Which principle should guide food purchasing decisions in Army food service?

The principle of minimizing cost while maximizing nutrition is essential in Army food service because it ensures that soldiers receive the necessary nutrients to maintain their health and performance while operating within budgetary constraints. This principle recognizes that financial resources are often limited, and therefore, food purchasing decisions must be made to provide the best possible nutritional value for the lowest cost.

In the context of Army operations, soldiers need meals that are not only affordable but also meet their dietary requirements to sustain energy and morale. By focusing on both nutritional value and cost-efficiency, the Army can effectively manage its food service program and ensure that soldiers receive adequate sustenance while allowing for optimal allocation of funds across other military needs.

Other options may not fully align with this guiding principle. For instance, a focus on non-perishable items alone could compromise nutrition since many non-perishable foods may be less nutritious. Supporting only local suppliers may not always be feasible or practical for a nationwide organization like the Army, which requires a consistent supply chain across various regions. Gourmet quality, while appealing, is typically not a practical or necessary focus given the primary mission of food service within the military context, where the emphasis should be on quantity and nutrition rather than luxury.