Corporate Nutrition Intervention Program
The goal of this program is to assess the current nutritional value of foods offered and replace them with higher nutritional value foods to help increase and keep energy levels stable, enhance mental health, improve eating patterns and decrease food waste in an effort to decrease the risk of developing or exacerbating chronic disease through modifying the company’s current food availability.
Behavioral Nutrition’s Philosophy and Goals:
Stable energy levels can be achieved through eating every three to four hours, which helps keep blood sugar stable by preventing high blood sugar spikes and low blood sugar dips. Compared to commercial snacks, snacks with high-quality protein (i.e., nuts, peanut butter, eggs) keep blood sugar more stable as well.
Foods with a lower glycemic index (GI) have less of an effect on blood sugar spikes than foods with a higher GI. The GI is a measurement of how foods raise blood glucose levels 2 hours after eating these foods in comparison to actual sugar, which has a GI of 100. Other foods measured are ranked, (0-55), medium (56-69), and high (70 and higher). 30 The GI of food represents the effect on postprandial blood glucose levels that the carbohydrate portion of the food has in comparison to glucose or white bread.
Incorporating healthy fats (i.e., avocado, nuts, seeds, peanut butter, salmon, flaxseeds, chia seeds) into vending machines and meals, will positively impact employees’ brain health. Healthy fats are also known to play a role in alleviating anxiety. Our nutrition intervention program questionnaire will assess current vending machines, meals, and snacks to help gather information on how to enhance the nutritional quality of foods at your company and in turn, improve employee wellness.
Nutrition Intervention Program
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