Nutritional Intervention during Chemical, Biological, Radiological, Nuclear Environments A Dietary Perspective

  • Dev Kumar Yadav DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Janifer Raj Xavier DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Om Prakash Chauhan DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Prakash Eknath Patki DRDO-Defence Food Research Laboratory, Mysore-570 011, India
  • Rakesh Kumar Sharma DRDO-Defence Food Research Laboratory, Mysore-570 011, India
Keywords: Chemical, Radiological, Biological, CBRN Meal, Protection

Abstract

The future war scenario is based on use and applications of various conventional and non-convectional agents which includes weaponised or non-weaponised chemical, biological, radiological, nuclear (CBRN), toxic industrial materials, direct energy devices/ weapons, and or high yield explosives. These include nerve agents, blood agents, vesicants or skin blistering agents, lung irritants, asphyxiants or choking agents. Biological weapons are basically disease causing microorganisms and other replicating entities including viruses, infectious nucleic acids and prions. These agents have ability to infect host and are highly virulent, pathogenic and dangerous in nature. The interface between ammunitions and above agents is soldier whose physical and mental health is affected as enough precautionary measures are not adopted. The reducing environment thus created has various agents which enter into exposed body and lead to mild to serious damage to various vital parts of the human body. As food is important component for survival and intrinsic to basic human nutrition and health, therefore, it is imperative to develop certain kind of a wholesome meal system which can be consumed by the soldiers tasked with combating CBRN situations during such operations. Such meals can be in the form of solid or liquid type and packaged in suitable delivery system, compatible and amenable with the CBRN suit. Food can be contaminated during CBRN conditions by coming in direct or indirect contact with CBRN agents. Therefore, the food materials to be used under such conditions need to be protected in suitable coverings as consumption of contaminated food can be lethal. Designer meal for CBRN environment is not only suitable for soldiers but also to all human interface dealing with similar scenario viz. the low intensity conflicts and surgical operations, nuclear submarines, cosmonauts, pilots, individuals handling radiation equipment and patient undergoing chemotherapy for cancer.

Author Biographies

Dev Kumar Yadav, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr. Dev Kumar Yadav has received his MSc(Food Technology) from University of Allahabad, Allahabad India and currently persuing his PhD (Food Science) from Bharathiar University. He is presently working as Scientist ‘D’ at DRDO-Defence Food Research Laboratory, Mysore. He has published more than 20 publications in journals. His research areas includes modification of starches for specific food applications, development of microwave based disinfestation process, instant foods based on cereals, pulses & Millets, development of imitated milk products from decorticated sesame seeds, design and development of ration storage system for Service specific applications.

Janifer Raj Xavier, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mrs Janifer Raj Xavier obtained her MSc (Agricultural Biotechnology) from Tamil Nadu Agricultural University, Coimbatore. Presently working as Scientist ‘D’ at Fruits and Vegetable Technology division at DFRL, Mysore, and working in the area of biopolymers, biopreservaties, food enzymes, and prebiotic foods. She had published 35 publications in national and international journals

Om Prakash Chauhan, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr Om Prakash Chauhan has received his PhD (Food Technology) from GB Pant University, Pantnanar, in 2002. Presently working as Scientist E at DRDO-Defence Food Research Laboratory, Mysore. He has 75 research publications, 11 book chapters, 1 book, and 9 patent to his credit. He has vast experience in processing of various value added products from fruits and vegetable as well as extension of their shelf life.

Prakash Eknath Patki, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Mr Prakash Eknath Patki is working as Scientist G and Head of Division in Fruits and Vegetable Technology at DRDO-Defence Food Research Laboratory, Mysore. He has worked in the development of instant foods based on cereals, pulses and millets. He has published 40 research papers and 10 patents to his credit

Rakesh Kumar Sharma, DRDO-Defence Food Research Laboratory, Mysore-570 011, India

Dr RK Sharma received his M Pharm (Pharmaceutical Chemistry) from Panjab University and PhD from University of Delhi. He was former Director of DRDO-Defence Food Research Laboratory, Mysore. He has made significant contributions in new drugs, novel drugs delivery systems, herbal radioprotectors, herbal biothreat mitigators, and nutraceuticals.

Published
2019-04-11
How to Cite
Yadav, D., Xavier, J., Chauhan, O., Patki, P., & Sharma, R. (2019). Nutritional Intervention during Chemical, Biological, Radiological, Nuclear Environments A Dietary Perspective. Defence Life Science Journal, 4(2), 122-129. https://doi.org/10.14429/dlsj.4.12766
Section
General Papers