Healthy eating at work T
he demands of work can have a considerable impact on employees’ eating habits. Many people will skip breakfast or lunch because of a long commute or time constraints at work and will feel sluggish later in the day as a result. Similarly, adopting unhealthy eating habits of processed foods, fizzy drinks, unhealthy snacks and foods containing high fat and high sugar is very common to boost energy in working environments, but can actually be detrimental to performance. We were asked to provide our healthy eating initiatives for the Institute. Lindsay Melvin, CIPP’s Chief executive officer, explains his reasons for introducing healthy eating initiatives: “Considerable research has been undertaken which demonstrates a positive correlation between healthy living and productive working. The CIPP is expanding into new areas and it is important that our human resources are both trained and healthy. I offered all staff the opportunity to engage in a healthy living programme and this complements the opportunity offered a few months earlier to acquire a fitbug (pedometer) to measure physical activity.” At the CIPP we conducted a one-hour ‘buzz session’ (workshop). The objective was to provide solid down to earth healthy eating information that people could implement immediately. We explained some of the science behind blood sugar and how to keep ourselves feeling full and satisfied, keeping the hunger pangs at bay and blood sugar on an even keel. We identified that many people were suffering from the mid-afternoon slump and explained what a healthy lunch and healthy snacks look like that will prevent this dip and help people feel energised, alert and with a positive mood throughout the working day.
A number of CIPP employees went on to take part in our one-to-one personal coaching telephone programmes and the online programme. Here is what they say about how the programmes helped support them during their busy working day and in their personal lives, the changes they have made to their diets and their continued
46 PayrollProfessional
Anna Mason, Director at The Healthy Employee, explains how through healthy eating at work employees can stay engaged and effective
...BUT CAN ACTUALLY BE DETRIMENTAL TO PERFORMANCE
healthy eating in practice. Toni Green, Course operations manager, is often travelling around the country to meetings and in need of healthy food to fuel up. Toni says “I was fortunate in being able to undertake the six week programme with ‘The Healthy Employee’ starting the latter part of 2013. This form of eating was a revelation to me – so easy to adopt without ever feeling hungry or having to weigh and measure food as with other diets. This is not a diet – it is a way of changing your approach to food which works so well. Since eating the ‘healthy way’ all my bloating has gone, my weight has dropped and I sleep better and have more energy and vitality. I found having someone to talk to each week, really helped me. The support was great! All this has had good effect. I generally feel more positive and confident which has been great for my work and social life.” The challenge for Karen Thomson, Associate director of policy, research, and strategic visibility, was to include healthy energy boosting foods whilst on the go. Karen says “Having been involved in the programme for six weeks I have learnt a great deal. Not only what are healthy foods
but Anna helped me find healthy foods that suited my work and home lifestyle. Being on the road a lot means I don’t have the luxury of preparing homemade foods, but I have replaced ‘junk’ with healthy and filling snacks that keep me going. My motivation to eat well and keep well has increased dramatically but not as a temporary change but a lifestyle choice. This was made possible having that ‘someone’ to talk to and make sense of it all. Thank you.” Peter Jones, IT Technician, was keen to eat healthily to boost energy and reduce bloating with the addition of a few treats here and there. Peter says “By focusing on the quality of the food I eat and avoiding highly processed products plus being aware of the amount of sugar consumed… I don’t feel so full and bloated as I used to and I have used some of the recipes provided… I have more energy and feel more alert. “ Torsten Roesler, IT Manager, is a regular runner and athlete with a good knowledge of healthy eating. He wanted to improve his fitness and performance. Torsten says “The programme has helped me better understand the relationship between food and physical as well as mental performance. I have received invaluable advice concerning diet which has helped me further improve my fitness and achieve new personal bests in athletics.”
PP
Anna is presenting a session on day two of the CIPP’s annual payroll and pensions conference; see pages 26 and 27.
technical
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56