SECTION IV MEDICAL B RATION MENUS

SB 10-495-1/NAVSUP PUB 436/MCO P10110.26B/AFMAN 41-121

SECTION IV

MEDICAL B RATION MENUS

Nourishments are calculated with the preceding meal in

A. General

the recapitulations.

The menus are designed to use components of the

Standard B Ration, and to promote acceptability and

E. Juices

nutritional adequacy.

Other menu items can be

Dehydrated instant orange and grape fruit juice are pulp-

prepared from the B Ration components, in addition to

free and allowed on Clear Liquid Diets. If canned fluid

those specified in the menus. The alternate menu items

Juices are substituted, they must be strained before

should maintain or increase acceptability. Changes in

serving to Clear Liquid Diets.

the menus or recipes need to be reflected in the

quantitative allowances. The ten-day menus should be

F. Issue Frequency

repeated as required. In the patient population, the

Issue requirements have been calculated for each daily

following diet distribution is expected to occur. Exact

menu. Those items listed in "Italics" on the daily

percentages may vary with scenario and location of

ingredients charts are tabulated only in the

engagement.

Recapitulation of Menu Issues (Section IV-N). Dining

packets containing 2 sugars, salt, pepper, straw and

REGULAR DIETS

MODIFIED DIETS

Regular .....................................65%

Dental Liquid ................... 07%

napkin are planned for all patient feeding (Remove the

High Calorie-High Protein .........09%

Full Liquid........................ 04%

pepper packet prior to serving patients on Clear and Full

Dental Soft .................................03%

Clear Liquid ..................... 11%

Tube Feeding.............................01%

Liquid diets.) Daily Ingredients for Meals and Issue

TOTAL ....................................... 77%

TOTAL ........................... 23%

Chart quantities are based on 100 staff and 100

patients.

B. Tube Feedings

G. Meal Beverages

Depending on the Service, powdered commercial tube

Coffee, tea, and decaffeinated coffee are planned for

feedings are standard subsistence (National Stock

each meal. Individual packets of coffee and nondairy

Number 8940-01-304-3620) or medical supply items.

creamer are used for patient feeding. Coffee, bulk,

(When tube feedings are a medical supply item they are

roast, ground is used for staff dining hall service. Cocoa

ordered through the pharmacy.) The nutritional analysis

is served to patients on Dental Liquid and Full Liquid

of these feedings is not included in this document due to

Diets and is optional for patients on Regular Diets at

the frequency of formulation changes. The commercial

each breakfast meal. A fruit-flavored beverage is

product will be reconstituted by dietary personnel. If

served at each lunch and dinner meal, in addition to

commercial tube feedings are unavailable, prepare the

coffee and tea.

feedings using the recipes in Section V-11.

The

H. Milk

ingredients for 1200 cc are listed on page 4-85. For

Milk provides essential nutrients and enhances meal

either preparation, all equipment must be properly

acceptability. On the Regular Diet, either milk or a soup

sanitized and the product refrigerated immediately after

is served with each meal. When fresh or UHT milk is

preparation.

No more than 500 cc of tube feeding

available, it will be served in its original container. If

should be placed in each I.V. bag. Due to limited ward

neither one is available, reconstitute non-fat dry milk

refrigeration, prepare and deliver tube feedings to the

and serve it as a beverage. A vanilla-flavored milk

wards three times per day. The nutritional analysis for

recipe is provided as a variation when consumer

noncommercial tube feeding formulas is listed in

acceptance is low. Sanitize the bulk milk containers

Section VII.

prior to and after use. Reconstituted milk must be

C. Forced Fluids

refrigerated at all times. Discard unused reconstituted

An estimated 40 to 50 per cent of all patients will have

milk after each meal.

forced fluid orders of 4000 to 5000 cc per day. The

I. Bread

fluids on the tray provide approximately 2200 cc. The

If prebaked bread is unavailable, use the alternate

remaining fluids will be provided through nourishment'

products and ingredients included in the menus, issue

and drinking water. Nutrition Care will provide half of

charts and recapitulations. Crackers may also be

the remaining fluid requirement, primarily in fruit-

substituted. When prebaked bread becomes available,

flavored ades which is specified on the daily menu. It

the issue rate of 16 pounds of baked bread per 100

will be prepared each day and the ingredients

persons provides for a portion size of two slices per

recapitulated with the breakfast meal. The other half

meal, based on 24 to 25 slices per two-pound loaf.

will be provided on the ward through drinking water.

J. Crackers

D. Nourishments

Crackers are planned as a soup accompaniment and for

Nourishments are required for all modified diets and

late meals at an issue rate of approximately 2 1/2

some the regular diets. They will be served three times

pounds per 100 persons. If bread is unavailable,

per day, midway between meals and in the evening.

substitute crackers at the rate of 5 pounds of crackers

per 100 persons.

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