New Generation Survival Ration: A Brief Report (1991)

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Component Cornflake bar (2) Shortbread Glucose bar Granola bar Chocolate chip bar Total Keal Percent total Keal Component Cornflake bar (2) Shortbread Glucose bar Granola bar Chocolate chip bar Total Keal Percent total Keal Weight (9) 90.0 45.0 40.0 43.0 55.0 273.0 Iron (mg) 1.7 0.7 0.0 1.0 1.6 5.0 NEW GENERATION SURVIVAL RATION PROTOTYPE NUTRITIONAL ANALYSIS Water Protein CHO Fat Keal Sodium Potessium Ash Calcium Phos Magnes (9) (9) (9) (9) (mg) (mg) (9) (9) (mg) (mg) 2.5 6.1 59.1 20.0 441.0 836.0 190.0 1.3 73.0 #£9.0 13. 5.4 2.4 26.5 10.4 208.0 97.5 24.5 0.1 20.4 21.4 5. 1.4 0.0 38.4 0.8 153.0 0.3 0.0 0.0 0.0 0.0 0. 1.6 4.0 27.7 9.2 209.0 50.0 147.0 0.6 20.0 111.5 38. 0.8 4.8 26.7 22.8 332.0 161.0 168.0 0.8 15.0 112.0 47. 11.7 17.3 178.4 63.2 1343.0 1144.8 529.5 2.8 128.4 339.9 106. 69.1 | 713.6 568.8 5.1 53.1 42.4 Zine Cholest Vit A Vit C Thiamin Ribofla Niacin Vit B-6 VitE Folacin Vit 8-12 (mg) (mg) - (ag) (mg) (mg) (mg) (meg) (mg) (meg) (meg) 0.0 15.7 1122.0 0.6 0.8 13.0 4.4 158.0 0.2 0.0 185.0 0.0 0.2 0.1 1.2 0.0 8.7 4.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.3 0.0 0.0 0.9 130.0 0.1 0.1 0.7 0.0 0.6 13.5 1.1 6.0 170.0 0.2 0.1 1.1 0.1 2.9 9.0 2.1 21.7 1607.0 0.0 1.0 t.1 16.0 0.1 16.8 185.4 0.0

APPENDIX Iic. Information Paper: New Generation Survival Ration (June 7, 1990)

STRNC-WTP (70-l1ff) 7 June 1990 INFORMATION PAPER SUBJECT: New Generation Survival Ration PURPOSE: Summarize the status of the Air Force project to update the General Purpose Survival Packet. FACTS ; © The New Generation Survival Ration is an Air Force project to update the old General Purpose Survival Packet. This packet was type classified in 1961 and has not been updated since initially procured. Limited procurement quantities have contributed to problems in obtaining several components as well as the tin-plate can that were part of the original design. o Survival packets are provided in aircraft, liferafts and in remote storage areas. Storage can extend for as long as five years including periods of time at very high temperatures, such as would be found onboard an aircraft sitting on asphalt during the summer. Due to these environmental conditions, the storage requirement for this ration is five years at 80°F and one month at 140°F. o Nutrition requirements state that a survival food packet contain approximately 100 grams of carbohydrate (400 kilocalories) and a low protein content (<8 percent of the calories) to counteract the effects of starvation and to conserve body water. Nutritional standards for operational rations do not apply to the survival food packet because it is designed to be consumed for periods less than five consecutive days. o The packet prototype contains six compressed bars individually packaged in a trilaminate material and contained in a paperboard box. New food components that have been developed include an all carbohydrate wintergreen bar, a shortbread bar, a chocolate chip bar, a granola bar and two cornfake cereal bars. The total cube is 25 inches and the weight is 320 grams. It provides 1373 kilocalories with 17.7 grams protein (5 percent of the calories), 183 grams carbohydrate (53 percent of the calories), and 64 grams fat (42 percent of the calories). o Current work includes a long-term storage study (5 years at so°r and one year at 100°F). A prototype user test is being coordinated with U.S. Army Institute of Environmental Medicine. A reasearch and development producibility test is scheduled for 3Q FY91. o Plans for FY92 include a large scale field test and transition of the technical data packages to the Defense Personnel Support Center, Philadelphia for procurement. Judith M. Aylward/AV256-4448/ PHILIP BRANDLER, Acting Director Food Engineering Directorate

NEW GENERATION SURVIVAL RATION PROTOTYPE “-NUTRITIGNAL ANALYSIS Component Wt Water Pro CHO Fat Keal Sodium Potas Ash (9) (9) (9) (9) —g) (mg) __ (mg) _(9) Cornflake bar (2) 90.0 25 6.1 59.1 20.0 441.0 836.0 190.0 1.3 Shortbread 45.0 §4 2.4 26.5 10.4 209.0 97.56 245 0.1 Wintergreen Bar 40.0 14 0.0 39.2 08 156.8 0.3 0.0 0.0 Granola bar 43.0 16 4.4 31.0. 10.2 234.0 50.0 147.0 0.6 Chocolate chip bar 55.0 08 48 26.7 22.8 332.0 161.0 168.0 0.8 Total 273.0 11.7 17.7 182.5 64.2 1372.8 1144.8 529.5 2.8 Kcal 70.9 730.0 578.2 Percent total Kcal §.2 §3.2 42.1

APPENDIX Ild. Graphics from the Presentation: New Generation Survival Ration Judith M. Aylward Project Officer

U.S. ARMY NATICK RESEARCH, DEVELOPMENT AND ENGINEERING CENTER NEW GENERATION SURVIVAL RATION JUDITH M. AYLWARD, MS, RD PROJECT OFFICER AV 256-4448

NGSR vs GENERAL PURPOSE SODIUM CONTENT (NA)* NA S&G BSE TOT.NA NACL (mg) (mg) (mg) GEN PURPOSE 720 1212 1932 4830 NGSR 1145 1212 2357 5893 * WITH & WITHOUT SOUP&GRAVY BASE

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APPENDIX Ile. "Survival Substances" excerpted from: Operational Rations, Current and Future of the Department of Defense, U.S. Army Natick Research and Development Laboratories, Natick, Massachusetts. January, 1983.

- OPERATIONAL RATIONS CURRENT AND FUTURE OF THE DEPARTMENT OF DEFENSE JANUARY 1983 RESEARCH AND DEVELOPMENT LABORATORIES ~~ w b= < 2 > = ce < “ =~ NATICK, MASSACHUSETTS 01760

PREFACE The US Army Natick Research and Development Laboratories (NLABS), located at Natick, Massachusetts, is responsible for research, development, and technical! support of rations and subsistence items for all components of the Department of Defense. The operational rations that are now available to meet Military Service needs through NLABS’ execution of this responsibility, together with those presently under development, are described in the following pages. Also included is a brief review of past operational rations, most of which were developed at NLABS’ predecessor organization, the Quartermaster Food & Container Institute for the Armed Forces (originally, the QM Subsistence Research Laboratory), located in Chicago, Illinois until 1963.

CONTENTS Preface Introduction General Operational Rations Standard B Ration Meal, Combat, Individual Meal, Ready-to-Eat, Individual Special Operational Subsistence Food Packet, In-Flight, Individual Food Packet, Long Range Patrol Ration Supplement, Sundries Pack Ration Supplement, Beverage Pack Ration Supplement, Aid Station Survival Subsistence Food Packet, Survival, General Purpose Food Packet, Survival, Abandon Ship Food Packet, Survival, Aircraft, Life Raft Future Feeding Concepts Food Packet, Assault Ration, Arctic T-Ration (Tray Packs) Historical Summary 10 10 12 14 16 S 8 8 a a 24 24 27 8 8 3 s

INTRODUCTION Since the revision of ‘Operational Rations Current and Future of the Department of Defense” in 1970, significant changes have been made to match the pace of changing military requirements. These have been accomplished through continuing effort in the field of food and packaging and the continual improvement of existing component items. As we follow the evolution of the Armed Forces operational rations through the history of the United States, we find that, from the Revolutionary War through the Civil War and on to World War I, the basic military ration was composed of meat, bread, and beans. Changes were few and in the main were inspired by changes in the national food pattern — the increasing use of canned foods, for example. The soldier generally received his allowance of one to four days’ rations at one time. These he either prepared by himself or pooled with those of a buddy who assisted in the preparation. That portion not immediately consumed was transported in his rucksack, or saddle bag, until the next meal. The first of the Army Rations was established by Congressional Resolution on November 4, 1775: Resolved, that a ration consists of the following kind and quantity of provisions: 1 Ib. beef or 3/4 Ib. pork, or 1 Ib. salt fish per day; 1 Ib. bread or flour, per day; 3 pints of peas or beans; 1 pint of milk per

man per day, or at the rate of 1/72 of a dollar; 1 half pint of rice or one pint of Indian meal, per man per day; 1 quart of spruce beer or cider per man per day, or 9 gallons of molasses per company of 100 men per week; 3 Ibs. candles to 100 men per week, for guards; 24 Ibs. soft or 8 lbs. hard soap, for 100 men per week. The ration for U.S. troops in the Civil War was little improved over that of the Revolutionary War. Added, however, were coffee, tea, seasonings, and potatoes when practicable. This Civil War Ration was estimated to have cost 15 cents per man per day — in contrast to the Field Ration (A Ration) cost of $3.53 per man per day as of September 1982. Preparation of the food and subsistence of the troops, however, was accomplished for whole companies rather than for individuals. In 1896 an individual Emergency (Haversack) Ration was established and subsequently followed by additional special rations. In 1901 the rations consisted of the Garrison, Emergency, Field, and Travel rations. When World War | began, the Field Ration had been replaced by the Reserve Ration. By 1918 the ration structure included the Garrison and Field rations, both with authorized substitutes, as well as the Reserve, Special Reserve, Travel, and Emergency rations. The Reserve Ration, intended for individual use, provided one pound each of canned meat and hard bread, with coffee, salt, sugar, a cube of soup, and solidified alcohol. Each ration furnished approximately 3,300 calories in a gross weight of 2% pounds. The Special Reserve, or Trench, Ration was designed to subsist 25 men per day. It was hermetically sealed in galvanized iron containers to protect against gas contamination and weighed 107 pounds. Both were to be supplemented with field ration components whenever possible. The Emergency Ration contained three 3-ounce cakes of beef powder and cooked wheat and three 1-ounce chocolate bars. The development of operational rations used in World War II, Korea, and (in improved form) today began in 1934 when the Quartermaster Corps undertook the development of a ration to replace the old emergency ration. This replacement, subsequently designated the D Ration, was developed in Chicago by a predecessor agency of the Quartermaster Food and Container Institute for the Armed Forces. During the period 1941—1945, 23 different rations and ration supplements were developed for use by U.S. Armed Forces throughout the world. The most famous were the D Bar, C Ration, and K Ration. Military nutritional requirements and subsistence situations have not changed basically since the days of Hannibal and Genghis Khan. Essentially, it has always been necessary to supply rations on the basis of (1) the individual, (2) the small group (squad or crews), and (3) the large group (company size or larger).

Conceding these basic situations, it is found that modern concepts of ration design have changed considerably to accommodate increasing demands for greater mobility and dispersion of combat forces and greater acceptability and convenience in military foods. To assure utility under anticipated future combat conditions, all rations must be minimal not only in cube and weight, but also in manpower and equipment requirements associated with their supply, storage, issue, and preparation. Requirements for nutritional adequacy, acceptability, and stability, however, remain relatively unchanged. To fulfill current and future operational ration requirements, off-the-shelf, conventional foods would be quite inadequate. Needed are foods preserved and packaged by new and ingenious methods. Consequently, the resources of modern science and technology are drawn upon all the way from design to finished product. New technologies have been brought to bear on foods for military use — for example, freeze-dehydration, reversible compression, and heat-processing in flexible pouches. To stay abreast of new concepts and techniques of warfare, rations and feeding systems are under the constant scrutiny of the military analyst. The military and civilian food and packaging and packing research specialists are continually seeking component and design improvements as well as completely new and revolutionary ideas. As new requirements in military subsistence operations become evident, or as advances are made in experimental work leading to new or improved items, rations and/or entire concepts may be changed to reflect these advances. Typical of the ration modernization program designed to improve the individual feeding situation is the development of the Meal, Combat, Individual, followed by the Meal, Ready-to-Eat, Individual, as replacements for the C Ration (Ration, Individual, Combat). The Meal, Ready-to-Eat, Individual more closely fits the requirements of current operational concepts. It has the desired flexibility of use compatible with those concepts and may, in turn, be replaced in the future as technological capabilities increase by a lighter weight, less bulky packaged meal. To meet food needs under the various conditions imposed by modern land, sea, and air operations, new approaches have been taken to insure feeding systems of greater logistical flexibility and simplicity. This has resulted in the design, for instance, of nutritionally interchangeable meals. To fully understand the advantages accruing from this design, one must first consider the limitations imposed by the use of the ration system. As noted below, a ration consists of food for one man for one day and therefore must contain a minimum 3,200 calories as well as prescribed levels of the dietary nutrients essential to nutritional balance. An obvious limitation is that the entire ration must be eaten during the course of the day in order to maintain that balance. This means that one ration, if packaged as such, cannot be broken down into three basically interchangeable units as is the case in the system of nutritionally interchangeable meal families. Demands of modern warfare call for greater flexibility.