Chapter 5. Armed forces

  1. Maria Cross and
  2. Barbara MacDonald

Published Online: 12 FEB 2009

DOI: 10.1002/9781444301663.ch5

Nutrition in Institutions

Nutrition in Institutions

How to Cite

Cross, M. and MacDonald, B. (2009) Armed forces, in Nutrition in Institutions, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301663.ch5

Publication History

  1. Published Online: 12 FEB 2009
  2. Published Print: 9 JAN 2008

ISBN Information

Print ISBN: 9781405121255

Online ISBN: 9781444301663

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Keywords:

  • history of feeding armed forces - Army and Navy;
  • Nineteenth and twentieth centuries;
  • Combined Services Culinary Arts Team (CSCAT);
  • Tudor era (1485–1603) and Stuart era (1603–1714);
  • food and nutrient guidelines;
  • food provision during operations;
  • monitoring of standards;
  • nutritional requirements of armed forces personnel;
  • nutrition education - The UK Armed Forces Personal Guide to nutrition;
  • Armed Forces Nutritional Advisory Service (AFNAS)

Summary

This chapter contains sections titled:

  • Introduction

  • History of feeding the armed forces – the Army

  • History of feeding the armed forces – the Navy

  • Current provision

  • Food and nutrient guidelines

  • The provision of food during operations

  • Monitoring of standards

  • Catering costs

  • Catering contracts and procurement

  • Catering training

  • Nutritional requirements of armed forces personnel

  • Nutrition education

  • Competitions

  • Discussion and conclusion