Ready. Resourceful. Responsive! NAVSUP INITIATIVES FOR HEALTH & READINESS Jennifer Person, RD, LD NAVSUP Dietitian July 2008 Ready. Resourceful. Responsive!

ASHORE/AFLOAT HEALTHY ENVIRONMENT This slide illustrates many factors that feed into a healthy environment of nutrition and fitness. Education, culture, a standard menu, ship’s store and physical fitness affect the health, productivity and readiness of the sailor. Our overall goal is to increase the awareness of nutrition and fitness and stress its’ importance to the fleet by infiltrating concepts into many facets of the navy community. The culture of a sailor can be affected by NAVSUP gaining control of the menu selections thus providing healthy options to all sailors. The initiative to develop a 21 day advanced operational menu further supports this control over the healthy options available to the sailors. The standard menu was developed with Natick Labs who conducted product research on products and sensory evaluations. The Dietitian also provides American Culinary Federation training to CSs in all fleet sites annually. Menu reviews are required of all commands and NAVSUP provides feedback to commands to implement changes as well as educational materials. General Military Training is delivered to Physical Readiness Test sailors who have failed their Physical Readiness Test. The dietitian is also working with the Personal and Family Readiness Forum to institute a culture of fitness and nutrition..

NUTRITION INITIATIVES Education American Culinary Federation (ACF) training in fleet sites Annual menu review per P-486 guidelines General Military Training (GMT) for Fitness Enhancement Program (FEP) participants NKO – Nutrition ppts w/ exams for NEY contenders Navy Standard Core Menu (NSCM) Cost – BDFA Logistics- Reduce cargo Nutrition- Healthy non-fried choices, Product research with Natick Man Power - Labor saving production and galley Endurance – Freezer vs. chill vs. dry storage space Waste - Plastic This slide illustrates many venues that foster a healthy nutrition environment. Education, Culture, a Standard Menu, and Physical Fitness affect the health, productivity and readiness of the sailor. Our overall goal is to increase the awareness of nutrition and fitness and stress its’ importance to the fleet by infiltrating concepts into many facets of the navy community. The culture of a sailor can be affected by NAVSUP educating the CSs through a 30 hour nutrition class accredited with the American Culinary Federation in all fleet sites. Menus are reviewed annually and feedback is provided as well as educational materials to be posted on the mess decks. GMT is provided to FEP participants to encourage healthier eating habits. The initiative to develop a 21 day advanced operational menu further supports NAVSUP’s desire to provide healthy options aboard ship. The standard menu was developed with Natick Labs who conducted product research on products and sensory evaluations resulting in specific product recommendations for implementation into to the NSCM. The NSCM will reduce cargo and prove to be labor saving. The NKO hosts power point presentations that provide nutrition training for all sailors, however these trainings accompanied by exams are required for NEY contenders to earn points.

NAVY STANDARD CORE MENU (NSCM) HISTORY Established Partnership… CFFC, NAVSUP/NFS, Natick Labs, DSCP CFFC visited NAVSUP Nov 2004 DODD 3235.2 dtd May 2004… Secretary of Army EA for R&E Conducted Data Analysis Reviewed 160+ afloat Navy menus Natick conducted industry product demos… sensory analysis Recipes revised to match advanced components NSCM load list created and 7330 updated Applied Spiral Development Approach Laboratory testing conducted at Natick Prototyped… USS NITZE (DDG 94) – V1 Prototyped… USS HALSEY (DDG 97) – V2 Version 3 available October 2006 Version 3.5 available October 2007 Version 4 under development The NSCM was developed through a partnership with CFFC, NAVSUP/NFS, Natick and DCSP. Command Fleet Forces Command (CFFC) and ADM Fallon visited NAVSUP in November 2004 and tasked us with providing a healthy menu to the fleet. NAVSUP partnered with Natick to conduct product research to assist in the development of a menu and include advanced products. Natick revised recipes to incorporate new products and these were included into the Armed Forces Recipe Service. Data analysis of the menus was conducted to establish crew preferences through a review of 160 menus. The 7330 (grocery list) was updated to reflect the items that Natick identified for use in the menu. This menu is a spiral approach with Natick conducting product analysis. We prototyped V1 on the USS NITZE, V2 on the USS HALSEY and V3 rolled out in Oct 06. V3.5 was posted on the NKO in Oct 07 as an alternative menu to be implemented if commands were over-issue.

MENU RECIPE CONTENT BY SHIP CLASS Core Menu… “the standard” Equally represents all pieces of the puzzle Advanced foods… Scratch, Speed scratch CG, DDG, FF, LCC, LSD, LPD Submarine Menu… “traditional” More cook from scratch… less advanced foods SSBN, SSN, HSV LCS Menu… “achieving the right balance” Unique requirements… labor vs. storage LCS, MCM, MHC Carrier Menu… “greater flexibility” Part of a bigger plan AIRFOR lead… NAVSUP Chef engaged Increased advanced foods… multiple speed lines CV, CVN, LHA, LHD, AS Ashore Menu… “under development… There are 4 menus that are in the development process through completion. The NSCM V3 represents all pieces of the puzzle to ensure sailor satisfaction with a nutrition focus. This menu consists of advanced foods and scratch. The core menu will be followed by the CG, DDG, GG, LCC, LSD, and LPD classes. The submarine menu followed by SSBN, SSN and HSV incorporates more cook from scratch due to their ability to store more dry stores and less chill box and refer items. The LCS menu incorporates more dry products due to the limited chill box and refer space. This menu will roll out to the LCS, MCM, and MHC class ships. Example: French Toast recipe incorporates canned egg nog in place of whole egg to conserve fridge space. The carrier menu is under development with Natick, AIR FOR and NAVSUP. There are increased advanced foods which are heat and serve. (Omletes, French toast, pancakes, precooked meats). This menu concept is intended to be implemented on the large amphibs and the submarine tender. The ashore community needs to work towards a standard menu and CDR Sanders mentioned incorporating trans fat free products.

MENU ALLOWS FLEXBILITY TO SUPPORT ENDURANCE Heat & Serve, Speed Scratch and Scratch Cooking principles Considerations for 3 methods of preparation for recipes was accounted for in the development of the menus. An example of a recipe that can be prepared 3 ways is pancakes. Common operating procedures and business rules for afloat will be released in a message April 08 pertaining to the next generation menu. Frozen Heat& Serve $33 Prepared Mixes $14 Scratch Ingredients $12 Food Service Facility Design Criteria Est. 1964 Dry 90 days Chill 30 days / Freeze 60 days

PUZZLE PIECES FOR NSCM

NATICK LABS RESEARCH 234 calories and 7 g of fat Pierre Foods – Breakfast sandwiches Sausage, Egg and Cheese Bagel Canadian Bacon, Egg and Cheese Muffin 234 calories and 7 g of fat Campbell’s V-8 Entrees – Vegetable Lasagna Rich Sea Pac – Oven Crunchy Butterfly Shrimp McCain – Onion Rings, Battered Cauliflower Lamb Weston Generation 7 – Sweet Potato Fries Pierce - Super Chik’ N Fried Chicken

ITEMS ON THE NSCM

MCDONALDS VS. LAMB WESTON by Deborah Sisson, R.D. Natick Soldier Center - DoD Combat Feeding Program As the chart below indicates, a serving of Lamb Weston “oven fried” french fries has 41% less calories, 60% less fat and no saturated fat or trans fat in comparison to a deep fat fried french fry. Deborah Sisson, R.D., Natick Soldier Center - DoD Combat Feeding Program

VARIETY WITHIN (NSCM) 84 different entrees 42 different soups Theme meals 41 item salad bar Wednesday Lunch – Burgers Saturday Dinner – Pizza Sunday Lunch/Dinner - Seafood Breakfast sandwiches Protein salads (beans/animal protein) Portion Size through DSCP product specification Refresh annually

HEALTHIER INGREDIENTS Low fat dairy items Regular and low fat salad dressing Low fat cake mix Baked chips Ovenable vegetables vs. fried Working to eliminate sodas

BENEFITS OF NSCM Written by team of NAVSUP RD, Chef, retired NAVY with total of 80 years culinary experience, Natick Lab scientists, and Fleet input Guaranteed nutritional focus, healthier ingredients Standardized procurement Reduced cargo… streamline catalogs to ensure availability and consistency of product SIK Account… improved financial management