A Healthy Diet In The Workplace Reduces Workers' Compensation Claims

This is the first of a series on diet and workplace health.

A healthier diet in the workplace results in healthier workers and a reduction of chronic and costly medical conditions. At a conference, Mediterranean Diet and Workplace Health 2014, last week at The Harvard School of Public Health, physicians, chefs, nutritionists, and leaders in the food service industry presented overwhelming evidence that a "Healthy Plate" leads to healthier workers.

Those who are experienced with the workers' compensation system are aware that medical issues, such as diabetes and cardiovascular conditions, lead to totally disabling and fatal medical conditions. These diseases aggravate, accelerate and exacerbate traumatic injuries and occupational diseases. They are preventable medical conditions that are the residuals of a poor diet.

While the Federal government has modified its antiquated health food pyramid somewhat, The Harvard School of Public Health has take a step forward in advocating an even healthier menu. Based on extra virgin olive oil (EVOO) and a greater proportion of vegetables and fruit, the healthy plate recognizes the dangers of sugar in the diet of workers.

This poster is displayed at the cafeteria entrance 
at The Harvard School of Public Health

Co-chairs of the program, Stefanos N. Kales, MD, MPH, FACP, FACOEM, Associate Professor and Occupational and Environmental Medicine Residency Director, Harvard School of Public Health, and award-winning Chef Michael Psilakis, Executive Chef and Owner of Kefi, FISHTAG, and MP Tavernas, assembled a highly experienced team of world-renowned scientists, chefs and thought leaders. They presented the tradition and flavors of the Mediterranean diet; the science behind it; and various strategies and ideas necessary for to introduce and implement it in workplaces and schools.

While workers' compensation is the system that pays for the consequences of an unhealthy workplace, The Healthy Plate program, provides an innovated approach to making it a healthier environment. Healthy eating will limit and possibly avoid the need for workers' compensation in many instances.

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Jon L. Gelman of Wayne NJ is the author of NJ Workers’ Compensation Law (West-Thompson-Reuters) and co-author of the national treatise, Modern Workers’ Compensation Law (West-Thompson-Reuters). 

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• Workplace Deaths Substantially Unreported (workers-compensation.blogspot.com)
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