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Deliverable n°14

FOOD

Fighting Obesity through Offer and Demand

27-02-2009

2

PROGRAMMES EFFECTIVE IN ONE COUNTRY OF THE EUROPEAN UNION

1. Belgium

Employees / Companies

1.1. AXA – Projet Diététique 1.2. Ligue Cardiologique Belge - BeWell@Work 1.3. Nutri-Challenge 1.4. Vlaams Instituut voor Gezondheidspromotie vzw (VIG) – Healty Nutrition at the

Workplace

Restaurants

1.5. Partenamut - RestoSanté 1.6. Rouge Tomate

Employees / Companies and restaurants

1.7. Accor Services - Gustino in Belgium

2. Czech Republic

2.1. Research study to support the FOOD programme


2.2. Metal Alliance – Health Company 2.3. Move Europe in Czech Republic 2.4. Skoda – Health Company 2.5. Stani Zdravotni Ustav (SZU) – Healthy Competition Between Enterprises 2.6. STOB – Easy Live Healthy

IINNDDEEXX

3

3. France

3.1. Analysis of the French programmes


3.2. Auchan – Bien se Nourrir Pour Vivre Mieux 3.3. AXA – Mieux Vivre 3.4. Casino – Simplifiez-vous l’Equilibre 3.5. E. Leclerc – Mon Espace Equilibre 3.6. Kraft France – Santé et Bien-être 3.7. Protéines - Prosper 3.8. Protéines - Protéines Campus 3.9. Sodexo – Programme Equilibre 3.10. Unilever - DiététiCoach

Restaurants

3.11. KFC 3.12. Mc Donald’s – Information


3.13. Accor Services - Alimentation&Equilibre

4. Hungary


4.1. Mars inc. - Healthy workplace

5. Italy


5.1. CCM & formez – Guadagnare Salute 5.2. DoRS - L’appetito vien lavorando 5.3. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN) - Linea

guida per una sana alimentazione italiana 5.4. INRAN – INRANI 5.5. Ministry of Health – Frutta Snack 5.6. Ministry of Health – Guadagnare 5.7. Provincia di Bologna – Promozione alimentazione prottetiva per la salute e

corretti stili di vita in un’azienda manifatturiera di Bologna 5.8. Provincia di Bolzano - Fondazione Vital 5.9. SICURF@D - Alcol e alimentazione sul posto di lavoro

4

Restaurants

5.10. CIR - “The balanced meal: how healthy nutrition improves the quality of life” workshop

6. Spain


6.1. Asepeyo - Eat well and live better 6.2. Barcelona Transports and Roche Farma – Marxing Against Obesity 6.3. BCC (Spanish partnership) 6.4. Bonduelle – Eat Bonduelle Live Better 6.5. Campofrio – Take Care of your Heart - Healthy Nutrition 6.6. Coca Cola 6.7. Corporación Alimentaria Peñasanta S.A. (CAPSA) - Cuida tu salud 6.8. CIGNA - Cigna Plus Vita 6.9. Danone 6.10. Danone – NUSA 6.11. Escuela hosteleria Melilla 6.12. Eurest Comedores - Healthy food 6.13. Ibermutuamur – Health Promotion Programme 6.14. Kellogg’s Feeling Great 6.15. Nestlé - Internal Health and Wellness Programme 6.16. Nestlé – Terapia Dietetica 6.17. Pepsico – Health and Wellness 6.18. Unilever - Healthy breakfasts for employees/ Unilever takes care of you

Restaurants

6.19. Spanish consortium - AMED

7. Sweden

Restaurants

7.1. Keyhole

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PROGRAMMES EFFECTIVE IN SEVERAL COUNTRIES OF THE EUROPEAN UNION

1. List of the European and International initiatives

Companies / Employees / General public

2. European consortium - Guidelines for the Prevention of Obesity at the Workplace (GPOW) 3. European consortium - Move Europe 4. Kraft Food 5. IDLE – IDLE Project

Restaurants

6. Exki - Ekilibre 7. Hilton Breakfast 8. Quick - Goût et Nutrition 9. The Foodmaker - Tips & Trics

Companies / Food services providers / Public networks

10. European consortium - FOOD Pro-Fit 11. European consortium – EuroFIR

6

EFFECTIVE OUTSIDE THE EUROPEAN UNION

1. Canada


1.1. Heart and Stroke Foundation of Canada - Health Check

Companies / Restaurants / Public networks

1.2. Government of Ontario - Eat Smart!

2. Switzerland

Restaurant

2.1. Fourchette Verte

3. Worldwide programmes


3.1. Nestlé – Nutritional Quotient 3.2. Nestlé – Wellness programme


3.3. Accor Services - Alimentation & Equilibre

Restaurants

3.4. McDonald’s It’s what I eat and what I do!

Global initiative

3.5. World Health Organisation (WHO) - Global Strategy on Diet, Physical Activity and Health (DPAS)

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RELEVANT DOCUMENTATION FOR THE INVENTORY

1. Relevant documentation – initiatives to promote healthy nutrition

1.1. BRADSHAW H.., HUNT P., REYNER M.., ROE L., (1997), “Health promotion interventions to promote healthy eating in the general population – a review”, London: Health Education Authority

1.2. CIAA, (2007), “GDAs and the CIAA Nutrition Labelling Scheme” 1.3. The Food Commission, (2008), “Ignorance is not bliss when eating out”, Press Office The

Food Commission 1.4. McDonald’s Commitment to Balanced, Active Lifestyles, (2005) 1.5. McDonald’s Worldwide Nutrition Information Initiative Fact Sheet, (?) 1.6. Preventing Non communicable Diseases in the Workplace through Diet and Physical

Activity (World Health Organisation – World Economic Forum joint event), (2008), WHO Library Cataloguing-in-Publication Data

1.7. CAPI Omnibus, (2008), Catering Omnibus Survey

2. Relevant documentation – other initiatives / other channels

2.1. Aramark – IQ Concept (Spain) 2.2. BioForum (Belgium) 2.3. Eurest – Balanced Choices (Worldwide) 2.4. European consortium – HECTOR (EU) 2.5. Fazer Amica – Ma Gott (Northen Europe) 2.6. Italian Health Ministry - Guadagnare salute by facilitating a healthy nutrition (Italy) 2.7. Mensa - Paradiso (Spain) 2.8. Pontificia Universidad Católica de Chile - PAL-Chile (Chile) 2.9. Regional Ministry of Health. Government of the Balearic Islands – Actyboss (Spain) 2.10. Slow Food (Italy) 2.11. Sodexo - Health food tastes good (worldwide)

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PROGRAMMES EFFECTIVE IN ONE COUNTRY OF THE EUROPEAN UNION

1. Belgium


Programme n°1.1

Name: Projet diététique (Nutritional project)

Launched by: AXA

Launched in (year): 2004

Duration of the project: -

Effective in Belgium

Free or charged: free

Description- main lines:

Reasons of the implementation

Targets

Objectives

Any evaluation plan? What sort?

What guarantees the quality?

To improve health at the workplace.

Employees

Help employees to know what they eat.

-

This project was made by dietician.

Description- communication:

Main message

Level of communication (scientific degree)

Formation of the staff

Communication for the consumer

-

-

HACCP formations made by Sodexo

Intranet.

Calories on the menu.

9

Strengths

Each employee can find health informations on the intranet.

Weaknesses No evaluation since the project was launched in 2004.

Not really visible in the restaurant; only the calories on the menu and nothing else.

Originality of the programme Intranet: Feel Safe @ AXA. (technical file for special events, nutritional advices and explanations, …)

Cost of the project

HACCP formation = 10 500 €

Actions for the employees = 1500 €

Sustainability -

Sources

Interview with Mr Hanssens.

No documents available in English.

Comments Collaboration with Sodexo and all the HACCP procedures.

Contact point Philippe Hanssens

[email protected]

0032 2 678.99.59

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Programme n°1.2

Name: BeWell@Work Launched by: Ligue Cardiologique Belge Launched in: April 2008 Duration of the project: - Effective in: Belgian companies Free or charged: charged


Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality? Impact on the consumer

To fight absenteeism and cardiovascular diseases. To improve health in the workplace and stop the economical reduction Working people, companies To help companies to promote cardiovascular health and wellness in the workplace Not yet, it’s too early The team BeWell (health professionals) To change and improve employees’ lifestyle


Main message Level of communication (scientific degree) Communication for the consumer

“A new corporate wellness concept in the workplace” 3 steps: to inform, to sensitize and to interact - Conferences, teambuilding, workshops, tools such as leaflets, posters, cooking’s guides, …

Strengths

Made in companies by health professionals. Not only information but also actions: employees are involved; they must take part to the activities.

Weaknesses Nothing in the companies’ restaurants.

Originality of the programme Priority to cardiovascular prevention. The companies can choose the action they need and want. It’s “A la carte”.

Cost of the project ?

Sustainability -

Sources www.bewellatwork.be

Comments Every company involved receives a label. In close collaboration with the occupational medicine. The goal is that companies ask for more than one action a year, that they ask for actions regularly.

Contact point Anne Lemestré (Project Coordinator) [email protected] 0032 2 649.85.37

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Table 1: general presentation

Programme n°1.3

Name: Nutrition Challenge Launched by: a dietician and a journalist Launched in: 2007 Duration of the project: no limit Effective in 1 country: Belgium Free or charged? : charged


Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?

Promoting healthy nutrition for better performances Employees Promote healthy habits through trainings and/or individual coaching about nutrition Following of a test group (BMI, etc.) during the whole year of the program.


Main message Level of communication (scientific degree)

To sensitize companies and employees about the benefits of a healthy nutrition on performances Scientific background is OK, but low communication budget to reach companies.

Strengths

Weaknesses

Originality of the programme A one year trainings program (1x/month) combining scientific bases with communication techniques

Cost 400 €/h for a training for min. 40 people 55 €/h for individual coaching

Sources

www.nutri-challenge.be Meeting with Sylvie Dejardin and Nouria Alami

Comments References : 18 dec 2008: Christmas Well-Being Open day at the European Commission 18 sept 2008: PriceWaterHouseCoopers Wellness day. Partner of Partena’s Mobiloform (see other inventory report)

Contact point Sylvie Dejardin Event & Communication Coordinator 0477/70 80 37

Nouria Alami Nutritionniste-Diététicienne 0475/90 90 24

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Table 2: Technical inform

ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)

level of details (sub

categories)

Facility of

understanding

Symbols or sentences used

general nutritional

advice

Yes

sentences

Very detailled

good

help to understand

the given

recommendations

Yes

sentences

Very detailled

Good

calories

yes

sentences

Very detailled

Good

lipids %

yes

sentences

Very detailled

Good

carbohydrates %

yes

sentences

Very detailled

Good

proteins %

yes

sentences

Very detailled

Good

minerals

yes

sentences

Very detailled

Good

vitamins

yes

sentences

Very detailled

Good

fibers

yes

sentences

Very detailled

good

We talk about a trainings program, offering a deep inform

ation about nutrition and effects on health/behaviour…

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Programme n°1.4

Name: Gezonde voeding op het werk (Healthy nutrition at the workplace) Launched by: VIG (Vlaams Instituut voor Gezondheidspromotie vzw) Launched in 2003 Duration of the project: - Effective in Belgium (Flanders and Brussels) Free or charged: charged



To improve workers’ health. Employees and employers from every kind of companies. To change behaviour step by step. A survey in 2003 and in 2006 about tobacco, food habits and physical activity. The next one will be in 2009. Surveys made by VIG-experts. Supported by the Vlaamse Government.


Main message Level of communication (scientific degree) Communication for the employees Communication for the employers

- High. Press conferences, surveys’ reports. Publication (guide with 7 steps), information sessions. Advices about the creation of an action plan, analysis of the menus, information sessions, help.

Strengths

Both employees and employers. Evaluation every 3 years.

Weaknesses Only in the north of Belgium.

Originality of the programme Gives the employers the help, advices and tools to promote health in their companies.

Cost of the project Cost for the companies

Our contact couldn’t give us this info. The formation costs 80€/pers

Sustainability -

Sources

http://www.vig.be/content/pdf/ME_indicatoren2006.pdf http://www.gezondwerken.be

Comments Surveys are made in collaboration with LOGO.

Contact point Erika Vanhauwaert [email protected]

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Restaurants


Programme n°1

Name: RestoSanté

Launched by: Partenamut

Launched in: 2008

Duration of the project: unlimited

Effective in 1 country : BE

Free or charged? : free



Targets

Objectives



Promote healthy nutrition and behaviour

Adults (460.000 members) and restaurants

Prevent obesity and heart diseases.

Restaurants are visited by a dietician, but the critics are not to strong because the restaurant pays the free menus given to participants. They evaluate the efficiency by the number of menus offered.

Supported and supervised by the cardiologic league and the Belgian dieticians association. The restaurant sign a charter made by the cardiologic league.


Main message


Make prevention efforts against obesity and be rewarded by healthy menus

High. Each menu is analysed and the full analysis is available on the website.

Strengths

Partenamut is a mutual insurance company, so the link with health and prevention is obvious.

They have a partnership with Resto.be to recruit the restaurants.

They have a partnership with UPDLF (Belgian dietician association) and cardiologic league for the scientific part of the project.

Weaknesses The north of Belgium has just stop the program, so restosanté is now only available in south of Belgium and Brussels. This

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make the evaluation of the effectiveness more difficult.

Originality of the programme They have a system when people make some preventive efforts (sport, visit to a dietician…) the earn points they can exchange for a Restosante menu in an affiliated restaurant (1 free for 1 paid)

Restosante menus are fixed by the restaurant owner by advance, with supervision of a dietician. A technical analysis is made and published on the website.

Cost 100.000 € in 2008

Sources

www.restosante.be

ORBANT Emilie (resto.be, marketing)

02/702.10.70 (centrale)

BARDET Alexia (marketing partenamut)

0475.69.56.16

Comments 2008 : about 1.000 reservations of free healthy menus. 1st half 2008 : 65 restaurants. But since the north part disengaged, 38 left.

Contact point BARDET Alexia (marketing)

0475.69.56.16

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ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

help to understand

the given

recommendations

yes

calories

yes

lipids %

yes

carbohydrates %

yes

proteins %

yes

minerals

no

vitamins

no

fibers

yes

See attached example of a technical file, available on the website for each menu « restosanté ». www.restosante.be

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Programme n°1.6

Name: Rouge Tomate

Launched by: Emmanuel Verstraeten

Launched in: 2001


Effective in: 2 cities (Brussels, 2001 and New York, 2008)

Free or charged : -



Targets

Objectives



To offer a fully compliant S.P.E.® menu.

Consumers, working population during the day as the restaurant proposes everyday a « market-fresh » lunch and a « Business » lunch.

To combine flavorful dishes and a balanced cuisine

-

Each dish must be validated by dieticians and nutritionists


Main message


Formation of the staff (cook, waiters)


Tools, workshops, guide…

To offer a unique restaurant experience

-

By dieticians and nutritionists

A small text on the menu about S.P.E.; the website

-

Strengths

The nutritional charter developed by chefs and dieticians.

Sustainability in the design of the restaurants and in the development of the menus

Weaknesses Little nutrition information for the consumers.

Originality of the programme The creation of an independent scientific committee who validated the charter.

Cost of the creation of the project

Cost of the use of biological/local products

?

Has always used local products, so no comparison possible.

Sustainability Local and season products.

Sources

www.rougetomate.com

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Comments We couldn’t have an appointment, but get informations by phone.

Contact point [email protected]

0032 2 647.70.44

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Programme aimed at employees

Programme n°1.7

Name: Alimentation & Equilibre

Launched by: Accor Services

Launched in: 2005


Effective in 9 countries: FR, BE, IT, ES, CZ, VE, CH, BR, MX




Promoting healthy nutrition Restaurants and employees Give access to healthy food to better informed employees during their lunch break Affiliated restaurants are controlled through mystery visits Dieticians are partners, PNNS-B support the initiative


Main message


To sensitize both offer and demand sides to a new request and need of healthy habits

High. Scientific grounds adapted into a strong communication strategy

Strengths International program, scientific approach, neutrality of AS (no food producer), free of charge

Weaknesses Difficulty to affiliate restaurants � not very well known

Qualitative restaurants don’t like to share this label with snacks, and don’t like to use the label on their menu.

Restaurants are afraid the label on specific meals may let think the other meals are not good or unhealthy.

Originality of the programme It is not the restaurant which receive the label, but the meals only if they are healthy.

Cost 75.000 € for lauching + 30.000 €/year

Sources The coordinator of the project himself www.alimentationetequilibre.be

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Comments

Contact point Marie Cordiez [email protected] +32 2 678 28 46

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ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

label

1 (with or without

label)

high

help to understand

the given

recommendations

yes

sentences

good

Website, consumer’s guide, info flyer…

calories

No

lipids %

No

carbohydrates %

No

proteins %

No

minerals

No

vitamins

No

fibers

no

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Programme aimed at restaurants

Programme n°1.7

Name: Alimentation & Equilibre

Launched by: Accor Services

Launched in: 2005


Effective in 9 countries: FR, BE, IT, ES, CZ, VE, CH, BR, MX




Targets

Objectives

Any evaluation plan?


Promoting healthy nutrition

Restaurants and employees

Give access to healthy food to better informed employees during their lunch break

Affiliated restaurants are controlled through mystery visits

Dieticians are partners, PNNS-B support the initiative


Main message

Level of communication

Strengths

Weaknesses

Originality of the programme

Cost

Sources

Comments

Contact point

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2. Czech Republic

2.1 Research study to support the FOOD programme

In order to support the FOOD program (« Fighting Obesity trough Offer and Demand ») a research study has been conducted to map the Czech food market with impact on health food. A part of this study is description of the actual health food situation as well as description of programs existed on Czech food market supporting health food.

In Czech Republic there is orientation on health food in early stage. Some health food restaurants exist but the impact on health food on working places is not so far common yet. Education about healthy food is on low level as well as companies’ involvement. Here take a part a company STOB (WEIGHT WATCHERS PRINCIP) as well as some other government drive society with their educative roll. But we believe that some changes are ongoing.

Health food in companies’ personal policy is often just a part of the global health program. One of first really involved health food programs oriented on outdoor consumption on Czech market is a program Gustino realized by company ACCOR

Based on type of program with health food involvement we can identify company with its own programs, company providing food service for companies and health institutions supporting.

Prague 10.2.2009 Iva Málková

Health food program type I:

Companies with its own program

Company’s cares about their employees but they often create the health program as a package – healthy food is only a part of it. These programs cover private care, health life-style and health food as well as safety on working places etc.

Attached you can find an example from one of the biggest companies in Czech Republic – SKODA with more then 18 000 employee.

APPENDIX – FOOD research results SKODA

Another type of such a program is the program STOB for whole population in Czech Republic – an Internet program to learn about health life style. The support for a part of overweight population is based on educational program as well as setting up of personal profile followed by every day food impute. The program by principle of traffic lights shows the food nutrition values and basic health principals.

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APPENDIX – FOOD research results STOB

Health food program type II:

Institutions supporting health programs in companies

Company supporting employees’ health Governments Health department (SZU) set up a program to stimulate companies to increase their employees’ health and wellness. The principle is that companies can apply by fulfilling a questionnaire about health, safety and other important issues, but subjects are more on management level. Best scored companies will then after SZU check receive a title – Company supporting employee’s health.

APPENDIX – FOOD research results SZU

Rewarded company:

� AGC Flat Glass Sklářská 450, Teplice � Česká rafinérská, a.s., Záluží 2, Litvínov 7 � Pražská energetika, a.s., Na Hroudě 1492/4, Praha 10 � Siemens Elektromotory, s.r.o., závod Mohelnice, Nádražní 25, Mohelnice � Tarmac CZ, a.s., Rumjancevova 3, Liberec � Telefónica O2 Czech Republic, a.s., Za Brumlovkou 266/2, Praha 4 � Základní škola Karviná – Ráj, Prameny 838, Karviná - Ráj

Health food program type III:

Food companies providing service to companies

Food companies providing food servis to companies stands up as a companies partner and by their health involvements help to improve employees health. There is often a portfolio od passive offers like light portion, half portion or bio products – but in these presented cases: aramark and sodexo we can call them passive programs (no active involvement).

APPENDIX – FOOD research results aramark

APPENDIX – FOOD research results sodexo

Move Europe

Similar program initiated by SZU is Move Europe a program to stimulate companies to increase their employee’s health and wellness.

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APPENDIX – FOOD research results MOVE EUROPE

Rewarded company:

Česká rafinérská, a.s., Litvínov

Isolit-Bravo, s.r.o., Jablonné nad Orlicí zaměstnanců Lipka, environmentální vzdělávání, Brno Základní škola Karviná – Ráj Prameny Tarmac CZ, a.s., Liberec

Health Company

A health program set up by insurance company Metal-alliance. The goal is to decrease siknes and create healthy and safety working places but is only amed to sign up clients.

APPENDIX – FOOD research results METAL ALIANCE

Health restaurant

Another regional program initiated by University hospital in Olomouc – Health Restaurant became a completely disaster – some companies that received this title canceled their involvement after a while.

Health food program type IV:

Restaurants oriented on health food

There exist several numbers of restaurants – most of them with vegetarian food that declare to be healthy food restaurants. Other type is bio food oriented.

A new idea is the program set up by ACCOR – Gustino that marks restaurants that are able to fulfill the health program set up – quality and right cooking procedure as well as the right meal set up. There are now around 100 restaurants with logo Gustino.

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Programme n°2.2

Name: Health company

Launched by: Metal alliance

Launched in: 1999

Duration of the project: continues




Targets

Objectives

Evaluation plan? What sort?


Decrease of employment sickness and

Improve companies responsibility and involvement in healthy on working places

Involvement of the Ministry of health in CZ


Main message


Increase companies involvement

High. Information in companies

Strengths

Stimulation of companies that can change the employees health behaviour

Weaknesses Passive impact on employees

Originality of the programme Insurance company preventing customers sickness and by that why improve their profit

Cost

Sources

Metal alliance

Comments Program aimed only for signed up insurance with Metal alliance

Contact point Petra Kuzmová, ZP METAL-ALIANCE

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Programme n°2.3

Name: MOVE EUROPE

Launched in Czech Republic by: SZU

Launched in: 2002

Duration of the project: continues




Targets

Objectives



Support company to take care about employees’ health.

Improve companies responsibility and involvement in healthy and safety on working places



Main message


Increase companies involvement

High. Information in companies

Strengths



Originality of the programme Government supported

Cost

Sources

SZU

Comments Program consists of several parts – not just health food but also safety and health life style

Contact point PhDr L. Kožená [email protected]

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Programme n°2.4

Name: Health Company

Launched by: SKODA AUTO

Launched in: 2006

Duration of the project: 3 year and continues




Targets

Objectives




Support employees immunity

Decrease of employees sickness and long-term decease

Give information about the right energy intake and meal composition



Main message


Improve healthy habits by offering more alternative healthy food

High. Information to all employee on intranet – useful tools to check the persons BMI status

Strengths

Big company caring about their employees with its own private medical care and innovative approach


Originality of the programme Support on intranet – calculation of BMI

Cost

Sources

Communications department

Comments Orientation on fresh vegetables, grant from management to decrease prices in winter months

Contact point Ing. Rudolf Hajný | ŠKODA AUTO a.s | mobil: +420 604 292 606 [email protected] | www.skoda-auto.cz | www.skoda-auto.com

29

Table 2: Technical information

Information present or

not

Type of information (symbols or sentences)


categories)

Facility of understanding

Symbols or

sentences used

general nutritional advice yes sentences - -

help to understand the given recommendations yes sentences - Support on intranet

calories yes Exact calculation Support on intranet

lipids % yes Exact calculation

carbohydrates % yes Exact calculation

proteins % yes Exact calculation

minerals yes Exact calculation

vitamins yes Exact calculation

fibers yes Exact calculation

30

Programme n°2.5

Name: Company supporting employees health Launched by: SZU Launched in: 1999 Duration of the project: continues Free or charged? : free


Reasons of the implementation Targets Objectives Evaluation plan? What sort? What guarantees the quality?

Support company to take care about employees health – more on management level Improve companies responsibility and involvements in healthy and safety on working places Involvement of the Ministry of health in CZ



Increase companies involvement High. Information in companies

Strengths



Originality of the programme Government supported

Cost

Sources

SZU

Comments Program consists of several parts – not just health food but also safety and health life style

Contact point PhDr L. Kožená [email protected]

31


Programme n°2.6

Name: Easy live healthy Launched by: STOB Launched in: 2008 Duration of the project: 4 weeks Free or charged? : free


Reasons of the implementation Targets Objectives Evaluation plan? What sort? What guarantees the quality?

Support broad public in their attempt to change life style concerning food and motion By decreasing personals weight impact their life attitudes as well as wellness as employees Internet application build around 4 weeks training program Obesity society



Improve healthy habits and increase body good shape Using cognitive behaviour methods to change persons habits High. Internet application - Interactive tool for self study

Strengths

Broad impact on every attendee, self study model, interactive tool available when I have time

Weaknesses User interface, time limitation (only four weeks in exact time table)

Originality of the programme Interactive internet self study tool

Cost

Sources

STOB

Comments Health program offering self study on all employees – non employees levels Several parts – educational with interactive games, calculation of every day food intake – split by nutritious values, energy outtake calculation

Contact point www.istob.cz PPhhDDrr..IIvvaa MMáállkkoovvaa

32


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

symbols

-

-

Trafic lights (green/orange/red for food intake

both in volume as well as combination

help to understand

the given

recommendations

yes

sentences

- Inform

ation in

each lesson

calories

yes

Exact calculation

overall

Trafic lights (green/orange/red for food

intake both in volume as well as combination

lipids %

yes

Exact calculation

overall



carbohydrates %

yes

Exact calculation

overall



proteins %

yes

Exact calculation

overall



minerals

vitamins

fibers

33

3. France

3.1. Analysis of the French programmes

1111 - Contexte

Afin d’évaluer ces programmes, la grille d’évaluation élaborée par l’INPES (Institut national de Prévention & Education à la santé) a été utilisé par l’association CENA (Club Expert Nutrition & Alimentation)

Nous avons ensuite réalisé une synthèse reprenant les points forts et points faibles des différents programmes.

2222 - Définitions

Pour faciliter la lecture des évaluations, nous vous proposons quelques définitions des différents termes utilisés :

� L'éducation à la santé est le processus par lequel les personnes ou les groupes de personnes acquièrent les déterminants favorisant la promotion, l’entretien ou la restauration de la santé.

� L’éducation pour la santé en lien avec la nutrition permet à l’individu de prendre conscience des facteurs qui prédéterminent son comportement alimentaire et, par la suite, de développer des choix adaptés et d’agir de manière favorable sur son environnement.

Par ailleurs, il nous semble important aussi de noter que la finalité des programmes est souvent de rendre l’utilisateur « autonome ». « Est une personne autonome, l’être qui a des préférences, qui est capable de réfléchir sur ses préférences et qui, au terme de cette réflexion, est capable d’en changer… » (IFN – colloque « éduquer le mangeur »)

On retiendra donc que les programmes d’éducation à la santé doivent « alimenter » cette réflexion de chaque individu ; Ils ne doivent pas, pour modifier un comportement ou une attitude, créer des sentiments de peur, de crainte, ils ne doivent pas non plus utiliser la persuasion ou l’injonction.

En matière d’éducation à la santé, il faut aussi garder à l’esprit que les programmes devraient être construits à partir d’une évaluation préalable pour voir s’ils correspondent aux besoins & aux préoccupations de l’utilisateur.

La santé selon la charte d’Ottawa : est un état de complet bien-être physique, mental et social, et ne consiste pas seulement en l'absence de maladie ou d'infirmité. La santé est une ressource de la vie quotidienne et non un but.

La nutrition se définit comme étant la science qui analyse les rapports entre la nourriture et la santé

L’acte alimentaire doit être pris dans sa globalité et sa complexité: l’individu n’est pas un « libre mangeur

34

3333 – Les critères d’évaluation

cf tableau

En orange : les critères dits essentiels

En vert : les critères dits importants

En parme : les critères dits mineurs.

4444 – Les évaluations des différents programmes

cf tableaux

5555 – Analyse générale

5.1 LES « PROGRAMMES ALIMENTATION » A DESTINATION DES SALARIES

5.1.1 Les points communs et particularités

Les « programmes alimentation » à direction des salariés d’entreprises ont des nuances dans leurs objectifs qu’il faut noter avant d’entrer dans le détail :

• Pour Protéine Campus c’est de « transmettre » des connaissances sur l’alimentation, • Pour Kraft food c’est de « promouvoir » une hygiène de vie saine • Pour Auchan le programme est pour les salariés MAIS afin qu’ils relaient l’information

également auprès des clients Auchan.

• Pour Sodexo c’est « aider le consommateur à mieux manger »

• Pour Axa France c’est « lutter contre les maladies » • Pour le programme PROSPER , il s’agit de « sensibiliser les salariés à une meilleure hygiène

de vie ».

Ces objectifs n’ont pas la même ambition d’où la difficulté de les comparer ; on pourra plus aisément donner un avis pour chacun, selon le nombre total de critères essentiels remplis au regard de ceux demandés dans la grille INPES.

Cependant on notera que ces objectifs ne sont pas opérationnels (ils utilisent des termes comme sensibiliser, promouvoir, transmettre, aider….). Il n’est donc pas aisé d’évaluer de tels objectifs.

D’ailleurs, aucun des programmes, sauf Protéine Campus et Prosper, ne prévoit une évaluation et aucun n’évalue le « besoin » initial des utilisateurs,

Seuls Kraft food et Prosper intègrent la notion d’activité physique. Les recommandations sur l’activité physique restent d’ordre général et peu adaptées à l’utilisateur. Ce sont des injonctions (il faut pratiquer l’équivalent de trente minutes de marche rapide) mais ne précise ni le « pourquoi » ni le « comment ».

Tous, sauf Protéines Campus et Prosper, proposent différents supports et/ou activités permettant au salarié d’utiliser celui avec lequel il est le plus à l’aise.

5.1.2 Les points forts- points faibles

35

Pro

grammes

Points forts Points faibles

S

O

D

E

X

O

Sources identifiées, label PNNS, identification possible, destinataire rendu actif, interaction, innovation, adéquation entre outil et objectif

Une partie seulement fait intervenir des professionnels, pas d’évaluation,

A F

X R

A A

N

C

E

Sources identifiées, exemples proches du vécu, innovation pour une partie de l’outil, présence de professionnels en permanence

Objectif non nuancé (maladies), stéréotypes, pas d’interaction, utilisation de ressorts de type « peur » (des maladies), stigmatisation « surpoids », pas d’adéquation entre outil et objectif

P C

R A

O M

T P

E U

I S

N

E

Sources et émetteur du discours identifiés, Tests d’ évaluation des connaissances, innovation, professionnels présents pendant tout le programme

« standardisation » du discours sans nuance du niveau de l’apprenant, didactique, non proche du vécu, outil informatique seul, (peut « rebuter ») , pas d’adéquation outil/objectif

K F

R O

A O

R D

T

Identification des sources, exemples proche du vécu, destinataire rendu actif, interactions interne et externe, innovation, adéquation entre outil et objectif (= « promouvoir »), activité physique

Source non identifiée, émetteur non identifiable, niveau non adapté en fonction des destinataires, pas de professionnel cité présent pendant le programme

A

U

C

H

A

N

Formations en internes, destinataire rendu actif, interaction interne et externe

Source et émetteur non identifiés, Objectif « ambiguë » Stéréotypes ?, utilisation de ressorts de type « diabète, cholestérol », pas d’innovation, site didactique, professionnel présents que sur une partie des interventions,

P

R

O

S

P

E

R

Le support est attrayant, très visuel. Les analyses sont immédiates et complètes.

Les sources du programme ne sont pas identifiables. L ‘outil est peu informatif. Il donne des conseils mais assez généralistes et techniques.

Le contenu n’est pas très pertinent au regard de l’objectif. Le programme n’aborde « que » la nutrition alors qu’il s’agit d’améliorer son « hygiène de vie ». De plus, le traitement de l’activité physique est très succinct.

Le programme est très didactique et peu interactif.

36

D’après les critères de qualités des outils d’intervention en éducation pour la santé les programmes se classent ainsi (selon les objectifs qui étaient fixés) :

Programme Score Critères essentiels

Score Critères importants

Score Critères mineurs

Score total

Auchan 10/21 48% 12/15 80% 1/3 33% 23/39 59%

Kraft food 18/26 69% 12/16 75% 2/2 100% 32/44 73%

Protéines Campus

16/29 55% 19/26 73% ¾ 75% 38/59 64%

Axa France 10/25 40% 11/13 85% 0/1 0% 21/39 54%

Sodexo 19/23 83% 6/9 67% 2/2 100% 27/34 79%

Prosper 10/28 36% 16/24 67% 1/3 33% 27/55 49%

Par critère, on obtient les résultats suivants :

Ont été retenus dans ce tableau la somme des critères essentiels et importants

Programme contenu pédagogie support conception synthèse

Auchan 4/6 67% 7/14 50% 8/11 73% 1/3 33% 2/2 100%

Kraft food 7/8 88% 13/18 72% 7/9 78% 0/4 0% 3/3 100%

Protéines campus

8/8 100% 11/20 55% 13/20 65% ¼ 25% 2/3 67%

Axa France 6/8 75% 7/16 44% 6/9 67% 0/2 0% 2/3 67%

Sodexo 6/6 100% 12/16 75% 4/5 80% 0/2 0% 3/3 100%

Prosper 3/8 38% 7/19 37% 14/21 67% 0/2 0% 2/2 100%

A la lecture de ces résultats, on peut considérer que le programme « SODEXO » est le plus respectueux des critères qualité de l’INPES. Ce programme obtient des résultats très satisfaisants au niveau de la qualité de son contenu, de la qualité pédagogique et de la qualité du support utilisé. Il pourrait être considéré comme une référence.

Le programme de Kraft Food obtient aussi de bons résultats.

5.2 LES PROGRAMMES « GRAND PUBLIC »

A savoir :

- Leclerc – Mon espace équilibre - Casino – Simplifiez-vous l’équilibre - Unilever – Dieteticoach

5.2.1 Les points communs :

37

Le profil de l’utilisateur qui permet ensuite d’établir les bilans est succincte : âge et sexe. Chez Casino ou Unilever on demande aussi si il y a des enfants, mais cette donnée n’est que peu exploitée au niveau des conseils.

On notera que deux de ces programmes ont des objectifs très proches.

Leclerc : Apprenez à manger mieux et bouger plus

Unilever : Pour conjuguer vitalité et bien-être ;

Casino de son côté n’affiche pas d’objectif particulier, sinon d’aider le consommateur à équilibrer son alimentation. Casino parle d’un coaching nutrition mais n’aborde pas l’activité physique.

Le choix du support est aussi identique dans les 3 programmes étudiés : il s’agit d’un accès internet, gratuit, et de conseils prodigués soit par une boite mails (Casino, Unilever), soit directement sur le site (Leclerc).

Dans le cas des mails, ce sont des fiches conseils préétablies qui sont envoyés en fonction du profil de l’utilisateur. Ces recommandations sont donc généralistes, non personnalisées et finalement assez peu applicables.

5.2.2 Les points forts

Une technologie pointue pour le site « Leclerc ». Le questionnaire alimentaire surtout est remarquable : visuel, simple et très complet, il permet de faire un bilan rapide et soigné. Les bilans sont complets mais ils comportent des erreurs. Il est cependant long à compléter.

L’aspect pratique du site « casino » associant recettes, astuces, conseils est probablement le plus efficace. Le programme propose de focaliser ses conseils sur un type d’aliments qui est apparu comme « talon d’Achille » à l’issue des bilans. Ainsi les conseils reviennent systématiquement sur l’aliment incriminé, apporte de l’information, et éveille un certain intérêt auprès de l’utilisateur. Il y a beaucoup d’encouragements, aucun jugement de valeur. Il s’agit véritablement d’une aide pour améliorer les choix alimentaires.

5.2.3 Les points faibles

L’activité physique est peu présente : Les objectifs annoncés sont ambitieux et deviennent alors douteux… »Mieux manger et bouger plus » est-ce réaliste avec un seul outil informatique ? Les messages, les conseils concernent finalement très peu l’activité physique. De plus, leur portée est très limitée et peut mettre l’utilisateur mal à l’aise....Que signifie pour lui « activité physique », marche rapide ? A t-il les moyens d’appliquer les conseils (pratiquer 30 minutes d’activité physique…) ? Tient-on compte de ses capacités physiques ? de ses capacités financières ? de son environnement ?...

Les sources utilisées ne sont pas précisées : Le PNNS n’est que peu cité alors qu’il sert de base à l’ensemble des sites. Il n’y a pas non plus d’adresses d’autres sites, ou encore des bibliographies. Pas même de livre de recettes, ou des dvd d’exercices physiques.

On notera aussi que pas un site ne propose un lexique pour expliquer les termes utilisés.

Les émetteurs « du discours » ne sont pas facilement identifiables. Ceci est particulièrement problématique car il y a en nutrition de nombreuses « théories », des hypothèses plus ou moins fondées, des experts qui ont des conflits d’intérêts avec certaines industries.

38

Le site de Unilever donne la parole à « ses » experts mais sans jamais les nommer clairement. Les recommandations sont signées par un prénom féminin….comme par exemple « Nathalie de chez Fruit d’Or » !!

Les sites ne sont pas toujours simples à utiliser. Les informations qu’ils donnent semblent décousues, incohérentes. C’est le cas par exemple du site Leclerc. La correction des menus est édifiante : certains aliments sont supprimés, d’autres ajoutés sans plus d’explications…C’est à l’utilisateur de faire le lien avec ses bilans, et de comprendre pourquoi il doit consommer un yaourt supplémentaire, ou plus de viande…De plus ces recommandations ne tiennent absolument pas compte des motivations de l’utilisateur. Pour quelles raisons de consomme t-il pas du fromage, ou des féculents ??? Ces questions ne sont que peu évoquées.

Le générateur des menus est encore plus diabolique…A partir de 3 aliments, il vous propose une journée de menus, diététiquement corrects avec la possibilité de faire des modifications. Mais l’utilisation de cette rubrique est compliquée et pas très réaliste.

Tableau synthétique des points forts/ points faibles

Pro

grammes

Points forts Points faibles

L

E

C

L

E

R

C

Le support est très bien fait surtout au niveau du questionnaire alimentaire.

Les analyses sont rapides et immédiates. Elles sont compètes d’un point de vue nutritionnel.

Une évaluation est prévue dans un délai raisonnable.

L’émetteur n’est pas facilement identifiable. Il n’y a aucune référence de citée, ni lexique.

L’activité physique n’est que peu traitée.

La pédagogie utilise la peur et l’injonction.

Le programme contient des imprécisions et certaines erreurs. Certaines rubriques ne sont pas simples d’utilisation.

C

A

S

I

N

O

Le contenu est très informatif. Le site utilise les connaissances de l’utilisateur et prévoit une évaluation.

Les conseils bien que généralistes sont très « positifs » et utilisent une méthode pédagogique qui a fait ses preuves, la répétition.

Le site n’est pas innovant en termes de forme. Le site n’est pas très moderne et utilise des images très « normées ». Il y a peu de créativité.

L’activité physique n ‘est absolument pas traitée, alors que le site parle d’un coach en nutrition.

U

N

I

L

E

V

E

R

Le site est surtout une page de communication pour ses « marques complices ». Les messages sont très ciblés pour faire consommer les produits des marques Unilever. L’émetteur n’est pas vraiment identifiable. Il s’agit « d’experts » … ?

La pédagogie utilisée repose en partie sur la peur et la crainte de la maladie.

Le site ne parle pas d’activité physique.

D’après les critères de qualités des outils d’intervention en éducation pour la santé les programmes se classent ainsi (selon les objectifs qui étaient fixés) :

39

Programme Score critères Essentiels

Score critères Importants

Score critères Mineurs

Score total

Leclerc 7/27 26% 15/22 68% 1/4 25% 23/52 44%

Casino 18/27 67% 17/26 65% 2/3 67% 37/56 66%

Unilever 4/27 15% 8/19 42% 2/3 67% 14/49 29%

Par critère, on obtient les résultats suivants :

Ont été retenus dans ce tableau la somme des critères essentiels et importants

Programme contenu pédagogie support conception synthèse

Leclerc 2/8 25% 5/20 25% 14/17 82% 0/2 0% 1/2 50%

Casino 7/8 88% 14/20 70% 10/20 50% 1/2 50% 3/3 100%

Unilever 1/8 13% 4/19 21% 5/14 36% 0/2 0% 2/3 67%

A la lecture de ces résultats on constate que le site de Casino est le plus qualitatif. Il arrive en tête sur la qualité de son contenu et la qualité de la pédagogie.

Le site de Leclerc obtient un bon score sur la qualité du support qui est très visuel et innovant.

6666 – Conclusion

Sans rechercher la perfection, l’outil utilisé pour analyser ces programmes peut permettre d’éviter certaines erreurs courantes en matière d’éducation à la santé en lien avec la nutrition.

Ce sujet doit être traité avec sensibilité et précision, car il comporte de nombreux thèmes. Les thèmes les plus souvent oubliés sont l’activité physique, les représentations pré-existantes de l’utilisateur en matière d’alimentation, et ses connaissances. On regrettera aussi l’absence de lexique, de références d’ouvrages traitant sérieusement le sujet, et d’évaluation.

Les programmes analysés nous enseignent sur les erreurs à ne pas commettre mais sont aussi pour certains des exemples dont on pourra s’inspirer….

Anne BERAUD & Elisabeth CADIOU (janvier 09)

40


Programme n°3.2

Name: Bien se nourrir pour mieux

vivre

Launched by: Auchan, private

company

Launched in: 2006


Effective in : France



Targets

Objectives



Educate Auchan’s employees on well-being

Auchan’s employees and consumers.

Give access to information about healthy food and healthy

products sold in supermarkets

-

Prunelle Agency certification


Main message

Level of communication (scientific

degree)

To sensitize employees about healthy food to be able to

help consumers

Low.

Strengths

Training committees, internal and external correlation,

targets involved.

Weaknesses Source and transmitter unidentified, Objective

‘ambiguous’ , use of words like « diabetes, cholesterol », no

innovation, didactic website, professional only present on a

part of interventions

Originality of the programme The objective of the programme is to inform consumers

and sell products present in the supermarkets

Cost -

Sources

www.auchan.fr

Comments

41

AUCHAN : bien se nourrir pour mieux vivre

Critères de qualité du contenu OUI NON NON

EVALUE

Commentaires

Les sources utilisées

sont identifiées x

Le contenu informatif

est exhaustif x le contenu des formations dispensées en

interne n'est pas disponible

Les informations sont

d'actualité x

L'outil ne fait pas la

promotion d'un produit

ou d'une marque

x

L'outil est objectif,

nuancé

x

la description du programme parle de

"dépistage de diabète, cholestérol" lors de

"salon santé" pour les salariés et sur les site

"auchan" l' obésité est rapidement évoquée,

c'est déjà du domaine de la pathologie.

Il n'y a pas d'éléments

caricaturaux/stéréotypes

entraînant une

perturbation de la

compréhension du

contenu

x

formation du personnel non disponible

Le contenu est

acceptable au regard de

l'éthique

x

Le contenu est pertinent

par rapport au thème x


par rapport aux

objectifs annoncés x

les contenus du guide nutrition, des

formations et du de jeu multimédia interactif

Nutritis ne sont pas disponibles

essentiels important mineurs

Evaluation du point "qualité du contenu"/ nombre de critères

évalués

4/6 0 0

Critères de qualité pédagogique OUI NON

NON

EVALUE

Commentaires

Les objectifs sont

annoncés x

former les salariés pour assurer le programme

"bien se nourrir pour mieux vivre" auprès des

consommateurs

L'émetteur du discours

est facilement

identifiable

x

qui est l'émetteur????

L'émetteur apparaît

comme légitime au

regard des propos qu'il

tient

x

Construction pédagogique

Le point de vue de

l'utilisateur est pris en

compte

x

42

Le contenu est

structuré, la

compréhension est

facilitée

x

La mémorisation est

aidée (répétitions,

moyens

memotechniques,,)

x

plusieurs supports (écrit , jeu multimédia,

formation, site internet ) supposent que les

mêmes informations y soient relayées

L'appropriation est

facilitée (exemples

variés, règles,,,)

x

L'outil évite la mise en

échec des utilisateurs

x

l'existence de supports différents et de

formation permettent à l'utilisateur de

"choisir" le support avec lequel il est à l'aise

pour "apprendre"

On peut utiliser

seulement une partie

des éléments

(modularité) ou

seulement certaines

séquences (vidéo)

x

Critères de qualité pédagogique (suite) OUI NON

NON

EVALUE

Commentaires

Le niveau de difficulté

est adapté au

destinataire

(vocabulaire,schémas,

règle du jeu,,,)

x

Il y a identification

possible avec les

personnages

(fonction,cadre de vie,

CSP)

x

Les exemples sont

proches du vécu

x

sur le site internet les exemples ne sont pas

judicieux ("associer les aliments" que sur

fruits et légumes.) Pour atelier nutrition et

formations non évalué.

Le destinataire est

interpellé,rendu actif,

mis en situation

x

salon-santé avec des médecins du travail +

jeu multimédia interactif

Implication du destinataire

Les connaissances et

représentations

préexistantes des

destinataires sont prises

en compte

x

Implication collective du

destinataire L'outil propose des

activités qui suscitent

des interactions entre

participants

x

lors des formations internes

43

L'outil propose des

activités qui favorisent

des interactions avec

l'environnement

extérieur au groupe

x

avec les médecins du travail locaux lors des

salon-santé

Le(s) sentiment(s)

suscité(s) par

l'outil(crainte,

malaise,,,,) ne produit

(sent) pas d'effet négatif

x

les "dépistages"(diabète,,,,) peuvent suciter

des effets négatifs pour l'utilisateur

Les ressorts utilisés par

le concepteur de l'outil

sont tous en accord

avec les valeurs de la

promotion de la santé

x

Les "salons-santé" sont ils des lieux pour du

dépistage???? Ressorts utilisés par le

concepteur de l'outil

(ex:peur,plaisir,dramatisation,,,,,)

Ces ressorts ne nuisent

pas à l'implication des

participants

x

Evaluation

L'outil prévoit une

procédure d'évaluation

à appliquer auprès des

utilisateurs

x

ce qui est annocé est :"Au terme de la

formation,

les participants sont capables de lire une

étiquette produit (apports nutritionnels), de

choisir les produits pour une alimentation

équilibrée et de

développer au quotidien les bons réflexes

alimentaires" donc cela est probablement

évalué par les formateurs.


Evaluation du point "qualité pédagogique"/ nombre de

critères évalués

4/9 3/5 0

Critères de qualité du support OUI NON

NON

EVALUE

Commentaires

Les images animées

sont de bonne qualité x

La lisibilité du support

écrit est correcte x sur le site internet

Le son est de bonne

qualité x

Les illustrations sont de

bonne qualité x sur le site internet

L'écriture, l'expression

sont de bonne qualité x sur le site internet

Les éléments matériels

et techniques sont

remarquables quant à

leur

originalité/innovation

x

formation, guide pédagogique distribué non

"novateur"

44

L'originalité/innovation

des éléments matériels

et techiques renforcent

l'intérêt/implication des

participants

x


favorise l'interaction x

L'outil est solide/

robuste x

Le support choisi est

pertinent par rapport au

destinataire, au sujet

traité, aux objectifs

annoncés

x

pour relayer une information juste au

client ????

Les consignes, règles,

modalités d'utilisation

sont claires

x

La forme est d'actualité

(vocabulaire, fond

sonore, vêtements,

style,,,)

x

sur le site internet

Il y a un guide

d'utilisation x

En cas d'absence de

guide, ce n'est pas un

manque

x

Le guide inclut la ou les

méthodes pédagogiques x

Le guide inclut des

ressources

documentaires

x

Le guide inclut une

description des

précautions à prendre

(pièges ou problème à

éviter)

x

Appréciation concernant le guide

Le guide inclut des

suggestions pour

l'évaluation

x

La navigation est aisée x site "auchan"

Il y a possibilité de

liens avec internet x

Il y a possibilité

d'imprimer x

La compréhension des

boutons/icône est aisée x

Pour les cédéroms

Il y a une organisation

logique: hiérarchisation,

menus, outil de

recherche

x

45

L'interactivité est réelle x pas d'interactivité, que du didactique


Evaluation du point "qualité du support"/ nombre de critères

évalués

1/3 7/8 1/3

Critères de qualité de la conception OUI NON

NON

EVALUE

Commentaires

La conception de l'outil

se base sur :

Une analyse des

besoins des utilisateurs x

Une analyse de la

littérature x

"face à l'augmentation des pathologies liées à

de mauvaises habitudes nutritionnelles"

L'utilisateur est

impliqué dans le

processus de conception

x

Des représentants de

toutes les disciplines

concernées sont

impliqués dans le

processus de conception x

qui a monté les formations? Les salons-santé

sont les seuls à faire apparaître les médecins

du travail;( il faut aller chercher sur le site de

"prunelle" pour voir la qualité des personnes

y travaillant : médecin nutritionniste,

diététicienne, nutritionniste, spécialiste en

marketing, communication….)


Evaluation du point "qualité de la conception"/ nombre de

critères évalués

0/2 1/1 0

Critères de qualité - synthèse OUI NON

NON

EVALUE

Commentaires

Il y a adéquation entre

objectifs énoncés/raison

d'être/public visé et

outil x

l'objectif est "ambiguë"; il y a mélange entre

"développer au quotidien les bons réflexes

alimentaires" (des collaborateurs) et "former

les salariés pour assurer le programme "bien

se nourrir pour mieux vivre" auprès des

consommateurs"; les 2 items sont différents et

nécessiteraient donc des moyens différents.

Il y a cohérence entre

les différents supports x

L'utilisation de l'outil

est possible dans les

conditions prévues par

le concepteur

x

Le temps

d'appropriation

nécessaire est en

cohérence avec les

possibilités

d'intervention offertes

par l'outil

x

Evaluation du point "qualité -synthèse"/ nombre de critères

évalués essentiels important mineurs

46

1/1 1/1 0

Evaluation totale/ nombre de critères évalués 10/21 12/15 1/3 39 critères sur 61 évalués, 10 critères

essentiels respectés

*INPES : institut national de prévention et d'éducation pour la santé

critères dits essentiels

critères dits importants

critères dits mineurs

47

Programme n°3.3

Name: Mieux vivre

Launched by: AXA France, private

company

Launched in: 2006


Effective in 1 country: France



Targets

Objectives



Promote healthy way of life for Axa’s employees

15 000 Axa France employees

Fight diseases through healthy food

-

-


Main message


degree)

Promote healthy and balanced food to prevent diseases.

High internal communication.

Strengths

Identified sources, examples close to the living, innovation

for a part of the tool, permanent professionals' presence.

Weaknesses Objectives not clearly identified (diseases), stereotypes, no

interaction, use of negative wording like "fear " of diseases,

stigmatization "overweight ", no adequacy between tools

and objectives

Originality of the programme 2 steps :

1. Large communication campaign through emailing

2. Personalized coaching with dieticians and doctors

Cost 40 000€ (only for step1)

Sources

www.principeactif.fr

Comments -

48

AXA FRANCE


EVALUE

Commentaires

Les sources utilisées sont

identifiées X conseil : Dr Fricker (médecin

nutritionniste) + diététicien

Le contenu informatif est

exhaustif x

on ne peut "traiter" de la même

façon une personne à risque

MCV , cancers, diabète et le

bien portant


d'actualité X


promotion d'un produit ou

d'une marque

X

L'outil est objectif, nuancé x

cible très rapidement les

maladies



entraînant une perturbation

de la compréhension du

contenu

x

"lutter contre les maladies graves que sont les maladies cardio-vasculaires, le diabète, l'obésité et certains cancers, grâce à l'alimentation"est clairement souligné ; or les conseils sont différents selon le risque identifié chez chaque personne et "quid" de celui qui n'a pas de risque??

Le contenu est acceptable

au regard de l'éthique x

Le contenu est pertinent par

rapport au thème x


rapport aux objectifs

annoncés x

insuffisant pour "traiter" tous les

risques annoncés; l'activité

physique n'apparaît pas

essentiels import

ant mineurs

Evaluation du point "qualité du contenu"/ nombre de critères évalués

5/7 1/1 0

Critères de qualité pédagogique OUI NON NON

EVALUE

Commentaires

Les objectifs sont annoncés

X

"sensibilisation axée sur le

plaisir de manger et la

préservation de la santé au

quotidien, qui vise à donner

envie aux collaborateurs de

modifier durablement leurs

habitudes alimentaires" via un

site intranet entres autres


L'émetteur du discours est

facilement identifiable

X

conseil : Dr Fricker (médecin

nutritionniste) + diététicien +

médecins du travail

49

L'émetteur apparaît comme

légitime au regard des

propos qu'il tient

X

Le point de vue de


compte

x

Le contenu est structuré, la

compréhension est facilitée x

La mémorisation est aidée

(répétitions, moyens

memotechniques,,)

x

plusieurs supports relaient la

même information (conférences,

emailing, affiches, intranet….)

L'appropriation est facilitée

(exemples variés, règles,,,) x


échec des utilisateurs x

On peut utiliser seulement

une partie des éléments

(modularité) ou seulement

certaines séquences (vidéo)

x


NON

EVALUE

Commentaires

Le niveau de difficulté est

adapté au destinataire

(vocabulaire,schémas, règle

du jeu,,,)

x

Il y a identification possible

avec les personnages


CSP)

x

Les exemples sont proches

du vécu

x

par intranet possibilité de

trouver des conseils , recettes

selon saisons….

Le destinataire est

interpellé,rendu actif, mis

en situation

x

on lui envoie (impose) des

emailing sur des thèmes

prédéfini; il peut l'être si il est

en surpoids car bénéficie du

"caoching"



représentations

préexistantes des

destinataires sont prises en

compte

x

Implication collective du destinataire L'outil propose des activités

qui suscitent des

interactions entre

participants

x

50

L'outil propose des activités

qui favorisent des

interactionss avec

l'environnement extérieur

au groupe

x

Le(s) sentiment(s)

suscité(s) par l'outil(crainte,

malaise,,,,) ne produit (sent)

pas d'effet négatif

x

le participant en bonne santé

peut se sentir "perturbé" par le

discours "maladies"

Les ressorts utilisés par le

concepteur de l'outil sont

tous en accord avec les

valeurs de la promotion de

la santé

x

maladies et surpoids trop

"présents" d'où dramatisation de

l'alimentation

Ressorts utilisés par le concepteur de

l'outil

(ex:peur,plaisir,dramatisation….)

Ces ressorts ne nuisent pas

à l'implication des

participants

x

le participant en bonne santé ne

s'y retrouve pas pouvant inciter

un participant à "rejeter" le

programme

Evaluation L'outil prévoit une

procédure d'évaluation à

appliquer auprès des

utilisateurs

x

essentiels import

ant mineurs

Evaluation du point "qualité pédagogique"/ nombre de critères évalués

3/10 4/6 0 trop peu de points esentiel sont

respectés

Critères de qualité du support OUI NON NON

EVALUE

Commentaires

Les images animées sont de

bonne qualité x

La lisibilité du support écrit

est correcte x

Le son est de bonne qualité x


bonne qualité x

L'écriture, l'expression sont

de bonne qualité x

Les éléments matériels et

techniques sont

remarquables quant à leur


x

L'originalité/innovation des

éléments matériels et

techiques renforcent


participants x

seulement pour "le deuxième volet du programme qui prévoit un accompagnement personnalisé des collaborateurs en surpoids"par le biais de diététiciens et médecins du travail

51


favorise l'interaction x seulement pour les personnes en

surpoids

L'outil est solide/ robuste x



destinataire, au sujet traité,

aux objectifs annoncés

x

très "théorique", didactique ,

"moralisateur" n'entrainant pas

"durablement" le changement de

comportement souhaité, pas

assez proche du quotidien des

participants


modalités d'utilisation sont

claires

x


(vocabulaire, fond sonore,

vêtements, style,,,)

x

Il y a un guide d'utilisation x

En cas d'absence de guide,

ce n'est pas un manque x



Le guide inclut des

ressources documentaires x

Le guide inclut une

description des précautions

à prendre (pièges ou

problème à éviter)

x


Le guide inclut des

suggestions pour

l'évaluation

x

La navigation est aisée x

Il y a possibilité de liens

avec internet x

Il y a possibilité d'imprimer x





menus, outil de recherche

x

Pour les cédéroms

L'interactivité est réelle x

essentiels import

ant mineurs

Evaluation du point "qualité du support"/ nombre de critères évalués

1/4 5/5 0/1 13 critères non évalués 24

Critères de qualité de la conception OUI NON NON

EVALUE

Commentaires

52

La conception de l'outil se

base sur :

Une analyse des besoins

des utilisateurs x

Une analyse de la littérature

x

introduction du programme :"Nos modes de vie ont une influence forte sur l’augmentation d’un certain nombre de maladies graves susceptibles de pénaliser durablement les conditions de développement des générations futures".

L'utilisateur est impliqué

dans le processus de

conception

x

Des représentants de toutes

les disciplines concernées

sont impliqués dans le


médecin nutritionniste,

diététiciens, médecins du travail

pour ceux en surpoids

essentiels import

ant mineurs

Evaluation du point "qualité de la conception"/ nombre de critères

évalués

0/2 0 0

Critères de qualité - synthèse OUI NON NON

EVALUE

Commentaires



d'être/public visé et outil

x

le personnel d'AXA n'est pas

"malade", or les sujets des

conférences de certains thèmes

"intranet" sont plus sujet à "faire

peur" que réellement aider à

prévenir ; trop de théorie, pas de

pratique, d' aide au quotidien

(repas en famille ,

budget, ...)seuls ceux en

surpoids ( = stigmatisation) ont

droit à des conseils

personnalisés;

Il y a cohérence entre les

différents supports x

L'utilisation de l'outil est

possible dans les conditions

prévues par le concepteur x

Le temps d'appropriation

nécessaire est en cohérence

avec les possibilités

d'intervention offertes par

l'outil

x

essentiels import

ant mineurs

Evaluation du point "qualité -synthèse"/ nombre de critères évalués

1/2 1/1 0

53

Evaluation totale/ nombre de critères évalués 10/25 11/13 0/1 39 critères évalués sur 61 et 10

critères essentiels respectés





54

Programme n°3.4

Name: Simplifiez-vous l’équilibre

Launched by: Casino, private company

Launched in: -


Effective in France




Targets

Objectives



Propose a coaching to consumers interested in healthy nutrition

General Public

Give access to healthy food advices to consumers

Nutritionists, present all along to accompany consumers. Evaluation.

-


Main message


Sensitization of general public to well-being, through 2 types of coaching

Low.

Strengths

Very informative website; use of the consumers’ knowledge and evaluation; advices are positive, even if general, and use a good strategy: repetition.

Weaknesses Website: not innovative form, not very modern, uses very normalized images, not very creative. Even though the site mentions a nutrition coach, physical activity is not treated at all.

Originality of the programme 2 entries possible for the coaching

Hotline

Cost -

Sources

http://coachingnutrition-casino.fr

Comments Nutrition guide to download, call center.

55

CASINO

Critères de qualité du contenu

OUI NON

NON

EVALU

E Commentaires


identifiées X Le PNNS est sité deux fois dans le "guide nutrition", et il y

a un lien pour naviguer vers le site "mangerbouger.fr"


exhaustif X

Le site est complété par la possibilité d'appeler un

diététicien pour répondre aux questions.

Les informations sont d'actualité X

L'outil ne fait pas la promotion

d'un produit ou d'une marque

X

Il s'agit du site CASINO mais les produits ne sont pas

ciglés. La marque est citée une fois sur a page d'accueil

mais on navigue sur le site de Casino. On notera cependant

de nombreuses suggestions à base de produits manufacturés

(céréales de petit-déjeuner, jus de fruits…)

L'outil est objectif, nuancé X



entraînant une perturbation de la

compréhension du contenu

X

Le contenu est acceptable au

regard de l'éthique X


rapport au thème X


rapport aux objectifs annoncés X

Il s'agit d'un coaching nutrition mais le site se "limite" à des

conseils d'ordre alimentaire, il n'y a aucun bilan "activité

physique".

essenti

els

impor

tant mineurs

Evaluation du point "qualité du

contenu"

6/7 1/1 1/1 Le contenu est satisafaisant et répond aux critères qualité

d'un outil d'éducation pour la santé.

Critères de qualité pédagogique

OUI NON

NON

EVALU

E Commentaires


X Il n'y a pas d'objectif clair et précis….L'idée est juste de se

"simplifier l'équilibre", de respecter les repères alimentaires

en focalisant sur une famille alimentaire.


facilement identifiable X

Il s'agit d'une "diététicienne conseil" ….


légitime au regard des propos

qu'il tient

X

Le point de vue de l'utilisateur

est pris en compte X Le bilan est réalisé à partir de quizz. Les habitudes de

l'utilisateur sont analysées succintement;


compréhension est facilitée X

Construction

pédagogique



memotechniques,,)

X

Les conseils sont envoyés régulièrement et contiennent

toujours les mêmes messages puisqu'ils se focalisent sur

une famille d'aliments.

56


(exemples variés, règles,,,) X

Il y a des idées menus, recettes, des devinettes, des réponses

aux idées reçues etc…

L'outil évite la mise en échec

des utilisateurs X

Le site est essentiellement informatif, les conseils ne sont

pas personnalisés; L'utilisateur est toujours interpellé de

façon très positive et les conseils sont très généraux.

On peut utiliser seulement une

partie des éléments (modularité)

ou seulement certaines

séquences (vidéo)

X



(vocabulaire,schémas, règle du

jeu,,,)

X Le vocabulaire utilisé est très accessible, on parle

d'alimentation et peu de nutrition.



(fonction,cadre de vie, CSP)

X Les photos représentent plutôt des femmes jeunes et des

enfants. Il n'y a pas de personnes âgées par exemple;

Les exemples sont proches du

vécu

X

Ils partent d'interrogations très quotidiennes(lmanger des

biscuits, cela fait-il grossir?) et les réponses sont certes

généralistes mais pleines de bon sens ("Ils (les biscuits) ont

leur place dans une alimentation équilibrée. Rien ne sert

d'interdire il faut apprendre à en réguler la

consommation....");

Le destinataire est

interpellé,rendu actif, mis en

situation X

L'utilisateur est interpellé mais n'est as rendu actif ou mis

en situation. Il s'agit plus de donner de l'information sur les

aliments que de réellement éduquer le consommateur.

Implication du

destinataire


représentations préexistantes

des destinataires sont prises en

compte

X

Les connaissances sont succintement évaluées. En

revanche, il n'y a pas de quizz sur les représentations pré

éxistantes chez l'utilisateur de certains produits

alimentaires.

L'outil propose des activités qui

suscitent des interactions entre

participants

X


favorisent des interactions avec

l'environnement extérieur au

groupe

X

Implication

collective du

destinataire

Le(s) sentiment(s) suscité(s) par

l'outil(crainte, malaise,,,,) ne

produit (sent) pas d'effet négatif

X


concepteur de l'outil sont tous

en accord avec les valeurs de la


X

Le site permet surtout d'améliorer les connaissances en

alimentation de l'utilisateur. Ils n'utilisent ni la peur, ni la

perssuasion, ni l'injonction.

Ressorts

utilisés par le

concepteur de

l'outil

(ex:peur,plaisi

r,dramatisatio

n,,,,,)

Ces ressorts ne nuisent pas à

l'implication des participants X

Evaluation L'outil prévoit une procédure

d'évaluation à appliquer auprès

des utilisateurs

X

L'évauation est très succinte…Il s'agit simplement de

répondre à nouveau au quizz pour connaître ses

progressions et éventuellement avoir des conseils sur une

autre famille d'aliments.

Evaluation du point "qualité pédagogique" essenti

els

impor

tant mineurs

La qualité pédagogique est satisfaisante et répond aux

critères de qualité d'un outil éducatif.

57

7/11 7/9 0/0

Critères de qualité du support

OUI NON

NON

EVALU

E Commentaires


bonne qualité X

La lisibilité du support écrit est

correcte X

Le son est de bonne qualité X

Les illustrations sont de bonne

qualité X

L'écriture, l'expression sont de

bonne qualité X


techniques sont remarquables

quant à leur


X


éléments matériels et techiques

renforcent l'intérêt/implication

des participants

X

L'originalité/innovation favorise

l'interaction X

L'outil est solide/ robuste X

Le support choisi est pertinent

par rapport au destinataire, au

sujet traité, aux objectifs

annoncés X

Le support internet est en phase avec la cible (femme, 35

ans environ, mère de famille). Il est accessible à tout

moment, les conseils sont prodigués chaque semaine et sont

peu volumineux (une page).

Les consignes, règles, modalités

d'utilisation sont claires X

Il n'y a pas de "mode d'emploi" , ni de bouton "recherche"

ou aide, ni de lexique….




X

Il y a un guide d'utilisation X

Ce guide est très succint. Il s'agit plutôt d'une introduction

de présentation des outils proposés.

En cas d'absence de guide, ce

n'est pas un manque X


méthodes pédagogiques X

Le guide inclut des ressources

documentaires X

Le guide inclut une description

des précautions à prendre

(pièges ou problème à éviter)

X

Appréciation

concernant le

guide

Le guide inclut des suggestions

pour l'évaluation X

La navigation est aisée X

Il y a possibilité de liens avec

internet X

Pour les

cédéroms

Il y a possibilité d'imprimer X

58


boutons/icône est aisée X

Il y a une organisation logique:

hiérarchisation, menus, outil de

recherche

X

L'interactivité est réelle X

essenti

els

impor

tant mineurs


support"

3/6 7/14 1/2

L 'outil n'est pas très moderne de conception et il manque

de clarté.

Critères de qualité de la conception

OUI NON

NON

EVALU

E Commentaires

La conception de l'outil se base

sur :

Une analyse des besoins des

utilisateurs X

L'outil part de ce que connaît déjà l'utilisateur….Si les

consommations en tel produit est satisfaisante au vue des

résultats du quizz, il n'y a pas de conseil pour cet aliment.


X

L'outil n'a pas été concu à parti d'une analyse des ouvrages

grand public parus sur le marché, il n'y a aucune référence à

de tels ouvrages. En revanche, les conseils parlent des idées

reçues.

L'utilisateur est impliqué dans le

processus de conception X

Des représentants de toutes les

disciplines concernées sont

impliqués dans le processus de

conception

X

Evaluation du point "qualité de

la conception"

essenti

els

impor

tant mineurs

1/2 0/0 0/0

Critères de qualité - synthèse

OUI NON

NON

EVALU

E Commentaires

Il y a adéquation entre objectifs

énoncés/raison d'être/public visé

et outil X

L'objectif fixé est de simplifier la vie des consommateurs et

de leur envoyer des messages pour les aider à améliorer leur

alimentation.L'outil est effectivement simple et s'appuie sur

les connaissances du consommateur.


différents supports X

il y a le guide nutrition, les listes de courses etc….



prévues par le concepteur

X


nécessaire est en cohérence avec

les possibilités d'intervention

offertes par l'outil

X

Evaluation du point "synthèse" essenti

els

impor

tant mineurs

1/1 2/2 0/0

Evaluation globale 18/27 17/26 2/3 56 critères évalués sur 61 et 18 critères essentiels respectés

59

Programme n°3.5

Name: Mon Espace Equilibre

Launched by: E. Leclerc, private company

Launched in: 2008

Duration of the project: 2 years

Effective in France




Targets

Objectives




General Public


Software creating balanced meals, according to consumers’ habits.

Proteines Agency


Main message


Sensitization of general public to well-being

Low.

Strengths

Very good questionnaire, complete and fast analysis, evaluation.

Weaknesses No reference or lexicon, the source is not very identifiable, physical activity isn’t enough considered, pedagogy uses fear and injunction, some mistakes and inaccuracies in the program, some modules are not very simple.

Originality of the programme Edition of balanced meals, according to consumers’ tastes.

4 steps programmes

Cost -

Sources

E. Leclerc

Comments Only identified program intended to general public, realized by Proteines.

60

LECLERC

Critères de qualité du contenu OUI NON

NON

EVALUE

Commentaires


identifiées X

Le PNNS est cité.


exhaustif X

Il n'y a pas d'information sur les aliments ou

sur les activités physiques les plus adaptées

pour tel ou tel profil….



d'un produit ou d'une marque X

Les analyses des produits sont

sytématiquement celles de la marque "repère"

et le cigle apparaît en tête de page.

L'outil est objectif, nuancé

X

L'outil "mes repas rééquilibrés" supprime ou

ajoute des aliments sans explication.Dans

l'exemple utilisé pour cette évaluation les

quantités de viande ont été majorées alors que

le bilan nutritionnel montrait que l'apport en

protéines était satisfaisant....





X

Les propos sont erronés. Ainsi, il est noté dans

"ma consommation de lipides": Constat - votre

consommation de MG représente 33% des

calories consommées. Conseil de l'expert- vous

ne consommez pas suffisament de MG.

Cependant, vous consommez trop peu d'AGPI,

les nutritionnistes recommandent un apport

quotidien de lipides compris entre 30 et 35%

des calories totales.". Il y a d'autres sources

d'incompréhension: l'explication sur les

glucides simples n'est pas juste (ils sont

assimilés aux produits sucrés "ils se retrouvent

dans le sucre, le miel, les sodas, les bonbons,

les confiserie, les pâtisseries, les desserts

sucrés etc...." or l'utilisateur a dans sa liste "jus

de fruits ". Ce jus de fruits, au regard de sa

composation nutritionnelle qui est aussi

disponible est "sans sucre ajouté". Que va

comprendre l'utilisateur? Par ailleurs, les

propos sont assez caricaturaux "vous

consommez trop peu de produits laitiers et

vous risquez de manquer de calcium...des

apports trop faibles en calcium peuvent

entraîner, à long terme, une diminution de la

solidité des os (ostéoporose)".



Ce programme est signé par des professeurs

mais contient des erreurs. L'utilisateur est

trompé.


rapport au thème

X

L'activité physique n'est pas vraiment

abordée….Il y a juste un bilan très succint et

des conseils très généralistes "nous vous

recommandons de pratiquer régulièrement un

exercice physique pour avoir une dépense

énergétique quotidienne équivalente à 30

minutes de marche rapide...."



L'activité physique n'est pas abordée.

Evaluation du point" qualité du

contenu" essentiel

import

ant mineur

Le contenu de ce programme contient des

erreurs dans les analyses et des informations

61

2/7 0/1 0/1 erronées ou incomplètes ce qui évidemment

n'est pas compatible avec un outil de qualité.


NON

EVALUE

Commentaires


X

"Mon espace équilibre" annonce

immédiatement l'objectif "apprenez à manger

mieux et bouger plus"


facilement identifiable

X

L'emetteur est identifié dans la rubrique "en

savoir plus", en bas de page. Il n'est donc pas

FACILEMENT identifiable. L'outil a été créé

par JF Boisvieux professeur de santé publique

en collaboration avec le professeur

S.HERCBERG;



qu'il tient

X

Le point de vue de l'utilisateur

est pris en compte X

Les conseils ne tiennent pas compte réellement

de l'utilisateur. Ils sont assez généralistes.


compréhension est facilitée

X

Le contenu est effectivement structuré mais

c'est l'utilisateur qui doit établir les liens entre

les chapitres (entre le bilan de santé et les

corrections des menus par exemple). La

compréhension n'est donc pas facilitée.



memotechniques,,)

X


(exemples variés, règles,,,)

X

L'appropriation est facilitée par "mon

générateur de menus" qui permet de créer ses

menus en fonction des aliments dont dispose

l'utilisateur ou de ce dont il a envie.Cependant

ce générateur a aussi ses limites et impose des

contraintes ne tenant pas compte de l'utilisateur

(ses habitudes alimentaires, sa culture...). La

modification des menus proposés n'est pas très

simple.

L'outil évite la mise en échec

des utilisateurs X

Les menus proposés sont surtout à base de

produits allégés….ce qui n'encourage pas

l'utilisateur à suivre les conseils et le met en

situation d'échec.

Construction

pédagogique



ou seulement certaines

séquences (vidéo)

X




jeu,,,) X

Le vocabulaire est assez technique, le

générateur de menus indique des volumes peu

significatifs (5g de margarine, 100g de

pommes de terre sautées…) et des quantités de

viande pour lesquelles il n'est pas précisé si

c'est un poids cru ou cuit.

Implication du

destinataire



(fonction,cadre de vie, CSP) X

Les quelques photo représentent putôt des

personnes jeunes, dynamiques. Il y a aussi des

enfants mais ni personnes âgées, ni personnes

"en surpoids" pas exemple. Ce n'est pas

représentatif pour un "grand public".

62


vécu

X

Le générateur de menus est assez éloigné de la

réalité…Il utilise essentiellement des laitages à

0% de MG, est structuré sur 3 repas, composés

eux-mêmes d'un hors d'œuvre, plat, laitage et

dessert etc…Cet outil ne tient pas compte non

plus de la situation familiale, des modes de

consommation (restaurant d'entreprise,

sandwichs....), du niveau de vie du

consommateur....

Le destinataire est


situation

X


représentations préexistantes

des destinataires sont prises en

compte X

L'outil ne pose aucune question sur les

représentations préexistantes, nombreuses en

alimentation. Il n'y a pas non plus de question,

ou de quizz pour évaluer le niveau de

connaissance de l'utilisateur. Celui n'est évalué

qu'à partir d'un questionnaire alimentaire sur 3

jours.



participants

X




groupe

X

Implication collective

du destinataire



produit (sent) pas d'effet négatif X

Les conseils ne sont pas très pertinents

(augmenter l'activité physique, consommer des

produits allégés…)et peuvent induire des

sentiments négatifs


concepteur de l'outil sont tous

en accord avec les valeurs de la


X

Le concepteur utilise la peur (rique de maladie

si l'utilisateur ne consomme pas assez de

calcium par exemple) et l'injonction

(augmenter l'activité physique…!).

Ressorts utilisés par

le concepteur de

l'outil

(ex:peur,plaisir,dram

atisation,,,,,) Ces ressorts ne nuisent pas à




des utilisateurs

X

Un bilan peut-être réalisé au bout d'un mois.

essentiel import

ant mineur

Evaluation du point "qualité

pédagogique"

1/11 4/9 0/0

La plupart des critères dits essentiels ne sont

pas remplis.


NON

EVALUE

Commentaires


bonne qualité X


correcte X



qualité X


bonne qualité X

63



quant à leur


X




des participants

X


l'interaction X

L'outil "mon générateur de menus" n'est pas

très simple à utiliser. C'est un peu "une usine à

gaz".


Le support choisi est pertinent

par rapport au destinataire, au

sujet traité, aux objectifs

annoncés

X

Inciter les utilisateurs à pratiquer plus d'activité

physique ou à manger mieux nécessite

probablement plus d'implication de la part de

l'emetteur


d'utilisation sont claires X




X



n'est pas un manque X




documentaires X


des précautions à prendre

(pièges ou problème à éviter)

X

Appréciation

concernant le guide



Il propose à l'utilisateur de refaire un bilan un

mois plus tard.



internet X






recherche

X

Pour les cédéroms


essentiel import

ant mineur


support"

4/6 10/11 1/3


NON

EVALUE

Commentaires


sur :

Une analyse des besoins des X

64

utilisateurs


X

Les idées reçues (sur le lait, le gluten, les

régimes, le bio….) qui sont fort documentées

en litterature, souvent évoqués par les

consommateurs, ne sont pas même évoquées.






conception

X

Seuls les deux professeurs ci-dessus cités,

apparaîssent en tant qu'auteurs.

essentiel

import

ant mineur

Evaluation du point "qualité de

la conception"

0/2 0/0 0/0


NON

EVALUE

Commentaires



et outil X

La raison d'être de ce programme n'est pas

clairement énoncée. Ce programme apparaît

plutôt comme un outil de communication,

visant à améliorer l'image du groupe auquel il

se rattache.





prévues par le concepteur

X





X

essentiel import

ant mineur

Evaluation du point "synthèse"

0/1 01-

janv 0/0

Evaluation globale

7/27 15/22 1/4 53 critères évalués sur 61 et 7 critères



65

Programme n°3.6

Name: Santé et Bien-Etre

Launched by: Kraft Food France,

private company

Launched in: 2006





Targets

Objectives



Educate employees on well-being

Kraft Food France employees (1 250)

Give access to healthy food to employees

-

Prunelle Agency certification


Main message


degree)

Promote healthy habits to Kraft Food’s employees

Medium. They have a good communication

strategy inside the company.

Strengths

Identification of the sources, examples close to

the living, targets made active, internal and

external correlations, innovation, adequacy

between tools and objectives (=’promote’),

physical activity.

Weaknesses Misfit level according to the targets, no

professionals during the program.

Originality of the programme Organisation of information weeks, twice a year.

Cost -

Sources

www.prunelle.biz

Comments Very successful program.

66

KRAFT FOODS France : "santé et bien être" vers les salariés (hors e-coaching)


EVALUE

Commentaires


identifiées x pas de référence "officielle" signalée


exhaustif x

la liste des thèmes"e-mail" et ou

affiches d'information n'a pas été

trouvée


d'actualité x


promotion d'un produit ou

d'une marque

x

L'outil est objectif, nuancé x



entraînant une

perturbation de la

compréhension du

contenu

x

Le contenu est acceptable

au regard de l'éthique x


par rapport au thème x


par rapport aux objectifs

annoncés x

dans le sens "mettre en avant " de

"promouvoir" le temps prévu pour ces

actions (2 semaines/an) est suffisant


Evaluation du point "qualité du contenu"/ nombre de critères

évalués

6/7 1/1 0


EVALUE

Commentaires

Les objectifs sont

annoncés

x "Promouvoir un mode de vie sain et équilibré, auprès de l’ensemble des collaborateurs"


facilement identifiable x

les concepteurs -rédacteurs ne sont

pas cités

L'émetteur apparaît

comme légitime au regard

des propos qu'il tient

x

pas d'émetteur cité

Le point de vue de


compte

x


Le contenu est structuré,

la compréhension est

facilitée

x

67



memotechniques,,)

x

les informations envoyées par mail

sont relayées au restaurant d'entreprise

en "pratique" , par des affiches,

brochures….

L'appropriation est

facilitée (exemples variés,

règles,,,)

x


échec des utilisateurs

x

c'est une information non "imposée" ,

les utilisateurs peuvent s'approprier

les éléments sur le support avec lequel

ils sont le plus à l'aise (mail, affiche ,

atelier nutrition….possibilité d'un e-

caoching personnalisé(= PROSPER)

On peut utiliser seulement

une partie des éléments

(modularité) ou seulement

certaines séquences

(vidéo)

x


NON

EVALUE Commentaires



(vocabulaire,schémas,

règle du jeu,,,)

x

les affiches parlent de "nutriments",

protéines,lipides,,,, si ce n'est pas

"accompagné par un lexique ou un

atelier , cela ne sera pas compris par

certains collaborateurs; les conseils

restent "grand public"

Il y a identification

possible avec les

personnages


CSP)

x

la famille est invitée à participer aux

activités proposées pendant les 2

semaines, donc possibilité

d'identification, adaptation en fonction

de la vie familale

Les exemples sont

proches du vécu

x

activité physique proposée au sein de

l'entreprise, avec sa famille , ateliers

nutrition où des questions "pratiques"

peuvent être débattues avec le

professionnel, exemple de plats et

repas "équilibrés" relayés par le

restaurant d'entreprise

Le destinataire est

interpellé,rendu actif, mis

en situation

x



représentations

préexistantes des

destinataires sont prises

en compte

x


destinataire L'outil propose des

activités qui suscitent des

interactions entre

participants

x

les ateliers nutrition, l'activité

physique au sein de l'entreprise

permet les échangesde même lors des

repas au restaurant d'entreprise et

pendant les cours de cuisine (2

fois/an)

68

L'outil propose des

activités qui favorisent

des interactions avec

l'environnement extérieur

au groupe

x

permet d'intégrer la famille pendant

les 2 semaines "santé et bien être"

Le(s) sentiment(s)

suscité(s) par

l'outil(crainte, malaise,,,,)

ne produit (sent) pas

d'effet négatif

x


concepteur de l'outil sont

tous en accord avec les

valeurs de la promotion

de la santé

x

Ressorts utilisés par le



Ces ressorts ne nuisent

pas à l'implication des

participants

x

Evaluation L'outil prévoit une

procédure d'évaluation à

appliquer auprès des

utilisateurs

x


Evaluation du point "qualité pédagogique"/ nombre de critères

évalués

7/11 6/7 0


NON

EVALUE

Commentaires

Les images animées sont

de bonne qualité x

La lisibilité du support

écrit est correcte x

Le son est de bonne

qualité x


bonne qualité x

L'écriture, l'expression

sont de bonne qualité x


techniques sont

remarquables quant à leur


x

la possibilité de faire une activité

physique au sein de l'entreprise et la

participation de la famille sont

"innovants"


des éléments matériels et

techiques renforcent


participants

x


favorise l'interaction x


69



destinataire, au sujet

traité, aux objectifs

annoncés

x

oui pour "promouvoir"


modalités d'utilisation

sont claires x




x

affiches et dépliant "désuets",

n'accrochent pas le regard

Il y a un guide

d'utilisation x

En cas d'absence de guide,

ce n'est pas un manque x



Le guide inclut des

ressources documentaires x

Le guide inclut une

description des

précautions à prendre

(pièges ou problème à

éviter)

x


Le guide inclut des

suggestions pour

l'évaluation

x

La navigation est aisée x

Il y a possibilité de liens

avec internet x

Il y a possibilité

d'imprimer x





menus, outil de recherche

x

Pour les cédéroms

L'interactivité est réelle x


Evaluation du point "qualité du support"/ nombre de critères

évalués

3/4 4/5 2/2


NON

EVALUE

Commentaires

La conception de l'outil se

base sur :

70

Une analyse des besoins

des utilisateurs

x

"nous sommes conscients que les gens

s’intéressent de plus en plus aux

questions de l’équilibre alimentaire et

de l’activité physique, ce qui est aussi

le cas de nos collaborateurs"

Une analyse de la

littérature

x

" L’alimentation est plus que jamais

au cœur des préoccupations de

chacun. La lutte contre l’obésité et la

promotion des modes de vie sains

passe par la mobilisation de chacun,

entreprises, pouvoirs publics,

consommateurs, parents

L'utilisateur est impliqué


conception

x

Des représentants de

toutes les disciplines

concernées sont impliqués


conception x

on ne sait pas qui a réalisé ce

programme (il faut aller chercher sur

le site de "prunelle" pour voir la

qualité des personnes y travaillant :

médecin nutritionniste, diététicienne,

nutritionniste, spécialiste en

marketing, communication….), qui

intervient lors des ateliers nutrtion?

des ateliers cuisine????


Evaluation du point "qualité de la conception"/ nombre de

critères évalués

0/2 0/2 0


NON

EVALUE

Commentaires



d'être/public visé et outil x

Pour "promouvoir" 2 semaines par an

est suffisant mais pas pour un

changement de comportment si les

collaborateurs en ont besoin


différents supports x


possible dans les

conditions prévues par le

concepteur

x


nécessaire est en

cohérence avec les

possibilités d'intervention


x


Evaluation du point "qualité -synthèse"/ nombre de critères

évalués

2/2 1/1 0

Evaluation totale/ nombre de critères évalués 18/26 12/16 2/2 44 critères évalués sur 61 et 18

critères essentiels respectés




71


Programme n°3.7

Name: PROSPER

Launched by: Protéines, private company.

Launched in: 2002





Targets

Objectives



Programme created

Employees

Give a ready-made solution to companies which want to communicate on health

The evaluation plan is managed by the Protéines agency

Protéines certification


Main message


To offer a simple tool adaptable to all the companies

Medium. The programme is built in order to be used by any company

Strengths

The support is engaging, very visual. Analyses are immediate and complete.

Weaknesses The sources of program are not identifiable. The tool gives advice but rather non-specialized and technical. Content is not very appropriate as regard to the objective. Program approaches only the nutrition while it is a question of improving her «hygiene of life ». Besides, the treatment of physical activity is very succinct. Program is very didactic and not very interactive.

Originality of the programme It is a real coaching tool

Cost From 80 000 to 300 000€

Sources

PSA Peugeot Citroën Rennes + Idf – Crédit Agricole – Kraft Foods France - Nestlé

Comments This is a programme that offers 12 themes, over 2 years : fruits and vegetables, starchy food, step, dairy products, produced gourmands, relaxation, drinks, fats, activity vs. stagnation, proteins, salt, physical activity

72

Programme n°3.8

Name: Protéines Campus

Launched by: Protéines, private company

Launched in: -

Duration of the project: permanent




Targets

Objectives



To answer health issue and propose solutions to companies who are looking for training programmes to educate their employees

Companies, for their employees

To sell their programmes and trainings


Main message


To contribute and develop healthy program

Good knowledge of the food market and industry. Specialist for companies looking for adapted solution

Strengths

Sources of speech identified, Knowledge evaluation test, innovation, professionals present all along the program

Weaknesses "standardization" of the speech without nuance of the level of learning it, didactic, not close to the living, computer tool only, (can "cast down "), no adequacy tool / objective

Originality of the programme Find solution for different types of companies, looking for solution for their employees

Cost -

Sources

www.proteines.fr

Comments Only the e-learning has been studied through INPES evaluation.

73

PROTEINE CAMPUS : "bien dans mon assiette" e-learning


EVALUE

Commentaires

Les sources utilisées sont identifiées X PNNS 2

Le contenu informatif est exhaustif x

70"leçons" abordent les rythmes alimentaires,

l'étiquetage, le partage,le plaisir de manger…)


L'outil ne fait pas la promotion d'un

produit ou d'une marque X



caricaturaux/stéréotypes entraînant

une perturbation de la


X

Le contenu est acceptable au regard

de l'éthique X

Le contenu est pertinent par rapport

au thème X

" transmettre les connaissances de base et les pratiques élémentaires en matière d’équilibre alimentaire"


aux objectifs annoncés x

essentiels impor

tant mineurs

Evaluation du point "qualité du contenu"/ nombre de

critères évalués

7/7 1/1 1/1


NON

EVALUE

Commentaires


x

" transmettre les connaissances de base et les pratiques élémentaires en matière d’équilibre alimentaire"



médecin nutritionniste: Dr PLUMET

L'émetteur apparaît comme légitime

au regard des propos qu'il tient x

Le point de vue de l'utilisateur est

pris en compte x

utilisateur écoute, apprend et fait des exercices

proposés


compréhension est facilitée x



memotechniques,,)

x expériences ludiques interactives,quiz répartis tout au long des leçons


(exemples variés, règles,,,) x

L'outil évite la mise en échec des

utilisateurs x

très "didactique", ce sont des "leçons" et l'outil

informatique peut "rebuter"

Construction

pédagogique

On peut utiliser seulement une partie

des éléments (modularité) ou

seulement certaines séquences

(vidéo)

x


NON

EVALUE

Commentaires

74

Le niveau de difficulté est adapté au

destinataire (vocabulaire,schémas,

règle du jeu,,,)

x

c'est un outil unique pour " l’ensemble des personnels de production, de vente et d’administration des entreprises, au titre d’une culture de base minimale en matière alimentaire, et optionnellement, des personnels techniques, de R&D, de services qualité, ou de marketing"

Il y a identification possible avec les

personnages (fonction,cadre de vie,

CSP)

x les personnages sont ceux qui "savent" (médecin)

Les exemples sont proches du vécu x pas de module sur "petit budget"

Le destinataire est interpellé,rendu

actif, mis en situation x

expériences ludiques interactives,quiz répartis tout au long des leçons

Implication

du

destinataire

Les connaissances et représentations

préexistantes des destinataires sont

prises en compte

x

le niveau intellectuel et/ou de connaissance de

l'informatique sont inconnus au départ; les

personnes ayant déjà des connaissances peuvent

aller + vite et "sauter" des leçons.



participants

x

c'est une formation "personnelle", la personne est

seule devant son écran


favorisent des interactionss avec

l'environnement extérieur au groupe

x

l'interaction est entre les personnages de l'outil et le

participant

Implication

collective du

destinataire


l'outil(crainte, malaise,,,,) ne produit


x

la personne peut se sentir en "échec" par difficulté

d'utilisation du programme (non convivial)


concepteur de l'outil sont tous en

accord avec les valeurs de la


x

Ressorts

utilisés par le

concepteur

de l'outil

(ex:peur,plais

ir,dramatisat

ion,,,,,)


l'implication des participants x


d'évaluation à appliquer auprès des

utilisateurs

x

quiz de "départ" et quiz répartis tout au long des

leçons

essentiels impor

tant mineurs

Evaluation du point "qualité pédagogique"/ nombre

de critères évalués

5/11 6/9 0


NON

EVALUE

Commentaires

Les images animées sont de bonne

qualité x


correcte x

Le son est de bonne qualité x


qualité x

L'écriture, l'expression sont de bonne

qualité x

Les éléments matériels et techniques

sont remarquables quant à leur


x

75

L'originalité/innovation des éléments

matériels et techiques renforcent

l'intérêt/implication des participants

x

c'est en "libre-service", rien n'oblige ou n'incite à

s'impliquer, demande un poste informatique

(tavail ,maison) => peut "bloquer" le participant


l'interaction x


Le support choisi est pertinent par

rapport au destinataire, au sujet

traité, aux objectifs annoncés

x

ce e-learning suppose une volonté et un intérêt

personnel vis-à-vis de l'alimentation, du temps en

entreprise ou chez soi, il est "loin" du quotidien


d'utilisation sont claires x

libre choix? Obligation de formation? Quand le fait

on? Où?(travail, maison)

La forme est d'actualité (vocabulaire,

fond sonore, vêtements, style,,,)

x

couleurs "fades",personnages mis en scène et

décors "fades", le langage est celui d'un professeur

d'école. Aspect "vieillot"

Il y a un guide d'utilisation x "guide vocal" pour naviguer dans le site

En cas d'absence de guide, ce n'est

pas un manque x

sans ce guide difficile de comprendre la navigation

Le guide inclut la ou les méthodes

pédagogiques x


documentaires x

Le guide inclut une description des

précautions à prendre (pièges ou


x

Appréciation

concernant le

guide

Le guide inclut des suggestions pour

l'évaluation x

La navigation est aisée x compliqué pour les néophites de l'informatique


internet x

Il y a possibilité d'imprimer x

La compréhension des boutons/icône

est aisée x

écrans "confus"



recherche

x

Pour les

cédéroms

L'interactivité est réelle x interactivité virtuelle uniquement par le jeu des quiz

essentiels impor

tant mineurs

Evaluation du point "qualité du support"/ nombre de

critères évalués

3/7 10/13 2/3


NON

EVALUE

Commentaires

La conception de l'outil se base sur :


utilisateurs x

Une analyse de la littérature x






x

médecin nutritionniste, diététicien, Ingénieur

réglementation, spécialisé en nutrition, Ingénieur

agronome, Médecin endocrinologue

76

conception

essentiels impor

tant mineurs

Evaluation du point "qualité de la conception"/

nombre de critères évalués

0/2 1/2 0


NON

EVALUE

Commentaires


énoncés/raison d'être/public visé et

outil x

le public visé est trop large / niveau intellectuel et

préoccupations le programme peut s’enrichir d’un

accompagnement pédagogique assuré par des

spécialistes de la nutrition, grâce au téléphone ou au

mail (conditions non précisée)

Il y a cohérence entre les différents

supports x

L'utilisation de l'outil est possible

dans les conditions prévues par le

concepteur

x

Le temps d'appropriation nécessaire

est en cohérence avec les possibilités

d'intervention offertes par l'outil

x

essentiels impor

tant mineurs

Evaluation du point "qualité -synthèse"/ nombre de

critères évalués 1/2 1/1 0

Evaluation totale/ nombre de critères évalués 16/29 19/26 3/4 59 critères évalués et 16 essentiels respectés

*INPES : institut national de prévention et

d'éducation pour la santé




77

Programme n°3.9

Name: Programme Equilibre

Launched by: Sodexo, private

company

Launched in: 2006



Free or charged? From 600 to 3000€



Targets

Objectives



Help consumers eat healthy

Restaurant and employees. Sodexo’s food services clients

companies.

Bring solution to companies to help their employees eat

better.

Nutritionists, responsible for the qualitative evaluation

through 3 modules, chefs and PNNS 2 information for the 2

others.

First company to receive the PNNS 2 label.


Main message


degree)

Propose support through different modules.

High internal communication strategy for companies.

Strengths

Identifies sources, quality-label PNNS, possible

identification, interaction, innovation, adequacy between

tools and objectives.

Weaknesses Only one part makes interact professionals, no evaluation.

Originality of the programme Choice between 5 different modules from simple advice to

coaching.

Cost -

Sources

Sodexo

Comments Lots of supports have been realised to communicate

(posters, marketing support, hotline, recipes...)

78

Sodexo


EVALUE

Commentaires


identifiées X PNNS


exhaustif X

Les informations sont d'actualité X labellisé PNNS 2


d'un produit ou d'une marque X






X




rapport au thème x



essentiels important mineurs Evaluation du point "qualité du contenu"/ nombre de

critères évalués

6/6 0 0

Le contenu est satisfaisant et répond aux

critères qualité d'un outil d'éducation pour

la santé.


EVALUE

Commentaires

Les objectifs sont annoncés X

"aider les consommateurs "adultes-actifs"

à manger mieux



seules les session d'information font

intervenir une diététicienne



qu'il tient

X

pour les sessions d'information le

diététicien oui,pour les autres supports

(signalétique, affiches..) et surtout le

coaching , on ne sait pas qui est "en ligne"

Le point de vue de l'utilisateur est

pris en compte x


compréhension est facilitée X



memotechniques,,)

X

plusieurs supports relaient les mêmes

informations ((affiches, signalétiques,

intranet…) à des moments différents; il y

aussi un relai"pratique"dans les cours de

cuisine, au restaurant d'entreprise


(exemples variés, règles,,,)

X

les sessions d'échanges et d'ateliers avec

des professionnels permettent de travailler

sur du "concret"


utilisateurs X utilisateur participe ou non

Construction

pédagogique



ou seulement certaines séquences

(vidéo)

X

79

Critères de qualité pédagogique (suite) OUI NON NON

EVALUE

Commentaires

Le niveau de difficulté est adapté

au destinataire


jeu,,,)

X

possibilité d'adaptation lors des sessions

d'information avec les professionnels et

lors du conseil-coaching personnalisé

Il y a identification possible avec

les personnages (fonction,cadre

de vie, CSP)

X

Par les session d'échanges avec les

professionnels ( informations par groupe)

et/ou le coaching


vécu

x

Les ateliers cuisine doivent être en accord

avec la réalisation familiale (astuces

données par chef de cuisine)

Le destinataire est


situation

X

destinataire peut faire des cours de cuisine,

choisir dans les plats proposés au self

service ceux qu'il a appris à distinguer

comme "équilibré", il peut faire un repas

équilibré tous les midis.

Implication du

destinataire


représentations préexistantes des

destinataires sont prises en

compte

x



participants

X

les sessions d'échanges en groupes , les

ateliers cuisine et au restaurant d'entreprise

possibilité de "partage" entre participants




groupe

x

Implication

collective du

destinataire



produit (sent) pas d'effet négatif

X

le consommateur choisit le support avec

lequel il est "à l'aise" (affiches,

coaching…)


concepteur de l'outil sont tous en

accord avec les valeurs de la


X

Ressorts utilisés par

le concepteur de

l'outil

(ex:peur,plaisir,dra

matisation...) Ces ressorts ne nuisent pas à




des utilisateurs

X

essentiels important mineurs Evaluation du point "qualité pédagogique"/ nombre de

critères évalués

8/9 4/7 0

Critères de qualité du support OUI NON NON

EVALUE

Commentaires


bonne qualité X


correcte X



qualité X


bonne qualité X

80



quant à leur originalité/innovation X

session d'échange avec diététicien,

cuisinier, cours de cuisine, ligne de

téléphone pour "coaching", intranet,journal

interne à l'entreprise, cela reste très

accessible et "proche" du participant




des participants

X


l'interaction X



rapport au destinataire, au sujet

traité, aux objectifs annoncés

X


d'utilisation sont claires x




X

Il y a un guide d'utilisation

x

support de "lancement" pour les salariés

par le biais d'intranet,journal interne ,

restaurant d'entreprise….


n'est pas un manque x




documentaires X


des précautions à prendre (pièges

ou problème à éviter)

X

Appréciation

concernant le guide





internet X






recherche

X

Pour les cédéroms


essentiels important mineurs Evaluation du point "qualité du support"/ nombre de

critères évalués

3/4 1/1 2/2

Critères de qualité de la conception OUI NON NON

EVALUE

Commentaires


sur :

81


utilisateurs x


x

"Aujourd'hui, 87% des français déclarent l'importance de l'équilibre alimentaire pour prévenir des problèmes de santé"et " les entreprises sont de plus en plus conscientes de l'importance de la nutrition de leurs salariés"






conception

x diététicien ,cuisiniers, marketing

(signaliques)

essentiels important mineurs Evaluation du point "qualité de la conception"/ nombre de

critères évalués

0/2 0 0

Critères de qualité - synthèse OUI NON NON

EVALUE

Commentaires



et outil

X





concepteur X

toute entreprise peut mettre en place 1 à 5

modules selon ses possibilités financières,

mais seule la mise en place des 5 modules

sera "efficace" à long terme





x

essentiels important mineurs Evaluation du point "qualité -synthèse"/ nombre de

critères évalués

2/2 1/1 0

Evaluation totale/ nombre de critères évalués 19/23 6/9 2/2 34 critères évalués sur 61 et 19 critères


*INPES : institut national de prévention et d'éducation

pour la santé




82

Programme n°3.10

Name: Diététicoach

Launched by: Unilever, private company

Launched in: -

Duration of the project: 4 weeks

Effective in France




Targets

Objectives




General Public


Assessment at the end of the nutritional questionnaire.

-


Main message


Sensitization of general public to balanced food, during 4 weeks.

Low.

Strengths

Weaknesses Only promotes Unilever products. Unidentifiable source or experts. Pedagogy is based on fear of the disease. No mention of physical activity. Very light analysis.

Originality of the programme 1 mail per week, during 4 weeks.

Cost -

Sources

www.pourtoutvousdire.com

Comments

83

UNILEVER

Critères de qualité du contenu OUI NON

NON

EVALUE

Commentaires

Les sources utilisées sont identifiées X

Le contenu informatif est exhaustif X


L'outil ne fait pas la promotion d'un

produit ou d'une marque

X

La liste des

marques

"complices" qui

alimentent les

informations est

clairement

énoncée. Les

conseils sont

d'ailleurs très

influencés par les

marques (buvez

du thé au petit-déj,

préférez la

margarine au MG

animale….)



caricaturaux/stéréotypes entraînant

une perturbation de la compréhension

du contenu

X

Les MG d'origine

animale sont

systématiquement

bannies, tandis

que les

margarines,

surtout allégées

sont souvent

conseillées…(test

sur les MG)

Le contenu est acceptable au regard

de l'éthique X


au thème X



X

Il n'y a pas de

conseils pratiques

et avisés sur

l'activité physique.

Les conseils

alimentaires sont

très ciblés.

essentiel important mineur Evaluation du point "qualité du

contenu"

1/7 0/1 1/1

Les critères

essentiels à la

qualité du contenu

ne sont pas

remplis.

84


NON

EVALUE

Commentaires


X

L'objectif annoncé

est de "retrouver

l'équilibre et la

vitalité"

L'émetteur du discours est facilement

identifiable X

L'émetteur apparaît comme légitime

au regard des propos qu'il tient X

Le point de vue de l'utilisateur est pris

en compte X


compréhension est facilitée

X

Le site est très

"fourni". Les tests,

sous forme de

jeux ne sont pas

clairs.



memotechniques,,)

X

Il y a beaucoup de

répétitions.

L'appropriation est facilitée (exemples

variés, règles,,,) X


utilisateurs X

Les conseils ne

sont pas toujours

applicables.


On peut utiliser seulement une partie

des éléments (modularité) ou

seulement certaines séquences (vidéo)

X

Le niveau de difficulté est adapté au

destinataire (vocabulaire,schémas,

règle du jeu,,,)

X

Les objectifs des

tests sont

vagues.Le

vocabulaire utilisé

n'est pas celui

utilisé

couramment dans

les programmes

d'éducation à la

santé (on parle par

exemple de

carbohydrates….


Il y a identification possible avec les

personnages (fonction,cadre de vie,

CSP)

X

Les

représentations

(photo) sont très

marquées:

femmes, 30 à 40

ans, CSP

supérieure…

85

Les exemples sont proches du vécu

X

Les exemples sont

surtout proches

des annonceurs

(marques

complices) qui

encourage la prise

d'un goûter, la

consommation

d'épices pour

égayer les

dîners….

Le destinataire est interpellé,rendu

actif, mis en situation X

L'utilisateur est

interpellé mais pas

réellement mis en

situation.

Les connaissances et représentations

préexistantes des destinataires sont

prises en compte X

L'inscription au

site permet de

recevoir des

emails mais ils

n'ont pas été

évalués.



participants X

Il y a des

discussions (chat)

animées par les

marques

"complices".


favorisent des interactionss avec

l'environnement extérieur au groupe

X


destinataire


l'outil(crainte, malaise,,,,) ne produit


X

Dans un des

articles il est écrit

"les enfants en

surpoids sont

exposés à des

risques pour leur

santé. Le diabète

devient par

exemple de plus

en plus fréquent

chez les

adolescents. Etre

en situation de

surpoids nuit à la

qualité de vie des

enfants etc…"

Ressorts utilisés par le



Les ressorts utilisés par le concepteur

de l'outil sont tous en accord avec les

valeurs de la promotion de la santé X

Le site utilise la

peur comme

ressort pour inciter

l'utilisateur à

modifier ses

comportements.

86




d'évaluation à appliquer auprès des

utilisateurs

X

essentiel important mineur Evaluation du point "qualité

pédagogique"

2/10 2/9 0/0

Seuls 2 critères

essentiels sont

réalisés. Le site

n'utilise pas de

bons arguments

pour éduquer les

utilisateurs.


NON

EVALUE

Commentaires

Les images animées sont de bonne

qualité X

Pas d'image

animée.


correcte X


Les illustrations sont de bonne qualité X

L'écriture, l'expression sont de bonne

qualité X

Les éléments matériels et techniques

sont remarquables quant à leur


X

L'originalité/innovation des éléments

matériels et techiques renforcent

l'intérêt/implication des participants

X


l'interaction X



rapport au destinataire, au sujet traité,


X

La vitalité est peu

abordée.


d'utilisation sont claires

X

Le site est très

fourni, on y parle

aussi bien de la

margarine que de

la lessive, ce qui

le rend finalement

pas clair.

La forme est d'actualité (vocabulaire,

fond sonore, vêtements, style,,,) X


En cas d'absence de guide, ce n'est pas

un manque X

87

Le guide inclut la ou les méthodes

pédagogiques X


documentaires X

Le guide inclut une description des

précautions à prendre (pièges ou


X


Le guide inclut des suggestions pour

l'évaluation X

La navigation est aisée

X

Il y a trop

d'informations, de

rubriques.

Il y a possibilité de liens avec internet

X

Il y a des leins

avec les "marques

complices".


La compréhension des boutons/icône

est aisée X



recherche

X

Pour les cédéroms


essentiel important mineur Evaluation du point "qualité du

support" 0/6 5/8 1/2


NON

EVALUE

Commentaires

La conception de l'outil se base sur :


utilisateurs X

Une analyse de la littérature X




disciplines concernées sont impliqués

dans le processus de conception

X

essentiel important mineur Evaluation du point "qualité de la

conception" 0/2 0/0 0/0


NON

EVALUE

Commentaires


énoncés/raison d'être/public visé et

outil X

Le site indique

que c'est "parce

que chacun d'entre

nous a besoin

d'être conseillé en

88

matière

diététique", que le

site "équilibre &

vitalité" a été

créé…. L'outil

vise plutôt à

communiquer sur

les marques et

leurs allégations

nutritionnelles.

Il y a cohérence entre les différents

supports X



concepteur

X

Le temps d'appropriation nécessaire

est en cohérence avec les possibilités

d'intervention offertes par l'outil

X

essentiel important mineur Evaluation du point "synthèse"

1/2 1/1 0/0

Evaluation globale 4/27 8/19 2/3

49 critères

évalués sur 61 et

4 critères

essentiels

respectés.


89

Restaurants

Programme n°3.11

Name: -

Launched by: KFC

Launched in: -


Effective in France



Targets

Objectives


Promote health and balanced food to improve fast food’s perception as junk food.

General public, and KFC’s customers

Prove that fast foods can provide healthy food

Advices given through PNNS’ recommendations and based on a book reference


Main message


It’s possible to have a healthy meal at KFC’s.

Low. Website information only.

Strengths

Lots of information, based on identifiable sources. Examples close to the living. Mentions physical activity

Weaknesses Website only informational. Physical activity is very succinct.

Originality of the programme 9 headings, 2 references (PNNS recommendations and a book)

Cost -

Sources

www.kfc.fr

Comments

90

Programme n°3.12

Name : L’information nutritionnelle

Launched by: Mac Donald’s

Launched in: 2006

Duration of the project: illimited

Effective in xx countries: international



Targets

Objectives


Give proof to consumer about the composition of Mac Donald’s product

General public and Mac Donald’s consumer

Answer to an actual dilemma about healthy food / increase turnover


Main message


Be transparent about the meal composition

High

Strengths

Composition of products on the packaging

Web site

Coaching

Information towards the parent’s target

Nutritional adding machine

Weaknesses The menu are still caloric

Originality of the programme Information on the point of sales

Cost No communicate

Sources

www.macdonalds.fr

Comments

91


Programme n°3.13

Name: Alimentation & Equilibre, Gustino of Ticket Restaurant

Launched by: private company

Launched in: 2005

Duration of the project: limited

Effective in 6 countries: France but also exists in Spain, Mexique, Uruguay, Italie, Répulique Tcheque

Free or charged : free



Promoting healthy nutrition- help Ticket Restaurant’s users (through affiliated restaurants) to identify easily the dishes that respect balanced food. Restaurants and employees Give access to healthy food to better informed employees during their lunch break Nutritionists are responsible for the qualitative evaluation of restaurant menu. The expert comity, composed of nutritionists and restaurant, plus UMIH (Union des metiers et de industries de l’hôtellerie) which guarantees the programme’s quality, PNNS recommendations



To sensitize both employees and restaurants to health issues. Medium. Scientific grounds adapted into a strong communication strategy

Strengths

Source and broadcasting identified; clear contents and taking over of the simple tool; quality, legibility and attractivity of the support

- Guide for restaurant/consumers

- Stickers for their restaurant and their menu to identify the healthy dishes

- Hotline

- Website

92

Weaknesses - No Gustino menu, only dishes

- The dishes are assessed at the beginning of the programme only

- The consumer’s choice can not be assessed

Originality of the programme The consumer is guided thanks to stickers on the menus helping them choose the correct dishes. Calories simulator on the web site. Consumer’s guide (downloadable on the website). Restaurant’s guide (given to every affiliated restaurant).

Cost 2 040 000€ (since 2005)

Sources

Ticket Restaurant

Comments This is a European programme launched by Accor Service France with different guideline depending of the country’s culture

93

Ta

ble

2:

Te

chn

ica

l in

form

ati

on

Info

rma

tio

n

pre

sen

t o

r n

ot

Typ

e o

f in

form

ati

on

(sym

bo

ls o

r se

nte

nce

s)

leve

l o

f d

eta

ils

(su

b

cate

go

rie

s)

Fa

cility

of

un

de

rsta

nd

ing

S

ym

bo

ls o

r se

nte

nce

s u

sed

ge

ne

ral

nu

trit

ion

al

ad

vic

e

Co

nsu

me

r’s

gu

ide

Ge

ne

ral

ad

vice

s /

PN

NS

reco

mm

en

da

tio

ns

low

E

asy

S

ma

ll s

tick

ers

pla

ced

on

th

e r

est

au

ran

ts’

me

nu

s

he

lp t

o u

nd

ers

tan

d t

he

giv

en

reco

mm

en

da

tio

ns

Lea

fle

t e

xpla

inin

g

the

pro

gra

mm

e

Log

o G

ust

ino

, st

ick

ers

Gu

stin

o

Exp

lain

qu

ickly

th

e

pro

gra

mm

e a

nd

ori

en

ts

the

co

nsu

me

r to

wa

rds

the

we

b s

ite

Sim

ple

calo

rie

s

No

t p

reci

sed

by

the

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

lip

ids

%

No

t p

reci

sed

by

the

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

carb

oh

yd

rate

s %

No

t p

reci

sed

by

the

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

pro

tein

s %

4

0%

Exa

mp

le o

f co

mp

ose

d

dis

he

s lo

w

ea

sy

Th

e p

rop

ort

ion

of

pro

tein

e u

sed

in

th

e d

ish

es

sho

uld

be

eq

uiv

ale

nt

at

40

%

min

era

ls

No

t p

reci

sed

by

the

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

vit

am

ins

No

t p

reci

sed

by

the

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

fib

ers

No

t p

reci

sed

by

the

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

No

t p

reci

sed

by t

he

pro

gra

mm

e

94

4. Hungary


Programme n°4.1

Healthy Workplace Launched by: Mars inc. Launched in: 2007 Duration of the project: 4 years Effective in 1 country: Hungary


Reasons of the implementation Targets Objectives Any evaluation plan?

? Employees at Mars in Hungary Provide opportunities for associates and their families to increase their awareness and practice the key elements of a healthy and balanced life. ?


Main message Level of communication

No info Low – teaching the fundamental principles of nutrition (pyramid, etc)

Strengths

Complete programme with physical health concerns + Mars Hungary won the 2nd price in “The best Hungarian workplace” competition held by Hewitt in 2008 + Importance stressed in preventing

Weaknesses Low level of communication, no visibility on the MARS incorporate website


Cost

Sources

Mars Hungarian website – EU platform for action on diet and physical activity

Comments Description of the programme: Healthy Good Morning - This programme started in may 2007. Once a month, a 1 hour session is organised for associates on different nutrition topics such as the nutrition pyramid, the importance of breakfast in healthy nutrition, education on BMI, the role of fruits and vegetables, etc. This programme is run either by a professional dietician or by educated occupational health associates

Contact point ?

95

5. Italy


Programme n°5.1

Name: Esperienze intersettoriali delle comunità locali per Guadagnare Salute

Launched by: Ccm & Formez Launched in: 2007 Duration of the project: unknown Effective in Italy Free or charged? : free



Convention between Ccm (national centre for diseases prevention and control) and Formez (survey and training centre): • To implement the strategy of the “Guadagnare

Salute” program on the territory • To incite local authorities to play an active part in

setting up “health path” through targeting, selection, strengthening and spreading of best practices:

o to favour physical activity o to favour a correct and balanced diet o to prevent and to limit smoke habit o to prevent alcohol abuses

The Ccm promotes the “Guadagnare Salute” program through a series of local projects developed and controlled by the Formez institute among which “Esperienze intersettoriali delle comunità locali per Guadagnare Salute”. All populations (depend on the projects but the approach have to be multi sector-based) To incite local authorities to identify and promote best practices on correct and balanced diet, physical activity, prevention of smoke and alcohol habits Not specified Nothing


Main message

To promote multi sector-based initiatives targeting, selecting, strengthening and spreading best practices on:

• physical activity • correct and balanced diet • smoke habit prevention • alcohol abuses prevention

96


Low. Practice grounds instead of technical grounds (focus on best practices)

Strengths

National inventory of local best practices Program rewarding the best initiatives of each region

Weaknesses Superimposition of organisms involved (Health Ministry with Guadagnare Salute � Ccm � Formez � local authorities) Low feed back on projects so it is difficult to assess

Originality of the programme A huge national program that coordinates a lot of local initiatives

Cost Formez received a funding of 3.000.000 € by Ccm

Sources

Website www.ccm-network.it www.ccm-network.it/prg_area2_esperienze_locali_Formez

Comments

Contact point Silvia Boni (Formez) [email protected] Daniela Galeone (Ccm) [email protected]

97

Programme n°5.2

Name: L’appetito vien lavorando Launched by: DoRS Launched in: 2007 Duration of the project: 2 years Effective in Italy Free or charged? : free



DoRS, founded in 1998 by Piedmont Region, facilitates change processes and individual, collective & organizational investments: - through a documentation centre : the health

promotion one addresses healthcare professionals and decision-makers, teachers, school managers, workers, employers, labour unions, local, provincial and regional policy-makers.

- by promoting initiatives as “L’appetito vien lavorando” on alimentary education, within the framework of overweight and obesity prevention at workplace.

- Employees of the Ospedale CTO (Torino) Promoting a right alimentary culture among employees, through an expert system (software, hardware and database) created with dieticians, doctors and computer scientist: - Bringing employees up to make the right choice at

refectory according to the principles of an healthy nutrition

- Inciting them to transmit healthy eating habits to their own family

- Process evaluation plan through: - level of employees’ participation & adhesion - respect for time limit - right use of resources - offer of alternative menu -

Evaluation plan and expertise through software



To supply tools on the caloric and nutritional value of courses (information and formation material, software) in order to help employees’ choice at refectory and thus prevent overweight & obesity and achieve the employees’ psychophysical well-being High. Scientific grounds through experts involved on the project (dieticians and doctors), the DoRS cooperation with health institutions* and as the program takes place in the achievement of the Regional Social Health Plan goals

98

(2007-2010) and the National Health Plan goals (2006-2008) * Cooperation with the National Centre for Prevention and Disease Control (Italian Health Ministry), Regional Office of Education (Piedmont), WHO networks (WHP, Health Promotion Hospital, Healthy cities), National Network for Social Marketing

Strengths

Variety of informative and formative tools dedicated to employees’ alimentary education :

- database with caloric and nutritional content of all refectory courses,

- software providing a customized diet analysis, monitoring and adjustment (individual access for each employee),

- guide book for an healthy nutrition at workplace - documents on the project and healthy nutrition - internal advertising campaign

Weaknesses Time schedule (important delay of the project due to bureaucracy)

Originality of the programme The use of a software for health promotion and prevention to employees

Cost 14 000€

Sources

Website Database (www.dors.it/prosa/prosa.php)

Comments DoRS aims to ensure information access, facilitating the development of useful skills and defining measures supporting right choices regarding health through: - Documentation of all knowledge available from

literature; valorisation of experiences and intellectual products of healthcare professionals

- Dissemination and valorisation of knowledge, evidence, good practices in interventions, health plans and policies

- Training professionals and decision-makers in order to develop intervention knowledge and skills to improve health promotion

- Assistance to design, implement and assess health interventions, projects and policies

- Active cooperation to develop network projects at local, regional, national and international level

DoRS website is the main tool for activities and centre resources visibility, allowing :

- online consultation services of informative databank on prevention and health promotion (www.dors.it/prosa/prosa.php) : initiatives, reports of events, publications, accredited websites

- access to reserved areas for document sharing - workgroups references

DoRS also worked on best practices reports:

- Preventing obesity on workplace: evidence-based

99

and best practices - Examples of international, national and local initiatives on nutrition and mobility at workplace

Contact point Health promotion : Patrizia BRIGONI, Paola CAPRA, Marina PENASSO Tel. 011-4018.8505/6/7 [email protected]

10

0


ation

Info

rmat

ion

pres

en

t or

not

Typ

e o

f in

form

atio

n (

sym

bo

ls

or s

ent

ence

s)

leve

l of

deta

ils

(su

b ca

tego

rie

s)

Fa

cilit

y of

un

der

sta

nd

ing

Sym

bols

or

sent

ence

s u

sed

gen

eral

nu

triti

ona

l ad

vice

Y

es

IMC

, a

dvic

e, d

ise

ases

link

ed

to u

nba

lan

ced

alim

ent

atio

n,

wa

ter,

alc

ohol

H

igh

Hig

h

How

ca

lcu

late

our

wei

ght?

Why

ove

rwei

ght

? W

hat

is m

etab

olis

m?

Nut

ritiv

e pr

inci

ple

s /

ad

vice

(fr

om IN

RA

N

gui

delin

es)

help

to u

nder

stan

d th

e

give

n re

com

me

ndat

ion

s Y

es

H

igh

Hig

h

calo

ries

Y

es

H

igh

Hig

h

lipid

s %

20

% -

25

%

Def

initi

on, f

unc

tion

, ori

gin

(a

nim

al /

veg

eta

l),

typ

e (s

atur

ate

d, …

)

Hig

h H

igh

Cal

oric

val

ue:

1g

= 9

Kca

l S

ourc

es

of li

pids

/ C

hol

este

rol /

om

ega

H

ow t

o b

eha

ve (

reg

ardi

ng

lipid

s)?

F

at :

cho

se t

he q

ualit

y an

d li

mit

the

quan

tity

carb

oh

ydra

tes

%

55

% -

60

%

Def

initi

on, t

ype

(co

mpl

ex

/ si

mpl

e), f

unc

tion,

qua

ntit

y ne

ed

in a

bal

ance

d n

utr

itio

n,

Hig

h H

igh

Cal

oric

val

ue:

1g

= 4

Kca

l S

ourc

es

of c

arbo

hyd

rate

s H

ow t

o b

eha

ve (

reg

ardi

ng

carb

oh

ydra

tes)

? C

arbo

hyd

rate

s :

in t

he r

ight

lim

it

prot

eins

%

10%

- 1

5%

Def

initi

on, t

ype

of p

rote

ins

(20

esse

ntia

l/non

ess

en

tial

amin

oaci

des)

, fu

nctio

n, n

eeds

, bi

olo

gic

al v

alue

Hig

h H

igh

Cal

oric

val

ue:

1g

= 4

Kca

l S

ourc

es

of p

rote

in

How

to

be

have

(re

gar

din

g p

rote

ins)

?

min

eral

s Y

es

H

igh

Hig

h S

ourc

es

of m

iner

als

H

ow t

o b

eha

ve?

Sal

t? B

ette

r if

only

a li

ttle

vita

min

s Y

es

Fun

ctio

n, t

ype

, ch

ara

cte

rist

ics

H

igh

Hig

h S

ourc

es

of v

itam

ins

fibe

rs

Ye

s P

art

of

carb

ohyd

rate

s S

olu

ble

/ un

solu

ble

H

igh

Hig

h S

ourc

es

of f

iber

s /

How

to b

eha

ve?

M

ore

cere

als,

leg

ume

s, v

ege

tabl

es

and

fru

its

101

Programme n°5.3

Name: Linea guida per una sana alimentazione italiana

Launched by: INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)

Launched in: 1986 Duration of the project: unknown Effective in Italy Free or charged? : free



INRAN is a public organisation dedicated to research, information and promotion in the field of food and nutrition, and operates under the supervision of the MiPAF, Ministero delle Politiche Agricole e Forestali (Ministry of Agriculture and Forest policies) which provide a technical, scientific and financial support. During the last decades in several countries, public institutions and scientific organisations created an alimentary guidelines or policies. INRAN, in charge of such initiative in Italy since 1986, drew up “Linee Guida per una Sana Alimentazione Italiana” (Guidelines for a healthy Italian nutrition) with the collaboration of many national scientific community representatives, and regularly revalues it. Customers through usual INRAN targets: families, schools, companies, institutions To provide the only valid advice to feed in a balanced way according to Italian alimentary habits. No Group of experts involved in the project



To provide to customers a set of simple information and instructions to eat better, meaning a healthy and balanced nutrition, in compliance with Italian alimentary habits High. About 30 experts worked on the project (research workers, directors of research laboratory, nutritionists, professors, …)

Strengths

INRAN guidelines as reference guide by many other initiatives Technical and scientific expertise Detailed and practical information

102

Weaknesses Revaluation frequency of guidelines (1997, 2003)

Originality of the programme _

Cost Unknown

Sources

Website

Comments Millions copies distributed in Italy

Contact point Giuseppina Crisponi Tel: +39 06 51494414 [email protected] [email protected]

1

03


ation

Inform

ation

present or not

Type of inform

ation

(symbols or sentences)

level of details

(sub categories)

Facility of

understanding


general nutritional

advice

Yes

IMC, how to cook or

keep food, right habits

and behaviours, wrong

believes, consequences

High

(3–4 sub

categories)

Easy to understand

(popularization to

address the large target)

Weight control and keep active

Drink plenty of water every day

Always vary your diet

help to understand

the given

recommendations

Yes

General and practical

High

Easy to understand

calories

Yes

Caloric value of some

type of food

Low

Easy to understand

lipids %

No


High

Easy to understand Fat : chose the quality and limit the quantity

carbohydrates %

No


High

Easy to understand Carbohydrates : in the right limit

proteins %

No

None

minerals

Yes


High

Easy to understand What about salt? Less is better

vitamins

Yes

Limited and related to

vegetables and fruits

Low

Easy to understand

fibers

Yes


High

Easy to understand More cereals, legumes, vegetables and fruits

104

Programme n°5.4

Name: INARI Launched by: INRAN

(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)

Launched in: 2006 Duration of the project: 2,5 years Effective in Italy Free or charged? : free



INRAN is a public organisation dedicated to research, information and promotion in the field of food quality, nutrition, people information and education. It operates under the supervision of the MiPAF, Ministero delle Politiche Agricole e Forestali (Ministry of Agriculture and Forest policies) which provide a technical, scientific and financial support. Presently INRAN works on great number of researches and projects and INARI (Informazione su Nutrizione, Alimentazione e RIcerca) is one of the on-going projects. Customers, companies, institutions and schools - To create a direct and authoritative channel of communication that guarantees precise and exhaustive responses regarding foods and nutrition, by using portals, events and occasions of meeting on the territory, as well as the most modern multimedia technologies

- To promote virtuous behaviours and healthy lifestyles, and spread a more mature and aware food culture.

Unknown Expertise of research project participants and INRAN which supervises the project



To inform and educate consumers, companies, institutions and schools, providing to these targets precise and exhaustive responses on foods and nutrition subjects High. Strong communication strategy (events, advertising campaign) to spread the scientific message

105

Strengths

Practical tools to customised advice • Nutricard, a card with all the anthropometric data of

each participant consumer • Analysis of interviewees’ needs to provide customised

alimentary advice

Weaknesses Restricted sample of users (interviewees)

Originality of the programme Targeted program including various concrete and customised initiative (consumers needs’ analysis, review of existing databanks, organisation of events and advertising campaign to inform and educate people)

Cost € 610.000 financed by MiPAF (Ministry of Agriculture and Forest policies)

Sources

Website : www.inran.it/progetti/PR18.pdf Andrea Ghiselli, responsible of the project

Comments Program ended mid-2008, earlier than planned No publication about INARI till now so

Contact point Andrea Ghiselli +39 06 514 94.450

10

6


ation

Inform

ation

present or not

Type of inform

ation


level of details

(sub categories)

Facility of

understanding


general nutritional

advice

Yes

General

help to understand

the given

recommendations

Yes

Through practical tools

calories

Yes

Customised to the

interviewed people

Low

High

lipids %

Yes

Customised to the

interviewed people

Low

High

carbohydrates %

Yes

Customised to the

interviewed people

Low

High

proteins %

Yes

Customised to the

interviewed people

Low

High

minerals

Yes

Customised to the

interviewed people

Low

High

vitamins

Yes

Customised to the

interviewed people

Low

High

fibers

Yes

Customised to the

interviewed people

Low

High

107

Programme n°5.5

Name: Frutta snack Launched by: Health Ministry and

Public Education Ministry Launched in: 2005 Duration of the project: unknown Effective in Italy Free or charged? : free



To face obesity, pointed by the Health Ministry as a priority health problem in its National Plan of the Prevention 2005-2007, Regions were encouraged to promote correct alimentary choices in schools through interventions that foresee a great attention to the distribution of fresh fruit or vegetables-based snacks Frutta snack project was created in this context, to experiment the feasibility of the promotion of healthy fruit or vegetables-based snacks, in special automatic distributors, and extended with a wider target. School students, teachers, parents, workers To promote and increase, between the students and workers, the consumption of fruit as a normal snack, in schools and in workplaces, during daily activities. To promote the nutrition education, in order to give value to health and well-being through a set of actions that works with innovative ways adapted to the new lifestyle. Results monitoring and assessment



A concrete way to struggle against the children and adult overweight and obesity Low.

Strengths

Wide addressed target: “teachers and students of high schools and their families, those who consume meals away from home, those seeking a healthy nutrition and those who want to rediscover the flavours of their territory” Experimentation carried out in 3 different Italian Regions: Emilia-Romagna (22 schools in Bologna), Lazio (41 schools in Rome) and Puglia (17 schools in Bari).

Weaknesses Limited initiatives to workers : only information in the job places whereas the project

108

foresees direct actions with teachers and students through formative and animation activities, information materials and a system action to capture the attention of students, realized with institutions, schools and media.

Originality of the programme Concrete issues, with the installation of vending machines of fresh and transformed fruit and salad, and European outcomes : • an easily reproducible experience in all the EU member

states • through this initiative, the achievement of two main

EU objectives at the same time: (1) to promote a better eating pattern amongst

citizens (especially youths); (2) to ensure a market to the exceeding production of

European producers. Collaboration between education and health bodies, public and private, agricultural production and distribution companies

Cost Unknown

Sources

Websites: http://www.fruttasnack.eu/it/index.html http://www.amitie.it/idle/success%20story%20fruits.pdf

Comments The project involves the installation of vending machines of fresh and transformed fruit and salad; the products are of different quality, cut and ready to eat, with guarantees of freshness and quality. An important part of the project is dedicated to the communication and information with the realization of promotional material and didactic supports to students and citizens.

Contact point Mauro Palazzi [email protected] +39 0547 35 20 72

10

9


ation

Inform

ation

present or not

Type of inform

ation


level of details

(sub categories)

Facility of

understanding


general nutritional

advice

No

help to understand

the given

recommendations

No

calories

Yes

Caloric value (fruit vs.

snack)

Low

(nothing else)

High

lipids %

Yes

but non in %

Fat quantity in fruit vs.

snacks

Low

(nothing else)

High

carbohydrates %

Yes

but non in %

Carbohydrates quantity

in fruit vs. snacks

Low

(nothing else)

High

proteins %

Yes

but non in %

Protein quantity in fruit

vs. snacks

Low

(nothing else)

High

minerals

No

vitamins

Yes

Vitamins quantity in fruit

vs. snacks

Low

(nothing else)

High

fibers

No

110

Programme n°5.6

Name: Promozione alimentazione prottetiva per la salute e corretti stili di vita in un’azienda manifatturiera di Bologna

Launched by: Provincia di Bologna Launched in: 2008 Duration of the project: 9 months Effective in Italy Free or charged? : free



Local initiative in the framework of “Guadagnare salute” program and of a Bolognese project on healthy alimentation and lifestyles among employees in order to prevent obesity and associate pathologies (over 2/3 of the causes of mortality and illness in the province of Bologna) Employees of a manufacturing company in Bologna To promote correct lifestyles, especially regarding nutrition and physical activity, through support interventions on catering, availability and facilitated purchase of healthy foods, and physical activity (sport and transports) : • presentation of the project to workers ; • investigation by competent physicians on alimentary

habits and prevalence for overweight / obesity; • motivational group meetings to increase knowledge

and awareness and try to change behaviours to healthy lifestyles (nutrition, physical activity,…);

• help towards the adoption of alimentary styles that prevent obesity at workplace (cafeteria and automatic distributors of healthy foods)

• promotional communication campaign (information material, events to promote the physical activity, distribution of pedometers, etc.;

• follow-up and verification of the results at short term (3 months) and middle term (1 year).

Not mentioned Nothing



To make the employees the testimonials and the best promoters of healthy lifestyles near the citizens / consumers Low. No scientific grounds

Strengths

For the run, the collaboration between Services of Prevention (SIAN, Sport medicine, etc.), entrepreneurial associations (Unindustria), competent physicians,

111

business direction, workers' trade unions, catering and vending companies Easily reproducible project

Weaknesses Short duration of the program vs. numerous objectives, often time-consuming and resources-consuming

Originality of the programme Sharing among the different interested business bodies (direction, workers' trade unions, competent physicians, manager of contract catering, mobility manager, etc.), Department of Prevention (SIAN and SMPIL) and Observatory Unindustria.

Cost Unknown

Sources

Pages of the Formez website http://win.aegov.com/survey/dettaglio.asp?ResponseID=173

Comments

Contact point Emilia Guberti [email protected] +39 051 6079831 / +39 051 6079828 +39 349 5010831

112

Programme n°5.7

Name: Fondazione Vital Launched by: Province of Bolzano

(public) Launched in: 2006 Duration of the project: unknown Effective in Italy / Provincia di Bolzano Free or charged? : free



Fondazione Vital, created by the Province of Bolzano to promote health following the recommendations drafted by the OMS and contained in the Paper of Ottawa (1986) Population through companies and municipalities “The foundation Vital acts in the environment of people life, where people play, study, work and love” Plan and carry out initiatives and projects related to health promotion and spread knowledge, in relation to the reality of Alto Adige, on behaviours and conditions of life that promote health

• To improve the level of awareness on behaviours and healthy/unhealthy lifestyles

• To consolidate the way of promoting health and to spread its contents among the population, in the political, administrative and economic world, in the structures of formation and organisations of volunteers

• To recruit persons ready to involve themselves for a better quality of life and healthy lifestyles

No ?



To awaken the population to health problems following the recommendations drafted by the OMS and contained in the Paper of Ottawa (1986) High. Cooperation with nutritional experts, OMS recommendations and scientific grounds adapted into the communication strategy

Strengths

Actions led among communes and companies to address the whole population Large panel of initiatives and projects (web site, expert communications, events, publications) Cooperation work involving public and private partners and networking

113

Weaknesses Limited geographical field of intervention (Alto Adige) Limited number of participants (5 communes and 9 companies)

Originality of the programme Networking - Network of companies and municipalities trough the

program of certification “healthy company” and “healthy municipalities”

- Network of experts (Fondazione Vital, cooks, nutrition experts, institutions & associations) through the “Mangiare sano per vivere sani” program for the next 3 years which goal is to promote health giving advices on healthy cooking and nutrition

Cost Unknown

Sources

Website www.fondazionevital.it

Comments

Contact point Franz Plörer (Director) at [email protected] +39 0471 409334 Doris Frainer (Communication and media relations) at [email protected] +39 0471 409334

1

14


ation

Inform

ation

present or not

Type of inform

ation


level of details

(sub categories)

Facility of

understanding


general nutritional

advice

Yes

Diversity; quality;

season, choice,

preservation and

cooking of goods

Rather good

(examples &

advice)

High

(concrete

examples)

Diversify your nutrition

Choose quality and environment

Drink a lot

3 portions of vegetable + 2 portions of fruit

help to understand

the given

recommendations

Yes

Concrete examples and

advice

Rather good

High

calories

No

lipids %

No, qualitative

inform

ation only

Low

High

Choose the right fats

carbohydrates %

No, qualitative

inform

ation only

Low

High

Limit sugar and sweets

proteins %

No, qualitative

inform

ation only

Iodine, iron, calcium

supplied by good rich

in proteins

Low

High

Diversify proteins

Limit consumption of meat

minerals

No, qualitative

inform

ation only Benefits from spices,

fruits and vegetables

Low

High

Use m

ore spices and less salt

vitamins

No, qualitative

inform

ation only

Supplied by fruits and

vegetables (better

uncooked & seasonal)

Low

High

Every day eat 5 portions of fruits and

vegetables

fibers

No, qualitative

inform

ation only

Supplied by cereals

and potatoes, fruits

and vegetables

Low

High

Every day put cereals and potatoes on the

table

115

Programme n°5.8

Name: “Alcol e alimentazione sul posto di lavoro” sheet

Launched by: SICURF@D Launched in: 2001 Duration of the project: unknown Effective in Italy Free or charged? : free



SICURF@D is a website devoted to online information and training on safety at workplace, through technical handbooks and specification sheets. Within this framework, SICURF@D published a specification sheet on alcohol and nutrition at workplace. Companies, industries and trade unions of the district of Prato To promote health at workplace adopting healthy lifestyle as an appropriate nutrition • Respecting the energetic needs • Avoiding wrong alimentary behaviours

No



To provide advice to workers on the right nutrition at workplace Low (no scientific grounds)

Strengths

Free access to information and online training through the website

Weaknesses - Concrete but limited advice (in quantity and in quality) - Very targeted intervention framework (geographical and

industrial) - Type of communication strategy : pull

Originality of the programme Use of website as a communication vecteur

Cost Unknown Website funded by European Social fund, Ministero del Lavoro e della Previdenza Sociale, Regione Toscana e Unione Industriale Pratese.

Sources Website

Comments

Contact point

11

6


ation

Inform

ation

present or not

Type of inform

ation


level of details

(sub categories)

Facility of

understanding


general nutritional

advice

Yes

Quantitative and qualitative

needs, wrong behaviours

Very light

Yes

help to understand

the given

recommendations

Yes

Very light

Yes

calories

No

lipids %

Yes

50% of the daily food intake

Very light

Yes

For muscular activity

Allow fat soluble vitamins absorption (A, D, E)

carbohydrates %

Yes


Very light

Yes

First choice combustible for muscular work but

fast consumed

proteins %

Yes


+10% if the job causes

important sweating

Very light

Yes

Essential for the complete physical efficiency

minerals

Yes

Very light

Yes

Essential for the tissues constitution and the

equilibrium of organic liquids

vitamins

Yes

Very light

Yes

Risks if in insufficient quantity

fibers

No

117

Restaurants

Programme n°5.9

Name: “The balanced meal: how healthy nutrition improves the quality of life” workshop

Launched by: CIR Food Launched in: 2004 Duration of the project: unknown Effective in Italy



CIR food is one of the major companies operating in the restaurant and food service business in Italy and Europe. Since 2004 CIR food has organized a yearly conference to discuss the Italian restaurant business. This initiative is beginning to be recognized as a popular event thanks to the quality and depth of the debates which deal with highly interesting and complex topics concerning the restaurant business. Restaurant Spreading information about healthy and balanced nutritional habits through a yearly annual thematic workshop No



To create, through a workshop, an opportunity to study and discuss healthy nutrition without the sometimes too lively self reference often used by the companies in this sector Low

Strengths

� Initiative beginning to be recognized as a popular event � Organisation of the conference at the 2007’s edition of

the trade show Sana Salone Internazionale del Naturale for a better coverage in addressing targets and participation rate

Weaknesses Size of attendance (120 people) Frequency of the workshop (1 year)

Originality of the programme The format calls for a single day split into two sessions; during the first session original studies commissioned by Cir food are presented to experts of the sector; while the second session consists of a round table to debate the topics emerged during the first session, also allowing for audience participation. The audience consists of operators of this sectors, specialized press journalists, and above all customers

118

Cost Unknown and hard to find since CIR Food is a competitor of Accor Services

Sources

CIR Food website: www.cir-food.it

Comments Workshops thematic : � 2004:“What will we eat in twenty years? - Nutrition

between culture and health” � 2005: “Nutritional trends and styles adopted by the

Italian consumers for their lunch break” � 2006: “Recipes for the workplace. Corporate food

services between past and future” � 2007: “The balanced meal. How healthy nutrition

improves the quality of life”

Contact point Patrizio Roversi, moderator for all these meetings

Il Pasto giusto. Come una sana alimentazione migliora la qualità della vita

119

6. Spain


Programme n°6.1

Name: Eat well and live better Launched by: Asepeyo, Nutrition Department of the Blanquerna University Launched in: Duration of the project: Indefinite Effective in : ES Free or charged? : free



To encourage healthy eating and lifestyle habits Employees of Asepeyo To encourage healthy eating and lifestyle habits for the obesity prevention Actions to promote healthy eating at work (guide to prevent overweight, Nutrition workshops, posters, leaflets. Control of the food machines content.



Eat healthily and exercise Low. Easy to understand

Strengths

Weaknesses

Originality of the programme Private

Cost Unknown

Sources

Comments Very focussed campaign touching all levels of health: courses for smokers, overweight staff and stress management. Fully financed by Nestlé.

Contact point Dra M. Puget Bosch Responsible of the Health Department ASEPEYO

12

0


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

Yes

Pyramid

(SENC : Sociedad

Española de

Nutrición

Comunitaria)

Simple

help to understand

the given

recommendations

Yes

Simple

calories

no

lipids %

no

carbohydrates %

no

proteins %

no

minerals

no

vitamins

no

fibers

-no

121

Programme n°6.2

Name: Marxing against Obesity Launched by: Barcelona Transports and Roche Farma Launched in: 2005 Duration of the project: Indefinite Effective in : Spain Free or charged? : free if the objectives in terms of weight reduction are fulfilled.



To encourage healthy eating and physical activity Employees To encourage healthy eating and lifestyle habits to the 300 employees of the company Medical and nutrition experts visits were a diet and a physical activity program is individually provided. Pharmacologic treatment is also provided if necessary. Regular health measures (glucose and cholesterol, risk factors and waist circumference)/ check ups




Strengths

Regular check ups The employee is motivated by the tax charged if the objectives are not fulfilled Involves both physical activity and healthy eating in the program

Weaknesses None evident


Cost Unknown. Covered by the company and a certain support by Roche Farma.

Sources

Comments

Contact point Ana Crespo, Communication Roche Farma. Tel. 93-4952900

122

Programme n°6.3

Name Launched by: BCC (Private entity of nutrition and physical activity experts) with the support of the Catalan Department of Health Launched in: - Duration of the project: - Effective in xx countries: x; x; x…


Reasons of the implementation Targets Objectives Any evaluation plan? What guarantees the quality?

Overweight prevention and treatment among employees Employees Inform with valid and practical tools about healthy nutrition to the employees. no



Strengths

Weaknesses


Cost

Sources

Information available provided by the Catalan Department of Health

Comments Program that integrates a periodic Newsletter, menus supervision by experts, development of signs and posters, and conferences to the employees of several companies who decide to contract the services to BCC.

Contact point Lucia Bultó BCC [email protected] 934188464

123

Programme n°6.4

Name: Eat Bonduelle, Live better. (“Comer Bonduelle, Vivir Mejor”) Launched by: Bonduelle Ibérica Launched in: unknown Duration of the project: unknown Effective in: Spain Free or charged :



Call for proposal of Louis Bonduelle Foundation. Employees Know the nutritional status of the staff, identify risk groups. Encourage exercising and good alimentation among employees No Expertise of the foundation.



Importance of healthy habits Scientific degree is high (foundation)

Strengths Health prevention information

Weaknesses No evaluation of results

Originality of the programme 3 levels: evaluation habits, information to change habits, identify risks groups

Cost Supported by Bonduelle

Sources

Intern communication, newsletter

Comments Ongoing program. Only the first phase is finished.

Contact point Soledad LLORET PRATS at [email protected] Tel: +34 660731054 Rosa SANLUCAS CARRERES [email protected] Tel: +34 658027194 Fax: +34 962994793

12

4


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

help to understand

the given

recommendations

calories

yes

lipids %

yes

carbohydrates %

yes

proteins %

yes

minerals

vitamins

fibers

125

Programme n°6.5

Name: Take care of your heart.(”Cuidate de corazón”) and healthy nutrition(alimentación saludable)

Launched by: CAMPOFRIO(food company)

Launched in: 2007

Effective in 1 city: Burgos.Spain

Duration of the project: unknown




Targets

Objectives




Help overweight employees to loose weight

Employees

promoting healthy nutrition among employees

offer social benefit to employees

Medical monitoring. Epidemiological and statistical results

Expertise of medical services


Main message


To adopt healthy habits among employees

High Scientific grounds (medical services, ) adapted into a communication strategy

Strengths

personalisation

Weaknesses Don’t improve nutritional offer in the company

Originality of the programme Epidemiological monitoring of results

Cost “Take care of your heart” is supported by Campofrio and Abott Laboratory

Sources

Web site, posters, leaflets, information meeting

Comments


126

Programme n°6.6

Name:

Launched by: COCA COLA

Launched in: unknown





Targets

Objectives




Employees

Promoting healthy nutrition among employees

offer social benefit to employees

improve know about nutritional labelling

surveys to employees about nutrition courses

the commitment of the company


Main message


To increase nutritional knowledge among employees

Strengths

Healthy food offer

Nutritional information

Labelling information

Weaknesses Only nutritional information about Coca-Cola products


Cost Funded by Cocacola itself

Sources

Web site, posters, leaflets, meeting

Comments

Contact point Pedro Antonio Garcia

[email protected]

127

Programme n°6.7

Name: Look after your health and learn to feed yourself properly Launched by: CAPSA Launched in: March 2009 Duration of the project: Indefinite Effective in : ES Free or charged? : free


Reasons of the implementatio Targets Objectives Any evaluation plan? What sort? What guarantees the quality?

To promote good eating habits, offer social benefits to staff and promote a low intake of saturated fats and sugar. 600 Employees and some family members Improve health of employees by high level of information Yes. 1. Test of knowledge before and after programme to measure effectiveness. 2. Survey on eating habits 3. Study of employees’ nutrition before and after programme. All employees are trained on good nutrition and physical exercise.



Look after your health and learn to feed yourself properly Low. Easy to understand. Communication via Intranet, brochures and surveys

Strengths

High visibility. High level of company commitment and regular studies and surveys

Weaknesses Programme only starting in March 2009 so too early to determine any weaknesses


Cost Unknown

Sources

Survey by AESAN

Comments Fully financed by CAPSA. Provide information about:

- functions of nutrition - Food groups - Ideal weight, energy cost, body mass, eating

habits, etc - Myths and legends that affect eating - Dangers of miracle diets - Making up varied and balanced menus

Contact point

12

8


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

Yes

Sentence

Recipes provided

Easy

help to understand

the given

recommendations

Yes

Sentence

Recipes provided

Easy

calories

Yes

Sentence

Recipes provided

Easy

lipids %

Yes

Sentence

Recipes provided

Easy

carbohydrates %

Yes

Sentence

Recipes provided

Easy

proteins %

Yes

Sentence

Recipes provided

Easy

minerals

Yes

Sentence

Recipes provided

Easy

vitamins

Yes

Sentence

Recipes provided

Easy

fibers

Yes

Sentence

Recipes provided

Easy

129

Programme n°6.8

Name: CIGNA PlusVita Launched by: CIGNA Launched in: Nov.2007 Duration of the project: Unknown Effective in: Spain Free or charged : free



Health insurance company should protect its employees against diseases. Show that investing in heath & wellness programs for employees is profitable for the company Employees Provide information and means to control their own health Help them adopting healthy habits Surveys completed by employees, discussions groups Monitoring weight, level of exercise, balance of diet, fruit consumption… Commitment of the health insurance company



Take control on your health by adopting healthy habits and learning about nutrition, stress and exercising Low. Easy to understand. Intern communication, marketing services, web site, leaflets

Strengths

Complete program on health, including stress


Originality of the programme Protect against diseases

Cost Supported by CIGNA

Sources Survey company

Comments Provides: -Free fruits and water -Physical activity lessons free -tickets restaurant -discount for consultant nutritionist and gym

Contact point Belén H Sanchez at [email protected]

13

0


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

sentences

easy

help to understand

the given

recommendations

yes

sentences

easy

calories

yes

sentences

easy

lipids %

yes

sentences

easy

carbohydrates %

yes

sentences

easy

proteins %

yes

sentences

easy

minerals

yes

sentences

easy

vitamins

yes

sentences

easy

fibers

yes

sentences

easy

131

Programme n°6.9

Name: No exact name Launched by: Danone Launched in: unknown Duration of the project: Indefinite Effective in : ES Free or charged? : free



To incorporate healthy habits for a better life where correct and varied food as well as physical exercise are key Employees and family members Promote healthy habits Yes. 1. Investigate percentage of employees who have included family members in health insurance 2. Interviews with users to measure satisfaction with service. 3. Percentage of healthy products used in work premises. Regular medical check-ups, control of smoking, adherence to diet, monitoring of weight and analysis of results.



Healthy habits Communication via intranet, brochures and posters

Strengths

Regular follow-up



Cost Unknown

Sources

Survey by AESAN

Comments Fully financed by Danone España.

Contact point

13

2


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

Yes

N/A

N/A

N/A

help to understand

the given

recommendations

Yes

N/A

N/A

N/A

calories

N/A

N/A

N/A

N/A

lipids %

N/A

N/A

N/A

N/A

carbohydrates %

N/A

N/A

N/A

N/A

proteins %

N/A

N/A

N/A

N/A

minerals

N/A

N/A

N/A

N/A

vitamins

N/A

N/A

N/A

N/A

fibers

N/A

N/A

N/A

N/A

133

Programme n°6.10

Name: NUSA – Nutrition and Health Launched by: Danone Launched in: 2004 Duration of the project: 2005 Effective in : ES Free or charged? : free



To provide nutrition tools to the doctors, sometimes having difficulties in having enough theoretical and practical background More than 350 Companies Health Professionals (mainly doctors). To detect and prevent overweight and obesity in the companies.



Provide diets and exercise programs to the doctors High. Scientific and technical, but practical

Strengths

Give practical resources (Book, block of diets, block of exercise for different types of patients) and other technical tools.



Cost Unknown

Sources

Website: http://www.nusa.es/

Comments

Contact point Manuel Sarrias Danone [email protected]

134

Programme n°6.11

Name:

Launched by: Melilla Hotel management School (Escuela de hostelería de Melilla)

Launched in: unknown

Duration of the project:

Effective: Spain

Free or charged : Charged



Targets

Objectives



Employees

Promote healthy nutrition among employees

Offer a social benefit to employees

Create a corporative image of the company

Nutritional evaluation of menus, observation of correct use, supervision by the “Chef”

Expertise and reputation of the school


Main message


Medium

Strengths Intervention of experts in nutrition and cooking

Weaknesses Isolated event for the company

Originality of the programme From a school

Cost Supported partly by the firm, partly by training programs (National Vocational Qualifications and ongoing education)

Sources Informational meetings

Comments

Contact point Jesús López Postigo at

[email protected]

135

Programme n°6.12

Healthy Food (Alimentación saludable)

Launched by: Eurest Comedores

Launched in: 2006


Effective in: Spain



Targets

Objectives


Using canteens to broadcast nutritional information

Employees of companies/Consumers

Give a value-added to restaurants

Help Consumers to choose healthy menus

No


Main message


Eat balanced meals and healthy food

Communication via menus, posters, brochures, intranet of clients

Strengths

Balanced offer + information

Weaknesses Costs, supported by the restaurants

Originality of the programme Colour code

Cost Supported by Eurest Comedores

Sources

Survey company

Comments Provide information about

-type of nutrients of menu

-calories of menu

Contact point Pablo Caballero at

[email protected]

13

6


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

help to understand

the given

recommendations

yes

sentences

easy

Indication on the type of nutrients

calories

yes

symbols

3

easy

Color code : red, yellow, green

lipids %

yes

sentences

carbohydrates %

yes

sentences

proteins %

yes

Sentences

minerals

yes

Sentences

vitamins

yes

sentences

fibers

yes

sentences

137

Spain 6 – Programme n°6.13

Name: Health promotion program in the work environment, through exercising (programa de promoción de la salud en el entorno laboral a través del ejercicio físico) Launched by: Ibermutuamur (insurance company) Launched in: Dec. 2008 Duration of the project: 1 year Effectiv: Spain Free or charged? : free



Improve cardiovascular health of employees, by reducing risk factors. Employees Educate employees to improve their habits and help them making good decisions Follow-up care by doctors, Questionnaires on habits and quality of life Expertise of doctors in the company



Cardiovascular diseases are the first killer in developed countries and changing habits can help preventing them High.

Strengths

Precision, personalisation

Weaknesses Only a part of the staff is concerned

Originality of the programme Complete program, including education, evaluation and action

Cost Supported by Ibermutuamur

Sources

The medical service choose the employees with cardiovascular risks factors

Comments

Contact point Heraclio Corrales Romeo at [email protected] Tel: +34917441600 Fax: +34914169699

138

Programme n°6.14

Name: Feeling Great Launched by: Kellogg’s Launched in: 2004 Duration of the project: Indefinite Effective in : ES Free or charged? : free



To promote good eating habits, corporate image and offer social benefits to staff Employees To make the employee feel better No Regular follow-up.




Strengths

High visibility, regular communication, offer healthy breakfast, nutritional training, Ticket Restaurant and/or fully-equipped kitchen.



Cost Unknown

Sources

Survey by AESAN

Comments Fully financed by Kelloggs. Bi-monthly newsletter also includes section on healthy habits including physical exercise

Contact point .

139

Programme n°6.15

Name: Internal Health and Wellness Programme Launched by: Nestlé Launched in: 2007 Duration of the project: Indefinite Effective in : ES Free or charged? : free



To encourage healthy eating and lifestyle habits Employees To encourage healthy eating and lifestyle habits Nutrition workshops on regular basis and e-learning for all employees Regular health measures / check ups




Strengths

Regular check ups and high visibility



Cost Unknown

Sources

Website: http://www.community.nestle.com/Europe/Spain/Employee+Wellness+Programmes/Internal+Health+and+Wellness+Programme.htm

Comments Very focussed campaign touching all levels of health: courses for smokers, overweight staff and stress management. Fully financed by Nestlé.

Contact point

14

0


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

Yes

Colour schemes

Simple

help to understand

the given

recommendations

Yes

Colour schemes

Simple

calories

Yes

Colour schemes

Simple

lipids %

No

carbohydrates %

No

proteins %

No

minerals

No

vitamins

No

fibers

No

141

Programme n°6.16

Name: Dietetic therapy (Terapia dietética)

Launched by: Nestlé España

Launched in: Jan.2005&June 2006

Duration of the project: 1 year

Effective in: Spain




Targets

Objectives



Obesity and overweight cost both companies and society a lot of money.

Employees

Help overweight employees to loose weight

Medical monitoring

Follow-up care, expertise of doctors.


Main message


To adopt healthy habits in order to avoid overweight and medical consequences

High. Scientific grounds (medical services, nutritionists…) adapted into a strong communication strategy

Strengths

Expertise of physicians

Personalisation

Weaknesses No prevention/education to healthy habits for others.

Originality of the programme Aim at overweight people

Psychological help.

Cost Supported by Nestlé España

Sources

Communication through Wellness program

Comments

Contact point Sílvia Escudé Blasi at

[email protected]

14

2


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

yes

sentence

help to understand

the given

recommendations

yes

sentence

calories

yes

GDAs

lipids %

yes

GDAs

carbohydrates %

yes

GDAs

proteins %

yes

GDAs

minerals

yes

GDAs

vitamins

yes

GDAs

fibers

yes

GDAS

143

Programme n°6.17

Name: Health and Wellness Launched by: PEPSICO Iberica Launched in: 2007 Duration of the project: Indefinite Effective in : ES Free or charged? : free



To promote good eating habits and provide social benefits to staff Employees Promote healthy habits Yes but only for specific actions in the programme. No evaluation plan designed yet for entire programme but will in the future Regular medical check-ups, control of smoking, adherence to diet, monitoring of weight and analysis of results.



Healthy habits Low. Easy to understand. Communication via brochures, magazines, town hall meetings and special email account established

Strengths

Regular follow-up



Cost Unknown

Sources

Survey by AESAN

Comments Fully financed by PEPSICO Iberica. Provides:

- Free fruits and water - Weight control programmes - Speeches on nutrition - Cooking lessons – healthy tupperware

Information provided: - Food pyramid - Basic nutritional information - Balanced diet/physical activity - Hints for losing weight

Contact point

14

4


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

Yes

Sentence

Hints provided

Easy

help to understand

the given

recommendations

Yes

Sentence

Hints provided

Easy

calories

Yes

Sentence

Hints provided

Easy

lipids %

Yes

Sentence

Hints provided

Easy

carbohydrates %

Yes

Sentence

Hints provided

Easy

proteins %

Yes

Sentence

Hints provided

Easy

minerals

Yes

Sentence

Hints provided

Easy

vitamins

Yes

Sentence

Hints provided

Easy

fibers

Yes

Sentence

Hints provided

Easy

145

Programme n°6.18

Name: Healthy breakfasts for employees/ Unilever takes care of you (“Desayunos saludables para empleados” / “Unilever te cuida”) Launched by: Unilever España Launched in: 2007 Duration of the project: unknown Effective: Spain Free or charged? : Free



Increase the consumption of fruits and healthy food at breakfast. Employees Give access to healthy breakfasts to better informed employees Asking the employees by polls. The commitment of Unilever, food company



Promote healthy habits Communication via posters

Strengths

Access to food

Weaknesses Lack of education/communication around the consumption of healthy food


Cost Supported by Unilever

Sources

Survey company

Comments Provides: -break areas -free fruits and infusion -foods of the company

Contact point Ana Palencia García at [email protected]

146

Restaurants

Programme n°6.19

Name: AMED

Launched by: Catalan Department of Health, Fundación Dieta Mediterránea, Restaurants’ Associations and local entities (i.e. City Councils).

Launched in: 2006

Duration of the project: Not defined yet.

Effective in the Catalonia, a Spanish region.



Targets

Objectives


Promotion of Healthy Nutrition and Physical activity among people who daily eat out for working reasons.

Restaurants and caterings

Give to the target population access to healthy food, and at the same time, tools for choosing these options and a healthy Mediterranean lifestyle in general in the food service and restaurant field.

Random visits at restaurants and clients’ feedback through different means (website and telephone questionnaires).


Main message


Adoption of healthy habits (nutrition and physical activity) through the promotion of the Mediterranean Dietary Pattern as well-established prudent dietary pattern.

High. Scientific evidence translated into basic and clear language for the general population understanding.

Strengths

Being integrated into a public health campaign. Local entities have a strong role to keep the project alive.

Integrates both Nutrition and Physical Activity recommendations into the campaign.

Dynamic project. Capacity of the project to adapt and reformulate according to the sector’s requests and the

147

evaluation process.

Being based on a pilot study in a well studied pilot town

Weaknesses Lack of conscience by some restaurants of the need of providing healthy options and benefits of the project, this fact affects negatively to the implication of the sector.

Target: heterogeneous, lack of time available,

large number of small restaurants and dispersion of the restaurants among the vast territory,

Lack of a common channel to the target population

Lack of a valid representation institution of the sector.

Lack of support of the restaurants’ associations

Limitation regarding the funding (general, human resources, diffusion.

Originality of the programme An original and pioneer in Spain.

To deal with a not so explored target such as the restaurants.

Cost Approx. 100.000 Euros and the local entities support in the daily management of the project.

Sources

Catalan Department of Health and local entities

Comments Menus or dishes are not identified. The project identifies (accreditation) restaurants that comply with certain criteria linked to healthy food and physical activity promotion.

Similar project to FOOD and GUSTINO, but in this case, led by a Public Institution, and initiated in 2006.

Contact point www.amed.cat

Catalan Department of Health (Spain)

Carmen Cabezas

[email protected]

14

8

Examples of the criteria regarding the Mediterranean Diet Pattern* :

- The use olive oil for dressings

- The use of olive oil or sunflower rich in oleic acid for cooking

- 50%

of the desserts based on a fruit or nuts or dairy basis

- 25%

of the first dishes should be vegetable or legums based.

- wine should possibly be served by cups

- Offer of skim

med dairy.

- Offer culinary dishes without the addition of large amounts of fat (grilled...)

- Offer of wholemeal products.


Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)

level of details (sub categories)

Facility of

understanding

general nutritional

advice

yes

Sentences

Food pattern recommendation

but not macro or

micronutrients

recommendations. Recipes and

examples of menus provided.

Simple and Easy

Mediterranean Diet Pattern*

help to understand

the given

recommendations

yes

Sentences

Food pattern recommendation

but not macro or

micronutrients

recommendations. Recipes and

examples of menus provided.

Simple and

Easy

Mediterranean Diet

Pattern*

calories

No

lipids %

No

carbohydrates %

No

proteins %

No

minerals

No

vitamins

No

fibers

No

7. Sweden

Restaurants

Programme n°7.1

Name: The Keyhole certification programme for restaurants. Launched by: National Food Administration Launched in: 2007 (2002) Duration of the project: continuious Effective in 1 countries: Sweden


Reasons of the implementation Targets Any evaluation plan?

This is a public health program and the specific reason for the implementation is to make it easier to find healthy meals in lunch restaurants all across Sweden. We achieve this by offering a certification program with yearly follow-up and evaluation as well as information to restaurant guests. The 3 year target is 2 000 restaurants, now in February 2009 we have about 300 restaurants. The program has been evaluated once by students, and will from 2009 be evaluated yearly.



The keyhole symbol is a very well-known symbol for labelling healthier foods. 96-98 percent of the Swedish consumers recognize the symbol. The key communication has been “tasty well balanced meals for your wellbeing and health”. So far the communication has focused on the chefs and staff in the restaurants. With supporting material to the guests – folder, posters, cards.

Strengths

A very well-known symbol. The certification program is accepted by all the big restaurant chains that are now joining their restaurants. The National Food Administration is the owner of the Keyhole trademark.

Weaknesses A supporting recipe system has been delayed but will be launched in the spring 2009. And a new organisation is right now being formed to increase the promotion of the program and add more value to the participating

restaurants.

Originality of the programme We have two day training for all the chefs combined with a web based interactive training with all the staff in the restaurants. The first version of the program started in 2002 and this version in 2007. So we now that all part of the program works and we will now take a big step forward with the new organisation we are launching. We do not use calories or any other “hard facts” in the restaurant. The symbol is a positive “go-ahead “symbol for the healthier choices. The restaurant staff knows the criteria and the guest can easily access more information.

Cost The program will in two years be totally self-financed. We charge an entrance fee as well as a yearly certification fee.

Sources

Initially the program is financed by the Swedish agriculture department.

Comments

Contact point Per Isaksson, +46733545324. [email protected] Ulf Bohman +46733545330, [email protected]


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

present

Symbol

Keyhole symbol

help to understand

the given

recommendations

present

Symbol and

Broschures

Poster

Small cards

Webbpages

Webbtraining

Keyhole symbol

calories

Indirect

Through

criteria

lipids %

Indirect

carbohydrates %

Through

criteria

proteins %

Indirect

minerals

Through

criteria

vitamins

Indirect

fibers

Through

criteria

PROGRAMMES EFFECTIVE IN SEVERAL COUNTRIES OF THE

EUROPEAN UNION

1. List of the European and International initiatives - PANORAMA

1. EU platform for action on diet, physical activity and health

� Members (selection for the inventory phase) http://ec.europa.eu/health/ph_determinants/life_style/nutrition/platform/docs/platform_members.pdf

o Confederation of the food and beverages industries (CIAA)

o Eurohealthnet

o European association for the study of obesity (EASO)

o The European consumers association (BEUC)

o European federation of the association of dieticians (EFAD)

o European modern restaurants association (EMRA)

o European network for prevention and health promotion (EUROPREV)

o International obesity task force (IOTF)

o Standing committee of European doctors (CPME)

o Eurocommerce

o EUFIC

� Actions

o EMRA: consumer information, labelling, general public, 30 countries

o CIAA: labelling, general public, 27 countries

o FERRERO (CIAA): nutritional information, labelling, general public, 1 country

o EFAD: Dieticians Improving Education and Training Standards (DIETS), lifestyles,

health professionals, 28 countries

o CIAA: Common framework for an informative/educational brochure on nutrition

information, labelling, general public, 26 countries

o Eurocommerce: EuroCommerce recommendation on nutrition labelling, labelling,

general public, 22 countries

o Mars (CIAA): Nutrition Labelling Initiative: Indication of Guideline Daily Amounts

(GDAs), labelling, 29 countries

o Kraft foods (CIAA): To provide employees with information and choices that support

a balanced, active and healthy lifestyle in the workplace, lifestyle, employees, 27

countries (detailed)

o BRC (Eurocommerce): Healthy Diets and Lifestyles, lifestyles, general public, 1

country (GB) – focus on retailers –

o Unilever (CIAA): labelling, general public, 26 countries

o Unilever (CIAA): Healthy Choice the Easy Choice, labelling (logo), general public, 15

countries

o CIAA: Healthy lifestyles public information advertising campaign, lifestyles, general

public, 6 countries

o Carrefour (Eurocommerce): Healthy diets and lifestyles, Marketing and advertising,

general public, 8 countries – participation in EPODE – retail –

o Mars inc. (CIAA): “Healthy Workplace” at Mars Hungary, lifestyles, employees, 1

country (Hungary) (detailed)

o METRO Group (Eurocommerce): Healthy diets and lifestyles, Marketing and

advertising, general public, 20 countries – retail –

o EMRA: Choice, lifestyle, general public, 30 countries

2. European Agency for Health and Consumers

� 2005 projects

o EPIC PANACEA Physical Activity, Nutrition, Alcohol, Cessation of smoking, Eating out of home And obesity

Prevention of obesity, guidelines, specific recommendations, 11 countries – Meals eating out of home (WP8) –

http://ec.europa.eu/health/ph_projects/2005/action3/action3_2005_26_en.htm

� 2006 projects

o Guidelines for the prevention of obesity at the work place (GPOW) (detailed) Guidelines, Life Style, Obesity, Workplace, Adult – 9 countries-

http://ec.europa.eu/eahc/projects/database.html

� 2007 projects

o EPODE European Network (EEN) (detailed) Life Style, Child, Diet, Motor activity, Overweight – childhood obesity –

http://ec.europa.eu/eahc/projects/database.html

o FOOD PRO-FIT (detailed) http://ec.europa.eu/eahc/projects/database.html

� 2008 projects

o Obesity Governance Nutrition and physical activity, dissemination of tools for benchmarking of reformulation for food industry, 4 eco-geographical areas

3.1 World Health Organisation – programmes and activities –

� Global Strategy on Diet, Physical Activity and Health (DPAS) (detailed)

Promotion and protection of health through healthy eating and physical activity

International strategy launched in 2004

Strategy doc: http://www.who.int/dietphysicalactivity/strategy/eb11344/strategy_english_web.pdf

Implementation of the strategy: http://www.who.int/dietphysicalactivity/implementation/en/index.html

WHO website: http://www.who.int/dietphysicalactivity/goals/en/index.html

� Launch of The 3 Fives campaign for the Olympic Games The 3 Fives: Five Keys to Safer Food, Five Keys to a Healthy Diet, Five Keys to Appropriate Physical Activity, primarily provides simple messages on what to consume to stay healthy, how to prepare food safely and how to keep moving to stay in good shape.

Fistr developed in China, then spread to the rest of the world (after the Olympics games)

WHO briefing note: http://www.who.int/foodsafety/consumer/3Fives_flyer.pdf

3.2 World Health Organisation – Regional Office Europe –

� Charter on Counteracting Obesity (WHO European Ministerial Conference, Istanbul,

November 2006)

Commitment: to strengthen action on counteracting obesity in line with this Charter and to place this issue high on the political agenda of our governments

Quotation: “The private sector should play an important role and have responsibility in building a healthier environment, as well as for promoting healthy choices in their own workplace”

Framework: “A European action plan, covering nutrition and physical activity, will translate the principles and framework provided by the Charter into specific action packages and monitoring mechanisms”

Charter: http://www.euro.who.int/Document/E89567.pdf

� WHO European Action Plan for Food and Nutrition Policy 2007 –2012

Challenges: Diet-related non communicable diseases, Obesity in children and adolescents, Micronutrient deficiencies and Foodborne diseases

Actions area: 1. Supporting a healthy start, 2. Ensuring a safe, healthy and sustainable food supply 3. Providing comprehensive information and education to consumers, 4. Carrying out integrated actions to address related determinants, 5. Strengthening nutrition and food safety in the health sector, 6. Monitoring and evaluation

Action plan: http://www.euro.who.int/document/E91153.pdf

� WHO 2nd proposed Action Plan for Food and Nutrition Policy 2007 –2012

What’s new: Common goals, detailed action areas to influence supply of food and consumers’behaviours, international dimension and national specificities, implementation steps: actors, partnerships, priorities

Revised plan: http://www.euro.who.int/document/RC57/epres_nut.pdf

4. World Economic Forum

� The “Table for Two” initiative of the Young Global Leaders

The YGL is an independent foundation based in Geneva, participating in the WEF.

The initiative was launched in September 2007during the Young Global Leader Annual Summit

Simple scheme to address obesity and other life-style related diseases in the developed world = donation from the company to the schools

“Every time someone eats a healthy meal at participating company cafeterias,

restaurants and events, 20 cents is donated to fund a healthy school meal in developing

countries,” said James Kondo, President and Vice-Chairman, Health Policy Institute in

Japan and Young Global Leader. 32 companies involved (most Japanese). Pilot in Japan and worldwide objective

Press release WEF: http://www.weforum.org/en/media/Latest%20Press%20Releases/table_for_two

Table for two website: http://www.tablefor2.org/

� Working toward wellness

Objective: improving employees wellness

� World Economic Forum and World Health Organization: Joint Event on Chronic

Disease Prevention in the Workplace (detailed)

Report on stimulating workplace wellness at the World Economic Forum Annual Meeting 2008: http://www.weforum.org/pdf/Wellness/WHOWEF_report.pdf

2008 High level meeting in Davos of leaders from business, government and civil society, sixteen CEOs and leaders made a call to action to raise employee health on the corporate agenda: http://www.weforum.org/pdf/Wellness/action.pdf

Practical steps for CEO’s, from the conclusions of the meeting:

http://www.weforum.org/pdf/Wellness/Practical_steps.pdf

5. Corporate Social Responsibility Europe

� BASF: “Trim Down the Pounds--- Losing Weight without Losing Your Mind” Launch in 2005 in Ludwigshafen; special focus groups (e.g. blue collar workers), 1 country?

http://www.csreurope.org/solutions.php?action=show_solution&solution_id=641

� J&J - the Nederland’s

3 projects (school, exchange platform and internal programme for the employees); 1 country

http://www.csreurope.org/solutions.php?action=show_solution&solution_id=403

6. Health Promotion through Obesity Prevention across Europe (HOPE)

Aim: to build a European scientific network by integrating all expertise and projects with the same objective + and so to built a comprehensive evidence-based inventory

Nature: the Steering committee will serve as a consultancy board to the EC and MS

Consortium: 14 countries involved, coordinated by the Department of Public Health of the Erasmus University Medical Centre assisted by the International Obesity task Force and the International Association of the Study of Obesity.

Directed at prevention of obesity and so at young people but it is not clearly stated.

Companies / Employees / General public


Programme n°2

Name: GPOW Launched by: public-private consortium (10 partners: Institute of Preventive Medicine, Environmental and Occupational Health – PROLEPSIS, TUD, FIOH, CPO Piemonte, Innovamed, SEHC, UCPRA, NIOM, CII, Fundatia Romtens) Launched in: 2006 Duration of the project:2 years Effective in the countries of the GPOW consortium but applicable European wide



Integrative approaches on lifestyles and sexual and reproductive health: nutrition and physical activity – call for proposal of DG Sanco Employees and employers Up to date information and useful tools for the prevention of obesity at the workplace Produced materials will be internally evaluated by the consortium.



Combine physical activity and nutrition methods for the prevention of obesity at the workplace. Healthier employees are also more productive. Emphasize the advantages for employers.

Strengths

Different recommendations per workplace sector and size as well per region.

Weaknesses Short implementation period

Originality of the programme Examines the obesogenic nature of different workplace settings. Examines the hazards for employees already facing issues of obesity. Guidelines for the prevention of obesity are based on these findings.

Cost 570.000 euro with a 60-40% share of costs between the EC and the partners

Sources

Private company named Titan

Comments

Contact point Pania Karnaki (on maternity leave at the time) [email protected] Dina Zota [email protected]


Information

present or not





general nutritional advice yes Sentences

There are general nutritional recommendations in the form of healthy choices for the following subcategories : 1) healthy choices for vending machines, 2) healthy choices for workplace cafeterias, 3) healthy choices for business lunches, 4) healthy choices for coffee breaks

Simple and easy to understand

Refer to the project

help to understand the given recommendations yes Sentences

The guidelines report explains in detail the proposed nutritional recommendations for each specific workplace sector.

Simple and easy to understand

Refer to the project

calories

lipids %

carbohydrates %

proteins %

minerals

vitamins

fibers

Programme n°3

Name: Move Europe

Launched by: Prevent

Launched in: 2003

Duration of the project: /

Effective in 17 countries : Germany, Belgium, Rep.Czch, Slovenia, Netherlands, Iceland, Hungary, Austria, Ireland, Slovakia, Spain, Bulgaria, Cyprus, Greece, Finland, Italy, Norway Free or charged? : charged



Targets

Objectives


Workplace Health Promotion

Workers

Improve the health at the workplaces in companies and European institutions.

Companies must do the evaluation themselves rising a questionnaire established by Prevent. Reports of evaluation are made every 3 years. The last one was published in 2007.


Main message


Healthy Employees in Healthy Organisations

High level of communication for employees and companies.

Strengths

The different programs are applied and adapted to organisations using personalized ways.

The project is only directed on workers.

Weaknesses This project processes the health in general where the healthy food constitutes only a small part. Moreover, there is no concrete action like creation or correction of balanced menu, but just information, advices and tools set up to help companies.

Originality of the programme The project integrates all the parameters for the health, the safety and the well-being of employees.

Cost The cost can’t be estimated

Sources

http://fr.prevent.be/net

Annual report 2007.

Comments It’s not a restaurant owner plan, it’s applied to society but it’s important to see how they did their formation because they have a good level of communication on societies.

Contact point PREVENT

E-mail: [email protected]

Programme n°4

Name: ? Launched by: KRAFT Launched in: 2007 Duration of the project: 3 years Effective in 27 countries: AT, BE, BG, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IR, IT, LT, LU, LV, MT, NL, PL, PT, RO, SE, SI, SK Free or charged? : free



Living well goes beyond physical health, to financial and psychological (personal) health Employees To provide employees with information and choices that supports a balanced, active and healthy lifestyle in the workplace. Each country within the EU will have a programme in place, promoting employee wellbeing initiatives. In our EU Region, we have developed workplace health and wellness programmes that focus on providing information about healthy lifestyles, creating opportunities for physical activity, and providing access to preventative services. All employee wellbeing activity is branded as such. Human Resources department is leading the development of Employee Wellbeing programmes in conjunction with other departments Not a real evaluation plan but inputs = EU team which comprises 9 national Human Resource representatives meeting 2-4 times per year to review initiatives and share ideas + 9 employees are working part-time on healthy workplace initiatives + cross functional team of seven employees + Kraft Foods Worldwide Health & Wellness Advisory Council (with experts, professors, ect)


Main message Level of communication (scientific

It is not a programme but a multiple of initiatives towards Kraft’s employees in the different countries Websites with information about labelling, advertising, and marketing were used not only to raise awareness of products but also to highlight the importance of a nutritionally balanced diet and to encourage people to be more active Simple: information, recipes, links to specialised magazines, websites, etc to raise awareness

degree)

Strengths

Facilitates physical activity with infrastructure + ensures appropriate work environment + canteen

Weaknesses No visibility on the official website.

Originality of the programme Goal to create a culture of wellness taking into account 3 aspects (physical, mental, financial)

Cost ?

Sources

EU Platform for action on diet and physical activity +Kraft website

Comments 3 types of actions: information for employees, activities and preventative services. Tools: existing communications channels such as employee magazines, intranet and bulletin boards + seminars run by professional dieticians & nutritionists + cookery demonstrations + themed events for employees e.g. healthy living days or weeks There is a website in Austria about balanced nutrition. See below

Contact point No contact provided

http://www.kraft.com.au/HealthyLiving/BalancedNutrition/BalancedNutrition.htm?wbc_purpose=Basic&WBCMODE=PresentationUnpublished

Programme n°5

Name: IDLE project Launched by: IDLE Launched in: 2007 Duration of the project: 2 years

Effective in Italy, Germany and Hungary




To face the alarming situation regarding obesity, the IDLE project (Intelligent Diet and Lifestyle in Europe) intends to set up several activities tackling that problem, among which a survey on experiences of health education in Germany, Hungary and Italy. Young and adult people To design, develop, test and promote a set of integrated educational activities targeting young and adult people for increasing public awareness on health education and intelligent diet issues • a survey on adult health education in Italy, Germany and

Hungary which are paradigmatic for eating patterns and lifestyles

• effective education strategies, programs, approaches and other examples of good practices to improve nutritional knowledge

• focus groups (one per country) to investigate and better understand, how messages on healthy lifestyles are perceived and adopted

• innovative training materials, based on the findings of the previous actions targeting adult education teachers & managers and testing in specific pilot courses in

• open access website, for the dissemination of the results and the training materials of the IDLE project.

Unknown



Improving the nutritional knowledge of the consumers by providing comprehensive information and education. Raising awareness on the importance of healthy lifestyle by a set of integrated educational activities. Low

Strengths

A general picture of the subject concerned, identifying success stories and good practices coming from the

European Union An educational approach based on self-assertive and self-confidence oriented education programmes (instead of generic or moralistic approach), capable of stimulating correct diets and healthier lifestyles.

Weaknesses On-going project, thus difficult to assess, as far as only the data collection part seem to be completed

Originality of the programme Consortium including 6 institutions from 3 European countries Diversity of key actors interviewed : • teachers and education managers, • policy / civil society decision makers at national,

regional or local level, • actors of the social environment (among which

workplace and canteens), • food market (private food industry including

multinationals, catering companies, wellness business) • the media

Cost Unknown, but the projects was co-financed by the Lifelong Learning Programme GRUNDTVIG

Sources

Website

Comments

Contact point Roberto Righi: [email protected]

Restaurants

Programme n°6

Name: Ekilibre Launched by: EXKI group Launched in: 2000 Duration of the project: / Effective in 4 countries: Belgium; Luxembourg; France; Italy. Free or charged? : free



Healthy and responsible food All consumers. Give access to consumers to choose health and balanced food without additive and respecting environment. The evaluation plan is unknown.



Fresh and natural products and better recipes (less fat, less sugar, more vegetable) are better for your health. Information of the consumers concerning the composition of dishes, folder, release, website. There is internal information session for employees and external information for the consumers.

Strengths Give guarantee of fresh food without conservatives or additives.

Weaknesses The price of the menu is a little bit higher than regular fast food. But the ratio quality/price is unbeatable on the “out of home” market.

Originality of the programme The originality of the programme stays on the nutritional policy and the philosophy of this group who is the notion of ecology and citizen responsibility. The system of the pyramid allows knowing the calorie’s contribution and the distribution of nutriments contained in an EXKI food, it so allows of compound its own menu in full knowledge of the facts.

Cost STARTING COST : External consultancy (large Dieteo + CIRIHA) + internal workforce + graphic design work.) RECURRING EXPENSE: every 6 month: new recipes (outside consultancy by CIRIHA + internal coordination and work + graphic updating).

Sources http://www.exki.be

Comments EXKi invests in the evolution of his employees within the company, proposing a training framed by the EXKi Academy. These forming aims at harmonizing the methods and the tools applied at the restaurant.

Contact point Tél : 0032 (0)2 551 52 28, [email protected]

Programme n°7

Programme n°8

Name: Goût & Nutrition Launched by: QUICK Launched in: 2004 Duration of the project: / Effective in: Europe Free or charged? : free


Reasons of the implementation Targets Objectives Any evaluation plan? What sort?

Fight against obesity and cardiovascular diseases; Promotion of a healthier nutrition on fast food. All consumers To improve the image of quick in nutrition, without returning the fast food "healthy", these actions try to improve the nutritional profiles of the food on fast food. There is no evaluation plan.



The fast food has also his place in a healthy diet. High level of communication, website, TV, folders, brochures, events and information on packaging.

Strengths

These initiatives are supported by a high level of communication and will have a positive impact.

Weaknesses A lot of consumers are not able to read and to understand the label. Food is still salty, fat and too much sweetened.

Originality of the programme The nutritional information is shown as well as allergens. The project was launched in partnership with Mc Donald’s to offer to the customer a clear and only label. The purpose being to not disrupt the consumer with different label from a restaurant to the other.

Cost The cost cannot be revealed

Sources

www.quick.be/ L'info scientifique

Comments This initiative is also followed by the quick program Campus which aims at promoting the physical activity.

Contact point E-mail: [email protected]

Programme n°9

FOOD PRO-FIT Launched by: Consortium public-private Launched in: 2007 Duration of the project: 35 months Effective in 7 countries: Austria, Cyprus, Germany, Greece, Poland Slovakia, Spain



FOOD PRO-FIT stands for food health determinant in obesity prevention and weight problems Companies / food service providers Stimulating food innovation and reformulation among small and medium-sized food service providers, thereby offering a wider choice of healthy products to consumers.



No communication of scientific data on the website

Strengths

The HANCP (Hazard Analysis and Nutritional Control Points) tool to control three variables in the food process production and service

Weaknesses

Originality of the programme Creation of a dedicated tool to set the companies in the food market

Cost

Sources

The main partner of the project

Comments 3 specific objectives: 1. Trains food sector for advising and stimulating food producers to the current trend to healthy diets; 2. Seeks to stimulate food producers and transformers to the use of the management tool designed within the frame of the project, so that they can control and reduce the amount of fats, salt and sugar in their products. 3. Tries to make citizens aware of the importance and necessity of eating healthier food.

Contact point

Programme n°10

Name: Tips & Trics Launched by: The Foodmaker Launched in: 2003 Duration of the project: / Effective in 2 countries: Belgium, The Netherlands. Free or charged? : free


Reasons of the implementation Targets Objectives Any evaluation plan? What sort?

Healthy and responsible food. All consumers. The Foodmaker wants to be the first provider of well-balanced, natural and fresh products, with a fast service. The evaluation plan is unknown.



"Great food, great ambiance, great people!" Here are their distinction marks : � Genuine quality � Seasonality � Natural and Fresh � Great taste Information for the consumers about the composition of dishes. Folder, website.

Strengths

Gives guarantee of fresh and healthy food without conservatives or additives.

Weaknesses The price of the menu is a little bit higher than the other fast food.

Originality of the programme The consumers select a compartment such as vegetarian, no gluten or no walnut. The programme will then give them a list of food items corresponding to their choice.

Cost ?

Sources www.thefoodmaker.be

Comments Their communication to the consumers and employees could be improved.

Contact point Foodmakers SA E-mail : [email protected] 0032 (0)15 28 22 28

Companies / Food services providers / Public networks

Programme n°11

Name: EuroFIR Launched in Italy by: INRAN

(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)

Launched in: 2005 Duration of the project: 5 years Effective in Europe (25 countries) Free or charged? : free



INRAN is a public organisation dedicated to research, information and promotion in the field of food quality, nutrition, people information and education. It operates under the supervision of the Ministry of Agriculture and Forest policies) which provide a technical, scientific and financial support. EuroFIR (European Food Information Resource Network) is one of the numerous projects which INRAN works on.

Consumers, caterers, food manufacturing industry, nutrition researchers, dieticians, health professionals, public health organisations To collaborate, within the framework of the network, to the food databank development : • To contribute to the Quality System Management

establishing and standardizing quality operational procedures

• To identify and provide new information for missing data for nutrients and biologically active compounds, covering all food groups;

• To communicate with users to establish and deliver requirements to ensure that the food databank systems are durable and sustainable;

• To analyse nutrients of some recipes mainly consumed in Italy and traditional dishes (Italian and ethnic)

Unknown The project is coordinated by the Institute of Food Research in the UK (www.ifr.ac.uk) There is a laboratory and data analysis best practices to ensure data quality, reliability and comparability



To provide the first comprehensive pan-European food information resource, using state-of-the-art database linking, to allow effective management, updating, extending and comparability This is an essential underpinning component of all food and health research in Europe and provides:

• the building blocks for health surveys, medical research and interventions, and health policies based on them;

• information for public health government bodies and regulators to educate their populations about health and food heritage;

• laboratory and data analysis best practices to ensure data quality, reliability and comparability;

• data that enables food industry to produce healthier foods, and obtain a larger share of the international food market;

• information to consumers – via labels and via printed/electronic information – to enable them to play a more active role in protecting and enhancing their health.

High.

Strengths

EuroFIR is a partnership between 47 universities, research institutes and small-to-medium sized enterprises (SMEs) from 25 European countries

Weaknesses Limited impact on employees and restaurants Low popularization of the message and results

Originality of the programme Creation of the world –leading European Network of Excellence on Food Composition Databank systems

Cost € 40 000 funded by the EC’s Research Directorate General under the “Food Quality and Safety Priority” of the Sixth Framework Programme for Research and Technological Development

Sources

INRAN website: www.inran.it EuroFIR website: www.eurofir.net

Comments The project deserves to be quoted but is far from FOOD frame of intervention The project started on 1st January 2005 and will be funded until December 2009, but expects to be self-funding after this date.

Contact point Turrini Aida and Carnovale E. +39 06 514 941 450

PROGRAMMES EFFECTIVE OUTSIDE

THE EUROPEAN UNION

1. Canada


Programme n°1.1

Name: Health Check, Visez Santé

Launched by: Heart & Stroke Foundation

Launched in: 1999


Effective in: Canada

Free or charged: charged (modest annual fee, a licence)



Targets

Objectives



Canadians were asking for help in identifying healthy food products, especially in processed foods where the choices are harder. The tools that were available were too confusing or insufficient to meet their needs.

Food companies and restaurants (to reach all family members aged two years and over).

To help consumers make healthy food choices and change their buying habits

An evaluation plan about the short term impact of the program will start in march 2009.

Technical Advisory Committee of dietitians and nutrition experts. The logo is attibuted by them. The products must meet nutrient standards based on Canada’s Food Guide.


Main message



To encourage consumers to take an active role in their health

Technical Advisory Committee

Logo on food products; website.

Strengths

Based on promoting healthy eating in general, not just heart healthy eating.

On more than 1700 food products and on a growing number of restaurant menus.

Weaknesses Not free so many healthy products don’t carry the symbol.

Originality of the programme Not only in restaurants, but also on food products in the grocery store.

Cost of the project

Licensing fee

$1 million over the first 3 years (before they started generating sufficient revenue to cover the costs).

From $1225 to $3625 (an alternative licensing fee is available to small companies: min. 300$ per item)

Sustainability -

Sources

http://www.healthcheck.org

Comments The symbol guarantees the food has been evaluated by the Heart and Stroke Foundation’s dietitians and has met specific nutrition criteria.

Contact point Stephanie Lawrence (Manager, Communications)

[email protected] Tel: (613) 569-4361, ext 351

Companies / Restaurants / Public networks

Programme n°1.2

Name: Eat Smart!

Launched by: the Government of Ontario.

Launched in: 2000


Effective in Canada



Targets

Objectives


Promoting healthy nutrition – call by Canadian guidelines.

Restaurants, schools and workplaces.

Gives access to healthy and safety food and guarantees of a smoke-free environment.

The evaluation plan is unknown.


Main message


Eat Smart! is a label of quality catering who guarantees a safety environment and prevents chronicles diseases.

The project is based on the Canadian guidelines but the communication is not present for consumers.

Strengths

Can be applied to a lot of restaurants on different places for everybody and the criterions are easy to realise.

Weaknesses The program doesn’t include a nutritional education action plan to inform consumers about what they eat. Moreover the nutritional education is more directed on schools and children than adults and workers.

Originality of the programme The program takes account of the healthiness of products and the restaurant’s owners have to respect the good practices of hygiene.


Sources http://www.avotresanteontario.ca

Comments It’s more a label than a program, who guarantee a non-smoking place and healthy and safety food, that’s why there is no action plan. Currently 147 workplaces get the logo.

Contact point Center of Resources in Nutrition

Address : [email protected]

Phone : 416-367-3313 ext. 227

2. Switzerland

Restaurant

Programme n°2.1

Name: Fourchette verte

Launched by: department of social action and health of Switzerland

Launched in: 1993


Effective only in Switzerland.




Targets

Objectives


Promoting healthy nutrition – call by “Health for all” (Health 21) of the OMS.

Restaurants, self-service, restaurants of specific public community (work, schools, universities) and all consumers.

To improve the knowledge in food and health, this program tries to modify not only the behaviour of the restaurant owners but also the consumers

Railings evaluation of public testers or of consumer’s Federation, the criteria concerning the frequencies of planning and the served portions, presence or not of drinks without alcohol at a favorable price, a no-smoking space, access to information tools.

5-9 tests / year, annual revaluation, testers formed during evening, no criterion of taste or price for the label.


Main message


(scientific degree)

Fourchette verte is a label of quality restoration, which tries to reconcile pleasure and health, within the framework of the promotion of the health and the prevention of diseases

High. Scientific studies on the consumer habits, restaurant and consumer information, folder, national event, TV spot, website, release, etc…

Strengths

This label can be applied to all restaurants who want to promote balanced food and who perform the different criterions of grants of the label. Moreover it’s a national public program supported by the Switzerland government.

Weaknesses The programme is directed on Children, adolescents and seniors and less on workers(who actually interest us)

Originality of the programme The label tends to take a more ecological form based on the long-lasting food.

Cost The project is financed by the government, but it has begun 10 years ago, that’s why the cost can’t be estimated.

Sources http://www.fourchetteverte.ch.

Comments The program launched in 1993 is a pioneer in the field of the fight against obesity.

Contact point Coordinator: Elena Portolès Nikles Phone : 022/ 792 64 09 or 079/ 412 70 38 E-mail: [email protected]

3. Worldwide programmes


Programme n°3.1

Name: Nutritional Quotient (NQ) Launched by: Nestlé Launched in: June 2008 (in Spain) Duration of the project: 6 months (in Spain) Effective in: Every country where Nestlé is present Free or charged : free



Turn Nestlé into a world leader in Wellness, Nutrition and Health Employees Offer to any employee the opportunity of improving his knowledge in Nutrition. Introduce everybody to the strategic importance of Nutrition Questionnaires filled out by the employees Commitment of Nestlé, food company



Nutrition is a long-term key area for food companies: All employees have to know about it High. Scientific grounds (collaboration with nutritionists) adapted into communication strategy with 3 levels (basic, advanced and specialists)

Strengths

Specialized information


Originality of the programme Make Nutrition issues better understood by Marketing and business people

Cost 1 Million euro (in Spain only), supported by Nestlé.

Sources

Intern communication through the Wellness project.

Comments

Contact point Sílvia Escudé Blasi at [email protected]



not




Symbols or

sentences used

general nutritional advice yes sentences

help to understand the given recommendations yes sentences

calories

yes sentences

lipids % yes sentences

carbohydrates % yes sentences

proteins % yes sentences

minerals yes sentences

vitamins yes sentences

fibers yes sentences

Programme n°3.2

Name: Wellness program (“Programa Wellness”)

Launched by: Nestlé

Launched in: oct.2003

Duration of the project: unknown (still effective)

Effective in: every country where Nestlé is present.




Targets

Objectives




Employees

Diffusion of healthy habits

Improve nutrition knowledge and exercising

Provide healthy food for lunch breaks

Interviews with employees and surveys

Commitment of Nestlé, intervention of the Medical Services and nutritionists


Main message


Learn how to eat healthy

Easy to understand. Communication via intranet, posters, brochures, lessons, event

Strengths Coordination of programs � more efficient and consistent


Originality of the programme Collection of initiatives

Cost Supported by Nestlé

Sources Survey company

Comments Provides:

- discount for consultant nutritionist and gym

-Wellness cooking lessons

-celebration Wellness week(meeting, speeches on nutrition….)

Contact point Sílvia Escudé Blasi at

[email protected]


Programme n°3.3

Name: Gustino Launched by: ACCOR Services (with national partners according to the countries) Launched in: 2005 Duration of the project: no limit Effective in 11 countries: Belgium, Brazil, Chile, Czech Republic, France, Italy, Mexico, Spain, Sweden, Uruguay, Venezuela Free or charged? : free



To demonstrate that the pleasure of lunching in a restaurant is compatible with a balanced nutrition in the framework of professional life. Accor Services has wished to draw up a programme that follows the rules of healthy eating as closely as possible and that takes into account the economic and commercial constraints of restaurant owners. Restaurants and employees The objective of the programme is to enable beneficiaries of meal and food vouchers (32 million people) to improve their nutrition, by acting on both supply and demand: it improves the nutritional quality of the offer and facilitates the choice of informed consumers. No evaluation plan, but a committee of experts gives advice and recommendations Close follow up of the actions with the experts (mainly nutritionists and food service sector).



To sensitize both offer and demand sides to a new request and need of healthy habits High; based on national nutritionists recommendations, a guide is given to the restaurant owner, and another one to the consumer. The two tools are simple, to keep the information clear and accessible to all. The tools depend on the countries.

Strengths

Huge international network (companies and restaurants) and many possibilities to act with different partners : deep interest in the programme

Weaknesses Difficulty in sensitising individual restaurants Evaluation

Originality of the programme The targets are unique, especially individual restaurants

Cost Depends on the country

Sources

Accor Services data and websites

Comments The development objective covers four areas: � Internal communication in the network:

organisation of conferences with the network of restaurants, organisation of training sessions for chefs

� External communication: vast communication campaign

� Development of tools and materials � Strategy for evaluating the programme

Contact point Laurence Thenoz at [email protected]

Restaurants

Programme n°3.4

Name: It’s what I eat and what I do ! Launched by: Mc Donald’s Launched in: 2004 Duration of the project: / Effective in: All Europe in 41 countries Free or charged? : Free



Fight against obesity and cardiovascular diseases; Promotion of a healthier nutrition on fast food. All consumers. To improve the image of quick in nutrition, without returning the fast food "healthy", these actions try to improve the nutritional profiles of the food on fast food. ? The GAC, an international team of independent experts.



The fast food has also his place in a healthy diet. High level of communication, website, TV, folders, brochures, events and information on packaging.

Strengths

These initiatives are supported by a high level of communication and will have a positive impact.

Weaknesses A lot of consumers are not able to read and to understand the label. The food still salty, fat and too much sweetened

Originality of the programme The nutritional information is shown as well as allergens. The project was launched in partnership with Quick to offer to the customer a clear and only label. The purpose being to not disrupt the consumer with different label from a restaurant to the other.


Sources

http://www.mcdonalds.com/corp.html www.mcdonalds.be www.eufic.org

Comments This initiative is also followed by the Go Active program which aims at promoting the physical activity.

Contact point

Global initiative

Programme n°3.5

Global Strategy on Diet, Physical Activity and health (DPAS) Launched by: World health organisation Launched in: May 2004 Duration of the project: Effective in: “all countries” feeling concerned = worldwide strategy


Reasons of the implementation Targets Objectives What guarantees the quality?

The general context of non-communicable diseases. The adoption of the strategy should develop and implement new national policies, plans and programs + In response to a request from Member States at World Health Assembly 2002 (Resolution WHA55.23) Member states, civil society, international partners, NGO’s, private sector Promote and protect health through healthy eating and physical activity. promote and protect health by guiding the development of an enabling environment for sustainable actions at individual, community, national and global levels that, when taken together, will lead to reduced disease and death rates related to unhealthy diet and physical inactivity. The Strategy was developed through a wide-ranging series of consultations with all concerned stakeholders



Promoting health needs strong and varied synergies Not scientific. It is more a common desire to make things move

Strengths

The leader of the strategy (WHO) and its reputation + networks + clear guidelines

Weaknesses No follow-up updated?

Originality of the programme The very large scale and spread of partners + a Framework to Monitor and Evaluate Implementation in the Member states

Cost ?

Sources

WHO internal website + publication

Comments 4 main objectives: Reduce risk factors for chronic diseases that stem from unhealthy diets and physical inactivity through public health actions. Increase awareness and understanding of the influences of diet and physical activity on health and the positive impact of preventive interventions. Develop, strengthen and implement global, regional, national policies and action plans to improve diets and increase physical activity that are sustainable, comprehensive and actively engage all sectors. Monitor science and promote research on diet and physical activity.

Contact point No contact available on the internet site

RELEVANT DOCUMENTATION FOR THE INVENTORY

1. Relevant documentation – complement to the tables

1.1 BRADSHAW H.., HUNT P., REYNER M.., ROE L., (1997), “Health promotion interventions to promote healthy eating in the general population – a review”, London: Health Education Authority

2.1 CIAA, (2007), “GDAs and the CIAA Nutrition Labelling Scheme”

2.3 The Food Commission, (2008), “Ignorance is not bliss when eating out”, Press Office The Food Commission

Press release from The Food Commission

No embargo - Thursday 4th November 2008

Ignorance is not bliss when eating out

A new report by The Food Commission highlights the need for clearer nutritional labelling at fast food chains. The report, Ignorance is not bliss when eating out, says that nutritional information, particularly the calorie content of meals, should be clearly posted on the menu boards in UK restaurant chains, in a bid to reduce the incidence of diet-related disease and the associated reduction in life expectancy.

In New York City, where prominent calorie labelling is now mandatory for large restaurant chains, evidence is emerging that consumers use the information to choose lower calorie options - reducing their average energy intake by about 100 calories when they choose a meal; and that fast food chains are reformulating products to reduce calorie content. In New York City, calorie information needs to be clearly posted for all items including soft and alcoholic drinks. Information must be posted on menu boards, in text at least as large as the item price; if items are not listed on the menu boards, the items themselves need to be tagged with calorie information.

Meanwhile, in the UK, the Food Standards Agency is working with fast food chains and other restaurants to improve the nutritional content of menu offerings, and to improve the information available to customers. However, none of the fast food chains has committed to placing clear calorie information on point-of-sale menu boards, where it would be immediately and easily accessible to consumers. Consumers who want nutritional information must scrutinize the small print on posters, packaging or tray liners, ask for leaflets, check the back of menus, or do their research on company websites before they go into the restaurants.

Jessica Mitchell, Director of The Food Commission, said, "Putting calorie counts on menu boards provides customers with an immediate incentive to make healthier choices, and would do much to improve the health of those who regularly consume fast food meals. In the USA, Yum! Brands, whose member restaurants include KFC and Pizza Hut, has already committed to providing calorie information on menu boards. We now have to persuade them, and their competitors, to provide the same information to UK customers."

More information

See the full report, Ignorance is not bliss when eating out, at

http://www.foodmagazine.org.uk/campaigns/labelling_report/

For more information, contact Jessica Mitchell, Director of The Food Commission. Tel: 020 7837 2250. Email: [email protected]

The Food Commission is an independent, voluntary body campaigning for safer, healthier food in the UK.

_______________________________ Press Office, The Food Commission 94 White Lion Street London N1 9PF Tel: 020 7837 2250 Fax: 020 7837 1141 Email: [email protected] Food Commission website: www.foodmagazine.org.uk

2.4 McDonald’s Commitment to Balanced, Active Lifestyles, (2005)

2.5 McDonald’s Worldwide Nutrition Information Initiative Fact Sheet, (?)

2.6 Preventing Non communicable Diseases in the Workplace through Diet and Physical Activity (World Health Organisation – World Economic Forum joint event), (2008), WHO Library Cataloguing-in-Publication Data

Main issues raised in the report

The workplace as a health promotion setting

Key elements of successful programmes

The essential role of a multistakeholder approach

The importance of integrated monitoring and evaluation (1)

Gaps in current knowledge (2)

WHO/World Economic Forum report – critical on progressing the prevention of non communicable diseases (NCDs)

1. Key elements of successful WHP programmes include:

Establishing clear goals and objectives, linking programmes to business objectives

Strong management support;

Effective communication with, and involvement of, employees at all levels of development and implementation of the WHP programme;

Creating supportive environments;

Adapting the programme to social norms and building social support; considering incentives to foster adherence to the programmes and improving self-efficacy of the participants.

2. Gaps in current knowledge

- The development of simple and easy-to-use validated instruments for diet and physical activity evaluation is encouraged. There needs to be further exploration of how the evidence based diet and physical activity interventions are applied in workplaces that are in different geographic locations, and that vary in terms of governmental structure, literacy levels and social norms around different health behaviours. Identifying and publishing case reports and examples of international WHP programmes can also constitute supportive information that will help planners better understand how to develop global programmes.

- The scarcity of information and case studies from low- and middle-income countries was highlighted as an important gap in the current knowledge that needs to be addressed

Context:

Integrated in the implementation of DPAS, WHO and the World Economic Forum selected the promotion of healthy diets and physical activity in the workplace as a theme to initiate an interaction between both institutions with an overall aim of contributing to the prevention of non communicable diseases.

Overall objectives:

• Review current state of knowledge regarding initiatives, policies and programmes designed to prevent NCDs in the workplace, with specific reference to diet and physical activity

• Highlight why the workplace is a suitable environment for the prevention of NCDs, and what evidence-based interventions are available to prevent diseases through the promotion of healthy diets and physical activity

• Delineate the economic benefits and cost-effectiveness of NCDs prevention programmes in the workplace addressing, specifically, healthy diets and physical activity

• Discuss monitoring and evaluation tools of NCDs prevention programmes in the workplace that address healthy diets and physical activity

• Summarize the role of different stakeholders in the development and implementation of NCDs prevention programmes

Aim of the report:

This report is intended as a resource for stakeholders to intervene in the prevention and control of NCDs in the workplace through the promotion of healthy diets and physical activity

The rest of the report highlights the different possibilities for the stakeholders to act in the workplace and how a project in health should be implemented.

To read the report:

Strategy doc: http://www.who.int/dietphysicalactivity/strategy/eb11344/strategy_english_web.pdf

Implementation of the strategy: http://www.who.int/dietphysicalactivity/implementation/en/index.html

WHO website: http://www.who.int/dietphysicalactivity/goals/en/index.html

2.7 CAPI Omnibus, (2008), Catering Omnibus Survey

See more about the surveys

2. Relevant documentation – other initiatives / other channels

Programme n°2.1

IQ concept Launched by: ARAMARK Launched in: ALL TYPES OF COMPANIES Duration of the project: CONTINUES Effective in SEVERAL countries


Reasons of the implementation Objectives

As a companies partner support healthier life style By offering healthy and well combined food improve life satisfaction and support not only healthier but also more satisfied employees



Improve life style by lighter food Middle. Passive offer of healthier food

Strengths

Concept consists of several free modules

Weaknesses So far only a light versions of food

Originality of the programme Light concept offering alternative food inclusive vegetarian food

Cost

Sources

ARAMARK – internet pages

Comments Most typical program for healthier food


Programme n°2.2

Name: Catering Project

Launched by: Bioforum Wallonie and Probila-Unitrab

Launched in: 2004


Effective in: Belgium

Free or charged: free



Targets

Objectives



To introduce biological products in catering.

Schools, health catering, companies, youth hostels, tourism centres…

To increase the use of biological food products step by step.

Sustainable food without price increase.

No extern evaluation of the pilot phase (because they don’t have the budget).

Collaboration with experts.


Main message


Formation of the catering managers


Promotion of healthy and quality food with a sustainable development.

High.

Tools, evaluation, audit, practical guide…

No tool created until now, but they’ve planned to do it. It’s more a sensibilisation for the restaurants.

Strengths

In many different sectors. Started with a pilot project and is now extended.

Companies can choose the things they want to change first.

Weaknesses Logistic problems, not enough communication (extern).

Originality of the programme 3 pillars: health, environment, fair trade.

Cost of the project

The donor is the government (but we don’t know how much).

Sustainability Awareness about environment and fair trade.

Sources

http://www.probila-unitrab.be/main.aspx?l=02.16&lang=fr

Article: “Des produits bio au menu des collectivités”, Filière Ovine et Caprine n°19, janvier 2007.

Comments Started in Wallonie, now extended in the Flemish part of the country, with the collaboration of Probila-Untrab.

Contact point Mélanie Demonceau

[email protected]

0032 81 61.46.55 ou 0032 (0)485.68.95.33

Programme n°2.3

Name: Balanced Choices

Launched by: Eurest, Compass Group

Launched in: 2000 (USA)


Effective in 56 countries (Belgium, France, Sweden, Canada, USA…)




Targets

Objectives



It’s a nutrition program focused on the healthy choices provided in companies and administrations. Customers have been asking for more healthy food and beverage choices. The lunch affects the human health.

Employees.

To help the consumers in the choice of food. All offered meals shall be a good choice.

?

?


Main message

Level of communication (scientific)


Eat, live, learn. Feel good at work.

High.

Symbols on flyers, food packaging, signs and menus to easily identify the healthier selections.

Through the intranet for the employees.

Strengths

Food Identification Symbols : available, highly visible and well promoted. In all Eurest locations. During the hole day &night

Weaknesses Only some food items; no nutritional information like the proteins, lipids, sugars, etc.

Originality of the programme A system of symbols on food items

Cost Different according to the customer “hiring” the restaurant.

Sources

http://www.compass-group.be/index.php?action=set_language&language=2

Comments Eurest serves 40 000 lunches a day.

Contact point [email protected] 0032 2 243.22.11

Programme n°2.4

Name: Consumo alimentare fuori casa (Eating out)

Launched in Italy by: INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)

Launched in: 2006 Duration of the project: 3 years Effective in Europe (15 countries) Free or charged? : free



INRAN is a public organisation dedicated to research, information and promotion in the field of food quality, nutrition, people information and education. It operates under the supervision of the Ministry of Agriculture and Forest policies which provide a technical, scientific and financial support. Presently INRAN works on great number of researches and projects among which “Consumo fuori casa: abitudini, determinanti e indicazioni per consumatori e settore della ristorazione collettiva” (Eating out: habits, determinants and recommendations for Consumers and the European catering sector) Consumers and catering enterprises 1. To enhance knowledge on the out-of-home food

consumption 2. To develop and assess strategies and concrete measures

of healthy choices promotion 3. To set out a valuation technique of the food

consumption out of home from the data provided by the investigations on families’ consumptions

The first two objectives include the analysis of the problems experienced by the offer (company) on one hand and by the demand (consumer) on the other hand. Therefore, the knowledge of the “out-of-home dietary consumption” phenomenon implies :

a) the assessment of out-of-home consumption patterns (food demand)

b) the study of the catering industry practices (food supply).

Unknown



To develop strategies and measures for promoting healthy choices concerning eating out: on behalf of catering professionals (offer) – regarding the quality of the service offered in relation to nutritional patterns – and on behalf of consumers (demand) – in terms of ability to make healthy choices when selecting food to consume.

Unknown

Strengths

Collaboration between the scientific community, consumer associations and 12 catering-related enterprises, including 6 SMEs

Weaknesses

Originality of the programme Analysis and initiatives on offer and demand at the same time

Cost € 54.390,00 funded by the European project HECTOR – Eating out: habits, determinants and recommendations for consumers and the European catering sector

Sources

Website

Comments

Contact point Aida TURRINI +39 06 514 94.440


Programme n°2.5

Name: Må gott

Launched by: Fazer Amica a private company

Launched in: approx 2004

Duration of the project: on going

Effective in 3 countries: Sweden (Denmark and Finland do serve well balanced food but under other names). Not sure whether the restaurants in Russia and Balticum is following a program as well.

Free or charged? :



Targets

Objectives



A market demand.

To supply dishes that looks good and tastes good

Questionnaire

Dishes are cooked according to recipe data bases from FA, NFA or other supplied at the market.


Main message


More of the god, less of the other:

More: vegetables, taste, fibres and less: salt, healthy fat.

Symbols, stickers, information folder, information at the table, tips and information signs where the food choice is to be done.

Illustration-plate to show the correct portion

Strengths

Clear and simple message

Easy to find and understand the symbols of Keyhole and Må Gott

Weaknesses Can not guarantee that the concept is “advertised” the same way at the different restaurants.

Originality of the programme Clear and simple concept in combination with the Keyhole.

Cost -

Sources

Anna Nylén, Dietician and Manager of the program

Comments - It is very nice/funny to work with the program since everyone is open-minded and positive (restaurant+guest)

- Important that all entities and target groups Customer+restaurant+end user) feels/is involved.

- Pioneer in Sweden

- The NFA has not been very supportive, the last year of certification has been a tough year.

Contact point /person Anna Nylén

Dietist

Fazer Amica

Dalvägen 22, 3 tr PO Box 505

SE-169 29 Solna

T +46 (0)8 470 73 59

M +46 (0)70 974 69 15

F +46 (0)8 470 72 01

www.fazer.se


ation

Inform

ation

present or not

Type of inform

ation

(symbols or

sentences)


categories)

Facility of

understanding


general nutritional

advice

Present

Keyhole

Yes

Speech/cartoon bubble

help to understand

the given

recommendations

Present when

rec. is present

Keyhole

Yes


calories

Optional for

restaurant

Keyhole

Yes


lipids %

Idem

Keyhole

Yes


carbohydrates %

Idem

Keyhole

Yes


proteins %

Idem

Keyhole

Yes


minerals

no

vitamins

no

fibers

no

Programme n°2.5

Name: Må gott Launched by: Fazer Amica Launched in: Duration of the project: Effective in xx countries:


Reasons of the implementation Objectives Any evaluation plan? Quality?

It is satisfying for the restaurant to be able to serve health and demanded food. Concur to supply a healthy meal experience – every day. Its own check list Dishes are cooked according to recepie data bases from FA, NFA or other supplied at the market. Directions for salad-buffets


Main message

More of the god, less of the other: More: vegetables. Taste, Fibre Less: salt, healthy fat Right food in the right proportion

Strengths

NFA/Keyhole education held by Anna Nylen who has adapted the material to the company-profile

Weaknesses NFA/Keyhole is dull and boring The NFA has not been very supportive

Originality of the programme Educating the whole restaurant personnel not only the cook. Web-education and seminars (se Keyhole)

Cost -

Sources

Comments - It is very nice/funny to work with the program since everyone is open-minded and positive (restaurant+guest)

- Important that all entities and target groups Customer+restaurant+end user) feels/is involved.

- Pioneer in Sweden

- The NFA has not been very supportive, the last year of certification has been a tough year.

Contact point Anna Nylén, Dietist, Fazer Amica Dalvägen 22, 3 tr PO Box 505 SE-169 29 Solna T +46 (0)8 470 73 59 F +46 (0)8 470 72 01 www.fazer.se

Programme n°2.6

Name: Guadagnare salute by facilitating a healthy nutrition

Launched by: Italian Health Ministry

Launched in: 2007


Effective in Italy




Targets

Objectives


To promote health as a collective good and to prevent, in an integrated and transversal approach, the 4 major risk factors for health,

• wrong alimentary behaviours (obesity) • smoking • excessive alcohol consumption • physical inactivity

These risk factors are the 4 areas of intervention (programs) of the “Guadagnare salute” government project, whose nutrition program, and more particularly the part of the program that promotes healthy nutrition in catering industry is what we will focus on in the present document

Consumers through catering industry

To consolidate a food culture based on the principles of healthy lifestyle, environmental compliance, quality, discover of own individual and collective identity (at workplace, availability of variety of foods choices respecting the Guidelines for an Italian healthy nutrition)

To encourage the consumption of healthy food in social and contract catering (respect of the Guidelines, alimentary education, ..)

To raise the awareness of places of refreshment (restaurants, bars, …)

No


Main message


(scientific degree)

To set up and promote various through a informative campaign and

High. Strong communication strategy based on scientific recommendations

Strengths

A lot of different projects at local, regional and national level to all or specific targets.

Cooperation of many different public and private partners

High budget

Weaknesses Lack of visibility and coordination of all the different on-going initiatives due to the great number of projects, geographical level of intervention and addressed targets

Originality of the programme A huge integrated, transversal and multi-targets as well programme involving a great number of private and public bodies

Cost Global budget unknown but seemed to be high (a lot of projects among which some have a funding of € 3 millions)

Sources

Numerous websites

http://www.ministerosalute.it/stiliVita/paginaMenu StiliVita.jsp?menu=alimentazione&lingua=italiano

http://www.piramidealimentare.it/

www.ccm-network.it/prg_area2_esperienze_locali_Formez

http://win.aegov.com/survey/salute.asp

Comments There is a lot of initiatives, often at local level, which can be assimilated as a whole project at ist own.

Contact point


Programme n°2.7

Name: Mensa Launched by: Software Paradiso Launched in: unknown Duration of the project: unknown Effective in Italy Free or charged? : charged



Targets

Objectives



Software Paradiso produces programs for technical studies (architects, engineers, surveyors), but also for schools, companies, public institutions, associations.

Catering industry, dieticians, pharmacies, sport centres, consumers

To provide a software that builds balanced menu for scholastic or company cafeterias, (but also for other cases of catering industry) from the nutriment table, the type of diet (Mediterranean, Italian, …)

No


Main message


To work out balanced and customised menu for each type of diet (Mediterranean diet, Italian or from other area), based on food charts and principles.

Low

Strengths Many different menus can be managed by the software.

Weaknesses It’s not really a program which prevents obesity but just a charged software which can help to balanced nutrition

Originality of the programme Software tool to work out balanced menu

Cost Price of the software € 195,00

Cost of software development : unknown

Sources

Website www.softwareparadiso.it

Comments For information only (limited interest of the product)

Contact point



not


level of details

(sub categories)


Symbols or

sentences used

general nutritional advice

No

help to understand the given recommendations

No

calories Yes Caloric value of food Very low High

lipids % Yes Fat contain of foods Very low High

carbohydrates % Yes Sugar contain of foods Very low High

proteins % Yes Proteins contain of foods Very low High

minerals No

vitamins No

fibers No

Intervention study on company clubs

The study in clubs will evaluate the changes in the health, perception of well-being and labour yield of taken part pilot companies during twelve months, those that will incorporate supply of one more a Mediterranean diet (making the diet more Mediterranean), and whose pursuit will be evaluated quantitatively by means of clinical parameters, nutritional, biochemical, of labour yield and perception of well-being.

Programme n°2.8

Name: PAL-Chile (Programa de Alimentación laboral) Launched by: Biology and Medicine Faculties of the Pontificia Universidad Católica de Chile, other universities. Launched in: 2006 Duration of the project: 1 year Effective in : Chile Free or charged? : free



Assess the health effects of a Healthy eating intervention in a very specific target Manual workers (Employees) To encourage healthy eating to the employees and changing the food offer of their daily menus (companies’ canteens). Making their food pattern more Mediterranean in order to prevent chronic diseases Regular health measures (nutritional, biochemical and clinical parameters)



Low. Easy to understand

Strengths



Cost Unknown

Sources

Website: http://www.pam-chile.cl/index.php?sector=evento2

Comments

Contact point Federico LEIGHTON Nutrición Molecular, Departamento de Biología Celular y Molecular, Facultad de Ciencias Biológicas, 2° piso, Portugal 49, Santiago Chile [email protected]

Programme n°2.9

Name: ACTYBOSS Launched by: a Grant from the Regional Ministry of Health. Government of the Balearic Islands. Launched in: 2009 Duration of the project: 2 years Effective in Baleares Free or charged? : free



Targets

Objectives



Promoting healthy life style habits: nutrition and physical activity in a school setting. –

Children 11-14 years old

Give access to nutritional counselling, healthy habits and supervised exercise in a school setting.

Antropometric and fitness measurement and quality of life questionnaires.

Monthly meeting to evaluate attendance and feedback questionnaires as well as a Data and safety monitoring board.


Main message


To provide information and tools to follow a healthy life style

High. Scientific grounds adapted into a strong communication strategy

Strengths Multidisciplinary. Dieticians, Endocrinologists, exercise physiologists, psychiatrist, nurses, teachers.

Weaknesses Small sample.

Originality of the programme Supervised, free after school exercise programs.

Cost € 100,000

Sources The coordinator of the project himself and website)

Comments This study is funded by the Balearic Island Government

Contact point Bartolome Burguera

[email protected]

+ 34 971 17 53 34


Programme n°2.10

Health food tastes good

Launched by: SODEXO

Launched in: ALL TYPES OF COMPNIES

Duration of the project: CONTINUES

Effective in SEVERAL countries



Targets

Objectives


As a companies partner support healthier life style

By offering healthy and well combined food improve life satisfaction and support not only healthier but also more satisfied employees


Main message


Improve life style by food and motion

Middle. Passive offer of healthier food

Strengths

Slowly increase number of employees preferring healthy food

Weaknesses Orientation on certain type of food (white meet and vegetables)

Originality of the programme Light concept offering alternative food inclusive vegetarian food

Cost

Sources

SODEXO – internet pages

Comments Most typical program for healthier food




not

Type of information (symbols

or sentences)


categories)



general nutritional advice yes symbols ZZ

help to understand the given recommendations no no

calories -

lipids % -

carbohydrates % -

proteins % -

minerals -

vitamins -

fibers -

This publication [etc.] arises project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsability lies with the author.

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