Training Classes

Training and certification are centrally controlled by the G4G Program Office. Trainings can be adapted in collaboration with the G4G Program Office to meet the unique needs of each Service.

G4G 2.0: What Dining Facility /Galley Staff Need to Know
FORMAT

Led by: Certified G4G Staff Trainer (see above)

Modality: In-person, instructor-led with standardized lesson plan and slide deck

Modules:

  • (6) 20-minute modules for all staff
  • (2) additional 30-minute modules for Shift Leaders, Supervisors, and Managers

Certificate valid for 1 year

REQUIRED TO

Comply with G4G Program Requirements that 80% of staff at dining facility/galley must be G4G 2.0 trained/certified at all times

WHO SHOULD TAKE THIS

All staff working in a dining facility/galley whether contracted, uniformed, or civilian (Exception: cleaning)

G4G Coder
FORMAT

Led by: G4G Program Office

Modality: Web-based

 

Time: 2 hours

To access the training:

  • Check G4G section of the HPRC website

Trainings can be tailored and offered through other modalities:

  • Check with G4G Program Office and Service-specific Food Program Headquarters

Certificate valid for 3 years

Must attend 1-hour refresher training (annually)

REQUIRED TO

Assign color and sodium codes to recipes and ready-to-use (RTU) items

Oversee G4G 2.0 coding (that is, Headquarters and Quality Assurance)

Encouraged for those directing Service-specific models for G4G 2.0 implementation

WHO SHOULD TAKE THIS

Food Program Headquarters personnel who oversee G4G 2.0 coding and maintain menus for the Service

Those who intend to code recipes or RTU items for at least one dining facility/galley

Qualifications:

  • Strong nutrition and food knowledge
  • Registered Dietitian (RD) or other nutrition asset identified by RD
  • Access to and familiarity with use of Computrition, Genesis SQL, or similar nutrient-analysis software (not needed if coding RTU only)

G4G Staff Trainer (Train the Trainer)

**Pre-requisite Training Session: G4G 2.0 Program Requirements

FORMAT

Led by: G4G Program Office

Modality: Web-based

Time: 2 hours

To access the training:

  • Check G4G section of the HPRC website

Certificate valid for 3 years

REQUIRED TO

Conduct training for dining facility/galley staff on G4G 2.0 implementation, maintenance, and monitoring

Orient new staff at dining facility/galley

WHO SHOULD TAKE THIS

Food Program Headquarters personnel involved in operations and training

Dining facility supervisors or managers who will train dining facility/galley staff on components of G4G. Examples:

  • Dining facility/galley manager
  • Designated training lead for a dining facility/galley
  • Nutrition asset
  • G4G Oversight Team member for a dining facility/galley

G4G 2.0 Program Requirements
FORMAT

Led by: G4G Program Office

Modality: Web-based

Time: 2 hours

To access the training:

  • Check G4G section of the HPRC website

Trainings can be tailored and offered through other modalities:

  • Check with G4G Program Office and Service-specific Food Program Headquarters Office

Certificate valid for 3 years

REQUIRED TO

Direct G4G 2.0 implementation across Service, installation, or dining facility/galley

Conduct G4G-related environmental assessments or audits

Complete the G4G Program Fidelity Assessment

Conduct G4G-related research

Teach G4G as a tool in performance-nutrition education

Encouraged for all G4G Certified Coders

WHO SHOULD TAKE THIS

Food Program Headquarters personnel involved in operations, quality assurance, training, or logistics

Public Health Commands/Centers

Dietitians, health educators

Advocates for performance nutrition and/or improved food environment

Installation-level Food Program managers

Dining facility managers or G4G Oversight Team members

G4G 2.0 Executive Summary
FORMAT

Led by: G4G Program Office

Modality: Web-based

Time: 30 minutes

To access the training:

  • Check G4G section of the HPRC website

Certificate valid for 3 years

REQUIRED TO

Have peripheral involvement in G4G 2.0 efforts

WHO SHOULD TAKE THIS

Those in leadership who need to understand the scope of G4G and its implications for Service Members and the installation food environment