Accession Number : ADA573967


Title :   Healthy Foodservice Benchmarking and Leading Practices


Corporate Author : PENNSYLVANIA STATE UNIV STATE COLLEGE SOCIAL SCIENCE RESEARCH INST


Personal Author(s) : DiNallo, Jennifer M ; Gungor, Darcy E ; Perkins, Daniel F


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a573967.pdf


Report Date : Jul 2012


Pagination or Media Count : 87


Abstract : In this report, we provide to the Department of Defense a plan for improving the food environment for Service Members, Military families, civilian employees, and retirees. We identify strategies and practices currently used by the foodservice industry to improve patron nutrition and eating behaviors. Next, we research and present the evidence base of those strategies and practices, and then outline steps the DoD can use to implement these evidence-informed strategies and practices in a Military setting. Some of the strategies and practices identified are used by foodservice venues (i.e., quick-service and casual-dining restaurants, clubs, cafeterias, snack bars, catering and vending machines); some strategies and practices are used by public and private sector organizations (i.e., locations where serving food is not a primary function) including schools and child-care facilities; and some are used by both foodservice venues and public and private sector organizations.


Descriptors :   *FOOD SERVICE , *MILITARY PERSONNEL , *NUTRITION , BEHAVIOR , CIVILIAN PERSONNEL , FAMILY MEMBERS , FOOD , FUNCTIONS , INDUSTRIES , MILITARY APPLICATIONS , ORGANIZATIONS , STRATEGY


Subject Categories : Food, Food Service and Nutrition


Distribution Statement : APPROVED FOR PUBLIC RELEASE