Nutrition At Work

Nutrition at Work Nourishing the Bottom Line

Health Care Costs
Rising costs
Over $ 2.3 trillion
dollars was spent
on health care in 2007
National health
expenditures rose 6.9
percent in 2007, 6.9
times the rate of inflation
Poisal, J.A. et al, Health Spending Projections Through 2016: Modest Changes Obscure Part D’s Impact. Health Affairs (21 February 2007: W242-253 .

Health Care Costs
Elevated health care costs impact employers ability to offer paid benefits
Cost of Annual Health Plan Premiums
Family of four: $12,100 per plan
Single: $4,400 per plan
Kasier Family Foundation (2007). Employer Health Benefits: 2007 Annual Survey. 11 September 2008. http//www.kff.org/insurance/7672/index.cfm

Health Care Costs
70% of the entire burden of illness and associated costs in the United States is related to preventable illnesses
Lifestyle factors play large role in disease prevention
Aldana. S. (200). The Cultprit and the Cure, Maple Mountain Press: Mapleton, UT.

The Link- Nutrition & Health Care Costs
Four out of the eight most expensive diseases to treat are directly linked to nutrition
Cardiovascular disease
Cancer (certain types)
Hypertension
Diabetes (type 1 & type 2)
Van Dusen, Allison. Forbes. America’s Most Expensive Medical Conditions. 6 February 2008. http://www.forbes.com/2008/02/06/health-diseases-expensive-forbeslife-cx_avd_0206health.html

Overfed and Undernourished
Nutrient Dense vs. Energy Dense Foods
Nutrient Dense- provide substantial amounts of vitamins and minerals (micronutrients) and relatively few calories
Energy Dense -foods that supply calories but relatively small amounts of micronutrients,
Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm

Nutrient Dense VS. Energy Dense
Broccoli (1 ounce) 10 calories 9 mg sodium 13 mg calcium 89 mg potassium Chips (1 ounce) 150 calories 180 mg sodium 0 mg calcium 0 mg potatssium

American adults may be exceeding their needs in the following areas:
Calories
Saturated Fat
Trans Fat
Cholesterol
Added sugar
Salt

American adults may not be meeting their needs in the following areas:
Calcium
Potassium
Fiber
Magnesium
Vitamins A, C and E

Recommended Dietary Changes
More dark green vegetables, orange vegetables, legumes, fruits, whole grains, and low-fat milk and milk products
Less refined grains, total fats (especially cholesterol, and saturated and trans fats), added sugars, and calories

Implications of current American diet
Increased risk/prevalence of:
Cardiovascular disease
Cancer (certain types)
Hypertension
Diabetes (type 2), (poorly controlled type 1)
Obesity

Obesity in America
2/3 of the adult population is overweight or obese
Defined as having BMI of 25 or greater
Obese employees at greater risk for chronic disease
Center for Disease Control & Prevention. US Obesity Trends 1985-2007. 2007. 2 October 2008. http://www.cdc.gov/nccdphp/dnpa/obesity/trend/maps/index.htm

Obese employees cost more
$45 billion annually in medical expenditures and work loss
Obese employees cost 11 times more than normal weight employees
Barrington, Linda. Weights and Measures: What Employers Should Know about Obesity, Research Report 1419. April 2008.

Nutrition Intervention at the Workplace
Why is the workplace the right place for nutrition intervention?
Cost of poor nutrition to employers
Harness social support and influence to make changes

Nutrition Intervention at the Workplace
Why is the workplace the right place for nutrition intervention?
Employees spend large percentage of their time at work
Availability of daily eating situation
Opportunity for follow up

Nourishing the Bottom Line
How can employers impact the nutritional practices of employees?
Programs
Policies
Environmental Change

Programs
Easier to implement than policies
Cost burden can be minimal
Impact may be minimal

Programs
Lunch and Learns
Prepackaged Incentive Campaigns
Weight Management Classes

Comprehensive Nutrition Programming
Raises Awareness
Focuses on Skill Building
Includes Environmental and Policy Support

Policy and Environmental Change
Policies- formal written/established and enforceable
Environmental Change- maybe informal, encourages healthy practices

Policy
Harder to implement than programs
Ability to impact larger population

Policy Example
Bureau of Health Promotion- Healthy Food Policy
Includes:
Healthy Worksite Nutrition Guidelines
Healthy Food Policy Checklist
Catering Quick Reference Guide

Healthy Worksite Nutrition Guidelines
Must meet two of the five criteria (per srvg.)
Has 30% or less of its total calories from fat
Has 10% or less of its total calories from saturated fat and trans fat combined
Has 35% or less of its weight from sugars, excluding sugars occurring naturally in fruits, vegetables and dairy
Has no more than 700 mg of sodium
Has at least 3-5 grams of fiber

Healthy Food Policy Checklist Low-fat/Whole Grain Choice Turkey & Lettuce Sandwich with sun dried tomatoes on whole wheat 1. Healthy Explanation Food Entrees Vegetables / Heart Healthy Fats Salad with Vinaigrette 1. Healthy Explanation Food Sides

Catering Quick Reference Guide
Provides information for over 10 caterers that offer healthy choices and state rates
Provides detailed description of items and healthy rationale
Assists office techs when planning/scheduling catered meals

Environmental Change
Makes the healthy choice the easier choice
Ability to impact larger population than programs
Influence employee culture/values

Work Well Recommendations
Supported by Governor
Encourage agencies to create workplace environments that support healthy living

Work Well
Key nutrition related recommendations
Offer healthy menu choices at each work event where food will be served
Post healthy messages where employees can see them

Work Well
Key nutrition related recommendations
Work with vendors to include healthy options in vending machines
Establish worksite wellness councils to support healthy eating and daily physical activity

Cafeterias
Evaluate current cafeteria options
What healthy options do we offer now?
Healthy Dining Menu Guidelines
Examine calorie, fat, cholesterol and sodium and content of entrées, side dishes appetizers and desserts offered
Examines fruit and vegetable content of offerings
Submit guidelines to vendor to better evaluate what is currently being offered

Cafeterias
Pricing Strategies
Decrease price of healthier foods
Increase price of less desirable foods
Promotional/Communication Strategies
Identify healthy foods using system like Healthy Dining
Motivational signs placed in cafeteria
Provide nutrition information

Cafeterias
Availability and Variety of Healthy Options
Increase number of healthy offerings
Increase visual appeal of healthy options
Policy Support
Policy requiring cafeteria vendors to provide nutrition information
Policy requiring vendors to offer smaller servings

Cafeterias
Improve nutritional content of cafeteria offerings
Give employees access to nutrition information
Encourage employees to make healthy food choices
Offer a healthy meal option daily

Cafeterias
Case Study- Sodexho Marriot
Healthy Choice Bar
Increase sales and patronage
5% increase patronage
3% increase sales

Cafeterias
Recommendations
Meet with the food service manager and the regional director of the food service management company
Phased approach works best
Work with food service
to identify healthy options
Consider a pilot period
Assess impact of new
offerings on sales volume

Vending Machines
Evaluate current vending machine options
What percentage of healthy and unhealthy options do we offer now?
Sand Diego Imperial Regional
Nutrition Network Healthy
Vending Machine
Environmental Assessment

Vending Machines
Vending systems
Fit Pick
Just4U- Aramark

Vending Machines
Fit Pick
Expands vending machine options to include products that support a healthy lifestyle.
Labels identify vended products that are low in fat, saturated fat and sugar
Uses standardized sets of nutrition guidelines based on the AHA recommendations
Available to vending operators nationwide through the National Automated Merchandizing Association

Vending Machines
Just4U-Aramark
Foods lower in fat, such as pretzels, baked potato chips, low-fat cookies and crackers, and granola and fruit bars
Foods and drinks lower in carbohydrates, such as nuts, low-carb snack bars and diet soft drinks
Foods and drinks lower in calories, such as fruit cups and reduced-calorie juices
Bottled water and 100 percent fruit juices

Vending Machines
Recommendations
Ask for 100% fruit juice to be added to machines, not fruit drinks
Cold food machines must have a fast turnover of product due to perishable foods.
Profit margins vary with the product, but the vendor is looking for an average overall profit

Vending Machines
Recommendations
Companies often allow a 60-
to 90-day test trial on products,
so you MUST market items you are promoting
May be willing to subsidize a lower price on a low-fat item by charging more for a high fat item
Group the healthier options together if possible
Start small

Nutrition at Work
Review
Nutrition intervention can:
Reduce disease risk
Reduce health care costs
May improve productivity and morale
Employers should:
Strive to make the healthy choice the easy choice
Programs VS Policy and Environmental Change

Nutrition at Work
Review
Encourage employees to make healthy food choices
Increase availability of nutritious foods
Cafeterias
Vending
Healthy options at work related events
Provide employees with information to make educated decisions about the food choices they make

Nutrition at Work
Healthier Employees = Healthier Bottom Line

Nutrition At Work

by State of Utah, Salt Lake City on Mar 30, 2009

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Nutrition At Work — Presentation Transcript