A new study from the Uniformed Services University (USU) will soon look at how best to promote healthy food choices in the military and help improve service member health and performance.
Dr. Jonathan Scott, assistant professor in the USU Department of Military and Emergency Medicine (MEM), specializes in nutrition and is currently leading a study on how choices can be made at on-base restaurants, vending operations, and convenience stores to encourage healthier food choices.
The year-long U.S. Marine Corps Non-appropriated Fund Facility Healthy Eating Pilot will utilize the Go for Green®/Fueled to Fight® labeling, originally designed by the Department of Defense to help military personnel quickly identify healthy food options, based on degree of food processing, nutrients, sugar, and fat.
The researchers will then collect information on food sales purchased with non-taxpayer dollars, and other data, to determine the effectiveness of interventions.
This collaborative effort with the Marine Corps will take place at Camp Lejeune Marine Base in N.C. Researchers hope to provide any lessons learned to other services and installations to enhance the overall military nutrition environment.
Scott says prior studies have only analyzed food purchased from tax dollar-funded sources like chow halls. However, he adds food purchased from non-appropriated fund (NAF) sources is something that has not been examined in detail before.
“At the end of the day, the non-appropriated spaces are there to make a profit,” Scott says. “They’re there to make money, they support the Morale, Welfare, and Recreation Programs on many installations.”
Scott says the study will begin a phased approach beginning with historical data.
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