Healthy hearts: There is overwhelming evidence that healthy eating plays an important role in reducing risk of heart attack, stroke, cancer and other diseases, according to the Irish Heart Foundation (IHF).
This is especially important given that heart attack and stroke are still the most common forms of death at all ages in the Republic, according to IHF dietician Janis Morrissey.
She was commenting last week when the IHF's Happy Heart Healthy Eating Award was presented to 40 companies, employing 16,000 people. The presentation was made by Minister of State at the Department of Health and Children, Mr Sean Power.
The Happy Heart Healthy Eating Award accredits companies that have introduced healthy options into their workplace restaurants and canteens. The award is assurance that the employer and caterer provide healthy food choices and healthier cooking practices, thereby helping employees to reduce their risk of heart disease.
Speaking at the awards ceremony, Mr Power said: "Making healthy food choices easily accessible to people can help reduce the prevalence of the risk factors and, therefore, reduce the incidence of major disease. My audience here today is proof that there are many organisations that care about their employees' well- being and health.
"Heart disease, including heart attack and stroke, is still the most common form of death at all ages in this country.
"There is overwhelming evidence to show that healthy eating plays an important role in reducing risk of heart attack, stroke, cancer and other diseases," Ms Morrissey said.
There are 250 Irish companies, reaching 300,000 employees, accredited with the Happy Heart Healthy Eating Award, which is given for two years. The range of companies include manufacturing and service industry companies, financial and service industry companies and a total of 17 hospitals.
The IHF announced two additional awards for next year - one sponsored by Bord Bia and one sponsored by Bord Iascaigh Mhara (BIM). These special awards will recognise particular endeavour in relation to meat or fish dishes and will recognise menu variety and creativity, promotion and presentation.
The objective of the award is to assist a staff restaurant or canteen to adopt healthier cooking practices and provide healthier food choices for staff, without incurring substantial cost.
The overall goals are to reduce fat, salt and sugar content while increasing the amount of fruit, vegetables and fibre. There is a wide range of alternative options and suggestions as to how these might be achieved in the staff restaurant.
The company is visited by an IHF dietitian, who undertakes a full assessment or audit of catering and cooking practices, use of ingredients, menus and employee comments, and prepares a detailed list of recommendations. In many cases the changes suggested are about product replacement or changing practice rather than incurring a huge cost.
Following successful implementation of the healthy eating goals, usually about two to three months later, the company is then awarded certification stating that the restaurant or canteen provides healthy options meeting IHF national standards, in line with its nutrition policy and national healthy eating guidelines from the Department of Health and Children.