Why Child Health is a Corporate Concern
Childhood eating-related health and obesity issues relate directly to the workplace by impacting productivity and directly influencing the bottom line.
Today’s corporate focus is on workforce wellness, but how well children eat should be a corporate concern as well. Healthy children = productive and focused employees.
Liven up your Lunch ‘n Learn Series, enhance your EPA wellness programming, host your clients to a seminar that changes lives, now and for the future.
Childhood health and obesity issues are a corporate matter because they directly influence the bottom line.
- Direct payments for child healthcare.
- Lost productivity when caregivers are absent or late.
- Caring for sick children is a source of distraction and interruption for working parents.
- Employers will inherit a future workforce with a high prevalence rate of obesity and early manifestations of obesity-related conditions.
Dina’s method is a simple, habits-based plan with no sample menus to memorize, and no portions to measure, just a method for making food and eating choices that can be used with different children, at different times and in different situations. Dina’s workshops give parents an actionable plan for living in the real world so parents can put their children on the path to a lifetime of happy and healthy eating.
Seminar topics include:
- Avoid the Pizza-Pasta-Nugget-Hot Dog Diet with Three Simple Habits.
- How to Introduce New Foods … So Your Kids Will Actually Eat Them!
- Let Them Eat Cake: Successfully Managing Sugar and Snacks.
- Six Steps to End Overweight and Obesity.
- The Yogurt-Covered Pretzel: Why Sugar, Salt, and Fat the Enemy (and Why Veggie Chips Aren’t Your Friends).
The Summit went well! Your presentation was very enjoyable and there were some great takeaways; I especially loved the stuffed animal demonstration at the end. Can you suggest other simple activities like that that we could share with partners?
— Lauren Kaufman, Manager Fruit Bowl, City Harvest
Thank you so much for speaking to our team last week. You provided really useful information and really made me rethink my approach to my cooking classes with children. This past Friday I had one of my kids cooking class. The ages of the children ranged from 5-13. We make our Earth Day themed recipes, but before the children cut chopped or mixed the particular ingredients, they tried it first and then I gave them a score card to rank that ingredient from 1-10 and we discussed about what we tasted. I gave them all the little spit cups if they choose to use it. I think that made them more comfortable to try each item knowing if they really didn’t enjoy it they could spit it out.
If the child didn’t like the particular ingredient, I encouraged them to still chop, slice, etc., but they didn’t have to add it to their recipe if they chose not to. I was really please when one child said they didn’t really like celery alone (he gave it a score of 2), but he liked it when we added sunbutter to it as part of the recipe.
Thank you again. I am excited to continue using this knowledge for future classes.
–Julie Harrington, RD, Retail Registered Dietitian, ShopRite of Lyndhurst | Inserra Supermarkets
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