hello, landlord! According to Xiaoshui's online search, the management of military meals is a regular and complicated work, which is directly related to the combat effectiveness of the troops and the vital interests of all officers and men. Strengthening the management of meals and ensuring that diners have enough to eat, eat well and eat healthily on the basis of standards and subsidies is of great significance for strengthening the physique of officers and men, stabilizing their minds, boosting morale, improving their combat effectiveness, completing duty, combat readiness training and carrying out fire fighting tasks. [Transferred from Tiexue Community/] Combined with the actual situation of our army's food management, the following are some experiences on strengthening the food management of border defense companies: First, scientifically arrange the food structure. Article 21 of the Regulations of China People's Liberation Army on Grass-roots Logistics Management stipulates: "Grass-roots units should scientifically arrange meals, pay attention to nutritional tastes, adjust food patterns, and ensure that officers and men can eat or basically eat the food ration stipulated by the feeding standards. Arrange the diet of the staff on duty, the sick and wounded, and respect the eating habits of ethnic minorities. Grass-roots units should maintain a cook with a level of chef. " Grass-roots units should use nutrition theory as guidance, proceed from the reality of their own units, and arrange meals reasonably according to the nutrients and calories needed by the human body. Food contains nutrients needed by human body, which have the functions of forming tissues, supplying heat energy and regulating physiological functions. Nutrients needed by human body mainly include carbohydrates, fats, protein, minerals, vitamins and water. These nutrients are digested, absorbed and utilized by the human body to maintain the physiological balance of the human body and provide power for various human activities. The object of food security in our frontier defense company is mainly healthy young men who have reached a certain age, a certain height and weight, that is, students who account for 22-25 years old in the army are taken as the standard to consider the basic physiological needs of nutrition. Usually, the daily basic metabolism consumes 15-16 kcal, while the daily activity requires 15-25 kcal. Therefore, in the daily diet of each person, it is usually necessary to supply not less than 3-4 kilocalories and various nutrients equivalent to moderate physical labor and heavy physical labor to meet the basic nutritional needs under normal circumstances. Only by considering from the students' point of view and adjusting the diet structure reasonably according to the nutrients they need can the students be satisfied and reach the standard of "strong guarantee". Second, it is necessary to rationally adjust the food patterns. In the food management work, in addition to ensuring that officers and men are full, well-fed and nutritious, they should also make efforts to adjust the food types and update the food patterns to ensure that officers and men love to eat. Adjusting and improving meals, providing colorful meals and meeting the needs of officers and men are the basic tasks of food management. Therefore, a comprehensive plan should be made in a certain period of time according to the tasks undertaken, seasonal changes, objective conditions, the cooking level of cooks and the living habits of officers and men, so as to ensure a certain living standard and the officers and men have enough to eat and improve their physique. Nutrients needed by the human body are contained in all kinds of foods eaten every day, but the types and contents of nutrients contained in each food are different. Only by constantly changing the varieties and patterns of food can we absorb all kinds of nutrients needed by the human body in a balanced way, so as to meet the needs of human metabolism and complete various activities. Therefore, according to the actual situation of duty training process and seasonal changes, we should make overall arrangements and comprehensive balance, and work out quarterly and monthly food expenditure plans. On this basis, according to the objective reality and market situation, the weekly recipe is carefully worked out. It is necessary to implement the food standards, carefully prepare all kinds of foods, and achieve a reasonable combination of thickness, dryness and meat, and strive to be full of color, flavor and taste. Efforts should be made to improve the cooking skills of cooks, carefully prepare various foods, enrich food patterns and stimulate people's appetite according to the habits and tastes of people in different regions. At the same time, we should not only satisfy the tastes of most people, but also take care of the special living habits of different regions and nationalities, and provide high-quality meals for the sick, so as to ensure that all the staff can eat well and be strong, and devote themselves to all the work centered on teaching with full mental state. [Transferred from the Iron Blood Community/] Third, we must strictly implement the food management system and establish a sound system in order to effectively implement supply. Through previous work, we feel that the five systems of food management are gradually formed and established in the practice of food management in the army, are effective means to carry forward democracy and strengthen supervision, and are the legal guarantee for doing a good job in food management. Grass-roots units must conscientiously implement the food management work. (1) Adhere to the recipe system. The system of ordering recipes can enhance the planning of food management, overcome arbitrariness, and make cooks work in a planned way and adjust according to standards; Make everyone know fairly well, eat clearly and feel comfortable. Booking recipes is the basis for purchasing main and non-staple foods and cooking classes to make meals, and it is also the basis for diners to supervise and inspect meals, which is conducive to ensuring the rationality and controllability of food adjustment arrangements. In the actual process of making recipes, under normal circumstances, the purser, the feeding staff and the cooking squad leader study and put forward, solicit opinions from everyone, and publish and implement them after being approved by the head of the frontier defense company. No special circumstances, generally do not change at will. Explain clearly to everyone when it is really necessary to make adjustments in special circumstances. (2) The system of publishing food accounts. Making food accounts public is a traditional practice of our army and an important part of economic democracy. Insisting on making accounts public and making food management under the supervision of the masses is conducive to enhancing the unity of officers and men and preventing corruption, waste and encroachment on the interests of soldiers. Grass-roots units must establish accounts in accordance with the regulations, with well-documented revenues and expenditures, sound procedures, and complete the settlement form on time. After the end of the month, prepare a food account publication form, which will be published on schedule after being signed by the examiner and reported to the superior logistics supply department. (3) Registration system for daily consumption of supplies. Adhering to the registration system of daily consumption of supplies is an effective measure to implement the food management plan, master the eating rules of diners and prevent the outflow and waste of supplies. The duty officer in the kitchen shall, jointly with the cooking staff, check the supplies received and purchased in the canteen, the daily consumption of staple food and fuel (ingredients) and fill in the "Registration Form for Daily Consumption of Supplies". It is required to make a total once a day, record it in the account, check the inventory at the end of the month and check the accounts. (4) The system of kitchen duty and kitchen help [transferred from Tiexue Community/] Kitchen duty is a concrete form of adhering to economic democracy and implementing mass management of meals. The kitchen attendant is usually served by the deputy monitor or veteran in turn, led by the attendant of the unit, and the attendant organizes the shift change before the lights are turned off every day. The duty of the kitchen attendant is: check and accept the food purchased and sign the documents; Supervise the cooking according to the number of diners, and sign the daily registration form of supplies; Supervise the cooks to prepare meals on time; Supervise the cooks to do a good job in personal hygiene, check and assist the cooks to do a good job in canteen hygiene; Inform the cooks to prepare sick meals and leave meals for people on duty and out. In order to close the relationship between cooks and diners, strengthen unity and improve the enthusiasm of cooks, cooks should be organized to help them on holidays, and cadres should help them personally as much as possible so that cooks can get a proper rest. (5) Food hygiene system. Food hygiene is directly related to the health of diners. Cooking personnel should strictly implement the relevant provisions of the Food Hygiene Law, and kitchens and canteens should always be kept clean, free of flies, rats and cockroaches; Staple food and non-staple food, raw food and cooked food should be stored separately, and food warehouses should be kept dry and ventilated. It is forbidden to store pesticides, rodenticides and other chemicals; Cooking utensils should be placed in an orderly manner, disinfected during meals or washed with running water, and kept by individuals; The purchase, production and storage of food should meet the hygiene requirements; It is necessary to implement the system of sharing meals or public chopsticks and spoons; The common tableware in the canteen must be washed and disinfected; Organize regular disinfection of personal tableware to prevent disease transmission and food poisoning; In winter, rice, vegetables and soup should be hot, and fish and meat should be bought as you eat in summer and autumn, and should not be stored overnight; It is forbidden to eat sick and dead livestock meat and spoiled food; Leftovers and leftovers should be properly kept and fully heated before eating; Cooking staff must do a good job in personal hygiene, and conduct a health check every quarter. If patients with intestinal infectious diseases, tuberculosis and suppurative diseases are found, they should be immediately transferred from diagnosis and treatment to ensure the health of diners, prevent the spread of infectious diseases and put an end to food poisoning. Fourth, we should give full play to the fact that the Economic and Democratic Commission is an organization where grass-roots officers and men participate in food management and carry out economic democracy. The Economic Committee of the grass-roots squadron is generally composed of 5-7 people, including a deputy of the unit in charge of food, the company chief, the cooking squad leader and several student representatives. Its tasks are: [Transferred from the Iron Blood Community/] Always solicit and reflect everyone's opinions on food management and fund revenue and expenditure, participate in making sideline production plans, regularly study suggestions and measures to improve food, participate in ordering recipes, and organize soldiers to help cook; According to the supply standard and sideline production income, supervise the material and expenditure, review the documents of various funds and expenses, check the accounts regularly, and report the inspection results to the party Committee and the head of the frontier defense company; Supervise the implementation of the system of daily consumption registration of supplies, kitchen duty and kitchen help, food hygiene, etc., plug all kinds of loopholes and prevent encroachment on the interests of soldiers. Responsible for supervising and assisting the purser to publish the accounts on schedule and make the economy public, so that everyone can understand the income and expenditure of the food expenses of the unit and prevent corruption, misappropriation and extravagance; Mobilize the masses to make suggestions and do a good job in food.