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Novel Methodological Approaches to Address Social Drivers of Nutrition & Health (Poster Theater Flash Session 5)

(PTFS05-01-25) Assessing the Feasibility of Implementing the Go for Green® Nutrition Program at the U.S. Air Force Air National Guard 109th Airlift Wing

Sunday, June 1, 2025
12:00 PM – 12:04 PM ET
Location: South Hall B (The Hub) - Poster Theater / Poster Board Number PT-1

    Presenting Author(s)

  • EA

    Emma Alitz, MPH

    Research Coordinator
    Henry M. Jackson Foundation for the Advancement of Military Medicine, Inc.
    Washington, District of Columbia, United States

    Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Co-Author(s)

  • MM

    Michael F. Mulry

    Combat Capabilities Development Command Soldier Center, United States

  • SH

    Sarah J. Hinman

    Henry M. Jackson Foundation for the Advancement of Military Medicine, Inc., United States

  • KK

    Katie M. Kirkpatrick

    Henry M. Jackson Foundation for the Advancement of Military Medicine, Inc., United States

Objectives: Active-duty military facilities use the Department of Defense’s Go for Green® (G4G) program to optimize the food environment. The Air National Guard (ANG) is not required to use G4G, but it does require members to be fit for service, for which nutrition is critical. There are unique challenges to incorporating G4G in ANG given the dining facility setup, limited resources (e.g., time and kitchen staff knowledge), and a one-weekend-per-month schedule. The objective of this study was to test the feasibility of implementing G4G in an ANG environment.

Methods: This mixed-methods study was conducted over 12 months at one ANG site using a phased approach. In Phase 1, researchers assessed the baseline number of available kitchen staff and their respective skill levels, kitchen equipment, ingredient availability, and procurement methods using a Strengths, Weaknesses, Opportunities, Threats (SWOT) analysis and standard consultation intake form. During Phase 2, the site implemented G4G requirements: menu items coded and labeled with Green, Yellow, or Red and sodium-level based on nutrition content, menu revised to increase healthy options using standardized recipes, optimized food placement, promoted menu items, added marketing and education strategies, and trained kitchen staff on G4G. In Phase 3, the site sustained G4G efforts, promoted their new menus, and added educational resources for Airmen for four months.

Results: The site implemented all eight G4G requirements. All six menu components (entrees, starchy sides, non-starchy sides, salad bar, legumes, and desserts) increased Green offerings. Notably, Green entrees increased from 18% to 59%, and Green starchy sides increased from 38% to 73%. Marketing was increased by displaying more posters in high-traffic areas, as was food promotion by circulating the menu via posters, email, and meetings. Further, this site went from no G4G-trained kitchen staff to all 20 staff receiving in-person training. Lastly, diner head count increased 10% from baseline.

Conclusions: Implementing G4G program requirements to expand the availability and marketing of nutritious menu items likely led to the increased diner attendance. This approach can inform other ANG facilities about implementing G4G to build a supportive food environment, benefiting Airmen health and readiness.

Funding Sources: Defense Health Agency