The hot bar options present several challenges because some selections are not heart-healthy. Dr. Weinstock outlines come critical points within hot bar selections, such as high-calorie rate in fat content and, thus, low in nutrition menu. The grill section is undoubtedly a healthier choice that includes specific nutrition information and the variety of food selection with alternatives to the meat dishes. For instance, a grilled potato has an increased amount of fiber compared to the fried version and fewer calories. Concerning grab-and-go and entrée sections, the menu includes small red hearts next to those items that are lower in saturated fat and, therefore, lower in calories. It is crucial to pay attention to the red heart because it indicates a lower fat choice and helps maintain a balanced diet. Employees should be careful with a quick snack and consider the fat level and sugar content mentioned in the nutrition list. Some products presented in this section might be used as a whole meal based on their calories.
As a workplace dietitian for labor employees, I would implement the strategies based on the research within medical settings by Yona1, Goldsmith, and Endevelt (2020). This implies adjusting menus to the employees’ nutritional status, serving the fresh and cooked foods with high nutritional value, restricting the processed and ultra-processed foods. A dietitian must also consider the relevance of the menus for employees with allergies and food sensitivities. Furthermore, Grimani, Aboagye, and Kwak state that promoting healthy nutritional behavior at the workplace might serve as an integrated initiative that enhances employees’ health and overall business performance. As for the professional employees, I would apply evidence-based dietetic expertise, use nutritional assessments, and implement efficient client-centered oral and written communication methods to improve employee nutrition, health, and performance outcomes. The healthy lunch choice is crucial for maintaining the employees’ wellbeing and health.
Reference List
Coopertv. Dr. Weinstock Discusses Healthy Cafeteria Choices at Cooper University Hospital [Video]. YouTube. Web.
Grimani A, Aboagye E, Kwak L. The effectiveness of workplace nutrition and physical activity interventions in improving productivity, work performance and workability: a systematic review. BMC Public Health. 2019;19(1676):1-12.
Yona O, Goldsmith R, Endevelt R. Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study. Journal of Health Policy Research. 2020;9(5):1-9.