What have you fed your workers today?

“In the corporate world, long working hours are not uncommon. Employees spend more time at the workplace and end up having most of their main meals in office cafeterias. Naturally, it’s important that the food they consume be healthy and nutritious as well as tasty and appealing,” says nutritionist Dr Rohini Raghu.

Food at corporate canteens and cafeterias can be made healthier with minor tweaks. “Young IT workers snack a lot on sandwiches, etc. Simple measures such as replacing white bread with whole-wheat bread or multi-grain bread can cut down on calories and add fibre without compromising on taste,” says Raghu.

She warns against grilled cheese sandwiches and the like, recommending sandwiches made with greens such as lettuce and cabbage instead. She also suggests employees replace snacks such as potato chips and cream-filled biscuits with healthier readymade snacks such as multi-grain biscuits and baked munchies.

“Steaming is also a healthy option. Cafeterias should provide tasty steamed food such as momos, which can be stuffed with de-fatted chicken or meat. They taste good and are a healthier option than having deep-friend snacks,” says Raghu. Most employees working in middle- and senior-management levels in the corporate world have high disposable incomes, and are becoming health-conscious too, she notes. They’d not mind paying extra for nutritious food.

For Dr Jyothi Prasad, chief nutritionist, Manipal Hospital, the main meals of the day that most corporate workers have at their office are more to blame when it comes to problems such as obesity, hypertension and diabetes. Chronic gastro-intestinal problems such as Irritable Bowel Syndrome are frequent in people who eat out on a regular basis, says Prasad.

“It’s great that many companies like to keep their employees happy by laying out huge and lavish spreads for every meal with all kinds of choices like Chinese, north Indian, Continental, etc. But do they keep a check on what kind of oil the caterer is using and whether they are using too much oil and masalas to make the food tastier,” asks Prasad.

Providing simple, nutritious meals that closely approximate home-cooked food is the best option, she says, but if a lavish spread is mandatory, employees must be provided with information regarding calorie value and other nutritional information. “Special meals should be provided for employees who have diabetes or other lifestyle diseases,” says Prasad.