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In World War I three types of rations came into usage by the American forces: ''the Reserve Ration '', ''the Trench Ration '', and ''the Emergency Ration '' (also known as the '' Iron Ration ''). The ''reserve ration'' was considered to be food for a single day carried by the individual soldier as a substitute, in case other food became unavailable and the ''emergency ration'', also carried on the soldier's person, was concentrated food such as Beef Powder mixed with wheat Flour . The ''trench ration'' was the general food supply to men in the trenches. After 1918 the army ration went through some revisions leading to the:
A-rations were generally whatever meat and produce could be obtained locally, so there could be incredible variety from one theatre of operations to the next. B-rations were generally used when there was inadequate refridgeration for perishable A-rations. The composition of the D-ration didn't change much throughout the war but the C-ration developed many variations. A and B-rations were only served at bases or established camps in rear areas as they require cooking and/or refrigeration. C-rations could be eaten hot or cold and required no special preparation or storage, so these could be served almost anywhere. During the war a new ration for combat conditions, the '' K-ration '' was developed. One form of K-ration which developed was a breakfast, dinner and supper package. This version was carried by Paratrooper s. K-rations were originally intended to be used for only 2-3 days, but troops were often forced to consume K-rations for weeks at a time, leading to the ration's lack of popularity. There were various other special rations developed for specific circumstances including:
Most of these rations ceased after World War II but the C-rations continued until 1983 when they were replaced by the MRE , the Meal Ready to Eat. A and B rations are still used today. The traditional military hot breakfast is Chipped Beef On Toast , which is commonly referred to as "Shit On a Shingle" (SOS). SEE ALSO EXTERNAL LINKS
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