United States military ration

U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse conditions due to being thickly packaged or shelf-stable.

In 1846, a spirit ration was reinstated for issue to troops engaged in construction or surveying duties; this was discontinued in 1865.

Soldiers fighting in the front lines needed to be supplied with their daily rations, but cooked food prepared at field kitchens was sometimes spoiled by gas attacks.

It was bulky and heavy and the soldiers began to get weary of the limited menu and it was soon replaced by the Reserve Ration.

The reserve ration was first issued during the latter part of World War I to feed troops who were away from a garrison or field kitchen.

In 1925, the Meat Ration was changed, removing the dried beef in favor of canned pork and beans, and reducing the bread component.

K-rations were originally intended to be used as short duration rations for only 2–3 days, but cost concerns and later standardization led to its overuse,[1] contributing in some cases to vitamin deficiencies and malnourishment.

The K- and D-rations were declared obsolete after World War II, but canned wet rations in the form of the C-ration (later the MCI) continued until 1983, when they were replaced by the Meal, Ready-to-Eat (MRE).

The goal achieved from the proper disposal includes the elimination of vermin problems, airborne diseases, and preventing any enemy militaries from obtaining the waste to use as resources for themselves or as intelligence.