This document discusses nutrition and food in the workplace. It notes that the workplace is an important setting to promote healthy eating habits since adults spend most of their waking hours at work. Establishing guidelines for healthy eating in the workplace can help reduce chronic diseases and improve employee productivity, health and well-being. The document provides recommendations for developing a comprehensive workplace nutrition program and policy through establishing goals, building awareness, and supporting a healthy food environment, nutrition education and behavioral change.
This presentation describes our project at the nutricia site in Utrecht. We help employees to get an insight in their health and promote healthy living.
Pakistan’s Multi-Sectoral Nutrition Strategy by Amna Ejaz, Research Analyst, IFPRI-Pakistan.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
La Sociedad Colombiana de Pediatría declaró 14 derechos para los niños hospitalizados, incluyendo el derecho a ser hospitalizados durante el menor tiempo posible, ser atendidos en espacios separados de los adultos y apropiados para su edad, estar acompañados por sus padres en todo momento durante la hospitalización, recibir atención de personal capacitado y trato digno y respetuoso, y ser informados sobre sus condiciones y tratamientos de una manera comprensible.
This Victorian home located in Oak Park, IL was built in 1909 and has recently been updated with modern amenities while retaining historic details. The home features 4 bedrooms, 2.5 bathrooms, a remodeled kitchen with stainless steel appliances, a formal dining room, living room with bay window, and a finished third floor den. It also includes a 2 car detached garage and fenced backyard.
Follow four steps - Clean, Separate, Cook, and Chill - to keep food safe. Clean hands and surfaces, don't cross-contaminate, cook to proper temperatures, and refrigerate food promptly. When shopping, purchasing perishables last and avoiding damaged packaging. At home, refrigerate perishables within two hours and check refrigerator and freezer temperatures. Properly store, thaw, reheat, and refrigerate leftovers to avoid foodborne illness.
The document provides information for physicians on their role in investigating and reporting foodborne illness outbreaks. It discusses recognizing symptoms in patients, obtaining appropriate testing, educating patients, and reporting cases and clusters of illness to public health authorities. Physicians should be aware of incubation periods and clinical presentations of common foodborne pathogens to help identify potential outbreaks.
This presentation describes our project at the nutricia site in Utrecht. We help employees to get an insight in their health and promote healthy living.
Pakistan’s Multi-Sectoral Nutrition Strategy by Amna Ejaz, Research Analyst, IFPRI-Pakistan.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
La Sociedad Colombiana de Pediatría declaró 14 derechos para los niños hospitalizados, incluyendo el derecho a ser hospitalizados durante el menor tiempo posible, ser atendidos en espacios separados de los adultos y apropiados para su edad, estar acompañados por sus padres en todo momento durante la hospitalización, recibir atención de personal capacitado y trato digno y respetuoso, y ser informados sobre sus condiciones y tratamientos de una manera comprensible.
This Victorian home located in Oak Park, IL was built in 1909 and has recently been updated with modern amenities while retaining historic details. The home features 4 bedrooms, 2.5 bathrooms, a remodeled kitchen with stainless steel appliances, a formal dining room, living room with bay window, and a finished third floor den. It also includes a 2 car detached garage and fenced backyard.
Follow four steps - Clean, Separate, Cook, and Chill - to keep food safe. Clean hands and surfaces, don't cross-contaminate, cook to proper temperatures, and refrigerate food promptly. When shopping, purchasing perishables last and avoiding damaged packaging. At home, refrigerate perishables within two hours and check refrigerator and freezer temperatures. Properly store, thaw, reheat, and refrigerate leftovers to avoid foodborne illness.
The document provides information for physicians on their role in investigating and reporting foodborne illness outbreaks. It discusses recognizing symptoms in patients, obtaining appropriate testing, educating patients, and reporting cases and clusters of illness to public health authorities. Physicians should be aware of incubation periods and clinical presentations of common foodborne pathogens to help identify potential outbreaks.
This document provides information on improving nutrition and reducing sugar and salt content in food products for the food service sector. It is part of a training module that aims to increase skills in topics important for nutrition and ingredient functions, including understanding links between food-diet-health, functional foods and nutraceuticals, and reducing sugar and salt. Specific strategies are presented for incorporating more whole foods, modifying recipes to lower sugar and salt, and leveraging trends toward health and wellness. Case studies demonstrate how food businesses can innovate their offerings to meet consumer demand for improved nutrition.
The study identified 11 factors that contribute to stunting in children under 5 years old in Putrajaya, Malaysia. The strongest associated factor was complications during pregnancy like intrauterine growth restriction. Other significant factors included mid-parental height less than 150cm, low household income, low birth weight, use of pacifiers, lower maternal education, unemployed fathers, anemia in children, bottle feeding, lack of minimum dietary diversity, and care by babysitters. Addressing these maternal, socioeconomic, childcare and nutritional factors through community interventions and policies could help reduce the high prevalence of stunting in Putrajaya.
WHO Guidelines On Nutrition.............Mayur Patil
The WHO guidelines on nutrition provide an overview of healthy dietary practices. Key recommendations include consuming a variety of fruits, vegetables, whole grains, and plant-based proteins while limiting intake of saturated fats, sugars, and salt. The WHO works with countries to promote healthy diets through policies that encourage breastfeeding, nutrition education, and limiting marketing of unhealthy foods to children.
This module aims to increase skills around 5 topics for improving nutrition and food ingredients: understanding the links between food, diet and health; functional foods and nutraceuticals; reducing sugar and salt content in foods; natural additives; and reducing food processing. It discusses the growing burden of poor nutrition and diseases like obesity in Europe. It also provides information on functional foods like nuts, whole grains, beans and probiotic foods and defines nutraceuticals. The module advises food service businesses on promoting nutraceuticals and reducing customers' sugar and salt intake through various strategies.
This module aims to increase skills around 5 topics for improving nutrition and food ingredients: understanding the links between food, diet and health; functional foods and nutraceuticals; reducing sugar and salt content in foods; natural additives; and reducing food processing. It discusses the growing burden of poor nutrition and diseases like obesity in Europe. It also provides information on functional foods like nuts, whole grains, beans and probiotic foods and defines nutraceuticals. The module advises food service businesses on promoting nutraceuticals and reducing customers' sugar and salt intake through various strategies.
The document provides an overview of functional food development and legislation. It discusses key topics such as the definition of functional foods, common functional food ingredients and their properties, regulations around health claims for functional foods, and guidelines for developing and marketing new functional food products. The document also reviews the functional food framework in the EU and provides examples of regulatory bodies that evaluate evidence to support claims about functional foods and their health benefits.
Presentation health staff_wellness_call_01_16_08Neelam Upadhyay
The document discusses implementing a worksite wellness program, including defining health, wellness, and health education. It recommends choosing priorities like disease prevention, health promotion, health education, organizational norms, and environmental health. The document provides examples in each area and stresses developing a program that meets all employees' needs by considering their "stage of change". It concludes with 10 actions staff can take today to promote wellness.
This document summarizes a presentation about creating healthy workplaces. It discusses how poor health costs employers money through increased medical costs, absenteeism, and reduced productivity. Many chronic diseases are caused or exacerbated by modifiable lifestyle factors like obesity, tobacco use, poor nutrition, lack of exercise, alcohol use, and stress. Establishing a culture of health in the workplace through leadership commitment, evidence-based wellness programs, and a focus on modifying risk factors can improve employee health and reduce costs. Case studies show that comprehensive worksite wellness programs have led to reductions in health risks, health care costs, and increases in productivity at successful companies.
HEALTY LIFE IS A HAPPY LIFE StaffWellnessinECE-Nationalversion-YouMatter.pptxAhmedAliKhan38
This document provides information and recommendations to support staff wellness in early childhood education programs. It discusses the key components of wellness, including healthy eating, physical activity, healthy weight, breastfeeding, stress reduction, and screen time. Potential barriers to staff wellness are identified, such as lack of healthy foods and breaks for physical activity at work. Benefits of staff wellness include increased productivity, lower absenteeism, and staff serving as role models for healthy behaviors. The document provides goals and strategies programs can implement to better support staff wellness, such as assessing current practices, addressing barriers, and educating staff.
The impact of health promotion & cost effectiveness yvonne lewisslliim
This document discusses health promotion and workplace health promotion. It explores the concepts of health promotion and examines its relevance in the workplace setting. Health promotion aims to enable people to improve their health and is operationalized in different settings including schools, communities, and workplaces. Workplace health promotion targets organizational culture and practices to promote employee health and productivity. The document outlines several approaches to workplace health promotion and provides rationale for why it is important. It notes health is created where people live, learn, work and love, including the workplace, so the health of the workplace impacts employees and vice versa.
This document discusses the need to measure diet quality globally in order to understand dietary trends, inform policies to improve diets and health outcomes, and address malnutrition. It reviews definitions of healthy diets from international organizations and studies. The two most common elements of a healthy diet across contexts are consumption of diverse plant foods and low consumption of ultra-processed foods. The document considers options for indicators to measure these dietary elements through the Gallup World Poll. Further discussion and development is needed to determine the best methods, such as food frequency questionnaires or behavioral screeners, and validate any proposed indicators.
Quote from the Introduction from the Global Nutrition report
"This year’s Global Nutrition Report focuses on the interdependence of the SDGs, and how progress against one goal generates progress for all. Nowhere are these linkages more evident than in the food agenda. As the producers, manufacturers and retailers of most of the world’s food, business has a responsibility to help drive the food system transformation. As a progressive food company, we are
committed to helping redesign our global food and agriculture system, to give everyone access to healthy and nutritious food and diets and thereby create a brighter future for all.
This document provides an overview of general nutrition concepts. It defines key terms like food, nutrition, diet, and malnutrition. It outlines the six major nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses dietary guidelines and food groups. It explains that human beings need food to provide energy for essential physiological functions like respiration, circulation, digestion, metabolism, maintaining body temperature, growth, and repair of tissues. The most vulnerable groups who require adequate nutrition are infants, young children, pregnant women, and lactating mothers.
Breastfeeding- a key to sustainable developementsadique ahmed
This document discusses how breastfeeding promotes sustainable development goals (SDGs). It has three objectives: 1) to inform people about SDGs and how breastfeeding improves infant and young child feeding practices and achieves these goals, 2) to engage actors to promote, protect, and support breastfeeding, and 3) to explore ways to mobilize actions to enhance breastfeeding. The document then explains how breastfeeding is relevant to several specific SDGs like reducing poverty, hunger, and inequality. It outlines the survival, health, nutrition, and environmental benefits of breastfeeding. While India is making average progress on breastfeeding indicators, more action is needed like workshops, exhibitions, and social media campaigns to spread awareness.
This document discusses the importance of workplace wellness programs. It notes that healthy employees are more productive and that wellness involves being aware of health status and actively working towards better health. Workplace wellness programs can improve job satisfaction, physical and mental wellbeing, health outcomes, and reduce accidents. Obesity rates have risen globally in recent decades, making prevention efforts through wellness programs increasingly important. Such programs can reduce healthcare and other costs for employers through less absenteeism and presenteeism. Common wellness activities include health promotion, healthy eating challenges, and stress reduction activities.
The document discusses the World Health Organization's (WHO) theme for World Health Day 2015, which is food safety. It provides background on WHO's selection of annual themes and past themes. The 2015 theme of "How safe is your food?" is aimed at spurring governments to improve food safety and encouraging consumers to ensure the food they eat is safe. The document outlines WHO and FAO initiatives and strategies to address food safety such as regional food safety strategies and guidelines. It also discusses issues like foodborne diseases, adulteration of food, and the link between food safety, nutrition and health.
NUTRITIONAL PROBLEMS OF PREGNANT WOMEN IN THANJAVUR DISTRICTIAEME Publication
Motherhood is a special and sacred fulfilment in a women’s life. Pregnancy is a period of rapid growth and cell differentiation, both for the mother and the fetus. But this period is associated with certain complications and many women die in the process of childbirth, especially in developing countries. This study concentrates on the reproductive and nutritional status of the rural women with reference to selected villages in Thanjavur District. The study has a wide scope in the community as it deals with the impact of maternal nutrition education on behaviour of pregnant and lactating women, directly benefiting the families and indirectly benefiting the community. The study will help to know the main reproductive health problems of rural women in the present time. This study will contribute to the society and government to know the expectations of rural women regarding health care services. About 50 respondents were selected through simple random sampling in Orathanadu Block, Thanjavur. Both primary and secondary data used for this study. The primary data were collected by using a pretested questionnaire. It was identified that 58% of the respondents were taking Nutritious food.
The document discusses the relationship between health, work, and worklessness. Some key points:
- Over 74% of people are employed, and most adults spend 60% of their waking hours at work.
- Safe, healthy work is good for health while unemployment or dangerous work can harm health. However, health issues can also act as a barrier to employment.
- To improve adult health, workplaces must be made safe and health-promoting, and support must be provided to help individuals with health issues find and keep jobs.
- Multiple national and local policies aim to address issues around health, work, and worklessness through a coordinated, "whole system" approach.
Facto Congres 2017 - TechExperienceLab Suzan WopereisFacto Magazine
TNO is a Dutch research organization that connects people and knowledge to create innovations. They are studying personalized nutrition by using high-throughput omics analysis and challenge tests to comprehensively phenotype individuals. This allows generating personalized dietary advice tailored to each person's genetics, biomarkers and lifestyle factors. A pilot study found that providing personalized advice, compared to generic guidelines, led to improved muscle health, wellbeing, and reduced weight, fat percentage and waist circumference. Personalized nutrition combining the latest science with technology has potential applications in empowering healthy lifestyle choices and being translated to businesses in retail and food services.
This document provides information on improving nutrition and reducing sugar and salt content in food products for the food service sector. It is part of a training module that aims to increase skills in topics important for nutrition and ingredient functions, including understanding links between food-diet-health, functional foods and nutraceuticals, and reducing sugar and salt. Specific strategies are presented for incorporating more whole foods, modifying recipes to lower sugar and salt, and leveraging trends toward health and wellness. Case studies demonstrate how food businesses can innovate their offerings to meet consumer demand for improved nutrition.
The study identified 11 factors that contribute to stunting in children under 5 years old in Putrajaya, Malaysia. The strongest associated factor was complications during pregnancy like intrauterine growth restriction. Other significant factors included mid-parental height less than 150cm, low household income, low birth weight, use of pacifiers, lower maternal education, unemployed fathers, anemia in children, bottle feeding, lack of minimum dietary diversity, and care by babysitters. Addressing these maternal, socioeconomic, childcare and nutritional factors through community interventions and policies could help reduce the high prevalence of stunting in Putrajaya.
WHO Guidelines On Nutrition.............Mayur Patil
The WHO guidelines on nutrition provide an overview of healthy dietary practices. Key recommendations include consuming a variety of fruits, vegetables, whole grains, and plant-based proteins while limiting intake of saturated fats, sugars, and salt. The WHO works with countries to promote healthy diets through policies that encourage breastfeeding, nutrition education, and limiting marketing of unhealthy foods to children.
This module aims to increase skills around 5 topics for improving nutrition and food ingredients: understanding the links between food, diet and health; functional foods and nutraceuticals; reducing sugar and salt content in foods; natural additives; and reducing food processing. It discusses the growing burden of poor nutrition and diseases like obesity in Europe. It also provides information on functional foods like nuts, whole grains, beans and probiotic foods and defines nutraceuticals. The module advises food service businesses on promoting nutraceuticals and reducing customers' sugar and salt intake through various strategies.
This module aims to increase skills around 5 topics for improving nutrition and food ingredients: understanding the links between food, diet and health; functional foods and nutraceuticals; reducing sugar and salt content in foods; natural additives; and reducing food processing. It discusses the growing burden of poor nutrition and diseases like obesity in Europe. It also provides information on functional foods like nuts, whole grains, beans and probiotic foods and defines nutraceuticals. The module advises food service businesses on promoting nutraceuticals and reducing customers' sugar and salt intake through various strategies.
The document provides an overview of functional food development and legislation. It discusses key topics such as the definition of functional foods, common functional food ingredients and their properties, regulations around health claims for functional foods, and guidelines for developing and marketing new functional food products. The document also reviews the functional food framework in the EU and provides examples of regulatory bodies that evaluate evidence to support claims about functional foods and their health benefits.
Presentation health staff_wellness_call_01_16_08Neelam Upadhyay
The document discusses implementing a worksite wellness program, including defining health, wellness, and health education. It recommends choosing priorities like disease prevention, health promotion, health education, organizational norms, and environmental health. The document provides examples in each area and stresses developing a program that meets all employees' needs by considering their "stage of change". It concludes with 10 actions staff can take today to promote wellness.
This document summarizes a presentation about creating healthy workplaces. It discusses how poor health costs employers money through increased medical costs, absenteeism, and reduced productivity. Many chronic diseases are caused or exacerbated by modifiable lifestyle factors like obesity, tobacco use, poor nutrition, lack of exercise, alcohol use, and stress. Establishing a culture of health in the workplace through leadership commitment, evidence-based wellness programs, and a focus on modifying risk factors can improve employee health and reduce costs. Case studies show that comprehensive worksite wellness programs have led to reductions in health risks, health care costs, and increases in productivity at successful companies.
HEALTY LIFE IS A HAPPY LIFE StaffWellnessinECE-Nationalversion-YouMatter.pptxAhmedAliKhan38
This document provides information and recommendations to support staff wellness in early childhood education programs. It discusses the key components of wellness, including healthy eating, physical activity, healthy weight, breastfeeding, stress reduction, and screen time. Potential barriers to staff wellness are identified, such as lack of healthy foods and breaks for physical activity at work. Benefits of staff wellness include increased productivity, lower absenteeism, and staff serving as role models for healthy behaviors. The document provides goals and strategies programs can implement to better support staff wellness, such as assessing current practices, addressing barriers, and educating staff.
The impact of health promotion & cost effectiveness yvonne lewisslliim
This document discusses health promotion and workplace health promotion. It explores the concepts of health promotion and examines its relevance in the workplace setting. Health promotion aims to enable people to improve their health and is operationalized in different settings including schools, communities, and workplaces. Workplace health promotion targets organizational culture and practices to promote employee health and productivity. The document outlines several approaches to workplace health promotion and provides rationale for why it is important. It notes health is created where people live, learn, work and love, including the workplace, so the health of the workplace impacts employees and vice versa.
This document discusses the need to measure diet quality globally in order to understand dietary trends, inform policies to improve diets and health outcomes, and address malnutrition. It reviews definitions of healthy diets from international organizations and studies. The two most common elements of a healthy diet across contexts are consumption of diverse plant foods and low consumption of ultra-processed foods. The document considers options for indicators to measure these dietary elements through the Gallup World Poll. Further discussion and development is needed to determine the best methods, such as food frequency questionnaires or behavioral screeners, and validate any proposed indicators.
Quote from the Introduction from the Global Nutrition report
"This year’s Global Nutrition Report focuses on the interdependence of the SDGs, and how progress against one goal generates progress for all. Nowhere are these linkages more evident than in the food agenda. As the producers, manufacturers and retailers of most of the world’s food, business has a responsibility to help drive the food system transformation. As a progressive food company, we are
committed to helping redesign our global food and agriculture system, to give everyone access to healthy and nutritious food and diets and thereby create a brighter future for all.
This document provides an overview of general nutrition concepts. It defines key terms like food, nutrition, diet, and malnutrition. It outlines the six major nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses dietary guidelines and food groups. It explains that human beings need food to provide energy for essential physiological functions like respiration, circulation, digestion, metabolism, maintaining body temperature, growth, and repair of tissues. The most vulnerable groups who require adequate nutrition are infants, young children, pregnant women, and lactating mothers.
Breastfeeding- a key to sustainable developementsadique ahmed
This document discusses how breastfeeding promotes sustainable development goals (SDGs). It has three objectives: 1) to inform people about SDGs and how breastfeeding improves infant and young child feeding practices and achieves these goals, 2) to engage actors to promote, protect, and support breastfeeding, and 3) to explore ways to mobilize actions to enhance breastfeeding. The document then explains how breastfeeding is relevant to several specific SDGs like reducing poverty, hunger, and inequality. It outlines the survival, health, nutrition, and environmental benefits of breastfeeding. While India is making average progress on breastfeeding indicators, more action is needed like workshops, exhibitions, and social media campaigns to spread awareness.
This document discusses the importance of workplace wellness programs. It notes that healthy employees are more productive and that wellness involves being aware of health status and actively working towards better health. Workplace wellness programs can improve job satisfaction, physical and mental wellbeing, health outcomes, and reduce accidents. Obesity rates have risen globally in recent decades, making prevention efforts through wellness programs increasingly important. Such programs can reduce healthcare and other costs for employers through less absenteeism and presenteeism. Common wellness activities include health promotion, healthy eating challenges, and stress reduction activities.
The document discusses the World Health Organization's (WHO) theme for World Health Day 2015, which is food safety. It provides background on WHO's selection of annual themes and past themes. The 2015 theme of "How safe is your food?" is aimed at spurring governments to improve food safety and encouraging consumers to ensure the food they eat is safe. The document outlines WHO and FAO initiatives and strategies to address food safety such as regional food safety strategies and guidelines. It also discusses issues like foodborne diseases, adulteration of food, and the link between food safety, nutrition and health.
NUTRITIONAL PROBLEMS OF PREGNANT WOMEN IN THANJAVUR DISTRICTIAEME Publication
Motherhood is a special and sacred fulfilment in a women’s life. Pregnancy is a period of rapid growth and cell differentiation, both for the mother and the fetus. But this period is associated with certain complications and many women die in the process of childbirth, especially in developing countries. This study concentrates on the reproductive and nutritional status of the rural women with reference to selected villages in Thanjavur District. The study has a wide scope in the community as it deals with the impact of maternal nutrition education on behaviour of pregnant and lactating women, directly benefiting the families and indirectly benefiting the community. The study will help to know the main reproductive health problems of rural women in the present time. This study will contribute to the society and government to know the expectations of rural women regarding health care services. About 50 respondents were selected through simple random sampling in Orathanadu Block, Thanjavur. Both primary and secondary data used for this study. The primary data were collected by using a pretested questionnaire. It was identified that 58% of the respondents were taking Nutritious food.
The document discusses the relationship between health, work, and worklessness. Some key points:
- Over 74% of people are employed, and most adults spend 60% of their waking hours at work.
- Safe, healthy work is good for health while unemployment or dangerous work can harm health. However, health issues can also act as a barrier to employment.
- To improve adult health, workplaces must be made safe and health-promoting, and support must be provided to help individuals with health issues find and keep jobs.
- Multiple national and local policies aim to address issues around health, work, and worklessness through a coordinated, "whole system" approach.
Facto Congres 2017 - TechExperienceLab Suzan WopereisFacto Magazine
TNO is a Dutch research organization that connects people and knowledge to create innovations. They are studying personalized nutrition by using high-throughput omics analysis and challenge tests to comprehensively phenotype individuals. This allows generating personalized dietary advice tailored to each person's genetics, biomarkers and lifestyle factors. A pilot study found that providing personalized advice, compared to generic guidelines, led to improved muscle health, wellbeing, and reduced weight, fat percentage and waist circumference. Personalized nutrition combining the latest science with technology has potential applications in empowering healthy lifestyle choices and being translated to businesses in retail and food services.
CBD oil may have potential benefits for cancer treatment and prevention. Studies show CBD can reduce cancer cell growth, inhibit tumor development, and relieve symptoms like pain, nausea, and insomnia. However, research is still ongoing into how CBD specifically impacts different types of cancers and what doses may be effective. The endocannabinoid system plays a role in immunity and inflammation, both of which are involved in cancer development, suggesting CBD could lower cancer risk factors. More clinical trials are still needed to fully understand CBD's effects on various cancers.
The document discusses various types of fruits and vegetables that are beneficial for health and fighting cancer. It describes berries, yellow and orange fruits and vegetables, leafy greens, cruciferous vegetables, fresh herbs and spices, nuts and seeds, garlic, and broccoli as containing antioxidants and other compounds that may reduce cancer risk and promote immune system function. Steaming broccoli for 3-4 minutes is recommended to retain its cancer-fighting compounds, while broccoli sprouts are highlighted as containing higher levels of the beneficial compound sulforaphane than mature broccoli.
This document discusses nutrition for cancer prevention. It states that simple lifestyle changes like healthy eating can prevent 30-50% of all cancers. Unhealthy foods to avoid include molds, processed meats cooked at high temperatures, spoiled foods, and charred foods as they contain carcinogens like aflatoxins, heterocyclic amines, and polycyclic aromatic hydrocarbons. These dietary carcinogens are mutagenic and have been shown to damage DNA and cause cancer in laboratory experiments. Adopting a diet low in these carcinogens can help prevent many cancers.
Lycopene is a carotenoid responsible for the red color of tomatoes. Research shows lycopene may help prevent certain cancers, as eating 7+ servings of raw tomatoes weekly was linked to a 60% lower risk of stomach, colon, or rectal cancer compared to 2 or fewer servings. Lycopene has antioxidant properties and inhibits the growth of cancer cells in vitro. Studies in animals also suggest lycopene may prevent cancers of the mammary gland, liver, skin, lungs and colon. When combined with S-allylcysteine from garlic, lycopene reduced chemically induced gastric cancer in rodents.
This document summarizes Dr. Andrew Weil's anti-inflammatory diet. It recommends eating carotenoid-rich fruits and vegetables, whole grains, oils containing polyphenols like olive oil, fish and seafood, and herbs and spices. These foods contain antioxidants and nutrients that reduce inflammation. The diet avoids foods that promote inflammation, such as grains, sugar, processed oils, dairy, excess meat and cheese. Following this anti-inflammatory diet along with regular exercise can help reduce chronic inflammation and diseases linked to inflammation like arthritis, heart disease and cancer.
Osteoporosis is a condition where bone density decreases, making bones more brittle and prone to fractures. Proper nutrition and lifestyle can help prevent osteoporosis. Calcium intake is important for building strong bones, especially for women who lose bone mass quickly after menopause due to dropping estrogen levels. Other nutrients like vitamin D, magnesium, boron, and manganese also support bone health. A diet high in salt, protein, caffeine, or alcohol can negatively impact bones. Maintaining physical activity and the right calcium intake throughout life can help maximize bone density and reduce osteoporosis risk.
The document discusses the history and composition of capsicum sp. (paprika). It notes that Christopher Columbus was the first European to taste paprika, mistakenly thinking he had reached India. Paprika originated in South America and was cultivated by indigenous peoples as early as 5000 BCE before spreading to Europe, Africa, Asia, and the Middle East after Columbus brought it back. Turks introduced paprika to Serbia. The main active compounds in paprika that give it its pungency and color are capsaicinoids such as capsaicin. Higher levels of carotenoids contribute to the red color in ripe paprika. Several compounds in paprika and other spices like turmeric, ginger and garlic have shown antiviral effects
Oregano has a long history of usage dating back 50,000-70,000 years. It is commonly used as a flavoring herb, especially in Mediterranean cuisine. The main bioactive components of oregano essential oils are carvacrol and thymol. Studies have found that carvacrol has antiviral, anti-inflammatory, and immunomodulatory effects and may help treat COVID-19 by inhibiting the viral protease and reducing the cytokine response. Carvacrol shows promise as a potential natural treatment for COVID-19, though more research is still needed to fully evaluate its efficacy against SARS-CoV-2.
Peppermint is a hybrid of watermint and spearmint that is widely cultivated around the world. It has a long history of medicinal use dating back to ancient Egypt. Peppermint was first cultivated in England in the late 17th century and became popular for treating nausea, vomiting, and other ailments. Today, peppermint oil is extracted from the leaves and contains high concentrations of menthol and other compounds that provide its distinctive flavor and scent.
Curcuma longa, also known as turmeric, is a plant that is native to Indonesia and southern India. It has been used medicinally in those regions for over 5,000 years. Curcumin is the active compound in turmeric that has been shown to have antioxidant, anti-inflammatory, antiviral, and anticancer properties. Research suggests that curcumin's ability to inhibit inflammatory pathways and cytokines makes it a potential treatment for COVID-19 by reducing the severity of symptoms.
This document discusses coconut (Cocos nucifera) and coconut oil. It provides background on coconut, noting it is native to tropical regions near oceans. Coconut contains lauric acid and caprylic acid, which have anti-viral properties that can help fight infections. Coconut oil contains medium-chain triglycerides that also have anti-viral effects when broken down. Research suggests specific compounds in coconut oil like monolaurin can destroy the membrane of viruses like SARS-CoV-2 and may help treat COVID-19 patients.
Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
Histololgy of Female Reproductive System.pptxAyeshaZaid1
Dive into an in-depth exploration of the histological structure of female reproductive system with this comprehensive lecture. Presented by Dr. Ayesha Irfan, Assistant Professor of Anatomy, this presentation covers the Gross anatomy and functional histology of the female reproductive organs. Ideal for students, educators, and anyone interested in medical science, this lecture provides clear explanations, detailed diagrams, and valuable insights into female reproductive system. Enhance your knowledge and understanding of this essential aspect of human biology.
Here is the updated list of Top Best Ayurvedic medicine for Gas and Indigestion and those are Gas-O-Go Syp for Dyspepsia | Lavizyme Syrup for Acidity | Yumzyme Hepatoprotective Capsules etc
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Muktapishti is a traditional Ayurvedic preparation made from Shoditha Mukta (Purified Pearl), is believed to help regulate thyroid function and reduce symptoms of hyperthyroidism due to its cooling and balancing properties. Clinical evidence on its efficacy remains limited, necessitating further research to validate its therapeutic benefits.
8 Surprising Reasons To Meditate 40 Minutes A Day That Can Change Your Life.pptxHolistified Wellness
We’re talking about Vedic Meditation, a form of meditation that has been around for at least 5,000 years. Back then, the people who lived in the Indus Valley, now known as India and Pakistan, practised meditation as a fundamental part of daily life. This knowledge that has given us yoga and Ayurveda, was known as Veda, hence the name Vedic. And though there are some written records, the practice has been passed down verbally from generation to generation.
Adhd Medication Shortage Uk - trinexpharmacy.comreignlana06
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Osteoporosis - Definition , Evaluation and Management .pdfJim Jacob Roy
Osteoporosis is an increasing cause of morbidity among the elderly.
In this document , a brief outline of osteoporosis is given , including the risk factors of osteoporosis fractures , the indications for testing bone mineral density and the management of osteoporosis
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. 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. 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
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
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
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. 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
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
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. 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.
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.
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. 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. 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!
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. Food
at
work
5.1 Develop an action plan
5.2 Prepare a workplace agreement
5.3 Implement the action plan
• Step 5:
43. Food
at
work
Contribution to the reduction of
chronic non-communicable
diseases
Create an environment that
supports healthy eating and
proper nutrition
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
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
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!