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Healthy Eating at Work policy -

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									Healthy Eating at Work Policy

Version:

0.6

Committee Approved by: Workforce Services Group Date Approved Author: 8th July 2008 Weight Management Specialist Dietitian

Responsible Directorate: Public Health Date issued: Review date: July 2009 July 2011

Version Control Sheet

Document Title: Healthy Eating at Work Policy Version
First draft 0.2

Date
4 June 2008 8 July 2008 240909 151009

Author
Joanne Hodgson Karen Thompson Joanne Hodgson Karen Thompson Karen Thompson Karen Thompson

Status
Draft Draft

Comment
Draft for discussion by Joint Consultative Committee Draft for discussion by Workforce Services Group. Comments made, policy approved Appendix added Notes to Equality Impact assessment added

0.5 0.6

Approved Approved

Standards for Better Health Obesity: compliance with National Institute for Health and Clinical Excellence (NICE) guidance 43

Contents

Section 1 2 2.1 2.2 2.3 2.4 3 3.1 3.2 4 5 6 7 8 Introduction Aims and Objectives Healthy Eating Guidelines – The Eatwell Plate Key tips for a healthier diet Recommendations for food labels Why it is important to a have a healthy eating at work policy Healthy Options Provision Vending machines Refreshments Scope of the Policy Accountability Equality Impact Assessment Training Needs Assessment Monitoring Compliance with and the Effectiveness of Procedural Documents Recommendations to support the policy References Associated Documentation

Page 1 1 1 2 2 2 2 3 3 3 3 4 4

4 4 4 4

9 10 11

Appendix Appendix A Checklist for the Review and Approval of Procedural documents Appendix B Plan for Dissemination of Procedural documents Appendix C Equality Impact Assessment tool

5 7 8

1

Introduction Good nutrition is vital for health; however a significant number of the population consume less than the recommended amount of fruit, vegetables and fibre and too much saturated fat, sugar and salt. Research indicates this could be linked to the rise in chronic diseases such as obesity, CHD and diabetes, as well as premature death and excess sickness and absence. Health statistics demonstrate a need for heart health promotion, in order to meet government targets to reduce these illnesses. (1) For most people in the UK, the majority of their time is spent at work. Therefore the workplace is an ideal place to promote healthy lifestyles and encourage healthier eating. It is also part of an employer’s responsibility to keep staff healthy, look after their well being and provide opportunities to make healthy choices.(1) . NHS Wakefield District recognises the recommendations of the NICE Obesity Guidance issued December 2006, that NHS premises should lead by example by:  Ensuring policies encourage healthy eating.  Actively promote healthy choices in hospitality, vending machines, restaurants and shops.

2

Aims and Objectives The PCT are actively working to provide healthy choices and promote healthy foods. This document also outlines basic nutritional guidelines and recommendations for employees. This will give employees knowledge to follow a healthy lifestyle and make healthy choices

2.1

Healthy Eating Guidelines – The Eatwell Plate The Eatwell Plate (2) is based on the Governments guidelines for a healthy diet:

       

Enjoy your food Eat a variety of different foods Eat the right amount to be a healthy weight Eat plenty of foods rich in starch and fibre Eat plenty of fruit and vegetables Don’t eat too many foods that contain a lot of fat Don’t have sugary foods and drinks too often If you drink alcohol drink sensibly

NHS Wakefield District encourages its staff to follow these guidelines for optimum health. 1

2.2

Key tips for a healthier diet

 Eat more fruit and vegetables  Limit salt intake  Eat starchy carbohydrates e.g. bread, potatoes, rice, pasta, noodles and
cereal at every meal  Reduce sugary foods e.g. chocolate, cakes, biscuits and fizzy drinks.  Reduce fat, particularly saturated fat and increase fibre intake e.g. bread, fruit and vegetables  Drink plenty of sugar free fluids throughout the day, aiming for a minimum of 6-8 glasses per day 2.3 Recommendations for food labels It is important to limit the amount of fat, sugar and salt in the diet, therefore NHS Wakefield District staff are encouraged to check food labels to make sure the food that they are eating is healthy. What do food labels mean? FOOD LABELS Fat A LOT 20g fat / 100g 5g saturates / 100g 10g sugar / 100g A LITTLE 3g fat or less / 100g

Sugar

2g sugar

Salt

1.25g salt / 100g 0.5g sodium / 100g

0.25g salt / 100g 0.1g sodium / 100g

2.4

Why It Is Important To Have A Healthy Eating At Work Policy Healthy eating at work aims to encourage workplaces and their caterers to:

 Provide and promote healthy food choices  Provide a healthy eating environment  Ensure a whole workplace approach to healthier eating
3 Healthy Options Provision When offering chilled, snack or hot foods in a canteen, café, shop or vending machine, or at a meeting or event:

 Healthier food and beverage options should be available.
2

   

Healthier choices should be sited prominently, preferably at eye level. Healthier choices are identified as such with a recognisable sign or symbol. Positive pricing towards the healthier options should be promoted. Food should be healthy in terms of ingredients, preparation and cooking method and should be served attractively.  Suggested healthy menus are available on the intranet to use as a basis for negotiation with outsider caterers. 3.1 Vending machines A range of healthier options should be available for at least 50% of the stock . Refreshments When arranging meetings, provide water in addition to tea and coffee, also ensure artificial sweetners and semi-skimmed milk are available. If biscuits are being served, ensure there is a choice of plain biscuits or offer fresh fruit as an alternative to biscuits or cakes. Scope of the Policy This policy / procedure must be followed by all staff who work for NHS Wakefield District including those on temporary or honorary contracts, secondments, pool staff and students. Staff can be involved and support the Healthy Eating at Work Policy in the following ways:

3.2

4

 Aim for a healthy diet by following the Eatwell plate when choosing meals.  Take advantage of the healthy snack and fruit provision.  Take advantage of water fountains around the PCT and aim for at least 6     
5 glasses of fluid a day. Involve friends, family and colleagues in healthy eating. Take part and support healthy eating initiatives in the workplace. Encourage healthy snacks in the work environment, e.g. fruit, healthy cereal bars, wholewheat crackers to replace biscuits and chocolates. Take part in external health promotion events. Promote healthy eating where possible within your role.

Accountability Head of Primary Prevention responsible for the policy. Adult Obesity Strategy Group responsible for monitoring compliance with policy

3

6

Equality Impact Assessment NHS Wakefield District aims to design and implement services, policies and measures that meet the diverse needs of our service, population and workforce, ensuring that none are placed at a disadvantage over others.

7

Training Needs Analysis No training needs identified for this policy.

8

Monitoring Compliance with and the Effectiveness of Procedural Documents Catering will only be authorised by Directors/nominated managers if it meets the criteria of the Healthy Eating at Work Policy and Catering Policy. A staff survey will be undertaken to gain feedback on hospitality, vending and snack options within the PCT, together with data collection on staff changes in eating habits in response to the changes introduced by the Healthy Eating at Work Policy.

9

Recommendations to Support The Policy

 Organise a staff survey on their views of food provision within the PCT.  Display eye catching healthy eating posters and related promotional      
10 material to encourage positive attitudes towards healthy eating and promoting fruit and vegetable intake. Promote healthy eating to staff by encouraging healthy eating packed lunch ideas. Actively promoting the water fountains across sites Increasing fruit intake of staff by promoting reasonably priced fruit available at most staff bases. Improve the signposting of the healthier options in vending machines. Provide information to support staff in selecting healthier food options. Facilitate healthy catering for meetings, conferences and events.

References 1. 2. Department of Health 2008 Healthy Weight, Healthy Lives Food Standards Agency, The Eatwell Plate 2008 (www.eatwell.org.uk)

11

Associated Documentation This policy should be read in conjunction with:

 NHS Wakefield District Catering Policy
4

Appendix A Checklist for the Review and Approval of Procedural Document To be completed and attached to any document which guides practice when submitted to the appropriate committee for consideration and approval.
Title of document being reviewed: 1. Title Is the title clear and unambiguous? Is it clear whether the document is a guideline, policy, protocol or standard? 2. Rationale Are reasons for development of the document stated? 3. Development Process Is the method described in brief? Are people involved in the development identified? Do you feel a reasonable attempt has been made to ensure relevant expertise has been used? Is there evidence of consultation with stakeholders and users? 4. Content Is the objective of the document clear? Is the target population clear and unambiguous? Are the intended outcomes described? Are the statements clear and unambiguous? 5. Evidence Base Is the type of evidence to support the document identified explicitly? Are key references cited? Are the references cited in full? Are supporting documents referenced? 6. Approval Does the document identify which committee/group will approve it? Yes/No/ Unsure Comments

5

Title of document being reviewed: If appropriate have the joint Human Resources/staff side committee (or equivalent) approved the document? 7. Dissemination and Implementation Is there an outline/plan to identify how this will be done? Does the plan include the necessary training/support to ensure compliance? 8. Document Control Does the document identify where it will be held? Have archiving arrangements for superseded documents been addressed? 9. Process to Monitor Compliance and Effectiveness Are there measurable standards or KPIs to support the monitoring of compliance with and effectiveness of the document? Is there a plan to review or audit compliance with the document? 10. Review Date Is the review date identified? Is the frequency of review identified? If so is it acceptable? 11. Overall Responsibility for the Document Is it clear who will be responsible for coordinating the dissemination, implementation and review of the document? Individual Approval

Yes/No/ Unsure

Comments

If you are happy to approve this document, please sign and date it and forward to the chair of the committee/group where it will receive final approval. Name Signature Committee Approval If the committee is happy to approve this document, please sign and date it and forward copies to the person with responsibility for disseminating and implementing the document and the person who is responsible for maintaining the organisation’s database of approved documents. Name Signature Date Date

6

Appendix B Plan for Dissemination of Procedural Documents To be completed and attached to any document which guides practice when submitted to the appropriate committee for consideration and approval.
Acknowledgement: University Hospitals of Leicester NHS Trust.

Title of document: Date finalised: Previous document already being used? If yes, in what format and where? Proposed action to retrieve out-of-date copies of the document: To be disseminated to: Directors Heads of Service Reception/General Office Staff All NHS Wakefield District staff

Healthy Eating at Work Policy Dissemination lead: Print name and contact details

No

How will it be disseminated, who will do it and when? E-mail E-mail E-mail Article in Newsbytes – document on intranet

Paper or Electronic Electronic Electronic Electronic Electronic

Comments

Dissemination Record - to be used once document is approved.
Date put on register / library of procedural documents Date due to be reviewed

Disseminated to: (either directly or via meetings, etc) All NHS Wakefield District staff Directors, Heads of Service, Reception/General office staff

Format (i.e. paper or electronic) Electronic via Newsbytes Electronic

Date Disseminated April 2009 12 October 2009
th

No. of Copies Sent

Contact Details / Comments

7

Appendix C Equality Impact Assessment NHS Wakefield District has an Equality Impact Assessment Toolkit which should be used, with the completed proforma enclosed when any procedural document is submitted to the appropriate committee for consideration and approval. An initial assessment using the proforma below should be undertaken. If the initial assessment demonstrates an adverse impact on differing groups, a full impact assessment must be undertaken using the toolkit For further assistance and guidance refer to the Equality Impact Assessment Toolkit and / or contact the Equality and Diversity Manager.

8

Appendix C Equality Impact Assessment

Proforma for initial assessment/screening of functions, policies, and procedures
Directorate/service
--------------Public Health------------------

Department
-----------Primary Prevention------------------

Person responsible for the assessment -----------Karen Thompson----------------------------------------------New policy/function/procedure

Name of function/policy/procedure
----Healthy Eating at Work Policy-----1 Who are the main stakeholders intended to benefit from the function/ policy/procedure? 2 How will each stake holder benefit? (what are the aims?)

Date of assessment
-----------------------------------------

√

(please tick)

Existing policy/function/procedure

List: Staff, patients, visitors

List for each stakeholder: Staff – Promote and provide healthy food choices, provide a healthy eating environment and ensure a whole workplace approach to healthier eating. Patients/visitors – Promote and provide healthy food choices Directors/Heads of Service not checking that catering/hospitality they sign off complies with the Healthy Eating at Work Policy and Catering Policy. Staff not engaging with the healthy eating messages.

3

What forces/factors could contribute/detract from the outcomes?

9

4 Are there concerns that the function/ policy/ procedure could have a differential impact on -

State yes or no

Is there any evidence for this?

Score likely risk of impact using grading table (see page 15)

10

Ethnic groups

No

Faith group

No

Disability a) physical (including sensory)

No

Vegetarian options should always be available, be clearly labelled and served separately. Where an event is aimed at involving specific ethnic groups it may be appropriate to provide more tailored catering for their needs. Negotiate with the caterer to meet these needs whilst continuing to consider healthy choices Identify any special dietary requirements when arranging the event. Vegetarian options should always be available, be clearly labelled and served separately. Where an event is aimed at involving a specific faith it may be appropriate to provide more tailored catering for their needs. Negotiate with the caterer to meet these needs whilst continuing to consider healthy choices Identify any special dietary requirements when arranging the event. Special dietary requirements such as allergies Identify any special dietary requirements when arranging the event. Negotiate with the caterer to meet these needs whilst continuing to consider healthy choices

No

b) mental
No

c) learning disability Sexual orientation
No

Age Gender (including marital status) Socio-economic group e.g. homeless Human Rights

No No No

No

11

12

Risk Assessment Grading Tool
GRADING TABLE Risk Assessment Circle consequence, SCORE likelihood and total score e.g. 2 x 3 = 6 LIKELIHOOD/PROBABILITY OF REPEAT None/ Remote Possible 20% chance 2 2 4 6 8 10
Low risk Medium risk High risk

INCIDENT CONSEQUENCES

Likely 60% chance 3 3 6 9 12 15

Highly Likely 90% Chance 4 4 8 12 16 20

Certain

1 1 2 3 4 5
Green Amber

5 5 10 15 20 25

Insignificant Minor Significant Serious Catastrophic

1 2 3 4 5

(score 5 or less) (score 6 to 15)

Low priority Medium priority High priority

Prioritise for action Prioritise for action priority medium Reported through the risk register. 16+ high priority score senior management consider informing the board

Red (score 16 to 25) Or any incident recorded as Catastrophic regardless of the likelihood/probability of repeat

Classifications of Impact
Measures of impact
Level 1 2 3 4 5 Descriptor Insignificant Minor Significant Serious Catastrophic Example detail description No perceived impact May have a minor impact on a few or all people from this diverse group Will have a significant impact on a few or all people from this diverse group Will have serious consequences on a few or all people from this diverse group Could cause death and/or result in major litigation and/or create significant press interest

Measures of likelihood
Level 1 2 3 4 5 Descriptor None/Remote Possible 20% chance Likely 60% chance Highly Likely 90% chance Almost Certain Example detail description The impact may only happen in exceptional circumstances The impact could occur at some time The impact may well occur at some time The impact will occur in most circumstances The impact is expected to occur in most circumstances

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Appendix D
Healthy Hospitality Please use the following as a guide to order hospitality for meetings and conferences. These menus have been tried and tested and have received very positive feedback. Refer to the Healthy Eating at Work policy for guidance on appropriate ordering of hospitality and healthy choices. Beverages Tea, coffee, water Semi-skimmed milk for hot drinks Sweeteners and sugar are available Unsweetened fruit juice if required – serve once at a full day conference Snacks Fruit either whole or sliced into easy to eat portions Labelling All dishes should be clearly labelled including any reduced fat ingredients and cooking methods Sandwiches and wraps Made with a low fat spread instead of butter A choice of white, granary and wholemeal is offered Dips, dressings and sauces Made with reduced fat versions where possible Pastries and cakes Made with polyunsaturated fats rather than lard or butter Cut into small fingers or small portions Include as a small part of a variety of healthy choices (suitable proportions are shown in the menus) Vegetarian All hospitality should provide a choice of healthy vegetarian options All products to be free from hydrogenated fat

14

Menu 1 Vegetarian Choice
Tortilla wraps and sandwiches filled with a choice of: Low fat vegetarian spread or pate Low fat cream cheese with roasted Mediterranean vegetables Egg and reduced fat mayonnaise Brie and grape Some of above to contain appropriate salad items Mixed salad including green leaves, chopped cucumber and onions Crudités and dips including: Salsa, mint yogurt , reduced fat humus and sweet chilli dips Olives Baked nachos Pasta salad with tomato or reduced fat mayonnaise and chopped vegetables. Sponge cake or fruit cake fingers Fresh fruit

Menu 2 Classic Choice 1
Tortilla wraps and sandwiches filled with a choice of: Roast turkey, chicken, beef or ham Low fat vegetarian spread or pate Low fat cream cheese with roasted Mediterranean vegetables Tuna or salmon with and without reduced fat mayonnaise or raita Some of above to contain appropriate salad items Rice salad selection with herbs, spices and vegetables Vegetarian quiche fingers Chopped mixed salad Low fat yogurt selection Fresh fruit

Menu 3 Light Choice
Cheese and fruit kebabs Salad skewers Baked chicken goujons Tuna and raita tortilla wraps Rice salad selection with herbs, spices and vegetables Cherry tomatoes Baked Nachos with salsa and mint yogurt dips Plain breadsticks Low fat yoghurt selection Fresh fruit

Classic Choice 2
As above but replace yoghurt selection with sponge or fruit cake fingers and replace rice salad selection with pasta salad with reduced fat mayonnaise or tomato dressing.

Breakfast Choice
Selection fresh fruit Low fat yoghurts Bagels Low fat spread Reduced sugar jam Wholegrain cereals Semi skimmed milk

15

Menu 6 Menu 4 Ploughman’s Choice
Lean cooked unprocessed meats eg. ham, turkey, beef, pork Thinly sliced or grated mature cheddar cheese Cottage cheese Reduced fat pate and vegetarian pate Crispy salad Pickles Fresh crusty bread Dutch bakes and wholemeal crackers Low fat spread Fresh fruit selection Vegetable and quiche lorraine fingers Vegetable sticks and cottage cheese Parkin or fruit cake fingers Fresh fruit

Menu 5 Yorkshire Choice
Wholemeal and white corner sandwiches filled with a choice of: Egg salad Roast turkey, roast chicken, roast beef or ham Cheese and fruit cocktail sticks Mixed salad Baked skinless chicken pieces

Warm Choice
Baked potato halves Warm tortilla wraps Low fat spread Reduced fat mayonnaise Fillings: Finely grated cheese Tuna (in brine or water) and spring onion Cottage cheese Reduced fat humus Baked chicken slices Warm cheese and tomato wholemeal muffin pizzas Green salad Mixed salad Fresh fruit selection

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