Transcript Warrior Logisticians

IMT Nutrition Update
Mr. Rick Byrd, Chief, Quality Assurance Division
Joint Culinary Center of Excellence
Army Center of Excellence, Subsistence,
Operations Directorate
Lead Events:
1. NUTRITION SUMMIT
Hosted by JCCoE
Sponsored by DCG-IMT TRADOC
2. IMT BRIGADE COMMANDERS CONFERENCE
DCG-IMT TRADOC Policy
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IMT Installations
Basic Combat Training
Ft. Benning, GA
Ft Jackson, SC
Ft Knox, KY
Ft Leonard Wood, MO
Ft Sill, OK
Advanced Individual Training
Ft Eustis, VA
Ft Gordon, GA
Ft Huachuca, AZ
Ft Jackson, SC
Ft Lee, VA
Ft Sill, OK
Ft Benning, GA
Ft Sam Houston, TX
Ft Leonard Wood, MO
Ft Rucker, AL
Ft Knox, KY
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Joint Culinary Center of Excellence, Army Center of
Excellence, Operations Directorate
ISSUE
Soldier Fueling Initiative (SFI) Update
BACKGROUND
 Purpose: To improve the nutritional
status of IMT Soldiers to increase their
performance and fitness and likelihood of
completing IMT
 SFI focuses on increasing healthy
options in dining facilities and vending
machines and providing nutrition
education
 TRADOC, JCCoE, MEDCOM, and
IMCOM collaborated to establish menu
standards, nutrition and product
standards (based on DOD Nutritional
Standards)
FACTS
• LTG Hertling led Standardization Summit in
August to finalize menu standards, nutrition and
product standards
• Drafted policy/regulations to support SFI in
TRADOC 350-6, AR 30-22, and DA PAM 30-22
• Changes to menu and product standards
expected to have little or no effect on BDFA
• Significant cost associated with Recovery Snack
• “Go for Green” nutrition education program will
be standardized and implemented in all Army
dining facilities to include IMT
• 50% of products in vending machines located in
IMT will have healthy food options
WAY AHEAD
 Phased in approach with full Implementation
of SFI on 1 Feb 2011 for IMT
Warrior Logisticians
Soldier Fueling
Time Line
Phase 3
1 Oct 11
1 Jul 11
Implement IMT Tracking
via MESS KIT tool
Performance Nutrition BOLC
TSP into POI
Program Evaluation Plan
1 Feb 11
Implementation of SFI
15 Dec 10
Phase 2
1 Dec 10
Program Evaluation Plan
Develop Performance Nutrition BOLC TSP
Implementation Guide
1 Nov 10
Standardize AIT Vending with 50% Fit Pick
Standardize “Go Green” Labeling in DFACs
15 Oct 10
Vending Focus Groups
4-8 Oct 10
Rollout concept to IMT leadership
15 Nov 10
1 Oct 10
20 Aug 10
6 Aug 10
Performance Nutrition BCT/DSS TSP Review
Finalize STRATCOM and Concept Paper
FPM Specialty Meal Feedback
DFAC Menu Standardization Summit
UNCLASSIFIED
Warrior Logisticians
IMT Menu/Product Standards- DRAFT
BREAKFAST
Current DA PAM 30-22
NEW STANDARD
Proposed DA PAM 30-22 for IMT
Orange Juice fortified with Calcium
(minimum of 300 mg per 8 ounce
serving) and Vitamin D (minimum of
100 IU per 8 ounce serving).
One juice high in vitamin C.
Two Choices of fresh fruit and one
choice of dried fruit without added
sugars. Offer precut (cut-up pieces or
sectioned) fruit especially oranges.
One choice cooked cereal without
One choice
added fats or sugars.
cooked cereal
Choice of six whole grain ready to eat
Choice of 6
cereals with no more than 30% of
whole grain,
ready-to-eat cold calories from sugar and cereal with
dried fruit no more than 40% of
cereals, 3 of
calories from sugar; two must be 100%
which must be
folate fortified (400 mcg) and two must
without sugar
be 50% iron fortified (9 mg)
coating…
Two 100% Juice
Options; Orange
Juice and
another high in
Vitamin C
Two Choices of
Fresh Fruit
Menu
Examples
Orange Juice with
Calcium & Vitamin D
Apple Juice
Oranges (pre cut)
Banana
Raisins
Grits, Cream of Wheat,
or Oatmeal
Whole grain cereal (2)
Whole grain + 100%
folate (2)
Whole grain + 50% iron
(2)
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One grilled specialty
item (griddlecakes,
French toast, or
waffles,
Three breakfast
meats. Bacon and
creamed beef daily,
and one additional
breakfast meat.
One grilled specialty item
(griddlecakes, whole grain French
Toast, or whole grain waffles with
syrup)
Choice of three breakfast meats, one
of which must be non-pork option,
and one must be lower in fat (less
than 12g fat per serving for
patties/links and less than 5g of fat
per serving for turkey bacon,
Canadian bacon, center cut bacon).
3 bread types will be Three bread types will be available.
available for toast. In All sliced bread must be whole
addition, at least 1 of grain/whole wheat type (white with
these three: biscuits, whole grains or whole wheat with at
bagels, or English
least 2.5 grams fiber per serving)
muffin.
<ETC> , <ETC> <ETC>
Pancakes
Whole grain Waffles
Whole Grain French
Toast
Bacon
Creamed beef
Turkey breakfast patty
(low fat)
Chicken Sausage Link
(low fat)
Whole grain white
bread fortified w/
calcium, folate, iron
Whole wheat bread
Bagels
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LUNCH/DINNER
Current DA PAM 30-22
NEW STANDARD
Proposed DA PAM 30-22 for IMT
Menu Examples
One soup, either cream or
broth based. The type will
vary from day-to-day. Lunch
soup offerings are acceptable
for use at dinner as long as
they complement the meal.
(Optional) Offer one reduced
sodium soup per day either
cream or broth based, based
on customer demand and/or
to complement meal.
Provide broth based soup for
field feeding specific to cold
weather months.
2 main entrée choices must be
provided. 3 are desirable. An
entrée will be prepared by
either baking or roasting, to
meet the reduced fat and
calorie needs of customers.
Two main entrees choice
must be provided. Three are
desirable. At least one entrée
will be non-pork..
Fish served at a minimum of
three times per week
Herbed Baked Chicken
Pepper Steak (non pork)
Spinach Lasagna
(veg/non pork/casserole)
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NEED INFORMATION
Visit our Website at
http://www.quartermaster.army.mil
JCCoE; Operations Directorate
Quality Assurance Division
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QUESTIONS
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