Corporate wellness programs: the importance of healthy nutrition

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Die Mitarbeiter verbringen fast ein Drittel ihres Tages im Unternehmen. Dies bedeutet, dass viele von ihnen zwei Hauptmahlzeiten des Tages (Frühstück und Mittagessen) im Unternehmen zu sich nehmen könnten. Bei der Arbeit arbeiten die Mitarbeiter unter Stress und fühlen sich von Zeit zu Zeit körperlich und geistig erschöpft. Studien zeigen, dass Stress das Verlangen nach Essen bei Menschen erhöht und sie am häufigsten fettreiche oder zuckerhaltige Lebensmittel aufnehmen. Daher kann die Auswahl falscher Lebensmittel in der Cafeteria des Unternehmens in diesen Zeiten die Gesundheit, das Wohlbefinden und die Produktivität beeinträchtigen. Auf lange Sicht kann der regelmäßige Verzehr solcher Lebensmittel zu …
The employees spend almost a third of their day in the company. This means that many of them could consume two main meals of the day (breakfast and lunch) in the company. At work, the employees work under stress and feel physically and mentally exhausted from time to time. Studies show that stress increases the desire for food in humans and the most commonly high -fat or sugar -containing foods. Therefore, the selection of false foods in the company's cafeteria can affect health, well -being and productivity during these times. In the long run, the regular consumption of such foods can be ... (Symbolbild/natur.wiki)

The employees spend almost a third of their day in the company. This means that many of them could consume two main meals of the day (breakfast and lunch) in the company. At work, the employees work under stress and feel physically and mentally exhausted from time to time. Studies show that stress increases the desire for food in humans and the most commonly high -fat or sugar -containing foods. Therefore, the selection of false foods in the company's cafeteria can affect health, well -being and productivity during these times. In the long run, regular consumption of such foods can lead to health complications such as obesity or obesity, increased risk of diabetes and high blood pressure, increased lipid levels, etc.

Today, Cafeteria's in the offices offer their employees a variety of food options. The priority of the cafeteria on the construction site is to provide food that the employees buy, and not necessarily food that promotes health because the taste of food has priority before food nutrition. We all know that delicious food means a strong consumption of oil, butter, cream, mawa, salt, sugar, etc. in food. The employees eat either breakfast and lunch or at least lunch in the company's cafeteria. It is therefore very important that healthy and nutritious options are made available to them.

How will the provision of healthy food options go to a job:

1. No afternoon break -ins: We know that our brain needs glucose so that it works all day, is vigilant and works. If you eat fat and sugar-rich foods, the stomach feels heavy, which makes the person sluggish and sleepy. It is therefore very important that a nutritious, light and delicious lunch is available in the afternoon to fight the slump in the afternoon after lunch. This also helps to stay away from unwanted cups of coffee, tea and other options that can be searched for immediately after lunch to fight the sluggishness.

2. Increase in morality: A healthy diet promotes emotional and physical well -being. Being happy and calm helps the employee to build a positive relationship with colleagues and to improve creativity at work, since work is only minimal stress.

3. Less sick leaves: Through healthy diet it is ensured that the body receives all nutrients that are required to build, improve and strengthen the immune system. Good immunity ensures good health and less illness.

What can be done to have a cafeteria with healthy foods?

Today, corporate wellness programs Office, the planning of healthy menus with interesting recipes and conversations about healthy eating so that employees understand how important health is also at work.

What do these members of the health professions do? Cafe Nutritionist in Mumbai Leave them from relatives of the health professions, which include trained nutritionists and nutritionists who evaluate the canteen manuous by external agencies, Calculate the calories of the food served in the menu and inform the employees about their nutritional quotient. Alternatively, you can also design nutritious and interesting menus, whereby the principles of food planning are taken into account. The planning of healthy snacks is also in the area of ​​responsibility of the dietary and nutritionists used in the company. Therefore, the hunger attacks in the late evening do not have to be treated with Vada Pavs, Samosas, French fries, etc. Healthier options can be made available to employees.

companies today become aware of the needs of health -conscious employees. The tea and coffee can be replaced by these employees by the green tea, lemon tea, buttermilk or herbal tea made available in the office. In addition, companies can fill office machines with healthy snacks such as Makhanas, Kurmura, Jowar puffs, unbratted peanuts, roasted chans, etc. to offer employees healthy snack options. The employees in the cafeteria can also be made available to fruits to fight hunger late in the evening.

obesity, diabetes and high blood pressure are the conditions that mainly result from an unhealthy lifestyle and eating habits. It is very important to pay attention to the food consumed, be it at work or at home. A corporate wellness program should aim to increase the productivity of the workforce, and the planning of balanced and tasty menus is an essential part of these programs.