7/3/2012 - JOINT BASE SAN ANTONIO-RANDOLPH, Texas –
Joint Base San Antonio-Randolph's Rendezvous Dining Facility was selected to test-run "Go For Green," which became an Air Force program that categorized food choices into a color-coded system in May.
Based on criteria like the amounts of fat, sodium and calories found in servings from the chow hall, each food offering is labeled as a green, yellow or red item.
According to information provided by the dining facility, single entrée items that have less than 300 calories and 10 grams of fat are "green" and should be eaten often; single entrée items that have between 300-500 calories and 10-15 grams of fat are "yellow" and should be eaten occasionally; and single entrée items that have more than 500 calories and 15 grams of fat are "red" and should be rarely consumed.
A listing with the above information can be found online via the 902nd Force Support Squadron website, which also categorizes starches, vegetables, desserts, beverages and dairy products based on the number of calories and grams of fat.
In the dining facility, labels are placed above each item at the food lines so members can see what category their food falls under before they grab it.
The program's goal is to encourage Airmen to eat healthier foods by going for green food labels, but not to completely eliminate less-healthy food items, Robert Murray, Rendezvous Dining Facility food service officer, said.
"We try to give them (Airmen) many choices, but we would like to eventually cut back on red items," he said.
One way the dining hall has accomplished offering healthier food is by modifying certain ingredients, Murray said.
For example, some spaghetti dishes served at the hall are now prepared using grain-based noodles, and some baked chicken dishes are now served skinless, converting the previously "greenless" entrée items into the healthiest category, Murray said.
Kindre Grams, Rendezvous Dining Facility food service manager, a self-proclaimed "health-nut," said that while her personal goal is to have healthier foods served at the hall, members are encouraged to incorporate foods that best work for them.
From the color-coded "Go For Green" system plastered at the hall's entrance to the daily menus displayed on marquees in the food line, the program will be "an education process," she said.
Staff Sgt. Dennis Wichter, JBSA-Randolph Health and Wellness Center NCO in charge, spoke about why members may indulge in foods not considered to be nutritional.
"The red label is food that you shouldn't eat as much as you might like, but that's the food that usually tastes good," Wichter said.
The dining facility is aware of the general consensus about the taste of healthier foods compared to their fatter, greasier, saltier and sweeter counterparts.
"We have to make sure our products look and taste good," Murray said. "Appearance is everything. We season our (green category) foods so they are appetizing."
Thus far, Grams said much of the population on Randolph has been receptive about "Go For Green," and that they are setting a positive example for future Airmen to lead fit lives.
"We'd like to steer our younger guys to incorporate more vegetables and fruits into their diet, but it's all about portion control," Murray said. "It's OK to eat red (unhealthy foods) - just be careful how much of it you eat."
Wraps have been the best-selling product at the dining facility and are likely a product the facility will tinker with for additional varieties, especially nutritional wraps, Murray said.
The dining hall, Bldg. 860, is open 6:30-8 a.m. for breakfast, 11 a.m.-1 p.m. for lunch and 5-6:30 p.m. for dinner Monday-Friday. The hall is open 7:30-9 a.m. for breakfast, noon-1 p.m. for lunch and 5:30-6:30 p.m. for dinner Saturdays and Sundays. To reach the hall, call 652-5533. Visit the 902nd FSS website at www.randolphfss.com and click on "Facilities," then "Airmen's Dining Facility," then "Go For Green Program" to access the program's criteria.