Military University of the Ministry of Defense

on the topic: “Nutritional standards for military personnel. Additional provision of food for certain categories of servicemen of the Armed Forces of the Russian Federation »

Completed by: cadet of the 346th study group Trofimenko Roman Evgenievich

Moscow 2011

Introduction

For 70 years of life, a person eats more than 2.5 tons of proteins, 2 tons of fats, 10 tons of carbohydrates, 0.3 tons of salt and drinks more than 50 tons of water. Energy in the body, released as a result of the biological oxidation of carbohydrates, fats and some proteins, is spent on maintaining the basic physiological functions of the body - heartbeat, respiration, maintaining body temperature at a constant level and improving physical and mental work. Depending on the physical activity, the additional energy requirement per person per day ranges from 1000 to 2800 kcal. Like nowhere else, this is inherent in army conditions.

Today, the energy value of the main ration (combined arms) is 4374 kcal. At the same time, the norms of physiological needs for nutrients and energy for various groups of the population, approved by the Ministry of Health of Russia (for example, for the 5th group of the population from 18 to 29 years old, which includes military personnel undergoing military service on conscription), are 4200- 4400 kcal. This calorie content is achieved due to the optimal ratio between proteins, fats and carbohydrates. For comparison: in the US Army, the calorie content of a similar ration is 4255 kcal, Germany - 3950 kcal, England - 4050 kcal, France - 3875 kcal, that is, less than the calorie content of our norm by an average of 280 kcal.

First of all, it was taken into account that the age contingent of the Russian army is young people who bear high physical and psycho-emotional loads. Therefore, their diet should contain a large number of proteins, carbohydrates, vitamins and macro-microelements,” said Colonel Sergei Maslov, Head of the Nutrition and Bakery Department of the Central Food Administration of the RF Ministry of Defense.
To compensate for the deficiency in animal proteins in the diet of soldiers, it was proposed to increase the norms for issuing meat, eggs, milk and cheese. According to the new rules, which came into force on January 1, 2008, the share of the energy value of proteins in the norm of the general ration increased to 580 kcal, which is 13.3% with the optimal daily protein requirement of 11-14%. Soldiers of the Russian army will now be given not only meat, but also sausages, sausages, liver and heart. And once a week - chicken broth.
The share of fats in the modernized army rations accounts for 29% or 1269 kcal. Moreover, for cooking now you need to use vegetable and butter. The military found that due to the active use of combined fat and margarine, soldiers develop diseases of the gastrointestinal tract.
But the share of carbohydrates in the combined-arms ration, on the contrary, decreased from 70% to 57.9% or 2532 kcal. Thus, since January 2008, the total energy value of the daily diet of a Russian serviceman has been 4374 kcal, which is 185 kcal more than the previous norm.
S. Maslov also considers significant innovations to be an increase in the proportion of juices that make up for the body's deficiency in minerals and fructose, the transition to 1st grade flour, as well as the possibility of using yeast, which will allow baking pies and buns for soldiers. Instant coffee will appear on the tables of military personnel due to some reduction in the rate of tea consumption. However, this will expand the range of third courses: for example, for breakfast, soldiers will be able to drink coffee with milk.

“The new food standards are optimal in terms of energy, biological and nutritional value. They provide the soldiers with the necessary supply of calories for military service, as well as proteins, fats, carbohydrates, minerals and vitamins,” says S. Maslov. He points out that the soldiers' rations were approved by the Research Institute of Nutrition of the Russian Academy of Medical Sciences and the Ministry of Health of the Russian Federation.

Main part

According to the Decree of the Government of the Russian Federation No. 946 of December 27, 2007 "On the food supply of military personnel and some other categories of persons, as well as on the provision of feed for regular animals of the HF and organizations in peacetime":

when catering, they are additionally issued per person per day: different cereals - 60 grams, premium pasta - 20 grams, meat - 50 grams, gutted fish without a head - 60 grams, cow's butter - 15 grams, cow's milk - 200 milliliters, sugar - 20 grams, natural instant coffee - 1.5 grams - for the following military personnel and some other categories of persons who have a lack of body weight (malnutrition or undernutrition), as well as a height of 190 centimeters and above, according to the conclusion of the military medical commission (chief medical service of the military unit (organization)) on the basis of the order of the commander (chief) of the military unit (organization).

Norm N 1
(combined-arms ration)

Name of products	Quantity (in grams) per person per day	Additional allowance	Increase
Bread from a mixture of rye and wheat flour of the 1st grade
Bread white from wheat flour of the 1st grade
Wheat flour 1st grade
Various cereals, legumes
Premium pasta
Gutted fish without a head
Vegetable oil
Cow butter
Cow's milk (milliliters)
Chicken egg (pieces)
Hard rennet cheese
Food salt
Coffee natural instant
Bay leaf
mustard powder
Pressed baking yeast
tomato paste
Fresh potatoes and vegetables - total
including:
potato
cucumbers, tomatoes, pumpkin, zucchini
Fruit and berry juices (milliliters)
Dried fruits (raisins, dried apricots, prunes)
Multivitamin preparation (drop)<*>

Conclusion

From the beginning of the year, a qualitative improvement in the nutrition of soldiers and sailors of fixed-term and contract service begins. Previously, food allowances for the defenders of the Fatherland were determined not so much by scientifically based norms as by the economic capabilities of the country. Various pickles on the soldier's table appeared infrequently, and even then mainly due to the possibilities of their own subsidiary plots or sponsorship. According to the new standards, lunch in the army canteen will become more varied and truly nutritious. Gastritis and ulcers, as inevitable companions of army life, seem to go down in history.

To compensate for the deficiency in minerals, vitamins and fructose, soldiers will be regularly given natural fruit juices. It is worth noting that the purchased juice must meet increased quality requirements, and suppliers will not be able to slip some colored water to the military instead of a vitamin product.

For baking small-piece bakery products, only wheat flour of the first grade will be used, the use of second-grade flour will be completely excluded.

Attention is paid to improving the taste of food, it is planned to prepare various sauces. The rate of dispensing instant coffee will increase significantly.

All purchases are made on a competitive basis, and those who provide, among other things, the best quality of food supplied to the army and navy win. Last year, about seven thousand tons of food was rejected and returned to suppliers, which were replaced with high-quality food.

Short description

For 70 years of life, a person eats more than 2.5 tons of proteins, 2 tons of fats, 10 tons of carbohydrates, 0.3 tons of salt and drinks more than 50 tons of water. Energy in the body, released as a result of the biological oxidation of carbohydrates, fats and some proteins, is spent on maintaining the basic physiological functions of the body - heartbeat, respiration, maintaining body temperature at a constant level and improving physical and mental work. Depending on the physical activity, the additional energy requirement per person per day ranges from 1000 to 2800 kcal. Like nowhere else, this is inherent in army conditions.
Today, the energy value of the main ration (combined arms) is 4374 kcal.

These standards were created and tested at different times and in different weather and climatic conditions, and for this reason I consider them optimal!

In 1934, in the Red Army, by resolution STO No. K-29ss of 03/06/1934, the following daily allowances for the main Red Army ration were introduced (Norm No. 1):

Product name	Weight in grams
1. Rye bread	600
2. Wheat bread 96%	400
3. Wheat flour 85% (bolted)	20
4. Groats are different	150
5. Pasta	10
6. Meat	175
7. Fish (herring)	75
8. Salo (animal fat)	20
9. Vegetable oil	30
10. Potato	400
11. Cabbage (sauerkraut and fresh)	170
12. Beets	60
13. Carrot	35
14. Bow	30
15. Roots, greens	40
16. Tomato puree	15
17. Pepper	0,5
18. Bay leaf	0,3
19. Sugar	35
20. Tea (per month)	50
21. Salt	30
22. Soap (per month)	200
23. Mustard	0,3
24. Vinegar	3

In May 1941, norm No. 1 was changed with a decrease in meat (up to 150 g) and an increase in fish (up to 100 g) and vegetables.

Since September 1941, norm No. 1 was left only for allowances for combat units, and lower allowances were provided for rear, guard and troops not part of the active army. At the same time, the issuance of vodka to combat units of the army in the amount of 100 grams per person per day began. The rest of the servicemen relied on vodka only on state and regimental holidays (about 10 times a year). The issue of soap for female soldiers was increased to 400 g.

These norms were in force throughout the entire period of the war.

By the end of the 1940s, norm No. 1 was restored for all parts of the Soviet Army.

From January 1, 1960, 10 g was introduced into the norm. butter, and the amount of sugar was increased to 45 g, and then, during the 1960s, the following were introduced into the norm: jelly (dried fruits) - up to 30 (20) g, the amount of sugar increased to 65 g, pasta up to 40 g, butter up to 20 g, bread from wheat flour of the 2nd grade is replaced by bread from flour of the 1st grade. From May 1, 1975, the norm was increased due to the issuance of chicken eggs (2 pieces) on weekends and holidays, and in 1983 it was slightly changed due to some redistribution of flour / cereals and types of vegetables.

Norm number 1. According to this norm, soldiers and sergeants of military service, soldiers and sergeants of the reserve when they were at the training camp, soldiers and sergeants of extended service, ensigns were supposed to eat. This rule is only for the Ground Forces.

Product name	Quantity per day
1. Rye-wheat bread	350 g
2. Wheat bread	400 g
3. Wheat flour (highest or 1st grade)	10 g
4. Various cereals (rice, millet, buckwheat, pearl barley)	120 g
5. Pasta	40 g
6. Meat	150 g
7. Fish	100 g
8. Animal fat (margarine)	20 g
9. Vegetable oil	20 g
10. Butter	30 g
11. Cow's milk	100 g
12. Chicken eggs	4 pieces (per week)
13. Sugar	70 g
14. Salt	20 g
15. Tea (brewing)	1.2 g
16. Bay leaf	0.2 g
17. Ground pepper (black or red)	0.3 g
18. Mustard Powder	0.3 g
19. Vinegar	2 g
20. Tomato paste	6 g
21. Potato	600 g
22. Cabbage	130 g
23. Beets	30 g
24. Carrot	50 g
25. Bow	50 g
26. Cucumbers, tomatoes, greens	40 g
27. Fruit or vegetable juice	50 g
28. Kissel dry / dried fruits	30/120 g
29. Vitamin "Hexavit"	1 dragee

Additions to norm No. 1

For the personnel of guards to escort military cargo on the railway

For reserve officers who are on training camp

1. Because the daily rate bread far exceeded the needs of the soldiers in bread, it was allowed to give bread to the tables in sliced ​​form in the amount that the soldiers usually eat, and some additional bread to spread at the distribution window in the dining room for those who did not have enough of the usual amount of bread. The amounts generated by saving bread were allowed to be used to purchase other products for the soldiers' table. Usually, this money was used to purchase fruits, sweets, cookies for soldiers' festive dinners; tea and sugar for additional food for soldiers on guard duty; lard for additional nutrition during exercises. The higher command encouraged the creation of a kitchen economy in the regiments (pigsties, vegetable gardens), the products of which were used to improve the nutrition of soldiers in excess of norm No. 1. In addition, bread not eaten by soldiers was often used to make crackers in dry rations, which is established in accordance with norm No. see below).
2. It was allowed to replace fresh meat with canned meat at the rate of replacing 150 g of meat with 112 g of canned meat, fish with canned fish at the rate of replacing 100 g of fish with 60 g of canned fish.
3. In general, there were about fifty norms. Norm No. 1 was the base and, of course, the lowest.

Sample menu of a soldier's canteen for the day:

• Breakfast: Pearl barley. Meat goulash. Tea, sugar, butter, bread.
• Dinner: Salted tomato salad. Borscht in meat broth. Buckwheat porridge. Portioned boiled meat. Compote, bread.
• Dinner: Mashed potatoes. Portion fried fish. Tea, butter, sugar, bread.

Norm number 9. This is the so-called dry ration. In Western countries, it is commonly referred to as the fighting ration. This norm is allowed to be issued only when the soldiers are in conditions where it is impossible to provide them with full-fledged hot meals. Dry rations can be issued for no more than three days. After that, without fail, the soldiers must begin to receive normal nutrition.

Option 1

Product name	Quantity per day
1. Biscuits "Arctic" / Bread	270-300 g/500 g
2. Canned meat	450 g
3. Canned meat and vegetable	250-265 g
4. Condensed milk	110 g
5. Fruit juice	140 g
6. Sugar	60 g
7. Tea (brewing in disposable bags)	3 sachets
8. Sanitary napkins	3 pieces

Option 2

Product name	Quantity per day
1. Biscuits "Arctic" / Bread	270-300 g/500 g
2. Canned meat	450 g
3. Canned meat and vegetable	250-265 g
4. Sugar	180 g
5. Tea (brewing in disposable bags)	3 sachets
6. Sanitary napkins	3 pieces

Canned meat is usually stew, minced sausage, minced sausage, liver pate. Canned meat and vegetable products are usually porridge with meat (buckwheat porridge with beef, rice porridge with lamb, barley porridge with pork). All canned food from dry rations can be eaten cold, however, it was recommended to distribute the products into three meals (example in option 2):

• breakfast: heat up the first jar of canned meat and vegetable products (265 g) in a pot, adding a jar of water to the pot. A mug of tea (one bag), 60 g sugar, 100 g biscuits.
• dinner: heat a jar of canned meat in a pot, adding two or three cans of water there. A mug of tea (one bag), 60 g sugar, 100 g biscuits.
• dinner: heat the second jar of canned meat and vegetable products (265 g) in a pot without adding water. A mug of tea (one bag), 60 g sugar, 100 g biscuits.

The entire set of daily dry rations was packed in a cardboard box. For the crews of tanks and armored vehicles, boxes were made of durable waterproof cardboard. In the future, it was supposed to make dry ration packaging sealed metal so that the packaging could be used as a cooking pot, and the lid as a frying pan.

BUT Army cuisine is a separate chapter in the history of world cuisine and history in general. Not being very diverse in principle, during the hostilities it underwent even more severe changes. The lack of conditions for cooking and a poor set of products - all this made the work of military cooks, whose profession was highly valued, difficult. Military field kitchen with its simple meals meant more than today means any, even the best restaurant.

Let us first turn to history ... Before the formation of a regular army at the beginning of the 18th century, the state did not care about army food. The soldiers got their own products, buying them for salaries from the inhabitants of the places where the service took place. This state of affairs, which became more complicated during hostilities, was until 1700, when Peter I issued a decree “On the management of all grain stocks of frame people to Okolnichi Yazykov, with the name of him for this part of the general provisions” and instructions for provisions. A few years later, the soldiers were already provided with provisions, consisting of flour, cereals, vegetables, salt and cash allowance for the purchase of meat products, as well as vodka and beer. Soldiers' artels were organized, the artels received food from the elected officers in charge of nutrition, and then they cooked their own food together in camping cauldrons on fires. The first military cooks appeared among the Zaporozhye Cossacks, where in each kuren for 150 Cossacks there was one cook and several cooks. They cooked in copper cauldrons, with a blow on which the cook announced the readiness of food.

As a rule, the wagon train with provisions and utensils advanced along the route before the troops and, having arrived at the parking lot, the guards and cooks began to cook food so that the arriving companies could eat right away. It was not possible to cook food for the future and transport it already prepared or cook it from the night so that the soldiers had breakfast - the dishes were usually copper and it was impossible to store food in it. A relative way out of the situation was found in the troops led by Suvorov - in the morning the soldiers boiled water and soaked crackers in it. That was the whole quick soldier's breakfast. Over time, cast-iron boilers appeared.

According to the old Russian military saying “Schi and porridge is our food” - these two dishes were indeed the main ones and were prepared everywhere. And, as in a Russian folk tale about a soldier and porridge from an ax, the cooks tried to invent some new dishes in order to diversify the diet a little. But it was quite difficult - in the army Russian Empire the soldiers, including the cooks from among the soldiers, did not know the supply standards and could not check them. Many products simply did not reach the kitchen in the form and volume in which they were supposed to, and some did not reach at all. According to the official layout, only cereals and lard were supposed to be for dinner - you can’t cook much from this set, and something tasty too, therefore, whoever could, preferred to buy something with his own money. Until the middle of the 19th century, barracks were not built in Russia - soldiers and officers were housed in the huts of peasants and city houses. The order of Emperor Nicholas I read: to release food for the guests from the treasury to the owners, but in reality everything did not work out as planned. The owner twice a week received 200 grams of meat for each of the guests or received the cost in money, and the rest of the products had to be supplied by himself in payment of taxes. But the owners tried to save money, forcing the servicemen to take care of the allowance themselves.

Centralized and organized food appeared only during the Russo-Japanese War. Then the field kitchen of Colonel Anton Turchanovich was tested, which the inventor himself called "a universal portable hearth." A patent document dated March 8, 1904 testified that the “military-camping kitchen-samovar”, or “universal portable hearth”, described by Turchanovich, has no analogues. Turchanovich's kitchen made it possible to prepare borscht, porridge and tea for a company of 250 soldiers in just four hours. This field kitchen aroused interest among European military attachés seconded to the Russian field army in Manchuria, and already before the First World War, almost all the armies of the world acquired field kitchens. In 1909, during the maneuvers of the French army, Russian generals saw that in the field French soldiers were making fires and hanging bowlers on ramrods ... In a word, what the Russian military units were doing a few years ago. The Russians gave the allies a gift - they handed over samples of camp kitchens and technical documentation for them. Soon the Austrians and Germans developed field kitchens. At the same time, the official specialty of a military cook attached to the kitchen appeared. The “breadwinners” not only provided the soldiers with food, but also rescued refugees and homeless children, helped the workers and the wounded. It should be noted that in the field kitchens and bakeries, people of the age who were not fit for military service and did not take part in hostilities worked as cooks, but they prepared food for soldiers during shelling and bombing. And the interest of foreigners in the invention was explained by the fact that French, Austrian, German and other troops stopped in cities where there were necessarily barracks with a kitchen. They returned there after hostilities, they stood there for several days. There was no need for field kitchens.

The first field kitchen was horse-drawn and consisted of a metal wood-burning stove with a tall chimney and boilers. Each boiler had an independent firebox, one was intended for the first courses (190 l), the second - for the second (130 l). Later, even a tank with a tap appeared in the field kitchen, in which coffee was brewed (ground or surrogate) and ovens for frying pies. Water in a huge cauldron of such a kitchen boiled in 40 minutes ... It was transported in a gig, they also carried a supply of food, dishes, firewood and a folding table. The wheels, frame, shafts, firewood box, fold-out table, and cook's footrest were all painted dark green.

However, Turchanovich was not the first to take care of the invention of a mobile kitchen. At the end of the 19th century, the Russian merchant Yulian Parichko developed several projects for camp kitchens, some of which were used during the Russian-Turkish war. But when the war ended, Parichko's invention was forgotten. However, in 1888 the first field bakeries were introduced, where bread was baked from rye and wheat flour (the dough was very simple - water, flour, yeast and salt) and crackers were dried. Later, during the First World War, an automobile kitchen was created. In October 1917, there were more than a hundred "auto kitchens" in the troops.

At the beginning of World War II, the main department of the rear of the Red Army was created, which, among other things, approved the regulation on food allowances for soldiers, a special service was created, in whose department were warehouses, kitchens and food supplies. Great attention was paid to the military field kitchen, because food and medical care during the war meant much more than in peacetime. In 1943, badges were established to encourage home front soldiers, including the badges "Excellent cook" with the image of Turchanovich's camp kitchen and "Excellent baker" with the image of a baking oven and ears of wheat. The decree of the Presidium of the Supreme Soviet of the USSR stated that the right to award these badges was granted to "commanders of regiments and formations, heads of food supply departments of the army, heads of food supply departments of fronts and military districts, and head of the Main Directorate of Food Supply of the Red Army." The "Excellent Chef" badge was awarded for "excellent cooking of delicious, varied food in a combat situation, quick delivery of hot food and tea to soldiers, use of local sources of vitamins and herbs." During the Great Patriotic War 33 thousand fighters were marked with signs of excellent cooks and bakers ...

There are other statistics - at the very beginning of the Great Patriotic War, more than seven thousand field kitchens were lost and captured, which led to an increase in the load on the remaining ones - a kitchen for 190 people now fed 270. Almost all kitchens from military educational institutions and from rear military districts. In the rear and at the front, craftsmen-tinsmiths riveted field kitchens from any metal tanks, boilers and cans. But the kitchens were still not enough, especially since they provided food not only for the army in the field, but also for the brigades that dug trenches and anti-tank ditches, for the evacuees and workers for defense enterprises. In the very first days of the war, it turned out that the kitchen trailers were too heavy and could not keep up with the parts. Therefore, in 1941-1942, home-made hearth kitchens became widespread among the troops. These structures were again carried on wagons or sledges.

• Bread: October-March - 900, April-September - 800
• Wheat flour 2nd grade - 20 g.
• Groats different - 140 g.
• Pasta - 30 g.
• Meat - 150 g.
• Fish - 100 g.
• Combined fat and lard - 30 g.
• Vegetable oil - 20 g.
• Sugar - 35 g.
• Tea - 1 g.
• Salt - 30 g.

• Vegetables:
• potatoes - 500 g.
• cabbage - 170 g.
• carrots - 45 g.
• beets - 40 g.
• onion - 30 g.
• greens - 35 g.

In the period from December to February, pork lard is additionally given at 25 g per person per day. In addition, the famous "People's Commissar's 100 grams" were included in the diet - since 1941, by Stalin's decree, the issuance of vodka to the Red Army men and the commanding staff of the front line troops, as well as the flight and engineering staff of the Air Force performing combat operations, was rationed. This tradition goes back to tsarist times, when there was a “wine portion” for the military - a glass of wine.

From the first days of the war, the leadership of Great Britain and the United States declared their support Soviet Union and the desire to help him. Wheat, sugar, cocoa, dehydrated or canned foods - egg powder and stew began to enter Russia under Lend-Lease. Fighters of the Leningrad Front, leaving for reconnaissance, received thick bars of bitter American chocolate and cans of biscuits. Fruit juices, canned, dry and fresh fruits, vegetables, nuts and some other products were sent to the hospitals, which helped to avoid scurvy, the scourge of wartime. Their food standards were for prisoners of war.

For comparison, we can cite some nutritional standards for Wehrmacht military personnel.

• Bread - 750 g.
• Cereals (semolina and rice) - 8 g.
• Macaroni - 2 g.
• Meat (beef, veal, pork) -118 g.
• Sausage - 42.6 g.
• Salo-fat - 17 g.
• Butter cow - 21.4 g.
• Margarine - 14 g.
• Sugar - 21.4 g.
• Ground coffee - 16 g.
• Potatoes - 1500 g (or beans, beans) - 365 g.
• Vegetables (celery, peas, carrots, cabbage) - 143 g.
• Cheese - 21.5 g.

Also once a week German soldiers relied: 1 pickle, 20 g milk, 3 eggs, 1 can of sardines in oil, 1 apple, 4 g tea, 20 g cocoa powder. In addition, each soldier had one reduced emergency ration in his bag, consisting of a can of canned meat, soup concentrate and a bag of crackers. This ration was consumed only by order of the commander in the most extreme case.

It can be seen that the German diet was more varied, but at the same time, the norm of many products was less than that of the Russian army. Moreover, the breakfast of the German army consisted of only a piece of bread and a mug of coffee, for dinner a piece of sausage or cheese, butter, sometimes eggs and sardines were added to this. The main part of the diet was prepared for lunch - meat soup, potatoes, a meat dish and some vegetables. Another difference is that in the Red Army they mostly drank tea, while the Germans used coffee. And one of the most important differences is that the diet of the German army was losing to ours. Hot food in the German units was only once a day, dinner and breakfast were meager. In our military units, hot meals were served in the morning before dawn and in the evening after sunset. Favorite dishes that were prepared in the field kitchen were: kulesh (liquid porridge with meat), borscht, cabbage soup, stewed potatoes, buckwheat with meat. Moreover, the meat was mainly beef and it was used in boiled or stewed form - fried meat was almost never cooked in field kitchens. From fish, pollock, hake, herring were most often used, sometimes vobla fell on the tables. There was a fairly wide selection of canned meat - stewed meat, boiled beef, boiled meat, fried meat, as well as allied supplies of canned pork. Canned food at that time was called "tin". Rice was often used for porridge (this is due to the fact that it is well stored) and buckwheat, as well as pearl barley and semolina.

The military field kitchen, in addition to the main task, also played another role - it temporarily replaced the "home". Around the field kitchens life was always in full swing and everyone aspired to it as soon as it was time for lunch or dinner. In these rare moments, a soldier could not only enjoy a hot meal, take a break and chat with fellow soldiers, but for a short time plunge into the atmosphere of peaceful life ...

Norms
nutrition of military personnel of the Russian Army -2003

The book "Regulations on the food supply of the Armed Forces of the Russian Federation in peacetime" is quite voluminous and it makes no sense to quote it all, because. in it, most of the articles are of interest only to those who are directly involved in providing troops with food, preparing and distributing food. We will give only three nutritional standards, which are the main one for the army, the other for the navy, the third for patients lying in hospitals and medical battalions. This is interesting to many, including those who have not yet served in the army, and those who will not serve in it never.

To what extent all of the following products reach today's soldier is not the subject of this article. Let's not talk about the fact that this is from the fact that the rear soldiers steal food, because it has always been in all the armies of the world. One corporal of the US Marine Corps, who knows our army firsthand, admitted to me that Russian ensigns steal much more modestly and on a much smaller scale compared to American sergeants.

The trouble is that today the army does not receive all the products in full and in the right quantities, which are determined by the government. And how the regimental chief of food will give the soldiers the milk they are supposed to, if the regiment owes the suppliers for as many as three years and the question is such that tomorrow the regiment will not even receive bread. The blame for the fact that a Russian soldier today is hungry and sometimes just begging on the street lies with today's democratic deputies, human rights activists, who are so concerned about the observance of human rights (Chechens) in the same Chechnya and are annoyed by newspapers when another general speaks from the rostrum of the State Duma about the troubles of soldiers and officers (Russians).

So, reader, do not grunt ironically while reading these nutritional guidelines. This is what they are obliged to give to a soldier, but not exactly what they give him. In the Soviet Army, the soldier was given everything that was supposed to be, but in the Russian they only declare it.

More specifically, as of November 2003, a monthly combined-arms food ration costs 1112 rub. 90 kop. The Treasury releases 600 rubles per month for food for each soldier. The rest of the funds are proposed to be found at the expense of the kitchen facilities of the military unit (pigsty, regimental garden, picking mushrooms, berries, fishing, etc.). This information was reported to the correspondent of the magazine "Orientir" by the chairman of the State Duma Defense Committee, General of the Army A. Nikolaev.

From the author. It seems that he should have gotten used to the word "ration" for long years services (especially since it exists in official documents), but all the same, this prison-camp word hurts the ear. Much more accurate and correct would be the "ration", which was in use even in tsarist times. But just as since 1918 the "ration" was introduced, which was familiar to the ears of the then new masters of the country, yesterday's convicts, so it has hardened today, when from the lips of yesterday's inhabitants of "places not so remote", but today's "respectable people" and the journalists who crawl before them and All we hear of presidents is "wet in the toilet", "soldering", go to bed", "kill the arrow".

Norm No. 1

Combined-arms ration

Name of products
	350
	400
	10
	120
	40
	200
	120
	20
	20
	30
	100
	4 things. in Week
	70
	20
	1.2
	0.2
	0.3
	0.3
	2
	6
	900
of them:
	600
	130
	30
	50
	50
	40
Fruit and berry juices .............................................................. ......	50
or fruit drinks ........................................................	65
Kissel concentrate on fruit or berry extracts.......	30
or dried fruit ..............................................	20
	1 dragee

1. All military personnel, except for those who eat according to other standards and those who, instead of food, are supposed to give out its value in foreign currency.
2. Non-military cadets of schools and nautical schools of the Navy.
3. Retired conscripts en route home.
4. Citizens who are at military training camps.
5. Conscripts who are at the recruiting stations and on the way.
6.Pupils of full-time military bands.

To this food standard, a number of categories of military personnel are provided with additional food:

1. Military personnel (except officers) serving in the mountains at an altitude of more than 1500 meters or in areas with a severe climate at an altitude of more than 1000 meters:

2. Military personnel (except officers) of a separate guard of honor company of military unit 01904:

3. Military personnel whose service is connected with parachuting:

4. Servicemen working with toxic fuel components:

5. Military personnel working in conditions of exposure to ionizing radiation:

In the article, we will not dwell on all the details that occupy many pages in the book, the relative moment of the onset of the right to receive rations (for example, paratroopers begin to receive supplementary nutrition on the day of the first jump and until the end of the service), the procedure for issuing food rations (who can be given food or from boiler, and to whom only from the boiler, tables for replacing some products with others (for example, 200 grams of meat are replaced by 150 grams of stew, and one egg is 60 grams of meat, etc.)).

Smoking military personnel, including those in the Navy (except officers) receive 10 cigarettes per day and 3 boxes of matches per month. Non-smokers are given 700 grams of sugar per month instead of tobacco.

The above norms apply to those who serve on land, including a number of members of the Navy. For those who serve at sea, the food standards are somewhat different.

Sea ration

Name of products	Quantity per person per day, g.
Bread made from a mixture of peeled rye and wheat flour of the 1st grade...	350
Bread white from wheat flour of the 1st grade ..............................	400
Wheat flour 2 grades ............................................... ........	10
Grain different .................................................. .......................	75
Rice................................................. ....................................	35
Pasta................................................ ...........	40
Meat................................................. ...................................	225
Fish................................................. ...................................	100
Animal fats rendered, margarine ..................................	15
Vegetable oil................................................ ............	20
Cow butter .................................................................. ...................	50
Cow's milk ................................................................ ...................	100
Chicken eggs .................................................. ...................	4 things. in Week
Sugar................................................. .................................	70
Salt .................................................................. ...................	20
Tea................................................. ................................................	1.2
Bay leaf................................................ ....................	0.2
Pepper................................................. .................................	0.3
Mustard powder .................................................................. .............	0.3
Vinegar................................................. .................................	2
Tomato paste .................................................. ....................	6
Potatoes and vegetables (total) .............................................. .......	900
of them:
-potato...........................	600
-cabbage..............................	130
-beet...............................	30
-carrot...............................	50
-onion.....................................	50
- cucumbers, tomatoes, herbs...	40
Fruit and berry juices .............................................................. .......	50
or fruit drinks ...............................	65
	30
Multivitamin preparation "Gexavit"..................................................	1 dragee

Who eats according to this norm?

1. Sailors, foremen, warrant officers, ensigns serving on surface ships and in the Marine Corps.
2. Sailors, foremen, warrant officers, ensigns serving in coastal units of special and special intelligence, coastal bases of surface ships, in training units. training specialists for surface ships serving in naval crews.
3. Citizens who are at naval training camps.
4. Pupils of full-time naval bands.
5. Persons from ships in distress and taken on board the ship (ship) that rescued them, where sea rations apply.

As well as for general rations in sea rations, there are additional nutritional standards:

1. Personnel of ships during the period of navigation outside the territorial waters of Russia

2. Personnel serving in deserted areas and on ships based in these areas

3. The personnel of the landing units of the Marine Corps, whose service is associated with parachuting

Of course, the norms of additional nutrition for the categories of military personnel indicated in the combined arms rations (who work with poisonous fuels, microwave radiation and radioactive radiation) fully apply to the military personnel of the fleet.

Sick and wounded servicemen of all categories who are being treated in medical institutions from the medical and sanitary battalion of the division and above are fed on medical rations. At the same time, the market value of products is deducted from the monetary allowance of officers and generals.

Medical ration

Name of products	Quantity per person per day, g.
Bread made from a mixture of peeled rye and wheat flour of the 1st grade...	150
Bread white from wheat flour of the 1st grade ..............................	400
Wheat flour 2 grades ............................................... ........	10
Grain different .................................................. .......................	30
Semolina................................................ ......................	20
Rice................................................. ................................................	30
Pasta................................................ ...........	40
Meat................................................. ...................................	175
Poultry meat .................................................. .........................	50
Fish................................................. ...................................	120
Vegetable oil................................................ ............	20
Cow butter .................................................................. ...................	45
Cow's milk ................................................................ ...................	400
Sour cream................................................. ...............................	30
Cottage cheese................................................. .................................	30
Hard rennet cheese ............................................................... .........	10
Chicken eggs .................................................. ...................	1 PC. in Week
Sugar................................................. .................................	70
Salt .................................................................. ...................	20
Tea................................................. ................................................	2
Natural coffee .............................................................. ...............	1
Bay leaf................................................ ....................	0.2
Pepper................................................. .................................	0.3
Mustard powder .................................................................. .............	0.3
Vinegar................................................. .................................	2
Tomato paste .................................................. ....................	6
Potato starch................................................ .........	5
Baker's yeast, dried or pressed ..............................	0.5
Potatoes and vegetables (total) .............................................. .......	900
of them:
-potato...........................	600
-cabbage..............................	120
-beet...............................	40
-carrot...............................	50
-onion.....................................	40
- cucumbers, tomatoes, herbs...	50
Fresh fruits .................................................................. ....................	200
Dried fruits .................................................................. .................	20
Natural fruit and berry juices..................................................	100
Jam................................................. ...............................	5

1. Patients with burn and radiation injuries of the body:

	50
	20
Canned meat "Liver Pate" ..................................	50
Fish................................................. .........................	30
Sour cream................................................. ....................	10
	120
Hard rennet cheese .......................................................	20
	150
Natural coffee .............................................................. ......	5

1. Patients being treated in the main and central hospitals:

Meat................................................. .........................	45
Semi-smoked sausages and meat-smoked meats ..............................	20
Cow's milk ................................................................ ..........	200
Cottage cheese................................................. .......................	50
Cocoa powder................................................... ............	1
Canned vegetable snacks ..............................................	15
Dried fruits................................................. ...............	10
Compote from canned fruits and berries ...............................	50

It should be noted that patients with especially severe forms of diseases and injuries are sent to the main and central hospitals.

In this short article, we were not able to give a number of nutritional standards, in particular, the norms of submariners, aviation crews, divers, sanatorium, children's, but we note that the two main norms given in the article are the smallest both in terms of the number of products and in terms of their nomenclature. For example, divers receive (should have received) additional dried roach, red fish, caviar, chocolate, ketchup. In the therapeutic ration given here, we see sour cream, cottage cheese, cheese, natural coffee, jam.

But in general, these two basic norms give a complete picture of how our defenders of the Motherland should eat, and if at last a democratic state and society as a whole understand the old Eastern wisdom "Who does not want to feed his army, he will inevitably and forcibly feed the neighbor's army", then the soldiers will be full and satisfied, and their mothers will not flinch at the sight of the postman, but will calmly and patiently wait for the red-cheeked and well-fed son to finally appear on the threshold, for as General Lebed said: "The army is not to fight, but so that there is no war." Simple and clear. The stronger the army, the less willing to try its power, which means it is less likely to have to use weapons.

Sources and literature

1. Order of the Ministry of Defense of the Russian Federation No. 400 dated July 22, 2000 "With the announcement of the Regulations on the food supply of the Armed Forces of the Russian Federation in peacetime"
2. Order of the Deputy RF Ministry of Defense - Chief of Logistics of the Armed Forces of the Russian Federation No. 28 dated March 30, 1998. "On the announcement of the terms of storage of food rations and food rations".
3. Journal "Landmark" No. 8-2003, No. 11-2003.

FOOD FOR THE TROOPS

Rational nutrition of military personnel- food that

qualitative and quantitative ratio of food substances

meets the needs of the body and provides its high combat capability

Catering for personnel is carried out on the basis of

principles of rational nutrition in the army and navy:

 scientific character (adequacy, balance);

 differentiation;

 regulation.

Quantitative adequacy nutrition involves getting

eating with food the necessary amount of food to cover your energy

genetic expenses.

Qualitative adequacy is that the person

should receive all the necessary nutrients - proteins,

fats, carbohydrates, mineral salts, vitamins.

balance – is the ratio between proteins and fats

and carbohydrates in the daily diet, which should be

approximately 1:1:4 and depends on the type of work performed.

Differentiation. Depending on combat training,

specialty, age, conditions, there are currently 5 main

rations:

 combined arms (soldier);

 flying;

 marine;

 underwater;

 medical.

In addition to the main rations, there are also 30 additional ones.

regulation __ _o____ – diet.

Under the diet is understood to mean eating at the established

time and the most rational distribution of the daily ration in

during the day.

With boiler allowance, hot food is issued three times a day.

ki - for breakfast, lunch and dinner, and tea twice - in the morning and in the evening. Breakfast

issued before the start of classes, lunch - after the end of the main classes,

dinner - 2-3 hours before lights out. Daily allowance for three meals a day

nutrition by caloric content is distributed as follows: breakfast -

30% of the total daily ration, lunch - 50% and dinner - 20%.

The sailors have four meals a day, because, in addition to breakfast,

lunch and dinner, there is also evening tea. The distribution is as follows: breakfast -

30% of the total daily ration, lunch - 50%, dinner - 20%.

If the soldiers and sailors are on the shore, they receive

100% soldering, hiking - 70%, in extreme conditions - 30%. The rest

Noah's diet is given dry rations.

Nutrition of military personnel (by nature - public, by supply

zheniya - centralized) is produced according to established standards

food.

For the nutrition of military personnel is typical:

 cooking according to food layouts;

 constant control by the command and medical

Qing service.

Military personnel are supplied with food according to the norms of

rations or rations that meet the basic requirements of hygiene

supply of troops (Table 2).

Nutrition standards take into account energy costs and the need for

body in the main nutrients (Tables 3, 4, 5) and

syat from the intensity and nature of labor, climatic and geographical conditions

viy, age and health status of servicemen.

the position of a soldier and a sailor

puts about 4000 kcal / day. in long latitudes, "tropical anemia" occurs,

thirst, chlorides are removed with sweat and fatigue increases.

Soldiers receive calcium less than the norm, since there is an under-

residue in dairy products.

Sailors and soldiers receive an increased amount of phosphorus

due to bread, cereals, pasta. This is bad, because calcium, which

they receive little, with an excess of phosphorus it is not absorbed (it is necessary

1:1.5 ratio, not 1:4).

Product Replacement

Meat can be replaced with canned food for a period of 10-15 days.

Meat can be replaced (by 20%) with egg powder - no more

months and no more than 2 times a week.

· Meat can be replaced with bacon by no more than 20%.

Bread can be replaced with breadcrumbs (no more than 50%).

25% fresh vegetables can be replaced with dried products, in

last resort - cereals.

Types of rations

1. Boiler allowance rations - designed for cooking

hot food in both barracks and field accommodation

2. Dry army rations - completed using

concentrates and canned food for nutrition in conditions of impossibility to

cooking hot food in the kitchen.

3. Additional rations - designed for military personnel

airborne troops, crews of jet and turboprop

aircraft, divers and other professionals who compensate

adverse effect of harmful factors or increased energy

body waste.

4. Alpine ration - issued to military personnel at heights

above 3000 m a.s.l. m.

The following allowances have been developed:

For soldiers and non-commissioned officers;

for officers;

hospital;

dietary;

therapeutic and prophylactic.

Medical _________Events

on hygienic provision of food for troops

All activities include: hygienic, epidemiological

sky, medical controls and hygienic education.

Hygiene control includes: development of a diet,

compiling a menu-layout of food products, the correctness of their

exchanges, sanitary supervision of the storage and transportation of food

products, sanitary condition of food objects, control over

cooking technology and its implementation.

Epidemiological control aimed at warning pi-

chewing poisoning among military personnel.

Food is usually stored in the kitchen for no more than 1.5 hours, and in the refrigerator -

no more than 4 hours. The menu layout is made up for a week according to nutritional standards

every soldier.

Food in the field

Decentralized nutrition is carried out by departments,

groups or individually (each soldier is given a cat-

lok, spoon, mug) in accordance with field allowances.

Dry ration emergency stock contains 3 briquettes con-

centrate (canned), 45 g sugar, 2 g tea. The total weight of the package is 650 g.

kets (canned food) can be: meat, dairy, cereals, vegetables and

other. Bread is most often given in the form of crackers, biscuits or canned food.

bathroom - delayed staleness. The dry ration is divided into three

food intake. It is possible to eat dry rations for no more than 3-5 days.

Canned food and concentrates

and their role in the nutrition of personnel

The nutrition of personnel meets the general principles of rational

no food in the army. It should be noted that the nutritional

is the use of canned food, such as:

Use:

1. Frozen foods. Nutrients

preserved, but not completely.

2. Canned food. Malnutrition, as with canned

protein is coagulated, vitamins are destroyed

etc. Before use, canned food is tested

ing, including:

 inspection of the outer surface of the cans (for the presence of de-

formations, rust spots, leaks);

 inspection of the internal surface;

 leak test (the jar is immersed in boiling

water), organoleptic examination and determination of acid

lots.

3. Dried foods. They have almost the same

My disadvantages are that of frozen foods.

4. Products subjected to sublimation. With sublimation

(freeze-drying) the product is frozen, and

the sublime in a vacuum. At the same time, practical

virtually all useful properties.

Bread plays an important role in nutrition. Naturally, bread cannot be

can be stored for a long time, so it should also be preserved.

There are the following ways to preserve bread:

 rye hot bread is wrapped in paper processed

sorbic acid, kept fresh for 6 months;

 wheat bread is wrapped in filter paper,

moistened with alcohol, stored for 4 months;

 rye and wheat bread is dipped in alcohol for 4-6 seconds,

then wrapped in polyethylene or foil, stored for 6 months

tsev. Before use, it is necessary to warm up at 1200 for 25 minutes,

so that the alcohol evaporates;

 canning provides a great

storage period;

 crackers.

In addition to canned food, con-

centrates, i.e. dehydrated foods that keep 6-12 months.

Before using concentrates, an organoleptic study is carried out.

ing, determine the acidity of the product.

Features of sanitary and hygienic examination

products contaminated with RS, OM

Examination of food and water contaminated with radioactive

substances (RS), can be performed using a radiometer

DP - 5A for γ-radiation or with the help of RLU-2 for β-radiation and other

many more modern radiometers.

Determination of toxic substances (OS) in food products, and

it is organophosphorus substances (OPF) that is produced using:

 Hydroperoxide reaction, based on the oxidation of FOV

hydrogen peroxide in an alkaline environment with the formation of hydro-

properoxide, which, having a large oxidative

potential, oxidizes the indicator;

 cholinesterase reaction, based on the property to oppress

the activity of the cholinesterase enzyme, which loses its ability to

ability to break down horse serum acetylcholine.

The determination of mustard gas in water and food is based on

the formation in an alkaline environment of thymolphthalein ether, which has

yellow-orange color. __k obtained mainly from bread.

Responsibilities of officials and services

catering for military personnel

In a military unit, catering and control over it

carried out by the commander of the unit, his deputy for logistics, chief

com of the food service, the head of the dining room, on duty by the hour

ty and the head of the medical service.

Unit commander determines the diet, considers and

approves the layout of products for the week, controls the completeness of the issuance

food, its variety and "easiness".

Deputy commander of the rear unit organizes good quality

venous nutrition, controls bringing the prescribed norms to each

soldier.

Head of food service responsible for providing

parts of food, for its storage, for the sanitary condition of warehouses,

kitchens, canteens, means of transporting products.

Head of the dining room directly responsible for timely and

high-quality cooking, for the sanitary condition of the table

howling, controls the receipt of products from the warehouse and the correctness of their

work, weekly submits for a medical examination of persons permanently

but working in canteens, buffets and food warehouses.

Duty officer together with the medical officer on duty

com before each distribution of food checks its quality, as well as sanitary

new condition of the catering unit, dining room, all equipment and

dishes; he also gives permission for the issuance of food on the basis of the conclusion

medical service representative.

Head of Medical Service participates in the development of the regime

nutrition, in drawing up the layout of products, organizes and implements

systematic monitoring of food quality, storage conditions and

transportation of food products, sanitary condition of food

facilities, the state of health and personal hygiene of food service personnel

military service with the maintenance of personal sanitary books. Doctor on duty

Every day before the entry of the daily order, it is inspected

and gives permission to work.

Catering for military personnel

in peacetime

The nutrition of military personnel is, by its nature, public

nym and carried out through canteens (soldiers, sailors, cadets-

skies, officers, etc.), and for the personnel of the Navy - through galleys,

fishing and wardrooms of ships, floating and coastal bases. It organizes

is based on the staff of cooks (cooks), established on the basis of the number of

eating.

Each dining room (galley) of a military unit must have all the

according to departmental building codes, production and

utility rooms located rationally, i.e. providing

ing strict flow of production and sequence of technology

logical process, excluding the intersection of clean and dirty

processes, raw and finished products, clean and dirty dishes, go-

processed food and food waste. The dining room should be provided with technical

means, utensils, inventory, cold and hot water,

sewerage, central heating, lighting and supply

exhaust ventilation.

Food is delivered to military units by special transport

port. For all special vehicles, as well as for trailers, containers

or specially equipped boxes by the head of the medical service

military unit is issued a sanitary passport. Receiving and issuing

food is produced only in clean overalls.

Perishable products are transported by refrigerated, isothermal

mic and combined vehicles. For delivery

bread, specially equipped bread vans are used.

NOTE.

Military units receive bread at military bakeries and civilian bakeries.

bakeries. On ships with bakeries, bread is baked only

when the ship is separated from the base. Ships that do not have bakeries when going to sea

up to 3 days are provided with freshly baked bread, and upon exit

at sea for a period of more than 3 days - long-term storage bread (canned bread

bom).

Replacing bread with crackers is allowed only if it is impossible

providing personnel with freshly baked bread.

When transported by road, food is covered

covered with clean tarpaulins.

To the products of seasonal harvesting, coming to ensure the

servicemen, include potatoes, vegetables, fruits in fresh and processed

tannoy form, as well as citrus fruits. When harvesting these products (cleaning,

shipment) is allocated the required number of personnel and military

technology. For the delivery of early vegetables, potatoes and fruits to remote

areas are used aircraft (helicopters) of the military transport aviation

When harvesting potatoes and vegetables, medical and food

naya services conduct a study of these areas in advance to prevent

prevention of cases of infectious diseases among personnel.

In the absence of their own storage base, vegetables and potatoes can be

hang out with suppliers.

Food in the canteens is prepared strictly according to the norms of rations, according to the layout

products, in compliance with culinary rules and sanitary and hygienic

requirements.

The current norms of food rations

their energy expenditures related to III-IY professional groups according to heavy

labor.

Composition and hygienic characteristics

general rations

Meals for military servicemen of the ground forces

was produced until 2008 in accordance with the set of products of the daily allowance

permission for combined-arms ration No. 1, (Table 15), and its composition and hygiene

The technical characteristics are presented in tables 16 and 17.

The average weekly daily energy value of this ration is

military personnel is 3675 kcal, and the energy deficit should not

exceed 1500-2000 kcal. The content of high-quality proteins in it is pre-

exceeds 100 g, but the balance of animal and vegetable proteins is not op-

timal, because instead of the required 55% of animal proteins in their rations

changes and the balance of calcium and phosphorus (instead of the necessary ratio

Ca: P = 1: 1.5 or 1: 2 there is a lack of calcium and an excess of phosphorus). Product layout

In the conditions of a military unit, 3 types of layouts are compiled:

1) on the main soldering;

2) on dietary nutrition;

3) on clinical nutrition.

The layout of products is compiled by the head of the food

service (assistant commander of the ship) together with the head of the

medical service of a military unit, head of the dining room and master of

cooking technologies or an instructor (cook, cook); there,

where the latter do not exist - as a senior cook.

This document is signed by the deputy commander of the military

units in the rear (assistant supply commander), head of

contentment service, head of the medical service and approves

as a commander of a military unit. Make changes to the approved distribution

laying food without the permission of the commander of the military unit is prohibited.

Usually, product layout is made for the week from-

separately for each norm in triplicate. First copy (original)

nick) remains in the office of the food service and is

the basis for the discharge of products from the food warehouse in the canteen

vuyu (to the galley), and two copies are issued to the dining room. One of them you-

hung in the lobby of the dining room to familiarize those who eat, and the other

is with the instructor for guidance in cooking.

When drawing up the layout of products, the features and

the nature of combat training, diet, availability and range of

ducts, food rations, as well as the wishes and requests of food

The required diet is determined by the unit commander and

must be known at the stage of drawing up the layout.

Under the diet understand the regularity and frequency of receptions.

food, the duration of the intervals between them, as well as the distribution

daily ration (allowances) for individual meals, their

qualitative and quantitative characteristics. Nutrients

must enter the body not only in sufficient quantities, but also in

optimal ratios at every meal. Therefore, the main

sources of complete protein - meat and fish - are distributed to all

meals. In this case, it is necessary to alternate meat and fish dishes.

for breakfast and dinner (Table 18).

For military personnel, three meals a day are usually organized (go-

Hot food is prepared and served for breakfast, lunch and dinner, and tea - 2 times -

morning and evening) and at least four times a day for Suvorov, Nakhimov-

tsev and students of military music schools. At the same time, food should

be taken at fixed hours, at intervals of no more than 7 hours

owls. Breakfast is planned before the start of classes, lunch - after the end of the session.

new classes, dinner - 2-3 hours before lights out. Energy content of the daily

diet for meals with three meals a day is distributed as follows

in the following way: for breakfast - 30-35%, for lunch - 40-45%, for dinner - 20-

thirty%. Depending on the conditions of combat training and the daily routine of the military

part of the distribution of rations can be changed by the commander of the military

part.__ When compiling the layout, attention is paid to the repeatability

meals throughout the week. It is unacceptable that one dish is repeated in

more than two or three times a week. In addition, the correctness of the replacement is taken into account

products, because in the absence of the required products in the warehouse, this is additional

allowed, but in accordance with a special table of replacements, approved

Noah by order of the Minister of Defense.

Complementary food products obtained from own

part-time farming or purchased with the funds of the monetary fund

the Indian part, are indicated in the layout in a separate column for the techniques of pi-

cabbage soup and by their number. Before serving ready-made food on the tables, its quality is checked

officials of the military unit by testing, in which

a doctor (paramedic) and a duty officer take part. results

checks are entered in the book of accounting for quality control of preparation

food, and after that the officer on duty at the military unit gives permission to

providing food to personnel.

The weight of the first course should be 500-600 g, the garnish of the second -

200-350 g, third - 250 g, snacks - 75 g; weight of meat and fish portions

after their heat treatment - 100 g.

The temperature of the prepared food at the time of its reception by personnel

should be: for first courses - not lower than + 75˚С, for second courses - not

below + 65˚С, for tea - + 80˚С, for compote, kissels, juices, cow's milk

boiled - + 7−14˚С.

For cutting bread, portioning sugar, butter and their issuance

a bread cutter is divided from among the military personnel (only where there is no regular

th bread cutter) for a period not exceeding one month. The bread is cut into thin

slices weighing 50−75 g and issued on demand within the limits.

Crackers instead of bread for the first course are allowed to give out no more than 3

once a week.

For military personnel performing various tasks and not applying

absent in this regard at breakfast, lunch or dinner, left with

an appropriate supply of food, which is stored in a separate closed container

de in the refrigerator for no more than 4 hours, and in the absence of refrigeration

funds - no more than 2 hours. At the same time, meat and fish portions are stored

separately from the garnish. The issuance of food is allowed only after repeated

heat treatment and check by a doctor (paramedic).

For personnel who are not able to arrive at the dining room

before the expiration of the specified periods of food storage, it is prepared separately

but by the time of their arrival.

Persons permanently working at food service facilities

would be provided with overalls and allowed to work only after

medical examination (for the carriage of pathogens of intestinal infections

feces, helminths, gonorrhea, syphilis) with fluoroscopy (fluorography

her) chest organs and passing the test for the sanitary minimum.

To perform auxiliary work in the dining room, a daily allowance is assigned.

military outfit; before taking up duty (watch

- in the galley) they are also examined by the doctor on duty (paramedic

rum). Persons who have not passed a medical examination are not allowed to work in the canteen.

allowed; they are also not allowed to portion ready-to-eat

cooking food (meat, fish, cow butter) and pouring jelly, com-

sweat, milk, juices, cleaning and cutting boiled vegetables, washing the digestive

boilers.

It is forbidden to allow persons with diseases to work in the dining room

skin, suffering from acute intestinal infections.

Organization of meals for troops in the field

In the field, military personnel can be in peace

new time (periods of exercises, redeployment of military units, with liquidation

assessment of the consequences of natural and man-made disasters), and in special

conditions (participation in local armed conflicts, during military

actions).

The tasks of the medical service for the medical control of pi-

troop training in the field:

1. Prevention of food poisoning.

2. Monitoring the effectiveness of the protection of products and food technology

military service from WMD.

3. Examination of food.

4. Prevention of hypovitaminosis.

5. Hygienic education.

In peacetime nutrition of military personnel in the field

is served according to the same norms of food rations as in places

permanent deployment. For this, field provisions are being deployed.

military points (PPP). The main contenting units

are battalion(battalion food point - BPP, fig.

8), division or separate company. Catering in the field

viyah is handled by the head of the food service, which has in

at its disposal field technical means:

Means for cooking: car kitchens PAK-170(food is cooking-

Xia in a specially equipped car body, even while driving

zheniya), trailer trailer kitchens KP-125 and KP-2-49;

Means for preparing hot water - hot water boiler and

portable boilers type PNK-2;

Means for transportation and storage of products. Transportation of products

produced on cars (GAZ-66, etc.), refrigerated trucks,

trailers. Field refrigeration facilities (refrigerating chamber disassembled

naya KKhR-8, trailer refrigeration unit - PRHU);

Field bakeries and technical means of field baking,

mills, slaughterhouses.

The choice of terrain for the BPP depends on the specific tactical and rear

environment and conditions of the area. However, in any situation, take into account

The protective properties of the terrain and the presence of sufficient camouflage;

Favorable sanitary condition of the area, remoteness from the

clear sources of pollution (landfills, highways, etc.);

Convenient ways of approach and entrance.

The best protective properties are wooded (sparse forest, shrubs)

rugged areas, ravines, terrain folds. On a clean, no flood

leable area of ​​the correct form with a size of at least 100x100 meters

place three or four trailer autokitchens with frame tents,

three to four vehicles for transporting products and equipment

BPP, one TNK-2 boiler, one water tanker (AVC-28,

AVC-15, etc.). One field kitchen serves one company (100 people).

Kitchens are placed at a distance of 30 m from one another. 15 m from the kitchen

a place is being equipped for peeling potatoes and vegetables, 25 m away - a point for washing

tya pots, mugs and spoons; 50 m - a place (pit) for collecting food

moves; at 75 m - a toilet for cooks and kitchen attire.

With a long stay of the unit on the ground, the equipment

yut additionally (usually in tents):

Grocery warehouse;

Room for cold processing of meat and fish;

Room for storing and cutting bread, portioning butter and sa-