Accession Number : AD0282975

Title :   FOOD PREFERENCES IN A STRESSFUL SITUATION

Corporate Author : QUARTERMASTER FOOD AND CONTAINER INST FOR THE ARMED FORCES CHICAGO ILL

Personal Author(s) : KAMEN,JOSEPH M.

Report Date : AUG 1962

Pagination or Media Count : 1

Abstract : OVER 800 SOLDIERS IN EIGHT PHASES OF PRATROOPER TRAINING WERE SKED TO INDICATE THEIR IMMEDIATE PREFERENCES FOR EACH OF 50 FOOS. Questionnaires designed to assess stress-arousal, or anxiety, were also administered. On a priori grounds, and later confirmed by the results from the anxiety questionnaires, four phases of training were classified as stressful (e.g., immediately before first jump from airplane) and four were considered non-stressful (e.g., graducation) or representing recovery from stress (e.g., after first jump from airplane). Preferences for desserts, and to a lesser extent for fruits and uices, were significantly higher during the non-stressful phases, but preferences for main dishes showed the opposite effect, higher during stress than under no-stress. The absolute shifts in preferences for any class of foods were in no case higher than 0.24 sale points, and the differences between stress and non-stress phases did not seem to be of much practical importance. (Author)

Descriptors :   *APPETITE, *CONSUMPTION, *PARACHUTE JUMPING, ANXIETY, ATTITUDES(PSYCHOLOGY), DIET, FEAR, FOOD, MILITARY PERSONNEL, MILITARY TRAINING, STRESS (PSYCHOLOGY), TEST METHODS

Distribution Statement : APPROVED FOR PUBLIC RELEASE