Good Nutrition is Good for Business: Wellness in the Workplace

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Interested in improving your bottom line? It begins with the wellness of your employees! When your employees eat well, they perform well. Tune into this presentation to find out how a wellness initiative in your business might bring your business to the next level.

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  • Source: Larry Chapman, "Meta-evaluation of Worksite Health Promotion Economic Return Studies", The American Journal of Health Promotion, 2003
    lower on-the-job efficiency due to employee health problems.)
  • How is this affecting your company’ business?
  • How is this affecting your workplace?
  • The Association for Worksite Health estimates that employers spend
  • Harvard Schol of pUblic Health: http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-full-story/index.html
  • MayoClinic.com: Fitness & Nutrition
  • http://seattlebusinessmag.com/article/health-first
  • Good Nutrition is Good for Business: Wellness in the Workplace

    1. 1. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 11 GOOD NUTRITION ISGOOD NUTRITION IS GOOD FOR BUSINESSGOOD FOR BUSINESS Mary Purdy, MS, RD- Registered DietitianMary Purdy, MS, RD- Registered Dietitian Private Practice: Seattle Healing Arts CenterPrivate Practice: Seattle Healing Arts Center Seattle, WA - 206 455-4149Seattle, WA - 206 455-4149 Mary@NourishingBalance.comMary@NourishingBalance.com www.NourishingBalance.comwww.NourishingBalance.com
    2. 2. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 22 A little about Mary PurdyA little about Mary Purdy • Registered Dietitian with a Master’sRegistered Dietitian with a Master’s Degree from Bastyr University.Degree from Bastyr University. • Private Practice since 2007.Private Practice since 2007. • Former Outpatient Dietitian atFormer Outpatient Dietitian at Harborview HospitalHarborview Hospital • Clinical Nutrition Supervisor at BastyrClinical Nutrition Supervisor at Bastyr Center for Natural HealthCenter for Natural Health • Past President of the Greater SeattlePast President of the Greater Seattle Dietetic Association.Dietetic Association.
    3. 3. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 33 IS YOUR COMPANYIS YOUR COMPANY INTERESTED IN:INTERESTED IN:
    4. 4. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 44 CUTTING BACKCUTTING BACK COSTS?COSTS?
    5. 5. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 55 IMPROVINGIMPROVING PRODUCTIVITY?PRODUCTIVITY?
    6. 6. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 66 HAVING HEALTHIER ANDHAVING HEALTHIER AND HAPPIER EMPLOYEES?HAPPIER EMPLOYEES?
    7. 7. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 77 BEING ON THE CUTTINGBEING ON THE CUTTING EDGE OF BUSINESS?EDGE OF BUSINESS?
    8. 8. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 88 THEN…..Here’s theTHEN…..Here’s the Bottom Line:Bottom Line: A Company Wellness ProgramA Company Wellness Program may be just what the doctormay be just what the doctor ordered!ordered!
    9. 9. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 99  Corporate Wellness is a growingCorporate Wellness is a growing movementmovement  Many companies are realizingMany companies are realizing • The more money they invest inThe more money they invest in prevention, the more money theyprevention, the more money they save on medical costs and potentiallysave on medical costs and potentially lost work.lost work.
    10. 10. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1010 Eg: Baptist Health South Florida:Eg: Baptist Health South Florida:  Offers free personal healthyOffers free personal healthy counseling.counseling.  The costs of medical claims for 500The costs of medical claims for 500 workers who received one on oneworkers who received one on one counseling for 3 years dropped 30%counseling for 3 years dropped 30% by 3by 3rdrd yearyear  Saved the firm 1 million dollars.Saved the firm 1 million dollars.
    11. 11. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1111 WHY WELLNESS IN THEWHY WELLNESS IN THE WORKPLACE WORKSWORKPLACE WORKS  In a review of 42 articles that analyze theIn a review of 42 articles that analyze the cost-effectiveness of worksite wellnesscost-effectiveness of worksite wellness programs there has been shown to be a:programs there has been shown to be a: • 28% reduction in sick leave absenteeism28% reduction in sick leave absenteeism • 26% reduction in use of the health care benefit26% reduction in use of the health care benefit • 30% reduced worker's comp claims and30% reduced worker's comp claims and disability managementdisability management • Reduced losses due to presentee-ismReduced losses due to presentee-ism
    12. 12. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1212 Look familiar?Look familiar?
    13. 13. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1313 Some Facts:Some Facts:  In a company of 100 employees, on average:In a company of 100 employees, on average:  1010 employees have diabetesemployees have diabetes  1010 employees have high blood pressureemployees have high blood pressure  2525 employees smoke cigarettesemployees smoke cigarettes  2525 employees have high cholesterolemployees have high cholesterol  2525 employees have heart diseaseemployees have heart disease  3030 employees are 20% or more overweightemployees are 20% or more overweight  5050 employees feel they are under moderate stressemployees feel they are under moderate stress • UHF and APHA annual report 2005UHF and APHA annual report 2005 • United Health Foundation and American Public Health AssociationUnited Health Foundation and American Public Health Association
    14. 14. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1414 MORE FACTSMORE FACTS  One in four adults is at risk for developingOne in four adults is at risk for developing DiabetesDiabetes  One is three adults has high blood pressureOne is three adults has high blood pressure  1/3 of U.S. Adults are obese which1/3 of U.S. Adults are obese which increases risk of heart disease, type 2increases risk of heart disease, type 2 diabetes, cancer and other diseasesdiabetes, cancer and other diseases
    15. 15. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1515
    16. 16. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1616 COSTS TO OURCOSTS TO OUR HEALTH CARE SYSTEMHEALTH CARE SYSTEM  The cost of treating diabetes and pre-diabetes :The cost of treating diabetes and pre-diabetes : $200 Billion/year$200 Billion/year  The cost of High blood pressure : $73 Billion/yearThe cost of High blood pressure : $73 Billion/year  $147 Billion annually to treat obesity.$147 Billion annually to treat obesity.  Hundreds of billions to treat cardiovascularHundreds of billions to treat cardiovascular disease and multiple types of cancers that havedisease and multiple types of cancers that have been linked to the western dietbeen linked to the western diet  The cost of depression in workers = $44The cost of depression in workers = $44 Billion/year *Billion/year *  * Kiplinger Newsletter, June 2008* Kiplinger Newsletter, June 2008
    17. 17. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1717 Cost to your companyCost to your company  Missed work days due to illnessMissed work days due to illness  Compromised performanceCompromised performance  Expenses associated with medicalExpenses associated with medical costs.costs.  Higher premiums.Higher premiums.
    18. 18. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1818 Cost to your companyCost to your company • 95% of health benefits is spent95% of health benefits is spent treating illness and only 5% ontreating illness and only 5% on health promotion.health promotion. • In a study of 2,800 companies theIn a study of 2,800 companies the average annual health cost peraverage annual health cost per worker is $5,571.worker is $5,571.
    19. 19. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 1919 WHAT WE KNOW:WHAT WE KNOW:  30 % increase in health care spending30 % increase in health care spending over past 20 years can be attributedover past 20 years can be attributed directly to increase in obesitydirectly to increase in obesity  50-70% of the nation’s health care costs50-70% of the nation’s health care costs are preventable………..NUTRITIONare preventable………..NUTRITION
    20. 20. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2020 WHY DIET MATTERSWHY DIET MATTERS  NUTRITION IS THE FOUNDATION OFNUTRITION IS THE FOUNDATION OF HEALTH- We are what we eat.HEALTH- We are what we eat.  THE GENESIS OF MOST CHRONICTHE GENESIS OF MOST CHRONIC DISEASES CAN BE DIRECTLY LINKEDDISEASES CAN BE DIRECTLY LINKED TO NUTRITIONAL IMBALANCES.TO NUTRITIONAL IMBALANCES.
    21. 21. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2121 WHY DIET MATTERSWHY DIET MATTERS  The average American gets a total ofThe average American gets a total of just three servings of fruits andjust three servings of fruits and vegetables a day.vegetables a day.  The latest dietary guidelines call forThe latest dietary guidelines call for five to thirteen servings of fruits andfive to thirteen servings of fruits and vegetables a day (2½ to 6½ cupsvegetables a day (2½ to 6½ cups per day)per day)
    22. 22. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2222 Why Diet mattersWhy Diet matters  High cholesterol and High bloodHigh cholesterol and High blood pressure have been proven to resultpressure have been proven to result from a poor diet.from a poor diet.  Women with cancer had a 50%Women with cancer had a 50% reduced relapse risk if theyreduced relapse risk if they consumed 5 vegetables andconsumed 5 vegetables and fruits/day.fruits/day.
    23. 23. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2323 HOW DOES NUTRITION AFFECTHOW DOES NUTRITION AFFECT BRAIN POWER?BRAIN POWER?  Blood sugar fluctuations from eatingBlood sugar fluctuations from eating sweets, skipping meals, and a non-sweets, skipping meals, and a non- nutritious breakfast and lunch disruptnutritious breakfast and lunch disrupt brain functionbrain function  Production of Serotonin: relies onProduction of Serotonin: relies on adequate & consistent amounts of Badequate & consistent amounts of B vitamins, Magnesium, ironvitamins, Magnesium, iron
    24. 24. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2424 HOW DOES NUTRITION AFFECTHOW DOES NUTRITION AFFECT BRAIN POWER?BRAIN POWER?  InflammationInflammation in the body has been linked toin the body has been linked to problems with “problems with “executive”executive” thinking skillsthinking skills  Executive function:Executive function: planning, decision makingplanning, decision making and selection of appropriate behavior.and selection of appropriate behavior.  InflammationInflammation is directly affected by the foodsis directly affected by the foods we eat and don’t eat.we eat and don’t eat.  Wouldn’t you want your employees to haveWouldn’t you want your employees to have optimal executive thinking skills?optimal executive thinking skills?
    25. 25. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2525 WHY WELLNESS WORKS IN THEWHY WELLNESS WORKS IN THE WORKPLACEWORKPLACE  Research shows that introduction ofResearch shows that introduction of a multi-component health promotiona multi-component health promotion program can result in 10.4%program can result in 10.4% improvement in work performanceimprovement in work performance  Companies can realize six times theCompanies can realize six times the return on annual investment ofreturn on annual investment of wellness programswellness programs
    26. 26. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2626 WHY WELLNESS WORKS IN THEWHY WELLNESS WORKS IN THE WORKPLACEWORKPLACE • Employers who invest in worksiteEmployers who invest in worksite health promotion programs can see ahealth promotion programs can see a return of $3-$6 for every dollarreturn of $3-$6 for every dollar invested over a 2-5 year period.invested over a 2-5 year period. • Source: American Journal ofSource: American Journal of Preventive Medicine, December 2005Preventive Medicine, December 2005
    27. 27. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2727 POTENTIAL BENEFITSPOTENTIAL BENEFITS  Reduction Health-Related CostsReduction Health-Related Costs  Reduction Workers' CompensationReduction Workers' Compensation  Increase in ProductivityIncrease in Productivity  Less Absenteeism/ & TurnoverLess Absenteeism/ & Turnover  Strengthening Employee Retention &Strengthening Employee Retention & RecruitmentRecruitment  Improvement in company and employeeImprovement in company and employee moralmoral  Providing unique Employee benefitProviding unique Employee benefit reflecting positively on your companyreflecting positively on your company
    28. 28. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2828 LET FOOD BE THY MEDICINELET FOOD BE THY MEDICINE  If people are informed enough toIf people are informed enough to make better decisions aroundmake better decisions around food, they are in a betterfood, they are in a better position to excel at work.position to excel at work.  Healthy Employees = HealthyHealthy Employees = Healthy Bottom Line!Bottom Line!
    29. 29. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 2929 What Mary Purdy offersWhat Mary Purdy offers  Wellness PresentationsWellness Presentations focusing onfocusing on nutrition related educational tools andnutrition related educational tools and realistic strategies for healthy breakfasts,realistic strategies for healthy breakfasts, lunches and smart snackinglunches and smart snacking  Consulting about healthyConsulting about healthy cafeteriacafeteria items, business lunches, companyitems, business lunches, company kitchens and snack areas.kitchens and snack areas.  One on one counselingOne on one counseling on or off siteon or off site
    30. 30. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3030 What Mary Purdy offersWhat Mary Purdy offers  Tailored to fit the needs of yourTailored to fit the needs of your company and your budgetcompany and your budget  Sample Topics:Sample Topics: • Beyond Broccoli: Eating for Energy,Beyond Broccoli: Eating for Energy, Immunity and WellbeingImmunity and Wellbeing • Squashing the 3pm Slump: Eating toSquashing the 3pm Slump: Eating to Boost Your BrainBoost Your Brain • The Food Mood ConnectionThe Food Mood Connection • Making Sense of Food SensitivitiesMaking Sense of Food Sensitivities
    31. 31. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3131 WHO’s already on board?WHO’s already on board?  GENERAL MILLS:GENERAL MILLS: offers smalleroffers smaller portions in cafeteria with nutritionalportions in cafeteria with nutritional info on food receipts. From 2005-08,info on food receipts. From 2005-08, the % of workers with 2 or morethe % of workers with 2 or more health risks declined from 68% tohealth risks declined from 68% to 29%29%
    32. 32. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3232 WHO’s already on board?WHO’s already on board? • Lincoln Industries, NE:Lincoln Industries, NE: • Three full-time employees devoted toThree full-time employees devoted to "wellness“."wellness“. • Sponsors races, helps with gym membershipsSponsors races, helps with gym memberships or exercise equipment, offers healthy choicesor exercise equipment, offers healthy choices in the vending machines and hosts classes onin the vending machines and hosts classes on health and nutrition.health and nutrition. • Health care costs: less than $4,000 perHealth care costs: less than $4,000 per employee, about half the regional average andemployee, about half the regional average and a savings of more than $2 milliona savings of more than $2 million
    33. 33. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3333 WHO is on the cutting edge inWHO is on the cutting edge in Washington?Washington?  PAML:PAML: Providence Health andProvidence Health and ServicesServices • Recently listed as one of the best 100Recently listed as one of the best 100 places to work in Washingtonplaces to work in Washington • WHY?WHY?  Employee health = top priorityEmployee health = top priority  Happiest employeesHappiest employees  Excellent work environmentExcellent work environment
    34. 34. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3434 WHO is on the cutting edge iNWHO is on the cutting edge iN Washignton?Washignton?  NovoNordisk:NovoNordisk: offers “Novo Health”offers “Novo Health” • Committed to healthy living ofCommitted to healthy living of employeesemployees • Offers free fruit for all who work thereOffers free fruit for all who work there  Seattle’s Pacific Medical Ctr:Seattle’s Pacific Medical Ctr: • Best Companies surveyBest Companies survey • Staff: commentedStaff: commented on the organization’son the organization’s dedication to wellnessdedication to wellness
    35. 35. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3535 In SummaryIn Summary  A Corporate Wellness Initiative isA Corporate Wellness Initiative is good for your bottom line!good for your bottom line! • An investment in Corporate WellnessAn investment in Corporate Wellness Programs is an investment in thePrograms is an investment in the health of your co-workers andhealth of your co-workers and employeesemployees
    36. 36. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3636 In SummaryIn Summary  When you have a Corporate WellnessWhen you have a Corporate Wellness Initiative you:Initiative you: • Save moneySave money • Improve employee health, productivityImprove employee health, productivity and moraleand morale • Join the ranks of those cutting edgeJoin the ranks of those cutting edge companies who are making health andcompanies who are making health and thus business a priority.thus business a priority.
    37. 37. Mary Purdy, Registered Dietitian -Mary Purdy, Registered Dietitian - Nourishing Balance NutritionNourishing Balance Nutrition 3737 GOOD NUTRITION ISGOOD NUTRITION IS GOOD FOR BUSINESSGOOD FOR BUSINESS Mary Purdy, MS, RD- Registered DietitianMary Purdy, MS, RD- Registered Dietitian Private Practice: Seattle Healing Arts CenterPrivate Practice: Seattle Healing Arts Center Seattle, WA - 206 455-4149Seattle, WA - 206 455-4149 Mary@NourishingBalance.comMary@NourishingBalance.com www.NourishingBalance.comwww.NourishingBalance.com

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