What can you do to implement these programs?All or partialWhat challenges may occur for your facilities?How can you overcome them? Written Assignment: – Write an information doc answer
ØWhat can you do to implement these programs?ØAll or partialØØWhat challenges may occur for your facilities?ØØHow can you overcome them?
Written Assignment:
– Write an information doc answering the above questions regarding your current facility or a facility you have worked for in the past.
••At least 2 full pages
What can you do to implement these programs?
All or partial
What challenges may occur for your facilities?
How can you overcome them?
Written Assignment:
– Write an information paper answering the above questions regarding your current facility or a facility you have worked for in the past.
At least 2 full pages
Operation Live Well
Healthy Base Initiative
Performance Triad (P3)
Holistic Health and Fitness (H2F)
Tactical Human Optimization Rapid Rehabilitation and Reconditioning (THOR3)
G4G
Current Programs
Falls under Operation Live Well
Brings healthy living initiatives to SMs and families on installations
Focuses on healthy living, active living, and tobacco cessation to improve recruitment, retention, readiness, and resiliency of the military
https://bipartisanpolicy.org/report/healthy-base-initiative/
Promotes good nutrition:
Opportunities to encourage healthy eating through programs targeting military spouses, children and families
Smaller food outlets ability to buy and serve healthier items
Kiosks, food trucks
Expands availability of healthy foods at dining halls
Assessment: HBI used the military Nutrition Environment Assessment Tool, or m-NEAT, to assess the environment at food locations across installations (Garrison Dietician assessment)
Menu labeling: Two labeling systems were included under HBI: Go for Green, primarily used in APF (Warrior Restaurant/Galley) and Better for You*, used in NAF (MWR/Food Courts)
* Better for You is good to know but does not pertain to DFAC operations.
Healthy Base Initiative
FM 7-22
Updated to focus on a holistic approach to fitness and readiness
H2F creates a brigade level team of healthcare providers to improve access to care and incorporate holistic health and fitness into the operations of the brigade
“The goal of H2F is to build physical lethality and mental toughness to win quickly and return home healthy.”
Holistic Health and Fitness
Three components to nutritional readiness
Foundational (proactive)
Health promotion, chronic disease prevention, healthy eating patterns, and body composition
Operational (active)
Operation dependent fueling, nutrient timing, hydration, dietary supplements
Therapeutic (reactive)
Recovery, medical conditions, medical nutrition therapy
H2F Nutritional Readiness
Operational
Therapeutic
Foundational
What can you do to support H2F?
Foodservice Personnel:
Aim to optimize the performance, readiness, and health of service members through food (fuel)
Promote nutrient-dense menu choices
Actively prompt patrons to choose higher-quality foods more often by working with H2F dietitian to:
Market the importance/impact of nutrition
Displaying intentionally placed education materials
Offering more nutrient dense food options and limit performance-limiting options
Tactical Human Optimization, Rapid Rehabilitation and Reconditioning
A multidisciplinary approach to promote the longevity of the Special Operations Forces (SOF) Operator
Strength & Conditioning
Mental Performance
Physical Therapy
Performance Nutrition
THOR3
SOCOM Preservation of Force & Family (POTFF)
USASOC Human Performance Program (HPP)
THOR3 : Internal branding for USASOC HPP
THOR3 Performance-Based Approach
Foodservice Personnel:
In the same way as you can with H2F, aim to optimize the performance, readiness, and health of service members through food (fuel)
Work with performance dietitian
In a THOR3 you may have a greater ability to implement more performance improving foods and recipes than you would in a conventional Army dining facility
THOR3 Nutrition Overview
Optimal nutrition intake:
Speeds recovery from training or injury
Improves mission readiness
Promotes the health of the Operator
Aims to:
Increase fresh, whole foods with a variety of colors
Ensure adequate nutrient intake
ARSOF Policy 7-18
Signed 7 Mar 18
ARSOF menu standards and guidelines developed by SOCOM Performance Dietitians to optimize physical and mental performance in SOF Warfighters
Improved food service Warrior Restaurant operations to focus on performance-based menus utilizing colorful, flavorful recipes and cooking techniques
Updated standards to cold box lunches
Reduce cost and waste across ARSOF Warrior Restaurants
Effective across ARSOF 1 OCT 18 (FY19)
Note: Please refer to the signed ARSOF Policy 7-18 for all approved guidelines.
ARSOF Policy 7-18
Signed 7 Mar 18
ARSOF menu standards and guidelines developed by SOCOM Performance Dietitians to optimize physical and mental performance in SOF Warfighters
Improved food service Warrior Restaurant operations to focus on performance-based menus utilizing colorful, flavorful recipes and cooking techniques
Updated standards to cold box lunches
Reduce cost and waste across ARSOF Warrior Restaurants
Effective across ARSOF 1 OCT 18 (FY19)
Note: Please refer to the signed ARSOF Policy 7-18 for all approved guidelines.
Quality
More ammo = better!
The greater number of bullets (max 3) indicates a better quality food item
Based on results of HPP coding algorithm categories
Incl. degree of processing, amount of fiber and sugars plus amount/type of fat
(Beverage Labels)
THOR3 Coding System
THOR3 Coding System
Type of food
The color indicates the macronutrients in that item
Combination foods = protein + carbohydrates
Proteins
Carbohydrate
Fats
Combination Foods
Ex. Seafood, Poultry, Lean Beef, Deli Meat, Tofu
Ex. Vegetables, Fruits, Grains, Starches, Desserts
Ex. Oils, Nuts, Seeds, Avocado, Butter, Olives
Ex. Carbohydrate + Protein Foods such as: Milk, Yogurt, Chili with Beans
Go for Green
Joint DoD Nutrition Education Program
Provides a quick visual guide for diner product selections based on nutritional value profiles
Program posters and table toppers provide explanation of the color coding system:
Green: High performance fuel
Least processed and most nutrient dense
Yellow: Moderate performance fuel
Provide good nutrients but may be more processed or less nutrient dense than green coded foods
STILL A GOOD FUEL SOURCE
Red: Performance limiting fuel
Most processed and least nutrient dense
Can still provide important nutrients and is only performance limiting when too much is consumed
Enjoy in moderation with flexibility in your eating patterns
Go for Green Calculator – Sodium
Codes
DA PAM 30-22 Food Program Operating Procedures (17 July 2019)
AR 30-22 Army Food Program (17 Jul 2019)
MyPlate Guidance System (2020)
Policy # 7-18 ARSOF Performance-Based Menu Standards and Guidelines (07 Mar 2018)
Dietary Reference Intake & Recommended Dietary Allowance (18 Jul 2019)
Dietary Guidelines for Americans (01 Jan 2021)
Nutrition for Foodservice and Culinary Professionals (18 May 2009)
http://www.quartermaster.army.mil/jccoe/Operations_Directorate/MAD/MAD_main.html
References
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