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

2. 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..

3. 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.

4. NAVY STANDARD CORE MENU (NSCM) HISTORY
Established Partnership… CFFC, NAVSUP/NFS, Natick Labs, DSCP
CFFC visited NAVSUP Nov 2004
DODD 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.

5. 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.

6. 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

7. PUZZLE PIECES FOR NSCM

8. 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

9. ITEMS ON THE NSCM

10. 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

11. 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

12. 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

13. 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