Browning chief. [volume] (Browning, Mont.) 1941-1953, 1944-06-16
MutritionaI Foods Also Help
To Maintain Efficiency
Of Workers.
BY E. NJ. HARMON
Director of Public Relations,
National Dairy Council.

DdiA > >oAuiSii-
When David prepared his
armies to meet the hosts of Alb
SALON., he provided them with
cheese and butter to keep them
fit. Even before that, dairy prod
ucts were considered essential
for the welfare of fighting forces.
These are observations of War
Food Administrator Marvin
Jones, who states further that,
To-day milk and it's products
have gone to war once more, as
they have through the ages.
"Never before in all that long his
tory has milk gone to war on so
many fronts and in so many differ
ent ways as now. 1t is dropped by
parachutes in the remote jungles of
the Pacific. 1t goes with our planes
above the earth and with our sub
marines beneath the seas. 1t nour-
ishes our soldiers on the beaches
and in the deserts and in the noun
tains of all the continents between"
With all the history of dairy prod
ucts as food for fighting forces be-
hind us, however, it is only in re-
cent years that their real place has
begun to be appreciated. For eX-
ample, fresh fluid milk is in the
United States army ration now for
the first time since the Revolution
airy war.
Any comparison of the rations of
Americas fighting forces in World
war l with those of today shows
tremendous increase in the appreci-
alton for dairy products. When all
of the dairy products in the garri-
son ration in World war l are con-
verified into terms of fluid milk
equivalent they amount to a little
over II ounces daily. The garri-
son ration in this war includes
enough butter, cheese, ice cream,
fluid milk and concentrated milks to
be equal to 81 ounces of fluid milk
day, or approximately 31a times
as much total dairy products as in
the first World war.
Bigger and Better Men.
1t is commonly stated that
America today has the best fed
fighting forces in the worlds his
tory. These greatly increased por-
tons of dairy products are obviously
one of the important reasons. Fur
thermore, according to DR.. George
Holm of the bureau of dairy indus
try of the U. S. department of agri-
culture, over 10 per cent of all the
foods exported to our fighters are
RI ott-,,
per cent in World war l. Not only
are these fighters of today taller,
healthier and better physical speci-
mems, but they are being kept that
way with the best foods possible.
Dairy products serve an addi-
tional and extremely important pur-
pose of building morale as well.
When it comes to keeping up fight
ers' spirits, ice cream, milk and
milk drinks top the list.
War plants and factories through
out the nation are encouraging the
use of milk and its products TO keep
workers fit so that they may pro-
duCe the maximum amount of
materials and equipment necessary
to win the war. Frederick Schlueter,
president of the Thermoid company
Of Trenton, New Jersey, is typical
Of such individuals and companies.
He says that a between meal milk
service in his plant raduced acct
dents by 30 per cent and brought
about fewer absences, better health,
and reduced the midday fatigue pc
RODS to the end that both production
and the workers pay increased.
All across the nation these expe-
ricnces are being duplicated in thou
sands upon thousands of factories
and war plants. All of the milk and
milk products that are available are
being used TO speed up production so
essential in defeating Hitler and
TOTO and thereby maintaining the
American way of living. Truly. the
dairy COW and her products are
fighting this war, too, both on the
battle fronts and on the home fronts
The necessary appreciation for
these products which are adding so
much to the efficiency of America
is the result of more than a quarter
of a century of intensive nutrition
euucdllOll. AZ lne close OF lile last
World war the nations leading nutri-
ton scientists realized that short
age of dairy products had contrib
uted to serious physical deficiencies
in many parts of the world.
Council Is rs Years Old.
At their behest, the dairy indus
try organized the national diary
council as its research and educa-
tional institution. For more than Is
years the dairy council has worked
with educational, professional and