by Worksite Wellness on July 31, 2010
The educational program ought to include approaches to stress awareness/reduction at the environmental level and at the individual level.
Social, physical, and organizational stressors should be explained and methods to ease or elevate stressors should be presented.
At the individual level how changes in attitudes and behaviors help one to cope with stressors; learning techniques to minimize stress response, such as meditation, relaxation response, and exercise.
Content of the program should provide the following –
• Identifying sources of stress
• Relationship of stress to health
• Just how the individual experiences stress, personal, family, work
• Solutions for coping and managing stress
• Techniques for reducing stress
• Value of stress, both negative and positive
• Practical steps of incorporating stress reduction into lifestyle
Personnel conducting stress management programs should have training in psychology, behavioral sciences, or related disciplines such as mental health experts, counselors, health educators, psychologists, and psychiatrists.
Training in a reputable program on how to teach the stress management course including group process skills is a must.
by Worksite Wellness on July 30, 2010
A nutrition education program ought to include a nutritional needs assessment, education counseling, and referral as necessary.
Educational sessions and materials ought to include the following information –
• The relationship of nutrition and chronic conditions
• Improving eating patterns
• Relationship of nutrition and proper weight maintenance
• Exercise
• Stress
• Blood pressure (BP)
• Cholesterol
• Diabetes and other chronic illnesss.
• Nutritionally exact information regarding the relationship of health to diet, including cholesterol, fats, fiber, alcohol, carbohydrates, salt, sugar, and vitamin/mineral supplementation.
Methods for identifying healthier foods and incorporating low-calorie, high nutrient foods into eating habits. Guidelines for improving eating habits ought to be based on or in line with national recommendations like the Food Guide Pyramid.
Instructor ought to be a registered dietitian, registered nurse, or have a baccalaureate degree or higher in health education with training in nutrition.
If an allied health specialist instructs the program, a consultation and review of the program design by a registered dietitian is recommended.
