| Abstrakt: |
Registered dietitian nutritionists (RDNs) have a short but rich and burgeoning history of working in the special operations community. Similar to sports dietitians in collegiate and professional settings, RDNs serving in special operations work in a holistic manner alongside other medical and nonmedical counterparts with the goals of achieving optimal performance, reducing rehabilitation and recovery time, and extending the longevity of special operations forces personnel. To date, most performance dietitians serving in special operations forces elements at the battalion- or group-level and below are Department of the Army Civilians (DACs) and contractors. DACs and contract registered dietitian nutritionists work directly with individual and unit personnel in selection, training, and garrison environments. Active-duty Army registered dietitian nutritionists (ARDNs), in contrast, typically serve in leadership positions at the enterprise-level focusing on policies, programs, and synergy across special operations forces formations. These ARDNs have served or are currently serving at the 75th Ranger Regiment and US Army Special Operations Command. This commentary provides a brief history of RDNs in special operations with particular focus on the roles, responsibilities, and impacts of ARDNs on the special operations community. In particular, ARDNs have worked across the Department of Defense and other agencies to inform and shape policy on performance enhancing substances, Warrior Restaurant menu standards and guidelines, and commercial off-the-shelf nutritional products. Additionally, they have performed research to inform practices, programs, and policies, worked to increase the basic daily food allowance to meet the augmented nutrition needs of special operations forces personnel, provided medical nutrition therapy oversight, and given input for ration development tailored to the special operations mission. RDNs have made a profound impact on the special operations forces mission by working collaboratively to enhance nutrition quality and modernize feeding strategies to gain and maintain a competitive advantage now and into the future. [ABSTRACT FROM AUTHOR] |
