Filed under: Nutrition
Have you heard about Go for Green®?
Go for Green® is a DoD-wide, joint-service food-identification program. It’s designed to help you easily identify the nutritional value of foods when you’re standing in line at the dining facility (DFAC) deciding what to eat.
Foods in DFACs are color-coded Green, Yellow, or Red to help you choose foods for optimal performance. When using Go for Green® in the DFAC, look for these symbols to identify “Green,” “Yellow,” or “Red” foods.
What do the colors mean?
Go: High-Performance Food
“Green” foods can and should be eaten everyday. These foods score high in nutrient density (the ratio of nutrients to calories in a food) and help you perform best. Most “Green” foods can be eaten without having to worry much about portion size.
Caution: Eat occasionally
“Yellow” foods are still healthy in small amounts but should be eaten less often than “Green” foods. How much and how often depends on your health and performance goals. Try to eat “Yellow” foods just some of the time.
Limit: Eat rarely
“Red” foods are meant to be treats eaten just once in a while. They have little nutritional quality but are often an enjoyable part of eating. Most people can have a few “Red” foods each week and still meet health and performance goals. Try to limit how much and how often you eat “Red” foods, and balance them with plenty of “Green” foods.
Although the Go for Green® program is geared toward use in the DFAC, it translates well to just about any setting—home, fast-food restaurants, even when eating MREs. Eating the Go for Green® way can promote a healthier, better-performing you. For more information, visit the Go for Green® website. Download the Go for Green® Guide for a handy reference.
Need help deciding how much to eat? Look for future posts about how to personalize Go for Green® based on your individual calorie and performance needs.
The Performance Triad is well underway, and the Army has been closely monitoring the progress of soldiers at the three test sites (Joint Base Lewis-McChord, Fort Bliss, and Fort Bragg). Soldiers will be assessed on their knowledge, beliefs, and attitudes about the parts of the triad—sleep, activity, and nutrition. Triad staff is currently performing injury-risk assessments for the Military Power, Performance, and Prevention (or “MP3”) program as part of an ongoing process that helps get soldiers into physical therapy and strength-training programs to help reduce the number of “medically not ready soldiers.” You can read more about the Performance Triad in HPRC’s Total Force Fitness domain.
March is National Nutrition Month, and it reminds us about the importance of healthy eating. The theme this year is “Enjoy the Taste of Eating Right.” HPRC receives many questions that ask what the best supplements are for weight loss, bodybuilding, and enhancing performance. Our message is always the same: Focus on food first. Operation Supplement Safety (OPSS) has educational resources to help spread this message, including our “Real Food” poster and “Nutrition: Fueled for Fitness” brochure. Be sure to visit OPSS for infosheets, videos, and other educational materials for Warfighters, healthcare providers, and family members.
March is National Nutrition Month®, a month-long education campaign sponsored by the Academy of Nutrition and Dietetics to promote healthy eating. This year’s theme is “Enjoy the Taste of Eating Right.” It focuses on how healthy eating and tasty food go hand-in-hand. The Academy of Nutrition and Dietetics website provides lots of great tips, tools, and resources to help you develop healthy, tasty meals for you and your family. Also, visit HPRC’s Family Nutrition section for additional resources.
Carbohydrates provide our bodies with energy. “Good” carbohydrates—usually the complex carbohydrates such as vegetables, fruits, and whole grains—have more fiber. They also contain vitamins and minerals. “Bad carbs” include refined carbohydrates—foods made with white flour—and processed foods with added sugars. To find out more about eating the good carbs, read the Centers for Disease Control and Prevention information on carbohydrates.
Warfighters who eat a variety of fruits and vegetables are more likely to be at their optimal weight and less likely to develop diseases such as cancer, heart disease, and diabetes. But it can be hard to find a “rainbow” of fresh foods when it’s cold and gray outside and the summer farmers’ markets and roadside stands are months away. Fresh fruits and vegetables, while a great choice, can be expensive in winter and can spoil quickly, making it hard to keep them on hand. Frozen fruits and vegetables, on the other hand, might be just the ticket to make sure you get plenty of these nutritious powerhouses in your diet. Here’s why:
- Nutrition. The nutrient content of frozen fruits and vegetables is comparable to that of fresh ones. That’s because frozen fruits and vegetables are processed at their peak ripeness, while fresh ones might be eaten when they are either under- or over-ripe, when nutrient content is generally sub-par. (There are a few exceptions, though. The processing of frozen “cruciferous” vegetables such as broccoli, cauliflower, and Brussels sprouts destroys important enzymes that give them their disease-fighting capability. Opt for fresh versions of these veggies, and steam them lightly or eat them raw.) When purchasing frozen vegetables, choose versions without added salt and with minimal processing such as chopping or dicing for highest nutritional value.
- Cost. Although fresh fruits and vegetables are usually cheaper when they’re in season, their frozen cousins are your best bet in the off-season. If you’re on a budget, resist the temptation to purchase those meal-in-a-bag concoctions containing meats and/or rich sauces, though. You pay twice: first for the convenience and second for the calories. Instead, prepare frozen veggies in your microwave according to the cooking directions on the package. If you add some lean protein such as chicken or tofu, some spices, and a side of whole grains, you’ll have the makings of a great meal.
- Availability. The best thing about frozen fruits and vegetables is that they’re right there in your freezer. You can stock up on your favorites when they’re on sale and have a ready supply every time you cook—no excuses. Use them within three months of purchase, though, for optimal quality.
Fresh or frozen, fruits and vegetables are essential for optimal performance. Be sure you get enough every day.
Wanting some holistic strategies to enhance your performance? Check out the “One Shot One Kill (OSOK) Performance Enhancement Program” that shows Warfighters how to set up and manage their own performance-enhancement system. OSOK is designed not only to enhance performance but also to jumpstart Warfighter resilience. It builds on the skills that Warfighters already possess and then teaches new ones as needed.
There are two ways you can use OSOK: as an individual through “OSOK Solo” and as a unit/group through “OSOK-IP Unit.” Both highlight “10 Rules of Engagement” and provide seven core modules: Controlled Response, Mind Tactics, Performance-Based Nutrition, Primal Fitness, Purpose, Code, and Recharge. OSOK also provides self-assessment forms so you can track your progress over time.
For other performance-enhancement programs and information about holistic (total) fitness, check out HPRC’s Total Force Fitness domain.
On January 14, 2014 the Marine Corps released MARADMIN 010/14, which details the new requirements for the Marine Corps Embassy Security Group. Marines who want to travel the globe and provide security services for U.S. embassies and consulates now have to meet new, revised standards. Among other things, Marines must be at least 64 inches tall so they can adequately view all areas from Post One (point of entry control at diplomatic posts). In addition, physical fitness standards have changed: Marines will have to achieve 1st Class PFT scores. If you haven’t yet achieved this level of fitness, we have some tips. First and foremost, for optimal fitness, be sure to train smarter, not harder.
Fruits and vegetables provide many essential nutrients that benefit health and reduce risk of disease. Juicing provides an easy, convenient way to get more fruits and vegetables into your diet. However, most countertop juicers extract the juices from fruits and vegetables but leave behind the skin and pulp—where most of the performance-enhancing nutrients and fiber are found. To get the most from your fruits and vegetables, add the leftover skin, pulp, and fiber to other foods such as muffins, breads, or pasta sauces so you don’t miss out on the benefits they provide.
Juices that are mostly fruit-based provide concentrated sources of carbohydrates (“carbs”)—great for when your carb needs are high, such as before or after working out. However, drinking high-carb juices at other times of day can cause your blood sugar to “spike,” setting you up for a “crash” later on. Vegetable-based juices offer an appealing, lower-carb alternative, especially for the veggie-hater. In particular, juices from vegetables such as beets, carrots, and celery that are high in nitrates can naturally increase blood flow and reduce blood pressure—real performance-enhancers. If the flavor of vegetable-based juices doesn’t appeal to you, try adding a small amount of fruit to provide a touch of sweetness without too many carbs. And you can add low-fat yogurt or tofu for a protein boost.
Juicing is a great way to use up fresh fruits and vegetables that are a bit past their prime, reducing waste and saving you money. That’s important because juicers can be expensive, ranging in price from $50 to over $1000! A good-quality blender probably costs less than many juicers, doesn’t remove beneficial fiber, and might offer more versatility.
Keep in mind that fresh, unpasteurized juices can be a food-safety hazard. Harmful bacteria on your hands and on the surfaces of fresh fruits and vegetables can cause diarrhea, vomiting, and in some cases severe dehydration or other health problems. Thoroughly wash your hands, fruits, and vegetables before making fresh juices, and clean juicer parts with hot, soapy water when finished. Drink fresh juices the same day you make them and freeze leftovers in ice-cube trays to add to smoothies or thaw and drink another day.
Whether you get your fruits and vegetables in a glass or on a plate, make sure you’re getting enough for optimal performance. Use this handy calculator from the Centers for Disease Control and Prevention to find out how many you need each day.
Do milk products make you queasy, gassy, or—worse—send you running to the bathroom? If so, you might have lactose intolerance, a condition caused by a deficiency of lactase, an enzyme produced in the small intestine. Lactase breaks down lactose, a naturally occurring sugar present in milk and milk products.
Symptoms of lactose intolerance include nausea, gas, cramping, and diarrhea and usually occur 30 minutes to two hours after eating milk products. Anyone (at any age) can develop lactose intolerance, but it’s more common among adults of African, American Indian, Asian, Jewish, or Mexican heritage. People who have digestive diseases such as Crohn’s disease, ulcerative colitis, or celiac disease are more likely to be lactose intolerant too.
Some people with lactose intolerance have to avoid all milk products, but others can handle small amounts of cultured milk products such as yogurt, kefir, or buttermilk. If you think you have lactose intolerance, experiment with milk products to see what you can handle.
Many processed foods (including MREs) contain milk products, so learn to be label-savvy: Look for words on food packages that indicate a product might have milk or milk products such as whey, curds, milk byproducts, dry milk solids, and nonfat dry milk powder. Missing your ice cream? Over-the-counter enzyme products can help you tolerate lactose-containing foods if taken with the first bite of food.
Don’t confuse lactose intolerance with milk allergy, an immune response to casein or whey, two proteins found in milk. Symptoms of milk allergy are typically mild and include:
- Runny nose, sneezing, or shortness of breath
- Swollen lips, tongue, or throat
- Rash, hives, or itchy skin
However, severe milk allergy can cause anaphylaxis, a serious, life-threatening condition that requires immediate medical attention. People with severe milk allergy should read labels carefully to avoid all milk products.
Of course, limiting or avoiding milk products could put you at greater risk of developing osteoporosis or “brittle bones.” That’s because milk products contain calcium, an essential nutrient for healthy bones. Look for other calcium-rich foods such as dark-green leafy vegetables, almonds, beans, shellfish, or calcium-fortified juices, soymilk, or almond milk.
To learn more about lactose intolerance, read this informative article from the National Digestive Diseases Information Clearinghouse.