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BRITISH ARMY DIET

Major John Edwards (Army Catering Corps)
James Thomson (University of Surrey)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 1987

415

Abstract

The standards of dietary management for the British Army stationed in barracks have improved quite considerably over the centuries. These improvements have been even more dramatic in the last twenty‐five years since the end of National Service to the point where it could be claimed that the food provided at least equals that found in many industrial catering establishments. The introduction of a wholly volunteer force has increased individual expectations, and if the right calibre of recruit is to be attracted and retained then these expectations need to be satisfied. However, despite the overall improvements in visible standards, these may not have been paralleled by the contribution which the military diet makes to the nutritional status of the soldier. Historically soldiers on joining the army suffered from deficiency diseases and the primary aim was to correct these and prevent any further recurrence. Deficiency diseases are now very rare and the limited research conducted recently indicates that the military diet has followed the general civilian trends. Diseases of affluence are likely to affect the military population in the same way as the civilian population.

Citation

Edwards, M.J. and Thomson, J. (1987), "BRITISH ARMY DIET", Nutrition & Food Science, Vol. 87 No. 6, pp. 18-21. https://doi.org/10.1108/eb059459

Publisher

:

MCB UP Ltd

Copyright © 1987, MCB UP Limited

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