Many Strategies Contribute to Cutting Calories Consumed
Since Go for Green made its debut in Army dining facilities, the color-coded, nutrition-education system has proven so effective at influencing soldiers to select the foods they should eat often that it is used in galleys and mess halls throughout the military.
Having succeeded in reshaping service members’ eating habits, the Department of Defense (DoD) now is turning its attention to making more food options available in dining facilities that promote healthy, resilient lifestyles.
Results learned so far from DoD’s Healthy Base Initiative (HBI) suggest there may be changes ahead in the foods dining facilities purchase to make available to service members once the final report is completed in 2015. “What we’re learning now is that the availability of healthier options on a military installation, in general, is lacking,” said Brian Borda, HBI program director.
HBI’s primary focus is on calories and calories per plate, not other metrics, such as fat, salt and cholesterol. “For logistical purposes, to measure calories is what we think we can do effectively,” Borda said. “When you lower calories, you’re probably generally lowering cholesterol and fat.” ...
Natick Study: Service Members Respond to Healthy Eating
Military dining facilities are undergoing a subtle transformation in support of healthy eating.
Service members carefully observing military nutritional guidelines will notice that more of their favorite menu choices qualify for the “eat frequently” green label and that healthy choices are crowded conveniently at the front of the serving line.
Making heart-healthy menus the standard in military dining facilities raises the question of whether simply increasing availability would sufficiently coax service members to commonly select nutritional options and maintain customer satisfaction.
Results of a recent Natick Soldier Research, Development and Engineering Center study at 10 Fort Bragg, N.C., dining facilities suggest that modest changes in serving practices do promote healthy eating, and that food selection can facilitate positive changes in a service member’s nutritional intake. ...
Vendors and DLA Discuss Revised Procurement Plans at R&DA
With both sides of the subsistence procurement equation together for the Research and Development Associates for Military Food and Packaging (R&DA) annual spring meeting, vendors met with the Defense Logistics Agency (DLA) Troop Support to balance their concerns with its cost-saving strategies.
Troop feeding is a regular topic of R&DA meetings, and played a big role in the educational program of its 68th Spring Meeting & Exhibition last May at the Omni Amelia Island Plantation Resort in Amelia Island, Fla.
In addition to the usual two-day education program schedule, R&DA set aside a day for DLA Troop Support Commander Brig. Gen. Steven Shapiro, USA, to discuss its revised procurement strategies with selected vendor partners individually.
“We had one-on-one sessions with 20 different prime vendor companies and opened up for Q and A with the total group,” said John McNulty, executive director of R&DA. ...
Awards Presented to Air Force Food Service Top Performers
Air Force installations judged to have the best foodservice programs are recognized annually with the John L. Hennessy or Air National Guard Senior Master Sgt. Kenneth W. Disney awards.
This year, the talented and highly trained airmen were acknowledged with more than simply an award for their achievement. Added to the recognition for a job well done was a daylong training program that was developed by Kraft Foods Group in cooperation with U.S. Air Force Chief Master Sgt. Edward I. Walden Sr., Art Myers of the NRA Military Foundation (NRAMF) and the National Restaurant Association (NRA). ...
Forum for Culinary Excellence Culminates Training with Award of Excellence Selection
Winners of the Air Force John L. Hennessy, Air National Guard Senior Master Sgt. Kenneth Disney and Marine Corps W.P.T. Hill awards have all been recognized for team achievements, but the entire competition is not yet complete.
One last individual prize remains, and that is the announcement of the Hennessy Award of Excellence winner to be made during the Armed Forces Forum for Culinary Excellence, a weeklong training and education program at the Culinary Institute of America (CIA) in Greystone, Calif. …
An Award of Excellence is made to an individual selected by each evaluation team from among the installations they visited as the most outstanding foodservice person. Out of the individuals nominated, winners exemplify the highest standards of professionalism, attitude and culinary skill. ...
Hill Awards Continue a Tradition and Encourage Dedication to Improving
On the job early every day to prepare the meals that support Marines, whether in garrison or in the field, foodservice teams work hard to boost morale and supply the nutrition that is essential to the mission.
That commitment to excellence and contribution to morale is recognized annually when trophies are presented to winners of the Marine Corps Maj. Gen. William Pendleton Thompson Hill awards during the National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, Ill.
This year, military foodservice teams from the Navy and Military Sealift Command came to Chicago for the first time to receive their culinary awards as part of a joint presentation with the Air Force, Air National Guard and Marine Corps. ...
Ney Awards Recognize Contribution to Health, Morale and Readiness
Navy Food Service created the Capt. Edward F. Ney, SC, USN, Memorial Awards 56 years ago to encourage culinary excellence by ensuring the necessary training and support to improve skills in galleys ashore and afloat.
The awards also recognize the contribution culinary specialists and foodservice teams make to Navy quality of life, as well as to the health, morale and fleet readiness of sailors.
Each year, winners and runners-up are announced in seven categories: Submarine, Small Afloat, Medium Afloat, Large Afloat, Aircraft Carrier, Large General Mess and Small General Mess.
“We had one-on-one sessions with 20 different prime vendor companies and opened up for Q and A with the total group,” said John McNulty, executive director of R&DA.
Evaluators consider how each Ney entrant demonstrates skills across the entire range of foodservice operations, from preparation to administration. ...