Subject(s): Malnutrition -- Health -- Occupational safety -- Nutrition and workplace -- History and economics of workplace nutrition : Healthy workplace, rationale for government, employers, employees and unions -- Nutrition overview : Energy, macronutrients, proteins, fats, carbohydrates, micronutrients, vitamins, minerals -- Workplace as a setting for good nutrition : Food solutions, cost and place, comfort and accessibility, marginalized employees, occupational safety and hygiene, special diets, international equality -- Case studies- food solutions from the field - Canteens and cafeterias- around the world , meal vouchers, meeting social need, tax revenue and boost to local economies, mess rooms around the world, refreshment facilities and local vendors -- Solutions for families : Low cost shops, provision of food rations, dormitories, clean drinking water, office water cooler culture -- Resources for unions, employers and governments - checklist for enterprise decision making -- International standards, policies and programs : International labor organization, ILO SOLVE program, global perspective- WHO - food safety, UN, world bank, FAO, USAID/ UNICEF/ WHO, UNA, nutrition, iron deficiency, food based dietary guidelines, food safety- public sector food procurement initiatives, codex Alimentarius, hazard analysis critical control point (HACCP) system for food safety, participatory hygiene and sanitation transformations(PHAST) initiative, WHO- guidelines for drinking water quality, FAO- economics of food safety in developing countries, training manual for environmental health officers on safe handling practices for street foods, health education - Ottawa Charter, Jakarta declaration -- Governments- tax incentives, health promotion, law on break times, law on meal provision, street foods, employers - access to meals and rest, local vendors, health education, monetary incentives, families, water, workers and trade unions- workers committees