You provide your employees with a workstation, chair and computer to do their work. But now consider how fueling them with good nutrition can enhance their productivity, engagement, presenteeism, and performance!
However, putting healthy eating habits into practice at work isn’t always easy. Consider these facts:
Employees eat around 1-2 meals and 1 snack at work….roughly half of their daily food intake!
People make at least 200 food decisions per day (1). Many choices contain excess fat, calories, sugar and sodium which lurk in treats at meetings and office functions as well as cafeteria “specials” and afternoon vending machine “pick-me-ups.”
The average office worker has 476 calories’ worth of foods at their desks (2).
Offering, identifying, and educating people on healthier items is a great start but isn’t usually enough (3). Many of us already know what’s healthy to eat but don’t eat accordingly. Furthermore, only 10-16% of employees participate in weight or disease management programs (RAND Employer Survey, 2012).
Nutrition Environment Makeovers–How We Do It
Only a truly comprehensive worksite wellness program provides maximum return on investment—over half of major health problems contain a nutrition component. Examples include obesity, diabetes, heart disease, and high blood pressure. Improvement of nutrition and lifestyle habits can result in healthier employees with fewer claims costs from these diseases and conditions (4).
However, human willpower is usually not enough to make sustainable changes. Take your wellness program to the next level. Slim by Design methods focus not only on making the choices available but on making them the most desirable—working with human nature, not against it! Furthermore, our mindless eating strategies are surprisingly easy and relatively inexpensive to implement.
Our goal is to simply, help individuals and their families eat better.
We do this through utilizing a cadre of expertly trained national registered dietitian nutrition consultants to work with corporate and organizational leadership to assess the food environment and provide cost-effective, low-effort research-based methods aimed at steering individuals towards healthier choices– often, without them knowing it.
We motivate and educate both company and organizational leadership and their employees to restructure their eating environment at home, work, and beyond to make the healthier choice the most desirable.
Wansink B and Sobal J. Mindless eating: The 200 daily food decisions we overlook. Environ Behav. 2007;39:(1): 106-23.
Wansink, B. Tal A, Hoy KI, Brumburg A. Desktop dining: Eating more and enjoying it less? J Nutr Educ Behav. 2012;44:(4):S62.
Mentzer R, Mancino L., Variyam J. Will calorie labeling in restaurants make a difference? Amber Waves. USDA Economic Research Service. www.ers.usda.gov. Accessed 10/17/2014.