Nutrition
Once assessment and planning have been completed, including analysis of the collected data, the next step is implementing the strategies and interventions that will comprise the workplace health program. These intervention descriptions include the public health evidence base for each intervention, details on designing nutrition interventions, and links to examples and resources.
Before implementing any interventions, the evaluation plan should also be developed. Potential baseline, process, health outcomes, and organizational change measure for these programs are listed under evaluation of nutrition programs.
Research has shown that good nutrition can help lower the risk of many chronic diseases including heart disease, stroke, some cancers, diabetes, and osteoporosis. A workplace nutrition program encourages healthy eating among all employees, emphasizing fruits and vegetables and whole grain products; low fat dairy products, lean meats, poultry, fish, and legumes; and small amounts of salt, sugar, and saturated fat.
Research has shown that a healthy diet and good nutrition can:
- Promote weight management and reduce the risk of obesity
- Reduce the risk of developing high cholesterol, or reduce cholesterol in those who already have high cholesterol
- Reduce the risk of developing Type 2 diabetes, and
- Reduce the risk of developing high blood pressure or reduce blood pressure in those who already have high blood pressure
Nutrition programs are often combined with physical activity programs.