Page 8 - mch0218_Magazine

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Deb Robinson, 56th Medical we’re doing entrees, which is good
Group dietician, serves healthy because we have limited time to go
entree samples as part of a and eat lunch.”
taste test to members of the More than just keeping Airmen
62nd Aircraft Maintenance happy, the food choices they make
Unit at Luke AFB in January.
during their short breaks are important
in keeping them alert and operating
at peak capacity during long work shifts and high-tempo op-
erations.
“The healthier options will definitely impact our maintain-
ers by giving them more energy and helping them to stay fit
and maintain Air Force standards,” Casem said.
Casem, who took part in the taste
test, was universally satisfied with the
samples.
“I actually loved all of the food,”
Enjoy the Outdoors TM Casem said. “I usually pack my own
lunch, but if we have stuff like this in
our snack bar, then there would defi-
...with Pilot Rock Picnic Tables nitely be times when I wouldn’t pack
anything.”
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Once her testing is complete, Rob-
inson plans to analyze her results and
make food recommendations tailored to
individual units and their tastes. Eventu-
ally, she hopes to be able to implement
similar initiatives on a much wider scale.
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and Standard.

Lumber, Aluminum, Recycled
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A 62nd Aircraft Maintenance Unit member
prepares his lunch in front of the AMU snack
bar at Luke AFB.
“I’m working with the Air Force
medical operations agency to put to-
Pilot Rock has a Picnic Table for you! gether a toolkit that might eventually al-
low units to actually assess themselves,”
Robinson said. “We want to see if this
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how satisfied unit members are with
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cess will become a turnkey for units to
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8 MILITARY CLUB & HOSPITALITY | FEBRUARY 2018