Which of the following was a U.S. Army field ration developed in 1964 during the Vietnam War (1959-75)?

The food packet LRP ration was a U.S. Army freeze-dried dehydrated field ration. The food drying is a method of food preservation in which food is dehydrated or desiccated. The drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. The LRP was developed in 1964 during the Vietnam War for use by Special Operation Troops-small, heavily armed long-range reconnaissance teams that patrolled deep in enemy held territory. The LRP rations of the mid-1960s were packed in a large cardboard box of 24-meals in 8-varities. Although compact, the LRP daily was 'energy depleted'.That is, it supplied 5 mega joules less energy per day than MCI. As it was a freeze-dried or dehydrated, it required 1.5 pints (700ml) of water to cook. The water sources in Vietnam were usually teeming with parasites and viruses, so water had to be boiled and fresh water could also be collected from rain water.

The production of LRP was limited to five million units in 1967, rising to just nine million in 1968. The LRP rations continued to be procured in small quantities until the mid-1980s. In 1994, in new version of the LRP ration called the LRP-I (I indicates Improved) was created. In 2001, the LRP-I was merged with the MCW to create the consolidated MCW/LRP ration.