Nutrition & the Worksite

NUTRITION & THE WORKSITE
A HEALTHY NUTRITION ENVIRONMENT IS A
BENEFIT TO EMPLOYEES
KHRYSTA BAIG, MSPH, RD, LDN, CHES
FOOD ENVIRONMENT
Making health the easier choice
Supporting change
Components
Worksite Culture
 The influence of coworkers
Physical Environment
 Do you have the supplies for success?
POLICIES
WHY FOOD POLICIES?
Dress code
Training for machinery use
Seat belt usage when driving for work
HEALTHY VENDING POLICY
 Define what can be stocked
 Specify by calories, fats, sugar, sodium etc.
 Do not simply say “healthy” foods.
 Sets schedule to check vending compliance
 Process for remediating non-compliant vending options
 Dialogue with employees and vendor
HEALTHY FOOD POLICIES
 Addresses catering
 Provides healthy substitution ideas
 Only contract with vendors willing to make your substitutions
 Addresses food from sales representatives
or vendors
 Addresses food brought from home for
other employees (exempt)
 Encourage healthy options
WHAT TO OFFER & WHEN
Foods
When to Serve
Fruit and/or vegetables
Breakfast
Whole grains
Lunch
Lean proteins
Dinner
Water (always)
Avoid serving snacks
Cooking Methods
Announce if food will be present
Baked, boiled, broiled or sautéed
TIPS FOR CATERING SWAPS
Soda  Water
Juice  Water
Chips  Fruit or Baked Chips
White Bread  Whole Grain Bread
Deli Meat  Veggie Sandwiches or Chicken Breast
Mayo  Light Mayo or Mustard
Salad Dressing  Low Fat Salad Dressing
Cream Based Soup  Broth Based Soup
Fried Foods  Baked Options
Desserts  Fruit
SPACE
THE IMPORTANCE OF SPACE
Where are people eating?
 Is it inviting? Is it at their desk?
THE IMPORTANCE OF SPACE
Are people eating out because they don’t
want to eat in?
KITCHEN BREAK ROOMS
Microwave
Sink
 Dish soap and brush
 Hand soap and towels
Refrigerator
Not a storage space
Knife and cutting board
Tables and chairs
Can opener
Lighting/windows
Scissors
Off the clock
Forks, knives, spoons
Clean
NUTRITION EDUCATION
Qualified individual
 Healthy Person Nutrition Education
 Should follow Dietary Guidelines for Americans
 Chronic Disease Specific Nutrition Education & Meal Planning
 Must provided by a Registered Dietitian who is licensed by the State of Tennessee
Engaging
Simple messages, simple goals
RESOURCES
Knox County Health Department
 Strategies for changing your food environment
 Connection to reputable resources
UTMC Healthy Living Kitchen
 Grocery store tours
 Cooking demonstrations & nutrition presentations
Knoxville Academy of Nutrition and Dietetics
 Consultant dietitians for individual counseling and worksite presentations
QUESTIONS?