The Uses of Recommended Dietary Allowances in Military Nutrition

Abstract

The feeding of U. S. Army personnel is based upon dietary allowances of the Food and Nutrition Board of the National Research Council, as modified by the special requirements of troops under various operational conditions. The Army basic standard prescribes the minimum intake of the physically active soldier in a temperate climate as; 3600 calories, 100 g protein, 700 mg calcium, 5000 I.U. vitamin A, 75 mg vitamin C, 1.7 mg thiamine, 2.0 mg riboflavin, and 16 mg niacin. The Army Master Menu is planned to yield these nutrients. During 1957 the average edible nutrients provided by the Master Menu were about 4195 calories, 131 g protein, 199 g fat, and 470 g carbohydrate. The vitamins and minerals were well above recommended minimal intake. In surveys conducted in 4 training camps the average of nutrients consumed in the mess and from other sources was: 4265 calories, 131 g protein, 201 g fat, and 484 g carbohydrate. Results agree closely with the total edible nutrients provided by the Master Menu. The average caloric requirement for maintenance of weight of these very active young soldiers in basic training was 4066 calories; the average for moderately active soldiers was 3175 calories. The history of military nutrition from 1775 to date, and factors which contributed to changes in the Army diet during those years, are briefly reviewed.