Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

June 21 2012 Coalition Meeting


Published on

Published in: Health & Medicine
  • 1 minute a day to keep your weight away! ★★★
    Are you sure you want to  Yes  No
    Your message goes here
  • What foods help burn belly fat? ♥♥♥
    Are you sure you want to  Yes  No
    Your message goes here
  • Be the first to like this

June 21 2012 Coalition Meeting

  1. 1. Obesity Trends* Among U.S. Adults BRFSS, 1985 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%Source: Behavioral Risk Factor Surveillance System, CDC.
  2. 2. Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%Source: Behavioral Risk Factor Surveillance System, CDC.
  3. 3. Obesity Trends* Among U.S. Adults BRFSS, 1995 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%Source: Behavioral Risk Factor Surveillance System, CDC.
  4. 4. Obesity Trends* Among U.S. Adults BRFSS, 2000 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%Source: Behavioral Risk Factor Surveillance System, CDC.
  5. 5. Obesity Trends* Among U.S. Adults BRFSS, 2005 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%Source: Behavioral Risk Factor Surveillance System, CDC.
  6. 6. Obesity Trends* Among U.S. Adults BRFSS, 2007 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%Source: Behavioral Risk Factor Surveillance System, CDC.
  7. 7. Obesity Trends* Among U.S. Adults BRFSS, 2009 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%Source: Behavioral Risk Factor Surveillance System, CDC.
  8. 8. Obesity Trends* Among U.S. Adults BRFSS, 2010 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%Source: Behavioral Risk Factor Surveillance System, CDC.
  9. 9. Obesity Trends• Obesity-related medical costs could be up to 20% of total health costs or $500B annually• By 2030, obesity rates will increase 42%• By 2030, severe obesity (>80 lbs.) will more than double from 5 to 11%• By 2030, 32M adults will be obese• By 2030, we’ll incur $550B in added obesity- related health costs, if the trend continues
  10. 10. Health Consequences• High Blood Pressure • Type 2 Diabetes• High Blood Cholesterol • Stroke• Coronary Heart Disease • Sleep Apnea• Gallbladder disease • Poor Quality of Life• Nonalcoholic Fatty Liver • Osteoarthritis Disease • Cancer
  11. 11. IOM: Weight of the Nation1. Integrate Physical Activity Every Day in Every Way2. Make Healthy Foods Available Everywhere3. Market What Matters for a Healthy Life4. Activate Employers and Health Care Professionals5. Strengthen Schools as the Heart of Health
  12. 12. Obesity has Escalated in the Course of a LIFETIME. YOURS.
  13. 13. • “The Obesity Era”• “Obesity is the norm…”• < 1% of Americans meet criteria for ideal cardiovascular health• 1st generation to have a shorter life expectancy than parents• Friend time = video games
  14. 14. • We need to create a plan for ourselves each day…(recommit to health daily)• We need the collective to make change• “In order to Win we have to Lose”• “The weight of the nation is out of control, but we can fix it!”
  15. 15. Pledge for ProgressTo win, we have to lose. The first step starts with you. Pledge your commitment to reversing the obesity epidemic in America today.Starting now, I commit to reversing the obesity epidemic in America.
  16. 16. IAPO Update &Sugary Beverages overviewPresentation to FORWARDJune 21, 2012 18
  17. 17. IAPO Roadmap • 8 Policy, Systems & Environmental change objectives – Increase access to retailers who serve and/or sell healthy and affordable food options. – Develop state-level obesity prevention resources and infrastructure. – Increase consumption of healthy food and beverages in relation to consumption of unhealthy food and beverages that have minimal nutritional value, such as sugar- sweetened beverages and calorie-dense, low-nutrition fast foods. 19
  18. 18. IAPO Roadmap • 8 Policy, Systems and Environmental Change Objectives (cont.) – Promote healthy and affordable food consumption in senior centers, schools, parks, child care settings, and after school programs. – Increase opportunities for safe and affordable physical activity in communities, senior centers, schools, child care settings, and after- school programs. – Promote safe and active transportation. – Promote healthy and active lifestyles in workplaces. – Promote obesity prevention through hospitals and health care systems. 20
  19. 19. IAPO –Workgroups/partnerinitiatives • Sugary beverages – Symposium, speakers bureau, hospital initiative, tax discussion • White paper on BMI surveillance/IDPH discussions • IL Fresh foods fund – announcement any day • Infant Feeding Act • Farmer’s markets in convention centers legislation • Enhanced PE Task Force, Enhanced PE Plan • Reviewing Medicaid billing codes • Municipal challenge – healthy vending, etc. • Developing workplace wellness resources 21
  20. 20. Rethink Your Drink:Sugar–Loaded Beverages &Obesity 22
  21. 21. age adapted with mission from thew York Citypartment of Healthd Mental Hygiene.pyright August10. 23
  22. 22. More than one-third of all sugars are consumed in sugary beverages – thegreatest source of added sugar in the US diet.Beverages account for anestimated 20% - 40% of all weight gained byAmericans between 1997 and 2007. 24
  23. 23. • Half of US population over the age of two consumes sugar-loaded beverages daily.• Every additional serving of sugar-loaded beverages per day increased risk of obesity in children by 60%.• Adults who drink one or more daily are 27% more likely to be overweight or obese.• Illinoisans consumed 620 million gallons of sugar-loaded beverages in 2011. 25
  24. 24. American Heart Association BEVERAGE Typical Amount of Sugarrecommends the daily intake Servingof sugar for an adult woman COKE 12 oz 10 tspshould be no more than 6 PEPSI 20 oz 17 tspteaspoons (tsp) and no morethan 9 tsp for adult men. For SUNKIST ORANGE 12 oz 13 tspchildren the recommended SODAdaily amount should not SNAPPLE 16 oz 13 tspexceed 3 tsp and for teens the LEMONADE ICEDmaximum amount is TEA8 tsp. ROCKSTAR 16 oz 16 tsp ENERGY DRINK RED BULL 8 oz 7 tsp ORIGINAL 20 oz 9 tsp GATORADE VITAMIN WATER 20 oz 8 tsp SUNNY D 6.75 oz 4 tsp CAPRI SUN 6 oz 4 tsp (SMALL POUCH) 26
  25. 25. Scientific EvidenceObesity Links SLB Links Type 2 Diabetes Overweight/Obesity Cardiovascular Disease Type 2 Diabetes Asthma Cardiovascular Disease Hypertension Hypertension Osteoporosis Gout Kidney Damage Kidney Damage Arthritis Dental Issues Poor Diet Quality Poor Diet Quality Cancer Cancer Sleep Apnea Sleep Disturbances 27
  26. 26. 28
  27. 27. 16 ounces served 3 people! 29
  28. 28. Reducing Consumption• Change institutional settings to encourage healthy drink options – Create Healthy Beverage Policy in workplaces, hospitals, schools, child care and other community settings – Remove from vending machines, cafeterias, etc. • Change mix of drinks in machines • Product placement – water is at eye level – Pricing strategies: Water costs less than sugary drinks. – Serve drinks that are no more than 25 calories per 8 oz. at meetings, events, conferences, etc. – Ban them on property 30
  29. 29. Reducing Consumption• Increased education about negative health effects of sugary drinks – Health care leaders/hospitals, doctors, nurses – Counter-marketing strategies (e.g. Rethink Your Drink & Pouring on the Pounds) – Media outreach – Community engagement and empowerment• Public health policy strategies – Excise tax to support a prevention fund – Restrict portion sizes (a la New York) – Restrict sales & use in schools 31
  30. 30. Thank you! Illinois Public Health Institute 954 W Washington Suite 450 / Mail Box 10 Chicago, IL 60607 (312) 850-4744 For More Information: 32
  31. 31. Get in the Action Party
  32. 32. Get in the Action Days
  33. 33. FORWARD Big Ideas
  34. 34. Southwest Regional Big Ideas UpdateIncrease Fruit and Vegetable Consumption For School Age Children• Joint Use AgreementIncrease Physical Activity for School Age Children• Get in the Action Projects• Worksite WellnessIncrease Health Education Opportunities in Low IncomeCommunities• Partnering with the faith community and food pantries to expand nutrition education and options
  35. 35. Northeast Regional Big Ideas UpdatePromote Healthy Eating and Physical Activity• Partnering with the Elmhurst Community Round Table to plan a city-wide initiative to offer more healthy options on restaurant menus and educate the communityIncrease Physical Activity• Physical Activity Kits purchased and available for community residents and organizations for events
  36. 36. Central East Regional Big Ideas UpdateIncrease Physical Activity• Organized walking clubs/meet ups and publicizing walking venues• Brain breaks and improved recess for schoolsIncrease Nutrition Education and Awareness• Translated Family Nutrition Handbook to improve health education• Get in the Action Project to increase healthy food in schoolsIncrease Active Transportation--biking, walking, etc.• Partnered with Active Transportation Alliance to conduct a parent survey to remove barriers to walking to school
  37. 37. Southeast Regional Big Ideas UpdateIncrease Physical Activity• Through a community-wide health education campaign• Get in the Action project with physical activity• Partnering with District 99 to offer intramurals• Working with DuPage Medical Group and local employers on Wellness RXHealthy Eating• Working with local restaurants to promote a community-wide campaign to offer/highlight 700 calorie (or less) meals
  38. 38. Northwest Regional Big Ideas UpdateCreate Worksite Wellness Resources• Providing yoga and meditation sessions for District 87 Staff (928 employees)Increase Physical Activity Options for Non-athletes• Sandburg Elementary – Kids Boot Camp• Abe Lincoln School – PTA Family Fitness NightsIncreasing Healthy Food Options• Healthy Community Cook-out• Camp Hope – West Chicago Healthy Summer Camp
  39. 39. Task Force Updates
  40. 40. Active Transportation Task ForcePurpose: Enhance and Enable More ActiveTransportation in DuPage County.1. Increase funding for active transportation projects2. Promote the adoption and enforcement of active transportation policies within and among governmental agencies and planning commissions/organizations
  41. 41. Active Transportation Task Force (cont)3. Identify and expand projects that will impact active transportation opportunities for residents of DuPage County4. Identify and expand programs to support active transportation in DuPage County. Program focus areas can include engineering, education, enforcement, or encouragement.
  42. 42. Active Transportation Municipal Strategy• Define the components of active transportation• Promote the value of incorporating active transportation• Help leverage resources to increase more active transportation opportunities within municipalities• Share innovative success stories on how others have impacted change in order to reduce redundancy and expedite expediency
  43. 43. Nutrition Task ForcePurpose: To enhance and enable healthy, flavorfulfood in DuPage County as the easy and routinechoice.1. Increasing resources that support more healthy, flavorful food in DuPage County2. Promoting the adoption of policies and practices to reduce unhealthy food and beverage options and increase healthy, flavorful food at affordable and competitive prices
  44. 44. Nutrition Task Force (cont)3. Make Healthy Foods Available Everywhere by creating environments that ensure that healthy food and beverage options are the routine, easy choice.4. Educate to promote healthy food that can be full of flavor in schools and food panties throughout DuPage
  45. 45. Nutrition Municipal Strategy• Increase resources that support healthy and flavorful food• Promote the adoption of policies and practices to reduce unhealthy food and beverage options and increase healthy, flavorful food at affordable and competitive prices• Make healthy foods available everywhere by creating environments that ensure that healthy food and beverage options are the routine, convenient choice• Educate to promote that healthy food can be full of flavor
  46. 46. DataCommittee
  47. 47. Why Data ?• Data Drives Decision• Measures Progress• Helps to Guide Direction and Interventions• Allow Comparison with Local, Regional and National Efforts• Let’s Us Know When We Have Met our Goals
  48. 48. 2011-2012 BMI Surveillance• 2009: Snapshot of Kindergarten, 6th and 9th Grades• 2010: 42% of Kindergarten, 6th and 9th Grades• 2011/2012: 91.5% of Kindergarten, 6th and 9th Grades • 27,914 student records • 195 of 213 public schools submitted data (91.5%) • Data collected from February-May 2012
  49. 49. Brain Break
  50. 50. Models That Work
  51. 51. “Wellness Programs that Work” -OR- “How to Know When Your Wellness Program Really Sucks”*Robert Dicosola, Executive Vice President, * Adapted from “”Human Resources/Training/Diversity at OldSecond Bancorp, Inc.
  52. 52. “Wellness Programs that Work”First, a quick quiz:1. When you say you have a Wellness Program,what you really mean is: A) We held a low-carb pie eating contest. B) If someone’s a smoker, everyone starts fake- coughing the minute he walks into a meeting. C) We have a walking program where we give out pedometers. D) As part of our annual wellness planning process, employees are invited to participate in a Risk Assessment and biometric screening with annual health goals.
  53. 53. “Wellness Programs that Work”2. We try our best to get people motivated by: A) Offering pedometers to anyone who knows the lyrics to “Let’s Get Physical.” B) Our President holds “Monday Morning Accountability Weigh-ins” to see if employees are on track. C) We create teams and competitions where we measure certain types of health behaviors (steps, minutes of physical activity, fruit and vegetable consumption). D) We give any employee who takes a risk assessment and screening a hefty premium discount.
  54. 54. “Wellness Programs that Work”3. We know our program is working because: A) There are a few leftover donuts and apple turnovers from the complimentary Friday morning bakery delivery we provide for our employees. B) Employees have stopped using Segways to get from their desk to the copy machine. C) We can see a real difference in the kinds of things people are eating in the cafeteria, and more and more people seem to be taking the stairs. D) We analyze medical costs, absenteeism, health risks and behaviors, and program participation. The trends indicate improved health behaviors and lower costs.
  55. 55. “Wellness Programs that Work”4. If you took an all-expenses-paid trip to Bali for thenext six months, what would happen to your wellnessprogram? A) Who am I kidding?? If I quit tomorrow the program would be over and no-one would notice. B) My assistant would be texting me nonstop asking everything from where are the pedometers to what is the Zumba instructor’s phone number (WHAT?? She didn’t show up??) C) So many of our employees have played a role in creating and rolling out our wellness program that I am sure the current wellness team can handle it. D) Our management team expects us to report on the economic return and other program impacts quarterly and annually, so if someone isn’t executing, I won’t have a job when I get back from Bali.
  56. 56. “Wellness Programs that Work”SCORING:If you checked mostly A’s and B’sSorry. Your wellness program sucks. Badly.If you checked mostly C’sYOU ARE ON THE RIGHT TRACK! The C’s can be greatprogram components, but without a bit more substance,accountability and metrics, it may not be sustainable.If you checked D’sCongratulations! Your Wellness Program has most of thecomponents necessary for success, including topmanagement support, motivation, employee buy-in, andquantifiable metrics.
  57. 57. “Wellness Programs that Work” The Four Pillars Of a Successful Wellness ProgramI. Quantifiable MetricsII. Senior Management /Employee Buy-inIII. Tangible ROIIV. Sustainability
  58. 58. “Wellness Programs that Work” Pillar #1: Quantifiable metrics A few black-and-white examples: 1. Are employees getting healthier? 2. Is the WP saving the Company cash? Are your health care expenses trending down or at least lower than the national average? 3. WP utilization levels 4. Actuarial analysis of participant claims
  59. 59. “Wellness Programs that Work” Pillar #2: Senior Management/Employee Buy-in  Quantify the risks and benefits in detail  Discuss the metrics in some detail  Program must be voluntary  Offer significant discounts on the employee portion of the premium
  60. 60. “Wellness Programs that Work” Pillar #3: Tangible ROI “If there is no positive financial impact to the Company’s bottom line or other Return on Investment, fold up the tent….”  Health-care expenses trending down or lower than benchmarks  WP Participation rates (we’re at 98%)  Employees getting healthier (positive screening reports, “Healthiest Company” award)  Lower absenteeism rates  Anecdotal stories
  61. 61. “Wellness Programs that Work” Pillar #4: Sustainability  Must be a group effort  Communication must be ongoing  Must be continuously refreshed  Must be FUN!
  62. 62. “Wellness Programs that Work”Impact of Healthcare Reform on Wellness Programs The crystal ball is cloudy….
  63. 63. “Wellness Programs that Work”BUT …. Some experts are predicting:Wellness Programs may get a boost via: Employers may be able to offer LARGER incentives for employees’ positive lifestyle/wellness initiatives Technical assistance (government websites, web portals, call centers) to enhance wellness programs ROI may get easier to prove
  64. 64. Donate – Volunteer – Get Involved Kelly Brasseur, MS, RD, LDN: NIFBAmy Ozier, PhD, RD, LDN: Northern Illinois University
  65. 65. UNICUE: Utilizing Nutrition in the Community for Understanding and EmpoweringGoal:Improve health and wellness of families in CUSD #100through awareness and confidence building of nutritionrelated behaviors
  66. 66. UNICUE Model1. Getting to know the people2. Message & theoretically based program development3. Intervention begins • School & Community Cupboard Pantry4. Evaluate outcomes • What worked, change needed, sharing results5. Replicate process
  67. 67. Getting to Know the People• Age ~ 41• 56% Hispanic• Unemployed• Nutrition education desired
  68. 68. They told us…• Topics desired Shopping /stretching the food dollar Healthy food and nutrition• Perceived barrier in eating more healthfully Cost, taste, not knowing healthy foods• Perceived benefits of eating more healthfully Losing weight and feeling better were the greatest.
  69. 69. The Yummy Intervention
  70. 70. Chicken and Pasta Adapted from SNAP Ed Serving size: 1 cup Servings: 6…Cook Time: 30 minutes2 cans chicken (or ½ pound lean ground meat)1 can (14 ½ ounce) tomatoes, diced1 can (14 ½ ounce) chicken broth low sodium2 cups whole wheat pasta, uncooked2 cans vegetables, drained¼ cup bread crumbs (optional)¼ cup parmesan cheese (optional)Cook chicken in pan until lightly browned, about 5 minutes. Stir in tomatoes, chicken broth and pasta.Bring to a boil.Reduce heat to medium-low. Cover and simmer until pasta is almost tender, about 8 – 12 minutes.Place vegetables on top of pasta. Replace lid. Cook until vegetables are heated through and pasta istender. Sprinkle bread crumbs and cheese over vegetables in skillet. Cover and let sit 3 minutes beforeserving.Nutrition Information per serving: Calories 265, Total Fat 7g, Sat Fat 2g, Sodium 491mg,Carbohydrates35 g, Fiber 5 , Protein 19g
  71. 71. Whole Grains for theWhole Family
  72. 72. Outcomes• Liked the recipe• Made it at home• Self-efficacy better than control group• Smiles and thank you!
  73. 73. Other Interventions Message Development Public Service AnnouncementKids corner
  74. 74. Wellness Curriculum• K-5• Theoretically based• Topics approved by Wellness Committee• Examples• Parent reinforcement activities
  75. 75. Lessons Learned•Know your audience•Translator pivotal•Provide lead time for translations•Safeguard for attrition•Include school foodservice•Pilot test materials and evaluations•Innovative methods needed incorporating wellnesscurriculum
  76. 76. Bill Casey Neuqua Valley High SchoolCan be accessed at:
  77. 77. ADDISON SCHOOL DISTRICT 4 Excellence 4 ALL John Langton, Superintendent
  78. 78. ADDISON SCHOOL DISTRICT 4 Excellence 4 ALLMission developed by the community in 2011:The Addison School District 4 Community…• Provides a safe, nurturing and innovative learning environment;• Empowers all students to achieve success while embracing and celebrating individual differences; and• Develops life-long learners with a global perspective.
  79. 79. ADDISON SCHOOL DISTRICT 4 Excellence 4 ALLGoals developed by the community in 2011:1. Increase teaching and learning support.2. Provide social and emotional support for students.3. Maintain fiscal responsibility.4. Improve community involvement.
  80. 80. ADDISON SCHOOL DISTRICT 4 Excellence 4 ALL FOCUS1. Academic development of ALL children.2. Social and emotional development of ALL children.
  81. 81. ADDISON SCHOOL DISTRICT 4Our students…Northeast DuPage County elementary school districtserving 10 square miles and 4,400 students in 8schools, preschool through eighth grade.Poverty? 60.9% low incomeEnglish Proficiency? 27.6% LEPRace/Ethnicity? 66.3% Hispanic 25.8% White
  82. 82. ADDISON SCHOOL DISTRICT 4Our finances…REVENUES: $39,467,685 District State (avg.)Local revenue 71.6% 65.3%State revenue 14.9% 22.4%Federal revenue 13.5% 12.4%Per Pupil Expenditures District State (avg.)Instructional $5,559 $9,047Operational $6,773 $11,537
  83. 83. Healthier Choicesfor our students1. Food Service2. Transportation
  84. 84. Enhance Food ServiceSchool Food Service Advisory Committees: Started in 2010. Representatives… students, parents, teachers, principal, and Arbor Food Service management. We gained a better understanding of what we can improve. Parents wanted more healthy options! Students wanted more snack-like choices! We found ways to meet in the middle while adhering to USDA standards. (i.e. changed our brand of milk, the type of pizza we serve and more vegetable options.) Contributed to better eating habits
  85. 85. Enhance Food ServiceFruit & Veggie Bars: In an effort to promote healthy food choice options, advisory committee recommended fruit & veggie bars. We teach the children about portion sizes and making choices in food selection. They have a higher interest in the decision making process. We have fruit & veggie bars in 2 elementary schools and our junior high school. We will be rolling out 2 more in FY2013.
  86. 86. New Food ServiceChallenge…New National School Lunch Program (NSLP) Guidelines:Improving child nutrition is the focal point of theHealthy, Hunger-Free Kids Act of 2010 (HHFKA).This legislation authorizes funding and sets policy forUSDA’s National School Lunch Program and SchoolBreakfast Program.Majority of the changes go into effect July 2012 forlunch and July 2013 for breakfast.
  87. 87. New Food ServiceChallenge… National School Lunch Program Food Group Current New Requirements 1/2 - 3/4 cup of Fruit or Vegetables 3/4 - 1 cup of vegetables plus 1/2 - 1 cup Fruits & Vegetables combined per day of fruit per day No specification on type of Vegetables Weekly Requirement for: Dark Greens, Vegetables served red/orange, Legumes, Starchy, Misc. At least half of the grains must be whole 8 Servings per week/Whole grains Grains grain-rich and all grains must be whole encouraged grain rich by July 2014. Must be 1% or fat-free for regular milk & Milk 1 cup of Regular, reduced, or fat-free fat-free for flavored/chocolate milk
  88. 88. Transportation• The goal to Maintain fiscal responsibility led us to identify options for decreasing expenses.• Transportation costs were prohibitive.• Recognized that our school district was not required to transport any student and could charge for bussing.• Options reviewed.
  89. 89. Transportation TRANSPORTATION GUIDELINE CHANGES changes 2010/2011 2011/2012 distance .9 mile 1.5 mile bus free $100/ student fee walker $325/ student $500/ student fee
  90. 90. Transportation OUTCOMES 2010/2011 2011/2012 Busses 23 14 Bus Riders 2,122 students 979 students
  91. 91. TransportationUnintended Benefits:  Increased number of students walking in groups. Increased number of students riding bicycles. Healthier kids!Challenges:  Installed bike racks to accommodate demand Increased number of parent drop-offs. Doubled the number of crossing guards needed.