Abstract
Background
Modifying foodservice practices in military dining facilities could influence ad libitum
nutritional intake patterns of soldiers.
Objective
We aimed to determine how changes in foodservice operations consistent with 2005 Dietary
Guidelines for Americans affected soldiers' ad libitum nutritional intake in military
dining facilities (DFACs).
Design
Ten DFACs participated, and the intervention was implemented in five DFACs in an independently
sampled, partial crossover design. Nutrient intake of diners was assessed during a
test meal using digital photography, and customer satisfaction with foodservice was
assessed via surveys at baseline (n=602), and again at 6 months (n=519) and 12 months
(n=458) after the intervention was implemented.
Participants
Volunteers were US Army active duty soldiers recruited from among diners at 10 DFACs
on Fort Bragg, NC.
Main outcome measures
Primary outcomes were intakes of energy and total fat, and percent energy from fat
and saturated fat. Differences between diners' intakes in control and intervention
DFACs were assessed using independent samples t tests.
Results
At 6 months after implementing the intervention, diners at intervention DFACs had
significantly lower lunchtime intakes of energy (945±338 kcal vs 1,061±380 kcal),
total fat (38±19 g vs 47±25 g), percent energy from fat (35%±10% vs 39%±11%) and saturated
fat (4.7%±1.7% vs 5.6%±2.3%), discretionary fat (30±18 g vs 39±24 g), and refined
grains (2.3±1.7 oz equivalents vs 2.8±2.4 oz equivalents) compared with diners at
control DFACs. Further, diners at intervention DFACs rated customer satisfaction higher
than diners at control DFACs.
Conclusions
These findings suggest that modest changes in military DFAC serving practices to promote
healthy eating and food selection can facilitate positive changes in soldiers' nutritional
intake.
Keywords
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Biography
A. P. Crombie is a research dietitian, US Army Research Institute of Environmental Medicine, Natick, MA
Biography
L. K. Funderburk is a research dietitian, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
T. J. Smith is a research dietitian, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
S. M. McGraw is a research dietitian, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
L. A. Walker is a research physiologist, Military Performance Division, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
L. M. Margolis is a research dietitian, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
H. L. McClung is a research dietitian, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
A. J. Young is division chief, Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA.
Biography
C. M. Champagne is a professor and chief, nutritional epidemiology/dietary assessment and counseling, Pennington Biomedical Research Center, Baton Rouge, LA.
Biography
H. R. Allen is with computing services, Pennington Biomedical Research Center, Baton Rouge, LA.
Article info
Publication history
Published online: February 16, 2013
Accepted:
January 2,
2013
Available online 15 February 2013Footnotes
Supplementary materials: Podcast available at www.andjrnl.org/content/podcast
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This work was supported by funding from the US Army Medical Research and Materiel Command to Task Area A: Nutritional Sustainment of Military Operational Health. The opinions or assertions contained herein are the private views of the author(s) and are not to be construed as official or reflecting the views of the Army or the Department of Defense. Any citations of commercial organizations and trade names in this report do not constitute an official Department of the Army endorsement of approval of the products or services of these organizations.
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