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FOOD FOCUS: BEVERAGES

Eat, Drink and Stay

Hydrated Nutrients To Maintain

Beverages Replenish
Vitamins and

Performance

ervice members rely on green labels in the dining fa- two or more 100 percent fruit juices will be served
cility to select healthful choices that should be eaten at breakfast,” said Marine Corps Warfighter and
Sfrequently to sustain physical and mental performance, Performance Dietitian Sharlene Holladay.
but entrées and salads alone are not enough to satisfy de- “Beverages are important to provide hydration
manding military lifestyle dietary recommendations. options, patron choice, and, in some cases, relied
Dining facilities also label each beverage option green, upon nutrition for master menu balance and
yellow or red, as well, to help service members make better- performance fuel, i.e., milk, 100 percent
for-you selections for optimum performance and to avoid fruit juices, hydration bev-
becoming dehydrated during daily activity. erages, etc.,” Holladay said. Flavored waters are one of the hydration
The U.S. Army Public Health Center advises that with “Desserts will include fresh options available to help keep service mem-
water making up only 5 percent of body weight, dehydra- fruit, a reduced-fat equiva- bers performing well during daily activity.
tion can happen quickly during physical activity, especially lent, and be trans-fat free.”
in extreme conditions, causing speed and concentration Flavored waters and sports drinks, which Holladay clas-
to suffer. sifies as glucose-electrolyte beverages, are available in Ma-
In a 150-pound person, a loss of 1.5 pounds through per- rine Corps mess halls, too. However, energy drinks are not
spiration (just three cups) during physical activity amounts provided. “Collectively, across the appropriated funds mess
to 1 percent of body weight, according to the health center. hall environment, energy drinks are not on the catalogs or
To prevent dehydration, it recommends drinking at least available for distribution,” she said.
eight to 10 cups of water a day at regular intervals, and
more in extreme climates. COLOR LABELS
“Beverages and desserts are an important element in the The Marine Corps’ Fueled to Fight and the Department
mess halls because each ancillary product provides nutrients as of Defense’s Go for Green programs guide service members
dictated by the Department to make smarter, better-for-you choices in the dining facility
Each entrée on the serving line is identi- of Defense Menu Standards based on one of three color labels that identify items to be
fied with a Go for Green label for service stating, for example, that eaten often (green), occasionally (yellow) or rarely (red).
members to select healthful choices.
In Navy galleys, the Go for Green policy requires
that the beverage line offer an assortment of
green-, yellow- and red-coded options. (The
Navy also labels all food items served in
its galleys for sodium content, except
beverages.) Green-label beverages
being offered include water, natu-
rally flavored water using fresh
fruits and herbs, decaf tea and
decaf coffee, herbal tea and 100
percent vegetable juice.
“Beverages play a key role
in hydration status, which is
linked to cognition, motor
skills and overall nutritional
fitness,” said Jennifer Person-
Whippo, Navy nutrition pro-
gram manager, Naval Supply
Systems Command. “It is critical
to stay hydrated throughout the day
and be cognizant of urine color as a
measure of hydration status. A healthy
color range is clear to yellow.”
18 GOVERNMENT FOOD SERVICE • NOVEMBER 2017