According to JSC KazMunaiGas National Company’s 2016 Plan for Health, Sanitary Hygiene and Wellness, JV Kazgermunai LLP has started introducing Healthy Food program since April this year. The program’s purpose is to provide both oilfield and office employees with healthy food which meets special nutritional requirements. This is done in order to ensure our employees receive all conditions for normal human life, health care, and prevent diseases. Following the Healthy Food rules reduces the risk of chronic illness and persistent disorders, such as obesity, cardiovascular diseases, diabetes, hypertension syndrome, cancer, etc.

 

So now, in Akshabulak and Nuraly dineries our cookers have minimized the level of using high-calorie and saturated fats (animal and vegetable fats), restrained salt in food, and added more fruits, vegetables, whole grains and legumes in daily rations.

 

All employees may have the traditional Kazakh beverage ‘shubat’ made of camel milk. It has a rich variety of micro and macro elements, such as copper, calcium, magnesium, iron, phosphorus, zinc, etc. Shubat contains much more С, D, В1 and В2 vitamins rather than in cow milk. Besides, there is more lactose which nourishes human nervous system and brain. When compared to other fermented milks, shubat has less casein known to obstruct digestion of milk products.

 

For the purpose of explaining advantages of the Healthy Food program, Mr. Karim M.S., First Deputy Director General, and managers of HSE Departments, Social Development Division, Trade Union Committee, and the food supply contractor have held a meeting with Nuraly oilfields workers on April 26, and Akshabulak – on April 29. During the discussions, the employees got answers to their inquiries related to the changes of food ration and new requirement set to cooking quality and food contents.

 

Corresponding information as a part of healthy food and healthy lifestyle is now broadcasted over all info panels (monitors) which are installed in oilfields and office buildings, in crowded places (dineries, corridors, etc.)