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Romanian ration card, 1989. Rationing is the controlled distribution of scarce resources, goods, services, [1] or an artificial restriction of demand. Rationing controls the size of the ration, which is one's allowed portion of the resources being distributed on a particular day or at a particular time. There are many forms of rationing ...
In exchange for used ration stamps, ration boards delivered certificates to restaurants and merchants to authorize procurement of more products. Each ration stamp had a generic drawing of an airplane, gun, tank, aircraft carrier, ear of wheat, fruit, etc. and a serial number. Some stamps also had alphabetic lettering.
A garrison ration is a type of military ration that, depending on its use and context, could refer to rations issued to personnel at a camp, installation, or other garrison; allowance allotted to personnel to purchase goods or rations sold in a garrison (or the rations purchased with allowance); a type of ration; or a combined system with distinctions and differences depending on situational ...
The C-3 ration was composed of the same five menus of the C-2, but offered greater variety. In addition to new and improved “B” (bread) and “M” (meat) units, each menu contained an accessory packet, fruit, and cigarettes. The ration was very heavy, weighing 5 lbs. 8.5 oz. [2.5 kg.], and was packed in 8 small cans in a cardboard box.
United States military ration refers to the military rations provided to sustain United States Armed Forces service members, including field rations and garrison rations, and the military nutrition research conducted in relation to military food. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse ...
The K-ration was mass-produced by several major U.S. food production companies, including the H. J. Heinz Company, Patten Food Products Company and The Cracker Jack Company. K-ration crates were either wood (43 pounds or 20 kilograms each) or fiberboard (41 pounds or 19 kilograms each) and had a volume of 1.4 cubic feet (40 liters).
To help the process, ration books were introduced in July 1918 for butter, margarine, lard, meat, and sugar. [7] Each consumer was tied to a retailer. The basic ration of sugar, butter or margarine, tea, jam, bacon and meat came to about 1,680 calories. It was adjusted for vegetarians, children and workers performing strenuous labour.
During the 1940s, a limited supply of iron lungs for polio victims forced physicians to ration these machines. Dialysis machines for patients in kidney failure were rationed between 1962 and 1967. [citation needed] More recently, Tia Powell led a New York State Workgroup that set up guidelines for rationing ventilators during a flu pandemic.