HBI: Taking the initiative to live and eat healthy

Base Info
Airmen from the 374th Airlift Wing select healthy breakfast dishes prepared by members of the 374th Force Support Squadron at Yokota Air Base, Japan, July 15, 2014. Services Airmen received hands-on training from Certified Master Chef Hanyzeski to prepare the meals as part of the healthy base initiative. (U.S. Air Force photo by Airman 1st Class David Danford)
Airmen from the 374th Airlift Wing select healthy breakfast dishes prepared by members of the 374th Force Support Squadron at Yokota Air Base, Japan, July 15, 2014. Services Airmen received hands-on training from Certified Master Chef Hanyzeski to prepare the meals as part of the healthy base initiative. (U.S. Air Force photo by Airman 1st Class David Danford)

HBI: Taking the initiative to live and eat healthy

by: Airman 1st Class David C. Danford | .
374th Airlift Wing PAO | .
published: July 28, 2014

YOKOTA AIR BASE, Japan -- Yokota is one of two active duty Air Force Bases participating in the demonstration project that promotes healthy living for Airmen.

The Department of Defense has introduced the Healthy Base Initiative program to 14 U.S. Military installations and agencies. HBI works to improve physical fitness in the military community by encouraging increased physical activity and improved nutritional choices.

As part of the culture change, the 374th Force Support Squadron is working in concert with Certified Master Chef James Hanyzeski to improve the nutritional quality of the meals served to Airmen at the Samurai Café dining facility. Hanyzeski, a supporter of the HBI, has been travelling to military installations to share recipes and techniques with the military chefs.

"I enjoy working with the military because of their ingrained discipline," Hanyzeski said. "You tell them what you need and they get the job done."

After hands-on training with Hanyzeski, the dining facility staff put into practice the new skills taught to them in the kitchen, preparing a healthy menu that would be presented to members of Wing leadership and a small group of Airmen.

"This was a great opportunity for our services Airmen," said Tech. Sgt. Janet Evans, 374th Force Support Squadron NCO in charge of operations. "They got to experience the more glamorous side of being a chef and were shown that even in a military DFAC (dining facility) we can be creative."

By making small changes to recipes that are already served at the Samurai Café, Airmen can improve both the nutritional value and taste of the meals offered at Yokota. Hanyzeski gave plenty of practical examples of this.

"People are more concerned with their health now," Evans said. "We have to make sure our products meet the consumer's needs."

During his visit, Hanyzeski repeatedly highlighted the importance of their job to the services staff.

"People trust their lives to you every time you cook for them," Hanyzeski said. "You have to make sure that trust is well-placed."
 

Tags: Yokota Air Base, Base Info
Related Content: No related content is available