Military nutrition

In early warfare, militaries generally lived off the land, relying on whatever food they could forage, steal, purchase, or requisition, though these were often rationed to specific amounts for each soldier.

In the 1990s, the Institute of Medicine Committee on Military Nutrition Research attempted to identify factors that lead to low food intake by troops in field settings, investigating whether or not—and if so, when—the energy deficit affects soldiers’ performance, and what specific factors are involved, allowing the military to implement operational strategies to mitigate the problem.

[5] A balanced diet informed by sound nutrition knowledge is key for operational readiness and the health of military personnel.

A 2016 study assessed general nutrition knowledge, diet quality and their association in Australian Defence Force personnel.

[6] The study found that military personnel had poor quality diets, even with the knowledge they would expect to have from having to take care of their bodies in order to be able to reach their fitness standards.

[7] In 2017, the Canadian Armed Forces determined that poor nutrition of their military personnel may be affecting their long-term health and combat readiness.

The soldiers mentioning food in many of their letters home shows some psychological distress that they may have been experiencing due to the nature of their rations.

In 2018, the Finnish Defence Forces announced they would begin serving at least two meat-free meals per week due to concerns surrounding the environmental impacts of animal agriculture.

This can cause problems for military personnel who are in training or in battle, depleting their body of nutrients for long periods of time while they are still required to do continuous physical and mental labor at a high level of ability.

Lack of proper nutrition can decrease the effectiveness of vaccines and increase the possibility of disease, especially in high stress situations.

[23] Historical accounts and nutrient analysis provide evidence that poor nutrition and inadequate amounts of vitamins A, C, and E may have caused the failure of the New Zealand Army during the Battle of Gallipoli.

These deficiencies account for numerous cases of scurvy and illnesses and could have been easily avoided by incorporating canned fruits and vegetables into soldier’s diets.

Taking this into account and finding ways to better the dietary plans of military members will not only better their physical abilities, but help keep their minds stronger.