Nutritional Needs in Hot Environments Applications for Military Personnel in Field Operations (1993) / Chapter Skim
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Appendix A: Military Recommended Dietary Allowances, AR 25-40; 1985
Appendix A: Military Recommended Dietary Allowances, AR 25-40; 1985
Pages 307-328
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No changes other than page formatting were made to the text. Note that this regulation is a joint regulation and presents the nutrition responsibilities for the Army, Navy, and Air Force.
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c. Provides a standardized nutrient density index for normal and reduced calorie menu planning.
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Chapter 2 Nutritional Allowances and Standards Military recommended dietary allowances............. Estimated safe and adequate daily dietary intakes _ _ Nutrient standards for operational and restricted rations 2-3 Energy requirements Nutrient discussion ...
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(3) Adjust dietary allowances and nutrient standards to meet variations in age, sex, body size, physical activity, climate, or other conditions that may influence nutritional requirements.
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(6) Provide qualified representatives to advise committees which support the DOD Food Service Program in matters that affect the nutritional quality of the military diet.
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The energy allowances shown in table 2-1 represent ranges of caloric intake reflecting wide variations in energy requirements among individuals at similar levels of activity. These energy allowances are designed to maintain desirable body weight for healthy service members under conditions of moderate physical activity in an environment compatible with thermal comfort.
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The low protein content spares body water by reducing the obligatory water demand caused by consuming high protein foods. The nutrient standards for operational and restricted rations do not apply to the survival food packet.
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Total energy requirements are influenced by the intensity and duration of physical activity. For example, a day of moderate physical activity may include 8 hours of sleeping, 12 hours of light activity, and 4 hours of moderate to heavy activity.
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A reduction of fat calories in the diet can be achieved by lowering added fats during food preparation and replacing foods high in fat with lean meats, fish, poultry, low fat milk, and other low fat dairy products in the military menu. As fat calories are reduced in the diet, it is recommended that the current level of about 7 percent of caloric intake as polyunsaturated fat be maintained to ensure an adequate intake of essential fatty acids.
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/day, or 7.5 and 5.6 mg/1000 calories respectively. Moderately active female personnel consuming an average of 2400 calories per day may require supplemental iron to meet the recommended 18 mg/day.
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Even in cold climates sweat rates and, consequently, water needs may be quite high due to the hot microclimate that can develop under insulated clothing during heavy physical activity. Inadequate water intakes can be accompanied by a disturbance in electrolyte balance with a resultant performance decrement.
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80 800 5-10 8 60 1.2 1.4 16 2.0 400 3.0 800- 1200 800- 1200 300 18 15 150 See notel° 1MRDA for moderately active military personnel, ages 17 to 50 years7 are based on the Recommended Dietary Allowances, ninth revised edition, 1980. 2Energy allowance ranges are estimated to reflect the requirements of 70 percent of the moderately active military population.
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1 5-0.50 2-3 2.5-5.0 50-200 Electrolytes Potassium Chloride mg mg 1 875-5625 1 700-5 100 1 this table is based on the Recommended Dietary Allowances, ninth edition, 1980, table 10, "Estimated Safe and Adequate Daily Dietary Intakes of Selected Vitamins and Minerals." Estimated ranges are provided for these nutrients because sufficient information upon which to set a recommended allowance is not available. Values reflect a range of recommended intake over an extended period of time.
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mcg RE 1000 mcg 10 mg TE 10 mg 60 mg 1.8 mg 2.2 mg NE 24 mg 2.2 mcg 400 mcg 3 mg 800 mg 800 mg 800 mg 18 mg 15 7.5 mg 5000-70005 mg 1875-5625 Restricted rations Energy Protein 1 100-1500 50-70 Carbohydrate Fat 1 00-200 50-70 Vitamin A 500 Vitamin D s Vitamin E s Ascorbic Acid 30 Thiamin 1.0 Riboflavin Niacin 13 Vitamin B6 Folacin 1.2 200 Vitamin B12 1.5 Calcium 400 Phosphorus 400 Magnesium 400 Iron Zinc Sodium Potassium 9 2500-35005 950-2800 lSee notes in table 2-1 for explanation of units. 2Values are minimum standards at the time of consumption unless shown as a range or a maximum level.
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A nutrient density index (NDI) is provided for both the general military diet and for the reduced calorie menu.
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Implementation procedures and exceptions to policy for a reduced calorie menu will be prescribed by each military service. TABLE 3-1 Nutrient density index per 1000 calories for menu planning Nutrient Military diet Unit amount gm 33 mcg RE 333 mg 25 mg 0.5 mg 0.6 mg 6.7 mg 333 mg 333 mg 125 mg 6.04 mg 1700 Reduced calorie menu amount Protein 53 Vitamin A 533 Ascorbic Acid 40 Thiamin (Bl)
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Personnel should strive to maintain ideal body weight by consuming only as much energy as is expended. To lose weight, calorie intake should be reduced by decreasing total food intake, especially fats, oils, sugars, and alcohol.
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. Regular consumption of highly salted foods may result in excessive sodium intake.
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MCI meal, combat, individual MJ megajoule (239 kilocalories) MRDA military recommended dietary allowances MRE .
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This range is used in this regulation to estimate protein requirements which are computed on a per kilogram body weight basis. Restricted ration A light weight, operational ration requiring no further preparation, providing suboptimal levels of energy and nutrients, and intended for short-range patrols.
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McDERMOTT, JR. Rear Admiral, MC, United States Navy Commander, Naval Medical Command CHARLES A
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