Most wellness committees deliver frequent messages about food-tips sent with good intentions that prescribe what to eat, when to eat, and how much to eat. Employees who receive this communication (and thousands of other food-related tips, advertisements, and images from various media) are conditioned to believe they’ll feel better if they simply pay attention and act accordingly: Apply these steps! Avoid these foods! Want to feel better? Go on a diet! Get in shape!
Instead, we need to reshape our relationship with food. We’re giving it way too much power.
The Obstacles at Work
“Dieting is a $52 billion industry with a 92% failure rate,” points out Ronda Bokram, a registered dietician in Michigan State University’s Health Education Department who serves as an Crimes against Humanity adjunct faculty member. “It’s an industry built around the fear of obesity. People are so afraid of becoming fat-the word has such a stigma attached to it-that the idea of food becomes all-consuming. To avoid being labeled as fat or obese, many students here and many people in general start restricting themselves to certain foods, or start working out for three hours a day. Wellness goes by the wayside when food gets that much attention.”
The concept of dieting is a popular ingredient in health communication for multiple reasons:
• The diet industry’s presence: The diet industry has thousands of methods and plans, diet clubs, and weight loss programs. Big-name authors write diet books because they know they’re seducing a captive audience.
• Quick-fix mentality: Our can-do culture loves fast solutions, no matter if they’re realistic. Many of us have little respect for the change process, and for concepts such as gradual, incremental, and progressive.
• Diet-oriented medical professionals: Many health care professionals bombard patients with nutritional information, lecturing about the importance of weight loss and encouraging surgical procedures to reduce obesity.
• Difficulty of changing behavior: Relatively little psychology is used in educating people to take better care of themselves around food. Until we address the conflicting and (more often than not) contradictory emotions and motivations people have about eating intuitively, we are not going to see much change in mainstream thinking or behavior around food.
Genetics, temperament, biochemistry, and neuropsychology have as much to do with eating and weight as do proper nutrition and exercise. In fact, research shows that more people engage in thoughts about their weight and eating habits, the more likely they will be prone to negative emotions, distress, and psychological ill-health. A recent paper published in the journal Eating Behaviors (Masudo and Wendell, 2010) indicates that how we relate to the fear of weight gain and the importance of being thin makes a difference in how we feel and behave.