[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
June 15, 1918


JAMA. 1918;70(24):1864. doi:10.1001/jama.1918.02600240060011

One reads everywhere in the public print about the energy needs of our citizens and about ways in which the requisite calories of food fuel can be adequately supplied with due regard to the economies and sacrifices demanded by the food situation. Little mention is made, on the other hand, of the food problems of the great armies at war or in the course of training. In the minds of an untutored public our soldiers are thought of by many either as fed to satiety with a lavish liberality that is supposed to represent a government's way of gaining fighting results, or as subjected to dietary privations that represent real hardships. Army life, until recently, has been so far removed from the sphere of information of the average civilian that his conjectures of the rationing of groups of men in uniform have had little real experience as a basis.