Live health live well workplace wellness programs priester

EMPOWERMENT THROUGH EDUCATION

Family & Consumer SciencesHealthy People | Healthy Relationships | Healthy Finances

Live Healthy Live Well Workplace

Wellness Programs Presenters:

Cindy Bond, Extension Educator, Community DevelopmentLinnette Goard, Field Specialist, Food Safety, Selection and Management,

Family & Consumer SciencesOhio State University Extension

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Today’s Topics:• Research based workplace programs to encourage healthy

lifestyles.• Develop new or strengthen existing partnerships.• Empower individuals and communities to make informed

choices regarding healthy behaviors.• Increase awareness of using social media tools (such as

blog, Facebook, or email) to reach busy adults.

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Programs:• Lessons• Blog• E-mail Challenge• Facebook

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Live Healthy Live Well Lessons• Physical Activity: A Good Fit!• Think About What You Drink• Stress Management• Maintaining a Healthy Weight• Cooking for One or Two• Planning Healthy Meals for Meetings• Take Charge of Your Diabetes• Exercise….Not a Puzzle

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Blog• A new way to use the lessons.

http://livehealthyosu.com/

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Blog views

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• http://go.osu.edu/PRP

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Facebook likes

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Factors affecting decision to use technology based program

• Fast paced lifestyle of our society• Allows for flexibility to engage in the program• Potential to reach a younger audience• Reaching out to non-traditional audience• Participation not limited to a demographic area

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Factors - continued

• Allows for partnerships across the state

• Helping companies or employers to offer programming that may lower health care costs and a healthier work force

• Fewer Family and Consumer Sciences Educators in the state

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Wellness Challenge (email)• Started in 2007 with 3 agencies in one county

working on a online wellness challenge• Expanded in 2009 to 2 counties, 4 agencies• Increased in 2011 to 6 Ohio Extension

Educators with support of multiple community partners

• 2012 has moved to 12 Educators with over 1100 participants per challenge

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Our Wellness Program• 2 short email messages a week• Tracking log for participant progress• Weekly wellness themes• Incentives

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Sample email message

Live Healthy Live Well – Zero Weight Gain ChallengeBonus Message for January 8, 2013

Zero Weight Gain Group:

I wanted to remind everyone that we are down to the last week for the Zero Weight Gain end of program survey, I know many of you have already completed it, but if you haven’t please log on to http://s.zoomerang.com/s/zwgexit. It should only take you 5 to 10 minutes. The survey will close on January 18 at 11:30 PM. This really helps us with funders and planning future programs. Don’t forget to send me your log – I have gotten a few – which I will probably reward with extra prizes – they can be emailed to me or faxed to 740-702-3209.

I thought on this cool day in Ohio that maybe you could use a little inspiration for some healthy foods to serve this weekend. I know the cold weather from last week has put into my mind comfort foods, especially soups. While we all know that soups seem to make us feel warmer when it is cool, did you also know that there is research that shows that a water rich diet may also help you lose more weight? Researchers from Penn State found that women who ate a low fat diet and water rich foods (vegetables, (more)

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Demographics of Survey Respondents• 91% Female• 94% Caucasian• Primarily working adults• Over 60 of Ohio Counties, 11 other states• Some participants from prior Extension

Programs

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• 94% Learned new information• 98% Recommend participating in an online

challenge to others• 54% Lost weight, 42% maintained current

weight• Respondents lost 406 pounds in Zero Weight

Gain Challenge –and goal was just maintenance!

Pre/Post Survey Responses

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Examples of Survey Questions• Indicate your level of commitment or interest

in improving your diet, managing weight, changing physical activity.

• I have no need to.• I have no plans to.• I plan to within the next 6 months.• I already do.

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Questions - continuedIndicate how often you eat the following foods:

• At least 2 different kinds of fruits everyday.• At least 3 different kinds of vegetables

everyday.• Eat whole grain foods such as whole wheat

bread.

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Questions - continued• Eat a dark green or deep yellow vegetable 3 to

4 times per week.• Eat breakfast everyday.• Have 3 cups of low-fat dairy products

everyday.

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Interesting FindingsWhen asked “What 1 thing did you like most

about the challenge?”

• 38% Ease of participating• 23% Encouragement from others• 30% Recipes, fitness and nutritional

information

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Findings - continued

Incentives-• Although people seem to like them

and are excited when they win – they aren’t always picked up and very low (2%) on what participants liked most about challenge

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Success Stories• I’m really loving this

challenge. It’s helping me stay in check. I write down my exercise before I go and that keeps me motivated to go to class even if I’m tired and I ALWAYS feel better after I workout!

• This week I have went to the YMCA and have been walking every night. Drinking a lot of water, and have changed my eating habits…

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What did I learn from the lesson?

Learned new information

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Demographics of lessons and challenges• Bad example of graph • Better example

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Demographics of lessons and challenges

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Profile of Spring 2013 Eat breakfast Everyday 69.0%

Eat meat portion size of card deck 4 times per week 41.3%

Eat 3 vegetables 4 times per week 40.7%

Eat whole grain 4 times per week 35.4%

Eat 2 fruit 2-3 times per week 33.7%

Eat 3 servings low fat dairy 2-3 times per week 32.3

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Profile of Spring 2013Drink 6 or more glasses of water Everyday 33.2%

Read food labels for healthy choice Everyday 29.8%

Choose healthy foods as a snack 2-3 times per week 37.2%

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Profile of Spring 2013Eat cookies or dessert 2-3 times per week 38.9%

Eat candy 1 time per week or less 34.2%

Drink soda or sweet tea 1 time per week or less 58.4%

Eat fast food 1 time per week or less 66.3%

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Profile of Spring 2013Sleep 7-8 hours per night 4 or more times per week 29.9%

Participate in physical activity at least 30 minutes.

1 time per week or less 32.4%

Use a coping technique to reduce stress 1 time per week or less 37.5%

Participate in strength training 1 time per week or less 62.2%

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Future evaluation

Regression analysis

Eat breakfast Everyday 69.0%

Eat meat portion size of card deck 4 times per week 41.3%Eat 3 vegetables 4 times per week 40.7%Eat whole grain 4 times per week 35.4%Eat 2 fruit 2-3 times per week 33.7%Eat 3 servings low fat dairy 2-3 times per week 32.3

Correlation

Sleep 7-8 hours per night 4 or more times per week 29.9%

Participate in physical activity at least 30 minutes.

1 time per week or less 32.4%

Use a coping technique to reduce stress 1 time per week or less 37.5%

Participate in strength training 1 time per week or less 62.2%

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Partnerships• http://www.youtube.com/watch?v=V74AxCqO

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All articles were written from research-based resources and information. Developed by: Ohio State University Extension Educators, Family and Consumer Sciences,

• Linnette Goard, Field Specialist, Food Safety, Selection, and Management, [email protected]

• Michelle Treber, Extension Educator, FCS, [email protected] • Lisa Barlage, Extension Educator, FCS, [email protected]• Pat Brinkman, Extension Educator, FCS, [email protected]• Cindy Shuster, Extension Educator, FCS, [email protected]• Jenny Even, Extension Educator, FCS, [email protected]• Elizabeth Smith, Program Specialist, Snap-Ed, Northeast Region, [email protected]

Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA.

Keith L. Smith, Associate Vice President for Agricultural Administration; Associate Dean, College of Food, Agricultural, and Environmental Sciences; Director, Ohio State University Extension; and Gist Chair in Extension Education and Leadership.