Nutrition programme to benefit FIFA World Cup workers
October 31 2017 10:35 PM
Health
A health check being carried out as part of the programme. Picture courtesy of SC

Doha

A "ground-breaking" nutritional programme launched by the Supreme Committee for Delivery & Legacy (SC) will help improve the health of workers engaged in 2022 FIFA World Cup projects, the SC has said.
In collaboration with Weill Cornell Medicine-Qatar (WCM-Q), the SC recently carried out health checks on 1,000 workers.
The results will be assessed before recommendations are made to contractors and catering suppliers to improve workers’ health, according to a report on sc.qa. 
SC secretary-general Hassan al-Thawadi said the project highlighted Qatar’s commitment to protecting workers engaged in FIFA World Cup projects.
“The programme is really important because it’s a further example of the SC’s commitment to the health, safety, security and dignity of people working and contributing to the development of the World Cup,” said al-Thawadi.
“It’s an example of the unique and innovative approaches to matters that are pressing globally when it comes to worker welfare. This is also the first project of its type in the GCC.”
Dr Javaid I Sheikh, dean of WCM-Q, outlined the benefits of the programme, saying: “The SC approached us and said they really wanted to make sure that the welfare and health of migrant workers was a major priority for them. We will make very specific recommendations to fix any issues we might find and then we’ll write a comprehensive report describing the model we have developed, which can be used by organisations in Qatar and across the region.”
Dr Shahrad Taheri, assistant dean for Clinical Investigations at WCM-Q, said the project would significantly boost knowledge of migrant workers’ health issues. 
“It’s very important to give back to the workers who are contributing to the country’s infrastructure,” said Dr Taheri. “Additionally, having a good, healthy workforce will allow them to perform better at work.
Hopefully, what we learn from 1,000 workers will give us a lot of clues as to how to improve things in terms of their nutrition and health.”
According to earlier reports, the pilot programme includes the following stages: 
Phase 1, health checks & reporting — WCM-Q to carry out health checks of 1,000 workers to determine the prevalence of health-related issues, including but not limited to hypertension (high blood pressure), blood glucose, kidney function, hydration status, body measurements, grip strength and respiratory parameters.
The key research findings will be compiled into a report outlining the recommendations for phases 2 and 3.
Phase 2 – awareness & training campaign (workers, contractors and caterers) — WCM-Q to educate the sample of 1,000 workers on the benefits of healthy lifestyles and balanced diets, and key stakeholders on the need to provide nutritious food options for workers.
Access to dietitians and nutritionists will be provided.
Phase 3 – catering enhancement & reporting — WCM-Q to work collaboratively with contractors and catering suppliers to recommend nutritional food options for the sample of 1,000 workers via revised food options within their worksites and accommodation.
The project will conclude with the release of a detailed report that will summarise the outcomes, impact and key findings of the programme and make recommendations for future intervention.



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