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OCR for page 104
TESTs OF ACCEPTABILITY OF EMERGENCY RATIONS
NATALIE F. TOFFE
Technical Assistant, Committee on Food Habits
The treatment of food habits as but part of the total cultural complex has
had further concrete application in some of the preparations now being made
for feeding liberated countries. Str~ce its inception, the Committee on Food
Habits has been compiling material on the crucial points of the food habits
of some nationalities. It was felt that while certain foods there not essential
for the maintenance of life, they had definite morale value and made the
acceptance of strange foods less traumatic. As the factor of familiarity is
important in cushioning the impact of new foods, familiar seasonings and
traditional methods of cooking go far to absorb such shock. A new food can
be cooked in an old way and thus adopted with a minimum of friction. Ad-
justments in color and texture which may be made in manufacture or prepara-
tion go far in increasing acceptance.
A new aspect has been added by setting up tests of various concentrated
foods which may be used in feeding liberated countries. Tests have been
completed with two nationality groups Greek and Norwegian- and the
reactions and suggestions carefully noted and organized for the use of relief
agencies. For these tests, again the advice and aid of a trained person of
suitable nationality background was invoked.
Preliminary background material on the total picture was secured prior
to the actual tests. Such factors as traditional diet, distinctions in food made
by age, sex, and social condition, cooking and storage equipment and tech-
niques, meal patterns, types of fuel available and used, resources for mass
or individual feeding threw light on the problems which might arise.
In planning for emergency feeding, consideration of supply and nutrition
determines the original plan.* Then acceptability tests make possible ~ ~
minor alterations such as changes in color or texture and ~) the preparation
of instructions in the foreign languages which will permit the standard ration
to be adjusted to the traditional food habits of that area.
* See minutes of the Liaison Session of the Committee on Food Habits on "Feeding
Liberated Countries and Nutrition Education," January 23, ~943.
lo4
Representative terms from entire chapter:
liberated countries
