护航编队食品消耗情况调查与分析  

Investigation and analysis of food consumption onboard escort vessels

作　　者：田莹[1] 章建程[1] 叶宏伟 吴迪 张佳佳[1] 侯建设[1] 李丹[1] 

机构地区：[1]海军医学研究所,上海200433 [2]东海舰队后勤部军需物油处

出　　处：《海军医学杂志》2014年第4期294-295,298,共3页Journal of Navy Medicine

摘　　要：目的研究分析护航编队食品补给消耗情况,为制定主副食品补给计划提供参考。方法对护航编队食品补给和剩余进行统计,对比前后2批护航编队食品的剩余量,计算后批舰员每日人均食品消耗量,分析其随出航时间的变化,并将平均值与手册定量标准进行比较。结果后批护航编队食品剩余量减少,不同舰每日人均食品消耗量差别较大,随护航时间延长部分呈下降趋势,平均值与手册标准存在差异。结论建议护航给养保障手册中主食、水果、食用油、干货、调味料等参照三类灶标准,蔬菜、鱼、肉、蛋类参照二类灶标准。Objective To investigate and analyze the consumption of food supplies onboard escort vessels, so as to provide reference for the development of staple and non-staple food supply plans. Methods A survey on the food loading and surplus food onboard escort vessels was carried out in our study. The amounts of surplus food were compared between the former and latter escort vessels. Then, average daily food consumption per person onboard the latter escort vessels was calculated and compared with the quantitative standards as specified in the Provisions Manual for Escort Vessels. Changes in the time of deployment were also analyzed. Results The amounts of surplus food were reduced in the latter escort vessels. Average daily food consumption per person onboard different escort vessels varied quite considerably. Food consumption was partially reduced with prolonged deployment at sea, and the average consumption differed from the standards as specified in the Manual. Conclusion It was recommended that the amounts of staple food, fruit, cooking oil, dried food and seasoning be consumed against the Third Type Food Ration Standards, while those of vegetable, meat, fish and eggs could follow the Second Type Food Ration Standards.

关 键 词：护航编队 食品消耗 定量标准 

分 类 号：R821[医药卫生—临床医学]