Author: United States. Marine CorpsPublisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Marine Corps Field Feeding Program
Author: United States. Marine CorpsPublisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Marine Corps Field Feeding Program - MCRP 4-11.8A
Author: U. S. Marine CorpsPublisher:
ISBN: 9781312884342
Category : Reference
Languages : en
Pages : 0
Book Description
Marine Corps Reference Publication (MCRP) 4-11.8A, Marine Corps Field Feeding Program, provides guidance for commanders, staffs, logisticians, food service officers, supply officers, food technicians, mess chiefs, and food service Marines. It describes the Marine Corps' food services support operations in an expeditionary environment, and incorporates procedures developed during the Marine Corps Combat Development Command food service quick response study and field trials. Tactics, techniques, and procedures from other Service manuals that apply to Marine Corps operations have been incorporated to provide comprehensive, informative coverage of food services operations in the Marine Corps.
Marine Corps Reference Publication McRp 3-40g.1 (Formerly McRp 4-11.8a) Marine Corps Field Feeding Program 2 May 2016
Author: United States Government US Marine CorpsPublisher: Createspace Independent Publishing Platform
ISBN: 9781542343688
Category :
Languages : en
Pages : 120
Book Description
Marine Corps Reference Publication MCRP 3-40G.1 (Formerly MCRP 4-11.8A) Marine Corps Field Feeding Program 2 May 2016 The Marine Corps field feeding program (MCFFP) consists of the right mix of personnel, rations, equipment, and training in order to support the Marine air-ground task force (MAGTF) commander's expeditionary maneuver warfare and peacetime feeding requirements.
U.S. Marine Corps Food Service and Subsistence Program
Author: United States. Marine CorpsPublisher:
ISBN:
Category : Food service
Languages : en
Pages : 24
Book Description
Not Eating Enough
Author: Institute of MedicinePublisher: 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.
Descriptive Summaries for Program Elements of the Research, Development, Test and Evaluation, Army Program FY ... (U)
Author: Descriptive Summaries for Program Elements of the Research, Development, Test and Evaluation, Army Program, FY 1987 (U), February 1986
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 606
Book Description
Combat-Ready Kitchen
Author: Anastacia Marx de SalcedoPublisher: 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.
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