Question

Case Study: Nutrition Program-What would you do?

Zhang Li, a director of corporate health for a midsized manufacturing company, wants to offer employees a web-based nutrition program designed to help people improve their eating habits by reducing fat intake and increasing fruit and vegetable intake. He proposes an initial e-mail to all employees with screening questions on fat, fruit and vegetable intake. The employees who fill out the screening instrument will receive a dietary analysis comparing their fruit and vegetable intake with recommended levels, suggestions for improvement and an opportunity to enroll to receive additional emails over the course of the 12-week program. Once enrolled, employees will receive weekly emails that may include dietary information, suggestions to improve diet and weekly nutrition goals chosen by the employee.

Mr. Li can use the company health insurance provider or an outside vendor to offer the program. A third option is to offer the program internally through the human resource department. Identify and explain five selection criteria Mr. Li should use to choose among the three options.

Please write 4 paragraphs.

Answer 1

Workplace health promotion programs are very important in every organization to improve the health and wellness of each and every employee in the organization thus to improve the services and productivity of the organization and thus offer high-quality services thus gain an adequate customer satisfaction and positive feedback.

Workplace health promotion programs are designed to promote the employees physical, mental, social and psychological health and well being in their workplace.

The main aim of the workplace wellness programme is to create a healthier worker and workplaces but also healthier families and communities.

The priority is given in the health promotion programme at the workplace is on the nutrition priority. For the implementation of nutrition priority -focused programs on the basis of workers diet and eating reflect a larger societal dynamics related to food and nutrition.

*As for the implementation of the programme we have to consider :

# Social identities such as (social class, ethnic groups, and religions etc ) to recognize the eating patterns and choices and way of eating

# Gender roles in preparation and consumption of foods

#Economic system for producing and marketing foods (How much eat, how food is in object of politics (according to FDA, agriculture,food industry lobby groups )

# Economic force employing millions of workers (Foodservice, agriculture and food production, restaurant and food marketing industries

#Think critically about the dilemmas and issues and the program implementation increasingly make significant contributions to make workers understanding of the context within which the production and consumption of food and beverages take place.