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Military dietitians have long been valued members of the health care team, called on for their expertise as early as World War I. However, in the more recent conflicts over the past two decades, their role in health care delivery as a component of medical stability operations has been largely undefined. The purpose of this study was to explore the types of missions supported by U.S. military dietitians and characterize any unique competencies critical to their success during these missions using an online questionnaire. Sixty-five military dietitians responded to an online questionnaire and 49 (75%) shared their deployment experiences, lessons learned, and recommendations for future training based on 57 deployments from 1975 to 2014. Results indicated that during these deployments nutrition- and dietetics-related competencies were capitalized along with staff positions in support of combat and humanitarian operations. The majority (n = 24; 51%) valued mentorship as a useful resource before deployments followed by field experience (45%) and Web-based training (43%). The authors propose standardized formal training for military dietitians aimed at increasing strategic level awareness of partnerships and collaborations between U.S. Government and interagency organizations; these associations are vital for sustained synchronization of global health efforts.

This study evaluated whether Special Forces (SF) soldiers training in garrison would meet nutrient intake recommendations using the available garrison dining facility. Dietary intakes were obtained by a visual estimation method and self-reported food records from 32 SF and 13 support soldiers for 9 days. Total energy expenditure (TEE) was measured in nine soldiers from each group using doubly labeled water. Mean (+/- SD) total energy expenditure of SF (4,099 +/- 740 kcal/day) was higher than support soldiers (3,361 +/- 939 kcal/day, p0.01). Energy intake did not differ between groups. Median energy intake for all soldiers was 3,204 kcal/day. The nutrient intake goals of SF soldiers were not fully met by eating in the dining facility. Extending meal times and providing additional meals or "take out" foods may allow energy needs of SF soldiers (approximately 4,200 kcal/day) to be met, while reducing the reliance on potentially less nutritious outside foods.

A U.S. Army Special Forces (SF) unit was studied to determine the characteristics of those who were dietary supplement users, assess their nutrition knowledge, and identify the nutrition information sources they use. SF-qualified (n=119) and non-SF, support soldiers (n=38) participated in the study. Results show that most soldiers (87%) reported current supplement use with more SF (90%) than non-SF, support soldiers (76%) using supplements (p

A U.S. Army Special Forces (SF) unit was studied to determine characteristics of supplement users, assess nutrition knowledge, and identify nutrition information sources. SF-qualified (n = 119) and non-SF, support soldiers (n = 38) participated. Most soldiers (87%) reported current supplement use with more SF (90%) than non-SF, support soldiers (76%) using supplements (por = 0.05). Supplements SF reported using most were multivitamins, sports bars/drinks, and vitamin C. The mean nutrition knowledge score for all soldiers was 48.5 +/- 15.2% correct responses. Most soldiers incorrectly believe protein is used for energy for short-term athletic events (64%) and that vitamins provide energy (58%). The most common information sources reportedly used were popular magazines/books (75%), friends/teammates (55%), physicians/nurses, radio/television (34%), and the Internet (31%).