4 ways to improve workplace nutrition

When people talk about “food intolerances,” they generally mean allergies or negative physical reactions to certain foods. But an Arkansas Blue Cross and Blue Shield nutrition expert says that one of the most pervasive and harmful kinds of food intolerance is all about attitudes, certainty and judgment about what others eat, often rooted in disinformation. She said one of the most helpful, low-cost things employers can do to encourage wellness is to encourage a positive and accepting food culture at work.

“People have strong feelings about food,” said Stephanie Jones, a registered dietitian and wellness clinician at Arkansas Blue Cross. As a dietitian, Jones believes that eating food should be enjoyable. “What we eat and why we eat it are highly personal, individualized choices that aren’t helped by negativity from others or even ourselves.

“Healthy eating is about finding a way to achieve a satisfying nutritional balance. And a healthy relationship with food can incorporate all the things we love.”

Jones has several suggestions about how employers can encourage healthy attitudes about food and offer nutrient-rich choices within the workplace. But first, it’s important to realize that foods are not good or bad. Despite the way fad diets tend to vilify certain things like fat or sugar or carbohydrates, Jones said they are all morally neutral.

Employers interested in boosting employee wellness can have a positive role in improving their workplace food culture:

1. Promote the benefits your organization offers employees. Encourage employees to see a primary care provider so if there’s a problem, they can be seen by a specialist. They may be eligible for visits with a dietitian, or they may need to see a different kind of specialist such as a cardiologist or endocrinologist to treat underlying conditions. Some health plans offer virtual point solutions such as GI or diabetes management programs that can make a big difference for employees.
2. Make healthy foods accessible in the workplace. For employers large enough to have a restaurant or cafeteria on campus or those who cater food for meetings or events, Jones recommends including a range of nutritious choices for different eating styles. But groups of all sizes benefit from having a kitchen or space with at least a refrigerator, sink and microwave available for employees to prepare lunches. It’s also helpful to offer some varied vending machine options, such as nuts or packaged protein, along with more commonly vended snack foods.
3. Foster a culture that balances access to healthy options with nutritional acceptance of others. Employers can lead by example and help support any employees who feel targeted by their peers for their weight or food choices. “Shaming comments about what colleagues are eating is a huge no,” Jones said. “It’s not helpful or appreciated, and we encourage managers to promote a nonjudgmental zone. What any person chooses to eat at any given time is a personal choice. No one should be giving their opinion about our food choices unless asked.”
4. Share free, vetted nutrition resources in your employee communications. Evidence-based nutrition information from respected organizations can be helpful content for your employees. The University of Arkansas Cooperative Extension Service has excellent resources available. Another simple and free educational tool is myplate.gov, which helps people understand what a plate should look like and different foods to include or emphasize when meal planning. The Arkansas Hunger Relief Alliance also has programs on nutrition education, healthy cooking and shopping, important information about food insecurity in our state and local food pantries where families can get help in tight times. More free, nutritional online resources from vetted sources can be found at healthlinkscertified.org.

No food villains

Foods are morally neutral, Jones reiterates. “We’ve grown up with that attitude that there are universal right or wrong ways to eat,” Jones said, “and we’ve all seen different diets and nutrients get villainized. But those nutrients provide valuable things for our bodies. And it’s possible to incorporate them into our meals in ways that fuel us.”

In her field, Jones said it’s common to encounter people who are experiencing deep guilt, fear or compulsiveness about their eating habits. Others are convinced their way of eating is the correct choice for others. That creates unnecessary negativity and sometimes fosters workplace conflicts.

“I advise people to let go of the guilt or judgment about having an occasional donut or a cheeseburger,” she said. “We can prioritize certain nutrients and types of foods and de-emphasize others at different times depending on our individual needs and goals. But everything can fit.”

Different bodies, different needs

Jones said nutrition is largely a gray area because so much depends on the individual. “What works for some people does not work for everybody. Despite how well a way of eating worked for one person, all approaches will not have successful results for all people. We each must learn what works for our body and health needs, a satisfying way of eating nutritiously that we can sustain long term.”

Jones advises groups that employees each have multiple factors contributing to their nutritional health and well-being, things that are either working for them or against them. These can include lifestyle, genetics, their health conditions and types of work. Social Determinants of Health, like lack of a nearby grocery store for fresh produce or not knowing how to cook nutrient-rich foods on a fixed budget, can also play a role in limiting options.

“Every person’s body, medical history, resources and circumstances are different. For instance, one employee may benefit from increasing their dairy consumption, while another might need to avoid dairy products due to an allergy or intolerance. We’re all different.”

A lifetime approach, not a fad

Whatever specific food choices a person makes, Jones said committing to eating for long-term health and wellness is key, as quick fixes don’t last.

She said people are drawn to the structure of fad diets, the promise that “if they just do X, Y and Z they can lose pounds fast.” But she warns people looking to lose pounds, “Whatever you do to actively lose weight, you have to continue to do that to maintain your weight loss.”

And Jones said not every food trend, especially the nutritionally restrictive approaches, is sustainable or advisable for decades on end. “Fad diets too often are based on little research. The eating lifestyles that are most sustainable in the long run are ones that are flexible and not super restrictive, and they’re going to have a lot of research behind them,” she said.

Of the well-researched, proven approaches, Jones said the Mediterranean Diet, which emphasizes fish and lean meats, whole grains and fresh vegetables, tops the list as the most widely helpful. “I particularly like that the Mediterranean Diet doesn’t eliminate any food or nutrient.”

Jones cited one other major benefit of eating well: when we’re eating nutritionally, our bodies and brains can tell the difference. “We feel better when we make food choices that sustain our health,” she said. “That’s not to say you can never have a cupcake. Absolutely enjoy one sometimes. But you’ll feel better if you are not living off cupcakes.”

She said good nutrition doesn’t have to be hard. “Once you build some sustainable eating habits, it becomes your way of life. It takes some time and forethought to make the best choices we can for our own bodies.”