BUMEDINST 10110.6, Nutrition Standards And Education

Meals-Ready-to-Eat (MRE) may be consumed as the sole ration for a period of how many days? 

• A.

  Up to 7 days

• B.

  Up to 21 days

• C.

  Up to 45 days

• D.

  Indefinitely

Operational rations will not have calories from fat exceed what percent of the total calories from these rations?

• A.

  12 percent

• B.

  17 percent

• C.

  22 percent

• D.

  35 percent

What is the recommended protein intake range for men?

• A.

  48 to 144 grams per day

• B.

  50 to 93 grams per day

• C.

  63 to 119 grams per day

• D.

  92 to 192 grams per day

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Who is responsible for establishing nutritional standards for meals served to military personnel subsisting under normal operating conditions? 

• A.

  Surgeon General, US Army

• B.

  Surgeon General, US Navy

• C.

  Surgeon General, Department of Defense

• D.

  Surgeon General of the United States

Which instruction covers Nutrition Standards and Education?

• A.

  BUMEDINST 10110.6

• B.

  BUMEDINST 60110.1

• C.

  BUMEDINST 10160.1

• D.

  BUMEDINST 10101.1

In support of military weight control programs, each military dining facility will offer reduced calorie menus containing how many calories per day?

• A.

  800 to 1,200

• B.

  1,350 to 1,500

• C.

  1,500 to 1,600

• D.

  1,600 to 1,750

Military dining facilities serving populations with high energy needs, such as initial entry trainees, will offer a menu containing how many calories per meal?

• A.

  600 to 700 (1,800 to 2,100 calories per day)

• B.

  700 to 1,000 (2,100 to 3,000 calories per day)

• C.

  800 to 900 (2,400 to 2,700 calories per day)

• D.

  1,000 to 1,100 (3,000 to 3,300 calories per day)

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• A.

  Generate revenue for the site that helps keep the main site free

• B.

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• C.

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• D.

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Which instruction covers Nutrition Standards and Education?

• A.

  NAVMEDCOMINST 10110.6

• B.

  OPNAVINST 10110.6

• C.

  BUMEDINST 10110.6

• D.

  SECNAVINST 10110.6

Recommendations for deviations from nutritional standards established by BUMEDINST 10110.6 are to be made by which of the following personnel? 

• A.

  Chief of Bureau and Medicine

• B.

  Deputy Chief of Bureau and Medicine

• C.

  Fleet Commanders in Chief

• D.

  Surgeon Generals of the Army, Navy, and Air Force

Who is responsible for establishing nutritional standards for meals served to military personnel subsisting under normal operating conditions?  

• A.

  Surgeon General, US Army

• B.

  Surgeon General, US Navy

• C.

  Surgeon General, Department of Defense

• D.

  Surgeon General of the United States

Meals-Ready-to-Eat (MRE) may be consumed as the sole ration for a period of how many days? 

• A.

  Up to 7 days

• B.

  Up to 21 days

• C.

  Up to 45 days

• D.

  Indefinitely

Operational rations will not have calories from fat exceed what percent of the total calories from these rations?

• A.

  12 percent

• B.

  17 percent

• C.

  22 percent

• D.

  35 percent

Which of the following is a type of restricted rations? 

• A.

  Meal, Cold Weather

• B.

  Food Packet, Long-Range Patrol

• C.

  Food Packet, Survival, Abandon Ship

• D.

  Food Packet, Survival, Aircraft / Life Raft

MDRI calculations are based on what size service members?  

• A.

  174 pound male / 136 pound female

• B.

  181 pound male / 142 pound female

• C.

  168 pound male / 111 pound female

• D.

  199 pound male / 149 pound female

Military members working in severe cold may need what adjustments to their energy requirements?

• A.

  Increase of 5 to 10 percent

• B.

  Increase of 10 to 20 percent

• C.

  Decrease of 5 to 10 percent

• D.

  Decrease of 10 to 20 percent

Carbohydrates should provide approximately what percent of total calories consumed?

• A.

  Less than 20 percent

• B.

  20 to 33 percent

• C.

  50 to 55 percent

• D.

  30 to 60 percent

Which of the following is an appropriate amount of protein intake for active military personnel? 

• A.

  0.3 to 2.1 grams per kilogram of body weight

• B.

  0.8 to 1.5 grams per kilogram of body weight

• C.

  1.3 to 2.6 grams per kilogram of body weight

• D.

  1.9 to 4.3 grams per kilogram of body weight

Military dining facilities will establish menus with what maximum percent of calories coming from fat?

• A.

  20 percent

• B.

  25 percent

• C.

  30 percent

• D.

  35 percent

Which of the following statements is FALSE?

• A.

  The Meal, Cold Weather ration contains more nutrients and calories than the standard MRE due to the increased nutritional requirements imposed by extreme environments.

• B.

  MREs may be consumed as the sole ration for up to 30 days if supplemented with fruits and vegetables.

• C.

  The “Food Packet, Survival, Abandon Ship” and “Food Packet, Survival, Aircraft/Life Raft” rations contains approximately 300 calories and is strictly for use in short-term survival situations.

• D.

  All of the above statements are true.

The MDRIs for protein are based on levels established in the RDAs and on requirements during periods of intense physical activity; they range from 0.8 to 1.5 grams of protein per kilogram of body weight.  Application of these standards to the reference measures for military men and women equates to a protein range intake of 63 to 119 grams per day for men and 50 to 93 grams per day for women.

• A.

  True

• B.

  False

What is the recommended protein intake range for women?

• A.

  48 to 144 grams per day

• B.

  50 to 93 grams per day

• C.

  63 to 119 grams per day

• D.

  92 to 192 grams per day

What is the recommended water intake for light to moderate activity in a temperate climate?

• A.

  1 quart per 1,000 calories of energy expended

• B.

  1 liter per 1,200 calories of energy expended

• C.

  1 gallon per 3,000 calories of energy expended

• D.

  2 liters per 2,000 calories of energy expended

What is the recommended water intake for troops working in warm weather? 

• A.

  1 gallon per day

• B.

  A minimum of 8 quarts per day

• C.

  4 to 6 quarts per day

• D.

  8 glasses

Working at high altitudes increases water needs to what minimum amount? 

• A.

  1 gallon per day

• B.

  A minimum of 8 quarts per day

• C.

  4 to 6 quarts per day

• D.

  8 glasses

Which of the following measures should be done to personnel working at high altitudes to help them get adjusted to the increased physical demands?

• A.

  Supplement diet with increased fluids and salt tablets

• B.

  Supplement diet with 2 to 3 quarts of a beverage that contains 50 to 100 grams of carbohydrate per quart

• C.

  Limit physical activity for first 48 hours

• D.

  Supplement diet with calorie dense foods

Military dining facilities offer reduced calorie menus of 1,500 to 1,600 calories a day in support of military weight control programs.  These meals will ensure that total fat doesn’t exceed what percent of the energy value?

• A.

  20 percent

• B.

  25 percent

• C.

  30 percent

• D.

  35 percent

What should be done to minimize dehydration and altitude sickness at high elevations?

• A.

  Substitute all water with electrolyte sports drinks

• B.

  Increase water consumption and administer salt tablets or add salt to foods.

• C.

  Additional 2 – 3 quarts per day of water that contains 50 to 100 grams of carbohydrate per quart

• D.

  Minimize physical activity

When are salt tablets recommended?

• A.

  When working in high altitude environments that are also hot or cold

• B.

  When working in cold environments

• C.

  When working in hot environments

• D.

  Never

Which condition justifies the use of a carbohydrate-electrolyte beverage?

• A.

  When workers are thirsty

• B.

  When workers maintain continuous physical activity for periods beyond 3 hours

• C.

  When workers maintain continuous physical activity for periods beyond 6 hours

• D.

  Carbohydrate-electrolyte beverages are never justified

Military dining facilities serving populations with high energy needs such as initial entry trainees will offer a menu containing how many calories per meal?

• A.

  400 to 600 calories per meal (1,200 to 1,800 calories per day)

• B.

  600 to 700 calories per meal (1,800 to 2,100 calories per day)

• C.

  800 to 1,000 calories per meal (2,400 to 3,000 calories per day)

• D.

  1,000 to 1,200 calories per meal (3,000 to 3,600 calories per day)

The MDRI for protein is easily met when protein intake comprises what percent of total energy, and the total energy intake is adequate?

• A.

  5 to 10 percent

• B.

  10 to 15 percent

• C.

  15 to 20 percent

• D.

  25 to 30 percent

Nutrition education given to military personnel will incorporate which of the following?

• A.

  Food and Drug Administration Recommendations and Guidance Manual

• B.

  Department of the Army Soldier’s Eating Guide: Eat This, Not That

• C.

  Food Guide Pyramid

• D.

  Remington’s Dietary and Supplementation Recommendations

Which of the following personnel are tasked with developing the nutrition education curriculum for military treatment facilities and DoD work sites?

• A.

  Medical Officers

• B.

  Medical Service Corps Officers

• C.

  Certified Personal Trainers

• D.

  Registered dieticians

21.  Which of the following is considered a macronutrient?

• A.

  Carbohydrates

• B.

  Proteins

• C.

  Fats

• D.

  All of the above

Electrolyte beverages with higher concentrations of carbohydrates may be diluted with water to achieve what percent concentration?

• A.

  5 to 12 percent concentration

• B.

  9 to 18 percent concentration

• C.

  25 to 38 percent concentration

• D.

  25 to 50 percent concentration

Which instruction covers Nutrition Standards and Education?

• A.

  BUMEDINST 10160.1

• B.

  BUMEDINST 60110.1

• C.

  BUMEDINST 10110.6

• D.

  BUMEDINST 10101.1

BUMEDINST __________ contains information on Nutrition Standards and Education

Which of the following statements is TRUE regarding Meals, Ready to Eat (MREs)?

• A.

  May be consumed as the sole ration for up to 45 days

• B.

  Total calories from fat should not exceed 25 percent of calories for these rations

• C.

  Cold weather MREs contain additional nutrients in order to support military personnel performing in more demanding environments

• D.

  All of the above statements are true

Work in severe cold may result in very high energy requirements.  Even mildly cold temperatures of 32 to 57 degrees F can increase energy requirements by 5 to 10%

• A.

  True

• B.

  False

Military dining facilities will plan their menus so that saturated fat is limited to what percentage of total calories?

• A.

  5%

• B.

  10%

• C.

  12%

• D.

  15%

Military dining facilities will plan their menus so that cholesterol is limited to how many milligrams per day?

• A.

  115 mg / day

• B.

  225 mg / day

• C.

  300 mg / day

• D.

  365 mg / day

Military dining facilities will plan their menus so that unhealthy fats have which limits?

• A.

  Saturated fats comprise no more than 10% of total calories; cholesterol be limited to 300 mg / day

• B.

  Saturated fats comprise no more than 15% of total calories; cholesterol be limited to 260 mg / day

• C.

  Saturated fats comprise no more than 20% of total calories; cholesterol be limited to 320 mg / day

• D.

  Saturated fats comprise no more than 20% of total calories; cholesterol be limited to 300 mg / day

What is the Navy's stance on flavored water?

• A.

  Flavored water may increase voluntary water consumption

• B.

  Flavored water masks the amount of actual water consumed

• C.

  Flavored water contributes unnecessary sodium to the diet

• D.

  Flavored waters are unauthorized

Which of the following is a reasonable goal of water consumption for troops performing moderate activity in a temperate climate?

• A.

  1/2 a quart of beverage per 1,000 calories expended

• B.

  1 quart of beverage per 1,000 calories goal

• C.

  1 quart of beverage per 2,000 calories expended

• D.

  2 quarts of beverage per 1,000 calories expended

Personnel wearing nuclear, biological, chemical (NBC) outergarments routinely produce how much sweat?

• A.

  Up to 1 quart per hour

• B.

  1 to 1.5 quarts per hour

• C.

  1 to 2 quarts per hour

• D.

  2 to 3 quarts per hour

Which of the following is a symptom of altitude sickness?

• A.

  Headache

• B.

  Sleep disturbances

• C.

  Vomiting

• D.

  All of the above