As part of the Uniform Ration Cost System study, a computer-based menu evaluation system was developed. The objectives of this system are: (1) To provide a tool for evaluating various food allowance and costing concepts; (2) To provide a means for analyzing cyclic menus for cost, nutrition, and food preference; and, (3) To examine the concept of using an entire menu as the basis for a food cost index. A standard set of recipes, the Armed Forces Recipe Service, along with Federal Supply Catalog food item information (Group 89) have been automated for rapid access and computational ease. The system can analyze entire menus on a meal-by-meal and day-by-day basis, as well as perform evaluations of the recapitulation of any menu. The flexibility of the system allows for the analysis of 'standard menus' and local installation menus.

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