Food at work : workplace solutions for malnutrition, obesity and chronic diseases

Başlık:

Yazar:

Wanjek, Christopher, 1967-

ISBN:

9789221170150

Ek Yazar:

Wanjek, Christopher, 1967-

Yayım Bilgisi:

Geneva : ILO, 2005.

Fiziksel Tanım:

xv, 448 pages : color illustrations ; 25 cm.

Contents:

Part I. Nutrition and the workplace -- The history and economics of workplace nutrition -- A nutrition overview -- The workplace as a setting for good nutrition -- Part II. Case studies: food solutions from the field -- Canteens and cafeterias -- Meal vouchers -- Mess rooms -- Refreshment facilities and local vendors -- Solutions for families: low-cost shops; provision of food rations, dormitories -- Clean drinking water -- Part III. Resources for unions, employers and governments -- A checklist for enterprise decision-making -- International standards, policies and programmes -- Appendix A: Macronutrients: proteins, fats and carbohydrates -- Appendix B: Micronutrients: vitamins, minerals and other nutrients.

Abstract:

"This comprehensive volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break and decent conditions for eating is not only socially important and economically viable but a profitable business practice too."--BOOK JACKET.

Konu Terimleri:

Beslenme.

Nutrition.

Beslenme -- Derleme.

Nutrition -- Miscellanea.

Endüstriyel hijyen.

Industrial hygiene.

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Library	Materyal Türü	Barkod	Yer Numarası	Durum
Searching... Pamukkale Merkez Kütüphanesi	Kitap	0099612	QU145 .W36 2005	Searching... Unknown

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Özet

This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of "food solutions" including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets.

Author Notes

Christopher Wanjek is a freelance health and science writer based in the United States. He is a frequent contributor to the Washington Post and popular science magazines, and he is the author of Bad Medicine: Misconceptions and Misuses Revealed (Wiley, 2002).

Foreword	p. v
Acknowledgments	p. xv
Introduction	p. 1
Part I Nutrition and the Workplace	p. 7
1 The History and Economics of Workplace Nutrition	p. 9
1.1 The price of poor nutrition	p. 12
1.2 Nutrition as an element of a healthy workplace	p. 13
1.3 The rationale for government	p. 14
1.3.1 Obesity and the non-communicable disease epidemic	p. 14
1.3.2 The lingering malnutrition problem	p. 16
1.3.3 Savings through diet and exercise	p. 17
1.3.4 Underestimated cost of poor occupational safety and health	p. 18
1.4 The rationale for employers	p. 19
1.5 The rationale for employees and unions	p. 20
2 A Nutrition Overview	p. 23
2.1 Energy	p. 25
2.2 Macronutrients	p. 27
2.2.1 Proteins	p. 27
2.2.2 Fats	p. 28
2.2.3 Carbohydrates	p. 31
2.3 Micronutrients	p. 32
2.3.1 Vitamins	p. 33
2.3.2 Minerals	p. 33
2.4 Other nutrients	p. 34
3 The Workplace As a Setting for Good Nutrition	p. 37
3.1 Opportunities	p. 41
3.2 The law	p. 43
3.3 Food solutions	p. 46
3.3.1 Cost and place	p. 46
3.3.2 Time, timeliness and rest	p. 47
3.3.3 Comfort and accessibility	p. 48
3.4 Marginalized employees	p. 49
3.4.1 Non-core workers	p. 49
3.4.2 Gender	p. 50
3.5 Occupational safety and hygiene	p. 50
3.6 Special diets	p. 51
3.7 International equality	p. 51
Part II Case Studies: Food Solutions From the Field	p. 55
4 Canteens and Cafeterias	p. 57
4.1 Dole Food Company, Inc. (California, United States)	p. 62
4.2 San Pedro Disenos, S. A. (Guatemala City, Guatemala)	p. 67
4.3 Spotlight on Canada: Government and unions help improve workers' nutrition	p. 73
4.4 Husky Injection Molding Systems Ltd. (Ontario, Canada)	p. 77
4.5 Placer Dome, Inc., Musselwhite Mine (Ontario, Canada)	p. 82
4.6 Akteks Akrilik Iplik A. S. (Akteks Acrylic Yarn Industry and Trade Company) (Gaziantep, Turkey)	p. 88
4.7 Tae Kwang Vina (Dong Nai, Viet Nam)	p. 91
4.8 Spotlight on Singapore: The Workplace Health Promotion Programme	p. 94
4.9 Glaxo Wellcome Manufacturing Pte Ltd. (Singapore)	p. 98
4.10 Spotlight on Austria: Light, healthy and fair eating in the workplace	p. 102
4.11 Voestalpine Stahl GmbH (Linz, Austria)	p. 105
4.12 PSA Peugeot Citroen (Rennes, France)	p. 108
4.13 Wellmark Blue Cross Blue Shield (Iowa, United States)	p. 114
4.14 WMC Resources - Phosphate Hill (Queensland, Australia)	p. 117
4.15 Spotlight on Argentina: Hard economy, hard habits	p. 122
4.16 Unilever (Buenos Aires, Argentina)	p. 123
4.17 Total Austral (Patagonia, Argentina)	p. 127
4.18 Moha Soft Drinks Industry S. C. (Addis Ababa, Ethiopia)	p. 131
4.19 Kotebe Metal Tools Works Factory (Addis Ababa, Ethiopia)	p. 134
4.20 McMurdo Station (Ross Island, Antarctica)	p. 138
4.21 Ministry of Defence and Armed Forces (United Kingdom)	p. 143
4.22 Canteens and cafeterias summary	p. 148
5 Meal Vouchers	p. 153
5.1 Meeting a social need	p. 155
5.2 Tax revenue and boost to local economies	p. 156
5.3 Types of vouchers	p. 157
5.4 Voucher pros and cons	p. 160
5.5 Successes and new possibilities	p. 161
5.6 Brazil	p. 165
5.7 Hungary	p. 171
5.8 Romania	p. 175
5.9 France	p. 179
5.10 United Kingdom	p. 182
5.11 Sweden	p. 186
5.12 India	p. 189
5.13 Lebanon	p. 192
5.14 China	p. 195
5.15 Meal vouchers summary	p. 197
6 Mess Rooms	p. 199
6.1 MexMode (Atlixco, Mexico)	p. 203
6.2 Boncafe International (Singapore)	p. 296
6.3 K. Mohan and Co. (Bangalore, India)	p. 211
6.4 Spotlight on an NGO: The Global Alliance for Workers and Communities	p. 217
6.5 Spotlight on California: 5-a-Day Worksite Program and Task Force on Youth and Workplace Wellness	p. 219
6.6 American Apparel (California, United States)	p. 223
6.7 San Mateo County Municipality (California, United States)	p. 227
6.8 Russian-British Consulting Centre (Rostov-on-Don, Russian Federation)	p. 231
6.9 Spotlight on Bangladesh: Turning the page on poor workers' nutrition	p. 234
6.10 Bangladesh garment sector: I Garments, Bantai Industries and MVM Garments (Dhaka, Bangladesh)	p. 239
6.11 Simbi Roses (Thika District, Kenya)	p. 246
6.12 Kenya Vehicle Manufacturers Ltd. (Thika Town, Kenya)	p. 250
6.13 Agricultural workers' nutrition: Lessons from Uganda	p. 254
6.14 Mess rooms summary	p. 259
7 Refreshment Facilities and Local Vendors	p. 263
7.1 Kaiser Permanente of Northern California (Oakland, California, United States)	p. 266
7.2 Five-a-day: The fruit and vegetable movement	p. 272
7.3 Firmafrugt: Danish Workplace Fruit Initiative	p. 275
7.4 Street foods and workers' nutrition	p. 278
7.4.1 Calcutta, India	p. 286
7.4.2 Bangkok, Thailand	p. 291
7.4.3 Gauteng Province, South Africa	p. 296
7.4.4 Dar es Salaam, Tanzania	p. 300
7.5 Construction sites: No canteen for those who build canteens	p. 303
7.5.1 United States	p. 303
7.5.2 Europe	p. 305
7.5.3 Japan	p. 305
7.5.4 China	p. 305
7.6 Onojo City junior high schools (Fukuoka, Japan)	p. 307
7.7 Spotlight on Japan: The Japanese o-bento - Zen and the art of the packed lunch	p. 310
7.8 Healthy foods for meetings, seminars and catered events	p. 312
7.9 Local vendors summary	p. 315
8 Solutions for Families (low-cost shops, provision of food rations, dormitories)	p. 317
8.1 Pfizer Canada (Quebec, Canada)	p. 320
8.2 United Laboratories Inc. (Manila, Philippines)	p. 323
8.3 Spotlight on the Russian Federation: Worker and family nutrition during and after the Union of Soviet Socialist Republics	p. 325
8.4 10-BP (10th Bearing Plant) (Rostov-on-Don, Russian Federation)	p. 329
8.5 Dormitories for female garment workers in Bangladesh	p. 333
8.6 Solutions for families summary	p. 336
9 Clean Drinking Water	p. 339
9.1 The office water cooler culture	p. 342
9.2 Portable, potable water and bottle-less solutions	p. 345
9.3 Russian-British Consulting Centre (Rostov-on-Don, Russian Federation)	p. 347
9.4 Tai Yang Enterprise Co. Ltd. (Phnom Penh, Cambodia)	p. 349
9.5 National Aeronautics and Space Administration Goddard Space Flight Center (Maryland, United States)	p. 352
9.6 Confection et Emballage (Port-au-Prince, Haiti)	p. 354
9.7 Clean drinking water summary	p. 356
Part III Resources for Unions, Employers and Governments	p. 359
10 A Checklist for Enterprise Decision-Making	p. 361
10.1 Canteens	p. 363
10.2 Vouchers	p. 364
10.3 Mess rooms	p. 365
10.4 Kitchenettes	p. 367
10.5 Mobile refreshment facilities	p. 368
10.6 Vending machines	p. 368
10.7 Local vendors	p. 369
10.8 Options for different types of organization	p. 370
11 International Standards, Policies and Programmes	p. 373
11.1 International Labour Organization	p. 374
11.1.1 Canteens and food services in industry: A manual	p. 378
11.1.2 ILO SOLVE Programme	p. 378
11.1.3 Draft Consolidated Maritime Labour Convention	p. 379
11.2 Global perspective	p. 380
11.2.1 WHO: Global Strategy for Food Safety	p. 380
11.2.2 WHO: Global Strategy on Diet, Physical Activity and Health	p. 380
11.2.3 United Nations: Fifth Report on the World Nutrition Situation: Nutrition for Improved Development Outcomes	p. 380
11.2.4 WHO/World Bank: Food policy options: Preventing and controlling nutrition related non-communicable diseases	p. 381
11.3 Nutrition	p. 382
11.3.1 WHO/FAO: Diet, nutrition and the prevention of chronic diseases	p. 382
11.3.2 WHO/FAO: Preparation and use of food-based dietary guidelines	p. 382
11.3.3 USAID/UNICEF/WHO: Nutrition essentials: A guide for program managers	p. 383
11.3.4 WHO/UNICEF/UNA: Iron deficiency anaemia: Assessment, revention and control. A guide for programme managers	p. 383
11.4 Food safety	p. 384
11.4.1 Public Sector Food Procurement Initiative (England)	p. 384
11.4.2 Codex Alimentarius	p. 384
11.4.3 Hazard Analysis Critical Control Point (HACCP) system for food safety	p. 386
11.4.4 Participatory Hygiene and Sanitation Transformations (PHAST) Initiative	p. 387
11.4.5 WHO: Guidelines for drinking-water quality	p. 387
11.4.6 FAO: The economics of food safety in developing countries	p. 388
11.4.7 FAO: Training manual for environmental health officers on safe handling practices for street foods	p. 389
11.5 Health education	p. 389
11.5.1 The Ottawa Charter	p. 389
11.5.2 The Jakarta Declaration	p. 390
12 Conclusions	p. 391
12.1 Governments	p. 393
12.1.1 Tax incentives	p. 393
12.1.2 Health promotion	p. 394
12.1.3 Laws on break times	p. 394
12.1.4 Laws on meal provision	p. 395
12.1.5 Street foods	p. 395
12.2 Employers	p. 396
12.2.1 Access to meals and rest	p. 396
12.2.2 Local vendors	p. 397
12.2.3 Health education	p. 397
12.2.4 Monetary incentives	p. 398
12.2.5 Families	p. 398
12.2.6 Water	p. 398
12.3 Workers and trade unions	p. 399
12.3.1 Trade Unions	p. 399
12.3.2 Workers' committees	p. 399
12.4 Concluding comments	p. 399
Appendix A Macronutrients: Proteins, Fats and Carbohydrates	p. 403
Appendix B Micronutrients: Vitamins, Minerals and Other Nutrients	p. 411
Bibliography	p. 421
Index	p. 431

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