DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0071

VLIV RECEPTURY NA NUTRIČNÍ VLASTNOSTI STRAVY PRO TAKTICKÉ, PROFESIONÁLNÍ A KRIZOVÉ NASAZENÍ

THE INFLUENCE OF RECIPE FORMULATION ON THE NUTRITIONAL PROPERTIES OF THE FOOD RATIONS FOR THE TACTICAL, PROFESSIONAL, AND CRISIS DEPLOYMENT

Alexej Georgijevič1
1 Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika


This study analyses the effect of recipe formulation on the nutritional properties of food rations intended for tactical, professional, and crisis deployment. The project focuses on the development of specialised nutrition that goes beyond the traditional military framework and also finds application among firefighters, police forces, integrated rescue services, and humanitarian teams. The research is based on the NATO normative framework, in particular the standardisation agreement STANAG 2937, and on the recommendations of the FAO (Food and Agriculture Organization) and the WHO (World Health Organization) concerning the energy and nutritional requirements of the human body in relation to the level of physical activity. The standardisation agreement describes the specific characteristics of individual field rations, emergency rations, and survival rations with emphasis on macronutrient ratios, energy density, and metabolic impacts. The study also addresses technical, technological, regulatory, and logistical aspects, including requirements for stability, shelf life, and sensory quality, as well as the integration of autonomous supply using unmanned aerial systems in order to increase operational efficiency and the safety of deployed personnel.

Keywords: food rations, crisis deployment, STANAG 2937, nutritional optimisation, unmanned aerial systems

pages: 71-74, online: 2026



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