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K-rations were used to feed American soldiers during WWII. Developed by Dr. Ancel Keys, they were durable, light and provided nutrition. Three types were produced and included canned appetizers, cookies, and powdered drinks. Soldiers often ate them for months, supplementing with local foods. MREs are now used as primary rations.
K-rations are rations that were used to feed American soldiers during World War II. While K-Rations don’t taste electrifying and often don’t provide enough calories for hard-working men, they were used extensively during wartime and became an iconic part of WWII. By 1948, K-Ration had largely been phased out in favor of other types of rations, but it earned its place in history thanks to the long memories of soldiers who fought in World War II.
This military ration was developed by Dr. Ancel Keys in 1941; the ration is not named after Keys, however. The “K” was chosen to distinguish K rations from A, B, C and D rations. Keys was tasked with developing a combat ration that would be extremely durable and very light. The military needed rations that would last for extended journeys and be light enough to carry in packs, and they also wanted rations that would provide much-needed nutrition for soldiers in the field. Keys took inspiration from the supermarket, looking for cheap but non-perishable food items, and the basic ration was tested in 1942 on US airmen before being widely distributed.
Three different units of K-Rations were produced: breakfast, lunch and dinner. Rations were packaged in small cardboard or wooden boxes and distributed to soldiers so they could be placed in sacks and parcels. Each type of ration had a distinctive design, making it easy to identify which K-ration was looking at.
The foods included in the K-Rations were chosen based on cost and shelf life, rather than flavor. Various canned appetizers, cookies, and powdered drinks made up the bulk of K-Rations, along with emergency candy and candy bars, salt and sugar packets, chewing gum, and cigarette packs. Three K-Rations contained 3,000 calories.
These military rations were designed primarily for emergency situations, rather than regular meals. However, soldiers often ate K-rations for months at a time, supplementing them with whatever local foods they could find. Fresh produce and fruit in particular were coveted as a break from the monotony of K-Rations, and soldiers often swapped undesirables in their rations for one another for variety.
Soldiers today use MREs, or “ready-to-eat meals” as their primary rations. The MRE was introduced in Vietnam and modern incarnations have features such as self-cooking packets and vegetarian options.
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