APPENDIX: Assessment of needs and expectations based on FOOD Programme survey results

Transcription

1 APPENDIX: Assessment of needs and expectations based on FOOD Programme survey results From January to June 2009, 52,000 employees and 5,000 European restaurant managers were asked to complete surveys developed and locally adapted by the CIRHIA and the Institut Paul Bocuse. In France, 20% of employees (1959 people) and 9% of restaurant managers( in 91 traditional restaurants, fast food and snack/bakery establishments) responded. Findings on eating habits in the workplace: Based on 139 existing European programmes and initiatives and the expectations and habits of each target group, FOOD has developed priority areas to improve the nutritional value of what restaurants serve (the offer) and what employees want (the demand): Companies can: Encourage participation in sports as a complement to a balanced diet; Provide a list of restaurants near the workplace (50% of employees showed interest); Challenge misconceptions and misinformation about healthy eating (50% would like to receive additional nutritional information by and in restaurants); Involve company medical providers in informing and building awareness in employees through a personalised approach, as well as the need for longterm involvement of management and human resources executives. Restaurants can: Gradually introduce new dishes and modify eating habits; Take into account the economic and social realities that restaurants face; Offer a balanced, easy-to-prepare sample menu; Adapt the language of nutritionists to that of chefs. FOOD Programme nutritional recommendations included in tools With the help of participating partners, FOOD was able to draw up a list of nutritional recommendations for each target group. Recommendations in the first category apply to all six countries.

2 Those that follow are country-specific. They vary depending on local eating habits and reflect existing national programmes (for example the KeyHole programme in Sweden, PNNS in France and Belgium, and NAOS in Spain). These recommendations are for restaurant managers and employees and are to be included in various locally-adapted tools. Restaurant managers can choose to apply some or all of these recommendations to be a part of the FOOD Network and meet the conditions outlined by the programme. Employees can use these recommendations as reliable guidelines to better understand and modify their eating habits. LIST OF NUTRITIONAL RECOMMENDATIONS EUROPE Restaurants 1 Offer a choice between medium and large-size dishes. 2 Use low-fat cooking methods (steaming, baking, grilling). Employees 1 Taste food before adding salt and/or try other condiments. 2 Cut down on fat; opt for vegetable-based fats. 3 Eat at least five servings of fruit or vegetables per day. 4 Choose fresh-fruit desserts (or dairy products occasionally). 5 Opt for low-fat cooking methods (steaming, baking, grilling). 6 Drink water with your meal where possible. FRANCE 3 Serve cooked and raw vegetables 7 Eat raw fruits or vegetables at every meal. in first and main courses. 4 Use low-fat and low-salt 8 Eat a dairy product at every meal. dressings. 5 Serve fresh fruit- or dairy-based 9 Eat two servings of cooked fruit or vegetables at every desserts. meal. 6 Automatically serve bread 10 Eat one serving of carbohydrates per day. whole wheat where possible. For apéritifs, serve olives and dried fruit. 7 Automatically serve customers a pitcher of water. 11 Eat one or two servings of protein. 12 Eat bread at every meal and prefer whole bread. BELGIUM 3 Offer side servings of vegetables 7 Eat carbohydrates at every meal. and fruit for dessert; 4 Put country or whole wheat bread 8 Skip certain meats occasionally. on the table. 5 Do not put salt on the table. 9 Eat fish once or twice a week. 6 Serve poultry-based and other 10 Eat two servings of dairy products per day (preferably

3 white meat dishes. low-fat). 7 Include fish on the menu. 11 Reserve treats for special occasions. 8 Serve tap water upon request. 12 Exercise at least 30 minutes a day! 9 Serve bread with olive oil, not butter. 10 Serve fresh dairy desserts. 11 Serve olives, raw vegetables or dried fruit instead of apéritif crackers. SPAIN 3 Offer customers a variety of spices to season their dishes. 7 Avoid snacks high in fat, salt or sugar. Satisfy your hunger with small portions of hazelnuts, dried fruit, olives, bread products, fruit or fruit juice and/or a low-fat dairy product. 8 Skip meat occasionally. A combination of raw/cooked vegetables and grains is a good alternative. 9 Alternate meals, ensuring a balanced food group ratio: (e.g. pasta, vegetables, fruit, dried fruit, meat and fish). 4 Serve tap water on table (or a bottle) before clients ask. 5 Serve sauces separately so customers can decide how much they want. 6 Make healthy meal choices visible 10 Drink water whenever possible: litres/day. on the menu. 7 use olive oils for salads and for cooking, choose olive or sunflower oils high in fatty-acids. ITALY Restaurants Employees 3 Change often the meals on your menu. 7 Eat fruits or vegetables at every meal. 4 - Propose more cereal, vegetables and fruits, especially local and of season, and a "complete unique meal" with vegetables for half of the plate. 5 - Use limited quantities of sugar 8 Avoid foods rich in fat, salt or sugar. 6 Use herbs and spices instead of salt 9 Cut down on butter and oil-based dressings. 7 Put whole wheat bread on the table 10 Avoid eating too much bread, especially between meals. Choose whole wheat bread where possible. 8 Propose and use some water in abundance CZECH REPUBLIC 3 Size of side dishes is excessive compared with other countries (too many carbohydrates). > Serve less meat and more vegetables; serve smaller portions of side dishes ( ¼ of the dish). > Modify the nutritional ratios of dishes by serving more vegetables and smaller portions of side dishes with both made-to-order and traditional Czech meals (e.g. 1/2 vegetables, 1/4 side dish and 1/4 meat) 11 Avoid eating meat daily; choose fish, poultry and other types of white meat where possible. 7 Choosing and maintaining a balanced diet every day is essential. We recommend three meals a day, with fruits and vegetables for snacks at morning and afternoon breaks. Meals should be spaced out by three hours. 4 Serve smaller portions (especially for 8 Remember that breakfast is the most

4 soups as Goulash except if it s the main important meal of the day it provides a sense of meal). well-being and a good start to your day. 5 Serve a bigger variety of vegetable & 9 Satisfy hunger between meals with fruits or salads, especially with olive or canola oil vegetables. dressings. 6 Use cold-pressed olive or canola oil instead of oils and products containing transfatty acids. 7 Use more vegetables during winter months. 8 Cut down on the use of fats and salts; use iodised salt. SWEDEN 3 Use Keyhole programme symbols to 7 Opt for Keyhole Programme meals. identify healthy dining choices on your menu. 4 Offer at least one Keyhole meal choice 8 Use the tray model to select a balanced meal. above the daily special. 5 Calculate meal compositions and portion 9 Use the salad bar to top up your lunch meal sizes (Nutritionist/Keyhole). with vegetables/fruit/cooked pulses. 6 Serve fish at least once a week as one of 10 Drink tap water. your Keyhole dishes. 7 Use the tray model (an upgraded plate 11 Eat bread rich in fibre (e.g. whole wheat). model ) to encourage balanced meals. 8 Encourage customers to eat more vegetables. For example, leave room on plates for salad; serve this first, or make it the largest portion. 9 Divide the salad bar into categories - for example unlimited and limited amounts (mixed with dressings, etc.). 10 Serve at least 8 different fruits and raw or cooked vegetables at your salad bar. 11 Always have tap water available. 12 Always have high-fibre bread available. 13 Offer low-fat oil-based dressings containing no more than 2% trans fatty acids. FOOD Programme Partners: On the initiative of a public-private consortium made up of experts from six countries (nutritionists, public authorities, universities), FOOD meets the requirements of the EU action programme laid down and co-financed by the European Commission in the area of health and consumer protection, with a special focus on the fight against obesity.

5 21 partners have chosen to take part in the consortium, providing an indispensable contribution to designing and implementing the programme. The consortium comprises the following members: Main Partner: Accor Services is in charge of overall project coordination, and has an operational relay in each country through its six national offices. In 2005, Accor Services, which issues the Ticket Restaurant, launched a pilot programme in France called Food & Balance for restaurant managers and employees. Associated Partners: Nutritionists, Public Authorities and Universities: Academies: Institut Paul Bocuse, France; University of Perugia, Italy; Karolinska Institutet, Sweden Public Health Ministries: Agency for Food Safety and Nutrition (AESAN), Spain; Public Health Federal Public Services (SFP SP), Belgium Nutritionists: Haute École Lucia de Brouckère Centre for Information and Research on Food Intolerance and Hygiene (HELdB-CIRIHA), Belgium; Fundación Dieta Mediterránea (FDM), Spain; STOB (Stop Obesity), Czech Republic Accor Services: six national offices to relay project operations Collaborating Partners form the Committee of Consulting Experts on the project and are represented by public and private consultants: European Projects: Move Europe; FOOD Pro-Fit (Government of the Balearic Islands) International Organisation: International Labour Office (ILO) Universities: University of Lyon 1, France; City University of London, England Ministry of Health: Key Hole Programme, Sweden Associations, networks, restaurants: EuroToques; European Network for Workplace Health Promotion (ENWHP) For more information: