Nutrition at Work Nourishing the Bottom Line
Health Care Costs <ul><li>Rising costs </li></ul><ul><ul><li>Over $ 2.3 trillion  </li></ul></ul><ul><ul><li>dollars was s...
Health Care Costs <ul><li>Elevated health care costs impact employers ability to offer paid benefits </li></ul><ul><li>Cos...
Health Care Costs <ul><li>70% of the entire burden of illness and associated costs in the United States is related to prev...
The Link-  Nutrition & Health Care Costs <ul><li>Four out of the eight most expensive diseases to treat are directly linke...
Overfed and Undernourished <ul><li>Nutrient Dense vs. Energy Dense Foods </li></ul><ul><ul><li>Nutrient Dense-  provide su...
Overfed and Undernourished <ul><li>Nutrient Dense VS. Energy Dense </li></ul>Broccoli (1 ounce) 10 calories 9 mg sodium 13...
Overfed and Undernourished <ul><li>American adults may be exceeding their needs in the following areas: </li></ul><ul><ul>...
Overfed and Undernourished <ul><li>American adults may not be meeting their needs in the following areas: </li></ul><ul><u...
Overfed and Undernourished <ul><li>Recommended Dietary Changes </li></ul><ul><ul><ul><li>More  dark green vegetables, oran...
Overfed and Undernourished <ul><li>Implications of current American diet </li></ul><ul><ul><li>Increased risk/prevalence o...
Overfed and Undernourished <ul><li>Obesity in America </li></ul><ul><ul><li>2/3 of the adult population is overweight or o...
Overfed and Undernourished <ul><li>Obese employees cost more </li></ul><ul><ul><li>$45 billion annually in medical expendi...
Nutrition Intervention at the  Workplace <ul><li>Why is the workplace the right place for nutrition intervention? </li></u...
Nutrition Intervention at the  Workplace <ul><li>Why is the workplace the right place for nutrition intervention? </li></u...
Nourishing the Bottom Line <ul><li>How can employers impact the nutritional practices of employees? </li></ul><ul><ul><li>...
Nourishing the Bottom Line <ul><li>Programs </li></ul><ul><ul><li>Easier to implement than policies </li></ul></ul><ul><ul...
Nourishing the Bottom Line <ul><li>Programs </li></ul><ul><ul><li>Lunch and Learns </li></ul></ul><ul><ul><li>Prepackaged ...
Nourishing the Bottom Line <ul><li>Comprehensive Nutrition Programming </li></ul><ul><ul><li>Raises Awareness </li></ul></...
Nourishing the Bottom Line <ul><li>Policy and Environmental Change </li></ul><ul><ul><li>Policies- formal written/establis...
Nourishing the Bottom Line <ul><li>Policy </li></ul><ul><ul><li>Harder to implement than programs </li></ul></ul><ul><ul><...
Nourishing the Bottom Line <ul><li>Policy Example </li></ul><ul><li>Bureau of Health Promotion- Healthy Food Policy </li><...
Nourishing the Bottom Line <ul><li>Healthy Worksite Nutrition Guidelines </li></ul><ul><ul><li>Must meet two of the five c...
Healthy Food Policy Checklist Low-fat/Whole Grain Choice Turkey & Lettuce Sandwich with sun dried tomatoes on whole wheat ...
Nourishing the Bottom Line <ul><li>Catering Quick Reference Guide </li></ul><ul><ul><li>Provides information for over 10 c...
Nourishing the Bottom Line <ul><li>Environmental Change </li></ul><ul><ul><li>Makes the healthy choice the easier choice <...
Nourishing the Bottom Line <ul><li>Work Well Recommendations </li></ul><ul><ul><li>Supported by Governor </li></ul></ul><u...
Nourishing the Bottom Line <ul><li>Work Well  </li></ul><ul><li>Key nutrition related recommendations </li></ul><ul><ul><l...
Nourishing the Bottom Line <ul><li>Work Well  </li></ul><ul><li>Key nutrition related recommendations </li></ul><ul><ul><l...
Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Evaluate current cafeteria options </li></ul><ul><ul>...
Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Pricing Strategies </li></ul><ul><ul><li>Decrease pri...
Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Availability and Variety of Healthy Options </li></ul...
Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Improve nutritional content of cafeteria offerings </...
Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Case Study- Sodexho Marriot </li></ul><ul><ul><li>Hea...
Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Recommendations  </li></ul><ul><ul><li>Meet with the ...
Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Evaluate current vending machine options </li><...
Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Vending systems </li></ul><ul><ul><li>Fit Pick ...
Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Fit Pick </li></ul><ul><ul><li>Expands vending ...
Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Just4U-Aramark </li></ul><ul><ul><li>Foods lowe...
Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Recommendations  </li></ul><ul><ul><li>Ask for ...
Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Recommendations </li></ul><ul><ul><li>Companies...
Nutrition at Work <ul><li>Review </li></ul><ul><li>Nutrition intervention can:  </li></ul><ul><ul><li>Reduce disease risk ...
Nutrition at Work <ul><li>Review </li></ul><ul><li>Encourage employees to make healthy food choices  </li></ul><ul><li>Inc...
Nutrition at Work <ul><li>Healthier Employees  = Healthier Bottom Line </li></ul>
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Nutrition At Work

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Paying attention to nutrition at work

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Nutrition At Work

  1. 1. Nutrition at Work Nourishing the Bottom Line
  2. 2. Health Care Costs <ul><li>Rising costs </li></ul><ul><ul><li>Over $ 2.3 trillion </li></ul></ul><ul><ul><li>dollars was spent </li></ul></ul><ul><ul><li>on health care in 2007 </li></ul></ul><ul><ul><li>National health </li></ul></ul><ul><ul><li>expenditures rose 6.9 </li></ul></ul><ul><ul><li>percent in 2007, 6.9 </li></ul></ul><ul><ul><li>times the rate of inflation </li></ul></ul>Poisal, J.A. et al, Health Spending Projections Through 2016: Modest Changes Obscure Part D’s Impact. Health Affairs (21 February 2007: W242-253 .
  3. 3. Health Care Costs <ul><li>Elevated health care costs impact employers ability to offer paid benefits </li></ul><ul><li>Cost of Annual Health Plan Premiums </li></ul><ul><ul><li>Family of four: $12,100 per plan </li></ul></ul><ul><ul><li>Single: $4,400 per plan </li></ul></ul>Kasier Family Foundation (2007). Employer Health Benefits: 2007 Annual Survey. 11 September 2008. http//www.kff.org/insurance/7672/index.cfm
  4. 4. Health Care Costs <ul><li>70% of the entire burden of illness and associated costs in the United States is related to preventable illnesses </li></ul><ul><li>Lifestyle factors play large role in disease prevention </li></ul>Aldana. S. (200). The Cultprit and the Cure, Maple Mountain Press: Mapleton, UT.
  5. 5. The Link- Nutrition & Health Care Costs <ul><li>Four out of the eight most expensive diseases to treat are directly linked to nutrition </li></ul><ul><ul><li>Cardiovascular disease </li></ul></ul><ul><ul><li>Cancer (certain types) </li></ul></ul><ul><ul><li>Hypertension </li></ul></ul><ul><ul><li>Diabetes (type 1 & type 2) </li></ul></ul>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
  6. 6. Overfed and Undernourished <ul><li>Nutrient Dense vs. Energy Dense Foods </li></ul><ul><ul><li>Nutrient Dense- provide substantial amounts of vitamins and minerals (micronutrients) and relatively few calories </li></ul></ul><ul><ul><li>Energy Dense -foods that supply calories but relatively small amounts of micronutrients, </li></ul></ul>Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm
  7. 7. Overfed and Undernourished <ul><li>Nutrient Dense VS. Energy Dense </li></ul>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
  8. 8. Overfed and Undernourished <ul><li>American adults may be exceeding their needs in the following areas: </li></ul><ul><ul><li>Calories </li></ul></ul><ul><ul><li>Saturated Fat </li></ul></ul><ul><ul><li>Trans Fat </li></ul></ul><ul><ul><li>Cholesterol </li></ul></ul><ul><ul><li>Added sugar </li></ul></ul><ul><ul><li>Salt </li></ul></ul>Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm
  9. 9. Overfed and Undernourished <ul><li>American adults may not be meeting their needs in the following areas: </li></ul><ul><ul><li>Calcium </li></ul></ul><ul><ul><li>Potassium </li></ul></ul><ul><ul><li>Fiber </li></ul></ul><ul><ul><li>Magnesium </li></ul></ul><ul><ul><li>Vitamins A, C and E </li></ul></ul>Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm
  10. 10. Overfed and Undernourished <ul><li>Recommended Dietary Changes </li></ul><ul><ul><ul><li>More dark green vegetables, orange vegetables, legumes, fruits, whole grains, and low-fat milk and milk products </li></ul></ul></ul><ul><ul><ul><li>Less refined grains, total fats (especially cholesterol, and saturated and trans fats), added sugars, and calories </li></ul></ul></ul>
  11. 11. Overfed and Undernourished <ul><li>Implications of current American diet </li></ul><ul><ul><li>Increased risk/prevalence of: </li></ul></ul><ul><ul><ul><li>Cardiovascular disease </li></ul></ul></ul><ul><ul><ul><li>Cancer (certain types) </li></ul></ul></ul><ul><ul><ul><li>Hypertension </li></ul></ul></ul><ul><ul><ul><li>Diabetes (type 2), (poorly controlled type 1) </li></ul></ul></ul><ul><ul><li>Obesity </li></ul></ul>
  12. 12. Overfed and Undernourished <ul><li>Obesity in America </li></ul><ul><ul><li>2/3 of the adult population is overweight or obese </li></ul></ul><ul><ul><ul><li>Defined as having BMI of 25 or greater </li></ul></ul></ul><ul><ul><li>Obese employees at greater risk for chronic disease </li></ul></ul>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
  13. 13. Overfed and Undernourished <ul><li>Obese employees cost more </li></ul><ul><ul><li>$45 billion annually in medical expenditures and work loss </li></ul></ul><ul><ul><li>Obese employees cost 11 times more than normal weight employees </li></ul></ul>Barrington, Linda. Weights and Measures: What Employers Should Know about Obesity, Research Report 1419. April 2008.
  14. 14. Nutrition Intervention at the Workplace <ul><li>Why is the workplace the right place for nutrition intervention? </li></ul><ul><ul><li>Cost of poor nutrition to employers </li></ul></ul><ul><ul><li>Harness social support and influence to make changes </li></ul></ul>
  15. 15. Nutrition Intervention at the Workplace <ul><li>Why is the workplace the right place for nutrition intervention? </li></ul><ul><ul><li>Employees spend large percentage of their time at work </li></ul></ul><ul><ul><li>Availability of daily eating situation </li></ul></ul><ul><ul><li>Opportunity for follow up </li></ul></ul>
  16. 16. Nourishing the Bottom Line <ul><li>How can employers impact the nutritional practices of employees? </li></ul><ul><ul><li>Programs </li></ul></ul><ul><ul><li>Policies </li></ul></ul><ul><ul><li>Environmental Change </li></ul></ul>
  17. 17. Nourishing the Bottom Line <ul><li>Programs </li></ul><ul><ul><li>Easier to implement than policies </li></ul></ul><ul><ul><li>Cost burden can be minimal </li></ul></ul><ul><ul><li>Impact may be minimal </li></ul></ul>
  18. 18. Nourishing the Bottom Line <ul><li>Programs </li></ul><ul><ul><li>Lunch and Learns </li></ul></ul><ul><ul><li>Prepackaged Incentive Campaigns </li></ul></ul><ul><ul><li>Weight Management Classes </li></ul></ul>
  19. 19. Nourishing the Bottom Line <ul><li>Comprehensive Nutrition Programming </li></ul><ul><ul><li>Raises Awareness </li></ul></ul><ul><ul><li>Focuses on Skill Building </li></ul></ul><ul><ul><li>Includes Environmental and Policy Support </li></ul></ul>
  20. 20. Nourishing the Bottom Line <ul><li>Policy and Environmental Change </li></ul><ul><ul><li>Policies- formal written/established and enforceable </li></ul></ul><ul><ul><li>Environmental Change- maybe informal, encourages healthy practices </li></ul></ul>
  21. 21. Nourishing the Bottom Line <ul><li>Policy </li></ul><ul><ul><li>Harder to implement than programs </li></ul></ul><ul><ul><li>Ability to impact larger population </li></ul></ul>
  22. 22. Nourishing the Bottom Line <ul><li>Policy Example </li></ul><ul><li>Bureau of Health Promotion- Healthy Food Policy </li></ul><ul><ul><li>Includes: </li></ul></ul><ul><ul><ul><li>Healthy Worksite Nutrition Guidelines </li></ul></ul></ul><ul><ul><ul><li>Healthy Food Policy Checklist </li></ul></ul></ul><ul><ul><ul><li>Catering Quick Reference Guide </li></ul></ul></ul>
  23. 23. Nourishing the Bottom Line <ul><li>Healthy Worksite Nutrition Guidelines </li></ul><ul><ul><li>Must meet two of the five criteria (per srvg.) </li></ul></ul><ul><ul><ul><li>Has 30% or less of its total calories from fat </li></ul></ul></ul><ul><ul><ul><li>Has 10% or less of its total calories from saturated fat and trans fat combined </li></ul></ul></ul><ul><ul><ul><li>Has 35% or less of its weight from sugars, excluding sugars occurring naturally in fruits, vegetables and dairy </li></ul></ul></ul><ul><ul><ul><li>Has no more than 700 mg of sodium </li></ul></ul></ul><ul><ul><ul><li>Has at least 3-5 grams of fiber </li></ul></ul></ul>
  24. 24. 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
  25. 25. Nourishing the Bottom Line <ul><li>Catering Quick Reference Guide </li></ul><ul><ul><li>Provides information for over 10 caterers that offer healthy choices and state rates </li></ul></ul><ul><ul><li>Provides detailed description of items and healthy rationale </li></ul></ul><ul><ul><li>Assists office techs when planning/scheduling catered meals </li></ul></ul>
  26. 26. Nourishing the Bottom Line <ul><li>Environmental Change </li></ul><ul><ul><li>Makes the healthy choice the easier choice </li></ul></ul><ul><ul><li>Ability to impact larger population than programs </li></ul></ul><ul><ul><li>Influence employee culture/values </li></ul></ul>
  27. 27. Nourishing the Bottom Line <ul><li>Work Well Recommendations </li></ul><ul><ul><li>Supported by Governor </li></ul></ul><ul><ul><li>Encourage agencies to create workplace environments that support healthy living </li></ul></ul>
  28. 28. Nourishing the Bottom Line <ul><li>Work Well </li></ul><ul><li>Key nutrition related recommendations </li></ul><ul><ul><li>Offer healthy menu choices at each work event where food will be served </li></ul></ul><ul><ul><li>Post healthy messages where employees can see them </li></ul></ul>
  29. 29. Nourishing the Bottom Line <ul><li>Work Well </li></ul><ul><li>Key nutrition related recommendations </li></ul><ul><ul><li>Work with vendors to include healthy options in vending machines </li></ul></ul><ul><ul><li>Establish worksite wellness councils to support healthy eating and daily physical activity </li></ul></ul>
  30. 30. Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Evaluate current cafeteria options </li></ul><ul><ul><li>What healthy options do we offer now? </li></ul></ul><ul><ul><li>Healthy Dining Menu Guidelines </li></ul></ul><ul><ul><ul><li>Examine calorie, fat, cholesterol and sodium and content of entrées, side dishes appetizers and desserts offered </li></ul></ul></ul><ul><ul><ul><li>Examines fruit and vegetable content of offerings </li></ul></ul></ul><ul><ul><ul><li>Submit guidelines to vendor to better evaluate what is currently being offered </li></ul></ul></ul>
  31. 31. Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Pricing Strategies </li></ul><ul><ul><li>Decrease price of healthier foods </li></ul></ul><ul><ul><li>Increase price of less desirable foods </li></ul></ul><ul><li>Promotional/Communication Strategies </li></ul><ul><ul><li>Identify healthy foods using system like Healthy Dining </li></ul></ul><ul><ul><li>Motivational signs placed in cafeteria </li></ul></ul><ul><ul><li>Provide nutrition information </li></ul></ul>
  32. 32. Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Availability and Variety of Healthy Options </li></ul><ul><ul><li>Increase number of healthy offerings </li></ul></ul><ul><ul><li>Increase visual appeal of healthy options </li></ul></ul><ul><li>Policy Support </li></ul><ul><ul><li>Policy requiring cafeteria vendors to provide nutrition information </li></ul></ul><ul><ul><li>Policy requiring vendors to offer smaller servings </li></ul></ul>
  33. 33. Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Improve nutritional content of cafeteria offerings </li></ul><ul><li>Give employees access to nutrition information </li></ul><ul><li>Encourage employees to make healthy food choices </li></ul><ul><li>Offer a healthy meal option daily </li></ul>
  34. 34. Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Case Study- Sodexho Marriot </li></ul><ul><ul><li>Healthy Choice Bar </li></ul></ul><ul><li>Increase sales and patronage </li></ul><ul><ul><li>5% increase patronage </li></ul></ul><ul><ul><li>3% increase sales </li></ul></ul>
  35. 35. Policy and Environmental Change <ul><li>Cafeterias </li></ul><ul><li>Recommendations </li></ul><ul><ul><li>Meet with the food service manager and the regional director of the food service management company </li></ul></ul><ul><ul><li>Phased approach works best </li></ul></ul><ul><ul><li>Work with food service </li></ul></ul><ul><ul><li>to identify healthy options </li></ul></ul><ul><ul><li>Consider a pilot period </li></ul></ul><ul><ul><li>Assess impact of new </li></ul></ul><ul><ul><li>offerings on sales volume </li></ul></ul>
  36. 36. Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Evaluate current vending machine options </li></ul><ul><ul><li>What percentage of healthy and unhealthy options do we offer now? </li></ul></ul><ul><ul><li>Sand Diego Imperial Regional </li></ul></ul><ul><ul><li>Nutrition Network Healthy </li></ul></ul><ul><ul><li>Vending Machine </li></ul></ul><ul><ul><li>Environmental Assessment </li></ul></ul>
  37. 37. Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Vending systems </li></ul><ul><ul><li>Fit Pick </li></ul></ul><ul><ul><li>Just4U- Aramark </li></ul></ul>
  38. 38. Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Fit Pick </li></ul><ul><ul><li>Expands vending machine options to include products that support a healthy lifestyle. </li></ul></ul><ul><ul><li>Labels identify vended products that are low in fat, saturated fat and sugar </li></ul></ul><ul><ul><li>Uses standardized sets of nutrition guidelines based on the AHA recommendations </li></ul></ul><ul><ul><li>Available to vending operators nationwide through the National Automated Merchandizing Association </li></ul></ul>
  39. 39. Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Just4U-Aramark </li></ul><ul><ul><li>Foods lower in fat, such as pretzels, baked potato chips, low-fat cookies and crackers, and granola and fruit bars </li></ul></ul><ul><ul><li>Foods and drinks lower in carbohydrates, such as nuts, low-carb snack bars and diet soft drinks </li></ul></ul><ul><ul><li>Foods and drinks lower in calories, such as fruit cups and reduced-calorie juices </li></ul></ul><ul><ul><li>Bottled water and 100 percent fruit juices </li></ul></ul>
  40. 40. Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Recommendations </li></ul><ul><ul><li>Ask for 100% fruit juice to be added to machines, not fruit drinks </li></ul></ul><ul><ul><li>Cold food machines must have a fast turnover of product due to perishable foods. </li></ul></ul><ul><ul><li>Profit margins vary with the product, but the vendor is looking for an average overall profit </li></ul></ul>
  41. 41. Policy and Environmental Change <ul><li>Vending Machines </li></ul><ul><li>Recommendations </li></ul><ul><ul><li>Companies often allow a 60- </li></ul></ul><ul><ul><li>to 90-day test trial on products, </li></ul></ul><ul><ul><li>so you MUST market items you are promoting </li></ul></ul><ul><ul><li>May be willing to subsidize a lower price on a low-fat item by charging more for a high fat item </li></ul></ul><ul><ul><li>Group the healthier options together if possible </li></ul></ul><ul><ul><li>Start small </li></ul></ul>
  42. 42. Nutrition at Work <ul><li>Review </li></ul><ul><li>Nutrition intervention can: </li></ul><ul><ul><li>Reduce disease risk </li></ul></ul><ul><ul><li>Reduce health care costs </li></ul></ul><ul><ul><li>May improve productivity and morale </li></ul></ul><ul><li>Employers should: </li></ul><ul><ul><li>Strive to make the healthy choice the easy choice </li></ul></ul><ul><ul><li>Programs VS Policy and Environmental Change </li></ul></ul>
  43. 43. Nutrition at Work <ul><li>Review </li></ul><ul><li>Encourage employees to make healthy food choices </li></ul><ul><li>Increase availability of nutritious foods </li></ul><ul><ul><li>Cafeterias </li></ul></ul><ul><ul><li>Vending </li></ul></ul><ul><ul><li>Healthy options at work related events </li></ul></ul><ul><li>Provide employees with information to make educated decisions about the food choices they make </li></ul>
  44. 44. Nutrition at Work <ul><li>Healthier Employees = Healthier Bottom Line </li></ul>

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