THEBITING

IMPACTOF EMPLOYEEFOOD CHOICES

ON YOUR BOTTOM LINE

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DAILY FOOD CHOICES MATTER TO EMPLOYEE HEALTH. HERE’S WHY.

THEBITING

Source: Centers for Disease Control and Prevention (CDC)

Poor nutrition is 1 of the top 4 health risk behaviors that leads to chronic disease and obesity. (Other risk behaviors include physical inactivity, tobacco use and drinking too much alcohol.)

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Over the past 35 years, obesity rates have more than doubled. In fact, the average American is more than 24 pounds heavier today than in 1960. Today, more than 33% of adults are obese.

Source: CDC

POOR DIETS, RICH FOODSMAKE WAISTLINES WIDER.

Annual medical costs for obese people are $1,429 to $2,741 higher than people of a healthy weight.

THE HIGHPRICEYOU PAYFOR POORNUTRITION. $Source: “Annual medical spending attributable to obesity: payer- and service-specific

estimates,” Health Affairs, 2009. http://content.healthaffairs.org/content/28/5/w822.full.html

Poor dietary habits are linked to more deaths than any other lifestyle behavior—including smoking, high blood pressureand high body mass index.

Source: “The State of U.S. Health, 1990-2010: Burden of Diseases, Injuries and Risk Factors,” Journal of the American Medical Association, http://www.foodsafetynews.com/2013/07/poor-dietary-habits-are-killing-people/#.VNOdP6TQdC0

FOOD FOR THOUGHTON THE IMPORTANCE OF DIET.

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DAILY FOOD CHOICES MATTER TO EMPLOYEE HEALTH. HERE’S WHY.

Sources: American Heart Association Diet and Lifestyle Recommendations; USDA Food Patterns http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp or http://www.cnpp.usda.gov/USDAFoodPatterns

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The key to healthy eating: Finding the right dietary pattern that meets individual nutrient needs and personal food preferences while staying within calorie limits. Some of the healthiest dietary patterns include the following power house foods: vegetables, fruits, whole grains, healthy proteins and healthy fats.

&BUTTER

OF A HEALTHY DIET.

BREAD

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For fruits and vegetables, for example, guidelines recommend 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables for each adult, depending on age, gender and physical activity.

Source: USDA Choosemyplate.gov

TAKE 5 (OR MORE).

DON’T LET EMPLOYEES BE AVERAGE.

Source: “State of the Plate,” 2010 Study on America’s Consumption of Fruits and Vegetables, Produce for Better Health Foundation. http://www.pbhfoundation.org/pdfs/about/res/pbh_res/stateplate.pdf

The average person only consumes 1.8 cups of fruits and vegetablesper day.

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The approximate excess annual medical costs for an adult at high risk (vs. low risk) for low fruit and vegetable intake is $656.

OUCH! EATING LESS FRUITS AND VEGETABLES HURTS THE

POCKETBOOK.

Source: “The State of U.S. Health, 1990-2010: Burden of Diseases, Injuries and Risk Factors,” Journal of the American Medical Association, http://www.foodsafetynews.com/2013/07/poor-dietary-habits-are-killing-people/#.VNOdP6TQdC0

Source: “Promoting employee well-being: Wellness strategies to improve health, performance and the bottom line,” SHRM, http://www.shrm.org/about/foundation/prod-ucts/documents/6-11%20promoting%20well%20being%20epg-%20final.pdf

Employers can combat rising health care costs and boost employee productivity when nutrition programs are part of an employer’s culture of health.

THE LOW-HANGINGFRUIT FOR EMPLOYERS.

Workplaces that provide diet recommendations as well as behavior change education are shown to be effective in reducing body weight and other potentially costly health risk factors.

Source: “Lifestyle intervention reduces body weight and improves cardiometabolic risk factors in worksites,” American Journal of Clinical Nutrition, 2013. http://www.ncbi.nlm.nih.gov/pubmed/23426035

A REASONTO FEED NUTRITIONINFORMATIONAT YOUR WORKSITE.

DON’T LET EMPLOYEES BE AVERAGE.

Studies show diet-related worksite health promotion interventions can

improve productivity by 2 percent and up to 20 percent.

Source: “Can worksite nutritional interventions improve productivity and firm profitability? A literature review,” Perspectives in Public Health, 2013, http://rsh.sage-pub.com/content/131/4/184.abstract

PROPER DIETSPUT A KICK IN YOUR

EMPLOYEES’ STEP, TOO.

Learn how to evaluate nutrition in the workplace and improve eating habits among employees. Visit HealthFitness programs and services for information on the right solutions for your organization.

START IMPROVING NUTRITIONAT THE WORKSITE NOW.

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