NUTRITION CAMPAIGN: ARMY FOOD SERVICE PROGRAM
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1 NUTRITION CAMPAIGN: ARMY FOOD SERVICE PROGRAM Renita Graham, MS, RD, LD Dietitian, Quality Assurance Division Joint Culinary Center of Excellence Fort Lee, Virginia
2 Why Nutrition?
3 Soldier Fueling Tiger Team LTG Hertling, DCG, Initial Military Training (IMT), US Army Training and Doctrine Command, directed a Tiger Team to develop an action plan for implementation of healthier DFAC practices To optimize IMT Soldiers health, performance, & resilience (mental and physical) through: Menu and vending options Meal preparation and serving Education
4 EXAMPLES OF SOLDIER FUELING CONCEPTS Performance Nutrition Education (BCT POI) Increase availability of nutrient dense menu options Place important fueling foods in prominent locations Enhance DFACs with hydration stations as contracts allow
5 Strategic Plan for the Army Food Program Menu and Nutrition Standards Dietitian Training on Army Food Program and Food Service Management Board (FSMB) Duties Recipe Modifications and Nutritional Analysis Ingredient /Product Review and Catalogue Standardized Food Service Personnel Training Standardized Diner Nutrition Education
6 Nutrition Standards Nutrient intakes for military based on Recommended Dietary Allowances and Dietary Reference Intakes Dietary Guidelines AR In military dining facilities, menu planners will establish menus with 30 percent or less of total calories from fat. Standards Menu Standards Practical food and menu guidelines to assist dining facility managers in developing menus that meet recommended nutrient intakes as prescribed by current nutrient standards AR DA PAM No more than one fried vegetable per day on the main line
7 Menu Standards Changes Are Coming. Emphasis on fruits & vegetables Whole grains & fiber Decreasing fried foods Cooking with good fats Trans fat free spreads/margarines Offering omega 3 sources Leaner animal proteins Lower sodium Calcium/vitamin D
8 Meal Kits Nutritional review by Quality Assurance Division at JCCoE Must meet nutrition standards List of approved meal kits on JCCoE website
9 Hot Nutrition Topics! Omega 3 Trans Fat Sodium
10 Omega 3 Fatty Acids Reduce risk of heart disease Lower blood pressure Reduce risk of depression, bipolar disorder, ADHD Possible protective role in Traumatic Brain Injury (TBI) and PTSD Best sources fatty fish Wild Salmon Tuna Mackerel Good sources Omega 3 enriched eggs Flaxseed Walnuts Canola oil Olive oil
11 Trans Fat Free Increase cholesterol levels Products can contain trans fat even if labeled trans fat free due to labeling laws Margarine, baked goods, frying Recommendation: Keep intake as low as possible Alternatives Trans fat free baked goods (when available) Trans fat free spreads Trans fat free frying oils (canola/corn oil blend)
12 Sodium Limit 2300 mg/day American Heart Association recommends less than 1500 mg expect Dietary Guidelines to follow Americans consume too much salt average 3436 mg per day! Lifestyle changes can delay or prevent the onset of high blood pressure
13 Recipes Need healthier recipes in the DoD system Collaborate with NATICK on healthier ingredients for Army recipe cards Fruit-based dessert recipes Lower sodium modifications to recipes Leaner entrees/ proteins Code recipes for health value
14 Current Nutrition Training for Food Service Personnel AR requires Food Program Managers (FPMs) to provide nutrition training to food service personnel Each installation develops their own training class or invites an RD to teach them a basic nutrition class FMAT checks to see if nutrition training was conducted but no one checks the quality of the training
15 Future Nutrition Training for Food Service Personnel JCCOE / ACES are currently working on a Healthy Kitchens Training Program that will standardize the nutrition training across the Army and FPMs can download it from the JCCOE website Hands-on, adult learning model training concepts Educate on basic nutrition, healthy cooking techniques, and menu development
16 Standardized Diner/Soldier Nutrition Education Color Coded Labeling system that shows which foods on the serving line are high performance foods (green label), moderate performance foods (yellow label) and low performance foods (red label) Brochures and posters will also be present in the DFACs to educate diners on how to use the color-coded labeling system
17
18 Collaboration = Working Together Merge Food Service and Nutrition Community Food Program Managers, Food Service Operators Dietitian, Chefs, Cooks, Supply Healthier Recipes that still taste Great! Product Selection with nutrition in mind Providing Practical Input for Recipes, Menus
19 Summary Army Food Program Nutritious menus and recipes that taste great! Meet nutrition standards Stay abreast of current nutrition research and science Education Dietitians Food Service Employees Soldiers Positively impact Soldiers Health and development
20 Contacts Army Nutrition Advisor : LTC Dianne Helinski Dianne.Helinski@us.army.mil Chief, Quality Assurance: Alphonzo Rick Byrd alphonzo.byrd@us.army.mil (804) Menu Planner: Ms. Priscilla Dolloff-Crane Priscilla.Dolloffcrane@conus.army.mil (804) Dietitian: Ms. Renita Graham Renita.graham@us.army.mil
21 Questions
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