She begins with the declaration that the very tools that we provide our workers to allow them to be more efficient and profitable are likely a contributing factor to the expanding waistlines, loss of productivity and increase in weight-related health problems.  As our country has transitioned from a manufacturing and agricultural nation to one of knowledge and intelligence workers, there has also been a transformation in the way we use our bodies to complete our work tasks.  Less movement – more sedentary.  Add to that fact that we work longer and have less time for exercise or home-cooked meals and we’ve got an easy formula for putting on extra pounds.

I was a child when Swanson’s TV dinner’s were coming on the scene – remember those tin trays?  (I’m including the link to the History of TV Dinners only because I’m fascinated that someone has done this research).  In our home, it was inconceivable that someone would eat food that wasn’t made in their own kitchen!  The way we looked at mealtime changed as more homes became duel-income households and the dial on the speed of life was turned up.  Today, it’s rare to find a family that makes the commitment to eat dinner together.  It seems like everyone is too busy and ends up catching something (usually fast foods) on the run.

Obesity and Work

A 2008 study published by the Journal of Occupational and Environmental Medicine found that moderately obese employees (body mass indices of 30 or higher) experienced a 4.2% loss of productivity because of weight-related health problems.  That equals $506 in lost productivity per worker per year.  That adds up quickly, and also has a correlation with the increase in health care costs.  Another study by the International Labour Organization of the United Nations concluded that better nutrition in the workplace can raise productivity, reduce sick days and cut the number of accidents.  Armed with these and other statistics, workplaces are mounting a campaign to shift food choice behaviors, initially targeting choices made at work, but ultimately aimed at lifestyle changes.

Doctors recognize that people spend most of their time at work, about 2,000 hours per year, and that this is the place where mindless munching and stress-induced eating most commonly occurs.  Their focus is to help employers recognize that the workplace is an important component in changing the dialogue about weight, health issues and productivity.   That’s why we’re experiencing changes in break rooms, conference rooms, cafeterias and workplace vending machines.  And, new businesses are springing up, like The Fruit Guys offering healthy options to workplaces committed to making a change.

So what can an employer do?  Here are a few tips:

• Ensure that workplace celebrations are not catered with fast- or junk-foods
• Ask vendors to replace a good percentage of processed snack foods in vending machines with healthful options
• Negotiate with cafeteria vendors to offer healthful options to patrons
• Lower the price of healthy foods and raise the price of less-nutritional options to steer employees in the right direction
• When you’re feeling strong about your program, phase out unhealthy choices and put all your attention on healthy options
• Offer health coaching services to encourage workers to reduce weight and improve their health 
• Offer assistance with programs such as Weight Watchers