Navigating ROTC and Corps of Cadets’ Nutrition Knowledge and Perspectives on Dietary Intake and Behavior

Introduction: Reserve Officer Training Corps (ROTC) and Corps of Cadets face unique challenges that make them susceptible to poor nutritional habits. We evaluated cadets’ dietary beliefs, habits, barriers, and food choices, as well as general and sport nutrition knowledge. Methods: Cross-sectional data were analyzed from 184 members of the University’s ROTC and Corps of Cadets, using validated questionnaires, including the Nutrition Knowledge Questionnaire for Athletes (NKQA), the Food Choice Questionnaire (FCQ), the Rapid Eating Assessment for Participants, Shortened Version (REAP-S), and the Perceived Barriers to Healthy Eating. The categorical data were reported as frequencies (n) and percentages, and Chi-square (χ2) analyses were used to determine group independence (p < 0.05). Continuous data were checked for normality and then analyzed for differences between sexes and commission status using independent samples t-tests or Mann-Whitney U tests. Effects sizes were calculated using Cohen’s d and interpreted as follows: <0.2 trivial, <0.5 small, <0.8 moderate, <1.2 large, and >1.2 very large. Results: Participants exhibited poor overall nutrition knowledge (37.3±14.2%), with low scores for carbohydrates = 31.9±15.6%, protein = 52.6±20.7%, fat = 40.6±24.1%, vitamins = 35.3±23.2%, general nutrition = 29.1±14.6%, fluid = 28.8±20.4%, and sport nutrition = 36.2±17.5%. Further, the participants expressed being very willing (n=79, 42.9%) or willing (n=79, 42.9%) to change their dietary habits to healthier ones. However, a busy lifestyle (n = 164, 89.1%) and limited cooking facilities (n = 104, 56.5%) presented significant challenges to healthy eating. Conclusions: The participants reported having poor nutrition knowledge but valued healthier eating and expressed a willingness to improve their dietary habits to healthier ones. These findings suggest cadets may benefit from practical, registered dietitian nutritionist (RDN)-supported nutrition educational interventions that build culinary skills and address barriers like limited cooking facilities. Structured programs promoting sustainable eating habits could further enhance nutrition knowledge and dietary behaviors.