Let's offer employees a healthier diet

Abstract

An imprudent diet is a risk factor contributing to the development of six of the ten major killer diseases in the U.S. This paper suggests measures that business and industry can take to improve the diet of employees. The seven "Dietary Goals for the United States" serve as guidelines. Several programs in business and industry which use consumer education at the point of sale of foods are described. Consumer response has been encouraging. The author suggests that business and industry make available in their cafeterias, as an alternative to conventional menus, foods that are prepared according to the Dietary Goals. The author also suggests that medical departments become actively engaged in nutrition education.