A Qualitative Study of Soldier Perceptions of the Relative Importance of MRE Portion Size and Variety

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Abstract:

Several focus groups and interviews were conducted with 95 military subjects from Ft. Bliss, Biggs Army Airfield, and Fort Leonard Wood during 1997 to understand how soldiers perceive Meal, Ready-to-Eat portion size and MRE variety and to begin to determine what types of trade offs soldiers are willing to make between these two MRE characteristics. This study was carried out as part of a larger project whose overall goal is to reduce the cost of and the waste associated with MREs. One approach to accomplishing this was to manipulate both the portion size and variety of the MRE. Based on previous data, it was hypothesized that soldiers would want greater variety in the MRE therefore, portion sizes might be decreased. The current findings suggest something quite different.

Author(s):
Bell, R. ; Johnson, J. L. ; Kramer, F. M. ; Degraaf, C. ; Lesher, L. L.
Author Organization(s):
ARMY SOLDIER AND BIOLOGICAL CHEMICAL COMMAND NATICK MA SOLDIER SYSTEMS CENTER
Descriptive Note:
Final rept. Mar-Apr 97
Pagination:
0031

Security Markings

DOCUMENT & CONTEXTUAL SUMMARY

Distribution:
Approved For Public Release

RECORD

Collection: TR
Identifying Numbers
Report Number(s):
NATICK/TR-99/028
Monitor Series:
ASBCC/SSC
 Subject Terms
Joint Capability Areas:
JCA_5_Command and Control; JCA_4.4.1_Food Service; JCA_4.4_Logistics Services; JCA_5.3_Planning; JCA_1.2.5_Lessons Learned; JCA_5.3.3_Develop Strategy; JCA_5.3.4_Develop Courses of Action; JCA_5.3.5_Analyze Courses of Action; JCA_1_Force Support; JCA_1.2_Force Preparation; JCA_6.4.1_Secure Information Exchange; JCA_6_Net Centric; JCA_3.2_Engagement; JCA_3_Force Application; JCA_1.2.6_Concepts; JCA_8_Building Partnerships; JCA_6.4_Information Assurance; JCA_4.2.3_Manage Global Supplier Networks; JCA_4.2_Supply; JCA_4_Logistics; JCA_8.2_Shape
Communities of Interest:
Human Systems
Descriptor(s):
*PERCEPTION(PSYCHOLOGY), *MILITARY RATIONS, LOGISTICS MANAGEMENT, ARMY PERSONNEL, COSTS, MEALS, TRADE OFF ANALYSIS, NUTRITION, FOOD CONSUMPTION, FOOD SERVICE
Field(s)/Group(s):
Psychology, Food, Food Service and Nutrition
Keyword(s):
MRE(MEALS READY TO EAT), FOOD HABITS
Report Date:
1999 Jul 01
Creation Date:
1999 Aug 04