Enhancing operational rations for Special Operations Forces: A qualitative analysis and roadmap for product improvement

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-03-19 DOI:10.1111/joss.12909

Vitor Luiz F. De Abreu, Elson R. Tavares Filho, Sabrina S. Monteiro, Erick A. Esmerino

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Abstract

Ninety-eight (n = 98) military personnel from the Brazilian Army Special Operations Forces (SOF) participated in 10 Focus Groups to discuss the suitability of Combat Operational Rations with the service doctrine. The operational rations provided partially meet the operational and doctrinal demands of the SOF. Although the military personnel felt secure with the rations provided, the need to customize kits with locally sourced food items before the start of the mission and complaints about the excessive packaging volume were the categories that showed the highest level of engagement. The insights obtained for improving the rations indicated the need for adjustments in palatability, menu variety, modularization, practicality, and an increase in the nutritional content of macro and micronutrients. Further studies should be conducted in partnership with military technical sectors and strategic defense companies to assess the feasibility of developing rations better aligned with the SOF doctrine.

Practical Applications

Addressing the challenges identified in the Rations used by the Brazilian Army Special Operations Forces (SOF) is crucial for improving the readiness and performance of elite military units and offers valuable insights for academic research. This benefits the academic community by demonstrating the real-world relevance of nutrition science, food technology, and logistics in military settings. Furthermore, the collaboration between military technical sectors and strategic defense companies presents an opportunity for industrial innovation. Companies involved in producing and supplying rations can use these findings to develop more suitable, efficient, and cost-effective products tailored to the unique demands of SOF units.

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改进特种作战部队的作战口粮：定性分析和产品改进路线图

来自巴西陆军特种作战部队（SOF）的 98 名军事人员（n = 98）参加了 10 个焦点小组，讨论作战口粮是否适合部队理论。所提供的作战口粮部分满足了特种作战部队的作战和理论要求。虽然军事人员对所提供的口粮感到放心，但在任务开始前需要用当地采购的食品定制口粮包以及对包装体积过大的抱怨是参与度最高的类别。为改进口粮而获得的见解表明，有必要在适口性、菜单多样性、模块化、实用性方面进行调整，并增加宏观和微观营养素的含量。应与军事技术部门和战略防御公司合作开展进一步研究，以评估开发更符合 SOF 理论的口粮的可行性。实际应用解决巴西陆军特种作战部队（SOF）所使用的口粮中发现的挑战对于提高精英军事部队的战备状态和表现至关重要，并为学术研究提供了宝贵的见解。这有利于学术界展示营养科学、食品技术和后勤在军事环境中的现实意义。此外，军事技术部门与战略防御公司之间的合作也为工业创新提供了机会。参与生产和供应口粮的公司可以利用这些研究成果，开发出更适合、更高效、更具成本效益的产品，以满足 SOF 部队的独特需求。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.