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Not Eating Enough: Overcoming Underconsumption of Military Operational Rations (1995)

Chapter: III Factors Underlying Food Intake and Underconsumption--Food

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Suggested Citation:"III Factors Underlying Food Intake and Underconsumption--Food." Institute of Medicine. 1995. Not Eating Enough: Overcoming Underconsumption of Military Operational Rations. Washington, DC: The National Academies Press. doi: 10.17226/5002.
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Part III
Factors Underlying Food Intake and Underconsumption—Food

IN PART III THE ATTRIBUTES of food that affect selection, consumption, and acceptability are considered. Chapter 10 explores ration image and stereotype that find military food to be less flavorful, less appetizing, and having less variety than commercial food. This negative image translates into lowered acceptance and, therefore, lowered consumption. The author observes that by conducting an analysis to identify the informational variables (e.g., labeling and packaging) that contribute to the negative, stereotypical image of rations, it may be possible to develop a program to improve the image of military operational rations.

With research related to acceptability and consumption, Chapter 11 discusses how meal and food composition and presentation influence intake and satiety. In order to delay decreased intake upon repeated consumption, the initial palatability of a ration should be high, which may be helped by self-selection. Palatability also may be maintained with variety in flavor, texture, and appearance.

Fluid intake and its effect on energy intake and hydration are the subjects of Chapter 12. As part of the Meal, Ready-to-Eat package, research shows that beverage products account for close to 20 percent of energy intake. More beverage calories are consumed with an increased number of beverages offered and an increased accessibility to the beverages. The role of hydration in maintaining food intake as well as the potential role of beverages for supplying additional energy are mentioned.

Suggested Citation:"III Factors Underlying Food Intake and Underconsumption--Food." Institute of Medicine. 1995. Not Eating Enough: Overcoming Underconsumption of Military Operational Rations. Washington, DC: The National Academies Press. doi: 10.17226/5002.
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The section concludes with an industry perspective on increasing product acceptability in Chapter 13. The author notes that an individual's food intake behavior changes slowly, but change in food preferences and selection patterns have been demonstrated with improvements to packaging and seasoning. The author also mentions that the value of snack food as a source of additional nutrients and energy should not be overlooked.

Suggested Citation:"III Factors Underlying Food Intake and Underconsumption--Food." Institute of Medicine. 1995. Not Eating Enough: Overcoming Underconsumption of Military Operational Rations. Washington, DC: The National Academies Press. doi: 10.17226/5002.
×
Page 175
Suggested Citation:"III Factors Underlying Food Intake and Underconsumption--Food." Institute of Medicine. 1995. Not Eating Enough: Overcoming Underconsumption of Military Operational Rations. Washington, DC: The National Academies Press. doi: 10.17226/5002.
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Page 176
Next: 10 The Role of Image, Stereotypes, and Expectations on the Acceptance and Consumption of Rations »
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Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of life—both at home and on the job—is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.

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