Filed under: Nutrition
Achieving and maintaining a healthy weight can be a challenge, especially when trying to juggle the demands of active-duty service, deployments, family, and life in general. Knowing that the next weigh-in is looming can be stressful and can sometimes lead to eating behaviors that spin out of control to become a life-threatening eating disorder. But even if you don’t have a classic eating disorder, you might have what is called “disordered eating.”
“Disordered eating” refers to eating foods or having eating patterns that can lead to serious nutritional consequences such as deficiencies in key nutrients and electrolytes. It can compromise a person’s strength and/or stamina and lead to more frequent illness or injury. This could happen to a Warfighter, spouse, child, or other family member.
Examples of disordered eating include emotional eating, binge eating, night eating, highly restrictive dietary patterns, and avoiding foods considered “bad.” Some individuals use over-the counter products such as weight-loss supplements or laxatives; others participate in excessive exercise as a means to control weight. What starts out as a way to lose a few pounds or tone up could become a serious problem.
If you’re wondering if you practice disordered eating, ask yourself these questions:
- Do you eat in secret?
- Are you terrified of gaining weight?
- Are you always counting calories/carbs/fat grams or some other component of food?
- Do you think your identity and self-worth depend upon your weight and body shape?
- Do you exercise a lot (maybe too much) to maintain your weight or appearance?
If you answered "yes" to any of these questions, you might have disordered eating. It’s important to get help before your problem becomes more serious than you can handle. Nutritional and emotional counseling from professionals—registered dietitians, counselors, and therapists—can help. Support from friends and family is important too. See the Academy of Nutrition and Dietetics for more information on disordered eating.
Eating disorders require psychiatric, medical, and nutritional treatments and can have serious nutrition-related health consequences for a Warfighter, spouse, child, or an entire family. The cause of eating disorders is not well understood, but military members may be particularly susceptible due to the unique stressors associated with military life, and many military members with eating disorders may go undiagnosed. Treatment of eating disorders is complex and challenging. For more information, read HPRC’s InfoReveal on eating disorders.
Fall sports are under way for many adolescent athletes, making it important for teens to know what and when to eat and drink to be at their best. HPRC has created a resource—“Fueling the Adolescent Athlete”—to help your adolescent athlete fuel his or her body for optimal performance. This table provides general guidelines for what teens need to drink and eat before, during, and after practice or workouts.
Staying hydrated goes hand in hand with peak performance. But knowing whether you are hydrated can be difficult. Check out this urine color card from the U.S. Army Public Health Command to get an idea of what to watch out for. And see if your child’s school has the chart posted in the locker rooms and nurse’s office.
For more adolescent and family nutrition information, check out HPRC’s Family Nutrition section.
Nutrition experts at the Institute of Medicine—or IOM—of the National Academies of Sciences gather extensive information to make nutrition recommendations for the American public. One major result is known as the Dietary Reference Intakes, or (acronym number one) DRI. You might come across some of the DRI’s acronyms when reading how to fuel your body or considering a dietary supplement, so it’s helpful to know what they mean and where they came from.
The Estimated Average Requirements (acronym number two: EAR) are the average amount of nutrients that half of all healthy people need each day. EARs differ depending on life stage and gender. Remember, though, they’re simply an average. Scientists use statistics based on this average to calculate the Recommended Dietary Allowances (acronym number three: RDA).
The RDAs are the daily nutrient goals for essentially all healthy people, again based on life stage and gender. For example, the RDAs of some nutrients (such as vitamin C) for a 13-year-old boy are very different from those for a 25-year-old pregnant woman.
The Adequate Intakes (acronym number four: AI) are the—you guessed it—adequate daily amounts of nutrients that healthy people of a particular life stage or gender need. AIs are given when there isn’t enough scientific evidence for a stronger recommendation, that is, an RDA. For example, the IOM suggests an AI for one type of omega-3 fatty acids—alpha linoleic acid—of 1.6 grams per day for men and 1.1 grams per day for women because scientists just aren’t sure yet how much is optimal.
Tolerable Upper Intake Levels (fifth and final acronym, for now: UL) are the highest daily amounts of nutrients that you can consume without risk of toxicity. Many vitamins and minerals—even essential ones—can be toxic when consumed in excess. For example, because too much vitamin A can cause liver damage, a UL has been established for this essential nutrient.
So, if you remember nothing else, remember to get your RDAs and AIs every day, but don’t exceed the ULs!
The USDA Food and Nutrition Information Center provides links to the DRI Tables, but generally speaking you can meet all your daily nutrient intake goals (the RDAs and AIs) by following a healthy diet that includes lean proteins, whole grains, fruits, vegetables, and low-fat dairy products. And be aware that recommendations do change. IOM reviews the most current nutrition science and updates the tables when necessary to keep up with the latest knowledge, which means better health for Warfighters and their families.
For optimal health and performance, Warfighters should try to eat at least six servings of vegetables (about three cups) every day. It’s tough, though, when you really don’t like vegetables. Here are some tips to help even die-hard veggie-haters work a few vegetables into their diets:
- Add vegetables to foods you already love! Macaroni and cheese, pizza, spaghetti sauce, soup, and omelets are great vehicles for spinach, broccoli, mushrooms, and other dreaded veggies. (Many of the vegetables in the MREs are hidden this way!)
- Grill your vegetables! Grilling adds those familiar flavors that we love so much. You can even baste them with your favorite low-fat marinade for extra flavor. Too cold to grill outside? Roasting vegetables in the oven makes many bitter-tasting vegetables taste sweeter.
- Drink up! You can find lots of tasty vegetable juices in grocery stores nowadays. Look for lower-sodium versions or the vegetable-fruit juice blends. You can even custom-blend your own by mixing bottled carrot juice with your favorite fruit juice.
- Get adventurous! Just because you hated something as a kid doesn’t mean you’ll feel the same way about it as an adult. Give vegetables another try—you might be surprised how tasty they really are.
Of course, these tips work for picky family members, too. How many vegetables should they eat? That depends—on their age, sex, and activity level. This chart from the USDA will guide you.
School has started, and the scramble to come up with interesting and appealing lunches for your children probably has, too. If you find you’re bored with the “ham sandwich, apple, and a cookie” routine shortly after the first bell, imagine how bored your child’s taste buds will be in a few weeks! Keeping your child interested in healthy eating is as easy as ABC (and D).
Adventure: Offer your child some variety. Choose high-fiber, whole-grain tortillas or breads for sandwiches and opt for tasty spreads such as salsa, hummus, or pesto for extra flavor. Lean roasted meats such as chicken or turkey are healthy, lean sources of protein; or try fat-free refried beans for an appealing vegetarian option. Tuck some lettuce and tomatoes in for fun, flavor, and nutrients. (Keep wraps and bread from getting soggy by wrapping veggies in meat slices.) Your child doesn’t care for the taste of whole-wheat breads? No problem. Whole-grain white-flour wraps and breads offer lots of fiber but have the taste and look of traditional white-flour choices.
Butters: If nuts aren’t off limits at your child’s school, try something different than the typical peanut butter and jelly: Almond or hazelnut butter topped with fresh fruit such as bananas or mango slices, or fruit spreads such as marmalade or apple butter. Nut butters are great sources of protein with healthy fats and don’t require refrigeration—a plus if cold storage isn’t available.
Cut-ups: Cut up fresh fruits and vegetables the night before and add some to your child’s lunchbox. Cantaloupe pieces, pineapple chunks, and kiwi slices are popular with kids and full of vitamins and other nutrients. Toss in some cauliflower or broccoli florets with a side of pre-packaged dip or salsa. If you’re short on time, pre-cut fruits and veggies are available from your local grocer, but they may be more expensive.
Dessert: Oatmeal cookies, dried fruit, or low-fat yogurt (if kept at 40ºF or less) are terrific, healthy choices.
Let your child dictate just how adventurous his or her lunchtime options should be—they might surprise you! For more great lunchtime ideas, the Healthy Lunchtime Challenge Cookbook features 54 kid-friendly recipes. And remember: Safety first! Keep lunchboxes clean and cool (store in the refrigerator overnight) and provide a moist, cleansing towelette in your child’s lunchbox so he or she can wash up before eating.
September is National Whole Grains Month! Whole grains are natural sources of vitamins, minerals, fiber, and other nutrients that are essential for good health. The Dietary Guidelines for Americans, 2010 recommends that at least half of your grain choices should be whole grains.
Try these tips to add more whole grains to your meals and snacks:
- Start with a hearty breakfast that features whole-grain cereals such as steel-cut oats, bran flakes, or shredded wheat. Eat breakfast on the run? Try switching to whole-wheat toast or whole-grain bagels instead of plain bagels. Substitute low-fat bran muffins for pastries.
- Lunchtime sandwiches using whole-grain breads or rolls are full of flavor and fiber. Swap out white-flour tortillas with whole-grain corn tortillas.
- Dinner sides can really shine when you replace white rice with exotic black or red rice or wheat bulgur. Add wild rice or barley to soups, stews, and casseroles. Whole-grain pastas give a nutty flavor to many dishes.
- Snacks can feature whole grains too: popcorn, graham crackers, or granola bars are tasty, healthy options.
- And don’t forget dessert: brown rice pudding, oatmeal cookies, or whole-wheat baked goods are just the ticket—wholesome and satisfying.
Remember, eating a variety of whole grains not only ensures that you get more health-promoting nutrients but also helps make your meals and snacks more interesting. The U.S. Department of Agriculture has more information about the health benefits of whole grains and even more tips on how to include them in your diet.
There’s hemp turning up in yogurt, cereal, milk, and other food products these days. What is hemp, and what are the service policies on the use of these food products? Read the Operation Supplement Safety (OPSS) FAQ to find out. Be sure to check back often as we add answers to other questions and topics in the OPSS section of HPRC’s website.
If you have a question about a particular dietary supplement ingredient or product, and you can’t find the answer on our website, please use our “Ask the Expert” button located on the OPSS home page.
For some people, eating certain foods can cause serious allergic reactions, even death! The most common food allergens are milk, eggs, fish and shellfish, tree nuts (such as almonds, walnuts, and pecans), peanuts, wheat, and soy. Other food allergies are possible, so it’s important to read food labels for ingredient information if you are at risk. Click here for more information.
Sodium—a component of table salt—is an essential element. It helps your muscles and nerves function correctly and maintains the proper balance of your body’s fluids. However, too much sodium in your diet may increase your risk of high blood pressure, heart attack, stroke, and certain types of cancer.
The average American consumes about 3,400 milligrams (mg) of sodium every day, mostly in the form of salt. But the current Dietary Guidelines for Americans recommends that adults limit their sodium intake to just 2,300 milligrams per day—roughly the amount in one teaspoon of table salt.
The guidelines also recommend that certain “at-risk” groups limit their sodium intake to about 1,500 mg per day: adults over the age of 51, African Americans, and people who have high blood pressure, diabetes, or kidney disease.
Recently, the Institute of Medicine (IOM) looked at the evidence supporting the current recommendations regarding sodium intake. IOM concluded:
- Research supports current recommendations to reduce sodium intake to about 2,300 mg daily.
- More research is needed to support the recommendation that those “at risk” should cut back to 1,500 mg or less a day.
Bottom line? If you’re in an at-risk group, speak to your doctor or registered dietitian about whether you should reduce your salt intake. For just about everyone else: Cut back on the salt.
How? Most of the sodium Americans consume comes from processed foods—tomato sauce, soups, canned foods, bread, and prepared mixes—but it can also come from foods naturally high in sodium—cheese and some types of seafood. Also, many restaurant foods are high in sodium, but sometimes you can request low sodium items. The best way to ensure a low sodium diet is to eat whole foods such as fresh or frozen fruits and vegetables; lean, unprocessed poultry and fish; unsalted nuts; whole grains; and low-fat dairy products such as skim milk or yogurt. For more information, check out this CDC web page.
For additional information and other conclusions from the study, see the news release (which includes a link to the full study) from the National Academies.