Army diet menu for a week. Food in the army

Date: 23.06.2020

Why many of us so hard to lose weight? No motivation, laziness, alone boring, does not help, everyone cooks and herself - the reasons there are thousands and one. You can already have a whole dictionary of excuses to be thinning. And in most cases, the reason is one-only - the lack of discipline and the inability to self-organize.

It's time for us, girls, in the army!

Soldiers get up!

Why do soldiers need a routine of the day? Yes, yes, everything is true, he temper the will and character, makes out of young guys of real men, increases the endurance and strength of the Spirit. So the ideal answer to this question sounds.

The main trump card of the routine of the day is the ability to fully relax and restore the forces after the fulfillment of hard work duties.

What is our life not an army? From the morning, we make a jogging behind eludes from us as "Flying Dutchman", a minibus; All day, we carry out the punishment of the commander of the head and we work with the "combat" technique (PC-photocons phones); In the evening at home we check the family composition and prepare the next day "military" uniform.

Have time not all that would like? It's time to arrange some points soldier's regime:

Between the teams "Ottop" and "Lifting" according to the charter should be at least 8 hours, it is allowed to sleep for an hour longer- We go to bed at 10-11 pm, we get up in 6-7 in the morning (they say that the most effective dream until midnight - just check this fact);

On the day, soldiers are given about 4 hours on vacation, they are distributed depending on physical exertion and responsibilities. - We will spend these gems of the lunch break and evening silence on your favorite classes: hobbies, communication, self-education, cultural events, beauty procedures, all that helps to relax to us physically and morally;

The charter clearly regulates "rest days"- We arrange two days a week full of full freedom, no work (well, just a little bit), at least home duties (this is possible to make it help, for example, system), maximum health benefits (massage baths);

At the end of the day, it is necessary to go out on the evening walk, in 9 pm news view begins - The walk before bedtime only positively affects the body, we all know since childhood. So we take kids, a husband, a favorite dog, and we go to breathe fresh air to the whole makeup, and instead of viewing news, you can afford a light unobtrusive film or reading a book.

We summarize all the above: the soldier regime is created only in order to ensure the correct distribution of loads and rest during the day, as well as to restore forces. Everything is logical. For the transition to a new way of life will take no more than two, and the forces will increase significantly, you will see!

Survival School

Special place in army weekdays occupies military training. Soldiers teach tactics, comprehend the firing and fineness of managing management. With the exercise begins every new day - charging wakes up everyone who has not lost, and gives a charge of cheerfulness.

Army morning includes running running, workout, as well as power exercises on the playground.

Not each of us has the opportunity to make such charging at the dawn. Why not transfer it to a later time? Just regularly train. They say that in order to keep themselves in shape, you need to do daily:

50 pushups;
50 jumps with a rope;
50 squats;
50 times swing press.

We learn from the soldier discipline and every day. Starting, of course, it is not immediately from the 50rd repetitions of each exercise, without fanaticism. Be sure to work out the muscles of the neck, hands, legs, the waist - to do different turns-mahu (remember the lessons of physical education).

As for running, at first it is possible to replace it with running in place or quick marching with high raised knees. At least once a week it is useful to do a kind of march-throw: run a couple of circles at the stadium. You can enjoy so Sunday classes and the whole family.

Soldier menu

5. Making the menu is the most diverse: the same dish do not repeat more often than 2 times a week. Food prepared from the same products during the day should not be repeated during the day: one dish is for breakfast, the second one, for dinner - the third.

6. Refusing alcohol. As an exception, you can afford a boilers-two favorite wine per week. Not more.

The soldier's diet according to official norms includes bread, cereals (rice, barley, millet, buckwheat) and pasta, meat and fish, butter creamy and vegetable, solid cheese, milk, eggs, vegetables (potatoes, carrots, onions, beets, cucumbers and Tomatoes), greens, fruit and vegetable juices, dried fruits, kissel.

From the first dishes in the dining room prepare different types of soups - Sankling, soup, pea and pearl soup, on the second - potato mashed potatoes with roasted fish or cutlet, boiled meat and stewed vegetables. In addition, cereals, pasta, salads are served. Be sure to give bread with butter, buns, dried fruits.

Sounds not bad, right?

Let's try a few "front-line" recipes:

Buckwheat with stew

The bow is slightly roasted on the vegetable oil and is mixed with stew (or minced meat in the amount of 300 g). In the frying pan, buckwheat (200 g) is poured to the roaster, the dish is poured with water and stew on slow heat until prepared (until buckwheat absorbs all the water). This is how in army you can cook any cereal.

100 g dishes contain 241.6 kcal, BPU 12.8 / 9.1 / 27.1.

Kulesh

For a dish, it is necessary to weld on the bones of meat broth (about 2 liters), in another boiling liquid add 300 grams of milking, chopped potatoes (2-3 pieces), and then roasted onions and meat with bones. A few minutes - and the liquid in appearance, but the delicious soldier's porridge is ready!

100 g of the dishes contain only 99.3 kcal, BPU 8.4 / 3.3 / 9.

Army Bigus.

700 g of potatoes cut into a large cube, pour water and add a cut bulb. Cook minutes 5. Finely chopping 500 kales, add it to the soup and cook until readiness. A few minutes before the end of the cooking in the dish, it is necessary to put meat - either stew or roasted mince. Add need and spices - bay leaf, pepper, salt, greens. Five minutes and dish are ready.

BPU 5 / 2.7 / 11.6, in 100 g. The dishes contain only 90.8 kcal.

Parl warm salad

Soak and boil 200 g. Parl Kashi, add chopped celery root into it, 200 g. Frozen peas, crushed onion. All ingredients mix, bring to a boil and cook for 5 minutes. Drain the water and in warm salad add several tablespoons of olive oil, 1-2 tablespoons of vinegar, salt and pepper, sliced \u200b\u200bcheese (preferably Cheddar 200-300) and tomatoes (200). You can use as another ingredient and the handful of fried almonds.

BPU 10.1 / 11/18.5, in 100 g. This dish contains 213.4 kcal.

Army sandwich

This simple and tasty breakfast option from those ingredients that are given in a soldier canteen are preparing. The oil is flashed on black bread, the sandwich is rubbed with a boiled yolk. A little salt - and you can serve the dish lovers of army food.

BPU 5.3 / 21.5 / 30.4; In 100 g of such a simple dish contains 336.1 kcal.

Women also pass military service, but only at their own request. The army teaches collens and the ability to clearly plan their day, use effectively every free minute. This does not mean that it is necessary to organize a strict mode imbate, but some restrictions to their regime to enter, though it is worth it.

It concerns this not only the amount of calories. More walks, active movement, more or less clear adherence of the routine of the day - and after a couple of weeks, life will play new paints, brighter and optimistic!

Reforms got to Army kitchens. In parts where more than 150 people serve, they are now being prepared by the soldiers of the outfits, this important thing was entrusted to professionals. For example, in the near Moscow village of Alabino for 2 thousand soldiers and officers already 8 cooks. There are modern equipment, allowing and bake, and cook, and cook for a couple to eat more useful substances.

Miracles of technology are found in the canteens themselves. For example, in some places biometric bandwidths installed. The soldier applies a finger to the reader, the page displays the page with its data. The soldier can immediately indicate which days it will not come to the dining room, for example, due to dismissal or departure to the teachings, it can not be prepared for it. As for the choice of dishes, even in some parts of the western sample, even a buffet system was introduced, for example, for lunch 2 soup to choose from, 3 types of hot and salad bar, where you can collect everything from different vegetables and pickles to collect everything that you like.

As the program found out, the information that something was always added to the army food to reduce reproduction instincts, experts are simply called rumors. The target is perfectly used, for example, physical exertion that exhaust so that the soldiers practically remains either thoughts or the time or forces, except for food and sleep.

Food for fighters try to do delicious and full. Every day, a soldier laid fish and meat, almost kilograms of vegetables, one egg, fresh or dried fruit, pastries, caramel. In the autumn-spring period, garlic, onions and polyvitamins are added to the diet, and those who have a mass deficit must be extracted by additional products. The calorie content of the Russian military, by the way, is higher than in many other countries - 4374 cyocalorias per day.

But in America, for example, preparing charral, kosher and vegetarian food, if this requires at least 10% of employees of a particular part. In France, pate and cheeses are relying to any meal. However, the elements of the gourmers meet with us. For example, submariners are made daily chocolate, red caviar and wine - 100 grams of red dry per day.

True, only special troops are fed. Yes, and not in all parts there is a buffet from professional chefs. Where less than 150 people serve, the soldiers themselves are prepared. They are trained in the schools of military chefs, in Russia now there are two of all two. In addition to the general military training, there are theoretical classes and a permanent practice in the kitchen. Here, as everywhere in the army, accuracy is important, but the creative approach is also valued. For some cadets, cooking later becomes a matter of life.

Norm number 1. For this rate, soldiers and sergeants of the urgent service, soldiers and sergeants of the reserve are eager when they are in charges, soldiers and sergeants of superior service, ensigns. This rate is only for ground troops.

Product name	Quantity
1. Rye bread-wheat	350 gr.
2. Wheat bread	400gr.
3. Wheat flour (higher or 1 variety)	10gr.
4. Crupes are different (rice, millet, buckwheat, barley)	120g.
5. Pasta	40gr.
6. Meat *	150g.
7. Fish **	100g.
8. Fat animal (margarine)	20gr.
9. Vegetable oil	20gr
10. Cream oil	30gr.
11. Milk Cow	100gr
12. Chicken eggs	4pcs (per week)
13. Sugar.	70g.
14. Sol	20gr.
15. Tea (welding)	1.2g.
16. Lavrome sheet	0.2g.
17. Ground pepper (black or red)	0.3gr.
18. Mustard powder	0.3gr.
19. Vinegar	2g.
20. Tomato Pasta	6gr.
21. Potato	600g.
22. Cabbage	130g.
23. Beckla	30gr.
24. Morkov	50gr.
25. LUK.	50gr.
26. Cucumbers, Tomatoes, Greens	40gr.
27. Fruit or vegetable juice	50gr.
28. Dry Kisel / Dried Fruits	30/120g.
29. Vitamin "Hexavit"	1 dragee

* C 1 January 1992 Daily meat rate of 185 gr. From January 1, 1993. - 200g.
** From January 1, 1993 Daily norm of fish 120 gr.

Notes:

1. Communication the daily rate of bread was much higher than the need for soldiers in bread, it was allowed to produce bread on the tables in a sliced \u200b\u200bform in an amount that soldiers usually eat, and some bread additionally lay out from the distribution window in the dining room for those who did not have the usual amount of bread . The amounts formed by saving savings were allowed to use to purchase other products for the soldier's table. Usually, fruits, sweets, cookies for soldiers' festive dinners were purchased for this money; tea and sugar for additional nutrition soldiers in Karaulch; Salo for additional nutrition during the exercise. The superior command was encouraged to create in the shelves of the Council economy (pigbirds, gardens), the products of which were used to improve the nutrition of soldiers over the norm No. 1.

In addition, the unfinished bread was often used for the manufacture of superstars in dry lads, which is established in accordance with the norm No. 9 (see below).

2. The replacement of meat is fresh canned meat at the rate instead of 150 gr. Meat 112 gr. Canned meat, fish canned fish at the rate of replacement of 100 gr. Fish 60g. Canned fish.

3. In general, about fifty standards are listed in this order. Normal number 1 was basic and, of course, the lowest.

Approximate menu of the soldiers' dining room for the day:

Breakfast: Pearl porridge. Meat goulash. Tea, sugar, oil, bread.

Dinner: Salad from salt tomato. Borsch on meat broth. Buckwheat porridge. Meat boiled portion. Compote, bread.

Dinner: Mashed potatoes. Fish fried portion. Tea, oil, sugar, bread.

Norm number 9. This is the so-called "dry bucks". In Western countries, it is usually referred to as a combat diet. This norm is allowed to issue only when soldiers are in conditions when it is impossible to provide them with full-fledged hot nutrition. Dry bucks can be issued no more than three days. After that, in mandatory, soldiers should start receiving normal nutrition.

Option 1
1. Galets "Arctic" / Bread	270-300g. / 500g.
2. Canned meat	450g.
3. Canned meats	250-265 gr.
4. Milk condensed	110 gr.
5. Fruit juice	140 gr.
6. Sugar.	60gr.
7. Tea (welding in disposable bags)	3 pack.
8. Hygienic napkins	3 pcs.
Option 2.
1. Galets "Arctic" / Bread	270-300g. / 500g.
2. Canned meat	325-328 gr.
3. Canned meats	500-530 gr.
5. Sugar.	180g.
6. Tea (welding in disposable bags)	3 pack.
7. Hygienic napkins	3 pcs.

Notes: Canned meat - this is usually stew, mince sausage, minced sausage, liver pate. Canned meat is usually porridge with meat (buckwheat porridge with beef, rice porridge with lamb, pearl porridge porridge).

All canned food from dry soldering can be found in a cold form, however, it was recommended to distribute products for three meals (example in option 2):

- Breakfast:heat the first jar of canned meat tools in the bowler (265g.), adding a can of water into the bowler. Tea mug (one package), 60 gr. sugar, 100 gr. Galet.

- Lunch:heat the canned meat cans in the bowler, adding two or three cans of water there. Tea mug (one package), 60 gr. sugar, 100 gr. Galet.

- dinner:preheat in the bowler the second canned meat canned bank (265g.) without adding water. Tea mug (one package), 60 gr. sugar, 100 gr. Galet.

The whole range of daily dry soldering products was packaged in a cardboard box. For the crews of tanks and armored vehicles, the box was made from durable waterproof cardboard. It was assumed in the further packaging of dry soldering to make hermetically metallic so that the packaging can be used as a pan for cooking, and the cover as a frying pan.

Literature:

Order of the Minister of Defense of the USSR No. 445 1990.

Food of the personnel of the Armed Forces of the Russian Federation is organized in accordance with the guidance of organizing the Power Support of the BC of the Russian Federation, approved by the head of the Central Food Department of the Ministry of Defense of the Russian Federation. In military units to provide nutrition (hot food) servicemen who have the right to receive food at the expense of the state, the corresponding canteens (soldiers', cadet, officers) are provided for the charters. In the canteen, the content of the chefs is set at the calculation of the following norms: up to 150 feed - 3 cooks, from 151 to 200 eating - 4 cooks, 1 cook is added to every 125 feeding on every 125. The total number of cooks is determined taking into account the chefs contained in the divisions of the military unit. The instructor (cook) is contained with the number of erupted over 500 people and in the calculated number of cooks is not counted, and the master according to the cooking technology - with the number of erecting over 1000 people. The servicemen passing the military service under the contract are provided by nutrition through the soldiers' canteen military units. For meals, the room is equipped separately from the dining room. Each dining room of the military unit should have all the necessary food, auxiliary, household and technical premises, a dining room, refrigeration and other equipment that ensure normal conditions for cooking and its acceptance of the personnel. Food in the canteen military units is preparing strictly on the layout of products of military units, in which the personnel is powered by a general-country soldering, hot food is issued and prepared three times a day (for breakfast, lunch and dinner). Food reception hours are determined by the military commander. Packs with three-time nutrition are distributed by energy value (caloriestics): for breakfast - 30 - 35%, for lunch - 40 - 45% and for dinner - 20 - 30%. Depending on the conditions of combat training and the schedule of the day of the military unit, the distribution of the soldering can be changed by the commander of the military unit. For servicemen undergoing a call service located in Karaul, a four-frame meal is organized at the expense of daily rate products: breakfast, lunch and dinner - at regular time and second dinner - at night. It is allowed to provide these servicemen with additional meals at the expense of the Maternity Fund of the Military Part (Order of the RF No. 200 1992, Ch. 8, p. 115). The layout of the products is made up by the head of the food service, together with the head of the medical service of the military unit, the head of the dining room and the master of cooking technology or the instructor (cook), and where the latter is not - with the senior chef. The layout of the products is signed by the deputy commander of the military unit on the rear (assistant commander for supply), head of the food service, head of the medical service and is approved by the commander of the military unit. Product layout is usually drawn up for a week, separately for each norm. The issuance of products for additional nutrition to individual military teams and units decreasing outside the military unit are made on the overhead on the basis of the written order of the commander of the military unit. Products from the warehouse of the military unit in the dining room for cooking are weighed and the cook-instructor is released, the older cook in the presence of duty on the dining room along the overhead. The product bookmark in the boiler is made by cooks in the presence of duty on the dining room. Before the extraction of hot food on the table, the quality of its preparation is checked by the officials of the military unit. The doctor (Feldsher), together with duty on the part, checks the quality of the finished food directly in the hot shop (places of its issuance), the sanitary condition of the canteen, table-kitchenware and inventory. The results of the test of the doctor (paramedic) are recorded in the book of monitoring the quality of cooking quality. After that, the duty officer on the part gives permission to issue food personnel. Finished foods, in addition, daily tested by the commander of the military unit or to specify it with one of the substituents. Testing food is to determine its taste and volume, mass meat (fish) portions, cold snacks, first, second and third dishes. The commander of the military unit (deputy commander of the military unit on the rear) makes testing of food directly in the dining room at one of the tables together with the personnel during the meal. The results of the approve of food are recorded in the book of control of the quality of cooking quality with estimates separately for each dish. When the inconsistency of the volume, the mass of portions and dishes issued by personnel in the direction of decreasing relative to the calculated data specified in the product layout, the reasons for their inconsistencies are detected and appropriate measures are taken. A visit to the dining room of military unit with unauthorized persons is allowed only with the permission of the commander of the military unit or the person replacing it. Persons who inspecting the organization of food, when visiting shops and other premises of the dining room, must wear a clean bathrobe (jacket). In the dining room of military unit, a daily outfit is distinguished for the completion of the utility work: up to 100 people feeding in the dining room - 3-4 people, for each subsequent 100 people eating additionally allocated 2 people. The daily outfit appointed to work in the dining room of the military unit, before the intercession on duty, is exposed to a medical examination by a doctor (paramedic). Persons who have not passed medical examination, are not allowed to work in the dining room. Persons of the daily outfit, appointed in the dining room for processing meat and fish, cooking and distribution of food, portioning the oil of cow, pouring jelly, compote, milk and juice fruit, cleaning and cutting boiled potatoes and vegetables, as well as for washing digestive boilers without medical control Allowed. The faces of the daily outfit take food at a particular table to the common meal of the personnel of the military unit. For cutting bread, portioning sugar, oil and their issuing, hydrogen is highlighted. Herborrie is appointed by order of the commander of the military unit from the servicemen on the call (only where there is no standard chopness) for a period determined by the commander of the part, but not less than a month. Preparation of the dining table to feed food is made by persons of the daily outfit under the direction of the head of the dining room and the duty on dining room. The temperature of the finished food by the time of the reception of its personnel should be: for the first dishes - not lower than 75 °; for second dishes - not lower than 65 °; Tea - 80 °. The bread is cut into thin slices with a mass of 50 - 75 g and is issued for the need within the norm. Sukhari instead of bread is allowed to issue no more than three times a week to the first dish. If the food intake is made in a few shifts, with breaks between changes exceeding an hour, then cooking is made for each shift separately. The duty officers on the division meet their units in the dining room, are present when taking food and follow the order in the dining room. Eating in overcoats, heads and special (working) shape of clothing is prohibited. By order of military unit behind each division, constant dining tables are enshrined. Each table is appointed senior table. The duties of the senior table include the implementation of the testing of the dishes after meals. He also monitors the order and discipline of servicemen during food intake and does not allow the pollution of the table to the remains of food. At the end of meals, the dining room tableware is folded on the edge of the table strictly by its species. Cleaning dishes on dining tables and delivery to the washing room is made by persons of the daily dress on the dining room on the trolleys, and where self-service lines are used - feeding. For military personnel performing various tasks and not present in connection with this breakfast, dinner or dinner, the corresponding food consumption is left. Applications for remaining food are filed by the ears of the divisions through the battery duty officer (division) by duty on the dining room, indicating the time of the renovation of servicemen to the dining room. Food left for missing servicemen is stored in a separate closed dish in a refrigeration cabinet no more than 4 hours, and in the absence of refrigerations - no more than 2 hours. At the same time, meat and fish portions are stored separately from the side dish. The issuance of food is allowed after repeated thermal processing and testing by a doctor (paramedic). For a personnel, not able to arrive in the dining room before the expiration of the established food storage time, the products in the boiler are not laid. In these cases, on the instructions of the duty officer on the dining room, the missing servicemen are prepared separately by the time of their arrival in the dining room. Military parts are obtained on military bakeries and civil bakery enterprises.

The results of the test of the doctor (paramedic) are recorded in the book of monitoring the quality of cooking quality. After that, the duty officer on the part gives permission to issue food personnel. Finished foods, in addition, daily tested by the commander of the military unit or to specify it with one of the substituents. Testing food is to determine its taste and volume, mass meat (fish) portions, cold snacks, first, second and third dishes.
The commander of the military unit (deputy commander of the military unit on the rear) makes testing of food directly in the dining room at one of the tables together with the personnel during the meal.
The results of the approve of food are recorded in the book of control of the quality of cooking quality with estimates separately for each dish. When the inconsistency of the volume, the mass of portions and dishes issued by personnel in the direction of decreasing relative to the calculated data specified in the product layout, the reasons for their inconsistencies are detected and appropriate measures are taken. A visit to the dining room of military unit with unauthorized persons is allowed only with the permission of the commander of the military unit or the person replacing it. Persons who inspecting the organization of food, when visiting shops and other premises of the dining room, must wear a clean bathrobe (jacket).
In the dining room of military unit, a daily outfit is distinguished for the completion of the utility work: up to 100 people feeding in the dining room - 3-4 people, for each subsequent 100 people eating additionally allocated 2 people.
The daily outfit appointed to work in the dining room of the military unit, before the intercession on duty, is exposed to a medical examination by a doctor (paramedic). Persons who have not passed medical examination, are not allowed to work in the dining room.
Persons of the daily outfit, appointed in the dining room for processing meat and fish, cooking and distribution of food, portioning the oil of cow, pouring jelly, compote, milk and juice fruit, cleaning and cutting boiled potatoes and vegetables, as well as for washing digestive boilers without medical control Allowed. The faces of the daily outfit take food at a particular table to the common meal of the personnel of the military unit. For cutting bread, portioning sugar, oil and their issuing, hydrogen is highlighted. Herborrie is appointed by order of the commander of the military unit from the servicemen on the call (only where there is no standard chopness) for a period determined by the commander of the part, but not less than a month.
Preparation of the dining table to feed food is made by persons of the daily outfit under the direction of the head of the dining room and the duty on dining room. The temperature of the finished food by the time of the reception of its personnel should be: for the first dishes - not lower than 75 °; for second dishes - not lower than 65 °; Tea - 80 °.
The bread is cut into thin slices with a mass of 50 - 75 g and is issued for the need within the norm. Sukhari instead of bread is allowed to issue no more than three times a week to the first dish. If the food intake is made in a few shifts, with breaks between changes exceeding an hour, then cooking is made for each shift separately. The duty officers on the division meet their units in the dining room, are present when taking food and follow the order in the dining room.
Eating in overcoats, heads and special (working) shape of clothing is prohibited. By order of military unit behind each division, constant dining tables are enshrined. Each table is appointed senior table. The duties of the senior table include the implementation of the testing of the dishes after meals. He also monitors the order and discipline of servicemen during food intake and does not allow the pollution of the table to the remains of food.
At the end of meals, the dining room tableware is folded on the edge of the table strictly by its species. Cleaning dishes on dining tables and delivery to the washing room is made by persons of the daily dress on the dining room on the trolleys, and where self-service lines are used - feeding.
For military personnel performing various tasks and not present in connection with this breakfast, dinner or dinner, the corresponding food consumption is left. Applications for remaining food are filed by the ears of the divisions through the battery duty officer (division) by duty on the dining room, indicating the time of the renovation of servicemen to the dining room.
Food left for missing servicemen is stored in a separate closed dish in a refrigeration cabinet no more than 4 hours, and in the absence of refrigerations - no more than 2 hours. At the same time, meat and fish portions are stored separately from the side dish. The issuance of food is allowed after repeated thermal processing and testing by a doctor (paramedic).
For a personnel, not able to arrive in the dining room before the expiration of the established food storage time, the products in the boiler are not laid. In these cases, on the instructions of the duty officer on the dining room, the missing servicemen are prepared separately by the time of their arrival in the dining room.
Military parts are obtained on military bakeries and civil bakery enterprises.

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Food organization in the military unit

The power of the servicemen determines:

number of food meals during the day.

compliance with physiologically correct intervals between them.

the expedient distribution of products laid on the norms of daily allowance during the day.

food reception in a strict time scheduled time.

Development of the service life of military personnel rests on the commander

of the military unit, his deputy for the rear, the head of the medical and head of the food services of the military unit. For the personnel of the army and the navy, depending on the standards of the contentment and the nature of the training and combat activities, a three- or four-time meal of food is installed. Treshrase (breakfast, Lunch and dinner) is organized in military units, where the personnel is powered by the norms of soldiersky, officer, cadet, engineering, technical, special and high-altitude solders.

According to the charter of the internal service of the armed forces, the gaps between meals should not exceed 7 hours. With this in mind, when drawing up the routine of the midst of the military unit, breakfast is planned before the start of classes, dinner 2-3 hours before the pen.

After lunch for at least 30 minutes. It is not allowed to conduct classes or work. Daily ratings of satisfaction with three-time diet are distributed by calories, but also it is most advisable to use products that have different foodstures. Recalling that the main physical and neuropsychiatric load on the personnel is on the first half of the day, products rich in proteins are planned for cooking breakfast. Fats. This allows the servicemen to obtain the necessary supply of nutrients before the working day starting the work day. It should consist of meat or fish dishes with fruits, buckwheat or rice porridge, vegetable side dish, butter creamy, tea, etc. Lunch provides for the main part of the product products to fill the energyrators and prepare the body to further work. For lunch, as a rule, a cold snack is planned, the first and second dishes, compote or kissel. Dinner should be easy, easy and consisting of meat or fish dishes with a garnish and tea. In cases where the battle plan provides for the occupation at night, dinner is planned to be more caloric. The layout of products is made up by the head of the food service, together with the head of the medical service of the military unit, the head of the dining room and the chef (senior chef). She signed by the deputy commander of the military unit along the rear, the head of the medical and head of food services and is approved by the commander of the military unit.

Make changes to the approved layout of products without the permission of the commander of the military unit is not permitted. The layout of products is usually drawn up for a week separately for each rate of daily allowance, in three copies. The first copy (script) is in the workshop of the food service and is the basis for the discharge of products from the warehouse in the dining room, the second instance is highlighted in the lobby of the dining room to familiarize themselves eating, and the third is issued to the instructor-cook (senior cook) for manual when cooking and bookmarking products in boiler.

When drawing up product layouts:

Features and character of combat training;

Mental and neuropsychic load on servicemen;

Power Mode established for this contingent servicemen;

The presence and range of products available on the food warehouse of the military unit;

Daily allowance standards for which the personnel feeds on;

The possibility of using the products of the case (such nutrition) economy for additional nutrition;

Qualifications and number of cooks;

Equipment canteen technological and refrigeration equipment;

Wishes and requests feeding.

Product layouting technique includes thought-out dishes for a week and the correct distribution of food intake products.

For this purpose, it is recommended to use card files and exemplary product layouts. In the layout of products for a week, the same dishes should not be repeated more than two or three times, and the dish of the same products, for example, the sage soup and porridge porridge as a side dish - during the day. Cereal garnish must be alternating with vegetable. The second meat dishes in the fried or stew cause a longer sense of satiety. Therefore, according to the norms of the soldier's soldering, there is no breakfast or dinner, it is necessary to plan a goulash, azu, stew, pilaf, roast homely; For lunch - fried and stew meat, pork in crumbs and dough, meat swiven and other dishes, and in the winter season - cutlets, bokings, meatballs, biphstex chopped. Fish dishes should also be planned in a wide range: fried fish, stew, under marinade, baked in sauce, test, etc. On the side dishes, it is necessary to provide for the crumbling porridge in return for viscous. Rice, issued in return for cereals, it is recommended to use for the preparation of garnings to meat dishes (for lunch twice a week), as well as for soups.

Important for diversity of nutrition has the preparation of combined dishes with simultaneous use of vegetables, croup and legumes (pickle with a pearl cereal, milk porridge with pea puree, etc.). Vegetable side dishes are preferable for fish dishes. Cold snacks to dinner excite appetite and enrich the daily diet with vitamins. In the soldiers' canteens during the week for a snack, it is recommended to prepare: Herring with a side disk or winery, beetroot, salads - potato, vitamin, made of white cabbage and sauerkraut with beets, made of salted tomatoes, etc. Daily product rates are included in the layout completely.

For a variety of food allowed on certain days a partial replacement of some products by others in accordance with the established substitutions of replacements. It is not allowed within a week overrun or underwear of products laid on daily satisfaction. To compensate for the lack of vitamin C in the diet of the servicemen with a decrease in its content in fresh vegetables and potatoes (in spring and summer), as well as when replacing fresh vegetables and potatoes, dried vegetables and cereals of military personnel, in the norms of the daily allowance of which vitamin C and other vitamin Preparations, in the period from April 15 to August 15, an ascorbic acid is issued daily at the rate of 50 mg per person per day by laying it into a sweet dish.

In connection with the improvement of the standards of satisfaction on the soldier's soldering and the introduction of a sweet dish for lunch, it is advisable to prepare the first dish at the rate of 600 g, and not 700 g per person. Meat and fish on the standards of soldier soldier are distributed: meat for breakfast or dinner - 50 g, for lunch - 100 g, Fish for breakfast or dinner - 100 g. Cooking meat and fish dishes for breakfast and dinner alternates. On the first day, for example, a meat dish is planned for breakfast, and for dinner - fish, on the second day for breakfast - a fish dish, and for dinner - meat, etc. The dish of meat for breakfast is planned at least four times a week, a fish dish - no more than three times. To a cold snack from vegetables or vinegar can be issued in 20 g of herring by reducing this amount of fish issuing. It is prohibited to spend herring for cooking fish dishes. Creamy oil 20 g is fully fed to the table for breakfast, fats are planned at 10 g for the preparation of the first and second meat dishes. Vegetable oil 15 g is provided for the preparation of fish dishes for breakfast or dinner and cold snacks for lunch. Wheat flour of the second grade is used to refuel the first dish, cooking sauces to meat and fish dishes, as well as for panning fish. Bread from flour rusty and wheat wobble on the standards of soldiers soldier distributed: for breakfast - 150 g, for lunch - 200 g, dinner - 100 g. Bread from flour of the first grade: for breakfast - 150 g, lunch - 100 g and dinner - 150 G.

Sugar is planned for breakfast 35 g, for dinner - 30 g.

On days when compote is prepared, the amount of sugar to tea is reduced by 10-15 g; This sugar is laid in compote. Cyll of concentrate is prepared without adding sugar. In the soldiers' tables 1-2 times a week bakes buns, pies or donuts. For this, 100 g of wheat bread from the flour of the first grade is allowed to replace the flour of the same variety (according to replacement standards). The issuance of eggs in festive and weekends (Sundays) days and on the day of the Soviet Army and the Navy (February 23) is made only in boiled form for breakfast or for lunch. Cooking eggs ends 1-1.5 hours before the release of their personnel. Eggs are served in small plates of 20 pcs. for each dining table, i.e. Two eggs per person.

To determine the estimated output of finished dishes, meat and fish servings, average waste norms are used in the processing of products, the exit of semi-finished products and finished portions installed in the military power supply. The exit of the second dish in the product layout is shown by the total mass, i.e. Meat or fishing portion along with a garnish and sauce and separately - the mass of meat or fish portion For example, the mass of one portion of the fried meat should be 48 g, porril silent cereal - 240 g and sauce 50 g. Thus, the total mass of the second dish is 48+ 240 + 50 \u003d 338

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Outfit on the dining room or car wash in the army video

(Recording from the Internet, but Identified by the Soviet period), by Valery Pleskach from 18 Feb. 2014

Food in the Russian army in recent years

In the Army of the Russian Federation during the day there are 3 meals. The diet of the soldier for breakfast is often 1 or 2 dishes, depending on the day of the week. Often in the morning in army canteens, one of several types of boiled croups with meat products are served, such as hamlet or sausages. Sometimes the cereal with meat is replaced with dumplings or dumplings. Also in the morning diet of the Russian soldier must include milk. It is mostly distributed in 200-gram packs, but 2 or 3 days per week milk is represented in the diet in the form of dairy oatmeal or rice porridge. Also an integral attribute of any army breakfast is black coffee with sugar or condensed milk. The drink is simply necessary for a serviceman to cheer up after, often, short sleep.

For lunch in the dining room there are from 6 to 8 containers with the first and second dishes of Russian cuisine. On the first - borsch, Solyanka, soup, pea, vermishel soups, pickle. The second soldiers are assigned side dishes and several varieties of boiled and fried meat: boiled beef, pork chops, chicken fillet and legs, liver, podliva. The only drawback of such a rich diet lies in the inability to make a choice - the queue is moving extremely quickly, and any requests and conversations in the dining room lead to immediate disciplinary recovery. Also for lunch, the package of crackers, additional salad and drink - compote or kissel, is relying.

For dinner - fish menu. Every evening, in addition to stewed cabbage, rudder with vegetables, buckwheat, boiled potatoes or mashed potatoes, there are 1-2 kinds of fish - fried, boiled or stew. Evening drinks - tea mug and juice bag. In particularly successful days, soldiers are still relying a bun.

The menu of the above-mentioned Salads also constantly varies depending on the days of the week, the main dishes and specific food intake. For breakfast, usually sauer and fresh cabbage, pickled cucumbers and tomatoes, and almost always give to dumplings. Lunch and dinner on salad trays are usually fresh vegetables - cutting cucumbers and tomatoes, as well as various canned vegetables, mainly legumes.

How the soldiers' dining room is arranged in the Armed Forces of the Russian Federation

So at least one stereotype about the Russian army can be safely discarded. Feed in the Armed Forces of the Russian Federation no worse than at home, and sometimes even better. Although the products are not the most expensive, but certainly high quality. Yes, and chefs are now professional (before they were often chosen from among the green conscripts).

Not a single bread

The reform of the armed forces touched upon many of the parties to army life, including in the food provision of military personnel. By 2013, the cost of the power of one serviceman approached 195 / day. The organization of food is completely translated into outsourcing, moreover, a buffet for military personnel is organized in most garrisons. Thanks to him, the soldiers themselves will be able to choose a lunch for themselves: 2-3 types of soups, side dishes and drinks, and the number of approaches to distribution will not be limited. In addition, the diet itself has changed qualitatively, it has such products like fused cheese, cookies, fat, coffee.

Change diet

In the development of new nutritional rations, the military paid a lot of time to Cadets, Suvorovtsy and Nakhimovets. In 2009, new norms of soldering for future military were improved and introduced. This may seem strange, but only now, in contrast to the previous standards, age criteria were taken into account: for 5-8 classes and 9-11 classes, respectively. In order to reduce in the diet of carbohydrates, as well as replenishing the deficit of animal proteins, which are necessary to form the structure of the body, increasing organic and polyunsaturated acids, vitamins and minerals in new standards, was reduced by the extraction of bread, croup, potatoes from 600 to 450 gr. At the same time, the rate of milk issuance per 100 gr., Cottage cheese - 30 gr., Vegetables (carrots, cucumbers, beets, tomatoes, onions, greenery) - 105 gr., Fresh fruits - by 100 gr. (for 5-8 grades) and 200 gr. (for 9-11 classes), vegetable oil - on 10 gr. In addition, juice was introduced in addition to the diet (200 gr.), Sausage products (25 gr.) And canned food snack bars: beans, corn, green peas (50 gr.).

Subjected to revision and diet of food used under conditions when the preparation of hot food for some reason is not possible. The main goal was to bring their composition on energy, food and biological value to the scientifically based norms of food solders, as well as expanding opportunities for continuous use. As a result of these transformations, new diet has been developed. The main one became individual.

Individual diet - Modern dry dust

The created unified diet allows you to replace the existing 2 norms: an individual diet is everyday (IRP-P) and an individual battle diet (IRP-B). At the same time, the first one of them was significantly inferior to a new product and energy value, and the second in peacetime was used only in the order of refreshment of inviolable stocks. The new IRP includes 44 names of various products and components, while earlier in the composition of IRP-B it was 27, and in IRP-P - 12 product items. In total, 15 new nutritional diet was introduced and upgraded, a number of which were developed for the first time, for the first time, for example, mountain or crews of surface ships in storm conditions.

The energy value of the daily diet in the army reached 4,400 kcal - more than in the US Army, Great Britain, Germany and France. For comparison: the caloric content of daily nutrition in the American army is 4,555 kcal, in the UK - 4,050 kcal, in Germany - 3,950 kcal, in France - 3,875 kcal.

As practice shows, with existing loads now, due to sports and intensive combat training, the soldiers eat these 4,400 kcal for a pretty soul, and some come to add.

Daily diet of the modern Russian soldier in numbers

Today, the daily diet of the Russian soldier who feeds in ordinary army canteens is included (with the exception of spices):

Meat - 250 gr. Fish - 120 gr. One egg cheese - 10 gr. (on a sandwich) milk - 150 ml. (Glass) Vegetable oil - 30 grams. Creamy oil - 45 gr. Crupes and legumes - 120 gr. Wheat flour (1 grade) - 50g. Sugar (8 spoons) - 65 gr. Salt - 20 gr. Makarona of the highest grade - 30 gr. Potatoes and fresh vegetables - 900 grams. (potatoes - 600 gr., Cabbage - 120 gr., Beetroot - 30 gr., Carrots - 40 gr., Bow - 50 gr., Cucumbers, Tomatoes, Pumpkin, Zucchini - 60 gr.) Bread (loaf) - 650 gr . Tea - 1 gr. (per cup) coffee (soluble) - 1.5 gr. Fruit juice - 100 gr. Dried fruits - 10 gr. Polyvitamins "Hexavit" - 1 pc.

In addition, pilots, submariners, sailors and wounded can count on specialpages, in which the listed includes: smoked, sausages, poultry meat, herring, sour cream, cottage cheese, jam, fruit and an enlarged coffee dose (windows for 5 cups, pilots on 1 ,five).

Below for comparison you can get acquainted with daily satisfaction with the Soviet Armyacting in the second half of the 80s for soldiers and sergeants of the urgent service of the ground forces.

Meat - 150 gr. Fish - 100 gr. Bread - 750 gr. (rye-wheat - 350 gr., Wheat - 400 gr.) Chicken eggs - 2 pcs. Creamy oil - 20 gr. Fat animal (margarine) - 20 gr. Vegetable oil - 20 gr. Crupes are different (rice, millet, buckwheat, barn) - 120 gr. Wheat flour (higher or 1 grade) - 10g. Sugar - 65 gr. Salt - 20 gr. Pasta - 40 gr. Vegetables - 900 grams. (Potatoes - 600 gr., Cabbage - 130 gr., Beetroot - 30 gr., Carrot - 50 gr., Onions - 50 gr., Cucumbers, tomatoes, greens - 40 gr.) Welding tea - 1.2 gr. Kisel dry or dried fruit - 30/120 gr. Polyvitamins "Hexavit" - 1 pc.

As you can see, cardinal changes in the feedbacks did not happen. But ... In this "but" the main nuances are hidden. In the new diet, the share of meat products, fish, butter, eggs are issued daily, and not 2 times a week. In the diet, cheese appeared, milk, juice, coffee plus, the share of products with a large content of carbohydrates has decreased: bakery products and macaroni. At the same time, the main numbers remain no figures in rations, but what really comes to the dining tables of military personnel. I want to believe that the power standards are performed in parts.

Modular dining room

On large-scale teachings of the tar of the rear, which were held in the framework of the large-scale maneuvers "East-2010", the mobile module was demonstrated to journalists, which contained the kitchen, dining room, as well as recreation facilities for chefs. This module provides for the complete electrification of food cooking, its reception and distribution using autonomous power sources. There was also the possibility of using electrified nozzles in the thermal blocks of kitchens instead of manual.

All modules have not only equipped heating systems, but also air conditioning. That in itself is not bad and reduces the risk of acute intestinal infections. But the most interesting is that civilian specialists fled all this economy. At the same time, young staff of the contract organization worked simply and professionally.

Also in the army will improve the way to ensure food parts. Today, as one of the directions of optimization, the organization of direct deliveries to the basic military cities (brigade deployment points), bypassing individual complexes of logistical support of military districts or fleets. Even in the harvesting of potatoes and vegetables there were changes. Today, in order to avoid damage to seasonal products, the laying on the storage of vegetables and potatoes in the aircraft is carried out only for the period of guaranteed maintenance of their quality (until January 1). The rest of the products (up to 40-50% of the need) is stored with suppliers and supplied by them in part as needed.

Not a single bread

In the future, the improvement of the methods of storage of material resources, as well as the food army systems, will significantly optimize and warehouse infrastructure. It is assumed to replace the existing network of bases with modern complexes for storing and processing material and technological means.

Another promising activity is the introduction of automated accounting systems (ACS) of material values \u200b\u200bin the army. Implementation in the army at the facilities of the ACS software using bar coding allows:

- reduce the number of staff staff,

- ensure control in real time for the presence of material means and carrying out all types of departmental control and inventory,

- carry out an analysis of the compliance of the material values \u200b\u200bsupplied by the conditions of state contracts, as well as the legality of operations on their movement, eliminate the intentional distortion of credentials,

- reduce the reception time and shipment,

- automatically monitor food condition,

- optimize the loading of warehouse space.

The organization of food and food provision of contentment in the Armed Forces of the Russian Federation is determined on the basis of Order of the Ministry of Defense of the Russian Federation dated June 21, 2011 N 888. Moscow "On approval of the Guidelines for Food Property of the Russian Armed Forces of the Russian Federation ...." and Decree of the Government of the Russian Federation of December 29, 2007 N 946 as amended by March 19, 2015 "On Food Provision of Servicemen ..."

P.S. Appeal to the officers served in the last 2 years or employees now: share the realities of your experience - how food is organized in the modern Armed Forces of the Russian Federation.

Army diet menu for a week. Food in the army

"Management of the daily activities of the medical service of military unit in peacetime"

II Head Organization of Provision of Medical Units, Parts Medicine and Property

Guidelines for the accounting of weapons, equipment, property and other material resources in the Armed Forces of the USSR Part I

Receiving work in military units. Registration with an employee of labor relations

Methodical recommendations for the pre-preparation of military drivers of vehicles category "C" in the organizations of the DOSAAF of Russia

Outfit on the dining room or car wash in the army video

Food in the Russian army in recent years

How the soldiers' dining room is arranged in the Armed Forces of the Russian Federation

Not a single bread

Change diet

Individual diet - Modern dry dust

Daily diet of the modern Russian soldier in numbers

Modular dining room

Not a single bread