This article explains how World War II Army food became a scientifically planned system that improved soldiers’ health, performance, and eating habits. The Army treated food as a vital part of military readiness: nutritious, safe, appealing meals helped build stronger soldiers and sustain morale.
“The master menu is prepared with the average soldier in mind. He is of medium height and build and weight, but being engaged in strenuous activities, is hungrier than the average citizen. His food provides an average of 4500 to 50000 calories per/day, compared to the average citizen adult intake of 2000 to 2500. There is a satisfactory balance of proteins, fats, and carbohydrates.”
