The Year the Committee on Food and Nutrition Was Established

December 16, 2025 •

3 min read

The Committee on Food and Nutrition, a key advisory body to the U.S. government, was established in 1940. It was created under the National Research Council (NRC) to address critical issues related to nutrition and food supply during a time of global uncertainty. The committee played an instrumental role in shaping public dietary guidelines and recommendations, with its influence lasting for decades.

Quick Summary

The Committee on Food and Nutrition was formed in 1940 by the National Research Council to advise the U.S. government on nutrition and food policies, especially during wartime. It focused on setting dietary standards, investigating nutritional deficiencies, and educating the public.

Key Points

Year of Establishment: The Committee on Food and Nutrition was established in 1940 by the National Research Council.
Founding Context: Its creation was prompted by concerns over national nutritional health and food supply in the period leading up to World War II.
Key Contribution: The committee developed the first Recommended Dietary Allowances (RDAs) in 1941, setting a standard for nutritional guidance.
Advisory Role: It served as an advisory body to the U.S. federal government on matters of food and nutritional science.
Modern Successor: Its work was later continued by the Food and Nutrition Board (FNB) within the National Academies of Sciences, Engineering, and Medicine.

The Origins of a National Nutrition Authority

In the late 1930s, as the world teetered on the brink of another global conflict, concerns grew within the United States about the adequacy of the nation's food supply and the nutritional health of its population. These worries spurred the creation of a dedicated body to study and provide expert guidance on these matters.

The Birth of the Committee on Food and Nutrition

The Committee on Food and Nutrition was established in 1940 by the National Research Council (NRC). This action was part of a broader effort to mobilize scientific resources in preparation for potential national emergencies. The NRC, a private, nonprofit institution, served as a scientific advisor to the government and was ideally positioned to convene leading experts in nutrition, medicine, and food science. The committee's initial charge was to create dietary standards for the American people, ensuring adequate nutrition despite potential wartime disruptions to food distribution.

Evolving Roles and Key Contributions

Over the years, the committee evolved, as did its understanding of nutritional science. In 1941, the committee released the first set of Recommended Dietary Allowances (RDAs), a foundational document for nutritional guidance in the United States. This milestone was followed by decades of work that included investigating nutritional deficiencies, such as pellagra and goiter, and advising on food fortification programs. The committee's recommendations formed the basis for many federal food and nutrition policies, including school lunch programs and military rations.

The Committee's Legacy and Modern Successors

The original Committee on Food and Nutrition eventually transitioned into a component of a larger structure. The committee's work was continued by the Food and Nutrition Board (FNB) of the National Academy of Medicine, which still performs similar functions today. This evolution reflects the growing complexity of nutritional science and the enduring need for unbiased, scientific guidance on food policy. The legacy of the 1940 committee is evident in modern nutritional guidelines, including the Dietary Reference Intakes (DRIs), which are the current standard for recommended nutrient intakes.

Comparison: Original Committee vs. Modern Board


Feature	Original Committee on Food and Nutrition (1940)	Food and Nutrition Board (FNB)
Establishing Body	National Research Council (NRC)	National Academy of Medicine (formerly Institute of Medicine)
Primary Mission	Address wartime food and nutrition issues; set early RDAs.	Provide ongoing, scientific advice on food, nutrition, and health issues.
Key Product	First Recommended Dietary Allowances (RDAs).	Dietary Reference Intakes (DRIs) and various reports on public health.
Time Period	Primarily active from the 1940s onwards, in its initial form.	Functions continuously to provide updated guidance and scientific reports.
Scope of Work	Focused on creating foundational dietary standards for the U.S. population.	Broadened to include international nutrition issues and complex health considerations.

The Committee's Impact on Public Health

Lists of key outcomes and programs influenced by the Committee on Food and Nutrition:

Recommended Dietary Allowances (RDAs): The committee developed the initial RDAs, providing a scientific basis for healthy eating for the general population and serving as a standard for federal food programs.
Military Nutrition: The committee's work was crucial in formulating nutritional standards for military rations, ensuring the health and performance of soldiers during World War II.
Fortification Programs: Based on the committee's findings, policies were implemented for the fortification of common foods, such as milk with vitamin D and salt with iodine, to combat widespread deficiencies.
Public Education: The committee's recommendations informed public health campaigns aimed at educating Americans on the importance of balanced nutrition.
Scientific Advancement: By convening top experts, the committee fostered collaboration and advanced the field of nutrition science, laying the groundwork for future research and dietary recommendations.

Conclusion

The establishment of the Committee on Food and Nutrition in 1940 was a foundational moment in American food policy. Its creation marked a significant step towards a science-based approach to public health nutrition. By developing the first Recommended Dietary Allowances and guiding critical wartime and post-war nutritional programs, the committee left a lasting legacy. Though its name and structure have evolved over time, the core mission of providing expert, scientific advice on food and nutrition continues through its modern successors, ensuring that public health policies are informed by the best available evidence. You can learn more about its lineage by exploring the National Academies of Sciences, Engineering, and Medicine website.

Frequently Asked Questions

The Committee on Food and Nutrition was an advisory body created in 1940 by the National Research Council to provide scientific guidance to the U.S. government on matters of nutrition and food policy.

The committee was established by the National Research Council (NRC), a private, nonprofit institution that advises the U.S. government on scientific and technical matters.

It was created in 1940 due to rising concerns about food security and the nutritional status of the American population amidst the growing tensions that would lead to World War II.

The RDAs were the first comprehensive set of dietary standards for the American population, developed by the committee in 1941 to help ensure adequate nutrition.

The original committee evolved, and its work is now carried out by its successor, the Food and Nutrition Board (FNB), which operates under the National Academy of Medicine.

The committee influenced public health by developing foundational dietary standards, advising on food fortification programs, and informing government initiatives like military nutrition and public education campaigns.

During World War II, the committee’s work was crucial for developing the nutritional standards for military rations, ensuring that soldiers received adequate nourishment.