Getting started … on a workplace weight management programme

1. Getting started… on a workplace weight management programme Dr Koh Yang Huang Manager, Workplace Health Promotion

2. Heath indicator 1992 1998 1998 Diabetes 8.2% 9.0% 8.6% HPT 21.5% 16.1% 20.1% High TC 19.4% 25.4% 18.7% Exercise 13.6% 16.8% 24.9% Obese 6.0% 5.1% 6.9% Smoke 12.6% 15.2% 18.3% National Health Survey, Singapore Source: MOH Among Singapore residents aged 18-69 years

3. Leading Causes of Death Source: Ministry of Health Annual Report 2002

4. A Review and Analysis of the Clinical and Cost-effectiveness Studies of Comprehensive Health Promotion and Disease Management Programs at Worksite: 1998 -2000 Update by Kenneth Pelletier American Journal of Health Promotion 2001; 16(2):107-116

6. Workplace Health Promotion is a … processofenablingpeople to increasecontrolover and to improve their health within a workplace setting.  Ottawa Charter World Health Organisation 1986

7. Health is a … state of complete physical, mental and social wellbeing and not merely the absence of disease or infirmity.  Declaration of Alma Ata, 1978

8. Getting Started

9. Secure support 1. Set up committee 2. Assess needs 3. Write goals & objectives 4. Select interventions 5. Market and Implement 6. Evaluate

10. 1. Set up a good committee • Influential leadership • Clear chain of command • Representative • 5-7 members • Trained staff • Recognition • Opportunity for growth • Integrated

11. 2. Assess needs Identify what is important to staff when designing workplace health programme Understand different spectrum of needs, expectations, etc Set the right priorities

12. Employee: Demographics Health status Health risk factors Fitness status Health practices Staff satisfaction Interests/preferences Mental health status Readiness to change Significant others Organisational: Medical care costs Absenteeism Staff turnover Physical environment: Cooking facilities Water coolers Sports and recreation facilities What Data to Collect?

13. How to Collect Data? • Observation • Verbal feedback • Existing data • Survey • Health screening • Focus group discussion

14. Determine priorities • Criteria: • How big is the problem • Is it serious • Are there solutions • Are solutions acceptable • Do we’ve the resources

15. 3. Write goals and objectives Specific Measurable Action-oriented Realistic Time-bound

16. Example: By Dec 05 Short to medium term objectives • 40% staff participate in > 1 Wt Mgt Activity • 50% of staff with BMI>25 attend Wt Mgt Class • 15% of Wt Mgt Class attendees achieve wt loss goals • Revise canteen menu • Replace palm oil with canola oil • Use HPB’s list of approved caterers with immediate effect

17. Example: By Dec 2007 • Proportion of staff with “moderate to high risk BMI” falls from 40% (’05) to 35% • Proportion of staff with HPT falls from 22% (’05) to 19% • Average healthcare bills falls from $89/staff/year (’05) to $82/staff/year Long term objectives

18. 4. Select interventions • Include Mass and Targeted • Range of topics - healthy eating, diet & diseases, psychosocial cues to eating, physical activity, stress mgt, high blood pressure, dining out, reading food labels • Balanced across 3 components – organisational policies, supportive environment, lifestyle & personal health skills

19. Exercise programmes for small companies • Offer gym membership • Protected time to exercise • Longer lunch breaks • Aerobics Mile Programme • Stair climbing

20. S.I.M.P.L.E. Checklist • Specific to needs • Innovative • Manageable • People-oriented • Lasting • Evidence-based

21. 5. Market programme … telling them

22. Letters and memos Banners Staff Notice Board Staff meetings E-mail Pop-up e-posters Signages near queues in canteen Payslips Inhouse newsletters T-shirts, balloons, message buttons Videos Brochures Feedback boxes Personal persuasion Choose popular channels

23. Branding establish engage BP’s Best Practices 5e Ways enjoy easy excite Investing in healthy employees

24. Enjoyable Enjoy Diverse Activities (variety) Encourage Team Work (team spirit) “Friend-get-friend” effect

25. Exciting Chinese New Year Countdown • New year resolutions • Customised fortune cookies with health messages • Healthy wok demonstration – low fat recipes • Exercise activities – tai chi, martial arts Publicise Creatively

26. Easy to Participate Minimal disruption to work • Step Out Challenge BPS • Staff carries a pedometer – and it tracks the number of steps walked. • No intervention required • More than 50% of staff participated • Interactive website maps out distance travelled

27. Time your activities • Avoid peak periods • Ride on campaigns or topical concerns • Integrate with on-going activities

28. Easy to Say YES Offer plenty of support • Early time-off for WHP activities • Provided transport where necessary • Provided meals where possible

29. 6. Evaluate programme • Know the object(s) of your evaluation • Evaluate against your goals & objectives • Ongoing

30. IMPLEMENT PLAN SUSTAIN EVALUATE

31. It must be sufficiently long: 3-6 mths to reduce personal risks; 3-5 years to demonstrate cost-effectiveness • E’yees need to perceive that mgt has positive attitudes toward health Kenneth Pelletier “Review & analysis of clinical & cost-effectiveness studies, Am J of Health Promotion 2001; 16(2):107-116

32. Tapping on HPB

33. Projects eligible for funding: • Consultancy services • Training • Health risk assessment • Health education activities • Health facilities & equipment • Incentive scheme WHP Grant – up to $10,000 • To incentivise companies • $5,000 to $10,000 matching grant

34. HealthPROTM Eat for Health • Encourage healthy eating habits • Highlights: • Health corners • Healthy catering policy • Fruit and vegetables bazaar • Outdoor physical activity • Experiential learning

35. E-Bytes • E-mailed worksite nutrition intervention to promote healthier dietary practices • Features: • Online dietary survey • Immediate personal feedback • Company report • Bite-sized dietary tips twice weekly X4 wks Hpb_nutrition_dept@hpb.gov.sg

36. Healthy Catering @ Work • Encourage workplaces to provide healthier food options in: • Cafeteria • Corporate functions/receptions • Conduct culinary skills workshop for food vendors • Conduct seminars for canteen reps • HPB’s list of approved caterers http://www.hpb.gov.sg/hpb/default.asp?pg_id=1390

37. Infrastructure Support • Training • Resources • Directory of service providers • Best practices • Health Information Centre http://www.hpb.gov.sg/healthatwork