Abstract
Nutrition plays a critical role in health and job performance in physically demanding roles. Studies have shown Australian military personnel do not consume diets suited to their roles. A range of foods are provided in military dining facilities; however, personnel still need to make appropriate choices for healthier eating and to optimise performance. This study explored the effect of a labelling scheme based on military-specific nutrition guidance, over a one-month period. Food choices were evaluated in a pre-post design using plate photography (pre n = 190; post n = 159 plates); with satisfaction and behavioural influences assessed through a survey (pre n = 79; post n = 67). The results indicate the scheme had a small effect on food choice—potato and hot vegetable choices increased post-campaign for the dinner meal. On average, choices were heathier at lunch post-campaign, and less healthy at dinner. Satisfaction with the meal experience was higher after the campaign, and no difference was observed in behavioural influences (e.g., self-efficacy and other perceptions). These results are in alignment with other point-of-service labelling studies showing the limited capacity labelling schemes have on guiding consumer choices. Rather than using point-of-service labelling in isolation, additional individual and/or environmental strategies may be needed to more effectively encourage nutritious food choices by personnel.
Highlights
This study implemented and evaluated the ‘Find your Fuel’ campaign at a military dining facility, a point-of-service labelling scheme designed to assist personnel to select foods suited to their individual activity category
The results indicate the scheme had a small effect on food choices, with personnel selecting more from the counters containing hot vegetables—in particular, potato dishes and hot vegetable dishes
This study indicates that a military-specific point-of-service labelling scheme, based on Defence specific nutrition guidance [4], had limited effect on food choice
Summary
Nutrition is an essential foundation for military health and performance, supporting health; weight maintenance; physical fitness; and psychological and cognitive functioning [1,2]. This is important given personnel have demanding roles involving physical and mental pressures during preparation, deployment and recovery. Three elements need to be in place to ensure consumption of a diet that supports health and performance. In Australia, these nutritional needs have been modelled to translate nutrients into whole food diets [4], which have been used to underpin guidance and contractual arrangements for the provision of foods through military dining facilities. This guidance ensures a range of suitable foods is available for personnel when they attend for meals [5]
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