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Washington Wellness Coordinator Networking

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Washington Wellness Coordinator Networking & Training Implementing the Healthy Nutrition Guidelines April 30, 2014 10:00-11:30 am We can start by reviewing the ... – PowerPoint PPT presentation

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Title: Washington Wellness Coordinator Networking


1
Washington Wellness Coordinator Networking
Training Implementing the Healthy Nutrition
Guidelines April 30, 2014 1000-1130 am
2
Agenda
Time Item Who?
1000-1015 am Introductions Updates Pam Sonja
1015-1110 am Presentation Implementing the Healthy Nutrition Guidelines Colleen Arceneaux, Healthy Eating Coordinator, Department of Health
1110-1125 am Questions All
1125-1130 am Wrap Up All
3
Implementing the Healthy Nutrition
Guidelines Colleen Arceneaux, DOH Healthy Eating
Coordinator
Your health. Your food. Your choice.
4
Executive Order 13-06
http//www.governor.wa.gov/office/execorders/defau
lt.aspx
5
Access to Healthy Foods in State Facilities
By July 1, 2014, all state executive agencies
shall adopt and begin to implement a food and
beverage service policy for employees.
6
Healthy Foods Overview
  • Must fully implement guidelines by December 31,
    2016
  • All foods offered and served in state agencies
    vending machines, cafeterias, on-site retail
    establishments, meetings events, and
    institutional food service
  • Purchase and promote Washington-grown products
    whenever practical
  • Policies based on Washington State Healthy
    Nutrition Guidelines

7
DOHs Role
  • Develop Healthy Nutrition Guidelines
  • Food Procurement Workgroup
  • Create an Implementation Guide
  • Formative Research to Inform the Guide
  • Guide Available at www.doh.wa.gov/choosewell-livew
    ell
  • Provide Technical Assistance to Agencies

8
Formative Research
  • Conducted in Fall 2013 to inform content of the
    implementation guide
  • Assessed the target audiences
  • Adopters, Implementers, and Consumers
  • Key informant interviews
  • Facilitated discussions
  • Focus Groups

9
Formative Research
  • What would the Adopters need?
  • Implementation Guide should include
  • Who would the EO affect?
  • Long-term outcomes success stories
  • Model policy
  • How to influence contracts
  • Marketing and communications materials

10
Formative Research
  • What would the Implementers need?
  • Implementation Guide should include
  • Marketing materials
  • Vending operator resources planograms, product
    lists
  • Cafeteria resources food lists, example meals,
    menus
  • Implementation checklist
  • Success Stories
  • Ability to apply for recognition

11
Formative Research
  • What do the Consumers want?
  • Employees want access to healthy food choices at
    work
  • Nutrition information influences employees
    decisions
  • Messaging should highlight choice

12
Formative Research
Which healthier options do you want to be offered?
13
Healthy Nutrition Guidelines
  • Increase availability of healthier food and
    beverage options
  • Based on the USDA Dietary Guidelines
  • Adapted from existing Guidelines
  • Developed with partners in public and private
    sectors
  • Executive Order 13-06 directs all state executive
    agencies to adopt the Guidelines

14
Guiding Principles
More whole grains
More fresh fruits and vegetables
Smaller portion sizes
Healthy cooking techniques
Less processed foods
Less sodium
15
The Issue Unhealthy Eating
  • More than half of Washingtonians are either
    overweight or obese
  • Coronary heart disease is the second leading
    cause of death
  • Diabetes is a rapidly growing health issue

16
The Opportunity Healthy Choices
  • Americans spend almost 50 of their food budget
    on meals away from home
  • Worksites that promote employee wellness can see
    success in
  • Increased employee productivity
  • Decreased employee absenteeism
  • Decreased healthcare costs
  • Improved employee morale

17
Guideline Areas
  • The Guidelines apply to foods and beverages
    available through
  • Vending
  • Meetings and events
  • Cafeterias, cafes, and on-site retails
  • Institutions

18
Vending
50 of options in vending machines need to meet
at least the Healthier nutrition category.
Air popped or low-fat popcorn
Trail mix without candy
Baked chips
19
Easy Implementation
  • Resources for Vending
  • Example food and beverage items
  • Product lists
  • Information on how to read a nutrition label
  • Example planogram Where to put the healthier
    options so they sell better
  • Choose Well Live Well marketing materials to
    promote the healthy choice

20
Meetings and Events
  • Serve foods and beverages low in fat, sugar, and
    sodium
  • Always serve fruit, vegetables, and water
  • Plan meals appropriate for attendees cultural
    and dietary needs

Healthy refreshment with low-fat, lower sodium dip
Nicely-presented water
Small portion size
21
Easy Implementation
  • Resources for Meetings and Events
  • Sample menus and example meals
  • Strategies to promote healthy eating
  • Tips to choose low-sodium options, lower sodium
    cooking
  • Healthy potluck sign-up sheet

22
Cafeterias, cafes, onsite retails
  • Whole grain rich options
  • Fresh fruits and vegetables
  • Lean protein options
  • Vegetarian choices
  • Healthy cooking techniques, no more than one
    deep-fried option
  • No trans fats or hydrogenated oils
  • Low- and non-fat milk and milk products
  • Free water

Baked kale chips
Tofu and vegetable stir fry
23
Easy Implementation
  • Resources for Cafeterias
  • Step-by-step assessment tool
  • Recommended foods and beverages
  • Sample menus and example meals
  • Strategies to promote healthy choices and
    increase sales at the same time
  • Choose Well Live Well marketing materials

Menu idea Oatmeal bar with fruit and nut
toppings
24
Institutions
  • Standards for daily servings of fruits,
    vegetables, whole grains and proteins
  • Preference to fresh and lean food options
  • Low- and non-fat milk and milk products daily
  • Zero- or low-calorie beverages, water available
  • 100 and low-sodium fruit and vegetable juices

5 ½ oz. of protein daily
2 ½ cups of vegetables daily
2 cups of fruit daily
25
Easy Implementation
  • Resources for Institutions
  • Step-by-step assessment tool
  • Recommended foods and beverages
  • Sample menus and example meals

More spice, less salt
Recommended 3 cups of low-fat milk daily
Example meal
26
Where to Begin
  • Visit www.doh.wa.gov/choosewell-livewell to
  • Review the Guidelines
  • Adopt a healthy food and beverage policy that
    meets the Guidelines
  • Complete the implementation plan checklist
  • Use free campaign resources to promote healthy
    eating in your worksite

27
Sample Policy
Section 1 Policy Statement The Department of
Health supports efforts to create a healthy
workplace for employees and guests. In support of
that goal, we are ensuring access to
healthy-choice options in the departments
vending machines, meetings and events, on-site
retail venues and cafeterias. Food and beverages
served must meet defined nutrition guidelines in
accordance with Executive Order 13-06. These
guidelines must be fully implemented by December
31, 2016.   For represented employees the
collective bargaining agreements (CBA) supersede
specific provisions of agency policies with which
it conflicts.    
28
Sample Policy
 Section 2  Framework  This policy ensures that
food and beverages we offer or serve meet the
Healthy Nutrition Guidelines defined by the
Department of Health. The guidelines apply to
foods offered and served by and in our vending
machines, meetings and events, cafeteria/restauran
t, cafes and on-site retail venues.   The
Health and Wellness Workgroup is the agency
leadership group responsible for implementing and
monitoring the adoption of the guidelines. The
Health and Wellness Workgroup appoints an agency
lead to oversee implementation and monitoring of
the guidelines.  
29
Sample Policy
Section 3  Review and Approval   The Health and
Wellness Workgroup is responsible to coordinate
any updates or rescission of this policy or its
associated procedure(s) with the Labor Relations
Manager in the Office of Human Resources. The
Secretary, Department of Health, has full
authority to review and approve this policy and
associated procedure. The Secretary also has the
authority to delegate this responsibility.
30
Implementation Plan Checklist
31
DSBs Business Enterprise Program
  • Understanding your agencys relationship with the
    Department of Services for the Blind (DSB)
  • DSB holds contracts with many of the blind
    vendors who operate food service establishments
    in your buildings
  • DSB also holds most vending contracts
  • DSB and its Blind Vendor Committee have adopted
    policies stating that they will implement the
    Guidelines

32
Recognition
  • Agencies, worksites and vendors can be recognized
    for their efforts implementing the Guidelines
  • Apply by February 1st each year
  • Complete a workplace environmental assessment
  • Implement applicable guidelines
  • Submit a success story
  • Apply for agency recognition
  • More details online by June 1st

33
Questions or Comments?
  • How can DOH best support you and your agency in
    implementing the Healthy Nutrition Guidelines?
  • Do you have any tips for others on how to
    approach this?
  • If you are interested receiving ongoing
    information, including tips and success stories,
    related to this work please email me at
    Colleen.Arceneaux_at_doh.wa.gov

34
www.doh.wa.gov/choosewell-livewell choosewell-liv
ewell_at_doh.wa.gov or Colleen.Arceneaux_at_doh.wa.gov
Presenter Name
Your health. Your food. Your choice.
35
Washington Wellness Contact
  • Look on the Washington Wellness website for this
    PowerPoint on the Meetings Trainings page
  • www.hca.wa.gov/pebb/wellness
  • Contact Pam Sonja at 360.725.1700
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