Highlights of from the webinar Enhancing the U.S. Army Performance Through Key Nutrition Initiatives

MAJ Tamara Osgood
MAJ Tamara Osgood

Enhancing the U.S. Army Performance Through Key Nutrition Initiatives

RDNS: To earn 1.0 CPEU please watch the recording at militaryfamilieslearningnetwork.org/event/22079

Biography

MAJ Osgood just completed a one-year fellowship at the Centers for Disease Control and Prevention with a focus on obesity and eating environments. She is currently a public health dietitian at the Army Public Health Center. She has over 15 years’ experience as an RD including: clinical/oncology dietitian, Critical Care Burn dietitian, Director of Nutrition Care Division at two separate Army Community Hospitals, a 15 month deployment to Iraq in support of Nutrition Care at the largest Theater Internment Facility, and the Executive Fellow to the Army Medical Specialist Corps Chief. Prior to commissioning as an officer, MAJ Osgood spent 4.5 years in the Enlisted Ranks as an Army Intelligence Collector / Morse code Interceptor. She has over 17 years of service in the Military. Her Military awards include the Bronze Star, which she earned while deployed to Iraq. She holds an MS in Human Nutrition from the University of Alabama and a BS in Nutrition from Georgia State University, graduating both Summa Cum Laude.

Her deployed medical experiences were published along with 3 fellow military RDs in October 2014, in the Peer-reviewed Journal, Nutrition in Clinical Practice

Major Points:

Obesity in the Armed Forces is a national security issue

  • 34 % of Americans are obese
  • 27% of potential military candidates cannot qualify for the military due to their weight
  • 64% projected, of potential Army recruits will not qualify for the military in 2030
  • Fiscal impact is greater than $3 billion annually

2017 Health of the Force phc.amedd.army.mil/Periodical%20Library/2017HealthoftheForceweb.pdf

Performance Triad (P3) is a public health initiative to improve Soldiers’ readiness and resilience by improving sleep, activity, and Nutrition (SAN)

Target score is 85

  • Sleep 68.4
  • Activity 83.6
  • Nutrition 71.4

One sleepless night, 4 hours can impair performance as much as a 0.10% blood-alcohol level.

What we learned most about and saw the fastest return on investment was in sleep management.” 

Go for Green ® www.hprc-online.org/page/Go-for-Green

  • Eat like an Athlete
  • Train like a pro
  • Perform like a Champion
  • Stoplight system
    • Green – High-performance foods
    • Yellow –  Moderate performance foods
    • Red – Performance limiting food.

Healthy Base Initiative
The Healthy Base Initiative was a comprehensive three-year effort to test and measure over 30 health and wellness initiatives at 14 locations (all four branches and USCG). The results below focus on food, though HBI also addressed other aspects of Total Force Fitness

  • The DoD Food System is complex and needs to be transformed
    • The current system is outdated and operates in silos
    • Need for greater focus on nutritious food; making healthier choices easier
  • A multifaceted approach is needed. Doses of interventions must increase. Implementing one or two interventions in isolation is not enough to change behavior
    • ]Need multiple options at more than one location
  • Dining Facilities offer healthy options but access and convenience are lacking
  • Vending and fast food venues need significant improvement
  • Family members want education in healthy eating, shopping, and cooking
  • Assessment and measurement tools should be used to improve future efforts

Military Nutrition Environment Assessment Tool (m-NEAT)

m-NEAT is an assessment of an installation’s environment and policies related to promoting and supporting healthy eating within the workplace, community, and school settings.  This tool has been used by the Army, Navy and Air Force.  It is designed to assist health promotion professionals, dietitians, food operators, commanding officer and others in collecting information and developing action plans.

Assesses and score facilities on the following:

  • Food Policy
  • Food Availability
  • Choice Architecture
  • Food Labeling
  • Food Price

For more information:

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