Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012
Архiви

Comparative analysis of field ration for military personnel of the ukrainian army and armies of other countries worldwide

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M. Mardar
M. Hkrupalo
M. Stateva

Анотація

For the purpose of improvement of the Ukrainian nutritional standards this Article provides comparative analysis of field rations of different countries worldwide to make a proposal on improvement of food-stuff assortment in food ration for military personnel in the Armed Forces of Ukraine, Army of USA, the British Army, Army of Germany, Army of Italy, Army of Canada, Army of France, Army of Belarus, Army of Armenia. In accordance with the comparative analysis it was established that ration composition used for the Armed Forces of Ukraine military personnel lags behind developed countries of the world both in nutrition arrangement and in nutrient composition, especially in relation to assortment and variety of ration food-stuff. Moreover, a field ration is strictly unified and doesn’t consider individual needs of military personnel in calories, proteins, fats, carbohydrates, food fibers. Selection of individual field ration takes to account only age of military personnel, i. e. individual needs related to nutrition composition such as physical abilities, level of physical activity, gender, type of occupation before military conscription and etc. are not considered

The obtained results confirms practicability of assortment products assortment included to field rations for the purpose to correct nutrition rations towards optimal balance for military efficiency of army, adaptation of military personnel to physical and psychological loads.

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Як цитувати
Mardar, M., Hkrupalo, M., & Stateva, M. (2017). Comparative analysis of field ration for military personnel of the ukrainian army and armies of other countries worldwide. Food Science and Technology, 11(1). https://doi.org/10.15673/fst.v11i1.293
Розділ
Нутриціологія, дієтологія, проблеми харчування
Біографія автора

M. Mardar, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент

Посилання

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