A nutritional analysis of the food rations Martin Frobisher's second expedition, 1577

• Published in: Polar Record
• Main Authors: Heidenreich, Conrad E., Heidenreich, Nancy L.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Cambridge University Press (CUP) 2002
• Subjects: General Earth and Planetary Sciences; Ecology; Geography, Planning and Development; Arctic; Polar Record
• Online Access: http://dx.doi.org/10.1017/s0032247400017277; https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0032247400017277

Abstract A list of the provisions for the second expedition led by Martin Frobisher was produced on 26 March 1577, for 115 men and 18 months. These plans contain an extraordinarily detailed food procurement list: the quantity of each food, the cost of each item, and how the rations were to be allocated. The subject of this paper is a nutritional analysis of the rations on this list. It is assumed that the March list is simply an 18-month version of what was put in place for the eventual seven-month expedition. The individual foods for the expedition were grouped into four basic meal plans, rotated throughout the journey at four ‘meat days’ and three ‘fast days’ per week. Since the amount of each food allocated per person per day was indicated, the quantities of each were able to be converted into modern measures, based on foods thought to be near equivalents to those in Frobisher's time, and the caloric and nutrient intake calculated. The results show a fairly monotonous diet of about 4000 calories on fast days to 5000 calories on meat days. Except for a virtual absence of vitamin C, the diet seems nutritionally adequate over short runs. Inadequacies could occur quickly if some foodstuffs went bad, or if members of the crew were depleted of crucial nutrients, such as ascorbic acid, before the voyage began. On longer journeys this diet would have been inadequate, as it is doubtful if beer (29% of the calories) or butter and cheese (most of the vitamin A) could have lasted for more than six months. An examination of 18 Arctic voyages between Frobisher's first (1576) and that of James (1631–1632) demonstrates that they had similar foodstuffs on board, and that few suffered appreciable dietary problems unless they were gone for more than six months.