Presented by: Ellen Gregg RD MSc Public Health Nutritionist Region of Waterloo Public Health and Emergency Services Chair of the OSNPPH – Workplace Nutrition Advisory Group
Leaders in Public Health Nutrition The independent and official voice of Registered Dietitians working in Public Health in Ontario 2
• Promote healthy eating in the workplace • Provide evidence-based information • Support all workplaces in Ontario 3
Call to Action Literature Review Provides a framework based on nine essential elements: 1. Organizational Commitment 2. Supportive Social Environment 3. Supportive Physical Environment 4. Access to Healthy Food 5. Nutrition Education for Employees 6. Nutrition Education for Decision Makers 7. Access to a Registered Dietitian 8. Safe Food Practices 9. Nutrition Policies 4
Healthy eating can prevent or Less than one per cent of reduce costs related to illness or Canadian adults follow healthy disability in the workplace eating recommendations Employees spend 60 per cent of Employees eat at least one meal their waking hours in the at work workplace 5
Individual Factors External Factors Food preferences Availability Knowledge about healthy eating Taste Food skills/literacy Price Stress/mental health Convenience Fatigue Social influence/eating with others Hunger Time pressures 6
Individual Factors External Factors 7
1. Management support Process 2. Committee approach 3. Food donations 4. Food offered in the workplace 5. Education 6. Eating area Actions 7. Equipment 8. Meal breaks 9. Food sold in the workplace 10. Workplace policy 8
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• Rationale for action • Assessment methods Tools • Information about who to involve • Recommended actions • Ideas for evaluation • Suggested process 10
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Section 1. Management Support Section 2. Committee Approach 12
Vision and Mission Statement Educating Managers Meal Breaks Work Stress Role Modeling Following Policies Addressing Weight Bias Encouraging Employees This section helps to address barriers in the organization that make it difficult for employees to follow a healthy eating pattern. 13
Establishing a Committee Representing Management Organizing the Committee Educating Committee Members Assessing the Workplace Creating a Work Plan Evaluating Committee Actions Communicating Effectively This section helps to establish an effective committee to address healthy eating in your workplace. 14
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Section 3. Food Donations Section 4. Food Offered in the Workplace Section 5. Education Section 6. Eating Area Section 7. Equipment Section 8. Meal Breaks Section 9. Food Sold in the Workplace Section 10. Workplace Policy 19 19
Emergency Food Community Events This section helps to ensure that food donations that your workplace makes are in line with healthy eating messaging that your workplace provides to employees. 20
Common Areas Celebrations Meetings Events Rewards Incentives This section helps to make it easier for employees to follow a healthy eating pattern by reducing exposure to tempting food and beverages in the workplace. 21
Access to Registered Dietitians Education on Weight Bias Credible Information Factors that Influence Eating Taking the Focus Off Weight Food Skills Development Education for Family Members Social Support Group This section helps to provide information about the type of education employees and their family members need to be able to select and prepare healthy food and beverages. Education can also help employees understand the need for food and nutrition policies. 22
Recommendations on Eating Areas for Employees This section helps to provide information about setting up an eating area for employees to encourage them to take a break from work and eat away from their desks or work spaces. 23
Recommendations on Food Storage and Preparation Equipment for Employees This section helps to provide information about the types of equipment that employees need to be able to safely store and prepare food from home. 24
Recommendations on Meal Breaks for Employees This section helps to provide information about the importance of providing meal breaks and encouraging employees to take a break to eat during the day. 25
Employee Fundraisers Workplace Fundraisers Vending Machines Retail Settings This section helps to provide information about the importance of reducing exposure to less healthy food when food is sold in the workplace. This section provides information about assessing vending machines and retail settings and how to make effective changes in these settings to provide safe and healthy food. 26
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Harassment Prevention Incentives Rewards Workplace Fundraisers Workplace Celebrations Meetings and Events Vending Machines Retail Settings This section helps to provide information about developing policies in the workplace to help make the healthy choice the easy and preferred choice. Workplace policies ensure that everyone understands their role and are typically more sustainable that non-policy interventions. 31
Lessons Learned: • Slow and steady process • Make sure managers and employees buy-in before implementation • Education on why the policy is needed • Education on who is responsible • Skill building • Follow-up and troubleshooting 32
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For more information on creating a Healthy Workplace Nutrition Environment visit www.osnpph.on.ca @RDsPubHealthON WorkplaceNutrition 34
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