Field Acceptance and Nutritional Intake of the Meal, Ready-to-Eat and Heat andServe Ration

摘要

The primary objective of this field evaluation was to determine the fieldacceptance and nutritional consumption of the MRE and Heat Serve Ration (HS). This information was obtained by collecting food acceptability ratings, ration consumption and overall ration opinions for nine consecutive days. The HS ration was served for the breakfast and dinner meals while the MRE was served solely for