Page 29 - gfs0318_Magazine

FOOD FOCUS: PIZZA
FOOD FOCUS: PIZZA

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Smarter Foods for Better Pizza Recipes

Performance and Health Not Just Topped
with Red for

ilitary dining facilities not only educate service mem- tend to identify parts, Eat Rarely
M bers to choose performance-enhancing foods and meaning ingredient
beverages, but use recipes that support those nutrition and/or quantity that
goals, as well. might render a prod-
As existing recipes are revised to keep familiar dishes uct undesirable.”
tasting fresh and new ones introduced to add menu variety, According to Staples, vegetarian pizza is a choice that
the momentum is to create a greater variety of options many Army dining facilities now feature as a healthy op-
that are appetizing and more healthful. tion, as well as to be competitive with menu items that are
More healthful variations of the traditional pizza recipe, served at local restaurants popular with service members.
for example, give service members more varieties of this Many Army dining facilities have also added new pizza
popular favorite and options that earn a different Go for varieties with Hawaiian, chicken Caesar salad and Buffalo
Green color label than the old favorite’s red for “eat rarely,” chicken joining the menu along with the traditional fa-
“Actions to have pizza conform to nutrition goals in- vorite, cheese, and its sausage and/or peperoni toppings.
clude increased use of whole grains, reduction of fats and “The Army diner is a diverse group, young and older,
sodium to name a few,” said David Staples, director of from all parts of the country, and they don’t want the
operations, Joint Culinary Center of Excellence. “Favorite same old stuff each time,” Staples said. “So while they
foods come in smarter variations. We are exploring and do expect to see pepperoni, mixing it up and providing
moving toward the ones that promote/protect performance variety at the meal and across the month is important.”
and health.”
Smarter variations of recipes aim to BEING COMPETITIVE
maintain flavor and diner satisfaction PHOTO CAPTIONS AND CREDITS Dining facilities need to be aware of
rather than simply eliminate calories, (top-left): Sgt. Kenneth E. Schimmels, service members’ meal preferences to be
salt and other ingredients that are con- 1 a cook with the 1st Battalion, 161st competitive with nearby restaurants off
sidered less healthy. Changing one or Infantry Regiment, cooked pizzas donated by the base and to achieve high customer
any number of ingredients used to make Uno’s Chicago Grill for service members at the satisfaction as well. “As established com-
dining facility at Joint Base Balad, Iraq. (Photo
a menu item can strongly influence how by Sgt. Crystal G. Reidy, USA.) mercial retailers succeed in innovative
it is classified under the Go for Green options, and the fan-base is evident, there
(top-right): Darko Lazarevski, a food
color code system. 2 service specialist working on Bagram is examination of the opportunity to
“The total amount of fat and the type Air Field, checks and rotates pizzas for service offer similar options within the dining
of fat contained in an item drives the pre- members located at that location in Afghani- facilities,” he said. “It is not a free-for-all,
ponderance of the classification,” Staples stan. The pizzas were provided by Pizzas 4 so budgets, labor, ingredient sourcing,
Patriots. (Photo by Sgt. Adam Hinman, USA, 1st
said. “However, to be Green, there should Armored Division Resolute Support Sustain- nutrition and acceptability are consid-
be a positive impact, not just an absence ment Brigade, 13th Sustainment Command erations that must be integrated before
of bad. Go for Green lends itself to a (Expeditonary) the next good idea becomes a standard
total product not part. Other standards menu selection.”
GOVERNMENT FOOD SERVICE • MARCH 2018 29