Fall 2024 - 15

implementation. Members of the work group
should include, but not be limited to:
* Registered Dietitian, Diet Technician, and/or
Hospital Food Service Specialist (68M) or
* Equivalent;
* Health Promotion Coordinator;
* Commander's Ready and Resiliency
Integrator (CR2I);
* Commander's Ready and Resiliency Council
(CR2C) Representatives;
* Public Health Nurse(s);
* Appropriated Funds;
* DFAC Representative;
* Non-Appropriated Fund (NAF)
Representative;
* Exchange Service Representative (AAFES,
NEX, MCX);
* Commissary Representative;
* Lodging Representative;
* Wellness/Fitness Center Representative;
* Fitness Center Manager;
* Public Affairs Officer;
* NCO-1st Sergeant representative (Air
Force); and
* Enlisted Senior Leadership.
shops). Determine what venues will be assessed
based on the size of the installation, the timeline,
and/or the resources (personnel available to
complete the assessment).
The leader of the NEWG will create a mNEAT
completion timeline for team members. Provide
training to new team members to become
familiar with the assessment process. The
team members conducting the mNEAT will
call the food venue in advance and coordinate
with the manager to review the assessment
questions. Communication with managers
and obtaining their buy-in of the process is a
benefit to the process. The team members will
inform the managers the site assessment is
not a food inspection.
Team members can print the worksheets in
advance to document the findings and should
print a worksheet for each location (i.e., one
fast-food worksheet for Starbucks®
, one fastfood
worksheet for Burger King®
).
At the different locations, team members should
find the manager and identify themselves as a
member of the NEWG. The team member will
ask the food service manager to walk around
the store and help to complete the survey with
the team member, if possible. At the end of the
survey, make sure to coordinate the findings and
potential recommendations with the manager.
With the manager's feedback, it is helpful to
discuss potential and feasible recommendations
for the future.
During the survey, be as accurate as possible.
The leader and workgroup identify all the food
locations on your installation. Having a layout
or list of all food locations on the installation will
help with planning and timeline development. Be
sure to categorize the food locations based on
the venue category (i.e., MWR, fast food, snack
Taking pictures (with the manager's consent) of
displays, menu boards, posters, serving lines, and
so forth, will:
* Help with data recollection;
* Serve as a frame of reference for " before and
after " interventions; and
* Help to develop your action plan(s).
This is an excerpt from the Department
of Defense's Military Nutrition Environment
facilitator's guide. To view the full PDF, click here. n
tacticaltrainingandconditioning.com | 15
https://ph.health.mil/PHC%20Resource%20Library/hpw-hea-mneat-guide.pdf http://www.tacticaltrainingandconditioning.com
Fall 2024

Table of Contents for the Digital Edition of Fall 2024
