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Rationing controls the size of the ration, which is one person's allotted portion of the resources being distributed on a particular day or at a particular time. Rationing in the United States was introduced in stages during World War II, with the last of the restrictions ending in June 1947. [1]
Over 300 million rations, costing about 85 cents each, were procured under the 10-in-1 title from mid-1943 to the end of World War II. No other group ration was procured during that period. Hence, in actuality as well as nomenclature, "Ration, 10-in-1" was the final small-group ration of World War II.
The Combined Food Board was a temporary World War II government agency that allocated the combined economic resources of the United States and the United Kingdom. It was set up by President Franklin D. Roosevelt and Prime Minister Winston Churchill on June 9, 1942. [1]
World War II rationing was still a year away in the U.S., and Hollywood folks could order imported caviar, foie gras at 85 cents, oyster milk stew, oyster cream stew, plus oyster pancakes.
The United States home front during World War II supported the war effort in many ways, including a wide range of volunteer efforts and submitting to government-managed rationing and price controls. There was a general feeling of agreement that the sacrifices were for the national good during the war.
The A ration was the standard garrison ration; the B ration was the same, but without its perishable components. [102] Keeping the components of the A and B rations "balanced", that is, in the correct proportions so the cooks could follow the Army menus and avoid having to serve the same meals too often, was a frustrating task.
It is estimated that between 1940 and 1945, over 3 billion of the D ration and Tropical Bars were produced and distributed to soldiers throughout the world. In 1939, the Hershey plant was capable of producing 100,000 ration bars a day. By the end of World War II, the entire Hershey plant was producing ration bars at a rate of 24 million a week.
A United States Army soldier eating turkey on Thanksgiving during the Siegfried Line campaign, 1944. The history of military nutrition in the United States can be roughly divided into seven historical eras, [1] from the founding of the country to the present day, based on advances in food research technology and methodologies for the improvement of the overall health and nutritional status of ...