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During World War II, governments encouraged people to eat less food as part of rationing efforts to ensure adequate supplies for military personnel and to support the war effort. Shortages of essential ingredients, such as meat, sugar, and fats, necessitated the implementation of rationing systems, which aimed to distribute limited resources fairly among the population. Additionally, promoting the consumption of alternative foods, such as vegetables and grains, helped to conserve more critical supplies. Overall, these measures were crucial in managing resources during a time of global scarcity.

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