Human problems in Service feeding.

I n introducing this talk, I must emphasize that I have no scientific or nutritional background, and that my experience with the feeding of servicemen has been limited to that of a provisioner. I would also like to say how grateful I am for the advice and assistance I have received at all times from those concerned with the scientific and nutritional aspects of Service feeding. The feeding of servicemen seems to me to give rise to more problems than any other group feeding, inasmuch as we have to remember: (a) The services consist largely of young adults with healthy and hearty appetites, which are further enhanced by the open air life most lead. (b) Men come from all walks of life and from all areas. We have therefore to deal with local and even national eating habits. (c) We must maintain a ration that will keep the men fit and ready to undertake operations in any part of the world a t short notice and under very adverse conditions. (d) Overseas we must make the utmost use of suitable local items in order to conserve shipping. We must therefore be prepared to vary the ration to meet local conditions. (e) When operations are in progress or until fresh supplies can be built up the serviceman must exist on tinned foods. (f ) Cooking facilities in the field are of necessity somewhat primitive and restricted and very often meals can only be provided as the tactical situation allows. (g) For various reasons we must provide a large portion of the ration in kind, or lay down definite limits within which it will be provided, in order to ensure that the diet does its necessary work of keeping the men in fighting condition. (h) As a public service, we are subjected to stringent financial supervision. We have therefore to keep cost continuously in mind, and the Services’ food budget is costly.