Page 61 - Journal of Special Operations Medicine - Winter 2015

however, find commonality on the basic components of MAJ Aaron Crombie, PhD, RD, faculty member; Lt Col
an optimal performance-based diet: low saturated fat Heidi Clark, MS, RD, faculty member, and COL Leslee
containing proteins, minimally processed carbohydrates, Funderburk, PhD, RD, Program Director, US Military-
colorful fruits and vegetables, and adequate water. As Baylor University Graduate Program in Nutrition, Fort
evidenced by the quote “I’m a predator; I eat meat.” by Sam Houston, Texas; Mr William Gephart, Advanced
an Army Special Forces Weapons Sergeant, prevailing re- Medical Instructor, Special Warfare Medical Group, Fort
search must be balanced with the mindset of the popula- Bragg, North Carolina; and Ms Susie Parker-Simmons,
tion being served. Food services providing for these basic MS, RD, Senior Sport Dietitian, US Olympic Commit-
components must consider the financial constraints, lo- tee, Colorado Springs, Colorado. The authors also rec-
gistical support, and organizational culture of the Special ognize past and present dietitians who have participated
Operations environment. Potential benefits of all food in the SOF Performance Nutrition Working Group over
and products made available to SOF must be balanced the past 5 years for inspiring and contributing to the
with Special Operators’ likely perception of implied en- knowledge presented in this article.
dorsement. Food, beverages, and products provided in
dining facilities catering to SOF should model a menu Disclaimer
based on these principles. In units providing sustenance,
the dining facility eating experience is the most visible The opinions and assertions contained herein are the
component of a SOF performance-based nutrition pro- private views of the authors and are not to be construed
gram; therefore, dining facilities provide an ideal edu- as official or reflecting the views of the Department of
cation opportunity for Special Operators to model food Defense or its component Services. Reference to com-
and beverage choices at home and while travelling. mercial products, processes, or services by trade name,
trademark, manufacturer, or otherwise, does not neces-
A comprehensive performance nutrition program ad- sarily constitute or imply its endorsement, recommenda-
dresses organizational culture and resources by provid- tion, or favoring by the US Government.
ing education and services within the context of specific
SOF cultures and financial and logistical constraints, Disclosure
and by using dining facilities as models of excellence
and hands-on educational experiences. The authors have indicated no financial or other conflict
of interest.
Conclusion
References
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