A Comparison of Brand Name Commercial Ration Systems Under Military Field Conditions

Kenneth E. Anderson, Frederick J. Demicco, John A. Williams

Research output: Contribution to journalArticlepeer-review


The United States Army identified a need for a lightweight, self-heating, shelf stable., nutritionally complete ration packaged in a familiar configuration. This new self-heating ration should use a tray configuration as opposed to flexible pouches used in the current Meal, Ready-to-Eat (MRE). This ration will fill the void between an individual combat ration and a group feeding ration. Operation Desert Storm revealed that operational ration producers required between three and six months to fully meet mobilization ration requirements. The Meal ordered Ready-to-Eat (Contingency Test), MORE(CT) addressed the potential production shortfalls and lag time between start-up and full-scale production of fielded operational rations by using commercial components. A new Self-heating Meal, Operational, Ready to Eat (SMORE) which incorporated the strengths of the MORE(CT) in a tray form with self-heating capability was tested in this study. The operational concept of the SMORE system is to utilize recognizable of f-the-shelf commercial, brand name, shelf-stable items. The food items will consist of commercially available items such as entrees, fruits, beverages, and desserts together with utensils and accessory items. The use of commercial items will aid in the management of this system by making procurement of the ration components readily accomplishable without need for military specifications or a lengthy lead time by the contractor. Most importantly, it allows not only for large immediate sources of food but familiar items that the soldier can identify with. The purpose of this research was to determine whether the SMORE provides adequate variety, acceptability, utility, and heating capability.

Original languageEnglish (US)
Pages (from-to)3-30
Number of pages28
JournalJournal of Nutrition in Recipe & Menu Development
Issue number2
StatePublished - Oct 1 1996
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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