DoD Menus Improving, Armed Forces Recipe Cards to Enhance Go For Green®

Story Number: NNS140320-07Release Date: 3/20/2014 10:00:00 AM
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From Chief of Naval Personnel Public Affairs

MILLINGTON, Tenn. (NNS) -- The Navy Nutrition Program teamed up with the DoD Combat Feeding Research and Development Center and the Culinary Institute of America last year to improve and create 50 new recipes and replace some of the decades old Armed Forces Recipe Service Cards.

This effort directly aligns with this year's National Nutrition Month® theme of, "Enjoy the taste of eating right," as the new recipe cards will offer healthier menu items that fit the "green" criteria in the Go For Green® program, a joint-service food-labeling program to help warfighters choose the foods that fuel the body and brain best.

Nutrition is a major focus area of the Military Health System's Operation Live Well (OLW) campaign to improve the health and wellness of the entire defense community.

Part of OLW includes the Go For Green® program, which utilizes a stop light system that clearly identifies foods high in nutritional quality to enhance performance and mood and help manage body weight. The Go For Green® program also helps to debunk the common myth that healthy food lacks taste. The recipes are currently in the final stages of development and are expected to roll out by 2015.

Making the healthy choice is the first step in eating for wellness and fueling the body for optimal performance. The goal of Go For Green® is to increase awareness of differences in the quality of food and empower diners to make informed decisions about the foods they choose. This program supports a greater Navy effort to transform the food environment to facilitate and maintain healthier food and beverage options. Food service managers are charged with implementing this system DoD-wide and as a result we will see improved menu options on the main serving lines in dining facilities around the world in the coming years.

Visit Go For Green® at for more information on the program and find out what types of food fit the green, yellow, and red categories. The website breaks down the topics based on whether you are a warfighter, in a leadership position, a food service professional, or a member of the healthcare team. Resources and downloadable material are also available to help optimize the health and fitness of the fleet. Find additional healthy eating information on the Navy Nutrition Program site and seek out a registered dietitian to help you find ways to enjoy the taste of eating right.

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Culinary Specialist Seaman Richard MacDonald, from Porthuron, Mich., checks on a tray of baked potatoes in the aft galley aboard the aircraft carrier USS Nimitz (CVN 68)
140129-N-TX484-026 EVERETT, Wash. (Jan. 29, 2014) Culinary Specialist Seaman Richard MacDonald, from Porthuron, Mich., checks on a tray of baked potatoes in the aft galley aboard the aircraft carrier USS Nimitz (CVN 68). Nimitz recently returned to homeport at Naval Station Everett after a nine-month deployment. (U.S. Navy photo by Mass Communication Specialist 3rd Class Derek W. Volland/Released)
January 31, 2014
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