Focus
- 13.1: Assessments
- 13.2: Staff engagement and retention
- 13.3: Health and wellbeing
- 13.4: Nutrition
- 13.5: Stress management and prevention
- 13.6: Resilience training and assessment
- 13.14: Creating a positive work culture
Challenges
- 20.1: Performance management
- 20.2: Negativity, conflict and stress
- 20.3: Sickness absence in the workplace
- 20.4: Staff turnover
- 20.5: Workplace bullying
- 20.6: Mergers and acquisitions
- 20.7: Recruitment and retention
- 20.8: Downsizing and redundancy
Solutions
- 21.4: Expert advice
- 21.5: Cultural change management
- 21.6: Leadership and manager behaviour
- 21.7: Team building
- 21.8: Training and development
- 21.9: Coaching and mentoring
- 21.10: Assessments and surveys
- 21.11: Therapy and motivation
- 21.12: Research and analysis
- 21.13: Executives retreat
- 21.14: Conflict resolution service
- 21.15: The Stress Advisory Service
- 21.16: Code for health and wellbeing
Downloads
Nutrition for improving performance
Providing healthy eating options in your corporate canteen can positively affect the brain function, mood, energy, weight, blood pressure, disease risk and overall health and productivity of your workforce.
Food consultancy service: Improving staff canteen services.
The lunchtime meal determines how employees will work and perform during the afternoon. Over a longer timescale, canteen offerings can influence key health indicators such as brain function, mood, energy, weight, blood pressure, disease risk and overall health and productivity. Providing healthy eating options can positively affect all of these.
This package includes a nutritional audit of your corporate canteen’s offerings, with suggestions on how menus can be improved to optimise employees’ health and wellbeing.
One-to-one coaching
‘Diet MOTs’, followed by tailored packages for individual employees or managers with one of our expert nutritionists working alongside members of staff on any of the topics listed above or any other health issue influenced by nutrition.
This one-to-one nutrition coaching is particularly suited to busy executives who want to make the most of their performance using nutritional approaches (dietary change, functional health testing, and supplements).
General support for cccupational health and return-to-work nutritionist intervention for staff on sick leave.
This includes individual packages tailored to the needs of the person concerned and entails advice on dietary recommendations, diagnostic tests, supplements and behavioural change to ameliorate a range of health conditions which have resulted in sick leave. These include:
- anxiety
- arthritis and joint problems
- circulatory disease
- chronic and severe stress
- chronic fatigue syndrome
- depression
- diabetes
- food sensitivity and intolerance resulting in a range of health conditions
- gastrointestinal problems
- headache and migraine
- heart disease
- hormonal imbalance (female and male), including PMS and menopausal problems
- lowered immunity and repeat infections
- mood disorders
- problems affecting the nervous system
- respiratory disease
- skin problems
and many other conditions which are influenced by nutrition and individual biochemical imbalance.
For further information on why nutrition is import for your organisation, go to:
Download the pdf about our complete Nutrition Programmes
Call us on 0845 833 1597 or email us for further information.
Need more information?
Including details of our consultancy and mentoring expertise... call or email:
0845 833 1597
Look out for:
Professor Derek Mowbray's
speaking engagements:
20th January 2010
HSJ World Class Workforce
Cavendish Centre, London
Professor Mowbray
will speak about:
an outcome of a
Positive Work Culture