Menu planning in the Navy means devising meals that are nutritionally adequate and acceptable to the patrons. The term providing for food needs means that enough nourishing food must be served to satisfy the needs of the patrons and that this food should be attractive and acceptable to these personnel. This service must be accomplished consistently under varying afloat and ashore operating conditions in widely different geographic locations, using the foodservice capabilities of your ship or station.

FACTORS AFFECTING MENUS

Many factors affect the menu planner's choice of foods for the menu. Nutritional requirements, portion preferences, food costs, and availability of supplies are discussed next.

Nutrient Levels

Navy menus should be planned according to the principles of menu planning set forth in Foodservice Operations, NAVSUP P-421. In the menu-planning and nutrition education chapters of this publication, guidelines for Navy GMs are given that will meet the nutritional standards established by the Surgeon General. Menu-planning principles in Foodservice Operations are revised when nutrient standards are revised by the triservice nutritional standards regulation (Nutritional Allowances, Standards, and Education, AR-40-25, NAVMEDCOMINST 10110.1, AFR 160-95). These military recommended dietary allowances (MRDAs) are adapted from the most current National Academy of Sciences/National Research Council publication Recommended Dietary Allowances. Nutritional science is in a growth phase.

New guidelines are based on new understandings of the relationship of nutrition and health.

Monetary Allowances

Economic factors invariably concern all menu planners. GMs are operated on a monetary ration allowance. The Navy Food Service Systems Office (NAVFSSO) publishes a list of fixed unit prices quarterly. This is used in pricing food items issued to the messes and in the monetary values of the basic daily allowance, supplementary allowances, and special allowances. The value of the basic allowance is developed from the standard Department of Defense Food Cost Index that contains a representative list of specific quantities of food items derived from the Navy Ration Law and the current Defense Personnel Support Center Price List. The basic daily food allowance is sufficient to feed a full daily ration under normal operating conditions.  It is expected that, with proper management, an underexpenditure will exist at the end of the accounting period. This requires effective menu planning, control of issues, correct inventory procedures, food conservation programs, and a daily review of ration costs.

Food Item Restrictions

Food item restrictions should be considered. The Federal Supply Catalog, Group 89, Subsistence, lists all the food items procured for the armed services. Only foods listed and coded on the NAVSUP Form 1059 may be used in Navy GMs.

To request a new food item, consult the introduction to the Federal Supply Catalog, Group 89, Subsistence, for Navy procedures.

Seasonal Availability of Food Items

Seasonal availability of food is important in that menus should be adjusted to take advantage of seasonal changes in the supply of fresh produce. Canned, frozen, or dehydrated fruits, juices, and vegetables supplement the fresh menu items and are comparable in nutritive value.

Equipment Personnel, and Storage Facilities

Limited storage space, especially on small craft deployed on long cruises, prevents the use of many perishable food items. Menus for these activities should plan to use custom foods extensively to take best advantage of available storage space. Menus for such cruises should be planned well in advance to assure balanced stocks that will enable you to prepare nutritious meals.

The choice of preparation of foods to be served will also depend upon the galley equipment, the number of personnel to be fed, and the number of MSs on duty.

Menus may be more elaborate if laborsaving equipment is available and a sufficient number of MSs are on duty to allow for the preparation of last-minute items. In summary, determining the choice of menu items should include the following considerations:

The type and capacity of the galley equipment The number of personnel to be fed

The number of workers in the galley

Avoid menus that require too much last-minute preparation. Plan a balance between the foods that can be prepared in advance without deteriorating in quality and those that must be prepared just before serving time. Presentation Factors

Foods that look good and complement each other always have an advantage over those that are less attractive, even though they may be equally well prepared and nutritious. Learn to choose and combine foods in such a way as to achieve variety and harmony, both in appearance and flavor. The following suggestions will help you:

Vary the methods of preparation of the food served. Carrots, for example, can be served raw, buttered, french fried, seasoned with lemon juice, or combined with peas.

Consider the color of the food selected. Choose colors that look well together. Avoid too many foods of the same color at any one meal.

Avoid the use of unsuitable colors for food. Serve interesting combinations of flavors. Combine mild and strong flavors but do not kill a delicate flavor with an unsuitable flavor combination. Avoid using the same flavor twice in the same meal.

Combine different shapes such as diced potatoes, sliced meats, and leafy vegetables.

Do not plan all soft, dry, or moist foods for any one meal. Vary the texture.

Review the cycle menu each time it is used. Generally, avoid having the same meal on the same day of every week.