The U.S. Army, recognizing the value of a culture of health within the armed forces, has invited the Culinary Institute of America to help it present a healthier dining experience to soldiers. CBS’ Good Morning America recently took a look at the new food offerings – quinoa, turkey sausage with cumin and cayenne peppers – at Fort Bragg, N.C., home of the Army’s airborne and special operations forces.
In the report, Lt. Gen. Joseph Anderson, the top officer at the base, points out that it is all about a more productive workforce:
“It’s not an obesity problem per se,” he says. “It’s how food is a better complement to your routine and what the nutrients will do to provide you the capability to run faster, to rucksack longer, to jump out of an airplane and hit the ground and not fall apart.”