Diseases associated with poor nutrition are an increasing cause of preventable disability and death in New Zealand. Approximately 11,000 deaths per year are linked to nutrition related risk factors such as high cholesterol, obesity, poor fruit and vegetable intake, and high blood pressure. An estimated eight to nine thousand of these are likely to be due to dietary issues alone.
The facts
WorkWell for Healthy Eating
An average adult will spend approximately 60% of their waking hours at work, and will consume about a third of their daily food intake in the time that they are there.
Many factors within the worksite can impact on food consumption, including the availability of different food options, working conditions, and the dietary habits of workmates. Because of this, the workplace is also an ideal avenue for the promotion of positive healthy eating messages.
Knowledge and skills gained in relation to healthy eating in the workplace can also be transferred through to family members at home, improving the health of the wider community and reducing the need for employees to take domestic or sick leave.
Download the WorkWell for Healthy Eating Toolkit. Inside you’ll find documents and resources to help you ensure:
Remember all workplaces undertaking WorkWell Accreditation are eligible to attend the FREE WorkWell Workshops or access FREE support from one of the WorkWell Advisors.