Corporate Wellness Programs
Corporate Wellbeing in the nutrition and cooking space is fun, engaging, and relevant, and we couldn’t be happier. There is a growing number of employers who are expanding to include our category and we are here to offer contagious enthusiasm for healthy cooking and eating! Our programs educate people about the connection between what we eat and our health. Learning how to become proactive about their health and to approach food with a different mindset, one that does not acknowledge “diets”, but one that understands the food choices we make shape our health and our lives. These programs connect the many aspects of a person’s health and wellness uniting family relationships, wellness accountability, and the workplace. Our programs encouraging healthy eating are changing people’s lives.
It has been a long goal of corporations to reduce chronic health risks through diet and exercise. If the organization attains their goal, it improves employee productivity, wellbeing, maintains the sustainability of employer sponsored health plans, and ultimately increases the ROI. While programs are in progress, and some showing favorable results, longevity of those results have become a substantial concern.
According to the Center for Disease Control (CDC), about half of all adults (approximately 117 million people) have one or more chronic health conditions, which include obesity, diabetes, and heart disease. From 2011, Forbes recorded that more than two-thirds of adults (70.1%) were obese. The medical costs linked to obesity were estimated to be $160 billion in 2010. Annual medical costs for people who are obese are over $2,000 higher than those for people of normal weight. The CDC revealed the estimated cost for diabetes was $245 billion in 2012, including $69 billion representing the decreased productivity costs. The decreased productivity costs include costs associated to absenteeism, being less productive while at work, and ultimately not being able to work due to their health condition. The statistic that seemed most accountable, synonymous to being the cause of the data above, is that over 30% of adolescents and adults admitted to consuming fruit and vegetables less than once a day.
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