Foodatwork 9 ptt show

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about nutrition options for employees and employers

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  • Poštovani skupe, evo jedne teme koja do sada nije bila u fokusu javnog zdravljahere's a topic that has not been the focus of public health
  • Mada svim srcem radimo na tome/ with all our heart Although we are working onInstitute of occupational health of Nis
  • why we eat- možda deluje čudno, ali koliko nas je postavilo ovo pitanje/may seem strange, but how many of us asked this question
  • Da li jedemo samo kada smo gladni, ili kada se osećamo potišteno, nevoljeno, odbačeno...radi emotivnog nezadovoljstva./Do you only eat when you're hungry or feeling depressed, unloved, rejected ... because of emotional dissatisfaction.
  • DEFINITIVNO MI SMO ONO ŠTO MISLIMO I JEDEMO. /FINALLY WE ARE WHAT WE EAT AND THINK.
  • ..ako je u 15. veku ljudsko telo imalo idealne proporcije, postavlja se pitanje gde je nestao Lenardov zlatni presek?
  • Da li je moguće da je priroda pogrešila i da nas je evolucija odvela u pogrešnom pravcu? Homo degenericus/Is it possible that nature is wrong and evolution took us in the wrong direction? Homo degenericus
  • Ili smo sami krivi za to što nam se dešava.TAKO, SAVREMENI ČOVEK DANAS NAJVEĆI DEO SVOG VREMENA PROVODI ISPRED EKRANA./Or we blame ourselves for what is going on. So, Today, modern man most of his time spends in front of screens.
  • ŠTO SVE SKUPA DAJE PRILIČNO ZABRINJAVAJUĆU SLIKU/All of which gives a rather disturbing picture
  • SITUACIJA JE POSTALA ALARMANTNA, TE JE EVROPSKI VRH WHO U BRISELU JULA OVE GODINE ODRŽAO KONFERENCIJU SA TEMOM Ishrana i masovne nezarazne bolesti u kontekstu zdravlja 2020:WHO European Ministerial Conference on Nutrition and NoncommunicableDiseases in the Context of Health 2020/The situation has become alarming, and in July of this year BRUSSELS conference with the themeVienna 5 July 20134–5 July 2013 Vienna Declaration on Nutrition and NoncommunicableDiseases in the Context of Health 2020
  • http://www.slideshare.net/who_europe/towards-a-new-milestone-in-european-nutrition-and-physical-activity-policies
  • Iznoseći nove podatke, da, na žalost, u odnosu na 2008.god.kada je svako 4.dete bilo saprekomernomtelesnomtežinom, sada je to svako 3.dete/Presenting new data that, unfortunately, compared to 2008 when one of 4 the child was overweight, now it's one of 3 child
  • Takođe je vrlo nezadovoljavajuća situacija što se tiče fizičke aktivnosti/It is also very unsatisfactory situation with regard to physical activity
  • Sve skupa – čini se da u najvećem broju slučajeva (70%) umiremo zbog načina života....Relativniudeo faktora koji doprinose smrtnosti/
  • ... A tek u zemlji Srbiji....И у Србији су хроничне незаразне болести водећи узрок обољевања, инвалидности и превременог умирања. /... And in the country of Serbia .... Serbia and the chronic non-communicable diseases are the leading cause of morbidity, disability and premature death.За 2/3 укупног оптерећења болешћу су одговорне следеће болести:исхемијске болести срца, цереброваскуларне болести, рак плућа, афективни поремећаји (униполарна депресија) ишећерна болест .У 2008. години у нашој земљи ХНБ су чиниле преко 85%свих узрока смрти. A ČINJENICA KOJA BI TREBALO DA NAS POTPUNO OSVESTI U TOME GDE SMO I ŠTA NAM JE ČINITI UPRAVO JE TA DA SU U SRBIJI VEĆ 2008.GODINE HNB ČINILE PREKO 85% SVIH UZROKA SMRTI
  • Zato nije čudno što će se sledeća konferencija promocije zdravlja u Briselu baviti pristupima prema zaposlenima sa hroničnim bolestima.../therefore not surprising that the next conference will be in Brussels on health promotion approaches to deal with employees with chronic diseases ...Workplace Health Practices for Employees with Chronic IllnessConference on Promoting Workplace Health22nd-23rd October 2013Brusselshttp://www.enwhp.org/uploads/media/PH_Work_conference_22-23_Oct.pdfChronic 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 employees with a chronic illness of moving into disability or early retirement.
  • ISHRANA NA RADNOM MESTU se tiče bezbednosti , zdravlja i produktivnosti na radu:
  • Radno mesto jeste idealno polazište za promociju zdrave ishrane.....prosečni odrasli provede više od 60& svojih budnih sati na radu, i tokom rada pojede najmanje jedan ili višeobroka....The workplace is an ideal setting to promote nutrition andhealthy eating because it provides a captive audience and various on-siteopportunities for positively influencing employees’ food choices. The workplacepresents a convenient means of reaching the adult population. On average, adultsspend up to 60% of their waking hours at work.22 Likely, one or more meals andsnacks are eaten at work. Availability of healthy food choices in cafeterias,vending machines and at business functions can help build a supportiveenvironment for healthy eating practices.
  • ...ono je veoma važan kanal koji treba iskoristiti radi prevencije i redukcije stopa mortaliteta i morbiditeta od hr.nezaraz.bolesti...The workplace has been identified as an important channel for action in theMandatory Health Programs and Services Guidelines. To reduce thepremature mortality and morbidity from preventable chronic diseases, theseGuidelines direct the Boards of Health across Ontario to work with workplacepersonnel and local trade and business associations to improve awareness, skillsdevelopment and the work environment as well as develop and implementguidelines that will reduce the risk of chronic diseases. The Mandatory HealthPrograms and Services Guidelines are being revised with plans to emphasize acomprehensive approach to workplace health promotion.
  • U DOSADAŠNJEM VREMENU, PITANJE ISHRANE NA RADNOM MESTU NIJE PREPOZNATO, N I TRETIRANO KAO SUŠTINSKI VAŽNO PRAVO IZ DOMENA ZDRAVLJA I BEZBEDNOSTI NA RADU. healthy dietcan reduce the risk of some chronic diseasesemployees who are healthy are more likely to be present on the job and to do their tasks well
  • MEĐUNARODNA ORGANIZACIJA RADA SE IPAK TRUDILA DA DA SVOJ DOPRINOS BAR PO PITANJU RASPOLOŽIVE LITERATURE/INTERNATIONAL LABOUR ORGANISATION STILL struggling to make a contribution at least on the available literature
  • Ishrana je jedan od ljučnih faktora rizika koji se može promeniti!
  • A koja firma ne želi da ima srećne i zdrave zaposlene?
  • Na radnom mestu moguće je proširiti svesnost zaposlenih, razviti veštine koje doprinose zdravom načinu i stilu života, kreirati optimalnu radnu sredinu, kao i narno osmisliti i primeniti smernice i programe koji će smanjiti rizik za HNB----U DOMENU RADNOG MESTA , MI KAO STRUČNJACI MOŽEMO DA RADIMO NA VIŠE NIVOA PROMOCIJE ZDRAVLJA NA RADNOM MESTU:NA PODIZANJU SVESNOSTI, RAZVIJANJU VEŠTINA, STVARANJU OPTIMALNE RADNE SREDINE KAO I NA RAZVIJANJU I PRIMENI SMERNICA RADI SMANJENJA RIZIKA ZA HNB, The workplace has been identified as an important channel for action in theMandatory Health Programs and Services Guidelines. To reduce thepremature mortality and morbidity from preventable chronic diseases, theseGuidelines direct the Boards of Health across Ontario to work with workplacepersonnel and local trade and business associations to improve awareness, skillsdevelopment and the work environment as well as develop and implementguidelines that will reduce the risk of chronic diseases. The Mandatory HealthPrograms and Services Guidelines are being revised with plans to emphasize acomprehensive 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.This Guide encourages a comprehensiveapproach to workplace nutritionprogramming, i.e. nutrition programmingin which several of the following healthpromotion strategies/components areused:• awareness raising/education(activities that give employees theinformation they need to make healthyfood choices);• skill building (activities that teachpeople how to get actively involved inchanging their eating behaviours);• environmental support (surroundingsand conditions at work that foster andsupport healthy eating); and• policy development (specific policyguidelines that support healthy eatingin the workplace environment).
  • A najefikasniji jeste sveobuhvatni pristup....The workplace has been identified as an important channel for action in theMandatory Health Programs and Services Guidelines. To reduce thepremature mortality and morbidity from preventable chronic diseases, theseGuidelines direct the Boards of Health across Ontario to work with workplacepersonnel and local trade and business associations to improve awareness, skillsdevelopment and the work environment as well as develop and implementguidelines that will reduce the risk of chronic diseases. The Mandatory HealthPrograms and Services Guidelines are being revised with plans to emphasize acomprehensive approach to workplace health promotion. Comprehensive Approach to Nutrition Promotion in the WorkplaceThe health of employees is influenced by:• an individual’s health practices (efforts to help people modify and take concrete steps toward changing their personal lifestyle behaviour and skills);• the physical environment (workplace surroundings and conditions which foster and support healthy lifestyle practices); and • the social environment and personal resources (a workplace culture and climate which foster positiveinterpersonal relationships, social support, a sense of respect and a sense of control over one’s health and work, and recognition and rewards for jobefforts).
  • Nameće se kao neophodnost postojanje vodiča zdrave ishrane za zaposlene
  • U tom vodiču nalazi se nekoliko ključnih poruka....Key Nutrition Messages toPromote in the WorkplaceCanada’s Guidelines for Healthy EatingCollectively, these statements make upthe key nutrition messages for healthyCanadians over the age of two:33• Enjoy a variety of foods.• Emphasize cereals, breads, other grainproducts, vegetables and fruit.• Choose lower-fat dairy products,leaner meats, and foods prepared withlittle or no fat.• Achieve and maintain a healthy weightby enjoying regular physical activityand healthy eating.• Limit salt, alcohol and caffeine.
  • Globalni ciljevi bi bili....npr. Više voća i povrća, a manje soli, šećera i trans-masnih kiselina
  • Kako sve namirnice delimo u nekoliko grupa
  • Opšte smernice svakodnevne ishrane bile bi sledeće...Moregenerally, 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/dayA preporuke su generalno:Moregenerally, 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
  • Ovakav vodič bi mogao da se plasira u okviru programa zdrave ishrane na radnom mestu. A sam program bi moga da se napravi kroz nekoliko koraka:ПРОГРАМ ПРОМОЦИЈЕ ПРАВИЛНЕ ИСХРАНЕ НА РАДНОМ МЕСТУКорак 1 – Стварање пословне прилике од промоције исхране на радном месту Корак 2 – Стварање Тима за правилну исхрану на радном местуКорак 3 – Опис радног местаКорак 4 – Планирање програма исхранеКорак 5 – Развој и имплементација акционог планаКорак 6 - Процена и евалуација успеха Корак 7 - Одржавање програма у раду
  • Корак 1 – Стварање пословне прилике од промоције исхране на радном месту препознавање различитих заинтересованих странака и партнераподизање свесности о значају и вредности програма правилне исхране на радном местустицање подршке и поверења руководства
  • Formirati tim koji će izneti program
  • Корак 3 – Опис радног местасакупљање података о радном месту анализа ситуације исхранепланирање програма исхране
  • Корак 4 – Планирање програма исхранеПодизање свести и едукација кроз активности које пружају запосленима неопходне информације како би направили здраве изборе везане за хрануСтицање вештина кроз активности које уче људе како да се активно и практично укључе у мењање својих навика и понашања везаног за исхрану.Подршка околине стварајући повољно окружење и услове који олакшавају и подржавају здраву исхрану запослених.Развој полисе односно специфичних смерница које подржавају здраву исхрану у радној средини.
  • Razvoj akcionog plana , konkretna primena u praksi
  • Evaluation is important for the followingreasons:• to collect evidence about theeffectiveness/impact of a program;• to be accountable to stakeholders,partners, employers and employees;• to identify ways to improve theprogram (such as determining whatworks, what doesn’t work and why,improving the usefulness of theprogram); and• to assess the efficiency of the program(cost-effectiveness and cost-benefitanalyses).
  • Keep the momentum going bycontinually communicating with,educating and encouraging theworkplace. Some ideas include:• distributing communications toworkplace employees on a regularbasis such as wellness newsletters,calendars of events and payroll inserts;• holding annual workshops or forumsfor workplaces featuring key speakers,new resources, new research, etc.;• building in other workplace healthpromotion initiatives such as physicalactivity, tobacco use preventionprograms or existing occupationalhealth programs;• providing incentives to employees andemployers for continued participationsuch as workplace awards orrecognition events that are supportedby the Chamber of Commerce;• highlighting and recognizingworkplace success stories, with plentyof photos, in the media and inworkplace wellness newsletters;• congratulating workplaces in theChamber of Commerce publication;• lending nutrition resources (e.g. books,videos, magazines, newsletters,displays) that are of interest toemployees and their families;• developing local or regional workplacehealthy eating networking groups toshare ideas and resources;• linking workplaces to other healthservice providers (e.g. through thedevelopment and distribution of acorporate health directory); and• connecting with new partners such asacademic researchers and privateinsurance companies to strengthenprogram and evaluation efforts.
  • Jedno od mogućih rešenja....Although culturally unique to Japan, the bento-ya concept can benefitworkers anywhere. In other countries there are local shops that deliver lunch.Few, however, deliver well-rounded healthy meals, such as the type that mightbe served at a fine canteen or restaurant. Delivery or take-away usually meansfast and cheap, and fast and cheap usually means unhealthy. Take-away food isusually something one wouldn’t want to eat every day. The bento-ya is a mealto be eaten daily. Companies cannot create a bento-ya system out of thin air.However, companies without canteens can work with local shops – eitherthrough a financial incentive or the promise of customers – to encourage shopowners to cook and deliver the type of food one can eat daily.
  • Possible solution.. Dakle, po ugledu na o-bento –tradicionalni japanski “ručak za poneti”
  • Primenjen je je i prilagođen savremenom čoveku, i dobio popularan naziv laptop lunch
  • Cilj programa jeste smanjenje rizika za HNB i kreiranje radne sredine koja će pospešiti zdravlje zaposlenih
  • A neadekvatna ishrana može da dovede do umanjenja prihoda i do 20%
  • zaključciPitanje ishrane na radnom mestu do sada je bila propuštena prilika.Radno mesto, umesto da bude olakšica, pre je smetnja zdravoj ishrani. za vladu– kvalitetno hranjena populacija, smanjenje zdravstvenih troškova, povećanje u porezima od strane veće produktivnosti  za zaposlene – ishrana je pitanje produktivnosti, absentizma, morala, bolovanja, bezbednosti  za opšte dobro– nahraniti bližnjeg svog nas čini humanim; glad i neadekvatna ishrana je jedna od osnovnih uzroka patnje čovečanstva!
  • Foodatwork 9 ptt show

    1. 1. Food at workplace
    2. 2. dr Sonja Stanković prof dr sci Mirjana Arandjelovi ć mr sci Vesna Veljović Institute of occupational health of Nis
    3. 3. Food at work why we eat?
    4. 4. Food at work need or satisfaction
    5. 5. Food at work 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
    6. 6. Food at work
    7. 7. Food at work EXAMPLE OF A WRONG EVOLUTION?
    8. 8. • Screen time • Sleep time • Active time
    9. 9. Examples of a JUNK FOOD
    10. 10. Food at work
    11. 11. Food at work 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 2020 Vienna 5 July 2013 4–5 July 2013 Vienna Declaration on Nutrition and Noncommunicable Diseases in the Context of Health 2020
    12. 12. 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
    13. 13. 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, 931% of boys and 621% of girls were obese 1/4 in 2008 to 1/3 in 2010
    14. 14. 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
    15. 15. Genetics 30% Enviroment 5% Social factors 15% Life style 40% healthy system 10% USA, Mc Ginnis 2003 What do people die of? Food at work
    16. 16. Food at work Serbia 2008. year more of 85% all causes of death NCD
    17. 17. Food at work Conference on Promoting Workplace Health 22nd-23rd October 2013 Brussels Workplace Health Practices for Employees with Chronic Illness Chronic 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 employees with a chronic illness of moving into disability or early retirement. http://www.enwhp.org/uploads/media/PH_Work_conference_22-23_Oct.pdf
    18. 18. Nutrition at work is a matter of safety, health and productivity
    19. 19. Food at work workplace has been identifed as an ideal setting to promote nutrition On average, adults spend up to 60% of their waking hours at work Likely, one or more meals and snacks are eaten at work.
    20. 20. 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
    21. 21. Food at work unrecognized as such!!
    22. 22. Food at work Ilo 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
    23. 23. Food at work Why is nutrition of employed people so much important?
    24. 24. Food at work Looking to cultivate happy, healthy employees?
    25. 25. Food at work 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.
    26. 26. Food at work comprehensive approach to workplace health promotion While the specific focus of this Guide is nutrition, a comprehensive workplace health program should address various risk factors for disease such as stress, tobacco use and physical inactivity.
    27. 27. Food at work Guidelines for Healthy Eating on Workplace
    28. 28. Food at work 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.
    29. 29. Food at work Goals: More: • Fruits and vegetables • Wholemile grains • Milk&dairy Less:
    30. 30. Food at work 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.
    31. 31. Food at work More generally, the recommendations are: Grain Products: 5-12 servings/day Vegetables and Fruit: 5-10 servings/day Milk Products: 2-4 servings/day Meat and Alternatives: 2-3 servings/day
    32. 32. Food at work • 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!
    33. 33. Food at work Step 1:
    34. 34. Food at work Step 2:
    35. 35. Food at work • 3.1 Collect data about the workplace • 3.2 Analyze the nutrition situation Step 3:
    36. 36. Food at work 4.1. awareness raising/education (activities that give employees the information 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 healthy eating in the workplace environment) • Step 4:
    37. 37. Food at work 5.1 Develop an action plan 5.2 Prepare a workplace agreement 5.3 Implement the action plan • Step 5:
    38. 38. Food at work • Step 6:
    39. 39. Food at work • Step 7:
    40. 40. Food at work Japanese japanese bento box
    41. 41. Food at work
    42. 42. Food at work
    43. 43. Food at work Contribution to the reduction of chronic non-communicable diseases Create an environment that supports healthy eating and proper nutrition
    44. 44. Food at work
    45. 45. Food at work oConclusions Workplace meals largely are The workplace, instead of being accommodating, is frequently a hindrance to proper nutrition.  -- a well-nourished population, reduction in health costs, increase in tax revenue from higher productivity  -- nutrition is an issue of productivity, absenteeism, morale, sickness, safety  feeding our fellow man is what makes us human; eliminating hunger is among the noblest of causes
    46. 46. Food at work HVALA

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