The War in the Persian Gulf

Abstract

Military commanders have often subscribed to the notion that the quality of the food available to fighting forces in the field will impact their performance in combat. For this reason, providing adequate rations for military personnel in the field is of paramount concern to the managers of the supporting logistics system. Using mobile kitchen facilities, existing dining facilities and host nation contracted support, the Department of Defense was generally able to meet this goal for the majority of deployed personnel. However, due to their locations, some Army and Marine Corps units had substantial difficulties obtaining a variety of foodstuffs and alternatives to meals-ready-to-eat (MRE) rations.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1991
Accession Number
ADA369719

Entities

People

  • Stella T. Smith
  • Thomas J. Snyder

Organizations

  • United States Department of the Air Force

Tags

Communities of Interest

  • Air Platforms
  • Ground and Sea Platforms
  • Human Systems
  • Weapons Technologies

DTIC Thesaurus Topics

  • Air Force
  • Air Force Personnel
  • Ammunition
  • Army Personnel
  • Attack Helicopters
  • Combat Operations
  • Drinking Water
  • Employment
  • Food Preparation
  • Guided Bombs
  • Health Services
  • Logistics
  • Meals
  • Medical Personnel
  • Personnel Management
  • Saudi Arabia
  • Warfare

Readers

  • Facility/Structural Engineering.
  • Gender and Food Studies
  • Systems Analysis and Design