Optimization Methods for the Three-Component Catering System, with the Purpose of Creating Food Products for Military Service
Journal Title: Бізнес Інформ - Year 2016, Vol 1, Issue
Abstract
Meal plan of military service persons determines the number of meals, observance of physiologically reasonable spacings between meals, and rational distribution of products as prescribed by nutritional standards throughout the day. Standards of food rations should be developed taking into consideration requirements of rational nutrition, since rationing of service persons is complicated by the fact that their physical and neuropsychic load varies constantly: it can be increasing, for example, during the periods of hostilities, enhanced combat training, military exercises, physical drill, alert duty; then it can be decreasing during the recreation, education etc. The article provides an example of the process of optimizing the three-component catering model system in order to establish the optimum ratio of components. Use of mince systems for creating specialized food products to supply military service has been substantiated.
Authors and Affiliations
Lidiia Tovma, Dmytro Kramarenko, Grygorii Deinychenko
Keywords
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