g. Meal/Menu. A specific quantity of nutritionally balanced food provided to one
person during a scheduled serving period. A combination of three meals/menus
(breakfast, lunch, and dinner) constitutes a ration.
h. Module. The unit of issue for UGR/H&S menus. A module consists of more
than one shipping container (most often two or three shipping containers) and will
contain everything needed to feed a certain number of individuals for one meal.
i. Monograph. An information and instruction sheet for MRE and UGR.
H&S that provide the inspector with a description of a MRE component, or UGR H&S
module/component to include the following seven areas:
National Stock Number.
(3) Approximate caloric value (and whether the item is a primary,
secondary, or ancillary component).
Characteristic of Item (normal characteristics of item):
(6) Unique examination/test procedures (special instructions on how to
examine the item)
(7) Special notes (inspection techniques and additional information that will
aid the inspector in performing the examination).