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The inseparable parts of sustenance costs are expenses for nutrition of members of Integrated Rescue System (IRS) and evacuated civil population. The system covers distribution of foodstuff above all into evacuation centres, preparation of food (cooking), disposing wastes, remnants and leftovers. The collected data were used for calculating and analysis of overall costs spent for all discussed groups. Upon this analyses the authoresses draw final conclusions.

Dietary habits and nutritional conditions are closely tied. They were measured and tested during academic semester, namely in time of examination. Results reached were analyzed. Statistics proved our assumption that during the exam period this study burden deeply influenced overall nutritional state by anthropometrical indicators in male clusters; with 95% rate probability it influenced body mass, body fat and the percentage of water in a body. Zero hypothesis was confirmed as far as muscle material was evaluated.

Bread has constituted a staple of man's diet for centuries. Modern armies have made bread a major part of their sustenance, portable ovens are carried on campaign to facilitate its ample provision. The provisional support of Czech missions abroad is our first priority, baked products belong among those most important. The article deals with results of specific research done within Defence University in this field. The research covered analysis of modern technologies used for baking, devices and appliances. It dealt with traditional materials (e.g. flour) and verified them from a point of chemical, microbiological and sensorial parameters. Actual costs were compared with prices of other methods of production. The research proved that container bakeries are effective device for bread production.

Army rations or preserved foods are used to be normally prepared in field kitchen. For standardization reasons, the forces of NATO nations have agreed on several principles, embedded in STANAG 2937 that is the basic document for nutrition of soldiers, compulsory for all NATO member states. Up to now, as a field food support, the Army of the Czech Republic has had at its disposal only the so-called "combat ration food", offered in two variants. At Jan Bata University Zlín, experts finished the development of pre-prepared meals, i.e. "meals ready to eat" intended to be prepared in field conditions. Basic rations meet all requirements prescribed by the Czech Field Manual Prov-1-1. Emergency rations meet 60 % of required energy value. They are intended to help in crisis situations, in time of lack of food. For handling, packing and traffic grounds, food rations are planned for 25 persons.

The aim of this work was to make an analysis of current state of catering services in the forces, to define risks of possible harms, damages, losses, or another prospective disasters, in order to propose a systematic approach to the risk management. Identified risks are being completely analysed. Author's team drafted a risks catalogue to make their identification easier. Among others, upon this analysis, they compiled the chart of risks in catering process within the section of the Ministry of Defence of the Czech Republic. A user manual for monitoring and risk control was created, so that we can adopt suitable procurement measures for avoiding or minimizing risks, their occurrences, eventually lowering unwanted results generated by the above mentioned analysed risks.

Physical condition and nutritional state of soldiers were monitored among members of KFOR mission by means of anthropometrical measurement of physical changes, defined above all by the so-called Mass Body Index, metabolic exchanges, and contents of fat in a body. The evaluation was done in picked-up clusters, formed on the base of physical activities of personnel. Verifying was carried out by means of the Wilcoxon test, non-parametric statistical test for the case of two related samples or repeated measurements on a single sample. The test involves comparisons of differences between measurements; the null hypothesis is specified. The alternative hypothesis assumes clusters, different in physical characteristics, with notable statistical differences. Among other results, in 2005, 57.10 per cent of military personnel between 25-35 years were overweight.

The ACR is going to take part in expeditionary operations abroad, so we must be prepared to supply and sustain such forces. Problems with the provision of the bakery products in the military operation and mission include diet; economical, technological, safety; and psychosocial aspects. The ground forces are to be effective. Now we are developing premixes that meet the conditions of nutritional content of bakery products and the indigenous products with the protective function. The new utilized technology is based on preparing dough with improvers. Cost analysis of producing bread and pastry in operation was carried out with a surprising outcome: the costs of our own production are approximately 4-6 times lower than the costs of products from the local or other producers or participating armies (which is contrary to present-day official policy buying from outside suppliers).

This contribution written by two leading Czech scholars in the field of military nutrition/food deals with the quality of energetic and nutrition of food rations and allowances in the Army of the Czech Republic. The food quality is set by a prescribed index of rational nutrition, consisting of energetic values of used foodstuff and the contents of key nutrients (proteins, fats, saccharides, minerals, and vitamins). Czech defence department sets monetary values and costs of sustenance rations, continuously adapted to the growth of retail prices of food and an average structure of consumption of individual food categories for a person per day. Besides the modification of food supplements, the authors propose to lower energy value of food rations and prefer their biological significance, with regard to contents of fatty acids.