Abstract

Author(s): Arcarazo García, Luis Alfonso1; De Torres Aured, Mari Lourdes2

Introduction: One of the biggest logistical problems that have faced the armies through time, has been its support, compounded when entering campaign because the usual precarious means, lack of resources of the territories devastated is added by fighting, while in modern warfare the problem has been increased by lengthening supply lines, such as the case of Afghanistan.

Objectives: Submit comparative studies of diet quality of Spanish army in the field, before and after the onset of the Technical Manual. Food in the Army

Discussion: Feeding the Army is governed at this time as referenced in the above mentioned Manual as “the practical problem of establishing a balanced diet for the military community resides in qualitative and quantitatively determine the foods to make up the daily ration soldier, according to established nutritional standards and considering to do the following: individual energy needs, nutritional value of food and provisioning system (ration in kind, cash or mixed)”.

Conclusions: The emergence of field kitchens and conservation systems for individual and collective rations, along with the mandatory application of the general rules on hygiene and food safety, have made diets Spanish soldiers are balanced in macro and micronutrients, with adequate caloric intake to the circumstances of campaign activities and combat; and within NATO armies, ones of the best rated.