Nutritional Evaluation of a BAS/a la Carte Food Service System, Loring AFB, Maine

The enlisted dining facility at Loring AFB, Maine was surveyed before (22-24 Oct 1974) and after (17-21 Nov 1975) conversion (on 1 January 1975) from the conventional mixed subsistence-in-kind (SIK)/basic allowance for subsistence (BAS) food service system to an all BAS/a la Carte system. Conversion to the BAS/a la Carte system reduced dining hall attendance at breakfast (19%), noon-time (17%), and supper (26%) meals. The item-pricing component of the BAS/a la Carte system reduced plate waste. A greater variety of foods were offered at the shortorder lunch line under the new system, and the expanded menu greatly increased customer preference for the short-order line. Item-pricing decreased citrus juice consumption at midnight and breakfast meals. Item-pricing per se had only moderate effects on the nutritional composition of the meals as consumed by the average customer. The impact of reduced dining hall attendance on the nutritional adequacy of the total daily intake (both inside and outside the dining hall) of individuals should be carefully evaluated prior to expansion of the BAS/a la Carte system at other military installations. (Author)