foodatwork 9 ptt show
TRANSCRIPT
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Food at
workplace
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dr Sonja Stankovićprof dr sci
Mirjana Arandjelovi ćmr sci Vesna
VeljovićInstitute of occupational health of Nis
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Food at
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why we eat?
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Food at
work need
or
satisfactio
n
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Food at
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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
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Food at
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EXAMPLE OF A WRONG EVOLUTION?
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• Screen time
• Sleep time• Active time
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Examples of a JUNK FOOD
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Food at
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Food at
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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
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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
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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
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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
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• Genetics
• 30%
• Enviroment • 5%• Social factors
• 15%
• Life style• 40
%
• healthy system • 10
%USA, Mc Ginnis 2003
What do people die of?
Food at
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Serbia 2008. year more of 85% all causes of deathNCD
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Food at
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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
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Nutrition at work
is a matter of safety, health and productivity
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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.
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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
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Food at
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Save and food security is essential right domain from health and safety at workunrecognized as such!!Good health is good business
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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
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Food at
workWhy is
nutrition of employed
people so muchimportant?
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Food at
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Looking to cultivate happy, healthy employees?
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Food at
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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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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.
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Food at
work Guidelines for
Healthy Eating
on Workplace
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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.
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Food at
workGoals:More:• Fruits and vegetables• Wholemile grains• Milk&dairy
Less:• Sugar• Natrium• Trans fats
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Food at
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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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Food at
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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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Food at
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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!
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Food at
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• 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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Food at
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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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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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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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Food at
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• Step 7: Keep it going!
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Food at
workJapanese
japanese bento box
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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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HVALA