Many of the earliest books, particularly those dating back to the 1800s and before, are now extremely scarce and increasingly expensive During the Civil War, this edition of Florence Nightingale8217s classic volume on nutrition for the military was published by the Army of Virginia, but the book was also published in the North by order of the surgeon general The introduction of nutrition into American military food prevented some losses from malnutrition and poor sanitation and could have saved more if Nightingales recommendations had been more widely implemented Her book contains recipes to maintain health and to feed hospital patients suffering from scarlet fever, typhoid, dysentery, and many medical conditions It was based on her experience with soldiers in the Crimean War Her attention to food as being linked to particular ailments and conditions was not a completely new idea, but in the armies, doctors usually assumed that invalids could eat the same ration given to men in the field A healthy soldier could barely chew the hardtack supplied to troops, so it was impossible for a man suffering from a jaw wound Nightingale8217s recipes took this distinction into account, and they were designed to include specific nutrients she had come to recognize as important during her earlier wartime experiences, emphasizing meat and milk (for protein) and whole grains, fruits, and vegetables (for carbohydrates)