nutrition at work

Nutrition at Work

Nourishing the Bottom Line

Health Care Costs Rising costs

Over $ 2.3 trillion dollars was spent on health care in 2007

National health expenditures rose 6.9 percent in 2007, 6.9 times the rate of inflation

Poisal, J.A. et al, Health Spending Projections Through 2016: Modest Changes Obscure

Part D’s Impact. Health Affairs (21 February 2007: W242-253.

Health Care Costs Elevated health care costs impact

employers ability to offer paid benefits Cost of Annual Health Plan Premiums

Family of four: $12,100 per plan Single: $4,400 per plan

Kasier Family Foundation (2007). Employer Health Benefits: 2007 Annual Survey. 11 September 2008. http//www.kff.org/insurance/7672/index.cfm

Health Care Costs 70% of the entire burden

of illness and associated costs in the United States is related to preventable illnesses

Lifestyle factors play large role in disease prevention

Aldana. S. (200). The Cultprit and the Cure, Maple Mountain Press: Mapleton, UT.

The Link- Nutrition & Health Care Costs Four out of the eight most expensive

diseases to treat are directly linked to nutrition Cardiovascular disease Cancer (certain types) Hypertension Diabetes (type 1 & type 2)

Van Dusen, Allison. Forbes. America’s Most Expensive Medical Conditions. 6 February 2008. http://www.forbes.com/2008/02/06/health-diseases-expensive-forbeslife-cx_avd_0206health.html

Overfed and Undernourished Nutrient Dense vs. Energy Dense Foods

Nutrient Dense- provide substantial amounts of vitamins and minerals (micronutrients) and relatively few calories

Energy Dense-foods that supply calories but relatively small amounts of micronutrients,

Dietary Guidelines for Americans 2005. Adequate Nutrients Within Calorie Needs. 2005. http://www.health.gov/DIETARYGUIDELINES/dga2005/document/html/chapter2.htm

Overfed and Undernourished

Nutrient Dense VS. Energy Dense

Broccoli (1 ounce)

10 calories

9 mg sodium

13 mg calcium

89 mg potassium

Chips (1 ounce)

150 calories

180 mg sodium

0 mg calcium

0 mg potatssium

Overfed and Undernourished American adults may be exceeding their

needs in the following areas: Calories Saturated Fat Trans Fat Cholesterol Added sugar Salt


Overfed and Undernourished American adults may not be meeting their

needs in the following areas: Calcium Potassium Fiber Magnesium Vitamins A, C and E


Overfed and Undernourished Recommended Dietary Changes

More dark green vegetables, orange vegetables, legumes, fruits, whole grains, and low-fat milk and milk products

Less refined grains, total fats (especially cholesterol, and saturated and trans fats), added sugars, and calories

Overfed and Undernourished Implications of current American diet

Increased risk/prevalence of: Cardiovascular disease Cancer (certain types) Hypertension Diabetes (type 2), (poorly controlled type 1)

Obesity

Overfed and Undernourished Obesity in America

2/3 of the adult population is overweight or obese Defined as having BMI of 25 or greater

Obese employees at greater risk for chronic disease

Center for Disease Control & Prevention. US Obesity Trends 1985-2007. 2007. 2 October 2008. http://www.cdc.gov/nccdphp/dnpa/obesity/trend/maps/index.htm

Overfed and Undernourished Obese employees cost more

$45 billion annually in medical expenditures and work loss

Obese employees cost 11 times more than normal weight employees

Barrington, Linda. Weights and Measures: What Employers Should Know about Obesity, Research Report 1419. April 2008.

Nutrition Intervention at the Workplace Why is the workplace the right place for

nutrition intervention? Cost of poor nutrition to employers Harness social support and influence to make

changes

Nutrition Intervention at the Workplace Why is the workplace the right place for

nutrition intervention? Employees spend large percentage of their

time at work Availability of daily eating situation Opportunity for follow up

Nourishing the Bottom Line How can employers impact the nutritional

practices of employees? Programs Policies Environmental Change

Nourishing the Bottom Line Programs

Easier to implement than policies Cost burden can be minimal Impact may be minimal

Nourishing the Bottom Line Programs

Lunch and Learns Prepackaged Incentive Campaigns Weight Management Classes

Nourishing the Bottom Line Comprehensive Nutrition Programming

Raises Awareness Focuses on Skill Building Includes Environmental and Policy Support

Nourishing the Bottom Line Policy and Environmental Change

Policies- formal written/established and enforceable

Environmental Change- maybe informal, encourages healthy practices

Nourishing the Bottom Line Policy

Harder to implement than programs Ability to impact larger population

Nourishing the Bottom LinePolicy Example Bureau of Health Promotion- Healthy Food

Policy Includes:

Healthy Worksite Nutrition Guidelines Healthy Food Policy Checklist Catering Quick Reference Guide

Nourishing the Bottom Line Healthy Worksite Nutrition Guidelines

Must meet two of the five criteria (per srvg.) Has 30% or less of its total calories from fat Has 10% or less of its total calories from saturated fat

and trans fat combined Has 35% or less of its weight from sugars, excluding

sugars occurring naturally in fruits, vegetables and dairy

Has no more than 700 mg of sodium Has at least 3-5 grams of fiber

Healthy Food Policy Checklist

Food Healthy Explanation

1. Turkey & Lettuce Sandwich with sun dried tomatoes on whole wheat

Low-fat/Whole Grain Choice

Entrees

Food Healthy Explanation

1. Salad with Vinaigrette Vegetables / Heart Healthy Fats

Sides

Nourishing the Bottom Line Catering Quick Reference Guide

Provides information for over 10 caterers that offer healthy choices and state rates

Provides detailed description of items and healthy rationale

Assists office techs when planning/scheduling catered meals

Nourishing the Bottom Line Environmental Change

Makes the healthy choice the easier choice Ability to impact larger population than

programs Influence employee culture/values

Nourishing the Bottom Line Work Well Recommendations

Supported by Governor Encourage agencies to create workplace

environments that support healthy living

Nourishing the Bottom LineWork Well Key nutrition related

recommendations Offer healthy menu

choices at each work event where food will be served

Post healthy messages where employees can see them

Nourishing the Bottom LineWork Well Key nutrition related recommendations

Work with vendors to include healthy options in vending machines

Establish worksite wellness councils to support healthy eating and daily physical activity

Policy and Environmental ChangeCafeterias Evaluate current cafeteria options

What healthy options do we offer now? Healthy Dining Menu Guidelines

Examine calorie, fat, cholesterol and sodium and content of entrées, side dishes appetizers and desserts offered

Examines fruit and vegetable content of offerings Submit guidelines to vendor to better evaluate what

is currently being offered

Policy and Environmental ChangeCafeterias Pricing Strategies

Decrease price of healthier foods Increase price of less desirable foods

Promotional/Communication Strategies Identify healthy foods using system like

Healthy Dining Motivational signs placed in cafeteria Provide nutrition information

Policy and Environmental ChangeCafeterias Availability and Variety of Healthy Options

Increase number of healthy offerings Increase visual appeal of healthy options

Policy Support Policy requiring cafeteria vendors to provide

nutrition information Policy requiring vendors to offer smaller

servings

Policy and Environmental ChangeCafeterias Improve nutritional

content of cafeteria offerings

Give employees access to nutrition information

Encourage employees to make healthy food choices

Offer a healthy meal option daily

Policy and Environmental ChangeCafeterias Case Study- Sodexho Marriot

Healthy Choice Bar Increase sales and patronage

5% increase patronage 3% increase sales

Policy and Environmental ChangeCafeterias Recommendations

Meet with the food service manager and the regional director of the food service management company

Phased approach works best Work with food service to identify healthy options Consider a pilot period Assess impact of new offerings on sales volume

Policy and Environmental ChangeVending Machines Evaluate current vending machine options

What percentage of healthy and unhealthy options do we offer now?

Sand Diego Imperial Regional Nutrition Network Healthy Vending Machine Environmental Assessment

Policy and Environmental ChangeVending Machines Vending systems

Fit Pick Just4U- Aramark

Policy and Environmental Change Vending Machines Fit Pick

Expands vending machine options to include products that support a healthy lifestyle.

Labels identify vended products that are low in fat, saturated fat and sugar

Uses standardized sets of nutrition guidelines based on the AHA recommendations

Available to vending operators nationwide through the National Automated Merchandizing Association

Policy and Environmental ChangeVending Machines Just4U-Aramark

Foods lower in fat, such as pretzels, baked potato chips, low-fat cookies and crackers, and granola and fruit bars

Foods and drinks lower in carbohydrates, such as nuts, low-carb snack bars and diet soft drinks

Foods and drinks lower in calories, such as fruit cups and reduced-calorie juices

Bottled water and 100 percent fruit juices

Policy and Environmental ChangeVending Machines Recommendations

Ask for 100% fruit juice to be added to machines, not fruit drinks

Cold food machines must have a fast turnover of product due to perishable foods.

Profit margins vary with the product, but the vendor is looking for an average overall profit

Policy and Environmental ChangeVending Machines Recommendations

Companies often allow a 60- to 90-day test trial on products, so you MUST market items you are promoting May be willing to subsidize a lower price on a

low-fat item by charging more for a high fat item

Group the healthier options together if possible Start small

Nutrition at WorkReview Nutrition intervention can:

Reduce disease risk Reduce health care costs May improve productivity and morale

Employers should: Strive to make the healthy choice the easy

choice Programs VS Policy and Environmental Change

Nutrition at WorkReview Encourage employees to make healthy

food choices Increase availability of nutritious foods

Cafeterias Vending Healthy options at work related events

Provide employees with information to make educated decisions about the food choices they make

Nutrition at Work

Healthier Employees = Healthier Bottom Line

nutrition at work

Health & Medicine