Question

List and explain five ways an employee’s ethnic and cultural food preferences are important to consider when implementation a nutrition education program for employees. How can you be accommodating to every employees culture and preferences yet plan one program for ALL employees? Use examples to make your case.

please write four paragraphs.

Answer 1

Employees workplace nutrition program generally effective it focus on employees health promotion including reducing workers risk of chronic disease..Ongoing education ethnic and cultural based dietary follow up will prevent illness and promote behaviour changes.. support the efficacy of workplace approach in promoting healthy diets..

Nutrition program for employees focus on their individual lifestyle and cultural follow up improve dietary behaviour, prevent obesity and the food environment..workers dietary habits prevent work related illness and injury and it should reduce the stress and expand benefits and resources..

Social ecological method serve to change health behaviour intervention including healthy eating behaviour, nutrition labelling, reduce coffee intake and smoking, promoting increased consumption of fruit and vegetables..

Social contexual method focus on planning and evaluation reality of people day-to-day life experiences..changing eating behaviour to address disparities by ethnicity and occupation...political process approach it improves workplace norms,values and pattern of conflicts by daily practice..global strategy on diet,physical activity and health introduced workplace importance one for health promotion and disease prevention,employees workplace should focus on possible healthy food choices..