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