Healthy Foodservice Benchmarking and Leading Practices

Abstract

In this report, we provide to the Department of Defense a plan for improving the food environment for Service Members, Military families, civilian employees, and retirees. We identify strategies and practices currently used by the foodservice industry to improve patron nutrition and eating behaviors. Next, we research and present the evidence base of those strategies and practices, and then outline steps the DoD can use to implement these evidence-informed strategies and practices in a Military setting. Some of the strategies and practices identified are used by foodservice venues (i.e., quick-service and casual-dining restaurants, clubs, cafeterias, snack bars, catering and vending machines); some strategies and practices are used by public and private sector organizations (i.e., locations where serving food is not a primary function) including schools and child-care facilities; and some are used by both foodservice venues and public and private sector organizations.

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Document Details

Document Type
Technical Report
Publication Date
Jul 01, 2012
Accession Number
ADA573967

Entities

People

  • Daniel F. Perkins
  • Darcy E. Gungor
  • Jennifer M. Dinallo

Organizations

  • Pennsylvania State University

Tags

Communities of Interest

  • Biomedical
  • Ground and Sea Platforms

DTIC Thesaurus Topics

  • Body Weight
  • Digestive System Processes
  • Families (Human)
  • Fish
  • Health Services
  • Human Behavior
  • Meals
  • Medical Personnel
  • Military Families
  • Public Health
  • Students
  • Tablet Computers
  • United States
  • Vegetables
  • Websites

Readers

  • Industrial Economics
  • Organizational Process Management (OPM).
  • Rehabilitation and Prosthetic Care for Military Service Members and Veterans with Limb Loss or Disability.