United States Navy Nutrition Culture and How Best to Select Food While Underway
Abstract
The subject of nutrition has been a point of concern across the world for centuries. Nutritionists have studied through countless ways, trying to determine how different foods affect human health. These studies have spanned many generations, nationalities, ages, and circumstances. This thesis is a look into nutrition through the eyes of a United States Navy sailor. More specifically, this sailor is underway, deployed onboard a U.S Navy aircraft carrier. This is not a look into how the U.S. Navy can change the food it serves the sailor, but rather what foods are best choices for him or her given the menu currently offered. An exploration of how the U.S. Navy prepares its foods, what guidelines they provide to its sailors on nutrition, and what those guidelines are based on provide a background for current U.S. Navy nutrition culture. This information was used to direct research towards pertinent resources, scientific literature, and studies in an attempt to gain understanding of the current stance on nutrition and health and how they are related. Finally, from lessons learned during research, three days from an approved U.S. Navy menu for deployed aircraft carriers were used for analysis. The analysis concluded that three ratios (omega-6 to omega-3 fatty acids, sodium to potassium, and sugar to net carbohydrates) could be used to select foods that generated an optimal diet considering the underway circumstances onboard U.S. Navy aircraft carriers.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 13, 2013
- Accession Number
- ADA599135
Entities
People
- Sean D. Mollahan
Organizations
- United States Army Command and General Staff College