Nutrition and Healthy Eating at Workplace

Introduction

While it's most important for an employer to provide a safe and healthy workplace, it's also important to encourage healthy lifestyles among their employees. Healthy eating programs can be an important step.

When a workplace can help employees to make wise food choices, as part of a workplace health program, it can influence the person’s long-term health and wellness.

Course Objectives

First part of the workshop is aimed to educate and create awareness of health and nutrition, and encourage and support individuals to take ownership of their own health and well-being.

Second part of the workshop will help you better understand What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? We will discuss the definitions of snacking, motivations to snack and etc. We will then finish off with recommendations for healthier snacks

Course Learning Outcome

Together – healthy eating and active living – combined with a positive outlook can assist participants to be able:

  • Reduced risk of heart disease and some forms of cancer.
  • Elevated mood, energy, and self-esteem.
  • Reduced anxiety and stress.
  • Opportunities to spend enjoyable time with family and friends.

Methodology

This workshop is essentially participative.  There will be Presentation, Practical Session, Interactive Session Activities and Video Learning.

Course Outlines

Module 1– Nutrition

1.1 Understanding the basic nutrition

1.2 Calories and food groups

Module 2 – Rebuilding Our Relationship with Food

2.1 Introduction

2.2 How commercial food separates us from our food

2.3 Global health and the diet

2.3 Food optimal performance

Module 3 – Shape Your Plate, Shape Your Size

3.1 Understanding the eat well plate and portion size of your plate

3.2 Understanding the portion size of each food group

3.3 Understanding the methods of using your hands to estimate food portions

3.4 Strategies for eating out

Module 4 – What is a Snack?

4.1 Definition of snack

4.2 Snack and health

Module 5 – Why Do We Snack?

5.1 Food affect Mood? How?

5.2 Motivations to snack

5.3 Contribution to dietary intake

Module 6 – How Can We Choose Better Snack?

6.1 Nutrition facts label (how to read)

6.2 Understanding food terms, example, fat-free, sugar-free, calorie-free etc

6.3 3 Group discussion to fill up office’s pantry with healthy snack

6.4 Snack recommendation

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