The article properly discusses the healthy lunch choices presented by Dr. Weinstock in the Cooper University Hospital, including the hot and the grill bars, entrée section, and grab and go area. Based on such detailed analysis, the author develops his strategy to promote a healthy nutrition system within a particular workplace. According to Larrivee et al. (2015), a colored classification system facilitates a crucial separation of the “least, medium, and highest calorie food groups” in statistical terms (p. 1339). Thus, the traffic light labeling method might significantly assist employees in making healthier decisions and improve dietary intakes due to essential nutritional information delivered in a simple and easy-to-use model. I believe that the proposed method of the traffic light system in terms of environmental strategy is the appropriate solution for addressing the employees’ critical diet concerns.
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One can achieve considerable health implications within a workplace by integrating nutritional information and caloric content into the cafeteria’s food selection. Furthermore, the article suggests nudging and social marketing strategies to meet professional employees’ requirements in terms of a healthy diet plan. More specifically, this method aims at addressing higher critical thinking needs for completing the daily tasks of such employees. As such, adequate diet education for professional employees is key to the beneficial transformation of healthy diet patterns. Schindler-Ruwisch and Gordon (2020) state that the success of nudging usually depends on the type of choice strategy employed. Therefore, it is of the utmost importance to understand the potential impact of certain subtle nudges to encourage healthier food selections for the employees. With that said, I support the article’s recommendations regarding healthy lunch choices in the worksite cafeteria since they are proved to be highly efficient by many researchers to serve employees’ health better and fight obesity issues.
Larrivee S, Greenway FL, Johnson W D. A statistical analysis of a traffic-light food rating system to promote healthy nutrition and body weight. Journal of Diabetes Science and Technology. 2015;9(6):1336–1341.
Schindler-Ruwisch J, Gordon M. Nudging healthy college dining hall choices using behavioral economics. Journal of American College Health. 2020:1–7.