HEALTH CONCERNS FAIL TO STOP WORKERS
MUNCHING FRIED LUNCHES
The majority of British workers cannot resist chips, burgers and fry-ups
at lunchtime, despite the fact that 42 per cent believe they are overweight
and that more than one in 20 have suffered health problems as a direct
result of their diet.
A report from independent recruitment specialist Pertemps has shown that
chips are likely to feature on 10 per cent of workers’ lunch menus
every day, with two thirds of the entire workforce indulging themselves
at least once a week.
Pertemps questioned 500 people working in factories, warehouses and other
industrial jobs nationwide and found that cooked meals are their most
popular lunchtime fare. Dishes eaten most regularly included:
- Burger and chips (22 per cent)
- Jacket potato (20 percent)
- Fry-up (12 per cent)
- Pasta (12 per cent)
59 per cent of respondents dined at their work canteen every day, while
nearly a third (32 per cent) used it two or three times a week. Convenience
was the most common reason for using a work canteen (56 per cent), while
30 per cent were attracted by the prospect of subsidised meals.
The majority of work canteens had a good selection of food. Seventy three
per cent of respondents said their canteens catered for vegetarians and
13 per cent for vegans. Fifty two per cent served healthy options for
the calorie conscious and 20 per cent catered for people with food intolerances.
Eighty three per cent of work canteens provided fresh fruit. However,
52 per cent of respondents bought fresh fruit only occasionally and 15
per cent never did.
Overweight workers risk the possibility of high blood pressure, heart
disease, strokes and angina, with obesity also linked to diabetes and
cancer. The Department of Health advises that up to a third of deaths
from cancer and heart disease - the country's two biggest killers - could
be prevented by better diet.
Tim Watts, chairman of Pertemps, said: "While employers are generally
doing a good job in providing healthy eating options at work, it’s
disturbing to discover that so many staff threaten damaging their health
with fried foods."
"Cutting down on these foods and replacing them with healthier
options would have a major impact on health and well-being. The benefit
for both staff and employers is clear, with fewer days of work being lost
through illness."
Pertemps provides fresh fruit for staff in all of its offices.
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