R&DA Fall Meeting Spotlights Fueling Performance and Economizing
A glimpse at the future of troop feeding during the Research and Development Associates for Military Food and Packaging (R&DA) last fall in Providence, R.I., hints at solutions being studied for several key challenges.
Research into troop feeding by the Natick Soldier Research, Development & Engineering Center is studying improvements to optimize human performance. Defense Logistics Agency (DLA) Troop Support, meanwhile, continues its strategy of consolidating contracts to reduce costs associated with the purchase of subsistence supplies.
Natick continues research to find ways to make lighter, smaller rations, and to better understand what nutrients can do for physical and cognitive performance.
During “The Army Operating Concept” of R&DA’s “Combat Feeding Directorate Update,” Steve Moody, director, Combat Feeding Directorate, Natick, explained that the focus of U.S. armed forces is shifting to improve warfighter performance, recovery and resilience against battlefield stresses.
Research into troop feeding is studying how to optimize human performance, and he sees a time in the future where Meals, Ready to Eat, (MREs) and Unitized Group Rations (UGRs) will be designed to meet individual needs. ...
Popular Ingredient Has Nutritious and Cost Advantages
Poultry is one of three center-of-the-plate protein categories, along with meat and fish and seafood, that are frequent ingredients on the military menu.
A healthful nature and affordability help poultry to attain its unique status among the popular entrée ingredients commonly used to achieve variety in the military menu.
“It continues to be noticeable and widely available due to affordability and being an exceedingly well-rounded protein,” said Erica Smith, a registered dietitian in the Joint Culinary Center of Excellence Quality Assurance Division. “Poultry is leaner than red meat. Its popularity is due to affordability and being a healthier option.”
Poultry is a main staple of the daily menu cycle followed at Fort Riley, Kan., and is available most of the time on either the main line or short-order line, said Sgt. Major Robert Clark, chief food operations manager, 1st Infantry Division.
“Poultry continues to be one of our customers’ favorite meats,” Clark said. “It could be turkey or chicken; if prepared properly it continues to be our top seller in the dining facilities. During Thanksgiving or a normal business day it will be on the menu, and, if not, our customers will inquire.”. ...