B-ration

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title: "B-ration" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["military-food-of-the-united-states"] description: "U.S. military ration of packaged and preserved unprepared food" topic_path: "geography/united-states" source: "https://en.wikipedia.org/wiki/B-ration" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary U.S. military ration of packaged and preserved unprepared food ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/3/3d/StateLibQld_1_100692.jpg" caption="[[United States Army]] field cooks preparing B-rations at a field kitchen in [[Australia]], 1942"] ::

The B-ration (officially Field Ration, Type B) was a United States military ration consisting of packaged and preserved food intended to be prepared in field kitchens by cooks. Its modern successor is the Unitized Group Ration – M (UGR-M), which combines multiple types of rations, including the B-ration, under one unified system.

The B-ration differs from other American alphabetized rations such as the A-ration, consisting of fresh food; C-ration, consisting of prepared wet food when A- and B-rations were not available; D-ration, consisting of military chocolate; K-ration, consisting of three balanced meals; and emergency rations, intended for emergencies when other food or rations are unavailable.

Overview

Field rations such as the A-ration, B-ration, and emergency rations consisted of food items issued to troops operating in the field. Like the A-ration, the B-ration required the use of trained cooks and a field kitchen for preparation; however, it consisted entirely of semi-perishable foods and so did not require refrigeration equipment.

As of 1982, the B-ration consisted of approximately 100 items which were issued in bulk and packaged in cans, cartons, pouches, and other packing material. An individual ration had a gross weight of 3.639 pounds, measured 0.1173 cubic feet, and could supply approximately 4,000 calories. B-rations were organized into a ten-day menu cycle which ensured a variety of different meals each day and could be altered as the service needed.

The advantage of the B-ration was that it provided balanced nutrition in all climates and individual components could be easily substituted with fresh foods when they became available, a practice highly encouraged to avoid food monotony. However the meals could not be made without trained cooks and required significant investment. Preparing a meal for 100 personnel using B-rations required two to three hours for two cooks to prepare (plus additional personnel to help with serving and clean-up) and on average 75 gallons of potable water.

Unitized Group Ration M

The modern equivalent to the B-ration is the Unitized Ground Ration – M, formerly called the Unitized Ground Ration – B. It is distinct from other forms of UGR, such as the UGR-H&S, in that it consists of dehydrated ingredients with an intended recipe in mind, as opposed to precooked or preassembled meals. Unlike the B-ration, the UGR-M is only issued to the United States Marine Corps.

References

References

1. (2022-03-18). "The Alphabet Soup of Army Rations".
2. Institute of Medicine, Committee on Military Nutrition Research. (1999). "Not Eating Enough: Overcoming Underconsumption of Military Operational Rations". National Academies Press.
3. [[U.S. Department of the Army]]. (1967). "Ration Breakdown Point Operations". U.S. Government Publication Office.
4. (1986). "Combat Field Feeding System (CFFS).". U.S. Army Quartermaster School.
5. Combat Field Feeding System (CFFS). (1986). United States: U.S. Army Quartermaster School. pp. 23–25
6. "Unitized Group Ration, M Option (UGR - M)".

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