Promoting Healthy Hearts in the Work Place

Shân Biesman-Simons RD(SA)

World Heart Day

Why Work with heart?

• CVD kills 17.2 million/yr• 80% preventable• ½ waking hours working• Healthy workplace can - increase productivity - reduce absenteeism - lower medical costs - improve morale

HSFSA Programmes

• Corporate Wellness Screening

(established)

• Healthy Hearts @ Work Canteen

(pilot)

Corporate Wellness Screening

• Blood pressure

• Cholesterol level (TC)Finger prick

• Blood glucoseFinger prick

• Body Mass Index (BMI)Height and weight

• Pre-testing questionnaire & consent• Nurses do tests• Dietitians will counsel based on findings &

present a health talk • Brochures & eating plans made available • Each person screened receives a copy of

their results

Corporate Wellness Screening

Corporate Wellness Screening

• Company receives a corporate health profile & report

Follow-up

• High risk encouraged to visit clinic/doctor

• Heart Mark Diet Line

• Intranet articles

• Retesting annually encouraged

0860 223 222

Healthy Hearts @ Work Canteen Programme

Why canteen programme?

More and more South Africans are eating food that is prepared outside of the home.

…in restaurants, take-away establishments and canteens

Foods served at workplace are often…..

• LARGE or ‘super-sized’ portions which are energy dense

• HIGH in fat (especially saturated & trans fats)

• HIGH in refined carbohydrates

• LOW in fibre and micronutrients (poor in fruit, vegetables, legumes & grains)

• HIGH in salt & added sugars

Role of companies?

• Unique & vital role in improving health, wellness and physical fitness of employees

• Healthy eating programme can be initial step in increasing accessibility of healthy foods

• In staff restaurants, canteens, tuck shops and/or vending machines

Goals of Healthy Hearts @ Work Canteen Programme

• Make staff aware of healthier food choices at work• Encourage employees to eat a variety of foods in line

with HSFSA healthy eating guidelines:– reduced total and saturated fat – increased fibre, fruit and vegetables– reduced salt and sugar

• Aim is not to change entire canteen menu, but to provide simple recommendations on how to make it heart healthier

Benefits

• Improve health and wellness of employees• Reduce risk of CVD• Decrease healthcare costs• Reduce absenteeism of staff• Improve productivity• Build a sustainable business by helping

companies attract and retain healthy employees

Accreditation process for certification

• Catering audit

• Monitoring audit

• Certification

• Re-certification spot check

● Discussions between dietitian and catering & personnel managers .

● Input from staff via short surveys with dietitian during lunch breaks

● Assessments of: - overall food choices available - food preparation methods - menu cycle - use of fats, vegetables and fruit, fibre-rich foods, sugar and salt

Catering audit includes…

Monitoring audit

• Follow-up monitoring visit is done 8 – 10 weeks after initial audit

• This gives time to make necessary changes recommended by the dietitian

• Monitoring visit provides a useful target-date by when HSFSA healthy eating goals need to be implemented

Certification

• After successful implementation of HSFSA recommendations, company is awarded with certificate

• This means that restaurant/canteen provides healthy options meeting HSFSA standards

• Certification is awarded for one year, which can be renewed annually

Re-certification spot check

To help ensure that healthy catering principlesare incorporated successfully in company’s restaurant/canteen over the long term…..

• Follow-up re-certification audits may be conducted by dietitian every year

• Offer ongoing dietary advice to catering managers if required

• Workplaces that qualify for re-certification, will be presented with new certificates

Quest

ions?

Quest

ions?

Shân Biesman-Simons RD(SA)

Tel: +27 21 447 4222

shan@heartfoundation.co.za

www.heartfoundation.co.za

For more information