Organization of dietary nutrition in the sun of the Russian Federation. With changes and additions from. Nutrition in the Russian army in recent years

The uninterrupted provision of personnel with good-quality food and cooking is carried out by the food service. Control over the adequacy of nutrition, over compliance with sanitary rules at all food service facilities, as well as control over the health of persons working at these facilities, is carried out by the military medical service.

GENERAL PROVISIONS

ON THE ORGANIZATION OF FOOD IN THE MILITARY UNIT

The concept of rational nutrition and the principles of its organization.

For military personnel, such nutrition is rational, in which the qualitative and quantitative ratio of substances in the food taken and its distribution according to meals during the day correspond to the needs of the body and ensure high combat capability of the soldier and officer. The food ration or ration of a soldier must provide the body with the energy material and nutrients necessary for normal functioning, and consist of a set of food products that allow you to quickly cook a large number of varied and delicious food with minimal risk of contamination or contamination.

Food for military personnel by its nature is public, food supply - centralized and produced according to the established norms of allowance. In addition, two more features are characteristic of the nutrition of military personnel: cooking according to layouts products and permanent control from the command and medical service.

Distinguish rations boiler allowance, dry soldering and additional. Boiler allowance rations are intended for cooking hot food both in barracks and in the field. Dry army rations are completed using concentrates and canned food. They are intended for food in conditions when cooking hot food in the kitchen is excluded. Alpine rations contain dry fuel tablets intended for heating canned food and making tea.

Boiler allowance rations and dry rations fully compensate for the energy costs of military personnel. As shown by numerous studies carried out in different time domestic scientists, in peacetime, the energy consumption of military specialists is basically equal to 3500-4500 kcal. Accordingly, army rations were drawn up.

The exchange of energy in a real combat situation has not yet been studied. According to some reports, energy consumption in the conditions of combat exercises is 5700 kcal. At the same time, it was found that a person can tolerate a significant deficit in calories - up to 2500 kcal, while maintaining combat effectiveness if the water supply is adequate to working conditions and homeostasis is not disturbed.

Additional rations exist for military personnel of the airborne troops, for those who are content with high-mountain rations and serving in areas at an altitude of 3000 m and above sea level; for crews of jet, turbojet and turboprop aircraft, for officers, divers and other specialists. They compensate or adverse effect harmful factors working conditions, or increased energy costs.

In a military unit, there may be the following allowances. For privates and sergeants, one, for example, the basic soldier's norm, and one norm for officers. Patients who are being treated in the infirmary of the unit are fed according to the hospital norm. Food for them is prepared in the kitchen of the regimental medical center or in the soldiers' kitchen.

In addition, for those suffering from chronic gastrointestinal diseases sparing nutrition (dietary) is organized, in which kitchen fats are replaced butter; barley, barley and some other cereals - rice, buckwheat or semolina; rye bread - wheat. Dietary nutrition, depending on the state of health, is prescribed for up to 3 months. Responsibility for the organization of dietary nutrition and nutrition in military hospitals according to the hospital norm rests with the head of the medical service. The layout of products according to the hospital norm and dietary nutrition, compiled with the participation of the chief of food supply or an instructor cook, is approved by the unit commander.

For persons working in conditions of contact with toxic substances or exposure to harmful physical factors, there is additional therapeutic and preventive nutrition, which is provided through canteens.

The diet of military personnel the next one is set. In military units, with boiler allowances, hot food is given out 3 times a day - for breakfast, lunch and dinner, and tea 2 times - in the morning and in the evening. Breakfast is given before the start of classes, lunch - after the end of the main classes, dinner - 2-3 hours before lights out. The intervals between meals should not exceed 7 hours. The hours of eating are determined by the daily routine approved by the unit commander. The daily allowance for three meals a day in terms of calories is distributed as follows: for breakfast - 30-35%, for lunch - 40-45% and for dinner - 20-30%. The diet is set by the unit commander, depending on the specific conditions - the nature of combat training or the characteristics of the combat situation - taking into account the recommendations of the doctor and deputy for logistics.

Duties of officials.

The charter obliges commanders of all levels to take care of maintaining and strengthening the health of their subordinates, their material and domestic support. Deputy regiment commander for political affairs is obliged to take care of the nutrition of soldiers and officers. Deputy Commander of the Regiment for Logistics, to which the food supply service is subordinate, is obliged to organize good-quality nutrition for personnel and ensure that prescribed species food for every soldier.

Directly the work of kitchens and canteens, a food warehouse, a bakery, glaciers, ancillary and kitchen facilities is supervised by head of food supply. He is responsible for arranging delivery and proper storage food, ensure the correct preparation of hot food and bring the prescribed rations to soldiers, sergeants and officers; together with the head of the medical service of the regiment, draw up a layout of products, at least once a month personally conduct test cooking with cooks and check the quality of food in the warehouses of the regiment.

Chief Medical Officer of the Regiment is obliged to participate in the development of a diet, to exercise systematic medical control over its organization and quality, to monitor the sanitary condition of economic services and to present to the regiment commander opinions on soldiers, sergeants and officers in need of dietary nutrition.

Medical service of the military unit, exercising current sanitary supervision in the field of nutrition, is guided by the relevant general and special regulatory documents on nutrition. The military doctor needs, in addition to the regulatory documents for the medical service, to know well all the documents that determine the norms of food allowances, the procedure for receiving, storing and issuing them, the norms for replacing one product with another, the types and purpose of technical means of the food service. The doctor of the military unit must know the duties of the officials responsible for catering.

Nutritional deficiencies are most often associated with the low qualification of the staff of the food facility. Therefore, the doctor should not only demand from the head of the food service to carry out work to improve the skills of the staff - classes with cooks in cooking, send chefs to catering establishments, organize the exchange of experience, but also conduct classes with the staff of the food (and medical) service on various issues military food hygiene, explain the importance of complying with hygiene requirements for the prevention of food poisoning and food preparation.

Persons who disregard the doctor's instructions should be subject to administrative pressure or public condemnation. Measures may also be applied to them, such as depriving chefs of bonuses to the salary issued for good cooking and excellent maintenance of the kitchen on the basis of the doctor's records in the food quality assessment book. The doctor of the part is also involved in assigning to cooks qualification categories on which wages depend.

In exercising control over nutrition, the doctor ultimately relies on the authority and power of the commander. Therefore, it is necessary to systematically broaden the horizons of the commander of the unit, as well as deputies for political affairs and rear in matters of nutrition. The most convenient way to do this is during the next report on the state of nutrition in terms of

MEDICAL EVENTS

FOR FOOD HYGIENE

Tasks and content.

primary goal measures for the hygienic provision of food for personnel of a military unit is to ensure, by the forces and means of the medical service, in cooperation with officials of other services, perhaps a more complete adequacy of nutrition to the working and living conditions of military personnel and thereby contribute to the solution of combat missions or combat training tasks .

Determining the adequacy of nutrition to the nature of work and rest is integral part hygienic assessment of nutritional status. The latter, in addition to determining the adequacy of nutrition, includes a medical examination of the personnel of a unit or subunit and a study of the structure of general morbidity.

Medical supply of nutrition consists of hygienic and epidemiological control, appropriate hygienic education and medical supplies.

Hygienic and epidemiological control extends to the objects of the food service: kitchens, canteens, ways, special transport, vegetable stores, pickling points, field sites for slaughtering livestock, kitchen facilities and to the objects of the main department of trade (military trade) located on the territory of a military unit (food stores, soldiers' tearooms, buffets), as well as the personnel serving them.

Hygienic food control in a military unit, it includes the participation of a doctor in the development of a diet in relation to the specific conditions of the activities of the troops and monitoring its implementation; participation in the preparation of the product layout and verification of the correctness of replacing some products with others (according to the substitution table); sanitary supervision over the correct storage and transportation of food products; control over the sanitary condition of food service facilities and food enterprises of the military trade; quality control of food products and prepared food, as well as monitoring the culinary process; hygienic analysis (assessment) of nutritional status; advisory assistance to food service workers in organizing measures to improve the physiological nutritional value and, above all, in reducing the loss of vitamins; participation in the development of measures for the sanitary and technical improvement of food facilities; monitoring the supply of food objects with good-quality water in sufficient quantities.

Epidemiological control aimed at preventing food poisoning of a bacterial nature. For this purpose, they carry out medical monitoring of the health of workers in the food warehouse, canteen, kitchen and persons serving the water supply system, daily inspection of the daily order for the kitchen and canteen; control over the conditions of delivery, storage and processing of food products, as well as the conditions of storage of left food consumption.

Infection of food is possible after its preparation and distribution without repeated heat treatment. It must be borne in mind that the infected products and prepared food practically do not differ in their organoleptic characteristics from non-infected ones. Short-term storage of food - no more than 1.5 hours is allowed only on the stove at a temperature not lower than 80 0 C. Cooked food can be stored in the refrigerator for no longer than 4 hours. For persons who have not arrived at the dining room by this time, food is prepared separately. Food heated after storage is given out immediately, it is impossible to store it. The weakening of medical control over the kitchen staff is unacceptable, since in some cases they are involved in cutting food, although according to existing sanitary rules doing so is strictly prohibited. Extremely dangerous in this regard are those who have been ill with acute intestinal infectious diseases, which can be assigned to the kitchen no earlier than 3 months. after discharge from medical institution and subsequent clinical, laboratory and instrumental studies.

All measures aimed at preventing food poisoning and acute intestinal infections, can be effective only when the sanitary condition of food supply service facilities fully meets the requirements of hygiene.

Hygienic assessment of product layout.

In all cases of boiler allowance, cooking for military personnel is carried out only by laying out food. The layout of products allows you to most correctly and rationally distribute the products laid down according to allowances per person during the day, according to meals and for preparing individual dishes. The layout is compiled, as a rule, for a week separately according to the norms of each ration. It is compiled by the chief of food supplies and a doctor, signed by the deputy commander for logistics and the head of the medical service. The layout is approved by the unit commander.

Hygienic assessment of product layout is carried out according to the following scheme. First, the validity of the adopted diet is established. Then, the frequency of dishes of the same recipe, spicy and neutral dishes, the frequency of preparation and the range of cold snacks are determined during the day and week. Next, the calorie content and its fluctuations for individual days are evaluated, the distribution daily allowance allowances for meals as a percentage of the total caloric content of the ration, the content of proteins, fats and carbohydrates (the percentage of calorie content of the diet covered by them, the amount of animal proteins and vegetable fats) and the ratio between proteins, fats and carbohydrates is determined. Finally, the use of extra food household products (they are indicated in the layout in a separate column) and the correctness of replacing some products with others.

The replacement of products is carried out in accordance with the established norms and in such a way that, on average, there is no excess consumption of these products per month. The doctor of the unit must carefully monitor the replacement of products, since the indicated norms are drawn up taking into account only the calorie content of the latter.

For current control over the sanitary condition of the kitchen and dining room, as well as over the culinary process and the content of vitamin C in food in the regiment, using the property of the regimental medical center (PMP), it is easy to create a portable laboratory.

Assessment of the good quality of food products, their compliance with GOST requirements is carried out in the laboratory of the sanitary and anti-epidemic platoon (SPEV) of the medical battalion or other sanitary and epidemiological institutions. For this purpose, the SPEV is equipped with an LG-1 stowage (hygienic laboratory), garrison and district laboratories are equipped with an LG-2 hygienic stowage.

FIELD FOOD

IN field conditions in contrast to the conditions of stationary accommodation, food has the following features.

Instead of one kitchen-dining room, a part or several divisions are deployed field kitchens at the rate of one per company. Separate groups of servicemen, who are separated from the units, prepare their own food. Nutrition becomes decentralized- by subdivisions, groups or maybe even individual. For cooking, field kitchens are used with a minimum of kitchen utensils and inventory. Instead of common tableware, personnel use crockery individual- soldier's bowler hat, spoon and mug. In the field, canned and concentrated products are widely used.

The complexity and transience of the combat situation can cause a violation of the regularity of nutrition and the usual distribution of food into three meals: breakfast, lunch and dinner. Food storage may be difficult.

Norms of nutrition and foodstuffs.

In wartime, the personnel of the active army are supplied with food products according to field allowances, which include bread or crackers, meat or canned meat, cereals and vegetables or briquetted concentrates of first and second courses, as well as fats, sugar and tea. To improve taste and increase calorie content, broth pastes are used, the main part of which are protein hydrolysates. With bouillon pastes, dishes are prepared from food concentrates.

Difficulties in baking and delivery of bread force it to be replaced with crackers, canned bread or slow-burning bread. Rusks are reconstituted before eating. To do this, in a soldier's bowler hat, two or three crackers are placed on the edge, separated by spoons, and for 10-15 seconds (which corresponds to 3-4 breaths with normal breathing) are filled with water. After pouring out the water and closing the pot with a lid, the crackers are heated on fire for about 5 minutes. After such processing, the taste and texture of crackers are close to bread.

Bread of delayed staleness is prepared as follows. Mustard is poured onto the bottom of the cardboard box, covered with a sheet of filter paper on top, freshly baked hot bread is placed in the box and closed. The joints of the flaps of the boxes are sealed with paper tape. Then the boxes are stacked and kept for self-sterilization (due to high internal temperature) within 4-6 hours.

Meat and meat and vegetable canned food is used both for boiler food and for individual-group food.

In the field, dry rations are widely used, especially as NZ rations - an untouchable portable reserve. Dry ration NZ is designed to provide food for personnel ground forces, as well as individual military contingents in exceptional cases of a combat situation, when it is impossible to cook hot food.

For rations, NZ can use food bread concentrates, which are a highly nutritious mixture of crushed wheat crackers with various pre-prepared products (meat, milk protein, milk powder, honey, cocoa, sugar, coffee, fruit extract, etc.). Part daily ration dry ration includes 3 briquettes of concentrates of 200 g each, 45 g of sugar and 2 g of tea. Solder weight (net) 647 g, volume 0.9 l. Shelf life no more than 18 months.

From meat, milk or protein briquettes of bread concentrates, you can prepare a hot liquid dish in the form of soup. To do this, a pre-crushed briquette is lowered into a pot of boiling water (0.4 l) and brought to a boil. Bread concentrates can be used in in kind without heat treatment, washing them down with tea or drinking water.

By meals, the daily ration of dry rations is recommended to be distributed as follows. For breakfast and dinner, one sweet briquette, for lunch - meat, milk or protein briquette. Tea and sugar are distributed evenly over the three meals. It is not recommended to eat dry rations from concentrates for more than 3-5 days. The calorie content of the ration is sufficient to maintain the combat readiness of the personnel for the specified time.

Dry rations, NZ rations are placed either in combined cardboard-metal cans or in plastic bags. Soldiers store rations in a duffel bag. In tanks, vehicles for the transportation of combat crews, in armored personnel carriers and self-propelled artillery installations, NZ solders are stored in metal packing boxes with hermetic lids.

field technical means food service.

All technical means of the food service used for the preparation, transportation and storage of food products in the field can be divided into the following groups: means for cooking, means for preparing hot water, means for transporting and storing food, field bakeries and field mobile factories, mills and slaughterhouses.

On the supply of military units there are auto kitchens PAK-170 and camp kitchens KP-125 with a frame tent and KP-2-49. The auto kitchen PAK-170 is more convenient. Here, food is prepared in a well-equipped car body, even while driving. Food is delivered to the subdivisions in thermoses, in which it remains hot for several hours at an air temperature of -15 0 C.

When organizing meals in large rear formations (headquarters, hospitals), field kitchens and dining rooms are deployed.

For the preparation of hot water, in addition to the hot water boiler available in all camp kitchens, portable boilers such as PNK-2 and others are used.

Perishable food products are stored and transported in refrigerators and refrigerated trucks. The remaining products, packed in kraft paper bags, cardboard boxes with a polyethylene liner and other appropriate containers, are stored and transported in food trucks, and small quantities - in special containers.

In the field conditions, the military unit either bakes bread itself, or receives it from the divisional field bakery.

Water is stored and transported in road tanks AVTs-28, AVTs-15, tanks TsV-3 and other special facilities. Water supplies are also created by filling all free containers available in field kitchens.

Catering.

In field conditions, food for the troops is organized through field food stations (FCP). The main ones are battalion food points (BPP), deployed by the forces and means of the economic department of the battalion supply platoon. Ready-made food, bread, sugar are delivered to company distribution points, from where they are carried by carriers to battle formations.

For cooking, a minimum of kitchen utensils and utensils is used. Food is prepared more often from canned food and concentrates. Meals for various reasons may be irregular, but hot food should be prepared at least twice a day.

In the field, food can be boiler, independent (individual-group) and mixed.

With boiler power in the field, its organization, in principle, may not differ from peacetime boiler power with stationary deployment of troops.

With independent or individual-group meals, servicemen, depending on the situation, either prepare hot food or consume food rations without heat treatment.

With a mixed diet, hot food is given out 2 times a day - for breakfast and dinner, and in the intervals between them, the soldiers take pre-issued intermediate food products: bread or crackers, boiled meat or canned meat-vegetables, lard-lard.

Boiler food is usually organized on the march. Prior to the march, the personnel are given a NZ dry ration, which can be used up only with the permission of the commander. Issuance of hot food is made in the halt area. small divisions and individual groups(traffic controllers, scouts) eat on their own. In some cases, they are provided with thermoses of hot tea.

Content units in the field are a battalion, division or company. Therefore, in the field, the responsibility for organizing rational nutrition military personnel in the unit, except for officers of the unit, are carried by the unit commander, the commander of the economic platoon (or supply platoon) and medical worker divisions.

The duties of the commander of the economic department include: checking the quality of incoming food and cooked food, timely delivery of prepared food and dry rations to units, monitoring the culinary process and the activities of cooks.

The medical worker takes part in the choice of the diet, in the unit controls the correct storage and quality of products and prepared food, the timeliness of their delivery and distribution conditions, conducts medical supervision of the cook staff.

The subunit commander instructs the deployment of a battalion food station (BPP) on the ground, decides on the diet, controls the quality of food preparation and bringing the required allowances to the personnel, checks the availability and condition of the food stocks of the personnel and, in specified cases, allows them to be spent .

Hygienic features of nutrition in the field and medical control.

From a hygienic point of view, there are 4 features in the nutrition of military personnel in the field: an increased possibility of food poisoning, the possibility of food contamination with OB, PB and BS, the use of trophy food and locally prepared products, and in some cases a low content of vitamins in food.

The increased possibility of food poisoning in comparison with peacetime is due to the following reasons. As mentioned above, in the field, food is prepared not in one, but in many kitchens with minimal equipment. This increases the likelihood of violations of sanitary requirements for the conditions of processing, distribution and storage of food. A change in the combat situation entails a violation of the diet, which can lead, in particular, to an increase in the delivery time of ready-made food to subunits. It is difficult to store perishable products at the checkpoint. One of the causes of food poisoning may be improperly cut and poorly stored boiled meat, given out for intermediate meals. Soldiers take food from individual dishes, for washing which a limited amount of water is sometimes allocated. Food poisoning can also occur as a result of eating inedible products of plant or animal origin. Finally, it must also be borne in mind that in a combat situation systematic medical control and, in particular, bacteriological examinations of workers in the food supply service are often difficult.

The specified features of nutrition of servicemen in the field determine the corresponding tasks of medical control. Such tasks are: the prevention of food poisoning, control over the effectiveness of the protection of food and food service equipment from weapons of mass destruction used by the enemy, food expertise and the prevention of hypovitaminosis.

Food expertise is carried out when investigating the causes food poisoning, detection of signs of food spoilage, local food preparation, use of trophy food and suspected food contamination with WMD. In the first three cases, the examination is predominantly sanitary in nature. Its task is to assess the quality of food, its compliance with accepted standards. In cases where the food stocks subject to examination are small and it is known exactly what it is contaminated with (OS or RV), the unit doctor conducts a sanitary examination to assess the admissibility of using food to supply personnel.

Examination of trophy foodstuffs and foodstuffs suspected of being infected with WMD is carried out, as a rule, by specialists from army and front-line sanitary and anti-epidemic institutions and is called a hygienic examination.

Nutrition in the conditions of the use of weapons of mass destruction (WMD) by the enemy.

At wide application By an enemy of WMD, radioactive and toxic substances or bacterial agents can get on food and in prepared food during the transportation of food, cooking and distribution of food. Therefore, transportation of food must be carried out in tightly closed containers. Food transport vehicles are equipped with a solid body and a food box, which protects products from dusting. A transportable supply of good quality water is created on the food machine for cooking, and sometimes for decontaminating the kitchen.

Transportation of food is desirable to produce on non-contaminated areas of the area, on roads that are less busy with transport and less dusty. On the march, the lids of the boilers are screwed well camp kitchens and protect them from dust.

The protective properties of food containers depend on the material from which it is made, its thickness and tightness.

Glass and metal containers, if sealed, completely protect food products from contamination with poisonous substances (S), radioactive substances (RS) and biological agents (BS). Plank and plywood boxes, wooden barrels can either completely protect food from contamination, or significantly reduce its degree. Containers made of thick cardboard and airtight reduce contamination with droplet-liquid agents and protect against contamination with agents vapor, radioactive dust and BS. Containers made of shingles and rods only to some extent reduce the degree of infection.

Film packaging polymer materials, if it is sealed, it provides protection against vapor and misty agents, radioactive dust and bacterial agents, and from metal foil it also completely prevents contamination with droplet-liquid agents.

Soft containers made of burlap or matting, being leaky, do not protect food from contamination, but to a large extent reduce it, especially from radioactive dust.

It is possible to reduce the contamination of food stored in unreliable containers or without it at all by covering them with tarpaulins, protective paper, straw, earth, snow, ice and other improvised means. It should always be remembered that it is easier to protect food from contamination than to carry out special processing.

Cooking should, as a rule, outside the infected area. After overcoming the site of contamination, the degree of radioactive or chemical contamination of personnel, kitchen and kitchen utensils, as well as food and water is determined. Determination of the degree of infection bacterial means is not carried out, since the establishment of the fact that the enemy used bacteriological weapons is already sufficient in itself for disinfection and other necessary activities. Then the culinary staff passes sanitization and the kitchen is decontaminated, disinfected or degassed.

Cooking in areas contaminated with RS is allowed only at low levels of radiation. In this case, canned foods and food concentrates are widely used, which are much better than other products, protected from weapons of mass destruction and allow you to quickly cook food.

Special processing of food products is very complex. Persons conducting it must have special training and the necessary means. Therefore, in military units, only foodstuffs enclosed in sealed containers are processed appropriately. The remaining contaminated products are either handed over to special warehouses, if their neutralization is possible, or destroyed.

In the field for disinfection food can be boiled and processed chemicals. So, a metal container is boiled in a 3% soda solution for at least 2 hours, after removing grease from the surface of the cans. It is advisable to disinfect canned food in glass containers by immersion for 30 minutes in a 5% solution of monochloramine or 3% bleach solution or for 1 hour in a 6% solution of hydrogen peroxide. After processing, the jars should be thoroughly rinsed in clean water. Wooden or other leaky rigid containers are disinfected by spraying with a 20% solution of bleach or monochloramine and wiping with a rag soaked in the same solution.

After being removed from the container, food products are boiled for at least 2 hours. Fresh meat and large fish should be cut into pieces weighing no more than 1 kg.

Dishes and small kitchen utensils are disinfected by boiling in a 20% soda solution for at least an hour.

Food degassing can be done by airing, removing the surface contaminated layer of the product, washing with water, cooking and other methods.

Those parts of food products that are contaminated with drop-liquid agents are not subject to degassing and are destroyed. This applies, first of all, to ready-made food, as well as to food products that are consumed without prior cooking (for example, bread).

Degassing of fatty products presents significant difficulties, since many OM dissolve well in fats and can be stored in them for a long time without losing their toxic properties.

Food products in sealed containers are used after the container has been degassed. Degassing of containers contaminated with organophosphorus agents is carried out by irrigation with a 3-5% solution of caustic soda or a saturated solution of slaked lime, followed by thorough wiping. For degassing containers contaminated with mustard gas or lewisite, use aqueous solutions of bleach, slurry of bleach, 5-10% water solution monochloramine, etc. After treatment with degassers, the container should be washed with water.

When food products are contaminated with OM vapors, they are degassed by ventilation. Degassing by ventilation is carried out in the same container in which the food products are located. Periodic stirring and heating of bulk products accelerate the process of self-degassing.

In case of infection with drip-liquid unstable agents, bulk products are degassed by ventilation, and meat, sausages and fish - by cutting infected areas to a depth of 1-1.5 cm and repeated washing with water. From the infected fresh vegetables and fruits, the infected part of the product is removed and washed thoroughly with water. Solid fats are degassed by removing the infected layer to a depth of 1-2 cm.

Food products contaminated with drop-liquid persistent agents are degassed by removing the surface layer to a depth of 2-3 cm. The contaminated part separated from the food product is destroyed. Due to the fact that the rest of the product may be contaminated with OM vapors, it must be degassed by ventilation (bulk products), washing with water (meat, fish, vegetables). All degassed products are used after cooking and doctor's permission.

Food products that cannot be degassed are destroyed by burning or burying them in the ground, after filling them with kerosene, gasoline or oil. When such foodstuffs are burned in the air, very high concentrations steam OV. In this regard, the personnel carrying out the burning must be in gas masks and protective clothing.

Degassing of dishes and small kitchen utensils is carried out by boiling for 1-2 hours.

Food decontamination produced mainly by mechanical removal radio active substances.

If food products were stored in airtight containers and did not acquire induced radioactivity, then they can be used after decontamination of the container surface and dosimetric control. Decontamination of metal and glass containers is usually done by washing with water or wiping with a cloth soaked in water.

Food stored in leaky containers is decontaminated by transferring it from the contaminated container to a clean one, removing the contaminated surface layer, and washing with water. Decontamination by replacing contaminated containers with clean ones is most often used for the neutralization of bulk products. If they are in bags, then various methods are used to separate the outer contaminated layer of the product from the inner one. Most in a simple way is to moisten the bag with water. After that, the bag is embroidered, the top is carefully rolled up and the contents are scooped into a clean bag. Decontamination of products stored in solid containers (barrels, boxes) begins with the processing of containers, which are washed with a stream of water or wiped 2-3 times with a rag soaked in water. Then dosimetric control is carried out. If repeated decontamination does not reduce the degree of contamination, then the product is transferred to a clean container.

Loose food products in solid containers are decontaminated as follows. First, the upper contaminated layer of the product is removed, then the product is selected from the middle of the container and transferred to a clean container with simultaneous removal of the layers adjacent to the walls.

To decontaminate fresh meat, sausages, fish, potatoes, carrots, beets, fresh cabbage and other food products, abundant and repeated washing with water is used. The most contaminated areas of the product should be removed first. When decontaminating potatoes, if washing with water does not desired result, can be processed in a potato peeler.

In cases where food decontamination fails to reduce contamination to acceptable levels, perishable foods are destroyed by burying them in the ground. Food products that allow long-term storage are kept in special warehouses for the period necessary to reduce contamination as a result of natural radioactive decay.

Decontamination of dishes and kitchen utensils is carried out by repeated washing with hot water and soap. After that, the processed items are rinsed in clean water and dried.

Food, as well as water, after special treatment, can be consumed only with the permission of the head of the medical service.

HYGIENIC EXPERTISE

FOOD IN THE FIELD

GENERAL PROVISIONS

Contamination of food products with WMD is possible when spraying agents or BS from special aviation devices; rupture of shells and bombs filled with OV or BS; fallout of products of a nuclear explosion from a radioactive cloud; when used for food processing of contaminated water and inventory.

Food products can be exposed to WMD in warehouses, during transportation, processing, storage in a soldier's duffel bag, and before harvesting.

It is not excluded that food may be contaminated by the enemy during the withdrawal from the occupied territory or by sabotage. In the latter case, bacterial formulations, agents and highly toxic substances, alkaloids, salts can be used. heavy metals, agricultural pesticides, low-toxic substances that do not change the color, smell and taste of the food product.

The right to decide on the suitability of food contaminated or suspected of being contaminated belongs only to the hygienist. Therefore, the medical examination of this type is called hygienic and is headed by a hygienist.

Hygienic examination is carried out in 4 stages: I - on-site examination, II - sampling, III - laboratory research and IV - drawing up an expert opinion.

ON-SITE RESEARCH

The first stage of the hygienic examination is carried out at the facility (at the food warehouse, etc.) and includes the collection of information, inspection of the facility and the area, and indication.

Collection of information allows you to clarify the type and method of WMD used by the enemy and includes the receipt of data from combined arms and special intelligence, higher headquarters, materials from a survey of personnel, local residents and shoulder.

Inspection of the object and the area. When inspecting an object, pay attention to characteristics use by the enemy of OV. Such signs may be the appearance of a cloud of fog or smoke moving downwind from the place where shells and aircraft bombs burst; the presence of oily drops and spots on the ground, grass, buildings, on the surface of the water; discoloration and wilting of plants; appearance foreign smell; the presence of dead animals and birds, and in water bodies - dead fish.

Examination of a food object begins with the receipt from the head of the object under examination of updated information on the nature of the infection, the degassing of the territory and premises. After that, they inspect the premises and products. Inspection is carried out sequentially, and until the end of the inspection of one room, they do not move to the next. Pay attention to the location of the room relative to the epicenter of the focus of infection, the condition of the walls, windows, doors, hatches, roofs, containers, coatings and packaging of products, the change in color and type of products. The presence or absence of traces of droplet-liquid agents on the container, packaging material or on the products themselves is recorded.

For RH indication a medical-veterinary chemical reconnaissance device PKhR-MV is used, which makes it possible to detect known agents in water and food, as well as to determine alkaloids and salts of heavy metals in water.

To measure the radioactive contamination of water and food products, a field dosimetric device is used - a roentgenometer-radiometer DP-5A.

If the results of the on-site indication and examination, as well as the information collected, irrefutably indicate the absence of any contamination or, conversely, an indisputable contamination, the level of which exceeds the values ​​established for wartime by 10 times, the expert on the spot makes the final decision. In the first case, water or food is allowed to be used for rations, in the second it is prohibited, and the examination ends at this stage. Prepared food that is not sufficiently protected and found itself in contaminated zones is not subject to research and special processing and is destroyed.

If the fact of infection (at a level no more than 10 times higher than the values ​​​​accepted for wartime) is established or infection by unknown agents is suspected, then a preliminary decision is made. According to this decision, in the first case, the object of examination is sent for special processing, in the second - for laboratory research in a sanitary and anti-epidemic platoon (SPEV) or in a sanitary and epidemiological institution. Decontamination, decontamination and decontamination, as well as combinations of these methods, are called special treatment.

With the second option, the expert proceeds to the next (II) stage of the examination - sampling.

SAMPLE SELECTION

Sampling is a very important stage of the examination and is carried out by a representative of the medical service in the presence of a responsible official.

Sampling of food products for laboratory testing for contamination with OS, BS or RS is carried out as follows. Take samples from the surface layers, opening at least 10 places in the party. About 100 g of the product is removed from each place and mixed into a total sample, the mass of which should be about 1000 g. It is forbidden to prepare samples by mixing the surface layers with deep ones.

It is necessary to emphasize the practical importance of sampling from the surface layers. Firstly, this excludes the possibility of poisoning people, since in the case of preparing an average sample by mixing the surface layers with deep uncontaminated ones, the average contamination may be within the permissible range. Secondly, sampling from the surface layers as the most contaminated makes it easier to determine the OM in the product, since it is easier and faster to establish a higher contamination of the product than a low one.

It should also be borne in mind that over time, redistribution of OM occurs in food products. During the period of exposure to the product of gas, steam or aerosols of OM, its upper layers are infected to a depth of 1-4 cm. a significant amount of OM is desorbed, and a part goes deep into the product.

Samples are recommended to be taken from the surface layers to the following depth: from solid products (meat, fish, bread, etc.) by 1 cm, from loose products (cereals, granulated sugar) - by 3 cm, from porous ( pasta, crackers) - by 10 cm, from semi-liquid (jam, jam) - by 5 cm. An average sample is taken from liquid products. Fruits and vegetables are selected individually.

From the products contained in stacked bags, samples are taken in a checkerboard pattern from the most suspicious areas for infection. A U-shaped cut of the burlap is made, approximately 10x20x20 cm in size. The cut-out flap is rolled up, and a sample of the upper layer is taken from the exposed place with a scoop to a depth of about 3 cm, weighing about 100 g from 10 bags of this batch. Samples from products stored in bulk are taken by scoop also to a depth of approximately 3 cm, 100 g each, from 10 different locations. If the product is stored in boxes, the sample is taken from the surface of the product in contact with the infected wall. Samples from solid products (meat, fish, bread) are cut from surface areas with a thickness of about 1 cm. Samples of drinks stored in tubs and vats are taken from the surface and from the bottom using a glass tube, samples from a mixture of solid and liquid products (ready meals , sauerkraut, pickles, etc.) - separately from the surface layer of a solid product and liquid.

Samples are placed in glass jars with lapped stopper or plastic cap. Bulk products are packed in plastic bags, which are hermetically sealed by bending the film 3-4 times. The package with the folds pressed against it is firmly tied with twine. Samples are numbered. The same number in the form of a label or inscription is also placed on the packaging of the product from which the sample was taken. Samples are sealed, wrapped in paper and placed in a box. Samples are delivered to the laboratory by special transport, and at short distances - on foot.

The accompanying form, which is drawn up in 2 copies, must indicate the following: product name, sample number, date and time of sampling, purpose of the study, name of the facility where the sample was taken, its address, circumstances of infection, number of products with doubtful contamination, last name and the position of the person who took the sample.

LABORATORY STUDY

The third stage of hygienic examination - laboratory research - includes sanitary-toxicological, sanitary-bacteriological and virological, sanitary-radiological and dosimetric, as well as sanitary studies chemical composition and physical properties of water and food. As mentioned above, if necessary, specialists from the chemical, food and veterinary services can be involved, who conduct appropriate special laboratory studies.

EXPERT OPINION

As a result of a hygienic examination of trophy foodstuffs or foodstuffs that were in the zone of contamination with OM and RW, the following decisions can be made:

1. the product is allowed to be used for food purposes without any restrictions. Such a conclusion can be made if the product was stored in a sealed container, and outside surface containers in case of contamination was carefully processed;
2. the product is usable healthy people, if its infection does not exceed the maximum permissible value;
3. the product is suitable for consumption, but must be sold through the public catering system, if its contamination with OM or RS is such that degassing (decontamination) will occur during culinary or technological processing;
4. the product is subject to degassing or storage;
5. the degassed product is suitable for consumption by healthy people with limited nutritional periods, if the residual amount of OM and RS in the finished food does not exceed the maximum allowable values;
6. The product is unfit for human consumption and must be destroyed. This decision is made when small amounts of food are contaminated with drop-liquid OB, as well as in case of poor quality for sanitary-chemical and sanitary-physical indications.

During the examination of food products that were in the area of ​​application of biological agents, the expert's solutions can be as follows:

1. the product (water, food) is allowed to be used for food purposes without restriction. Such a conclusion can be made if the product was stored in a sealed container, the outer surface of which was reliably disinfected;
2. the product is usable after heat treatment;
3. the product must be destroyed.

The total daily intake of RH and RW with water and food should not exceed the corresponding proportion of each toxic substance.

Food products to be destroyed are burned or buried. In the latter case, they are pre-mixed with carbolic acid or oil. The top layer of buried products should be at a depth of at least 1 m. Burning is carried out in a trench with a depth of about 1 m in light wind. People should be on the windward side. The destruction of products is carried out by a commission appointed by the head of the food facility.

Order of the Minister of Defense of the Russian Federation of June 21, 2011 N 888
"On approval of the Guidelines for the food supply of military personnel of the Armed Forces of the Russian Federation and certain other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals military units in peacetime"

With changes and additions from:

1. Approve and put into effect the Guidelines for the food supply of military personnel of the Armed Forces of the Russian Federation and certain other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime (Appendix N 1 to this order).

2. Recognize as invalid:

orders of the Minister of Defense of the Russian Federation in accordance with Appendix No. 2 to this order;

Clause 1 of the Appendix to the Order of the Minister of Defense of the Russian Federation of August 27, 2008 N 454 "On Amendments to the Orders of the Minister of Defense of the Russian Federation" (registered with the Ministry of Justice of the Russian Federation on October 6, 2008, registration N 12401).

Minister of Defense Russian Federation

A. Serdyukov

Registration N 21665

A guideline has been approved new order food supply for the military and some other citizens in peacetime. This manual also establishes new rules for the provision of equipment, general household products and property of the food service.

It was clarified on the basis of what documents they are credited for food security. These include referral for treatment, inpatient examination, examination in a military medical institution; report of a serviceman, senior military team, unit commander.

It is forbidden to reduce staffing positions cook composition less than 70%.

For the preparation and distribution of food to the military, in need of medical (dietary) nutrition, as well as those with a height of 190 cm and above, a separate cook is appointed. They are provided with separate tables.

Public catering enterprises are involved in the provision of relevant services on the basis of a state contract.

The manual also defines how staff animals (dogs, horses, camels, donkeys, deer) are provided with feed (products) and bedding materials.

The norms for providing food, feed, as well as replacing some products with others are given.

In the mountain diet, the number of water disinfectants has been increased from 3 to 6. 6 water and wind resistant matches are provided (previously - a set). Otherwise, food and survival rations, emergency rations, on-board rations, emergency supply kits have not changed. In the norms that provide for black tea, it is clarified that it is long leaf.

Temporary norms of food rations have been established for the military, performing special and other tasks or in special climatic conditions. In particular, we are talking about work with pathogens of dangerous infectious diseases.

Order of the Minister of Defense of the Russian Federation of June 21, 2011 N 888 "On approval of the Guidelines for the food supply of the military personnel of the Armed Forces of the Russian Federation and some other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime"

Meals for the personnel of the military unit are organized by the head of the food service of the unit from field kitchens for subsistence subunits. Subdivisions that have full-time means for cooking in the field (battalion, division, separate company, etc.) are subsistence units. Subunits that do not have these funds, by order of the deputy commander of the military unit for the rear, are attached to the supply subunits for food, taking into account the tasks performed and the convenience of obtaining food.

Responsibility for catering, timely and complete delivery of the required norms of daily allowance to the personnel lies with the unit commander. He organizes meals personally, as well as through the chief of staff and the commander of the support platoon, and takes all measures to ensure that hot meals and drinking water were issued to personnel in full and on time. The commander of the supply platoon of the battalion (division), the economic platoon of the regiment organizes the work of the economic department of the platoon and is responsible for the safety of food, the timely and high-quality preparation of hot food, the delivery and distribution of it to units.

In peacetime, personnel are fed according to norm 1 (combined-arms rations), established by order of the Minister of Defense of the Russian Federation.

To prepare hot food, distribute it, provide personnel with bread, sugar, tea, tobacco products, matches and drinking water, the battalion food point (BFP) is deployed by the economic department of the battalion support platoon, and the regimental food point (RPP) is deployed by the economic department of the regiment's economic platoon. .

The head of the food point is the commander of the economic department, who organizes the work of the point in accordance with the tasks received from the commander (chief of staff) of the battalion directly or through the commander of the supply platoon.

The subunits assigned to the battalion are provided with food, as a rule, through the food points of their subunits (units). Subunits that do not have their own regular means of cooking are provided with food through the food station of the battalion to which they are attached.

Depending on the combat mission, the units are equipped with trailer or automobile kitchens.

The following basic equipment is provided for each trailed kitchen according to the relevant standards: six TVN-12 thermoses containing 17 servings of the first course or 26 servings of the second course, a frame tent, a folding or removable kitchen table, a box for storing and transporting food, various kitchen utensils. In addition, for the storage and transportation of water, each kitchen is provided with a cistern TsV-4 with a capacity of 320 liters.

The battalion food point is deployed in the area designated by the battalion commander at a safe distance from objects of possible enemy strikes and probable sources of pollution (landfills, cemeteries, highways, etc.), taking into account the maximum use of the protective and camouflage properties of the terrain, available engineering structures and other shelters, the presence access roads and water sources, the ability to quickly deploy, collapse and move to a new area, as well as in compliance with fire safety.

To accommodate the battalion food item, a platform measuring 80 x 100 m is selected. Kitchens are unhooked from cars and dispersed from one another at a distance of up to 30 m. Towing vehicles are placed at a distance of up to 10 m from them. The kitchens are set into working position, cleaned of dirt, washed, put in order, frame tents are deployed above them and places for washing hands of cooks are equipped.

At a distance of 15 m from the kitchens, a place is arranged for cleaning potatoes and vegetables: a pit for cleaning comes off, benches are made from improvised materials. At a distance of 50 m from the kitchens, a waste pit is torn off, which is closed with a lid, also made from improvised materials.

Separately, at a distance of 20-25 m from the kitchens, tables for meals for personnel are equipped, and also at a distance of 50-70 m - a place for washing individual pots, where a boiler is installed for boiling water or thermoses with hot water.

The distribution of water for washing the kettles is carried out only by the personnel of the food point.

At the same time, a place for cooking and eating by the officers of the battalion is being equipped: a tent, a stove with the necessary set of kitchen utensils and a set of field furniture are set up. A set of tableware is provided for eating.

The order of deploying the food point of the tank battalion is the same, only instead of four trailer kitchens, one PAK-200 automobile kitchen with a PS-2 warehouse trailer is located on the site.

Storage of the established stocks of food and property of the food service is carried out in the bodies of cars towing kitchens, or in a warehouse trailer. Food and property are placed in such a way as to ensure the autonomy of each kitchen, protection from weapons of mass destruction and quick unloading when deploying a food item.

The supply of food to the subdivisions for replenishment of stocks to the established sizes is carried out by the transport of the military unit from the food warehouse of the unit. When receiving food, its quality and quantity are checked.

Food is prepared according to a single product layout for all units of the military unit, compiled by the head of the food service with the participation of the head of the medical service and an instructor cook, which is approved by the unit commander.

When compiling the layout, relatively constant sets of products are used. In field conditions, as well as in the barracks deployment of troops, food should be, as a rule, three times a day. By meals, the energy value of the daily ration is distributed as follows: for breakfast - 30 - 35%, for lunch - 40 - 45%, for dinner - 20 - 30%.

If it is impossible, due to the conditions of the situation, to organize three meals a day with the permission of the commander of the unit, the personnel are provided with hot food at least twice a day (at breakfast and dinner) with the issuance of intermediate meals at the expense of the daily allowance. For intermediate nutrition, servicemen are given bread, meat, meat and vegetable canned food and sugar. Other non-perishable, ready-to-eat products (fat-lard, half-smoked sausage) may also be issued. In this case, the energy value of the daily ration for meals is distributed as follows: for breakfast - 40%, for dinner - 35%, intermediate meals - 25%.

With three meals a day, hot food should be given out as follows: for breakfast - before the start of the main events or hostilities, for lunch - during the hours of decline in the intensity of training and combat activity or combat tension, for dinner - at the end of the day or after completing assigned tasks. When developing a diet in combat, one should strive to ensure that the main meal falls on the hours of the decline in combat tension.

If hot food is given to personnel twice a day, then it is planned to cook one dish for the first meal, and two meals for the second meal. For intermediate nutrition, each soldier is given 250-300 g of bread or 150 g of crackers (biscuits), 15 g of sugar and one or one and a half cans of canned meat and vegetables (265 - 397.5 g).

Based on the conditions of the situation, it is necessary to strive for cooking mainly from fresh produce and only during the period of deterioration of the situation to provide dishes from concentrated and canned products. It should be borne in mind that in the field, crackers, dried vegetables, including potatoes, food concentrates, barley and pearl barley become especially fast.

Meals for battalion officers are carried out according to the norm of combined arms rations with the issuance of additional products (in peacetime for a fee, in wartime - free of charge). Food for officers is prepared according to a separate layout of products, also a single part for all units, which is compiled and approved in the prescribed manner. The first lunch courses are prepared jointly in the field kitchens, the second courses are prepared, as a rule, separately, on a PP-40 stove.

For meals there is a set of tableware. In cases where, due to the conditions of the situation, it is not possible to equip a place for officers to eat, the officers of the battalion subunits receive hot food from the field kitchens with the personnel.

Products for cooking hot meals are given to the chef for each meal. Products that do not require heat treatment (bread, sugar and tobacco allowances), as well as products for intermediate meals, are given to the foremen of the units once a day.

The economic department of the supply platoon (economic platoon) is provided with water for drinking and household needs from the battalion water supply point and the regimental water point. It is prohibited to use water for these purposes from other sources. The supply of water from water supply points, as well as to water points and to battalion food points, is organized by the deputy commander of the military unit for rear. To maintain the necessary supply of water at food stations, all available containers are used, including kitchen boilers and thermoses for distributing food.

Meals are taken by personnel directly at the battalion food point using individual bowlers. If necessary, hot food can be delivered to the location of personnel in thermoses. Keep food in thermoses for no more than two hours.

Military personnel serving a disciplinary arrest in a guardhouse are provided with food according to the norms laid down for military personnel undergoing military service on conscription, the military unit where the guardhouse is assigned to the food supply.

Military personnel who receive free food (and not food rations on hand) are credited for food at the guardhouse according to food certificates.

The rest of the military personnel receiving food rations on hand or in return for rations monetary compensation, are credited for food at the guardhouse according to the arrest notes. During their detention in the guardhouse, they are charged for food at the rate of the cost of food rations at discount prices. In the same manner, payment for food in the guardhouse is collected from military personnel (with the exception of military personnel who are in military service on conscription) who are entitled to free food, but who did not present a certificate for food when they were admitted to the guardhouse.

In some cases organized food tailored to the situationMeals during exercises, on the road, during combat operations, in different climatic conditions

STATE BUDGET EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION "BASHKIR STATE MEDICAL UNIVERSITY" OF THE MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION

Department of General Hygiene with Ecology, with a course of hygienic disciplines MPF

Head Department: Doctor of Medical Sciences, Professor Zulkarnaev.T.R.

Lecturer: Doctor of Medical Sciences, Professor Shakirov.D.F.

Educational and research work of the student:

"Food hygiene of military personnel in stationary conditions".

Completed by: 6th year student

medical and preventive faculty

601A group

Gimadieva S.R.

Checked by: Shakirov D.F.

Fundamentals of food hygiene for military personnel.

Allowance rates

Diet.

Product layout.

Organization of the food supply system for military personnel.

General requirements for the arrangement and equipment of canteens.

Conclusion.

Bibliography.

FOOD HYGIENE FOR MILITARY PERSONNEL

Nutrition is an important factor maintaining and strengthening health, maintaining the high combat capability of the troops.

In the human body, redox processes continuously occur to maintain body composition and generate energy (metabolism).

To maintain life, it is necessary that all the costs of the body are fully reimbursed. This is achieved by the intake of various nutrients with food - proteins, fats, carbohydrates, vitamins, mineral salts and water.

Proteins are the basis of life. They are the main component of all tissues and organs, enzymes and hormones. Sources of proteins are food products of animal and vegetable origin: meat, fish, eggs, dairy products, bread, cereals. The daily requirement of an adult in proteins is 80-100 g.

Carbohydrates are the main source of energy for the body (50-60% of the energy cost of the daily diet) and determine the energy value of food. Their sources in the diet are bread, cereals, vegetables, fruits. The daily requirement for carbohydrates is 400-500 g.

Fats are an important source of energy. Each gram of fat provides the body with twice as much energy as proteins and carbohydrates. This allows you to increase the energy value of food without increasing its volume. Fats, in addition, are a source of fat-soluble vitamins (A, D, E, K) and biologically active substances (sterols). The daily requirement for fats is 80-100 g.

Mineral substances (salts) are part of tissues and organs and have a significant impact on metabolic processes. They are not synthesized in the body and therefore are indispensable components of nutrition. Salts of calcium, potassium, sodium, magnesium, phosphorus and iron are of the greatest importance. The lack of salts contributes to the occurrence of a number of diseases (anemia, toxic goiter, dental caries, etc.). Sources of minerals are a variety of foods - meat, fish, milk, vegetables, bread, as well as water and salt. The body's daily need for sodium chloride (table salt) in a temperate climate is 10-12 g, and in a hot climate - up to 20 g.

Water is necessary for the life of all organs and systems of the body, all metabolic processes. It is found in varying amounts in food products, however, a significant part of it is consumed in the form of a drink. Importance water plays to maintain the body's heat exchange when working in the heat. Under normal conditions, the daily need for water is 2-2.5 liters, but with physical activity in hot weather, it can reach up to 10 liters or more.

Vitamins are various biologically active substances that act as activators and regulators of metabolic processes. They contribute to the better functioning of all major body systems, increase efficiency and resistance to infectious diseases. Insufficient intake of vitamins leads to hypovitaminosis, which manifests itself in malaise, decreased performance, poor health, and weak resistance to various diseases. The causes of hypovitaminosis can be insufficient food intake (especially vegetables and fruits), as well as violation of the rules for food storage and cooking. To prevent hypovitaminosis, especially in winter and spring, vitamin pills "Geksavit" are included in the daily diet.

Allowance rates.

The existing norms of food rations meet all the basic requirements for the nutrition of military personnel, as per energy value(calorie content), and the content of the necessary nutrients. In accordance with the order of the Minister of Defense, the basic soldier's ration contains 108 g of protein, 103 g of fat, 653 g of carbohydrates with a total energy value of 4246 kcal. Separate rations are provided for the personnel of surface ships and submarines, flight personnel, as well as for patients undergoing treatment in hospitals and military infirmaries. They provide replenishment of the energy and nutrient consumption of the main categories of military personnel during various periods of combat training and service.

It is important to follow the correct diet, which contributes to the preservation of health, increases the body's resistance to various types of combat training load. The diet is provided by the daily routine and the rational distribution of products and dishes for meals, which is practically carried out in the form of food layouts. The layout of products is compiled for a week, separately for each daily allowance, and. hung out in the lobby of the dining room to familiarize those who eat, as well as to control the organization and state of nutrition. The layout is compiled by the head of the food service of the unit together with the head of the medical service, the head of the canteen and the instructor-cook. When drawing up the layout, the required composition of the products and their correct distribution by meals are taken into account: for breakfast - 25-30%, for lunch - 40-45%, for dinner - 20-30% of the energy value of the daily ration.

Power supply requirements are implemented in product layout, which allows the most correct and rational use of food rations for the preparation of a variety of foods. The layout of products is compiled by the head of the food service together with the head of the medical service, the head of the canteen and the instructor-cook. The layout of products, as a rule, is compiled for a week separately for each norm in triplicate. When compiling the layout of products, the following are taken into account: · the features and nature of combat training for the planned period; the dietary regime established for a given contingent of those who eat; availability and range of products available at the food warehouse of the military unit; norms of food rations, according to which the personnel are fed; Possibility of using household products for additional food; Qualification and number of cooks; availability and condition of technological, refrigeration and non-mechanical equipment in the canteen of the military unit; the wishes of the eaters. The method of drawing up the layout is a variety of food.

Variety of food is an important condition for its biological usefulness. It is achieved using various dishes and culinary techniques. During the week, the same dishes should not be repeated more than two or three times, and dishes from the same products - during the day. The assimilation of food by the human body largely depends on its taste, smell, appearance.

Organization of the food supply system for military personnel

In the troops of the internal service of the Ministry of Defense of the Russian Federation, it is the duty of commanders of all levels to take care of maintaining and strengthening the health of their subordinates, of their material support. The deputy regiment commander for logistics, to whom the food supply service is subordinate, is obliged to organize good-quality food for the personnel and ensure that the prescribed types of food are brought to each soldier.

Directly the work of kitchens and canteens, a food warehouse, a bakery, glaciers, auxiliary and kitchen facilities is supervised by the head of the food supply of the regiment. He is obliged to organize the delivery and proper storage of food, ensure the correct preparation of hot food and bring the prescribed norm of rations to soldiers, sergeants, officers, together with the head of the medical service of the regiment, draw up a food layout, at least once a month personally conduct a control demonstrative cooking of food with cooks and check the quality of food in the warehouses of the regiment.

The head of the medical service of the regiment, being responsible for the medical support of the personnel, is obliged to participate in the development of the diet; carry out systematic medical control over its organization and quality; control the sanitary condition of economic services; present to the commander of the regiment conclusions on soldiers, sergeants and officers in need of dietary nutrition.

The medical service of a military unit, exercising current sanitary supervision in the field of nutrition, is guided by the relevant general and special regulatory documents on nutrition.

"On approval of the Guidelines for the food supply of military personnel of the Armed Forces of the Russian Federation and certain other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime"

GENERAL REQUIREMENTS FOR THE DEVICE AND EQUIPMENT OF THE MILITARY CANTEEN UNIT

The canteen of the military unit is located in a special building built according to a standard project. The dining room is built no more than 3 floors, preferably from brick. The site is selected with dense soil, with a low level of groundwater, away from roads with heavy traffic. It is also necessary to take into account the relationship with the sides of the horizon, the direction of the prevailing winds, and access roads are being equipped. The placement of technological equipment is carried out in such a way as to ensure strict flow of the movement of products during their processing. When equipping canteens with modulated equipment, better conditions are created for the work of cooks and the space of the premises is economically used. This equipment has the same height, width (depth) and length, which allows you to install it close to each other. Posters on the processing of relevant products are displayed in the workplace under glass.

Conclusion

In order to solve the problem of improving the quality of nutrition for military personnel, it is necessary to continue building new and reconstructing existing canteens, equipping them with modern technological and refrigeration equipment that makes it possible to mechanize and automate the process of cooking and processing products.

Bibliography:

Melnichenko P.I., Ogarkov P.I., Lizunov Yu.V. "Military hygiene and military epidemiology": Textbook. - M.: JSC "Publishing House Medicine", 2005

Shakirov D.F., Zulkarnaev T.R., Muryseva E.N., Zigitbaev R.N., Salimgareeva A.I. "Military hygiene": Educational and methodical manual for students, Ufa-2010.

Internet resources.