A. Vallidevi ¹, M. N. Ramanuja ¹, N. A. N. Rao ¹, H. Nath ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

As part of our work on nutritive value of the processed foodstuffs developed for the members of the Armed Forces, studies have been conducted on thiamine, riboflavin and nicotinic acid contents of precooked dehydrated dals, under various conditions of processing, storage and reconstitution. The results of these studies are reported in this communication.

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M. N. Ramanuja ¹, T. S. Satyanarayana ¹, P. D. Vaidya ¹, M. V. R. Koteswara Rao ¹, N. A. N. Rao ¹, P. K. Vijayaraghavan ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

In an earlier communication, the proximate and mineral composition of a number of processed military rations were reported'. Some of these items have found wide use in different types of pack rations developed for the Defence Services. Information on the vitamin contents of such processed foodstuffs will be useful in the formulation of the various operational rations.

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M. N. Ramanuja ¹, B. A. Susheela ¹, A. Valli Devi ¹, M. L. Sarma ¹, M. V. R. Koteswara Rao ¹, N. A. N. Rao ¹, P. K. Vijayaraghavan ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

A number of processed food materials ^re included in various types of pack rations which are required by the Defence Services operating in varied types of climatic conditions.

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N. A. N. Rao ¹, K. Vijayaraghavan ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

With the deployment of Indian troops along the border regions of the country, the Indian army has been called upon to operate in remote areas located either in hot and humid regions or cold and high altitudes, or in mountainous and jungle terrains. Service feeding in such theatres of operation imposes many restrictions on the services of supply of rations.

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N. A. N. Rao ¹, M. L. Sarma ¹, P. K. Vijayaraghavan ¹

Affiliations
1 Defence Food Research Laboratory, Mysore, IN

Abstract

Food plays a vital role in keeping the military personnel in a 'fighting-fit' condition. The vitality and endurance of the fighting forces and their resistance to diseases or quick recovery from injury or illness depend very much on their nutritional status. Unless nutrition is adequate, full benefit from training or peak performance in operational task cannot be fully achieved. Food and nutrition is also a basic factor in the upkeep of morale which is so vital for the success of military operations.

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