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DFACs Take Nutrition Challenge
By Jorge Gomez, Staff Writer
The spirit of competition continues at Fort Lee’s dining facilities. As part of March’s National Nutrition Month, four dining facilities
faced the challenge of educating patrons about nutrition as much as they provided nutritious choices.
Dining facility 3206 was the winner of the competition, with dining facility 3002 as the runner-up.
Four judges from the Army Center of Excellence, Subsistence, evaluated three advanced individual training facilities and one from
the 49th Quartermaster Group area. With a 12-point checklist, the judges saw if the facilities are providing healthy alternatives such
as non-caloric beverages or skim milk and if nutritional displays and materials are well-placed, said evaluator Capt. Laura Gordon,
ACES dietitian.
“We looked at how they bring attention to fruits and vegetables, and a healthy overall balanced eating,” Gordon said.
“Education is key,” said evaluator Chief Warrant Officer 3 James Christensen. “Can the military members take nutritional materials
with them?”
“And choice,” said evaluator Loraine Salerno, “so that they are not restricted to eating something high in fat, for instance.”
Annette Tomes, dining facility 3002 manager, said it’s always good to get military members thinking about healthy eating.
“They’re young and they may not always think about what they eat or how many calories they consume,” Tomes said. “The display
gives them a perspective that nutrition is a matter of consideration.”
By Jorge Gomez, Staff Writer
The spirit of competition continues at Fort Lee’s dining facilities. As part of March’s National Nutrition Month, four dining facilities
faced the challenge of educating patrons about nutrition as much as they provided nutritious choices.
Dining facility 3206 was the winner of the competition, with dining facility 3002 as the runner-up.
Four judges from the Army Center of Excellence, Subsistence, evaluated three advanced individual training facilities and one from
the 49th Quartermaster Group area. With a 12-point checklist, the judges saw if the facilities are providing healthy alternatives such
as non-caloric beverages or skim milk and if nutritional displays and materials are well-placed, said evaluator Capt. Laura Gordon,
ACES dietitian.
“We looked at how they bring attention to fruits and vegetables, and a healthy overall balanced eating,” Gordon said.
“Education is key,” said evaluator Chief Warrant Officer 3 James Christensen. “Can the military members take nutritional materials
with them?”
“And choice,” said evaluator Loraine Salerno, “so that they are not restricted to eating something high in fat, for instance.”
Annette Tomes, dining facility 3002 manager, said it’s always good to get military members thinking about healthy eating.
“They’re young and they may not always think about what they eat or how many calories they consume,” Tomes said. “The display
gives them a perspective that nutrition is a matter of consideration.”
