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Food for Life: Employee Wellness Program
PCRM’s Food for Life: Employee Wellness Program helps employers facilitate an office culture of health and wellness that employees can carry into their lives at home.
PCRM’s Employee Wellness Program provides:
- Plant-based nutrition education and cooking classes that include a cooking demonstration, samples of delicious dishes, and a supportive group discussion
- Support for the company’s management on incorporating affordable healthful choices in the food services
- Resources on assessing the biometrics of the program participants
- Program marketing support
Staff members who participate in the nutrition education classes discover the world of health through topics ranging from digestion to blood pressure. For some, it's the first time the idea of not restricting amounts of foods—but rather choosing the right foods—has been the guiding principle for losing weight and staying healthy. The revelation is bolstered with clinical benefits such as lower cholesterol, better diabetes control, and lower blood pressure, as well as improvements in energy and mood. Results are likely to be immediate and impressive!
Class Descriptions for Nine-Week Series
POWER OF YOUR PLATE
More than one-third of adults in the United States are obese—a condition that can lead to many other health problems including diabetes, heart disease, and even increased cancer risk. This introductory class looks food's role in effective weight management. Discussion also includes how and why plant-based diets are beneficial for health in a multitude of ways. Suggestions and tips for plant-based breakfasts, lunches, dinners, and snack foods are offered.
The second class includes a brief review of what was learned in the introductory class. Attendees are also guided through how to read a food nutrition label and what components to look for. Helpful tips are given on how to easily follow a low-fat, high-fiber diet, and attendees are challenged to build their menu for the next week.
GETTING IN GEAR
Changing one’s diet can be especially difficult when dining out for the very first time. Adopting a plant-based diet does not mean limited options—in fact, you will discover you like a lot of new foods that were not previously part of your diet. This class offers attendees guidance on what to order at a variety of restaurant cuisines.
BREAKING THE FOOD SEDUCTION
Ever wonder why after eating copious amounts of sweets or cheese you still crave more? It’s related to how these foods influence our brain chemistry. Discover how sugar, dairy products, and meat products are unfavorable for healthy weight management and why they have addictive qualities. Suggestions on how to best avoid the temptation of these foods are discussed.
KEYS FOR NATURAL APPETITE CONTROL
Plant foods, not animal products, contain fiber. Fiber is important because it keeps you fuller for longer and lowers your cholesterol. Ideally, you should aim for 40 grams of fiber each day. Eating an abundance of low-fat, high-fiber plant foods can help you reach health goals such as maintaining a healthy weight or lowering cholesterol.
Learn how certain foods can negatively affect your digestion. Foods that trigger digestive problems include dairy products, wheat products, caffeinated beverages, refined sugars and sweeteners, and fatty foods. Take away tips on how to remedy digestive issues you’ve encountered in the past. You will also receive suggestions on which foods are best to avoid and which foods will help make your transition into a healthful diet much more comfortable.
INTRODUCTION TO HOW FOODS FIGHT CANCER
Certain dietary patterns play a major role in helping people diagnosed with cancer to live longer, healthier lives. Numerous studies have shown that a diet built from plant foods offers the most cancer-fighting protection of any diet. Research from the American Institute for Cancer Research shows that as much as 40 percent of cancer risk may be related to diet. In this class, you will learn about the right food choices that can help reduce the risk of developing cancer, as well as overcome the disease after it has been diagnosed.
INTRODUCTION TO HOW FOODS FIGHT DIABETES
Diabetes is a public health problem of epidemic proportions. Eleven percent of the U.S. population 20 and older has diabetes (up from 8 percent in 2007), and nearly one-third of those 65 and older have the disease. Uncontrolled, diabetes can lead to complications from head to toe, including stroke, loss of vision, heart disease, kidney failure, and various problems due to nerve damage and circulatory problems. However, the road to diabetes does not have to be a one-way street. There is reason for hope! People who eat plant-based meals are less likely to ever develop diabetes, and for those who have diabetes, plant-based meals can help to improve blood sugar levels and prevent complications. The introductory class reveals the latest science behind this nutrition approach, provides a sampling of four dishes, and offers useful resources and simple ideas for getting started.
HEALTHY BLOOD PRESSURE
In the final class of the series, attendees will have the opportunity to learn about which foods raise blood pressure and which foods lower and regulate blood pressure. Attendees are encouraged to have their blood pressure checked before starting a plant-based diet and after. The results are quite motivational.
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