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Image and Text: Nutrition

DoD Menu Standards

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"Go For Green"
Dining Facility Nutrition Education Program

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Mission Statement

Menu planning is a key vehicle to deliver the nutrition Soldiers need to perform optimally, recover rapidly from stress, illness and injury, and remain healthy and alert for the long term. The dietitian and menu planner collaborate and advise on nutrition concepts, nutrition programs, ingredients and food products. Their work includes creating models for diner education and food service practices to enhance better nutrient balance in food choices, preparation and delivery. They develop and evaluate menus, regulations, and policies directly related to the Army Food Program. They also provide assistance to installations and major commands as subject matter experts on nutrition, food characteristics and dining trends. Additionally, The menu planner supports publication of the Basic Daily Food Allowance and is the central point of contact for submission and trend analysis of the Food Program Management Board minutes. These two topics are covered in separate sections of this website.

Choose My Plate

The Food Pyramid has been replaced with the new food icon called Choose My Plate. Choose My Plate focuses on building a healthy plate with balanced portions from the food groups.

For more information visit:   http://www.choosemyplate.gov


Dietary Guidelines

The 2010 Dietary Guidelines are now published! The Dietary Guidelines for Americans are the basis of healthy eating for people two years and older including those at increased risk of chronic disease. The guidelines are updated evey five years and provide recommendations for nutrient intakes and physical activity to promote health and decrease risk of chronic disease.

For more details on the 2010 Dietary Guidelines visit: http://www.cnpp.usda.gov/dietaryguidelines.htm

Key Messages:

Balance Calories

  • Enjoy your food but eat less.
  • Avoid oversized portions.
  • Increase physical activity.

Foods to Increase

  • Make half your plate fruits and vegetables.
  • Switch to fat-free or low fat milk.
  • Replace refined grains with whole grains.

Foods to Reduce

Reduce sodium to less than 2300 mg per day and further reduce to less than 1500 mg among persons who are 51 and older and those of any age wo are African American or have hypertension, diabetes, or chronic kidney disease.

  • Reduce intake of solid fats and added sugars.
  • Keep trans fat intake as low as possible.
  • Drink water instead of sugary drinks.

Executive Summary:





This page was last updated on: January 3, 2017