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Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
NEW YORK TIMES BESTSELLER • The unapologetic, laugh-your-ass-off military memoir both vets and civilians have been waiting for, from a five-tour Army Ranger turned YouTube phenomenon and zealous advocate for veterans Members of the military’s special operations branches share a closely guarded secret: They love their jobs. They relish the opportunity to fight. They are thankful for it, even, and hopeful that maybe, possibly, they’ll also get to kill a bunch of bad guys while they’re at it. You don’t necessarily need to thank them for their service—the pleasure is all theirs. In this hilarious and personal memoir, readers ride shotgun alongside former Army Ranger and private military contractor and current social media phenomenon Mat Best, into the action and its aftermath, both abroad and at home. From surviving a skin infection in the swampy armpit of America (aka Columbus, Georgia) to kicking down doors on the outskirts of Ramadi, from blowing up a truck full of enemy combatants to witnessing the effects of a suicide bombing right in front of your face, Thank You for My Service gives readers who love America and love the good guys fresh insight into what it’s really like inside the minds of the men and women on the front lines. It’s also a sobering yet steadying glimpse at life for veterans after the fighting stops, when the enemy becomes self-doubt or despair and you begin to wonder why anyone should be thanking you for anything, least of all your service. How do you keep going when something you love turns you into somebody you hate? For veterans and their friends and families, Thank You for My Service will offer comfort, in the form of a million laughs, and counsel, as a blueprint for what to do after the war ends and the real fight begins. And for civilians, this is the insider account of military life you won’t find anywhere else, told with equal amounts of heart and balls. It’s Deadpool meets Captain America, except one went to business school and one went to therapy, and it’s anyone’s guess which is which.
The official magazine of United States Army logistics.