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Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group - 14163_159
Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
Presentation Factors - 14163_161
Fats, Oils, and Sweets Fats, oils, and sweets are at the top of the food pyramid and should be used sparingly. A low-fat style of eating allows room for use of some fats and high-fat foods. The idea is balance and moderation The food pyramid  suggests  using  added  fats  such  as  butter, margarine, and salad dressing sparingly. It is helpful to notice the amount of fat in these foods. Most of the added  sugar  in  the  American  diet  comes  from  soft drinks,  candy, Choose  fewer sweet desserts, jams, jellies, syrups, and table sugar. foods that are high in and soft drinks. MENU  PLANNING sugars-candy, Menu planning in the Navy means devising meals that  are  nutritionally  adequate  and  acceptable  to  the patrons. The term providing for food needs  means that enough nourishing food must be served to satisfy the needs  of  the  patrons  and  that  this  food  should  be attractive  and  acceptable  to  these  personnel.  This service   must   be   accomplished   consistently   under varying afloat and ashore operating conditions in widely different geographic locations, using the foodservice capabilities  of  your  ship  or  station. FACTORS AFFECTING MENUS Many factors affect the menu planner’s choice of foods  for  the  menu.  Nutritional  requirements,  portion preferences, food costs, and availability of supplies are discussed  next. Nutrient Levels Navy menus should be planned according to the principles of menu planning set forth in Foodservice Operations,  NAVSUP  P-421.  In  the  menu-planning  and nutrition   education   chapters   of   this   publication, guidelines for Navy GMs are given that will meet the nutritional  standards  established  by  the  Surgeon General.  Menu-planning  principles  in  Foodservice Operations are revised when nutrient standards are revised by the triservice nutritional standards regulation (Nutritional Allowances, Standards, and Education, AR-40-25,   NAVMEDCOMINST   10110.1,   AFR 160-95).   These   military   recommended   dietary allowances (MRDAs) are adapted from the most current National   Academy   of   Sciences/National   Research Council    publication Recommended   Dietary Allowances. Nutritional science is in a growth phase. New guidelines are based on new understandings of the relationship of nutrition and health. Monetary  Allowances Economic  factors  invariably  concern  all  menu planners.  GMs  are  operated  on  a  monetary  ration allowance.  The  Navy  Food  Service  Systems  Office (NAVFSSO)  publishes  a  list  of  fixed  unit  prices quarterly.  This  is  used  in  pricing  food  items  issued  to the messes and in the monetary values of the basic daily allowance,  supplementary  allowances,  and  special allowances. The  value  of  the  basic  allowance  is developed from the standard Department of Defense Food  Cost  Index  that  contains  a  representative  list  of specific quantities of food items derived from the Navy Ration Law and the current Defense Personnel Support Center Price List. The basic daily food allowance is sufficient  to  feed  a  full  daily  ration  under  normal operating  conditions.   It is expected that, with proper management, an underexpenditure will exist at the end of  the  accounting  period.  This  requires  effective  menu planning,  control  of  issues,  correct  inventory procedures, food conservation programs, and a daily review of ration costs. Food Item Restrictions Food item restrictions should be considered. The Federal Supply Catalog, Group 89, Subsistence, lists all the food items procured for the armed services. Only foods listed and coded on the NAVSUP Form 1059 may be used in Navy GMs. To request a new food item, consult the introduction to the Federal Supply Catalog, Group 89, Subsistence, for Navy procedures. Seasonal Availability of Food Items Seasonal availability of food is important in that menus should be adjusted to take advantage of seasonal changes in the supply of fresh produce. Canned, frozen, or  dehydrated  fruits,  juices,  and  vegetables  supplement the fresh menu items and are comparable in nutritive value. Equipment Personnel, and Storage Facilities Limited storage space, especially on small craft deployed on long cruises, prevents the use of many perishable food items. Menus for these activities should plan  to  use  custom  foods  extensively  to  take  best advantage  of  available  storage  space.  Menus  for  such 7-10

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