© 2014 Regents of the University of Minnesota. All rights reserved. Healthy Eating at Work WORKSITE...
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Transcript of © 2014 Regents of the University of Minnesota. All rights reserved. Healthy Eating at Work WORKSITE...
© 2014 Regents of the University of Minnesota. All rights reserved.
Healthy Eating at WorkWORKSITE WELLNESS PEER GROUP MEETING
KELLY KUNKELEXTENSION EDUCATOR, HEALTH AND NUTRITIONJANUARY 14, 2015
© 2014 Regents of the University of Minnesota. All rights reserved.
IT’S MORE THAN THE FOODEating decisions – how many have you made today?
Average person makes over 227 food related decisions daily
Decisions are impacted by:– Knowledge– Personal situation– Social environment – Physical environment – How food is presented
Wansink B, (2007) Environment and Behavior
© 2014 Regents of the University of Minnesota. All rights reserved.
FOOD AT THE WORKPLACE
People spend 8 hours a day at work: 50% of waking hours
– 113 food decision– One meal– Two snacks
Employees can have access to many eating opportunities at work:
– Cafeteria, vending– Treats in lunchroom,
candy/snack dishes in work areas
– Food at meetings and events
Which option supports health eating?
© 2014 Regents of the University of Minnesota. All rights reserved.
NEW RESEARCH: DECISION FATIGUE
The more choices you make throughout the day, the harder each one becomes for your brain
Consequences:– Reduced will power– Shortcuts like impulsive decisions or
avoiding decisions.
New York Times, August 17, 2011http://www.nytimes.com/2011/08/21/magazine/do-you-suffer-from-decision-fatigue.html?pagewanted=all&_r=0
© 2014 Regents of the University of Minnesota. All rights reserved.
HOW MUCH IS TOO MUCH?
100 calories is equal to: 20 minute walk
8 oz. of regular soda 1 small cookie 5 chocolate covered
almonds ¼ commercial muffin ½ donut
© 2014 Regents of the University of Minnesota. All rights reserved.
U.S. CALORIC ENVIRONMENT More than 3800 calories per person
produced annually More than 2700 per person available for
consumption Average person needs 2000
or fewer calories per day.
USDA’s Economic Research Service
© 2014 Regents of the University of Minnesota. All rights reserved.
EATING BEHAVIOR Not only what, but HOW we
eat has as much of an impact on health – Mindless eating: lack of
attention to fullness cues– Portion size influences how
much we eat– “Because its there”: Impulsive
eating decisions– Distracted eating – on the run,
while working, etc.
© 2014 Regents of the University of Minnesota. All rights reserved.
BUSINESS CASE FOR HEALTHY FOODS Can save money on health care costs,
absenteeism Can reduce the risk of some chronic diseases Healthy employees are more likely to be at work
and performing well Improved employee morale Retain key employees and
attract new talent
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTH COSTS VS. HEALTH CONDITIONS
Annual cost per risk factor
Depression $2,413
High Glucose $1,450
Overweight $1,194
Stress $1,132
Tobacco $713
High Blood Pressure $650
High Cholesterol $454
Source: Hero Risk-Cost Research: The relationship between modifiable health risks and health care expenditures. Goetzel, et al.
© 2014 Regents of the University of Minnesota. All rights reserved.
MAKING THE HEALTHY CHOICE THE EASY CHOICE
Promoting a healthy food environment as part of comprehensive WW program supports workers in their environment.
What is healthy eating?
USDA My Plate
© 2014 Regents of the University of Minnesota. All rights reserved.
STRATEGIES THAT WORK: PRICING Vending study
– Reductions of 10%, 25% and 50% on LF snacks increase purchases by 9%, 39% and 93%
Cafeteria study– Increased cost of regular soft drinks by 35%
decreased purchases by 26%
French SA (2001) American Journal of Public Health
Block JP (2010) American Journal of Public Health
© 2014 Regents of the University of Minnesota. All rights reserved.
STRATEGIES THAT WORK: PLACEMENT
Marketing principals – eye level, clear view
Point of Purchase (POP) strategies
Keep messages short and simple
Focus on convenience, taste, effect of healthy food
© 2014 Regents of the University of Minnesota. All rights reserved.
MORE STRATEGIES THAT WORK Policies that encourage healthy foods at meetings and events Limit treats in common areas, replace with healthy options Encourage people to share healthy foods in their work space
and at potlucks Include access to a dietician as
part of your health benefits
© 2014 Regents of the University of Minnesota. All rights reserved.
WHAT WE’VE LEARNED Its not easy to change peoples
food choices Comprehensive wellness
programs get better results Employee involvement is critical Management support is critical Creating a company culture of
health is a game changer.
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTHY EATING AT WORK: WHAT IT TAKES
A Comprehensive Approach:
– Supportive environment Access to healthy food Space to eat Encourage healthy
foods in work environment
– Social support Raise awareness Build skills
– Policy development Catering Vending Meetings
© 2014 Regents of the University of Minnesota. All rights reserved.
GETTING IT DONE Gather key players and get buy-in Conduct a workplace assessment: capture the current environment and eating
practices Form a wellness committee Plan and identify areas for improvement Consult with experts, hire consultants, review best practice Put the plan into action: set specific attainable goals Evaluate efforts Involve employees and leadership
© 2014 Regents of the University of Minnesota. All rights reserved.
KEEPING IT GOING Solicit employee feedback
– Polls– Surveys– Taste testing– Focus groups
Host healthy foods events– Seasonal cooking challenge, potluck salad bars, – Be a CSA drop site– Offer a farmers market
© 2014 Regents of the University of Minnesota. All rights reserved.
SOCIAL SUPPORT: RAISING AWARENESS
Activities that give employees the information they need to make healthy food choices Examples:
– Company newsletter– Post tips on bulletin boards,
pay stubs, etc.– Events: contests, challenges,
brown bag presentations– Health screenings
© 2014 Regents of the University of Minnesota. All rights reserved.
SOCIAL SUPPORT: SKILL BUILDING Activities that teach employees how to get actively involved in changing eating behaviors Examples:
– Sharing recipes– Cooking demonstrations– Label reading educational activities– Weight loss programs– Self-screening questionnaires
© 2014 Regents of the University of Minnesota. All rights reserved.
SUPPORTIVE ENVIRONMENTThe surroundings and conditions which foster healthy eating Examples:
– Increase availability of F & V– Make healthy choices convenient
and competitively priced– Reduce portion sizes– Modify cafeteria recipes to improve
nutritional value
© 2014 Regents of the University of Minnesota. All rights reserved.
POLICY DEVELOPMENTSpecific guidelines that support healthy eating in the workplace Examples of what a policy can do:
– Clarify roles of employers and employees– Demonstrate commitment to employee health– Provide accurate and consistent messaging– Increase availability of healthy foods– Decrease availability of unhealthy foods– Positive role modeling– Support making healthy choices
© 2014 Regents of the University of Minnesota. All rights reserved.
HUMAN RESOURCES: BEHAVIORAL SUPPORTS
Examples:– Assure employees have enough time to eat– Assure employees have
a clean and attractive
eating environment away
from their work space– Nutrition counseling is covered by insurance
© 2014 Regents of the University of Minnesota. All rights reserved.
LET’S GET ENERGIZED
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTHY EATINGMEETINGS & EVENTS
Healthy choices area always available.• reduce the quantity/size of unhealthy items and increase healthy choices
Consider the current food defaults.• vegetable sides• whole grains• healthy soups
Downsize portions.• smaller plates • half portions
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ENVIRONMENT
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTHY EATINGVENDING
Engage internal vendor relations team Vendor is a part of the process Survey employees Identify desired state
– increase availability of healthy products.– offer smaller portions.
Quality assurance– keep machines consistently stocked with healthier choices.
25
ENVIRONMENT
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTHY EATINGHEALTHY SNACK STATION
Location that contains refrigerated and dry goods purchased on-your-honor Steps to establish a healthy snack station
– survey employees– location and storage– display and presentation– management of station– financial considerations
26
ENVIRONMENT
© 2014 Regents of the University of Minnesota. All rights reserved.
POLICIES: HEALTHY FOODSIdeal healthy foods policies/guidelines include:
• Meetings and events include healthy options when food and beverages are served
• Snack stations contain only healthy foods and beverages• Vending maintains a minimum percentage of healthy foods and
beverages (e.g., 50% of food)• healthy options are priced lower• visible product labels• healthy options labeled with “healthier choice” sticker
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POLICY
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTHY EATINGMEETINGS & EVENTS
Contact local caterers to inquire about healthy choices– breakfast, lunch, events – hot and cold– meet dietary requests
Compile a healthy catering guidebook that outlines healthy options. Reference for administrative staff when placing orders.
Social event to taste test foods [include healthy vending options]
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SYSTEMS and SOCIAL SUPPORT
© 2014 Regents of the University of Minnesota. All rights reserved.
HEALTHY EATING
P
SS
S
EVendingHealthy snack station creationCafeteria improvementsMeetings and events
Policy that sustains the improvements
RFP services for vendingQuality assurance practices for vending Catering guideManagement of healthy snack station Labeling and signageManagers are trained on how to support all elements
Taste testing Employee surveyLunch and learns
29
© 2014 Regents of the University of Minnesota. All rights reserved.
WWW.SLIMBYDESIGN.ORG/
© 2014 Regents of the University of Minnesota. All rights reserved.
WWW.EXTENSION.UMN.EDU/FAMILY/LIVE-HEALTHY-LIVE-WELL/HEALTHY-BODIES/MOVE-MORE/HEALTHY-AND-FIT-ON-THE-GO/
© 2014 Regents of the University of Minnesota. All rights reserved.
A roadmap to healthy, affordable, and safe food for all Minnesotans.
Is supported by SHIP at MDH with funding from the CDC and the Center for Prevention at BCBSMN, with leadership support from the UM Healthy Foods, Healthy Lives Institute.
Minnesota Food Charter 101
© 2014 Regents of the University of Minnesota. All rights reserved.
Why a Food Charter?In recent decades, diet-related health issues have surged – presenting costly, long-term challenges to Minnesota’s prosperity. Unequal access to healthy food results in a lower bottom line – from worker productivity to healthcare costs.
Minnesota Food Charter 101 continued
© 2014 Regents of the University of Minnesota. All rights reserved.
Creating a plan for a healthier MN1) February – October 2013 Public input process
2) November 2013 – January 2014 Ongoing, online town hall forum, open to all
3) January 2014 Regional gatherings
4) January – July 2014 Draft Food Charter document
5) September 2014 Final document completed
6) October 2014 MN Food Charter launches at Food Access Summit and is shared with public
Minnesota Food Charter 101 continued
© 2014 Regents of the University of Minnesota. All rights reserved.
The Food Charter DocumentWhat is healthy food?
Minnesotans have different ideas about healthy food and what it means to them. It’s important to have a food supply that can meet these diverse needs, definitions and interests.
Minnesota Food Charter 101 continued
© 2014 Regents of the University of Minnesota. All rights reserved.
The Food Charter DocumentCall to action
1. Share
2. Act
3. Learn
Minnesota Food Charter 101 continued
© 2014 Regents of the University of Minnesota. All rights reserved.
NEXT STEPS
© 2014 Regents of the University of Minnesota. All rights reserved.
RESOURCES• Choose MyPlate at: http://ChooseMyPlate.gov
• Dietary Guidelines for Americans, 2010 at: www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm
CDC worksite wellness tools at: http://www.cdc.gov/sustainability/worksitewellness/index.htm
CDC worksite scorecard at: http://www.cdc.gov/dhdsp/pubs/worksite_scorecard.htm Wisconsin worksite wellness toolkit: http://
dhmh.maryland.gov/healthiest/Documemts/Wisconsin%20Worksite%20Wellness%20Resource%20Kit.pdf
Eat Well Work Well at: http://www.eatwellworkwell.org/ SHIP worksite wellness implementation guide at: http://
www.health.state.mn.us/healthreform/ship/implementation/worksite/worksitewellnessguide01092012.pdf
© 2014 Regents of the University of Minnesota. All rights reserved.The University of Minnesota is an equal opportunity educator and employer. This PowerPoint is available in alternative formats upon request. Direct requests to 612-626-6602.
Thank you!
Kelly Kunkel(507) 389-6721 or (507) [email protected]