Creating a Culture of Health at WorkCreating a Culture of Health at WorkAmerican Heart Association Workplace Wellness Solutions

By 2020, to improve the y pcardiovascular health of

all Americans by 20% 20% -Mortality

Life’s Simple 7

Mortality

while reducing deaths fromcardiovascular diseases

Not Smoking

Physical Activity

Healthy Diet20% h

Improved cardiovascular diseases and stroke by 20%

Healthy Diet

Healthy Weight

High Blood Pressure

ImprovedHealth

2020 Impact Goal2020 Impact GoalBlood Cholesterol

Blood Glucose

The AHA believes The AHA believes everyone deserves a everyone deserves a healthier longer life healthier longer life healthier, longer life. healthier, longer life.

We empower We empower people, communities people, communities p p ,p p ,and organizations to and organizations to build a sustainable build a sustainable

lt f h lthlt f h lthculture of healthculture of health..2

Culture of HealthCulture of HealthA culture in which people live, work, learn pray and play in environments learn, pray and play in environments that support healthy behaviors, timely quality care and overall well-being. q y g

The healthy choice is The healthy choice is yythe the easy choiceeasy choice..

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Culture of HealthCulture of Health2 Programs:• AHA’s Food & Beverage Toolkit• Fit Friendly Worksite Recognition Program

Helping ensure that Helping ensure that healthy choice is the healthy choice is the healthy choice is the healthy choice is the

easy choiceeasy choice.. 4

I i thI i thImproving theImproving theFood and Beverage Food and Beverage

EnvironmentEnvironmentEnvironmentEnvironment

What is a successful food What is a successful food procurement policy?procurement policy?procurement policy?procurement policy?• Fully integrated with the overall goals and

objectives of the setting

• Clearly state goals, identify procurement strategies Clearly state goals, identify procurement strategies and commit resources to those strategies

• Establish means for evaluating and making • Establish means for evaluating and making adjustments

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Improving Food Improving Food and Beverage Optionsand Beverage Optionsand Beverage Optionsand Beverage Options

Meetings ▪ Catered Meals ▪ Snacks ▪ Vending7

T lkit F tT lkit F tToolkit FeaturesToolkit Features• Provides guidance for healthier meals snacks • Provides guidance for healthier meals, snacks

and vending machines• Can be adopted by any size organizationCan be adopted by any size organization• Qualitative – recommendations, tips and

suggestionsgg• Quantitative – nutrition standards for specific food

categories• Sample menu, tools and additional resources

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Content Content Content Content HighlightsHighlightsHighlightsHighlights

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Guideposts for Healthy EatingGuideposts for Healthy Eatingt f it d t bl• Eat fruits and vegetables.

• Choose fiber-rich whole grains.• Eat fish, especially those high in omega-3 fatty

acids.Li it di d dd d • Limit sodium and added sugars.

• Choose fats wisely. • Eat nuts, seeds and legumes.

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Organizational PledgeOrganizational PledgeO i ti ill it tOrganizations will commit to:• Reduce and ultimately eliminate sugar-sweetened

beverages candy and other less nutritious foodsbeverages, candy and other less-nutritious foods.• Reduce sodium, added sugars, saturated fat and trans fat

in food and beverages provided.g p• Provide fruits, vegetables and fiber-rich whole grains.• Provide reasonable portion sizes.• Identify and use food vendors who offer healthier choices.

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S Si l St S Si l St Seven Simple Steps Seven Simple Steps to Get Startedto Get Started

1. Reduce and ultimately eliminate regular soft drinks and sugar-sweetened beverages.

2. Offer a fruit and/or vegetable serving with every meal.3. Do not serve butter.

i i i i i i4. Reduce and ultimately eliminate candy in vending machines.5. Switch to fiber-rich whole grain bread products.6 Serve fruit instead of traditional desserts6. Serve fruit instead of traditional desserts.7. Do not serve fried foods.

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H lthi BH lthi BHealthier BeveragesHealthier Beverages• Water (plain, sparkling and flavored) – no more than 10 calories Water (plain, sparkling and flavored) no more than 10 calories

per serving

• Fat-free (skim) or low-fat (1%) milk and milk alternatives (soy, almond etc ) no more than 130 calories per 8 fl o almond, etc.) – no more than 130 calories per 8 fl. oz.

• Juice – 100% fruit or vegetable juice− No added sugars/sweeteners (except non-nutritive sweeteners)g ( p )− No more than 120 calories per 8 fl. oz. (preferred serving size)

• Other beverages – no more than 10 calories per servingthan 10 calories per serving

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Healthier MealsHealthier MealsM k h lthi ti • Provide fat free (skim) or low• Make healthier options appealing and accessible.

• Provide reasonable portions of f d d b

• Provide fat-free (skim) or low-fat (1%) milk (if needed).

• No regular soft drinks or sugar-sweetened beveragesfoods and beverages.

• Offer a fruit and/or vegetable every time food is served.

sweetened beverages.

• Bread products should be whole grain (if needed).

• Do not serve butter.

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H lthi M lH lthi M lHealthier MealsHealthier Meals(continued)(continued)

• Provide salad as a starter or side.• Serve dressings and sauces on the side.Serve dressings and sauces on the side.• If more than one entrée, provide fish and

vegetarian options.• Always provide at least one vegetable side.• Desserts should be reserved for special

occasions If a dessert is required fruit and occasions. If a dessert is required, fruit and fruit-based desserts are better choices.

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Healthier Snacks & BreaksHealthier Snacks & Breaks• Fresh fruits and vegetablesFresh fruits and vegetables• Whole-grain crackers

H l d th • Hummus, salsa and other light dipsNuts and trail mix• Nuts and trail mix

• Fat-free/low-fat yogurt• No candy or regular chips

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Healthier Vending MachinesHealthier Vending Machines• Add healthier selections.• Select the smallest package sizes available.

R d d lti t l li i t ll d ( f i t d • Reduce and ultimately eliminate all candy (sugar-free mints and gum are OK).

• Reduce and ultimately eliminate all regular chips (baked chips Reduce and ultimately eliminate all regular chips (baked chips and pretzels are OK).

• Reduce and ultimately eliminate desserts and sweets. • Reduce and ultimately eliminate sugar-sweetened beverages.

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R d b l l

Office FoodOffice Food• Remove candy bowls or replace

with fruit.• Limit the amount of time it’s Limit the amount of time it s

available.• Provide healthier suggestions.• Avoid less healthy foods (donuts,

cookies, etc.).Explore new ways to celebrate • Explore new ways to celebrate special occasions.

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h t /f d hh t /f d hwww.heart.org/foodwhereurwww.heart.org/foodwhereur

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User RegistrationUser Registration• All users must register to receive access to the free toolkit online.• This facilitates:

t ki f b th i t l d t l- tracking of users, both internal and external,- follow up with users, and- communication about future enhancements.

• Registrants will be invited to participate in pre- and post-implementation assessment surveys.

• Bookmark the page so you don’t have to register again in future• Bookmark the page so you don t have to register again in future.

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Fit-Friendly WorksitesFit-Friendly WorksitesFit Friendly WorksitesFit Friendly Worksites

American adults spend more and more time in sedentary office environments, which makes the U.S. population at greater h lth i k h l

The Fit-Friendly Worksite recognition program highlights employers who champion the health of their employees and prioritize wellness in the workplace

health risk, as a whole.

wellness in the workplace.

Since 2007, the Fit-Friendly program has been one of the AHA’s most successful worksite initiatives. Currently over 4,000 worksites, representing nearly 10 million employees, have been recognized for their outstanding efforts in prioritizing the health and wellness of their employees.

Le els of Recognition Additi l bl dLevels of Recognition:  Additional non-renewable awards:

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Recognition DetailsRecognition Details

Worksites can earn gold-level recognition if they meet the minimum criteria in areas of physical activity support, increasing healthy eating options at work and promoting a wellness culture. Worksites must have at least six of the physical activity criteria, two of the nutrition criteria and one of the culture criteria listed on the application form.

For a worksite to earn the platinum-level recognition, they must fulfill all the gold-level criteria and demonstrate at least one gbehavior change OR one cost-savings outcome OR have achieved a positive return on investment (all with supporting data).

For a worksite to receive an additional Innovation award, they must detail the program which they feel is unique and explain the results or change that was seen in the worksite or the community.

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Application DetailsApplication Details

Worksites apply or renew: Online at: heart.org/fitfriendly Application deadlines are April 1 and Nov. 1 each year Worksites can choose the level they want to apply for Worksites can choose the level they want to apply for

based on their commitment to the activities andwhether they can show measureable results.

Grading applications: Gold and Platinum applications are reviewed first by AHA staff. A committee of expert volunteers evaluate the Innovation award applications.

Af h d dli h i i l 2 h i d h ff d After each deadline there is approximately a 2-month window where staff and volunteers are reviewing the applications, and then recognized companies will be announced.

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Benefits for Fit-Friendly WorksitesBenefits for Fit-Friendly Worksites

Recognized worksites receive:

Recognition on AHA’s Healthy Living website An official letter from AHA CEO Nancy Brown congratulating

the worksite on the achievement A plaque to display at the worksite with the official Fit-Friendly

seal Listed in an annual online promotional piece Official annual seals for the use in internal publications, intranet

sites and externally in recruitment Sample e-mail, voicemail and script messaging to communicate

the achievement to employeesthe achievement to employees Recognition at local AHA events Additionally, Platinum worksites have the chance to distribute one press

release announcing the recognition in the local market

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Worksite Wellness WorksWorksite Wellness Works

What organizations are saying about the addition of wellness activities and the positive effects for the employees and the bottom line:

Company A increased participation in its wellness program by 22% in a single year by adding walking opportunities at work. Employees cited the “ease” of walking at work and designated walking paths as a reason.

Company B found that by instituting a walking program and healthier food choices at work, admissions to hospitals decreased 50%, turnover decreased from 22% to 10% and they lowered their worker’s comp claims.

Company C created an on-site physical therapy facility with a full-time therapist. Employees were given the option to use the on-site facility instead of leaving work The on-site facility saved 29 800 employee hours that would otherwise be

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work. The on site facility saved 29,800 employee hours that would otherwise be spent traveling to offsite therapy; employees have saved more than $43,000 in copays; the worksite saved more than $72,000 in insurance costs.

For more healthy livinginfo and resources:

heart.orgheart.org//healthylivinghealthyliving

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