Abstract
Reserve Officer Training Corps (ROTC) cadets are emerging tactical athletes balancing academics and physical training. While physical readiness is emphasized, little is known about how cadets’ food-choice values and dietary habits vary across training modes and frequency. Understanding these patterns is vital, as diet influences body composition, performance, recovery, and long-term health in early military career development. PURPOSE: To investigate the dietary habits and food-choice values of ROTC cadets based on their weekly resistance, aerobic, and concurrent training frequency. METHODS: Cross-sectional data were obtained from 184 ROTC and Corps of Cadets regarding the following validated questionnaires: Food Choice Questionnaire (FCQ) and Rapid Eating Assessment for Participants-Short Version (REAPS). The cadets were stratified by the number of weekly training sessions completed in resistance training (RT), aerobic training (AT), and concurrent training (CT). The data were analyzed using Chi-square tests (p < 0.05) to compare BMI groups. Categorical data were reported as frequencies and percentages. Cramer’s V assessed association strength, interpreted as negligible (<0.10), weak (0.10–0.19), moderate (0.20–0.39), or strong (≥0.40). RESULTS: Chi-square analyses showed RT-related differences in response to the REAPS question ‘Eat or drink less than 2 servings of milk, yoghurt, or cheese a day?’ (χ²=22.679, p=0.004, V=0.252), with those who engaged in low weekly training sessions (i.e., 1-2 sessions/week) reporting ‘sometimes’ (n=64) or ‘usually’ (n=29) the most frequent. Additionally, those with low RT-related (χ²=18.059, p=0.021, V=0.224) and CT-related (χ²=15.660, p=0.048, V=0.212) training engagement also reported drinking more non-diet or fruity drinks than those who trained more frequently. No other differences were found for REAPS questions. Differences were noted for the following FCQ survey items: (1) ‘Helps control my weight,’ (2) ‘Is high in protein,’ (3) ‘Is easy to prepare,’ (4) ‘Contains natural ingredients,’ (5) ‘Can be cooked very simply,’ (6) ‘Is low in fat,’ (7) ‘Is cheap,’ (8) ‘Helps me cope with stress,’ (9) ‘Is low in calories,’ and (10) ‘Smells nice.’ Those engaged in low weekly training sessions, whether RT, AT, or CT-related, place high importance or emphasis on these FCQ items. CONCLUSION: Addressing dietary quality and fundamental food-choice motivations could be beneficial. Implementing targeted nutrition education strategies may help support cadets who have lower training engagement and encourage dietary habits that enhance both performance and health.
Recommended Citation
Haskell, Olivia J.; Johnson, Sarah E.; Leon, Sheyla; Conner, Michael; Colvin, Lisa C.; Martin, Steven E.; and Gonzalez, Drew E.
(2026)
"Evaluating Self-Reported Dietary Habits and Barriers Among ROTC Cadets Across Training Type and Frequency,"
International Journal of Exercise Science: Conference Proceedings: Vol. 2:
Iss.
18, Article 96.
Available at:
https://digitalcommons.wku.edu/ijesab/vol2/iss18/96