Nutritional and Dietary Menu Assessment of Cadets in terms of macronutrients, micronutrients and energy balance at the Army Military Academy

Nutritional and Dietary Menu Assessment of Cadets in terms of macronutrients, micronutrients and energy balance at the Army Military Academy | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Nutritional and Dietary Menu Assessment of Cadets in terms of macronutrients, micronutrients and energy balance at the Army Military Academy reza sabzevari rad This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5330615/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Background proper nutrition is considered one of the most important pillars of health, which plays the most important role in improving the physical and mental fitness of military forces. Deficiencies and excessive intake of macro and micronutrients will cause a waste of material resources in addition to the adverse effects it can have on their health. Therefore, it is necessary to prevent the waste of resources and their secondary effects. Methodology: 150 military students were selected by random sampling. Demographic information, IPAQ physical activity and food frequency questionnaires based on 168 valid FFQ168 food items were used to collect data. After collecting the data, in order to determine the normality of the data distribution, the Shapiro-Wilk test was used. The obtained data were analyzed using a t-test in SPSS 20 software at a significance level of less than 0.05. Result Age, height, weight, body mass index, hours of sleep per day and duration of sedentary activities per week were respectively 21.20 ± 7.8 years, 176.7 ± 6.6 cm, 76.5 ± 9.6 kg, 24.5 ± 2.8 kg/m2, 7.3 ± 1.2 hours and 251 ± 60 minutes per week. The results of this study showed that dietary intake in terms of energy expenditure, protein, linolenic acid (omega-3), linoleic acid (omega-6), fiber intake, water intake, vitamins A, D, C, E, B1, B5, B6 B9, B12, H, choline, potassium, calcium, iron, phosphorus, zinc, magnesium, copper, selenium, manganese, fluorine, chromium, molybdenum, boron, cobalt, nickel are lower than MDRIs (p = 0.001). which can cause complications due to the lack of macronutrients and micronutrients. Also, the amount of energy received, carbohydrates, fat, vitamins K, B2, B3, sodium, chlorine, and iodine were more than MDRIs (p = 0.001), which will have adverse effects on the health of students and waste of material resources. Conclusion The assessment of energy balance and nutritional needs, including macronutrients, vitamins and minerals, and then developing a precise and appropriate diet in military students is very important for their general health and performance. Therefore, to prevent side effects and loss of resources, the need to use supplements or include food groups that provide micronutrients, including vitamins and minerals, in their diet is an undeniable necessity. macronutrients micronutrients minerals energy balance military students Introduction Proper and healthy nutrition is one of the effective factors in strengthening and improving physical performance in the military forces. Optimizing the diet leads to a reduction in the rate of fatigue and provides the possibility to perform longer exercises and activities or faster recovery in military operations or exercises, and while reducing the incidence of injuries, it leads to speeding up the recovery of injuries or injuries caused by operations. military or training [ 1 ]. On the other hand, the occurrence of nutritional deficiencies, in particular the lack of sufficient energy intake, is considered a factor that reduces the strength and power required to carry out physical and mental activity, resulting from an inappropriate diet and unbalanced [ 2 ]. Eating a healthy diet is recognized as one of the most important aspects of health, since it has a great effect on the physical, mental, psychological and spiritual performance of people [ 3 ]. Proper nutrition in military forces leads to increase in strength and muscle endurance, increase in defense readiness and fighting spirit, prevention of physical injuries, help in weight control, and most importantly, in increasing the power to deal with stress [ 3 ], on the other hand, deficiencies In addition to the negative impact on people's performance and efficiency, nutrition also endangers the health of employees and can lead to malnutrition and weight loss. Various factors, including geographical and climatic conditions (such as altitude, cold and heat), season, age, gender, type of duties and activities of the employee, and economic and cultural factors, affect the nutritional needs of the military forces, which must be included.. in formulating programs. Food for military forces should be considered [ 4 ]. Examining and evaluating the nutritional needs of the military forces in the headquarters and operational conditions is of great importance and the military research centers of the countries have examined various aspects of it. In the advanced military, the question of nutrition and its role in the health and effectiveness of the military forces is given special attention, and special food programs and military rations are designed and implemented for them. Because of the uniqueness of this population,The specific dietary reference ranges are known as the Military Dietary Reference Intakes (MDRIs) [ 5 ]. For example, in the US Army, this issue is carried out by a specialized committee called CMNR (Committee of Military Nutrition Research), which is responsible for the necessary nutritional plans for regular and operational forces in different geographical conditions [ 6 ]. Investigating the relationship between the eating pattern and the consumption of various food groups in different populations is very important. Regarding the relationship between malnutrition or the consumption of different nutrients such as vitamins with different aspects of the physical and mental health of military forces, various researches have been conducted inside and outside the country. In the largest study, Sali and his colleagues showed that the food pattern of military people is significantly different from that of civilians, so that the consumption of carbohydrates, fruits and vegetables is higher in the military group and the frequency of protein consumption is higher in the civilian group [ 7 ]. In another study, Falahi and his colleagues reported that the nutritional status of 61% of the military forces was unfavorable, and they also admitted that despite the high nutritional awareness and knowledge of these forces, they have unfavorable nutrition in such a way that they are needed in critical and operational situations. They will have more nutrients [ 8 ]. In general, paying more attention to nutritional factors as controllable and preventive factors can be much cheaper, safer, simpler and more acceptable to ensure the physical and mental health of the military forces, which should be the assessment of the nutritional status (macronutrients, micronutrients, vitamins, minerals, and, etc.) that they contain. Dietary supplements and therapeutic approaches such as ginseng, caffeine, AICAR, resveratrol, metformin, epicatechin, GW501516, transfer plasma, platelet factor 4, and selenium also have the effect of improving brain health, enhancing functioning, the immune system and physical fitness in military forces. [ 9 – 11 ]. Assessing the nutritional status of people is a tool to implement nutritional care. The purpose of the implementation of this method is to determine the nutritional needs and meet them to improve people's health. The use of appropriate and non-invasive tools can provide effective assistance in the early detection and prevention of short- and long-term complications caused by malnutrition [ 12 ]. One of the most used and appropriate methods is the use of a nutritional status assessment questionnaire, which has been confirmed in numerous nutritional status studies. Assessment of nutritional status is a broad topic of great clinical importance. The assessment of the nutritional status of the military forces is important because the military and operational forces are considered the most valuable treasures of the country and underestimating this importance will cause irreparable damage.to individuals and the country. The success or failure of missions and operations depends not only on the presence of advanced, modern and expensive weapons and technology, but also on the physical and mental health and fitness level of the troops [ 7 ]. Due to the importance of optimal nutrition in the functioning of the military forces, a careful consideration of the balance of food intake, the use of different and varied foods, and the amount of nutrition in terms of consumption of food Carbohydrates, proteins and fats that affect the body. benefits are of great help to these people. Therefore, according to the vital, tense and stressful task of the military forces in establishing the security of the internal and external borders of the country, the necessary need to follow the diet according to their nutritional needs and physical activity is necessary and unavoidable. In this research, the weekly food plan of military students was examined in terms of content and presence of macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins and minerals) and compared with nutritional and physical needs based on Military Dietary Reference Intakes. Methodology The current research is a descriptive-survey type that was conducted in the field in 2024. The target statistical population was the students of a military university in Iran with an age range of 18–24 years. 150 students were selected randomly and purposefully based on Morgan's table from among the students of Officer University. In the first phase, students will be fully informed about the coordination required for the collection of information and the objectives of this research and will receive a written consent form. The criteria for inclusion in the study included the continuous use of the university diet plan by the students, the absence of chronic diseases (diabetes, hypertension, heart disease, etc.), the absence of unusual diet and the 'absence of taking nutritional supplements during the last 6 months. Demographic information, IPAQ physical activity questionnaires and food frequency questionnaires based on 168 valid foods FFQ168 were used to collect data [ 13 – 15 ]. Demographic information questionnaires (including age, ethnicity, marital status, hours of sleep, history of specific diseases and special diet) and the reliable, semi-quantitative food frequency questionnaire FFQ168 (Food Frequency Questionnaire) from a trained interviewer and two nutrition experts using the interview method is done face to face. The food frequency questionnaire covers seventeen food groups, including: grains, refined grains, potatoes, dairy products, vegetables, fruits, legumes, meat, nuts, solid oils, liquid oils, tea and coffee, salt and pickles, simple sugars, honey and jam, soft drinks and sweets. It also includes 147 foods, including vegetables, meat, different oils or in the form of different foods. Food recording in this questionnaire is done in the form of a 24-hour, weekly, monthly and annual food diary. The validity and reliability of this questionnaire have been established. After adjusting for the effect of age, relative validity ranged from 0.1 (solid fats) to 0.77 (simple sugars) in men with a mean of 0.44 and 0.12 (snacks) to 0.79 (refined sugars) in women with a mean of 0.42 was also reported for reliability after adjustment for the effect of age and energy intake, 0. 51 in men (higher value in tea, 0.91) and 0.59 in women (the highest value for refined sugars, 0.74) were obtained [ 13 ]. A physical activity questionnaire has been used in various researches in Iran. This questionnaire has been evaluated in 12 different countries and has high validity and reliability. In addition, the validity and reliability of this questionnaire in Iran was reported to be 0.86 [ 15 ]. This questionnaire recorded all types of physical activity at three levels: low, moderate and intense in dimensions related to leisure, work in daily life, work, transport and sports activities. This tool includes seven questions, three questions record the number of days of physical activity per week and four questions record the duration of daily physical activity. Finally, after completing the questionnaires, the amount of food intake and consumption in grams per day, including the amount of macronutrients (carbohydrates, fat and protein), micronutrients (vitamins and minerals) and their calorie content using the software We calculated Nutritionist IV and the American food composition table and compared the obtained information with the students' anthropometric characteristics, existing standards and the level of physical, military and sports activity. Statistical analysis of data After data collection, the Shapiro-Wilk test was used to determine the normality of the data distribution, and the independent t test was used to analyze the data, using spss20 software at a significant level of p < 0. 05. Results The results regarding the measurement of mean distribution and standard deviation of demographic characteristics are presented in Table-1. The average age and standard deviation of the subjects are 21.20 and 7.8 respectively, the average height and standard deviation of the subjects are 176.7 and 6.6 cm respectively, their average weight is 76.5 and 9.6 kg respectively, the average body mass index and their deviation are 24.5 and 2.8 respectively. kg/m2, the average and standard deviation of sleeping hours per day are 7.3 and 1.2 hours, respectively, and the average and standard deviation of the duration of sitting activities per week are 251 hours and 60 minutes, respectively. Table 1 Distribution of mean and standard deviation of demographic characteristics of students Variable mean Standard deviation P value age (years) 21.20 7.8 0.50 height (cm) 176.7 6.6 0.50 weight (kg) 76.5 9.6 0.87 Body mass index (kg/m2) 24.5 2.8 0.73 Sleep time during the day (hours) 7.3 1.2 0.25 Duration of activities Sitting (minutes/week) 251 60 0.77 The results of the t-test and the comparison of energy expenditure, energy intake, macronutrient intake with standard amounts in students showed that based on the amount of physical activity, energy expenditure is 5% (p = 0.000), protein is 25% (p = 0.001) ), linolenic acid (omega-3) 12% (p = 0.001), linoleic acid (omega-6) 12.5% ​​(p = 0.001), fiber intake 27% (p = 0.001) and water intake 34% (p = 0.001) less than The standard values ​​of MDRIs and energy intake are 9.85% (p = 0.001), the amount of carbohydrate intake is 20% (p = 0.001), and the amount of fat intake is 33.33% (p = 0.001) more than the standard values ​​of MDRIs (Table-2). Table 2 Comparison of energy expenditure, energy intake, intake of macronutrients with standard values ​​in students Type of nutrient Dietary Menu Values ​​according to MDRIs standard Values ​​according to NATO standards Percentage of nutrient supply by food program Difference between received amount and MDRIs P value Energy expenditure (kcal/day( 2550 2658 2600 95.93 -370 *0.001 Energy intake (kcal/day( 2920 2658 2630 109.85 Carbohydrate (g/kg bw/day( 8.4 7 6.5 120 1.4 *0.001 Fat (g/kg bw/day( 1.6 1.2 1.1 133.33 0.4 *0.001 Protein (g/kg bw/day( 0.83 1.1 1.1 75.45 -0.27 *0.001 Linolenic acid (omega 3) (g/day) 1.3 1.6 1.6 81.25 -0.3 *0.001 Linoleic acid (omega 6) (g/day) 15 17 17 88.23 -2 *0.001 Fiber (g/day) 28 38 40 73.68 -10 *0.001 Water (ml/kg bw/day) 30 35 66.66 -10 *0.001 * significant sign Executive Dietary Menu with MDRIs p ≤ 0.05 The results of the T-test and the comparison of vitamins received with standard amounts in students showed that the amount of vitamin A received was 20% (p = 0.000), vitamin D 30% (p = 0.000), vitamin E 40% (p = 0.000), vitamin C 12% (p = 0.000), thiamine 1.5% (p = 0.000), pantothenic acid 15% (p = 0.000), pyridoxine 12% (p = 0.000), biotin 33% (p = 0.000), folic acid 4.5% (p = 0.000), cobalamin 45% (p = 0.000), choline 31% (p = 0.000) less than the standard values ​​of MDRIs and vitamin K intake 7.5% (p = 0.000), niacin 50% (p = 0.000) and Riboflavin is 1.5 (p = 0.000) higher than the standard values ​​of MDRIs (Table-3). Table 3 Comparison of intake amounts of micronutrients (vitamins) with standard amounts in students Type of nutrient Dietary Menu Values ​​according to MDRIs standard Values ​​according to NATO standards Percentage of nutrient supply by food program Difference between received amount and MDRIs P value Vitamin A(µg/day) 719 900 900 79.88 -181 Vitamin D(µg/day) 3.5 5 5 70 -1.5 Vitamin E(mg/day) 8.86 15 15 59.06 -6.14 *0.001 Vitamin C(mg/day) 80 90 45 88.88 -10 *0.001 Vitamin K (mg/day) 129 120 120 107.5 9 *0.001 Thiamine (B1)(mg/day) 1.12 1.14 1.3 98.24 -0.12 *0.001 Riboflavin (B2)(mg/day) 1.32 1.3 1.3 101.5 0.02 *0.001 Niacin (B3) (mg/day) 24 16 16 150 8 *0.001 Pantothenic acid (B5) (mg/day) 4.25 5 5 85 -0.75 *0.001 Pyridoxine (B6) (mg/day) 1.15 1.3 1.3 88.46 -0.15 *0.001 Biotin (vitamin H) (µg/day) 20 30 30 66.6 -10 *0.001 Folic acid (B9) (µg/day) 385 400 400 96.25 -15 *0.001 Cobalamin (B12) (µg/day) 1.30 2.4 2.4 55 -1.1 *0.001 Choline (mg/day) 388 550 600 69.09 -170 *0.001 * significant sign Executive Dietary Menu with MDRIs p ≤ 0.05 The results of the t-test and the comparison of mineral intake with standard amounts in students showed that based on the amount of physical activity, the amount of potassium intake was 3.5% (p = 0.000), calcium intake was 30% (p = 0.001), iron was 10% (p = 0.001), phosphorus 5% (p = 0.001), zinc 19% (p = 0.001), magnesium intake 12% (p = 0.001) and copper intake 5.5% (p = 0.001), selenium 46% (p = 0.001), manganese 9.5% (p = 0.001), fluorine 10% (p = 0.001), chromium 15% (p = 0.001), molybdenum 6.5% (p = 0.001), boron 12% (p = 0.001), cobalt 16% ( p = 0.001), nickel 20% (p = 0.001) less than the standard values ​​of MDRIs and sodium intake 14% (p = 0.001), chlorine intake 21% (p = 0.001) and iodine intake 26.5% (p = 0.001), is more than the standard values ​​of MDRIs (Table-4). Table 4 Comparison of intake amounts of minerals with standard amounts in students Type of nutrient Dietary Menu Values ​​according to MDRIs standard Values ​​according to NATO standards Percentage of nutrient supply by food program Difference between received amount and MDRIs P value Sodium (mg/day) 1710 1500 920 114 210 *0.001 Chlorine (mg/day) 2800 2300 2400 121.73 500 *0.001 Potassium (mg/day) 4530 4700 3800 96.38 -170 *0.001 Calcium (mg/day) 715 1000 1000 71.5 -285 *0.001 Iron (mg/day) 7.20 8 8 90 -0.8 *0.001 Phosphorus(mg/day) 669 700 1000 95.57 -31 *0.001 Zinc (mg/day) 9 11 15 81.81 -2 *0.001 Magnesium (mg/day) 329 420 500 78.33 -91 *0.001 Copper (mg/day) 850 900 1000 94.44 -50 *0.001 Iodine (µg/day) 190 150 200 126.66 40 *0.001 Selenium (µg/day) 30 55 60 54.54 -25 *0.001 Manganese (mg/day) 2.1 2.3 2.5 91.30 -0.2 *0.001 Fluorine (mg/day) 3.6 4 4 90 -0.4 *0.001 Chromium (µg/day) 30 35 38 85.71 -5 *0.001 Molybdenum (µg/day) 42 45 46 93.33 -3 *0.001 Boron (mg/day) 16 18 20 88.88 -2 *0.001 Cobalt (µg/day) 2.1 2.5 2.6 84 -0.4 *0.001 Nickel (mg/day) 0.8 1 1 80 -0.2 *0.001 * significant sign Executive Dietary Menu with MDRIs p ≤ 0.05 Discussion The present study aimed to evaluate the food plan of military students in terms of macronutrients, micronutrients and energy balance and compare it with reference values ​​(MDRIs). According to the results obtained from the present study, the amount of carbohydrate and fat intake of students was higher and the amount and quality of protein intake was lower than the recommended values. The prevalence of nutritional disorders and related problems has increased in the last 30 years and is gradually increasing (16). Lutz et al.'s study on the nutritional status of the American army has shown that the intake of macronutrients is optimal except for carbohydrates (17). This study is inconsistent with the current research. One of the reasons for this difference can be pointed to the different study population, because in the current study, the nutritional status of officer students was examined, while Lutz et al. studied the military personnel of the army. On the other hand, both studied communities have intense training activities. Carbohydrates stored in the muscle and glucose in the blood are the main source of energy in high intensity exercise training, especially in the first minutes of training, when there is not enough oxygen, Aerobic metabolism is not enough. In the transition from rest to submaximal exercise, almost all energy comes from glycogen stored in active muscles. Approximately after 20 minutes, 40 to 50% of the energy required from liver and muscle glycogen and the rest of the energy required from fat breakdown, is provided by a small amount of blood glucose. With the continuation of exercise and the depletion of glycogen reserves, a greater percentage of energy is provided through fat metabolism (18). Therefore, the lack of significance of this study by Lutz et al. it is clearly visible as a gap in the diet of their community. In addition, insufficient protein consumption leads to a decrease in the protein content of the body (especially muscles), at the same time it is associated with the appearance of functional disorders. If the athlete must take additional protein, it is likely that they need to increase their food intake to compensate for the increase in energy expenditure from exercise (19). In general, for active people and athletes who have 2 to 6 hours of training per day, they should consume 1.2 to 1.8 grams of protein per kilogram of body weight (20), so the lack of protein quality in the present study as a weakness in the diet of cadets and should be compensated. Among other findings of this study, the amount of energy, protein, linolenic acid (omega-3), linoleic acid (omega-6), fiber intake, water intake, vitamins A, D, C, E, B1, B5, B6, B9, B12, H, choline, potassium, calcium, iron, phosphorus, zinc, magnesium, copper, selenium, manganese, fluorine, chromium, molybdenum, boron, cobalt, nickel were lower than the standard values ​​of MDRIs. Rostami et al have investigated the food plan and satisfaction of military personnel in different regions, and their results have reported the lack of vitamins A, D, B5, biotin, folic acid and B12 in different military regions. The results of our study are in line with the study of Lutz Sandstead. These two researchers showed the lack of vitamins and micronutrients in the military forces (17,21). The only difference between the present study and the mentioned researches was the recording of the students' meal plans according to their activities, which was done in our study and was not done in their studies. By facilitating the body's metabolism, vitamins cause the growth and repair of body cells, some vitamins cause the absorption of food in the intestine, and some act as catalysts. The action of these vitamins on epithelial tissues as well as bone is essential and in total each of them prevents the occurrence of a complication (22). Vitamins B1, pantothenic acid and biotin prevent weakness, fatigue and muscle and joint pains. Also, by preventing the condensation of pyruvic acid and entering it into the Krebs cycle during physical activities, they delay premature fatigue, vitamins B1, B6, B12 and C are effective in renewing physical strength. Vitamin B increases the rate of breakdown of sugars and fats during activity (23). Therefore, the lack of all vitamins in the body causes disruption in health and ultimately physical activity, and it is very important to change the diet of students to solve the lack of vitamin groups. Another finding of the current study was the lack of intake of calcium, magnesium and zinc among students compared to existing standards. This finding is consistent with Frank's study. This researcher examined bone health in terms of nutrients in military personnel, and their results showed a lack of calcium and vitamin D (24). Minerals play an important role in activating various energy release reactions from the breakdown of carbohydrates, fats and proteins. Minerals also help to make biological nutrients such as glycogen synthesis from glucose, triacylglycerols from fatty acids and glycerol, and proteins from amino acids (25). Without essential minerals, the delicate balance between catabolism and anabolism will be disrupted. Also, minerals are considered as components of hormones. For example; Inadequate production of thyroxine, due to iodine deficiency, may decrease the body's resting metabolic rate (26). In extreme cases, this reduction in resting metabolic rate will predispose a person to obesity. The synthesis and making of the insulin hormone (the hormone that facilitates the use of glycogen by cells) requires the mineral zinc (approximately 100 types of enzymes) and the mineral form of chlorine, which is converted into hydrochloric acid. Food sources in a balanced diet easily provide the minerals needed by the body (27). A study conducted to investigate the status of effective nutrients in the bone health of military forces determined that the dietary intake of vitamin D and calcium is lower than the standard amount (24), which is in line with our study. According to Chong's report, who conducted a study on the nutritional status of 158 Malaysian soldiers in four camps of the Malaysian army, it was also shown that apart from thiamin and riboflavin, the soldiers' dietary intake was favorable in terms of micronutrients (28). Our study also showed that thiamine values ​​are lower than standard values, which is in line with Chong's study. Macronutrients play a very important role in providing energy, maintaining nitrogen balance, serum protein synthesis, etc., and on the other hand, the lack of micronutrients can cause fatigue, decrease muscle and respiratory efficiency and function, and decrease the body's immune system, weaken the antioxidant systems, reduce vision, muscle and bone problems, neurological and psychological problems, etc. and impose irreparable and costly results on the organization (29). The MDRI is a value created to ensure adequate nutritional intake with respect to military training. Considering that, according to the definition, military forces are at an average level in terms of daily physical activity, and because of doing sports and military exercises, they are more physically active than civilians, so increasing the amount of energy and nutrients seems logical. Studies show that nutrient needs are different in different conditions, such as heat and different seasons (4), but excessive intake of macronutrients and micronutrients can also cause adverse effects, such as increasing the body fat, increased blood sugar and increased burden on the liver, kidneys harmful effect on the lipid profile and cause a decrease in combat skills and the efficiency of people, especially in operational conditions. These findings emphasize the multifaceted relationship between nutrition, weight change, and lifestyle, which can partially explain the reciprocal results of epidemiological studies. Reasons for consistency and inconsistency between study results, including significant communication differences in our work and other studies relative to each other, can be related to differences in study design, gender, ethnicity and race, culture, behavior, and lifestyle. Considering the fact that the intake of the majority of micronutrients in these forces is less than the recommended amounts and there is a possibility of widespread side effects, it is necessary to use supplements or include food groups providing micronutrients, especially vitamins and minerals, in a diet plan is an undeniable necessity. In addition, the excessive intake of macronutrients and micronutrients, in addition to the negative effects it can have on the health of the body, will result in the loss of material resources. Therefore, it is necessary to avoid wasting resources and their secondary effects (4). Developing accurate and appropriate nutrition plays a vital role in improving students' performance. It is recommended that students' dietary patterns focus on plant-based foods, including fruits, vegetables, whole grains, beans, legumes, nuts, and prioritize seeds. Accurate and scientific fueling strategies during physical activity are important to maintain energy stores, enhance recovery, and protect against training injuries. The priority of carbohydrate consumption includes before, during and after the activity, while the priority of protein consumption is generally after physical activity. There are no specific recommendations for fat intake to improve performance in cadets, but a low-fat pre-exercise meal or snack and fat as part of a post-exercise meal or snack are generally tolerated. Attention and careful planning should be done for food and fluid needs when students are exposed to heat, cold or altitude. Assessment of energy balance and nutritional needs, including macronutrients, vitamins, and minerals, in cadets is critical to their overall health and performance. The energy, proteins and fluids of the human body vary according to factors such as age, sex, body composition, level of physical activity and the presence of acute or chronic diseases. In terms of lifestyle and level of physical activity, students have a higher energy intake than their energy expenditure, which indicates that students may be at risk of having a positive energy balance. To solve this challenge, cadets are advised to reduce their consumption of complex carbohydrates, saturated fats and sugar, and increase their consumption of protein and vegetable fat. Proper energy balance and nutrition are also important for students and athletes. Current recommendations include assessing appropriate amounts of macronutrients and micronutrients. Integrated and functional nutrition demonstrates the importance of considering various factors, including diet, physical activity and genetic differences, when determining individual nutritional needs. The outstanding point of this study is that the amount of water consumed by cadets is 20 (ml/kg/bw/day), which represents 10 ml and equal to 35% of the amount of water consumed outside the standard values. This level of dehydration and lack of hydration of the body, especially during the hot season and in summer camps and rangers courses, which causes a significant loss of water from the body during the day and leads to physical and mental fatigue, decrease in physical and combat abilities including reduced cardiovascular endurance, muscle endurance and muscle strength, lack of concentration, precision and vigilance, and exposing a person to heat events, including heat stroke. Among the limitations of the current research are factors related to nutrition, such as race, culture, as well as anthropometric factors (body fat percentage, fat-free mass), blood factors (growth factors such as GH, IGFI) and environmental factors (heat, cold and height). Also, the type of cross-sectional study cannot show relationships and facts well. Conclusion The results of the present study showed that food intake according to food plans in terms of energy expenditure, protein, linolenic acid (omega-3), linoleic acid (omega-6), fiber intake, water intake, vitamins A, D, C, E B1, B5, B6, B9, B12, H, choline, potassium, calcium, iron, phosphorus, zinc, magnesium, copper, selenium, manganese, fluorine, chromium, molybdenum, boron, cobalt, nickel are less than the standard values ​​of MDRIs. which can cause complications due to the lack of macronutrients and micronutrients. In addition, the amount of energy intake, carbohydrate intake, fat intake, vitamins K, B2, B3, sodium, chlorine and iodine were higher than the standard values ​​of MDRIs, which will have effects negative on the health of students and waste of material resources. Therefore, given the importance of nutrition in the health and physical and mental performance of students, it is very important to include food groups that provide macro and microelements or use food supplements in their diet. Declarations Ethics approval and consent to participate This study was carried out in full compliance with all research ethical issues bearing the research registration code 1402/11/01-1216/78. Consent for publication Not applicable. Competing interests The author declare no conflict of interest. Funding Not applicable. Author Contribution All steps of this manuscript were implemented by Reza Sabzevari Rad Acknowledgements I am very grateful to all the subjects participating in the present study. Availability of data and materials Not applicable. References Yusufy E, Zareiy S. The role of nutritional iron in military personnel. Ebnesina. 2010;13(1):34–41. An K, Salyer J, Brown RE, Kao HF, Starkweather A, Shim I. Salivary biomarkers of chronic psychosocial stress and CVD risks: a systematic review. Biological research for nursing. 2016;18(3):241 – 63. Rasouli HR, Mohammadi F, Farajzadeh MA, Esfahani AA. Association between dietary pattern and mental health among military personnel. Journal of Biochemical Technology. 2018;9(2-2018):34–42. Rostami H, Parastouei K, Samadi M. Assessment of dietary menu and staff satisfaction with it in selected military areas of the country. Journal of Military Medicine. 2021;23(2):58–68. Regulation A. Nutrition and Menu Standards for Human Performance. Army Regulation OPNAVINST.2017 AFI 44–141doi.10110.1/MCO10110.49. Friedl KE, Askew EW, Schnakenberg DD. A ration is not food until it is eaten: nutrition lessons learned from feeding soldiers. InPresent Knowledge in Nutrition 2020 Jan 1 (pp. 121–142). Academic Press. Sali S, Esfahani AA, Nobakht M, Enayati H, Farajzadeh MA, Babaei M. Nutritional status in some Iranian naval units. Journal of Military Medicine. 2020;22(8):810-7. Fallahi A, Fakhroddin F, Rahimi A. AR: survey on body mass index and eating habits as chief variables of lifestyle in active duty military personnel in 2011–2012. Iran J Police Med. 2013;2(1):61-. Sabzevari Rad R. Effects of exercise mimetics as putative therapeutics on brain health, aging, and neurodegenerative diseases. Sport Sciences for Health. 2024 Jul 14:1–2. Ehsan Baksh H, Sabzevari Rad R. Evaluation of the relationship pattern of (MOPC) and (APFT) tests in measuring aerobic power of military students. Journal of Sports Physiology and Athletic Conditioning. 2023;9(9):56. Sabzevari Rad R. The impact of different training intensities on athletes' immune system function and the management of upper respiratory traction infections: a narrative review. Sport Sciences for Health. 2024;20(2):415 – 26. Guigoz Y, Lauque S, Vellas BJ. Identifying the elderly at risk for malnutrition: The Mini Nutritional Assessment. Clinics in geriatric medicine. 2002;18(4):737 – 57. Esfahani FH, Asghari G, Mirmiran P, Azizi F. Reproducibility and relative validity of food group intake in a food frequency questionnaire developed for the Tehran Lipid and Glucose Study. Journal of epidemiology. 2010;20(2):150-8. IPAQ Research Committee. Guidelines for data processing and analysis of the International Physical Activity Questionnaire (IPAQ)-short and long forms. http://www.ipaq.ki.se/scoring. pdf. 2005. BashiriMoosavi F, Farmanbar R, Taghdisi M, AtrkarRoshan Z. Level of physical activity among girl high school students in Tarom county and relevant factors. Iranian Journal of Health Education and Health Promotion. 2015;3(2):133 – 40. Castellini G, Sauro CL, Mannucci E, Ravaldi C, Rotella CM, Faravelli C, Ricca V. Diagnostic crossover and outcome predictors in eating disorders according to DSM-IV and DSM-V proposed criteria: a 6-year follow-up study. Psychosomatic medicine. 2011;73(3):270-9. Lutz LJ, Gaffney-Stomberg E, Karl JP, Hughes JM, Guerriere KI, McClung JP. Dietary intake in relation to military dietary reference values during army basic combat training; a multi-center, cross-sectional study. Military medicine. 2019;184(3–4):e223-30. Rouzitalab T, Gargari BP, Amirsasan R, Jafarabadi MA, Naeimi AF, Sanoobar M. The relationship of disordered eating attitudes with body composition and anthropometric indices in physical education students. Iranian Red Crescent Medical Journal. 2015;17(11). Baum A. Eating disorders in sports: a view contemplating the male athlete.2006;36(1):1–6. Riebe D, Franklin BA, Thompson PD, Garber CE, Whitfield GP, Magal M, Pescatello LS. Updating ACSM's recommendations for exercise preparticipation health screening.2473–2479. Sandstead H. Origins of the Interdepartmental Committee on Nutrition for National Defense, and a brief note concerning its demise. J Nutr. 2005;135(5):1257-62. Oladunni M, Sanusi R. Nutritional status and dietary pattern of male athletes in Ibadan, South Western Nigeria. Niger J Physiol Sci.2013;28(2):165 – 71. Alonso-Pedrero L, Bes‐Rastrollo M, Marti A. Effects of antidepressant and antipsychotic use on weight gain: a systematic review. Obes Rev. 2019;20(12):1680-90. Frank LL, McCarthy MS. Telehealth coaching: impact on dietary and physical activity contributions to bone health during a military deployment. Mil Med. 2016;181(suppl_5):191-8. Andrews T, Lukaszewski A, Simmons Z, Bleske-Rechek A. Cue-based estimates of reproductive value explain women's body attractiveness. Evol Human Behav. 2017;38(4):461-7. Fairburn G, Cooper Z. Eating disorders, DSM–5 and clinical reality. Br J psychiatry. 2011;198(1):8–10. Galanti G, Stefani L, Scacciati I, Mascherini G,Buti G, Maffulli N. Eating and nutrition habits in young competitive athletes: a comparison between soccer players and cyclists. Transl Med UniSa. 2014;11:44 – 7. Chong Y, Tee E, Ng T, Yap S, Mok S. A study on the food and nutritional status of the Armed Forces. The Medical journal of Malaysia. 1982;37(1):46–51. van den Broek TJ, Kremer BH, Rezende MM, Hoevenaars FP, Weber P, Hoeller U, et al. The impact of micronutrient status on health: correlation network analysis to understand the role of micronutrients in metabolic-inflammatory processes regulating homeostasis and phenotypic flexibility. Genes & nutrition. 2017;12(1):5. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5330615","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":371048280,"identity":"cc35ad91-a1fd-45ef-9b94-20925e7ee2a3","order_by":0,"name":"reza sabzevari rad","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABBUlEQVRIiWNgGAWjYFACHgjFBiYrauTgIkRqOXPMmHgtYMDYwpzYQEiLfPvZwx8+ttnl80kfPvzhZwNb+objZw8++MBgJ6fbgF2LwZm8BMOZbcmWbXxpCYa9O2RyN5zJSzacwZBsbHYAhxaGHINknjPMBmw8PAYJvGfYcjccyDGT5mE4kLgNhxb5/jcGh/+cqQdq4f9w8G8bc7rB+Tf4tTDcyDFsZqg4DLKFsZm3jTnB4AYBWwxuvEtm7Kk4DtTCZswsc+aY4cwbb4wNZxjg9ot8f+7hDz8Mqg3ke5gff3xTUSPPdz7H8MGHCjs5XFowgcIBSLCQAOQbSFE9CkbBKBgFIwEAABXUW3jKZf1AAAAAAElFTkSuQmCC","orcid":"","institution":"","correspondingAuthor":true,"prefix":"","firstName":"reza","middleName":"sabzevari","lastName":"rad","suffix":""}],"badges":[],"createdAt":"2024-10-25 08:08:16","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5330615/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5330615/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":68636004,"identity":"3ee560c9-579f-42fe-b9f4-a77411936464","added_by":"auto","created_at":"2024-11-10 02:31:25","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":682811,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5330615/v1/6932fdbc-ef5b-4e44-851d-026ed81582d8.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Nutritional and Dietary Menu Assessment of Cadets in terms of macronutrients, micronutrients and energy balance at the Army Military Academy","fulltext":[{"header":"Introduction","content":"\u003cp\u003eProper and healthy nutrition is one of the effective factors in strengthening and improving physical performance in the military forces. Optimizing the diet leads to a reduction in the rate of fatigue and provides the possibility to perform longer exercises and activities or faster recovery in military operations or exercises, and while reducing the incidence of injuries, it leads to speeding up the recovery of injuries or injuries caused by operations. military or training [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. On the other hand, the occurrence of nutritional deficiencies, in particular the lack of sufficient energy intake, is considered a factor that reduces the strength and power required to carry out physical and mental activity, resulting from an inappropriate diet and unbalanced [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Eating a healthy diet is recognized as one of the most important aspects of health, since it has a great effect on the physical, mental, psychological and spiritual performance of people [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eProper nutrition in military forces leads to increase in strength and muscle endurance, increase in defense readiness and fighting spirit, prevention of physical injuries, help in weight control, and most importantly, in increasing the power to deal with stress [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e], on the other hand, deficiencies In addition to the negative impact on people's performance and efficiency, nutrition also endangers the health of employees and can lead to malnutrition and weight loss. Various factors, including geographical and climatic conditions (such as altitude, cold and heat), season, age, gender, type of duties and activities of the employee, and economic and cultural factors, affect the nutritional needs of the military forces, which must be included.. in formulating programs. Food for military forces should be considered [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. Examining and evaluating the nutritional needs of the military forces in the headquarters and operational conditions is of great importance and the military research centers of the countries have examined various aspects of it. In the advanced military, the question of nutrition and its role in the health and effectiveness of the military forces is given special attention, and special food programs and military rations are designed and implemented for them. Because of the uniqueness of this population,The specific dietary reference ranges are known as the Military Dietary Reference Intakes (MDRIs) [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eFor example, in the US Army, this issue is carried out by a specialized committee called CMNR (Committee of Military Nutrition Research), which is responsible for the necessary nutritional plans for regular and operational forces in different geographical conditions [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. Investigating the relationship between the eating pattern and the consumption of various food groups in different populations is very important. Regarding the relationship between malnutrition or the consumption of different nutrients such as vitamins with different aspects of the physical and mental health of military forces, various researches have been conducted inside and outside the country. In the largest study, Sali and his colleagues showed that the food pattern of military people is significantly different from that of civilians, so that the consumption of carbohydrates, fruits and vegetables is higher in the military group and the frequency of protein consumption is higher in the civilian group [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. In another study, Falahi and his colleagues reported that the nutritional status of 61% of the military forces was unfavorable, and they also admitted that despite the high nutritional awareness and knowledge of these forces, they have unfavorable nutrition in such a way that they are needed in critical and operational situations. They will have more nutrients [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. In general, paying more attention to nutritional factors as controllable and preventive factors can be much cheaper, safer, simpler and more acceptable to ensure the physical and mental health of the military forces, which should be the assessment of the nutritional status (macronutrients, micronutrients, vitamins, minerals, and, etc.) that they contain. Dietary supplements and therapeutic approaches such as ginseng, caffeine, AICAR, resveratrol, metformin, epicatechin, GW501516, transfer plasma, platelet factor 4, and selenium also have the effect of improving brain health, enhancing functioning, the immune system and physical fitness in military forces. [\u003cspan additionalcitationids=\"CR10\" citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAssessing the nutritional status of people is a tool to implement nutritional care. The purpose of the implementation of this method is to determine the nutritional needs and meet them to improve people's health. The use of appropriate and non-invasive tools can provide effective assistance in the early detection and prevention of short- and long-term complications caused by malnutrition [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. One of the most used and appropriate methods is the use of a nutritional status assessment questionnaire, which has been confirmed in numerous nutritional status studies. Assessment of nutritional status is a broad topic of great clinical importance. The assessment of the nutritional status of the military forces is important because the military and operational forces are considered the most valuable treasures of the country and underestimating this importance will cause irreparable damage.to individuals and the country. The success or failure of missions and operations depends not only on the presence of advanced, modern and expensive weapons and technology, but also on the physical and mental health and fitness level of the troops [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. Due to the importance of optimal nutrition in the functioning of the military forces, a careful consideration of the balance of food intake, the use of different and varied foods, and the amount of nutrition in terms of consumption of food Carbohydrates, proteins and fats that affect the body. benefits are of great help to these people. Therefore, according to the vital, tense and stressful task of the military forces in establishing the security of the internal and external borders of the country, the necessary need to follow the diet according to their nutritional needs and physical activity is necessary and unavoidable. In this research, the weekly food plan of military students was examined in terms of content and presence of macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins and minerals) and compared with nutritional and physical needs based on Military Dietary Reference Intakes.\u003c/p\u003e"},{"header":"Methodology","content":"\u003cp\u003eThe current research is a descriptive-survey type that was conducted in the field in 2024. The target statistical population was the students of a military university in Iran with an age range of 18\u0026ndash;24 years. 150 students were selected randomly and purposefully based on Morgan's table from among the students of Officer University. In the first phase, students will be fully informed about the coordination required for the collection of information and the objectives of this research and will receive a written consent form. The criteria for inclusion in the study included the continuous use of the university diet plan by the students, the absence of chronic diseases (diabetes, hypertension, heart disease, etc.), the absence of unusual diet and the 'absence of taking nutritional supplements during the last 6 months. Demographic information, IPAQ physical activity questionnaires and food frequency questionnaires based on 168 valid foods FFQ168 were used to collect data [\u003cspan additionalcitationids=\"CR14\" citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e]. Demographic information questionnaires (including age, ethnicity, marital status, hours of sleep, history of specific diseases and special diet) and the reliable, semi-quantitative food frequency questionnaire FFQ168 (Food Frequency Questionnaire) from a trained interviewer and two nutrition experts using the interview method is done face to face. The food frequency questionnaire covers seventeen food groups, including: grains, refined grains, potatoes, dairy products, vegetables, fruits, legumes, meat, nuts, solid oils, liquid oils, tea and coffee, salt and pickles, simple sugars, honey and jam, soft drinks and sweets. It also includes 147 foods, including vegetables, meat, different oils or in the form of different foods. Food recording in this questionnaire is done in the form of a 24-hour, weekly, monthly and annual food diary. The validity and reliability of this questionnaire have been established. After adjusting for the effect of age, relative validity ranged from 0.1 (solid fats) to 0.77 (simple sugars) in men with a mean of 0.44 and 0.12 (snacks) to 0.79 (refined sugars) in women with a mean of 0.42 was also reported for reliability after adjustment for the effect of age and energy intake, 0. 51 in men (higher value in tea, 0.91) and 0.59 in women (the highest value for refined sugars, 0.74) were obtained [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eA physical activity questionnaire has been used in various researches in Iran. This questionnaire has been evaluated in 12 different countries and has high validity and reliability. In addition, the validity and reliability of this questionnaire in Iran was reported to be 0.86 [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e]. This questionnaire recorded all types of physical activity at three levels: low, moderate and intense in dimensions related to leisure, work in daily life, work, transport and sports activities. This tool includes seven questions, three questions record the number of days of physical activity per week and four questions record the duration of daily physical activity. Finally, after completing the questionnaires, the amount of food intake and consumption in grams per day, including the amount of macronutrients (carbohydrates, fat and protein), micronutrients (vitamins and minerals) and their calorie content using the software We calculated Nutritionist IV and the American food composition table and compared the obtained information with the students' anthropometric characteristics, existing standards and the level of physical, military and sports activity.\u003c/p\u003e \u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eStatistical analysis of data\u003c/h2\u003e \u003cp\u003eAfter data collection, the Shapiro-Wilk test was used to determine the normality of the data distribution, and the independent t test was used to analyze the data, using spss20 software at a significant level of p\u0026thinsp;\u0026lt;\u0026thinsp;0. 05.\u003c/p\u003e \u003c/div\u003e"},{"header":"Results","content":"\u003cp\u003eThe results regarding the measurement of mean distribution and standard deviation of demographic characteristics are presented in Table-1. The average age and standard deviation of the subjects are 21.20 and 7.8 respectively, the average height and standard deviation of the subjects are 176.7 and 6.6 cm respectively, their average weight is 76.5 and 9.6 kg respectively, the average body mass index and their deviation are 24.5 and 2.8 respectively. kg/m2, the average and standard deviation of sleeping hours per day are 7.3 and 1.2 hours, respectively, and the average and standard deviation of the duration of sitting activities per week are 251 hours and 60 minutes, respectively.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eDistribution of mean and standard deviation of demographic characteristics of students\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVariable\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003emean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eStandard deviation\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eP value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eage (years)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e21.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.50\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eheight (cm)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e176.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.50\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eweight (kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e76.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.87\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBody mass index (kg/m2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e24.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.73\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSleep time during the day (hours)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.25\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDuration of activities Sitting (minutes/week)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e251\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.77\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe results of the t-test and the comparison of energy expenditure, energy intake, macronutrient intake with standard amounts in students showed that based on the amount of physical activity, energy expenditure is 5% (p\u0026thinsp;=\u0026thinsp;0.000), protein is 25% (p\u0026thinsp;=\u0026thinsp;0.001) ), linolenic acid (omega-3) 12% (p\u0026thinsp;=\u0026thinsp;0.001), linoleic acid (omega-6) 12.5% ​​(p\u0026thinsp;=\u0026thinsp;0.001), fiber intake 27% (p\u0026thinsp;=\u0026thinsp;0.001) and water intake 34% (p\u0026thinsp;=\u0026thinsp;0.001) less than The standard values ​​of MDRIs and energy intake are 9.85% (p\u0026thinsp;=\u0026thinsp;0.001), the amount of carbohydrate intake is 20% (p\u0026thinsp;=\u0026thinsp;0.001), and the amount of fat intake is 33.33% (p\u0026thinsp;=\u0026thinsp;0.001) more than the standard values ​​of MDRIs (Table-2).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eComparison of energy expenditure, energy intake, intake of macronutrients with standard values ​​in students\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eType of nutrient\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDietary Menu\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eValues ​​according to MDRIs standard\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eValues ​​according to NATO standards\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003ePercentage of nutrient supply by food program\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDifference between received amount and MDRIs\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEnergy expenditure (kcal/day(\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2550\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2658\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2600\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e95.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e-370\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eEnergy intake (kcal/day(\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2920\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2658\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2630\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e109.85\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCarbohydrate (g/kg bw/day(\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e120\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFat (g/kg bw/day(\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e133.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eProtein (g/kg bw/day(\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e75.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLinolenic acid (omega 3) (g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e81.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLinoleic acid (omega 6) (g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e88.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFiber (g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e73.68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater (ml/kg bw/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e66.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"7\"\u003e* significant sign Executive Dietary Menu with MDRIs p\u0026thinsp;\u0026le;\u0026thinsp;0.05\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe results of the T-test and the comparison of vitamins received with standard amounts in students showed that the amount of vitamin A received was 20% (p\u0026thinsp;=\u0026thinsp;0.000), vitamin D 30% (p\u0026thinsp;=\u0026thinsp;0.000), vitamin E 40% (p\u0026thinsp;=\u0026thinsp;0.000), vitamin C 12% (p\u0026thinsp;=\u0026thinsp;0.000), thiamine 1.5% (p\u0026thinsp;=\u0026thinsp;0.000), pantothenic acid 15% (p\u0026thinsp;=\u0026thinsp;0.000), pyridoxine 12% (p\u0026thinsp;=\u0026thinsp;0.000), biotin 33% (p\u0026thinsp;=\u0026thinsp;0.000), folic acid 4.5% (p\u0026thinsp;=\u0026thinsp;0.000), cobalamin 45% (p\u0026thinsp;=\u0026thinsp;0.000), choline 31% (p\u0026thinsp;=\u0026thinsp;0.000) less than the standard values ​​of MDRIs and vitamin K intake 7.5% (p\u0026thinsp;=\u0026thinsp;0.000), niacin 50% (p\u0026thinsp;=\u0026thinsp;0.000) and Riboflavin is 1.5 (p\u0026thinsp;=\u0026thinsp;0.000) higher than the standard values ​​of MDRIs (Table-3).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eComparison of intake amounts of micronutrients (vitamins) with standard amounts in students\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eType of nutrient\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDietary Menu\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eValues ​​according to MDRIs standard\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eValues ​​according to NATO standards\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003ePercentage of nutrient supply by food program\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDifference between received amount and MDRIs\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVitamin A(\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e719\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e900\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e900\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e79.88\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-181\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVitamin D(\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-1.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVitamin E(mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.86\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e59.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-6.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVitamin C(mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e88.88\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eVitamin K (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e129\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e120\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e120\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e107.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eThiamine (B1)(mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e98.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRiboflavin (B2)(mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e101.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNiacin (B3) (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePantothenic acid (B5) (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePyridoxine (B6) (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e88.46\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBiotin (vitamin H) (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e66.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFolic acid (B9) (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e385\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e400\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e400\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e96.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCobalamin (B12) (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-1.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCholine (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e388\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e550\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e600\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e69.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-170\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"7\"\u003e* significant sign Executive Dietary Menu with MDRIs p\u0026thinsp;\u0026le;\u0026thinsp;0.05\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe results of the t-test and the comparison of mineral intake with standard amounts in students showed that based on the amount of physical activity, the amount of potassium intake was 3.5% (p\u0026thinsp;=\u0026thinsp;0.000), calcium intake was 30% (p\u0026thinsp;=\u0026thinsp;0.001), iron was 10% (p\u0026thinsp;=\u0026thinsp;0.001), phosphorus 5% (p\u0026thinsp;=\u0026thinsp;0.001), zinc 19% (p\u0026thinsp;=\u0026thinsp;0.001), magnesium intake 12% (p\u0026thinsp;=\u0026thinsp;0.001) and copper intake 5.5% (p\u0026thinsp;=\u0026thinsp;0.001), selenium 46% (p\u0026thinsp;=\u0026thinsp;0.001), manganese 9.5% (p\u0026thinsp;=\u0026thinsp;0.001), fluorine 10% (p\u0026thinsp;=\u0026thinsp;0.001), chromium 15% (p\u0026thinsp;=\u0026thinsp;0.001), molybdenum 6.5% (p\u0026thinsp;=\u0026thinsp;0.001), boron 12% (p\u0026thinsp;=\u0026thinsp;0.001), cobalt 16% ( p\u0026thinsp;=\u0026thinsp;0.001), nickel 20% (p\u0026thinsp;=\u0026thinsp;0.001) less than the standard values ​​of MDRIs and sodium intake 14% (p\u0026thinsp;=\u0026thinsp;0.001), chlorine intake 21% (p\u0026thinsp;=\u0026thinsp;0.001) and iodine intake 26.5% (p\u0026thinsp;=\u0026thinsp;0.001), is more than the standard values ​​of MDRIs (Table-4).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eComparison of intake amounts of minerals with standard amounts in students\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eType of nutrient\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDietary Menu\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eValues ​​according to MDRIs standard\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eValues ​​according to NATO standards\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003ePercentage of nutrient supply by food program\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eDifference between received amount and MDRIs\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eP value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSodium (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1710\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e920\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e114\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e210\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eChlorine (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2800\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2300\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2400\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e121.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePotassium (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4530\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4700\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3800\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e96.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-170\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCalcium (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e715\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e71.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-285\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIron (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePhosphorus(mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e669\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e700\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e95.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eZinc (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e81.81\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMagnesium (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e329\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e420\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e78.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-91\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCopper (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e850\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e900\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e94.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIodine (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e190\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e200\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e126.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSelenium (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e54.54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eManganese (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e91.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFluorine (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eChromium (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e85.71\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMolybdenum (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e46\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e93.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBoron (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e88.88\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCobalt (\u0026micro;g/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2.1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e84\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNickel (mg/day)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e-0.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e*0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"7\"\u003e* significant sign Executive Dietary Menu with MDRIs p\u0026thinsp;\u0026le;\u0026thinsp;0.05\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e"},{"header":"Discussion","content":"\u003cp\u003eThe present study aimed to evaluate the food plan of military students in terms of macronutrients, micronutrients and energy balance and compare it with reference values ​​(MDRIs). According to the results obtained from the present study, the amount of carbohydrate and fat intake of students was higher and the amount and quality of protein intake was lower than the recommended values. The prevalence of nutritional disorders and related problems has increased in the last 30 years and is gradually increasing (16). Lutz et al.'s study on the nutritional status of the American army has shown that the intake of macronutrients is optimal except for carbohydrates (17). This study is inconsistent with the current research. One of the reasons for this difference can be pointed to the different study population, because in the current study, the nutritional status of officer students was examined, while Lutz et al. studied the military personnel of the army. On the other hand, both studied communities have intense training activities. Carbohydrates stored in the muscle and glucose in the blood are the main source of energy in high intensity exercise training, especially in the first minutes of training, when there is not enough oxygen, Aerobic metabolism is not enough.\u003c/p\u003e \u003cp\u003eIn the transition from rest to submaximal exercise, almost all energy comes from glycogen stored in active muscles. Approximately after 20 minutes, 40 to 50% of the energy required from liver and muscle glycogen and the rest of the energy required from fat breakdown, is provided by a small amount of blood glucose. With the continuation of exercise and the depletion of glycogen reserves, a greater percentage of energy is provided through fat metabolism (18). Therefore, the lack of significance of this study by Lutz et al. it is clearly visible as a gap in the diet of their community. In addition, insufficient protein consumption leads to a decrease in the protein content of the body (especially muscles), at the same time it is associated with the appearance of functional disorders. If the athlete must take additional protein, it is likely that they need to increase their food intake to compensate for the increase in energy expenditure from exercise (19).\u003c/p\u003e \u003cp\u003eIn general, for active people and athletes who have 2 to 6 hours of training per day, they should consume 1.2 to 1.8 grams of protein per kilogram of body weight (20), so the lack of protein quality in the present study as a weakness in the diet of cadets and should be compensated.\u003c/p\u003e \u003cp\u003eAmong other findings of this study, the amount of energy, protein, linolenic acid (omega-3), linoleic acid (omega-6), fiber intake, water intake, vitamins A, D, C, E, B1, B5, B6, B9, B12, H, choline, potassium, calcium, iron, phosphorus, zinc, magnesium, copper, selenium, manganese, fluorine, chromium, molybdenum, boron, cobalt, nickel were lower than the standard values ​​of MDRIs. Rostami et al have investigated the food plan and satisfaction of military personnel in different regions, and their results have reported the lack of vitamins A, D, B5, biotin, folic acid and B12 in different military regions. The results of our study are in line with the study of Lutz Sandstead. These two researchers showed the lack of vitamins and micronutrients in the military forces (17,21). The only difference between the present study and the mentioned researches was the recording of the students' meal plans according to their activities, which was done in our study and was not done in their studies. By facilitating the body's metabolism, vitamins cause the growth and repair of body cells, some vitamins cause the absorption of food in the intestine, and some act as catalysts. The action of these vitamins on epithelial tissues as well as bone is essential and in total each of them prevents the occurrence of a complication (22). Vitamins B1, pantothenic acid and biotin prevent weakness, fatigue and muscle and joint pains. Also, by preventing the condensation of pyruvic acid and entering it into the Krebs cycle during physical activities, they delay premature fatigue, vitamins B1, B6, B12 and C are effective in renewing physical strength. Vitamin B increases the rate of breakdown of sugars and fats during activity (23). Therefore, the lack of all vitamins in the body causes disruption in health and ultimately physical activity, and it is very important to change the diet of students to solve the lack of vitamin groups.\u003c/p\u003e \u003cp\u003eAnother finding of the current study was the lack of intake of calcium, magnesium and zinc among students compared to existing standards. This finding is consistent with Frank's study. This researcher examined bone health in terms of nutrients in military personnel, and their results showed a lack of calcium and vitamin D (24). Minerals play an important role in activating various energy release reactions from the breakdown of carbohydrates, fats and proteins. Minerals also help to make biological nutrients such as glycogen synthesis from glucose, triacylglycerols from fatty acids and glycerol, and proteins from amino acids (25). Without essential minerals, the delicate balance between catabolism and anabolism will be disrupted. Also, minerals are considered as components of hormones. For example; Inadequate production of thyroxine, due to iodine deficiency, may decrease the body's resting metabolic rate (26). In extreme cases, this reduction in resting metabolic rate will predispose a person to obesity. The synthesis and making of the insulin hormone (the hormone that facilitates the use of glycogen by cells) requires the mineral zinc (approximately 100 types of enzymes) and the mineral form of chlorine, which is converted into hydrochloric acid. Food sources in a balanced diet easily provide the minerals needed by the body (27). A study conducted to investigate the status of effective nutrients in the bone health of military forces determined that the dietary intake of vitamin D and calcium is lower than the standard amount (24), which is in line with our study. According to Chong's report, who conducted a study on the nutritional status of 158 Malaysian soldiers in four camps of the Malaysian army, it was also shown that apart from thiamin and riboflavin, the soldiers' dietary intake was favorable in terms of micronutrients (28). Our study also showed that thiamine values ​​are lower than standard values, which is in line with Chong's study. Macronutrients play a very important role in providing energy, maintaining nitrogen balance, serum protein synthesis, etc., and on the other hand, the lack of micronutrients can cause fatigue, decrease muscle and respiratory efficiency and function, and decrease the body's immune system, weaken the antioxidant systems, reduce vision, muscle and bone problems, neurological and psychological problems, etc. and impose irreparable and costly results on the organization (29).\u003c/p\u003e \u003cp\u003eThe MDRI is a value created to ensure adequate nutritional intake with respect to military training. Considering that, according to the definition, military forces are at an average level in terms of daily physical activity, and because of doing sports and military exercises, they are more physically active than civilians, so increasing the amount of energy and nutrients seems logical. Studies show that nutrient needs are different in different conditions, such as heat and different seasons (4), but excessive intake of macronutrients and micronutrients can also cause adverse effects, such as increasing the body fat, increased blood sugar and increased burden on the liver, kidneys harmful effect on the lipid profile and cause a decrease in combat skills and the efficiency of people, especially in operational conditions. These findings emphasize the multifaceted relationship between nutrition, weight change, and lifestyle, which can partially explain the reciprocal results of epidemiological studies. Reasons for consistency and inconsistency between study results, including significant communication differences in our work and other studies relative to each other, can be related to differences in study design, gender, ethnicity and race, culture, behavior, and lifestyle. Considering the fact that the intake of the majority of micronutrients in these forces is less than the recommended amounts and there is a possibility of widespread side effects, it is necessary to use supplements or include food groups providing micronutrients, especially vitamins and minerals, in a diet plan is an undeniable necessity. In addition, the excessive intake of macronutrients and micronutrients, in addition to the negative effects it can have on the health of the body, will result in the loss of material resources. Therefore, it is necessary to avoid wasting resources and their secondary effects (4).\u003c/p\u003e \u003cp\u003eDeveloping accurate and appropriate nutrition plays a vital role in improving students' performance. It is recommended that students' dietary patterns focus on plant-based foods, including fruits, vegetables, whole grains, beans, legumes, nuts, and prioritize seeds. Accurate and scientific fueling strategies during physical activity are important to maintain energy stores, enhance recovery, and protect against training injuries. The priority of carbohydrate consumption includes before, during and after the activity, while the priority of protein consumption is generally after physical activity. There are no specific recommendations for fat intake to improve performance in cadets, but a low-fat pre-exercise meal or snack and fat as part of a post-exercise meal or snack are generally tolerated. Attention and careful planning should be done for food and fluid needs when students are exposed to heat, cold or altitude. Assessment of energy balance and nutritional needs, including macronutrients, vitamins, and minerals, in cadets is critical to their overall health and performance. The energy, proteins and fluids of the human body vary according to factors such as age, sex, body composition, level of physical activity and the presence of acute or chronic diseases. In terms of lifestyle and level of physical activity, students have a higher energy intake than their energy expenditure, which indicates that students may be at risk of having a positive energy balance. To solve this challenge, cadets are advised to reduce their consumption of complex carbohydrates, saturated fats and sugar, and increase their consumption of protein and vegetable fat.\u003c/p\u003e \u003cp\u003eProper energy balance and nutrition are also important for students and athletes. Current recommendations include assessing appropriate amounts of macronutrients and micronutrients. Integrated and functional nutrition demonstrates the importance of considering various factors, including diet, physical activity and genetic differences, when determining individual nutritional needs.\u003c/p\u003e \u003cp\u003eThe outstanding point of this study is that the amount of water consumed by cadets is 20 (ml/kg/bw/day), which represents 10 ml and equal to 35% of the amount of water consumed outside the standard values. This level of dehydration and lack of hydration of the body, especially during the hot season and in summer camps and rangers courses, which causes a significant loss of water from the body during the day and leads to physical and mental fatigue, decrease in physical and combat abilities including reduced cardiovascular endurance, muscle endurance and muscle strength, lack of concentration, precision and vigilance, and exposing a person to heat events, including heat stroke.\u003c/p\u003e \u003cp\u003eAmong the limitations of the current research are factors related to nutrition, such as race, culture, as well as anthropometric factors (body fat percentage, fat-free mass), blood factors (growth factors such as GH, IGFI) and environmental factors (heat, cold and height). Also, the type of cross-sectional study cannot show relationships and facts well.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThe results of the present study showed that food intake according to food plans in terms of energy expenditure, protein, linolenic acid (omega-3), linoleic acid (omega-6), fiber intake, water intake, vitamins A, D, C, E B1, B5, B6, B9, B12, H, choline, potassium, calcium, iron, phosphorus, zinc, magnesium, copper, selenium, manganese, fluorine, chromium, molybdenum, boron, cobalt, nickel are less than the standard values ​​of MDRIs. which can cause complications due to the lack of macronutrients and micronutrients. In addition, the amount of energy intake, carbohydrate intake, fat intake, vitamins K, B2, B3, sodium, chlorine and iodine were higher than the standard values ​​of MDRIs, which will have effects negative on the health of students and waste of material resources. Therefore, given the importance of nutrition in the health and physical and mental performance of students, it is very important to include food groups that provide macro and microelements or use food supplements in their diet.\u003c/p\u003e"},{"header":"Declarations","content":" \u003ch2\u003eEthics approval and consent to participate\u003c/strong\u003e \u003cp\u003e This study was carried out in full compliance with all research ethical issues bearing the research registration code 1402/11/01-1216/78.\u003c/p\u003e \u003ch2\u003eConsent for publication\u003c/h2\u003e \u003cp\u003eNot applicable.\u003c/p\u003e \u003ch2\u003eCompeting interests\u003c/strong\u003e \u003cp\u003eThe author declare no conflict of interest.\u003c/p\u003e \u003c/p\u003e\u003ch2\u003eFunding\u003c/h2\u003e \u003cp\u003eNot applicable.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eAll steps of this manuscript were implemented by Reza Sabzevari Rad\u003c/p\u003e\u003ch2\u003eAcknowledgements\u003c/h2\u003e \u003cp\u003eI am very grateful to all the subjects participating in the present study.\u003c/p\u003e\u003ch2\u003eAvailability of data and materials\u003c/h2\u003e \u003cp\u003eNot applicable.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eYusufy E, Zareiy S. 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Genes \u0026amp; nutrition. 2017;12(1):5.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"macronutrients, micronutrients, minerals, energy balance, military students","lastPublishedDoi":"10.21203/rs.3.rs-5330615/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5330615/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003ch2\u003eBackground\u003c/h2\u003e \u003cp\u003eproper nutrition is considered one of the most important pillars of health, which plays the most important role in improving the physical and mental fitness of military forces. Deficiencies and excessive intake of macro and micronutrients will cause a waste of material resources in addition to the adverse effects it can have on their health. Therefore, it is necessary to prevent the waste of resources and their secondary effects.\u003c/p\u003e\u003ch2\u003eMethodology:\u003c/h2\u003e \u003cp\u003e150 military students were selected by random sampling. Demographic information, IPAQ physical activity and food frequency questionnaires based on 168 valid FFQ168 food items were used to collect data. After collecting the data, in order to determine the normality of the data distribution, the Shapiro-Wilk test was used. The obtained data were analyzed using a t-test in SPSS 20 software at a significance level of less than 0.05.\u003c/p\u003e\u003ch2\u003eResult\u003c/h2\u003e \u003cp\u003eAge, height, weight, body mass index, hours of sleep per day and duration of sedentary activities per week were respectively 21.20\u0026thinsp;\u0026plusmn;\u0026thinsp;7.8 years, 176.7\u0026thinsp;\u0026plusmn;\u0026thinsp;6.6 cm, 76.5\u0026thinsp;\u0026plusmn;\u0026thinsp;9.6 kg, 24.5\u0026thinsp;\u0026plusmn;\u0026thinsp;2.8 kg/m2, 7.3\u0026thinsp;\u0026plusmn;\u0026thinsp;1.2 hours and 251\u0026thinsp;\u0026plusmn;\u0026thinsp;60 minutes per week. The results of this study showed that dietary intake in terms of energy expenditure, protein, linolenic acid (omega-3), linoleic acid (omega-6), fiber intake, water intake, vitamins A, D, C, E, B1, B5, B6 B9, B12, H, choline, potassium, calcium, iron, phosphorus, zinc, magnesium, copper, selenium, manganese, fluorine, chromium, molybdenum, boron, cobalt, nickel are lower than MDRIs (p\u0026thinsp;=\u0026thinsp;0.001). which can cause complications due to the lack of macronutrients and micronutrients. Also, the amount of energy received, carbohydrates, fat, vitamins K, B2, B3, sodium, chlorine, and iodine were more than MDRIs (p\u0026thinsp;=\u0026thinsp;0.001), which will have adverse effects on the health of students and waste of material resources.\u003c/p\u003e\u003ch2\u003eConclusion\u003c/h2\u003e \u003cp\u003eThe assessment of energy balance and nutritional needs, including macronutrients, vitamins and minerals, and then developing a precise and appropriate diet in military students is very important for their general health and performance. Therefore, to prevent side effects and loss of resources, the need to use supplements or include food groups that provide micronutrients, including vitamins and minerals, in their diet is an undeniable necessity.\u003c/p\u003e","manuscriptTitle":"Nutritional and Dietary Menu Assessment of Cadets in terms of macronutrients, micronutrients and energy balance at the Army Military Academy","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-11-07 10:46:26","doi":"10.21203/rs.3.rs-5330615/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"f8ced5aa-aee3-4267-847f-51346f4141c2","owner":[],"postedDate":"November 7th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-11-10T02:23:21+00:00","versionOfRecord":[],"versionCreatedAt":"2024-11-07 10:46:26","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5330615","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5330615","identity":"rs-5330615","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}