Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
Spanish-american war
America during spanish american war
The spanish american war impact on united states essay
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Recommended: Spanish-american war
The Army Quartermaster Corps has been around since 16 June 1775. The Quartermaster Corps is made up of all elements that support warfighters while in garrison and in war times. Food service is a very important element in the Quartermaster Corps. The Army food service assists by building moral to help win wars and achieve satisfactory training.
There is no way to operate as a warfighter without proper nutrition. During the Civil War, the U.S lost more Soldiers due to illness and inadequate nourishment than Soldiers killed in action. During the Civil War Soldiers was given a set number of rations that had to be prepared by the Soldier. Improper handling of food and sanitation issues lead the Army to start properly training cooks post Civil War.
…show more content…
A huge plight emerged during the Spanish American War.
America felt this war was very unwarranted, but this war became the turning point for food service and Food Service Technicians. In the Spanish American War 268 of the 3,862 who died were killed by bullets or wounds sustained while fighting the enemy. The rest were killed by illness and diseases which was created by foodborne illness.
In 1905 the Baker School opened at Fort Riley, KS and became the official school to properly train cooks to an acceptable standard. The Army became successful in training personnel to ensure Soldiers are properly fed and correct sanitation, but the force still encountered many obstacles. A colossal complication appeared during the Spanish American War. America felt this war was very unwarranted, but this war became the turning point for food service and food service technicians.
As time moved forward and leaders of America analyzed the Army weakness during wars, it became unanimous that proper feeding on the battlefield is key to sustaining the force reediness. Schools to properly train food service personnel became a priority and schools such as Bakers Schools was created all over the Army footprint. In August 1912, Congress merged the old Pay, Subsistence, and Quartermaster Departments in a single Quartermaster
Corps. When this legislation was signed it exclusively made food service part of the Quartermaster Corps mission. The Quartermaster Corps began to hold advanced training for cooks and soon created highly trained, professional Food Service Specialist 92G military occupational specialty (MOS). Over the century food service evolved and adapted to the countless wars the Army has encountered. America’s enemy has surfaced across the world. With this evolution of global wars, the Army was forced to bring in subject matter experts known as food service technicians. It is true to believe that when the Army decided to design 922A food service technicians within the Warrant Officer cohort it was to hold very knowledgeable Soldiers in command roles to be the gate keepers of a key necessity that Soldiers need. Food Service Technicians are needed to assist with the planning of all operations conducted by the Army. Feeding warfighters, the correct nutrition across the battlefield and ensuring proper sanitation is being demonstrated while feeding is a priority for command teams. Learning from miscues and deaths sustained during other key battles command teams and leaders secures a food service subject matter expert is present at the Army installations. The Food Service Technician operates very closely with Officers in command roles to become part of the military decision-making process. Food service technicians are used to give leaders the doctrine way to deliver rations, answer all questions, and deliver a solution to all problems dealing with food service. Roles has developed gradually over the years for food service technicians. The Army assignment has changed and more has been asked by food service technicians. Food service technicians are now being looked upon as part of the command staff due to the Army operations and vision of Warrant Officers. The expansion of knowledge Soldiers hold in this century What will the next century hold for food service technicians?
For training, the author shares the difficult task involved in the training and that went into preparing the American solider for battle in World War I from multiple levels including from Brownies’ perspective. The author gave clear and concise examples to strengthen his claim concerning the overwhelming task of training an inexperienced army. As the Snead explains, “Historians, journalists, and others have written numerous books
During the Revolutionary War, at Valley Forge, which is Washington’s winter camp, 18 miles outside Pennsylvania, soldiers went through a very rough time during the tough and hard winter months of 1777 and 1778. Many soldiers didn’t have shoes, jackets, blankets, and proper warm clothing. Also, there was barely enough food for everyone. For example, in Document C, Dr. Albigence Waldo, (a doctor/surgeon at Valley Forge) , states, “No meat! No meat!”
From 1861 to 1865 our nation's deadliest conflict was being disputed. The American Civil War had more Americans die than in the American Revolution, the War of 1812, the Mexican War, the Spanish-American War, World Wars I and II, the Korean War, Vietnam and the Persian Gulf War combined. ( Ballou) Approximately 600,000 soldiers and 100,000 civilians died. Of all these casualties, three-fourths died from wound infections or infectious diseases. ( Ballou) About 10 million soldiers became ill at some point during the civil war. A huge reason for this is because many men came from small towns and isolated farms. Individuals had never been exposed to disease. This resulted in millions of soldiers getting sick. ( Morris ) Of all the many different diseases that were going on duri...
The Civil War had more deaths than all previous wars combined. Most people think those soldiers in the Civil War died of wounds or amputations, but the truth is that most died from common diseases that they never had been exposed to. Twice as many soldiers died from diseases than those soldiers who died in battle.
the growing concern about the quality of food in America the government took action to
The Confederate soldiers had a tough time living together for years with barely any food, bathing as a rarity and carrying around 40 pounds a day wherever you went.
“As early as the 1870’s, some European governments had begun to ban what they had found to be unhealthy American meat products.” This cause American export to decrease, son in 1891 The federal meat inspection act was passed in attempt to win back their foreign traders. The Federal Stamp would be placed on the shipments to show “ all meats in interstate and foreign sales had been subjected to a pre slaughter inspection.” This swindle lasted for a couple of years. In 1897 “embalmed meat” scandals had resurfaced about the industries un sanitized practice. Some of these Industries supplied the soldiers out fighting in Cuba. They were fed “rotten and chemically adulterated meats. Around that time Teddy Roosevelt was the commander of the Rough Riders, we witness his troops die from illnesses from the contaminated, rotten
Hi I'm doing my report on the Spanish American War. In the following pages I will be giving information on how and why the war started, major battles, and the results of the war. I will also include stories from people on the battleship Maine.
During the civil war soldiers in both the North and South relied on preservable food, considering the long travel to battles. The Union commonly had more
At the start of the war schools were moved together. The children wore identity labels, gasmasks hanging from their necks and a small suitcase full of clothes and food for the day. They left in the early hours of the morning when it was dark.
We can identify three major cultural dimensions that help us to understand what leaders must focus on as they guide the transition of the Army. First, professional Identity, which is guided by Soldiers at all levels who are striving for excellence in their functional specialty, i.e., HR Sergeants. Soldiers who have goals and ideals of the Army to ethically put service and duty first. HR Sergeants are trained and well educated in their field. They are taught to put Soldiers first and have great customer support skills. Second, community, the sense in which Soldiers stop thinking about “I” and start thinking “we”. The bond among units who not only believe in cohesion with Soldiers, but their families too. The HR Sergeants are there to take care of Soldiers when financial issues arise with them or their families and don’t back down until the situation is solved. Last, hierarchy, which leads to order and control and provides Soldiers with moral reference and a sense of direction. The HR Sergeant has the mentality of mission first, knowing who to contact at the next level for assistance helps get the mission
The issues the British Government faced in the maintaining of adequate food supplies to the civilian population were drastic, putting some of Britain's population at risk of starvation or malnutrition. This amounted due to the nature of war, and presented a real threat to Britain. Nevertheless the government dealt with the situation in the implication of various strategies, and in the end no one civilian died as a result of food shortages. In addition to this the British Government had actually resolved the issue in almost matching the average intake of calories per person to those of the pre-war level.
The best Army leaders will effortlessly find some way to get others to do exactly what they need them to do. They do this by giving soldiers a
President Harry Truman initiated The School Lunch Program (NSLP) in 1946, it was established under the National School Lunch Act. The program provides nutritionally balanced, low‐cost lunches to more than 32 million boys and girls each school day.The NSLP ensures the nutrition,portion, and safety of our children food, over the years do to the rise of childhood obesity the The USDA School Lunch Program is constantly evolving to meet the needs of our youth. Many concerned citizens, such as Eric schlosser author of Fast Food Nation believes that the USDA is not providing our children with the right nourishment. Many parents are taking it into their own hand and creating and joining advocacy groups. It is crucial that our youth receive nutrient
However, school food services staff also plays an important role in promoting the health of students through the foods they make available everyday and the social interaction they have with student. As one component of a comprehensive school health program, school food service can reinforce nutrition education and provide opportunities for students to practice healthy food choices (Collins et al, 2014).