ВИКОРИСТАННЯ ДОСВІДУ РОЗРОБКИ БОЙОВИХ РАЦІОНІВ ДЛЯ NATO RESPONCE FORCE ПІД ЧАС ВІДКРИТОГО РОСІЙСЬКОГО ВТОРГНЕННЯ

Abstract

The article is devoted to the analysis of the process of developing a unified ration for NATO Response Forces. From the available data and the results of the test of a single universal combat ration, it follows that the creation of a universal set of products for all NATO forces, which meets the requirements, would present great risks and was therefore considered inadvisable. Instead, the commanders of specific units of the NATO Response Force were given the authority to select the optimal ration from those existing in NATO member countries that most closely matches the specific operation, taking into account the climatic conditions, the supply chain and the needs of the military. As a result of the work of the research group, the fundamentally important characteristics that influence the consumption of rations by military personnel during the performance of assigned combat tasks. Among them: peculiarities of combat tasks, climatic and geographical conditions of the area where special operations are carried out, the need for additional elements (water, heaters, dishes, etc.), the need for special storage conditions, etc. Features due to cultural, gender, social, religious and other criteria were also highlighted. For the first time, an analysis of the impact of long-term physical exertion on the increase in the need for vitamins and microelements was conducted and the need to increase them in the daily diet was substantiated. Since the task of the researchers was to develop a diet that could be used for 30 days, special attention was paid to the issue of "menu fatigue" and ways to avoid it. Features due to cultural, gender, social, religious and other criteria were also highlighted. Taking into account the criteria determined as part of the work of the HFM RTG-154 research team can be used as a basis for the development of updated options for dry food sets in the Armed Forces of Ukraine, and will also be relevant when planning menus for food in field (combat) conditions. This is especially important in the context of hostilities in the face of open Russian invasion, which foresee the likelihood of using d combat ration for a long time.