Dfac Military Meaning - VILSECK, Germany - Outside the Stryker Inn here, June 22 was just another Wednesday. The soldiers were walking around, talking on the phone and checking Facebook while waiting for the door to open.
Dietitians prepare dishes up to the service line and edit food posters. David Goodman, manager of the Stryker Inn, stood in the corner between soft drinks and service; his team is ready.
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When the doors opened at 11:30 in the morning, there was a line of about 100 customers, most of whom were soldiers. Most of them don't even know what happened to them.
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As part of the Go for Green Customer Awareness Luncheon, customers were delighted, where most of the options were 'green', meaning high in protein and low in fat.
"You hear green, green, green, so I say, 'Let's go all green,'" Goodman said. Ninety-five percent of Goodman's Go for Green meals that day consisted of healthy foods. "No one in Europe has done it 'without too much greenery in one place,'" he said.
The menu includes dishes such as Alaskan King Crab Legs, Southwestern Shrimp Linguine, Caribbean Baked Fish, Spicy Brown Rice, Glazed Green Beans and a mix of pumpkin and carrots. Each plate is labeled in green and contains nutritional information.
Across the line, a sign outside the short order section warned stray customers.
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"Stop it! You've entered the red zone!" he read, reminding diners that foods like french fries, chicken nuggets and onion rings are high in calories, low in vitamins and minerals, and can interfere with work.
In addition, a new section with fancier greens such as hot roast beef wraps, Jamaican jerk chicken sandwiches and beef fajita pitas competed. This section was strategically placed just before the short command section.
Pvt. Ali Nagi, 2nd Stryker Cavalry Regiment, served his plate of brown rice and rosemary potatoes. He said he noticed something different "the new items near the short order" but still made a bee line for the fries.
Pvt. Dionte Young, a rider with 2SCR, decided to try the beef fajita pitas. For many like Young, choosing what to put on their plate is a gut reaction.
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Ken Stark, director of the garrison's logistics division, admits he doesn't eat much green, but said he supports the effort.
"The proof of the pudding is all the fat people in America," he said. "It's an effort to try to bring it back in a different way. I totally agree.
The "green" movement started here in 2008 when restaurants started labeling their food green, yellow and red, indicating high, medium and low quality food. Donating mostly green items, such as Goodman's Go for Green food, is the next step.
According to Ana Wallace, food program manager for US Garrison Grafenwoehr, these two steps will coincide with the Soldier Resupply Initiative, which will change the culture of food in the canteen, and hopefully how soldiers think about food.
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The Lt. General Mark Hertling, the US Commanding General in Europe, led the operation as the deputy commanding general of the US Training and Doctrine Command. The goal is to change the perception of food and its soldiers; not just military food, the food is designed to improve performance, provide energy for endurance as well as essential nutrients to help the body recover after hard work.
Dining room changes customers can expect to see on the menu include lean meats and more fruits and vegetables, limited fried foods (many of which will be replaced with oven-baked ones) and limited sweets. Juice and milk will be fortified with vitamins and soda will be replaced with vitamin-fortified sweetened water.
According to Wallace, the SFI pilot program at the Main Post Food Station in Grafenwoehr, The Sgt. The Major Lawrence T. Hickey Restaurant at Camp Normandy and the Warrior Sports Cafe at Hohenfels are scheduled to open this fall.
Back at the Stryker Inn, an hour after the building opened, the line thinned. Stark and Wallace grabbed their plates and considered the options. Stark chose rosemary potatoes, turkey yakisoba and bread.
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Wallace focused heavily on the Southwest Shrimp Linguine. As the waiter took the last morsel from the plate, Wallace smiled. Sgt. Miriam M. Weeden, G1 Force NCO with the 19th Expeditionary Sustainment Command, and Muskogee, Okla., native, grabs a plate of vegetables at the new cafeteria at Camp Henry, South Korea, Feb. 17 .
Under a new Army policy called Essential Unit Messing, soldiers assigned to a rotating unit in South Korea must eat at Army canteens if they don't want to pay for meals out of pocket. Staff will also provide three DFAC meals per day; however, they will still have to cover their own expenses.
The policy, which went into effect Feb. 1, applies to all soldiers on deployments to the peninsula, Army spokesman Paul Prince said.
The Cavalry Division's 1st Combat Team, which had just begun a nine-month deployment to South Korea, was the first to experience change.
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Under the EUM, soldiers will have their meals from military canteens; the cost of food, at a discounted rate, will be deducted from the basic allowance for soldiers.
The switch to EUM was made "to ensure the health and readiness of soldiers during deployments to Korea," Prince said.
After the new policy became known, a few readers wrote to Army Times complaining that they or their soldiers were unfairly losing their BAS when deployed.
"The BAS has not been removed," Prince said in response to questions from Army Times. "Soldiers now deployed will withdraw their food from military sources."
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BAS is intended to offset the cost of a soldier's food, according to the Department of Defense. It is not intended to cover the cost of meals for family members.
Maj. Gen. Ted Martin, commander of the 2nd Infantry Division in Korea, acknowledged that the EUM was a "big change."
"I would say it's a big culture change for the military and for their families, and we embrace it," he said. "I know this will change the outcome for Soldiers and their families during the rotation."
But the EUM ensures that soldiers deployed to South Korea get full, nutritious meals three times a day, said Martin, who added that he also regularly eats at the cafeteria.
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"Every soldier, from the new recruit to the brigade commander and command sergeant major, gets a ration card," he said. "What I can guarantee for the military is a healthy choice and a great place to eat. I know the financial situation is different, but, honestly, there is no better service than military food."
Under the EUM, all soldiers, regardless of rank, receive three meals a day and a daily stipend of $10.45, said 1st Cavalry Division spokesman Lt. Col. Sunset Belinsky.
Enlisted soldiers will see $313.50 a month subtracted from their monthly BAS of $368.29 for a net BAS of $54.79, he said.
Officers will also have $313.50 per month deducted from BAS each month. Officers will pay $59.87 out of pocket because the monthly BAS is $253.63, Belinsky said.
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Soldiers from Headquarters and Headquarters, 1st Armored Brigade Combat Team, 1st Cavalry Division, unload their containers in the early morning at Camp Hovey, South Korea, Feb. 4.
Part of the impetus for the new EUM policy was a problem Army leaders encountered shortly after the arrival of 4,000 soldiers from the 2nd Brigade Combat Team, 1st Cavalry Division, in South Korea. in June.
The brigade was the first rotational brigade combat team to operate in South Korea. The deployment coincided with the deactivation of the 1st BCT, 2nd Infantry Division, which had been in South Korea for 50 years, but had soldiers deployed individually from the United States for a year.
Because it was a news release, leaders had to consider issues such as what kind of broadcast orders the troops would receive and whether they would receive ration cards to eat in the dining hall.
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The other question is simpler. In the case of the 2nd BCT, the commanders in Korea did not realize until the troops arrived that they had no beds for their camp. Soldiers were given military-style sheets, pillowcases, and blankets.
The leaders of the 1st Cavalry Division's combat team "made a concerted effort" to inform soldiers and their families of the difference in rights because of the policy change in the rotation, Belinsky said.
Colonel John DiGiambattista, commander of the 1st BCT, "made all the battalions aware of our rights," he said.
"Many families came to see the BAS as a right they can get no matter what, and it was not really enough for the soldiers to survive," he said. “When we enter
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