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Comparative characteristics of the energy completeness of military rations of Ukrainian and foreign production

ISSN 2223-6775 Ukrainian journal of occupational health Vol.20, No 1, 2024

Comparative characteristics of the energy completeness of military rations of Ukrainian and foreign production

Andrusyshyna I.M.1, Bal-Prylypko L.V.2, Slobodyanyuk N.M.2, Nikolayenko M.S.2, Ustymenko I.M.2, Maksymova O.S.2, Tkach G.F.2
1State Institution «Kundiiev Institute of Occupational Health of the National Academy of Medical Sciences of Ukraine», Kyiv, Ukraine
2National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

Full article (PDF), UKR

Introduction. During multi-day exercises and combat operations, military personnel are almost routinely exposed to moderate to severe energy deficits, which affect their body composition and weight, as well as their physical and cognitive performance. Fatigue, decreased physical performance, mood swings, and impaired immune function are considered risks associated with energy deficiency.

The aim of the research – to provide an assessment and generalize the processed results of the food, energy, and physiological and hygienic adequacy of military rations of Ukrainian and foreign production in the conditions of normal and combat operations.

Materials and methods of the research. The nutritional and energy value of daily military rations produced in Ukraine, Germany, Great Britain and France was studied using generally accepted methods.

Results. It was established that the studied military rations are characterized by different mass fractions of protein, fat, carbohydrates and indicators of energy value. The military ration of Ukrainian production is characterized by the highest mass fraction of protein (205.6 g), the military ration of German production is characterized by the lowest (76.4 g). The studied military ration for the nutrition of military personnel of Ukraine is characterized by a fat content of 235.1 g, which is the highest value among all studied military rations, at the same time, the military ration of German production is characterized by the lowest mass fraction of fat (123.4 g). The mass fraction of carbohydrates in the military ration of Ukrainian production (613.7 g) is the largest indicator among other military rations, and in the military ration of French production it is the smallest (383.1 g). Among the studied military rations, the highest indicator of energy value (4369.9 kcal) is characterized by the military ration of Ukrainian production, the lowest (3226.4 kcal) is the military ration of French production. Daily military rations of Ukrainian and foreign production are characterized by a mismatch in the ratio of proteins, fats and carbohydrates. Full energy supply when consuming military rations of Ukrainian production, in addition to NATO recommendations for combat operations, occurs mainly due to excessive fat content.

Conclusions. An imbalance in energy intake and expenditure causes a negative energy balance that can occur over days or weeks during military operations. The food format and its nutritional composition should be varied to meet the specific needs of the personnel and their activities in different climatic conditions.

Keywords: nutrition of military personnel, military rations, energy consumption, energy balance, military personnel.


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