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trans fats into products automatically codes them as red.” regularly by the Combat Feeding Directorate that is used
Army dining facilities offer five dessert choices for lunch by military/contracted cooks, as well as by institutional
and dinner. Seasonal fresh fruit is also available, as well as and catering operations.
canned fruit options. All dessert items are prepared according to the armed
Some of the desserts are pre-made and others are prepared forces recipe cards, which include the portion size. “Food
from scratch, which the Army plans to increase. “Our primary service personnel are not authorized to deviate from recipes
goal is to provide more of the scratch-cooking methods,” said unless authorized by higher authority,” Holladay said. “Any
Erica Smith, dietitian, Joint Culinary Center of Excellence. CONUS desserts not AFRS are approved by the government
All dessert choices available in Army dining facilities com- and align with the same parameters.”
ply with DoD menu standards and are labeled with one of Manufacturers selling to the military support the Army
the three Go for Green nutrition education color codes. “We by supplying better-for-you options in the portion sizes
educate our diners to choose healthier food options,” she said. needed for serving in dining facilities. “We have found that
Marine Corps mess halls also feature desserts prepared industry is complying with providing healthier options with
from scratch, but the ratio to pre-made varies. “We will reduced portion sizes based on commercial requirements,
continue to offer both prepared and scratch options based too,” Smith said. “We do not ask manufacturers to change
on the resources allotted to each mess hall,” Holladay said. any product that is not sold to commercial customers. We
do not want anything produced just for the Army.”
INFLUENCING SELECTION
Another strategy that helps guide service members to REVISING MENUS
eat smarter is to make better-for-you choices more easily Additions and changes to military menu variety are
accessible than others and to control portion sizes. made by representatives of each military service branch as
“Choice architecture is considered with dessert place- members of the DoD Food and Nutrition Board, as well as
ment,” Person-Whippo said. “Due to the configuration of the Joint Subsistence Policy Board (JSPB), and in collabora-
the galleys, all desserts are displayed where space permits. tion with the Defense Logistics Agency and the DoD Natick
This reinforces the need for the labeling to guide the sailor Laboratories analysis team. “Additionally, the Marine Corps
towards green or yellow options. Ideally, desserts are placed attends food shows and industry days and requests specific
farther away from the main serving line to reduce their items from the vendors to meet the Marine Corps Mess Hall
visibility.” program Fueled to Fight,” Holladay said.
Dessert options available to sailors are precut to control Marine Corps mess halls change variety annually after
the amounts and comply with dietary regulations. “Premade a local planning board has met to review the master menu.
cake and pie is a reality of shipboard life,” Person-Whippo “At that time, any necessary changes to the variety of des-
said. “These items are precut. Likewise, with the scratch serts will be determined,” she said. “Changes are made
desserts that are prepared, each has a specific serving size annually based on feedback, menu board meetings and
and instruction on the recipe card to yield 100 portions.” the inclusion of new armed forces recipes.”
Portion sizes are based on the U.S. Department of Agri- The Army meets regularly with manufacturers to learn
culture dietary policy, and serving amounts for each dessert about new items or other changes that will add variety, com-
are printed on each armed forces recipe card. ply with nutrition requirements and better satisfy soldiers.
Currently, the Marine Corps Fueled to Fight mess hall “On a regular basis, we interact with industry, learning new
nutrition education program guides Marines to make the and upcoming products,” she said.
most healthful choices by following its three-color labeling Regular meetings with manufacturers and steady contact
system. Fueled to Fight does not presently subtly influence with sailors helps the Navy to learn about new items and
selections by making the better-for-you options more easily be aware of what sailors want. “TYCOMs (type commands)
accessible compared with others. and regional food service directors have food shows and
Marine Corps culinary teams are required to follow obtain feedback from sailors,” Person-Whippo said. “This
the Armed Forces Recipe Service (AFRS), a compendium of information is evaluated by NAVSUP HQ for consideration.”
high-volume food service recipe cards written and updated —GFS

Dessert options are precut to control the amounts and comply
with dietary regulations. Portion sizes are based on the U.S.
Department of Agriculture dietary policy, and serving amounts
for each dessert are printed on each armed forces recipe card.

GOVERNMENT FOOD SERVICE • NOVEMBER 2017 17