Under workplace pressures, good nutrition often gets thrown overboard.  Many people skip lunch and work on through until their head aches and their vision blurs.  This is no way to spend a productive afternoon.  Get in the habit of taking time out for lunch.

If you do eat lunch and have food at break, how frequently do you reach for coffee, soda pop, pastries, candy bars, fast food burgers and vending machine fare?  Such foods offer quick energy - a sugar blast in many cases - but often end in a slump an hour later - sending you back for another fix.  A break or meal should do more than that for you.  But in reality, how well does your workplace support you in making healthy food choices for maximum productivity and well-being?

To answer this question, ask yourself the following questions:

Workplace Healthy Eating Report Card

1.  Does your workplace provide a clean place to sit and eat your lunch or take breaks?

2.  Does your workplace provide a fridge where portable meals can be stored safely?

3.  Do you have access to a microwave for heating up leftovers?

4.   At meetings are small whole grain muffins, bagels, scones, tea biscuits, yogurt, fresh fruit, juice, milk or water served?  To assist you in planning your catering needs, scroll down to the Healthy Choices Catering Form.

5.   Are healthy choices available in the vending machines/catering trucks?  These choices include juice, water, club soda, milk, pretzels, sandwiches, soup, fruit, yogurt, whole grain breads and crackers, trail mix, sunflower seeds, cheese, rice cakes.

6.   If you have a cafeteria are healthy food choices available on a regular basis?  These choices may include: broiled, baked, steamed, boiled, poached or stir-fried meals, pasta in vegetable sauces, vegetable soups, sandwiches made with lean meats, whole grain bread and lots of vegetables, yogurt, fresh fruit, salad dressings on the side.

 7.   If you eat at your work stations do you munch on fresh fruit and vegetables, whole grain crackers or rice cakes? 

8.   Does your workplace have a policy or guidelines about supporting healthy eating?

If you did not answer yes to the questions that pertain to your work situation and would like help to encourage your workplace to adopt these healthy eating supports please call the Peterborough County-City Health Unit and ask to speak to a public health nutritionist.

If question 7 is the only one your workplace does not comply with here is a template to help your workplace develop a Healthy Eating policy or guidelines.

TEMPLATE Policy: Workplace Healthy Eating and Safe Food Handling Practices _(Workplace Name)__ supports safe food handling practices and healthy eating, including healthy food choices, in the workplace for its members, employees, guests and community partners at meetings, workshops and events and from vending machines. Procedure:Workplace Healthy Eating and Safe food Handling Practices Objective To ensure healthy eating and safe food handling practices at all functions where food and beverage are served. Procedure 1. The following principles are to be taken into account in the planning and delivery of activities where food and beverages are served: healthy eating is based on Canada's Guidelines for Healthy Eating and Canada's Food Guide to Healthy Eating and the belief that all foods can be part of a healthy diet; high standards of food preparation and food service ensures safe foods; recycling and minimizing waste from food, food packaging, and disposable utensils supports a healthy environment; selecting locally or provincially produced products supports the food and agricultural industries; and the best responsible price that supports healthy eating. 2.  Nutritious and safe food and beverage choices will be provided where food and beverages are served at work-related meetings, workshops and events. 3.  Food and beverage choices that support Canada's Guidelines for Healthy eating shall be available in vending machines. 4.  Staff will inquire about special dietary requirements or restrictions in advance of all meetings, workshops or events, so appropriate arrangements can be made for all participants.  Choices are to include fresh fruit as an alternative dessert and fruit juice, milk, water and/or decaffeinated coffee as alternatives to coffee and pop. 5.  If necessary, Public Health Nutritionists and Public Health Inspectors can provide consultation on food arrangements.