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Finding (and Communicating) Trustworthy Online Health Information for Employees with Sandra Wendel
 

Finding (and Communicating) Trustworthy Online Health Information for Employees with Sandra Wendel

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    Finding (and Communicating) Trustworthy Online Health Information for Employees with Sandra Wendel Finding (and Communicating) Trustworthy Online Health Information for Employees with Sandra Wendel Presentation Transcript

    • Say It WellHow to Find (and Communicate) Trustworthy Health Information for Employees Sandra Wendel Write On, Inc.
    • www.health-eheadlines.compublisher@health-eheadlines.com
    • Where are your employees going for health information?
    • What is your role in conveying health information?• Wellness director/manager• HR manager/HR staff• Vendor of health services• Doing wellness as part of another job• Other
    • What do you consider to be• Reliable• Trusted• Accuratehealth information on the Internet? And whatdo your employees regard as trustworthy?
    • Optum Health study asked: What sources of information do you typically look to in order to make health care decisions for you and your family?
    • Does information changebehavior?
    • Optum Health study asked: Which of the followingactivities, if any, did you take as the result of receiving a communication from your employer or health plan?
    • What do you consider to be trusted and reliable health information?• Website (government, pharmaceutical company, medical center)• Professional medical journal• Press release• New York Times story• USA Today• Oprah• The Doctors (TV show), Dr. Oz• Online reader poll• CNN
    • Can Eating Tomatoes Lower the Risk of Stroke?Released: 10/2/2012 2:50 PM EDT Embargo will expire: 10/8/2012 4:00 PM EDT Source: American Academy of Neurology (AAN)Newswise — MINNEAPOLIS – Eating tomatoes and tomato-based foods is associated with a lower risk of stroke, according to new research published in the October 9, 2012, print issue of Neurology®, the medical journal of the American Academy of Neurology. Tomatoes are high in the antioxidant lycopene.The study found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.The study involved 1,031 men in Finland between the ages of 46 and 65. The level of lycopene in their blood was tested at the start of the study and they were followed for an average of 12 years. During that time, 67 men had a stroke.Among the men with the lowest levels of lycopene, 25 of 258 men had a stroke. Among those with the highest levels of lycopene, 11 of 259 men had a stroke. When researchers looked at just strokes due to blood clots, the results were even stronger. Those with the highest levels of lycopene were 59 percent less likely to have a stroke than those with the lowest levels.“This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke,” said study author Jouni Karppi, PhD, of the University of Eastern Finland in Kuopio. “The results support the recommendation that people get more than five servings of fruits and vegetables a day, which would likely lead to a major reduction in the number of strokes worldwide, according to previous research.”The study also looked at blood levels of the antioxidants alpha-carotene, beta-carotene, alpha- tocopherol and retinol, but found no association between the blood levels and risk of stroke. The study was supported by Lapland Central Hospital.
    • The chicken soup or the egg
    • Thanks for considering this. Have a good rest of the week.Vicky Cerino W: (402) 559-5190; C: (402) 350-0898 F: 402 559-4103 vcerino@unmc.eduMedia Relations Coordinator, University of Nebraska Medical Center Department of Public Relations 985230 Nebraska MedicalCenter Omaha, NE 68198-5230Got a cold or flu? UNMC researcher says try chicken soup to ease symptomsHave a cold or upper respiratory flu? You might try chicken soup to ease the symptoms.In a study published in 2000 in the scientific journal, CHEST, University of Nebraska Medical Center physician and researcherStephen Rennard, M.D., found that chicken soup may ease the symptoms of upper respiratory tract infections. The study hasreceived international attention since 1993 when it was first presented at a conference in San Francisco.The research was originally conducted in 1993 when Dr. Rennard’s wife, Barbara, prepared three batches of chicken soup in theirhome, and Dr. Rennard studied in his laboratory under controlled conditions. Known as “Grandma’s Soup,” the recipe includeschicken, onions, sweet potatoes, parsnips, turnips, carrots, celery stems, parsley, salt and pepper.“Everyone’s heard this from their mother and grandmother in many cultures,” said Dr. Rennard, Larson Professor of Medicine inthe pulmonary and critical care medicine section at UNMC. “We found chicken soup might have some anti-inflammatory value.”The suspected benefits of chicken soup were reported centuries ago. The Egyptian Jewish physician and philosopher, Moshe benMaimon, recommended chicken soup for respiratory tract symptoms in his 12th century writings which were, in turn, based onearlier Greek writings. But, there’s little in the literature to explain how it works.The study’s focus was to find out if the movement of neutrophils – the most common white cell in the blood that defends thebody against infection – would be blocked or reduced by chicken soup. Researchers suspect the reduction in movement ofneutrophils may reduce activity in the upper respiratory tract that can cause symptoms associated with a cold.Researchers collected neutrophils – white blood cells -- from blood donated by healthy volunteers.In their findings, the team found the movement of neutrophils was reduced, suggesting that chicken soup might have an anti-inflammatory activity, which may ease symptoms and shorten upper respiratory tract infections.“A variety of soup preparations were evaluated and found to be variably, but generally, able to inhibit neutrophils,” Dr. Rennardsaid. “Many store-bought, prepared and even canned soups, had the same inhibitory effect.”
    • Medical Library Association Top Ten list• Resources: A User’s Guide to Finding and Evaluating Health Information on the Web from the Medical Library Association
    • The “test”• Sponsorship• How current• How factual• Who is the audience• HONcode
    • Medline Plus: Evaluating Internet Health Information: ATutorial from the National Library of Medicine (16-minutevideo)http://www.nlm.nih.gov/medlineplus/webeval/webeval_start.htmlHealthfinder.gov: Quality Guidelines, Website QualityChecklisthttp://healthfinder.gov/aboutus/content_guidelines.aspx
    • How do employees want to getinformation?Have you ever asked them?
    • Optum Health study asked: How would you like toreceive health- and wellness-related communications from your employer/union?
    • What are your barriers and limitations in generating trusted health information?• No money• No time• No expertise
    • Outside-the-box ways to deliver health information
    • Thank youEmail me if you would like a summary of thewebsites and a tip sheet of resources for healthpromotion managers:publisher@health-eheadlines.comOn the web at www.health-eheadlines.com