Determination of Optimal Portion Size for Hot Combat Rations
Final technical rept. 1 Oct 1984-1 Oct 1986
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
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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.
- Food, Food Service and Nutrition