Accession Number : ADA177935


Title :   Determination of Optimal Portion Size for Hot Combat Rations


Descriptive Note : Final technical rept. 1 Oct 1984-1 Oct 1986


Corporate Author : ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA


Personal Author(s) : Warren, III , Philip H ; Rice, Sandra J ; Stretch, Robert H


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a177935.pdf


Report Date : 12 Jul 1986


Pagination or Media Count : 39


Abstract : This project was conducted to investigate the effects of major situational, individual and food-related factors on the determination of optimal portion sizes of Tray Pack menu items in order to increase consumer morale and decrease costs associated with plate waste. The results of several field tests and laboratory investigations revealed that portion size preference can be affected significantly by many variables which include age, weight, sex, rank, time in service, time in the field, level of physical activity, food preference, and others. The results of these investigations have been used to develop a set of guidelines for field feeding of Tray Pack meals. Keyword: Food service; Rations; Acceptance tests; Ratings; Thermal processing.


Descriptors :   *FOOD SERVICE , ACCEPTANCE TESTS , CONSUMERS , FEEDING , FIELD CONDITIONS , FIELD TESTS , FOOD , FOOD CONSUMPTION , FOOD SERVICE PERSONNEL , HEAT , HIGH TEMPERATURE , INSTRUCTIONS , LABORATORY TESTS , MORALE , PHYSICAL PROPERTIES , PLATES , PROCESSING , RATIONS , SEX , WARFARE , WASTES


Subject Categories : Food, Food Service and Nutrition


Distribution Statement : APPROVED FOR PUBLIC RELEASE