as "to be responsible for the food service program within the medical brigade; to supervise and to provide staff direction to food services and food service personnel for all elements of the brigade; provide supervision and guidance for food service programs to all elements of the brigade. Authorization for a dietitian (MOS 3420) in the Office of the Surgeon, USARV became effective 5 August 1968. The dietitian was assigned to the Professional Services Division as the USARV Dietetic Consultant with the additional duty of Staff Dietitian, 44th Medical Brigade. Although only two dietitians were authorized in the 44th Medical Brigade, there were five dietitians assigned during 1968. The dietitians were assigned as staff dietitians in each of the four medical groups. This number of dietitians equalized the workload in the supervision of food service activities in 32 medical units in the 44th Medical Brigade. Due to the large number of medical units in the 68th Medical Group, two dietitians were assigned to supervise food service activities in that medical group. During the first quarter of 1968, a severe shortage of food service advisors or technicians existed in medical units. Only 6 of the 14 warrant officers authorized were assigned. At the end of 1968 the authorized strength of 18 warrant officers (MOS 941A) was realized. Since the warrant officers lacked experience in hospital food service, it was necessary to institute an orientation and training program for those officers. Initial orientation was conducted by the brigade dietitian upon the arrival of each food service advisor or technician in-country C, Further training was continued by the medical group staff dietitian upon assignment to a hospital. As for the end of this reporting period, the authorized number of 55 hospital mess stewards (MOS 94F40) were assigned to medical treatment facilities in Vietnam. During 1968, the brigade staff dietitian reviewed, analyzed and evaluated space design and layouts for upgrading present medical food service facilities and planning new mess facilities for future medical units. Recommendations were made to the construction engineers. Dietitians were also tasked with the project of locating cantonment (now called garrison) mess equipment in the various depots and processing correspondence to secure the items to be installed in field ration messes in hospitals. On liaison visits to hospitals the staff dietitian observed that the majority of the incoming enlisted personnel assigned to hospital messes lacked experience in food preparation and service and