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Making the Healthy Choice the Easy Choice in the Workplace

Making the Healthy Choice the Easy Choice in the Workplace. Staywell Coordinators Meeting May 6, 2009 Kirsten Aird, MPH Workforce Capacity Manager. Why is Wellness Important in Worksites. Healthy behaviors are not all about personal responsibility We spend nearly 1/3 of our life at work

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Making the Healthy Choice the Easy Choice in the Workplace

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  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 <10% 10%–14%

  4. Obesity Trends* Among U.S. AdultsBRFSS, 1986 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14%

  5. Obesity Trends* Among U.S. AdultsBRFSS, 1987 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14%

  6. Obesity Trends* Among U.S. AdultsBRFSS, 1988 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14%

  7. Obesity Trends* Among U.S. Adults BRFSS, 1989 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14%

  8. Obesity Trends* Among U.S. AdultsBRFSS, 1990 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14%

  9. Obesity Trends* Among U.S. AdultsBRFSS, 1991 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

  10. Obesity Trends* Among U.S. AdultsBRFSS, 1992 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

  11. Obesity Trends* Among U.S. AdultsBRFSS, 1993 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

  12. Obesity Trends* Among U.S. AdultsBRFSS, 1994 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

  13. Obesity Trends* Among U.S. AdultsBRFSS, 1995 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

  14. Obesity Trends* Among U.S. AdultsBRFSS, 1996 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

  15. Obesity Trends* Among U.S. AdultsBRFSS, 1997 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

  16. Obesity Trends* Among U.S. AdultsBRFSS, 1998 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

  17. Obesity Trends* Among U.S. AdultsBRFSS, 1999 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

  18. Obesity Trends* Among U.S. AdultsBRFSS, 2000 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

  19. Obesity Trends* Among U.S. AdultsBRFSS, 2001 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

  20. Obesity Trends* Among U.S. Adults BRFSS, 2002 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

  21. Obesity Trends* Among U.S. AdultsBRFSS, 2003 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

  22. Obesity Trends* Among U.S. AdultsBRFSS, 2004 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

  23. Obesity Trends* Among U.S. AdultsBRFSS, 2005 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥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 public’s 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 280:12371-74)

  30. What’s 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 HPCDP’s 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 HPCDP’s 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 isn’t 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/WorksiteFitBusinessKit.aspx#2 • 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_Guide.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/policies/Healthy_Worksite_Food.pdf • CDC Garden Market Example http://www.cdc.gov/nccdphp/dnpa/hwi/toolkits/gardenmarket/example.htm

  38. Thank you! Kirsten Aird Kirsten.G.aird@state.or.us 971-673-1053

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