balance food for fit englissh 2013 [compatibility mode]

CoorporateCoorporate Healthy Eating, Healthy Eating,

Living & Working Living & Working

by :

dr. Mungki Hartanto

NEW CONCEPT FOR DEVELOPMENT WORKING

PRODUCTIVITY

Introduction

Moderenization Trend :

1. The Time Activity outdoors longer : 10 – 12

hours/day

2. The High Mobility

3. The High Stress Level

4. The Different Diets

5. The Lack of Time for Family

6. The waning of East Culture

7. The Reduced Religion Level

Coorporate Healthy Eating & Working Program by PT. BINTANG NUTRISI PRIMA

The Best Need of Intake

The Fulfillment Food Intake Which :

1. Clean, healthy, adequate calories as a source of energy availability.

2. Balance for fulfillment of High Activity

3. In accordance with individual and lifestyle

4. Improvement Life Quality and Working Productivity

5. Reduce Morbidity Work


NUTRITIONAL STATUS

FOODNUTRITIONAL

STATUS

GOOD

NUTRITIONAL

FAULT NUTRITIONAL

NUTRITIONAL

SCIENCE

NOT

NECESSARILY

HEALTHY

WORKING PRODUCTIVITY


OVERVIEW WORK PRODUCTIVITY OF

NUTRITIONAL SCIENCES:

IDEAL REFERENCE NUTRIENT INTAKE

BASED ON GENDER AND ACTIVITY


Source : AKG 2004

IDEAL REFERENCE NUTRIENT INTAKE

AGE (YEARS) %

20 — 29

30 — 39

40 — 49

50 – 59

60 – 69

> 70

100

97

94

86,5

79

69

BASED ON AGES


THE NEED OF WORKING NUTRIONAL


THE NEED EMPLOYEES OF NUTRITIONAL


THE NEED FOR CALORIE, ENERGY AND

PROTEIN FOR 8 HOURS WORKING

AGE/WORKING

TYPE

ENERGY NEED

(KKAL) PROTEIN NEED (G)

19-29 AGE MAN WOMAN MAN WOMAN

SOFT 980 720 24 20

MIDLE 1020 780 24 20

HEAVY 1120 880 24 20

30 – 49 AGE

SOFT 880 880 24 20

MIDLE 940 720 24 20

HEAVY 1040 820 24 20

50 – 64 AGE

SOFT 880 880 24 20

MIDLE 920 700 24 20

HEAVY 1020 800 24 20

THE EMPLOYEES

NUTRIONAL NEED


• Low Activity = 800 kkal

• Middle Activity = 1000 kkal

• High Activity = 1200 kkal

Without Nutrient composition

(Labor Departement)

CALORY AND ENERGY NEED FOR EIGHT HOURS

FOR EMPLOYEES BY LABOUR DEPARTMENT

The Need Employees

Nutrional


Man Employee = 2500 kkal

Woman Employee = 2000 kkal

• If No Difference between Man and Woman

Employees calorie average 2250 kkal

• BNP provides services industry by 40% (lunch and

afternoon snack), which if converted into energy

units are:

40 % X 2250 kkal = 900 kkal (800 – 850 kkal)

The Pattern Nutrient

Intake

Diet

Eating

Management

TimeTime

CompositionComposition

AmountAmount


The Pattern Ideal

Nutrient

Diet ManagementDiet Management/ /

Healthy Healthy and Ideal Dietand Ideal Diet


• LOW SALT DIET / HYPERTENSION

• DIET LOW CHOLESTEROL / BLOOD VESSEL

• DIET LOW PURIN / SOURVEIN

• DIET LOW SUGAR / DIABETES

• LOW PROTEIN DIET / KIDNEY

The Balance Menu

Concept

The The The The CompastionCompastionCompastionCompastion Balance Balance Balance Balance Menu By BNPMenu By BNPMenu By BNPMenu By BNP


• Enough Protein : 10-20%

• Fat : 10-15%

• Carbohydrates Medium : 60-75%

• Enough Vitamins & Mineral

• High Fiber

The Impact of Poor

Nutrition


The Hidden Impact

The Adverse Impact Hiden

• Moonlighting Time:

Sleepy mood after lunch

• Moody:

Emotional Impact

• Silent Killer:

Pile food isn’t need for body

• Premature aging

Decline Working Productivity


COUNTERMEASURES

1. PROMOTION

Explanation about balancing

healthy living and working

2. POSITIVE DOCTRIND

Changing lifestyle mindset

3.WORKING CULTURE

Implementation Healthy Living

for Employees

4.REWARD


THE CLOSING

THE BEST APPRECIATION FOR THE

COMPANY HEALTHY LIVING AND

BALANCING IMPLEMENTATION FOR

THEIR COMPANY

PT. SCHNEIDER INDONESIA IS A

PIONEER IN THE ENVIRONMENTAL

MOVEMENT HEALTHY LIVING

WORKING INTEGRATIVELY IN

INDONESIA.


balance food for fit englissh 2013 [compatibility mode]

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