Happy Heart @Work

Janis MorrisseyDietitian, M.Sc., MINDI

Over 900 companies reaching 400,000+ employees

Rationale

‘The nutrition programme in particular, with its strong focus on making healthier food choices available to employees, is in keeping with good quality research.

(2001)

Rationale

Conclusion:‘Structured catering initiatives in the workplace are a potentially important option in the promotion of healthy food choices.’

Healthy Eating AwardAims:

– To facilitate heart-healthy choices in staff restaurant– To encourage employees to choose healthy choices.

Objectives:– To reduce fat,

salt and sugar– Increase fibre, fruit

& vegetables– Portion sizes

Criteria based on National Guidelines

Process

Catering Audit• overall food choice• food counter layout• food preparation practices• menus • recommendations to reduce fat, sugar and salt and

to increase fibre, fruit and vegetables• employee feedback through informal discussions

at tables with dietitian during lunch• verbal feedback re. changes required

Achieving Award Criteria

Changes can be by:• Providing new

healthy alternatives on menus and food counters

• Use of healthy ingredients and healthier cooking practices in existing dishes

Keys to Success

• Begin with strong management support• Develop a well planned programme in

consultation with employees• Set realistic objectives which are relatively easy

to achieve• Have good communication channels within the

organisation with IHF and external bodies.• Focus on other lifestyle behaviours especially

physical activity• Build on these steps over months and years

Awards Ceremony

Programme Audience• Any company/organisation with in-

house or contracted catering facilities for staff.

Programme Benefits

Programme Impact

• Over 200 companies (approx 133,000 employees) with current certificates.

• Ensures healthy options are provided and promoted to staff (supportive environment).

• Encourages positive behaviour change. Even small changes can make a big difference.

• Changes are sustained over time and so have greater impact than information/campaigns alone.

Programme Value to Workplace

• Independent assessment • Seen as ‘gold standard’• One-to-one on-site contact time with

dietitian• Tailored advice• Ongoing support and information

DevelopmentsCommunity Training Centres (2010-) • Award expanded to Community Training

Centres (early school leavers/disadvantaged).– Certifies catering service – Integration of heart-healthy

catering into training

Post-Primary Schools (2013-)• Project completed to examine

potential of expansion into PPS.• Working towards development

of Award programme.

IHF Position on Calorie Posting

in Workplaces2013 - Present

•Encourage sites as part of customer info•Direct to FSAI website for guidance•Maintain emphasis on overall heart-health nutrition

2016 Onwards

•Launch of graded Award•Requirement for calorie posting in at least some menus/food categories•Maintain emphasis on overall heart-health nutrition

Benefits of linking Calorie Posting to Award

• Complements Award aims• Increases customer information• Drives demand for change in catering

practices, portion sizes, healthier options

• Site visits by IHF dietitian assist HSE in monitoring implementation of Calorie Posting Policy

IHF Experience of Challenges/Barriers

• Perception of work/time required • Standardisation of recipes• Standardisation of portion sizes• Staff training to ensure consistency• Clear and adequate customer

information

Communication to Customers

• Multiple channels• Site-specific• Clear• Accurate• Part of ongoing customer

education/ health promotion activities

Thank You