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Impact of Military Dining Facility Serving Modifications on the Nutritional Intake of Special Operations Personnel
Author(s) -
Bukhari Asma S,
Crombie Aaron P,
McGraw Susan M,
Champagne Catherine M,
Ray Allen,
Montain Scott J,
Young Andrew J
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.895.12
Subject(s) - nutrient density , nutrient , energy density , medicine , environmental health , zoology , food science , biology , engineering , ecology , engineering physics
Military dining facilities (DFAC) aim to provide a nutrient dense diet that meets all nutritional needs of Warfighter customers, but meeting the nutritional needs of Special Operations Forces (SOF) personnel with high dietary energy and protein requirements can be challenging. The purpose of this study was to assess if an SOF garrison DFAC using tailored menu modification and employing customized nutrition labeling would provide adequate energy and protein while improving the nutrient density of food consumed by personnel enrolled in the small unit tactics iteration of the rigorous Special Forces Qualification Course. Menu modifications included increased availability of fruits, vegetables, fish, and healthy fats. The labeling strategy was focused on identifying performance‐facilitating versus performance‐limiting foods to influence diner choice in an ad libitum dining environment. We evaluated three independent but consecutive classes, at the same point during the course. Group one served as baseline (N=90), and groups two (N=112) and three (N=120) served as follow‐up to menu modification, and menu modification plus labeling interventions, respectively. Nutrient intake was estimated using digital photography of all participant trays before and after meals on two consecutive days of meals, and comparisons to reference standards, and nutrient density of foods consumed was assessed using the Healthy Eating Index (HEI). Compared to baseline, total HEI score increased (62.7±8.5 vs 52.6±9.2, p <0.01) and HEI across all domains increased except dairy (decreased) and vegetables (unchanged). Intakes of beta carotene and of high omega‐3 seafood increased while saturated fat intakes decreased (50±14 vs 69±22g·day −1 , p <0.01). Total dietary energy intake decreased (4029±894 vs 4869±1099kcal·day − 1 , p <0.01), but was within guidelines for this population (125% of Military Dietary Reference Intakes), protein intakes were maintained at 2.0g·kg −1 ·day −1 , sufficient for offsetting lean mass losses associated with periods of energy deficit. The decrease in dietary energy may be due to SOF personnel consuming less total fat (167 vs 205g·day − 1 , p <0.01), and carbohydrates (481 vs 581g·day − 1 , p <0.01). The observations indicate that modifications to the menu served to SOF personnel and employing customized nutrition labeling in the food service area can successfully increase the nutrient density and maintain adequate protein in the diets consumed by Warfighters dining ad libitum. The views expressed are those of the authors and do not reflect official policy of the Departments of the Army, Defense, or the U.S. Government. Support or Funding Information The study was funded by the US Army.