Go for Green: Fueling to Enhance Performance, Readiness, and Health [PDF]

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

Agenda
•  Learning Objectives
•  G4G Background and
Rebranded Components
–  What is G4G?
–  What Service Members Eat
Matters
–  Why It Works: Evidence Basis
–  Who BeneGits 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)
–  Maintenance Phase
•  G4G Certi?ications: Certi?ied
Staff Trainer and Certi?ied
Coder
–  CertiGied G4G Staff Trainer
–  CertiGied G4G Coder
•  The Way Forward

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 Gind available resources
•  Brief leadership on the G4G program
•  Use the timeline to create a G4G implementation plan for
a dining facility or galley

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)

G4G BACKGROUND &
REBRANDED COMPONENTS
The Evolution of G4G

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

What is G4G?
•  This tool informs and motivates
service members and improves
their nutrition environment
•  G4G actively prompts service
members to choose Green-
coded 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

What Service Members Eat Matters
•  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 difGicult exercise
–  Restores lost nutrients
Good nutrition improves military readiness!

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 Girst 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

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

Who BeneGits from G4G?
Dining Facility/Galley:
•  Marketing dining facilities as a place
to Gind healthful, performance-
promoting 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

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

•  Two-part coding:
Code 2: Low, Moderate,
and High sodium content

2. Choice Architecture
•  Place Green-coded foods and drinks in easily
accessible locations
•  Place Red-coded foods and drinks in less-accessible
locations

Choice Architecture Strategies
Place Green-
coded items
?irst
Make the default
choice, the better
choice
Add variety
Remind diners of
Green-coded
choices
Place Green-
coded
vegetables,
meats, and
starches Girst 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, whole-
wheat 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.

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 Girst 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 https://www.youtube.com/watch?v=BKFf5QiTqqg

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
àYellow-coded recipes
•  Use tools/resources:
–  SOPs
–  Sample menus

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

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

IMPLEMENTING G4G
A Step-by-Step Timeline

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
http://hprc-online.org/nutrition/go-for-green/G4G-mission

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

Planning Phase

Team Member Responsibilities
Team Lead
Food program manager, dining facility
manager, or shift supervisor with good
leadership and project-planning skills
•  Recruits team members
•  Assigns speciGic tasks and determines
reasonable expectations, outcomes, and
timeline
•  Supports coding menu revisions
•  Ensures staff training occurs according to
schedule
Administrative Lead
Manager, shift supervisor,
administrative team member, or NCO
•  Orders G4G materials such as Food Cards and
holders, poster frames, and brochure holders
•  Supervises assembly of Food Cards
Marketing Lead
Manager, shift supervisor, or NCO
demonstrating interest or experience in
marketing
•  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

Planning Phase

Team Member Responsibilities
Nutrition Lead
Registered dietitian (RD)
•  Briefs leadership at project start and throughout
implementation
•  CertiGied 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 ofGicial program design
Menu Lead
Lead cook willing to facilitate
menu revisions as needed
•  Supports menu redesign
•  Tests recipes and teaches new recipes to cooking staff
•  Enforces recipe adherence
Staff Lead
Employee who embraces a healthy
lifestyle and successfully promotes
G4G
•  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

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

Planning Phase
•  Estimated time: Allow 2–8 weeks
–  All G4G materials require professional printing!
–  Schedule includes ordering, printing, and shipping
–  Click on G4G Operations: Get Started > Printed Food Cards >
Ordering Food Cards
http://hprc-online.org/nutrition/go-for-green/ordering-food-
cards
–  Click on G4G Mission > Materials
–  Follow printing instructions

Planning Phase
•  Ordering options:
–  Arrange printing services through installation printing ofGice or refer to
printing instructions on G4G website
–  Access the Army Public Health Center (APHC) Health Information Products
e-catalog
–  Check with service-speciGic POC to conGirm 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
http://hprc-online.org/nutrition/go-for-green/G4G-operations

Planning Phase
Step 4: Conduct Staff Training
Initial G4G Training:
•  CertiGied 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:
•  CertiGied G4G Trainer-led
sessions
•  New staff (PCS, etc.)
–  Orient promptly
–  OfGicially train (3–5 hours)
within one month of
arrival
•  Anticipate need for in-
services in the annual
training calendar for your
dining facility

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
–  Training module presentations and instructor guides
–  Click on G4G Operations: Get Started > Training

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
•  CertiGied G4G Coder reviews menu items and assigns
color and sodium codes
–  Local RD might be a CertiGied G4G Coder
–  Click on G4G Operations: Get Started > Coding Foods

Phase 1
Step 5: Assign Color and Sodium Codes
•  Coding can only be completed by CertiGied G4G Coder
•  Head coder: Ms. Jennifer Billington, Armed Forces Recipe
Service (AFRS)
–  Service-speciGic lead coders
–  Click on G4G Operations: Get Started > Coding Foods
http://hprc-online.org/nutrition/go-for-green/G4G-
operations

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
http://hprc-online.org/
nutrition/Giles/g4g-coding-
goals-table-120715-pdf
•  CertiGied G4G Coder assigns
color and sodium codes to new
and revised menu items
•  G4G Planning Team supports
menu redesign and revisions

Phase 1
Step 6: Revise Menus
•  Estimated time: 6 weeks for Phase 1
–  Might need additional time for ingredient changes
–  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
http://hprc-online.org/nutrition/go-for-green/get-connected

Phase 1
Step 7: Create Food Cards
•  Food Cards checklist
–  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
–  Click on G4G Operations: Get Started >
Printed Food Cards > Ordering Food
Cards
http://hprc-online.org/nutrition/go-
for-green/assembling-food-cards

Phase 1
Step 8: Support Implementation
•  G4G Planning Team needs to support dining facility staff in
implementation efforts
•  Estimated time: 2 weeks
–  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

Phase 1
Step 8: Support Implementation
•  Overview of recipe/SOP
changes:
–  Inform where to Gind 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

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 identiGied in Phase 1
–  Use white placeholder cards as needed to identify foods at the stations
not included in Phase 1

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?
http://hprc-online.org/nutrition/
go-for-green/G4G-mission

Phase 1
Step 10: Marketing
•  Promote G4G:
–  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 OfGice (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

Phase 1
Step 10: Marketing
Resources
•  Go for Green® Social Media Messages:
–  Click on Get Connected > Social Media
http://hprc-online.org/nutrition/go-for-green/get-connected
•  Press/media materials:
–  Talking Points for G4G, press-release template, and graphics
http://hprc-online.org/nutrition/Giles/
G4GTalkingPointsGraphicsList.pdf

Phase 1
Step 10: Marketing through Education
•  Engage with service members:
–  Teach a 30–60 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

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

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

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

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 staff-
training 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
–  Tracking:
•  Use m-NEAT tool to evaluate
your nutrition environment
•  Conduct service-speciGic
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

Get Connected with G4G
•  G4G website
http://hprc-online.org/nutrition/go-for-green
•  Ask the G4G Team
http://hprc-online.org/nutrition/go-for-green/get-
connected
•  G4G Facebook page
https://www.facebook.com/goforgreeng4g

G4G CERTIFICATIONS:
CERTIFIED STAFF TRAINER
& CERTIFIED CODER

Assist With G4G Implementation

Why CertiGication 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 certiGication:
–  Beth Moylan
–  Jennifer Billington

CertiGied 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

CertiGied 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 nutrition-
analysis 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

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

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 Gindings
–  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
10110.6A/AFI 44-141/MCO 10110.49)
•  Subsistence Policy Board DoD Menu Standards (DoDM 1338.10)
–  Ensure G4G leaders have situational awareness of G4G-related policy-
submission opportunities

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 CertiGied Trainer or G4G CertiGied Coder
to broaden your knowledge about the G4G program

Thank you!
Please check the Go for Green® website for up-to-
date resources and information:

http://hprc-online.org/nutrition/go-for-green

Go for Green: Fueling to Enhance Performance, Readiness, and Health [PDF]

Recommended

Recommended

More Related Content

Similar to Go for Green: Fueling to Enhance Performance, Readiness, and Health [PDF]

Similar to Go for Green: Fueling to Enhance Performance, Readiness, and Health [PDF] (20)

Recently uploaded

Recently uploaded (20)

Go for Green: Fueling to Enhance Performance, Readiness, and Health [PDF]