Nutrition At Work
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Nutrition At Work

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Paying attention to nutrition at work

Paying attention to nutrition at work

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Nutrition At Work Nutrition At Work Presentation Transcript

  • 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
  • Overfed and Undernourished
    • 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
  • Overfed and Undernourished
    • American adults may be exceeding their needs in the following areas:
      • Calories
      • Saturated Fat
      • Trans Fat
      • Cholesterol
      • Added sugar
      • Salt
    Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm
  • Overfed and Undernourished
    • American adults may not be meeting their needs in the following areas:
      • Calcium
      • Potassium
      • Fiber
      • Magnesium
      • Vitamins A, C and E
    Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm
  • Overfed and Undernourished
    • 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
  • Overfed and Undernourished
    • Implications of current American diet
      • Increased risk/prevalence of:
        • Cardiovascular disease
        • Cancer (certain types)
        • Hypertension
        • Diabetes (type 2), (poorly controlled type 1)
      • Obesity
  • Overfed and Undernourished
    • 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
  • Overfed and Undernourished
    • 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
  • Nourishing the Bottom Line
    • Programs
      • Easier to implement than policies
      • Cost burden can be minimal
      • Impact may be minimal
  • Nourishing the Bottom Line
    • Programs
      • Lunch and Learns
      • Prepackaged Incentive Campaigns
      • Weight Management Classes
  • Nourishing the Bottom Line
    • Comprehensive Nutrition Programming
      • Raises Awareness
      • Focuses on Skill Building
      • Includes Environmental and Policy Support
  • Nourishing the Bottom Line
    • Policy and Environmental Change
      • Policies- formal written/established and enforceable
      • Environmental Change- maybe informal, encourages healthy practices
  • Nourishing the Bottom Line
    • Policy
      • Harder to implement than programs
      • Ability to impact larger population
  • Nourishing the Bottom Line
    • Policy Example
    • Bureau of Health Promotion- Healthy Food Policy
      • Includes:
        • Healthy Worksite Nutrition Guidelines
        • Healthy Food Policy Checklist
        • Catering Quick Reference Guide
  • Nourishing the Bottom Line
    • 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
  • Nourishing the Bottom Line
    • 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
  • Nourishing the Bottom Line
    • Environmental Change
      • Makes the healthy choice the easier choice
      • Ability to impact larger population than programs
      • Influence employee culture/values
  • Nourishing the Bottom Line
    • Work Well Recommendations
      • Supported by Governor
      • Encourage agencies to create workplace environments that support healthy living
  • Nourishing the Bottom Line
    • 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
  • Nourishing the Bottom Line
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • Cafeterias
    • Case Study- Sodexho Marriot
      • Healthy Choice Bar
    • Increase sales and patronage
      • 5% increase patronage
      • 3% increase sales
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • Vending Machines
    • Vending systems
      • Fit Pick
      • Just4U- Aramark
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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
  • Policy and Environmental Change
    • 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