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Wellness: Workplace Nutrition: A Recipe for Optimum Health

This course has been discontinued and is no longer available.
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Course Format
Advantage™  Advantage™
Product ID
moxiwnrh
Training Time ?
95 to 190 minutes
Language(s)
English
Video Format
Standard Definition
Required Plugins
MasteryNet Player
Lesson Interactions
15
Quiz Questions
34
Interactive Producer
Moxie Media, Inc.
Original Content Producer
_Moxie Media Inc
Course screen Course screen Course screen
Overview

This training covers the nutritional issues of today’s population. Approximately two out of three adults and almost a fourth of our children are either overweight or obese, and there is no end in sight. High fat and sugary fast foods have become the primary source of food for many persons while sedentary lifestyles further add on the pounds! Our health is quickly deteriorating. Obesity is second only to smoking as a major cause of preventable death! Being overweight is directly associated with many illnesses including the primary killers of people today; diabetes, cancer, heart attacks, and strokes! Consequently, the current obesity epidemic around the world is beginning to create serious problems for the economy as obesity-related illnesses are drastically increasing medical costs for companies.

Dr. Richard Bunch, an expert in the field of health and wellness, reveals the real reasons underlying the fattening of today’s population, and offers a highly effective, simple no-nonsense approach to eating healthily and losing fat that will combat aging, improve energy levels, and reduce the risk of life-threatening illnesses.

Advantage™ This course is in the Advantage™ format, to read about Advantage™ features click here.

  • Install on any SCORM LMS
  • Rich multimedia presentation with interactions and quiz
  • Print certificate and wallet card
  • You have 60 days to complete the course
Audience

All workers.

Topics
The course presents the following topical areas:
  • Prevention
    • Prevention
    • Priorities
    • Fast food society
  • Current Trends: Obesity
    • Current trends
    • Convenience and cost
    • Marketing to kids
    • Stress and work demands
  • Obesity and Illness
    • Strokes
    • Sleep
    • Obesity related illnesses - diabetes
    • Impaired fertility
    • Prehistoric diet
    • Back safety
  • Obesity, Are There Solutions?
    • Quick fixes
  • How To Eat Properly
    • Sugar
    • Proper diet
  • Fats: Good vs. Bad
    • Trans fats
    • Unsaturated fats
    • Protein vs. fat
    • Good fats
    • Cooking oils
    • Cooking for employees
  • Effects of Processed Carbohydrates
    • Glycemic index
    • High glycemic foods
    • Nutrition role models
    • Processed carbs = bad carbs
    • Alcohol
    • Triglycerides
    • Vicious carb cycle
    • Hypoglycemia
    • Insulin resistance
  • Exercise Recommendations
    • Exercise
  • Nutritional Supplements and Vitamins
    • Vitamins
    • Folic acid & flaxseed oil
    • Supplements
  • How Can Employers Help With Employee Nutrition?
    • Offer healthy alternatives
    • Avoid High glycemic foods
    • Provide wellness programs
Intended Performance Outcomes
Upon successful completion of this course you will be better prepared to:
  • Recognize the serious health risks associated with obesity.
    • List the various diseases linked to obesity.
  • Understand what is the best way to cure obesity.
    • Identify what your main priority should be when combating obesity.
  • Understand how Americans stay overweight.
    • Recognize trends the food industry takes to keep us overweight.
  • Recognize the threat to employee health.
    • List the various diseases associated with obesity.
  • Be aware of the quick fixes to obesity.
    • Recall which system becomes compromised over time due to obesity.
  • Know why our bodies can't tolerate our current diet.
    • Explain how our bodies have changed over time.
  • Distinguish between the good fats and the bad fats.
    • Identify the various fat types.
    • List what are considered good fats.
    • List what are considered bad fats.
  • Recognize the effects of processed carbs.
    • Define Glycemic Index.
    • List the high glycemic foods.
    • Distinguish between good carbs and bad carbs.
    • Define Triglycerides.
    • Recognize insulin resistance.
  • Know how to properly modify your diet.
    • Explain how to decrease bad carb intake.
    • Explain proper nutrition and weight control.
  • Recognize the amount of daily recommended exercise.
    • Explain the results of a healthy exercise program.
  • Know the importance of vitamins to your health.
    • Recognize the best way to get vitamins and nutrients into your diet.
  • Recognize the best ways employers can encourage better nutrition for employees.
    • List the type of workplace wellness programs employers can offer.

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