Corporate Wellness

This Program is specifically designed keeping in mind the needs of active individuals who are perpetually on the go.. Emphasis is placed on Strength, Endurance and Flexibility to tackle sedentary lifestyle issues. This will help the participants to stay active and aid them in their strenuous routine which includes long hours at work, daily commute and personal obligations.

A comprehensive report will be generated post assessment and screening giving the candidate an idea of their health condition. A sedentary lifestyle marker to be given in the report on the basis of where the client stand in the sedentary lifestyle spectrum to increase awareness about the ill-effects of sedentary lifestyle and motivate the clients to start leading a healthier lifestyle.

This program is designed keeping in mind the daily aches and pains employees suffer due to improper Design of the workplace. We focus on improving existing situation of the employees by giving suggestions to improve their current ............. This will also include various solutions as to improve the condition overall. Finally, it will also include us being part of new projects / renovations where we will help in designing a space which will be suitable for the employees and will help them improve their productivity and performance.

A thorough audit of all the kitchens, mess, canteens and bistros on the premises will be done and a report will be generated to give you a better insight of the quality of food, hygiene, nutritional value and awareness about the nutrient content of the food being consumed by the clients. The food will be colour coded on these bases and will help raise awareness of what is being consumed.

The audit will consists :

1. Nutrient Analysis (Proteins, Carbohydrates and Fats).
2. Categorising the meals or food options in terms of calorific value using colour coding systems.
3. Suggestions for improving the meals.
4. Assistance with the menu planning.
5. Helping students / Employees to improve their current nutrient status.
6. Teaching mindful eating techniques.
7. Suggestions for alternative meals.
8. Alternative cooking methods to retain maximum nutrients.
9. Categorising ale-carte menu options with colour coding.
10. Surprise health & hygiene inspection of the cooking environment.
11. Feedback forms to refine the service further.