B-ration

Unitized Group Ration (UGR) being heated in hot water immersion heater before serving

The B ration (or Type B Ration) was a type of field ration used in the United States military. 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 (i.e. canned and dehydrated food) 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 .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.

UGR-Express. The soldiers depicted are activating the included heating unit by pulling the tab(s)

By 1995, the B ration had remained largely unchanged since the 1970s and so a modernization program was underway to increase quality and decrease cost. However, in an effort to simplify logistics and ensure all necessary ingredients were provided, a new concept known as the Unitized Group Ration (UGR) was created. Developed by the U.S. Army Natick Soldier Research, Development and Engineering Center in conjunction with the U.S. Quartermaster Center and School, the UGR combines the A ration (minus the perishable items), B ration, T ration and additional brand-name items into a unified system.

The UGR-B has several different varieties, including a tray-based heat and serve (T-rat) form, heated by hot water immersion when a field kitchen is not available, or the express form, with a self-heating module and disposable accessories.