J-4_BASELINE_MEAL_MENU_REQUIREMENTS.docx

Attachment J-4

United States Marine Corps

East Coast Regional Garrison Food Service Contract III

Baseline Meal/Menu Requirements

Contents

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1. General Nutrition Standards and Dietary Guidelines The Contractor shall provide meals that meet the nutrition and Military Dietary Reference Intakes (MDRI) requirements stipulated in MCO 10110.49 for all mainline menus submitted for approval.

The Contractor shall incorporate in its menus the principles contained in the Dietary Guidelines for Americans. These guides are published by the USDA and can be found at http://www.usda.gov.

The Contractor shall ensure, unless specifically stated otherwise, portion sizes of equivalent products incorporated within the Contractor’s proposed recipes are commensurate to Marine Corps Order (MCO) P10110.42B Armed Forces Recipe Service (AFRS).

Additional minimum nutrition standards for specified serving areas are detailed in the Table Index.

The Fueled to Fight® (F2F) mess hall nutrition education program and menu nutrient analysis will be developed to facilitate the Commandant’s initiative and in accordance with SECNAV Talent Management Initiative. Fueled to Fight® is a collaborative partnership between nutrition and fitness designed to optimize the health of the Marine Corps community, to ensure that active duty military are mission ready, and to enhance their physical performance. This initiative will help to educate Marines and others dining in USMC mess halls about the nutrition content of offered foods, primarily by focusing on percentages of calories from total fat and saturated fat, and rating foods based on that content with a green, yellow, or red symbol and respective color. Additional nutrient considerations for coding include fiber and, sugar and sodium. This “stoplight” rating system will serve as an educational tool to assist mess hall patrons in selecting healthier options more frequently. Dietary information shall be posted conspicuously for mess hall patrons to review. The criteria for the total and saturated fat of the rating system symbols are as follows:

a. Green: Less than or equal to 30% of calories from total fat AND less than or equal to 10% of calories from saturated fat.

b. Yellow: 31-49% of calories from total fat OR 11-15% of calories from saturated fat.

c. Red: Greater than or equal to 50% of calories from total fat OR greater than or equal to 16% of calories from saturated fat.

Further nutrient criteria for this program are found in Table 25 which may impact the Fueled to Fight® coding for certain food categories.

1.1 Nutrient Database

The Contractor shall meet the Fueled to Fight ® (F2F) mess hall nutrition education program criteria and menu planning parameters.

During each meal period, the main line menu items shall meet the minimum criterion of 30% “Green” in each of the following categories: hot vegetable, starch, and entrée.

The Contractor shall submit all manufacturer product or recipe information not available in the AFRS prior to adding items on Contractor proposed changes to the permanent menu. The Government will be responsible for entering manufacturer product or recipe information into MCFMIS for nutrient analysis and F2F color-coding assignment.

The Contractor shall use the USDA Nutrient Database (http://www.nal.usda.gov/fnic/foodcomp/search/) and/or the manufacturer’s product nutrition information to assess the nutritional value of the menus proposed by the Contractor.

The higher value of the Military Dietary Reference Intakes (MDRIs) for each gender shall be used at Marine Corps Recruit Depots (MCRDs), Schools of Infantry (SOIs), Officer Candidates School (OCS), and The Basic School (TBS).

The Contractor shall utilize MCFMIS as the primary source for master menu item MDRI reports. The USDA link(s) will only be used when MCFMIS is unavailable.

1.2 Calorie Requirements

Menus shall be planned based on the nutrient and calorie requirements stated in MCO 10110.49 for individuals undergoing moderate activity.

1.2.1 Calorie Requirements for Training Environments

Menus for Marine Corps Recruit Depots (MCRDs), Schools of Infantry (SOIs), Officer Candidates School (OCS), and The Basic School (TBS).

The minimum calorie requirement at these mess halls is based on an individual undergoing heavy activity.

1.2.2 Calorie Requirements at MARSOC

The minimum calorie requirement for Marines at the Marine Corps Special Operations Center (MARSOC) (Camp Lejeune Mess Hall RR-135) is based on an individual undergoing exceptionally-heavy activity.

1.3 Fat Content

Menus shall not derive more than 30% of the total calorie content from fat. Saturated fat shall be limited to 10% of the total calories provided. Cholesterol shall be limited to no more than 300 milligrams per day. Only trans-fat free oils shall be used to include spread products, baked goods, cooking oils and frying oils. Additionally, coffee creamers must contain zero grams trans-fat.

1.4 Underweight Recruits

Marine Corps Recruits and Officer Candidates designated as underweight by the Government shall be served double-rations or two regular servings or portions of each item offered on the Contractor’s menu.

2. Meal/Menu Requirements The meal/menu requirements listed in Tables 1 through 25 are baseline, or minimum requirements.

The Contractor shall ensure simple meat entrées will be complemented with more complex meat entrées when developing Contractor’s proposed menus. The same approach of selecting both simple and complex recipes shall be used when developing and selecting, starch-based dishes, dessert dishes, and other foods and dishes required.

The Contractor is expected to leverage and apply culinary knowledge and expertise in the development and selection of meal/menu items, menu recipes, and in the manner in which the menu is prepared and served. The Contractor shall demonstrate choice architecture by placing the healthiest option by category first in the serving line. The Contractor shall place the healthier Cold bar offerings upfront for easier access to the patron. Entrées, side dishes, and other menu items shall make frequent use of contrasting and complementary foods and spices and reflect popular food trends.

These baseline menu requirements are not intended to restrict the Contractor’s initiative, or inhibit changes when it makes sense to do so. The Contracting Officer’s Representative (COR) or the Assistant Contracting Officer’s Representative (ACOR) responsible for each mess hall may waive one or meal/menu requirements for a time period not to exceed (NTE) three months. Permanent menu changes will be approved by the Contracting Officer.

The customer shall be allowed at least one choice of entrée, starch-based dish, and vegetable dish for each trip through the serving line.

The Contractor shall provide a sauce or gravy with entrées as appropriate. The Contractor shall serve gravy and sauces separately unless they are an integral part of the recipe.

Condiments, breads, bread spreads, ready-to-eat breakfast cereals, cold bar items, assorted ice cream and beverages shall be provided to dine-in patrons without restrictions, i.e., all-you-can-eat basis. The contractor shall authorize take-out to patrons who previously dined in.

Monosodium glutamate (MSG) shall not be added to any menu item prepared by the contractor.

The Contractor shall track the customer’s preferences for all meal/menu items, and adjust menus to accommodate customer preferences and the acceptability of the items served.

Entrées, vegetable dishes, and starch-based dishes may be limited or portioned by the Contractor to one or more choices per trip by the customer through the serving line. If the contractor intends to limit the choices for these items, the contractor shall state how it will do this in its menu change requests.

“[W]hen available” refers to the ability to procure the subject item in accordance with Section 2.6.5.1 of the PWS.

3. Meat Requirements Unless specifically stated otherwise, meat, poultry, and seafood served shall meet the USDA's Agricultural Marketing Service (AMS) “Choice” Specifications.

The minimum cut and grade of the meat, poultry, and seafood used shall be clearly identified in the Contractor’s menu plan.

The Contractor may replace ground beef with ground turkey or ground chicken providing the following requirement is met. Ground turkey or ground chicken may be substituted for ground beef, provided the use of either is acceptable to the customer. Ground turkey, ground chicken or ground beef total fat content shall not exceed 10%, and total fat content for any beef, turkey, chicken or vegetable patties shall not exceed 15%.

Excessive fat shall be trimmed from meats prior to carving and serving.

The Contractor shall ensure, of the main line entrées served, one main entrée such as lean fish, poultry or meat (round or loin cuts; baked, grilled, or roasted with visible fat removed) prepared and served without added fats. Without added fats means no addition of fats, such as frying, gravies, sauces, butter, fat equivalents or any associated item that would change the lean item categorized as healthy into a non-healthy item.

Fish shall be served, at a minimum, three times per week. At least one fish high in Omega-3.

3.1 Meat Portions for Sandwiches

Unless specifically stated otherwise in the AFRS, the Contractor shall ensure the minimum meat portion size for sandwiches served for lunch, dinner, a box lunch, or a recreational meal shall be at least three ounces after cooking. The minimum size for a hot dog shall be at least two ounces and the minimum number of hot dogs or portion size for a hot dog entrée, unless another meat item is served with it, shall be four ounces or two hot dogs.

4. Grains and Starches Rotate choices between brown rice, white rice, calico rice, quinoa, and rice and bean combinations. Starch dishes with pasta shall use whole grain pasta per customer preference in the rotation when available.

Grains/Starch dishes with pasta or rice, except breakfast, shall use whole grain pasta and whole grain rice when available; at least one starch such as potatoes or rice (white or brown) at breakfast.

Choice of four whole grain, ready-to-eat cold cereals, with at least 2.5g fiber per serving, two without added sugar coating and one 100% folate fortified shall be provided each breakfast. One whole grain hot cereal (rotate choices) without added fat or sugars shall be offered each breakfast. Cereal bars may be offered with at least 2.5g fiber per serving and fewer than 10 grams of sugar per serving. Cereal bars, if offered, may substitute a whole grain cereal choice.

5. Vegetable Requirements The Contractor shall provide a minimum of two hot vegetables per meal, at least one of which must be a non-starchy vegetable. Potatoes will not count as one of these hot vegetable choices. Starchy vegetables consist of corn, peas, and winter squash.

No more than one fried vegetable per day on the main line. One or more good sources of vitamin A or vitamin C per meal (colorful, dark leafy and deep yellow, orange and red vegetables including sweet potatoes, tomatoes, carrots, spinach, greens, and broccoli.). Legumes and beans shall be served three times per week or more.

6. Dairy Requirements Ice cream or frozen yogurt shall be served with each lunch, dinner, Mid-Rats, and brunch meal.

If the mess hall has both an ice cream bar and one or more soft ice cream machine(s), the Contractor shall serve hard ice cream, soft ice cream, or frozen yogurt according to the customer’s preferences. At least two ice cream flavors shall be served. Ice cream cones and appropriate syrups, and toppings shall be provided. Two syrups and three toppings shall be offered for the ice cream bars.

If the mess hall lacks both an ice cream bar and a soft ice cream machine, the Contractor shall serve specialty ice cream products (individually packaged ice cream bars, ice cream cones, etc.).

When referenced in the tables, reduced sugar yogurts are defined as fewer than 30 grams sugar per six or eight ounces and fewer than 20 grams per four ounces. The calcium percentage required for four ounces of yogurt is at least 15%. At least two different yogurt choices daily and at every meal from a range of at least four choices; rotate choices per customer’s preferences. One of the two shall be low fat or fat free yogurt. The Contractor shall offer reduced sugar yogurts when available.

The Contractor shall offer egg whites or egg substitutes (reduced cholesterol) as an alternative to whole egg products based on customer demands.

7. Fruit Requirements Raw whole fruit shall be served whole. Larger fruits shall be sliced. Seasonal, including locally procured, fresh fruits incorporated in the menu. The Contractor shall provide two or more fresh fruits per meal out of 10 to be rotated in the menu cycle. One fruit canned or frozen on dessert or fruit bar is acceptable, in addition to the required fresh fruit option on dessert bar. In addition, bananas shall be offered at breakfast, brunch and Mid-Rats.

One or more good vitamin C fruit source per day shall be offered.

8. Bread Requirements The Contractor shall ensure that bread served is always fresh. The Contractor shall not serve stale bread, unless stale bread is a specific requirement of an approved recipe. All sliced bread offered contains whole grains (white with whole grains or whole wheat with at least 2.5 grams fiber per serving) and at least one bread offered is folate and iron-fortified.

The Contractor shall use appropriate bread(s) depending on the type of sandwich(es) offered.

9. Beverage Requirements Beverage menu requirements may be simplified at mess halls that lack adequate beverage dispensers to accommodate the various beverage requirements. Changes of this nature shall be approved by the Contracting Officer.

Fresh brewed coffee, tea bags, decaffeinated coffee and hot cocoa single serving, and fresh brewed iced tea shall be served at every meal. Hot water shall be made available at every meal.

The Contractor shall not offer energy drinks, energy shots, energy gels, or any product that has been highly fortified or enriched (in excess of 100 percent of the daily value) or contains caffeine in excess of 100 milligrams of caffeine per 8-ounce serving.

Products containing a non-nutritive (i.e., not an essential nutrient) ingredient (other than a preservative) must be evaluated by the DoD Nutrition Committee before acquisition. Exceptions require submission of a waiver request to the DoD Nutrition Committee.

10. Cold Bar The Contractor shall provide at least seven different cold bar menus, in accordance with the requirements listed in Table 10 Cold Bar Requirements.

A minimum of two types of specialty salads shall be served with every cold bar; one shall be a vinegar based option; rotate choices daily. An unadulterated meat or fish option shall be available on the cold bar at every meal . A chilled based salads shall be prepared with low-fat mayonnaise or low fat salad dressings if a vinegar based option is not offered. Highly acceptable nutritious equivalent choice is defined by the F2F criteria.

A cold bar shall be provided with every meal. Reduced fat salad dressings or flavored vinegars shall be available at every meal except breakfast.

11. Specialty Bars The Specialty Bars shall provide a trendy variety of highly acceptable nutritious entrées, as a supplement to the Main Line or the Convenience Meal Option menus. The Specialty Bar shall be served for the Lunch and Dinner meals in facilities that can accommodate the bar. Each facility must be reviewed to ensure the capabilities of the equipment can accommodate the requirements of the Specialty Bars.

12. Convenience Meal Options Unless specifically stated otherwise, a Convenience Meal Option shall be offered with all meals (breakfast, lunch, dinner, brunch, and Mid-Rats).

The Convenience Meal Option shall provide a trendy variety of highly acceptable entrées as an alternative to the Main Line menu that will address speed of service and convenience to the customer without compromising patron choice. This option will afford the customer the opportunity to have all components of a complete meal while exercising personal preference.

Provide at least three different entrees, breakfast sandwiches, breakfast burrito or breakfast wrap choices daily from a range of at least 12 different breakfast sandwiches, breakfast burritos, or other appropriate conceptual product.

13. Brunch Meal The Brunch meal shall consist of food items provided on the Main Line breakfast menu, Convenience Meal Option - Breakfast menu, Main Line lunch menu and Convenience Meal Option – Lunch/Dinner menu. The Brunch meal, when served, shall take the place of both the breakfast and lunch meals. The brunch meal requirements are listed in Table 5 Brunch Meal Requirements.

14. Mid-Rats Meal The Mid-Rats meal shall consist of food items provided on the Main Line breakfast menu, Convenience Meal Option - Breakfast menu, and Convenience Meal Option – Lunch/Dinner menu. Leftover foods from previous meals may also be served in accordance with NAVMED P5010. The requirements for the Mid-Rats meal are listed in Table 6 Mid-Rats Meal Requirements.

15. Meal Requirements Tables 1-26 delineate specific baseline meal/menu requirements for specific meals and meal services.

MAIN LINE BREAKFAST MEAL REQUIREMENTS

MENU ITEM

MINIMUM STANDARD

Hot breakfast cereal

Ready-to-eat cereal

1. Eggs cooked to order - scrambled, fried, poached, with cheese, etc.

2. Assorted omelets cooked to order - A variety of omelet choices shall be offered, and at least four choices offered with each breakfast meal.

3. Scrambled eggs

4. One other type of egg dish

2. One of which must be lower in fat (less than 12g fat per serving for patties/links and less than 5g of fat per serving for turkey bacon, Canadian bacon, and center cut bacon).

3. Turkey sausage or turkey bacon may be substituted for pork sausage or bacon, if acceptable to the customer.

2. The Contractor shall serve one bean dish using pinto beans, black beans, low-fat refried beans, navy beans, or white beans.

3. Rotate choices.

2. Provide at least one choice with each breakfast meal. Rotate choices according to customer preferences.

2. One sweet dough product daily; rotate choices.

3. Offer low fat and/or low calorie alternatives (fruit, reduced fat pastries, reduced fat muffins) when pastries such as donuts and sweet rolls are served.

4. Fresh fruit may be considered one of the two required breakfast pastries.

Bananas

Notes:

1. The customer shall be allowed at least one egg choice and at least one breakfast meat choice, along with the breakfast potato dish, pancakes, french toast, tortilla, or waffles, and as many pastries as the customer desires.

2. Hard cooked eggs shall be provided in addition to these choices, if the customer desires.

3. Creamed ground beef with biscuits shall be provided in addition to these choices, if the customer desires.

Table 1: Breakfast Meal Requirements

CONVENIENCE MEAL OPTION - BREAKFAST MEAL REQUIREMENTS

At least one choice shall be color-coded as “green”

Breakfast potato dish

Choices at any one meal shall not both be color-coded “red”.

2. Choices at any one meal shall not both be color-coded “red”.

2. One sweet dough product daily; rotate choices.

3. Offer low fat and/or low calorie alternatives (reduced fat pastries, reduced fat muffins, breakfast cookie, scone) when pastries such as donuts and sweet rolls are served.

2. Serving size is 8oz.

Notes:

Unless specifically stated otherwise in the AFRS, the Contractor shall ensure the meat portion size for sandwiches served with breakfast shall be at least two ounces before cooking.

Table 2: Convenience Meal Option - Breakfast Meal Requirements

MAIN LINE LUNCH AND DINNER MEAL REQUIREMENTS

Entrée

3. To meet baseline requirements, no more than one fried entrée on the main line per meal.

4. Ground turkey shall generally not be substituted for ground beef if a poultry entrée is also being served with the meal.

Dessert

1. At least three different types of desserts out of a range of at least thirty different desserts shall be served with every lunch and dinner. The same desserts may be served for both lunch and dinner.

2. One of the three desserts shall be one reduced fat dessert, sweetbread, or baked product on dessert bar.

3. Fresh fruit served on dessert bars may be cut and served as a fruit salad. Fresh fruit may be considered one of the three required desserts for lunch and dinner.

Ice cream

Table 3: Lunch and Dinner Meal Requirements

CONVENIENCE MEAL OPTION - LUNCH/DINNER MEAL REQUIREMENTS

Entrée

At least two entrées shall be offered.

At least one choice shall be color-coded as “green”.

Choices at any one meal shall not both be color-coded “red”.

Choices at any one meal shall not both be color-coded “red”.

Fruit shall be the main ingredient, but does not have to be the only ingredient.

Choices at any one meal shall not both be color-coded “red”.

Dessert

At least two desserts items shall be offered.

Choices at any one meal shall not both be color-coded “red”.

2. Serving size is 8oz.

Table 4: Convenience Meal Option - Lunch/Dinner Meal Requirements

BRUNCH MEAL REQUIREMENTS

Breakfast Items

Hot breakfast cereal

Ready-to-eat cereal

Eggs

The Contractor shall offer at least four egg entrées per meal period:

1. Eggs cooked to order - scrambled, fried, poached, with cheese, etc.

2. Assorted omelets cooked to order - A variety of omelet choices shall be offered, and at least four choices offered with each breakfast meal.

3. Scrambled eggs

4. One other type of egg dish

2. One of which must be lower in fat (less than 12g fat per serving for patties/links and less than 5g of fat per serving).

3. Turkey sausage or turkey bacon may be substituted for pork sausage or bacon, if acceptable to the customer.

2. The Contractor shall serve one bean dish using pinto beans, black beans, low-fat refried beans, navy beans, or white beans

3. Rotate choices.

2. Provide at least one choice with each breakfast meal.

3. Rotate choices according to customer preferences.

2. One sweet dough product daily; rotate choices.

3. Offer low fat and/or low calorie alternatives (fruit, reduced fat pastries, reduced fat muffins) when pastries such as donuts and sweet rolls are served.

Bananas

Convenience Meal Option - Breakfast Items

Lunch Items

2. The soup, stew, chowder, or chili for the dinner meal shall be different than the one served for lunch.

3. The soup, stew, chowder, or chili selection shall compliment the rest of the meal.

2. An appropriate sauce or gravy shall be offered separately as an adjunct to the entrées.

3. At least one entrée shall be non-fried, and contain no more than 30% total fats by calories per serving.

4. To meet baseline requirements, no more than one fried entrée on the main line per meal.

5. Ground turkey shall generally not be substituted for ground beef if a poultry entrée is also being served with the meal.

2. If one of the entrées contains a significant portion of potatoes, pasta, macaroni, risotto, or rice, the requirement may be reduced to one starch-based. The starch-based dish shall complement the entrées.

different desserts shall be served with every lunch and dinner.

The same desserts may be served for both lunch and dinner.

2. One of the three desserts shall be one reduced fat dessert, sweetbread, or baked product on dessert bar.

3. Fresh fruit served on dessert bars may be cut and served as a fruit salad.

Fresh fruit may be considered one of the three required desserts for lunch and dinner.

Ice cream

Fruit shall be the main ingredient, but does not have to be the only ingredient.

Choices at any one meal shall not both be color-coded “red”.

Notes:

All requirements/notes applicable to the breakfast, Convenience Meal Option - Breakfast, lunch-dinner and Convenience Meal Option – Lunch/Dinner meals are applicable to the Brunch meal.

Table 5: Brunch Meal Requirements

MID-RATS MEAL REQUIREMENTS

Standard Breakfast Items

Hot breakfast cereal

Ready-to-eat cereal

Eggs

The Contractor shall offer at least four egg entrées per meal period:

1. Eggs cooked to order - scrambled, fried, poached, with cheese, etc.

2. Assorted omelets cooked to order - A variety of omelet choices shall be offered, and at least four choices offered with each breakfast meal.

3. Scrambled eggs

4. One other type of egg dish

2. One of which must be lower in fat (less than 12g fat per serving for patties/links and less than 5g of fat per serving).

3. Turkey sausage or turkey bacon may be substituted for pork sausage or bacon, if acceptable to the customer.

2. Provide at least one choice with each breakfast meal.

3. Rotate choices according to customer preferences.

2. One sweet dough product daily; rotate choices.

3. Offer low fat and/or low calorie alternatives (fruit, reduced fat pastries, reduced fat muffins) when pastries such as donuts and sweet rolls are served.

Convenience Meal Option - Breakfast Items

Convenience Meal Option – Lunch/Dinner Items As referenced in Table 4

Table 6: Mid-Rats Meal Requirements

BEVERAGE REQUIREMENTS

2. All milk shall be fortified with vitamin A and vitamin D.

3. Offer 1% or skim as the primary milk.

Tea bags, individual, assorted

Coffee

Decaffeinated coffee, single serving

Freshly brewed iced tea

brunch meals;

2. 100% juice shall be served; fruit-ades or fruit drinks shall not be substituted.

3. Juice with calcium and/or vitamin D served, when available.

4. Two 100% fruit juices shall be served at breakfast.

Fresh lemon wedges

Hot cocoa, individually packaged

2. Ensure reduced fat varieties are included.

Table 7: Beverage Requirements

CONDIMENT REQUIREMENTS

2. Offer at least one fruit spread or low sugar jam and jelly in addition to regular jam and jelly

2. Salt/sodium free seasonings available at every meal.

3. Lower sodium (less than 400 mg per serving) products shall be provided.

Brown sugar may be served daily at breakfast.

2. Offer low fat or reduced fat choices when available and based on customer demand.

2. Offer sugar free breakfast syrup based on customer demand in addition to regular syrup varieties.

Notes:

1. The size of the bottle for items required to be placed on tables shall not exceed 16 fluid ounces. Appropriate containers and individual serving packets may be substituted for glass bottles.

2. Multi-serving condiment dispensers may be used to dispense condiments.

3. Multi-serving dispensers, if used, shall be clearly labelled, indicating the name of the condiment.

Table 8: Condiment Requirements

BREAD REQUIREMENTS

Biscuits

Hot, freshly baked biscuits (quick bread) shall be offered with each breakfast, brunch and Mid-Rats meal.

Croissants

Served with every breakfast, brunch and Mid-Rats meal.

Table 9: Bread Requirements

COLD BAR REQUIREMENTS

Spinach, leaves

2. During the breakfast meal, carrot sticks shall be offered.

Celery

Bell Peppers, assorted

Onions

Jalapeno peppers

Mushrooms

Olive oil and vinegar

Fresh fruit

2. Canned fruit shall be packed in light syrup or its own juices.

2. Frozen fruit shall not have any added sugar.

Yogurt

2. Offer low fat or reduced fat choices when available and based on customer demand.

2. One Specialty salad shall be vinegar based.

Cucumbers, sliced*

Fruit flavored gelatin*

Real bacon bits*

Assorted crackers*

Salad croutons*

Notes:

1. The cold bar requirements cited above are minimum requirements, and the Contractor may choose to provide other cold bar items in addition to the items cited above, including items such as: almonds, alfalfa sprouts, anchovies, bean sprouts, chopped meats, dried fruits, asparagus, artichokes, avocados, bean varieties, bok choy, Brussels sprouts, cabbage, corn, beets, spices, radishes, scallions, squash, and tofu.

2. Cold bar fruits and vegetables should be sliced, chopped, diced, shredded, or julienned, when appropriate.

3. Cold bar requirements may be simplified at mess halls that lack an adequately sized cold bar, or at mess halls that serve less than 300 meals per day. Such changes shall be approved by the Contracting Officer.

4. The Contractor shall ensure food items are continuously replenished to create a well-balanced, eye appealing cold bar.

5. Items not required for breakfast are marked with an asterisk (*).

6. Fresh fruit salads or fruit combinations may be provided for one or more of the fresh fruit choices.

7. Canned fruits may be combined to make fruit salad and provided as a substitute for one or more canned fruit choices.

Table 10: Cold Bar Requirements

FRUIT SUPPORT REQUIREMENTS

Notes:

1. Two pieces of fruit equates to one portion.

2. The ACOR will submit the support request for the Fruit Support requirement to the Contractor five calendar days prior to the event. The request shall identify the total portions and have all accompanying documentation to include by name rosters.

Table 11: Fruit Support Requirements

HOT AND COLD BEVERAGE SUPPORT REQUIREMENTS

Sugar

Packaged in single serving sizes in sufficient quantities to support the coffee and/or tea being provided.

Creamer

Packaged in single serving sizes in sufficient quantities to support the coffee and/or tea being provided.

Table 12: Hot and Cold Beverage Support Requirements

NUTRITIONAL SUPPLEMENT REQUIREMENTS

1. Shall contain 180-260 Calories.

1. 3:1 to 5:1 ratio of carbohydrates to protein.

1. Trans fat free.

1. CHO percentage shall be between 50% and 80%.

1. Shall contain no more than 30% total fat.

1. Shall contain a minimum of 20% calcium and 15% Iron.

1. No MSG.

1. Allergen concerns: May contain soy, wheat, milk and may be Kosher.

May not contain almonds, peanuts, pecans, walnuts, macadamia or other tree nuts.

Notes:

1. The specific nutritional requirements for the Post Exercise Nutritional Supplement (PENS) or Daily Bridge supplement: Easily digested, high carbohydrate drink or food that provides approximately 50 grams of carbohydrate and 12 grams of protein for use within 45 minutes after a high intensity training event.

2. The requirements of this table are only applicable to the energy bars/nutritional supplement contracted under CLINs 5004AB and 6004AB for standalone energy bars. These requirements service only the following recruit and officer candidate mess halls: MCB Quantico, Mess Hall 5005, and MCRD Parris Island Mess Halls 6012, 590, 740 and 926.

3. Block signatures will be utilized to document orders.

Table 13: Nutritional Supplement Requirements

PERFORMANCE NUTRITION PACK SUPPORT REQUIREMENTS

3. Trail mix shall weigh at least ½ ounce.

4. Peanut butter/nut butter packs must be two.

2. Graham crackers shall be offered when peanut butter individual packs are served.

3. Graham crackers must be the equivalent to two whole rectangular sheets.

Notes:

1. The specific nutritional quality of this nutrition enhancement shall be approximately (+ 10%) 500 kcals 55-58% carbohydrate, 25-30% fat and 10-15% protein; low in fiber to prevent gastrointestinal distress and containing all non-perishable items.

2. Specific items provided in this pack may be substituted based on catalog options if the same nutritional quality is provided.

3. One PNP package shall be without “peanuts” in any variation, ingredient or product.

4. Packaging of collective items into one unit must be biodegradable.

5. A beverage is not required, however, if a juice is included it shall be 100% fruit juice with at least 100% Vitamin C and assorted flavors. Flavor packets may be included, but must count towards macronutrient totals.

6. No more than 50% of the PNP items shall be repeated in any of the packages.

7. The ACOR will submit the support request for the PNP requirement to the Contractor seven calendar days prior to the event. The request will identify the total portions and have all accompanying documentation to include by-name rosters.

Table 14: Performance Nutrition Pack Support Requirements

RECREATIONAL MEAL REQUIREMENTS

Table 15: Recreational Meal Requirements

BREAKFAST BOX MEAL REQUIREMENTS

2. 100% fruit juice required.

3. Rotate choices.