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Programs | Nutrition Interventions

Health-related programs for nutrition1-5

Employee programs refer to activities that include active employee involvement such as classes, seminars, or competitions. Employee programs are frequently provided on-site at the workplace.

Offer nutrition counseling

  • Counseling is recommended for adults with lipid disorders and other risk factors for cardiovascular and diet-related chronic diseases
  • Counseling interventions help individuals acquire the skills, motivation, and support they need to alter their eating and food preparation habits. Counseling advice includes self-monitoring, overcoming barriers to selecting healthy foods, goal-setting, shopping and food preparation, role playing, and social support
  • Health risk appraisals (HRA) or employee health surveys should be used in combination with individualized clinical assessment, counseling on nutrition, and follow-up for health behavior change

Lactation Support Program

  • A basic lactation support program includes providing a breastfeeding employee time and a location where she can privately, comfortably, and safely express milk during the workday. Program components include  teaching employees about breastfeeding and offering professional lactation management services and support
  • Lactation support in the workplace benefits both employees and employers. For example, employers benefit through lower health care costs and lower absenteeism from mothers not needing to stay home with sick children as often.  Additionally, employers benefit through retention of valuable, trained employees and improved public relations. Mothers enjoy health benefits and greater peace of mind that they can still provide ideal nutrition for their infants

References

1.  Pignone MP, Ammerman A, Fernandez L, Orleans CT, Pender N, Woolf S, Lohr KN, Sutton S. Counseling to promote a healthy diet in adults: a summary of the evidence for the U.S. Preventive Services Task Force. Am J Prev Med. 2003 Jan;24(1):75-92.

2.  U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office, January 2005.

3.  American Heart Association Nutrition Committee, Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, Karanja N, Lefevre M, Rudel L, Sacks F, Van Horn L, Winston M, Wylie-Rosett J. Diet and Lifestyle Recommendations Revision 2006 A scientific statement from the American Heart Association Nutrition Committee. Circulation. 2006;114(1):82-96.

4.  Kushi LH, Byers, T, Doyle C, Bandera EV, McCullough M, Gansler T, Andrews KS, Thun MJ, and The American Cancer Society 2006 Nutrition and Physical Activity Guidelines Advisory Committee. American Cancer Society guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. CA Cancer J Clin 2006; 56:254-281.

5.  Campbell KP, Lanza A, Dixon R, Chattopadhyay S, Molinari N, Finch RA, editors. A Purchaser’s Guide to Clinical Preventive Services: Moving Science into Coverage. Washington, DC: National Business Group on Health; 2006.

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