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BUMEDINST 10110.6
NUTRITION STANDARDS AND EDUCATION
| Question | Answer |
|---|---|
| Where are the current MDRI's adapted from? | From the FNB’s Recommended Dietary Allowances |
| MDRIs are identical to recommended nutrient intakes cited in what? | Food and Nutrition Board (FNB) |
| Who will review the MDRIs with each DRI(Dietary Reference Intake) update published, and make necessary changes to this regulation? | The Surgeon General (TSG), Department of the Army (DA) |
| The MDRIs are intended for use by personnel involved in what? | Menu development, menu evaluation, nutrition education, nutrition research, and food research and development. |
| The MDRIs do not reflect the nutritional needs of who? | Pregnant or lactating military women nor of those individuals requiring medical nutrition therapy for conditions such as illness, injury, infection, chronic disease, and trauma. |
| What conditions have special nutrition requirements not covered in this regulation? | When military members operate in protective clothing for prolonged periods of time. |
| When is there no MDRI established for a nutrient? | If there is no RDA(Recommended Dietary Allowances) or DRI(Dietary Reference Intakes) for a given nutrient. |
| Who should serve as models to help military members, family members, and DOD employees meet recommended nutritional guidelines? | The DOD installation and hospital dining facilities. |
| Menu design will incorporate what principles? | Dietary Guidelines for Americans and the Food Guide Pyramid |
| The MDRIs will be met, when averaged, over what period? | 5- to 10-day period |
| What type of rations are designed for military personnel in a wide variety of operations, in widely varied settings, for limited time periods? | Operational and restricted rations |
| What are included in operational rations? | Meal, Ready-to-Eat (MRE), T-ration, Unitized B ration, and Unitized Group Rations (UGR-A and UGR-H&S (heat and serve) |
| Total calories from fat should not exceed what percent of calories for operational rations? | Total calories from fat should not exceed 35 percent of calories. |
| The MRE may be consumed as the sole ration for up to how many days? | 21 days |
| When the MRE is the sole ration, units will provide supplements and enhancements such as? | bread, milk, and fresh fruit |
| Some operational rations are designed for special situations. These rations provide for the increased nutritional requirements imposed by exposure to an extreme environment. This includes? | The Meal, Cold Weather. |
| The nutritional standards for operational rations do not apply to what? | restricted rations |
| Nutritionally incomplete rations used in certain operational scenarios, such as long-range patrol and reconnaissance, when troops are required to subsist for short periods (up to 10 days) carrying minimal weight. | Restriced Rations |
| General Purpose,Improved (GP-I) ration containts how many calories? | 1447 calories |
| The Food Packet, Survival, Abandon Ship ration and the Food Packet, Survival, Aircraft/Life Raft ration both contain approximately how many calories? | 300 calories |
| Even mildly cold temperatures (32 to 57 degrees F) can increase energy requirements how much? | 5 to 10 percent |
| No adjustment to energy requirements appears to be necessary for environmental temperatures between? | 68 and 86 degrees F |
| Energy requirements of individuals performing extremely strenuous work in high-mountain areas may reach how many calories a day? | 6,000 to 7,000 |
| Approximately, what percent of total calories consumed should come from foods and beverages with carbohydrate sources? | 50 to 55 percent |
| In military dining facilities, menu planners will establish menus with what percent or less of total calories from fat? | 30 percent |
| Saturated fat should be limited to what percent of total calories per day? | 10 percent |
| cholesterol should be limited to no more than how many milligrams(mg)/day? | 300 mg |
| During periods of light to moderate activity in a temperate climate, an intake of how many quarts of beverage per 1,000 calories expended is a reasonable goal? | 1 quart |
| What is the recommended water consumption for troops in warm weather? | 4-6 quarts |
| Personnel wearing nuclear, biological, chemical clothing routinely produce how much sweat per hour? | 1-2 quarts |
| What conditions justify the use of a carbohydrate-electrolyte beverage? | when soldiers maintain continuous physical activity for periods beyond 3 hours; have poor nutritional intake or sustain an energy deficit of 1,000 calories or more per day; or when sweat loss is high and electrolytes are not adequately replaced by diet |
| In support of military weight control programs, each military dining facility will offer reduced calorie menus, of? | 1,500 to 1,600 calories a day |
| Reduced calorie menus should not exceed what percent of total fat? | 30 percent |
| Each reduced calorie meal should contain how many calories? | 500 calories |
| Military dining facilities serving populations with high energy needs, such as initial entry trainees, will offer a menu containing how many calories per meal? | 600 to 700 calories per meal (1,800 to 2,100 calories a day) |
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hull5518
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