translated from Spanish: Obesity and institutional feeding – The Counter

Mr. Director: 
Obesity grows at an average annual rate of 6.3% as referred to by the Ministry of Health, according to the results of the latest National Health Survey of 2016-2017.
Despite all State Public Health Policies such as: Nutrition Labelling Act and the Choose to Live Healthy Program, the costs associated with overweight and obesity lead to increased health spending and for businesses this translates into a decrease in production and absenteeism for pathologies associated with obesity.
For any company, its most important capital is the people who make it up. When the worker feeds in a healthy way is more efficient, is alert, energized, has less risk of accidents and better handles stress situations.
Numerous studies have made it possible to establish that the type of diet, among other factors, are decisive for the health and quality of life of people. It is for this reason that institutional diet plays such an important role today, since it must adapt not only to the nutritional requirements according to gender, type of activity of individuals. If not, that also to aspects related to food allergies, chronic diseases and people who opt for vegan and vegetarian eating styles.
The new technologies and gourmet gastronomy offered by institutional food services, allow to deliver a varied, balanced, rich, healthy and nutritionally suitable food for all people. Minutes made by professional nutritionists, who strive to offer preparations under high standards of nutritional and gastronomic quality.
We must not forget that PAHO (Pan American Health Organization) has regarded the workplace as a priority environment for “health promotion in the 21st century”
Atte.
Carolina Rojas
GISER Nutritionist,
Comprehensive Management of Institutional and Facility Feeding Services

Original source in Spanish