annex 24 a position papers belgium introduction – objective of the position papers thanks to...

Download Annex 24 a Position papers Belgium Introduction – objective of the position papers Thanks to the results

Post on 13-Mar-2020

0 views

Category:

Documents

0 download

Embed Size (px)

TRANSCRIPT

  • PPOOSSIITTIIOONN PPAAPPEERR

    --

    EEMMPPLLOOYYEEEESS // RREESSTTAAUURRAANNTTSS

    BBEELLGGIIUUMM

    Deliverable n°16

    FOOD

    Fighting Obesity through Offer and Demand

  • This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

    PPOOSSIITTIIOONN PPAAPPEERR 11

    __

    RREECCOOMMMMEENNDDAATTIIOONNSS TTOOWWAARRDDSS

    EEMMPPLLOOYYEEEESS

    AUTHORS

    Ghislaine Dufourny from CIRIHA

    Gaétane Thirion from CIRIHA

    Olivier Christiaens from SPF Santé Publique (PNNS-B)

    Marie Cordiez from Accor Services Belgium

    Introduction – objective of the position papers

    Thanks to the results of the first 6 months (the research, the literature, the best practices, etc.) and the 3 deliverables,

    partners in each country will be able to jointly write down one position paper per target group.

    The recommendations in the position papers aim at providing as much information as needed in order to create the

    communication tools during the summer. There will be specific national tools as well as common European tools.

    The recommendations must describe what should (or could) be done to promote healthy nutrition in the workplace

    and in the restaurants during lunch time. The recommendations will refer to the national dietary guidelines that

    already exist.

    The recommendations will take into account diversity and will demonstrate that the pleasure of lunching in a

    restaurant is compatible with a balanced nutrition in the framework of professional life.

  • This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

    I. National context

    According to your analysis of the deliverables and your expertise, what are the:

    � Needs: To inform and sensitize both employers and employees on the benefits of a healthy/balanced diet (better health,

    less stress, less absenteeism)

    � Expectations: Even though Belgian employees don’t express a specific expectation regarding nutritional advices, we noticed

    that they would expect fresh fruits, water and fitness centres from their employers � we can see a correlation

    with the recommendations of the PNNS. And they do not seems to expect nutritional advices.

    � Problems, hurdles: Lack of sensitization, balanced diet is connoted with slimming diet and deprivation, employer/management is

    not engaged, junk food offer is too accessible, financial aspects…

    � Any other useful information: It remains a lot of work to do, we couldn’t identify one specific need/expectation � we should generate it. The best way to do so seems to imply the employer in the dissemination of the

    information through an information kit for employers.

    According to your analysis of the deliverables and your expertise, what are the main lines of actions and

    points of interest?

    � Visibility: Use of a logo. Why not Gustino? Pros: it already exists (synergies with existing programs), it was appreciated by both targets following the results of the research, it represents well the theme. Cons: it is not

    specific to the program, the question in the research was not very impartial (not enough choices).

    � Type of messages: Must remain simple and very obvious, concrete/practical, original and new to avoid “déjà vu” effect.

    � Individual approach Vs general approach: Our role is to give a general approach, but we should suggest to the employers to give an extra individual approach.

  • This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

    � Evaluation: Research at the beginning and at the end of the program. 2 targets: employers / employees. The evaluation methods could be a qualitative study for employers and a quantitative survey for employees. A

    medical monitoring could also be interesting.

    � Different actors who should be involved: Direction board / HR department / Occupational health / Employees.

    � Use of current programmes/synergies with identified strength:

    o Programme : Recommendations of the PNNS / Gustino (mix BE and SP)

    o Tools : leaflets from PNNS and Gustino (downloadable on the website FOOD)

    o Ideas : Scientific knowledge at disposal (PNNS / CIRIHA) / National Research over food habits (2004) / Bioforum / partnership with employers’ federations (UNIZO/UCM/FEB-VBO/UWE/VOKA…) to

    disseminate the program towards employers

    � Other:

    We would create an information kit for employers, convincing them of the benefits of healthy food on the

    performances of their employees (and organization in general), and inviting them to launch a sensitization

    program inside their company (incl. standard messages for internal e-mailing, intranet and/or internal newsletter;

    posters, purpose: invite employees to connect on the FOOD website to participate the research and to get more information (advices, list of restaurants, etc.)

    II. National recommendations

    List of the key messages, national recommendations (golden rules)

    Recommendations for the employees as a whole and / or recommendation according to a typical employee’s

    day

    Examples : We will give several examples (e.g. one week of healthy menus)

    � Breakfast

    o grain product (whole wheat bread, breakfast cereal based on whole wheat and low salted)

    o dairy product (1 portion of yoghurt without added sugar or 1 slice of cheese type gouda and 1 glass of milk)

    o 1 piece of fresh fruit > fresh fruit juice

    � Snacks

    o 1 piece of fresh fruit or fresh vegetables

    o 2 slices of whole wheat bread with butter or margarine

    � Going out for lunch time = restaurants

    o Soup with 50% vegetables

    o Hot meal with cooked potatoes, whole rice, whole wheat pasta / portion of 200 g vegetables / 1 spoon of fat

    o Protein source (100 g fish>white meat>red meat or meat substitute) o 2 glasses of water

  • This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

    � Bringing food from home

    o Salad with 100 g vegetables

    o Whole wheat bread

    o Slices of cheese or cold cut meat with butter or margarine

    � Etc.

    o in total 400 g fruit and vegetables per day

    o in total 1,5 liter of water per day o max 100 g fish or meat or egg o 175 g until 420 g bread o o 210g to350 g potatoes o 1 to 2 slices of cheese (20-40 g) per day o 3 to 4 glasses of milk (450-600 ml) per day o 2 pieces of fruit per day o Max 30% of TEI originates from fat o Max 10% of TEI originates from saturated fat o Min 30 g fibres per day

    As highlighted by the deliverables, we should remain short, easy and practical. We choose to write 10 main recommendations, easy to apply, in a language that will imply the consumer. “My 10 “feel good” actions”. Each of the 10 actions could be used alone (for media with few space for explanation, like posters and flyers) or with more explanation (for example on the website, in a guide…) and would also be used as a quick test “How good are you at feeling good ?” : you can check for each action you already do and receive a feedback with advices to feel even better.

    These recommendations are a first step. They should be compared with the recommendations of other countries that are participating in the project and tested by the consumers. They could be adapted during the writing of the communication tools.

    1. I eat at least 5 fruits and vegetables a day

    a. Preferably seasonal fruits and vegetables b. Choose for variety c. Preferably whole fruits instead of juices d. This means min. 400 gr. a day e. Avoid fruits in syrup and vegetables in sauces f. Add a table of equivalences

    2. I eat starchy food for each meal

    a. Bread and cereals, preferably whole b. Variety: potatoes, whole rice or pastas, boulghour, quinoa, corn, semolina… c. To satiety d. Avoid fried, panned and other fatty preparations (max. once a week) e. Add a table of equivalences

    3. I taste before to add salt

    a. Explore new tastes with other spices b. Do not put salt on the table c. Put less salt in the cooking water

    4. I can do without meat certain days

    a. Replace with: quorn, tofu, soja, fish, eggs, dry vegetables… b. Prefer poultry (without skin), calf, pig c. Max. once a week : beef, sheep, lamb d. Reserve the fatty pork-butcheries (sausage, pie, etc) on the occasions e. Avoid prepared meat salad

  • This publication arises from the project FOOD which has received funding from the European Union, in the framework of the Public Health Programme.

    f. Avoid fried, panned and other fatty preparations 5. I eat fish at least once a week

    a. Preferably fat fishes: salmon, sardines, anchovy, mackerel, herrings, rollmops, maatjes… b. Avoid fried, panned and other fatty preparations c. Vary the preparation : cool or hot dishes d. Limit the consumption of prepared salads: tuna salad, crab salad, shrimps salad…

Recommended

View more >