In the military food security, food standards are the basic conditions. Our army's food standards have three forms: nutritional form, physical form and monetary form, which respectively stipulate the nutritional components, food varieties and food expenses of the army. The full implementation of food standards is the premise and guarantee for the army to do a good job in food and realize the health of officers and men. Nutritional form-Recommended dietary supply standard The nutritional form of food standard is the standard of recommended dietary allowance. Because the supply of nutrients is directly related to soldiers' physical fitness, intelligence and reaction ability, the recommended dietary allowance standard is regarded as the most fundamental standard to judge the nutritional and health status of military meals. The recommended dietary supply standard of our army was formulated with reference to the recommended dietary supply standard of China residents and promulgated in 1998. This standard takes into account that most officers and men of our army are 18 to 49-year-old adult males with strong metabolism. Coupled with the high labor intensity and high consumption of nutrition and energy in the army, various indicators are relatively high. For example, according to the standard, soldiers engaged in camp training such as queue training and aiming shooting belong to moderate labor, and the energy consumption is supplemented to 3000 to 3500 kilocalories; When engaged in camping training, tank repair, cross-country cycling and other tasks, it belongs to heavy physical labor, and the energy consumption is supplemented to 3500 to 4000 kilocalories; Participate in drills or battles, cross-country loading, assault construction, emergency rescue and disaster relief, etc. It is extremely heavy labor, and the energy consumption is supplemented to 4000-4500 kcal. Compared with urban residents in China, the energy consumption of adult males engaged in indoor labor is generally around 2,600 calories, that of adult females is around 2,300 calories, and that of the elderly and children is even less. According to the statistical research results of the National Bureau of Statistics, the dietary nutrition and energy consumption supplement of soldiers engaged in heavy physical labor should be higher than the national average level of urban residents by 36.8%. With the significant improvement of the quality of food security in the army, the nutrition and energy supply of officers and men basically meet the standards, which can well meet the needs of work training. However, there are also a few units with insufficient nutrition regulation. For example, the standard stipulates that the percentage of fat in the military diet should be 20% to 30% of the total energy. Some military meals have a heavy taste, and the content of vegetable oil and animal fat is too high, which leads to a high fat-calorie ratio. The daily intake of vitamin B 1 and B2 should be above 1.5 and 1.3 mg respectively. Some units have a small supply of coarse grains, and cooking habits include repeated washing, high temperature and long-term heating, resulting in a small intake of vitamin B 1 and B2 in some officers and men. In daily life, officers and men should strengthen the awareness of nutrition balance, have the necessary knowledge of nutrition supply, cultivate good eating habits and ensure reasonable energy and nutrition intake. Grass-roots military officers and cooks should be familiar with the recommended dietary allowance standards, understand the nutritional characteristics of commonly used foods, and actively use them in food management, processing and regulation. The military recipe system distributed by the headquarters can automatically calculate the nutritional content of the daily diet spectrum and compare it with the nutritional standard, so as to evaluate the dietary nutrition conveniently and ensure the reasonable nutritional intake. Body shape-food quantitative standard The food people eat every day should be reasonably matched with a variety of meals. The ration standard stipulates the types and quantities of food that soldiers should eat every day, and ensures the food quality to meet the recommended dietary allowance standard, which is an important basis for the army to raise and supply staple food. The headquarters issued a new ration standard for military personnel in May this year. The new standard improves the supply standard of milk and fruit, improves the supply of animal food, and appropriately reduces the quantitative standard of food, which makes our soldiers' food quantitative varieties richer, more reasonable in structure, more sufficient in calories, more reasonable in calorie ratio and obviously improved in food quality. According to the new standard, the main foods that officers and men of our army should eat every day can be divided into five categories: the first category is food, and each officer should eat 500 to 700 grams every day; The second category is vegetables and fruits, which should be around1000g; The third category is animal foods such as fish, poultry, meat and eggs, which should be eaten 400 to 680 grams; The fourth category is milk and beans, 200 ~ 300 grams of milk and 80 grams of beans; The fifth oil, 50 to 70 grams per day. Compared with the balanced diet pagoda drawn up by the Nutrition Society of China, all kinds of quantification in the military standard are relatively high. For example, the recommended amount of food in the pagoda diagram of balanced diet is 300 to 500 grams, vegetables are 500 to 700 grams, and cooking oil is only 25 grams. The high ration standard of soldiers' food is to meet the needs of soldiers' nutrition supply standard, which is determined by soldiers' age structure, work nature and labor intensity. From a global perspective, the current level of our army is not low even compared with western developed countries. The implementation of food quantitative standards, one is the same kind of exchange. Some studies believe that it is better to eat more than 30 kinds of food every day. Nutrition and delicacy should be combined, and meals should be prepared according to the principle of similar exchange and diversity. The second is to have a balanced appetite. Arrange three meals a day according to the habits of residents in most parts of China. Generally, breakfast and dinner account for 30% and lunch for 40% respectively, and dinner should be arranged after 12. The third is to adapt to local conditions. China is a vast country with different products. Only by adapting to local conditions and making full use of local resources can we effectively achieve a balanced diet. The fourth is long-term persistence. The influence of diet on health is long-term, and a balanced diet needs persistence in order to fully reflect the promotion of officers and men's health. Monetary form-standard of food expenses The standard of food expenses is the most familiar food standard for the vast number of officers and men, and it is the financial guarantee for realizing the quantitative food standard and the recommended food allowance standard. The Party Central Committee and the Central Military Commission are very concerned about the life and health of officers and men. Since the reform and opening up, the standard of food expenses has been adjusted for 25 times, and the first-class stoves in the first-class district have been adjusted from 0.47 yuan per person per day to 15 yuan, an increase of 3 1 times. It is a regular, meticulous and complicated work to manage and make good use of food expenses according to standards, which is not only a fine tradition of our army, but also an important responsibility of leaders at all levels of the army. In the internal regulations of our army, the basic responsibilities of the heads of troops (detachments) at all levels are clearly defined. To manage and make good use of food expenses, we must rely on economic democracy. Second, it depends on rules and regulations. Strictly implement the "Military Food Management Regulations" issued by the General Logistics Department and other food management regulations, and adhere to the five systems of company food management such as ordering recipes, registering daily consumption materials, publishing food accounts, and food hygiene. Third, it depends on the plan to adjust. "If you don't have enough to eat and wear, you will be poor if you don't know how to calculate." According to the characteristics of military tasks in each stage and period, environmental and climatic conditions, material supply market and family background of the unit, a scientific and reasonable overall meal plan and adjustment plan should be formulated. Fourth, it depends on cooking.