Proceedings of a roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’

TY - JOUR

T1 - Proceedings of a roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’

AU - Gibson, Rachel

AU - Lewis, Jo

AU - Hilberink, Annewies

AU - Philippou, Elena

AU - Wilson, Donna

AU - Theobald, Hannah

AU - Sum, Kiu

AU - David, Deborah

AU - Alawfi, Jumanah

AU - Roper, Holly

AU - Makinwa, Fiyin

AU - Lessons, Greg

AU - Clark, Alison

AU - Maynard, Natasha

AU - Viner, Laura

AU - Hall, Wendy

N1 - Funding Information: Thank you to all roundtable participants for their attendance and contribution. External stakeholders: Alison Clark, RD Director AC Health, and Nutrition; Anne de la Hunty, MSc, Editor Nutrition Bulletin; Annewies Hilberink, Nutritionist, Junior Associate, Global Alliance for Improved Nutrition; Jo Lewis, Work Ready Programme Lead, British Dietetic Association; Natasha Maynard, Health, and Sustainability Manager, Institute Grocery Distribution. Special Interest Group attendees: Jumanah S. Alawfi, MS, RD, Demonstrator and a Clinical Dietitian at the Department of Clinical Nutrition in Imam Abdulrahman Bin Faisal University (IAU); Deborah David, MSc, RD Freelance Consultant; Greg Lessons, PhD, Health Improvement Lead, The Fire Fighters Charity; Fiyin Makinwa, Diet and Health Executive, The Food and Drink Federation; Elena Philippou PhD, RD, FHEA, Associate Professor in Nutrition-Dietetics, University of Nicosia, Cyprus, Visiting Lecturer King's College London, UK; Holly Roper, Benecol, Senior Communications Manager; RNutr; Kiu Sum, Doctoral Researcher (University of Westminster), Lecturer in Nutrition (Solent University); Hannah Theobald, PhD RNutr, Head of Nutrition, Marlow Foods; Laura Viner, Health and Wellbeing Coach; Donna Wilson, RNutr Specialist in Food Supply Chains. Thank you to the Nutrition Society for hosting the event. Publisher Copyright: © 2023 British Nutrition Foundation.

PY - 2023/3

Y1 - 2023/3

N2 - Understanding how the work environment impacts health behaviours is essential to a life course approach in public health nutrition. A roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’ was held by the Nutrition Society in October 2022. The overarching aims of the roundtable event were to consider (i) the relevance of nutritional wellbeing for employers and organisations, (ii) the research priorities for workplace diet and health and (iii) how researchers and practitioners can work with stakeholders in the development and testing of workplace diet and health interventions and nutritional education. Participants represented a range of stakeholders including dietetic and nutrition professionals working in workplace health, academics and science communication with an interest in workplace diet and health, non-governmental organisations and providers of workplace nutritional health and wellbeing programmes. All roundtable participants agreed that good nutrition and access to healthy food at work was part of corporate responsibility comparable to that of health and safety provision. It was recognised that nutritional wellbeing was not seen as a priority by many companies due to the complexity and wide range of employee health and wellbeing options available and the perceived lack of clear financial benefit. Three priority areas were identified and agreed upon by roundtable participants: (1) strengthening the evidence base to demonstrate the tangible benefit of nutritional wellbeing interventions in the workplace, (2) creating a knowledge exchange hub to share best practices and experiences of working across sectors and (3) expand stakeholder engagement in workplace nutritional wellbeing.

AB - Understanding how the work environment impacts health behaviours is essential to a life course approach in public health nutrition. A roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’ was held by the Nutrition Society in October 2022. The overarching aims of the roundtable event were to consider (i) the relevance of nutritional wellbeing for employers and organisations, (ii) the research priorities for workplace diet and health and (iii) how researchers and practitioners can work with stakeholders in the development and testing of workplace diet and health interventions and nutritional education. Participants represented a range of stakeholders including dietetic and nutrition professionals working in workplace health, academics and science communication with an interest in workplace diet and health, non-governmental organisations and providers of workplace nutritional health and wellbeing programmes. All roundtable participants agreed that good nutrition and access to healthy food at work was part of corporate responsibility comparable to that of health and safety provision. It was recognised that nutritional wellbeing was not seen as a priority by many companies due to the complexity and wide range of employee health and wellbeing options available and the perceived lack of clear financial benefit. Three priority areas were identified and agreed upon by roundtable participants: (1) strengthening the evidence base to demonstrate the tangible benefit of nutritional wellbeing interventions in the workplace, (2) creating a knowledge exchange hub to share best practices and experiences of working across sectors and (3) expand stakeholder engagement in workplace nutritional wellbeing.

UR - http://www.scopus.com/inward/record.url?scp=85147417264&partnerID=8YFLogxK

U2 - DOI: 10.1111/NBU.12605

DO - DOI: 10.1111/NBU.12605

M3 - Article

SN - 1476-3010

VL - 48

SP - 144

EP - 153

JO - Nutrition Bulletin

JF - Nutrition Bulletin

IS - 1

ER -