Dining Facilities Increase Whole-Grain and Low-Sodium Options
Service members being urged to Go for Green are finding it easier to follow that advice after the steps dining halls have taken in the past year to comply with Department of Defense (DoD) menu standards, and without sacrificing taste.
In many cases, soldiers are not likely to notice that a more nutritional version of an old favorite is available. “For example, the spaghetti pasta may be whole grain, but to the soldier it looks and tastes like the spaghetti he has always eaten. The soldier enjoys the spaghetti because it is spaghetti, and providing whole grain is an added benefit,” said Renita Frazier, dietitian, Quality Assurance Division, Army Center of Excellence, Subsistence, Joint Culinary Center of Excellence.
Many factors influence the appeal of foods, such as presentation, garnishing and menu pairing, but dining facilities are committed to serving service members food that looks good and tastes good while also providing good nutrition. ...