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Use of the Go-for-Green Nutrition Labeling System in Military Dining Facilities Is Associated with Lower Fat Intake

Published:February 05, 2014DOI:https://doi.org/10.1016/j.jand.2013.12.013

      Abstract

      Point-of-purchase nutrition labeling is a potential tool to help consumers choose healthier foods. The objectives of our study were to survey soldiers on their use of the Go-for-Green nutrition labeling system in dining facilities and compare characteristics of users and nonusers. The study population consisted of 299 US Army active duty soldiers at two US Army installations. The frequency of use of food labels and characteristics were calculated and differences in characteristics of label users and nonusers were compared using χ2 and regression analyses. Forty-seven percent of soldiers reported using nutrition labels to make food choices always or sometimes. Users were more likely to be following a special diet (P=0.04) and to take a multivitamin or protein supplement (P<0.001) than nonusers. Users consumed a mean of 32% of energy from fat vs 36% for nonusers (P<0.0001) after adjusting for reported use of special diets. Use of the Go-for-Green nutrition labeling system is encouraging and should be further investigated to determine whether the program is actually influencing dietary choices in broader military settings.

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      Biography

      J. E. Arsenault is an associate project scientist, Program in International and Community Nutrition, Department of Nutrition, University of California, Davis, and chief, Nutrition Care, 6250th US Army Hospital, Joint Base Lewis-McChord, WA; at the time of the study, she was a dietitian, William Beaumont Army Medical Center, El Paso, TX.

      Biography

      M. C. Singleton is a nutrition education coordinator, Student Wellness Office-Purdue University Student Health Center, West Lafayette, IN; at the time of the study, she was a dietitian, William Beaumont Army Medical Center, El Paso, TX.

      Biography

      L. K. Funderburk is program director, US Military Graduate Program in Nutrition, Fort Sam Houston, TX; at the time of the study, she was chief, Nutrition Care, William Beaumont Army Medical Center, El Paso, TX.