Nutritional Needs in Hot Environments Applications for Military Personnel in Field Operations (1993) / Chapter Skim
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15. Food Intake, Appetite, and Work in Hot Environments
15. Food Intake, Appetite, and Work in Hot Environments
Pages 297-304
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From page 297... ...
National Academy Press 15 Food Intake, Appetite, and Work in Hot Environments Allison A Latest INTRODUCTION Research to determine the specific internal metabolic mechanisms by which environmental heat affects appetite has focused on measurement of changes in intake induced in animal models in artificial hot environments.
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From page 298... ...
The marked decrease initially was thought to be due to the initial dehydration; the continued lower level of intake was due to the adaptation to the increased ambient temperature. Body weights in the growing rats dropped initially by as much as 30 grams and then remained constant until the heat stress was removed.
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From page 299... ...
Ingestion or intubation of hypertonic saline or glucose solutions results in decreased food intake in rats (Ehman et al., 1972; Kozub, 19721. However, intravenous administration of hypertonic infusions resulted in decreased food intake in rats only when the hyperosmolar solution was sodium chloride, but did not affect food intake when the solution was glucose or xylose (Yin and Tsai, 19731.
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From page 300... ...
A few studies have looked at seasonal body compositional changes and found that there is a decrease in caloric intake and a corresponding decrease in body weight/fat during the summer season as compared to winter. Some studies have also evaluated nutrient intake in adults based on season of the year in hot environments; decreased intake of some vitamins has been reported, such as vitamin A and C (Aldashev et al., 1986)
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From page 301... ...
, salad dressings, cookies, and frozen milk desserts, rice, bread, ground beef, lunch meat, chicken, shellfish, sugar, fresh corn, fresh cantaloupes, other fresh fruits, carbonated beverages, fruit drinks, and alcoholic beverages. Decreased food purchases included fresh milk, table fats, flour, hot cereal, beef roast, sausage, potatoes, fresh dark green leafy vegetables, fresh deep yellow vegetables, oranges, canned vegetables, canned fruit, and soup.
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From page 302... ...
develop basic recommendations for types of foods that should be part of rations in hot environments, and 2. determine if specific supplements with improved palatability should be used when troops are in hot environments where depressed appetite for prolonged periods may prevent adequate nutrient intake.
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From page 303... ...
Canham 1979 Nutrient intakes and some socioeconomic characteristics of Twentynine Palms Marine Corps personnel before food service system modifications March, 1977, Letterman Army Institute of Research Report No. 65, San Francisco, June, 1979.
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From page 304... ...
Clovis, and S.M. Free 1962 Skin temperature after eating, evidence bearing upon a thermostatic control of food intake.
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