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Happy Heart @Work

Happy Heart @Work. Janis Morrissey Dietitian, M.Sc., MINDI. Over 900 companies reaching 400,000+ employees. Rationale. ‘ The nutrition programme in particular, with its strong focus on making healthier food choices available to employees, is in keeping with good quality research. (2001).

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Happy Heart @Work

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  1. Happy Heart @Work Janis Morrissey Dietitian, M.Sc., MINDI

  2. Over 900 companies reaching 400,000+ employees

  3. Rationale ‘The nutrition programme in particular, with its strong focus on making healthier food choices available to employees, is in keeping with good quality research. (2001)

  4. Rationale Conclusion: ‘Structured catering initiatives in the workplace are a potentially important option in the promotion of healthy food choices.’

  5. Healthy Eating Award Aims: • To facilitate heart-healthy choices in staff restaurant • To encourage employees to choose healthy choices. Objectives: • To reduce fat, salt and sugar • Increase fibre, fruit & vegetables • Portion sizes

  6. Criteria based on National Guidelines

  7. Process

  8. Catering Audit • overall food choice • food counter layout • food preparation practices • menus • recommendations to reduce fat, sugarand salt and to increase fibre, fruit and vegetables • employee feedback through informal discussions at tables with dietitian duringlunch • verbal feedback re. changes required

  9. Achieving Award Criteria Changes can be by: • Providing new healthy alternatives on menus and food counters • Use of healthy ingredients and healthier cooking practices in existing dishes

  10. Keys to Success • Begin with strong management support • Develop a well planned programme in consultationwith employees • Set realistic objectiveswhich are relatively easy to achieve • Have good communication channelswithin the organisation with IHF and external bodies. • Focus on other lifestyle behavioursespecially physical activity • Build on these stepsover months and years

  11. Awards Ceremony

  12. Programme Audience • Any company/organisation with in-house or contracted catering facilities for staff.

  13. Programme Benefits

  14. Programme Impact • Over 200 companies (approx 133,000 employees) with current certificates. • Ensures healthy options are provided and promoted to staff (supportive environment). • Encourages positive behaviour change. Even small changes can make a big difference. • Changes are sustained over time and so have greater impact than information/campaigns alone.

  15. Programme Value to Workplace • Independent assessment • Seen as ‘gold standard’ • One-to-one on-site contact time with dietitian • Tailored advice • Ongoing support and information

  16. Developments Community Training Centres (2010-) • Award expanded to Community Training Centres (early school leavers/disadvantaged). • Certifies catering service • Integration of heart-healthy catering into training Post-Primary Schools (2013-) • Project completed to examine potential of expansion into PPS. • Working towards development of Award programme.

  17. IHF Position on Calorie Posting in Workplaces

  18. Benefits of linking Calorie Posting to Award • Complements Award aims • Increases customer information • Drives demand for change in catering practices, portion sizes, healthier options • Site visits by IHF dietitian assist HSE in monitoring implementation of Calorie Posting Policy

  19. IHF Experience of Challenges/Barriers • Perception of work/time required • Standardisation of recipes • Standardisation of portion sizes • Staff training to ensure consistency • Clear and adequate customer information

  20. Communication to Customers • Multiple channels • Site-specific • Clear • Accurate • Part of ongoing customer education/ health promotion activities

  21. Thank You

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