A workplace has excellent possibilities to support employees in adopting and maintaining healthy dietary patterns: eating regularly and making smart food and beverage choices. When planning actions to do this, it is important to know what kind of dietary choices in general are beneficial for all employees. Figure 4 displays basic principles that pave the way for a diet that promotes health, as well as aids to prevent and manage chronic diseases, such as cardiovascular diseases and type 2 diabetes. These principles are recommended to be followed when designing the selection of foods and beverages available at the workplace – in staff restaurants, cafeterias, vending machines, recreation rooms, meetings, and any other circumstances in which food and beverages are served. Some employees may have dietary restrictions, for example, due to food intolerances or allergies, but from a balanced selection of healthy alternatives, it is possible also for them to find options that meet their personal needs.

Figure 4. Guidelines towards a healthier diet.

WHO 2018. Healthy diet.

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