Healthy Break Room Campaign for Larimer County Employees
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Worked with Larimer County to plan, implement and evaluate a workplace wellness campaign for +1,600 employees as a service-learning project for Advanced Community Nutrition class at the Colorado School of Public Health through CSU.
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Healthy Break Room Campaign for Larimer County Employees
- 1. A Healthy Break Room Campaign for Larimer County Devon Amber, Emily Anderson, Katie Cicerchi, Caroline Kilpatrick and Daisuke Yoshida
- 2. Background ◼ The Larimer County Body and Mind Wellness Program (BAM) provides health and wellness resources for over 1600 employees ◼ Health Screenings ◼ Employee fitness discounts ◼ Weight management resources ◼ Health campaigns ◼ Larimer County employees can earn wellness points tied to a yearly wellness incentive ◼ Employees may earn up to 20 wellness points annually by participating in campaign challenges
- 4. Problem Description ◼ High prevalence of unhealthy foods in Larimer County workplaces ◼ Doughnuts, cookies, cakes, candy bowls ◼ Tasked with creating a workplace campaign to increase the presence of healthy foods in break rooms and offices ◼ Guilt free campaign ◼ Coincide with National Nutrition Month (March)
- 5. Project Overview ◼ Create campaign to complement the BAM Wellness Incentive Tools ◼ Perform informal needs assessment to identify barriers and challenges to healthy eating at work ◼ Develop strategies and educational materials to establish healthy break rooms and a supportive food environment with healthy options ◼ Evaluate the campaign
- 7. Needs Assessment ◼ February 17th: Invited to meeting with BAM Representatives ◼ What makes healthy eating at work difficult? ◼ Prevalence of candy bowls ◼ Lack of planning ◼ Birthday parties and staff celebrations ◼ Vending machines ◼ Girl Scout cookies ◼ Lack of access to healthy food ◼ What makes healthy eating at work easy? ◼ Highly visible healthy options ◼ Planning ◼ Convenience ◼ Challenges/pledges ◼ Availability of healthy options ◼ Ability to compare nutritional information ◼ Cues/reminders ◼ Support from coworkers
- 8. Needs Assessment ◼ Where at work do employees intersect with food? ◼ Meetings ◼ Break room ◼ Desks ◼ Celebrations ◼ Discussions over email ◼ Task: A campaign addressing both barriers and opportunities to healthy eating where employees commonly encounter food at work
- 10. Methods ◼ Created Eat Well @ Work campaign theme and logo ◼ Four weekly newsletters and wrap-up newsletter ◼ BINGO Challenge ◼ SnackShot Challenge ◼ Breakroom Materials
- 11. Newsletters ◼ Week 1: “Food, The Workplace, and You” ◼ Introduction to campaign ◼ Week 2: “Go Green” ◼ Disseminated during week of St. Patrick’s Day ◼ Focus on consumption of green vegetables and fruits ◼ Week 3: “Balance Your Energy” ◼ Suggestions to overcome mid-afternoon slump ◼ Week 4: “ReThink Your Drink” ◼ Emphasize importance of drinking water and cutting down on sugar-sweetened beverages
- 12. Newsletters ◼ Introduction ◼ Burn Your Calories ◼ Healthy Get Together ◼ Healthy Happy Birthday ◼ Healthy Potluck ◼ Healthier Happy Hour ◼ Meal Planning 101 ◼ Pick a Healthier Restaurant Menu Item ◼ Recipe of the Week ◼ Snack Pack ◼ Swap Your Snack
- 13. BINGO Challenge ◼ Employees could earn Wellness Points by completing the two or more BINGOs ◼ Included pledge
- 14. SnackShot Challenge ◼ Employees earned a BINGO square for sending in a photo of their work environment ◼ What makes it challenging or easier to eat healthfully at work ◼ Photos featured in weekly newsletters
- 16. Breakroom Materials ◼ “Swap Your Snack” table tents ◼ Signs corresponding to each weekly theme ◼ “No Dumping Zone” table tents ◼ Encourage healthier food options
- 18. Evaluation ◼ Process Evaluation ◼ 4 newsletter, added wrap-up newsletter, BINGO cards, table tents ◼ Weekly submission and publication of newsletters ◼ Weekly meetings ◼ Summative Evaluation ◼ Survey Monkey ◼ Only 6 responses - not representative or generalizable ◼ Number of SnackShot and BINGO submissions ◼ Qualitative and Anecdotal ◼ BAM meeting
- 19. Results and Discussion ◼ Approximately 100 SnackShot submissions ◼ 100 BINGO card submissions ◼ Positive feedback ◼ Called for more of what was offered or no change ◼ Observed increase in healthy options, water consumption, food brought from home ◼ Participants plan to continue changes ◼ Increased awareness and presence of healthy food options ◼ High visibility, engagement, and fun ◼ Possible impact beyond measurable outcomes
- 21. Recommendations ◼ Target more non-traditional worksites ◼ Pilot test materials ◼ Formalize needs assessment ◼ Incentivize evaluation survey
- 22. Acknowledgements Thank you to Sarah Morales and Dr. Auld for their support and guidance on the Eat Well @ Work campaign