Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309176107
Category : Medical
Languages : en
Pages : 497
Book Description
Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Not Eating Enough
Combat Field Feeding System (CFFS).
Combat Field Feeding System
Author: National Research Council (U.S.). Committee on Military Nutrition Research
Publisher: National Academies
ISBN:
Category : Food service
Languages : en
Pages : 230
Book Description
Publisher: National Academies
ISBN:
Category : Food service
Languages : en
Pages : 230
Book Description
Combat Field Feeding System (CFFS).
Army Field Feeding and Class I Operations (ATTP 4-41)
Author: Department of the Army
Publisher: Createspace Independent Pub
ISBN: 9781480236516
Category : History
Languages : en
Pages : 198
Book Description
Food is fuel for the Soldier. Providing nutritious and high quality subsistence to Soldiers is paramount to the Army's success and mission accomplishment on the battlefield. Field feeding directly affects the morale, combat effectiveness, and health of the combat Soldier. The objective of the Army Field Feeding System (AFFS) is to provide Soldiers the right meal at the right place at the right time. Achieving this objective is an ever-evolving challenge because of modular force packaging that supports brigade-centric operations. The Army tailors modular force components based on the scope of the Army or joint mission. The modular Army force is faster, more agile and adaptive, multifunctional, lethal and capable of conducting full spectrum operations. Class I operations and field feeding systems must continue to evolve to ensure Army food service operations continue to serve as a ready and relevant force component. This Army tactics, techniques, and procedures (ATTP) provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. Commanders, logistic staff planners, food advisors, Class I managers, food operations managers, subsistence supply handlers, and food service specialists are the intended audience for this manual. Because no two missions are the same, personnel must adapt the doctrine in this manual to fit the needs of the given situation and mission. Since this manual was last published, the Army has conducted many combat and stability operations that have greatly affected the way Class I is provided to Soldiers. This manual incorporates these lessons learned. Where appropriate, this manual references other food service doctrinal publications, such as Army Regulation (AR) 30-22, Department of the Army (DA) Pamphlet 30-22, and field manual (FM) 10-23-2. Army Food Program policy and operational procedures are also contained in these publications and should be used in conjunction with this manual to plan and conduct field food service and Class I operations during field training exercises, operational deployments, and contingency operations. Part one of this manual provides an in-depth overview of the AFFS, modular subsistence sustainment, personnel responsibilities, and Class I supply planning considerations. Part two of this manual discusses the Army family of rations and field kitchen equipment. Both areas continue to evolve based on current and future military operations. Part three of this manual provides guidance and operational procedures for field kitchen operations, Class I supply operations, and contingency operations (CONOPS). In the appendixes are several checklists that provide additional Class I supply and food service training, planning, and maintenance guidance.
Publisher: Createspace Independent Pub
ISBN: 9781480236516
Category : History
Languages : en
Pages : 198
Book Description
Food is fuel for the Soldier. Providing nutritious and high quality subsistence to Soldiers is paramount to the Army's success and mission accomplishment on the battlefield. Field feeding directly affects the morale, combat effectiveness, and health of the combat Soldier. The objective of the Army Field Feeding System (AFFS) is to provide Soldiers the right meal at the right place at the right time. Achieving this objective is an ever-evolving challenge because of modular force packaging that supports brigade-centric operations. The Army tailors modular force components based on the scope of the Army or joint mission. The modular Army force is faster, more agile and adaptive, multifunctional, lethal and capable of conducting full spectrum operations. Class I operations and field feeding systems must continue to evolve to ensure Army food service operations continue to serve as a ready and relevant force component. This Army tactics, techniques, and procedures (ATTP) provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. Commanders, logistic staff planners, food advisors, Class I managers, food operations managers, subsistence supply handlers, and food service specialists are the intended audience for this manual. Because no two missions are the same, personnel must adapt the doctrine in this manual to fit the needs of the given situation and mission. Since this manual was last published, the Army has conducted many combat and stability operations that have greatly affected the way Class I is provided to Soldiers. This manual incorporates these lessons learned. Where appropriate, this manual references other food service doctrinal publications, such as Army Regulation (AR) 30-22, Department of the Army (DA) Pamphlet 30-22, and field manual (FM) 10-23-2. Army Food Program policy and operational procedures are also contained in these publications and should be used in conjunction with this manual to plan and conduct field food service and Class I operations during field training exercises, operational deployments, and contingency operations. Part one of this manual provides an in-depth overview of the AFFS, modular subsistence sustainment, personnel responsibilities, and Class I supply planning considerations. Part two of this manual discusses the Army family of rations and field kitchen equipment. Both areas continue to evolve based on current and future military operations. Part three of this manual provides guidance and operational procedures for field kitchen operations, Class I supply operations, and contingency operations (CONOPS). In the appendixes are several checklists that provide additional Class I supply and food service training, planning, and maintenance guidance.
The Army Field Feeding System
Author: United States. Department of the Army
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 52
Book Description
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 52
Book Description
Committee on Military Nutrition Research
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309172764
Category : Medical
Languages : en
Pages : 303
Book Description
The activities of the Food and Nutrition Board's Committee on Military Nutrition Research (CMNR, the committee) have been supported since 1994 by grant DAMD17-94-J-4046 from the U.S. Army Medical Research and Materiel Command (USAMRMC). This report fulfills the final reporting requirement of the grant, and presents a summary of activities for the grant period from December 1, 1994 through May 31, 1999. During this grant period, the CMNR has met from three to six times each year in response to issues that are brought to the committee through the Military Nutrition and Biochemistry Division of the U.S. Army Research Institute of Environmental Medicine at Natick, Massachusetts, and the Military Operational Medicine Program of USAMRMC at Fort Detrick, Maryland. The CMNR has submitted five workshop reports (plus two preliminary reports), including one that is a joint project with the Subcommittee on Body Composition, Nutrition, and Health of Military Women; three letter reports, and one brief report, all with recommendations, to the Commander, U.S. Army Medical Research and Materiel Command, since September 1995 and has a brief report currently in preparation. These reports are summarized in the following activity report with synopses of additional topics for which reports were deferred pending completion of military research in progress. This activity report includes as appendixes the conclusions and recommendations from the nine reports and has been prepared in a fashion to allow rapid access to committee recommendations on the topics covered over the time period.
Publisher: National Academies Press
ISBN: 0309172764
Category : Medical
Languages : en
Pages : 303
Book Description
The activities of the Food and Nutrition Board's Committee on Military Nutrition Research (CMNR, the committee) have been supported since 1994 by grant DAMD17-94-J-4046 from the U.S. Army Medical Research and Materiel Command (USAMRMC). This report fulfills the final reporting requirement of the grant, and presents a summary of activities for the grant period from December 1, 1994 through May 31, 1999. During this grant period, the CMNR has met from three to six times each year in response to issues that are brought to the committee through the Military Nutrition and Biochemistry Division of the U.S. Army Research Institute of Environmental Medicine at Natick, Massachusetts, and the Military Operational Medicine Program of USAMRMC at Fort Detrick, Maryland. The CMNR has submitted five workshop reports (plus two preliminary reports), including one that is a joint project with the Subcommittee on Body Composition, Nutrition, and Health of Military Women; three letter reports, and one brief report, all with recommendations, to the Commander, U.S. Army Medical Research and Materiel Command, since September 1995 and has a brief report currently in preparation. These reports are summarized in the following activity report with synopses of additional topics for which reports were deferred pending completion of military research in progress. This activity report includes as appendixes the conclusions and recommendations from the nine reports and has been prepared in a fashion to allow rapid access to committee recommendations on the topics covered over the time period.
Combat-Ready Kitchen
Author: Anastacia Marx de Salcedo
Publisher: Penguin
ISBN: 1591845971
Category : Technology & Engineering
Languages : en
Pages : 306
Book Description
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Publisher: Penguin
ISBN: 1591845971
Category : Technology & Engineering
Languages : en
Pages : 306
Book Description
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Field Feeding Teams
Author: United States. Department of the Army
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 72
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 72
Book Description
Military Food Engineering and Ration Technology
Author: Ann H. Barrett
Publisher: DEStech Publications, Inc
ISBN: 1605950491
Category : History
Languages : en
Pages : 506
Book Description
Written by a team from the U.S. Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel. The book offers new data on numerous technologies used to solve problems such as nutrient densification, lightweighting, novel thermal processing, and long-term quality preservation in delivering appetizing foods and more. Testing techniques are explained for evaluating sensory qualities of foods and their effects on physical and cognitive performance.
Publisher: DEStech Publications, Inc
ISBN: 1605950491
Category : History
Languages : en
Pages : 506
Book Description
Written by a team from the U.S. Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel. The book offers new data on numerous technologies used to solve problems such as nutrient densification, lightweighting, novel thermal processing, and long-term quality preservation in delivering appetizing foods and more. Testing techniques are explained for evaluating sensory qualities of foods and their effects on physical and cognitive performance.