Improving the health of our nation's veterans by implementing healthy food service guidelines

Introduction: The National Prevention Strategy identifies “Healthy Eating” as a priority to improve the health and wellness of the U.S. population, including groups that are disproportionately affected by disease and injury. To advance this priority, the National Prevention Council made a shared commitment to increase access to healthy, affordable foods and beverages in federal food service operations.

Approach: The Department of Veterans Affairs (VA) strives to improve the health of Veterans, employees, and U.S. communities by increasing healthy food choices and supporting sustainable food practices. The VA’s 2010 Healthy Diet Model promotes healthy eating for Veterans, their families, and employees. In 2014, VA compared their model to the HHS/GSA Health and Sustainability Guidelines.

Results: VA has revised their Model to require 100% fruit juice, 100% whole wheat pasta, and lower sodium offerings in medical facilities and canteen services. VHA has the largest health care system in the U.S. and serves 8.76 million Veterans every year, of which approximately 25% have diabetes, 36% have hypertension, and over 70% are overweight or obese. Increasing healthier food and beverage options is a public health opportunity to improve diet and reduce the personal and economic burden of chronic diseases.

Discussion: Poor nutrition is a risk factor for heart disease, stroke, diabetes, and cancer. Supporting diet and nutrition leverages food expenditures to support Veteran and community health. The goal is to support health and disease prevention through the provision of healthy food choices, education, and wellness opportunities at VHA facilities.