'Go for Green' helps Airmen make healthy choices Published July 6, 2012 By Airman 1st Class Kenneth W. Norman 97th Air Mobility Wing Public Affairs ALTUS AIR FORCE BASE, Okla. -- A new program at the Solar Inn Dining Facility on base makes nutrition as easy as red light, green light. The Go for Green program is a nutritional recognition labeling system designed to provide a quick snapshot of the nutritional value of food choices in the DFAC. Food items are labeled green - eat often, yellow - eat occasionally, and red - eat rarely, based on the impact food can have on overall performance. "Go for Green is a program to get our Airmen to make healthier choices when picking their plate," said Master Sgt. Niaa M. Payne, 97th Force Support Squadron food service section chief. "This is just a way to kind of make it easier because studies have shown that putting the fat and calories on menus doesn't affect most people," said Carolyn S. Johnson, 97th Medical Group dietician. "This is much better because it is based on a stoplight. Everyone associates green with go, red with stop, and yellow with caution, so now we are using that to help with health." This program was originated in the Army and the Air Force implemented it June 1, 2012. "All of our menu boards have been updated as of June 1," Payne said. "In addition we have placards at the grill. Before [Airmen] even get their plates, the Go for Green diagram is here for them to see." The food selection at the DFAC has not changed, but the ingredients have. "We use different ingredient items that we can put into the actual menu to make it healthier," Payne said. "For example, a stir fry that we would usually use regular soy sauce, we worked with our vender to get a low-sodium soy sauce." Go for Green is meant to be an educational tool for Airmen who do not know about proper nutrition. "I love the Go for Green program because it takes a lot of the guess work out of eating healthy," Johnson said. "The biggest piece is the educational piece, getting the Airmen to make healthier choices when picking their plate," Payne said. "We are still providing all of the items that they could get off base, but we are showing them how to pick their plate and make it a little healthier." The portion size and food Airmen choose to eat is ultimately up to them. "I think the biggest challenge is changing the mindset of the customers and getting them to pick the healthier options that are available instead of the burgers and things like that," Payne said. More information about the Go for Green program will soon be available on the DFAC's website, as well as informational hand-outs available in the DFAC.