This year, the Military Sealift Command (MSC) restructured its Food Service Excellence Award program. Taking the competition to a new height, it added the Hybrid class as a third category and had the East and West Coast compete to determine a single winner for each of the three awards versus selecting a champion for each coast — it is a time for the Best of the Best to be determined during the final inspection.
The final round evaluation this year was conducted by MSC Food Service Program Manager and Certified Executive Chef Roberta Jio. To judge each of the six finalist ships, Jio traveled to various locations throughout the world, including Washington, D.C., Norfolk, Va., Abu Dhabi, Japan, Hawaii and Guam. In the future, final-round evaluations will be conducted by the MSC program manager and a representative from the National Restaurant Association Military Foundation (NRAMF).
MSC’s Food Service Excellence Awards program has followed suit with other branches of military service and partnered with the NRAMF. This partnership provides an array of benefits for mariners, from culinary training during the National Restaurant Association Restaurant, Hotel- Motel Show and one week at the Culinary Institute of America in Greystone, Calif., to opportunities for mariners to connect with mentors who are willing to share their experience and provide them guidance on fulfilling a career in the foodservice industry. ...
HEALTHY BASE INITIATIVE
HEALTHY is the
Clear Choice - DLA HQC Workforce Responds to Nutrition Education Programs
Healthy meal choices are a practiced routine for the military and civilian employees of the Defense Logistics Agency Headquarters Complex (DLA HQC) in Fort Belvoir, Va., following a yearlong Healthy Base Initiative (HBI) pilot that coincided with other nutrition programs to better educate the workforce there.
All of DLA HQC’s 2,200 civilian and military personnel, plus 3,000 employees from tenant organizations on the installation, gained access to better information and resources that encourage a healthier lifestyle.
“We were primarily looking at active living and healthy eating as our two big emphases,” said Bethany Sweatman, a management analyst in the DLA Installation Support Business Office at Fort Belvoir and one of the HBI team coordinators. “A lot of that was about providing the right environment to encourage people to engage in those health behaviors by making it convenient for them. By increasing their access to fresh fruits and vegetables and making it available right in front of them, people are more likely to go out and take advantage of it.” ...
FOOD FOCUS: POTATOES, VEGETABLES AND PASTA — Healthy
Navy Considers Choice
Architecture to Build
Even the best attempts to encourage service members to eat a more balanced diet might not be enough to ensure that vegetables and other wise choices consistently wind up on plates, and in the recommended quantity.
Navy galleys already assist sailors toward a balanced diet with Go for Green color-coded labels that make it easy to recognize foods to eat often, as well as limit those that should be eaten either occasionally or ra rely.
Another strategy the Navy’s Go for Green committee is considering to ensure that vegetables and healthy foods are part of the sailor’s diet is using “choice architecture,” which promotes consumption of green items by locating them at the beginning of serving lines where they can be selected before other higher-calorie options.
“Traffic-light food labeling has particularly been found effective when combined with approaches that alter the location and placement of food items,” said Jennifer Person-Whippo, nutrition program manager, Naval Supply Systems Command. ...
NUTRITION — Balancing Flavor and Calories
Frequency of Consumption Equalizes the Marine Corps’ Scales
When service members follow the Go for Green traffic light color labels toward lean, nutrientrich performance food options, are they sacrificing flavor for the benefit of fewer calories and lower fat?
All foods can comply with military nutritional guidelines, but the key to success lies in achieving a diet that balances making the right food options with frequency of consumption.
“All foods can fit,” said Lt. Col. Sharlene Holladay, Headquarters Marine Corps Warfighter and Performance dietitian and a registered dietitian in the Army Reserve. Marines can even enjoy pizza when it is aligned with the March 2015 National Nutrition Month “Bite into a Healthy Lifestyle,” Holladay said.
Salsas, hot sauces and other condiments are available to Marines in mess hall dining rooms to flavor a dish to taste, and are included as ingredients on recipe cards used in kitchens to prepare meals.
“This allows for a variety of options for more elaborate cuisine offerings without unnecessarily increasing the caloric value,” Holladay said. ...