In order to accelerate the standardization of food security for grassroots troops, the "Guidance Series on Dietary Nutrition and Standardization Production in the Army" (hereinafter referred to as the "Series") and supporting teaching videos have recently been distributed to all military units. This is another important standard that guides grassroots troops to carry out practical dietary support, following the distribution of our army's first "Dietary Guidelines for Soldiers" to the troops. In recent years, our military has continued to explore and solve the problem of practical catering support, incorporating fast food catering support for field operations into the military's practical training system, and organizing research-based training on field catering support in various branches of the military. The "Book Series" issued this time highlights the concept of fast food support for field food, establishes a recommendation index for multiple types of dishes in field food support, establishes a standardized, quantifiable, and easy to operate dish screening system, ensures that support personnel can quickly select suitable dishes according to task scenarios, shortens the food support chain, and improves the efficiency of field food support. The book series has been guided and approved by the Logistics Support Department of the Central Military Commission and relevant departments of the Joint Logistics Support Force, and organized by the Engineering University of the Joint Logistics Support Force for compilation. Highlight the principles of balanced nutrition and scientific moderation, accurately calculate the per capita nutrient intake of dishes, and facilitate scientific meal preparation at the grassroots level by comparing the "military nutrient supply" and "military food quantification" standards; Select hundreds of common dishes in the military, create teaching videos, and learn practical operations with just one click of scanning the code; The combination of pictures and text provides a detailed introduction to the composition of ingredients, processing procedures, evaluation criteria, and precautions for dishes, which plays an important guiding role in standardizing the dietary processing process and improving the quality and efficiency of food management. (New Society)