A brief history of the Ohio Nutrition Council begins in the 1940s, when the United States Department for Defense became involved in World War II and nutritional status of our soldiers and the Allies became a global issue. As men were recruited to join the war, this resulted in fewer farmers and their families in the United States to produce more agricultural commodities. Items such as wheat and corn were exported to help nourish soldiers and financially stabilize both economies. At home, Americans were asked to ration food to deter food shortages. Recognizing the need for families to learn more about food preservation and nutrition, government agencies discussed these issues early in 1941, the National Conference for Defense. One of the outcomes of the conference was for the USDA to establish the nationwide organization of state and county nutrition committees. Under the direction of the USDA, the Land Grant College in every state (a college appointed in each state to provide agricultural and mechanical programs) was designated to form a State Nutrition committee. With the approval of President Bevis at The Ohio State University, the new committee was formed. There were several purposes of the committee. The first was to coordinate nutrition activities of various agencies across the state. The next was to meet wartime needs and the final purpose was to work toward the development of a broad, long-range program of nutrition education. Eventually, county nutrition committees were formed, leading to the creation of state conferences for further nutrition opportunities. Many food, nutrition, and public health professionals dedicated many hours to educate and train teachers, students, and Ohio citizens about healthy eating. This scholarship is a tribute to those dedicated professionals.