ABSTRACT
The operational rations are designed to provide the essential nutrition to enhance their performance during training and/or operational situations. The operational ration is also designed in such a way that it provides to the military personnel the required nutrition from the build in nutrition reserves during certain operational situations. The chapter discusses the army operational ration (AOR) in various countries of the world and the influence of advances in food processing methods in AOR menu. The recommended dietary allowance, environment of deployment, portion size and acceptance by the military personnel are the vital factors considered while designing and development of military operational ration. The operational ration needs to be designed and developed considering these environmental factors and the corresponding nutritional requirements. The factor need to be considered while optimizing the operational ration depends on the purpose, target group, environment of deployment and food processing method.
