Impact of a Dining Hall Based Nutrition Education Program On Healthier Food Choices

Abstract

Recognizing an area to impact a large number of our active duty population, the Air Force developed and implemented the “Check-It-Out” nutrition education program. This program is an environmental support program which focuses on changing the food choices of active duty Air Force members through modifications in base dining facility menu selections. Literature reveals that dining hall based nutrition programs can be one of the most popular worksite interventions. Realizing that most employees eat at least one meal a day at work, “Check-It-Out” is designed to educate customers on healthier food choices, and to affect the foods selected. This program was launched Air Force wide in 1992 at base dining halls, clubs, and medical treatment facility dining halls. The marketing campaign consisted of a media blitz including a recognizable logo on posters, flyers, table tents, steam table signs, and menu markers that were prominently located in participating dining halls and clubs. A publicity letter was distributed to all Health Promotion Managers and dietitians throughout the Air Force, and newspaper articles were available for printing in all base papers. A training video and implementation guidelines were prepared for facilities. Point of sale information includes nutrient analysis of the menu item to include calorie, fat, cholesterol, and sodium content of foods on the menu. At least one item per menu category must meet specified criteria in order to be labeled with the “Check-It-Out” symbol. Results have been tracked through the use of two metrics, which are the “Check-It-Out” Implementation Checklist, and the count of healthy entrees as a percentage of total entrees sold. Results show that 70% of dining facilites are rated “excellent” on the implementation checklist, and the proportion of healthier choices selected has increased by 12% over the 1994-1996 reporting period.