Assignment topic You are team of nutritionists employed by a large corporate accounting firm who is concerned about the health of their employees. A recent screening showed that over 60% were overweight or obese. You have been given the task to design a nutrition promotion program to address the problem of overweight and obesity among the firm’s employees.
Analysis. Discuss an existing worksite health promotion program (“Network for a Healthy California” http://www.cdph.ca.gov/programs/CPNS/Pages/WorksiteProgram.aspx). Include a brief overview of the program and state the program goals and objectives. Refer to the ‘vending machine food and beverage standards tool’ in the ‘Fit Business Kit’. Discuss the rationale of this tool and list some of the standards as examples (4-5). Briefly discuss the limitations and strengths of the tool. Take order
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