promoting healthy hearts in the work place shân biesman-simons rd(sa)
TRANSCRIPT
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Promoting Healthy Hearts in the Work Place
Shân Biesman-Simons RD(SA)
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World Heart Day
Why Work with heart?
• CVD kills 17.2 million/yr• 80% preventable• ½ waking hours working• Healthy workplace can - increase productivity - reduce absenteeism - lower medical costs - improve morale
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HSFSA Programmes
• Corporate Wellness Screening
(established)
• Healthy Hearts @ Work Canteen
(pilot)
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Corporate Wellness Screening
• Blood pressure
• Cholesterol level (TC)Finger prick
• Blood glucoseFinger prick
• Body Mass Index (BMI)Height and weight
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• Pre-testing questionnaire & consent• Nurses do tests• Dietitians will counsel based on findings &
present a health talk • Brochures & eating plans made available • Each person screened receives a copy of
their results
Corporate Wellness Screening
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Corporate Wellness Screening
• Company receives a corporate health profile & report
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Follow-up
• High risk encouraged to visit clinic/doctor
• Heart Mark Diet Line
• Intranet articles
• Retesting annually encouraged
0860 223 222
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Healthy Hearts @ Work Canteen Programme
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Why canteen programme?
More and more South Africans are eating food that is prepared outside of the home.
…in restaurants, take-away establishments and canteens
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Foods served at workplace are often…..
• LARGE or ‘super-sized’ portions which are energy dense
• HIGH in fat (especially saturated & trans fats)
• HIGH in refined carbohydrates
• LOW in fibre and micronutrients (poor in fruit, vegetables, legumes & grains)
• HIGH in salt & added sugars
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Role of companies?
• Unique & vital role in improving health, wellness and physical fitness of employees
• Healthy eating programme can be initial step in increasing accessibility of healthy foods
• In staff restaurants, canteens, tuck shops and/or vending machines
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Goals of Healthy Hearts @ Work Canteen Programme
• Make staff aware of healthier food choices at work• Encourage employees to eat a variety of foods in line
with HSFSA healthy eating guidelines:– reduced total and saturated fat – increased fibre, fruit and vegetables– reduced salt and sugar
• Aim is not to change entire canteen menu, but to provide simple recommendations on how to make it heart healthier
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Benefits
• Improve health and wellness of employees• Reduce risk of CVD• Decrease healthcare costs• Reduce absenteeism of staff• Improve productivity• Build a sustainable business by helping
companies attract and retain healthy employees
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Accreditation process for certification
• Catering audit
• Monitoring audit
• Certification
• Re-certification spot check
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● Discussions between dietitian and catering & personnel managers .
● Input from staff via short surveys with dietitian during lunch breaks
● Assessments of: - overall food choices available - food preparation methods - menu cycle - use of fats, vegetables and fruit, fibre-rich foods, sugar and salt
Catering audit includes…
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Monitoring audit
• Follow-up monitoring visit is done 8 – 10 weeks after initial audit
• This gives time to make necessary changes recommended by the dietitian
• Monitoring visit provides a useful target-date by when HSFSA healthy eating goals need to be implemented
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Certification
• After successful implementation of HSFSA recommendations, company is awarded with certificate
• This means that restaurant/canteen provides healthy options meeting HSFSA standards
• Certification is awarded for one year, which can be renewed annually
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Re-certification spot check
To help ensure that healthy catering principlesare incorporated successfully in company’s restaurant/canteen over the long term…..
• Follow-up re-certification audits may be conducted by dietitian every year
• Offer ongoing dietary advice to catering managers if required
• Workplaces that qualify for re-certification, will be presented with new certificates
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Quest
ions?
Quest
ions?
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Shân Biesman-Simons RD(SA)
Tel: +27 21 447 4222
www.heartfoundation.co.za
For more information