Naval Hospital Bremerton is recognizing March as National Nutrition Month 2011 by offering healthy new menu options at the command’s dining facility.

The culinary specialists and civilian counterparts of NHB’s Terrace Dining Room and Combined Food Operations, along with NHB’s Nutritional Management invited staff members and eligible beneficiaries to join them March 2 for the first of lunch-time planned meals in conjunction with the American Dietetic Association theme “Eat Right with Color.” Fish tacos and beef/broccoli stir fry were the initial entrees served.

“We have an obligation as a military treatment facility to provide healthy choices and make sure they are available. It’s important for others to see that healthy food looks and tastes good by introducing new menu ideas and encouraging people to try them ,” said Cmdr. Kim Zuzelski, NHB Nutrition Management and Clinical Nutrition head. “Not that we haven’t provided healthy options before, but now we’re demonstrating that healthy eating does not mean that food is bland and doesn’t taste good. It’s actually showing them what’s acceptable here and not just talking about it and then hoping they do it on their own.”

A variety of healthy new menus will be presented throughout the month and during each Wednesday lunch meal throughout the month, diners will be treated to new recipes and be able to make informed food choices and establish sound eating habits. 

“An event like this really is very important, not just for our active duty personnel but for all of us,” said Roger Meester, Combined Food Operations division head. “Our mission as a military treatment facility includes teaching, training and deploying, and we’re here to help our deployers be in good enough shape to handle the rigors of going on any type of assignment.”

“We want all our staff members to get into the habit of eating healthy and making good healthy choices at every meal,” Meester added. “We’re making people aware that bigger is not necessarily better when it comes to portion size for any meal,” she said. “National Nutrition Month gives us the perfect opportunity to serve entrees and side dishes at a more appropriate and healthier portion size.”

The Terrace Dining Room also shared informational flyers explaining how adding a variety of colors at every meal makes for a palette of nutrients for a healthful diet.