Nutritious food for U.S. Army soldiers in the United States. Scientists undertake experiments in the University of Minnesota for the development of nutritious food for American soldiers during World War II. A woman monitors tubes in a laboratory experiment. University of Minnesota physiologist Dr. Ancel Keys, who heads the experiments, speaks seated at a table. He says that if a soldier has vitamins and no food he would still starve. He says that it is not vitamins or pills that imparts energy but nutritious food in a wide variety. Few men in a bread factory taking vitamin enriched flour and using it to bake bread for the soldiers. Men kneading dough and arranging it in a tray. A man keeping the tray in an oven. Two men beside the oven. One of the men takes the tray out from the oven with a gloved hand. Quartermaster Corps cooking fresh food for the soldiers. Menu for the soldiers is prepared by a nutritionist. A Quartermaster Corps soldier beside him. Vegetables, fruits, milk and eggs are purchased in vast quantities by army officers and civilian experts. Cattle moving in herds. Quartermaster Corps butchers seen at work butchering and hanging meat. The soldiers debone the meat and other food materials are dehydrated for easier shipping. Eggs are examined for dehydration, yolks are separated from the whites and put through a drier. Pure yolk powder is made. Vegetables go through equipment to maintain their color, taste and vitamin content. Men working at a quartermaster laboratory.
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