IS the food served in staff canteens detrimental to productivity? And what fare would facilitate the optimal productivity of the organisation? According to the Irish Heart Foundation (IHF), increased productivity, less absenteeism and improved employee morale are benefits which accrue when staff canteens offer healthy food.
The IHF maintains that companies which offer healthy eating programmes reap the rewards of increased productivity potential because employees with healthier eating habits "maintain energy and concentration levels".
It states that these companies suffer less absenteeism because employees are healthier and have stamina to fight minor health problems.
Moreover, the IHF believes employee morale is improved because staff perceive the company as concerned and committed to its good health. This in turn can improve productivity and industrial relations.
Irish people under the age of 64 hold the dubious accolade of having the highest rate of death from coronary heart disease in the EU.
The IHF says that companies whose canteens offer healthy food can lower that risk and reduce the incidence of premature heart attacks and strokes among employees.
Staff in such companies tend to have improved overall health, less excess weight, lower cholesterol, lower blood pressure in some people and increased vitality and well-being.
Caterers who offer healthy food can expect more satisfied customers, fewer complaints, increased turnover and better relations between catering staff and employees.
The key message is to provide food with more fibre and to use less fat, sugar and salt.
The IHF offers a company-based Healthy Eating programme part of which includes a catering audit.
The aim of the audit is to facilitate the adoption of healthier cooking practices and the provision of healthy choices in the staff canteen.
The audit is carried out by a consultant dietitian who, with the catering manager, explores: the overall food choice; the counter layout; food preparation practices; and the menu cycle.
Catering staff implement any recommendations arising from the audit and the dietitian makes a follow-up monitoring visit eight-10 weeks later.
Canteens which comply with IHF and Department of Health recommendations are awarded certification stating that they provide healthy eating options which meet national standards.
The catering audit and monitoring visit costs £200 including expenses.
But companies can carry out their own catering audit based on the IHF Happy Heart at Work healthy eating model.
Ms Aoibheann O'Connor, a dietitian with the IHF, stresses the importance of consent in a workplace healthy eating programme.
But she also stresses that even a small change towards a healthier diet like choosing low-fat sausages, having a portion of beans instead of an extra sausage or ordering a poached rather than a fried egg can have an excellent cumulative effect over a year.
For example:
Does your canteen use: polyunsaturated or mono-unsaturated oils for cooking and salads; low-fat unsaturated spreads for sandwiches; and wholemeal flour in desserts and baking?
Does it offer and prominently display: a healthy option each day with little or no added fat; low-fat varieties of milk, yoghurt and mayonnaise; lots of fish, poultry, fresh fruit and vegetables; lean red meat; wholemeal bread; and wholegrain pasta and rice?
If biscuits are available, are wholegrain biscuits like goldgrain or digestives offered? Are unsalted nuts and dried fruits available as an alternative confectionery choice?
Does the canteen, at the cash desk or at tables, make available: artificial sweeteners; a salt substitute; mini-packs of low-fat butter; black pepper-mill or lemon wedges; minipacks of low-fat spread; and low-fat salad dressing?
As part of a menu review, the catering manager should consider how often chips are served. (Two average-sized baked or boiled potatoes contain some 180 calories. A similar portion of chips contains some 505 calories. Over a week, the chip-eater consumes 2,525 calories the employee who opts for boiled or baked potatoes consumes only 900 calories.)
The IHF recommends there should be: a boiled or baked potato alternative to chips; a good quality, varied salad bar (with some salads without dressings); a fresh vegetable choice daily; grilled, baked or well-drained roasted food; chicken or fish as an alternative to meat.
It recommends that any sauces or cream be offered on the side or on request (cauliflower without sauce contains only 15 calories but increases to 75 calories with sauce).
It recommends that milk-based or cheese sauces be made with low-fat milk or cheese.
