Achieving Department of Defense Menu Standards for Quality Food Service
Learn how to meet Department of Defense menu standards for nutrient intake, food variety, and meal delivery in military dining facilities. Gain insights into menu planning, ingredient selection, and meal presentation strategies.
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Product Selection Process: How to Achieve the Department of Defense Menu Standards Priscilla Dolloff-Crane priscilla.dolloffcrane@us.army.mil (804) 734-3071 Joint Culinary Center of Excellence Army Center of Excellence, Subsistence Quality Assurance Division Warrior Logisticians
Agenda Menu Goals Recipes/Products Ingredients/Products Presentations Warrior Logisticians
Menu Standards (Set the Stage): Review Practical food and menu guidelines to assist dining facility managers in developing menus that meet recommended nutrient intakes as prescribed by current nutrient standards DoD Menu Standards AR 30-22 DA PAM 30-22 At least one main entr e prepared and served without added fats No more than one fried vegetable per day on the main line Warrior Logisticians
Menu Planning Goals & Considerations Deliver the necessary calories and essential nutrients in an appealing array of food choices Target audience is the military diner, with global dispersion Options are constrained by Resources: funds, labor time and skills, facilities & equipment, diner time Sensory Balance as well as Nutritionally Sound Wholesome, safe, sanitary Product familiarity and yet variety across time: maintain confidence and interest Warrior Logisticians
Delivery of Menu Goals Fresh is Best more vitamins, minerals & crunch; less preservatives and sodium; nutrient bang for the subsistence (groceries) buck ($$) Labor skills are costly; balance of fresh attributes with consistency, food cost Nutrient targets are distributed across the day; eat 3 meals for the Total Warrior Logisticians
Delivery of Choices Meat - starch - veggie or Veggie Meat Starch Beyond the food itself choice architecture: sequence of choices influences selections What does Right look Like Diner and Staff all need to know products & portions Distribution of meals across time sports nutrition lessons Diner guidance labeling: quick visuals &Understanding Dairy or Soda ? Refill? Warrior Logisticians
RECIPES TM 10-412 Armed Forces Recipe Service The Cook Book Options and Variations Local permitted Key Nutrients tracked via Web & AFMIS Under Renovation! 7 Warrior Logisticians
Presenting PRODUCTS End item or ingredient? Ingredient & Nutrition labels Possible applications Fit with Standards? Cost, availability, reliability, utility Berry Amendment Compliant? 8 Warrior Logisticians
Presenting PRODUCTS Who is your target? Exploratory or Final product? Commercial distribution/viability Production capability Marketing staff capability Local/regional/national presence Installation by Installation process / Op Rats 9 Warrior Logisticians
Pause to Consider Cultural boundaries Registered, vet approved sources Pork/alcohol avoiders Packaging as well as contents High Risk population consequences of food borne illness International shipments Clear graphics, prep instructions Portion sizes for everyday meals 10 Warrior Logisticians
Menu Boards Often used by Installations for evaluations Slotting thru the Prime Vendor Competition surrounds you Initial impressions best foot forward Model fit in the plate Address the Decision makers needs Straphangers may have smart questions/ perspectives 11 Warrior Logisticians
ORDERS Item must have a stock number / NAPA Must be in the DLA catalog Must be in the SPV catalog Must be in the Installation Master Item File Competition Time & Memory 12 Warrior Logisticians
FUTURE Force structure, locations & numbers change Knowledge changes Tastes / Requirements Change Competition seeking inroads Stay in tune Stay in Touch 13 Warrior Logisticians
Questions ??? Visit the JCCoE Website at http://www.quartermaster.army.mil http://www.quartermaster.army.mil/jccoe/jccoe_main.html 14 Warrior Logisticians
