Not Eating Enough Overcoming Underconsumption of Military Operational Rations (1995) / Chapter Skim
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7 Evolution of Rations: The Pursuit of Universal Acceptance
7 Evolution of Rations: The Pursuit of Universal Acceptance
Pages 109-120
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From page 109... ...
Frederick the Great of Prussia is credited with having defined an army as a group of men who demand daily feeding (Frederick II, 19663. Military rations are no less important today, and, in fact, the importance of sound nutrition to the performance of modern, hightechnology military personnel may be even more critical than in the past.
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From page 110... ...
, B Ration, and A Ration. Numerous constraints and considerations must be addressed by a ration developer, particularly in the case of individual combat rations, if an acceptable ration is to be provided to American military personnel.
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From page 111... ...
In contrast, the American military must be concerned with maximizing the caloric content of food products while minimizing the weight and volume. In most cases, a force projection army must transport its own food and cannot afford to waste valuable space on board aircraft and ships to store bulky food items.
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From page 112... ...
. In 1983 a field evaluation was conducted with the 25th Infantry Division over a 34-d period in which the military personnel involved ate nothing but MRE Is three times a day.
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From page 113... ...
; from focus groups; and from individual interviews with soldiers. As a result starting with MRE X, commercial freeze-dried coffee replaced the old military specification spray-dried coffee, hot sauce was added to all 12 menus, wet pack fruit was provided in place of dehydrated fruits, and commercial candy was included in four more menus for a total of 8 menus with candy.
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From page 114... ...
Following his approval, the recommendations are presented to JSORF, with representatives from each of the Armed Services, for endorsement by the JSORF. Specific changes in the MRE that have resulted from this process since FY1991 include the following: chicken a la king and barbecued meatballs were replaced with smokey franks and pork chow mein in both MRE XIII and XIV; · smokey franks and pork chow mein were supplemented with new snacks: potato sticks and chow mein noodles, respectively; · highly dense nut cakes were replaced with pound cakes in five different flavors in three menus; six of the 12 Kool-Aid style beverages were replaced with aspartamebased fruit flavors; and a flameless ration heater was included with all MRE menus to ensure that a heating capability was provided with the meal.
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From page 115... ...
The NRDEC program of continuous MRE improvement continued with a field test in the fourth quarter of 1993 of four new menus, which included four entrees, breaded chicken, grilled beefsteak, chicken parmigiana, and Hawaiian chicken; two starches, buttered rice and Mexican rice; and a new spread, jalapeno cheese. In the first quarter of 1994 a number of packaging improvements were also field tested.
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From page 116... ...
All substitutions are made on the basis of field tests in the same manner as with the MRE. New T Ration components recently developed and field tested include a new family of high-quality, freeze-dried scrambled eggs, chicken teriyaki, and boneless barbecued pork ribs.
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From page 117... ...
A Ration The third and final group ration is the A Ration, which is a meal prepared by cooks in a field kitchen where refrigeration is available and chilled and frozen products can be provided. Like the B Ration, this meal requires considerable cooking skill and demands careful inventory management due to both the perishable nature of some ingredients and the total number and quantity of ingredients required to prepare and serve meals.
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From page 118... ...
For the self-heating individual meal, developers are seeking to utilize a tray or shallow tub configuration similar to individual commercial tray meals such as Top Shelf meals, manufactured by Hormel Incorporated. The meals are designed to be nutritionally complete, including a meat, vegetable, starch, and dessert.
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From page 119... ...
Army Natick Research, Development and Engineering Center, but also to the feedback received from military personnel; to the nutritional scientific evaluations and analyses conducted by the Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine; and to the guidance provided by the office of the Surgeon General and the Committee on Military Nutrition Research.
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From page 120... ...
1994 Executive Review of the Army Field Feeding System Future Concept Evaluation Program Data Collection Effort Field Trials.
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