SUBSTANTIATION OF THE COMPOSITION OF DRY RATIONS AND RATIONS FOR SERVICEMEN WITH SPECIAL NEEDS

Abstract

An important issue of food supply for servicemen with individual needs is the adjustment of diets through the use of protein, vitamin and mineral food components which are functional ingredients of such food, primarily flour based, products as: bread, bakery and flour confectionery (cookies, crackers, gingerbread), fruit and nut energy bars, and “Granola” breakfast cereals. The priority task is to increase the nutritional and biological value of a daily norm for vegetarians and vegans and to balance it in terms of nutritional composition by creating innovative food products with improved consumer properties which contain such functional ingredients as: proteins, fats, carbohydrates in the optimal ratio, rich in vitamins, antioxidants, macro- and microelements. There is rear opportunity to provide hot food in a timely manner in extreme conditions of combac operations which usually solved by snacks and food which could be carried in a pocket. Hence, the actual for the improvement of quality of food supply for the personnel is:  composition of dry rations and food rations with products that have convenient packaging and high nutritional, biological and energy value;  introducing innovative technologies into the food production process, particularly flour based products;  studying the experience of the armies of NATO member states (their rations include flour products: cookies, muffins, biscuits, crackers, bars, nut and fruit pastes with an extended epiry date and high nutritional and biological value);  use of the innovative raw ingredients with complex effect, which have a wide range of functional and technological properties that contribute to solve such kind of issues in conflict areas;  еxpanding the range of high-quality and socially important food products for Ukrainian military personnel for use in extreme conditions.