НАПРЯМ УДОСКОНАЛЕННЯ СКЛАДУ ПОВСЯКДЕННОГО НАБОРУ СУХИХ ПРОДУКТІВ ДЛЯ ВІЙСЬКОВОСЛУЖБОВЦІВ НАЦІОНАЛЬНОЇ ГВАРДІЇ УКРАЇНИ НА ОСНОВІ АНАЛОГІЧНИХ НАБОРІВ СУХИХ ПАЙКІВ АРМІЙ КРАЇН-ЧЛЕНІВ НАТО

Abstract

The article is devoted to the issue of determining the direction improving the composition daily set of dry products for military personnel of the NSU on the basis similar sets of dry rations armies NATO member countries and the approved norms physiological needs military personnel in basic nutrients and energy. Comprehensive and uninterrupted support forces of the security and defense sector is considered one of the main factors in the successful conduct of hostilities. The importance of the food supply system is universally recognized, and in modern conditions it acquires even greater importance, since hostilities continue in the country and, unfortunately, quite often situations arise when it is impossible to provide personnel with full hot food. This, in turn, can reduce the quality performance of military and combat tasks. The procedure for organizing food supply for military personnel of the NSU is established by the Order of the Minister of Internal Affairs dated September 14, 2015 No. 1118 "Regulations on the Food Supply of the National Guard of Ukraine in Peacetime". This order determines that for the nutrition of personnel outside the permanent deployment points, in the event that it is not possible to prepare hot food from products according to the basic norm, the personnel is provided with a daily set of dry products (PNSP) or a daily field set of products (DPNP). This is norm No. 10 and norm No. 15, which are stipulated by the Resolution of the Cabinet of Ministers of Ukraine dated March 29, 2002. No. 426. A study of the range of basic meals that are part of the PNSP and DPNP certainly indicates the benefit of a sufficiently large number of meals that a serviceman will be able to receive. However, it should also be noted that the increase in the number names of dishes occurs, firstly, due to only the change of the "meat component" (chicken, beef, pork) and secondly, the addition one name of a vegetable to the main dish, which almost does not change taste properties of the dish, for example: "wheat porridge with chicken and vegetables" and "wheat porridge with chicken, vegetables and sweet pepper". Such an approach cannot fully take into account: firstly, the best experience of providing food to military personnel of the leading NATO member countries; secondly, the norms of physiological needs of servicemen in basic food substances and energy.