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Group Rations Update DSCP Customer Conference Operational Rations Workshop June 2010

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Group Rations Update DSCP Customer Conference Operational Rations Workshop June 2010 . Unitized Group Rations (UGRs)™. Family of Unitized Group Rations (UGRs): UGR – Heat and Serve (H&S) ™ : shelf stable components; 18-month Shelf-Life @ 80 o F

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slide1

Group Rations Update

DSCP Customer Conference Operational Rations Workshop June 2010

unitized group rations ugrs
Unitized Group Rations (UGRs)™

Family of Unitized Group Rations (UGRs):

  • UGR – Heat and Serve (H&S)™: shelf stable components; 18-month Shelf-Life @ 80oF
  • UGR – A™: commercial frozen components plus shelf-stable components; 1-year Shelf-Life
  • UGR – B™: USMC specific; shelf-stable ingredients; 18-month Shelf-Life @ 80oF

Each UGR contains:

  • 50 complete meals (3 boxes)
  • Dining trays, utensils, etc.
  • Up to 7 breakfast & 14 lunch / dinner menus
  • Approximately 1450 calories per meal

Each UGR is continuously improved under the Fielded Group Ration Improvement Project (FGRIP) and approved by the Office of The Surgeon General (OTSG)

ugr e characteristics
UGR-E™ Characteristics
  • Capability:
    • Provides Hot Meals for Remote Site Field Feeding
  • Features:
    • Feeds up to 18 per case
    • Safe and easy to use
    • Four six-pound polymeric trays:entree, vegetable, starch, dessert
    • Completely self-contained
    • Polymeric trays coupled to heater and activator
    • Pull tab, hot meal in 45 minutes
    • Meals heated when/where needed
ugr e menus
UGR-E™ Menus
  • Current UGR-E™ Menus:
    • OTSG Approved
    • 2 Breakfast
    • 6 Lunch/Dinner
    • 1 Turkey Dinner Holiday Menu
    • Expanded Menus:
    • 2 Additional Breakfast
    • 2 Additional Dinner
ugr e nutritional intake
UGR-E™ Menus (OTSG Approved – Apr 06)

1300 Calories (Avg.)

12% protein, 38% fat, 50% carbohydrates

Lunch/Dinner Modules procured initially

UGR-E™ Nutritional Intake
ugr e menu improvements
Current UGR-E™ Breakfast Menus:

Two breakfast menus were approved by OTSG for inclusion in FY08 Defense Supply Center Philadelphia (DSCP) production contracts to augment current lunch/dinner menus

UGR-E™ Menu Improvements
  • Developing self-heating boil-in-bag egg assembly
  • Focus group and user field evaluations conducted FY08/09
  • High quality egg product demonstrated
  • Approved by Joint Services (Jan 09) for inclusion in future UGR-E™ breakfast menus
ugr e menu improvements7
UGR-E™ Menu Improvements
  • Expanded UGR-E™ Breakfast Menus:

Breakfast menu improvements plus two additional breakfast menus were approved by OTSG for inclusion in FY09 DSCP production contracts to augment current menus

B

R

E

A

K

F

A

S

T

ugr e menu improvements8
UGR-E™ Menu Improvements
  • Expanded UGR-E™ Lunch/Dinner Menus:

Two additional menus were approved by OTSG for inclusion in FY09 DSCP production contracts to augment current menus

slide9

FY08 Field Evaluations

Heat & Serve Polymeric Tray

Institutional-Sized Pouch

Containerized Kitchen

ugr h s fy09 field evaluation
UGR-H&S™ FY09 Field Evaluation

368th Engineer Battalion

Ft. McCoy, WI

11-18 Aug 09

400 Soldiers

4 Groups

8 Days

UGR-H&S™ or UGR-A™ for

breakfast and dinner

Meal, Ready-to-Eat (MRE)™ for lunch

FT. McCoy Field Evaluation Photos

ugr h s fy09 field evaluation11
UGR-H&S™ FY09 Field Evaluation

JSORF Approved UGR-H&S™/E™ Breakfast Items:

ugr h s fy09 field evaluation12
UGR-H&S™ FY09 Field Evaluation

2011 Dinner Entrees*

Soldier completing survey.

Remove

JSORF Approved removing two lower scoring items

Remove

*compilation of recent field test results

ugr h s fy09 field evaluation13
UGR-H&S™ FY09 Field Evaluation
  • JSORF Approved UGR-H&S™/E™
  • Dinner Entrées:

Proposed UGR-H&S™, 12 Menu Distribution

ugr h s fy09 field evaluation14
UGR-H&S™ FY09 Field Evaluation
  • JSORF Approved UGR-H&S™/E™ Dinner Bakery Items:

7

ugr a fy09 field evaluation
UGR-A™ FY09 Field Evaluation
  • UGR-A™ Field Evaluation
  • Fully improved UGR-A™, FY09 menusused as standard control menus
  • Thanks to industry over 100 candidate UGR™ items were submitted and evaluated by Natick and the Joint Culinary Center of Excellence (JCCoE), with over 60 new UGR-A™ components down selected for field testing
  • UGR-A™ results were presented to the UGR-A™ Integrated Product Team (IPT) on 4 Nov 09 for decision to include in the FY11 menus
  • Updated UGR-A™ Tables I & II reviewed by industry Mar/Apr 2010 and final tables will transition to DSCP in May 10
  • DSCP will implement UGR-A™,11 menus NLT 1 Oct 10
ugr a fy09 field evaluation16
UGR-A™ FY09 Field Evaluation

UGR-A™ IPT Approved Breakfast Items:

ugr a fy09 field evaluation18
UGR-A™ FY09 Field Evaluation

Pigs really do fly

and make really tasty spicy pork wings!

ugr a fy09 field evaluation19
UGR-A™ FY09 Field Evaluation

UGR-A™ IPT Approved Dinner Dessert Items:

fy10 ugr field test plans
FY10 UGR™ Field Test Plans
  • Based on Warfighter feedback:
  • UGR-A™ FY10 field test results will be presented to the UGR-A IPT for decision to include in FY12 menus
  • UGR-H&S™ results will be presented to the JSORF, Feb 11 for decision to include in FY13 menus
fy10 ugr field test plans21
FY10 UGR™ Field Test Plans
  • UGR-H&S™
  • Potential New Retort Entrées (13)
    • Pork Steaks with Chorizo & Roasted Red Pepper Sauce
    • Ravioli Peppers and Onions in Marinara Sauce
    • Mini Meatballs with Noodles & Brown Gravy (NDI)*
    • Beef Cannellini in Roasted Pepper Sauce (NDI)
    • Pork Shoulder with Apple Butter Sauce (NDI)
    • Thai Red Curry Chicken (NDI)
    • Mac & Cheese with Ham (NDI)
    • Mac & Cheese with Chorizo (NDI)
    • Potatoes with Bacon (NDI)
    • Potatoes with Turkey Bacon (NDI)
    • Ham Slices with Sweet and Sour Sauce (NDI)
    • Asian BBQ Chicken Sausage with Peppers in a Cream Sauce (NDI)
    • Fajita Chicken Strips with Peppers (NDI)

*NDI – Non Developmental Item

fy10 ugr field test plans22
FY10 UGR™ Field Test Plans
  • UGR-H&S™/A™
  • Potential New Pouched Sauces for Vegetable (all NDIs)
      • Garlic Butter Sauce
      • Mexican Style Sauce
      • Cream Sauce
      • Maple Brown Sugar Glaze
      • Southern Style Sauce
      • Italian Style Cheese Sauce
fy10 ugr field test plans23
FY10 UGR™ Field Test Plans
  • UGR-H&S™ (continued)
  • Potential New Shelf Stable Bakery (all NDIs)
      • Jalapeno Cheddar Cheese Cornbread
      • Sweet Potato Praline Coffee Cake
      • Gingerbread Cake
      • Pumpkin Chocolate Chip
      • Carrot Cake
      • Almond Shortbread Cookies
      • Lemon Shortbread Cookies
future ugr field testing
Future UGR™ Field Testing
  • Focus for Potential New Items:
    • Nutrition
      • Reduced Sodium
      • Increased Fiber – Legumes, Whole Grains, etc.
      • Reduced Fat
      • Trans-Fat Free
      • Omega-3 Fatty Acid’s
    • Decrease Overall Cube/Weight
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