Performance Nutrition Dining Facility Intervention Improves Special Operations Soldiers’ Diet Quality and Meal Satisfaction

Abstract Objective To assess the impact of the Special Operations Forces Human Performance Program dining facility (DFAC) intervention on patron diet quality and meal satisfaction. Design Nonrandomized, controlled time series study using digital food photography and surveys pre-post intervention (0, 4, 8, and 12 months). Setting Two Fort Bragg, NC military installation DFACs. Participants Volunteers (n = 688 total; n = 573 complete dataset) were US Army active duty soldiers. Intervention The DFAC intervention included food choice architecture, new performance-optimizing food recipes to increase nutrient density, revised menus to offer more performance foods daily, and nutrition labeling to influence food choice. Main Outcome Measures Daily DFAC nutrient intake and Healthy Eating Index (HEI) 2010 scores. Analysis Descriptive and ANOVA statistical analyses were performed between control and intervention groups and from baseline to 4, 8, and 12 months postintervention (α = .05; 80% power). Results The intervention resulted in a higher posttest HEI score (60.1 ± 8.8 points; +3.4%; P  = .005) and DFAC satisfaction compared with control (49.0 ± 10.4 points; P > .05). Improved intervention HEI scores were attributed to changes in citrus and melon fruit (+46%), red and orange vegetables (+35%), whole grains (+181%), legumes (65%), yogurt (+45%), oils (–26%), and solid fat (–18%) consumption (all  P Conclusions and Implications These data illustrate that the Special Operations Forces Human Performance Program military DFAC nutrition intervention was feasible to implement and was associated with diet quality improvements. Access to high-quality ingredients and recipes may improve soldier meal quality and acceptance in other settings and warrants further investigation.