Organizations internal research into cost-effectiveness of worksite health promotion and disease prevention programs shows a return of $1.75 to $6.85 for every corporate dollar invested based on reduced employee turnover, greater productivity and decreased medical claims by participating employees. Work, employment and a job that provides a sense of satisfaction and control can significantly influence the mental, physical and social health of the individual. Living and working conditions such as job control and safety conditions are some of the strongest influences on a person’s health status

Workplace nutrition programs can play a role in working towards achieving a healthy corporate philosophy. Nutrition is one of the key modifiable risk factors in the primary prevention of stroke, other types of cardiovascular diseases, and a number of chronic diseases such as diabetes and some types of cancer. Maintenance of a healthy weight, acceptable blood cholesterol and blood pressure levels are all affected by eating habits.

When surveyed, most employees report that the workplace is an appropriate place to promote health. The workplace is an ideal setting to promote nutrition and healthy eating because it provides a captive audience and various on-site opportunities for positively influencing employees’ food choices. The workplace presents a convenient means of reaching the adult population. On average, adults spend up to 60% of their waking hours at work. Likely, one or more meals and snacks are eaten at work. Availability of healthy food choices in cafeterias, vending machines and at business functions can help build a supportive environment for healthy eating practices.

Work stress and working conditions can affect body weight and alcohol consumption patterns, and thus addressing nutrition within a workplace setting gives opportunity to also acknowledge and address the work factors that can be additional supports or barriers to healthy eating and drinking. Existing channels of communication, social networks and administrative systems in the workplace can be used to generate program interest, facilitate follow-up and ensure a supportive environment for healthy eating. Support and encouragement from co-workers can help reinforce positive eating behaviors. Knowledge and skills learned at work can in turn influence family members, friends and the home setting.

Over 70% of employees support employer involvement in workplace health promotion programs and 85% believe that workplace programs can increase health and lower health costs.

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