Rationing in the United Kingdom warfare to try to starve Britain into submission. To meet this threat, voluntary rationing was introduced in February 1917. Bread was subsidised from September that year; prompted by local authorities taking matters into their own hands, compulsory rationing was introduced in stages between December 1917 and February 1918 as Britain's supply of wheat decreased to just six weeks' worth. To help the process, ration books were introduced in July 1918 for butter, margarine, lard, meat, and sugar. For the most part, rationing benefited the health of the country. During the war, average energy intake decreased by only 3%, but protein
Healthcare rationing in the United States spending in the long term. Peter Singer wrote for the "New York Times Magazine" in July 2009 that healthcare is rationed in the United States: David Leonhardt wrote in the "New York Times" in June 2009 that rationing presently an economic reality: "The choice isn't between rationing and not rationing. It's between rationing well and rationing badly. Given that the United States devotes far more of its economy to health care than other rich countries, and gets worse results by many measures, it's hard to argue that we are now rationing very rationally." He wrote that there are three primary