July - August 2012 (PDF Version) - New York Chiropractic College

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Rations – “Fueling” the Military It’s been said, “An army marches on its stomach,” a proverb attributed to Napoleon and Frederick the Great, both of whom were aware that insufficient calories and improper nutrition rendered their troops less effective in battle. Throughout history “military rations,” a term for fixed allowances of food, were intended to meet the caloric needs of soldiers under exacting conditions. Are today’s military rations, in fact, meeting the nutritional needs of soldiers? A Brief History of the Military Ration The U.S. military is now making an effort to provide soldiers in the field with nutritious food that is palatable, portable, nonperishable, and easily prepared. Food supplied the troops has evolved over America’s history. Garrison rations, first introduced in the U.S. military in 1775, provided Continental Army troops with “one pound of beef or ¾ of a pound of pork or one pound of fish per day, one pound of flour per day, three pints of peas or beans per week, or vegetable equivalent, one pint of milk per day per man, one half pint of rice or one pint of Indian meal per week per man, and one quart of spruce beer, or cider.” Good nutrition, they found, not only helped soldiers stave off such illnesses as scurvy, but heightened morale as well. Portions changed little during the 16 American Civil War, with the exception of the addition of potatoes. Illnesses such as typhoid, dysentery, and those easily spread by contamination of water and food supplies were rampant. Fatalities were common. Published by the Army of Virginia in 1861, “Directions for Cooking by Troops in Camp and Hospitals” (largely written by Florence Nightingale) emphasized meat, milk and whole grains, fruit and vegetables. In the late 19 th century, early nutritional science hastened changes that stressed inclusion of a more diverse selection of vegetables. During the Spanish American War, vast distances separating supply chains from American troops left soldiers eating rotten foods and poor-quality meals. In fact, the death toll caused by bad food exceeded combat fatalities! Better Technology Brings Better Food Clearly, changes needed to be made. Studies determined the garrison rations to be too much food, too high in fat content and nutritionally unbalanced. During World War I, the provisions’ balance improved significantly to comprise 137 grams of protein, 129 grams of fat, and 539 grams of carbohydrates every day, www.nycc.edu for a total of roughly 4,000 calories. Still lacking, however, were fresh vegetables and essential vitamins. Enter technology: with advances in food processing and storage it became possible to supply training camps with fresh meats, eggs, dairy products, and vegetables. Troops overseas, however, could only enjoy vegetables if they could procure them locally. Eventually the League of Nations Commission on Nutrition made recommendations based on the scientific principles of nutrition. The recommendations highlighted the importance of foods such as green leafy vegetables, fruit, and milk. Following the war, field studies assessed the health, performance and nutritional status of troops in different environments and led to the development of a variety of rations for a variety conditions. K-Rations During World War II, A-rations (garrison) were fresh, refrigerated or frozen, and prepared in dining halls or field kitchens. B-rations, also known as field rations, were canned, packaged, or preserved, and could Continued on next page
Not all Postgraduate Departments are Created Equal There’s a very good reason why the very best instructors choose New York Chiropractic College and why the very best students do as well! NYCC’s distinguished Postgraduate Department offers a variety of postgraduate offerings. Instruction is provided in person, online and through home study. Visit our Web site at: http://www.nycc.edu/PostGrad_home.htm or call 1-800-434-3955 for a complete listing of classroom, online, home study and teleseminars. Rations – “Fueling” the Military Continued from previous page be prepared without refrigeration. C-ration was an individual ration precooked and ready to eat – hot or cold. K-rations were short duration (two to three day) meals for paratroopers and other specialized units. Easily stashed in bags or packs, K-rations were extremely durable and lightweight; however, their overuse contributed to cases of vitamin deficiency and malnutrition, and they were ultimately retired in 1948. The D-ration was an emergency ration consisting of bars of chocolate and other ingredients that provided high caloric content. Additional types were developed for specialized needs and circumstances. Currently in use are A-rations, B-rations, MREs (meal, ready to eat), FSRs (First Strike Ration), and the HOOAH! Bar – an energy bar found in some MREs. A “Lean” Fighting Machine The Department of Defense considers obesity a national security issue. It spends $4.5 billion on food services annually, as well as $1.1 billion on medical care to cope with obesity-related issues. Since 1986, the Military Nutrition Division of the U.S. Army Research Institute of Environmental Medicine has researched the physical, physiological and nutritional needs of military personnel. Food should taste good. With that in mind, fruit, vegetable and whole-grain choices are being increased while fats are reduced. MREs provide about 1,200 calories and contain a greater variety of foods, vegetarian options, and a flameless ration heater. Intended for use during the first 72 hours or operations for forward-deployed troops, FSRs are high-energy provisions that contain around 3,000 calories with more carbohydrates, have less packaging, and require no preparation. They are designed to replenish energy quickly and to provide adequate nutrition and energy for short periods during intense combat operations. Classified as a “restricted ration,” they can be the sole source of food for no more than 10 days. Recent decades have seen the development of significant menu modifications and weight-control intervention programs for soldiers. Newly established ration and hydration requirements were created for soldiers and others working in high altitudes and extreme temperatures. Additionally, the 1990s ushered in studies regarding nutritional influences on immune function, nutritional interventions, and susceptibility to disease during high-stress training, and the role of energy balance in disease resistance. For an army that marches on its stomach, the evolution of rations has brought the latest in nutritional science to the foxhole. 17
Page 2 and 3: New Research in Bone Regrowth Calci
Page 4 and 5: President’s Message NYCC Extends
Page 6 and 7: President’s Council is vital to t
Page 8 and 9: ANNUAL FUND Walkway of Honor Brick
Page 10 and 11: Transitions Chats With Terence K. K
Page 12 and 13: Chiropractic - Making Its Way in th
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Page 18 and 19: Astronauts Seek Answers from Chirop
Page 20 and 21: Make a Difference - Support New Yor
Page 22 and 23: Student Spotlight NYCC Acupuncture
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Page 26: News Briefs Ronald J. Wellikoff, DC
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Page 39 and 40: Millions of Patients 34 Peer-Review

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