Day of food and clothing service of the Armed Forces of Russia
"... to be in charge of all grain supplies to the country by military people, as well as their collection and dacha, in Moscow and other cities ..."
With these words 18 February 1700 of the year, in his Decree, Emperor Peter I established the position of general pro-mastermaster. And soon a corresponding order appears, which was called Proviantsky, in the zone of "responsibility" of which the food and clothing support of the army was included. The creation of the order allowed the Russian army to be dressed according to a uniform pattern and with certain terms of wearing uniforms.
Until the middle of the XVII century, the troops were not allocated funds for food, and the soldiers themselves were forced to take care of their food. Trophies were not in last place. Service people purchased food, spending their salary on it, and preparing food with the help of improvised dishes.
The Petrovsky decree prescribed the general master of supplies to manage food supplies intended for the needs of the army, to control their collection and distribution among the soldiers.
Thus, Peter I laid the foundation for the future food service. It was Peter's decree that became the main reason for the Day of food and clothing service to be associated with the date 18 February.
Army food supply and fleetThe organization of timely and balanced nutrition of troops was always a matter of concern to the state.
Special attention was paid to these questions during the Great Patriotic War, since the combat effectiveness of the soldiers who fought with the enemy depended on the full satisfaction of the troops with food.
The wartime that began on June 22 of the year necessitated the reorganization of the entire logistic support of the Red Army and the Navy, which primarily affected the food supply. It should be added that in the years of the Great Patriotic War, the food supply service constantly underwent changes, about a hundred food supply orders were issued to the food supply and fodder, half of which occurred in the 1941 year when the food supply system was finally formed.
The unfavorable situation at the beginning of the war put the food supply of the Red Army in difficult conditions - due to the retreat of our troops, the state lost a large number of food depots in the occupied areas.
To ensure the supply of food to the troops at the front, it took tremendous strain on the home front workers. The most famous slogans of the time were: “Everything for the front! All for Victory! ”
According to the decision of the Soviet government, wartime food supply norms were developed, which were set forth in the decree of the State Defense Committee on September 12 of 1941 on “Food Supply Standards”.
According to this document, the servicemen were divided into several categories, each of which provided for a certain rate of supply.
For example, a Red Army soldier on the front line was supposed to receive 800 of rye bread on a day (from October to May on 100 of more), 500 of potato, 320 of vegetables, 170 of cereals and pasta, 150 of meat, 100 of fish, 50 of fats , 35 g of sugar, 30 g of salt and 20 g of shag.
In addition, non-smoking soldiers were supposed to issue 200 of chocolate or 300 of sweets per month. For obvious reasons, the “paper” norms, to put it mildly, did not always coincide with the harsh military realities.
The middle and top commanding composition was supposed to be based on 40 g of butter, 20 g of cookies, 50 g of canned fish and 25 cigarettes per day.
Also, servicemen of the front line of the current army were given out famous “Commissariat” 100 grams of vodka every day, hot food was given out, usually in the morning before dawn and in the evening after sunset. From the ration of the field kitchen: kulesh, borscht, stewed potatoes, buckwheat with meat.
During World War II, around 31, thousands of food service specialists were awarded orders and medals.
Coming back to the present times, the food and clothing provision for servicemen is carried out according to the norms and terms established by the government of the Russian Federation, in the order determined by the Ministry of Defense of the Russian Federation.
Today, Russian troops have a high-quality and recognizable form, the creation of which took into account the wishes of the military itself, international experience and Russian climatic conditions.
In December, the 2015 of the year completed the transition of the Armed Forces of Russia to the wearing by all categories of military personnel of an all-season functional field outfit, which allows them to perform combat and special tasks in various climatic conditions.
The provision of the Russian army is organized according to 54 supply norms using more than 3 thousands of items of clothing.
In most military units of the Defense Ministry, servicemen are offered a choice of dishes, something that 15-20 years ago might have seemed fiction.
The daily ration of the Russian soldier includes: meat, fish, eggs, cheese, milk, vegetable oil, butter, cereals and legumes, wheat flour (bread), sugar, salt, pasta, potatoes and fresh vegetables, tea / coffee, dried fruits multivitamins.
Compared with the daily allowances in the Soviet army in the 80-s for the soldiers and sergeants of military service, there were no major changes in nutrition. However, in the new diet, the share of meat products, fish, butter, eggs are given out every day, and not 2 times a week, cheese, milk, juice and coffee appeared.
Thus, it can be stated that the attitude to food of servicemen serving in conscription has changed significantly.
Of course, enough and their excesses. One of these is the system for identifying a soldier on a fingerprint distribution in the canteen, which the Ministry of Defense is going to introduce almost everywhere.
Experts explained that identification will occur at the time of touching a biometric reader with a finger.
The introduction of a progressive accounting system will cost the ministry about 600 million rubles, and will save about 3,5 million rubles a year.
Not all experts are delighted with this technology, believing that control in army canteens could be adjusted in more economical ways.
A new form, a responsible approach to the nutrition of servicemen is not so much the “outer wrapper” of a modern army, as elements of its overall dignity.
With these words 18 February 1700 of the year, in his Decree, Emperor Peter I established the position of general pro-mastermaster. And soon a corresponding order appears, which was called Proviantsky, in the zone of "responsibility" of which the food and clothing support of the army was included. The creation of the order allowed the Russian army to be dressed according to a uniform pattern and with certain terms of wearing uniforms.
Until the middle of the XVII century, the troops were not allocated funds for food, and the soldiers themselves were forced to take care of their food. Trophies were not in last place. Service people purchased food, spending their salary on it, and preparing food with the help of improvised dishes.
The Petrovsky decree prescribed the general master of supplies to manage food supplies intended for the needs of the army, to control their collection and distribution among the soldiers.
Thus, Peter I laid the foundation for the future food service. It was Peter's decree that became the main reason for the Day of food and clothing service to be associated with the date 18 February.
Army food supply and fleetThe organization of timely and balanced nutrition of troops was always a matter of concern to the state.
Special attention was paid to these questions during the Great Patriotic War, since the combat effectiveness of the soldiers who fought with the enemy depended on the full satisfaction of the troops with food.
The wartime that began on June 22 of the year necessitated the reorganization of the entire logistic support of the Red Army and the Navy, which primarily affected the food supply. It should be added that in the years of the Great Patriotic War, the food supply service constantly underwent changes, about a hundred food supply orders were issued to the food supply and fodder, half of which occurred in the 1941 year when the food supply system was finally formed.
The unfavorable situation at the beginning of the war put the food supply of the Red Army in difficult conditions - due to the retreat of our troops, the state lost a large number of food depots in the occupied areas.
To ensure the supply of food to the troops at the front, it took tremendous strain on the home front workers. The most famous slogans of the time were: “Everything for the front! All for Victory! ”
According to the decision of the Soviet government, wartime food supply norms were developed, which were set forth in the decree of the State Defense Committee on September 12 of 1941 on “Food Supply Standards”.
According to this document, the servicemen were divided into several categories, each of which provided for a certain rate of supply.
For example, a Red Army soldier on the front line was supposed to receive 800 of rye bread on a day (from October to May on 100 of more), 500 of potato, 320 of vegetables, 170 of cereals and pasta, 150 of meat, 100 of fish, 50 of fats , 35 g of sugar, 30 g of salt and 20 g of shag.
In addition, non-smoking soldiers were supposed to issue 200 of chocolate or 300 of sweets per month. For obvious reasons, the “paper” norms, to put it mildly, did not always coincide with the harsh military realities.
The middle and top commanding composition was supposed to be based on 40 g of butter, 20 g of cookies, 50 g of canned fish and 25 cigarettes per day.
Also, servicemen of the front line of the current army were given out famous “Commissariat” 100 grams of vodka every day, hot food was given out, usually in the morning before dawn and in the evening after sunset. From the ration of the field kitchen: kulesh, borscht, stewed potatoes, buckwheat with meat.
During World War II, around 31, thousands of food service specialists were awarded orders and medals.
Coming back to the present times, the food and clothing provision for servicemen is carried out according to the norms and terms established by the government of the Russian Federation, in the order determined by the Ministry of Defense of the Russian Federation.
Today, Russian troops have a high-quality and recognizable form, the creation of which took into account the wishes of the military itself, international experience and Russian climatic conditions.
In December, the 2015 of the year completed the transition of the Armed Forces of Russia to the wearing by all categories of military personnel of an all-season functional field outfit, which allows them to perform combat and special tasks in various climatic conditions.
The provision of the Russian army is organized according to 54 supply norms using more than 3 thousands of items of clothing.
In most military units of the Defense Ministry, servicemen are offered a choice of dishes, something that 15-20 years ago might have seemed fiction.
The daily ration of the Russian soldier includes: meat, fish, eggs, cheese, milk, vegetable oil, butter, cereals and legumes, wheat flour (bread), sugar, salt, pasta, potatoes and fresh vegetables, tea / coffee, dried fruits multivitamins.
Compared with the daily allowances in the Soviet army in the 80-s for the soldiers and sergeants of military service, there were no major changes in nutrition. However, in the new diet, the share of meat products, fish, butter, eggs are given out every day, and not 2 times a week, cheese, milk, juice and coffee appeared.
Thus, it can be stated that the attitude to food of servicemen serving in conscription has changed significantly.
Of course, enough and their excesses. One of these is the system for identifying a soldier on a fingerprint distribution in the canteen, which the Ministry of Defense is going to introduce almost everywhere.
Experts explained that identification will occur at the time of touching a biometric reader with a finger.
The introduction of a progressive accounting system will cost the ministry about 600 million rubles, and will save about 3,5 million rubles a year.
Not all experts are delighted with this technology, believing that control in army canteens could be adjusted in more economical ways.
A new form, a responsible approach to the nutrition of servicemen is not so much the “outer wrapper” of a modern army, as elements of its overall dignity.
Information