Go for Green. Fueling to Enhance Performance, Readiness, and Health

Transcription

1 Go for Green Fueling to Enhance Performance, Readiness, and Health

2 Agenda Learning Objectives G4G Background and Rebranded Components What is G4G? What Service Members Eat Matters Why It Works: Evidence Basis Who Benefits from G4G? What is Different about the Rebranded G4G? Implementing G4G G4G Implementation Timeline Planning Phase (Steps 1 4) Implementing G4G (continued) Phase 1 (Steps 5 10) Phase 2 (Steps 11 15) Phase 3 (Steps 16 20) Maintenance Phase G4G Certifications: Certified Staff Trainer and Certified Coder Certified G4G Staff Trainer Certified G4G Coder The Way Forward

3 Learning Objectives By the end of this presentation, you should be able to: Explain the revised Go for Green (G4G) program to service members, leadership, and dining facility staff Discuss program scope and intent Explain how 5 changes to the original program resulted in the revised and rebranded G4G Be knowledgeable about where to find available resources Brief leadership on the G4G program Use the timeline to create a G4G implementation plan for a dining facility or galley

4 G4G Leads Beth Moylan, RD, MPH, CSSD Consortium for Health and Military Performance (CHAMP), Uniformed Services University (USU) Jennifer Billington, MS, RD, LDN Combat Feeding Directorate, Armed Forces Recipe Service (AFRS)

5 The Evolution of G4G G4G BACKGROUND & REBRANDED COMPONENTS

6 What is G4G? Performance-focused nutrition program: Aims to optimize the performance, readiness, and health of service members Promotes nutritious food and beverage choices G4G was rebranded by the Department of Defense (DoD) Nutrition Subcommittee and working groups including foodservice, nutrition, performance, and health-promotion experts

7 What is G4G? This tool informs and motivates service members and improves their nutrition environment G4G actively prompts service members to choose Greencoded foods more often by: Using colorful, descriptive cards to identify nutrient-rich foods and beverages Marketing the importance of nutrition Providing more Green-coded food choices Displaying foods in prominent places in the dining facility/galley

8 What Service Members Eat Matters Good nutrition improves military readiness! Enhances mental performance Fuels brain and boosts mood Increases alertness and focus Improves physical performance Fuels muscles to keep them working Builds new muscle Speeds recovery From injuries and difficult exercise Restores lost nutrients

9 Why It Works: Evidence Basis Stoplight labeling is easy to understand and helps consumers identify healthier options Choice architecture increases the likelihood that service members will select Green-coded foods Present Green-coded foods first on a serving line Make Green-coded foods more accessible and visible Combining multiple strategies (for example, food labeling plus choice architecture) improves likelihood that diners make healthier choices

10 Why It Works: Evidence Basis Results from research conducted at 4 military installations: Interventions showed positive impact on outcomes such as food choices and self-reported attitudes and behaviors Most studies included more than one intervention such as G4G labeling and choice architecture, menu changes, or education In progress or awaiting publication of results: Performance Triad pilot U.S. Army Research Institute of Environmental Medicine (USARIEM)-funded gold standard study on G4G

11 Who Benefits from G4G? Dining Facility/Galley: Marketing dining facilities as a place to find healthful, performancepromoting meals G4G can increase dining facility s headcount Service Members: Might improve diner satisfaction by offering more foods with better taste and nutrition Provides food choices that personnel are requesting Educates and empowers diners by offering more nutrition information than other eating places on base

12 What is Different about the Rebranded G4G? 1. Two-part coding Code 1: Green, Yellow, and Red (nutritional quality)

13 G4G Coding Criteria

14 What is Different about the Rebranded G4G? Two-part coding: Code 2: Low, Moderate, and High sodium content

15 What is Different about the Rebranded G4G? 2. Choice Architecture Place Green-coded foods and drinks in easily accessible locations Place Red-coded foods and drinks in less-accessible locations

16 Choice Architecture Strategies Place Greencoded items first Make the default choice, the better choice Add variety Remind diners of Green-coded choices Place Greencoded vegetables, meats, and starches first in line. Make whole-grain buns and breads the default option. Move white buns and breads behind the deli counter; use only when asked. Provide more Green-coded toppings at the salad bar, deli bar, and grill. Offer vegetables and Green-coded sides on the hotline and at the grill. Offer multiple water sources at the beverage station; add lemon slices to water served in coolers. Serve featured meals with whole grains such as brown rice, wholewheat pasta, or quinoa. Introduce diners to spinach, kale, and spring mix instead of iceberg lettuce. Ask diners which vegetable they want with their meal; don t ask if they want a vegetable.

17 Choice Architecture Strategies In Practice: Smarter Lunchroom Makeover Cornell University professors, Drs. Brian Wansink and David Just, showed that no-cost changes made in one hour nudged diners towards better choices! Strategies: Move pizza to the end of the line Put the bean burrito and veggies first in line Place fruit in a pretty, clear bowl Move cookies to a shelf that s harder to reach Move healthy beverages, such as water and skim milk, to the front of the cooler and less-healthy, sugary drinks to the back Outcomes: Sales of healthy beverages increased, while sales of sugary drinks decreased Diners ate more fruit and bean burritos Most diners didn t even notice they were choosing healthier options Watch the video at

18 What is Different about the Rebranded G4G? 3. Menu Revisions G4G requires dining facilities to meet Menu Coding Goals so they re eligible to display rebranded G4G materials Strategies: Increase Green-coded menu items Revise many Red-coded recipes Yellow-coded recipes Use tools/resources: SOPs Sample menus

19 What is Different about the Rebranded G4G? 4. Promoting Green-coded foods Display featured meals Show sample plates Strategies: Highlight and promote new or revamped Green-coded menu items Offer samples to diners Display a sign demonstrating how to build the featured meal or salad Place featured meals/items front and center

20 What is Different about the Rebranded G4G? 5. Marketing and Education Empower and motivate service members to make better food and beverage choices Strategies: Educate service members on how to use G4G in the dining facilities and online through the G4G website Enable diners to understand the link between what they eat and how they perform Encourage nutrition experts to discuss performance nutrition

21 A Step-by-Step Timeline IMPLEMENTING G4G

22 G4G Implementation Timeline

23 Steps 1 4 PLANNING PHASE

24 Planning Phase Step 1: Brief Leadership Brief leadership (when ready): Dining facility/galley leadership Command leadership Goals: Inform how G4G can improve readiness and performance Enlist support of leadership: personnel, resources, and time G4G website resources: Click on G4G Mission > Leadership Brief

25 Planning Phase Step 2: Form G4G Planning Team Identify team members Review G4G documents Estimated time: 2 6 weeks G4G website resources: Click on G4G Mission > G4G Program Materials > Program Requirements Click on G4G Mission > G4G Program Materials >Implementation Guide

26 Planning Phase Step 2: Form G4G Planning Team Team Member Responsibilities Team Lead Food program manager, dining facility manager, or shift supervisor with good leadership and project-planning skills Administrative Lead Manager, shift supervisor, administrative team member, or NCO Marketing Lead Manager, shift supervisor, or NCO demonstrating interest or experience in marketing Recruits team members Assigns specific tasks and determines reasonable expectations, outcomes, and timeline Supports coding menu revisions Ensures staff training occurs according to schedule Orders G4G materials such as Food Cards and holders, poster frames, and brochure holders Supervises assembly of Food Cards Determines available resources and oversees procurement, storage, and display of all marketing materials Displays G4G-approved materials only Posts social media messages or coordinates with MWR, brigades, or other leaders regarding social media posts

27 Planning Phase Step 2: Form G4G Planning Team Team Member Nutrition Lead Registered dietitian (RD) Menu Lead Lead cook willing to facilitate menu revisions as needed Staff Lead Employee who embraces a healthy lifestyle and successfully promotes G4G Responsibilities Briefs leadership at project start and throughout implementation Certified G4G Coder codes all menu items; all other RDs support recipe coding and labeling Supports menu redesign Facilitates staff training needs Conducts program audits to ensure implementation and operation execute official program design Supports menu redesign Tests recipes and teaches new recipes to cooking staff Enforces recipe adherence Motivates colleagues Leads food and Food Card placements daily during meal setup Speaks to diners about G4G and becomes the go-to resource for dining facility staff and diners

28 Planning Phase Step 3: Order Supplies Order rebranded G4G materials Label materials: Food Cards/Beverage Cards Food Card holders (if needed) Display marketing materials: Posters Table tents/signs Brochure

29 Planning Phase Step 3: Order Supplies Estimated time: Allow 2 8 weeks All G4G materials require professional printing! Schedule includes ordering, printing, and shipping G4G website resources: Click on G4G Operations: Get Started > Printed Food Cards > Ordering Food Cards Click on G4G Mission > Materials Follow printing instructions

30 Ordering options: Planning Phase Step 3: Order Supplies Arrange printing services through installation printing office or refer to printing instructions on G4G website Access the Army Public Health Center (APHC) Health Information Products e-catalog Check with service-specific POC to confirm if materials are provided Review the G4G materials checklist: Marketing materials: posters, table tents, and brochure Poster frames Food Cards Avery labels Food card holders Click on G4G Operations: Get Started > Marketing to determine available funding (by service) for your materials

31 Planning Phase Step 4: Conduct Staff Training Initial G4G Training: Certified G4G Trainer-led sessions Staff training: 6 modules 3 hours Manager and NCOIC training: 6 staff plus 2 manager modules 5 hours Ongoing G4G Training: Certified G4G Trainer-led sessions New staff (PCS, etc.) Orient promptly Officially train (3 5 hours) within one month of arrival Anticipate need for inservices in the annual training calendar for your dining facility

32 Planning Phase Step 4: Conduct Staff Training Estimated time: 1 4 weeks; 3 4 sessions (as needed): Choose best days and times to optimize attendance Goal: 100% of staff trained Minimum of 80% staff trained at all times (allowing for staff turnover) to meet G4G compliance standards Other hints: Repeat training during Phase 2 Begin monthly in-service schedule to meet G4G compliance standards G4G website resources: Training module presentations and instructor guides Click on G4G Operations: Get Started > Training

33 Steps 5 10 PHASE 1

34 Phase 1 Step 5: Assign Color and Sodium Codes For Phase 1, choose 2 3 serving stations/bars to assign codes, revise menus, create Food Cards and launch G4G at designated stations/bars Certified G4G Coder reviews menu items and assigns color and sodium codes Local RD might be a Certified G4G Coder Estimated time: 4 8 weeks G4G website resources: Click on G4G Operations: Get Started > Coding Foods

35 Phase 1 Step 5: Assign Color and Sodium Codes Coding can only be completed by Certified G4G Coder Head coder: Ms. Jennifer Billington, Armed Forces Recipe Service (AFRS) G4G website resources: Service-specific lead coders Click on G4G Operations: Get Started > Coding Foods

36 Phase 1 Step 6: Revise Menus Use the 2 3 serving stations/ bars selected for Phase 1 Update and revise menus in compliance with G4G Menu Coding Goals nutrition/files/g4g-codinggoals-table pdf Certified G4G Coder assigns color and sodium codes to new and revised menu items G4G Planning Team supports menu redesign and revisions

37 Phase 1 Step 6: Revise Menus Estimated time: 6 weeks for Phase 1 Might need additional time for ingredient changes G4G website resources: Click on G4G Operations: Get Started > Menu Revisions Sample menus, SOPs, Go from Red to Green, Recipe Database Click on Get Connected > Ask the Go for Green Team to access the AFRS team s pre-coded recipes

38 Food Cards checklist Phase 1 Step 7: Create Food Cards Obtain color and sodium codes assigned to Phase 1 menu items Collect supplies (Food Cards and sticky labels) Recruit detail-oriented dining facility staff to help assemble Food Cards Estimated time: 1 2 weeks G4G website resources: Click on G4G Operations: Get Started > Printed Food Cards > Ordering Food Cards

39 Phase 1 Step 8: Support Implementation G4G Planning Team needs to support dining facility staff in implementation efforts Estimated time: 2 weeks G4G website resources: Complete the G4G Planning templates to customize your dining facility s plans for choice architecture and menu changes Share G4G Planning templates with your staff Access sample menu revisions and SOPs Click on G4G Operations: Get Started > Menu Revisions

40 Phase 1 Step 8: Support Implementation Overview of recipe/sop changes: Inform where to find new recipes/new SOPs Identify POC for the detailed review of recipe/sop changes Discuss timeline for roll-out Who: All staff Estimated time: 10 minutes Detailed review of recipe/ SOP changes: Anticipate ingredients needed Who: NCOIC, lead cook, G4G Planning Team Estimated time: 1-2 hours Choice architecture changes: Implement choice architecture changes at 2 3 serving stations/bars Discuss changes in station setup Describe new station offerings (for example, vegetables at grill) Who: All staff Estimated time: 30 minutes

41 Phase 1 Step 9: Launch G4G Phase 1 Launch G4G at the stations designated as part of Phase 1 on one day that the dining facility is closed or expecting low attendance Remove old G4G posters, table tents, and signs from the facility: Display newly framed and laminated G4G posters Display new brochure, table tents, and toppers Remove outdated G4G Food Cards: Display new Food Cards for the 2 3 stations/bars identified in Phase 1 Use white placeholder cards as needed to identify foods at the stations not included in Phase 1

42 Phase 1 Step 9: Launch G4G Phase 1 Implement choice architecture changes for Phase 1 stations/bars Estimated time: 1 day Resources: Permanent marketing materials Theme: What is G4G? Click on G4G Mission > Materials go-for-green/g4g-mission

43 Promote G4G: Phase 1 Step 10: Marketing Post G4G messages and graphics to dining facility or installation s Facebook/Twitter accounts Use the G4G website s customizable template to write a press release for your installation s Public Affairs Office (PAO) Submit press releases and articles to your local/installation newspaper, MWR, or installation website Share press/media mentions with the G4G team Empower dining facility staff as the G4G champions Estimated time: 2 8 weeks

44 Resources Phase 1 Step 10: Marketing Go for Green Social Media Messages: Click on Get Connected > Social Media Press/media materials: Talking Points for G4G, press-release template, and graphics Click on G4G Mission > Materials

45 Phase 1 Step 10: Marketing through Education Engage with service members: Teach a minute, performance-nutrition class Include 2 3 slides (or speak 2 5 minutes) about G4G Engage with command/leadership: Socialize G4G and promote its role in improving their designated unit s performance Provide the leader with 2 10 talking points about G4G and performance nutrition for discussion Provide performance nutrition education as part of marketing campaign

46 Steps PHASE 2

47 Phase 2 Repeat steps for additional serving stations and bars: Step 11: Assign Codes Step 12: Revise Menus Step 13: Create Food Cards Step 14: Support Implementation Step 15: Launch G4G Phase 2 Estimated time: 3 months See detailed slides for Phase 1: Steps 5 9 for necessary information and resources

48 Steps PHASE 3

49 Phase 3 Repeat steps for additional serving stations and bars: Step 16: Assign Codes Step 17: Revise Menus Step 18: Create Food Cards Step 19: Support Implementation Step 20: Launch G4G Phase 3 Estimated time: 3 months See detailed slides for Phase 1: Steps 5 9 for necessary information and resources

50 Ongoing MAINTENANCE PHASE

51 Maintenance G4G is fully launched! Maintenance ensures quality control: 25% of dining facility staff should perform maintenance tasks for 5 10 minutes at each meal Dining facility managers should also perform maintenance tasks for 5 10 minutes at each meal RD role: Provide support, education, training, and updates to leadership

52 Maintenance Quality-control Measures: Menu revisions: Check that all recipes have been properly coded (quarterly) What ingredient or recipe changes require an item to be coded again? Training: Review dining facility stafftraining logs Assess need for additional training or education Provide program updates during in-services for dining facility personnel Marketing: Update materials as needed Ensure all materials are neatly displayed in prominent areas Use m-neat tool to evaluate your nutrition environment Conduct service-specific assessments of dining facilities Refer to the G4G website for tracking and assessment tools Annual reviews: Check website for any updated materials Order new G4G materials as needed Brief leadership on G4G program successes

53 Get Connected with G4G G4G website Ask the G4G Team G4G Facebook page

54 Assist With G4G Implementation G4G CERTIFICATIONS: CERTIFIED STAFF TRAINER & CERTIFIED CODER

55 Why Certification Matters Advances scalability and sustainability Maintains the integrity and accuracy of the program Involves more of the nutrition community in supporting and promoting G4G Become a G4G Ambassador Contact G4G leads to schedule certification: Beth Moylan Jennifer Billington

56 Certified G4G Staff Trainer Ideal candidates: RDs who enjoy training and working with dining facility staff Responsibilities: Provide G4G training to dining facility staff and managers Conduct initial implementation training: All staff: 6 modules Managers: 6 staff modules plus 2 additional modules Conduct refresher training Requirements: Review the G4G video Attend a 4 5 hour (virtual) training Lead training sessions for dining facilities Participate in at least one G4G launch as part of a dining facility planning team Report all training activities to G4G leads

57 Certified G4G Coder Ideal candidates: RDs who are comfortable with food and recipe preparation; foodservice operations experience isn t required Responsibilities: Assign color codes (Green, Yellow, or Red) and sodium codes (Low, Moderate, or High) to dining facility menu items and recipes Requirements: Obtain access to Computrition or other comparable nutritionanalysis program Review the G4G video Attend a 1 2 hour (virtual) training class Submit practice coding menu for accuracy Attend additional mentoring calls/meetings as needed Collaborate with other coders Code menu items for at least one dining facility each year Report novel menu items/recipes to G4G Team to enhance overall program

58 Summary THE WAY FORWARD

59 Current Status: Revised and Rebranded G4G Rebranded G4G is being implemented in galleys/dfacs across DoD: It will eventually replace previous G4G iterations in all services DoD nutrition and foodservice community is dedicated to making cultural changes about nutrition

60 The Road Ahead: G4G and Food System Changes Sustainability and scalability of G4G requires: Funding Manpower Ingredient changes: Joint Buyers Guide through Defense Logistics Agency to leverage more buying power across all services DoD Nutrition Subcommittee to summarize science findings Joint Subsistence Policy Board Policy Changes: Nutrition community leaders can include language to mandate G4G in policy updates: Joint regulation Nutrition Standards and Education (AR 40-25/BUMEDINST A/AFI /MCO ) Subsistence Policy Board DoD Menu Standards (DoDM ) Ensure G4G leaders have situational awareness of G4G-related policysubmission opportunities

61 Next Steps as Ambassador for G4G Present G4G. Give a Leadership Brief: Obtain customizable template from G4G website Present performance nutrition information to service members outside of clinical setting: Discuss using G4G to boost performance Use G4G to help facilitate nutrition-related changes in outpatient/wellness or clinical nutrition presentations Provide in-services to dining facilities considering the rebranded G4G Lead your installation in G4G implementation efforts. Join a G4G Planning Team for your installation s dining facility Become a G4G Certified Trainer or G4G Certified Coder to broaden your knowledge about the G4G program

62 Thank you! Please check the Go for Green website for up-todate resources and information: