[Asia Economy Reporter Yang Nak-gyu]Military personnel consume the most rice during weekday lunch and the least during weekend dinner, according to findings.
On the 5th, the Ministry of National Defense announced the results of an analysis conducted by installing an 'automatic meal measurement system' in the kitchen of one Army battalion from September last year to April this year, measuring the portion sizes and leftover amounts for each menu.
The automatic measurement of portion sizes and leftovers by menu utilized artificial intelligence (AI) technology and employed 3D scanning technology to measure the volume of served food.
According to the analysis, soldiers ate the most rice (96g) during weekday lunch, while weekend dinner (67g) was about 70% of the weekday lunch amount, making it the smallest portion consumed. Notably, 23% (20g) of the food served on trays during weekend dinner was left uneaten, which was attributed to factors such as the use of the Defense Mart (PX) on weekend afternoons.
Among the 203 side dish menus provided, the least leftover amounts were found in gimjaban (seasoned seaweed flakes), sweet pumpkin fries, Vienna sausage vegetable stir-fry, steamed tofu egg custard, tuna kimchi stir-fry, and rolled omelet. However, menus such as usamgyeop doenjang jjigae (beef brisket soybean paste stew), mindaegu tang (codfish soup), bulsola gap ojingeo vegetable salad (horned conch and squid vegetable salad), spicy flatfish stew, dried shrimp and mallow soybean paste soup, and braised mackerel pike with radish showed higher leftover amounts.
For broths made from fish and shellfish, leftover amounts were lowest in mussel soup, abalone rib soup, and beef seaweed soup, while mindaegu tang, spicy flatfish stew, and dried pollack soup had higher leftover amounts.
Rice was served on average at 99g per meal, with 90g consumed and 9g discarded.
The Ministry of National Defense explained, "The standard amount, previously 110g per meal, has been adjusted to 100g starting this year, while increasing the weight of popular items such as duck and octopus, and introducing new items like soy sauce marinated short ribs."
The data analysis results have been posted on the Defense Intranet this month for reference by nutritionists and key personnel involved in military meal services.
The Ministry stated, "These analysis results will be used to adjust food ingredient orders considering menu composition and soldiers' intake amounts, and to improve existing cooking methods so that soldiers can enjoy the same ingredients more deliciously."
A non-commissioned officer in charge of meals at the pilot unit said, "Through this project, we expect to enhance soldiers' satisfaction with meals and improve the efficiency of meal operations in the future."
The Ministry of National Defense plans to install the automatic meal measurement system in three additional units next year for further analysis.
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