Food at

workplace

dr Sonja Stankovićprof dr sci

Mirjana Arandjelovi ćmr sci Vesna

VeljovićInstitute of occupational health of Nis

Food at

work

why we eat?

Food at

work need

or

satisfactio

n

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work

INTUITIVE EATING

"Tell me what you eat, and I will tell you what you are." 

Tell me what you eat, and I will tell you what you are

Food at

work

Food at

work

EXAMPLE OF A WRONG EVOLUTION?

• Screen time

• Sleep time• Active time

Examples of a JUNK FOOD

Food at

work

Food at

work

WHO European Ministerial Conference

on Nutrition and Noncommunicable Diseases in the Context of Health 2020

WHO European Ministerial Conference on Nutrition and Noncommunicable

Diseases in the Context of Health 2020Vienna 5 July 2013

4–5 July 2013Vienna Declaration on Nutrition and

NoncommunicableDiseases in the Context of Health 2020

GBD – attributable for 20 RF 2010 as % DALY

15 out of 20 RF linked with nutrition and PA Lim & al. 2012

http://www.slideshare.net/who_europe/towards-a-new-milestone-in-european-nutrition-and-physical-activity-policies

WHO COSI, round (2010):

1 in every 3 children aged 6-9 years was overweight or obese

The prevalence of overweight (including obesity) ranged from 24% to 57% among boys and from 21% to 50% among girls. Simultaneously, 931% of boys and 621% of girls were obese

1/4 in 2008 to 1/3 in 2010

Inactivity status in European Region

• WHO estimates that in adults : – 63% are not reaching the minimum recommended level of physical activity– 20% of those are rated as “inactive”– 38% are sufficiently/highly active 

• 41% of adults does not engage in any moderate physical activity in a typical week 

• 22% of 11-year old girls and 30% of boys report at least one hour of daily MVPA

• PA recommendations in EU Member States + Norway and Switzerland - 19 Member States

• Genetics 

• 30%

• Enviroment  • 5%• Social factors

•  15%

• Life style• 40

%

•  healthy system • 10

%USA, Mc Ginnis 2003

What do people die of?

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work

Food at

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Serbia 2008. year more of 85% all causes of deathNCD

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work

Conference on Promoting

Workplace Health22nd-23rd October

2013BrusselsWorkplace Health Practices for

Employees with Chronic IllnessChronic conditions and diseases have a substantial impact

on the labour market and working life. This urges

the need for effective job retention and return-to-work (RTW) strategies and interventions, as a means of preventing employeeswith a chronic illness of moving into disability or early retirement.

http://www.enwhp.org/uploads/media/PH_Work_conference_22-23_Oct.pdf

Nutrition at work

is a matter of safety, health and productivity

Food at

workworkplacehas been identifed

as anideal

setting to promote nutrition

On average, adultsspend up to 60% of their waking hours at work

Likely, one or more meals andsnacks are eaten at work.

Food at

work The workplace has been identified as an important channel for action in the Health Programs

to reduce the

premature mortality and morbidity from

preventable chronic diseases

Food at

work

Save and food security is essential right domain from health and safety at workunrecognized as such!!Good health is good business

Food at

workIlo

International Labour Organization (ILO)

The ILO Decent Work Agenda"The primary goal of the ILO today is to promote

opportunities for women and men to obtain decent and productive work, in conditions of

freedom, equity, security and human dignity."-- ILO Director-General Juan Somavia

http://www.ilo.org/global/publications/ilo-bookstore/order-online/books/WCMS_PUBL_9221170152_EN/lang--en/index.htm

Food at

workWhy is

nutrition of employed

people so muchimportant?

Food at

work

Looking to cultivate happy, healthy employees?

Food at

work

At the workplace• to improve awareness,

• skills development • and the work environment

as well as develop and implement

guidelines that will reduce the risk of chronic diseases.

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work

comprehensive approach to workplace health promotion

While the specific focus of this Guide isnutrition, a comprehensive workplacehealth program should address variousrisk factors for disease such as stress,tobacco use and physical inactivity.

Food at

work Guidelines for

Healthy Eating

on Workplace

Food at

work

Key Nutrition Messages to Promote in the Workplace

Guidelines for Healthy Eating on Workplace

For everyone of age of two and more:• Enjoy a variety of foods.• Emphasize cereals, breads, other grain products, vegetables and fruit.• Do not excess in dairy products,• Choose leaner meats, and foods prepared

with no trans fat.• Achieve and maintain a healthy weight by enjoying regular physical activity and healthy eating.• Limit salt, sugar, alcohol and caffeine.

Food at

workGoals:More:• Fruits and vegetables• Wholemile grains• Milk&dairy

Less:• Sugar• Natrium• Trans fats

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work

5 food groups

Grain products Vegetables

Fruits Milk products

Meat and Alternatives

Foods that do not fit into the four food groups are called "Other Foods". When eaten in moderation, these "Other Foods"can be a part of a healthy diet.

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work

More generally, the recommendations are:Grain Products: 5-12 servings/dayVegetables and Fruit: 5-10 servings/dayMilk Products: 2-4 servings/dayMeat and Alternatives: 2-3 servings/day

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HEALTH NUTRITION PROMOTION PROGRAMME ON WORKPLACE

• Step 1: Make the business case for nutrition promotion in the workplace

• Step 2: Build a workplace nutrition team• Step 3: Describe the workplace• Step 4: Plan a nutrition program• Step 5: Develop and implement an action

plan• Step 6: Evaluate your success• Step 7: Keep it going!

Food at

work

• 1.1 Identify various stakeholders and partners . • 1.2 Raise awareness and promote the value of nutrition

programs in the workplace• 1.3 Get support and commitment of the top level decision

maker .Step 1: Make the business case for nutrition promotion in the workplace

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Step 2: Build a workplace nutrition team

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• 3.1 Collect data about the workplace• 3.2 Analyze the nutrition situation

Step 3: Describe the workplace

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work

4.1. awareness raising/education (activities that give employees theinformation they they need to make healthy food choices)4.2. skill building (activities that teach people how to get actively involved in changing their behaiviours)4.3. environmental support (surroundings and conditions which foster and support healthy eating)4.4. policy development (specific policy guidelines that support healthyeating in the workplace environment)

• Step 4: Plan a nutrition program

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work

5.1 Develop an action plan 5.2 Prepare a workplace agreement 5.3 Implement the action plan

• Step 5: Develop and implement an action plan

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• Step 6: Evaluate your success

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• Step 7: Keep it going!

Food at

workJapanese

japanese bento box

Food at

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Food at

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The Goal of the program isContribution to the reduction of chronic non-communicable diseases

Create an environment that supports healthy eating and proper nutrition

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Food at

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oConclusionsWorkplace meals largely are a missed opportunity.The workplace, instead of being accommodating, is frequently a hindrance to proper nutrition. for governments -- a well-nourished population, reduction in health costs, increase in tax revenue from higher productivity

for employers -- nutrition is an issue of productivity, absenteeism, morale, sickness, safety

for the social good -- feeding our fellow man is what makes us human; eliminating hunger is among the noblest of causes

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work

HVALA