Investigation of satisfaction rate on five types operational rations, Used in the “The Great Messenger” Maneuver

Introduction. Operational Rations are packed items provided to feed troops participating in military operations and maneuvers. One significant responsibility of the head of logistic divisions in all armies around the world is to provide required individual and group rations and evaluate their quality and quantity after consumption in order to optimize them. Aim of this study is to evaluate quality and quantity of five ration types used in “The Great Messenger” maneuver.Material and Methods. In this cross-sectional study, a questionnaire was prepared by the researcher and issued by the number of 150 ones in order to put in each ration pack. All questionnaire sheets were gathered after ration consumption and obtained data was evaluated and analyzed.Results. About 85.24% (±7.02) and 87.63% (±4.50) of participating troops were satisfied with quantity and quality (palatability, organoleptic features, packing and ration safety) respectively, while the percentage of (palatability , organoleptic features, proper packing and ration safety were 72.01 % (±8.50), 85.14% (±8.96), 95.18 % (±2.35) and 95.02% (±11.11) with respect.Among all tested rations, the no. 4 ration 90.81% (±8.74) for its quantity and the no. 1 ration 91.53 % (±14.07) for its quality were the best. The ration no. 3 had the lowest satisfactory both for its quantity 74.11% (±12.37) and its quality 76.47% (±14.46).Among breakfast meal items, sesame pudding (100%), wheat and meat porridge powder (86.7%) and in lunch meal ones, barley soup (100%), chicken meal with bean (95.2%) and between dinner items, peanut and pistachio (95.7% and 95.1% respectively) showed the highest satisfaction level among troops while among all meals, vegetable soup powder (14.3%) and onion soup powder (31.8%) had the lowest ones.Among used mid-meals, those related to rations no. 5 and 1 (processed fig and compacted date) showed the highest satisfaction for both their quality and quantity.Conclusion. As the studied rations were used for the first time in a maneuver, they would have some weak points which should be removed. Omitting or revising some of these rations (especially rations no. 3 and 2), more food variety and considering food habits of military forces are of prime importance in production and optimization of military food rations.