History of military nutrition in the United States

As food preservation and refrigeration techniques had not been perfected at the time (late 18th century), perishables were rarely delivered in edible condition to soldiers in the field.

[5][6] Aware of the situation, General George Washington wrote a letter to Congress suggesting new personnel be hired to correct issues in the Commissary Department.

[9] Typhoid, diarrhea, and dysentery, easily spread by contamination of water and food supplies, were widespread, and fatalities caused by these diseases were common.

In 1861, John Ordronaux's Hints on the Preservation of Health in the Armies[12] was published containing the first known dietary guidelines for soldiers, identifying priorities of an effective military diet.

[13] Also in 1892, Captain Charles Woodruff conducted the first military nutrition survey, and earned the title "foremost student of the diet of the American soldier".

While rations continued to improve, broad distribution of perishable foods did not occur until World War I, when technological advances made it possible to supply camps with fresh meats, eggs, dairy products and vegetables.

While overseas, American soldiers consumed the generally adequate Pershing garrison rations, which lacked dairy and vegetable products.

The Commission's Mixed Committee on the Problem of Nutrition published its final report, emphasizing the importance of foods such as green leafy vegetables, fruit and milk.

Using available data, the task force specified a tentative set of allowances, intended to address the nutritional needs of civilians and military personnel.

In 1958, the year the Meal, Combat, Individual ration was introduced, the Army's Medical Nutrition Laboratory in Chicago, Illinois, and the Research and Development Department of Fitzsimons General Hospital in Aurora, Colorado, were combined to form the U.S. Army Medical Research and Nutrition Laboratory (USAMRNL).

[21] After reorganization in 1967, the ICNND published a Ten State Nutrition Survey,[22] exploring issues such as serious hunger, malnutrition and related health concerns.

Although driven primarily by military concerns, scientists at LAIR and its predecessor labs also contributed essential knowledge to the general understanding of nutrition as it applies to the human body.

In the late 1970s, a series of Army management decisions and congressional directives threatened to abolish the nutrition research program at LAIR.

Since its creation in 1982, the CMNR has published more than 50 reports containing analysis, guidance and recommendations to the Department of Defense on nutrition-related priorities.

In 1983, field trials began to test the adequacy of the MRE ration for long-term subsistence, leading to concerns about weight loss.

The Military Nutrition Division, in collaboration with the Pennington Biomedical Research Center, has made several scientific advances in understanding the energy and nutritional requirements of healthy individuals performing in extreme environments, addressed comprehensive menu modification and enabled the development of improved food composition databases, and developed weight control intervention programs for soldiers.

Through modern research, ration and hydration requirements have been defined for soldiers and personnel working in high altitudes and in extreme temperatures.