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Deliverable n°14
FOOD
Fighting Obesity through Offer and Demand
27-02-2009
2
PROGRAMMES EFFECTIVE IN ONE COUNTRY OF THE EUROPEAN UNION
1. Belgium
Employees / Companies
1.1. AXA – Projet Diététique 1.2. Ligue Cardiologique Belge - BeWell@Work 1.3. Nutri-Challenge 1.4. Vlaams Instituut voor Gezondheidspromotie vzw (VIG) – Healty Nutrition at the
Workplace
Restaurants
1.5. Partenamut - RestoSanté 1.6. Rouge Tomate
Employees / Companies and restaurants
1.7. Accor Services - Gustino in Belgium
2. Czech Republic
2.1. Research study to support the FOOD programme
Employees / Companies
2.2. Metal Alliance – Health Company 2.3. Move Europe in Czech Republic 2.4. Skoda – Health Company 2.5. Stani Zdravotni Ustav (SZU) – Healthy Competition Between Enterprises 2.6. STOB – Easy Live Healthy
IINNDDEEXX
3
3. France
3.1. Analysis of the French programmes
Employees / Companies
3.2. Auchan – Bien se Nourrir Pour Vivre Mieux 3.3. AXA – Mieux Vivre 3.4. Casino – Simplifiez-vous l’Equilibre 3.5. E. Leclerc – Mon Espace Equilibre 3.6. Kraft France – Santé et Bien-être 3.7. Protéines - Prosper 3.8. Protéines - Protéines Campus 3.9. Sodexo – Programme Equilibre 3.10. Unilever - DiététiCoach
Restaurants
3.11. KFC 3.12. Mc Donald’s – Information
Employees / Companies and restaurants
3.13. Accor Services - Alimentation&Equilibre
4. Hungary
Employees / Companies
4.1. Mars inc. - Healthy workplace
5. Italy
Employees / Companies
5.1. CCM & formez – Guadagnare Salute 5.2. DoRS - L’appetito vien lavorando 5.3. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN) - Linea
guida per una sana alimentazione italiana 5.4. INRAN – INRANI 5.5. Ministry of Health – Frutta Snack 5.6. Ministry of Health – Guadagnare 5.7. Provincia di Bologna – Promozione alimentazione prottetiva per la salute e
corretti stili di vita in un’azienda manifatturiera di Bologna 5.8. Provincia di Bolzano - Fondazione Vital 5.9. SICURF@D - Alcol e alimentazione sul posto di lavoro
4
Restaurants
5.10. CIR - “The balanced meal: how healthy nutrition improves the quality of life” workshop
6. Spain
Employees / Companies
6.1. Asepeyo - Eat well and live better 6.2. Barcelona Transports and Roche Farma – Marxing Against Obesity 6.3. BCC (Spanish partnership) 6.4. Bonduelle – Eat Bonduelle Live Better 6.5. Campofrio – Take Care of your Heart - Healthy Nutrition 6.6. Coca Cola 6.7. Corporación Alimentaria Peñasanta S.A. (CAPSA) - Cuida tu salud 6.8. CIGNA - Cigna Plus Vita 6.9. Danone 6.10. Danone – NUSA 6.11. Escuela hosteleria Melilla 6.12. Eurest Comedores - Healthy food 6.13. Ibermutuamur – Health Promotion Programme 6.14. Kellogg’s Feeling Great 6.15. Nestlé - Internal Health and Wellness Programme 6.16. Nestlé – Terapia Dietetica 6.17. Pepsico – Health and Wellness 6.18. Unilever - Healthy breakfasts for employees/ Unilever takes care of you
Restaurants
6.19. Spanish consortium - AMED
7. Sweden
Restaurants
7.1. Keyhole
5
PROGRAMMES EFFECTIVE IN SEVERAL COUNTRIES OF THE EUROPEAN UNION
1. List of the European and International initiatives
Companies / Employees / General public
2. European consortium - Guidelines for the Prevention of Obesity at the Workplace (GPOW) 3. European consortium - Move Europe 4. Kraft Food 5. IDLE – IDLE Project
Restaurants
6. Exki - Ekilibre 7. Hilton Breakfast 8. Quick - Goût et Nutrition 9. The Foodmaker - Tips & Trics
Companies / Food services providers / Public networks
10. European consortium - FOOD Pro-Fit 11. European consortium – EuroFIR
6
EFFECTIVE OUTSIDE THE EUROPEAN UNION
1. Canada
Employees / Companies and restaurants
1.1. Heart and Stroke Foundation of Canada - Health Check
Companies / Restaurants / Public networks
1.2. Government of Ontario - Eat Smart!
2. Switzerland
Restaurant
2.1. Fourchette Verte
3. Worldwide programmes
Employees / Companies
3.1. Nestlé – Nutritional Quotient 3.2. Nestlé – Wellness programme
Employees / Companies and restaurants
3.3. Accor Services - Alimentation & Equilibre
Restaurants
3.4. McDonald’s It’s what I eat and what I do!
Global initiative
3.5. World Health Organisation (WHO) - Global Strategy on Diet, Physical Activity and Health (DPAS)
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RELEVANT DOCUMENTATION FOR THE INVENTORY
1. Relevant documentation – initiatives to promote healthy nutrition
1.1. BRADSHAW H.., HUNT P., REYNER M.., ROE L., (1997), “Health promotion interventions to promote healthy eating in the general population – a review”, London: Health Education Authority
1.2. CIAA, (2007), “GDAs and the CIAA Nutrition Labelling Scheme” 1.3. The Food Commission, (2008), “Ignorance is not bliss when eating out”, Press Office The
Food Commission 1.4. McDonald’s Commitment to Balanced, Active Lifestyles, (2005) 1.5. McDonald’s Worldwide Nutrition Information Initiative Fact Sheet, (?) 1.6. Preventing Non communicable Diseases in the Workplace through Diet and Physical
Activity (World Health Organisation – World Economic Forum joint event), (2008), WHO Library Cataloguing-in-Publication Data
1.7. CAPI Omnibus, (2008), Catering Omnibus Survey
2. Relevant documentation – other initiatives / other channels
2.1. Aramark – IQ Concept (Spain) 2.2. BioForum (Belgium) 2.3. Eurest – Balanced Choices (Worldwide) 2.4. European consortium – HECTOR (EU) 2.5. Fazer Amica – Ma Gott (Northen Europe) 2.6. Italian Health Ministry - Guadagnare salute by facilitating a healthy nutrition (Italy) 2.7. Mensa - Paradiso (Spain) 2.8. Pontificia Universidad Católica de Chile - PAL-Chile (Chile) 2.9. Regional Ministry of Health. Government of the Balearic Islands – Actyboss (Spain) 2.10. Slow Food (Italy) 2.11. Sodexo - Health food tastes good (worldwide)
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PROGRAMMES EFFECTIVE IN ONE COUNTRY OF THE EUROPEAN UNION
1. Belgium
Employees / Companies
Programme n°1.1
Name: Projet diététique (Nutritional project)
Launched by: AXA
Launched in (year): 2004
Duration of the project: -
Effective in Belgium
Free or charged: free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
To improve health at the workplace.
Employees
Help employees to know what they eat.
-
This project was made by dietician.
Description- communication:
Main message
Level of communication (scientific degree)
Formation of the staff
Communication for the consumer
-
-
HACCP formations made by Sodexo
Intranet.
Calories on the menu.
9
Strengths
Each employee can find health informations on the intranet.
Weaknesses No evaluation since the project was launched in 2004.
Not really visible in the restaurant; only the calories on the menu and nothing else.
Originality of the programme Intranet: Feel Safe @ AXA. (technical file for special events, nutritional advices and explanations, …)
Cost of the project
HACCP formation = 10 500 €
Actions for the employees = 1500 €
Sustainability -
Sources
Interview with Mr Hanssens.
No documents available in English.
Comments Collaboration with Sodexo and all the HACCP procedures.
Contact point Philippe Hanssens
0032 2 678.99.59
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Programme n°1.2
Name: BeWell@Work Launched by: Ligue Cardiologique Belge Launched in: April 2008 Duration of the project: - Effective in: Belgian companies Free or charged: charged
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality? Impact on the consumer
To fight absenteeism and cardiovascular diseases. To improve health in the workplace and stop the economical reduction Working people, companies To help companies to promote cardiovascular health and wellness in the workplace Not yet, it’s too early The team BeWell (health professionals) To change and improve employees’ lifestyle
Description- communication:
Main message Level of communication (scientific degree) Communication for the consumer
“A new corporate wellness concept in the workplace” 3 steps: to inform, to sensitize and to interact - Conferences, teambuilding, workshops, tools such as leaflets, posters, cooking’s guides, …
Strengths
Made in companies by health professionals. Not only information but also actions: employees are involved; they must take part to the activities.
Weaknesses Nothing in the companies’ restaurants.
Originality of the programme Priority to cardiovascular prevention. The companies can choose the action they need and want. It’s “A la carte”.
Cost of the project ?
Sustainability -
Sources www.bewellatwork.be
Comments Every company involved receives a label. In close collaboration with the occupational medicine. The goal is that companies ask for more than one action a year, that they ask for actions regularly.
Contact point Anne Lemestré (Project Coordinator) [email protected] 0032 2 649.85.37
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Table 1: general presentation
Programme n°1.3
Name: Nutrition Challenge Launched by: a dietician and a journalist Launched in: 2007 Duration of the project: no limit Effective in 1 country: Belgium Free or charged? : charged
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Promoting healthy nutrition for better performances Employees Promote healthy habits through trainings and/or individual coaching about nutrition Following of a test group (BMI, etc.) during the whole year of the program.
Description- communication:
Main message Level of communication (scientific degree)
To sensitize companies and employees about the benefits of a healthy nutrition on performances Scientific background is OK, but low communication budget to reach companies.
Strengths
Weaknesses
Originality of the programme A one year trainings program (1x/month) combining scientific bases with communication techniques
Cost 400 €/h for a training for min. 40 people 55 €/h for individual coaching
Sources
www.nutri-challenge.be Meeting with Sylvie Dejardin and Nouria Alami
Comments References : 18 dec 2008: Christmas Well-Being Open day at the European Commission 18 sept 2008: PriceWaterHouseCoopers Wellness day. Partner of Partena’s Mobiloform (see other inventory report)
Contact point Sylvie Dejardin Event & Communication Coordinator 0477/70 80 37
Nouria Alami Nutritionniste-Diététicienne 0475/90 90 24
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Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
sentences
Very detailled
good
help to understand
the given
recommendations
Yes
sentences
Very detailled
Good
calories
yes
sentences
Very detailled
Good
lipids %
yes
sentences
Very detailled
Good
carbohydrates %
yes
sentences
Very detailled
Good
proteins %
yes
sentences
Very detailled
Good
minerals
yes
sentences
Very detailled
Good
vitamins
yes
sentences
Very detailled
Good
fibers
yes
sentences
Very detailled
good
We talk about a trainings program, offering a deep inform
ation about nutrition and effects on health/behaviour…
13
Programme n°1.4
Name: Gezonde voeding op het werk (Healthy nutrition at the workplace) Launched by: VIG (Vlaams Instituut voor Gezondheidspromotie vzw) Launched in 2003 Duration of the project: - Effective in Belgium (Flanders and Brussels) Free or charged: charged
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To improve workers’ health. Employees and employers from every kind of companies. To change behaviour step by step. A survey in 2003 and in 2006 about tobacco, food habits and physical activity. The next one will be in 2009. Surveys made by VIG-experts. Supported by the Vlaamse Government.
Description- communication:
Main message Level of communication (scientific degree) Communication for the employees Communication for the employers
- High. Press conferences, surveys’ reports. Publication (guide with 7 steps), information sessions. Advices about the creation of an action plan, analysis of the menus, information sessions, help.
Strengths
Both employees and employers. Evaluation every 3 years.
Weaknesses Only in the north of Belgium.
Originality of the programme Gives the employers the help, advices and tools to promote health in their companies.
Cost of the project Cost for the companies
Our contact couldn’t give us this info. The formation costs 80€/pers
Sustainability -
Sources
http://www.vig.be/content/pdf/ME_indicatoren2006.pdf http://www.gezondwerken.be
Comments Surveys are made in collaboration with LOGO.
Contact point Erika Vanhauwaert [email protected]
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Restaurants
Table 1: general presentation
Programme n°1
Name: RestoSanté
Launched by: Partenamut
Launched in: 2008
Duration of the project: unlimited
Effective in 1 country : BE
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Promote healthy nutrition and behaviour
Adults (460.000 members) and restaurants
Prevent obesity and heart diseases.
Restaurants are visited by a dietician, but the critics are not to strong because the restaurant pays the free menus given to participants. They evaluate the efficiency by the number of menus offered.
Supported and supervised by the cardiologic league and the Belgian dieticians association. The restaurant sign a charter made by the cardiologic league.
Description- communication:
Main message
Level of communication (scientific degree)
Make prevention efforts against obesity and be rewarded by healthy menus
High. Each menu is analysed and the full analysis is available on the website.
Strengths
Partenamut is a mutual insurance company, so the link with health and prevention is obvious.
They have a partnership with Resto.be to recruit the restaurants.
They have a partnership with UPDLF (Belgian dietician association) and cardiologic league for the scientific part of the project.
Weaknesses The north of Belgium has just stop the program, so restosanté is now only available in south of Belgium and Brussels. This
15
make the evaluation of the effectiveness more difficult.
Originality of the programme They have a system when people make some preventive efforts (sport, visit to a dietician…) the earn points they can exchange for a Restosante menu in an affiliated restaurant (1 free for 1 paid)
Restosante menus are fixed by the restaurant owner by advance, with supervision of a dietician. A technical analysis is made and published on the website.
Cost 100.000 € in 2008
Sources
www.restosante.be
ORBANT Emilie (resto.be, marketing)
02/702.10.70 (centrale)
BARDET Alexia (marketing partenamut)
0475.69.56.16
Comments 2008 : about 1.000 reservations of free healthy menus. 1st half 2008 : 65 restaurants. But since the north part disengaged, 38 left.
Contact point BARDET Alexia (marketing)
0475.69.56.16
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Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
help to understand
the given
recommendations
yes
calories
yes
lipids %
yes
carbohydrates %
yes
proteins %
yes
minerals
no
vitamins
no
fibers
yes
See attached example of a technical file, available on the website for each menu « restosanté ». www.restosante.be
17
Programme n°1.6
Name: Rouge Tomate
Launched by: Emmanuel Verstraeten
Launched in: 2001
Duration of the project: -
Effective in: 2 cities (Brussels, 2001 and New York, 2008)
Free or charged : -
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
To offer a fully compliant S.P.E.® menu.
Consumers, working population during the day as the restaurant proposes everyday a « market-fresh » lunch and a « Business » lunch.
To combine flavorful dishes and a balanced cuisine
-
Each dish must be validated by dieticians and nutritionists
Description- communication:
Main message
Level of communication (scientific degree)
Formation of the staff (cook, waiters)
Communication for the consumer
Tools, workshops, guide…
To offer a unique restaurant experience
-
By dieticians and nutritionists
A small text on the menu about S.P.E.; the website
-
Strengths
The nutritional charter developed by chefs and dieticians.
Sustainability in the design of the restaurants and in the development of the menus
Weaknesses Little nutrition information for the consumers.
Originality of the programme The creation of an independent scientific committee who validated the charter.
Cost of the creation of the project
Cost of the use of biological/local products
?
Has always used local products, so no comparison possible.
Sustainability Local and season products.
Sources
www.rougetomate.com
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Comments We couldn’t have an appointment, but get informations by phone.
Contact point [email protected]
0032 2 647.70.44
19
Employees / Companies and restaurants
Programme aimed at employees
Programme n°1.7
Name: Alimentation & Equilibre
Launched by: Accor Services
Launched in: 2005
Duration of the project: unlimited
Effective in 9 countries: FR, BE, IT, ES, CZ, VE, CH, BR, MX
Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Promoting healthy nutrition Restaurants and employees Give access to healthy food to better informed employees during their lunch break Affiliated restaurants are controlled through mystery visits Dieticians are partners, PNNS-B support the initiative
Description- communication:
Main message
Level of communication (scientific degree)
To sensitize both offer and demand sides to a new request and need of healthy habits
High. Scientific grounds adapted into a strong communication strategy
Strengths International program, scientific approach, neutrality of AS (no food producer), free of charge
Weaknesses Difficulty to affiliate restaurants � not very well known
Qualitative restaurants don’t like to share this label with snacks, and don’t like to use the label on their menu.
Restaurants are afraid the label on specific meals may let think the other meals are not good or unhealthy.
Originality of the programme It is not the restaurant which receive the label, but the meals only if they are healthy.
Cost 75.000 € for lauching + 30.000 €/year
Sources The coordinator of the project himself www.alimentationetequilibre.be
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Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
label
1 (with or without
label)
high
help to understand
the given
recommendations
yes
sentences
good
Website, consumer’s guide, info flyer…
calories
No
lipids %
No
carbohydrates %
No
proteins %
No
minerals
No
vitamins
No
fibers
no
22
Programme aimed at restaurants
Programme n°1.7
Name: Alimentation & Equilibre
Launched by: Accor Services
Launched in: 2005
Duration of the project: unlimited
Effective in 9 countries: FR, BE, IT, ES, CZ, VE, CH, BR, MX
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan?
What guarantees the quality?
Promoting healthy nutrition
Restaurants and employees
Give access to healthy food to better informed employees during their lunch break
Affiliated restaurants are controlled through mystery visits
Dieticians are partners, PNNS-B support the initiative
Description- communication:
Main message
Level of communication
Strengths
Weaknesses
Originality of the programme
Cost
Sources
Comments
Contact point
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2. Czech Republic
2.1 Research study to support the FOOD programme
In order to support the FOOD program (« Fighting Obesity trough Offer and Demand ») a research study has been conducted to map the Czech food market with impact on health food. A part of this study is description of the actual health food situation as well as description of programs existed on Czech food market supporting health food.
In Czech Republic there is orientation on health food in early stage. Some health food restaurants exist but the impact on health food on working places is not so far common yet. Education about healthy food is on low level as well as companies’ involvement. Here take a part a company STOB (WEIGHT WATCHERS PRINCIP) as well as some other government drive society with their educative roll. But we believe that some changes are ongoing.
Health food in companies’ personal policy is often just a part of the global health program. One of first really involved health food programs oriented on outdoor consumption on Czech market is a program Gustino realized by company ACCOR
Based on type of program with health food involvement we can identify company with its own programs, company providing food service for companies and health institutions supporting.
Prague 10.2.2009 Iva Málková
Health food program type I:
Companies with its own program
Company’s cares about their employees but they often create the health program as a package – healthy food is only a part of it. These programs cover private care, health life-style and health food as well as safety on working places etc.
Attached you can find an example from one of the biggest companies in Czech Republic – SKODA with more then 18 000 employee.
APPENDIX – FOOD research results SKODA
Another type of such a program is the program STOB for whole population in Czech Republic – an Internet program to learn about health life style. The support for a part of overweight population is based on educational program as well as setting up of personal profile followed by every day food impute. The program by principle of traffic lights shows the food nutrition values and basic health principals.
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APPENDIX – FOOD research results STOB
Health food program type II:
Institutions supporting health programs in companies
Company supporting employees’ health Governments Health department (SZU) set up a program to stimulate companies to increase their employees’ health and wellness. The principle is that companies can apply by fulfilling a questionnaire about health, safety and other important issues, but subjects are more on management level. Best scored companies will then after SZU check receive a title – Company supporting employee’s health.
APPENDIX – FOOD research results SZU
Rewarded company:
� AGC Flat Glass Sklářská 450, Teplice � Česká rafinérská, a.s., Záluží 2, Litvínov 7 � Pražská energetika, a.s., Na Hroudě 1492/4, Praha 10 � Siemens Elektromotory, s.r.o., závod Mohelnice, Nádražní 25, Mohelnice � Tarmac CZ, a.s., Rumjancevova 3, Liberec � Telefónica O2 Czech Republic, a.s., Za Brumlovkou 266/2, Praha 4 � Základní škola Karviná – Ráj, Prameny 838, Karviná - Ráj
Health food program type III:
Food companies providing service to companies
Food companies providing food servis to companies stands up as a companies partner and by their health involvements help to improve employees health. There is often a portfolio od passive offers like light portion, half portion or bio products – but in these presented cases: aramark and sodexo we can call them passive programs (no active involvement).
APPENDIX – FOOD research results aramark
APPENDIX – FOOD research results sodexo
Move Europe
Similar program initiated by SZU is Move Europe a program to stimulate companies to increase their employee’s health and wellness.
25
APPENDIX – FOOD research results MOVE EUROPE
Rewarded company:
Česká rafinérská, a.s., Litvínov
Isolit-Bravo, s.r.o., Jablonné nad Orlicí zaměstnanců Lipka, environmentální vzdělávání, Brno Základní škola Karviná – Ráj Prameny Tarmac CZ, a.s., Liberec
Health Company
A health program set up by insurance company Metal-alliance. The goal is to decrease siknes and create healthy and safety working places but is only amed to sign up clients.
APPENDIX – FOOD research results METAL ALIANCE
Health restaurant
Another regional program initiated by University hospital in Olomouc – Health Restaurant became a completely disaster – some companies that received this title canceled their involvement after a while.
Health food program type IV:
Restaurants oriented on health food
There exist several numbers of restaurants – most of them with vegetarian food that declare to be healthy food restaurants. Other type is bio food oriented.
A new idea is the program set up by ACCOR – Gustino that marks restaurants that are able to fulfill the health program set up – quality and right cooking procedure as well as the right meal set up. There are now around 100 restaurants with logo Gustino.
26
Employees / Companies
Programme n°2.2
Name: Health company
Launched by: Metal alliance
Launched in: 1999
Duration of the project: continues
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Evaluation plan? What sort?
What guarantees the quality?
Decrease of employment sickness and
Improve companies responsibility and involvement in healthy on working places
Involvement of the Ministry of health in CZ
Description- communication:
Main message
Level of communication (scientific degree)
Increase companies involvement
High. Information in companies
Strengths
Stimulation of companies that can change the employees health behaviour
Weaknesses Passive impact on employees
Originality of the programme Insurance company preventing customers sickness and by that why improve their profit
Cost
Sources
Metal alliance
Comments Program aimed only for signed up insurance with Metal alliance
Contact point Petra Kuzmová, ZP METAL-ALIANCE
27
Programme n°2.3
Name: MOVE EUROPE
Launched in Czech Republic by: SZU
Launched in: 2002
Duration of the project: continues
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Evaluation plan? What sort?
What guarantees the quality?
Support company to take care about employees’ health.
Improve companies responsibility and involvement in healthy and safety on working places
Involvement of the Ministry of health in CZ
Description- communication:
Main message
Level of communication (scientific degree)
Increase companies involvement
High. Information in companies
Strengths
Stimulation of companies that can change the employees health behaviour
Weaknesses Passive impact on employees
Originality of the programme Government supported
Cost
Sources
SZU
Comments Program consists of several parts – not just health food but also safety and health life style
Contact point PhDr L. Kožená [email protected]
28
Table 1: general presentation
Programme n°2.4
Name: Health Company
Launched by: SKODA AUTO
Launched in: 2006
Duration of the project: 3 year and continues
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Evaluation plan? What sort?
What guarantees the quality?
Promoting healthy nutrition
Support employees immunity
Decrease of employees sickness and long-term decease
Give information about the right energy intake and meal composition
Involvement of the Ministry of health in CZ
Description- communication:
Main message
Level of communication (scientific degree)
Improve healthy habits by offering more alternative healthy food
High. Information to all employee on intranet – useful tools to check the persons BMI status
Strengths
Big company caring about their employees with its own private medical care and innovative approach
Weaknesses Passive impact on employees
Originality of the programme Support on intranet – calculation of BMI
Cost
Sources
Communications department
Comments Orientation on fresh vegetables, grant from management to decrease prices in winter months
Contact point Ing. Rudolf Hajný | ŠKODA AUTO a.s | mobil: +420 604 292 606 [email protected] | www.skoda-auto.cz | www.skoda-auto.com
29
Table 2: Technical information
Information present or
not
Type of information (symbols or sentences)
level of details (sub
categories)
Facility of understanding
Symbols or
sentences used
general nutritional advice yes sentences - -
help to understand the given recommendations yes sentences - Support on intranet
calories yes Exact calculation Support on intranet
lipids % yes Exact calculation
carbohydrates % yes Exact calculation
proteins % yes Exact calculation
minerals yes Exact calculation
vitamins yes Exact calculation
fibers yes Exact calculation
30
Programme n°2.5
Name: Company supporting employees health Launched by: SZU Launched in: 1999 Duration of the project: continues Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Evaluation plan? What sort? What guarantees the quality?
Support company to take care about employees health – more on management level Improve companies responsibility and involvements in healthy and safety on working places Involvement of the Ministry of health in CZ
Description- communication:
Main message Level of communication (scientific degree)
Increase companies involvement High. Information in companies
Strengths
Stimulation of companies that can change the employees health behaviour
Weaknesses Passive impact on employees
Originality of the programme Government supported
Cost
Sources
SZU
Comments Program consists of several parts – not just health food but also safety and health life style
Contact point PhDr L. Kožená [email protected]
31
Table 1: general presentation
Programme n°2.6
Name: Easy live healthy Launched by: STOB Launched in: 2008 Duration of the project: 4 weeks Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Evaluation plan? What sort? What guarantees the quality?
Support broad public in their attempt to change life style concerning food and motion By decreasing personals weight impact their life attitudes as well as wellness as employees Internet application build around 4 weeks training program Obesity society
Description- communication:
Main message Level of communication (scientific degree)
Improve healthy habits and increase body good shape Using cognitive behaviour methods to change persons habits High. Internet application - Interactive tool for self study
Strengths
Broad impact on every attendee, self study model, interactive tool available when I have time
Weaknesses User interface, time limitation (only four weeks in exact time table)
Originality of the programme Interactive internet self study tool
Cost
Sources
STOB
Comments Health program offering self study on all employees – non employees levels Several parts – educational with interactive games, calculation of every day food intake – split by nutritious values, energy outtake calculation
Contact point www.istob.cz PPhhDDrr..IIvvaa MMáállkkoovvaa
32
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
symbols
-
-
Trafic lights (green/orange/red for food intake
both in volume as well as combination
help to understand
the given
recommendations
yes
sentences
- Inform
ation in
each lesson
calories
yes
Exact calculation
overall
Trafic lights (green/orange/red for food
intake both in volume as well as combination
lipids %
yes
Exact calculation
overall
Trafic lights (green/orange/red for food
intake both in volume as well as combination
carbohydrates %
yes
Exact calculation
overall
Trafic lights (green/orange/red for food
intake both in volume as well as combination
proteins %
yes
Exact calculation
overall
Trafic lights (green/orange/red for food
intake both in volume as well as combination
minerals
vitamins
fibers
33
3. France
3.1. Analysis of the French programmes
1111 - Contexte
Afin d’évaluer ces programmes, la grille d’évaluation élaborée par l’INPES (Institut national de Prévention & Education à la santé) a été utilisé par l’association CENA (Club Expert Nutrition & Alimentation)
Nous avons ensuite réalisé une synthèse reprenant les points forts et points faibles des différents programmes.
2222 - Définitions
Pour faciliter la lecture des évaluations, nous vous proposons quelques définitions des différents termes utilisés :
� L'éducation à la santé est le processus par lequel les personnes ou les groupes de personnes acquièrent les déterminants favorisant la promotion, l’entretien ou la restauration de la santé.
� L’éducation pour la santé en lien avec la nutrition permet à l’individu de prendre conscience des facteurs qui prédéterminent son comportement alimentaire et, par la suite, de développer des choix adaptés et d’agir de manière favorable sur son environnement.
Par ailleurs, il nous semble important aussi de noter que la finalité des programmes est souvent de rendre l’utilisateur « autonome ». « Est une personne autonome, l’être qui a des préférences, qui est capable de réfléchir sur ses préférences et qui, au terme de cette réflexion, est capable d’en changer… » (IFN – colloque « éduquer le mangeur »)
On retiendra donc que les programmes d’éducation à la santé doivent « alimenter » cette réflexion de chaque individu ; Ils ne doivent pas, pour modifier un comportement ou une attitude, créer des sentiments de peur, de crainte, ils ne doivent pas non plus utiliser la persuasion ou l’injonction.
En matière d’éducation à la santé, il faut aussi garder à l’esprit que les programmes devraient être construits à partir d’une évaluation préalable pour voir s’ils correspondent aux besoins & aux préoccupations de l’utilisateur.
La santé selon la charte d’Ottawa : est un état de complet bien-être physique, mental et social, et ne consiste pas seulement en l'absence de maladie ou d'infirmité. La santé est une ressource de la vie quotidienne et non un but.
La nutrition se définit comme étant la science qui analyse les rapports entre la nourriture et la santé
L’acte alimentaire doit être pris dans sa globalité et sa complexité: l’individu n’est pas un « libre mangeur
34
3333 – Les critères d’évaluation
cf tableau
En orange : les critères dits essentiels
En vert : les critères dits importants
En parme : les critères dits mineurs.
4444 – Les évaluations des différents programmes
cf tableaux
5555 – Analyse générale
5.1 LES « PROGRAMMES ALIMENTATION » A DESTINATION DES SALARIES
5.1.1 Les points communs et particularités
Les « programmes alimentation » à direction des salariés d’entreprises ont des nuances dans leurs objectifs qu’il faut noter avant d’entrer dans le détail :
• Pour Protéine Campus c’est de « transmettre » des connaissances sur l’alimentation, • Pour Kraft food c’est de « promouvoir » une hygiène de vie saine • Pour Auchan le programme est pour les salariés MAIS afin qu’ils relaient l’information
également auprès des clients Auchan.
• Pour Sodexo c’est « aider le consommateur à mieux manger »
• Pour Axa France c’est « lutter contre les maladies » • Pour le programme PROSPER , il s’agit de « sensibiliser les salariés à une meilleure hygiène
de vie ».
Ces objectifs n’ont pas la même ambition d’où la difficulté de les comparer ; on pourra plus aisément donner un avis pour chacun, selon le nombre total de critères essentiels remplis au regard de ceux demandés dans la grille INPES.
Cependant on notera que ces objectifs ne sont pas opérationnels (ils utilisent des termes comme sensibiliser, promouvoir, transmettre, aider….). Il n’est donc pas aisé d’évaluer de tels objectifs.
D’ailleurs, aucun des programmes, sauf Protéine Campus et Prosper, ne prévoit une évaluation et aucun n’évalue le « besoin » initial des utilisateurs,
Seuls Kraft food et Prosper intègrent la notion d’activité physique. Les recommandations sur l’activité physique restent d’ordre général et peu adaptées à l’utilisateur. Ce sont des injonctions (il faut pratiquer l’équivalent de trente minutes de marche rapide) mais ne précise ni le « pourquoi » ni le « comment ».
Tous, sauf Protéines Campus et Prosper, proposent différents supports et/ou activités permettant au salarié d’utiliser celui avec lequel il est le plus à l’aise.
5.1.2 Les points forts- points faibles
35
Pro
grammes
Points forts Points faibles
S
O
D
E
X
O
Sources identifiées, label PNNS, identification possible, destinataire rendu actif, interaction, innovation, adéquation entre outil et objectif
Une partie seulement fait intervenir des professionnels, pas d’évaluation,
A F
X R
A A
N
C
E
Sources identifiées, exemples proches du vécu, innovation pour une partie de l’outil, présence de professionnels en permanence
Objectif non nuancé (maladies), stéréotypes, pas d’interaction, utilisation de ressorts de type « peur » (des maladies), stigmatisation « surpoids », pas d’adéquation entre outil et objectif
P C
R A
O M
T P
E U
I S
N
E
Sources et émetteur du discours identifiés, Tests d’ évaluation des connaissances, innovation, professionnels présents pendant tout le programme
« standardisation » du discours sans nuance du niveau de l’apprenant, didactique, non proche du vécu, outil informatique seul, (peut « rebuter ») , pas d’adéquation outil/objectif
K F
R O
A O
R D
T
Identification des sources, exemples proche du vécu, destinataire rendu actif, interactions interne et externe, innovation, adéquation entre outil et objectif (= « promouvoir »), activité physique
Source non identifiée, émetteur non identifiable, niveau non adapté en fonction des destinataires, pas de professionnel cité présent pendant le programme
A
U
C
H
A
N
Formations en internes, destinataire rendu actif, interaction interne et externe
Source et émetteur non identifiés, Objectif « ambiguë » Stéréotypes ?, utilisation de ressorts de type « diabète, cholestérol », pas d’innovation, site didactique, professionnel présents que sur une partie des interventions,
P
R
O
S
P
E
R
Le support est attrayant, très visuel. Les analyses sont immédiates et complètes.
Les sources du programme ne sont pas identifiables. L ‘outil est peu informatif. Il donne des conseils mais assez généralistes et techniques.
Le contenu n’est pas très pertinent au regard de l’objectif. Le programme n’aborde « que » la nutrition alors qu’il s’agit d’améliorer son « hygiène de vie ». De plus, le traitement de l’activité physique est très succinct.
Le programme est très didactique et peu interactif.
36
D’après les critères de qualités des outils d’intervention en éducation pour la santé les programmes se classent ainsi (selon les objectifs qui étaient fixés) :
Programme Score Critères essentiels
Score Critères importants
Score Critères mineurs
Score total
Auchan 10/21 48% 12/15 80% 1/3 33% 23/39 59%
Kraft food 18/26 69% 12/16 75% 2/2 100% 32/44 73%
Protéines Campus
16/29 55% 19/26 73% ¾ 75% 38/59 64%
Axa France 10/25 40% 11/13 85% 0/1 0% 21/39 54%
Sodexo 19/23 83% 6/9 67% 2/2 100% 27/34 79%
Prosper 10/28 36% 16/24 67% 1/3 33% 27/55 49%
Par critère, on obtient les résultats suivants :
Ont été retenus dans ce tableau la somme des critères essentiels et importants
Programme contenu pédagogie support conception synthèse
Auchan 4/6 67% 7/14 50% 8/11 73% 1/3 33% 2/2 100%
Kraft food 7/8 88% 13/18 72% 7/9 78% 0/4 0% 3/3 100%
Protéines campus
8/8 100% 11/20 55% 13/20 65% ¼ 25% 2/3 67%
Axa France 6/8 75% 7/16 44% 6/9 67% 0/2 0% 2/3 67%
Sodexo 6/6 100% 12/16 75% 4/5 80% 0/2 0% 3/3 100%
Prosper 3/8 38% 7/19 37% 14/21 67% 0/2 0% 2/2 100%
A la lecture de ces résultats, on peut considérer que le programme « SODEXO » est le plus respectueux des critères qualité de l’INPES. Ce programme obtient des résultats très satisfaisants au niveau de la qualité de son contenu, de la qualité pédagogique et de la qualité du support utilisé. Il pourrait être considéré comme une référence.
Le programme de Kraft Food obtient aussi de bons résultats.
5.2 LES PROGRAMMES « GRAND PUBLIC »
A savoir :
- Leclerc – Mon espace équilibre - Casino – Simplifiez-vous l’équilibre - Unilever – Dieteticoach
5.2.1 Les points communs :
37
Le profil de l’utilisateur qui permet ensuite d’établir les bilans est succincte : âge et sexe. Chez Casino ou Unilever on demande aussi si il y a des enfants, mais cette donnée n’est que peu exploitée au niveau des conseils.
On notera que deux de ces programmes ont des objectifs très proches.
Leclerc : Apprenez à manger mieux et bouger plus
Unilever : Pour conjuguer vitalité et bien-être ;
Casino de son côté n’affiche pas d’objectif particulier, sinon d’aider le consommateur à équilibrer son alimentation. Casino parle d’un coaching nutrition mais n’aborde pas l’activité physique.
Le choix du support est aussi identique dans les 3 programmes étudiés : il s’agit d’un accès internet, gratuit, et de conseils prodigués soit par une boite mails (Casino, Unilever), soit directement sur le site (Leclerc).
Dans le cas des mails, ce sont des fiches conseils préétablies qui sont envoyés en fonction du profil de l’utilisateur. Ces recommandations sont donc généralistes, non personnalisées et finalement assez peu applicables.
5.2.2 Les points forts
Une technologie pointue pour le site « Leclerc ». Le questionnaire alimentaire surtout est remarquable : visuel, simple et très complet, il permet de faire un bilan rapide et soigné. Les bilans sont complets mais ils comportent des erreurs. Il est cependant long à compléter.
L’aspect pratique du site « casino » associant recettes, astuces, conseils est probablement le plus efficace. Le programme propose de focaliser ses conseils sur un type d’aliments qui est apparu comme « talon d’Achille » à l’issue des bilans. Ainsi les conseils reviennent systématiquement sur l’aliment incriminé, apporte de l’information, et éveille un certain intérêt auprès de l’utilisateur. Il y a beaucoup d’encouragements, aucun jugement de valeur. Il s’agit véritablement d’une aide pour améliorer les choix alimentaires.
5.2.3 Les points faibles
L’activité physique est peu présente : Les objectifs annoncés sont ambitieux et deviennent alors douteux… »Mieux manger et bouger plus » est-ce réaliste avec un seul outil informatique ? Les messages, les conseils concernent finalement très peu l’activité physique. De plus, leur portée est très limitée et peut mettre l’utilisateur mal à l’aise....Que signifie pour lui « activité physique », marche rapide ? A t-il les moyens d’appliquer les conseils (pratiquer 30 minutes d’activité physique…) ? Tient-on compte de ses capacités physiques ? de ses capacités financières ? de son environnement ?...
Les sources utilisées ne sont pas précisées : Le PNNS n’est que peu cité alors qu’il sert de base à l’ensemble des sites. Il n’y a pas non plus d’adresses d’autres sites, ou encore des bibliographies. Pas même de livre de recettes, ou des dvd d’exercices physiques.
On notera aussi que pas un site ne propose un lexique pour expliquer les termes utilisés.
Les émetteurs « du discours » ne sont pas facilement identifiables. Ceci est particulièrement problématique car il y a en nutrition de nombreuses « théories », des hypothèses plus ou moins fondées, des experts qui ont des conflits d’intérêts avec certaines industries.
38
Le site de Unilever donne la parole à « ses » experts mais sans jamais les nommer clairement. Les recommandations sont signées par un prénom féminin….comme par exemple « Nathalie de chez Fruit d’Or » !!
Les sites ne sont pas toujours simples à utiliser. Les informations qu’ils donnent semblent décousues, incohérentes. C’est le cas par exemple du site Leclerc. La correction des menus est édifiante : certains aliments sont supprimés, d’autres ajoutés sans plus d’explications…C’est à l’utilisateur de faire le lien avec ses bilans, et de comprendre pourquoi il doit consommer un yaourt supplémentaire, ou plus de viande…De plus ces recommandations ne tiennent absolument pas compte des motivations de l’utilisateur. Pour quelles raisons de consomme t-il pas du fromage, ou des féculents ??? Ces questions ne sont que peu évoquées.
Le générateur des menus est encore plus diabolique…A partir de 3 aliments, il vous propose une journée de menus, diététiquement corrects avec la possibilité de faire des modifications. Mais l’utilisation de cette rubrique est compliquée et pas très réaliste.
Tableau synthétique des points forts/ points faibles
Pro
grammes
Points forts Points faibles
L
E
C
L
E
R
C
Le support est très bien fait surtout au niveau du questionnaire alimentaire.
Les analyses sont rapides et immédiates. Elles sont compètes d’un point de vue nutritionnel.
Une évaluation est prévue dans un délai raisonnable.
L’émetteur n’est pas facilement identifiable. Il n’y a aucune référence de citée, ni lexique.
L’activité physique n’est que peu traitée.
La pédagogie utilise la peur et l’injonction.
Le programme contient des imprécisions et certaines erreurs. Certaines rubriques ne sont pas simples d’utilisation.
C
A
S
I
N
O
Le contenu est très informatif. Le site utilise les connaissances de l’utilisateur et prévoit une évaluation.
Les conseils bien que généralistes sont très « positifs » et utilisent une méthode pédagogique qui a fait ses preuves, la répétition.
Le site n’est pas innovant en termes de forme. Le site n’est pas très moderne et utilise des images très « normées ». Il y a peu de créativité.
L’activité physique n ‘est absolument pas traitée, alors que le site parle d’un coach en nutrition.
U
N
I
L
E
V
E
R
Le site est surtout une page de communication pour ses « marques complices ». Les messages sont très ciblés pour faire consommer les produits des marques Unilever. L’émetteur n’est pas vraiment identifiable. Il s’agit « d’experts » … ?
La pédagogie utilisée repose en partie sur la peur et la crainte de la maladie.
Le site ne parle pas d’activité physique.
D’après les critères de qualités des outils d’intervention en éducation pour la santé les programmes se classent ainsi (selon les objectifs qui étaient fixés) :
39
Programme Score critères Essentiels
Score critères Importants
Score critères Mineurs
Score total
Leclerc 7/27 26% 15/22 68% 1/4 25% 23/52 44%
Casino 18/27 67% 17/26 65% 2/3 67% 37/56 66%
Unilever 4/27 15% 8/19 42% 2/3 67% 14/49 29%
Par critère, on obtient les résultats suivants :
Ont été retenus dans ce tableau la somme des critères essentiels et importants
Programme contenu pédagogie support conception synthèse
Leclerc 2/8 25% 5/20 25% 14/17 82% 0/2 0% 1/2 50%
Casino 7/8 88% 14/20 70% 10/20 50% 1/2 50% 3/3 100%
Unilever 1/8 13% 4/19 21% 5/14 36% 0/2 0% 2/3 67%
A la lecture de ces résultats on constate que le site de Casino est le plus qualitatif. Il arrive en tête sur la qualité de son contenu et la qualité de la pédagogie.
Le site de Leclerc obtient un bon score sur la qualité du support qui est très visuel et innovant.
6666 – Conclusion
Sans rechercher la perfection, l’outil utilisé pour analyser ces programmes peut permettre d’éviter certaines erreurs courantes en matière d’éducation à la santé en lien avec la nutrition.
Ce sujet doit être traité avec sensibilité et précision, car il comporte de nombreux thèmes. Les thèmes les plus souvent oubliés sont l’activité physique, les représentations pré-existantes de l’utilisateur en matière d’alimentation, et ses connaissances. On regrettera aussi l’absence de lexique, de références d’ouvrages traitant sérieusement le sujet, et d’évaluation.
Les programmes analysés nous enseignent sur les erreurs à ne pas commettre mais sont aussi pour certains des exemples dont on pourra s’inspirer….
Anne BERAUD & Elisabeth CADIOU (janvier 09)
40
Employees / Companies
Programme n°3.2
Name: Bien se nourrir pour mieux
vivre
Launched by: Auchan, private
company
Launched in: 2006
Duration of the project: -
Effective in : France
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Educate Auchan’s employees on well-being
Auchan’s employees and consumers.
Give access to information about healthy food and healthy
products sold in supermarkets
-
Prunelle Agency certification
Description- communication:
Main message
Level of communication (scientific
degree)
To sensitize employees about healthy food to be able to
help consumers
Low.
Strengths
Training committees, internal and external correlation,
targets involved.
Weaknesses Source and transmitter unidentified, Objective
‘ambiguous’ , use of words like « diabetes, cholesterol », no
innovation, didactic website, professional only present on a
part of interventions
Originality of the programme The objective of the programme is to inform consumers
and sell products present in the supermarkets
Cost -
Sources
www.auchan.fr
Comments
41
AUCHAN : bien se nourrir pour mieux vivre
Critères de qualité du contenu OUI NON NON
EVALUE
Commentaires
Les sources utilisées
sont identifiées x
Le contenu informatif
est exhaustif x le contenu des formations dispensées en
interne n'est pas disponible
Les informations sont
d'actualité x
L'outil ne fait pas la
promotion d'un produit
ou d'une marque
x
L'outil est objectif,
nuancé
x
la description du programme parle de
"dépistage de diabète, cholestérol" lors de
"salon santé" pour les salariés et sur les site
"auchan" l' obésité est rapidement évoquée,
c'est déjà du domaine de la pathologie.
Il n'y a pas d'éléments
caricaturaux/stéréotypes
entraînant une
perturbation de la
compréhension du
contenu
x
formation du personnel non disponible
Le contenu est
acceptable au regard de
l'éthique
x
Le contenu est pertinent
par rapport au thème x
Le contenu est pertinent
par rapport aux
objectifs annoncés x
les contenus du guide nutrition, des
formations et du de jeu multimédia interactif
Nutritis ne sont pas disponibles
essentiels important mineurs
Evaluation du point "qualité du contenu"/ nombre de critères
évalués
4/6 0 0
Critères de qualité pédagogique OUI NON
NON
EVALUE
Commentaires
Les objectifs sont
annoncés x
former les salariés pour assurer le programme
"bien se nourrir pour mieux vivre" auprès des
consommateurs
L'émetteur du discours
est facilement
identifiable
x
qui est l'émetteur????
L'émetteur apparaît
comme légitime au
regard des propos qu'il
tient
x
Construction pédagogique
Le point de vue de
l'utilisateur est pris en
compte
x
42
Le contenu est
structuré, la
compréhension est
facilitée
x
La mémorisation est
aidée (répétitions,
moyens
memotechniques,,)
x
plusieurs supports (écrit , jeu multimédia,
formation, site internet ) supposent que les
mêmes informations y soient relayées
L'appropriation est
facilitée (exemples
variés, règles,,,)
x
L'outil évite la mise en
échec des utilisateurs
x
l'existence de supports différents et de
formation permettent à l'utilisateur de
"choisir" le support avec lequel il est à l'aise
pour "apprendre"
On peut utiliser
seulement une partie
des éléments
(modularité) ou
seulement certaines
séquences (vidéo)
x
Critères de qualité pédagogique (suite) OUI NON
NON
EVALUE
Commentaires
Le niveau de difficulté
est adapté au
destinataire
(vocabulaire,schémas,
règle du jeu,,,)
x
Il y a identification
possible avec les
personnages
(fonction,cadre de vie,
CSP)
x
Les exemples sont
proches du vécu
x
sur le site internet les exemples ne sont pas
judicieux ("associer les aliments" que sur
fruits et légumes.) Pour atelier nutrition et
formations non évalué.
Le destinataire est
interpellé,rendu actif,
mis en situation
x
salon-santé avec des médecins du travail +
jeu multimédia interactif
Implication du destinataire
Les connaissances et
représentations
préexistantes des
destinataires sont prises
en compte
x
Implication collective du
destinataire L'outil propose des
activités qui suscitent
des interactions entre
participants
x
lors des formations internes
43
L'outil propose des
activités qui favorisent
des interactions avec
l'environnement
extérieur au groupe
x
avec les médecins du travail locaux lors des
salon-santé
Le(s) sentiment(s)
suscité(s) par
l'outil(crainte,
malaise,,,,) ne produit
(sent) pas d'effet négatif
x
les "dépistages"(diabète,,,,) peuvent suciter
des effets négatifs pour l'utilisateur
Les ressorts utilisés par
le concepteur de l'outil
sont tous en accord
avec les valeurs de la
promotion de la santé
x
Les "salons-santé" sont ils des lieux pour du
dépistage???? Ressorts utilisés par le
concepteur de l'outil
(ex:peur,plaisir,dramatisation,,,,,)
Ces ressorts ne nuisent
pas à l'implication des
participants
x
Evaluation
L'outil prévoit une
procédure d'évaluation
à appliquer auprès des
utilisateurs
x
ce qui est annocé est :"Au terme de la
formation,
les participants sont capables de lire une
étiquette produit (apports nutritionnels), de
choisir les produits pour une alimentation
équilibrée et de
développer au quotidien les bons réflexes
alimentaires" donc cela est probablement
évalué par les formateurs.
essentiels important mineurs
Evaluation du point "qualité pédagogique"/ nombre de
critères évalués
4/9 3/5 0
Critères de qualité du support OUI NON
NON
EVALUE
Commentaires
Les images animées
sont de bonne qualité x
La lisibilité du support
écrit est correcte x sur le site internet
Le son est de bonne
qualité x
Les illustrations sont de
bonne qualité x sur le site internet
L'écriture, l'expression
sont de bonne qualité x sur le site internet
Les éléments matériels
et techniques sont
remarquables quant à
leur
originalité/innovation
x
formation, guide pédagogique distribué non
"novateur"
44
L'originalité/innovation
des éléments matériels
et techiques renforcent
l'intérêt/implication des
participants
x
L'originalité/innovation
favorise l'interaction x
L'outil est solide/
robuste x
Le support choisi est
pertinent par rapport au
destinataire, au sujet
traité, aux objectifs
annoncés
x
pour relayer une information juste au
client ????
Les consignes, règles,
modalités d'utilisation
sont claires
x
La forme est d'actualité
(vocabulaire, fond
sonore, vêtements,
style,,,)
x
sur le site internet
Il y a un guide
d'utilisation x
En cas d'absence de
guide, ce n'est pas un
manque
x
Le guide inclut la ou les
méthodes pédagogiques x
Le guide inclut des
ressources
documentaires
x
Le guide inclut une
description des
précautions à prendre
(pièges ou problème à
éviter)
x
Appréciation concernant le guide
Le guide inclut des
suggestions pour
l'évaluation
x
La navigation est aisée x site "auchan"
Il y a possibilité de
liens avec internet x
Il y a possibilité
d'imprimer x
La compréhension des
boutons/icône est aisée x
Pour les cédéroms
Il y a une organisation
logique: hiérarchisation,
menus, outil de
recherche
x
45
L'interactivité est réelle x pas d'interactivité, que du didactique
essentiels important mineurs
Evaluation du point "qualité du support"/ nombre de critères
évalués
1/3 7/8 1/3
Critères de qualité de la conception OUI NON
NON
EVALUE
Commentaires
La conception de l'outil
se base sur :
Une analyse des
besoins des utilisateurs x
Une analyse de la
littérature x
"face à l'augmentation des pathologies liées à
de mauvaises habitudes nutritionnelles"
L'utilisateur est
impliqué dans le
processus de conception
x
Des représentants de
toutes les disciplines
concernées sont
impliqués dans le
processus de conception x
qui a monté les formations? Les salons-santé
sont les seuls à faire apparaître les médecins
du travail;( il faut aller chercher sur le site de
"prunelle" pour voir la qualité des personnes
y travaillant : médecin nutritionniste,
diététicienne, nutritionniste, spécialiste en
marketing, communication….)
essentiels important mineurs
Evaluation du point "qualité de la conception"/ nombre de
critères évalués
0/2 1/1 0
Critères de qualité - synthèse OUI NON
NON
EVALUE
Commentaires
Il y a adéquation entre
objectifs énoncés/raison
d'être/public visé et
outil x
l'objectif est "ambiguë"; il y a mélange entre
"développer au quotidien les bons réflexes
alimentaires" (des collaborateurs) et "former
les salariés pour assurer le programme "bien
se nourrir pour mieux vivre" auprès des
consommateurs"; les 2 items sont différents et
nécessiteraient donc des moyens différents.
Il y a cohérence entre
les différents supports x
L'utilisation de l'outil
est possible dans les
conditions prévues par
le concepteur
x
Le temps
d'appropriation
nécessaire est en
cohérence avec les
possibilités
d'intervention offertes
par l'outil
x
Evaluation du point "qualité -synthèse"/ nombre de critères
évalués essentiels important mineurs
46
1/1 1/1 0
Evaluation totale/ nombre de critères évalués 10/21 12/15 1/3 39 critères sur 61 évalués, 10 critères
essentiels respectés
*INPES : institut national de prévention et d'éducation pour la santé
critères dits essentiels
critères dits importants
critères dits mineurs
47
Programme n°3.3
Name: Mieux vivre
Launched by: AXA France, private
company
Launched in: 2006
Duration of the project: unlimited
Effective in 1 country: France
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Promote healthy way of life for Axa’s employees
15 000 Axa France employees
Fight diseases through healthy food
-
-
Description- communication:
Main message
Level of communication (scientific
degree)
Promote healthy and balanced food to prevent diseases.
High internal communication.
Strengths
Identified sources, examples close to the living, innovation
for a part of the tool, permanent professionals' presence.
Weaknesses Objectives not clearly identified (diseases), stereotypes, no
interaction, use of negative wording like "fear " of diseases,
stigmatization "overweight ", no adequacy between tools
and objectives
Originality of the programme 2 steps :
1. Large communication campaign through emailing
2. Personalized coaching with dieticians and doctors
Cost 40 000€ (only for step1)
Sources
www.principeactif.fr
Comments -
48
AXA FRANCE
Critères de qualité du contenu OUI NON NON
EVALUE
Commentaires
Les sources utilisées sont
identifiées X conseil : Dr Fricker (médecin
nutritionniste) + diététicien
Le contenu informatif est
exhaustif x
on ne peut "traiter" de la même
façon une personne à risque
MCV , cancers, diabète et le
bien portant
Les informations sont
d'actualité X
L'outil ne fait pas la
promotion d'un produit ou
d'une marque
X
L'outil est objectif, nuancé x
cible très rapidement les
maladies
Il n'y a pas d'éléments
caricaturaux/stéréotypes
entraînant une perturbation
de la compréhension du
contenu
x
"lutter contre les maladies graves que sont les maladies cardio-vasculaires, le diabète, l'obésité et certains cancers, grâce à l'alimentation"est clairement souligné ; or les conseils sont différents selon le risque identifié chez chaque personne et "quid" de celui qui n'a pas de risque??
Le contenu est acceptable
au regard de l'éthique x
Le contenu est pertinent par
rapport au thème x
Le contenu est pertinent par
rapport aux objectifs
annoncés x
insuffisant pour "traiter" tous les
risques annoncés; l'activité
physique n'apparaît pas
essentiels import
ant mineurs
Evaluation du point "qualité du contenu"/ nombre de critères évalués
5/7 1/1 0
Critères de qualité pédagogique OUI NON NON
EVALUE
Commentaires
Les objectifs sont annoncés
X
"sensibilisation axée sur le
plaisir de manger et la
préservation de la santé au
quotidien, qui vise à donner
envie aux collaborateurs de
modifier durablement leurs
habitudes alimentaires" via un
site intranet entres autres
Construction pédagogique
L'émetteur du discours est
facilement identifiable
X
conseil : Dr Fricker (médecin
nutritionniste) + diététicien +
médecins du travail
49
L'émetteur apparaît comme
légitime au regard des
propos qu'il tient
X
Le point de vue de
l'utilisateur est pris en
compte
x
Le contenu est structuré, la
compréhension est facilitée x
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
x
plusieurs supports relaient la
même information (conférences,
emailing, affiches, intranet….)
L'appropriation est facilitée
(exemples variés, règles,,,) x
L'outil évite la mise en
échec des utilisateurs x
On peut utiliser seulement
une partie des éléments
(modularité) ou seulement
certaines séquences (vidéo)
x
Critères de qualité pédagogique (suite) OUI NON
NON
EVALUE
Commentaires
Le niveau de difficulté est
adapté au destinataire
(vocabulaire,schémas, règle
du jeu,,,)
x
Il y a identification possible
avec les personnages
(fonction,cadre de vie,
CSP)
x
Les exemples sont proches
du vécu
x
par intranet possibilité de
trouver des conseils , recettes
selon saisons….
Le destinataire est
interpellé,rendu actif, mis
en situation
x
on lui envoie (impose) des
emailing sur des thèmes
prédéfini; il peut l'être si il est
en surpoids car bénéficie du
"caoching"
Implication du destinataire
Les connaissances et
représentations
préexistantes des
destinataires sont prises en
compte
x
Implication collective du destinataire L'outil propose des activités
qui suscitent des
interactions entre
participants
x
50
L'outil propose des activités
qui favorisent des
interactionss avec
l'environnement extérieur
au groupe
x
Le(s) sentiment(s)
suscité(s) par l'outil(crainte,
malaise,,,,) ne produit (sent)
pas d'effet négatif
x
le participant en bonne santé
peut se sentir "perturbé" par le
discours "maladies"
Les ressorts utilisés par le
concepteur de l'outil sont
tous en accord avec les
valeurs de la promotion de
la santé
x
maladies et surpoids trop
"présents" d'où dramatisation de
l'alimentation
Ressorts utilisés par le concepteur de
l'outil
(ex:peur,plaisir,dramatisation….)
Ces ressorts ne nuisent pas
à l'implication des
participants
x
le participant en bonne santé ne
s'y retrouve pas pouvant inciter
un participant à "rejeter" le
programme
Evaluation L'outil prévoit une
procédure d'évaluation à
appliquer auprès des
utilisateurs
x
essentiels import
ant mineurs
Evaluation du point "qualité pédagogique"/ nombre de critères évalués
3/10 4/6 0 trop peu de points esentiel sont
respectés
Critères de qualité du support OUI NON NON
EVALUE
Commentaires
Les images animées sont de
bonne qualité x
La lisibilité du support écrit
est correcte x
Le son est de bonne qualité x
Les illustrations sont de
bonne qualité x
L'écriture, l'expression sont
de bonne qualité x
Les éléments matériels et
techniques sont
remarquables quant à leur
originalité/innovation
x
L'originalité/innovation des
éléments matériels et
techiques renforcent
l'intérêt/implication des
participants x
seulement pour "le deuxième volet du programme qui prévoit un accompagnement personnalisé des collaborateurs en surpoids"par le biais de diététiciens et médecins du travail
51
L'originalité/innovation
favorise l'interaction x seulement pour les personnes en
surpoids
L'outil est solide/ robuste x
Le support choisi est
pertinent par rapport au
destinataire, au sujet traité,
aux objectifs annoncés
x
très "théorique", didactique ,
"moralisateur" n'entrainant pas
"durablement" le changement de
comportement souhaité, pas
assez proche du quotidien des
participants
Les consignes, règles,
modalités d'utilisation sont
claires
x
La forme est d'actualité
(vocabulaire, fond sonore,
vêtements, style,,,)
x
Il y a un guide d'utilisation x
En cas d'absence de guide,
ce n'est pas un manque x
Le guide inclut la ou les
méthodes pédagogiques x
Le guide inclut des
ressources documentaires x
Le guide inclut une
description des précautions
à prendre (pièges ou
problème à éviter)
x
Appréciation concernant le guide
Le guide inclut des
suggestions pour
l'évaluation
x
La navigation est aisée x
Il y a possibilité de liens
avec internet x
Il y a possibilité d'imprimer x
La compréhension des
boutons/icône est aisée x
Il y a une organisation
logique: hiérarchisation,
menus, outil de recherche
x
Pour les cédéroms
L'interactivité est réelle x
essentiels import
ant mineurs
Evaluation du point "qualité du support"/ nombre de critères évalués
1/4 5/5 0/1 13 critères non évalués 24
Critères de qualité de la conception OUI NON NON
EVALUE
Commentaires
52
La conception de l'outil se
base sur :
Une analyse des besoins
des utilisateurs x
Une analyse de la littérature
x
introduction du programme :"Nos modes de vie ont une influence forte sur l’augmentation d’un certain nombre de maladies graves susceptibles de pénaliser durablement les conditions de développement des générations futures".
L'utilisateur est impliqué
dans le processus de
conception
x
Des représentants de toutes
les disciplines concernées
sont impliqués dans le
processus de conception x
médecin nutritionniste,
diététiciens, médecins du travail
pour ceux en surpoids
essentiels import
ant mineurs
Evaluation du point "qualité de la conception"/ nombre de critères
évalués
0/2 0 0
Critères de qualité - synthèse OUI NON NON
EVALUE
Commentaires
Il y a adéquation entre
objectifs énoncés/raison
d'être/public visé et outil
x
le personnel d'AXA n'est pas
"malade", or les sujets des
conférences de certains thèmes
"intranet" sont plus sujet à "faire
peur" que réellement aider à
prévenir ; trop de théorie, pas de
pratique, d' aide au quotidien
(repas en famille ,
budget, ...)seuls ceux en
surpoids ( = stigmatisation) ont
droit à des conseils
personnalisés;
Il y a cohérence entre les
différents supports x
L'utilisation de l'outil est
possible dans les conditions
prévues par le concepteur x
Le temps d'appropriation
nécessaire est en cohérence
avec les possibilités
d'intervention offertes par
l'outil
x
essentiels import
ant mineurs
Evaluation du point "qualité -synthèse"/ nombre de critères évalués
1/2 1/1 0
53
Evaluation totale/ nombre de critères évalués 10/25 11/13 0/1 39 critères évalués sur 61 et 10
critères essentiels respectés
*INPES : institut national de prévention et d'éducation pour la santé
critères dits essentiels
critères dits importants
critères dits mineurs
54
Programme n°3.4
Name: Simplifiez-vous l’équilibre
Launched by: Casino, private company
Launched in: -
Duration of the project: unlimited
Effective in France
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Propose a coaching to consumers interested in healthy nutrition
General Public
Give access to healthy food advices to consumers
Nutritionists, present all along to accompany consumers. Evaluation.
-
Description- communication:
Main message
Level of communication (scientific degree)
Sensitization of general public to well-being, through 2 types of coaching
Low.
Strengths
Very informative website; use of the consumers’ knowledge and evaluation; advices are positive, even if general, and use a good strategy: repetition.
Weaknesses Website: not innovative form, not very modern, uses very normalized images, not very creative. Even though the site mentions a nutrition coach, physical activity is not treated at all.
Originality of the programme 2 entries possible for the coaching
Hotline
Cost -
Sources
http://coachingnutrition-casino.fr
Comments Nutrition guide to download, call center.
55
CASINO
Critères de qualité du contenu
OUI NON
NON
EVALU
E Commentaires
Les sources utilisées sont
identifiées X Le PNNS est sité deux fois dans le "guide nutrition", et il y
a un lien pour naviguer vers le site "mangerbouger.fr"
Le contenu informatif est
exhaustif X
Le site est complété par la possibilité d'appeler un
diététicien pour répondre aux questions.
Les informations sont d'actualité X
L'outil ne fait pas la promotion
d'un produit ou d'une marque
X
Il s'agit du site CASINO mais les produits ne sont pas
ciglés. La marque est citée une fois sur a page d'accueil
mais on navigue sur le site de Casino. On notera cependant
de nombreuses suggestions à base de produits manufacturés
(céréales de petit-déjeuner, jus de fruits…)
L'outil est objectif, nuancé X
Il n'y a pas d'éléments
caricaturaux/stéréotypes
entraînant une perturbation de la
compréhension du contenu
X
Le contenu est acceptable au
regard de l'éthique X
Le contenu est pertinent par
rapport au thème X
Le contenu est pertinent par
rapport aux objectifs annoncés X
Il s'agit d'un coaching nutrition mais le site se "limite" à des
conseils d'ordre alimentaire, il n'y a aucun bilan "activité
physique".
essenti
els
impor
tant mineurs
Evaluation du point "qualité du
contenu"
6/7 1/1 1/1 Le contenu est satisafaisant et répond aux critères qualité
d'un outil d'éducation pour la santé.
Critères de qualité pédagogique
OUI NON
NON
EVALU
E Commentaires
Les objectifs sont annoncés
X Il n'y a pas d'objectif clair et précis….L'idée est juste de se
"simplifier l'équilibre", de respecter les repères alimentaires
en focalisant sur une famille alimentaire.
L'émetteur du discours est
facilement identifiable X
Il s'agit d'une "diététicienne conseil" ….
L'émetteur apparaît comme
légitime au regard des propos
qu'il tient
X
Le point de vue de l'utilisateur
est pris en compte X Le bilan est réalisé à partir de quizz. Les habitudes de
l'utilisateur sont analysées succintement;
Le contenu est structuré, la
compréhension est facilitée X
Construction
pédagogique
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
X
Les conseils sont envoyés régulièrement et contiennent
toujours les mêmes messages puisqu'ils se focalisent sur
une famille d'aliments.
56
L'appropriation est facilitée
(exemples variés, règles,,,) X
Il y a des idées menus, recettes, des devinettes, des réponses
aux idées reçues etc…
L'outil évite la mise en échec
des utilisateurs X
Le site est essentiellement informatif, les conseils ne sont
pas personnalisés; L'utilisateur est toujours interpellé de
façon très positive et les conseils sont très généraux.
On peut utiliser seulement une
partie des éléments (modularité)
ou seulement certaines
séquences (vidéo)
X
Le niveau de difficulté est
adapté au destinataire
(vocabulaire,schémas, règle du
jeu,,,)
X Le vocabulaire utilisé est très accessible, on parle
d'alimentation et peu de nutrition.
Il y a identification possible
avec les personnages
(fonction,cadre de vie, CSP)
X Les photos représentent plutôt des femmes jeunes et des
enfants. Il n'y a pas de personnes âgées par exemple;
Les exemples sont proches du
vécu
X
Ils partent d'interrogations très quotidiennes(lmanger des
biscuits, cela fait-il grossir?) et les réponses sont certes
généralistes mais pleines de bon sens ("Ils (les biscuits) ont
leur place dans une alimentation équilibrée. Rien ne sert
d'interdire il faut apprendre à en réguler la
consommation....");
Le destinataire est
interpellé,rendu actif, mis en
situation X
L'utilisateur est interpellé mais n'est as rendu actif ou mis
en situation. Il s'agit plus de donner de l'information sur les
aliments que de réellement éduquer le consommateur.
Implication du
destinataire
Les connaissances et
représentations préexistantes
des destinataires sont prises en
compte
X
Les connaissances sont succintement évaluées. En
revanche, il n'y a pas de quizz sur les représentations pré
éxistantes chez l'utilisateur de certains produits
alimentaires.
L'outil propose des activités qui
suscitent des interactions entre
participants
X
L'outil propose des activités qui
favorisent des interactions avec
l'environnement extérieur au
groupe
X
Implication
collective du
destinataire
Le(s) sentiment(s) suscité(s) par
l'outil(crainte, malaise,,,,) ne
produit (sent) pas d'effet négatif
X
Les ressorts utilisés par le
concepteur de l'outil sont tous
en accord avec les valeurs de la
promotion de la santé
X
Le site permet surtout d'améliorer les connaissances en
alimentation de l'utilisateur. Ils n'utilisent ni la peur, ni la
perssuasion, ni l'injonction.
Ressorts
utilisés par le
concepteur de
l'outil
(ex:peur,plaisi
r,dramatisatio
n,,,,,)
Ces ressorts ne nuisent pas à
l'implication des participants X
Evaluation L'outil prévoit une procédure
d'évaluation à appliquer auprès
des utilisateurs
X
L'évauation est très succinte…Il s'agit simplement de
répondre à nouveau au quizz pour connaître ses
progressions et éventuellement avoir des conseils sur une
autre famille d'aliments.
Evaluation du point "qualité pédagogique" essenti
els
impor
tant mineurs
La qualité pédagogique est satisfaisante et répond aux
critères de qualité d'un outil éducatif.
57
7/11 7/9 0/0
Critères de qualité du support
OUI NON
NON
EVALU
E Commentaires
Les images animées sont de
bonne qualité X
La lisibilité du support écrit est
correcte X
Le son est de bonne qualité X
Les illustrations sont de bonne
qualité X
L'écriture, l'expression sont de
bonne qualité X
Les éléments matériels et
techniques sont remarquables
quant à leur
originalité/innovation
X
L'originalité/innovation des
éléments matériels et techiques
renforcent l'intérêt/implication
des participants
X
L'originalité/innovation favorise
l'interaction X
L'outil est solide/ robuste X
Le support choisi est pertinent
par rapport au destinataire, au
sujet traité, aux objectifs
annoncés X
Le support internet est en phase avec la cible (femme, 35
ans environ, mère de famille). Il est accessible à tout
moment, les conseils sont prodigués chaque semaine et sont
peu volumineux (une page).
Les consignes, règles, modalités
d'utilisation sont claires X
Il n'y a pas de "mode d'emploi" , ni de bouton "recherche"
ou aide, ni de lexique….
La forme est d'actualité
(vocabulaire, fond sonore,
vêtements, style,,,)
X
Il y a un guide d'utilisation X
Ce guide est très succint. Il s'agit plutôt d'une introduction
de présentation des outils proposés.
En cas d'absence de guide, ce
n'est pas un manque X
Le guide inclut la ou les
méthodes pédagogiques X
Le guide inclut des ressources
documentaires X
Le guide inclut une description
des précautions à prendre
(pièges ou problème à éviter)
X
Appréciation
concernant le
guide
Le guide inclut des suggestions
pour l'évaluation X
La navigation est aisée X
Il y a possibilité de liens avec
internet X
Pour les
cédéroms
Il y a possibilité d'imprimer X
58
La compréhension des
boutons/icône est aisée X
Il y a une organisation logique:
hiérarchisation, menus, outil de
recherche
X
L'interactivité est réelle X
essenti
els
impor
tant mineurs
Evaluation du point "qualité du
support"
3/6 7/14 1/2
L 'outil n'est pas très moderne de conception et il manque
de clarté.
Critères de qualité de la conception
OUI NON
NON
EVALU
E Commentaires
La conception de l'outil se base
sur :
Une analyse des besoins des
utilisateurs X
L'outil part de ce que connaît déjà l'utilisateur….Si les
consommations en tel produit est satisfaisante au vue des
résultats du quizz, il n'y a pas de conseil pour cet aliment.
Une analyse de la littérature
X
L'outil n'a pas été concu à parti d'une analyse des ouvrages
grand public parus sur le marché, il n'y a aucune référence à
de tels ouvrages. En revanche, les conseils parlent des idées
reçues.
L'utilisateur est impliqué dans le
processus de conception X
Des représentants de toutes les
disciplines concernées sont
impliqués dans le processus de
conception
X
Evaluation du point "qualité de
la conception"
essenti
els
impor
tant mineurs
1/2 0/0 0/0
Critères de qualité - synthèse
OUI NON
NON
EVALU
E Commentaires
Il y a adéquation entre objectifs
énoncés/raison d'être/public visé
et outil X
L'objectif fixé est de simplifier la vie des consommateurs et
de leur envoyer des messages pour les aider à améliorer leur
alimentation.L'outil est effectivement simple et s'appuie sur
les connaissances du consommateur.
Il y a cohérence entre les
différents supports X
il y a le guide nutrition, les listes de courses etc….
L'utilisation de l'outil est
possible dans les conditions
prévues par le concepteur
X
Le temps d'appropriation
nécessaire est en cohérence avec
les possibilités d'intervention
offertes par l'outil
X
Evaluation du point "synthèse" essenti
els
impor
tant mineurs
1/1 2/2 0/0
Evaluation globale 18/27 17/26 2/3 56 critères évalués sur 61 et 18 critères essentiels respectés
59
Programme n°3.5
Name: Mon Espace Equilibre
Launched by: E. Leclerc, private company
Launched in: 2008
Duration of the project: 2 years
Effective in France
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Propose a coaching to consumers interested in healthy nutrition
General Public
Give access to healthy food advices to consumers
Software creating balanced meals, according to consumers’ habits.
Proteines Agency
Description- communication:
Main message
Level of communication (scientific degree)
Sensitization of general public to well-being
Low.
Strengths
Very good questionnaire, complete and fast analysis, evaluation.
Weaknesses No reference or lexicon, the source is not very identifiable, physical activity isn’t enough considered, pedagogy uses fear and injunction, some mistakes and inaccuracies in the program, some modules are not very simple.
Originality of the programme Edition of balanced meals, according to consumers’ tastes.
4 steps programmes
Cost -
Sources
E. Leclerc
Comments Only identified program intended to general public, realized by Proteines.
60
LECLERC
Critères de qualité du contenu OUI NON
NON
EVALUE
Commentaires
Les sources utilisées sont
identifiées X
Le PNNS est cité.
Le contenu informatif est
exhaustif X
Il n'y a pas d'information sur les aliments ou
sur les activités physiques les plus adaptées
pour tel ou tel profil….
Les informations sont d'actualité X
L'outil ne fait pas la promotion
d'un produit ou d'une marque X
Les analyses des produits sont
sytématiquement celles de la marque "repère"
et le cigle apparaît en tête de page.
L'outil est objectif, nuancé
X
L'outil "mes repas rééquilibrés" supprime ou
ajoute des aliments sans explication.Dans
l'exemple utilisé pour cette évaluation les
quantités de viande ont été majorées alors que
le bilan nutritionnel montrait que l'apport en
protéines était satisfaisant....
Il n'y a pas d'éléments
caricaturaux/stéréotypes
entraînant une perturbation de la
compréhension du contenu
X
Les propos sont erronés. Ainsi, il est noté dans
"ma consommation de lipides": Constat - votre
consommation de MG représente 33% des
calories consommées. Conseil de l'expert- vous
ne consommez pas suffisament de MG.
Cependant, vous consommez trop peu d'AGPI,
les nutritionnistes recommandent un apport
quotidien de lipides compris entre 30 et 35%
des calories totales.". Il y a d'autres sources
d'incompréhension: l'explication sur les
glucides simples n'est pas juste (ils sont
assimilés aux produits sucrés "ils se retrouvent
dans le sucre, le miel, les sodas, les bonbons,
les confiserie, les pâtisseries, les desserts
sucrés etc...." or l'utilisateur a dans sa liste "jus
de fruits ". Ce jus de fruits, au regard de sa
composation nutritionnelle qui est aussi
disponible est "sans sucre ajouté". Que va
comprendre l'utilisateur? Par ailleurs, les
propos sont assez caricaturaux "vous
consommez trop peu de produits laitiers et
vous risquez de manquer de calcium...des
apports trop faibles en calcium peuvent
entraîner, à long terme, une diminution de la
solidité des os (ostéoporose)".
Le contenu est acceptable au
regard de l'éthique X
Ce programme est signé par des professeurs
mais contient des erreurs. L'utilisateur est
trompé.
Le contenu est pertinent par
rapport au thème
X
L'activité physique n'est pas vraiment
abordée….Il y a juste un bilan très succint et
des conseils très généralistes "nous vous
recommandons de pratiquer régulièrement un
exercice physique pour avoir une dépense
énergétique quotidienne équivalente à 30
minutes de marche rapide...."
Le contenu est pertinent par
rapport aux objectifs annoncés X
L'activité physique n'est pas abordée.
Evaluation du point" qualité du
contenu" essentiel
import
ant mineur
Le contenu de ce programme contient des
erreurs dans les analyses et des informations
61
2/7 0/1 0/1 erronées ou incomplètes ce qui évidemment
n'est pas compatible avec un outil de qualité.
Critères de qualité pédagogique OUI NON
NON
EVALUE
Commentaires
Les objectifs sont annoncés
X
"Mon espace équilibre" annonce
immédiatement l'objectif "apprenez à manger
mieux et bouger plus"
L'émetteur du discours est
facilement identifiable
X
L'emetteur est identifié dans la rubrique "en
savoir plus", en bas de page. Il n'est donc pas
FACILEMENT identifiable. L'outil a été créé
par JF Boisvieux professeur de santé publique
en collaboration avec le professeur
S.HERCBERG;
L'émetteur apparaît comme
légitime au regard des propos
qu'il tient
X
Le point de vue de l'utilisateur
est pris en compte X
Les conseils ne tiennent pas compte réellement
de l'utilisateur. Ils sont assez généralistes.
Le contenu est structuré, la
compréhension est facilitée
X
Le contenu est effectivement structuré mais
c'est l'utilisateur qui doit établir les liens entre
les chapitres (entre le bilan de santé et les
corrections des menus par exemple). La
compréhension n'est donc pas facilitée.
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
X
L'appropriation est facilitée
(exemples variés, règles,,,)
X
L'appropriation est facilitée par "mon
générateur de menus" qui permet de créer ses
menus en fonction des aliments dont dispose
l'utilisateur ou de ce dont il a envie.Cependant
ce générateur a aussi ses limites et impose des
contraintes ne tenant pas compte de l'utilisateur
(ses habitudes alimentaires, sa culture...). La
modification des menus proposés n'est pas très
simple.
L'outil évite la mise en échec
des utilisateurs X
Les menus proposés sont surtout à base de
produits allégés….ce qui n'encourage pas
l'utilisateur à suivre les conseils et le met en
situation d'échec.
Construction
pédagogique
On peut utiliser seulement une
partie des éléments (modularité)
ou seulement certaines
séquences (vidéo)
X
Le niveau de difficulté est
adapté au destinataire
(vocabulaire,schémas, règle du
jeu,,,) X
Le vocabulaire est assez technique, le
générateur de menus indique des volumes peu
significatifs (5g de margarine, 100g de
pommes de terre sautées…) et des quantités de
viande pour lesquelles il n'est pas précisé si
c'est un poids cru ou cuit.
Implication du
destinataire
Il y a identification possible
avec les personnages
(fonction,cadre de vie, CSP) X
Les quelques photo représentent putôt des
personnes jeunes, dynamiques. Il y a aussi des
enfants mais ni personnes âgées, ni personnes
"en surpoids" pas exemple. Ce n'est pas
représentatif pour un "grand public".
62
Les exemples sont proches du
vécu
X
Le générateur de menus est assez éloigné de la
réalité…Il utilise essentiellement des laitages à
0% de MG, est structuré sur 3 repas, composés
eux-mêmes d'un hors d'œuvre, plat, laitage et
dessert etc…Cet outil ne tient pas compte non
plus de la situation familiale, des modes de
consommation (restaurant d'entreprise,
sandwichs....), du niveau de vie du
consommateur....
Le destinataire est
interpellé,rendu actif, mis en
situation
X
Les connaissances et
représentations préexistantes
des destinataires sont prises en
compte X
L'outil ne pose aucune question sur les
représentations préexistantes, nombreuses en
alimentation. Il n'y a pas non plus de question,
ou de quizz pour évaluer le niveau de
connaissance de l'utilisateur. Celui n'est évalué
qu'à partir d'un questionnaire alimentaire sur 3
jours.
L'outil propose des activités qui
suscitent des interactions entre
participants
X
L'outil propose des activités qui
favorisent des interactions avec
l'environnement extérieur au
groupe
X
Implication collective
du destinataire
Le(s) sentiment(s) suscité(s) par
l'outil(crainte, malaise,,,,) ne
produit (sent) pas d'effet négatif X
Les conseils ne sont pas très pertinents
(augmenter l'activité physique, consommer des
produits allégés…)et peuvent induire des
sentiments négatifs
Les ressorts utilisés par le
concepteur de l'outil sont tous
en accord avec les valeurs de la
promotion de la santé
X
Le concepteur utilise la peur (rique de maladie
si l'utilisateur ne consomme pas assez de
calcium par exemple) et l'injonction
(augmenter l'activité physique…!).
Ressorts utilisés par
le concepteur de
l'outil
(ex:peur,plaisir,dram
atisation,,,,,) Ces ressorts ne nuisent pas à
l'implication des participants X
Evaluation L'outil prévoit une procédure
d'évaluation à appliquer auprès
des utilisateurs
X
Un bilan peut-être réalisé au bout d'un mois.
essentiel import
ant mineur
Evaluation du point "qualité
pédagogique"
1/11 4/9 0/0
La plupart des critères dits essentiels ne sont
pas remplis.
Critères de qualité du support OUI NON
NON
EVALUE
Commentaires
Les images animées sont de
bonne qualité X
La lisibilité du support écrit est
correcte X
Le son est de bonne qualité X
Les illustrations sont de bonne
qualité X
L'écriture, l'expression sont de
bonne qualité X
63
Les éléments matériels et
techniques sont remarquables
quant à leur
originalité/innovation
X
L'originalité/innovation des
éléments matériels et techiques
renforcent l'intérêt/implication
des participants
X
L'originalité/innovation favorise
l'interaction X
L'outil "mon générateur de menus" n'est pas
très simple à utiliser. C'est un peu "une usine à
gaz".
L'outil est solide/ robuste X
Le support choisi est pertinent
par rapport au destinataire, au
sujet traité, aux objectifs
annoncés
X
Inciter les utilisateurs à pratiquer plus d'activité
physique ou à manger mieux nécessite
probablement plus d'implication de la part de
l'emetteur
Les consignes, règles, modalités
d'utilisation sont claires X
La forme est d'actualité
(vocabulaire, fond sonore,
vêtements, style,,,)
X
Il y a un guide d'utilisation X
En cas d'absence de guide, ce
n'est pas un manque X
Le guide inclut la ou les
méthodes pédagogiques X
Le guide inclut des ressources
documentaires X
Le guide inclut une description
des précautions à prendre
(pièges ou problème à éviter)
X
Appréciation
concernant le guide
Le guide inclut des suggestions
pour l'évaluation X
Il propose à l'utilisateur de refaire un bilan un
mois plus tard.
La navigation est aisée X
Il y a possibilité de liens avec
internet X
Il y a possibilité d'imprimer X
La compréhension des
boutons/icône est aisée X
Il y a une organisation logique:
hiérarchisation, menus, outil de
recherche
X
Pour les cédéroms
L'interactivité est réelle X
essentiel import
ant mineur
Evaluation du point "qualité du
support"
4/6 10/11 1/3
Critères de qualité de la conception OUI NON
NON
EVALUE
Commentaires
La conception de l'outil se base
sur :
Une analyse des besoins des X
64
utilisateurs
Une analyse de la littérature
X
Les idées reçues (sur le lait, le gluten, les
régimes, le bio….) qui sont fort documentées
en litterature, souvent évoqués par les
consommateurs, ne sont pas même évoquées.
L'utilisateur est impliqué dans le
processus de conception X
Des représentants de toutes les
disciplines concernées sont
impliqués dans le processus de
conception
X
Seuls les deux professeurs ci-dessus cités,
apparaîssent en tant qu'auteurs.
essentiel
import
ant mineur
Evaluation du point "qualité de
la conception"
0/2 0/0 0/0
Critères de qualité - synthèse OUI NON
NON
EVALUE
Commentaires
Il y a adéquation entre objectifs
énoncés/raison d'être/public visé
et outil X
La raison d'être de ce programme n'est pas
clairement énoncée. Ce programme apparaît
plutôt comme un outil de communication,
visant à améliorer l'image du groupe auquel il
se rattache.
Il y a cohérence entre les
différents supports X
L'utilisation de l'outil est
possible dans les conditions
prévues par le concepteur
X
Le temps d'appropriation
nécessaire est en cohérence avec
les possibilités d'intervention
offertes par l'outil
X
essentiel import
ant mineur
Evaluation du point "synthèse"
0/1 01-
janv 0/0
Evaluation globale
7/27 15/22 1/4 53 critères évalués sur 61 et 7 critères
essentiels respectés
*INPES : institut national de prévention et d'éducation pour la santé
65
Programme n°3.6
Name: Santé et Bien-Etre
Launched by: Kraft Food France,
private company
Launched in: 2006
Duration of the project: -
Effective in : France
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Educate employees on well-being
Kraft Food France employees (1 250)
Give access to healthy food to employees
-
Prunelle Agency certification
Description- communication:
Main message
Level of communication (scientific
degree)
Promote healthy habits to Kraft Food’s employees
Medium. They have a good communication
strategy inside the company.
Strengths
Identification of the sources, examples close to
the living, targets made active, internal and
external correlations, innovation, adequacy
between tools and objectives (=’promote’),
physical activity.
Weaknesses Misfit level according to the targets, no
professionals during the program.
Originality of the programme Organisation of information weeks, twice a year.
Cost -
Sources
www.prunelle.biz
Comments Very successful program.
66
KRAFT FOODS France : "santé et bien être" vers les salariés (hors e-coaching)
Critères de qualité du contenu OUI NON NON
EVALUE
Commentaires
Les sources utilisées sont
identifiées x pas de référence "officielle" signalée
Le contenu informatif est
exhaustif x
la liste des thèmes"e-mail" et ou
affiches d'information n'a pas été
trouvée
Les informations sont
d'actualité x
L'outil ne fait pas la
promotion d'un produit ou
d'une marque
x
L'outil est objectif, nuancé x
Il n'y a pas d'éléments
caricaturaux/stéréotypes
entraînant une
perturbation de la
compréhension du
contenu
x
Le contenu est acceptable
au regard de l'éthique x
Le contenu est pertinent
par rapport au thème x
Le contenu est pertinent
par rapport aux objectifs
annoncés x
dans le sens "mettre en avant " de
"promouvoir" le temps prévu pour ces
actions (2 semaines/an) est suffisant
essentiels important mineurs
Evaluation du point "qualité du contenu"/ nombre de critères
évalués
6/7 1/1 0
Critères de qualité pédagogique OUI NON NON
EVALUE
Commentaires
Les objectifs sont
annoncés
x "Promouvoir un mode de vie sain et équilibré, auprès de l’ensemble des collaborateurs"
L'émetteur du discours est
facilement identifiable x
les concepteurs -rédacteurs ne sont
pas cités
L'émetteur apparaît
comme légitime au regard
des propos qu'il tient
x
pas d'émetteur cité
Le point de vue de
l'utilisateur est pris en
compte
x
Construction pédagogique
Le contenu est structuré,
la compréhension est
facilitée
x
67
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
x
les informations envoyées par mail
sont relayées au restaurant d'entreprise
en "pratique" , par des affiches,
brochures….
L'appropriation est
facilitée (exemples variés,
règles,,,)
x
L'outil évite la mise en
échec des utilisateurs
x
c'est une information non "imposée" ,
les utilisateurs peuvent s'approprier
les éléments sur le support avec lequel
ils sont le plus à l'aise (mail, affiche ,
atelier nutrition….possibilité d'un e-
caoching personnalisé(= PROSPER)
On peut utiliser seulement
une partie des éléments
(modularité) ou seulement
certaines séquences
(vidéo)
x
Critères de qualité pédagogique (suite) OUI NON
NON
EVALUE Commentaires
Le niveau de difficulté est
adapté au destinataire
(vocabulaire,schémas,
règle du jeu,,,)
x
les affiches parlent de "nutriments",
protéines,lipides,,,, si ce n'est pas
"accompagné par un lexique ou un
atelier , cela ne sera pas compris par
certains collaborateurs; les conseils
restent "grand public"
Il y a identification
possible avec les
personnages
(fonction,cadre de vie,
CSP)
x
la famille est invitée à participer aux
activités proposées pendant les 2
semaines, donc possibilité
d'identification, adaptation en fonction
de la vie familale
Les exemples sont
proches du vécu
x
activité physique proposée au sein de
l'entreprise, avec sa famille , ateliers
nutrition où des questions "pratiques"
peuvent être débattues avec le
professionnel, exemple de plats et
repas "équilibrés" relayés par le
restaurant d'entreprise
Le destinataire est
interpellé,rendu actif, mis
en situation
x
Implication du destinataire
Les connaissances et
représentations
préexistantes des
destinataires sont prises
en compte
x
Implication collective du
destinataire L'outil propose des
activités qui suscitent des
interactions entre
participants
x
les ateliers nutrition, l'activité
physique au sein de l'entreprise
permet les échangesde même lors des
repas au restaurant d'entreprise et
pendant les cours de cuisine (2
fois/an)
68
L'outil propose des
activités qui favorisent
des interactions avec
l'environnement extérieur
au groupe
x
permet d'intégrer la famille pendant
les 2 semaines "santé et bien être"
Le(s) sentiment(s)
suscité(s) par
l'outil(crainte, malaise,,,,)
ne produit (sent) pas
d'effet négatif
x
Les ressorts utilisés par le
concepteur de l'outil sont
tous en accord avec les
valeurs de la promotion
de la santé
x
Ressorts utilisés par le
concepteur de l'outil
(ex:peur,plaisir,dramatisation,,,,,)
Ces ressorts ne nuisent
pas à l'implication des
participants
x
Evaluation L'outil prévoit une
procédure d'évaluation à
appliquer auprès des
utilisateurs
x
essentiels important mineurs
Evaluation du point "qualité pédagogique"/ nombre de critères
évalués
7/11 6/7 0
Critères de qualité du support OUI NON
NON
EVALUE
Commentaires
Les images animées sont
de bonne qualité x
La lisibilité du support
écrit est correcte x
Le son est de bonne
qualité x
Les illustrations sont de
bonne qualité x
L'écriture, l'expression
sont de bonne qualité x
Les éléments matériels et
techniques sont
remarquables quant à leur
originalité/innovation
x
la possibilité de faire une activité
physique au sein de l'entreprise et la
participation de la famille sont
"innovants"
L'originalité/innovation
des éléments matériels et
techiques renforcent
l'intérêt/implication des
participants
x
L'originalité/innovation
favorise l'interaction x
L'outil est solide/ robuste x
69
Le support choisi est
pertinent par rapport au
destinataire, au sujet
traité, aux objectifs
annoncés
x
oui pour "promouvoir"
Les consignes, règles,
modalités d'utilisation
sont claires x
La forme est d'actualité
(vocabulaire, fond sonore,
vêtements, style,,,)
x
affiches et dépliant "désuets",
n'accrochent pas le regard
Il y a un guide
d'utilisation x
En cas d'absence de guide,
ce n'est pas un manque x
Le guide inclut la ou les
méthodes pédagogiques x
Le guide inclut des
ressources documentaires x
Le guide inclut une
description des
précautions à prendre
(pièges ou problème à
éviter)
x
Appréciation concernant le guide
Le guide inclut des
suggestions pour
l'évaluation
x
La navigation est aisée x
Il y a possibilité de liens
avec internet x
Il y a possibilité
d'imprimer x
La compréhension des
boutons/icône est aisée x
Il y a une organisation
logique: hiérarchisation,
menus, outil de recherche
x
Pour les cédéroms
L'interactivité est réelle x
essentiels important mineurs
Evaluation du point "qualité du support"/ nombre de critères
évalués
3/4 4/5 2/2
Critères de qualité de la conception OUI NON
NON
EVALUE
Commentaires
La conception de l'outil se
base sur :
70
Une analyse des besoins
des utilisateurs
x
"nous sommes conscients que les gens
s’intéressent de plus en plus aux
questions de l’équilibre alimentaire et
de l’activité physique, ce qui est aussi
le cas de nos collaborateurs"
Une analyse de la
littérature
x
" L’alimentation est plus que jamais
au cœur des préoccupations de
chacun. La lutte contre l’obésité et la
promotion des modes de vie sains
passe par la mobilisation de chacun,
entreprises, pouvoirs publics,
consommateurs, parents
L'utilisateur est impliqué
dans le processus de
conception
x
Des représentants de
toutes les disciplines
concernées sont impliqués
dans le processus de
conception x
on ne sait pas qui a réalisé ce
programme (il faut aller chercher sur
le site de "prunelle" pour voir la
qualité des personnes y travaillant :
médecin nutritionniste, diététicienne,
nutritionniste, spécialiste en
marketing, communication….), qui
intervient lors des ateliers nutrtion?
des ateliers cuisine????
essentiels important mineurs
Evaluation du point "qualité de la conception"/ nombre de
critères évalués
0/2 0/2 0
Critères de qualité - synthèse OUI NON
NON
EVALUE
Commentaires
Il y a adéquation entre
objectifs énoncés/raison
d'être/public visé et outil x
Pour "promouvoir" 2 semaines par an
est suffisant mais pas pour un
changement de comportment si les
collaborateurs en ont besoin
Il y a cohérence entre les
différents supports x
L'utilisation de l'outil est
possible dans les
conditions prévues par le
concepteur
x
Le temps d'appropriation
nécessaire est en
cohérence avec les
possibilités d'intervention
offertes par l'outil
x
essentiels important mineurs
Evaluation du point "qualité -synthèse"/ nombre de critères
évalués
2/2 1/1 0
Evaluation totale/ nombre de critères évalués 18/26 12/16 2/2 44 critères évalués sur 61 et 18
critères essentiels respectés
*INPES : institut national de prévention et d'éducation pour la santé
critères dits essentiels
critères dits importants
71
critères dits mineurs
Programme n°3.7
Name: PROSPER
Launched by: Protéines, private company.
Launched in: 2002
Duration of the project: 2 years
Effective in : France
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Programme created
Employees
Give a ready-made solution to companies which want to communicate on health
The evaluation plan is managed by the Protéines agency
Protéines certification
Description- communication:
Main message
Level of communication (scientific degree)
To offer a simple tool adaptable to all the companies
Medium. The programme is built in order to be used by any company
Strengths
The support is engaging, very visual. Analyses are immediate and complete.
Weaknesses The sources of program are not identifiable. The tool gives advice but rather non-specialized and technical. Content is not very appropriate as regard to the objective. Program approaches only the nutrition while it is a question of improving her «hygiene of life ». Besides, the treatment of physical activity is very succinct. Program is very didactic and not very interactive.
Originality of the programme It is a real coaching tool
Cost From 80 000 to 300 000€
Sources
PSA Peugeot Citroën Rennes + Idf – Crédit Agricole – Kraft Foods France - Nestlé
Comments This is a programme that offers 12 themes, over 2 years : fruits and vegetables, starchy food, step, dairy products, produced gourmands, relaxation, drinks, fats, activity vs. stagnation, proteins, salt, physical activity
72
Programme n°3.8
Name: Protéines Campus
Launched by: Protéines, private company
Launched in: -
Duration of the project: permanent
Effective in : France
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
To answer health issue and propose solutions to companies who are looking for training programmes to educate their employees
Companies, for their employees
To sell their programmes and trainings
Description- communication:
Main message
Level of communication (scientific degree)
To contribute and develop healthy program
Good knowledge of the food market and industry. Specialist for companies looking for adapted solution
Strengths
Sources of speech identified, Knowledge evaluation test, innovation, professionals present all along the program
Weaknesses "standardization" of the speech without nuance of the level of learning it, didactic, not close to the living, computer tool only, (can "cast down "), no adequacy tool / objective
Originality of the programme Find solution for different types of companies, looking for solution for their employees
Cost -
Sources
www.proteines.fr
Comments Only the e-learning has been studied through INPES evaluation.
73
PROTEINE CAMPUS : "bien dans mon assiette" e-learning
Critères de qualité du contenu OUI NON NON
EVALUE
Commentaires
Les sources utilisées sont identifiées X PNNS 2
Le contenu informatif est exhaustif x
70"leçons" abordent les rythmes alimentaires,
l'étiquetage, le partage,le plaisir de manger…)
Les informations sont d'actualité X
L'outil ne fait pas la promotion d'un
produit ou d'une marque X
L'outil est objectif, nuancé X
Il n'y a pas d'éléments
caricaturaux/stéréotypes entraînant
une perturbation de la
compréhension du contenu
X
Le contenu est acceptable au regard
de l'éthique X
Le contenu est pertinent par rapport
au thème X
" transmettre les connaissances de base et les pratiques élémentaires en matière d’équilibre alimentaire"
Le contenu est pertinent par rapport
aux objectifs annoncés x
essentiels impor
tant mineurs
Evaluation du point "qualité du contenu"/ nombre de
critères évalués
7/7 1/1 1/1
Critères de qualité pédagogique OUI NON
NON
EVALUE
Commentaires
Les objectifs sont annoncés
x
" transmettre les connaissances de base et les pratiques élémentaires en matière d’équilibre alimentaire"
L'émetteur du discours est
facilement identifiable x
médecin nutritionniste: Dr PLUMET
L'émetteur apparaît comme légitime
au regard des propos qu'il tient x
Le point de vue de l'utilisateur est
pris en compte x
utilisateur écoute, apprend et fait des exercices
proposés
Le contenu est structuré, la
compréhension est facilitée x
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
x expériences ludiques interactives,quiz répartis tout au long des leçons
L'appropriation est facilitée
(exemples variés, règles,,,) x
L'outil évite la mise en échec des
utilisateurs x
très "didactique", ce sont des "leçons" et l'outil
informatique peut "rebuter"
Construction
pédagogique
On peut utiliser seulement une partie
des éléments (modularité) ou
seulement certaines séquences
(vidéo)
x
Critères de qualité pédagogique (suite) OUI NON
NON
EVALUE
Commentaires
74
Le niveau de difficulté est adapté au
destinataire (vocabulaire,schémas,
règle du jeu,,,)
x
c'est un outil unique pour " l’ensemble des personnels de production, de vente et d’administration des entreprises, au titre d’une culture de base minimale en matière alimentaire, et optionnellement, des personnels techniques, de R&D, de services qualité, ou de marketing"
Il y a identification possible avec les
personnages (fonction,cadre de vie,
CSP)
x les personnages sont ceux qui "savent" (médecin)
Les exemples sont proches du vécu x pas de module sur "petit budget"
Le destinataire est interpellé,rendu
actif, mis en situation x
expériences ludiques interactives,quiz répartis tout au long des leçons
Implication
du
destinataire
Les connaissances et représentations
préexistantes des destinataires sont
prises en compte
x
le niveau intellectuel et/ou de connaissance de
l'informatique sont inconnus au départ; les
personnes ayant déjà des connaissances peuvent
aller + vite et "sauter" des leçons.
L'outil propose des activités qui
suscitent des interactions entre
participants
x
c'est une formation "personnelle", la personne est
seule devant son écran
L'outil propose des activités qui
favorisent des interactionss avec
l'environnement extérieur au groupe
x
l'interaction est entre les personnages de l'outil et le
participant
Implication
collective du
destinataire
Le(s) sentiment(s) suscité(s) par
l'outil(crainte, malaise,,,,) ne produit
(sent) pas d'effet négatif
x
la personne peut se sentir en "échec" par difficulté
d'utilisation du programme (non convivial)
Les ressorts utilisés par le
concepteur de l'outil sont tous en
accord avec les valeurs de la
promotion de la santé
x
Ressorts
utilisés par le
concepteur
de l'outil
(ex:peur,plais
ir,dramatisat
ion,,,,,)
Ces ressorts ne nuisent pas à
l'implication des participants x
Evaluation L'outil prévoit une procédure
d'évaluation à appliquer auprès des
utilisateurs
x
quiz de "départ" et quiz répartis tout au long des
leçons
essentiels impor
tant mineurs
Evaluation du point "qualité pédagogique"/ nombre
de critères évalués
5/11 6/9 0
Critères de qualité du support OUI NON
NON
EVALUE
Commentaires
Les images animées sont de bonne
qualité x
La lisibilité du support écrit est
correcte x
Le son est de bonne qualité x
Les illustrations sont de bonne
qualité x
L'écriture, l'expression sont de bonne
qualité x
Les éléments matériels et techniques
sont remarquables quant à leur
originalité/innovation
x
75
L'originalité/innovation des éléments
matériels et techiques renforcent
l'intérêt/implication des participants
x
c'est en "libre-service", rien n'oblige ou n'incite à
s'impliquer, demande un poste informatique
(tavail ,maison) => peut "bloquer" le participant
L'originalité/innovation favorise
l'interaction x
L'outil est solide/ robuste x
Le support choisi est pertinent par
rapport au destinataire, au sujet
traité, aux objectifs annoncés
x
ce e-learning suppose une volonté et un intérêt
personnel vis-à-vis de l'alimentation, du temps en
entreprise ou chez soi, il est "loin" du quotidien
Les consignes, règles, modalités
d'utilisation sont claires x
libre choix? Obligation de formation? Quand le fait
on? Où?(travail, maison)
La forme est d'actualité (vocabulaire,
fond sonore, vêtements, style,,,)
x
couleurs "fades",personnages mis en scène et
décors "fades", le langage est celui d'un professeur
d'école. Aspect "vieillot"
Il y a un guide d'utilisation x "guide vocal" pour naviguer dans le site
En cas d'absence de guide, ce n'est
pas un manque x
sans ce guide difficile de comprendre la navigation
Le guide inclut la ou les méthodes
pédagogiques x
Le guide inclut des ressources
documentaires x
Le guide inclut une description des
précautions à prendre (pièges ou
problème à éviter)
x
Appréciation
concernant le
guide
Le guide inclut des suggestions pour
l'évaluation x
La navigation est aisée x compliqué pour les néophites de l'informatique
Il y a possibilité de liens avec
internet x
Il y a possibilité d'imprimer x
La compréhension des boutons/icône
est aisée x
écrans "confus"
Il y a une organisation logique:
hiérarchisation, menus, outil de
recherche
x
Pour les
cédéroms
L'interactivité est réelle x interactivité virtuelle uniquement par le jeu des quiz
essentiels impor
tant mineurs
Evaluation du point "qualité du support"/ nombre de
critères évalués
3/7 10/13 2/3
Critères de qualité de la conception OUI NON
NON
EVALUE
Commentaires
La conception de l'outil se base sur :
Une analyse des besoins des
utilisateurs x
Une analyse de la littérature x
L'utilisateur est impliqué dans le
processus de conception x
Des représentants de toutes les
disciplines concernées sont
impliqués dans le processus de
x
médecin nutritionniste, diététicien, Ingénieur
réglementation, spécialisé en nutrition, Ingénieur
agronome, Médecin endocrinologue
76
conception
essentiels impor
tant mineurs
Evaluation du point "qualité de la conception"/
nombre de critères évalués
0/2 1/2 0
Critères de qualité - synthèse OUI NON
NON
EVALUE
Commentaires
Il y a adéquation entre objectifs
énoncés/raison d'être/public visé et
outil x
le public visé est trop large / niveau intellectuel et
préoccupations le programme peut s’enrichir d’un
accompagnement pédagogique assuré par des
spécialistes de la nutrition, grâce au téléphone ou au
mail (conditions non précisée)
Il y a cohérence entre les différents
supports x
L'utilisation de l'outil est possible
dans les conditions prévues par le
concepteur
x
Le temps d'appropriation nécessaire
est en cohérence avec les possibilités
d'intervention offertes par l'outil
x
essentiels impor
tant mineurs
Evaluation du point "qualité -synthèse"/ nombre de
critères évalués 1/2 1/1 0
Evaluation totale/ nombre de critères évalués 16/29 19/26 3/4 59 critères évalués et 16 essentiels respectés
*INPES : institut national de prévention et
d'éducation pour la santé
critères dits essentiels
critères dits importants
critères dits mineurs
77
Programme n°3.9
Name: Programme Equilibre
Launched by: Sodexo, private
company
Launched in: 2006
Duration of the project: 2 years
Effective in : France
Free or charged? From 600 to 3000€
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Help consumers eat healthy
Restaurant and employees. Sodexo’s food services clients
companies.
Bring solution to companies to help their employees eat
better.
Nutritionists, responsible for the qualitative evaluation
through 3 modules, chefs and PNNS 2 information for the 2
others.
First company to receive the PNNS 2 label.
Description- communication:
Main message
Level of communication (scientific
degree)
Propose support through different modules.
High internal communication strategy for companies.
Strengths
Identifies sources, quality-label PNNS, possible
identification, interaction, innovation, adequacy between
tools and objectives.
Weaknesses Only one part makes interact professionals, no evaluation.
Originality of the programme Choice between 5 different modules from simple advice to
coaching.
Cost -
Sources
Sodexo
Comments Lots of supports have been realised to communicate
(posters, marketing support, hotline, recipes...)
78
Sodexo
Critères de qualité du contenu OUI NON NON
EVALUE
Commentaires
Les sources utilisées sont
identifiées X PNNS
Le contenu informatif est
exhaustif X
Les informations sont d'actualité X labellisé PNNS 2
L'outil ne fait pas la promotion
d'un produit ou d'une marque X
L'outil est objectif, nuancé X
Il n'y a pas d'éléments
caricaturaux/stéréotypes
entraînant une perturbation de la
compréhension du contenu
X
Le contenu est acceptable au
regard de l'éthique X
Le contenu est pertinent par
rapport au thème x
Le contenu est pertinent par
rapport aux objectifs annoncés X
essentiels important mineurs Evaluation du point "qualité du contenu"/ nombre de
critères évalués
6/6 0 0
Le contenu est satisfaisant et répond aux
critères qualité d'un outil d'éducation pour
la santé.
Critères de qualité pédagogique OUI NON NON
EVALUE
Commentaires
Les objectifs sont annoncés X
"aider les consommateurs "adultes-actifs"
à manger mieux
L'émetteur du discours est
facilement identifiable x
seules les session d'information font
intervenir une diététicienne
L'émetteur apparaît comme
légitime au regard des propos
qu'il tient
X
pour les sessions d'information le
diététicien oui,pour les autres supports
(signalétique, affiches..) et surtout le
coaching , on ne sait pas qui est "en ligne"
Le point de vue de l'utilisateur est
pris en compte x
Le contenu est structuré, la
compréhension est facilitée X
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
X
plusieurs supports relaient les mêmes
informations ((affiches, signalétiques,
intranet…) à des moments différents; il y
aussi un relai"pratique"dans les cours de
cuisine, au restaurant d'entreprise
L'appropriation est facilitée
(exemples variés, règles,,,)
X
les sessions d'échanges et d'ateliers avec
des professionnels permettent de travailler
sur du "concret"
L'outil évite la mise en échec des
utilisateurs X utilisateur participe ou non
Construction
pédagogique
On peut utiliser seulement une
partie des éléments (modularité)
ou seulement certaines séquences
(vidéo)
X
79
Critères de qualité pédagogique (suite) OUI NON NON
EVALUE
Commentaires
Le niveau de difficulté est adapté
au destinataire
(vocabulaire,schémas, règle du
jeu,,,)
X
possibilité d'adaptation lors des sessions
d'information avec les professionnels et
lors du conseil-coaching personnalisé
Il y a identification possible avec
les personnages (fonction,cadre
de vie, CSP)
X
Par les session d'échanges avec les
professionnels ( informations par groupe)
et/ou le coaching
Les exemples sont proches du
vécu
x
Les ateliers cuisine doivent être en accord
avec la réalisation familiale (astuces
données par chef de cuisine)
Le destinataire est
interpellé,rendu actif, mis en
situation
X
destinataire peut faire des cours de cuisine,
choisir dans les plats proposés au self
service ceux qu'il a appris à distinguer
comme "équilibré", il peut faire un repas
équilibré tous les midis.
Implication du
destinataire
Les connaissances et
représentations préexistantes des
destinataires sont prises en
compte
x
L'outil propose des activités qui
suscitent des interactions entre
participants
X
les sessions d'échanges en groupes , les
ateliers cuisine et au restaurant d'entreprise
possibilité de "partage" entre participants
L'outil propose des activités qui
favorisent des interactions avec
l'environnement extérieur au
groupe
x
Implication
collective du
destinataire
Le(s) sentiment(s) suscité(s) par
l'outil(crainte, malaise,,,,) ne
produit (sent) pas d'effet négatif
X
le consommateur choisit le support avec
lequel il est "à l'aise" (affiches,
coaching…)
Les ressorts utilisés par le
concepteur de l'outil sont tous en
accord avec les valeurs de la
promotion de la santé
X
Ressorts utilisés par
le concepteur de
l'outil
(ex:peur,plaisir,dra
matisation...) Ces ressorts ne nuisent pas à
l'implication des participants X
Evaluation L'outil prévoit une procédure
d'évaluation à appliquer auprès
des utilisateurs
X
essentiels important mineurs Evaluation du point "qualité pédagogique"/ nombre de
critères évalués
8/9 4/7 0
Critères de qualité du support OUI NON NON
EVALUE
Commentaires
Les images animées sont de
bonne qualité X
La lisibilité du support écrit est
correcte X
Le son est de bonne qualité X
Les illustrations sont de bonne
qualité X
L'écriture, l'expression sont de
bonne qualité X
80
Les éléments matériels et
techniques sont remarquables
quant à leur originalité/innovation X
session d'échange avec diététicien,
cuisinier, cours de cuisine, ligne de
téléphone pour "coaching", intranet,journal
interne à l'entreprise, cela reste très
accessible et "proche" du participant
L'originalité/innovation des
éléments matériels et techiques
renforcent l'intérêt/implication
des participants
X
L'originalité/innovation favorise
l'interaction X
L'outil est solide/ robuste x
Le support choisi est pertinent par
rapport au destinataire, au sujet
traité, aux objectifs annoncés
X
Les consignes, règles, modalités
d'utilisation sont claires x
La forme est d'actualité
(vocabulaire, fond sonore,
vêtements, style,,,)
X
Il y a un guide d'utilisation
x
support de "lancement" pour les salariés
par le biais d'intranet,journal interne ,
restaurant d'entreprise….
En cas d'absence de guide, ce
n'est pas un manque x
Le guide inclut la ou les
méthodes pédagogiques X
Le guide inclut des ressources
documentaires X
Le guide inclut une description
des précautions à prendre (pièges
ou problème à éviter)
X
Appréciation
concernant le guide
Le guide inclut des suggestions
pour l'évaluation X
La navigation est aisée X
Il y a possibilité de liens avec
internet X
Il y a possibilité d'imprimer X
La compréhension des
boutons/icône est aisée X
Il y a une organisation logique:
hiérarchisation, menus, outil de
recherche
X
Pour les cédéroms
L'interactivité est réelle X
essentiels important mineurs Evaluation du point "qualité du support"/ nombre de
critères évalués
3/4 1/1 2/2
Critères de qualité de la conception OUI NON NON
EVALUE
Commentaires
La conception de l'outil se base
sur :
81
Une analyse des besoins des
utilisateurs x
Une analyse de la littérature
x
"Aujourd'hui, 87% des français déclarent l'importance de l'équilibre alimentaire pour prévenir des problèmes de santé"et " les entreprises sont de plus en plus conscientes de l'importance de la nutrition de leurs salariés"
L'utilisateur est impliqué dans le
processus de conception x
Des représentants de toutes les
disciplines concernées sont
impliqués dans le processus de
conception
x diététicien ,cuisiniers, marketing
(signaliques)
essentiels important mineurs Evaluation du point "qualité de la conception"/ nombre de
critères évalués
0/2 0 0
Critères de qualité - synthèse OUI NON NON
EVALUE
Commentaires
Il y a adéquation entre objectifs
énoncés/raison d'être/public visé
et outil
X
Il y a cohérence entre les
différents supports X
L'utilisation de l'outil est possible
dans les conditions prévues par le
concepteur X
toute entreprise peut mettre en place 1 à 5
modules selon ses possibilités financières,
mais seule la mise en place des 5 modules
sera "efficace" à long terme
Le temps d'appropriation
nécessaire est en cohérence avec
les possibilités d'intervention
offertes par l'outil
x
essentiels important mineurs Evaluation du point "qualité -synthèse"/ nombre de
critères évalués
2/2 1/1 0
Evaluation totale/ nombre de critères évalués 19/23 6/9 2/2 34 critères évalués sur 61 et 19 critères
essentiels respectés
*INPES : institut national de prévention et d'éducation
pour la santé
critères dits essentiels
critères dits importants
critères dits mineurs
82
Programme n°3.10
Name: Diététicoach
Launched by: Unilever, private company
Launched in: -
Duration of the project: 4 weeks
Effective in France
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Propose a coaching to consumers interested in healthy nutrition
General Public
Give access to healthy food advices to consumers
Assessment at the end of the nutritional questionnaire.
-
Description- communication:
Main message
Level of communication (scientific degree)
Sensitization of general public to balanced food, during 4 weeks.
Low.
Strengths
Weaknesses Only promotes Unilever products. Unidentifiable source or experts. Pedagogy is based on fear of the disease. No mention of physical activity. Very light analysis.
Originality of the programme 1 mail per week, during 4 weeks.
Cost -
Sources
www.pourtoutvousdire.com
Comments
83
UNILEVER
Critères de qualité du contenu OUI NON
NON
EVALUE
Commentaires
Les sources utilisées sont identifiées X
Le contenu informatif est exhaustif X
Les informations sont d'actualité X
L'outil ne fait pas la promotion d'un
produit ou d'une marque
X
La liste des
marques
"complices" qui
alimentent les
informations est
clairement
énoncée. Les
conseils sont
d'ailleurs très
influencés par les
marques (buvez
du thé au petit-déj,
préférez la
margarine au MG
animale….)
L'outil est objectif, nuancé X
Il n'y a pas d'éléments
caricaturaux/stéréotypes entraînant
une perturbation de la compréhension
du contenu
X
Les MG d'origine
animale sont
systématiquement
bannies, tandis
que les
margarines,
surtout allégées
sont souvent
conseillées…(test
sur les MG)
Le contenu est acceptable au regard
de l'éthique X
Le contenu est pertinent par rapport
au thème X
Le contenu est pertinent par rapport
aux objectifs annoncés
X
Il n'y a pas de
conseils pratiques
et avisés sur
l'activité physique.
Les conseils
alimentaires sont
très ciblés.
essentiel important mineur Evaluation du point "qualité du
contenu"
1/7 0/1 1/1
Les critères
essentiels à la
qualité du contenu
ne sont pas
remplis.
84
Critères de qualité pédagogique OUI NON
NON
EVALUE
Commentaires
Les objectifs sont annoncés
X
L'objectif annoncé
est de "retrouver
l'équilibre et la
vitalité"
L'émetteur du discours est facilement
identifiable X
L'émetteur apparaît comme légitime
au regard des propos qu'il tient X
Le point de vue de l'utilisateur est pris
en compte X
Le contenu est structuré, la
compréhension est facilitée
X
Le site est très
"fourni". Les tests,
sous forme de
jeux ne sont pas
clairs.
La mémorisation est aidée
(répétitions, moyens
memotechniques,,)
X
Il y a beaucoup de
répétitions.
L'appropriation est facilitée (exemples
variés, règles,,,) X
L'outil évite la mise en échec des
utilisateurs X
Les conseils ne
sont pas toujours
applicables.
Construction pédagogique
On peut utiliser seulement une partie
des éléments (modularité) ou
seulement certaines séquences (vidéo)
X
Le niveau de difficulté est adapté au
destinataire (vocabulaire,schémas,
règle du jeu,,,)
X
Les objectifs des
tests sont
vagues.Le
vocabulaire utilisé
n'est pas celui
utilisé
couramment dans
les programmes
d'éducation à la
santé (on parle par
exemple de
carbohydrates….
Implication du destinataire
Il y a identification possible avec les
personnages (fonction,cadre de vie,
CSP)
X
Les
représentations
(photo) sont très
marquées:
femmes, 30 à 40
ans, CSP
supérieure…
85
Les exemples sont proches du vécu
X
Les exemples sont
surtout proches
des annonceurs
(marques
complices) qui
encourage la prise
d'un goûter, la
consommation
d'épices pour
égayer les
dîners….
Le destinataire est interpellé,rendu
actif, mis en situation X
L'utilisateur est
interpellé mais pas
réellement mis en
situation.
Les connaissances et représentations
préexistantes des destinataires sont
prises en compte X
L'inscription au
site permet de
recevoir des
emails mais ils
n'ont pas été
évalués.
L'outil propose des activités qui
suscitent des interactions entre
participants X
Il y a des
discussions (chat)
animées par les
marques
"complices".
L'outil propose des activités qui
favorisent des interactionss avec
l'environnement extérieur au groupe
X
Implication collective du
destinataire
Le(s) sentiment(s) suscité(s) par
l'outil(crainte, malaise,,,,) ne produit
(sent) pas d'effet négatif
X
Dans un des
articles il est écrit
"les enfants en
surpoids sont
exposés à des
risques pour leur
santé. Le diabète
devient par
exemple de plus
en plus fréquent
chez les
adolescents. Etre
en situation de
surpoids nuit à la
qualité de vie des
enfants etc…"
Ressorts utilisés par le
concepteur de l'outil
(ex:peur,plaisir,dramatisation,,,,,)
Les ressorts utilisés par le concepteur
de l'outil sont tous en accord avec les
valeurs de la promotion de la santé X
Le site utilise la
peur comme
ressort pour inciter
l'utilisateur à
modifier ses
comportements.
86
Ces ressorts ne nuisent pas à
l'implication des participants X
Evaluation L'outil prévoit une procédure
d'évaluation à appliquer auprès des
utilisateurs
X
essentiel important mineur Evaluation du point "qualité
pédagogique"
2/10 2/9 0/0
Seuls 2 critères
essentiels sont
réalisés. Le site
n'utilise pas de
bons arguments
pour éduquer les
utilisateurs.
Critères de qualité du support OUI NON
NON
EVALUE
Commentaires
Les images animées sont de bonne
qualité X
Pas d'image
animée.
La lisibilité du support écrit est
correcte X
Le son est de bonne qualité X
Les illustrations sont de bonne qualité X
L'écriture, l'expression sont de bonne
qualité X
Les éléments matériels et techniques
sont remarquables quant à leur
originalité/innovation
X
L'originalité/innovation des éléments
matériels et techiques renforcent
l'intérêt/implication des participants
X
L'originalité/innovation favorise
l'interaction X
L'outil est solide/ robuste X
Le support choisi est pertinent par
rapport au destinataire, au sujet traité,
aux objectifs annoncés
X
La vitalité est peu
abordée.
Les consignes, règles, modalités
d'utilisation sont claires
X
Le site est très
fourni, on y parle
aussi bien de la
margarine que de
la lessive, ce qui
le rend finalement
pas clair.
La forme est d'actualité (vocabulaire,
fond sonore, vêtements, style,,,) X
Il y a un guide d'utilisation X
En cas d'absence de guide, ce n'est pas
un manque X
87
Le guide inclut la ou les méthodes
pédagogiques X
Le guide inclut des ressources
documentaires X
Le guide inclut une description des
précautions à prendre (pièges ou
problème à éviter)
X
Appréciation concernant le guide
Le guide inclut des suggestions pour
l'évaluation X
La navigation est aisée
X
Il y a trop
d'informations, de
rubriques.
Il y a possibilité de liens avec internet
X
Il y a des leins
avec les "marques
complices".
Il y a possibilité d'imprimer X
La compréhension des boutons/icône
est aisée X
Il y a une organisation logique:
hiérarchisation, menus, outil de
recherche
X
Pour les cédéroms
L'interactivité est réelle X
essentiel important mineur Evaluation du point "qualité du
support" 0/6 5/8 1/2
Critères de qualité de la conception OUI NON
NON
EVALUE
Commentaires
La conception de l'outil se base sur :
Une analyse des besoins des
utilisateurs X
Une analyse de la littérature X
L'utilisateur est impliqué dans le
processus de conception X
Des représentants de toutes les
disciplines concernées sont impliqués
dans le processus de conception
X
essentiel important mineur Evaluation du point "qualité de la
conception" 0/2 0/0 0/0
Critères de qualité - synthèse OUI NON
NON
EVALUE
Commentaires
Il y a adéquation entre objectifs
énoncés/raison d'être/public visé et
outil X
Le site indique
que c'est "parce
que chacun d'entre
nous a besoin
d'être conseillé en
88
matière
diététique", que le
site "équilibre &
vitalité" a été
créé…. L'outil
vise plutôt à
communiquer sur
les marques et
leurs allégations
nutritionnelles.
Il y a cohérence entre les différents
supports X
L'utilisation de l'outil est possible
dans les conditions prévues par le
concepteur
X
Le temps d'appropriation nécessaire
est en cohérence avec les possibilités
d'intervention offertes par l'outil
X
essentiel important mineur Evaluation du point "synthèse"
1/2 1/1 0/0
Evaluation globale 4/27 8/19 2/3
49 critères
évalués sur 61 et
4 critères
essentiels
respectés.
*INPES : institut national de prévention et d'éducation pour la santé
89
Restaurants
Programme n°3.11
Name: -
Launched by: KFC
Launched in: -
Duration of the project: unlimited
Effective in France
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan?
Promote health and balanced food to improve fast food’s perception as junk food.
General public, and KFC’s customers
Prove that fast foods can provide healthy food
Advices given through PNNS’ recommendations and based on a book reference
Description- communication:
Main message
Level of communication
It’s possible to have a healthy meal at KFC’s.
Low. Website information only.
Strengths
Lots of information, based on identifiable sources. Examples close to the living. Mentions physical activity
Weaknesses Website only informational. Physical activity is very succinct.
Originality of the programme 9 headings, 2 references (PNNS recommendations and a book)
Cost -
Sources
www.kfc.fr
Comments
90
Programme n°3.12
Name : L’information nutritionnelle
Launched by: Mac Donald’s
Launched in: 2006
Duration of the project: illimited
Effective in xx countries: international
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan?
Give proof to consumer about the composition of Mac Donald’s product
General public and Mac Donald’s consumer
Answer to an actual dilemma about healthy food / increase turnover
Description- communication:
Main message
Level of communication
Be transparent about the meal composition
High
Strengths
Composition of products on the packaging
Web site
Coaching
Information towards the parent’s target
Nutritional adding machine
Weaknesses The menu are still caloric
Originality of the programme Information on the point of sales
Cost No communicate
Sources
www.macdonalds.fr
Comments
91
Employees / Companies and restaurants
Programme n°3.13
Name: Alimentation & Equilibre, Gustino of Ticket Restaurant
Launched by: private company
Launched in: 2005
Duration of the project: limited
Effective in 6 countries: France but also exists in Spain, Mexique, Uruguay, Italie, Répulique Tcheque
Free or charged : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Promoting healthy nutrition- help Ticket Restaurant’s users (through affiliated restaurants) to identify easily the dishes that respect balanced food. Restaurants and employees Give access to healthy food to better informed employees during their lunch break Nutritionists are responsible for the qualitative evaluation of restaurant menu. The expert comity, composed of nutritionists and restaurant, plus UMIH (Union des metiers et de industries de l’hôtellerie) which guarantees the programme’s quality, PNNS recommendations
Description- communication:
Main message Level of communication (scientific degree)
To sensitize both employees and restaurants to health issues. Medium. Scientific grounds adapted into a strong communication strategy
Strengths
Source and broadcasting identified; clear contents and taking over of the simple tool; quality, legibility and attractivity of the support
- Guide for restaurant/consumers
- Stickers for their restaurant and their menu to identify the healthy dishes
- Hotline
- Website
92
Weaknesses - No Gustino menu, only dishes
- The dishes are assessed at the beginning of the programme only
- The consumer’s choice can not be assessed
Originality of the programme The consumer is guided thanks to stickers on the menus helping them choose the correct dishes. Calories simulator on the web site. Consumer’s guide (downloadable on the website). Restaurant’s guide (given to every affiliated restaurant).
Cost 2 040 000€ (since 2005)
Sources
Ticket Restaurant
Comments This is a European programme launched by Accor Service France with different guideline depending of the country’s culture
93
Ta
ble
2:
Te
chn
ica
l in
form
ati
on
Info
rma
tio
n
pre
sen
t o
r n
ot
Typ
e o
f in
form
ati
on
(sym
bo
ls o
r se
nte
nce
s)
leve
l o
f d
eta
ils
(su
b
cate
go
rie
s)
Fa
cility
of
un
de
rsta
nd
ing
S
ym
bo
ls o
r se
nte
nce
s u
sed
ge
ne
ral
nu
trit
ion
al
ad
vic
e
Co
nsu
me
r’s
gu
ide
Ge
ne
ral
ad
vice
s /
PN
NS
reco
mm
en
da
tio
ns
low
E
asy
S
ma
ll s
tick
ers
pla
ced
on
th
e r
est
au
ran
ts’
me
nu
s
he
lp t
o u
nd
ers
tan
d t
he
giv
en
reco
mm
en
da
tio
ns
Lea
fle
t e
xpla
inin
g
the
pro
gra
mm
e
Log
o G
ust
ino
, st
ick
ers
Gu
stin
o
Exp
lain
qu
ickly
th
e
pro
gra
mm
e a
nd
ori
en
ts
the
co
nsu
me
r to
wa
rds
the
we
b s
ite
Sim
ple
calo
rie
s
No
t p
reci
sed
by
the
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
lip
ids
%
No
t p
reci
sed
by
the
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
carb
oh
yd
rate
s %
No
t p
reci
sed
by
the
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
pro
tein
s %
4
0%
Exa
mp
le o
f co
mp
ose
d
dis
he
s lo
w
ea
sy
Th
e p
rop
ort
ion
of
pro
tein
e u
sed
in
th
e d
ish
es
sho
uld
be
eq
uiv
ale
nt
at
40
%
min
era
ls
No
t p
reci
sed
by
the
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
vit
am
ins
No
t p
reci
sed
by
the
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
fib
ers
No
t p
reci
sed
by
the
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
No
t p
reci
sed
by t
he
pro
gra
mm
e
94
4. Hungary
Employees / Companies
Programme n°4.1
Healthy Workplace Launched by: Mars inc. Launched in: 2007 Duration of the project: 4 years Effective in 1 country: Hungary
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan?
? Employees at Mars in Hungary Provide opportunities for associates and their families to increase their awareness and practice the key elements of a healthy and balanced life. ?
Description- communication:
Main message Level of communication
No info Low – teaching the fundamental principles of nutrition (pyramid, etc)
Strengths
Complete programme with physical health concerns + Mars Hungary won the 2nd price in “The best Hungarian workplace” competition held by Hewitt in 2008 + Importance stressed in preventing
Weaknesses Low level of communication, no visibility on the MARS incorporate website
Originality of the programme
Cost
Sources
Mars Hungarian website – EU platform for action on diet and physical activity
Comments Description of the programme: Healthy Good Morning - This programme started in may 2007. Once a month, a 1 hour session is organised for associates on different nutrition topics such as the nutrition pyramid, the importance of breakfast in healthy nutrition, education on BMI, the role of fruits and vegetables, etc. This programme is run either by a professional dietician or by educated occupational health associates
Contact point ?
95
5. Italy
Employees / Companies
Programme n°5.1
Name: Esperienze intersettoriali delle comunità locali per Guadagnare Salute
Launched by: Ccm & Formez Launched in: 2007 Duration of the project: unknown Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Convention between Ccm (national centre for diseases prevention and control) and Formez (survey and training centre): • To implement the strategy of the “Guadagnare
Salute” program on the territory • To incite local authorities to play an active part in
setting up “health path” through targeting, selection, strengthening and spreading of best practices:
o to favour physical activity o to favour a correct and balanced diet o to prevent and to limit smoke habit o to prevent alcohol abuses
The Ccm promotes the “Guadagnare Salute” program through a series of local projects developed and controlled by the Formez institute among which “Esperienze intersettoriali delle comunità locali per Guadagnare Salute”. All populations (depend on the projects but the approach have to be multi sector-based) To incite local authorities to identify and promote best practices on correct and balanced diet, physical activity, prevention of smoke and alcohol habits Not specified Nothing
Description- communication:
Main message
To promote multi sector-based initiatives targeting, selecting, strengthening and spreading best practices on:
• physical activity • correct and balanced diet • smoke habit prevention • alcohol abuses prevention
96
Level of communication (scientific degree)
Low. Practice grounds instead of technical grounds (focus on best practices)
Strengths
National inventory of local best practices Program rewarding the best initiatives of each region
Weaknesses Superimposition of organisms involved (Health Ministry with Guadagnare Salute � Ccm � Formez � local authorities) Low feed back on projects so it is difficult to assess
Originality of the programme A huge national program that coordinates a lot of local initiatives
Cost Formez received a funding of 3.000.000 € by Ccm
Sources
Website www.ccm-network.it www.ccm-network.it/prg_area2_esperienze_locali_Formez
Comments
Contact point Silvia Boni (Formez) [email protected] Daniela Galeone (Ccm) [email protected]
97
Programme n°5.2
Name: L’appetito vien lavorando Launched by: DoRS Launched in: 2007 Duration of the project: 2 years Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
DoRS, founded in 1998 by Piedmont Region, facilitates change processes and individual, collective & organizational investments: - through a documentation centre : the health
promotion one addresses healthcare professionals and decision-makers, teachers, school managers, workers, employers, labour unions, local, provincial and regional policy-makers.
- by promoting initiatives as “L’appetito vien lavorando” on alimentary education, within the framework of overweight and obesity prevention at workplace.
- Employees of the Ospedale CTO (Torino) Promoting a right alimentary culture among employees, through an expert system (software, hardware and database) created with dieticians, doctors and computer scientist: - Bringing employees up to make the right choice at
refectory according to the principles of an healthy nutrition
- Inciting them to transmit healthy eating habits to their own family
- Process evaluation plan through: - level of employees’ participation & adhesion - respect for time limit - right use of resources - offer of alternative menu -
Evaluation plan and expertise through software
Description- communication:
Main message Level of communication (scientific degree)
To supply tools on the caloric and nutritional value of courses (information and formation material, software) in order to help employees’ choice at refectory and thus prevent overweight & obesity and achieve the employees’ psychophysical well-being High. Scientific grounds through experts involved on the project (dieticians and doctors), the DoRS cooperation with health institutions* and as the program takes place in the achievement of the Regional Social Health Plan goals
98
(2007-2010) and the National Health Plan goals (2006-2008) * Cooperation with the National Centre for Prevention and Disease Control (Italian Health Ministry), Regional Office of Education (Piedmont), WHO networks (WHP, Health Promotion Hospital, Healthy cities), National Network for Social Marketing
Strengths
Variety of informative and formative tools dedicated to employees’ alimentary education :
- database with caloric and nutritional content of all refectory courses,
- software providing a customized diet analysis, monitoring and adjustment (individual access for each employee),
- guide book for an healthy nutrition at workplace - documents on the project and healthy nutrition - internal advertising campaign
Weaknesses Time schedule (important delay of the project due to bureaucracy)
Originality of the programme The use of a software for health promotion and prevention to employees
Cost 14 000€
Sources
Website Database (www.dors.it/prosa/prosa.php)
Comments DoRS aims to ensure information access, facilitating the development of useful skills and defining measures supporting right choices regarding health through: - Documentation of all knowledge available from
literature; valorisation of experiences and intellectual products of healthcare professionals
- Dissemination and valorisation of knowledge, evidence, good practices in interventions, health plans and policies
- Training professionals and decision-makers in order to develop intervention knowledge and skills to improve health promotion
- Assistance to design, implement and assess health interventions, projects and policies
- Active cooperation to develop network projects at local, regional, national and international level
DoRS website is the main tool for activities and centre resources visibility, allowing :
- online consultation services of informative databank on prevention and health promotion (www.dors.it/prosa/prosa.php) : initiatives, reports of events, publications, accredited websites
- access to reserved areas for document sharing - workgroups references
DoRS also worked on best practices reports:
- Preventing obesity on workplace: evidence-based
99
and best practices - Examples of international, national and local initiatives on nutrition and mobility at workplace
Contact point Health promotion : Patrizia BRIGONI, Paola CAPRA, Marina PENASSO Tel. 011-4018.8505/6/7 [email protected]
10
0
Table 2: Technical inform
ation
Info
rmat
ion
pres
en
t or
not
Typ
e o
f in
form
atio
n (
sym
bo
ls
or s
ent
ence
s)
leve
l of
deta
ils
(su
b ca
tego
rie
s)
Fa
cilit
y of
un
der
sta
nd
ing
Sym
bols
or
sent
ence
s u
sed
gen
eral
nu
triti
ona
l ad
vice
Y
es
IMC
, a
dvic
e, d
ise
ases
link
ed
to u
nba
lan
ced
alim
ent
atio
n,
wa
ter,
alc
ohol
H
igh
Hig
h
How
ca
lcu
late
our
wei
ght?
Why
ove
rwei
ght
? W
hat
is m
etab
olis
m?
Nut
ritiv
e pr
inci
ple
s /
ad
vice
(fr
om IN
RA
N
gui
delin
es)
help
to u
nder
stan
d th
e
give
n re
com
me
ndat
ion
s Y
es
H
igh
Hig
h
calo
ries
Y
es
H
igh
Hig
h
lipid
s %
20
% -
25
%
Def
initi
on, f
unc
tion
, ori
gin
(a
nim
al /
veg
eta
l),
typ
e (s
atur
ate
d, …
)
Hig
h H
igh
Cal
oric
val
ue:
1g
= 9
Kca
l S
ourc
es
of li
pids
/ C
hol
este
rol /
om
ega
H
ow t
o b
eha
ve (
reg
ardi
ng
lipid
s)?
F
at :
cho
se t
he q
ualit
y an
d li
mit
the
quan
tity
carb
oh
ydra
tes
%
55
% -
60
%
Def
initi
on, t
ype
(co
mpl
ex
/ si
mpl
e), f
unc
tion,
qua
ntit
y ne
ed
in a
bal
ance
d n
utr
itio
n,
Hig
h H
igh
Cal
oric
val
ue:
1g
= 4
Kca
l S
ourc
es
of c
arbo
hyd
rate
s H
ow t
o b
eha
ve (
reg
ardi
ng
carb
oh
ydra
tes)
? C
arbo
hyd
rate
s :
in t
he r
ight
lim
it
prot
eins
%
10%
- 1
5%
Def
initi
on, t
ype
of p
rote
ins
(20
esse
ntia
l/non
ess
en
tial
amin
oaci
des)
, fu
nctio
n, n
eeds
, bi
olo
gic
al v
alue
Hig
h H
igh
Cal
oric
val
ue:
1g
= 4
Kca
l S
ourc
es
of p
rote
in
How
to
be
have
(re
gar
din
g p
rote
ins)
?
min
eral
s Y
es
H
igh
Hig
h S
ourc
es
of m
iner
als
H
ow t
o b
eha
ve?
Sal
t? B
ette
r if
only
a li
ttle
vita
min
s Y
es
Fun
ctio
n, t
ype
, ch
ara
cte
rist
ics
H
igh
Hig
h S
ourc
es
of v
itam
ins
fibe
rs
Ye
s P
art
of
carb
ohyd
rate
s S
olu
ble
/ un
solu
ble
H
igh
Hig
h S
ourc
es
of f
iber
s /
How
to b
eha
ve?
M
ore
cere
als,
leg
ume
s, v
ege
tabl
es
and
fru
its
101
Programme n°5.3
Name: Linea guida per una sana alimentazione italiana
Launched by: INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)
Launched in: 1986 Duration of the project: unknown Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
INRAN is a public organisation dedicated to research, information and promotion in the field of food and nutrition, and operates under the supervision of the MiPAF, Ministero delle Politiche Agricole e Forestali (Ministry of Agriculture and Forest policies) which provide a technical, scientific and financial support. During the last decades in several countries, public institutions and scientific organisations created an alimentary guidelines or policies. INRAN, in charge of such initiative in Italy since 1986, drew up “Linee Guida per una Sana Alimentazione Italiana” (Guidelines for a healthy Italian nutrition) with the collaboration of many national scientific community representatives, and regularly revalues it. Customers through usual INRAN targets: families, schools, companies, institutions To provide the only valid advice to feed in a balanced way according to Italian alimentary habits. No Group of experts involved in the project
Description- communication:
Main message Level of communication (scientific degree)
To provide to customers a set of simple information and instructions to eat better, meaning a healthy and balanced nutrition, in compliance with Italian alimentary habits High. About 30 experts worked on the project (research workers, directors of research laboratory, nutritionists, professors, …)
Strengths
INRAN guidelines as reference guide by many other initiatives Technical and scientific expertise Detailed and practical information
102
Weaknesses Revaluation frequency of guidelines (1997, 2003)
Originality of the programme _
Cost Unknown
Sources
Website
Comments Millions copies distributed in Italy
Contact point Giuseppina Crisponi Tel: +39 06 51494414 [email protected] [email protected]
1
03
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or sentences)
level of details
(sub categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
IMC, how to cook or
keep food, right habits
and behaviours, wrong
believes, consequences
High
(3–4 sub
categories)
Easy to understand
(popularization to
address the large target)
Weight control and keep active
Drink plenty of water every day
Always vary your diet
help to understand
the given
recommendations
Yes
General and practical
High
Easy to understand
calories
Yes
Caloric value of some
type of food
Low
Easy to understand
lipids %
No
General and practical
High
Easy to understand Fat : chose the quality and limit the quantity
carbohydrates %
No
General and practical
High
Easy to understand Carbohydrates : in the right limit
proteins %
No
None
minerals
Yes
General and practical
High
Easy to understand What about salt? Less is better
vitamins
Yes
Limited and related to
vegetables and fruits
Low
Easy to understand
fibers
Yes
General and practical
High
Easy to understand More cereals, legumes, vegetables and fruits
104
Programme n°5.4
Name: INARI Launched by: INRAN
(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)
Launched in: 2006 Duration of the project: 2,5 years Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
INRAN is a public organisation dedicated to research, information and promotion in the field of food quality, nutrition, people information and education. It operates under the supervision of the MiPAF, Ministero delle Politiche Agricole e Forestali (Ministry of Agriculture and Forest policies) which provide a technical, scientific and financial support. Presently INRAN works on great number of researches and projects and INARI (Informazione su Nutrizione, Alimentazione e RIcerca) is one of the on-going projects. Customers, companies, institutions and schools - To create a direct and authoritative channel of communication that guarantees precise and exhaustive responses regarding foods and nutrition, by using portals, events and occasions of meeting on the territory, as well as the most modern multimedia technologies
- To promote virtuous behaviours and healthy lifestyles, and spread a more mature and aware food culture.
Unknown Expertise of research project participants and INRAN which supervises the project
Description- communication:
Main message Level of communication (scientific degree)
To inform and educate consumers, companies, institutions and schools, providing to these targets precise and exhaustive responses on foods and nutrition subjects High. Strong communication strategy (events, advertising campaign) to spread the scientific message
105
Strengths
Practical tools to customised advice • Nutricard, a card with all the anthropometric data of
each participant consumer • Analysis of interviewees’ needs to provide customised
alimentary advice
Weaknesses Restricted sample of users (interviewees)
Originality of the programme Targeted program including various concrete and customised initiative (consumers needs’ analysis, review of existing databanks, organisation of events and advertising campaign to inform and educate people)
Cost € 610.000 financed by MiPAF (Ministry of Agriculture and Forest policies)
Sources
Website : www.inran.it/progetti/PR18.pdf Andrea Ghiselli, responsible of the project
Comments Program ended mid-2008, earlier than planned No publication about INARI till now so
Contact point Andrea Ghiselli +39 06 514 94.450
10
6
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or sentences)
level of details
(sub categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
General
help to understand
the given
recommendations
Yes
Through practical tools
calories
Yes
Customised to the
interviewed people
Low
High
lipids %
Yes
Customised to the
interviewed people
Low
High
carbohydrates %
Yes
Customised to the
interviewed people
Low
High
proteins %
Yes
Customised to the
interviewed people
Low
High
minerals
Yes
Customised to the
interviewed people
Low
High
vitamins
Yes
Customised to the
interviewed people
Low
High
fibers
Yes
Customised to the
interviewed people
Low
High
107
Programme n°5.5
Name: Frutta snack Launched by: Health Ministry and
Public Education Ministry Launched in: 2005 Duration of the project: unknown Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To face obesity, pointed by the Health Ministry as a priority health problem in its National Plan of the Prevention 2005-2007, Regions were encouraged to promote correct alimentary choices in schools through interventions that foresee a great attention to the distribution of fresh fruit or vegetables-based snacks Frutta snack project was created in this context, to experiment the feasibility of the promotion of healthy fruit or vegetables-based snacks, in special automatic distributors, and extended with a wider target. School students, teachers, parents, workers To promote and increase, between the students and workers, the consumption of fruit as a normal snack, in schools and in workplaces, during daily activities. To promote the nutrition education, in order to give value to health and well-being through a set of actions that works with innovative ways adapted to the new lifestyle. Results monitoring and assessment
Description- communication:
Main message Level of communication (scientific degree)
A concrete way to struggle against the children and adult overweight and obesity Low.
Strengths
Wide addressed target: “teachers and students of high schools and their families, those who consume meals away from home, those seeking a healthy nutrition and those who want to rediscover the flavours of their territory” Experimentation carried out in 3 different Italian Regions: Emilia-Romagna (22 schools in Bologna), Lazio (41 schools in Rome) and Puglia (17 schools in Bari).
Weaknesses Limited initiatives to workers : only information in the job places whereas the project
108
foresees direct actions with teachers and students through formative and animation activities, information materials and a system action to capture the attention of students, realized with institutions, schools and media.
Originality of the programme Concrete issues, with the installation of vending machines of fresh and transformed fruit and salad, and European outcomes : • an easily reproducible experience in all the EU member
states • through this initiative, the achievement of two main
EU objectives at the same time: (1) to promote a better eating pattern amongst
citizens (especially youths); (2) to ensure a market to the exceeding production of
European producers. Collaboration between education and health bodies, public and private, agricultural production and distribution companies
Cost Unknown
Sources
Websites: http://www.fruttasnack.eu/it/index.html http://www.amitie.it/idle/success%20story%20fruits.pdf
Comments The project involves the installation of vending machines of fresh and transformed fruit and salad; the products are of different quality, cut and ready to eat, with guarantees of freshness and quality. An important part of the project is dedicated to the communication and information with the realization of promotional material and didactic supports to students and citizens.
Contact point Mauro Palazzi [email protected] +39 0547 35 20 72
10
9
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or sentences)
level of details
(sub categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
No
help to understand
the given
recommendations
No
calories
Yes
Caloric value (fruit vs.
snack)
Low
(nothing else)
High
lipids %
Yes
but non in %
Fat quantity in fruit vs.
snacks
Low
(nothing else)
High
carbohydrates %
Yes
but non in %
Carbohydrates quantity
in fruit vs. snacks
Low
(nothing else)
High
proteins %
Yes
but non in %
Protein quantity in fruit
vs. snacks
Low
(nothing else)
High
minerals
No
vitamins
Yes
Vitamins quantity in fruit
vs. snacks
Low
(nothing else)
High
fibers
No
110
Programme n°5.6
Name: Promozione alimentazione prottetiva per la salute e corretti stili di vita in un’azienda manifatturiera di Bologna
Launched by: Provincia di Bologna Launched in: 2008 Duration of the project: 9 months Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Local initiative in the framework of “Guadagnare salute” program and of a Bolognese project on healthy alimentation and lifestyles among employees in order to prevent obesity and associate pathologies (over 2/3 of the causes of mortality and illness in the province of Bologna) Employees of a manufacturing company in Bologna To promote correct lifestyles, especially regarding nutrition and physical activity, through support interventions on catering, availability and facilitated purchase of healthy foods, and physical activity (sport and transports) : • presentation of the project to workers ; • investigation by competent physicians on alimentary
habits and prevalence for overweight / obesity; • motivational group meetings to increase knowledge
and awareness and try to change behaviours to healthy lifestyles (nutrition, physical activity,…);
• help towards the adoption of alimentary styles that prevent obesity at workplace (cafeteria and automatic distributors of healthy foods)
• promotional communication campaign (information material, events to promote the physical activity, distribution of pedometers, etc.;
• follow-up and verification of the results at short term (3 months) and middle term (1 year).
Not mentioned Nothing
Description- communication:
Main message Level of communication (scientific degree)
To make the employees the testimonials and the best promoters of healthy lifestyles near the citizens / consumers Low. No scientific grounds
Strengths
For the run, the collaboration between Services of Prevention (SIAN, Sport medicine, etc.), entrepreneurial associations (Unindustria), competent physicians,
111
business direction, workers' trade unions, catering and vending companies Easily reproducible project
Weaknesses Short duration of the program vs. numerous objectives, often time-consuming and resources-consuming
Originality of the programme Sharing among the different interested business bodies (direction, workers' trade unions, competent physicians, manager of contract catering, mobility manager, etc.), Department of Prevention (SIAN and SMPIL) and Observatory Unindustria.
Cost Unknown
Sources
Pages of the Formez website http://win.aegov.com/survey/dettaglio.asp?ResponseID=173
Comments
Contact point Emilia Guberti [email protected] +39 051 6079831 / +39 051 6079828 +39 349 5010831
112
Programme n°5.7
Name: Fondazione Vital Launched by: Province of Bolzano
(public) Launched in: 2006 Duration of the project: unknown Effective in Italy / Provincia di Bolzano Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Fondazione Vital, created by the Province of Bolzano to promote health following the recommendations drafted by the OMS and contained in the Paper of Ottawa (1986) Population through companies and municipalities “The foundation Vital acts in the environment of people life, where people play, study, work and love” Plan and carry out initiatives and projects related to health promotion and spread knowledge, in relation to the reality of Alto Adige, on behaviours and conditions of life that promote health
• To improve the level of awareness on behaviours and healthy/unhealthy lifestyles
• To consolidate the way of promoting health and to spread its contents among the population, in the political, administrative and economic world, in the structures of formation and organisations of volunteers
• To recruit persons ready to involve themselves for a better quality of life and healthy lifestyles
No ?
Description- communication:
Main message Level of communication (scientific degree)
To awaken the population to health problems following the recommendations drafted by the OMS and contained in the Paper of Ottawa (1986) High. Cooperation with nutritional experts, OMS recommendations and scientific grounds adapted into the communication strategy
Strengths
Actions led among communes and companies to address the whole population Large panel of initiatives and projects (web site, expert communications, events, publications) Cooperation work involving public and private partners and networking
113
Weaknesses Limited geographical field of intervention (Alto Adige) Limited number of participants (5 communes and 9 companies)
Originality of the programme Networking - Network of companies and municipalities trough the
program of certification “healthy company” and “healthy municipalities”
- Network of experts (Fondazione Vital, cooks, nutrition experts, institutions & associations) through the “Mangiare sano per vivere sani” program for the next 3 years which goal is to promote health giving advices on healthy cooking and nutrition
Cost Unknown
Sources
Website www.fondazionevital.it
Comments
Contact point Franz Plörer (Director) at [email protected] +39 0471 409334 Doris Frainer (Communication and media relations) at [email protected] +39 0471 409334
1
14
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or sentences)
level of details
(sub categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
Diversity; quality;
season, choice,
preservation and
cooking of goods
Rather good
(examples &
advice)
High
(concrete
examples)
Diversify your nutrition
Choose quality and environment
Drink a lot
3 portions of vegetable + 2 portions of fruit
help to understand
the given
recommendations
Yes
Concrete examples and
advice
Rather good
High
calories
No
lipids %
No, qualitative
inform
ation only
Low
High
Choose the right fats
carbohydrates %
No, qualitative
inform
ation only
Low
High
Limit sugar and sweets
proteins %
No, qualitative
inform
ation only
Iodine, iron, calcium
supplied by good rich
in proteins
Low
High
Diversify proteins
Limit consumption of meat
minerals
No, qualitative
inform
ation only Benefits from spices,
fruits and vegetables
Low
High
Use m
ore spices and less salt
vitamins
No, qualitative
inform
ation only
Supplied by fruits and
vegetables (better
uncooked & seasonal)
Low
High
Every day eat 5 portions of fruits and
vegetables
fibers
No, qualitative
inform
ation only
Supplied by cereals
and potatoes, fruits
and vegetables
Low
High
Every day put cereals and potatoes on the
table
115
Programme n°5.8
Name: “Alcol e alimentazione sul posto di lavoro” sheet
Launched by: SICURF@D Launched in: 2001 Duration of the project: unknown Effective in Italy Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
SICURF@D is a website devoted to online information and training on safety at workplace, through technical handbooks and specification sheets. Within this framework, SICURF@D published a specification sheet on alcohol and nutrition at workplace. Companies, industries and trade unions of the district of Prato To promote health at workplace adopting healthy lifestyle as an appropriate nutrition • Respecting the energetic needs • Avoiding wrong alimentary behaviours
No
Description- communication:
Main message Level of communication (scientific degree)
To provide advice to workers on the right nutrition at workplace Low (no scientific grounds)
Strengths
Free access to information and online training through the website
Weaknesses - Concrete but limited advice (in quantity and in quality) - Very targeted intervention framework (geographical and
industrial) - Type of communication strategy : pull
Originality of the programme Use of website as a communication vecteur
Cost Unknown Website funded by European Social fund, Ministero del Lavoro e della Previdenza Sociale, Regione Toscana e Unione Industriale Pratese.
Sources Website
Comments
Contact point
11
6
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or sentences)
level of details
(sub categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
Quantitative and qualitative
needs, wrong behaviours
Very light
Yes
help to understand
the given
recommendations
Yes
Very light
Yes
calories
No
lipids %
Yes
50% of the daily food intake
Very light
Yes
For muscular activity
Allow fat soluble vitamins absorption (A, D, E)
carbohydrates %
Yes
25% of the daily food intake
Very light
Yes
First choice combustible for muscular work but
fast consumed
proteins %
Yes
10% of the daily food intake
+10% if the job causes
important sweating
Very light
Yes
Essential for the complete physical efficiency
minerals
Yes
Very light
Yes
Essential for the tissues constitution and the
equilibrium of organic liquids
vitamins
Yes
Very light
Yes
Risks if in insufficient quantity
fibers
No
117
Restaurants
Programme n°5.9
Name: “The balanced meal: how healthy nutrition improves the quality of life” workshop
Launched by: CIR Food Launched in: 2004 Duration of the project: unknown Effective in Italy
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan?
CIR food is one of the major companies operating in the restaurant and food service business in Italy and Europe. Since 2004 CIR food has organized a yearly conference to discuss the Italian restaurant business. This initiative is beginning to be recognized as a popular event thanks to the quality and depth of the debates which deal with highly interesting and complex topics concerning the restaurant business. Restaurant Spreading information about healthy and balanced nutritional habits through a yearly annual thematic workshop No
Description- communication:
Main message Level of communication
To create, through a workshop, an opportunity to study and discuss healthy nutrition without the sometimes too lively self reference often used by the companies in this sector Low
Strengths
� Initiative beginning to be recognized as a popular event � Organisation of the conference at the 2007’s edition of
the trade show Sana Salone Internazionale del Naturale for a better coverage in addressing targets and participation rate
Weaknesses Size of attendance (120 people) Frequency of the workshop (1 year)
Originality of the programme The format calls for a single day split into two sessions; during the first session original studies commissioned by Cir food are presented to experts of the sector; while the second session consists of a round table to debate the topics emerged during the first session, also allowing for audience participation. The audience consists of operators of this sectors, specialized press journalists, and above all customers
118
Cost Unknown and hard to find since CIR Food is a competitor of Accor Services
Sources
CIR Food website: www.cir-food.it
Comments Workshops thematic : � 2004:“What will we eat in twenty years? - Nutrition
between culture and health” � 2005: “Nutritional trends and styles adopted by the
Italian consumers for their lunch break” � 2006: “Recipes for the workplace. Corporate food
services between past and future” � 2007: “The balanced meal. How healthy nutrition
improves the quality of life”
Contact point Patrizio Roversi, moderator for all these meetings
Il Pasto giusto. Come una sana alimentazione migliora la qualità della vita
119
6. Spain
Employees / Companies
Programme n°6.1
Name: Eat well and live better Launched by: Asepeyo, Nutrition Department of the Blanquerna University Launched in: Duration of the project: Indefinite Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To encourage healthy eating and lifestyle habits Employees of Asepeyo To encourage healthy eating and lifestyle habits for the obesity prevention Actions to promote healthy eating at work (guide to prevent overweight, Nutrition workshops, posters, leaflets. Control of the food machines content.
Description- communication:
Main message Level of communication (scientific degree)
Eat healthily and exercise Low. Easy to understand
Strengths
Weaknesses
Originality of the programme Private
Cost Unknown
Sources
Comments Very focussed campaign touching all levels of health: courses for smokers, overweight staff and stress management. Fully financed by Nestlé.
Contact point Dra M. Puget Bosch Responsible of the Health Department ASEPEYO
12
0
Table 8: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
Pyramid
(SENC : Sociedad
Española de
Nutrición
Comunitaria)
Simple
help to understand
the given
recommendations
Yes
Simple
calories
no
lipids %
no
carbohydrates %
no
proteins %
no
minerals
no
vitamins
no
fibers
-no
121
Programme n°6.2
Name: Marxing against Obesity Launched by: Barcelona Transports and Roche Farma Launched in: 2005 Duration of the project: Indefinite Effective in : Spain Free or charged? : free if the objectives in terms of weight reduction are fulfilled.
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To encourage healthy eating and physical activity Employees To encourage healthy eating and lifestyle habits to the 300 employees of the company Medical and nutrition experts visits were a diet and a physical activity program is individually provided. Pharmacologic treatment is also provided if necessary. Regular health measures (glucose and cholesterol, risk factors and waist circumference)/ check ups
Description- communication:
Main message Level of communication (scientific degree)
Eat healthily and exercise Low. Easy to understand
Strengths
Regular check ups The employee is motivated by the tax charged if the objectives are not fulfilled Involves both physical activity and healthy eating in the program
Weaknesses None evident
Originality of the programme Private
Cost Unknown. Covered by the company and a certain support by Roche Farma.
Sources
Comments
Contact point Ana Crespo, Communication Roche Farma. Tel. 93-4952900
122
Programme n°6.3
Name Launched by: BCC (Private entity of nutrition and physical activity experts) with the support of the Catalan Department of Health Launched in: - Duration of the project: - Effective in xx countries: x; x; x…
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What guarantees the quality?
Overweight prevention and treatment among employees Employees Inform with valid and practical tools about healthy nutrition to the employees. no
Description- communication:
Main message Level of communication
Strengths
Weaknesses
Originality of the programme
Cost
Sources
Information available provided by the Catalan Department of Health
Comments Program that integrates a periodic Newsletter, menus supervision by experts, development of signs and posters, and conferences to the employees of several companies who decide to contract the services to BCC.
Contact point Lucia Bultó BCC [email protected] 934188464
123
Programme n°6.4
Name: Eat Bonduelle, Live better. (“Comer Bonduelle, Vivir Mejor”) Launched by: Bonduelle Ibérica Launched in: unknown Duration of the project: unknown Effective in: Spain Free or charged :
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Call for proposal of Louis Bonduelle Foundation. Employees Know the nutritional status of the staff, identify risk groups. Encourage exercising and good alimentation among employees No Expertise of the foundation.
Description- communication:
Main message Level of communication (scientific degree)
Importance of healthy habits Scientific degree is high (foundation)
Strengths Health prevention information
Weaknesses No evaluation of results
Originality of the programme 3 levels: evaluation habits, information to change habits, identify risks groups
Cost Supported by Bonduelle
Sources
Intern communication, newsletter
Comments Ongoing program. Only the first phase is finished.
Contact point Soledad LLORET PRATS at [email protected] Tel: +34 660731054 Rosa SANLUCAS CARRERES [email protected] Tel: +34 658027194 Fax: +34 962994793
12
4
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
help to understand
the given
recommendations
calories
yes
lipids %
yes
carbohydrates %
yes
proteins %
yes
minerals
vitamins
fibers
125
Programme n°6.5
Name: Take care of your heart.(”Cuidate de corazón”) and healthy nutrition(alimentación saludable)
Launched by: CAMPOFRIO(food company)
Launched in: 2007
Effective in 1 city: Burgos.Spain
Duration of the project: unknown
Free or charged : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Promoting healthy nutrition
Help overweight employees to loose weight
Employees
promoting healthy nutrition among employees
offer social benefit to employees
Medical monitoring. Epidemiological and statistical results
Expertise of medical services
Description- communication:
Main message
Level of communication (scientific degree)
To adopt healthy habits among employees
High Scientific grounds (medical services, ) adapted into a communication strategy
Strengths
personalisation
Weaknesses Don’t improve nutritional offer in the company
Originality of the programme Epidemiological monitoring of results
Cost “Take care of your heart” is supported by Campofrio and Abott Laboratory
Sources
Web site, posters, leaflets, information meeting
Comments
Contact point [email protected]
126
Programme n°6.6
Name:
Launched by: COCA COLA
Launched in: unknown
Duration of the project: unknown
Free or charged : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Promoting healthy nutrition
Employees
Promoting healthy nutrition among employees
offer social benefit to employees
improve know about nutritional labelling
surveys to employees about nutrition courses
the commitment of the company
Description- communication:
Main message
Level of communication (scientific degree)
To increase nutritional knowledge among employees
Strengths
Healthy food offer
Nutritional information
Labelling information
Weaknesses Only nutritional information about Coca-Cola products
Originality of the programme
Cost Funded by Cocacola itself
Sources
Web site, posters, leaflets, meeting
Comments
Contact point Pedro Antonio Garcia
127
Programme n°6.7
Name: Look after your health and learn to feed yourself properly Launched by: CAPSA Launched in: March 2009 Duration of the project: Indefinite Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementatio Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To promote good eating habits, offer social benefits to staff and promote a low intake of saturated fats and sugar. 600 Employees and some family members Improve health of employees by high level of information Yes. 1. Test of knowledge before and after programme to measure effectiveness. 2. Survey on eating habits 3. Study of employees’ nutrition before and after programme. All employees are trained on good nutrition and physical exercise.
Description- communication:
Main message Level of communication (scientific degree)
Look after your health and learn to feed yourself properly Low. Easy to understand. Communication via Intranet, brochures and surveys
Strengths
High visibility. High level of company commitment and regular studies and surveys
Weaknesses Programme only starting in March 2009 so too early to determine any weaknesses
Originality of the programme Private
Cost Unknown
Sources
Survey by AESAN
Comments Fully financed by CAPSA. Provide information about:
- functions of nutrition - Food groups - Ideal weight, energy cost, body mass, eating
habits, etc - Myths and legends that affect eating - Dangers of miracle diets - Making up varied and balanced menus
Contact point
12
8
Table 3: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
Sentence
Recipes provided
Easy
help to understand
the given
recommendations
Yes
Sentence
Recipes provided
Easy
calories
Yes
Sentence
Recipes provided
Easy
lipids %
Yes
Sentence
Recipes provided
Easy
carbohydrates %
Yes
Sentence
Recipes provided
Easy
proteins %
Yes
Sentence
Recipes provided
Easy
minerals
Yes
Sentence
Recipes provided
Easy
vitamins
Yes
Sentence
Recipes provided
Easy
fibers
Yes
Sentence
Recipes provided
Easy
129
Programme n°6.8
Name: CIGNA PlusVita Launched by: CIGNA Launched in: Nov.2007 Duration of the project: Unknown Effective in: Spain Free or charged : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Health insurance company should protect its employees against diseases. Show that investing in heath & wellness programs for employees is profitable for the company Employees Provide information and means to control their own health Help them adopting healthy habits Surveys completed by employees, discussions groups Monitoring weight, level of exercise, balance of diet, fruit consumption… Commitment of the health insurance company
Description- communication:
Main message Level of communication (scientific degree)
Take control on your health by adopting healthy habits and learning about nutrition, stress and exercising Low. Easy to understand. Intern communication, marketing services, web site, leaflets
Strengths
Complete program on health, including stress
Weaknesses None evident
Originality of the programme Protect against diseases
Cost Supported by CIGNA
Sources Survey company
Comments Provides: -Free fruits and water -Physical activity lessons free -tickets restaurant -discount for consultant nutritionist and gym
Contact point Belén H Sanchez at [email protected]
13
0
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
sentences
easy
help to understand
the given
recommendations
yes
sentences
easy
calories
yes
sentences
easy
lipids %
yes
sentences
easy
carbohydrates %
yes
sentences
easy
proteins %
yes
sentences
easy
minerals
yes
sentences
easy
vitamins
yes
sentences
easy
fibers
yes
sentences
easy
131
Programme n°6.9
Name: No exact name Launched by: Danone Launched in: unknown Duration of the project: Indefinite Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To incorporate healthy habits for a better life where correct and varied food as well as physical exercise are key Employees and family members Promote healthy habits Yes. 1. Investigate percentage of employees who have included family members in health insurance 2. Interviews with users to measure satisfaction with service. 3. Percentage of healthy products used in work premises. Regular medical check-ups, control of smoking, adherence to diet, monitoring of weight and analysis of results.
Description- communication:
Main message Level of communication (scientific degree)
Healthy habits Communication via intranet, brochures and posters
Strengths
Regular follow-up
Weaknesses None evident
Originality of the programme Private
Cost Unknown
Sources
Survey by AESAN
Comments Fully financed by Danone España.
Contact point
13
2
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
N/A
N/A
N/A
help to understand
the given
recommendations
Yes
N/A
N/A
N/A
calories
N/A
N/A
N/A
N/A
lipids %
N/A
N/A
N/A
N/A
carbohydrates %
N/A
N/A
N/A
N/A
proteins %
N/A
N/A
N/A
N/A
minerals
N/A
N/A
N/A
N/A
vitamins
N/A
N/A
N/A
N/A
fibers
N/A
N/A
N/A
N/A
133
Programme n°6.10
Name: NUSA – Nutrition and Health Launched by: Danone Launched in: 2004 Duration of the project: 2005 Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To provide nutrition tools to the doctors, sometimes having difficulties in having enough theoretical and practical background More than 350 Companies Health Professionals (mainly doctors). To detect and prevent overweight and obesity in the companies.
Description- communication:
Main message Level of communication (scientific degree)
Provide diets and exercise programs to the doctors High. Scientific and technical, but practical
Strengths
Give practical resources (Book, block of diets, block of exercise for different types of patients) and other technical tools.
Weaknesses None evident
Originality of the programme Private
Cost Unknown
Sources
Website: http://www.nusa.es/
Comments
Contact point Manuel Sarrias Danone [email protected]
134
Programme n°6.11
Name:
Launched by: Melilla Hotel management School (Escuela de hostelería de Melilla)
Launched in: unknown
Duration of the project:
Effective: Spain
Free or charged : Charged
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Employees
Promote healthy nutrition among employees
Offer a social benefit to employees
Create a corporative image of the company
Nutritional evaluation of menus, observation of correct use, supervision by the “Chef”
Expertise and reputation of the school
Description- communication:
Main message
Level of communication (scientific degree)
Medium
Strengths Intervention of experts in nutrition and cooking
Weaknesses Isolated event for the company
Originality of the programme From a school
Cost Supported partly by the firm, partly by training programs (National Vocational Qualifications and ongoing education)
Sources Informational meetings
Comments
Contact point Jesús López Postigo at
135
Programme n°6.12
Healthy Food (Alimentación saludable)
Launched by: Eurest Comedores
Launched in: 2006
Duration of the project: unknown
Effective in: Spain
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan?
Using canteens to broadcast nutritional information
Employees of companies/Consumers
Give a value-added to restaurants
Help Consumers to choose healthy menus
No
Description- communication:
Main message
Level of communication
Eat balanced meals and healthy food
Communication via menus, posters, brochures, intranet of clients
Strengths
Balanced offer + information
Weaknesses Costs, supported by the restaurants
Originality of the programme Colour code
Cost Supported by Eurest Comedores
Sources
Survey company
Comments Provide information about
-type of nutrients of menu
-calories of menu
Contact point Pablo Caballero at
13
6
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
help to understand
the given
recommendations
yes
sentences
easy
Indication on the type of nutrients
calories
yes
symbols
3
easy
Color code : red, yellow, green
lipids %
yes
sentences
carbohydrates %
yes
sentences
proteins %
yes
Sentences
minerals
yes
Sentences
vitamins
yes
sentences
fibers
yes
sentences
137
Spain 6 – Programme n°6.13
Name: Health promotion program in the work environment, through exercising (programa de promoción de la salud en el entorno laboral a través del ejercicio físico) Launched by: Ibermutuamur (insurance company) Launched in: Dec. 2008 Duration of the project: 1 year Effectiv: Spain Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Improve cardiovascular health of employees, by reducing risk factors. Employees Educate employees to improve their habits and help them making good decisions Follow-up care by doctors, Questionnaires on habits and quality of life Expertise of doctors in the company
Description- communication:
Main message Level of communication (scientific degree)
Cardiovascular diseases are the first killer in developed countries and changing habits can help preventing them High.
Strengths
Precision, personalisation
Weaknesses Only a part of the staff is concerned
Originality of the programme Complete program, including education, evaluation and action
Cost Supported by Ibermutuamur
Sources
The medical service choose the employees with cardiovascular risks factors
Comments
Contact point Heraclio Corrales Romeo at [email protected] Tel: +34917441600 Fax: +34914169699
138
Programme n°6.14
Name: Feeling Great Launched by: Kellogg’s Launched in: 2004 Duration of the project: Indefinite Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To promote good eating habits, corporate image and offer social benefits to staff Employees To make the employee feel better No Regular follow-up.
Description- communication:
Main message Level of communication (scientific degree)
Eat healthily and exercise Low. Easy to understand
Strengths
High visibility, regular communication, offer healthy breakfast, nutritional training, Ticket Restaurant and/or fully-equipped kitchen.
Weaknesses None evident
Originality of the programme Private
Cost Unknown
Sources
Survey by AESAN
Comments Fully financed by Kelloggs. Bi-monthly newsletter also includes section on healthy habits including physical exercise
Contact point .
139
Programme n°6.15
Name: Internal Health and Wellness Programme Launched by: Nestlé Launched in: 2007 Duration of the project: Indefinite Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To encourage healthy eating and lifestyle habits Employees To encourage healthy eating and lifestyle habits Nutrition workshops on regular basis and e-learning for all employees Regular health measures / check ups
Description- communication:
Main message Level of communication (scientific degree)
Eat healthily and exercise Low. Easy to understand
Strengths
Regular check ups and high visibility
Weaknesses None evident
Originality of the programme Private
Cost Unknown
Sources
Website: http://www.community.nestle.com/Europe/Spain/Employee+Wellness+Programmes/Internal+Health+and+Wellness+Programme.htm
Comments Very focussed campaign touching all levels of health: courses for smokers, overweight staff and stress management. Fully financed by Nestlé.
Contact point
14
0
Table 1: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
Colour schemes
Simple
help to understand
the given
recommendations
Yes
Colour schemes
Simple
calories
Yes
Colour schemes
Simple
lipids %
No
carbohydrates %
No
proteins %
No
minerals
No
vitamins
No
fibers
No
141
Programme n°6.16
Name: Dietetic therapy (Terapia dietética)
Launched by: Nestlé España
Launched in: Jan.2005&June 2006
Duration of the project: 1 year
Effective in: Spain
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Obesity and overweight cost both companies and society a lot of money.
Employees
Help overweight employees to loose weight
Medical monitoring
Follow-up care, expertise of doctors.
Description- communication:
Main message
Level of communication (scientific degree)
To adopt healthy habits in order to avoid overweight and medical consequences
High. Scientific grounds (medical services, nutritionists…) adapted into a strong communication strategy
Strengths
Expertise of physicians
Personalisation
Weaknesses No prevention/education to healthy habits for others.
Originality of the programme Aim at overweight people
Psychological help.
Cost Supported by Nestlé España
Sources
Communication through Wellness program
Comments
Contact point Sílvia Escudé Blasi at
14
2
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
yes
sentence
help to understand
the given
recommendations
yes
sentence
calories
yes
GDAs
lipids %
yes
GDAs
carbohydrates %
yes
GDAs
proteins %
yes
GDAs
minerals
yes
GDAs
vitamins
yes
GDAs
fibers
yes
GDAS
143
Programme n°6.17
Name: Health and Wellness Launched by: PEPSICO Iberica Launched in: 2007 Duration of the project: Indefinite Effective in : ES Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To promote good eating habits and provide social benefits to staff Employees Promote healthy habits Yes but only for specific actions in the programme. No evaluation plan designed yet for entire programme but will in the future Regular medical check-ups, control of smoking, adherence to diet, monitoring of weight and analysis of results.
Description- communication:
Main message Level of communication (scientific degree)
Healthy habits Low. Easy to understand. Communication via brochures, magazines, town hall meetings and special email account established
Strengths
Regular follow-up
Weaknesses None evident
Originality of the programme Private
Cost Unknown
Sources
Survey by AESAN
Comments Fully financed by PEPSICO Iberica. Provides:
- Free fruits and water - Weight control programmes - Speeches on nutrition - Cooking lessons – healthy tupperware
Information provided: - Food pyramid - Basic nutritional information - Balanced diet/physical activity - Hints for losing weight
Contact point
14
4
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Yes
Sentence
Hints provided
Easy
help to understand
the given
recommendations
Yes
Sentence
Hints provided
Easy
calories
Yes
Sentence
Hints provided
Easy
lipids %
Yes
Sentence
Hints provided
Easy
carbohydrates %
Yes
Sentence
Hints provided
Easy
proteins %
Yes
Sentence
Hints provided
Easy
minerals
Yes
Sentence
Hints provided
Easy
vitamins
Yes
Sentence
Hints provided
Easy
fibers
Yes
Sentence
Hints provided
Easy
145
Programme n°6.18
Name: Healthy breakfasts for employees/ Unilever takes care of you (“Desayunos saludables para empleados” / “Unilever te cuida”) Launched by: Unilever España Launched in: 2007 Duration of the project: unknown Effective: Spain Free or charged? : Free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Increase the consumption of fruits and healthy food at breakfast. Employees Give access to healthy breakfasts to better informed employees Asking the employees by polls. The commitment of Unilever, food company
Description- communication:
Main message Level of communication (scientific degree)
Promote healthy habits Communication via posters
Strengths
Access to food
Weaknesses Lack of education/communication around the consumption of healthy food
Originality of the programme
Cost Supported by Unilever
Sources
Survey company
Comments Provides: -break areas -free fruits and infusion -foods of the company
Contact point Ana Palencia García at [email protected]
146
Restaurants
Programme n°6.19
Name: AMED
Launched by: Catalan Department of Health, Fundación Dieta Mediterránea, Restaurants’ Associations and local entities (i.e. City Councils).
Launched in: 2006
Duration of the project: Not defined yet.
Effective in the Catalonia, a Spanish region.
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan?
Promotion of Healthy Nutrition and Physical activity among people who daily eat out for working reasons.
Restaurants and caterings
Give to the target population access to healthy food, and at the same time, tools for choosing these options and a healthy Mediterranean lifestyle in general in the food service and restaurant field.
Random visits at restaurants and clients’ feedback through different means (website and telephone questionnaires).
Description- communication:
Main message
Level of communication
Adoption of healthy habits (nutrition and physical activity) through the promotion of the Mediterranean Dietary Pattern as well-established prudent dietary pattern.
High. Scientific evidence translated into basic and clear language for the general population understanding.
Strengths
Being integrated into a public health campaign. Local entities have a strong role to keep the project alive.
Integrates both Nutrition and Physical Activity recommendations into the campaign.
Dynamic project. Capacity of the project to adapt and reformulate according to the sector’s requests and the
147
evaluation process.
Being based on a pilot study in a well studied pilot town
Weaknesses Lack of conscience by some restaurants of the need of providing healthy options and benefits of the project, this fact affects negatively to the implication of the sector.
Target: heterogeneous, lack of time available,
large number of small restaurants and dispersion of the restaurants among the vast territory,
Lack of a common channel to the target population
Lack of a valid representation institution of the sector.
Lack of support of the restaurants’ associations
Limitation regarding the funding (general, human resources, diffusion.
Originality of the programme An original and pioneer in Spain.
To deal with a not so explored target such as the restaurants.
Cost Approx. 100.000 Euros and the local entities support in the daily management of the project.
Sources
Catalan Department of Health and local entities
Comments Menus or dishes are not identified. The project identifies (accreditation) restaurants that comply with certain criteria linked to healthy food and physical activity promotion.
Similar project to FOOD and GUSTINO, but in this case, led by a Public Institution, and initiated in 2006.
Contact point www.amed.cat
Catalan Department of Health (Spain)
Carmen Cabezas
14
8
Examples of the criteria regarding the Mediterranean Diet Pattern* :
- The use olive oil for dressings
- The use of olive oil or sunflower rich in oleic acid for cooking
- 50%
of the desserts based on a fruit or nuts or dairy basis
- 25%
of the first dishes should be vegetable or legums based.
- wine should possibly be served by cups
- Offer of skim
med dairy.
- Offer culinary dishes without the addition of large amounts of fat (grilled...)
- Offer of wholemeal products.
Symbols or sentences used
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub categories)
Facility of
understanding
general nutritional
advice
yes
Sentences
Food pattern recommendation
but not macro or
micronutrients
recommendations. Recipes and
examples of menus provided.
Simple and Easy
Mediterranean Diet Pattern*
help to understand
the given
recommendations
yes
Sentences
Food pattern recommendation
but not macro or
micronutrients
recommendations. Recipes and
examples of menus provided.
Simple and
Easy
Mediterranean Diet
Pattern*
calories
No
lipids %
No
carbohydrates %
No
proteins %
No
minerals
No
vitamins
No
fibers
No
7. Sweden
Restaurants
Programme n°7.1
Name: The Keyhole certification programme for restaurants. Launched by: National Food Administration Launched in: 2007 (2002) Duration of the project: continuious Effective in 1 countries: Sweden
Description- main lines:
Reasons of the implementation Targets Any evaluation plan?
This is a public health program and the specific reason for the implementation is to make it easier to find healthy meals in lunch restaurants all across Sweden. We achieve this by offering a certification program with yearly follow-up and evaluation as well as information to restaurant guests. The 3 year target is 2 000 restaurants, now in February 2009 we have about 300 restaurants. The program has been evaluated once by students, and will from 2009 be evaluated yearly.
Description- communication:
Main message Level of communication
The keyhole symbol is a very well-known symbol for labelling healthier foods. 96-98 percent of the Swedish consumers recognize the symbol. The key communication has been “tasty well balanced meals for your wellbeing and health”. So far the communication has focused on the chefs and staff in the restaurants. With supporting material to the guests – folder, posters, cards.
Strengths
A very well-known symbol. The certification program is accepted by all the big restaurant chains that are now joining their restaurants. The National Food Administration is the owner of the Keyhole trademark.
Weaknesses A supporting recipe system has been delayed but will be launched in the spring 2009. And a new organisation is right now being formed to increase the promotion of the program and add more value to the participating
restaurants.
Originality of the programme We have two day training for all the chefs combined with a web based interactive training with all the staff in the restaurants. The first version of the program started in 2002 and this version in 2007. So we now that all part of the program works and we will now take a big step forward with the new organisation we are launching. We do not use calories or any other “hard facts” in the restaurant. The symbol is a positive “go-ahead “symbol for the healthier choices. The restaurant staff knows the criteria and the guest can easily access more information.
Cost The program will in two years be totally self-financed. We charge an entrance fee as well as a yearly certification fee.
Sources
Initially the program is financed by the Swedish agriculture department.
Comments
Contact point Per Isaksson, +46733545324. [email protected] Ulf Bohman +46733545330, [email protected]
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
present
Symbol
Keyhole symbol
help to understand
the given
recommendations
present
Symbol and
Broschures
Poster
Small cards
Webbpages
Webbtraining
Keyhole symbol
calories
Indirect
Through
criteria
lipids %
Indirect
carbohydrates %
Through
criteria
proteins %
Indirect
minerals
Through
criteria
vitamins
Indirect
fibers
Through
criteria
PROGRAMMES EFFECTIVE IN SEVERAL COUNTRIES OF THE
EUROPEAN UNION
1. List of the European and International initiatives - PANORAMA
1. EU platform for action on diet, physical activity and health
� Members (selection for the inventory phase) http://ec.europa.eu/health/ph_determinants/life_style/nutrition/platform/docs/platform_members.pdf
o Confederation of the food and beverages industries (CIAA)
o Eurohealthnet
o European association for the study of obesity (EASO)
o The European consumers association (BEUC)
o European federation of the association of dieticians (EFAD)
o European modern restaurants association (EMRA)
o European network for prevention and health promotion (EUROPREV)
o International obesity task force (IOTF)
o Standing committee of European doctors (CPME)
o Eurocommerce
o EUFIC
� Actions
o EMRA: consumer information, labelling, general public, 30 countries
o CIAA: labelling, general public, 27 countries
o FERRERO (CIAA): nutritional information, labelling, general public, 1 country
o EFAD: Dieticians Improving Education and Training Standards (DIETS), lifestyles,
health professionals, 28 countries
o CIAA: Common framework for an informative/educational brochure on nutrition
information, labelling, general public, 26 countries
o Eurocommerce: EuroCommerce recommendation on nutrition labelling, labelling,
general public, 22 countries
o Mars (CIAA): Nutrition Labelling Initiative: Indication of Guideline Daily Amounts
(GDAs), labelling, 29 countries
o Kraft foods (CIAA): To provide employees with information and choices that support
a balanced, active and healthy lifestyle in the workplace, lifestyle, employees, 27
countries (detailed)
o BRC (Eurocommerce): Healthy Diets and Lifestyles, lifestyles, general public, 1
country (GB) – focus on retailers –
o Unilever (CIAA): labelling, general public, 26 countries
o Unilever (CIAA): Healthy Choice the Easy Choice, labelling (logo), general public, 15
countries
o CIAA: Healthy lifestyles public information advertising campaign, lifestyles, general
public, 6 countries
o Carrefour (Eurocommerce): Healthy diets and lifestyles, Marketing and advertising,
general public, 8 countries – participation in EPODE – retail –
o Mars inc. (CIAA): “Healthy Workplace” at Mars Hungary, lifestyles, employees, 1
country (Hungary) (detailed)
o METRO Group (Eurocommerce): Healthy diets and lifestyles, Marketing and
advertising, general public, 20 countries – retail –
o EMRA: Choice, lifestyle, general public, 30 countries
2. European Agency for Health and Consumers
� 2005 projects
o EPIC PANACEA Physical Activity, Nutrition, Alcohol, Cessation of smoking, Eating out of home And obesity
Prevention of obesity, guidelines, specific recommendations, 11 countries – Meals eating out of home (WP8) –
http://ec.europa.eu/health/ph_projects/2005/action3/action3_2005_26_en.htm
� 2006 projects
o Guidelines for the prevention of obesity at the work place (GPOW) (detailed) Guidelines, Life Style, Obesity, Workplace, Adult – 9 countries-
http://ec.europa.eu/eahc/projects/database.html
� 2007 projects
o EPODE European Network (EEN) (detailed) Life Style, Child, Diet, Motor activity, Overweight – childhood obesity –
http://ec.europa.eu/eahc/projects/database.html
o FOOD PRO-FIT (detailed) http://ec.europa.eu/eahc/projects/database.html
� 2008 projects
o Obesity Governance Nutrition and physical activity, dissemination of tools for benchmarking of reformulation for food industry, 4 eco-geographical areas
3.1 World Health Organisation – programmes and activities –
� Global Strategy on Diet, Physical Activity and Health (DPAS) (detailed)
Promotion and protection of health through healthy eating and physical activity
International strategy launched in 2004
Strategy doc: http://www.who.int/dietphysicalactivity/strategy/eb11344/strategy_english_web.pdf
Implementation of the strategy: http://www.who.int/dietphysicalactivity/implementation/en/index.html
WHO website: http://www.who.int/dietphysicalactivity/goals/en/index.html
� Launch of The 3 Fives campaign for the Olympic Games The 3 Fives: Five Keys to Safer Food, Five Keys to a Healthy Diet, Five Keys to Appropriate Physical Activity, primarily provides simple messages on what to consume to stay healthy, how to prepare food safely and how to keep moving to stay in good shape.
Fistr developed in China, then spread to the rest of the world (after the Olympics games)
WHO briefing note: http://www.who.int/foodsafety/consumer/3Fives_flyer.pdf
3.2 World Health Organisation – Regional Office Europe –
� Charter on Counteracting Obesity (WHO European Ministerial Conference, Istanbul,
November 2006)
Commitment: to strengthen action on counteracting obesity in line with this Charter and to place this issue high on the political agenda of our governments
Quotation: “The private sector should play an important role and have responsibility in building a healthier environment, as well as for promoting healthy choices in their own workplace”
Framework: “A European action plan, covering nutrition and physical activity, will translate the principles and framework provided by the Charter into specific action packages and monitoring mechanisms”
Charter: http://www.euro.who.int/Document/E89567.pdf
� WHO European Action Plan for Food and Nutrition Policy 2007 –2012
Challenges: Diet-related non communicable diseases, Obesity in children and adolescents, Micronutrient deficiencies and Foodborne diseases
Actions area: 1. Supporting a healthy start, 2. Ensuring a safe, healthy and sustainable food supply 3. Providing comprehensive information and education to consumers, 4. Carrying out integrated actions to address related determinants, 5. Strengthening nutrition and food safety in the health sector, 6. Monitoring and evaluation
Action plan: http://www.euro.who.int/document/E91153.pdf
� WHO 2nd proposed Action Plan for Food and Nutrition Policy 2007 –2012
What’s new: Common goals, detailed action areas to influence supply of food and consumers’behaviours, international dimension and national specificities, implementation steps: actors, partnerships, priorities
Revised plan: http://www.euro.who.int/document/RC57/epres_nut.pdf
4. World Economic Forum
� The “Table for Two” initiative of the Young Global Leaders
The YGL is an independent foundation based in Geneva, participating in the WEF.
The initiative was launched in September 2007during the Young Global Leader Annual Summit
Simple scheme to address obesity and other life-style related diseases in the developed world = donation from the company to the schools
“Every time someone eats a healthy meal at participating company cafeterias,
restaurants and events, 20 cents is donated to fund a healthy school meal in developing
countries,” said James Kondo, President and Vice-Chairman, Health Policy Institute in
Japan and Young Global Leader. 32 companies involved (most Japanese). Pilot in Japan and worldwide objective
Press release WEF: http://www.weforum.org/en/media/Latest%20Press%20Releases/table_for_two
Table for two website: http://www.tablefor2.org/
� Working toward wellness
Objective: improving employees wellness
� World Economic Forum and World Health Organization: Joint Event on Chronic
Disease Prevention in the Workplace (detailed)
Report on stimulating workplace wellness at the World Economic Forum Annual Meeting 2008: http://www.weforum.org/pdf/Wellness/WHOWEF_report.pdf
2008 High level meeting in Davos of leaders from business, government and civil society, sixteen CEOs and leaders made a call to action to raise employee health on the corporate agenda: http://www.weforum.org/pdf/Wellness/action.pdf
Practical steps for CEO’s, from the conclusions of the meeting:
http://www.weforum.org/pdf/Wellness/Practical_steps.pdf
5. Corporate Social Responsibility Europe
� BASF: “Trim Down the Pounds--- Losing Weight without Losing Your Mind” Launch in 2005 in Ludwigshafen; special focus groups (e.g. blue collar workers), 1 country?
http://www.csreurope.org/solutions.php?action=show_solution&solution_id=641
� J&J - the Nederland’s
3 projects (school, exchange platform and internal programme for the employees); 1 country
http://www.csreurope.org/solutions.php?action=show_solution&solution_id=403
6. Health Promotion through Obesity Prevention across Europe (HOPE)
Aim: to build a European scientific network by integrating all expertise and projects with the same objective + and so to built a comprehensive evidence-based inventory
Nature: the Steering committee will serve as a consultancy board to the EC and MS
Consortium: 14 countries involved, coordinated by the Department of Public Health of the Erasmus University Medical Centre assisted by the International Obesity task Force and the International Association of the Study of Obesity.
Directed at prevention of obesity and so at young people but it is not clearly stated.
Companies / Employees / General public
Table 1: general presentation
Programme n°2
Name: GPOW Launched by: public-private consortium (10 partners: Institute of Preventive Medicine, Environmental and Occupational Health – PROLEPSIS, TUD, FIOH, CPO Piemonte, Innovamed, SEHC, UCPRA, NIOM, CII, Fundatia Romtens) Launched in: 2006 Duration of the project:2 years Effective in the countries of the GPOW consortium but applicable European wide
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan?
Integrative approaches on lifestyles and sexual and reproductive health: nutrition and physical activity – call for proposal of DG Sanco Employees and employers Up to date information and useful tools for the prevention of obesity at the workplace Produced materials will be internally evaluated by the consortium.
Description- communication:
Main message Level of communication
Combine physical activity and nutrition methods for the prevention of obesity at the workplace. Healthier employees are also more productive. Emphasize the advantages for employers.
Strengths
Different recommendations per workplace sector and size as well per region.
Weaknesses Short implementation period
Originality of the programme Examines the obesogenic nature of different workplace settings. Examines the hazards for employees already facing issues of obesity. Guidelines for the prevention of obesity are based on these findings.
Cost 570.000 euro with a 60-40% share of costs between the EC and the partners
Sources
Private company named Titan
Comments
Contact point Pania Karnaki (on maternity leave at the time) [email protected] Dina Zota [email protected]
Table 2: Technical information
Information
present or not
Type of information (symbols or sentences)
level of details (sub categories)
Facility of understanding
Symbols or sentences used
general nutritional advice yes Sentences
There are general nutritional recommendations in the form of healthy choices for the following subcategories : 1) healthy choices for vending machines, 2) healthy choices for workplace cafeterias, 3) healthy choices for business lunches, 4) healthy choices for coffee breaks
Simple and easy to understand
Refer to the project
help to understand the given recommendations yes Sentences
The guidelines report explains in detail the proposed nutritional recommendations for each specific workplace sector.
Simple and easy to understand
Refer to the project
calories
lipids %
carbohydrates %
proteins %
minerals
vitamins
fibers
Programme n°3
Name: Move Europe
Launched by: Prevent
Launched in: 2003
Duration of the project: /
Effective in 17 countries : Germany, Belgium, Rep.Czch, Slovenia, Netherlands, Iceland, Hungary, Austria, Ireland, Slovakia, Spain, Bulgaria, Cyprus, Greece, Finland, Italy, Norway Free or charged? : charged
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
Workplace Health Promotion
Workers
Improve the health at the workplaces in companies and European institutions.
Companies must do the evaluation themselves rising a questionnaire established by Prevent. Reports of evaluation are made every 3 years. The last one was published in 2007.
Description- communication:
Main message
Level of communication (scientific degree)
Healthy Employees in Healthy Organisations
High level of communication for employees and companies.
Strengths
The different programs are applied and adapted to organisations using personalized ways.
The project is only directed on workers.
Weaknesses This project processes the health in general where the healthy food constitutes only a small part. Moreover, there is no concrete action like creation or correction of balanced menu, but just information, advices and tools set up to help companies.
Originality of the programme The project integrates all the parameters for the health, the safety and the well-being of employees.
Cost The cost can’t be estimated
Sources
http://fr.prevent.be/net
Annual report 2007.
Comments It’s not a restaurant owner plan, it’s applied to society but it’s important to see how they did their formation because they have a good level of communication on societies.
Contact point PREVENT
E-mail: [email protected]
Programme n°4
Name: ? Launched by: KRAFT Launched in: 2007 Duration of the project: 3 years Effective in 27 countries: AT, BE, BG, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IR, IT, LT, LU, LV, MT, NL, PL, PT, RO, SE, SI, SK Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Living well goes beyond physical health, to financial and psychological (personal) health Employees To provide employees with information and choices that supports a balanced, active and healthy lifestyle in the workplace. Each country within the EU will have a programme in place, promoting employee wellbeing initiatives. In our EU Region, we have developed workplace health and wellness programmes that focus on providing information about healthy lifestyles, creating opportunities for physical activity, and providing access to preventative services. All employee wellbeing activity is branded as such. Human Resources department is leading the development of Employee Wellbeing programmes in conjunction with other departments Not a real evaluation plan but inputs = EU team which comprises 9 national Human Resource representatives meeting 2-4 times per year to review initiatives and share ideas + 9 employees are working part-time on healthy workplace initiatives + cross functional team of seven employees + Kraft Foods Worldwide Health & Wellness Advisory Council (with experts, professors, ect)
Description- communication:
Main message Level of communication (scientific
It is not a programme but a multiple of initiatives towards Kraft’s employees in the different countries Websites with information about labelling, advertising, and marketing were used not only to raise awareness of products but also to highlight the importance of a nutritionally balanced diet and to encourage people to be more active Simple: information, recipes, links to specialised magazines, websites, etc to raise awareness
degree)
Strengths
Facilitates physical activity with infrastructure + ensures appropriate work environment + canteen
Weaknesses No visibility on the official website.
Originality of the programme Goal to create a culture of wellness taking into account 3 aspects (physical, mental, financial)
Cost ?
Sources
EU Platform for action on diet and physical activity +Kraft website
Comments 3 types of actions: information for employees, activities and preventative services. Tools: existing communications channels such as employee magazines, intranet and bulletin boards + seminars run by professional dieticians & nutritionists + cookery demonstrations + themed events for employees e.g. healthy living days or weeks There is a website in Austria about balanced nutrition. See below
Contact point No contact provided
http://www.kraft.com.au/HealthyLiving/BalancedNutrition/BalancedNutrition.htm?wbc_purpose=Basic&WBCMODE=PresentationUnpublished
Programme n°5
Name: IDLE project Launched by: IDLE Launched in: 2007 Duration of the project: 2 years
Effective in Italy, Germany and Hungary
Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To face the alarming situation regarding obesity, the IDLE project (Intelligent Diet and Lifestyle in Europe) intends to set up several activities tackling that problem, among which a survey on experiences of health education in Germany, Hungary and Italy. Young and adult people To design, develop, test and promote a set of integrated educational activities targeting young and adult people for increasing public awareness on health education and intelligent diet issues • a survey on adult health education in Italy, Germany and
Hungary which are paradigmatic for eating patterns and lifestyles
• effective education strategies, programs, approaches and other examples of good practices to improve nutritional knowledge
• focus groups (one per country) to investigate and better understand, how messages on healthy lifestyles are perceived and adopted
• innovative training materials, based on the findings of the previous actions targeting adult education teachers & managers and testing in specific pilot courses in
• open access website, for the dissemination of the results and the training materials of the IDLE project.
Unknown
Description- communication:
Main message Level of communication (scientific degree)
Improving the nutritional knowledge of the consumers by providing comprehensive information and education. Raising awareness on the importance of healthy lifestyle by a set of integrated educational activities. Low
Strengths
A general picture of the subject concerned, identifying success stories and good practices coming from the
European Union An educational approach based on self-assertive and self-confidence oriented education programmes (instead of generic or moralistic approach), capable of stimulating correct diets and healthier lifestyles.
Weaknesses On-going project, thus difficult to assess, as far as only the data collection part seem to be completed
Originality of the programme Consortium including 6 institutions from 3 European countries Diversity of key actors interviewed : • teachers and education managers, • policy / civil society decision makers at national,
regional or local level, • actors of the social environment (among which
workplace and canteens), • food market (private food industry including
multinationals, catering companies, wellness business) • the media
Cost Unknown, but the projects was co-financed by the Lifelong Learning Programme GRUNDTVIG
Sources
Website
Comments
Contact point Roberto Righi: [email protected]
Restaurants
Programme n°6
Name: Ekilibre Launched by: EXKI group Launched in: 2000 Duration of the project: / Effective in 4 countries: Belgium; Luxembourg; France; Italy. Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan?
Healthy and responsible food All consumers. Give access to consumers to choose health and balanced food without additive and respecting environment. The evaluation plan is unknown.
Description- communication:
Main message Level of communication
Fresh and natural products and better recipes (less fat, less sugar, more vegetable) are better for your health. Information of the consumers concerning the composition of dishes, folder, release, website. There is internal information session for employees and external information for the consumers.
Strengths Give guarantee of fresh food without conservatives or additives.
Weaknesses The price of the menu is a little bit higher than regular fast food. But the ratio quality/price is unbeatable on the “out of home” market.
Originality of the programme The originality of the programme stays on the nutritional policy and the philosophy of this group who is the notion of ecology and citizen responsibility. The system of the pyramid allows knowing the calorie’s contribution and the distribution of nutriments contained in an EXKI food, it so allows of compound its own menu in full knowledge of the facts.
Cost STARTING COST : External consultancy (large Dieteo + CIRIHA) + internal workforce + graphic design work.) RECURRING EXPENSE: every 6 month: new recipes (outside consultancy by CIRIHA + internal coordination and work + graphic updating).
Sources http://www.exki.be
Comments EXKi invests in the evolution of his employees within the company, proposing a training framed by the EXKi Academy. These forming aims at harmonizing the methods and the tools applied at the restaurant.
Contact point Tél : 0032 (0)2 551 52 28, [email protected]
Programme n°7
Programme n°8
Name: Goût & Nutrition Launched by: QUICK Launched in: 2004 Duration of the project: / Effective in: Europe Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort?
Fight against obesity and cardiovascular diseases; Promotion of a healthier nutrition on fast food. All consumers To improve the image of quick in nutrition, without returning the fast food "healthy", these actions try to improve the nutritional profiles of the food on fast food. There is no evaluation plan.
Description- communication:
Main message Level of communication (scientific degree)
The fast food has also his place in a healthy diet. High level of communication, website, TV, folders, brochures, events and information on packaging.
Strengths
These initiatives are supported by a high level of communication and will have a positive impact.
Weaknesses A lot of consumers are not able to read and to understand the label. Food is still salty, fat and too much sweetened.
Originality of the programme The nutritional information is shown as well as allergens. The project was launched in partnership with Mc Donald’s to offer to the customer a clear and only label. The purpose being to not disrupt the consumer with different label from a restaurant to the other.
Cost The cost cannot be revealed
Sources
www.quick.be/ L'info scientifique
Comments This initiative is also followed by the quick program Campus which aims at promoting the physical activity.
Contact point E-mail: [email protected]
Programme n°9
FOOD PRO-FIT Launched by: Consortium public-private Launched in: 2007 Duration of the project: 35 months Effective in 7 countries: Austria, Cyprus, Germany, Greece, Poland Slovakia, Spain
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan?
FOOD PRO-FIT stands for food health determinant in obesity prevention and weight problems Companies / food service providers Stimulating food innovation and reformulation among small and medium-sized food service providers, thereby offering a wider choice of healthy products to consumers.
Description- communication:
Main message Level of communication
No communication of scientific data on the website
Strengths
The HANCP (Hazard Analysis and Nutritional Control Points) tool to control three variables in the food process production and service
Weaknesses
Originality of the programme Creation of a dedicated tool to set the companies in the food market
Cost
Sources
The main partner of the project
Comments 3 specific objectives: 1. Trains food sector for advising and stimulating food producers to the current trend to healthy diets; 2. Seeks to stimulate food producers and transformers to the use of the management tool designed within the frame of the project, so that they can control and reduce the amount of fats, salt and sugar in their products. 3. Tries to make citizens aware of the importance and necessity of eating healthier food.
Contact point
Programme n°10
Name: Tips & Trics Launched by: The Foodmaker Launched in: 2003 Duration of the project: / Effective in 2 countries: Belgium, The Netherlands. Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort?
Healthy and responsible food. All consumers. The Foodmaker wants to be the first provider of well-balanced, natural and fresh products, with a fast service. The evaluation plan is unknown.
Description- communication:
Main message Level of communication
"Great food, great ambiance, great people!" Here are their distinction marks : � Genuine quality � Seasonality � Natural and Fresh � Great taste Information for the consumers about the composition of dishes. Folder, website.
Strengths
Gives guarantee of fresh and healthy food without conservatives or additives.
Weaknesses The price of the menu is a little bit higher than the other fast food.
Originality of the programme The consumers select a compartment such as vegetarian, no gluten or no walnut. The programme will then give them a list of food items corresponding to their choice.
Cost ?
Sources www.thefoodmaker.be
Comments Their communication to the consumers and employees could be improved.
Contact point Foodmakers SA E-mail : [email protected] 0032 (0)15 28 22 28
Companies / Food services providers / Public networks
Programme n°11
Name: EuroFIR Launched in Italy by: INRAN
(Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)
Launched in: 2005 Duration of the project: 5 years Effective in Europe (25 countries) Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
INRAN is a public organisation dedicated to research, information and promotion in the field of food quality, nutrition, people information and education. It operates under the supervision of the Ministry of Agriculture and Forest policies) which provide a technical, scientific and financial support. EuroFIR (European Food Information Resource Network) is one of the numerous projects which INRAN works on.
Consumers, caterers, food manufacturing industry, nutrition researchers, dieticians, health professionals, public health organisations To collaborate, within the framework of the network, to the food databank development : • To contribute to the Quality System Management
establishing and standardizing quality operational procedures
• To identify and provide new information for missing data for nutrients and biologically active compounds, covering all food groups;
• To communicate with users to establish and deliver requirements to ensure that the food databank systems are durable and sustainable;
• To analyse nutrients of some recipes mainly consumed in Italy and traditional dishes (Italian and ethnic)
Unknown The project is coordinated by the Institute of Food Research in the UK (www.ifr.ac.uk) There is a laboratory and data analysis best practices to ensure data quality, reliability and comparability
Description- communication:
Main message Level of communication (scientific degree)
To provide the first comprehensive pan-European food information resource, using state-of-the-art database linking, to allow effective management, updating, extending and comparability This is an essential underpinning component of all food and health research in Europe and provides:
• the building blocks for health surveys, medical research and interventions, and health policies based on them;
• information for public health government bodies and regulators to educate their populations about health and food heritage;
• laboratory and data analysis best practices to ensure data quality, reliability and comparability;
• data that enables food industry to produce healthier foods, and obtain a larger share of the international food market;
• information to consumers – via labels and via printed/electronic information – to enable them to play a more active role in protecting and enhancing their health.
High.
Strengths
EuroFIR is a partnership between 47 universities, research institutes and small-to-medium sized enterprises (SMEs) from 25 European countries
Weaknesses Limited impact on employees and restaurants Low popularization of the message and results
Originality of the programme Creation of the world –leading European Network of Excellence on Food Composition Databank systems
Cost € 40 000 funded by the EC’s Research Directorate General under the “Food Quality and Safety Priority” of the Sixth Framework Programme for Research and Technological Development
Sources
INRAN website: www.inran.it EuroFIR website: www.eurofir.net
Comments The project deserves to be quoted but is far from FOOD frame of intervention The project started on 1st January 2005 and will be funded until December 2009, but expects to be self-funding after this date.
Contact point Turrini Aida and Carnovale E. +39 06 514 941 450
PROGRAMMES EFFECTIVE OUTSIDE
THE EUROPEAN UNION
1. Canada
Employees / Companies and restaurants
Programme n°1.1
Name: Health Check, Visez Santé
Launched by: Heart & Stroke Foundation
Launched in: 1999
Duration of the project: -
Effective in: Canada
Free or charged: charged (modest annual fee, a licence)
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Canadians were asking for help in identifying healthy food products, especially in processed foods where the choices are harder. The tools that were available were too confusing or insufficient to meet their needs.
Food companies and restaurants (to reach all family members aged two years and over).
To help consumers make healthy food choices and change their buying habits
An evaluation plan about the short term impact of the program will start in march 2009.
Technical Advisory Committee of dietitians and nutrition experts. The logo is attibuted by them. The products must meet nutrient standards based on Canada’s Food Guide.
Description- communication:
Main message
Level of communication (scientific degree)
Communication for the consumer
To encourage consumers to take an active role in their health
Technical Advisory Committee
Logo on food products; website.
Strengths
Based on promoting healthy eating in general, not just heart healthy eating.
On more than 1700 food products and on a growing number of restaurant menus.
Weaknesses Not free so many healthy products don’t carry the symbol.
Originality of the programme Not only in restaurants, but also on food products in the grocery store.
Cost of the project
Licensing fee
$1 million over the first 3 years (before they started generating sufficient revenue to cover the costs).
From $1225 to $3625 (an alternative licensing fee is available to small companies: min. 300$ per item)
Sustainability -
Sources
http://www.healthcheck.org
Comments The symbol guarantees the food has been evaluated by the Heart and Stroke Foundation’s dietitians and has met specific nutrition criteria.
Contact point Stephanie Lawrence (Manager, Communications)
[email protected] Tel: (613) 569-4361, ext 351
Companies / Restaurants / Public networks
Programme n°1.2
Name: Eat Smart!
Launched by: the Government of Ontario.
Launched in: 2000
Duration of the project: /
Effective in Canada
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
Promoting healthy nutrition – call by Canadian guidelines.
Restaurants, schools and workplaces.
Gives access to healthy and safety food and guarantees of a smoke-free environment.
The evaluation plan is unknown.
Description- communication:
Main message
Level of communication (scientific degree)
Eat Smart! is a label of quality catering who guarantees a safety environment and prevents chronicles diseases.
The project is based on the Canadian guidelines but the communication is not present for consumers.
Strengths
Can be applied to a lot of restaurants on different places for everybody and the criterions are easy to realise.
Weaknesses The program doesn’t include a nutritional education action plan to inform consumers about what they eat. Moreover the nutritional education is more directed on schools and children than adults and workers.
Originality of the programme The program takes account of the healthiness of products and the restaurant’s owners have to respect the good practices of hygiene.
Cost The cost can’t be estimated
Sources http://www.avotresanteontario.ca
Comments It’s more a label than a program, who guarantee a non-smoking place and healthy and safety food, that’s why there is no action plan. Currently 147 workplaces get the logo.
Contact point Center of Resources in Nutrition
Address : [email protected]
Phone : 416-367-3313 ext. 227
2. Switzerland
Restaurant
Programme n°2.1
Name: Fourchette verte
Launched by: department of social action and health of Switzerland
Launched in: 1993
Duration of the project: /
Effective only in Switzerland.
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
Promoting healthy nutrition – call by “Health for all” (Health 21) of the OMS.
Restaurants, self-service, restaurants of specific public community (work, schools, universities) and all consumers.
To improve the knowledge in food and health, this program tries to modify not only the behaviour of the restaurant owners but also the consumers
Railings evaluation of public testers or of consumer’s Federation, the criteria concerning the frequencies of planning and the served portions, presence or not of drinks without alcohol at a favorable price, a no-smoking space, access to information tools.
5-9 tests / year, annual revaluation, testers formed during evening, no criterion of taste or price for the label.
Description- communication:
Main message
Level of communication
(scientific degree)
Fourchette verte is a label of quality restoration, which tries to reconcile pleasure and health, within the framework of the promotion of the health and the prevention of diseases
High. Scientific studies on the consumer habits, restaurant and consumer information, folder, national event, TV spot, website, release, etc…
Strengths
This label can be applied to all restaurants who want to promote balanced food and who perform the different criterions of grants of the label. Moreover it’s a national public program supported by the Switzerland government.
Weaknesses The programme is directed on Children, adolescents and seniors and less on workers(who actually interest us)
Originality of the programme The label tends to take a more ecological form based on the long-lasting food.
Cost The project is financed by the government, but it has begun 10 years ago, that’s why the cost can’t be estimated.
Sources http://www.fourchetteverte.ch.
Comments The program launched in 1993 is a pioneer in the field of the fight against obesity.
Contact point Coordinator: Elena Portolès Nikles Phone : 022/ 792 64 09 or 079/ 412 70 38 E-mail: [email protected]
3. Worldwide programmes
Employees / Companies
Programme n°3.1
Name: Nutritional Quotient (NQ) Launched by: Nestlé Launched in: June 2008 (in Spain) Duration of the project: 6 months (in Spain) Effective in: Every country where Nestlé is present Free or charged : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Turn Nestlé into a world leader in Wellness, Nutrition and Health Employees Offer to any employee the opportunity of improving his knowledge in Nutrition. Introduce everybody to the strategic importance of Nutrition Questionnaires filled out by the employees Commitment of Nestlé, food company
Description- communication:
Main message Level of communication (scientific degree)
Nutrition is a long-term key area for food companies: All employees have to know about it High. Scientific grounds (collaboration with nutritionists) adapted into communication strategy with 3 levels (basic, advanced and specialists)
Strengths
Specialized information
Weaknesses None evident
Originality of the programme Make Nutrition issues better understood by Marketing and business people
Cost 1 Million euro (in Spain only), supported by Nestlé.
Sources
Intern communication through the Wellness project.
Comments
Contact point Sílvia Escudé Blasi at [email protected]
Table 2: Technical information
Information present or
not
Type of information (symbols or sentences)
level of details (sub categories)
Facility of understanding
Symbols or
sentences used
general nutritional advice yes sentences
help to understand the given recommendations yes sentences
calories
yes sentences
lipids % yes sentences
carbohydrates % yes sentences
proteins % yes sentences
minerals yes sentences
vitamins yes sentences
fibers yes sentences
Programme n°3.2
Name: Wellness program (“Programa Wellness”)
Launched by: Nestlé
Launched in: oct.2003
Duration of the project: unknown (still effective)
Effective in: every country where Nestlé is present.
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Promoting healthy nutrition
Employees
Diffusion of healthy habits
Improve nutrition knowledge and exercising
Provide healthy food for lunch breaks
Interviews with employees and surveys
Commitment of Nestlé, intervention of the Medical Services and nutritionists
Description- communication:
Main message
Level of communication (scientific degree)
Learn how to eat healthy
Easy to understand. Communication via intranet, posters, brochures, lessons, event
Strengths Coordination of programs � more efficient and consistent
Weaknesses None evident
Originality of the programme Collection of initiatives
Cost Supported by Nestlé
Sources Survey company
Comments Provides:
- discount for consultant nutritionist and gym
-Wellness cooking lessons
-celebration Wellness week(meeting, speeches on nutrition….)
Contact point Sílvia Escudé Blasi at
Employees / Companies and restaurants
Programme n°3.3
Name: Gustino Launched by: ACCOR Services (with national partners according to the countries) Launched in: 2005 Duration of the project: no limit Effective in 11 countries: Belgium, Brazil, Chile, Czech Republic, France, Italy, Mexico, Spain, Sweden, Uruguay, Venezuela Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
To demonstrate that the pleasure of lunching in a restaurant is compatible with a balanced nutrition in the framework of professional life. Accor Services has wished to draw up a programme that follows the rules of healthy eating as closely as possible and that takes into account the economic and commercial constraints of restaurant owners. Restaurants and employees The objective of the programme is to enable beneficiaries of meal and food vouchers (32 million people) to improve their nutrition, by acting on both supply and demand: it improves the nutritional quality of the offer and facilitates the choice of informed consumers. No evaluation plan, but a committee of experts gives advice and recommendations Close follow up of the actions with the experts (mainly nutritionists and food service sector).
Description- communication:
Main message Level of communication (scientific degree)
To sensitize both offer and demand sides to a new request and need of healthy habits High; based on national nutritionists recommendations, a guide is given to the restaurant owner, and another one to the consumer. The two tools are simple, to keep the information clear and accessible to all. The tools depend on the countries.
Strengths
Huge international network (companies and restaurants) and many possibilities to act with different partners : deep interest in the programme
Weaknesses Difficulty in sensitising individual restaurants Evaluation
Originality of the programme The targets are unique, especially individual restaurants
Cost Depends on the country
Sources
Accor Services data and websites
Comments The development objective covers four areas: � Internal communication in the network:
organisation of conferences with the network of restaurants, organisation of training sessions for chefs
� External communication: vast communication campaign
� Development of tools and materials � Strategy for evaluating the programme
Contact point Laurence Thenoz at [email protected]
Restaurants
Programme n°3.4
Name: It’s what I eat and what I do ! Launched by: Mc Donald’s Launched in: 2004 Duration of the project: / Effective in: All Europe in 41 countries Free or charged? : Free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Fight against obesity and cardiovascular diseases; Promotion of a healthier nutrition on fast food. All consumers. To improve the image of quick in nutrition, without returning the fast food "healthy", these actions try to improve the nutritional profiles of the food on fast food. ? The GAC, an international team of independent experts.
Description- communication:
Main message Level of communication (scientific degree)
The fast food has also his place in a healthy diet. High level of communication, website, TV, folders, brochures, events and information on packaging.
Strengths
These initiatives are supported by a high level of communication and will have a positive impact.
Weaknesses A lot of consumers are not able to read and to understand the label. The food still salty, fat and too much sweetened
Originality of the programme The nutritional information is shown as well as allergens. The project was launched in partnership with Quick to offer to the customer a clear and only label. The purpose being to not disrupt the consumer with different label from a restaurant to the other.
Cost The cost can’t be estimated
Sources
http://www.mcdonalds.com/corp.html www.mcdonalds.be www.eufic.org
Comments This initiative is also followed by the Go Active program which aims at promoting the physical activity.
Contact point
Global initiative
Programme n°3.5
Global Strategy on Diet, Physical Activity and health (DPAS) Launched by: World health organisation Launched in: May 2004 Duration of the project: Effective in: “all countries” feeling concerned = worldwide strategy
Description- main lines:
Reasons of the implementation Targets Objectives What guarantees the quality?
The general context of non-communicable diseases. The adoption of the strategy should develop and implement new national policies, plans and programs + In response to a request from Member States at World Health Assembly 2002 (Resolution WHA55.23) Member states, civil society, international partners, NGO’s, private sector Promote and protect health through healthy eating and physical activity. promote and protect health by guiding the development of an enabling environment for sustainable actions at individual, community, national and global levels that, when taken together, will lead to reduced disease and death rates related to unhealthy diet and physical inactivity. The Strategy was developed through a wide-ranging series of consultations with all concerned stakeholders
Description- communication:
Main message Level of communication
Promoting health needs strong and varied synergies Not scientific. It is more a common desire to make things move
Strengths
The leader of the strategy (WHO) and its reputation + networks + clear guidelines
Weaknesses No follow-up updated?
Originality of the programme The very large scale and spread of partners + a Framework to Monitor and Evaluate Implementation in the Member states
Cost ?
Sources
WHO internal website + publication
Comments 4 main objectives: Reduce risk factors for chronic diseases that stem from unhealthy diets and physical inactivity through public health actions. Increase awareness and understanding of the influences of diet and physical activity on health and the positive impact of preventive interventions. Develop, strengthen and implement global, regional, national policies and action plans to improve diets and increase physical activity that are sustainable, comprehensive and actively engage all sectors. Monitor science and promote research on diet and physical activity.
Contact point No contact available on the internet site
RELEVANT DOCUMENTATION FOR THE INVENTORY
1. Relevant documentation – complement to the tables
1.1 BRADSHAW H.., HUNT P., REYNER M.., ROE L., (1997), “Health promotion interventions to promote healthy eating in the general population – a review”, London: Health Education Authority
2.1 CIAA, (2007), “GDAs and the CIAA Nutrition Labelling Scheme”
2.3 The Food Commission, (2008), “Ignorance is not bliss when eating out”, Press Office The Food Commission
Press release from The Food Commission
No embargo - Thursday 4th November 2008
Ignorance is not bliss when eating out
A new report by The Food Commission highlights the need for clearer nutritional labelling at fast food chains. The report, Ignorance is not bliss when eating out, says that nutritional information, particularly the calorie content of meals, should be clearly posted on the menu boards in UK restaurant chains, in a bid to reduce the incidence of diet-related disease and the associated reduction in life expectancy.
In New York City, where prominent calorie labelling is now mandatory for large restaurant chains, evidence is emerging that consumers use the information to choose lower calorie options - reducing their average energy intake by about 100 calories when they choose a meal; and that fast food chains are reformulating products to reduce calorie content. In New York City, calorie information needs to be clearly posted for all items including soft and alcoholic drinks. Information must be posted on menu boards, in text at least as large as the item price; if items are not listed on the menu boards, the items themselves need to be tagged with calorie information.
Meanwhile, in the UK, the Food Standards Agency is working with fast food chains and other restaurants to improve the nutritional content of menu offerings, and to improve the information available to customers. However, none of the fast food chains has committed to placing clear calorie information on point-of-sale menu boards, where it would be immediately and easily accessible to consumers. Consumers who want nutritional information must scrutinize the small print on posters, packaging or tray liners, ask for leaflets, check the back of menus, or do their research on company websites before they go into the restaurants.
Jessica Mitchell, Director of The Food Commission, said, "Putting calorie counts on menu boards provides customers with an immediate incentive to make healthier choices, and would do much to improve the health of those who regularly consume fast food meals. In the USA, Yum! Brands, whose member restaurants include KFC and Pizza Hut, has already committed to providing calorie information on menu boards. We now have to persuade them, and their competitors, to provide the same information to UK customers."
More information
See the full report, Ignorance is not bliss when eating out, at
http://www.foodmagazine.org.uk/campaigns/labelling_report/
For more information, contact Jessica Mitchell, Director of The Food Commission. Tel: 020 7837 2250. Email: [email protected]
The Food Commission is an independent, voluntary body campaigning for safer, healthier food in the UK.
_______________________________ Press Office, The Food Commission 94 White Lion Street London N1 9PF Tel: 020 7837 2250 Fax: 020 7837 1141 Email: [email protected] Food Commission website: www.foodmagazine.org.uk
2.4 McDonald’s Commitment to Balanced, Active Lifestyles, (2005)
2.5 McDonald’s Worldwide Nutrition Information Initiative Fact Sheet, (?)
2.6 Preventing Non communicable Diseases in the Workplace through Diet and Physical Activity (World Health Organisation – World Economic Forum joint event), (2008), WHO Library Cataloguing-in-Publication Data
Main issues raised in the report
The workplace as a health promotion setting
Key elements of successful programmes
The essential role of a multistakeholder approach
The importance of integrated monitoring and evaluation (1)
Gaps in current knowledge (2)
WHO/World Economic Forum report – critical on progressing the prevention of non communicable diseases (NCDs)
1. Key elements of successful WHP programmes include:
Establishing clear goals and objectives, linking programmes to business objectives
Strong management support;
Effective communication with, and involvement of, employees at all levels of development and implementation of the WHP programme;
Creating supportive environments;
Adapting the programme to social norms and building social support; considering incentives to foster adherence to the programmes and improving self-efficacy of the participants.
2. Gaps in current knowledge
- The development of simple and easy-to-use validated instruments for diet and physical activity evaluation is encouraged. There needs to be further exploration of how the evidence based diet and physical activity interventions are applied in workplaces that are in different geographic locations, and that vary in terms of governmental structure, literacy levels and social norms around different health behaviours. Identifying and publishing case reports and examples of international WHP programmes can also constitute supportive information that will help planners better understand how to develop global programmes.
- The scarcity of information and case studies from low- and middle-income countries was highlighted as an important gap in the current knowledge that needs to be addressed
Context:
Integrated in the implementation of DPAS, WHO and the World Economic Forum selected the promotion of healthy diets and physical activity in the workplace as a theme to initiate an interaction between both institutions with an overall aim of contributing to the prevention of non communicable diseases.
Overall objectives:
• Review current state of knowledge regarding initiatives, policies and programmes designed to prevent NCDs in the workplace, with specific reference to diet and physical activity
• Highlight why the workplace is a suitable environment for the prevention of NCDs, and what evidence-based interventions are available to prevent diseases through the promotion of healthy diets and physical activity
• Delineate the economic benefits and cost-effectiveness of NCDs prevention programmes in the workplace addressing, specifically, healthy diets and physical activity
• Discuss monitoring and evaluation tools of NCDs prevention programmes in the workplace that address healthy diets and physical activity
• Summarize the role of different stakeholders in the development and implementation of NCDs prevention programmes
Aim of the report:
This report is intended as a resource for stakeholders to intervene in the prevention and control of NCDs in the workplace through the promotion of healthy diets and physical activity
The rest of the report highlights the different possibilities for the stakeholders to act in the workplace and how a project in health should be implemented.
To read the report:
Strategy doc: http://www.who.int/dietphysicalactivity/strategy/eb11344/strategy_english_web.pdf
Implementation of the strategy: http://www.who.int/dietphysicalactivity/implementation/en/index.html
WHO website: http://www.who.int/dietphysicalactivity/goals/en/index.html
2.7 CAPI Omnibus, (2008), Catering Omnibus Survey
See more about the surveys
2. Relevant documentation – other initiatives / other channels
Programme n°2.1
IQ concept Launched by: ARAMARK Launched in: ALL TYPES OF COMPANIES Duration of the project: CONTINUES Effective in SEVERAL countries
Description- main lines:
Reasons of the implementation Objectives
As a companies partner support healthier life style By offering healthy and well combined food improve life satisfaction and support not only healthier but also more satisfied employees
Description- communication:
Main message Level of communication
Improve life style by lighter food Middle. Passive offer of healthier food
Strengths
Concept consists of several free modules
Weaknesses So far only a light versions of food
Originality of the programme Light concept offering alternative food inclusive vegetarian food
Cost
Sources
ARAMARK – internet pages
Comments Most typical program for healthier food
Contact point [email protected]
Programme n°2.2
Name: Catering Project
Launched by: Bioforum Wallonie and Probila-Unitrab
Launched in: 2004
Duration of the project: -
Effective in: Belgium
Free or charged: free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
To introduce biological products in catering.
Schools, health catering, companies, youth hostels, tourism centres…
To increase the use of biological food products step by step.
Sustainable food without price increase.
No extern evaluation of the pilot phase (because they don’t have the budget).
Collaboration with experts.
Description- communication:
Main message
Level of communication (scientific degree)
Formation of the catering managers
Communication for the consumer
Promotion of healthy and quality food with a sustainable development.
High.
Tools, evaluation, audit, practical guide…
No tool created until now, but they’ve planned to do it. It’s more a sensibilisation for the restaurants.
Strengths
In many different sectors. Started with a pilot project and is now extended.
Companies can choose the things they want to change first.
Weaknesses Logistic problems, not enough communication (extern).
Originality of the programme 3 pillars: health, environment, fair trade.
Cost of the project
The donor is the government (but we don’t know how much).
Sustainability Awareness about environment and fair trade.
Sources
http://www.probila-unitrab.be/main.aspx?l=02.16&lang=fr
Article: “Des produits bio au menu des collectivités”, Filière Ovine et Caprine n°19, janvier 2007.
Comments Started in Wallonie, now extended in the Flemish part of the country, with the collaboration of Probila-Untrab.
Contact point Mélanie Demonceau
0032 81 61.46.55 ou 0032 (0)485.68.95.33
Programme n°2.3
Name: Balanced Choices
Launched by: Eurest, Compass Group
Launched in: 2000 (USA)
Duration of the project: -
Effective in 56 countries (Belgium, France, Sweden, Canada, USA…)
Free or charged : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
It’s a nutrition program focused on the healthy choices provided in companies and administrations. Customers have been asking for more healthy food and beverage choices. The lunch affects the human health.
Employees.
To help the consumers in the choice of food. All offered meals shall be a good choice.
?
?
Description- communication:
Main message
Level of communication (scientific)
Communication for the consumer
Eat, live, learn. Feel good at work.
High.
Symbols on flyers, food packaging, signs and menus to easily identify the healthier selections.
Through the intranet for the employees.
Strengths
Food Identification Symbols : available, highly visible and well promoted. In all Eurest locations. During the hole day &night
Weaknesses Only some food items; no nutritional information like the proteins, lipids, sugars, etc.
Originality of the programme A system of symbols on food items
Cost Different according to the customer “hiring” the restaurant.
Sources
http://www.compass-group.be/index.php?action=set_language&language=2
Comments Eurest serves 40 000 lunches a day.
Contact point [email protected] 0032 2 243.22.11
Programme n°2.4
Name: Consumo alimentare fuori casa (Eating out)
Launched in Italy by: INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)
Launched in: 2006 Duration of the project: 3 years Effective in Europe (15 countries) Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
INRAN is a public organisation dedicated to research, information and promotion in the field of food quality, nutrition, people information and education. It operates under the supervision of the Ministry of Agriculture and Forest policies which provide a technical, scientific and financial support. Presently INRAN works on great number of researches and projects among which “Consumo fuori casa: abitudini, determinanti e indicazioni per consumatori e settore della ristorazione collettiva” (Eating out: habits, determinants and recommendations for Consumers and the European catering sector) Consumers and catering enterprises 1. To enhance knowledge on the out-of-home food
consumption 2. To develop and assess strategies and concrete measures
of healthy choices promotion 3. To set out a valuation technique of the food
consumption out of home from the data provided by the investigations on families’ consumptions
The first two objectives include the analysis of the problems experienced by the offer (company) on one hand and by the demand (consumer) on the other hand. Therefore, the knowledge of the “out-of-home dietary consumption” phenomenon implies :
a) the assessment of out-of-home consumption patterns (food demand)
b) the study of the catering industry practices (food supply).
Unknown
Description- communication:
Main message Level of communication (scientific degree)
To develop strategies and measures for promoting healthy choices concerning eating out: on behalf of catering professionals (offer) – regarding the quality of the service offered in relation to nutritional patterns – and on behalf of consumers (demand) – in terms of ability to make healthy choices when selecting food to consume.
Unknown
Strengths
Collaboration between the scientific community, consumer associations and 12 catering-related enterprises, including 6 SMEs
Weaknesses
Originality of the programme Analysis and initiatives on offer and demand at the same time
Cost € 54.390,00 funded by the European project HECTOR – Eating out: habits, determinants and recommendations for consumers and the European catering sector
Sources
Website
Comments
Contact point Aida TURRINI +39 06 514 94.440
Table 1: general presentation
Programme n°2.5
Name: Må gott
Launched by: Fazer Amica a private company
Launched in: approx 2004
Duration of the project: on going
Effective in 3 countries: Sweden (Denmark and Finland do serve well balanced food but under other names). Not sure whether the restaurants in Russia and Balticum is following a program as well.
Free or charged? :
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
A market demand.
To supply dishes that looks good and tastes good
Questionnaire
Dishes are cooked according to recipe data bases from FA, NFA or other supplied at the market.
Description- communication:
Main message
Level of communication (scientific degree)
More of the god, less of the other:
More: vegetables, taste, fibres and less: salt, healthy fat.
Symbols, stickers, information folder, information at the table, tips and information signs where the food choice is to be done.
Illustration-plate to show the correct portion
Strengths
Clear and simple message
Easy to find and understand the symbols of Keyhole and Må Gott
Weaknesses Can not guarantee that the concept is “advertised” the same way at the different restaurants.
Originality of the programme Clear and simple concept in combination with the Keyhole.
Cost -
Sources
Anna Nylén, Dietician and Manager of the program
Comments - It is very nice/funny to work with the program since everyone is open-minded and positive (restaurant+guest)
- Important that all entities and target groups Customer+restaurant+end user) feels/is involved.
- Pioneer in Sweden
- The NFA has not been very supportive, the last year of certification has been a tough year.
Contact point /person Anna Nylén
Dietist
Fazer Amica
Dalvägen 22, 3 tr PO Box 505
SE-169 29 Solna
T +46 (0)8 470 73 59
M +46 (0)70 974 69 15
F +46 (0)8 470 72 01
www.fazer.se
Table 2: Technical inform
ation
Inform
ation
present or not
Type of inform
ation
(symbols or
sentences)
level of details (sub
categories)
Facility of
understanding
Symbols or sentences used
general nutritional
advice
Present
Keyhole
Yes
Speech/cartoon bubble
help to understand
the given
recommendations
Present when
rec. is present
Keyhole
Yes
Speech/cartoon bubble
calories
Optional for
restaurant
Keyhole
Yes
Speech/cartoon bubble
lipids %
Idem
Keyhole
Yes
Speech/cartoon bubble
carbohydrates %
Idem
Keyhole
Yes
Speech/cartoon bubble
proteins %
Idem
Keyhole
Yes
Speech/cartoon bubble
minerals
no
vitamins
no
fibers
no
Programme n°2.5
Name: Må gott Launched by: Fazer Amica Launched in: Duration of the project: Effective in xx countries:
Description- main lines:
Reasons of the implementation Objectives Any evaluation plan? Quality?
It is satisfying for the restaurant to be able to serve health and demanded food. Concur to supply a healthy meal experience – every day. Its own check list Dishes are cooked according to recepie data bases from FA, NFA or other supplied at the market. Directions for salad-buffets
Description- communication:
Main message
More of the god, less of the other: More: vegetables. Taste, Fibre Less: salt, healthy fat Right food in the right proportion
Strengths
NFA/Keyhole education held by Anna Nylen who has adapted the material to the company-profile
Weaknesses NFA/Keyhole is dull and boring The NFA has not been very supportive
Originality of the programme Educating the whole restaurant personnel not only the cook. Web-education and seminars (se Keyhole)
Cost -
Sources
Comments - It is very nice/funny to work with the program since everyone is open-minded and positive (restaurant+guest)
- Important that all entities and target groups Customer+restaurant+end user) feels/is involved.
- Pioneer in Sweden
- The NFA has not been very supportive, the last year of certification has been a tough year.
Contact point Anna Nylén, Dietist, Fazer Amica Dalvägen 22, 3 tr PO Box 505 SE-169 29 Solna T +46 (0)8 470 73 59 F +46 (0)8 470 72 01 www.fazer.se
Programme n°2.6
Name: Guadagnare salute by facilitating a healthy nutrition
Launched by: Italian Health Ministry
Launched in: 2007
Duration of the project: unknown
Effective in Italy
Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
To promote health as a collective good and to prevent, in an integrated and transversal approach, the 4 major risk factors for health,
• wrong alimentary behaviours (obesity) • smoking • excessive alcohol consumption • physical inactivity
These risk factors are the 4 areas of intervention (programs) of the “Guadagnare salute” government project, whose nutrition program, and more particularly the part of the program that promotes healthy nutrition in catering industry is what we will focus on in the present document
Consumers through catering industry
To consolidate a food culture based on the principles of healthy lifestyle, environmental compliance, quality, discover of own individual and collective identity (at workplace, availability of variety of foods choices respecting the Guidelines for an Italian healthy nutrition)
To encourage the consumption of healthy food in social and contract catering (respect of the Guidelines, alimentary education, ..)
To raise the awareness of places of refreshment (restaurants, bars, …)
No
Description- communication:
Main message
Level of communication
(scientific degree)
To set up and promote various through a informative campaign and
High. Strong communication strategy based on scientific recommendations
Strengths
A lot of different projects at local, regional and national level to all or specific targets.
Cooperation of many different public and private partners
High budget
Weaknesses Lack of visibility and coordination of all the different on-going initiatives due to the great number of projects, geographical level of intervention and addressed targets
Originality of the programme A huge integrated, transversal and multi-targets as well programme involving a great number of private and public bodies
Cost Global budget unknown but seemed to be high (a lot of projects among which some have a funding of € 3 millions)
Sources
Numerous websites
http://www.ministerosalute.it/stiliVita/paginaMenu StiliVita.jsp?menu=alimentazione&lingua=italiano
http://www.piramidealimentare.it/
www.ccm-network.it/prg_area2_esperienze_locali_Formez
http://win.aegov.com/survey/salute.asp
Comments There is a lot of initiatives, often at local level, which can be assimilated as a whole project at ist own.
Contact point
Table 1: general presentation
Programme n°2.7
Name: Mensa Launched by: Software Paradiso Launched in: unknown Duration of the project: unknown Effective in Italy Free or charged? : charged
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Software Paradiso produces programs for technical studies (architects, engineers, surveyors), but also for schools, companies, public institutions, associations.
Catering industry, dieticians, pharmacies, sport centres, consumers
To provide a software that builds balanced menu for scholastic or company cafeterias, (but also for other cases of catering industry) from the nutriment table, the type of diet (Mediterranean, Italian, …)
No
Description- communication:
Main message
Level of communication (scientific degree)
To work out balanced and customised menu for each type of diet (Mediterranean diet, Italian or from other area), based on food charts and principles.
Low
Strengths Many different menus can be managed by the software.
Weaknesses It’s not really a program which prevents obesity but just a charged software which can help to balanced nutrition
Originality of the programme Software tool to work out balanced menu
Cost Price of the software € 195,00
Cost of software development : unknown
Sources
Website www.softwareparadiso.it
Comments For information only (limited interest of the product)
Contact point
Table 2: Technical information
Information present or
not
Type of information (symbols or sentences)
level of details
(sub categories)
Facility of understanding
Symbols or
sentences used
general nutritional advice
No
help to understand the given recommendations
No
calories Yes Caloric value of food Very low High
lipids % Yes Fat contain of foods Very low High
carbohydrates % Yes Sugar contain of foods Very low High
proteins % Yes Proteins contain of foods Very low High
minerals No
vitamins No
fibers No
Intervention study on company clubs
The study in clubs will evaluate the changes in the health, perception of well-being and labour yield of taken part pilot companies during twelve months, those that will incorporate supply of one more a Mediterranean diet (making the diet more Mediterranean), and whose pursuit will be evaluated quantitatively by means of clinical parameters, nutritional, biochemical, of labour yield and perception of well-being.
Programme n°2.8
Name: PAL-Chile (Programa de Alimentación laboral) Launched by: Biology and Medicine Faculties of the Pontificia Universidad Católica de Chile, other universities. Launched in: 2006 Duration of the project: 1 year Effective in : Chile Free or charged? : free
Description- main lines:
Reasons of the implementation Targets Objectives Any evaluation plan? What sort? What guarantees the quality?
Assess the health effects of a Healthy eating intervention in a very specific target Manual workers (Employees) To encourage healthy eating to the employees and changing the food offer of their daily menus (companies’ canteens). Making their food pattern more Mediterranean in order to prevent chronic diseases Regular health measures (nutritional, biochemical and clinical parameters)
Description- communication:
Level of communication (scientific degree)
Low. Easy to understand
Strengths
Weaknesses None evident
Originality of the programme
Cost Unknown
Sources
Website: http://www.pam-chile.cl/index.php?sector=evento2
Comments
Contact point Federico LEIGHTON Nutrición Molecular, Departamento de Biología Celular y Molecular, Facultad de Ciencias Biológicas, 2° piso, Portugal 49, Santiago Chile [email protected]
Programme n°2.9
Name: ACTYBOSS Launched by: a Grant from the Regional Ministry of Health. Government of the Balearic Islands. Launched in: 2009 Duration of the project: 2 years Effective in Baleares Free or charged? : free
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan? What sort?
What guarantees the quality?
Promoting healthy life style habits: nutrition and physical activity in a school setting. –
Children 11-14 years old
Give access to nutritional counselling, healthy habits and supervised exercise in a school setting.
Antropometric and fitness measurement and quality of life questionnaires.
Monthly meeting to evaluate attendance and feedback questionnaires as well as a Data and safety monitoring board.
Description- communication:
Main message
Level of communication (scientific degree)
To provide information and tools to follow a healthy life style
High. Scientific grounds adapted into a strong communication strategy
Strengths Multidisciplinary. Dieticians, Endocrinologists, exercise physiologists, psychiatrist, nurses, teachers.
Weaknesses Small sample.
Originality of the programme Supervised, free after school exercise programs.
Cost € 100,000
Sources The coordinator of the project himself and website)
Comments This study is funded by the Balearic Island Government
Contact point Bartolome Burguera
+ 34 971 17 53 34
Table 1: general presentation
Programme n°2.10
Health food tastes good
Launched by: SODEXO
Launched in: ALL TYPES OF COMPNIES
Duration of the project: CONTINUES
Effective in SEVERAL countries
Description- main lines:
Reasons of the implementation
Targets
Objectives
Any evaluation plan?
As a companies partner support healthier life style
By offering healthy and well combined food improve life satisfaction and support not only healthier but also more satisfied employees
Description- communication:
Main message
Level of communication
Improve life style by food and motion
Middle. Passive offer of healthier food
Strengths
Slowly increase number of employees preferring healthy food
Weaknesses Orientation on certain type of food (white meet and vegetables)
Originality of the programme Light concept offering alternative food inclusive vegetarian food
Cost
Sources
SODEXO – internet pages
Comments Most typical program for healthier food
Contact point [email protected]
Table 2: Technical information
Information present or
not
Type of information (symbols
or sentences)
level of details (sub
categories)
Facility of understanding
Symbols or sentences used
general nutritional advice yes symbols ZZ
help to understand the given recommendations no no
calories -
lipids % -
carbohydrates % -
proteins % -
minerals -
vitamins -
fibers -
This publication [etc.] arises project FOOD which has received funding from the European Union, in the framework of the Public Health Programme. The European Commission is not responsible for any use that may be made of the information contained therein. The sole responsability lies with the author.
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