I commend the Ministry of Defence for improving the standard of catering in the cookhouses of the Singapore Armed Forces (SAF) by leaps and bounds over the past few decades.
However, the time has come to take it one step further. While there has been a marked improvement in taste, nutrition has lagged behind. I have heard that large amounts of oil and deep-frying techniques are still being used.
The Supply Services branch should make meals served in the SAF both healthy and tasty. One way would be to incorporate brown rice and whole wheat noodles into the menus. I am sure that the professional chefs and caterers employed to cook the meals can ensure flavour is retained. Cutting down the amount of sugar in the cordials served would also be a step in the right direction.
While ensuring that our soldiers have sufficient energy has always been the primary consideration, providing them with energy from healthy sources would surely be a boon to the valiant men and women defending our shores.
Kevin Tong Weng Jin