1. Hilda-Anne Troupe, RD Strat J4 Food Svcs 5-2
Update on Feeding in the Canadian Armed Forces- Focus on Nutrition and Performance
Hilda-Anne Troupe, RD
Strat J4 Food Svcs 5-2

2. Overview Nutrition Strategy Fresh and Combat Ration Feeding
National Standardized Cycle Menu (NSCM) - update
Promotion of Healthier Choices
Cold Weather Rations

3. Nutrition Strategy-Fresh Feeding
Objectives of Nutrition Strategy:
To ensure optimal provision of nutrition based on current evidence based research.
Enhance operational effectiveness, human performance and long term health.
Encourages optimal intake in garrison, during training and on domestic/international deployments.
that meet, at a minimum, the Dietary Reference Intake recommendations of the Institute of Medicine (Academies, 2006) and nutritional requirements unique to the military population
Make recommendations for the standards of menus and feeding concepts that support an agile and adaptable force able to carry out missions across a wide spectrum of operations including extreme and austere environments while promoting long term health; and
c. Consider factors, which affect the intake by the CAF personnel and ultimately their nutritional status and performance, in the development of the standards, menus, feeding concepts and doctrine.

4. Nutrition Strategy - Combat Rations
Objectives:
To develop a plan for the revision of the Canadian Armed Forces (CAF) Combat Rations Program (CRP):
To ensure provision of nutrients that meet the requirements of STANAG 2937;
Make recommendations for nutrient contents (in all components of the CRP) and concept of delivery
Consider factors that affect the intake of rations in the development of the rations and supplements .

5. Nutrition Strategy Five Lines of Operation (LOO)
LOO1 Optimal Nutrition Content;
LOO2 Intake and Delivery;
LOO3 Hydration;
LOO4 Education; and
LOO5 Sustainment of Strategy

6. National Standardized Cycle Menu
Implemented Nov 2014
Healthier choice soup, entrée and vegetarian choice, local choice
Standardized recipes
Feed back from units on unpopular choices
Added 4th week
Additional healthier choices

7. National Standardized Cycle Menu
NSCM revised June 2016
Feedback from units on unpopular choices
Added fourth week
Additional healthier choices

8. National Standardized Cycle Menu
New Healthier choice criteria
Healthier Breakfast Choices
Hot cereals
Muffins
Breakfast Sandwiches
Breakfast Parfait
Healthier Sandwich Choice
Healthier Salad Choice
Healthier Dessert Choices
Calories:
• No more than 200 calories (with no more than 30% of calories from fat)
• Trans fat: A maximum of 2% of total fat
• ≤ 10% calories from saturated fat
• Fibre: A minimum of 2g
• ≤ 10g of sugar
• Sodium: No more than 200mg
• At least ½ serving of fruit/vegetables

9. Next phase - Other feeding platforms, dispersed meals
Review of box lunch standard - healthier choices
Navy Standard - various platforms

10. Promotion of NSCM and Healthier Choices
Posters
Brochures
Table Tents
Menu Boards
Identifying
healthier choices

11. Brochure

12. Brochure

13. Poster

14. Eat More Vegetables and Fruit

15. Choose Whole Grains

16. Reduce Salt

17. Make Good Fat A Priority

18. Cut Back on Bad Fats

19. Reduce Calorie Intake

20. Identifying Healthier Choices

21. Research
Defence Research Development Canada (DRDC) Study: Observations and Survey Results Of Army Field Feeding in the Arctic-Arctic Field Feeding Logistics and Effectiveness -Dr. Len Goodman and Wendy Sullivan-Kwantes
DRDC- Field Feeding Acceptability and Preferences During a Cold Weather Field Training Environment - Meaford January 2015

22. Research
Results
Current rations operational unsuitable in cold weather environment
Time to prepare
2/3rd of food is not eaten
Total daily energy expenditure kcal to 6000 kcal (IMPs provide 3600 kcal)
Consumption - average of 1871 Kcal/day
Weight loss

23. Research Cold Weather Field Trial
Freeze Dried Ration Menu Trial- Resolute Bay Feb 2016
Purpose:
to determine the operational suitability and acceptability of this menu in a cold weather environment and assess the overall intake of soldiers when a menu using freeze dried rations (FDR) is used compared to consumption of IMPs

24. Cold Weather Field Trial
Results
Intake better using freeze dried rations over IMPs
less than ½ of the menu components contributing significant amounts of complex carbohydrates to the IMP menu were consumed.
Less time required to prepare freeze dried rations
Freeze dried rations preferred- operationally more suitable
Challenge
Amount of water required

25. Next Steps
To develop operationally suitable cold weather ration meeting nutritional needs of soldiers (will take up to three years)
Interim solution required
Directorate Land Requirements (DLR) will be involved in determining the limitations of water availability, weight limitations and equipment requirements as the next step to further development of a cold weather high altitude ration
Further study to determine strategies to optimize consumption