Implementing Nutritional Strategies in the Workplace: Choices for NHS Organisations

Abstract

The lifestyle of a health professional is mired with long hours, undue stress, shift work, poor sleep, inactivity, and unhealthy eating, despite their knowledge and expertise in what habits promote or preserve health. Healthcare workplaces are largely environments with underfunding, poor infrastructure, overcrowding, and limited or no access to health and well-being resources. The British Medical Association published a charter for minimum standards for facilities and preventing fatigue which has recommendations for access to freshly prepared food, extended hours for canteens and healthier options. ¹ Most health professionals report high levels of stress and burnout. Burnout is believed to be directly associated with poor patient outcomes and compromised safety. ² While better rota design, managed workloads, improved infrastructure, physical activity, psychological safety, and dignity at work are important determinants of employee health and well-being – access to a nutritious diet, water and education on healthy habits is a crucial component. Organisations including the National Health Service have a social responsibility to encourage healthier habits provide access to healthy eating within their premises and even offer incentives, not only to the patients they serve but also to their staff. This article explores the simple interventions that have been shown to be effective- and links to their evidence.