© 2014 Regents of the University of Minnesota. All rights reserved. Healthy Eating at Work WORKSITE WELLNESS PEER GROUP MEETING KELLY KUNKEL EXTENSION.

© 2014 Regents of the University of Minnesota. All rights reserved.

Healthy Eating at WorkWORKSITE WELLNESS PEER GROUP MEETING

KELLY KUNKELEXTENSION EDUCATOR, HEALTH AND NUTRITIONJANUARY 14, 2015


IT’S MORE THAN THE FOODEating decisions – how many have you made today?

Average person makes over 227 food related decisions daily

Decisions are impacted by:– Knowledge– Personal situation– Social environment – Physical environment – How food is presented

Wansink B, (2007) Environment and Behavior


FOOD AT THE WORKPLACE

People spend 8 hours a day at work: 50% of waking hours

– 113 food decision– One meal– Two snacks

Employees can have access to many eating opportunities at work:

– Cafeteria, vending– Treats in lunchroom,

candy/snack dishes in work areas

– Food at meetings and events

Which option supports health eating?


NEW RESEARCH: DECISION FATIGUE

The more choices you make throughout the day, the harder each one becomes for your brain

Consequences:– Reduced will power– Shortcuts like impulsive decisions or

avoiding decisions.

New York Times, August 17, 2011http://www.nytimes.com/2011/08/21/magazine/do-you-suffer-from-decision-fatigue.html?pagewanted=all&_r=0


HOW MUCH IS TOO MUCH?

100 calories is equal to: 20 minute walk

8 oz. of regular soda 1 small cookie 5 chocolate covered

almonds ¼ commercial muffin ½ donut


U.S. CALORIC ENVIRONMENT More than 3800 calories per person

produced annually More than 2700 per person available for

consumption Average person needs 2000

or fewer calories per day.

USDA’s Economic Research Service


EATING BEHAVIOR Not only what, but HOW we

eat has as much of an impact on health – Mindless eating: lack of

attention to fullness cues– Portion size influences how

much we eat– “Because its there”: Impulsive

eating decisions– Distracted eating – on the run,

while working, etc.


BUSINESS CASE FOR HEALTHY FOODS Can save money on health care costs,

absenteeism Can reduce the risk of some chronic diseases Healthy employees are more likely to be at work

and performing well Improved employee morale Retain key employees and

attract new talent


HEALTH COSTS VS. HEALTH CONDITIONS

Annual cost per risk factor

Depression $2,413

High Glucose $1,450

Overweight $1,194

Stress $1,132

Tobacco $713

High Blood Pressure $650

High Cholesterol $454

Source: Hero Risk-Cost Research: The relationship between modifiable health risks and health care expenditures. Goetzel, et al.


MAKING THE HEALTHY CHOICE THE EASY CHOICE

Promoting a healthy food environment as part of comprehensive WW program supports workers in their environment.

What is healthy eating?

USDA My Plate


STRATEGIES THAT WORK: PRICING Vending study

– Reductions of 10%, 25% and 50% on LF snacks increase purchases by 9%, 39% and 93%

Cafeteria study– Increased cost of regular soft drinks by 35%

decreased purchases by 26%

French SA (2001) American Journal of Public Health

Block JP (2010) American Journal of Public Health


STRATEGIES THAT WORK: PLACEMENT

Marketing principals – eye level, clear view

Point of Purchase (POP) strategies

Keep messages short and simple

Focus on convenience, taste, effect of healthy food


MORE STRATEGIES THAT WORK Policies that encourage healthy foods at meetings and events Limit treats in common areas, replace with healthy options Encourage people to share healthy foods in their work space

and at potlucks Include access to a dietician as

part of your health benefits


WHAT WE’VE LEARNED Its not easy to change peoples

food choices Comprehensive wellness

programs get better results Employee involvement is critical Management support is critical Creating a company culture of

health is a game changer.


HEALTHY EATING AT WORK: WHAT IT TAKES

A Comprehensive Approach:

– Supportive environment Access to healthy food Space to eat Encourage healthy

foods in work environment

– Social support Raise awareness Build skills

– Policy development Catering Vending Meetings


GETTING IT DONE Gather key players and get buy-in Conduct a workplace assessment: capture the current environment and eating

practices Form a wellness committee Plan and identify areas for improvement Consult with experts, hire consultants, review best practice Put the plan into action: set specific attainable goals Evaluate efforts Involve employees and leadership


KEEPING IT GOING Solicit employee feedback

– Polls– Surveys– Taste testing– Focus groups

Host healthy foods events– Seasonal cooking challenge, potluck salad bars, – Be a CSA drop site– Offer a farmers market


SOCIAL SUPPORT: RAISING AWARENESS

Activities that give employees the information they need to make healthy food choices Examples:

– Company newsletter– Post tips on bulletin boards,

pay stubs, etc.– Events: contests, challenges,

brown bag presentations– Health screenings


SOCIAL SUPPORT: SKILL BUILDING Activities that teach employees how to get actively involved in changing eating behaviors Examples:

– Sharing recipes– Cooking demonstrations– Label reading educational activities– Weight loss programs– Self-screening questionnaires


SUPPORTIVE ENVIRONMENTThe surroundings and conditions which foster healthy eating Examples:

– Increase availability of F & V– Make healthy choices convenient

and competitively priced– Reduce portion sizes– Modify cafeteria recipes to improve

nutritional value


POLICY DEVELOPMENTSpecific guidelines that support healthy eating in the workplace Examples of what a policy can do:

– Clarify roles of employers and employees– Demonstrate commitment to employee health– Provide accurate and consistent messaging– Increase availability of healthy foods– Decrease availability of unhealthy foods– Positive role modeling– Support making healthy choices


HUMAN RESOURCES: BEHAVIORAL SUPPORTS

Examples:– Assure employees have enough time to eat– Assure employees have

a clean and attractive

eating environment away

from their work space– Nutrition counseling is covered by insurance


LET’S GET ENERGIZED


HEALTHY EATINGMEETINGS & EVENTS

Healthy choices area always available.• reduce the quantity/size of unhealthy items and increase healthy choices

Consider the current food defaults.• vegetable sides• whole grains• healthy soups

Downsize portions.• smaller plates • half portions

24

ENVIRONMENT


HEALTHY EATINGVENDING

Engage internal vendor relations team Vendor is a part of the process Survey employees Identify desired state

– increase availability of healthy products.– offer smaller portions.

Quality assurance– keep machines consistently stocked with healthier choices.

25

ENVIRONMENT


HEALTHY EATINGHEALTHY SNACK STATION

Location that contains refrigerated and dry goods purchased on-your-honor Steps to establish a healthy snack station

– survey employees– location and storage– display and presentation– management of station– financial considerations

26

ENVIRONMENT


POLICIES: HEALTHY FOODSIdeal healthy foods policies/guidelines include:

• Meetings and events include healthy options when food and beverages are served

• Snack stations contain only healthy foods and beverages• Vending maintains a minimum percentage of healthy foods and

beverages (e.g., 50% of food)• healthy options are priced lower• visible product labels• healthy options labeled with “healthier choice” sticker

27

POLICY


HEALTHY EATINGMEETINGS & EVENTS

Contact local caterers to inquire about healthy choices– breakfast, lunch, events – hot and cold– meet dietary requests

Compile a healthy catering guidebook that outlines healthy options. Reference for administrative staff when placing orders.

Social event to taste test foods [include healthy vending options]

28

SYSTEMS and SOCIAL SUPPORT


HEALTHY EATING

P

SS

S

EVendingHealthy snack station creationCafeteria improvementsMeetings and events

Policy that sustains the improvements

RFP services for vendingQuality assurance practices for vending Catering guideManagement of healthy snack station Labeling and signageManagers are trained on how to support all elements

Taste testing Employee surveyLunch and learns

29


WWW.SLIMBYDESIGN.ORG/


WWW.EXTENSION.UMN.EDU/FAMILY/LIVE-HEALTHY-LIVE-WELL/HEALTHY-BODIES/MOVE-MORE/HEALTHY-AND-FIT-ON-THE-GO/


A roadmap to healthy, affordable, and safe food for all Minnesotans.

Is supported by SHIP at MDH with funding from the CDC and the Center for Prevention at BCBSMN, with leadership support from the UM Healthy Foods, Healthy Lives Institute.

Minnesota Food Charter 101


Why a Food Charter?In recent decades, diet-related health issues have surged – presenting costly, long-term challenges to Minnesota’s prosperity. Unequal access to healthy food results in a lower bottom line – from worker productivity to healthcare costs.

Minnesota Food Charter 101 continued


Creating a plan for a healthier MN1) February – October 2013 Public input process

2) November 2013 – January 2014 Ongoing, online town hall forum, open to all

3) January 2014 Regional gatherings

4) January – July 2014 Draft Food Charter document

5) September 2014 Final document completed

6) October 2014 MN Food Charter launches at Food Access Summit and is shared with public



The Food Charter DocumentWhat is healthy food?

Minnesotans have different ideas about healthy food and what it means to them. It’s important to have a food supply that can meet these diverse needs, definitions and interests.



The Food Charter DocumentCall to action

1. Share

2. Act

3. Learn



NEXT STEPS


RESOURCES• Choose MyPlate at: http://ChooseMyPlate.gov

• Dietary Guidelines for Americans, 2010 at: www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm

CDC worksite wellness tools at: http://www.cdc.gov/sustainability/worksitewellness/index.htm

CDC worksite scorecard at: http://www.cdc.gov/dhdsp/pubs/worksite_scorecard.htm Wisconsin worksite wellness toolkit: http://

dhmh.maryland.gov/healthiest/Documemts/Wisconsin%20Worksite%20Wellness%20Resource%20Kit.pdf

Eat Well Work Well at: http://www.eatwellworkwell.org/ SHIP worksite wellness implementation guide at: http://

www.health.state.mn.us/healthreform/ship/implementation/worksite/worksitewellnessguide01092012.pdf

http://choosemyplate.gov/

http://www.cnpp.usda.gov/DGAS2010-PolicyDocument.htm

http://www.cdc.gov/sustainability/worksitewellness/index.htm

http://www.cdc.gov/dhdsp/pubs/worksite_scorecard.htm

http://www.cdc.gov/dhdsp/pubs/worksite_scorecard.htm

http://dhmh.maryland.gov/healthiest/Documemts/Wisconsin%20Worksite%20Wellness%20Resource%20Kit.pdf



http://www.eatwellworkwell.org/

http://www.eatwellworkwell.org/

http://www.health.state.mn.us/healthreform/ship/implementation/worksite/worksitewellnessguide01092012.pdf




© 2014 Regents of the University of Minnesota. All rights reserved.The University of Minnesota is an equal opportunity educator and employer. This PowerPoint is available in alternative formats upon request. Direct requests to 612-626-6602.

Thank you!

Kelly Kunkel(507) 389-6721 or (507) [email protected]

© 2014 Regents of the University of Minnesota. All rights reserved. Healthy Eating at Work WORKSITE WELLNESS PEER GROUP MEETING KELLY KUNKEL EXTENSION.

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