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Making the Healthy Choice the Easy Choice in the Workplace

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Make it easier to avoid unhealthy food and have access to healthy food when shared at work Assure that health was the optimal default at any meeting we convened ... – PowerPoint PPT presentation

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Title: Making the Healthy Choice the Easy Choice in the Workplace


1
Making the Healthy Choice the Easy Choice in the
Workplace
  • Staywell Coordinators Meeting
  • May 6, 2009
  • Kirsten Aird, MPH
  • Workforce Capacity Manager

2
Why is Wellness Important in Worksites
  • Healthy behaviors are not all about personal
    responsibility
  • We spend nearly 1/3 of our life at work
  • Health care costs
  • Productivity
  • Morale

3
Obesity Trends Among U.S. AdultsBRFSS, 1985
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
4
Obesity Trends Among U.S. AdultsBRFSS, 1986
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
5
Obesity Trends Among U.S. AdultsBRFSS, 1987
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
6
Obesity Trends Among U.S. AdultsBRFSS, 1988
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
7
Obesity Trends Among U.S. Adults BRFSS, 1989
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
8
Obesity Trends Among U.S. AdultsBRFSS, 1990
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
9
Obesity Trends Among U.S. AdultsBRFSS, 1991
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519
10
Obesity Trends Among U.S. AdultsBRFSS, 1992
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519
11
Obesity Trends Among U.S. AdultsBRFSS, 1993
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519
12
Obesity Trends Among U.S. AdultsBRFSS, 1994
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519
13
Obesity Trends Among U.S. AdultsBRFSS, 1995
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519
14
Obesity Trends Among U.S. AdultsBRFSS, 1996
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519
15
Obesity Trends Among U.S. AdultsBRFSS, 1997
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 20
16
Obesity Trends Among U.S. AdultsBRFSS, 1998
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 20
17
Obesity Trends Among U.S. AdultsBRFSS, 1999
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 20
18
Obesity Trends Among U.S. AdultsBRFSS, 2000
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 20
19
Obesity Trends Among U.S. AdultsBRFSS, 2001
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
20
Obesity Trends Among U.S. Adults BRFSS, 2002
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
21
Obesity Trends Among U.S. AdultsBRFSS, 2003
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
22
Obesity Trends Among U.S. AdultsBRFSS, 2004
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 25
23
Obesity Trends Among U.S. AdultsBRFSS, 2005
(BMI 30, or 30 lbs overweight for 5 4
person)
No Data lt10 1014
1519 2024 2529
30
24
Percentage of Obesity Among Adult Oregonians,
1993 - 2007
25
Eat 5 or More Fruits Vegetables/DayOregon Data
2007 BRFSS and 2007 OHT
26
So What is Happening?
  • Genetic changes?
  • Less will power?
  • Less informed?
  • Or
  • Have we built a toxic environment?

27
What does our own experience at work tell us?
  • How often do people bring in food to share? What
    kind of food is it?
  • If your organization is hosting an all-day
    meeting, what food and beverage would you expect
    to see served?
  • Is there a Weight Watchers group for employees at
    your worksite?
  • Are there vending machines at your worksite?
    What is offered?

28
Place Matters
  • We spend 1/3 of our time at work what we see and
    smell at work influences what we put in our
    mouths
  • We all have a responsibility to be good stewards
    of the publics dollar. Are we doing the best we
    can?

29
  • The changes in eating and exercise behaviors that
    are driving the obesity epidemic are largely due
    to an environment that encourages the former and
    discourages the latter (Hill Jo, Peters JC. 1998.
    Environmental contributions to the obesity
    epidemic. Science 28012371-74)

30
Whats Missing?
  • Environmental and policy approaches that modify
    the environment rather than relying solely on the
    individual.
  • Changes that reduce barriers and support healthy
    lifestyles.
  • Interventions focused on institutional, community
    and policy levels to effect population change.

31
The story of one section
  • The Health Promotion and Chronic Disease
    Prevention Section set out to
  • Make it easier to avoid unhealthy food and have
    access to healthy food when shared at work
  • Assure that health was the optimal default at any
    meeting we convened
  • Walk our talk

32
Key components of HPCDPs policy
  • If you bring food to the office to share, please
    make sure you provide a healthy option.
  • Food to be shared with the office (from
    vacations, leftovers, etc.) can only be shared in
    the Kitchen

33
Key components of HPCDPs policy
  • Water, tea, ice tea can be offered for meetings
    less than 4 hours
  • If serving a meal (meeting is 4 hours or longer),
    follow healthy eating guidelines
  • Eat Smart North Carolina
  • University of Minnesota School of Public Health
    Guidelines for Offering Healthy Foods at
    Meetings, Seminars, and Catered Events
  • American Cancer Societies Meeting Well tool

34
So, how did this really go?
  • New things are always hard, even for the
    preachers and the choir. It takes practice!
  • What people said
  • What people did

35
Small Steps Can Make a Big Difference
  • Discussion about what is possible at work
  • What kind of food would like to see served at
    meetings or events you host?
  • Does it help you, or others, if tempting food
    isnt around at work?
  • What would you (personally) be willing to change
    to assure the healthy choice is the easy choice?
  • Is there a Weight Watchers program in the
    building?
  • Would you consider starting a Community Supported
    Agriculture (CSA) program at your agency?
  • Where do you think your agency could begin to
    assure the healthy choice is the easy choice?

36
Resources
  • Worksite Program California Fit Business Kit! 
    http//ww2.cdph.ca.gov/programs/cpns/Pages/Worksit
    eFitBusinessKit.aspx2
  • Links to Healthy Meeting Policies, Vending
    Machine and Food and Beverage Standards, Healthy
    Dining Menu Guidelines, Simple Steps to Ordering
    Farm Fresh Produce for the Worksite, A Guide to
    Establishing a Worksite Farmers Market
  • Guidelines for Offering Healthy Foods at
    Meetings, Seminars and Catered Events University
    of Minnesota School of Public Health
    http//www.sph.umn.edu/img/assets/9103/Nutrition_G
    uide.pdf

37
Resources
  • American Cancer Society, Meeting Well A Tool for
    Planning Healthy Meetings and Events
    http//www.fightcancer.org/ACSWW/WorkplacePrograms
    /MeetingWell/2513.00-MeetingWellGuide.pdf
  • Centers for Disease Control Choosing Foods and
    Beverages for Healthy Meetings, Conferences and
    Events http//www.cdc.gov/nccdphp/dnpa/hwi/policie
    s/Healthy_Worksite_Food.pdf
  • CDC Garden Market Example http//www.cdc.gov/nccdp
    hp/dnpa/hwi/toolkits/gardenmarket/example.htm

38
Thank you!
  • Kirsten Aird
  • Kirsten.G.aird_at_state.or.us
  • 971-673-1053
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