Nutritional Evaluation of Meals Consumed in the Military Dining Halls at Twenty-Nine Palms Marine Corps Base for Both the Conventional A Ration/Short Order and the New Restaurants Concept of Military Feeding. Recommendations to Correct Deficiencies

The effects of changing the military feeding system upon the quantities of nutrients consumed by the Marine in the military dining hall were assessed by conducting a before-and-after study at Twentynine Palms Marine Corps Base. The first phase was an 8-day survey of the conventional feeding system in a Force Troop's dining hall and a 7-day survey in the Communications and Electronics School dining hall. Low concentrations of iron and vitamin A per 1,000 kcal and a high consumption of calories per meal were the major observations of this feeding system. Then, this feeding system was converted to a series of restaurants, two in each of the four dining halls. Each restaurant had a distinct menu and decore/theme. The second phase of the study was conducted after the novelty of these changes had subsided. Then the effects upon both students and Force Troops were studied. Vitamin A and iron concentrations were low in most meals; the concentrations of thiamin, riboflavin, and ascorbic acid were also low in many of the meals. Recommendations include monitoring nutritional status of Marines, improving nutrient consumptions through nutrition awareness and education, revising menus, fortifying foods, preparing foods so they do not lose their nutrients, and making more nutritious foods more attractive. (Author)