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NUTRITIVE Division of Food and Nutrition, Army Medical School, Army Medical Center, and Office of Tlte Surgeon General, U. S. Army, Washington, D. C. (Received for publication August 10, 1943) Food habits of representative sections of civilian population in this country have been discussed in detail by Stiebeling and Phipard, ('39). In connection with nutritional evaluation of food provided for soldier, an opportunity of obtaining an indication of military food habits has presented itself. Since ration provided for soldier subsisting on Field Ration A is equivalent roughly to a liberal civilian diet, it is of particular interest to note which foods are most popular, and approximate quantities of each which have been planned per day for each man. Furrmore, such information is of particular current interest, since it is as indication of which foods are likely to be made available for Army. In addition, food pattern derived from se quantities of food forms basis for a short method of nutritional evaluation of food as purchased. method is based on classification (Howe, Pritchett and Berryman, '42) of all nutritionally important foods into fifteen food groups, with subsequent development of caloric, protein, min eral and vitamin values for each group, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png The Journal of Nutrition American Society for Nutrition

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Abstract

NUTRITIVE Division of Food and Nutrition, Army Medical School, Army Medical Center, and Office of Tlte Surgeon General, U. S. Army, Washington, D. C. (Received for publication August 10, 1943) Food habits of representative sections of civilian population in this country have been discussed in detail by Stiebeling and Phipard, ('39). In connection with nutritional evaluation of food provided for soldier, an opportunity of obtaining an indication of military food habits has presented itself. Since ration provided for soldier subsisting on Field Ration A is equivalent roughly to a liberal civilian diet, it is of particular interest to note which foods are most popular, and approximate quantities of each which have been planned per day for each man. Furrmore, such information is of particular current interest, since it is as indication of which foods are likely to be made available for Army. In addition, food pattern derived from se quantities of food forms basis for a short method of nutritional evaluation of food as purchased. method is based on classification (Howe, Pritchett and Berryman, '42) of all nutritionally important foods into fifteen food groups, with subsequent development of caloric, protein, min eral and vitamin values for each group,
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