3-3. Review and Recommendations, Continue
Checklist-
Is excess fat trimmed from meat?
preparation
standards,
Is a nonfried entree offered as an alternative when a fried entree is featured?
continued
Are reduced portion sizes available at each meal?
Are cooked vegetables, to include potato and potato substitutes, served
without margarine, butter, sauces, or gravies?
Are alternatives to the traditional breakfast menu available?
Checklist-
Ask the following questions to evaluate the training that is conducted for AA
dining facilities personnel:
training
standards
Are installation training programs provided to assist food service personnel in
implementing nutrition standards?
Of the 926 personnel assigned to the dining facility, how many have received
training in basic nutrition, food preparation, and serving techniques?
Also ask whether there is an established diner education program in accordance
with AR 40-25. To evaluate the diner education program, ask the following
questions:
Is the caloric value of each menu component pasted in a place that is visible to
the diner before he enters the dining area?
tents, and nutrition bulletin boards?
3-9
QM3510
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