The IDF continues to introduce healthy foods to military cafeterias – and remove items that are not nutritious. The soldiers will soon be forced to part with sweetened cereal and chocolate spread. And what was new on the menu? Low-fat sauces, whole wheat rice and pasta, and more.
Channel 2 News/IDF Spokespersons Unit
If there’s anything that interests the soldiers it is the food served to them on the army bases, and the IDF is continuing the trend of relatively healthy food that began in the last three years. Objective: Less fat and unhealthy food.
The significant decision that is expected perhaps to upset some of the soldiers is a significant reduction of the chocolate spread so familiar to any military event. “We buy a couple of tons a year and the problem is that the chocolate spread has a lot of fat,”Lieutenant Colonel Dan Steinfeld, head of food in the army told News 2 Online. ”We are greatly lowering the amount purchased and replacing it with items such as honey, date spread, and halva.”
Among other things, in a few months, soldiers will have to say goodbye to sweetened cereal. They will have to make do with unsweetened cereals like Cornflakes, that are much more healthy and nutritious.
The IDF has successfully introduced cooks to using whole grains and removing trans fats from baked goods, and now they are planning to add more products. Among other things, this will include: corn schnitzel, fish, and date spread. In the last year, the army tried to introduce oatmeal, but the soldiers did not like it and therefore the amount purchased by the army decreased.
Healthier? Channel 2 News/IDF Spokespersons Unit
More Whole Wheat Bread
Among other things the military is now examining increasing the variety of fish. Today there is only cod and on holidays Nile Perch Fish. “We want to add at least one fish, one with omega-3 fat.”
After the success of the integration of couscous and rice, in a few months the army will introduce whole wheat versions, along with a significant increase in whole wheat roles and pita. In addition, low-fat sauces will be introduced.
But who is really responsible for the actual quality and health of the food are the cooks, who are committed to following the rules of the Division of Technology and Logistics – to cook as healthy as possible. They receive training on the subject, and are even inspected on such.