The Emergency/Assault Food Packet with the Arctic Supplement. An Evaluation of an Arctic Ration and Assessment of Water Discipline in the Arctic

• Main Authors: Wyant, Kerry W, Caron, Paul L
• Other Authors: ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA
• Format: Text
• Language: English
• Published: 1981
• Subjects: Food; Food Service and Nutrition; *COLD WEATHER OPERATIONS; *FOOD CONSUMPTION; *MILITARY RATIONS; *NUTRITION; AMPHIBIOUS OPERATIONS; ARCTIC REGIONS; CALORIFIC VALUE; COMPRESSED FOODS; CONSUMPTION; DEHYDRATED FOODS; DEHYDRATION; FEEDING; FIELD CONDITIONS; FOOD PROCESSING; FREEZE DRIED FOODS; MARINE CORPS OPERATIONS; MARINE CORPS PERSONNEL; MILITARY REQUIREMENTS; NORWAY; SAMPLING; URINE; WATER; PE62724A; WU036; Arctic; Norway; Northern Norway
• Online Access: http://www.dtic.mil/docs/citations/ADA128380; http://oai.dtic.mil/oai/oai?&verb=getRecord&metadataPrefix=html&identifier=ADA128380

Acceptance measures of a 4700 kilocalorie arctic ration were administered to a company of Marines who were participating in the NATO exercise, Cold Winter 81, in northern Norway. Measures of the British 24-Hour Ration Pack Arctic were administered to a second company of Marines who received the British ration. Additionally, water discipline was assessed. As a part of this assessment, urine samples were taken on four occasions during the test period from 17 Marines who received the Arctic Ration Prototype. Results indicated that the Emergency/Assault Food Packet (E/AP) with the Arctic Supplement provided an acceptable arctic ration and that preferences for the E/ AP food items tended to be reliable across three studies. Both the Arctic Ration Prototype and the British artic ration were rated favorably, but the Arctic Ration Prototype received higher ratings. Comments indicated that the E/AP may contain too many sweets and not enough non-sweet snacks. Following the exercise, urines were found to be maximally concentrated suggesting dehydration. In addition, daily water consumption was generally inadequate. Water discipline and procedures for preparing food and for coordinating food preparation with other activities were poor.