Haven't we all dreamed that if candy bars, ice cream, and French fries were healthy foods employees wouldn't be so expensively tipping the overweight scales? This notion is fueling initiatives such as Healthy Kitchens/Healthy Lives backed by the Harvard School of Public Health and our successful approach to wellness supports for employer groups. And no, we're not a food services vendor.

For the past five years, we've demonstrated that helping employees and their families figure out how to make healthy food — that doesn't have to cost more than non-nutritious options — a daily habit, provides the biggest preventive-health bang for the wellness buck.

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Many HR teams get the general drift, but continue to confuse activity for achievement by concentrating on one or more of the following: stipends for various diet programs for select employees, the occasional fresh fruit delivery, nutrition-centered seminars a few times each year, and/or a 6-week "Eat Better!" challenge for the company.

One of our most frequently-accessed resources is a simple one-pager we call our Bump-Up-Veggie-Flavor Chart. Nothing fancy — just a straightforward matrix that gets taped up onto cupboard doors and refrigerators throughout the United States. We offer simple, affordable tweaks to amp up the likes of green beans with affordable spices, herbs, fruit and sauces. So not quite a potato chip, but a lot of all right.

But as we've demonstrated for years, it takes strategy beyond an easy download and the occasional banana in the company break room to move BMI in the right direction. There are 6 key components to achieving success when it comes to helping employees figure out how to sustainably make healthy food — the new Rx — an everyday habit.

The company's wellness team needs to understand, and shift its focus to, the following:

1. Nutrition is the key driver behind preventive health for most anyone. Investing in eat-better habit change is critical, because of its pivotal role in achieving wellness that positively impacts medical care costs, morale and productivity.

2. Nutrition improvement can't be tackled as an occasional initiative; a robust, eat-better toolkit must be available as a foundational wellness resource — everyday — on an ongoing basis.

3. All employees, and not just high-risk individuals, should be supported when it comes to nutrition habit change because an all-in, bandwagon approach fosters shared responsibility and accountability for better nutrition. In our experiences, high-risk individuals are more likely to improve their nutrition sustainably when everyone around them is talking the same talk and walking the same walk.

4. Creating a common language surrounding nutrition is important (as opposed to, for example, supporting a variety of diet programs for select employees); when everyone is on the same eat-better page, it's easier to create effective messaging, momentum and measurable change.

5. Nutrition-centered supports should be easily available to family members, because eating habits rarely change sustainably when attempted solo, off in a corner with a "special meal" and counting your own 1,700 calories each day.

6. Activities such as fresh fruit deliveries are meaningful when married with that thoughtful, foundational resource noted above in point item No. 2. Coupling the apple or bunch of carrots you bagged at work with ongoing education and guidance for how to incorporate these healthy foods into household habits, is where measurable wellness achievement comes from.

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