Food on the Frontlines

It is said that an army marches on its stomach, and the fighting men and women who served during World War Two were no different. Even before the war, military scientists experimented with rations and supplies to feed troops at their various postings. They carefully devised different rations to be used under specific conditions in the field. The troops, however, didn’t always use them in the intended fashion as real-life circumstances forced them to adapt to what they had.

The global scale of the war meant that the logistics and technology needed to improve to continue feeding a military that stretched out across multiple continents. Even in the peacetime years after World War One, Army Quartermasters continued to experiment with and improve the field rations issued to their men, creating special rations for various combat situations, and different climates or terrains such as mountains and jungles. By the time America entered World War Two, there were several distinct ration sets intended for a variety of situations encountered by soldiers in the field.

Field Ration A was intended for troops in garrison and included fresh meat, vegetables, fruits, coffee, sugar, and even items such as soap and candles. Field Ration B was comprised of essentially the same kinds of foods except canned for better storage and longevity. These rations were mostly unchanged from those used in earlier conflicts such as World War I and the Spanish-American War.

The Army redeveloped Field Ration, Type C over the course of several years during World War Two, with the idea that this ration would adequately feed one soldier for one day. Although the laboratory took measures to ensure variety in the meat and bread unit combinations, the C ration was often criticized for being repetitive and having a “monotonous” flavor profile, particularly when the troops were served duplicate B rations while in garrison. Field Ration, Type C included breakfast, lunch, and supper modules, and “accessory packets” which included items such as toilet paper, cigarettes, matches, and can openers for meat cans. The meals included combinations such as meat and beans; ham, eggs, and potatoes; pork and beans; chicken and vegetables; and several other variations. Revisions to the Type C ration continued throughout the war with the final version amended in July 1945, too late for widespread use.

Another type of ration, Field Ration D, was universally hated by most of the troops. It was essentially a chocolate bar that gave a soldier a much-needed calorie boost, but was not particularly palatable. This ration type was intended as a last resort in case soldiers were caught in the field away from any other food source. The Army laboratory only meant for the rations to be used for a day or two at the most. However, due to the unpredictable nature of the frontlines, these rations were often eaten for days on end, leading to their unpopularity and eventual replacement by the C and the K rations.

K rations were originally developed for paratroopers on combat and assault operations. The ration was small and lightweight but nutritionally valuable enough to sustain the individual in the short term. To the surprise of many, the K ration was quite popular with the troops, and scientists continued to research and refine the rations, both its contents and packaging, throughout the war. Like the D Ration, the K ration was often eaten for days and even weeks instead of a few days as intended, which led to its waning popularity towards the end of the war.

Despite the careful calculations of the Army laboratory in the United States, troops on the frontlines didn’t always use their rations as intended. Men frequently traded each other items in their rations to suit their tastes or bartered away food or accessory items for other commodities. Trade with locals was also commonplace. In one instance, a young Filipino man offered to trade with an American soldier for canned milk because his sister’s baby was ill and malnourished. The American took up a collection of milk from the men in his unit and delivered the food to the boy’s family. Grateful for the assistance, the young Filipino became like a personal valet to the soldier, even parachuting into a combat zone along with the rest of the unit.

Military quartermasters tried their best to keep their men adequately fed, but the average soldier still lost quite a bit of weight during their time on the frontlines. Lack of food contributed to disease and other health issues in the Pacific Theatre. After World War Two, Army laboratories continued to experiment with rations and supplies to improve food for the troops. Modern technology has changed the way the military is fed and supplied, attempting to keep pace with the global scale of military operations in the 21^st century.

Further Reading:

Flanagan, Jr., Lt. Gen. E.M., "Angels at Dawn: The Los Banos Raid"

Army Quartermaster Foundation, "Army Operational Rations"

Joint Base San Antonio, "More Than A Full Stomach: Nutrition and the Field Ration"

US Department of Defense, "'C Rats' Fueled Troops During and After World War II"

Smithsonian Magazine, "When Hershey's Crafted a Special Treat for the Troops"