To assess the benefits of Army nutrition initiatives reducing intakes of fat and cholesterol, the authors studied the dietary intakes of cadets at the U.S. Military Academy and compared these results and related nutritional indicators (body composition, serum lipid status) to data obtained one decade earlier. The regular Cadet Mess menu provided 16.6 MJ/day of energy with 34% derived from fat. Actual intakes, including supplements, averaged 14.9 +/- 2.9 and 9.7 +/- 2.1 MJ/day for 119 male and 86 female cadets, respectively. Most cadets derived < 35% of energy from dietary fat (11% from saturated fatty acids), representing a significant reduction since the previous study, in which nearly one-third of cadets received 40 to 45% of calories from fats; cholesterol intakes were markedly reduced. Serum cholesterol levels were approximately 7% lower, but were less affected than predicted by the reductions in fat and cholesterol intakes; serum low-density lipoprotein-cholesterol was also significantly reduced. Fasting serum insulin correlated with saturated fat intake in female cadets, indicating another health risk factor affected by intakes. The authors conclude that nutrition initiatives reducing energy derived from fats and total cholesterol intake have had a beneficial effect on the nutritional status of this fit young population.
Diet counseling is recommended to help these cadets choose more nutritious meals and snacks. University and college students that choose not to purchase some of their meals from campus dining facilities could have similar dietary intake patterns and nutritional shortcomings.
Average consumer-acceptance scores on the military ration called the Meal, Ready-to-Eat, at four temperatures and storage times through 60 months fitted an Arrhenius-like mathematical model which estimated the dependence of average score on storage time and temperature as well as the effect of temperature on shelf life. Results are presented for individual items and for the most important classes of items.
The feasibility of heating precooked frozen meals and maintaining them hot for six or eight hours at 71 oC until they were consumed was determined. The sensory quality of the meals and the dependability of a commercial holding oven were also investigated in this study. With the exception of the Sliced Beef and Gravy meal, all other meals tested (Veal Parmesan, Fried Chicken, Salisbury Steak and Turkey with Gravy) were judged acceptable in sensory quality by a technological panel based on a 9-point quality scale.
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