Download or read book Fresh Foods for the Armed Forces written by Herbert R. Rifkind and published by . This book was released on 1951 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh Foods for the Armed Forces written by United States. Army. Quartermaster Corps and published by . This book was released on 1951 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this history is to tell the story of the supply of fresh foods, or "perishable subsistence," to the armed forces of the United States during and after World War II. That story began in 1941 with the establishment of the Army Quartermaster Market Center Program, which, after the war, became the Quartermaster Market Center System. The Market Center Program, as an emergency wartime measure, was a nation-wide, centrally controlled and coordinated system of procurement and distribution designed to fill the needs of millions of men for perishable foods in terms of the right quality, quantity, time, and place. As such it replaced the previous peacetime policy of independent local buying by the individual military posts, camps, and stations, which was clearly incapable of meeting the logistical requirements of wartime supply.
Download or read book Food Preferences of Men in the U S Armed Forces written by David Roger Peryam and published by . This book was released on 1960 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Special Rations for the Armed Forces written by Franz A. Koehler and published by . This book was released on 1958 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh Foods for the Armed Forces written by Herbert R. Rifkind and published by . This book was released on 1951 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Not Eating Enough written by Institute of Medicine and published by National Academies Press. This book was released on 1995-09-01 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Download or read book Combat Ready Kitchen written by Anastacia Marx de Salcedo and published by Penguin. This book was released on 2015-08-04 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Download or read book Fresh Foods for the Armed Forces the Quartermaster Market Center System 1941 1948 by Herbert R Rifkind written by Herbert R. Rifkind and published by . This book was released on 1951 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings written by Martin S. Peterson and published by . This book was released on 1970 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food for the Armed Forces written by United States. Office of the Quartermaster General. Military Planning Division and published by . This book was released on 1946 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh Foods for the Armed Forces written by Edward Steere and published by . This book was released on 1948 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fresh Foods for the Armed Forces written by United States. Army. Quartermaster Corps and published by . This book was released on 1951 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this history is to tell the story of the supply of fresh foods, or "perishable subsistence," to the armed forces of the United States during and after World War II. That story began in 1941 with the establishment of the Army Quartermaster Market Center Program, which, after the war, became the Quartermaster Market Center System. The Market Center Program, as an emergency wartime measure, was a nation-wide, centrally controlled and coordinated system of procurement and distribution designed to fill the needs of millions of men for perishable foods in terms of the right quality, quantity, time, and place. As such it replaced the previous peacetime policy of independent local buying by the individual military posts, camps, and stations, which was clearly incapable of meeting the logistical requirements of wartime supply.
Download or read book Military Food Engineering and Ration Technology written by Ann H. Barrett and published by DEStech Publications, Inc. This book was released on 2012 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by a team from the U.S. Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel. The book offers new data on numerous technologies used to solve problems such as nutrient densification, lightweighting, novel thermal processing, and long-term quality preservation in delivering appetizing foods and more. Testing techniques are explained for evaluating sensory qualities of foods and their effects on physical and cognitive performance.
Download or read book Food for the Army Statement of Major E B Gregory Quartermaster General of the Army to the Special Committee to Investigate the National Defense Program written by United States. Army Service Forces. War Department and published by . This book was released on 1943 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food for the Armed Forces written by United States. Office of the Quartermaster General. Military Planning Division and published by . This book was released on 1946 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Activities Report of the Quartermaster Food and Container Institute for the Armed Forces written by Quartermaster Food and Container Institute for the Armed Forces (U.S.). and published by . This book was released on 1951 with total page 1194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Development and Critical Analysis of the Food Program of the Armed Forces of the United States written by Daniel Basile and published by . This book was released on 1959 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt:
