But one of the findings of our survey was that confusion abounds when it comes to understanding what is healthy when it comes to food. So we gathered a group of nationally recognized dietitians via instant messaging to discuss several nutrition issues, ranging from concerns about food contamination to how employers can promote healthful eating in the workplace.

Dr. Cathy Kapica, of Ketchum’s global health and wellness specialty, moderates the discussion that follows.

from Cathy Kapica to All Participants: What effect will food recalls and contamination issues have on perceptions of a healthy diet, especially since those things making recent headlines are things we recommend people eat more, such as vegetables and milk?

from Hope Bilyk to All Participants: People are more interested in organic and still avoid some veggies

from Diane Quagliani to All Participants: I would hope that people wouldn't let these incidents affect their perceptions of a healthy diet overall. I don't get the sense that people think just "healthy" foods may be affected.

from Dave Grotto to All Participants: foods that are recalled may always be suspect for negative impacts on health. I think this is a problem more so for food than for cars or other non-edibles.

from Keith Ayoob to All Participants: The effect will be negative in the short term, but overall perceptions of healthy foods, especially whole foods, will prevail. The science is too strong. A bigger problem may be the difference between science and philosophy, regarding a healthy diet.

from Cathy Kapica to All Participants: So, should people eat more fresh produce or canned and frozen?

from Dave Grotto to All Participants: Yes to all of the above!

from Hope Bilyk to All Participants: I would be happy no matter what type they ate!

from Diane Quagliani to All Participants: I recommend that people eat all types, too.

from Keith Ayoob to All Participants: They should eat the kind of produce they like, fresh, canned or frozen. We really need to be encouraging people to be eating more fruits and vegetables, period.

from Cathy Kapica to All Participants: So will food safety be the top concern in the coming year?

from Diane Quagliani to All Participants: Maybe not "the" top concern, but "a" top concern for sure

from Keith Ayoob to All Participants: No. Eating well on a budget will be the top concern.

from Dave Grotto to All Participants: No, I think cost of food will outweigh food safety.

from Hope Bilyk to All Participants: No, I feel that the amount of concern over food safety has diminished. Food costs are in the forefront!

from Cathy Kapica to All Participants: What is the most important nutrition issue to address in the workplace? How should this be accomplished?

from Dave Grotto to All Participants: To add healthy foods in, not take away those that are less than stellar

from Dave Grotto to All Participants: By integrating positive nutrition into employee assistance programs via websites, etc.

from Keith Ayoob to All Participants: Consumers have less money. Getting the biggest bang for the nutrition buck–that is, buying foods that their families like and will eat and that are easy and inexpensive–will be their focus.

from Hope Bilyk to All Participants: Availability of "healthy" foods at the workplace

from Hope Bilyk to All Participants: Packing one’s own lunch

from Diane Quagliani to All Participants: If you mean for employees, then how to eat healthy for fewer $ - but still quick enough to make themselves (e.g., lunches)

from Cathy Kapica to All Participants: But for companies without foodservice, how can they support healthy choices?

from Keith Ayoob to All Participants: Availability is key, but cost is also key. Brown-bagging may be more prominent.

from Hope Bilyk to All Participants: What are healthy choices that can be brown bagged?

from Hope Bilyk to All Participants: They must also be quick to prepare

from Cathy Kapica to All Participants: What would you advise companies to do? Classes? More time for lunch?

from Dave Grotto to All Participants: Classes

from Keith Ayoob to All Participants: Give workers some little things -- make it easier to have variety when brown-bagging. Have a microwave for employee use and a place to sit or keep things cold.

from Diane Quagliani to All Participants: Yes, provide some classes or even lists of ideas in newsletters, on company site.

from Hope Bilyk to All Participants: classes, e-mail ideas

from Cathy Kapica to All Participants: Who should pay for these things?

from Diane Quagliani to All Participants: The company should provide them as a benefit.

from Dave Grotto to All Participants: It should be part of the EAP program with financial incentives to the employee.

from Hope Bilyk to All Participants: The company. Better health, better productivity!

from Cathy Kapica to All Participants: What is the return on investment for providing these things?

from Diane Quagliani to All Participants: Healthier employees, goodwill feeling that "the company cares about my health"

from Dave Grotto to All Participants: Huge on the front and backend (no pun intended)

from Hope Bilyk to All Participants: Better health among employees. Showing concern for the employee

from Keith Ayoob to All Participants: Who should pay? This is getting political. Is there a company food service bailout? Overall, the cost is minimal, compared to the return. Way cheaper than vending machines.

from Cathy Kapica to All Participants: If you could provide parents with only one tip on how to feed their children nutritiously, what would it be?

from Dave Grotto to All Participants: Get them involved in their food choices

from Dave Grotto to All Participants: and preparation, too

from Diane Quagliani to All Participants: Be a great role model - let them see you enjoying your veggies!

from Hope Bilyk to All Participants: Set an example

from Keith Ayoob to All Participants: Kids learn what they see. Do the right thing with them.

from Cathy Kapica to All Participants: If you were the CEO of a large food company, what would be your top three priorities?

from Hope Bilyk to All Participants: Education

from Dave Grotto to All Participants: Quality, Quality and Quality.

from Diane Quagliani to All Participants: Making a profit, happy employees, a quality product

from Keith Ayoob to All Participants: Consumers need to know that the company cares. THEN they'll pay attention to taste, cost, and nutrition--the trifecta. That leads to a healthy company as well.

from Cathy Kapica to All Participants: What would the focus of education be?

from Cathy Kapica to All Participants: Quality of what?

from Hope Bilyk to All Participants: How to work the product into a healthy lifestyle

from Cathy Kapica to All Participants: How do you show that a company cares?

from Dave Grotto to All Participants: By communicating in all scenarios--good and bad

from Hope Bilyk to All Participants: By the tone of the advertising. Relate to the economy, concerns for nutrition, etc.

from Diane Quagliani to All Participants: To show a company cares, provide the benefits that help companies get ranked as one of the top companies to work for.

from Hope Bilyk MS RD LD to All Participants: To stress how the company meets my needs for healthy choices

from Keith Ayoob to All Participants: A company shows it cares by having good ingredients, packaged at a good price, showing that they are involved in consumer education, community or nationwide service of some sort, and explaining their decisions through proper advertising, about how those decisions benefit consumers. Consumers don't buy nutrition as much as they buy benefits.

from Cathy Kapica to All Participants: Any words of wisdom related to any health and wellness topic?

from Hope Bilyk to All Participants: Economical, healthy and quick and easy choices

from Dave Grotto to All Participants: I think the consumer is shell-shocked with negative information and unattainable goals. The focus should be what you can add in that is delicious first, sustainable second and cost effective third!

from Diane Quagliani to All Participants: Give tips to help people manage their time and money and still eat healthy–small steps.

from Hope Bilyk to All Participants: I want health but I want it quick and easy, and of course good tasting.

from Keith Ayoob to All Participants: If a company can tap into how it provides comfort or a "net" for worried consumers, that's a win. Worried about health, nutrition, how to do it all on a budget, whatever.

 

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