|
Nutrient or Energy Intake
|
Recommended Amount
|
Comments
|
|
Energy Intake
|
2,400 kcal in basic ration
|
Additional 400 kcal should be supplemented as carbohydrate in form of candy, gels, or powder to add to fluids, or all three.
|
|
Macronutrients
|
|
|
Protein
|
100–120 g
|
Protein should be of high biological value.
Preferable to add sources of protein with low-sulfur amino acids and low oxalate levels to minimize risk of kidney stone formation.
|
|
Carbohydrate
|
350 g
100 g as a supplement
|
Additional 100 g should be supplemented as carbohydrate in form of candy, gels, or powder to add to fluids, or all three.
Amount of fructose as a monosaccharide should be limited to < 25 g.
|
|
Fiber
|
15–17 g
|
Naturally occurring or added.
A mix of viscous, nonfermentable and nonviscous, fermentable fiber should be in the ration for gastrointestinal tract function.
|
|
Fat
|
22–25% kcal
58–67 g
|
Fat added to the ration should have a balanced mix of saturated, polyunsaturated, and monounsaturated fatty acids with palatability and stability the prime determinants of the specific mixture. Fat should contain 5–10% linoleic acid and 0.6–1.2% α-linolenic acid.
|
|
Vitamins
|
|
|
Vitamin A
|
300–900 µg
RAE1
|
Could be added as preformed vitamin A or provitamin A carotenoids.
|
|
Vitamin C
|
180–400 mg
|
Highly labile in processed food.
If added to foods, encapsulation should be considered to prevent degradation through interaction with pro-oxidants.
|
|
Vitamin D
|
12.5–15 µg
|
Estimates of dietary intake are not available. Range based on ensuring serum levels of 25-hydroxy-vitamin D.
|
|
Vitamin E (α-tocopherol)
|
15–20 mg
|
Should be added to foods since natural foods are mainly sources of γ- rather than α-tocopherol.
|
|
Vitamin K
|
No recommended level
|
Amount in foods would be adequate provided ration is at least 50% whole foods.2
|
