
45 
42 
13 
317 
48 
35 
17 
386 
Proc. Amer. cheese 
w/bacon 
24 
57 
19 
202 
27 
50 
23 
184 
30 
49 
21 
156 
37 
31 
32 
74 
Proc. Amer. & Swiss ch. 
27 
46 
27 
15 
25 
63 
12 
8 
50 
25 
25 
12 
75 
14 
11 
36 
Beef & pork loaf 
44 
48 
8 
428 
45 
46 
9 
371 
42 
50 
8 
252 
47 
47 
6 
293 
Corned pork loaf w/C & 
A flakes 
_2L 
52 
11 
221 
37 
50 
13 
250 
38 
51 
11 
301 
46 
45 
9 
206 
Drinks 
Lemon juice 
67 
28 
5 
693 
58 
37 
5 
633 
57 
37 
6 
642 
53 
41 
6 
750 
Orange juice 
84 
13 
3 
169 
81 
18 
1 
. 171 
85 
15 
0 
194 
30 
16 
4 
168 
Bouillon 
52 
30 
18 
556 
46 
44 
10 
534 
48 
44 
8 
576 
40 
41 
19 
545 
Coffee 
65 
28 
7 
822 
72 
26 
2 
858 
74 
25 
1 
922 
57 
29 
14 
1009 
Confections 
Sugar 
94 
5 
1 
1318 
* 
91 
9 
0 
1552 
90 
10 
0 
1734 
35 
12 
3 
1916 
Gum 
91 
8 
1 
1849 
90 
9 
1 
2233 
89 
10 
I 
2480 
88 
11 
1 
2763 
Fruit bar 
69 
26 
5 
745 
64 
33 
3 
742 
66 
33 
i 
799 
65 
31 
4 
951 
Caramels 
90 
9 
1 
809 
86 
13 
1 
833 
83 
16 
1 
870 
81 
18 
1 
979 
Sweet choc, bar 
85 
14 
1 
722 
84 
15 
1 
777 
84 
15 
1 
8 67 
82 
17 
1 
954 
D Ration choc, bar 
78 
19 
3 
90 
59 
36 
5 
101 
71 
21 
8 
68 
58 
38 
4 
73 
Biscuits 
K-1A 
34 
46 
20 
528 
47 
38 
15 
482 
46 
43 
11 
551 
38 
44 
13 
596 
K-2 
38 
44 
18 
658 
46 
42 
12 
435 
45 
41 
14 
503 
44 
39 
17 
598 
K-3 
35 
46 
19 
471 
46 
43 
11 
395 
51 
41 
8 
460 
45 
45 
10 
554 
K-4 
45 
41 
14 
826 
49 
43 
8 
941 
49 
46 
5 
1020 
50 
42 
8 
1188 
K-5 
37 
45 
18 
411 
40 
52 
8 
566 
40 
9 
604 
38 
?2 
10 
69,7.. 
TREND IN ACCEPTABILITY OF K RATION ITEMS 
(E Company) 
TABLE 21 
Appendix E 
Inclosure #5 
(184) ■“— 
Item 
G 
20 - 
F 
24 
P 
Jul 
Total 
G 
25 - 
F 
29 
P 
Jul 
Total 
30 
G 
Jul 
F 
- 3 Aug 
P Total 
G 
4 - 
F 
8 Aug 
P Total 
Leats 
Chopped pork & egg yolk 
58 
39 
3 
449 
70 
29 
1 
333 
74 
25 
1 
535 
75 
23 
2 
350 
Ham & eggs 
60 
37 
3 
240 
74 
24 
2 
329 
82 
17 
1 
320 
86 
14 
0 
498 
Proc. Arner, cheese 
68 
28 
4 
287 
73 
21 
6 
346 
75 
24 
1 
338 
64 
31 
5 
421 
Proc, Amer. cheese 
w/bacon 
12 
25 
3 
317 
78 
20 
*2 
268 
73 
23 
4 
404 
71 
26 
3 
307 
Proc. Araer0 & Swiss ch. 
77 
23 
0 
50 
81 
19 
0 
43 
81 
19 
0 
47 
77 
23 
6 
44 
Beef & pork loaf 
60 
34 
6 
324 
63 
30 
7 
395 
68 
27 
5 
375 
69 
28 
3 
539 
Corned pork loaf w/c & 
A flakes 
61 
29 
10 
340 
62 
29 
9 
268 
£3 
33 
14 
327 
56 
32 
12 
207 
Drinks 
Lemon juice 
57 
32 
11 
465 
63 
28 
9 
333 
72 
25 
3 
258 
75 
19 
6 
143 
Orange juice 
88 
10 
2 
185 
88 
11 
1 
325 
92 
7 
1 
552 
90 
9 
1 
610 
Bouillon 
43 
30 
27 
520 
50 
31 
19 
606 
50 
30 
20 
487 
52 
30 
18 
434 
Coffee 
85 
12 
3 
6?2 
91 
8 
1 
682 
98 
6 
1 
889 
93 
6 
1 
855 
Confections 
Sugar 
96 
4 
0 
1123 
97 
2 
1 
1237 
98 
2 
1 
1465 
98 
2 
0 
1472 
Jam 
100 
0 
0 
23 
87 
13 
0 
15 
100 
0 
0 
3 
100 
0 
0 
12 
Gum 
96 
3 
1 
1487 
96 
3 
1 
1705 
97 
2 
1 
1697 
96 
4 
0 
1681 
Fruit bar 
72 
23 
5 
665 
81 
15 
4 
672 
86 
11 
3 
569 
87 
10 
3 
674 
Caramels 
95 
4 
1 
644 
96 
3 
1 
636 
96 
3 
1 
1097 
95 
4 
1 
935 
Sweet choc, bar 
94 
5 
1 
480 
96 
3 
1 
524 
97 
3 
0 
519 
95 
4 
1 
588 
D Ration choc, bar 
su 
13 
3 
191 
81 
17 
2 
130 
88 
6 
6 
31 
94 
6 
0 
16 
Biscuits 
K-1A 
70 
26 
4 
391 
78 
22 
0 
110 
67 
26 
7 
949 
68 
24 
8 
1499 
K-2 
60 
24 
16 
62 
73 
23 
4 
60 
69 
21 
10 
244 
71 
21 
8 
348 
K-3 
81 
12 
7 
85 
70 
30 
0 
57 
72 
23 
5 
168 
81 
15 
4 
237 
K-4 
83 
15 
2 
1316 
36 
13 
1 
15 88 
83 
15 
2 
980 
79 
18 
3 
397 I 
K-5 
82 
16 
2 
1105 
84 
14 
2 
1379 
83 
15 
2 
697 
78 
21 
1 
102 i 
TREND IN ACCEPTABILITY OF K RATION ITEMS 
(Y Company) 
TABLE 22 
Appendix E 
Inclosurt  
' T6“ 
21 
Jun 
22 - 
26 
Jun 
27 - 
31 
Jun 
1 - 
6 j 
nl 
Total 
Item 
G 
F 
P 
Total 
G 
F 
P 
Total 
G 
F 
P 
Total 
G 
F 
p 
Heats 
Chopped pork & egg yolk 
57 
36 
7 
88? 
62 
33 
5 
937 
69 
28 
3 
1042 
56 
30 
L n 
14 
A 
1201 
£ 
Ham & eggs 
Proc. Amer0 cheese 
67 
20 
13 
30 
0 
100 
0 
3 
— 
— 
•• 
33 
67 
0 
O 
49 
37 
14 
132 
58 
29 
13 
62 
60 
34 
6 
50 
35 
22 
43 
37 
Proc. Amer. cheese 
w/bacon 
Proc. Amer. & Swiss ch. 
55 
38 
7 
625 
a 
48 
11 
546 
45 
43 
12 
609 
36 
49 
15 
824 
61 
29 
10 
38 
30 
56 
14 
27 
26 
63 
11 
27 
29 
42 
29 
38 
Beef & pork loaf 
63 
30 
7 
136 
67 
32 
1 
66 
77 
17 
6 
53 
80 
18 
2 
45 
Corhed pork loaf w/G & 
A flakes 
68 
27 
5 
747 
6? 
25 
6 
863 
69 
25 
6 
911 
54 
29 
17 
1073 
Drinks 
Lemon juice 
Orange juice 
Bouillon 
74 
30 
24 
20 
2 
0 
709 
174 
79 
86 
20 
14 
1 
0 
696 
1C3 
80 
90 
17 
10 
3 
0 
697 
136 
76 
76 
21 
24 
3 
0 
937 
123 
56 
29 
15 
527 
63 
29 
8 
512 
66 
27 
7 
537 
51 
33 
16 
629 
Coffee 
70 
25 
5 
311 
30 
17 
*L- 
906 
33 
1 * 
2_ 
1C21 
65 
20 
_15_ 
1143 
Confections 
Sugar 
Gum 
WVni'h bar 
93 
6 
1 
979 
96 
4 
0 
1350 
97 
3 
0 
1712 
94 
4 
2 
2071 
92 
7 
1 
779 
96 
4 
0 
1140 
96 
3 
1 
1346 
97 
3 
0 
1503 
80 
18 
2 
779 
82 
17 
1 
890 
84 
15 
1 
1013 
82 
17 
1 
1186 
Caramels 
93 
6 
1 
707 
91 
8 
1 
763 
92 
*7 
♦ 
1 
840 
90 
10 
0 
1080 
Sweet choc, bar 
88 
10 
2 
689 
93 
7 
0 
774 
95 
5 
0 
918 
93 
6 
1 
1048 
D Ration choc, bar 
69 
19 
12 
89 
70 
23 
7 
158 
S3 
13 
4 
104 
76 
21 
3 
131 
Biscuits 
K-1A 
K-2 
K-3 
K-4 
K-5 
32 
46 
22 
256 
39 
44 
17 
393 
44 
46 
10 
556 
43 
45 
12 
664 
29 
40 
31 
545 
35 
43 
22 
452 
43 
39 
18 
506 
39 
37 
24 
614 
38 
48 
14 
357 
46 
42 
12 
375 
55 
38 
7 
390 
43 
43 
9 
487 
59 
34 
7 
1011 
68 
29 
3 
1152 
73 
25 
2 
1406 
71 
26 
3 
1672 
33 
45 
22 
522 
34 
46 
20 
506 
43 
3 
553 
33 
47 
20 
730 
TREND IN ACCEPTABILITY OF K RATION ITEMS 
(G Company) 
TABLE 23 
Appendix E 
Inclosure #5 Appendix E 
Inclosure #5 
■THEM) IK ACCS1 CF K IUTICE ITJ1S (X Company) 
TABLE 24 
ITj3J 
G 
28 July 
F 
- 31 duly 
P Total 
G 
1 - 
F 
4 August 
P Total 
Heats 
Chopped pork & egg yolk 
35 
49 
16 
376 
50 
41 
9 
kZh 
Ham & eggs 
46 
45 
9 
254 
55 
39 
6 
181 
Processed Amer, cheese 
52 
37 
11 
288 
53 
37 
10 
209 
Processed Amer. cheese 
w/bacon 
47 
45 
8 
192 
56 
36 
a 
u 
229 
Processed Amer. & Swiss 
40 
43 
17 
37 
74 
19 
7 
87 
cheese 
> 
Beef & porl loaf 
46 
39 
13 
326 
55 
38 
7 
211 
corned pork loaf 
37 
44 
19 
195 
47 
36 
17 
234 
w/C & A flakes 
Drinks 
Lemon juice 
74 
23 
3 
336 
72 
26 
2 
186 
Orange juice 
90 
9 
1 
4H 
68 
11 
1 
231 
Bouillon 
44 
356 
21 
193 
62 
29 
9 
243 
Coffee 
76 
16 
4 
642 
81 
IS 
1 
543 
Confections 
Sugar 
92 
7 
1 
1194 
93 
7 
0 
992 
Jam 
93 
4 
1 
624 
95 
5 
0 
546 
Gum 
96 
4 
0 
1056 
96 
4 
0 
933 
Fruit bar 
65 
12 
3 
531 
66 
11 
1 
414 
Caramels 
95 
4 
1 
727 
93 
6 
1 
575 
Sweet chocolate bar 
93 
6 
1 
436 
94 
5 
1 
320 
D Ration chocolate bar 
63 
11 
6 
46 
86 
12 
0 
42 
Biscuits 
*- 
K-1A 
57 
33 
10 
150 
66 
11 
1 
365 
K-2 
53 
31 
16 
207 
74 
20 
6 
277 
K-3 
54 
36 
10 
206 
70 
23 
7 
257 
K-4 
70 
26 
4 
960 
70 
26 
2 
730 
k-5 
71 
25 
4 
426 
74 
21 
5 
430 
TABU 25 
R3LATIV3 ACCEPTABILITY COLD VS. HOT K RATION ITELS 
G« ■£.& Y Companies) 
Era* 
G 
F 
HOT 
P 
Total 
G 
F 
GOLD 
F 
Total 
Keats 
Chopped pork & egg yolk 
44 
37 
19 
2776 
56 
40 
4 
8357 
Han & eggs 
61 
33 
6 
594 
72 
26 
2 
2746 
Processed Amsr0 cheese 
54 
36 
10 
3290 
56 
41 
3 
508 
Froos cheese w/bacon 
45 
43 
12 
6306 
52 
43 
5 
1205 
I:roc* Amer, & Swiss cheese 
52 
37 
11 
465 
76 
19 
5 
115 
Beef & pork loaf 
53 
37 
10 
991 
56 
36 
6 
3019 
Worried pork loaf 
w/G & A flakes 
47 
35 
IS 
3010 
57 
37 
6 
6445 
Brinks 
Lemon juice 
65 
30 
5 
6167 
79 
19 
2 
197 
Orange juice 
84 
1$ 
1 
4895 
78 
19’ 
3 
100 
Bouillon 
36 
32 
32 
1689 
52 
38 
10 
6906 ■ 
Coffee 
50 
28 
22 
1711 
80 
18 
2 
12627 : TABLE 26 
RELATIVE ACCEPTABILITY BY MEALS OF K RATION ITEMS 
(E, G, X & Y Companies) 
Breakfast 
Dinner 
Supper 
Item 
G 
F 
P 
Total 
G 
F 
P 
Total 
G 
F 
p 
Total 
Meats 
Chopped pork & egg yolk 
53 
39 
• 8 
9355 
51 
42 
7 
718 
59 
35 
6 
1060 
Ham & eggs 
70 
28 
2 
2762 
64 
28 
8 
246 
74 
23 
3 
332 
Proc0 Araer0 cheese 
72 
23 
5 
175 
53 
37 
10 
3207 
59 
37 
4 
416 
ProCo Amer. cheese w/bacon 
59 
35 
6 
152 
46 
43 
11 
6519 
46 
44 
10 
840 
Proc. Amer. & Swiss cheese 
77 
19 
4 
26 
52 
37 
11 
441 
68 
23 
9 
133 
Beef & pork loaf 
64 
28 
8 
112 
45 
35 
20 
531 
57 
37 
6 
3367 
Corned pork loaf w/C & A 
flakes 
65 
28 
7 
277 
55 
5? 
8 
1160 
54 
56 
10 
8018 
Prinks 
Lemon juice 
76 
20 
4 
127 
65 
30 
5 
7216 
67 
30 
3 
1021 
Orange juice 
86 
14 
0 
84 
83 
15 
2 
4183 
84 
14 
2 
728 
Bouillon 
77 
13 
10 
273 
47 
42 
11 
675 
48 
37 
15 
7647 
Coffee 
76 
20 
4 
12069 
67 
26 
7 
587 
82 
15 
_2_ 
1682 
Confections 
Jam 
92 
6 
2 
1734 
90 
9 
1 
797 
93 
6 
1 
888 
Gum 
94 
5 
1 
10045 
92 
7 
1 
9636 
91 
8 
1 
9079 
Fruit bar 
75 
22 
3 
10842 
76 
22 
2 
1039 
74 
23 
3 
1044 
Caramels 
90 
8 
2 
982 
89 
10 
1 
11263 
85 
14 
1 
2038 
Sweet choc, bar 
94 
5 
1 
428 
85 
14 
1 
1407 
88 
11 
1 
9901 
D Ration choc, bar 
75 
23 
2 
52 
67 
27 
6 
177 
75 
22 
5 
1207.... 
Biscuits 
K-1A 
53 
34 
13 
3087 
63 
30 
7 
1698 
49 
40 
11 
3501 
K-2 
42 
39 
19 
3262 
52 
34 
14 
773 
50 
33 
17 
1824 
K-3 
51 
38 
11 
1883 
50 
36 
14 
839 
50 
42 
8 
2110 
K-4 
65 
31 
4 
7824 
67 
29 
4 
4007 
64 
31 
5 
7505 
K-5 
75 
21 
4 
2086 
42_ 
40 
11 
6672 
64 
■JO 
6 
3203 
In some instances wnere an item is rated much higher at one meal than at another 
(c,p0 American cheese at breakfast and dinner) relatively few ratings account for the 
higher score. Study of the original data shows that these ratings came from a few 
subjects who liked cheese and ate it for breakfast. Those who did not like cheese 
well did not eat it for breakfast. 
Appendix E 
Inclosure #5 TABLE 2? 
TREND IN ACCEPTABILITY OF 10-IN-l ITEMS 
(G, X & Y Companies) 
ITEMS 
Periods (days) 
1-5 6-10 
11-14 
— 
Meats 
fork sausage 
2.78 
2.81 
2.70 
Bacon 
2.94 
2.89 
2.89 
Ham & eggs 
2.84 
2.74 
2.75 
Pork & egg yolk 
2.76 
2.76 
— 
Egg & meat (K) 
2.62 
2.63 
2.49 
Cheese (K) 
2.56 
2.49 
2.39 
Meat product (K) 
2.39 
2.39 
2.36 
Meat & rice 
2.75 
2.70 
2.69 
Stew, English 
2.72 
2.66 
2.67 
Corned beef 
2.86 
2.83 
2.79 
Roast beef 
2.91 
2.87 
2.03 
Corned beef hash 
2,68 
2.67 
— 
Vegetables 
Tomatoes 
2.93 
2.90 
2.90 
Snap beans 
2.89 
2.87 
2.87 
Peas 
2.91 
2.90 
2.87 
Com 
2.94 
2.93 
2.91 
Lima beans 
2oB5 
2.84 
- 
Drinks 
Coffee, soluble 
2.92 
2.92 
2.91 
Lemon powder 
2.73 
2.72 
2.64 
Orange powder 
2.73 
2.67 
2.61 
Cocoa 
2.87 
2.83 
2.90 
Confections 
Peanuts 
2o91 
2.90 
2.88 
Fruit bar 
2.77 
2.76 
2.74 
Hard candy 
2.89 
2.87 
2.85 
Chocolate bar 
2.85 
2.83 
- 
Caramels 
2.87 
2.85 
2.84 
Sweet chocolate 
2o82 
2.80 
2.77 
Biscuits 
C 
2.56 
2.53 
2.52 
Whole Vibe at 
2.52 
2.38 
2.44 
K-1A 
2.42 
2.35 
2.39 
K-2 
2.18 
2.26 
2.26 
K-3 
2.34 
2.34 
2.36 
K-4 
2.64 
2.60 
2,56 
K-5 . .... 
2.60 
2.61 
2.54 
Cereal 
2.75 
2.81 
2.80 
Evaporated milk 
2.95 
2.95 
2.95 
Jam 
2.96 
2.96 
2.96 
Army spread 
2.81 
2.83 
2.84 
Appendix E 
Inclosure #5 TABLE 28 
COMPARISON OF ISSUE, CONSUMPTION AND WASTE 
EXPERIMENTAL C RATION MEAT COMPONENTS 
(Y Company, 1 1/3 Rations, 14 Jun - 5 Jul 1944) 
Item. 
Cans 
Issued 
Unaccounted 
for 
Per cent 
Total Kill can 
Waste waste 
Plate 
waste 
Meat & beans 
1400 
3o4 
40.9 
37o9 
3-0 
Meat & vegetable hash 
1400 
3o3 
71.6 
68.6 
3-0 
Meat & vegetable stew 
1400 
9o9 
62.6 
60.7 
1.9 
Meat & spaghetti 
1396 
7-3 
46.1 
42.4 
3o9 
Chicken & vegetables 
1396 
6,3 
5.2 
3-1 
2d 
Beans & frankfurters 
1396 
5-2 
5.4 
2.7 
2.7 
Pork & beans 
1300 
2.6 
18.6 
15,8 
2.8 
Beef & noodles 
1300 
5-7 
42.8 
37,8 
5-0 
Ham & lima beans 
1300 
6.5 
10o5 
5-5 
5 *0 
TABLE 29 
TIME SPENT IN PREPARING AND EATING RATIONS 
Min/Man/Meal 
Average All Meals 
Breakfast 
Company 
Expto C 
New C 
K 
10-in-l 
C.M.T. 
E 
22 
G 
29 
30 
27 
26 
H 
28 
X 
33 
27 
27 
32 
Y 
25 
23 
. ___2_5_ 
All Cos 
28 
30 .. 
24 
27 
32 
Company 
Expt. C0 
New C 
K 
10-in-l 
C.M.T. 
E 
21 
G 
29 
30 
26 
27 
H 
32 
X 
31 
26 
29 
28 
I 
24 
22 
27 
All Cos 
27 
. JSP— 
M. 
28 
Company 
Expta C 
New C 
K 
10-in-1 
CoMoTo 
E 
21 
G 
27 
28 
24 
23* 
H 
18 
X 
29 
23 
19 
30 
Y 
_ 24 
21 
18 
All Cos 
26 
28 
22 
19 
30 
Dinner 
Company 
Expt. C, 
New C 
K 
10-in-l 
C.M.To 
£ 
25 
G 
31 
32 
30 
29 
H 
34 
X 
38 
32 
32 
37 
Y 
27 
26 
30 
All Cos 
2i 
32 
ZL 
2i_ 
37 
Supper 
* This meal in the 10-in-l Ration is tantamount to a K Ration dinner. 
Appendix E 
Inclosure #5 E Company 
No. Aver. 
Date Men Wt. 
F Company 
No. AVer. 
Date Men Wt, 
G 
Date 
Company 
No. Aver. 
Men Wt. 
H Company 
Mo. Aver. 
Date Men Wt. 
X Company 
No. Aver. 
Date Men Wt. 
Y Company 
No. Aver. 
Date Men Wt. 
Jun 
Jun 
Jun 
Jun 
Jun 
Jun 
13 
130 
153.3 
15 
129 
153.8 
12 
139 
153.1 
14 
141 
152.1 
11 
145 
152.8 
10 
146 
151.6 
16 
130 
156.1 
18 
129 
153.5 
15 
139 
153.1 
17 
141 
152.5 
14 
142 
153.5 
13 
146 
151.3 
23 
125 
150.3 
25 
127 
153.2 
22 
133 
151.9 
24 
138 
I5I.3 
21 
136 
149.5 
20 
144 
150.6 
28 
123 
150.4 
28 
123 
152.8 
25 
131 
151.8 
27 
138 
150.1 
26 
136 
148.5 
23 
140 
150.9 
Jul 
Jul 
29 
129 
149.3 
30 
138 
150.2 
30 
135 
148.5 
26 
137 
150.3 
2 
123 
149.7 
3 
122 
152.6 
Jul 
Jul 
Jul 
29 
137 
149.0 
5 
119 
148.6 
7 
122 
152.8 
3 
126 
149.9 
4 
140 
150.0 
3 
135 
148.3 
Jul 
8 
117 
U 8.5 
10 
122 
152.2 
7 
126 
150.0 
9 
140 
149.2 
6 
132 
148.1 
5 
I36 
149.1 
12 
115 
150.4 
13 
122 
152.1 
10 
125 
150.9 
11 
140 
146.7 
10 
132 
148.5 
10 
135 
147.9 
16 
115 
150.9 
17 
122 
151.1 
14 
125 
150.1 
14 
138 
147.1 
14 
131 
148.2 
14 
135 
148.2 
19 
115 
151.9 
21 
122 
152.0 
18 
123 
150.5 
18 
138 
145.9 
17 
130 
149.8 
17 
135 
149.0 
22 
115 
151.5 
24 
121 
152.9 
21 
123 
150.4 
23 
137 
.148.1 
20 
130 
149.4 
19 
135 
149.0 
27 
114 
149.9 
31 
119 
152.8 
24 
121 
150.6 
26 
136 
147.6 
25 
130 
149.7 
24 
134 
146.8 
30 
114 
148.9 
Aug 
28 
122 
149.9 
28 
136 
147.9 
31 
130 
148.6 
27 
134 
145.1 
Aug 
4 
114 
152.8 
Aug 
Aug 
Aug 
30 
134 
U6.9 
2 
114 
148.1 
7 
114 
152.4 
1 
121 
149.0 
1 
136 
146.4 
3 
130 
148.2 
Aug 
5 
114 
147.9 
11 
113 
152.0 
4 
119 
148.6 
3 
134 
146.3 
7 
130 
147.8 
2 
134 
147.2 
9 
109 
146 6 
14 
113 
151.3 
8 
118 
146.6 
6 
128 
147.2 
10 
130 
148.6 
6 
134 
145.9 
12 
109 
146. a 
11 
_Ui_ 
146.9 
10 
128 
145.4 
9 
133 
U6.3 
TABLE 30 
AVERAGE COMPANY WEIGHTS 
Appendix S 
Inclosure #5 APPENDIX F 
PHOTOGRAPHS 
1. TABLE OF CONTENTS 
a. Typical Bivouac Area 
b. U. S. Army Ration C, Experimental 
c. U. S. Army Ration K 
d. U. S. Army Ration 10-in-l 
e. Canadian Army Mess Tin Ration 
f. Central Ration Dump, Topside Headquarters 
g. Filling in Questionnaires 
h. Field Issue of Ration and Questionnaires 
i. Field Messing in Bivouac 
j. Field Messing in Fox Hole 
k. Road March 
l. Range Firing 
m. Digging Foxholes 
n. Step Test 
o. Sit-ups, AAF Test 
p. Shuttle-Run, AAF Test 
q. Zig-Zag, AGF Test 
r. Zig-Zag, ACF Test 
s. Chemical Laboratory 
t. Clinical Examination' 
2. DESCRIPTION OF PHOTOGRAPHS 
a. Typical Bivouac Area—The typical bivouac area was chosen because of its suitability for camping 
purposes. Drainage, natural protection against wind and rain were factors that entered into the selection. Al- 
though none of the camp sites was in a smooth and cleared area, all were situated in ideal locations for the 
tests. Snow-capped mountains of the Continental Divide stood out in the background. 
b. U. S. Army Ration C, New—This picture shows a case of Ration C, new, which contains 8 rations 
and is packed so that a row of 6 cans contains the food for one man for one day. In the foreground are opened 
sample cans, 2 meat units and 1 biscuit unit. Also shown are the accessory packet which goes with the ra- 
tion-toilet paper, matches, cigarettes, halazone tablets and other articles. 
c. U. S. Army Ration K — The packing case holds 12 rations (36 meals). A sample of the unopened 
breakfast, dinner, and supper meals can be seen on top of the packing case. Also there is a dinner unit 
which has been removed from its center camouflage wrapping, exposing the wax-dipped inner carton. The com- 
ponents of the noon meal package can be seen in the foreground. 
d. U. S. Army Ration, 10-in-l A 10-in-l Ration in its outer shipping case has been used as a base 
upon which to exhibit the contents of a similar case. In the background are 2 of the 4 inner cartons which 
are packed together in the outer shipping case. In the foreground can be seen the contents of 2 such cartons. 
The one labeled ‘First Half of the Five Rations’ contains the food items packed in paperboard. The carton 
labeled Second Half of Five Rations’ contains all the canned items. Two of each of these inner cartons packed 
into the outer case was designed to supply 10 men with a day’s food. 
e. Canadian Army Mess Tin Ration—Showing: The packing case for 24 rations. 2. On top of the 
case, the cartoon for 1 ration with its component food items exhibited. 
f. Central Ration Dump, Topside Headquarters—Looking down this ration dump, one can see 3 
stacks of 10-in-l cases segregated by menus. Further away are the Canadian Mess Tin Rations in the heavy 
cubical packing cases. In the extreme background K Ration cases can be seen. 
g. Filling in Questionnaires-The sergeant devotes his attention to filling in the form questionnaire 
concerning his likes, dislikes and quantities of the rations he has just finished eating. Questionnaires were 
Appendix F 
Inclosure *6 made as simple as possible to facilitate clear answers, and space was left for the test subjects particular com- 
ment. (There were many.) 
h. Field Issue of Rations and Questionnaire—This group of test subjects on Army Field Ration C draw 
their next day’s meals. They are receiving at the same time their issue of cigarettes. (20 cigarettes per man per 
day) and the questionnaires to be filled in after they have eaten the ration. The man in the foreground 
establishes another use for the steel helmet. 
i. Field Messing in Bivouac—This chow call entails no standing in line—it means opening a can, and 
getting to work. The food being consumed with obvious appetite and pleasure is the Experimental C Ration. 
j. Field Messing in Foxhole—This corporal finds living in a small-sized grave no hindrance to eat- 
ing. His menu for the day is spread on the ground, and he gets to work on the supper unit of a K Ration. 
Making the best of life* this test subject happily thinks: “at least there’s no mess gear to wash!!” 
k. Road March—This is one of the easier road marches, routed over a highway, with the reservoir at 
one side. Packs and rifles are carried, and a steady pace is maintained. The water at the left looks cool and 
inviting, which was no consolation to the hikers since swimming was forbidden. 
l. Range Firing—Each company had its own firing range, and although they were as much alike as 
possible, natural differences in terrain made it impossible to standardize ranges. As this line is firing, another 
platoon in the rear is preparing to fire. Range firing was held in the morning and afternoon, before and after 
marches. 
m. Digging Foxholes—Foxhole periods played an important part in the training schedule. The troops 
dug their foxholes, then spent 24 hours in them, rain or shine. In the case of C, K, and CMT Rations, meals 
were eaten in the foxholes. For B and 10-in-l Ration, the men withdrew from the foxholes, a platoon at a 
time, for messing. 
n. Step Test—This picture shows the various processes of the Step Test in operation. In the fore- 
ground the test subject has begun his 5 minutes of stepping, paying strict attention to the swinging pendulum. 
The officer observer has started this subject as he begins the pulse count on the man exactly 60 seconds after 
he finished. Behind, the next man is preparing for his turn at the box. The enlisted observer, seated at the 
table, is keeping the fitness score sheets in order, and recording data on each test subject. 
o. Sit-ups, AAF Test—Three test subjects are in the process of doing their sit-ups, under the watch- 
ful eye of a test observer. If the ground had been damp or dusty, shelter halves or blankets would have 
been spread on the ground. As many as 8 men can be run at a time, if the necessity arises. The men in the 
background are waiting their turns at the sit-ups, all confident that they can do at least 10 more than these 
soldiers. 
p. Shuttle Run, AAF Test—This man is nearing the turn on the AAF shuttle run. The officer ob- 
server with the stop watch checks his time as he completes the run. In the background a 2nd subject, who 
started his run 10 seconds after the first man began, is coming down the stretch. When the subject has com- 
pleted the run, the officer will tell him his time, and he will then report it to an enlisted observer, who will 
enter the time on the fitness score sheet. Note the sandy track. 
q. Zig-Zag, AGF Test—“AW this for 50 bucks a month!” this test subject is no doubt thinking as he 
starts crawling on his belly in the zig-zag course. The ground was dusty and dry, which added to the dis- 
comfort, but most of the test subjects were able to complete the course in less than the 30-seconds required for 
a perfect score. 
r. Zig-Zag, AGF Test—The final stage of the zig-zag test, the jumps. The test subjects were required 
to leap from one island to the next, keeping both feet together. This man is having no trouble, and even ap- 
pears to be enjoying himself. 
s. Chemical Laboratory—This photograph shows the interior of the chemical laboratory, established 
in a hospital ward tent. The portable equipment for analyzing specimens was set up here where the chemical 
staff did all the determinations and calculations, 
t. Clinical Examination—The Examiners Group begins work on the physical examination of the test 
subjects. Outside the tent, the skin, mouth and neurological examinations are done by 3 examiners in the sun- 
light. Inside the tent the eyes are examined. 
Appendix F 
Inclosure #6 Project No. 30 June-August 1944 
TYPICAL BIVOUAC AREA 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. * 1 
(A) B) IZ RATIC3NS 
VS/T 45 C LI. 1.3 
(C) MENU #1 
FIRST HALF OF 
5 RATIONS 
FOR S COMPLETE RATIONS 
WSE THIS BOX AND ONE MARKED 
“SECOND HALF Of 5 RATIONS" 
uruntti 
menu I 
tONT. W11009 
QM 696 
ration 
10 - 
", ' ' ;■ 
WT 45 CU1.4 
(D) CONTENTS 
24 
CANADIAN ARMV 
RATIONS 
(E) (F) (G) Project No. 30 June-August 1944 
FIELD ISSUE OF RATION AND QUESTIONNAIRE 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # g 
(H) Project No. 30 June-August 1944 
FIELD MESSING IN BIVOUAC 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 9 
(I) Project No. 30 June-August 1944 
FIELD MESSING IN FOXHOLE 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 10 
(J) (K) (L) Project No. 30 June-August 1944 
DIGGING FOXHOLES 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 13 
(Ml Project No. 30 i . » .... 
1 June-August 1944 
20 INCH STEP TEST 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. 
# 14 
(N) Project No. 30 June-August 1944 
SIT-UPS, AAF TEST 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 15 
(O) (P) Project No. 30 June-August 1944 
ZIG-ZAG, AGF TEST 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 17 
(Q) Project No. 30 June-August 1944 
ZIG-ZAG, AGF TEST 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 18 
(R) Project No. 30 June-August 1944 
CHEMICAL LABORATORY 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. # 
(S) June-August 1944 
# 20 
CLINICAL EXAMINATION 
ARMORED MEDICAL RESEARCH LABORATORY 
FORT KNOX, KY. 
Project No. 30 APPENDIX G 
FORMS AND QUESTIONNAIRES 
1. INTRODUCTION 
Before the beginning of the ration study it was recognized that the amount of collected data would 
be massive. Therefore the questionnaires were integrated with a machine records card filing system. The 
data were readily the questionnaires to the cards by the Machine Records Division, 7th Serv- 
ice Command Headquarters, Omaha, Nebraska. The numbers in the columns and horizontal lines were to 
aid in punching the cards. The Ration Acceptability questionnaires were originally designed for one ration per 
man per day. When more than one ration was issued, one questionnaire was filled out after each meal in order 
to facilitate punching the cards. The number of machine records for the entire test ran well over 100,000, 
For each ration studied a questionnaire was designed and a general questionnaire used to record the 
pertinent facts of a historical nature on each subject. Special forms were used to collect the data from the bio- 
chemical tests, the clinical examinations and fitness tests. 
In addition to the forms and questionnaires described above, it was necessary to make up a few ad- 
ditional questionnaires after the trials had started and as soon as their desirability became evident. That had 
been anticipated and a mimeograph machine was brought to Topside so the additional forms could be made 
in the field by the Tabulating Section. 
Several of the actual forms are submitted. The first eight, numbered MR #1 through MR #8 were 
the machine recorded forms. The others were compiled and tabulated in the field and at Fort Knox, Kentucky. 
A total of 35 different mimeographed forms were used. 
2. LIST OF FORMS. 
a. Master Form—In practice the men in a platoon were numbered 1 thru 40 rather than by squads 
as indicated in paragraph 4 in order to have the numbers related to the weight. 
b. Physical Examination Form 
c. Physical Fitness Score Sheet—Line 20 was not filled in because it gave no useful additional in- 
formation. 
d. Experimental C Ration Questionnaire 
e. New C Ration Questionnaire 
f. K Ration Questionnaire 
g. Canadian Army Mess Tin Ration Questionnaire 
h. 10-in-1 Ration Questionnaire—Data on quantity were not obtained individually on this ration. 
i. Biochemical Data Sheet 
j. New C Ration Summary Questionnaire 
k. K Ration Summary Questionnaire 
l. Suplemented B Ration Questionnaire—Two forms were printed to a page to conserve paper. They 
were issued singly. 
m. Data Sheet for calculating calorie consumption on Supplemented B Ration. The form inclosed is 
in error in columns K & L. “A. P.” should be substituted for “E. P.” The entry in column K is “J x C” rather 
than “J x K’. F 
C 
Appendix G 
Inclosure #7 12 3 4 
Test Subject Number 
MR #1 
!h 
a - o >h 
cS C _ D 
CL o x> 
e* o 3 cs a 
c +2 o s 5 
o JS S ct1 
U S Ow Z 
MASTER FORM 
Please Print 
(Col. 5) 
Serial No Name Age 
6-13 Last 14-34 First Initial 35-36 
State of Origin (abb.) Time in Army (mo.) 
37-39 40-42 
Time on Present Duty (mo.) Combat Experience: Yes No 
43-44 45 • 46 
Rank or Grade* COS MOS AGCT No. Yrs. School 
47-48 49-51 52-54 55-57 58-59 
Have you ever lived on C Ration? K Ration? 10-in-l Ration? 
(Check if answer is yes) 60 61 62 
NOTES 
One to be filled in for every test subject. 
MASTER FORM GUIDE 
1. The numbers below each space to be filled in are to be disregarded by the observers. They are for the 
guidance of the Machine Records Unit only. 
2. This is the only Machine Record Form which will have full name and grade. Others have enough for iden- 
tification only. 
3. All dope on line 4 (COS, MOS, AGCT, & Yrs. School) get from Form 20, Bn. Hq. On AGCT, use actual score 
rather than Group (I, II, III etc.) into which the score falls. 
4. Use letters E, F, G, H, X and Y for Company designation. Platoons are numbered 1 through 4; squads or 
groups are numbered 1 through 4. The individual numbers run 0 through 9. The test subject number is per- 
manent throughout the test. 
• Code of Bank or Grade as follows: 
Buck Pvt. I 
Pfc 2 
T/5 3 
Corporal 4 
T/4 5 
Sgt. 6 
T/3 7 
Staff Sgt. 8 
Tech. Sgt. 9 
1st Sgt. 10 
Master Sgt. 11 
W.O. 12 
2nd Lt. 13 
1st Lt. 14 
Captain 15 
Major 16 
Lt. Col. 17 
Colonel 18 
Brig. Gen. 19 
Maj. Gen. 20 
Lt. Gen. 21 
General 22 
(236) PHYSICAL EXAMINATION 
(Col. 5) 
MR #2 
MR #2 
Da. Mo. 
: Test Subject’s Number Date 
(Col. 1-4) (Col. 6-8) 
: ASN : Name : Weight 
Last First Initial (Col. 9-11) 
Eyes: 
(Col. 12) No abnormalities 
(13) Dryness 
(14) Gross changes in opacity sclera (1) slight; (2) moderate; (3) severe 
(15) Gross changes in opacity cornea 
(16) Vascularization (slit lamp) grade 2 or more 
(17) If positive, there is evidence of old corneal injury 
(18) Gross conjunctivitis (1) slight; (2) moderate; (3) severe 
(19) Night blindness 
(20) Night blindness not tested 
(21) Pterygia 
(22) Pingeculae 
(23) Not examined 
Skin: 
(Col. 24) No abnormality 
(25) Follicular hyperkeratosis (1) slight; (2) moderate; (3) severe 
(26) Acneiform eruption (1) slight; (2) moderate; (3) severe 
(27) Dermatitis of Riboflavin Deficiency 
(28) Petechial Hemorrhages 
(29) Purpura 
(30) Pellagrous Dermatitis (1) acute; (2) chronic; (3) slight; (4) moderate; (5) severe 
(31) Not examined 
Lips and Mouth: 
(Col. 32) No abnormality 
(33) Angular fissure in absence of false teeth 
(34) Cheilosis 
(35) Red glossitis of pellagra (1) slight; (2) moderate; (3) severe 
(36) Pellagrous stomatitis (1) slight; (2) moderate; (3) severe 
(37) Gingivitis of pellagra 
(38) Active acute inflammation of dental margin with or without swelling of interdental papilae with or without 
bleeding, spontaneous or on slight trauma. 
(39) Oral hygiene good 
(40) Oral hygiene fair 
(41) Oral hygiene poor 
(42) Not examined 
Neuro-muscular: 
(Col. 43) No abnormality 
(44) Muscular weakness 
(45) Knee jerks absent (1) rt.; (2) It.; (3) both 
(46) Ankle jerks absent (1) rt.; (2) It.; (3) both 
(47) Tenderness of belly of calf muscle 
(48) Nerve tenderness 
(49) Vibratory sense lost on malleoli 
(50) muscular atrophy in extremities 
(51) Preftibial pitting edema 
(52) Pitting edema of feet 
(53) Pitting edema over sacrum 
(54) Not examined PHYSICAL FITNESS SCORE SHEET 
(Col. 5) 
MR #3 
7 
Test Subject Mattel- 
(Col. 1-4) 
• ASM : Namft ; Weight 
Last First ■ Initial (6-8) 
Test Number 9 
1 
2 
3 
4 
5 
6 
Date (Da.. Mn. Yr ) 10-14 
Last Ration 15 
Weight to nearest lb. 16-18 
Test Run First— 
Indicate by No. 
Harvard-1; AAF-2; AGF-3 19 
How Does Subject Feel after 
last test; Indicate by No. 
Poor-1; Fair-2; Good-3 20 
C/o Opinion Subject’s 
Fitness—Indicate by No. 
Poor-1; Average-2; Good-3 21 
HARVARD 
Time—Min., Sec. 22-24 
Pulse (60-90 Sec.) 25-27 
Score 28-30 
A A F 
Sit-Ups-No. 31-33 
Chins-No. 34-35 
Run—Sec. 36-37 
FINAL SCORE 38-40 
- 
AGF 
Push-Ups No. 41-42 
300 yd.—Run—Sec. 43-44 
Burpee—No. 45-46 
75 yd. Pig-a-back 
Sec. 47-48 
70 yd. Zig-Zag 
Sec 49-50 
4 Mile hike, Mil. 1 51-52 
2 53-54 
3 55-56 
4 57-58 
FINAL SCORE 59-60 
SUM OF THREE SCORES 61-62 U. S. ARMY FIELD RATION C 
(Col. 5) 
MR #4 
Day: Month: 
: Test Subject’s Number .: Date 
(Col. 1-4) (Col. 6-8) 
: ASN : Name 
Last First Initial 
MARK IN THE SQUARES BELOW THE PROPER ANSWERS USING (B for Breakfast) 
(L for Lunch) (S for Supper) FOR EACH AND EVERY ITEM OF FOOD WHICH YOU 
EAT AT EACH MEAL. 
Break 
Lund 
Suppt 
fast was prepared and eaten in minutes. 
WHEN? 
TASTE? 
HOW MUCH? 
HOW? 
t 
Jol. 9) 
GOOD 
FAIR 
POOR 
C<J 
ALL (1) 
N 
CO 
HALF 
■'r 
\ 
p-H 
NONE 
HOT 
COLD 
(PUNCH CODE) 
i was prepared and eaten in minutes. 
>r was prepared and in minutes. 
BREAKFAST 
LUNCH 
SUPPER 
(Cols. 10-11) 
(Punch Card Col.) 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
M-l Meat and Beans 
1 
M-2 Meat & Vegetable Hash 
2 
M-3 Meat & Vegetable Stew 
3 
C/5 
M-4 Meat & Spaghetti 
4 
H 
M-5 Chicken & Vegetables 
5 
w 
M-6a Beans & Frankfurters w/lomato 
6 
S 
M-6b Beans & Frankfurters 
7 
M-7a Pork & Beans w/tomato 
8 
M-7b Pork and Beans 
9 
M-8 Beef & Noodles 
11 
M-9 Ham & Lima Beans 
12 
c/3 
(Punch Card Col.) 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
< 
Red Label 
1 
w 
Blue Label 
2 
w 
General Mills 
3 
u 
General Foods 
4 
(Punch Card Col.) 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
75 
Coffee 
z 
Cocoa 
HH 
« 
Lemon Juice 
Q 
Orange Juice 
Bouillon 
C/2 
(Punch Card Col.) 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 
55 
z 
Sugar 
1 
sj 
Jam 
2 
u 
Candy Coated Peanuts 
3 
w 
Candy Coated Raisins 
4 
z 
Caramels 
5 
o 
u 
Jelly Beans 
6 
Hard Candy 
7 
(Punch Card Col.) 
56 
57 
58 
59 
60 
61 
62 
63 
64 
65 
66 
C/} 
Cream Center Cookie 
1 
w 
Compressed Chocolate Cookie 
2 
u 
Concentrated Fruit Cake 
3 
< 
c£ 
Plain Biscuits B1 or B4 
4 
u 
Plain Biscuits B2 or B5 
5 
Plain Biscuits B3 or B6 
6 
Number of full canteens of water used for eating 
and drinking in past 24 hours (Col. 67) 
Number of hours slept in past 24 hours (Col. 68-69) 
Number of bowel movements in past 24 hours .(Col. 70) U. S. ARMY FIELD RATION C 
(Col. 5) 
MR #4a 
Day: Month: 
: Test Subject’s Number : Date 
(Col. 1-4) (Col. 6-8) 
: ASN : Name 
Last First Initial 
MARK IN THE SQUARES BELOW THE PROPER ANSWERS USING (B for Breakfast) 
(L for Lunch) (S for Supper) FOR EACH AND EVERY ITEM OF FOOD WHICH YOU 
EAT AT EACH MEAL. 
WHEN? 
TASTE? 
HOW MUCH? 
HOW? 
Break 
Lund 
Suppt 
fast was prepared and eaten in minutes. 
(Col. 9) 
POOR 
ALL (1) 
Tf 
N 
CO 
HALF 
NONE 
HOT 
COLD 
(PUNCH CODE) 
i was prepared and eaten in minutes. 
3r was prepared and eaten in minutes. 
(Cols. 10-11) 
BREAKFAST 
LUNCH 
SUPPER 
GOOD 
FAIR 
MEATS 
(Punch Card Col.) 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
1 
M-l: Meat and Beans 
M-3: Meat & Vegetable Stew 
2 
M-4: Meat & Spaghetti 
* 
3 
M-5: Ham-Egg-Potato 
4 
M-6: Meat and Noodles 
5 
M-7: Pork and Rice 
6 
M-8: Frankfurters & Beans 
7 
M-9: Pork & Beans 
8 
M-10: Ham & Lima Beans 
9 
10 
11 
12 
CEREALS 
(Punch Card Col.) 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
1 
Cereal, Compressed 
\ 
2 
3 
4 
DRINKS 
(Punch Card Col.) 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
1 
Coffee 
Cocoa 
2 
Lemon Juice 
3 
Orange Juice 
4 
5 
CONFECTIONS 
(Punch Card Col.) 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 
55 
1 
Sugar 
Jam 
2 
Candy Coated Peanuts 
3 
Candy Coated Raisins 
4 
Caramels 
5 
Hard Candy 
6 
7 
CRACKERS 
(Punch Card Col.) 
56 
57 
58 
59 
60 
61 
62 
63 
64 
65 
66 
1 
Biscuits, Type IV 
Biscuits, Type V 
2 
Biscuits, Type I 
3 
4 
5 
6 
Number of full canteens of water used for eating 
and drinking in past 24 hours (Col. 67) 
Number of hours slept in past 24 hours (Col. 68-69) 
Number of bowel movements in past 24 hours (Col. 70) To be filled in by Observer. 
Calories Issued (Col. 71-74) 
Calories Eaten (Col. 75-78) 
Fitness: Good Average Poor Not Noted (Col. 79) 
12 3 4 
Loss of Appetite Nausea Vomiting Excess Flatus (Col. 80) 
12 3 4 
Observer’s Initials U. S. ARMY FIELD RATION K 
(Col 5) 
MR #5 
Day: Month: 
: Test Subject’s Number : Date 
(Col. 1-4) (Col. 6-8) 
: ASN — : Name 
Last First Initial 
MARK IN THE SQUARES BELOW THE PROPER ANSWERS USING (B for Breakfast) 
(L for Lunch) (S for Supper) FOR EACH AND EVERY ITEM OF FOOD WHICH YOU 
EAT AT EACH MEAL. 
Breakfast was prepared and eaten in minutes. 
Lunch was prepared and eaten in minutes. 
Supper was prepared and eaten in minutes. 
(Cols. 10-11) 
WHEN? 
TASTE? 
HOW MUCH? 
HOW? 
(PUNCH CODE) 
(Col. 9) 
GOOD 
FAIR 
POOR 
eq 
ALL (1) 
3/4 
HALF 
-sr 
N 
r-H 
NONE 
HOT 
COLD 
BREAKFAST 
LUNCH 
SUPPER 
(Punch Card Col.) 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
CANNED ITEMS 
Chopped Pork & Egg Yolk 
1 
Ham & Eggs 
2 
Processed American Cheese 
3 
Processed American Cheese w/Bacon 
4 
Processed American & Swiss Cheese 
5 
Beef & Pork Loaf 
6 
Corned Pork Loaf with C & A Flakes 
7 
DRINKS 
(Punch Card Col.) 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
Lemon Juice 
1 
Orange Juice 
2 
Bouillon 
3 
Coffee 
4 
CONFECTIONS 
(Punch Card Col.) 
34 
35 
36 
37 
38 
39 
40 
41 
42 
43 
44 
Sugar 
1 
Jam 
2 
Gum 
3 
Fruit Bar 
4 
Caramels 
5 
Sweet Chocolate Bar 
6 
D Ration Chocolate Bar 
7 
CRACKERS 
(Punch Card Col.) 
45 
46 
47 
48 
49 
50 
51 
52 
53 
54 
55 
1 Package K1A Biscuits 
1 
1 Package K2 Biscuits 
2 
1 Package K3 Biscuits 
3 
1 Package K4 Biscuits 
4 
1 Package K5 Biscuits 
5 
Number of full canteens of water used for eating 
and drinking in past 24 hours 
Number of hours slept in past 24 hours 
Number of bowel movements in past 24 hours 
(Col. 56) 
(Col. 57-58) 
(Col. 59) 
:243) To be filled in by Observer 
(Col. 60-63) Calories Issued— 
(Col. 64-67) Calories Eaten 
(Col. 68) Fitness: Good _ Average __Poor— Not Noted 
(Col. 69) Loss of Appetite —— Nausea ——Vomiting __—Excess Flatus 
Observer’s Initials CANADIAN ARMY MESS TIN RATION 
(Col. 5) 
MR #6 
Day: Month; 
: Test Subject’s Number : Date 
(Col. 1-4) (Col. 6-8) 
: ASN : Name 
Last First Initial 
MARK IN THE SQUARES BELOW THE PROPER ANSWERS USING (B for Breakfast) 
(L for Lunch) (S for Supper) FOR EACH AND EVERY ITEM OF FOOD WHICH YOU 
EAT AT EACH MEAL. 
Breakfast was prepared and eaten in minutes. 
Lunch was prepared and eaten in minutes. 
Supper was prepared and eaten in minutes. 
(Cols. 10-11) 
WHEN? 
TASTE? 
HOW MUCH? 
HOW? 
(PUNCH CODE) 
(Col. 9) 
GOOD 
FAIR 
POOR 
ALL (1) 
3/4 
HALF 
N 
t-H 
NONE 
HOT 
COLD 
BREAKFAST 
LUNCH 
SUPPER 
{Punch Card Col.) 
12 
13 
14 
15 
16 
17 
18 
19 
20 
21 
22 
GROUP I 
Sardines 
1 
Pork Loaf 
2 
Spiced Beef 
3 
Cheese 
4 
Butter 
5 
Biscuits 
6 
GROUP II 
(Punch Card Col.) 
23 
24 
25 
26 
27 
28 
29 
30 
31 
32 
33 
Sugar 
1 
Jam 
2 
Milk and Sugar 
3 
Hard Candy 
4 
Chocolate Bar 
5 
Tea 
6 
Coffee 
7 
Chocolate Drink 
8 
Pea Soup 
9 
Number of full canteens of water used for eating 
and drinking in past 24 hours (Col. 34) 
Number of hours slept in past 24 hours (Col. 35-36) 
Number of bowel movements in past 24 hours (Col. 37) To be filled in by Observer. 
(Col. 38-41) 
Calories Issued 
Calories Eaten 
(Col. 42-45) 
Fitness: Good 
Average 
Poor 
Not Noted 
. (Col. 46) 
Loss of Appetite 
(Col. 47) 
Nausea 
Vomiting 
Excess Flatus 
Observer’s Initials- RATION, TEN IN ONE 
(Col. 5) 
MR #7 
Day: Month: 
: Test Subject’s Number : Date 
(Col. 1-4) (Col. 6-8) 
: ASN -i ■ ■ . .. : Name 
Last First Initial 
MARK IN THE SQUARES BELOW THE PROPER ANSWERS USING (B for Breakfast) 
(L for Lunch) (S for Supper) FOR EACH AND EVERY ITEM OF FOOD WHICH YOU 
EAT AT EACH MEAL. 
Breakfast was prepared and eaten in — minutes. 
Lunch was prepared and eaten in minutes. 
Supper was prepared and eaten in _____ minutes. 
Menu Number 
(Col. 12) 
WHEN? 
TASTE? 
HOW? 
(PUNCH CODE) 
Col. 9 
GOOD 
FAIR 
HOOd 
HOT 
COLD 
BREAKFAST 
LUNCH 
SUPPER 
BREAKFAST 
(Punch Card Col.) 
13 
14 
15 
16 
17 
18 
19 
20 
Biscuits, Type C 
1 
Biscuits, Whole Wheat 
2 
Cereal 
3 
Meat Item 
4 
Evaporated Milk 
5 
Coffee 
6 
Jam 
7 
LUNCH 
(Punch Card Col.) 
21 
22 
23 
24 
25 
26 
27 
28 
Biscuits, K-1A 
1 
Biscuits, K-2 
2 
Biscuits, K-3 
3 
Biscuits, K-4 
4 
Biscuits, K-5 
5 
Meat or Cheese Item 
6 
Beverage 
7 
Confection 
8 
SUPPER 
(Punch Card Col.) 
29 
30 
31 
32 
33 
34 
35 
36 
Biscuits, Type C 
1 
Biscuits, Whole Wheat 
2 
Meat Item (Main Dish) 
3 
Vegetable 
4 
Beverage 
* 
5 
Confection 
6 
Army Spread 
7 
Number of full canteens of water used for eating 
and drinking in past 24 hours (Col. 37) 
Number of hours slept in past 24 hours (Col. 38-39) 
Number of bowel movements in past 24 hours (Col. 40) To be filled in by observer. 
(Col. 41) Fitness: Good Average Poor Not Noted 
('Col. 42) Loss of Anoetite — Nausea Vomiting Excess Flatus BIOCHEMISTRY ( ) 
10 
MR #8 
Da. Mo. Yr. 
Test Subject No. 
1 2 3 4 5^9 
SERIAL NO NAME 
Last First Initial 
To be filled in by Head of Chemical Section. 
Whole Blood: Hemoglobin (Gm per 100 ml) ( ) 
11-13 
Blood Sugar (Mg per 100 ml) ( ) 
14-16 
Serum: Total Protein (Gm per 100 ml) ( ) 
17-18 
Chloride (Meq per L) ( ) 
19-21 
Ascorbic Acid (Mg per 100 ml) ( ) 
22-23 
Urine — fasting: Chloride (Gm. per hr) ( ) 
24-25 
Ascorbic Acid (Mg per hr) ( ) 
26-27 
Thiamine (Meg per hr) ( ) 
28-29 
Riboflavin (Meg per hr) ( ) 
30-32 
Factor F (Meg per hr) ( ) 
33-34 
Urine — after test dose: Ascorbic Acid (Mg) ( ) 
35-37 
Thiamine (Meg) ( ) 
38-41 
Riboflavin (Meg) ( ) 
42-45 
Factor F (Meg) ( ) 
46-48 
Urine — qualitative: Albumin (01234) ( ) 
49 
Sugar (01234) ( ) 
50 
Acetore bodies (01234) ( ) 
51 
N.P.P.U. (01234) ( ) 
52 TEN IN ONE RATION 
SUMMARY QUESTIONNAIRE 
Test Subject’s Number Date 
1. Of all the breakfast meats, I prefer: (Write 1, 2, 3 & 4 for first, second, third & fourth choices.) 
( ) Pork sausage meat 
( ) Bacon 
( ) Ham and Eggs 
( ) Chopped Pork & Egg Yolk 
2. Of all drinks in this/K&ln|Zk I prefer: (Write 1, 2, 3, 4 & 5 for first, second, third, fourth & fifth choices.) 
( ) Coffee 
( ) Cocoa 
( ) Lemon 
( ) Orange 
( ) Grape • 
3. Of all the supper meats, I prefer: (Write 1, 2, 3, 4 & 5 for first, second third, fourth & fifth choices.) 
( ) Dehydrated Meat & Rice 
( ) English Style Stew 
( ) Canned Corned Beef 
( ) Canned Roast Beef 
( ) Dehydrated Corned Beef Hash 
4. If I had to live on one menu only for a period of two weeks, I would choose Menu Number 
5. Of all the biscuits in the noon meal, I prefer: (Write in 1, 2, 3, 4, 5, for your first, second, third etc. choices.) 
( ) K1A Biscuit 
( ) K2 Biscuit 
( ) K3 Biscuit 
( ) K4 Biscuit 
( ) K5 Biscuit 
6. Of the supper desserts, I prefer: (Write in 1, 2, 3, etc. for your first, second, third etc. choices.) 
( ) Canned Peanuts 
( ) Fruit Bar 
( ) Hard Candy 
( ) D Ration Chocolate Bar 
( ) Tropical Sweet Chocolate Bar 
7. In regards to my choices listed above, if I were responsible for planning the Ten-in-One Ration, here are 
some other things I would do: (Include suggestions here as to what you would add, how you would change 
anything and so forth.) • “C” RATION (NEW) 
SUMMARY QUESTIONNAIRE 
Test No. Serial No. Date 
1. Place a 1, 2, or 3 before the “M” cans you prefer best HOT. (The one (1) will indicate your first choice, the 
two (2) your second choice, etc.) 
M-l ( ) Meat and Beans 
M-3 ( ) Meat and Veg. Stew 
M-4 ( ) Meat & Spaghetti 
M-5 ( ) Ham-Egg-Potatoes 
M-6 ( ) Meat and Noodles 
M-7 ( ) Pork and Rice 
M-8 ( ) Frankfurters & Beans 
M-9 ( ) Pork and Beans 
M-10 ( ) Ham and Lima Beans 
2. Place a 1, 2, or 3 before the “M” cans you prefer COLD. 
M-l ( ) Meat and Beans 
M-3 ( ) Meat & Veg. Stew 
M-4 ( ) Meat and Spaghetti 
M-5 ( ) Ham-Egg-Potatoes 
M-6 ( ) Meat and Noodles 
M-7 ( ) Pork and Rice 
M-8 ( ) Frankfurters and Beans 
M-9 ( ) Pork and Beans 
M-10 ( ) Ham and Lima Beans 
3. If I had only one single “M” can to choose, it would be; 
(Indicate by number, M-l, M-3 etc.) 
4. Of the HOT drinks, I prefer (Indicate choice by 1 and 2 for first and second choice.) 
( ) Coffee 
( ) Cocoa 
5. Of the COLD drinks, I prefer: (Write 1, 2, and 3 for first, second and third choices.) 
( ) Lemon 
( ) Orange 
( ) Coffee 
( ) Cocoa 
6. Of all the biscuits, the best are: (Write 1, 2, 3 for your choice.) 
( ) Type IV 
( ) Type V 
( ) Type I 
7. Of the candies, I like best: (Write 1, 2, 3 for your choice.) 
( ) Candy-coated Peanuts and Raisins 
( ) Caramels 
( ) Hard Candy 
8. If I had only one single “B” can to choose, it would be: 
(The number of the can, B-l, B-2, B-3 etc.) 
9. In addition to my choices listed above, if I was responsible for planning the “C” Ration, here are some 
other things I would do. (Include suggestions here as to what you would add, how you would change any- 
thing, etc.) TOPSIDE, COLORADO 
“K” RATION (period 15 June-7 July) 
Test Subject No. Name Serial No Date 
1. Check the items in the “K” ration which you like or dislike. 
Check also whether you like the items hot or cold, or both. 
Like 
Dislike 
Hot 
Cold 
Chopped Pork & Egg Yolk 
Ham & Eggs 
Processed American Cheese 
Processed American Cheese with Bacon 
Beef and Pork Loaf 
Corned Pork Loaf with C & A Flakes 
Lemon Juice 
Orange Juice 
• 
Boullion 
Coffee 
Fruit Bar 
Caramels 
Sweet Chocolate Bar 
D Ration Chocolate 
K IA Biscuits 
K2 
K3 
K4 
K5 
2. What items do you like best? 
3. What items would you like to see eliminated? 
4. Do any items have a particularly bad effect upon you? If so, what items? 
5. What would you like to see added to the ration? 
6. If you have any additional suggestions for improving the ration, state them here. (Use space below if you 
need more room.) 
7. Has the ration affected you in any way physically, other than loss of weight? If so, explain fully. 
8. How much weight have you lost, if any, since going on “K” ration? lbs. 
9. Approximately how much of the ration issued to you do you eat daily? 
10. Have you moved your bowels regularly while on the ration? If not, explain. 
11. Have you had any unusual bowel movements? Explain fully. 
12. If you have anything else to say about the ration, of whatever nature, this is the place to say it. USA “B” RATION (SUPPLEMENTED) 
Da. Mo. 
TEST SUBJECT NO DATE 
Serial No Name 
1. What foods did you not eat? 
2. What foods did you dislike, but eat? 
3. What foods were excellent? 
4. Was there more than enough to eat? Just enough? Less than enough? 
5. How many meals did you miss? 
6. Which meals? Breakfast? Dinner? Supper? 
7. Why? 
8. Number of bowel movements in last 24 hours Was this number 
unusual for you? 
9. Did you pass an unusual amount of gas? 
10. Did you have any stomach upsets? 
USA “B” RATION (SUPPLEMENTED) 
Da. Mo. 
TEST SUBJECT NO DATE 
Serial No. Name 
1. What foods did you not eat? 
2. What foods did you dislike, but eat? 
3. What foods were excellent? 
4. Was there more than enough to eat? Just enough? Less than enough? 
5. How many meals did you miss? 
6. Which meals? Breakfast? Dinner? Supper? 
7. Why? 
8. Number of bowel movements in last 24 hours Was this number 
unusual for you? 
9. Did you pass an unusual amount of gas? 
10. Did you ’have any stomach upsets? 
:257'