BENEFITS OF ONLINE NUTRITION COACHING

In recent years there has been greater demand from our clients requesting online services and support. Here are some of the benefits of having online nutrition coaching:

  • Greater confidentiality
  • No travel time
  • Feeling safe at home
  • More convenience
  • No waiting rooms
  • Easier to schedule

Increase Your Employees’ Well-being & Productivity

Up to 25% of the UK’s working age population suffer from a long-term condition which can be weight-related (1), and employers are looking to support the productivity of their workforce through improved resilience and mental wellbeing.

The 2012 report by the Greater London Authority (2) London’s Business Case for Employee Well-being includes some London-specific referenced figures regarding the cost of ill health: an average London firm of 250 employees loses around £4,800 per week (or around £250,000 a year) due to sickness absence.

Obesity is strongly associated with sickness absence in the workplace. Maintaining a normal weight gives the lowest risk for sickness absence and the BDA review found that weight loss, weight gain and stable obesity increased the risk for sickness absence spells of all lengths.
Employees with musculoskeletal and other (chronic) health conditions report higher rates of absenteeism and presenteeism than workers without such conditions. Good nutritional care can improve outcomes for these workers.

There is growing evidence to suggest that good nutrition is just as important for mental health as it is for physical health and that a number of conditions, including depression, may be influenced by dietary factors(2) Assisting people to effectively manage stress will have a positive
impact on the ability to control both mood and weight.

Mindful Eating

Nutrition interventions works very well alongside other wellness programmes. The key aspects of a good nutrition intervention include: employees are involved in planning and delivering the intervention (through needs assessments and/or a team approach such as staff-side
champions for example); senior management are consulted on the planning of an intervention as well as being visibly committed to the intervention multi-level approaches work best (for example group workshops alongside changes in the catering provision); electronic methods are extremely useful in delivering and supporting an intervention, but can be more effective if there is also face to face contact (for example prompts via email following a tasting session,
or the provision of an electronic food and drink diary after a question and answer session on the importance of breakfast)
physical activity combined with dietary approaches is more effective in weight management than as single components
delivery – a mixture of types of activities shows better success rates
people do not like being told what to do – behaviour modification strategies are important for behaviour change

A good nutrition intervention in the workplace:

  1. Better business through positive leadership and commitment to health.
  2. Keeping healthy people at work and increasing their productivity potential
    whilst there.
  3. Working together to achieve a healthy weight for wellness.
  4. Maintaining a healthy environment and culture within the workplace.
    It is right that workers should take responsibility for their individual healthy
    habits, but some unhealthy practices can be influenced by the environment. Small
    ‘nudges’ can create behaviour change and improve health. When implemented by
    experts using a validated model, behaviour change techniques can be effectively
    used across organisations to reduce healthcare costs, improve productivity and
    reduce absenteeism.

Free 15 minute nutrition consultation

  1. Greater London Authority, 2012) http://www.london.gov.uk/sites/default/files/GLA%20
    economics%20 London%27s%20business%20case%20for%20workplace%20health%202012.
    pdf#page=9&zoom=auto,-107,778

2 Long Term Conditions Compendium of Information: Third Edition, Department of Health 2012.

3 Gatineau M, Dent M (2011) Obesity and Mental Health. Oxford: National Obesity Observatory