The Physiological and Psychological Effects of Combat Ration Feeding during a 12-Day Training Exercise in the Tropics

Booth, Chris; Coad, Ross; Forbes-Ewan, Chris; Thomson, Gary F.; Niro, Philip J.

doi:10.1093/milmed/168.1.63

Cited by 22 publications

(20 citation statements)

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“…Military personnel, undergoing military training or sustained operations where they have to carry their own rations, might have limited access to food and consequently be forced to restrict their energy intake (Booth et al 2003). This type of dietary practice has been shown to impair performance in a number of military relevant tasks (Nindl et al 2002;Montain and Young 2003).…”

Section: Introductionmentioning

confidence: 99%

Electrolyte supplementation during severe energy restriction increases exercise capacity in the heat

2015

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PURPOSE:This study examined the effects of sodium chloride and potassium chloride supplementation during 48 h severe energy restriction on exercise capacity in the heat. METHODS:Nine males completed three 48 h trials: adequate energy intake (100% requirement), adequate electrolyte intake (CON); restricted energy intake (33% requirement), adequate electrolyte intake (ER-E); and restricted energy intake (33% requirement), restricted electrolyte intake (ER-P). At 48 h, cycling exercise capacity at 60% V  O 2 peak was determined in the heat (35.2°C; 61.5% relative humidity). RESULTS:Body mass loss during the 48 h was greater during ER-P (2.16 (0.36) kg) than ER-E (1.43 (0.47) kg; P<0.01) and CON (0.39 (0.68) kg; P<0.001), as well as greater during ER-E than CON (P<0.01). Plasma volume decreased during ER-P (P<0.001), but not ER-E or CON. Exercise capacity was greater during CON (73.6 (13.5) min) and ER-E (67.0 (17.2) min) than ER-P (56.5 (13.1) min; P<0.01), but was not different between CON and ER-E (P=0.237). Heart rate during exercise, was lower during CON and ER-E than ER-P (P<0.05). CONCLUSIONS:These results demonstrate that supplementation of sodium chloride and potassium chloride during energy restriction attenuated the reduction in exercise capacity that occurred with energy restriction alone. Supplementation maintained plasma volume at pre-trial levels and consequently prevented the increased heart rate observed with energy restriction alone. These results suggest that water and electrolyte imbalances associated with dietary energy and electrolyte restriction might contribute to reduced exercise capacity in the heat.

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Section: Introductionmentioning

confidence: 99%

Electrolyte supplementation during severe energy restriction increases exercise capacity in the heat

2015

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“…For instance, military soldiers on mission often require meals that can quickly provide the needed calories to sustain physical strength and endurance, whereas victims of disastrous events need to ingest foods that could quickly supply suffi-cient energy to restore physiological functions. Many readyto-eat (MRE) meals with high calories have been developed; however, the low sensory quality inherent from the greasiness of high-fat products results in a serious problem with MRE, i.e., they are under-consumed by the troops in the field (Meiselman et al 1988;Meiselman 1995;Booth et al 2003). Such under-consumptions of MRE can detrimentally impact the physical and cognitive performance of the soldier.…”

Section: Introductionmentioning

confidence: 99%

Quality and Sensory Characterization of White Jelly Mushroom (T remella fuciformis ) as a Meat Substitute in Pork Patty Formulation

Cha

Heo

Lee

et al. 2013

Journal of Food Processing and Preservation

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White jelly mushroom (Tremella fuciformis, WJM) has been used for medicinal purposes due to its diverse physiological activities. This study evaluated the effect of WJM in pork patties on the quality and sensory characteristics of it. Pork patties were formulated by combining minced pork with 0, 10, 20 and 30% of WJM by weight proportion. Moisture content of patties increased with the amount of WJM added and pork patties formulated with WJM had significantly higher cooking yield than control sample. All treatments had a higher lightness (64.31–67.23) and yellowness (14.39–14.60) content than the control (61.73 and 14.20, respectively). Control sample showed lowest score (3.8) in acceptance by oiliness and this value was lower than average (4.0), whereas acceptance by oiliness in samples with WJM increased (4.9–5.8). Therefore, the oil holding capacity of WJM has a positive effect on cooking yield of patty as well as sensory affection. Practical Application The demands of products containing significant amount of fat are inevitable, especially when immediate supply of energy is desirable. Although many ready‐to‐eat (MRE) meals with high calories have been developed, the low sensory quality inherent from the greasiness of high‐fat products results in an under‐consuming problem with MRE. In this study, WJM (T. fuciformis) is added to pork patties to decrease the greasiness of the cooked products. Based on the results of this study, the oil holding capacity of WJM had a positive effect on cooking yield of patty as well as sensory affection.

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“…restricted carbohydrate). For example, soldiers on a 12-day training exercise in the tropics who received only half of their estimated energy intake in ration packs experienced decreases in both cellular and humoral immunity (2) .…”

Section: Nutritional Deficitsmentioning

confidence: 99%

Immune responses to extreme challenges

Walsh¹

2018

Arspa

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The Physiological and Psychological Effects of Combat Ration Feeding during a 12-Day Training Exercise in the Tropics

Cited by 22 publications

References 0 publications

Electrolyte supplementation during severe energy restriction increases exercise capacity in the heat

Electrolyte supplementation during severe energy restriction increases exercise capacity in the heat

Quality and Sensory Characterization of White Jelly Mushroom (T remella fuciformis ) as a Meat Substitute in Pork Patty Formulation

Immune responses to extreme challenges

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