Not Eating Enough Overcoming Underconsumption of Military Operational Rations (1995) / Chapter Skim
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4 Army Field Feeding System-Future
4 Army Field Feeding System-Future
Pages 65-76
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National Academy Press 4 Ann y Field Feeding System-Future Peter Motrynczak~, with Bernadette M Marriott INTRODUCTION Background The current Army field feeding policy was in place during Operation Desert Storm.
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The QMC&S conducted the field trials arid established an independent evaluation effort called Army Field Feeding System Future Concept Evaluation Program Data Collection Effort (AFFS-F) to validate the future strategy.
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At the forward ration breakdown point, rations are disassembled into unit piles, and then the unit foodservice sergeant or his designated representative will use a 2.5- or 5-ton truck to repeatedly traverse the distance from the forward ration breakdown point to the battalion field kitchen area, which may be an hour away, in order to retrieve one or more days' rations or food items. The battalion field kitchen area includes the kitchen, cooks, and sanitation equipment, where food is prepared for the typically 500 to 700 soldiers in a battalion task force.
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If soup is provided as a warming beverage, there is no one to heat the soup, to make the coffee, or to complete similar preparations. These items move to the forward lines as part of the logistics package, but they are cold when received.
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PROPOSED ARMY FIELD FEEDING PROGRAM Figure 4-2 contains the same basic schematic of Army Field Feeding System but has added new components to illustrate the proposed changes (see figure legend)
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The most significant item is the introduction of the KCLFF-E. The current KCLFF equipment is used in the battalion field kitchen area as nothing more than a heater cabinet to heat the Tray Ration or pan of food, and a pot cradle assembly to heat some water for soup or coffee.
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With the new field feeding concept, there again will be a brigade foodservice warrant officer (food tech) in the BSA providing expertise to the brigade commander on food-related issues.
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These are the types of activities that can solve basic food delivery and menu diversity problems by reintroducing the brigade foodservice warrant officer back into the BSA. If factors such as these do not receive sufficient attention, soldiers end up eating lasagna day after day.
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Even with this fresh food meal, everything is contained the six boxes. It may be the same chicken meal, but now one has fresh chicken instead of the heat-and-serve chicken, or the B Ration's canned chicken.
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If there was a score card comparing the two ways feeding the soldier is done, one column would be headed "today," and the second column would be headed "beginning in 1996." The major differences that will have a significant improvement on soldier food intake are putting cooks forward to prepare meals for soldiers, giving the commanders the capability to provide their soldiers with different rations, providing cook-prepared meals, and moving newly configured equipment forward. Another key difference is the reintroduction of the brigade foodservice warrant officer into the BSA to ensure that the brigade commander has all the available assets.
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