3-3. Review and Recommendations, Continued
Ask whether all the menus for AA dining facilities include--
A variety of menu items that contrast in texture, flavor, and color?
Unsweetened, ready-to-eat, and whole-grain cereals (for breakfast) ?
Fresh or canned fruit or unsweetened juice at each meal?
Noncaloric beverages that are available at each meal, unsweetened or
prepared with an authorized sugar substitute, in addition to caloric beverages?
Margarine that is available at each meal as a spread?
Whole-grain bread and rolls at each meal?
Skim (1 percent) milk that is offered as the primary milk source in bulk
dispensers at each meal?
Herbal seasoning mixtures for table use?
Granulated, nonnutritive sugar substitutes in addition to granulated sugar
available at each meal?
Also ask whether a low-calorie menu is provided for each breakfast, lunch, and
dinner and for the short-order line (when one is operational), as specified in SB
Ask the following questions to evaluate the preparation and serving standards
for AA dining facilities:
Are TM 10-412 recipes used in food preparation?
Continued on next page