1. Update on Feeding in the Canadian Armed Forces
Hilda-AnneTroupe, RD
Strat J4 Food Svcs 5-2
Nutrition Advisor

2. Outline Organization Nutrition Strategies- Fresh Feeding
Combat Rations
Research
Performance Strategy

3. Organizational Structure

4. StratJ4 Food Svcs 4 Equipment and Facilities
Strat J4 Food Services
Strat J4 Food Svcs
LCol
046972
Strat J4 Food Svcs 2
Major
046973
Strat J4 Food Svcs 2-2
Captain
046879
Strat J4 Food Svcs 2-3
Civilian
NDHME 2
806206
FSWEP Student
814011
Strat J4 Food Svcs 3
LCdr
046976
Strat J4 Food Svcs 3-2
Lt(N)
046979
Unitrak Analysis
AS 05
810831
Unitrak/
NACPOSS User Support WO
277340
StratJ4 Food Svcs 4 Equipment and Facilities
Civilain
811495
Strat J4Food Svcs 5
Vacant
046978
Nutrition Advisor
ND ADV3
177077
NDHME02
819200
Strat J4 Food Svcs 6
NCRP PM
NDHME 03
169471
NCRP Tech Asst
EG 04
217053
NCRP Tech
259050
Strat J4 Food Svcs CWO
046977
THS
Contract
816632
819199
Established Positions

5. Nutrition Strategies
Nutrition Strategy for Fresh Feeding Nutrition Strategy for Combat Rations

6. Nutrition Strategy for Fresh Feeding and Combat Rations
Objective:
To ensure optimal provision of nutrition that enhances operational effectiveness, human performance and long term health by:
providing nutritionally adequate food in an operationally suitable method; and
encourages optimal intake in garrison, during training and on domestic/international deployments.
standards based on current peer reviewed research
a. Ensure provision of nutrients in all CAF feeding programs 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;
b. 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.

7. Nutrition Strategies Key to all strategies adequate nutrition
operationally suitable feeding concepts
promotion of adequate intake.

8. Lines of Operation (LOO)
LOO Optimal Nutrition Content;
LOO2- Intake and Delivery;
LOO3-. Hydration; and
LOO4- Education.
LOO Sustainment
L001- Research, Performance Strategy, NSCM, FQS, Calorie Bands, Training and Ops supplement, STANAG , support to CJOC and Cansofcom, External networks
L002- Research,STANAG( acceptability testing), support to CJOC and Cansofcom, External networks, DFHP/PSP, Performance Strategy, NSCM, Food Architecture, Calorie Bands, Training and Ops supplement
L003- Research NSCM, Training and Ops supplement, Education
L004- Research, DFHP/PSP, Performance Strategy, External Networks, Bordon-school , NSCM, Food Architecture

9. Combat Rations

10. Fresh Feeding

11. Nutrition Strategies Key focus areas 2017
Establishing a research program
Nutritional needs of special groups
Feeding concepts
Education
Focus on Performance Nutrition

12. Research
Academia
Factors affecting intake,
Energy expenditure
Mental health
NATO- Optimised Nutrition to Support Health and Performance in Military Operations
Technical Panel & Collaborative Partners- Nutrition and Resilience
energy availability and impact on performance and injury,
factors that contribute to the deficiencies/ expected to impact sustained performance and health.
study to assess diet and resilience over time and how a change in one can affect the other.

13. Nutritional Needs
2,300 to 5,000+ calories per day depending on environment and activity level.  
NSCM – provides up to approx kcal/ day.
Requirement to Meet the additional calories to support overall energy needs of all CAF personnel

14. Feeding Concepts
Factors Affecting Intake-sensory and operational acceptability- rations
Host Nation and Contract feeding
Change in the means that rations will be evaluated to include consideration of the operational suitability of the ration – current evaluation is a sensory evaluation in a kitchen setting – heated ration

15. Combat Rations-STANAG
Nutrition Standards
LOO 1,2
Review of all menus to ensure compliance with nutritional standards- Chemical analysis of menu items completed.

16. Factors Affecting Intake
Education Booklet
Research- Academia
L00 1,2,4

18. Combat rations for Top Performance
Field handbook

19. Table of contents P.1 What are combat rations?
P.2 Individual Meal Pack (IMP) VS Light Meal Combat Ration (LMC)
P.4 Combat rations
P.6 Fresh food supplements
P.7 Energy requirements
P.10 Fuel for mind and body
P.11 Carbohydrate
P.14 Protein
P.16 Fat
P.18 Where to find macronutrients in IMPs
P.19 Hydration
P.22 Nutrition in extreme climates
P.26 Nutrition and performance
P.31 Leadership

20. Light Meal Combat Ration (LMC)
Individual Meal Pack (IMP)

21. Energy requirements Calculate your needs
Energy requirements : REE x AF = kcal/day
Resting energy expenditure (REE): Minimal energy that is needed to sustain life (breathing, heart beat, regulating body temperature, etc.).
Men: Weight (kg) x 24 = REE kcal
Women: Weight (kg) x 22 = REE kcal
Activity factor (AF) – see page 9
E.g.: Man that weighs 75 kg and is moderately active.
75 kg x 24 = 1800 kcal (REE)
1800 kcal x 1.7 = 3060 kcal per day
* Note: Your weight (kg) = Your weight (lbs) divided by 2.2

22. – Canadian Combat Rations
Please visit our Facebook page for more information or if you have any comments or questions
– Canadian Combat Rations
Provide participants with Combat Rations for Top Performance Field Handbooks.

23. Performance Strategy Purpose
guidance to enhance the culture of fitness in the CAF and improve both operational and health related fitness.
Attained by concentrating efforts on physical activity, performance nutrition, sleep and injury prevention.
L00 1,2,4
Importance of NSCM and healthier choices- basis for one of the efforts of the strategy- importance of compliance

24. Performance Strategy Sought after outcomes Process related
Behaviour related
Physical performance related
Process- nscm offering healthier choices, promoting healthier choices, making the healthier choice the easier choice by identifying and making more visible
Behaviour related-
increase number of diners choosing healthier choices, fruits and vegetables and whole grain
fitness related outcomes

25. Performance Strategy Process goal-Nutrition
National Standardized Cycle Menu (NSCM)
Provision of Healthier Choice
Education/promotion of Healthier choices
Food Architecture

26. Promotional material
DFHP to take over promoting Healthier Choices- within their mandate- New business
L00 2,3,4

27. L00 2,4

28. Performance Strategy Behaviour Goals- Nutrition
increase healthier choice selections
Increase whole grain selection
Increase number of times fruit and veg are chosen- measure by Health and Life Style Survey- indication of healthy eating- not adequacy of intake.
L00 2,4
Measure by point of sale system/ consumption study/production sheets- TBD
Referr back to Performance Stategy

29. Questions?