QM6251 Lesson - Responsibilities of The Food Advisor or Food Service Supervi

QM6251 Lesson - Responsibilities of the Food Advisor or Food Service Supervisor Regarding Nutrition
LESSON
RESPONSIBILITIES OF THE FOOD ADVISOR OR

FOOD SERVICE SUPERVISOR REGARDING NUTRITION
MOS Manual
101-524-5104
Tasks:
101-524-5105
OVERVIEW
TASK DESCRIPTION:
In this lesson you will learn to perform the responsibilities of the Food Advisor or
Food Service Supervisor regarding nutrition.
TASKS:
Perform the responsibilities of the Food Advisor or Food Service
Supervisor regarding nutrition.
CONDITIONS:
You will be given information from AR 30-1, AR 40-25, FM 10-23, FM 1025, and FM 10-26.
STANDARDS:
You will perform the responsibilities of the Food Advisor or Food
Service Supervisor regarding nutrition in accordance with AR 30-1, AR
40-25, FM 10-23, FM 10-25, and FM 10-26.
REFERENCES:
The material contained in this lesson was derived from the following
publications:
AR 30-1.
AR 40-25.
FM 10-23.
FM 10-25.
FM 10-26.
INTRODUCTION
As a food service supervisor, you are responsible for evaluating nutritional

procedures in preparing, serving, and storing food products. You must plan the
procedures to be used, assist in the implementation of those procedures, and check
to ensure that the program is implemented properly in all the dining facilities in
your unit. As food service supervisor, you must also develop and implement a
nutrition education training program. You must design the program for food service
personnel and other service members to ensure that they are aware of the Army
nutritional awareness program. These duties will demand your management skills and
a sound knowledge of the principles of nutrition.
PART A - EVALUATE NUTRITION PROCEDURES IN PREPARING,

SERVING, AND STORAGE OF FOOD PRODUCTS
1. Direct Implementation of Nutrition Guidelines. Follow the guidelines provided

below to direct the implementation of nutrition guidelines.
a. General Standards. Ensure that the installation food service and nutrition
programs comply with AR 40-25 and adequately meet the daily nutritional requirements
of the soldier. The following standards apply when you develop the installation
nutrition program and review menus for nutritional adequacy.
o Plan/review the nutritional adequacy of food service menus within the

framework of the Daily Food Guide (Basic Four Food Groups).
o Use SB 10-264 Nutrient Values of Master Menu Recipes and Food Items as a
reference for all nutrient values.
Figure 1 prescribes military recommended dietary allowances (MRDA) for military

personnel. These allowances are adapted from the National Academy of
https://www.lms.army.mil/production/cninv000000000009680/scocontents/external/qm6251/lsn.htm[9/8/2015 1:54:27 PM]
Sciences/National Research Council publication Recommended Dietary Allowances

(RDA). MRDA are the daily essential nutrient intake levels presently considered to
meet the known nutritional needs of practically all 17-to 50-year-old, moderately
active military personnel.
Figure 1. MRDA for Selected Nutrients.
MRDA are intended for use by professional personnel involved in menu planning,
dietary evaluation on a population basis, nutrition education, nutrition research,
and food research and development. MRDA are based upon estimated nutritional
requirements. They provide broad dietary guidelines for healthy military personnel.
These allowances are designed to maintain desirable body weight for healthy service
members under conditions of moderate physical activity in an environment compatible
with thermal comfort. The requirements are not to be interpreted as individual

requirements. Also, they may not apply to individuals who require special dietary
treatment for conditions such as infection, chronic disease, trauma, unusual stress,
pregnancy, lactation, or weight reduction.
MRDA refer to the nutrient concentrations of edible portions of food offered for
consumption.
The Basic Four Food Groups (shown in Figure 2) are meat, milk, grain, and fruits and
vegetables. Each group provides leading nutrients as well as other nutrients.
o Meat Group. The meat group's leading nutrient is protein. In

addition, this food group is a source of thiamine, niacin, and iron.
o Milk Group. The milk group's leading nutrient is calcium. In

addition, the milk group is a source of riboflavin, protein, vitamin
A, and vitamin D.
o Grain Group. The grain group's leading nutrient is carbohydrates

(simple sugars). In addition, the grain group is a source of
thiamine, niacin, and iron.
o Fruits and Vegetables. The fruits and vegetables group's leading

nutrients are vitamin A and vitamin C. In addition, the fruits and
vegetables group is a source of carbohydrates.
Figure 2. The Four Basic Food Groups.
Figure 2. The Four Basic Food Groups (Continued).
Other foods provide fats and carbohydrates.
The MRDA for protein are based upon the maximum protein estimated nutritional
requirement of 1.13 gram per day for each kilogram of body weight, as shown in
Figure 1. For military personnel within the reference weight range, protein
recommendations are set between 58 to 89 gm/day for males and 44 to 71 gm/day for
females. These allowances consist of mixed proteins from animals and vegetables.
The MRDA for protein is easily met when protein calories are calculated at 15% of
normal calorie intake.
Fats are important in the diet. They furnish energy, provide essential fatty acids,
transport fat-soluble vitamins and aid in their absorption, and make tastier. It is
becoming increasingly clear that excessive fat consumption may lead to an increased
risk of coronary heart and vascular disease. For this reason, the calories derived
from total dietary fat should not exceed 30 percent under garrison feeding
conditions. To increase Caloric density, higher proportions of fat calories are
acceptable in combat, arctic, or other operational rations (up to 35%). Emphasis
should be placed on planning the military menu with lower fat concentrations while
maintaining acceptability. Fat calories can be reduced by adding less fat during
food preparation and by replacing foods high in fat with lean meats, fish, poultry,
skim or low-fat milk, and other low-fat dairy products. As fat calories are
reduced, soldiers must continue to consume an adequate amount of essential fatty
acids.
It is recommended that saturated fat be restricted to 10% of total fat and that
cholesterol be limited to 300 mg/day.
Carbohydrates should contribute approximately 50 to 55 percent of the total dietary

energy. It is recommended that simple, refined, and other processed sugars provide
only about 10 percent of total dietary energy. The remaining carbohydrate calories
should come from foods high in complex carbohydrates such as fruits, vegetables,
whole grain breads and cereals, dried beans and peas, pasta, rice, potato, and
nonfat dairy products.
MRDA are the same for both calcium (Ca) and phosphorus (P), although a wide variation
in the Ca: P ratio is tolerated. In the presence of adequate vitamin D nutritive, a
ratio of between 1: 1 to 1.5: 1 is nutritionally desirable. The milk group offers
the best absorbed calcium source. Daily calcium intake helps prevent osteoporosis
(brittle bones in later life).
The absorption of iron, a nutrient involved in maintaining optimal aerobic fitness,

can be significantly affected by the composition of foods in a particular meal.
Heme iron from animal protein sources is better absorbed (approximately 23 percent)
than nonheme iron (approximately three to eight percent) which is found in both
animal and many plant food sources. Certain cereal and legume proteins are known to
reduce the bioavailability of nonheme iron. The nonheme iron absorption rate can be
more than doubled when nonheme iron is consumed with a modest serving of meat, fish,
poultry, or a source of ascorbic acid (vitamin C) at the same meal. The dietary
allowance for males is 10-12 milligrams (mg) /day. Moderately active female
personnel consuming an average of 2,400 calories per day may require supplemental
iron to meet the recommended 15 mg/day. Issuing supplemental iron should be done on
an individualized basis after a medical evaluation.
Wide variation occurs in the amount of iodine present in food and water. All table
and cooking salt should be iodized to ensure an adequate intake of 150 micrograms
(mcg) of iodine per day.
Fluoride is an essential nutrient which is found in the enamel of teeth and bone.
This nutrient is an important factor in preventing tooth decay. Fluoride may confer
some protection against certain degenerative bone diseases. Fluoride is found in
varying amounts in most foods and water supplies. Maintaining a fluoride
concentration of about one mg/liter (one part per million) in water supplies has
been proven to be safe, economical, and efficient in reducing the incidence of
dental caries.
Sodium is the principal cation (positively charged ion) involved in maintaining

osmotic equilibrium and extracellular fluid volume in the body.
Under conditions of normal ambient temperature and humidity, the healthy adult can
maintain sodium balance with an intake of as little as 300 mg/day. While daily
intakes below 2,000 milligrams of sodium are generally considered unpalatable, 3,300
milligrams of sodium/day represent a lower acceptable limit to which the American
population can adapt. The average civilian adult consumes approximately 4000 to
6000 milligrams of sodium/day. Although dietary levels of sodium for the military
population are unknown, the average intake may well exceed the civilian level. The
goal for the sodium content in foods as served within military dining facilities is
1,400-1,700 milligrams of sodium/1,000 kilocalories (kcal).
Hard physical work in a high ambient temperature greatly increases the amount of
sodium lost in sweat. Sodium losses may reach levels as high as 8,000 mg/day (20
grams of salt). Whenever more than three liters of water per day are required to
replace sweat losses, extra salt intake may be required. The need for extra salt
depends upon the severity of salt losses and the degree of acclimatization. Sodium
should be replaced through food in both nondiscretionary form and as added salt.
As caloric requirements are increased, water needs also increase. During periods of
light to moderate activity in a temperate climate, one milliliter of water per
calorie expended is a reasonable intake goal. Water requirements may increase from
50 to 100 percent for personnel living in a hot climate expending similar energy
levels. Water requirements may increase threefold above normal under conditions of
heavy work in a hot environment. Even in cold climates, sweat rates and,
consequently, water needs may be quite high due to the hot microclimate that can
develop under insulated clothing during heavy physical activity. Inadequate water
intakes can be accompanied by a disturbance in electrolyte balance with a resultant
performance decrement. Under conditions of normal dietary intake, the preferred
fluid to replace losses in cool water. Electrolyte and sugar-containing solutions
are adequately replenished in the normal diet. Under certain conditions,
electrolyte and sugar solutions may actually impair rather than enhance performance.
b. Menu Standards. Follow the menu standards listed below in the installation
nutrition program. Menus modified by the installation menu board must comply with
AR 40-25. Nutritional menus for dining facility use
o provide a low-calorie menu for each breakfast, lunch, and dinner, as

specified in SB 10-260 and AR 30-1.
o provide a low-calorie menu for the short order line (when operational),
as specified in SB 10-260.
o include the following items daily:
- A variety of menu items contrasting in texture, flavor, and color.
- Unsweetened, ready-to-eat, and whole-grain cereals (breakfast only).
- Fresh fruit (canned fruit, if fresh is not available) or unsweetened

juice.
- Noncaloric beverages, unsweetened or prepared with an authorized

sugar substitute in addition to caloric beverages.
- Margarine, available as a spread.
- Whole-grain breads and rolls.
- Low-fat (2 percent) milk as the primary milk source in bulk

dispensers with whole milk as an alternate at all meals. You may
also offer low-fat (one percent) milk, skim milk, buttermilk, or
low-fat chocolate-flavored milk (2 percent).
- Low-calorie dressings.
- Herbal seasoning mixtures (blends of sodium-free herbs and spices

containing no calcium and potassium chlorides) for use as a salt
alternate on the table. The procurement of commercial sodium-free
herbal seasoning mixtures. Commercial salt substitutes are
prohibited.
- Table salt is permitted for diner use.
- Authorized, granulated, nonnutritive sugar substitutes in addition to

granulated sugar may be used.
2. Nutrition Retention During Preparation, Service, and Storage.
Follow the standards, measures, and procedures discussed below to ensure the
retention of nutrients during food preparation, service, and storage.
a. Standards. Use the following procedures to prepare and serve meals in each
Active Army dining facility:
o Use TM 10-412, Armed Forces Recipe Service, recipes in food preparation.
o Trim excessive fat from meat.
o Offer a nonfried entree as an alternate when a fried entree is featured.
o Ensure that reduced-portion sizes are available at each meal.
o Serve cooked vegetables, to include potato and potato substitutes,

without margarine, butter, sauces, or gravies.
o Provide alternatives to the traditional breakfast menu with the

breakfast fitness bar concept.
b. Develop Nutrition Retention Measures. According to AR 30-1, the

installation commander promotes and publishes guidance for unit commanders and food
service sergeants (FSSs) on how to conduct nutrition education. The unit or
organization commander provides food service personnel with readily accessible
information on nutrition and promotes nutrition education for soldiers. The food
advisor is to be prepared to organize a local nutrition education program using
local assets as well as any material developed by supporting organizations.
The Army dining facility is and should be the organization that represents the most
healthful way for the soldier to eat. They should do everything possible to
reinforce this to the soldier.
By applying the principles and techniques discussed in this lesson in your dining
facility or supervisory realm, you demonstrate your support for the Army's goal of
healthful eating for the soldier.
(1) Preparation. Dining facility personnel can greatly affect nutrient

losses while preparing foods. Cooking or refrigerating any food causes some vitamin
loss. Contact with air or hot water during heating or steaming depletes nutrients.
The nutrients most often lost are the B-complex vitamins and vitamin C. Proper
preparation and cooking reduce these losses. Follow the suggestions below.
o Carefully trim and pare fruits and vegetables to improve

appearance, texture, and flavor without causing much nutrient
loss. Avoid excessive cutting and chopping. Use a sharp knife to
avoid bruising. Vitamins are lost when tissues are bruised or
overexposed.
o Steam food if possible. When you must boil food, use only the
amount of water needed. Too much water during preparation leaches
water-soluble vitamins and minerals.
o Use low cooking temperatures if possible.
o Use progressive cooking whenever possible. Avoid early cooking.
o Cook food for as short a time as possible.
o Cook frozen vegetables without thawing them.
o Cook vegetables without adding baking soda. Soda increases the

loss of certain vitamins.
o Use vegetable stock to prepare gravies, soups, and sauces.
The first step in controlling calories through preparation is to follow the recipe.
A cook who does not properly follow a recipe changes the calorie content. For
example, if a recipe calls for one cup of butter and a cook uses 1 1/2 cups, he adds
an extra 812 calories. Each diner who eats that item gets some of those extra
calories. But following the recipe is only the beginning of controlling calories
during preparation. Follow these suggestions to further help diners control their
calorie intakes:
o Trim any visible excess fat from meat items before preparing them.
o Maintain frying fat at the proper temperature. If you do not,

food will absorb excessive fat.
o Prepare food items separately from sauces, gravies, or butter. If

you plan a casserole or creamed item, prepare some of the same
item with no sauces or breading. For example, when cauliflower
augratin is on the menu, also prepare some steamed cauliflower.
o Prepare alternates to fried items. Offer diners unbreaded baked

or roasted items in place of fried menu items.
o Drain excess fat from foods after you cook them. Skim or pour off
fat that settles from cooked items to prevent extra fat
absorption. Use a wire basket to help drain deep-fat fried
foods. When you prepare recipes involving sauteed vegetables,
especially green peppers and onions, remove as much fat as
possible before combining them with other ingredients. When you
make items such as soups, soup stocks, or chili, skim as much fat
as possible from the surface before serving them.
o After you refrigerate an item, remove any solidified fat before

you reheat the item.
(2) Service. The role of dining facility personnel in nutrition does not
end after they have prepared the food. They must also practice proper serving
techniques to ensure that soldiers get the nutrients they need and that weightconscious diners control their calorie intake. To make sure that nutrients are not
lost after preparation, follow these guidelines:
o Minimize the time that an item is on the serving line. Use

progressive cookery.
o Regulate the steam table's temperature. Make sure that items are
held at the proper temperature. DO NOT BOIL FOOD ITEMS ON THE
SERVING LINE.
o Stir or handle food only when needed while it is on the serving

line. This limits the exposure to air.
o Cover food until service begins and during slow meal periods.
o Keep the use of leftovers to a minimum through careful planning

and progressive cooking, as additional preparation involves more
nutrient loss. (TB Medical 530 covers the sanitation aspect of
leftovers).
(3) Storage. Dining facility personnel can do little to control nutrient

retention before food items arrive at the facility. About all you can do is refuse
items that are obviously poor in quality. Once you accept food, you can influence
nutrient retention until the food is prepared by following these storage guidelines:
o Store items at the recommended temperatures.
o Store items in dry, ventilated areas. Proper air circulation is

necessary to maintain recommended temperatures.
o Practice first-in, first-out storage; use the oldest stock first.
c. Establish a Checklist to Evaluate the Implementation of Nutrition Retention

Procedures and to Provide Feedback Concerning Corrective Actions. Refer to the
procedures listed in paragraphs 2b(l) and 2b(2) to establish a checklist by which to
evaluate the implementation of nutritional retention procedures and to provide
feedback concerning corrective actions to take to solve problems.
3. Encourage the Use of Sound Reasons for Changing the Menu.
Changes to the menu should not be made unless there are sound reasons for such
changes. Encourage sound reasons as the basis for any menu changes.
a. Background. Use the suggested menus contained in the Master menu (SB 10260), including short-order and ethnic menus, as a planning guide. When separate
specialty or short-order dining facilities have not been established at an
installation, make every effort to offer short-order items for both lunch and dinner
meals. At installations where the mission (such as basic training units) or dining
facility design (for example, a facility having only one serving line) precludes
offering short-order menus on a regular basis, offer the short-order menu as well as
the regular menu during the dinner meal and on weekends.
(1) Consider the following items when you plan menus:
o Nutritional adequacy in accordance with AR 40-25.
o Monetary constraints.
o Seasonal considerations.
o Supply factors.
o Troop food habits.
o Staffing.
o Equipment.
o Special occasions.
o Troop activity.
o Menu variety such as color, shape, flavor, texture, and

temperature.
(2) Reserve Component (RC) Standards. The A-Ration menu to be prepared and
served during inactive duty training (IDT) and annual training (AT) periods is as
prescribed in the 14-Day US Army Reserve Component and Field Training Menu (SB 10263), as amended by the component menu board. The meal-day sequence to be followed
by Reserve Component (RC) units is as prescribed by the US Army Forces Command
(FORSCOM). The meal-day sequence to be followed by RC units in US Army Europe
(USAREUR) and US Army Western Command (WESTCOM) is as prescribed by the respective
command. RC units that operate under the Army Field Feeding System (AFFS) use the
T-Ration menu as established by the supporting Troop Issue Subsistence Activity
(TISA).
(3) Authorized Changes. Menu revisions are specifically authorized when it

becomes necessary to-
o Provide low-calorie items specifically recommended by the
installation surgeon.
o Incorporate changes and substitutions when directed by the Army

Center of Excellence, Subsistence (ACES).
o Make suitable substitutions when items in the published menu are

not available.
o Incorporate items that are determined to be in excess of normal

requirements as reported by the subsistence supply depot or TISA.
o Identify and incorporate items (bread and rolls) produced in field

bakeries.
o Make substitutions to permit the use of locally procured fresh

fruits and vegetables.
o Adjust issue quantities of food items appearing on the menu for

which demand data have varied significantly from the anticipated
usage.
o Adjust menus to provide additional warming beverages during field

training under adverse weather conditions. All adjustments are to
be within the constraints of the basic daily food allowance (BDFA)
for the applicable month.
o Provide supported units with smaller size containers to meet the

feeding requirements of fewer than 100 persons; the use of No 10
cans generates waste. For example, small units should be issued
No 303 cans instead of No 10 cans and pounds in lieu of cases).
o Require pastry products to be produced in the dining facility to

the maximum extent possible within personnel and equipment
resource capabilities. Ensure that personnel are adequately
trained to produce pastry products under field conditions.
Authorize the local procurement of commercial pastries only when
it is determined that the in-house production requirement would
exceed resource capabilities.
Menu adjustments are not authorized to substitute beverage base for canned or frozen
juices for the breakfast meal.
Low-calorie food items do not always have to be specially prepared. In fact, the
easiest method to serve a lower calorie meal than the regular meal on the daily menu
is to modify the regular meal. You need not make special preparations for lowcalorie portions. The food items are already prepared for the regular menu. Simply
provide smaller portions of the regular menu items. Smaller serving utensils for
the smaller portions makes low-calorie portioning even easier. The food items in
Figure 3 are stated in both regular recipe portions and low-calorie portions.
Figure 4 shows lower calorie food items.
Figure 3. Approximate Serving Sizes of Each Food Group.
Figure 4. Lower Calorie Food Items.
b. Field Feeding Guidelines. Employ the following standards and guidelines to

ensure adequate nutrition with regard to field feeding.
(1) Standards. The objective of the Army is to provide soldiers three

quality meals per day. The meals will be individual (MREs) or group meals (T and B
Rations or A Rations). The tactical and logistical situations determine the
combination.
(2) Menus and Enhancements. A 10-day T-Ration menu was established for
Fiscal Year (FY) 90 as shown in Table 11-1 of the appendix. In the future, a formal
10-day ration menu will be published to maintain current menu changes and issue
factors.
The current MRE VIII and components are shown in Table 11-2 of the appendix. The
field feeding A-Ration menu is in SB 10-263. The B-Ration menu is in SB 10-495.
The B-Ration menu used for Army medical treatment facilities is in SB 10-495, and
unique items required for patient feeding are listed in SB 10-495-1.
(3) Enhancements. Enhancements to supplement the T-Ration meal are

authorized for optional use. Additional condiments are also authorized for optional
use with the T-Ration meals. A list of condiments with authorized quantities is in
Table 3 of the appendix. These condiments are intended to provide cooks with some
fresh individual condiments and bulk condiments to spice T-Ration meals and for
special preparations such as soups prepared from excess T-Rations. TB Med 530
requires that individual condiments served in the field be individually packaged.
(4) Bread and Milk. Bread and milk are required components of T-Rations,
not optional enhancements. The cost of all enhancements is included in the total
cost of the T-Ration meal, just as bread and milk are now included as part of the
total cost.
(5) Beverages. The installation forecasts cooling and warming beverage

requirements as special food allowances through command channels as part of their
command operating budget according to instructions in AR 30-21. Subsistence items
considered warming beverages are coffee, hot tea, hot chocolate, and dehydrated
canned soup mix. Cooling beverages are cool water with or without a flavored
beverage base.
4. Review Menus and Menu Changes for Nutritional Adequacy.
The following guidelines provide information concerning the Army master menu and menu
modifications.
a. Master Menu. The Army master menu is produced monthly and is based on TM
10-412. As long as the menu is followed and preparation instructions in TM 10-412
are used you do not need to check the menu for nutritional adequacy.
When the master menu is not used, make sure that your menu supplies the nutrients
needed by the soldiers. Use data on the four basic food groups to plan your menu
and to evaluate any other menu you may be using. Both the main and the short-order
serving lines should offer items from all four basic food groups. The dining
facility manager selects specific items. Managers should change the items daily.
This is usually no problem on the main serving line. However, careful planning is
required for the short-order line. Remember, items in the four basic food groups do
not include the "extras" that are part of meals. These "extras" include the butter
on the bread, the dressing on salads, and the sugar in coffee and sweet desserts.
These items fall into the "other foods" category. These foods make meals more
enjoyable, add extra calories, and add only a limited amount of nutrients. Also
make sure that soldiers get enough fiber through whole grain breads, cereals, and
fresh fruits and vegetables. Below is a list of reasons that alternate menus may be
used, along with brief explanations. However, regardless of why you make a
substitution, replace the item with another item from the same food group.
o Money Constraints. You may have to make substitutions to stay within

tolerance on your account. If you do, make sure that you do not lessen
the nutritional value of the meal.
o Seasonal Food Items. Some food items may be unavailable in certain

seasons. You may have to substitute these items. Likewise, you may
want to add in-season foods that are abundant and cheap. You may also
want to serve more cold food items in the summer and hot items in the
winter. In any case, when you make seasonal adjustments, be sure to
maintain adequate nutrition levels.
o Supply Factors. At times, you have to change menus because a food item
is not available. Also, you may have to make changes to use items
received through a forced issue.
o Diner Preferences. You may replace a food item that the troops do not
like. If so, use a more popular item from that food group with the
same nutritive value.
o Staff Considerations. If you are understaffed, or if your staff lacks

specific skills, you may have problems preparing or serving certain
items on the master menu. You may be able to replace such items with
like items that are easier for your staff to prepare and serve. On the
other hand, you may have plenty of personnel or especially talented
cooks. In such cases, you may be able to serve a special food item in
place of a like item on the menu.
o Equipment. Equipment shortages or breakdowns may force you to

substitute food items.
o Special Occasions. Special occasions may call for special food items.
Make sure menus on such occasions are nutritious.
o Soldier Activity. Total energy requirements are influenced by the

intensity and duration of physical activity. For example, a day of
moderate physical activity may include eight hours of sleep combined
with 12 hours of light activity and four hours of moderate to heavy
activity). No additional calories are required for such moderate
activity. However, for military personnel who are doing heavy work or
are involved in prolonged, vigorous physical training, the recommended
caloric allowance should be increased by at least 25 percent
(approximately 500 to 900 kilocalories). This increase should be the
result of an overall increase in the MRDA.
o Weight Control. All dining facilities should provide low-calorie food

alternatives in addition to the standard menu. The basic food groups
may be used to help plan such alternatives. The easiest way to serve a
low-calorie meal is to substitute some of the lower-calorie items for
items from the same group. Some of the lower-calorie food items in
each group are shown in Figure 4. There are also low-calorie
substitutes for some of the items not in the four basic food groups.
For example, TM 10-412 has three recipes for low-calorie salad
dressings, and diet beverages may replace sugared drinks. Dining
facilities with enough personnel and equipment may prepare special diet
plates or set up separate low-calorie serving lines. They may also
take other actions, if needed, to provide more alternatives for diners.
b. Menu Modifications. Use the following guidelines when you modify menus.
(1) Primary Guidelines. Most foods can be classified into one of the four
basic food groups. Soldiers should consume a variety of foods from each group to
get a nutritionally adequate diet. If soldiers consume only the minimum servings of
each group, they receive about 1,200 calories. To meet caloric needs, they may
increase the number of servings from the Basic Four Food Groups. They may also add
a limited amount of foods not in one of the four groups. Information on these food
groups is included in Figure 2. You may use the groups to evaluate a diet or menu
for nutritional adequacy. Also use them to make menu substitutions without lowering
nutritional value. The approximate serving sizes can be used as a general rule of
thumb. Below is information on the food groups listed in Figure 2:
o There are enough nonmeat foods in the meat group for vegetarian
diets.
o For persons who do not like to eat or drink foods in the milk
group, other dishes may be supplemented with liquid or powdered
milk.
o The grain group is also known as the breads and cereals group.
o Citrus fruits are high in vitamin C, while dark green and deep
yellow vegetables are high in vitamin A.
o Most fruits and vegetables are low in calories and high in bulk
and fiber. They are good for weight-loss diets.
o Foods not in one of the four basic groups provide little nutrition
but contain many calories. The consumption of these foods should
be limited, especially for weight-conscious diners.
If you discover items in the menu that are generally unacceptable to the troops, try
to change or modify future menus. Be careful in formatting their recommendation to
ensure that the command stays within the monetary constraints of the basic daily
food allowance (BDFA) and nutritional adequacy according to AR 40-25.
The Army Master Menu is written on a monthly basis using the Armed Forces Recipe
Service (AFRS), TM 10-412. This recipe service is used in all Army food service
operations for the preparation of its menu items. SB 10-264, Nutrient Values of
Master Menu Recipes and Food Items, supports the recipe service by identifying the
number of calories and the levels of protein, carbohydrate, fat, and sodium
contained in each recipe or individual food item. For soldiers concerned with
weight, fitness, of healthful eating, this could be a tremendous aid in helping to
identify food items which meet their needs. It is recommended that you post the
various levels of nutrients and calories in the food items being served.
The calorie content of a recipe is based on the calorie content of all the
ingredients in the recipe. A cook who does not properly follow a recipe (i. e., by
adding more of one ingredient or less of another) changes the calorie content of the
recipe. For example, if a recipe calls for one cup of butter and a cook uses 1 1/2
cups of butter, an additional 812 calories per recipe are added unnecessarily. This
results in more calories per serving than the recipe originally intended. The same
principle also applies in reverse. If a recipe calls for one cup of butter and a
cook uses only 1/2 cup of butter, 812 calories per recipe have been eliminated.
This results in fewer calories per serving than the recipe originally stated.
The natural sodium content of an individual food item cannot be changed. However,
the amount of sodium (salt) added to a recipe can be changed. In the preparation of
a recipe, a cook can easily reduce the total quantity of salt added in a recipe.
Hopefully, a cook will not decide to add more salt than a recipe indicates. Current
recipes reflect a 25% reduction of salt except for baked goods.
When recipes are modified, be alert to the fact that cooking properties of the recipe
could change. Be sure to consider this before you change a recipe.
The Basic Four Food Group System was developed for the American public by the US
National Research Council as a guideline for good eating. It can aid in nutritional
meal planning or help to determine the nutritional adequacy of an individual's daily
diet. If this system is used as intended, you can provide yourself and others with
all the nutrients needed for good health.
(2) Serving sizes. Consider a standard serving size when consuming the
daily minimum servings. Every serving item has a unique serving size which is
required in order to obtain the same amount of the leading nutrient in the group.
It is sometimes difficult to remember all these, so use the data in Figure 3 to
remind yourself what one serving size of a food group is.
When an individual is concerned with restricting calories in order to lose weight or

if you are a meal planner for individuals who must lose weight, the Basic Four Food
Group System includes a proper balance of lower calorie food items from which to
select. Selecting food items from each group which contains a lesser amount of fats
or sugars provides an individual with a nutritionally adequate low-calorie meal.
An example of some of the lower-calorie food items in each group is shown in Figure
4.
Selecting the minimum daily servings from each of the four basic groups provides an
individual with approximately 1,200 calories. This number of calories is based on
no additional calories from food groups other than the meat, milk, grain, and fruits
and vegetables groups. Most individuals, whether they are on a weight-reduction
diet or a maintenance diet, require more than 1,200 calories daily. To increase the
total number of calories,
o Increase the minimum servings from each of the four basic food
groups.
o Include food items and condiments from groups other than the basic
four food groups.
o Increase the minimum servings from each of the four basic food
groups and include food items and condiments from groups other
than the basic four food groups.
5. Coordinating Menu Changes and Implementing the Approved Menu.
Consider the following points when you consider coordinating menu changes, and use
the procedures outlined below to implement the approved menu.
a. Production methods. Depending on your command, you may be able to vary

production methods on the menu so that the same item does not appear all the time.
REMEMBER to check with the command first. You might be able to change the stew to
barbecued beef cubes. Ensure that your cooks can adapt to the changes with minimal
confusion. When you find that you are able to make these adjustments, remember that
imagination helps.
Post the menu at the entrance to the dining facility each day. Include the caloric
values of each item as shown in SB 10-264. The menu for the following day should be
posted before the previous day's dinner meal is served. Ensure that the items
served on the line are the same as those listed on the posted menu. The diner
should be confident that what he anticipates on the line will, in fact, be there.
b. Implementing Changes with the Production Schedule. Consider the following

points when you implement changes with the production schedule:
(1) Background. A sample completed production schedule (DA Form 3034) is

shown in Figure 5. Refer to Figure 6 during the following discussion of the
production schedule. The following are characteristics of the production schedule:
o The production schedule is written guidance from the food service

sergeant (FSS) to preparation personnel as to what to prepare,
when to prepare it, and what procedures to use in preparing it
(how to prepare it). For example, line one of the production
schedule shown in Figure 6 lists "Baked Stuffed Pork Chops" as an
item to be prepared. The "Serving Period" block shows that the
food is to be served from 1630 to 1800 hours, and the "Preparation
and Cooking Time" column (column "e") shows that it the cook
should begin preparing the pork chops at 1400 hours. (The
preparation and cooking time is obtained from the recipe). The

sample production schedule shown in Figure 6 refers to "L-84 (1 &
2) " as the "Recipe, SOP, or Master Menu Note" (column "c").
o The production schedule is prepared for each meal served, whether

in garrison or in the field, no matter what type of ration is
used. The one exception is when commercially prepared meals
(catered meals) are served. The sample production schedule shown
in Figure 6 is for the dinner meal.
o The production schedule must be carefully completed so that the

cooks can easily understand and follow it.
o The production schedule may be reproduced if you have meals that

continually have the same basic items. When you do this, only
columns "b" (menu items) and "c" (Recipe or SOP number) are
completed. Fill in the remaining columns according to the amounts
to be served. Remember to leave enough space to accommodate the
specials of the day or additions.
o In sufficiently large operations, you may prepare a separate

production schedule for each production area. In a brigade field
consolidation, you might use a separate mobile kitchen trailer
(MKT) or kitchen tent to produce meat, vegetables, salads, and
pastries. Use a separate production schedule for each area to
reduce confusion in production.
o If there are production problems, such as menu items not arriving

at the serving line at the appropriate times, you should look at
the production schedule for clues to solving the problem. It may
be a simple scheduling problem that can be easily solved.
Figure 5. Sample of a Completed Production Schedule (DA Form 3034).
Figure 6. Nutrient Density Index Per 1000 Calories for Menu Planning.
(2) Preparation. Refer to AR 30-1, Figure 6-2, for preparation

instructions. Key in on the following points. This form is prepared in stages that
could correspond to the management of the meal as follows:
(a) Planning. The FSS projects the amounts that should be required
for the meal's production. The FSS prepares the heading--except for the number
served--column "b" (menu items), column "c" (recipe or SOP number), column "d"
(estimated portions to prepare), and column "e" (preparation and cooking time). If
the FSS wants tight control of the operation or if an item requires progressive
cooking, use column "h" (special instructions) to give any additional guidance or
instruction to the cooks. The last step for the FSS is to sign and enter his grade
in the bottom left-hand block of the production schedule before posting it in the
preparation area. This signature confirms that these are the written instructions
for the meal. The FSS has thus said what, when, how, and by whom the meal is to be
produced.
(b) Production. The shift leader or first cook now has the schedule
and begins the actual production of the meal. He will concentrate on the following
areas of the production schedule: column "a" (person assigned), column "e"
(preparation and cooking time), column "f" (portion actually prepared), column "g"
(leftovers/discards), and column "h" (special instructions). With these columns,
the shift leader is saying when, who, prepared, and how much for this meal. Also,
the shift leader is documenting what was left after the meal and which of this must
be discarded or can be retained for use. This shift leader can also use the special
instructions column to provide further clarification on meal preparation. If an
assortment is shown in column "b," the type and amount must be clarified in the
special instructions column. List self-service items as to the quantity issued from
stock to use. Show the disposition of leftovers (items that can be used) in red
(when the item will be used). Once these entries are completed, the shift leader
enters his signature and grade in the center block and returns the form to the FSS.
(c) Review. Once the FSS gets the form back, he should not just file
and forget it. First, the FSS must enter the number of personnel actually served
(from the headcount record) in the upper right-hand corner of the form. Then the
FSS should analyze the form to determine the general operation of the kitchen. Some
of the areas at which to look might include the following questions:
o Are people being rotated to different jobs (cross-training

and OJT) ?
o Are proper amounts of food being prepared on time?
o Are leftovers and discards excessive? If so. why? Are

shift leaders using the form as a good management tool?
o Is clear and concise information being provided?
The last consideration under review is the signature and the grade of the food
service officer (FSO). The FSO verifies the completeness of all production
schedules since the previous review at least twice each month and signs each
individual form.
PART B - EDUCATE FOOD SERVICE PERSONNEL

AND OTHER SERVICE MEMBERS ON THE ARMY'S
NUTRITION AWARENESS PROGRAM
1. Responsibilities.
The Surgeon General (TSG), Department of the Army (DA); the installation commander,
and the unit or organization commander are responsible for the Army's nutrition
Awareness Program. Their responsibilities are discussed below.
a. Surgeon General Department of the Army (TSG, DA). The Surgeon General,
Department of the Army acts as the Department of Defense (DOD) Executive Agent for
Nutrition. He-
o establishes dietary allowances for military personnel subsisting under
normal operating conditions.
o establishes nutrient standards for packaged rations.
o adjusts dietary allowances and nutrient standards to meet variations in

age, sex, body size, physical activity, climate, or other conditions
that may influence nutrition requirements.
o evaluates current and proposed operational rations. Recommends

adjustments and other actions to ensure that the nutrient composition
of the rations as offered for consumption meets the nutrition
requirements of personnel in all operational environments.
o coordinates the development of nutrition education programs for all

services.
o provides qualified representatives to advise committees which support

the DOD Food Service Program in matters that affect the nutritional
quality of the military diet.
b. Installation Commander. Dining facilities play a key role in nutrition

education. As role models for healthful eating, they are involved in relaying
information principles to both food service personnel and diners. The installation
commander is responsible for this involvement and all other installation nutrition
education.
The installation commander promotes and publishes guidance for unit commanders and
food service sergeants as to how to conduct nutrition education.
c. Unit or Organization Commander. Unit and organization commanders in the

Active Army provide readily accessible information regarding nutrition to food
service personnel and promote nutrition education for the troops.
The food advisor should be prepared to organize a local nutrition education program
using local assets as well as any material developed by supporting organizations.
2. Design and Implement a Training Program for Your Unit.
It is extremely important that applied nutrition training is provided to all

personnel working in any food service organization. Basic educational principles
are essential, along with nutrition initiatives unique to the organization. All
personnel must know what the program is in their operation and how it should be
followed. Customers or diners should also be made aware of the programs in all
operations. Failure to educate either the working personnel or customer personnel
could result in an ineffective and inadequate program.
a. Determine the Objectives. Use the following procedures to determine the

objectives of your unit's training program.
(1) Guidelines for a Healthful Diet. The following are general guidelines
for a healthful diet. These guidelines should guide modification in the food
procurement policy, food preparation, recipe formulation, and menu development.
(a) Eat a Wide Variety of Nutritious Foods. A well-balanced diet

must provide about 50 nutrients, including essential amino acids, carbohydrates,
essential fatty acids, vitamins, minerals, water, and dietary fiber. No single food
item supplies all the essential nutrients in the amounts required by the body. The
greater the variety of foods consumed, the less likely the chance of developing
either a deficiency or an excess of any nutrient, The selection of a diet from a
variety of food groups ensures a well-balanced intake of numerous macro- and
micronutrients. These groups include the following:
o Whole grains, enriched cereals, and breads.
o Fruits and vegetables.
o Dry peas and beans.
o Meats, poultry, fish, and eggs.
o Dairy products.
(b) Maintain a Healthy Body Height. Personnel should strive to

maintain an ideal body weight by consuming only as much energy as is expended. To
lose weigh.' reduce calorie intake by decreasing total food intake, especially fats,
oils, sugars, and alcohol. Also, increase physical activity.
(c) Choose a diet low in fat, saturated fat, and cholesterol.

Although it has become increasingly clear that excessive amounts of fat may be
detrimental to the health of soldiers, fat serves several important functions.
During times of heavy physical stress, fat can increase the caloric density of
rations and provide additional fuel for energy. Normally, however, you should limit
the consumption of fats and oils during weight reduction and weight maintenance
because fat and oils have a high energy density. Military personnel who are
identified as being "at risk" of heart disease should reduce saturated fats and
cholesterol in their diets and proportionately increase their intakes of
polyunsaturated fats.
(d) Eat Foods with Adequate Starch and Fiber. Increase complex
carbohydrates to make up any calorie deficit due to reduction of fat and refined
sugar calories. Emphasize fiber-rich foods such as whole-grain products,
vegetables, and mature legumes.
(e) Avoid Too Much Sugar. The major health hazard from eating too
much sugar is dental caries. Also, too much refined sugar may displace other foods
that are more important sources of essential nutrients.
(f) Avoid Too Much Salt. Under normal conditions, an adequate but
safe daily intake ranges from three to eight grams (.105 to .28 ounce) of salt
(1,100 to 3,300 milligrams of sodium). The regular consumption of highly salted
foods may result in an excessive intake of sodium. Personnel who are "at risk" of
high blood pressure should avoid highly salted foods.
(g) Avoid Excessive Alcohol Consumption. Alcoholic beverages have a

low nutrient density (that is, they are high in calories but low in other
nutrients). Alcoholic beverages can displace valuable nutrient-rich foods in the
diet. Impulsive alcohol consumption may lead to acute ethanol toxicity. Sustained,
excessive alcohol consumption alters the way that nutrients are used in the body and
may contribute to liver disease and neurological disorders.
(2) Army Standards. Installation training programs must be provided to

assist food service personnel in implementing nutrition standards. Installation
training must be based upon established Department of the Army (DA) policy and
guidance. Additional training assistance is offered by the Headquarters, Department
of the Army (HQDA) food management assistance team (FMAT) during their scheduled or
requested visits.
In support of the nutrition program, installation training must include the

following:
o Instruction for food service personnel in the following areas:
- Basic nutrition.
- Food preparation.
- Serving techniques.
- Nutrition standards implementation.
o Discussions concerning low-calorie meal preparation during

scheduled installation menu board meetings.
o A diner education program in accordance with AR 40-25.
Ask yourself the following questions regarding training standards when you design and
implement a training program for your unit:
o Are installation training programs provided to assist food service

personnel in the implementation of the nutrition standards?
o Of the 94B personnel assigned to the dining facility, how many

have received training in basic nutrition, food preparation, and
serving techniques?
o Is there an established diner education program in accordance with

AR 40-25, to include
- the caloric value of each menu component posted in a place

visible to the diner before he enters the serving area?
- nutrition education materials on display, to include nutrition

posters, table tents, and nutrition bulletin boards?
b. Identify Methods to be Used. As he analyzes the tasks to be trained, the

trainer develops training methods. The method used must ensure that the soldiers
perform the exact steps or sequence of tasks that they will be expected to perform
in combat. The training must produce soldiers who are able to perform to the
standards stated in the training objectives. If the commander has specified certain
training methods, the trainer must do his best to execute them in his attempt to
meet the needs of his soldiers.
c. Organize Resources. Leaders must consider what resources and facilities

are available and determine if additional facilities, equipment, or material can be
reasonably expected. They may have to scale down plans, get outside help, or
develop field expedients. In many cases, commanders will have already arranged for
facilities before ordering the preparation of training. These facilities might
include any of the following:
o Ranges.
o Maneuver areas.
o Indoor facilities.
o Specialized trainers.
o Evaluators.
o Opposing forces (OPFORs).
o Special equipment.
Information concerning resources, training methods, and details is provided during

training meetings or is noted on the training schedule.
There are several means for obtaining support for establishing a nutrition education
program in a food service operation. The food advisor is a key person in helping to
identify local resources for various installation program initiatives. The local
military dietitian can provide professional assistance to the food advisor or other
organization manager, upon request. Higher headquarters of Army and Air Force
Exchange Services (AAFES) and morale support activities (MSA) can provide assistance
to their respective counterparts. The US Army Quartermaster Center and School
(USAQMC&S) and Troop Support Agency can provide assistance for the dining facilities
and commissaries. The Surgeon General's Office and the Soldier Support Center can
provide assistance with general nutrition education.
d. Plan the Schedule. The training schedule announces when and where training
occurs. It includes blocks of time already set aside for the training of specific
tasks designated by command guidance.
During planning, trainers estimate how much time they will need to prepare for
training. A time-phase plan is only a guide; training is performance oriented, not
time oriented. Backward planning is a good method for integrating time and
performance requirements.
Backward planning means first determining what the end result of the training must be
and then working backward, step by step. Backward planning helps organize time and
identify details.
Leaders must be practical when backward planning. Being practical means not spending
time planning for ideal conditions. It means considering the soldiers, the
guidance, the time, and other resources available. For example, the plan should be
based on the actual equipment on hand, not on what would be nice to have. It also
means that time is allowed for all other duties. Follow these steps when you engage
in backward planning:
o Determine the basics: what, where, how, and when.
o Establish a sequence.
o Develop a schedule.
The keys to success are common sense and experience. In many cases, the steps
overlap, and experienced personnel may do two or more steps at the same time.
Inexperienced trainers, however, will find that doing one step at a time will be
helpful in preparing training. Backward planning is a skill, and, like other
skills, it develops with practice.
e. Develop an Evaluation Plan Based on the Objectives.

Leaders develop control plans to coordinate trainers, evaluators, and the OPFOR.
Control plans are based on the training and evaluation (T&E) schedules and provide
as much detail as needed for the controllers to manage the events of the exercise
effectively. They tell all personnel where to be, when to be there, and what to
do. At the platoon and company levels, separate schedules are not necessary because
OPFOR, evaluator, and controller instructions are indicated on T&E schedules.
At the platoon and company levels, T&E plans can also contain the evaluation plan.
Evaluation is not a separate event. All training is evaluated by someone, either
internally or externally. Evaluation plans show what tasks will be evaluated, by
whom, and at what time. If desired, the standards from the soldiers' training
publications (STPs) or Army Training and Evaluation Program (ARTEP) can be included
on the schedules (or the references given for them), along with any additional
instructions from the trainers or commanders. Tactical training and evaluation of
the unit is best conducted using an OPFOR.
f. Prepare the Trainer. To conduct effective, meaningful training for soldiers

and units, thorough preparation is essential. Well-prepared trainers, soldiers, and
support personnel are ready to participate and their facilities, equipment, and
materials are ready for use.
Commanders and subordinate leaders, including first-line supervisors, are all

trainers. Proper preparation gives them confidence in their ability to train. They
must prepare their presentations and review the activities to be covered during
training. The major preparation tool is the rehearsal, but the first step is to
review the task to be trained.
Trainers themselves must be able to perform the tasks before they try to teach
others. After an analysis of the task, the leader/trainer can turn to several
sources for assistance. These range from formal programs that require enrollment to
informal studies and interviews. They include military publications such as ARTEPs,
STPs and unit standing operating procedures (SOPs) as well as materials in local
learning centers or libraries.
g. Prepare the Students. Leaders must understand how environment affects

training methods. Environmental considerations may even determine the preferred
method of training. For example, an outdoor training site rules out the use of
films during daytime, and audiovisual materials cannot be used without a power
source. If a unit is going to practice tactical movement and weapons emplacement,
it needs a realistic field maneuver area.
The training site chosen should be as free as possible from distractions such as
aircraft noise, traffic sounds, and other training activities. Since personal
discomfort limits concentration, the training site should be as comfortable as
possible. Unless soldiers are well rested, they may have difficulty learning and
retaining information that the trainer is trying to teach. These considerations do
not, of course, apply to realistic tactical training.
h. Rehearse the Training. After becoming thoroughly familiar with the tasks to
be trained, trainers must rehearse. Rehearsal identifies weak points in the
training plan and teaches leaders effective training techniques. Inexperienced
personnel or those with poor records as trainers must rehearse extensively. These
trainers will need extra practice or remedial work in training techniques and
presentations. They may need to stop and repeat steps until they feel comfortable
with the presentations and required coaching activities. Experienced personnel may
require only minimal rehearsal, especially if they have already trained the task
several times and have proven themselves to be effective trainers. During the
rehearsal, the trainer will often find it helpful to have another experienced
individual sit in and critique the presentation.
For large-scale collective tasks, rehearsing the entire training session may not
always be practical. However, one person can role-play as a member of the team,
perhaps the leader, while the trainer practices the coaching and critiquing
techniques he will use in the actual session.
Assistants, if used, should be present to rehearse their duties, especially if timing

is critical. Trainers must ensure that the assistants know their cues and the
correct responses. When not needed, assistant trainers observe the rehearsal and
the critique. Concurrent with leader/trainer preparation, soldiers must receive
preparatory training and information as discussed in the previous paragraph.
3. Assist in Administering On-the-Job Training (OJT) for Nutrition Awareness. In

order to assist in administering on-the-job training for nutrition awareness, you
must understand your target population, be able to evaluate training, and understand
and be able to adjust for administrative functions which present obstacles to your
training schedule or requirements.
a. Background. Background information with which you must concern yourself in

assisting in the administering of OJT for nutrition awareness include both your
target population and the means by which you evaluate training. These topics are
discussed below.
(1) Target Population. An effective technique for many types of soldier

training is supervised on-the-job training (SOJT). It may be used to complete a
soldier's individual training and to sustain skills. It may also be used for
training or cross-training.
You must set aside time for orienting the new worker. Tell him what he can expect in
his new job and what is expected of him. If the new person is service school
trained, then, after orientation, he is ready to be assigned to one of the key
personnel for instructions on the job. If the new employee needs on-the-job
training in addition to the orientation, a detailed program of instruction is part
of the planning function of training.
(2) Evaluating the Training. Periodically, the food service sergeant

evaluates the training results. Performance standards, checklists, and progress
sheets must be established to be used for this purpose.
b. Administration. While administering OJT, take into consideration details of

administration, physical obstacles, and personal desires. Some factors which
present difficulties are:
o Unit Requirements. Requirements for guard duty, days off, and other
unit responsibilities must be considered. The food service sergeant
must coordinate with unit commanders and personnel officers before
making schedules.
o Records and Reports. Ensure that training records and reports are as
few as possible and brief and simple in format.
o Time. The time that is consumed by students, instructors, and

administrative personnel may present a temporary hardship. If you
cannot overcome this problem entirely, alleviate it by scheduling the
program for the time when the workload is lightest.
o Supervisory Controls and Responsibilities. To control the training

program, the food service sergeant must ensure that the training is
carried out according to established plans, policies, and procedures.
The supervisory control involves checking the actual results against
the desired results and taking corrective action when necessary. This
facilitates the feedback process.
o Evaluation. The type of evaluation procedures used must be programmed.

If written tests are part of the evaluation, make every effort to
ensure that they are relevant to the training being scheduled.
o Motivation. If the training program is to be successful, the trainees

must want to learn. Good leadership, sound instructional methods,
effective communication, and other elements of human relations tend to
motivate.
4. Direct the Diner Education Program.
One of your functions as a food advisor or food service supervisor is to direct the
diner education program. In order to accomplish this task, you must understand such
matters as the resources and methods and responsibilities which pertain to such an
education program. The following paragraphs discuss these issues.
a. Background. Food service personnel at all levels should have a sound

background on nutrition principles related to their responsibilities. Local
training in this area should supplement school training to keep their knowledge up
to date. Local military dieticians can help food advisors and dining facility
managers set up training programs.
Also, the USAQMC&S has developed educational materials. Training should cover proper
techniques of food preparation, service, and storage. Food service personnel should
also be trained to help soldiers select well-balanced, nutritious meals. Food
service personnel should be a prime means of getting nutrition information to the
soldiers.
Each organization involved in food service initiates actions to accommodate nutrition

education and awareness to accommodate nutritional education and awareness in its
functional areas. Each food service operation's nutrition program is evaluated for
the use of the assets at its disposal. No precise program is enforced other than
making positive and logical attempts to comply with the intent of AR 30-1 and the
guidelines in AR 40-25.
b. Subject Areas. Refer to part A, paragraph 2a for a detailed discussion of

training standards and dining facility nutrition program checklists.
In support of the military physical fitness and weight control programs, each
military dining facility offers a nutritionally balanced reduced calorie menu (1500
to 1600 kcal/day). Each low-calorie meal should contain approximately 500
kilocalories except when serving line constraints or unique mission requirements
make this impractical The specified nutrient density index (NDI) for the reduced
calorie menu in Figure 6 provides guidance for reviewing the nutritional quality of
the menu. The calories derived from total dietary fat should net exceed 30
percent. In the reduced calorie menu. The implementation procedures and exceptions
to policy for a reduced calorie menu are prescribed by each military service.
Just because dining facilities make nutritious meals available to soldiers does not
mean that soldiers will eat them. Soldiers must be taught the proper way to select
well-balanced, nutritious meals. However, it is not enough for soldiers to know how
to select meals; they must constantly be encouraged to apply this knowledge in
choosing their meals. Food service personnel should play a key role in this area.
If time and conditions permit, the training sessions for dining facility personnel
may be opened to all soldiers in the unit and their family members. The dining
facility should also support the healthful-eating concept by displaying educational
information in the dining facilities. Educational ideas can be anything from
posters, table cards, and place mats to calorie postings and specialty menus. Any
idea may be used if it appropriately meets the needs of soldiers. Creative ideas
should be screened by the local dietitian. SB 10-264 gives nutritional information
as to master menu recipes. These data are useful for soldiers concerned with the
intake of calories, sodium, or fat. In addition, the Surgeon General's office has
developed DA Poster series 30-1. This poster series includes 12 posters on
nutrition that may be displayed in dining facilities. Posters may be obtained
through local publication channels.
c. Resources and Methods. For sources of advice or assistance concerning

nutrition and weight control, contact your local dietitian or the USAQMC&S.
Resource publications regarding the subject of nutrition and weight control are:
o AR 30-1, The Army Food Service Program.
o AR 40-25, Nutritional Allowances; Standards and Education.
o AR 600-9, The Army Weight Control Program.
o DA Pamphlet 350-18, The Individual's Handbook on Physical Fitness.
o DA Poster 30-1 series, Dining Facility Manager's Guide to Nutrition

Posters.
o FM 10-25, Preparation and Serving of Food in the Garrison Dining

Facility.
o SB 10-264, Nutrient Values of Master Menu Recipes and food Items.
d. Responsibilities. According to AR 30-1, the installation commander promotes

and publishes guidance for unit commanders and food service sergeants as to how to
conduct nutrition education. The unit or organization commander provides readily
accessible information regarding nutrition to food service personnel and promotes
nutrition education for soldiers. The food advisor should be prepared to organize a
local nutrition education program using local assets as well as any material
developed by supporting organizations.
Practice Exercise
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QM6251 Lesson - Responsibilities of the Food Advisor or Food Service Supervisor Regarding Nutrition

RESPONSIBILITIES OF THE FOOD ADVISOR OR

As a food service supervisor, you are responsible for evaluating nutritional

PART A - EVALUATE NUTRITION PROCEDURES IN PREPARING,

1. Direct Implementation of Nutrition Guidelines. Follow the guidelines provided

o Plan/review the nutritional adequacy of food service menus within the

Figure 1 prescribes military recommended dietary allowances (MRDA) for military

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Sciences/National Research Council publication Recommended Dietary Allowances

Figure 1. MRDA for Selected Nutrients.

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with thermal comfort. The requirements are not to be interpreted as individual

o Meat Group. The meat group's leading nutrient is protein. In

o Milk Group. The milk group's leading nutrient is calcium. In

o Grain Group. The grain group's leading nutrient is carbohydrates

o Fruits and Vegetables. The fruits and vegetables group's leading

Figure 2. The Four Basic Food Groups.

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Figure 2. The Four Basic Food Groups (Continued).

Other foods provide fats and carbohydrates.

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Carbohydrates should contribute approximately 50 to 55 percent of the total dietary

The absorption of iron, a nutrient involved in maintaining optimal aerobic fitness,

Sodium is the principal cation (positively charged ion) involved in maintaining

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o provide a low-calorie menu for each breakfast, lunch, and dinner, as

o include the following items daily:

- A variety of menu items contrasting in texture, flavor, and color.

- Unsweetened, ready-to-eat, and whole-grain cereals (breakfast only).

- Fresh fruit (canned fruit, if fresh is not available) or unsweetened

- Noncaloric beverages, unsweetened or prepared with an authorized

- Margarine, available as a spread.

- Whole-grain breads and rolls.

- Low-fat (2 percent) milk as the primary milk source in bulk

- Herbal seasoning mixtures (blends of sodium-free herbs and spices

- Table salt is permitted for diner use.

- Authorized, granulated, nonnutritive sugar substitutes in addition to

2. Nutrition Retention During Preparation, Service, and Storage.

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retention of nutrients during food preparation, service, and storage.

o Use TM 10-412, Armed Forces Recipe Service, recipes in food preparation.

o Trim excessive fat from meat.

o Offer a nonfried entree as an alternate when a fried entree is featured.

o Ensure that reduced-portion sizes are available at each meal.

o Serve cooked vegetables, to include potato and potato substitutes,

o Provide alternatives to the traditional breakfast menu with the

b. Develop Nutrition Retention Measures. According to AR 30-1, the

(1) Preparation. Dining facility personnel can greatly affect nutrient

o Carefully trim and pare fruits and vegetables to improve

o Use low cooking temperatures if possible.

o Use progressive cooking whenever possible. Avoid early cooking.

o Cook food for as short a time as possible.

o Cook frozen vegetables without thawing them.

o Cook vegetables without adding baking soda. Soda increases the

o Use vegetable stock to prepare gravies, soups, and sauces.

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o Maintain frying fat at the proper temperature. If you do not,

o Prepare food items separately from sauces, gravies, or butter. If

o Prepare alternates to fried items. Offer diners unbreaded baked

o After you refrigerate an item, remove any solidified fat before

o Minimize the time that an item is on the serving line. Use

o Stir or handle food only when needed while it is on the serving