o an evaluation of the ration, cold weather q ...meal acceptability, mean ratings 3 table 2....
TRANSCRIPT
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TECHNICAL REPORT NATICK/TR-86/027
O
O
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AN EVALUATION OF THE RATION, COLD WEATHER
APRIL 1985
BY
A.C. MASTROMARINO AND
V.A. LOVERIDGE
JUNE 1986
iLECTE JÜL3 IB86
.-.—.»•«
Q o
es ess
APPROVED FOR PUBLIC RELEASE; DISTRIBUTION UNLIMITED
UNITED STATES ARMY NATICK RESEJ* RCH, DEVELOPMENT AND ENGINEERING CENTER
NATICK, MASSACHUSETTS 01760-5000
FOOD ENGINEERING DIRECyQRAT% ©
m^r m \-w-v -w VT-; ■»■«. .r.T— | -„
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PROGRAM ELEMENT NO.
1L162724AH94
PROJECT NO
BB-136
TASK NO
06
WORK UNIT ACCESSION NO
'.1 TITLE (include Security Classification) AN
EVALUATION OF TH*\ RATION, COLD WEATHER APRIL 1985 UNCLASSIFIED
12 PERSONAL AUTHOR(S)
A. C. Mastromari.no and V. A. Love ridge
13a TYPE OF REPORT
Fi na I
13b TIME COVERED
FROM April 85TO June 86
14 DATE OF REPORT (Yeat, Month, Day)
1986 Juno 15 PAGE COUNT
39 16 SUPPLEMENTARY NOTATION
17 COSATI CODES
FIELD GROUP SUB-GROUP
18 SUBJECT TERMS (Continue on reverse if necessary and identify by block number)
RAi. IONS BODY FLUIDS DEHYDRATED FOODS ARCTIC REGIONS FREEZE DRIED FOODS CONSUMPTION COLD WEATHER ENTREE WATER
19 ABSTRACT (Continue on reverse if necessary and identify by block number) NA field test evaluation of the prototype ot the Ration, Cold Weather (Arctic Ration)
utilized troops from Charlie Company 6,327tn Infantry Battalion, Fort Wainwright, Alaska from 12-16 April 1985. This evaluation assessed the acceptability and consumption of the Ration as well as water availability and body fluid status by means of questionnaires and consumption diaries. While 50 men consumed the Ration, an additional 50 controls consumed H Rations, Meal, Readv-to-Eat, Individuals, and supplemental items.
Results showed that in general the Ration, Cold Weather meal was acceptable to the men; however, they were slightly dissatisfied with ease ol preparation, meal-to-meal variety, and portion sizes. Despite the low average caloric intake, Lest subjects had no significant weight gain/loss as compared to the control group. Water availability was low, resulting in lack of water for rehydration and in insufficient water intake. Low intake appeared to be partly duo to poor water discipline.
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All other editions are obsolete
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PREFACE
This project was completed at the U. S. Army Natick Research,
Development and Engineering Center (NRDEC) and at the Northern
Warfare Training Center at the request of the U. S. Army Health
Clinic at Fort Greeley, Alaska. These efforts were coordinated
through the Food Engineering Directorate of the NRDEC under
project number IL 1 62724AH99.
The authors wish to thank CW3 Robert A. Wood, Medical Officer
of the Northern Warfare Training Center, for coordinating the test
and administrating the questionnaires. We would also like to
thank those soldiers who were involved in the field evaluation, as
well as those personnel in the Audio Visual and Reproduction
Branches of the NRDEC for producing the questionnaires with rather
short notice.
iii
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TABLE OF CONTENTS
iii PREFACE
vi LIST OF TABLES
) INTRODUCTION
.... 1 MATERIALS AND METHODS
2 RESULTS AND DISCUSSION • " ^ ^ 2
Acceptability ..'.'.'..'. 4 Consumption * ..... 6 Satisfaction . [ ', 7 Convenience and Quality , , 9 Water Availability . ] 10 Body Fluid Status
11 CONCLUSIONS
12 ADDENDUM
13 REFERENCES
14 BIBLIOGRAPHY
.15 APPENDICES .......♦• ' : " * ' 15
Appendix A Ration, Cold Weather Menus ... Appendix B Ration, Cold Weather Questionnaire ^ Appendix C Consumption Diary ' Appendix D Body Fluid Status Questionnaire
L
Accesion For
NTIS CRA&I DTIC TAB Unannounced Justification
Availability Codes
Dist
H
Avail ar#d/or Special
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LIST OF TABLES
4
&
TABLE 1. Meal Acceptability, Mean Ratings 3
TABLE 2. Component Acceptability 3
TABLE 3. Caloric Intake Diary Responses 5
TABLE 4. Analysis of Weight Gain/Loss - Test Group and Controls . 5
TABLE 5. Presence of Hunger 5
TABLE 6. Variation in Eating Times 5
TABLE 7. Attribute Satisfaction, Mean Ratings 6
TABLE 8. Variety Satisfaction, Mean Ratings 6
TABLE 9. Food Amount Satisfaction, Mean Ratings 7
TABLE 10. Convenience and Quality, Mean Ratings 8
TABLE 11. Proposed Ration Improvement Rankings ......... 8
TABLE 12. Ration Comments Summary 8
TABLE 13. Water Availability, Mean Ratings . 9
TABLE 14. Frequency of Melting Snow 10
TABLE 15. Type of Snow Melting Containers 10
TABLE 16. Responses to Body Fluid Questionnaire 11
vii
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AN EVALUATION OF THE RATION, COLD WEATHER
APRIL 1985
INTRODUCTION
The Ration, Cold Weather (RCW), known as the Arctic Ration at
the time of this test, was developed in order to meet the needs of
the U. S. Marine Corps Requirement Letter L S-4 (17 December 1982)
for an operational cold weather ration for use under rigorous
conditions. Initially consisting of two Emergency/Assault Food
packets in combination with an Arctic supplement, the RCW has been
condensed into two pouches with the following characteristics:
1 . 2 . 3.
4. 5 . 6.
7.
Provides 4500 kilocalories per menu; Do es not frees e; Contains entrees, snacks, and numerous hot drinks (Appendix A); Is in a flat, flexible waterproof package; Requires little preparation; Is lighter and smaller than four Meal, Ready-to-Eat, Individuals (MRE); Has a reduced sodium content.
The purpose of this informal field test was to assess the
following during a five-day period:
I. Acceptability 2 , Consumption 3. Sa t i sfaction 4. Convenience and Quality 5. Water Availability 6. Body Fluid Status.
MATERIALS AND METHODS
Troops from Charlie Company 6, 327th Infantry Battalion, Fort
Wainwright, Alaska, participating in a Northern Warfare Training
course, were utilized in this informal field evaluation of the
prototype RCW from 12-16 April 1985. Fifty personnel ate the RCW,
and 50 ate MRE's and B-type rations sup piemen ted with Hot Chocolate,
Soup, Cranola, and Oatmeal. Both groups had been in the Army for an
average of 36 months.
1
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During the test period, the men consuming the RCW completed the
following:
1. A general questionnaire concerning the RCW on Days 2 and 5 (Appendix B);
2. A daily consumption diary (Appendix C); 3. Wyant and Caron's Daily Body Fluid Status
Questionnaire (Appendix D).
In addition, all test personnel were weighed on Days 1 and 5. The
general questionnaire assessed acceptability, satisfaction,
convenience, quality, and, to a lesser degree, consumption and water
availabilty. The consumption diary assessed caloric consumption in
detail. Wyant and Caron's questionnaire assessed body fluid status
through urine characterization as a physiological indicator of
dehydration. Due to the lack of sufficient test control, not all
questionnaires were returned. As a result, cross-checking of food
acceptability measures was impossible, and the number of responses
varied from question to question.
The men engaged in the following activities during the course of
the test period:
Day 1 - Convoy movement of 100 miles, followed by an airborne drop and a four kilometer snowshoe movement.
Day 2 - Small distance patrols and preparation of defensive positions.
Day 3 - Defensive operations. Day 4 - A night movement of four kilometers. Dav 5 - Airmobile movement and a four kilometer road march.
RESULTS AND DISCUSSION
On t h whole, the RCW meal and its components were acceptable to
the test subjects (Table 1 and Table 2). The only exceptions were
the Apricot Fruit Soup at a hedonic rating of 4.5 and the Chocolate
Bar with Toffee at 4.9 and 4.7. The ratings ranged from 4.5
(Apricot Fruit Soup) to 7.4 (Fig Bar) on Day 2 and from 4.5 (Apricot
Fruit Soup) to 8.1 (Fig Bar) on Day 5. Although ratings in general
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Table 1, Meal Acceptability, Mean Ratings (7 point scale, l«Dislike Very Much, 7*Like Very Much)
Breakfast Lunch Dinner
N
37 37 37
DAY 2 X
4.A 4.7 4.4
SD
1 .8 1 .7 1 .8
N DAY 5
X SD
46 4.8 1.8 46 4.1 1.5 46 5.3 1.7
Table 2. Component Acceptability, Mean Ratings (9 point scale, l«Dislike Very Much, 9*Like Extremely)
BREAKFAST Apple & Cinnamon Oatmeal Maple & Brown Sugar Oatmeal
ENTREES Chicken Stew Beef & Vegetable Escalloped Potato & Pork Chicken Ala King Chicken & Rice Spaghet ti
SNACKS Orange Nut Cake Brownie Nut Raisin Mix Granola Bars Oatmeal Cookie Bar Chocolate Bar with Toffee Fig Bar Caramels
DRINKS Lemon Tea Orange Beverage Apricot Fruit Soup Strawberry Fruit Soup Raspberry Fruit Soup Cocoa Chicken Soup, Reduced Sodium
Total Questionnaires Returned
DAY 2 DAY 5 N X SD N X SD
36 6.9 2.1 43 8.0 1 .2 35 6.7 2.1 40 8.0 1 .4
29 5.9 2.3 35 6.7 2.2 31 5.8 2.2 33 6.8 1 .6 21 5.4 2.3 33 6.9 2.0 24 6.2 1 .6 35 7.0 I .8 24 6.0 2.0 37 6.7 2.0 21 6.2 1 .6 3 5 6.2 1 .5
17 5. 1 2. 1 10 5.4 1 .2 34 5.3 2 .4 18 5.6 2.2 28 7.0 2.2 45 7.7 1 .8 36 5.4 2 .2 44 5.1 2.6 35 6.5 2.0 44 7.1 1 .9 34 4.9 2 .3 42 4.7 2.3 36 7.4 2.2 43 8. 1 1 .5 37 6 .2 2.3 45 7 .3 1 .9
^8 6.9 2. 1 38 8.0 1 .4 3 b 5 .7 1 .8 39 5.8 1 .9 21 4.5 2.7 2 7 4,5 2.5 18 5 . 1 2.2 25 5 ,5 2. 7 25 5.0 2 .3 2 3 5.5 2.6 23 6.7 1 .7 40 6.7 1 .5 34 6.4 1 .8 A3 7.2 1 .1
3 8 4 5
*N=Number of Responses, X=Mean of Responses, SD=Standard Deviation, and %=Percent of Responses for all tables in this report.
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increased by an average of a point over Che test period, little
change occurred in those for Orange Nut Cake, Brownie, Granola Bar,
Orange Beverage, and the fruit soupr. Spaghetti stayed at 6.2 and
Apricot Fruit Soup stayed at 4.5. The Chocolate Bar with Toffee
decreased slightly. A possible explanation for the increase in
rankings over time could be that the men became more familiar and
comfoitable with the food rypes and preparation methods. It should
be noted that the Day 5 rankings approach the favorable rankings of
prior evaluations of the RCW by the Marine Corps and the
N a v y . 2 , 3 , 4
As a group, the breakfast items had the highest scores. The
entrees showed the greatest variation in ratingc~~5,4 to 6.2 on Day
2 to 6.2 to 7.0 on Day 5--accompanied by a total turnover of
individual entree rankings. The only exception was Chicken Stew
whose ranking remained the same. Both Snacks and Drinks had
acceptable rankings with the exceptions previously mentionec.
Two items should be noted. First, due to low consumption and
acceptability on prior evaluations, the Orange Nut Cake was in the
process of being phased out at the time of this test. As a result,
it was not present in all rations, having been substituted by the
Brownie. Second, the Chocolate Bar with Toffee procured for this
field test was of inferior quality, suffering from bloom and poor
flavor. Therefore, the acceptability of this item should not be
based on this particular evaluation.
According to the consumption diary (Table 3), caloric intake
covered a wide range, 618-4364 kilocalories, with a mean daily
intake between 2710 and 2939 kilocalories, or only 60-65 percent of
the total calories available. Despite this, the RCW test group had
no significant difference in weight gain/loss as compared to the
control group (Table 4) for the five-day time period. Snack items
had the highest level of consumption, followed by the breakfast
items and the beverages. The entrees were the least consumed. The
men's comments indicated this was due mainly to lack of time and
water.
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Day 1 Day 2 Day 3 Day 4 Day 5
Table 3. Caloric Intake Diary Responses N-26
2939 2826 2710 2809 2763
SD
945 870 785 792 967
RANGE
1115-4066 901-4267 618-3916
1 183-4364 1287-3901
Table 4. Analysis of Weight Gain/Loss (Pounds)
RATION N
RCW (Test) 39 MRE/B (Control) 29
-2.9 -1.3
SD
3.5 3.6
- Test Group and Controls
F RATIO SIGNIFICANCE
3.3 Not Significant
Despite the complaints concerning the difficulty of preparation
and the lack of time, 56-62 percent Of the responses (Table 5)
claimed to have received enough to eat. The remaining 38-44 percent
were "often hungry". The test group was almost equally split
concerning eating times (Table 6): 50-55 percent ate throughout the
day with the other 45 percent eating both at mealtimes and
throughout the day.
Table 5. Presence of Hunger
:A
Got enough food Often hungry
DAY 2 N
20 16
56 44
N
28 17
DAY 5
62 38
Table 6. Variation in Eating Times
DAY 2
At designated mealtimes Throughout the day, as
time permitced Both of the above
N
2 18
16
5 50
45
N
0 25
20
DAY 5
0 55
45
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In general, the men were slightly dissatisfied with certain
characteristics of the RCW. According to Table 7, they were
"moderately dissatisfied" with ease of preparation and "somewhat
dissatisfied" with meal-to-meal variety (see also Table 8). Taste,
appearance, quantity, and ln-pack variety all received neutral
scores. The men also felt that food amounts were too small in the
breakfast items, entree bars, and beverages and soups (Table 9).
Despite comments saying the amount of candies and cakes were too
high, they received an "amount just right" rating.
Table 7. Attribute Satisfaction, Mean Ratings (7 point scale, l»Very Dissatisfied, 7=Very Satisfied)
Ease of preparation Taste Appearance Quantity In-pack variety Meal-to-meal variety
DAY 2 DAY 5 N X SD 3 A SD
36 2.6 1 .6 45 2.7 1 . 7 36 4.8 1 .3 45 5.4 1.5 34 4.7 1 .3 45 5.0 i .4 36 4.4 1 .8 4 5 4.4 2.0 36 4.9 ] .6 44 4.5 2.0 35 3.6 1 .7 45 3.0 1 .7
Table 8. Variety Satisfaction, Mean Ratings (4 point scale)
(l=Variety Now Enough, 4=Should Be Much More Variety)
DAY 2 N X SD N
DAY X SD
Breakfast Entree bars Candies and cakes Beverages and soups
35 2.4 1.1 35 2.3 1.1 35 2.2 1.2 3 5 2.5 1.1
46 2.4 1.0 46 2.4 1.1 46 2.4 1.8 4 5 2.5 1.1
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Table 9. Food Amount Satisfaction, Mean Ratings (7 point scale, l*Amount Much Too Small, 7«Amount Much Too Large)
N DAY 2
X
Breakfast Entree bars Candies and cakes Beverages and soups
SD
35 3.A 1.3 30 3.9 1.1 39 4.5 1.3 35 3.6 1.2
DAY 5 N X SD
44 3.1 1.2 4 7 3.8 1.1 46 4.9 1.5 46 3.7 1.4
Tables 10 through 12 address the quality and convenience of the
RCW. As the MRE was not as readily available as the MCI when the
questionnaire was developed in 1981, the men were asked to compare
the RCW to the MCI. The men felt that overall the RCW was "slightly
inconvenient" (Day 2) to "neither convenient nor inconvenient" (Day
5). The same trend appeared in the comparision of the RCW to the
MCI; however, when comparing quality, the RCW had slightly more
quality than the MCI. The rankings of proposed improvements were
consistent with the expression of inconvenience; easier preparation
was highest priority followed by increased variety and more
breakfast foods. Larger portions and improved taste were considered
the least important. Again, in submitted comments, complaints
concerning difficulty in preparation were the most frequent. Other
comments expressed the need for another main meal (specifically
another entree) and he presence of too many cakes and candies. It
should be noted that not all comments were negative: 17 percent on
Day 2 complimented the RCW, saying it was "good". Minor comments
expressed concerns over thirst and dehydration, need fcr more toilet
paper, variety in general, and complaints about packaging.
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Table 10. Convenience and Quality, Mean Ratings
SD
1 . 7
DAY 2 DAY 5 N X SD N X
Overall convenience 35 5.4 1." 41 4.7 (7 point scale, l=Extremely Convenient) (7=Extrernely Inconvenient)
Convenience - AR vs. MCI 35 5.2 l.j 41 4.5 1,7 (7 point scale, l»Much More, 7*Much Less)
Quality - AR vs. MCI 35 3.3 1.9 41 3.4 1.6 (7 point scale, l«Much Better,7=Much Worse)
Table 11. Proposed Ration Improvement Rankings (l=Most Desired Improvement, 5sFifth Desired Improvement)
Improved taste Increased variety Easier preparation More breakfast foods Larger portions
DAY 2 DAY 5 N X SD N X SD
30 3.8 1 . 1 38 4.1 1 .2 32 3.0 1 . 1 42 3.0 1 . 1 3 5 1 .2 0.6 40 1 .5 1 .0 31 3.2 1 .0 4 1 2.9 1 . 1 31 3.6 1 .8 3 7 3.0 1 .2
Table 12. Ration Comments Summary
DAY 2 N %
DAY 5
Too many cakes and candies Need another main meal Takes too much water Lack of time and/or water Creates thirst Dangerous due to dehydration Good Needs more variety Needs more toilet paper Cut fingers on packaging
4 14 8 19 6 21 1 1 29 7 24 7 17 6 21 7 1 7 0 0 1 2 0 0 2 4 5 1 7 3 5 1 3 1 2 0 0 1 2 0 0 1 2
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According to the data shown in Tables 13-15, water availability
was low, or perhaps water discipline was lacking. Although the
means show that fairly often there was sufficient water to
rehydrate, 66 percent (Day 2) and 52 percent (Day 5) of the men
responded with "sometimes" or "almost never". The same was true in
their ability tc satisfy their thirst--57 percent and 55 percent
responded "sometimes" or "almost never". This was consistent with
the responses to amount of water used per day--3 canteens (2.8
liters) and 6 canteen cups (2.9 liters). On Day 2, 56 percent used
between 4 and 6 canteen cups (1.9-2.9 liters). When compared to the
3.0-3.5 liters recommended for cold weather intake5, the amount is
slightly insufficient. A large percent of the men, 46 percent on
Day 2 and 36 percent on Day 5, never melted snow/ice for water. The
majority used canteen cups rather than larger vessels. This could
be another indication of a lack of organized Wmer procurement.
Subsequent interviews with NWTC personnel indicated this particular
exercise suffered a command structure breakdown, which resulted in a
lack of test control and which may have affected water discipline.
Table 13. Water Availability, Mean Ratings
DAY 2 N X SD
DAY 5 N X SD
Sufficient water to rehydrate 35 4.5 1.4 (7 point scale, 1=Always, 7-Never)
Ability to satisfy thirst 35 4.8 1.5 (7 point scale, l=Always, 7sNever)
Difficulty in obtaining water 35 5.0 1.3 (7 point scale, 1 = V e r y Easy, 7=Very Hard)
Number of canteens used/day 39 3.3 1.3
Number of canteen cups used/day 36 6.5 2.7
44 4.5 1.3
44 4.6 1.3
45 5.0 1.3
42 3.0 1.3
44 5.7 2.4
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Table 14. Frequency of Melting Snow (7 point scale, 2=1 to 4 times/test period, 3-0nce A Day)
Number of times melted snow or ice
DAY 2 N X SD
35 2.3 1.6
DAY 5 N X SD
41 2.0 1.0
Table 15. Type cf Snow Melting Containers (%)
Canteen cup La rger ve sse• Didn't melt
DAY 2 (N-31)
55 6
39
DAY 5 (N*40)
58 9
33
5£dy_Flu^d_Status
Data gathered from the Body Fluid Questionnaire indicated the
presence of dehydration (Table 16). Urine characterization did not
generally indicate any significant presence of dehydration, although
a small number of blatant cases were identified. The urine was
characterized as being "light" to "dark yellow", the frequency of
urination was "slightly more" to "no different", and the amount of
urine was "neither more or less" to "slightly more". However,
indication of dehydration did appear in the last three responses.
Dryness in the mouth was "slight" to "somewhat dry", skin was
"slightly" loose or limp, md thirst was "somewhat" present
throughout the test period. As the data were collected by the
individual test subject, the responses may tend to be inaccurate due
to a lack of standard comparisons.
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Table 16. Responses to Body Fluid Questionaire 29 Questionnaires Returned
DAY i DAY 2 DAV 3 DAY 4 X SD X SD X SD X SD
DAY 5 X SD
Darkness of urine 4.Ü 1.5 3.3 1.4 3.4 1.6 3.3 1.5 3.5 1.4 (7 point scale) ( l*Extremely Light, 7«Extremely Dark)
Color of urine 1.9 0.8 1.7 Ü.8 1.6 0.8 1.5 0.7 1.5 0.7 (4 point scale) (1-Light Yellow, 4=Brown)
Urination frequency 4.2 1.0 3.9 1.4 3.9 1.3 3.4 1.2 3.9 1.4 (7 point scale) (l«Extremely More, 7*Extremely Less)
Amount of urine 4.3 0.9 4.0 0.9 3.9 0.9 3.6 1.3 3.8 1.2 (7 point scale) ( 1«Extremely More» 7ÄExtremeiy Less)
Dryness in mouth 2.7 1.5 3.0 1.6 3.1 1.5 3.0 1.4 3.3 1.4 (6 point scale) (l«Not At Al"1, 6*Extremely)
Skin loose or limp 1.7 1.2 2.0 1.3 2.2 1.4 2.1 1.4 2.2 1.4 (6 point scale) (l=Not At All, 6=Extremely)
Thirst 3.7 1.6 3.5 1.3 3.5 1.6 3.3 1.5 3.5 1.5 (6 point scale) (l=Not At All, 6-Extremeiy)
CONCLUSIONS
Based on the data of this field test the following can be
c oneluded:
1. The RCW components were generally acceptable, with the exception of the Apricot Truit Soup and the Chocolate Bar with Toffee.
2. Despite the low average caloric intake (2710-2939) attributed to the lack of time and water, RCW test subjects had no significant weight gain/loss as compared to the control group which consumed B Rations and MRE's.
1 i
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3. In general, the men were slightly dissatisfied with ease of preparation, meal-to-meal variety, and portion sizes.
4. Although the RCW tanked higher in quality than the MCI, it was ranked as slightly inconvenient due to difficulty in preparation, lack of preparation and eating time, and low water availability.
5. Water availability and discipline were lacking, resulting in lack of water for rehydration and insufficient water intake (an average 2.8 liters where 3.0-3.5 liters are recommended).
6. Dehydration was present as indicated by the results of the Wyant and Caron Body Fluid Status Questionnaire.
ADDENDUM
The following adjustments /improvements to the RCW have been made since this field test:
1 .
2.
3.
4.
5 .
6 .
The Orange Nut Cake and Apricot Fruit Soup have been eliminated from the menus due to low acceptability. The caramels have also been eliminated due to difficulty in opening the packages in cold env ironments.
The Chocolate Bar with Toffee is presently under study to investigate the use of encapsulated vitamins with the goal of improving flavor and shelf stability.
Increased effort is being take^ to fully brief and educate officers concerning the importance of water discipline in arctic environments.
Entrees are now made using preconcentration methods which will facilitate rehydration. An added benefit will be reduced production costs.
Variety has been increased by providing Strawberry & Cream Oatmeal, Blueberry Bars, Chocolate Covered Cookies, and Apple Cider.
Portion sizes have been increased for the instant oatmeal.
7. The Granola Bar has been reformulated in order to improve flavor and acceptability.
1 2
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REFERENCES
Wyant, K. W., and Caron, P. L., The_Emer^enc^As sauj:t_Fo od
5Iii£^-£ilä_-^£££lii!i£BI_£l_S£££I~5t^£i£iiIi£, U»S»ANR&I)L Report TR-83/002, December 1981.
"Jacey, M. J., Heyder, E., and Tappan, D. V., Menu_Item_ £l£l£I£££££_£i_£!l£_^£lilL£~2£IEä_^L££t£_5§.lt£Il_iZ.I£i££ilE£il-.~ ^£££l£l^-ei_^£HlZ-». NavSubMedRsch Lab Memorandum Report No. 8 1-2, 22 December 1981.
Jacey, M. J., Wojtowicz, J. J,, Tappan, D. V., Heyder, E., and Gray, P. H., Acce£tance^of_Menu_Items_in^the^Low-SaU S^_ Marine_Cor£s_Arc£ic_Ration_^Pro£ot^£e)^± NavSubMedRschLab Report No. 1017, 16 February 1984.
Hlrsh, E., Acce£t:abj:i^^t^_and_Consum£t1ion_of_Arct:i^ Draft Technical Report , U.S.ANRD&EC 1984.
Tappan, D. V., Jacey, M. J., and Heyder, E., F^ui.d *££Hi££!Ii££££_iH_Miii:££!£~]L££££E££l-H^ ££^S££eiXin£-^I££i£Z^££££il_5i£i£££_£££i£iHi£i_!ii^!l_ä£i£_Ii£Z£i£» NavSubMedRsch Lab, Report 968, February 1982.
n
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BIBLIOGRAPHY
Meiselman, H. L,, Symington» L.
L. . , emu in».,.», ... ~., j_-___ „5.n_c£^_P.!l^_si_0_j_0_S.i£<2li iLHä_
~£c £E£ü£££_l£ii££_-£l._-il i25225.££i_£ni£.rS.£Il£Ü./.^§.££H.l^_^2.£^._E.a£^e * Diet in"a Cold Weather Environment, USANR&DL Natick/TR-81/Ö22,
Wyant , K. W., Wilkinson, W. C. E., and Hunn, J. G., Pe r£ormanc e^_Ph^sj_o log^^ca^^ an d_
November 1980.
14
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Ration, APPENDIX A Cold Weather Menus
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APPENDIX B Ration, Cold Weather Questionnaire
(Arctic Ration)
22
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APPENDIX B
DAY TWO ARCTIC RATION QUESTIONNAIRE
U.S- Army Natick Research & Development Center Natick, Massachusetts 01760
Uuring the past several days you were fed a new ration. We are interested in yoor honest reaction» to these foods. Your responses to th*se questions are important to the future development of this ration and are strictly confi- dential .
1. How long have you been in the Aimed Forces?
2. What is your rank?
years, months
3. Please use the following scale lo indicate how much you like or Üslike each of the items in the Arctic Ration by marking the number that best expresses your opinion. If you never tried a particular item, please mark the "NEVER TRIED" category and leave the rating scale blank.
NEVER TRIED
DISLIKE EXTREMELY
1
DISLIKE VERY DISLIKE DISLIKE MUCH MODERATELY SLIGHTLY
NEITHER LIKE LIKE NOR LIKE LIKE VERY LIKE DISLIKE SLIGHTLY MODERATELY MUCH EXTREMELY
5 6 7 8 9
m.
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P-
q-
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s.
t.
u.
V.
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Orange nutcake 0
Cocoa beverage 0
Beef and vegetable bars 0
Nut and raisin mix 0
Oatmeal with apple & cinnamon 0
Chicken stew bar 0
Orar.ge beverage bar 0
Raspberry fruit soup 0
Chicken and rice bar 0
Chocolate bar with toffee 0
Oatmeal cooKie bar 0
Pork and escalloped potato bar 0
Oatmeal with maple and brown sugar 0
Chicken noodle soup 0
Caramels 0
Spaghetti with meat sauce bars 0
Granola bars 0
Lemon tea 0
Fig oar 0
Strawberry Fruit Soup 0
Brownie 0
Chicken A La King bar 0
Aprirot Fruit Souo n
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6?
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 7
2 3 4 5 6 1
2 3 4 5 6 1
2 3 4 5 6/
2 3 4 5 6*
i •% /. * * ■»
8 9
8 9
8 9
8 9
8 9
8 9
8 9
8 o
8 *
6 9
8 9
8 9
8 9
8 9
8 9
8 9
B 9
8 9
8 Q
8 9
8 9
8 9
Wf.
23
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4. Please rate how much ycu like or dislike eating the Arctic Ration for
breakfast» lunch and dinner. Circle one number for each of the three me a 1s .
DISLIKE NEITHER LIKE VERY DISLIKE DISLIKE LIKE NOR LIKE LIKE VERY f*nru MODERATELY SOMEWHAT DISLIKE SOMEWHAT MODERATELY MUCH
a. For breakfast
b. For lunch
c. For dinner
3
3
3
4
U
5
5
5
6
6
6
5. Wh»'n did you eat? Circle one number.
1 - At designated meal times
2 - Throughout the day, as time permitted
3 - Both of the above
6. Overall, did you get enough to eat or were you often hungry? Circle one number.
1 - Got enough to eat
2 - Was often hungry
7. Please rate how satisfied or dissatisfied you were with each of the following aspects of tne Arctic Ration you ate. Circle one number for each aspect.
NEITHER VEKV MODERATELY SOMEWHAT SATISFIED NCR SOMEWHAT MODERATELY VERY
ri?SAT!?HED DISSATISFIED DISSATISFIED DISSATISFIED SATISFIED SATISFIED SATISFIED
1
a. How easy the ration is to *>r» pare 12 3
b. How the food tastes 12 3
c. How the food looks 12 3
d. How much food there is in one meal pack 12 3
e. How much variety there is within a meal pack 12 3
f. How much variety there is from meal pack to meal pack 12 3
5
5
5
5
5
5
6
6
6
6
6
6
7
7
7
7
7
7
2M
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k; We wculd like to know what you think of the amount of food provided by each part of the Arctic Ration. Vas there too little, too much or just about the right amount0 Please circle one number for each part of the ration.
AMOUNT AMOUNT AMOUNT AMOUNT AMOUNT AMOUNT AMOUNT
MUCH MODERATELY SOMEWHAT JUST SOMEWHAT MODERATELY MUCH
TOO SMALL TOO SMALL TOO SMALL RIGHT TOO LARGE TOO LARGE TOO LARGE
a. Entree bars
b. Breakfast (oatmeal)
c. Candies and cakes
d. Beverages and soups
9. We would like to know how satisfied you were with the variety in each part of the Arctic Ration. Was there enough variety or should there be more? Please circle one number for each component of the ration.
1 2 3 4 b 6 7
1 2 3 4 5 6 7
1 2 3 4 5 6 7
1 2 3 4 5 6 7
VARIETY NOW ENOUGH
1
SHOULD BE SOMEWHAT MORE VARIETY
SHOULD BE MODERATELY MORE VARIETY
SHOULD BE MUCH MUCH VARIETY
a. Entree bars
b. Breakfast (oatmeal)
c. Candies and cakes
d. Beverages and soups
a. Were you able to get enough water to rehydrate the food items that you wanted to rehydrate? Please circle one number.
1 2 3 4
1 2 3 4
1 2 3 4
1 2 3 4
ALWAYS
1
ALMOST ALWAYS
OFTEN FAIRLY OFTEN
SOMETIMES ALMOST NEVER
NEVER
b. Were you able to get enough water to satisfy your thirst? Please circle one number.
ALWAYS
1
ALMOST ALWAYS
OFTEN FAIRLY OFTEN
SOMETIMES ALMOST NEVER
NEVER
C
VERY EASY
1
How difficult was it to obtain water? Please circle one number.
NEUTRAL MODERATELY EASY
SLIGHTLY EASY
SLIGHTLY HARD
MODERATELY HARD
VERY HARD
V.
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11. On the average, hew many CANTEENS (one canteen = 32 ounces or one quart) of water did you use each day for drinking and eating?
Number of canteens (Circle one): 1
On the average, how many canteen CUPS (one canteen cup ~ 16 ounces) of water did you use each day for dri'nking and eating0
Number of cups (Circle one): 1 8 10
13. How many times did you have to melt snow or ice in order to obtain water? Please circle one number.
il 12
NEVER
1
ONE TO ONCE TWICE THREE FOUR FIVE OR FOUR EACH EACH TIMES TIMES MORE TIMES TIMES DAY DAY EACH DAY EACH DAY EACH DAY
5
]A. ]f you melted snow or ice, did you melt it in a canteen cup or in a larger vessel? Please circle one number
CANTEEN CUP
1
LARGER VVoSEL
DID NOT MELT SNOW
15. Overall, how CONVENIENT was the Arctic Ration to use in the field? Please circle one number.
EXTREMELY MODERATELY SLIGHTLY CONVENIENT CONVENIENT CONVENIENT
l 2 3
NEUTRAL SLIGHTLY MODERATELY EXTREMELY INCONVENIENT INCONVENIENT INCONVENIENT
16. In comparison with the MCI (Meal, Combat Individual), if you have ever carried it into the field, how C0NVEN1FNT wis the Arctic Ration to use in the field? Please circle one number.
MUCH SOMEWHAT SLIGHTLY NEUTRAL SLIGHTLY SOMEWHAT MUCH MORE MORE MORE LESS LESS LESS
12 3 4 5 6
17. In comparison to the MCI (Meal, Combat Individual), if you have ever carried it into the field, how much better or worse was the QUALITY of the Arctic Ration? Please circle one number.
MUCH SOMEWHAT SLIGHTLY NEUTRAL SLIGHTLY SOMEWHAT MUCH BETTER BETTER BETTER WORSE WORSE WORSE
1 2 3 U 5 6 7
26
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18. Below is a list of possible ways of improving the Arctic Ration. Please write the number "I" next to the improvement you think is MOST important, the number "2" next to the improvement you think is SECOND in importance, the number "3" next to the improvement you think is THIRD in importance, the number '%" next to what is FOURTH, and the number "5" next to what is FIFTH. Do not mark an item if you do not think it will improve the ARCTIC RATION.
Make the rations taste better
Increase the variety in the rations
Make the rations easier to prepare
include more breakfast foods in the ration
Make the portion sizes larger
19. Do you have any other comments on the Arctic Ration?
27
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APPENDIX C Product Consumption Diary
28
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APPENDIX C
PRODUCT CONSUMPTION BUT ONE
Please circle the number that indicates how much of eech of the following items you ate today. If there ore 4 bars and you ate 3 you should circle 3/4. If there are 2 bars and you ate I 1/2 of them you should circle 3/4.
AMOUNT CONSUMED ENTREES OATMEAL (APPLE ANO CINNAMON) AIL
OATMEAL (MAPLE AND BROWN SUGAR) ALL
CHICKEN STEW BARS (4) ALL
BEEF AND VE6ETABLE BARS (4) ALL
PORK AND ESC POTATO BARS (4) ALL
CHICKEN ALA KING BARS (4) ALL
SPA6HETTI W/MEAT SAUCE BARS (4) ALL
CHICKEN AND RICE BARS (4) ALL
IIINES/SOBPS LEMON TEA (2) ALL
ORAN6E BEVERAGE BARS (2) ALL
CHICKEN SOUP ALL
FRUIT SOUP STRAWBERRY ALL
FRUIT SOUP RASPBERRY ALL
FRUIT SOUP APRICOT ALL
COCOA (2) ALL
SNICKS ORANGE NUT CAKE ALL
BROWNIE ALL
RAISINUT CRUNCH (2) ALL
GRANOLA BARS (2) ALL
OATMEAL COOTIE BARS (2) ALL
ENRICHEO SWEET CHOCOLATE (2) ALL
FIG BARS (2) ALL
CHEWIN6 BUM ALL
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
3/4
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
29
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APPENDIX D Body Fluid Status Questionnaire
J 30
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APPENDIX D
BODY FLUID SCALE DRY ONE
1. Ho« LI6HT or DARK is your tirtno tatfay? (circlo »no): EXTREMELY MOOERATELY SH6HTLY NEITHER SLI6HTLY MODERATELY EXTREMELY
LI6HT II6HT LI6HT LI6HT NOR DARK OARK DARK DARK
1 2 3 4 5 6 7
2. Rat« U»t C010R of your urina as il has accorrod today, (circlo ono): LI6HT OARK YELLOW YELLOW ORANGE BROWN 12 3 4
3. Aro you urinating mora or lots OFTEN Ulan usuol? (circto ono) EXTREMELY MOOERATELY SLI6HTLY NEITHER SL16HTLY MOOERATUY EXTREMELY
MORE MORE MORE MORE NOR LESS LESS LESS LESS
1 2 3 4 S 6 7
4. Is tha AMOUNT you aro urinating mora or loss than isuol? (circlo ono): EXTREMELY MOOERATELY SLI6HTLY NEITHER SLI6HTLY MOOERATELY EXTREMELY
MORE MORE MORE MORE NOR LESS LESS LESS LESS
I 2 3 4 3 6 7
5 Dots your MOUTH fool DRY? NOT AT ALL SLI6HUY SOMEWHAT MOOERATELY QUITE A OIT EXTREMELY
12 3 4 3 6
6. Ooos your SKIN fool LOOSE or LIMP? NOT AT ALL SLI6HTLY SOMEWHAT MOOERATELY QUITE A BIT EXTREMELY
1 2 3 4 5 6
7. Aro you THIRSTY? NOT AT ALL SLI6HTLY SOMEWHAT OOERATELY QUITE A BIT EXTOMELY
12 3 4 3 6
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