Food transformation underway at the club Published April 5, 2011 By Col. Mary Lussier Nutrition project lead MARCH AIR RESERVE BASE, Calif. -- The Hap Arnold Club troop feeding "food transformation" has begun! Our goal is to offer healthy and flavorful food choices that support and enhance health and fitness. Over the next several months, the Club will unveil new choices, many of them a direct result of our recent troop feeding survey. I am leading the nutrition project and helping me spearhead the food transformation effort are Mr. Cary Kerr, chief of the sustainment and community support flight; Annette McWilliams, club catering manager; Henry Frye, club manager; Senior Master Sgt. Raul Martir, 452nd Aerospace Staging Squadron superintendent of nursing services and a 30-year executive chef; and Senior Airman Celia Castelo, a nutritional medicine technician with the 452 ASTS. What types of changes are taking place? · New menu items are being introduced each UTA · New food preparation equipment is being purchased · Training of food service staff has begun · Nutrient information and nutrition education will be made available In last month's survey, many members indicated they want troop feeding to offer more "grab and go" options, deli sandwiches, more entree salads, a taco bar, Asian rice bowls and a pasta bar. Over the next several months, troop feeding will phase in these items during UTAs. We also are implementing the new Dietary Guidelines for Americans in troop meals: · Increasing fruits, vegetables and whole grains · Reducing fat · Adjusting portions for high fat foods · Offering low fat milk and fewer sugary beverages · Featuring healthier dessert options As these changes are made, please continue to make suggestions and give feedback. Suggestion cards will be available at all meals. Finally, during this UTA, the Club will offer a new menu item, Chicken Piccata. It was so popular during the A UTA that it was sold out by noon. So come for lunch at the Club--the "Food Transformation" has begun!