• Poster explanation of Go For Green color coded tool displayed in 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan. 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Poster explanation of Go For Green color coded tool displayed in 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan. 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • "I try to eat healthy. I don't have junk food in the house at home. If you don't have it, then you don't eat it," said Sgt James Andres of Cannon City, Colo. Andres is returning from deployment with 45th IBCT, a National Guard unit from Tulsa, Okla. Andres had lunch at Saint Martin's dining facility at William Beaumont Army Medical Center, Fort Bliss, Texas on Jan. 26, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    "I try to eat healthy. I don't have junk food in the house at home. If you don't have it, then you don't eat it," said Sgt James Andres of Cannon City, Colo. Andres is returning from deployment with 45th IBCT, a National Guard unit from Tulsa, Okla...

  • "I think the new menu is great," said Everet Dusharm of Fulton, NY. Dusharm tops his salad at Saint Martin's dining facility in William Beaumont Army Medical Center, Fort Bliss, Texas on Jan. 26, 2012. Dusharm served as an airman from 1952 to 1963 as a maintenance dispatcher in the U.S. Air Force. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    "I think the new menu is great," said Everet Dusharm of Fulton, NY. Dusharm tops his salad at Saint Martin's dining facility in William Beaumont Army Medical Center, Fort Bliss, Texas on Jan. 26, 2012. Dusharm served as an airman from 1952 to 1963 as a...

  • "I try to eat from the salad bar," said Derek Wimmer, an inter-service physician assistant at Saint Martin's dining facility in William Beaumont Army Medical Center, Fort Bliss, Texas on Jan. 26, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    "I try to eat from the salad bar," said Derek Wimmer, an inter-service physician assistant at Saint Martin's dining facility in William Beaumont Army Medical Center, Fort Bliss, Texas on Jan. 26, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • Bursen Yuzak of New York City, a civilian contract physician with William Beaumont Army Medical Center, Fort Bliss, Texas said, "I stick with the salad," at Saint Martin's dining facility on Jan. 26, 2012. Yuzak is a Medical Examination Board reviewer at WBAMC. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Bursen Yuzak of New York City, a civilian contract physician with William Beaumont Army Medical Center, Fort Bliss, Texas said, "I stick with the salad," at Saint Martin's dining facility on Jan. 26, 2012. Yuzak is a Medical Examination Board reviewer...

  • "I think the menu makeover at Saint Martin's dining facility is great," said Lt. Col. Linda Lebedovych at SMDF on Jan. 26, 2012. Levedovych is a nurse anesthetist with William Beaumont Army Medical Center, Fort Bliss, Texas. "I make it comfortable for Soldiers and family members to have surgical procedures," said Levedovych about her work at the hospital. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    "I think the menu makeover at Saint Martin's dining facility is great," said Lt. Col. Linda Lebedovych at SMDF on Jan. 26, 2012. Levedovych is a nurse anesthetist with William Beaumont Army Medical Center, Fort Bliss, Texas. "I make it comfortable for...

  • Soldiers selecting items from the salad bar at Area One dining facility, Fort Bliss, Texas on Jan. 12, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Soldiers selecting items from the salad bar at Area One dining facility, Fort Bliss, Texas on Jan. 12, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • Soldiers selecting items from the salad bar at Area One dining facility, Fort Bliss, Texas on Jan. 12, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Soldiers selecting items from the salad bar at Area One dining facility, Fort Bliss, Texas on Jan. 12, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • Soldiers selecting items from the salad bar at 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Soldiers selecting items from the salad bar at 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • Soldiers selecting items from the salad bar at 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Soldiers selecting items from the salad bar at 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • Soldiers selecting items from the salad bar at 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Go For Green

    Soldiers selecting items from the salad bar at 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan 6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

  • Fuel the Force food pyramid poster displayed in 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan.6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

    Soldier Fueling Initiative

    Fuel the Force food pyramid poster displayed in 11th Air Defense Artillery Brigade dining facility, Fort Bliss, Texas on Jan.6, 2012. (U.S. Army photo by Sgt. Barry St. Clair)

Go For Green to optimize health and fitness
Story and photos by Sgt. Barry St. Clair, 24th Press Camp Headquarters
FORT BLISS, Texas -- Three of the most popular New Years' resolutions involve diet, exercise and fitness.
Most people realize that making changes in habit patterns requires more determination and resolve than a hasty decision on New Years' eve.
The Go For Green program at Army dining facilities assists patrons with food choices by rating each food product. This program enables people to make better choices at each meal while going through the food line.
"When you go to order your food, the more green products you choose, the better for your overall fitness," said Selite Ornelas, a registered dietitian with William Beaumont Army Medical Center's Nutrition Clinic.
"The Go Green program is one of the tools we use to train dining facility managers and cooks. With proper utilization they provide Servicemembers with better options for optimum performance," said Jeff Morgan, Installation Food Advisor.
"In providing healthy choices, there is usually a higher cost involved," Morgan said. "We give the cooks and manager's tips like when you have a moderate protein, you can move it up from red to amber by baking instead of frying."
Posters displayed around the dining facilities explain the green, amber, and red color codes. Green food items are high performance foods that should be chosen often for Soldier athletes and those interested in weight loss. They are less calorie dense foods. Amber foods contain more calories, but less vitamins and minerals. They should be chosen occasionally, and avoided for those wishing to lose weight. Finally, red foods are performance inhibiting and should be selected rarely.
"How can I keep it green? That is the question we train for. Market share and patronage are our focus, even though we are not-for-profit," said Morgan. "How can we serve the meal card holder with a valuable product is our goal."
The Nutrition Care Division at William Beaumont Army Medical Center is setting the example with a resolution to makeover the menu of the Saint Martin's Dining Facility managed by NCD staff.
"We thought that the hospital nutritional service that prepares meals for both the dining facility and inpatients of WBAMC should lead the way when it comes to healthier choices," said Lt. Col. LesLee Funderburk, chief of nutrition services. "There has been much positive feedback from the new menu options."
All performance limiting foods have been removed from Saint Martin's menu. These items were replaced by healthier choices. In the case of French fries, they are no longer deep fried, "fries" are baked instead.
"The GFG program is a visual educational tool to assist Soldiers and family members in making healthier choices," said Capt. Megon E. Carter, chief of inpatient dietetics, WBAMC.
"Any beneficiary is able to see a dietician for lifestyle choices that may be related to weight concerns or other medical conditions such as high blood pressure or diabetes," said Carter.
"It all comes down to choice and motivation," Carter said. "It requires knowledge coupled with consistent choices to make behavioral changes."
For information on the GFG program or Soldier Fueling Initiative on the web, type http://www.army.mil/article/65799/ into your browser.
To schedule nutrition classes for yourself or your unit call the Nutrition Care clinic at 742-1377.

Page last updated Fri January 27th, 2012 at 00:00