论文部分内容阅读
和平时期,部队的食粮与一般人民的饍食营养,在原则上是相同的。但在战时由於环境的影响,必须供给特种食粮。军粮的装备,除应适应军事上的需要外,还须顾到战士的要求。所以食粮设计工作者必须归纳心理学、生理学及营养学的报导,再参照军事临陣学、食品工业技术学,然後再行计划如何制造适当的食粮。适当的食粮应注意营养充分,食味适口,清洁卫生,运输方便,易於储藏并且不易改变质量。在前线战士的饍食主要为乾粮,乾粮系指曾经压缩,重量体积很小的食粮而言,必须热量很高,易於消化,营养成份比较完善。
In peacetime, the military food and the diet of the general population are the same in principle. However, due to the environmental impact during wartime, special food must be supplied. In addition to meeting the military needs, the equipment for military supplies must also meet the requirements of the warriors. Therefore, the food designer must summarize psychology, physiology and nutrition reports, and then refer to military science, food industry technology, and then plan how to make the right food. Proper food should pay attention to adequate nutrition, taste delicious, clean, easy to transport, easy to store and not easy to change the quality. In the frontline soldier’s diet mainly dry food, dry food refers to the once compressed, weight and small size of the food, it must be high in calories, easy to digest, more complete nutritional content.