The White Falcon


The White Falcon - 25.03.1977, Blaðsíða 3

The White Falcon - 25.03.1977, Blaðsíða 3
White Falcon March 25, 1977 Page 3 Enlisted Dining Facility builds bodies; enhances morale GALLEY EQUIPMENT must be washed and sterilized in scalding hot water. "A bad first cup of coffee in the morning, especially before going to work, can very well affect a person’s disposi- tion for that entire day. I'd put it in the same category as getting up on the wrong side of the bed, or getting off on a bad start." This is how Senior Chief Hess Management Specialist R. C. Franco, galley chief of the Naval Station En- listed Dining Facility, views his job " A lot of people tend to put very little emphasis on the importance of having a balanced diet. Let's face it, the human body is a complex piece of machinery, and without the proper diet, serving as fuel, it won't function properly. Food and its nutritional val- ue certainly affects the human body, and I'm sure most people will agree with me that a person in poor health is, more than likely, also of poor mind." Senior Chief Franco has a point. The personnel who subsist in the dining facility are certainly dependent upon it to have well balanced meals, both in bulk and nutritional value. Master Chief Mess Management Spe- cialist H. C. Parker, Assistant Food Ser- vice Officer, agrees with the senior chief. "The physical well being and safety of the personnel subsisting in this facility is on top of our priority list," he said. "The nutritional val- ue of the food, and serving the food at its best is what we're most concerned about." But how do they know which food to serve? "I can write a book on that," quipped the senior chief. "In planning the menu, we start from the long list of vitamins the human body needs, the nu- trients and then the popularity of the type of dish that we intend to serve." "Take vegetables, for example. A great number of people hate vegetables. They say they don't have to eat them." "Frankly, it worries me. Most of these people don't even know that they could be suffering from 'hidden hunger. Hidden hunger is when a person is not aware he's suffering from lack of cer- tain vitamins. He usually doesn't know it unless he gets sick or unless a physician tells him so." According to the senior chief, after the food's nutritional value has been given careful consideration, safety comes next: ensuring that the food is free of disease causing bacteria, toxins, in- fections and poisoning. This takes place from the time raw food is received, stored, prepared and served. Safety precautions are a must in every phase of the job. The supplies re- ceive constant safety checks while in storage. Canned provisions must be inspected periodically for pin holes, bulges (an indication that botulism poisoning, which is sometimes fatal when consumed, is present), rust and leaks. This in- cludes fresh vegetables and meats which are stored at different temperatures. Proper storage makes it possible to pre- pare the food at its best. Correct storage also is a must to assure the food doesn't become con- taminated while in storage. Freezers, refrigerators and dry storerooms are constantly checked for ventilation, temperature and humidity. This is so the dry stores don't dry out, frozen meats don't thaw or get freezer burn, making the raw food susceptible to bacterial infection. Storing food supplies is a very complicated process. Everything has to be stored just right, in terms of per- sonnel safety of those who subsist in the dining facility, and in terms of financial loss. "We can almost always assume that the stock we received is safe because it has previously been inspected," the senior chief said, "but assuming is not enough. We have to check it ourselves, double check and make doubly sure. We can't afford to take unnecessary chances." " Can you imagine what would happen if we're not careful? All we need is a case of mass food poisoning that will immobilize about 50 per cent of the military personnel stationed here.... That's why we're careful...extremely careful." Service The mess management personnel are constantly trying to enhance food ser- vice at the dining facility. But, like most messes' problem, their budget is limited, and the facility can only do so much in serving popular and nutritious meals. Health "As far as an individual's health is concerned, we can only do out part," says the senior chief. "The rest is up to him. We can't always stand behind a per- son like a mother, saying, "hey kid, eat your vegetables...they're good for you. " The choice is there for him to make. The meal is nutritiously balanced—meat, potatoes or other form of starch, vege- tables and fruits, desserts and milk and milk products—well planned and well pre- pared. I think we're doing exceptionally well." Query The senior chief is right, and a great number of personnel seem to agree with him. In response to an informal query concerning the service and quality of food being served at the dining facility, most comments centered on what respondents termed "noticeable improve- ments." A few are still dissatisfied, and some are undecided. A few of the responses are: "Fairly adequate. I think it has variety. The services and the food it- self have improved considerably."— Lieutenant Marco Rosa, Chief, Social Action, Air Forces Iceland. "Pretty good. It has definitely im- proved a great deal in the last year. I find the services friendly and the por- tions adequate."—Yeoman First Class Ruth Deussen, Naval Station Administra- tion. "The fish is okay, but everything else, including service, is so-so"— Disbursing Clerk Seaman Brian Pontius, Naval Station Comptroller. "Sometimes it's good, sometimes it's bad. I'm a difficult person to please. I'm a vegetarian."—Technical Sergeant Thomas Houston, NCOIC, Social Action, Air Forces Iceland. "I realize the impossibility in pleasing all the people all of the time, the senior chief said, "so we try to please most of the people most of the time. We're very close to that goal." "The suggestion box is very in- strumental in achieving this goal. We spend extra time in weighing sugges- tions—the pros and cons. It helps in improving the services we provide, and in adding variety to the meals we offer. The Enlisted Dining Facility provides approximately 1,600 portions daily (breakfast, lunch, dinner and midnight rations). In addition, it supplies hot tray services to the Dispensary, Fire Department, Power Plant, Telephone Oper- ators, Naval Facility", Naval Security Group Activity, Naval Communication Sta- tion, Anti-Submarine Warfare Communica- tions, Security, Patrol Squadron Forty- Five and the Correctional Facility. Box lunches are also available for Passenger Service, VP-45, Public Works and the Marine Barracks. Officers' Club to host 'La* Vegas Night’ French Embassy to sponsor films A French Film Week, organized by the French Embassy, will be featured Monday through April 5 at the Haskolabio in Reykj avik. Seven films with English subtitles will be presented. They are as follows: Adele H.—Monday at 7 p.m.; Tuesday at 9 and Wednesday at 5. Based on an unrequited passion, Adele, Victor Hugo's youngest daughter from her exile on Guernesy to Halifax, pursues the man she loves. Une Femme A' Sa Fenetre—A Lady at Her Window—Tuesday at 7 p.m.: April 1 at 9 and April 2 at 5. Married, rich, young, beautiful and bored, Margot Santorini finds adventure and tragedy in Greece in 1936. On S'est Trompe D'Histoire D'Amour— Wrong Love Story—April 2 at 7 p.m.; April 3 at 5 and April 5 at 9. This love story shows the condition- ing forces of society, which determine your way of thinking, your reactions and the way you love. Mort D'un Guide—Death of a Guide— April 1 at 5 p.m.; April 3 at 7 and April A at 9. A reporter, who is friendly with the guides at Chamonix in the French Alps, investigates the mystery surrounding the disappearance of the guide Servoz and his future son-in-law on a mountain- climbing expedition. Adieu Poulet—So Long Cop—Thursday at 5 p.m.; April 1 at 7 and April 2 at 9. A tough cop and a ruthless politician fight each other for what they think is right. La Meilleure Facon De Marcher—The Best Way to Walk—April 3 at 9 p.m.; April 4 at 5 and April 5 at 5. Tragedy strikes in a summer camp when two coordinators, one a womanizer and a bully, the other a timid homo- sexual, clash. Lily Aime Moi—Lily Love Me—Monday at 9 p.m.; Tuesday at 5 and Wednesday at 7. A reporter and his friend, a washed out boxer, try to help a worker to re- cover his wife Lily who has just left him. All Officers' Club patrons and their guests are challenged to participate tomorrow during Las Vegas Night, spon- sored by Naval Communications Station, Naval Weather Service Environmental Detachment, Naval Facility and Naval Security Group Activity. This fun-filled night is planned Monitor microwave To monitor microwave ovens for radia- tion leakage, the Dispensary Preventive Medicine Department continues to check such appliance in base housing. Occupants who own a microwave oven may call the Preventive Medicine Sec- tion at 4109 for an appointment. Ice and Fire The final performance of the Ice and Fire's production "Never too Late" will be held tonight at the Top of the Rock. All ranks are welcome at this performance. Contact the club office for ticket information or reservations. around the theme "A Night at Harold's Club," a famous Las Vegas casino. The evening will begin with happy hour at 7:30 p.m. in the International Room. At 8:30 the games will begin. This event is a non-profit affair. Game rules will be distributed at the onset of game time. Admission is free New arrivals Katherine Joan Holt was born March 15 at 2:04 a.m. She is the daughter of Cynthia Lee and Hull Technician Fireman Timothy A. Holt. HTFN Holt is attached to Security. John William Hunter was born March 15 at 4:33 p.m. He is the son of Kathryn Helen and Engineman Third Class John T. Hunter. EN3 Hunter is attached to Naval Station Recreation. Dawn Marie Crabtree was born March 20 at 2:27 p.m. She is the daughter of Mary Alice and Yeoman Second Class Niny J. Crabtree.

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The White Falcon

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