- Email: [email protected]
Utilizing Employee Feedback in the Development of a Corporate Wellness Initiative Results in a Customized Program
TUESDAY, SEPTEMBER 27
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Convenience Store Program: Changing the Environment for Better Heart Health Author(s): R. L. Fliszar,1 R. F. Pereira,2 J. Boucher,2 C. Osterhaus2; 1Hearts Beat Back: The Heart of New Ulm Project, New Ulm Medical Center, New Ulm, MN, 2Hearts Beat Back: The Heart of New Ulm Project, Minneapolis Heart Institute Foundation, Minneapolis, MN Learning Outcome: This pilot shows promise for the ability to work with convenience stores to improve the food environment for consumers. Purpose: The Hearts Beat Back: The Heart of New Ulm Project is a 10-year initiative to reduce heart attacks in New Ulm, MN. To address poor eating habits which contribute to coronary heart disease risk, the Project is intervening to improve the nutrition environment (i.e., restaurants, grocery stores, and convenience stores). This presentation describes the convenience store initiative. Background: Convenience stores are promising venues for environmental changes to increase the availability of nutritious choices. Program: The convenience stores program included an assessment (using the Nutrition Environmental Measures Survey - NEMS), store engagement to improve healthier food options, and regular campaigns for customers. Intervention tactics included improvement of healthy food availability, offerings for additional point-of-purchase promotion, and implementation of price reduction strategies on healthy food items. Methods: Presentation will include program description and qualitative and quantitative findings from assessment and intervention experience. Results: Five stores completed the NEMS; two were chosen to participate in the intervention strategies. Among the five stores, three offered low-fat milk for less cost than whole milk; two offered five or more varieties of fruit; one offered vegetables; one offered three reduced-fat types of frozen dinners; one offered low-fat baked goods; one offered whole grain bread; four offered baked chips and three offered healthier cereal. Conclusions: The NEMS tool is helpful in identifying opportunities for improvement and can be coupled with interventions to improve the food environment. This pilot shows promise for the ability to work with convenience stores to improve the food environment for consumers. Funding Disclosure: Minneapolis Heart Institute Foundation/Allina Hospitals and Clinics
Nutrition Knowledge and Dietary Habits of Farmers Market Patrons: Implications for Promoting Consumption of Locally Grown Fruits and Vegetables Author(s): L. M. Mayes; University of Kentucky, Lexington, KY Learning Outcome: After reading this abstract, individuals should be able to describe the fruit and vegetable consumption habits of individuals who frequent the farmers market. A balanced diet rich in fruits and vegetables has been strongly associated with weight management, improved overall health, and decreased incidence of chronic disease. Availability of locally grown produce is associated with a higher intake of fruits and vegetables; there were 6,132 Farmers Markets operating in the U.S. in 2010, a 16% increase from 2009. The purpose of this study was to evaluate the demographics, nutrition knowledge, and dietary habits of Farmers Market patrons at four diverse markets in the state of Kentucky. On-site (n⫽257) and follow-up (n⫽91) surveys were collected as part of a large-scale recipe sampling project. The average age of study participants was 48 ⫾ 14 years and 76% of the subjects were female. Eighty percent of participants consume 2 or more servings per day of fruit, and 64% of participants consume 3 or more servings per day of vegetables. As well, 61% of the market patrons indicated they have an advanced or professional knowledge of nutrition. On a scale of 1-10, with 10 being ⬙extremely important⬙, 60% of the patrons ranked having nutrition information listed on recipes provided at the Farmers Market as an 8 or above. Market patrons are specifically interested in the fat (77%), calorie (68%), and sugar (64%) content of recipes offered at the market. Results of this research indicate that the majority of Farmers Market patrons have a good knowledge of nutrition and are very interested in evaluating the nutrition information of produce and recipes sampled at the market. Funding Disclosure: Kentucky Department of Agriculture Speciality Crops Grant
Community-Based Approach in Creating a Healthier Environment to Reduce Obesity
Utilizing Employee Feedback in the Development of a Corporate Wellness Initiative Results in a Customized Program
Author(s): J. M. Wood,1 T. Adrians,2 J. Miller2; 1Nutrition Therapy Department, Gundersen Lutheran Health Center, La Crosse, WI, 2La Crosse County Health Department, La Crosse, WI
Author(s): M. G. Roseman, M. Roseman, J. Patrick, M. Valliant; Nutrition and Hospitality Management, University of Mississippi, University, MS
Learning Outcome: Participants will be able to describe 2 interventions that have been successful in changing the food environment in a community.
Learning Outcome: Understand the use of employee feedback in the development of a corporate wellness program.
A healthcare organization took a systematic approach to address obesity. Working in collaboration with the county health department, funding was awarded through the Communities Putting Prevention to Work grant (CPPW) in order to create a healthier environment. Programs included (1) nutrition kiosks at area grocery stores promoting recipe tasting and education on inseason produce, (2) menu labeling in a majority of community restaurants including a fast-food chain and a convenience store chain, which visually identifies healthy menu choices for easy selection, and (3) partnering with a vending company to promote a healthier vending options. Finally, the health system has developed coalitions with community partners to focus on obesity through programs, policy development and community redesign.
Research demonstrates that corporate wellness programs improve productivity and attendance, as well as increase morale in the worksite. A manufacturing plant with 263 employees recently initiated a wellness program in January 2011 with the primary objective to educate and support employees to reach their health goals. Each employee’s goals were based on outcomes of an on-site health screening. The unique aspect of this program is the utilization of an employee-driven versus managementdriven approach. After completing two weeks of training, 3 graduate assistants in nutrition/dietetics or health promotion from a local university served as “health coaches” for the employees. During the first three weeks of program initiation, 67 employees attended a 15-minute one-on-one session with their health coach. Employees completed a learning needs assessment, which identified wellness topics of interest. Employees could check an unlimited number of topics resulting in the following percentage of requests: general nutrition (64%), physical activity (63%), weight loss (42%), blood lipids (15%), healthy foods on a budget (15%), blood pressure (13%), healthy quick foods (12%), dietary concerns (4%), stress management (4%), weight gain (3%), family health (3%), smoking cessation (3%), and time management (1%). In addition, the top three employee ideas for program implementation included: on-site gym, fitness classes, and healthy cooking demonstrations. The unique strategy of this employee-driven wellness program will assist current company leadership to understand employee health interests when implementing a customized program. In addition, this program will add a unique element to the literature regarding employee-driven wellness programs.
Objectives: ● ● ●
Identify the role a healthcare organization can have in addressing a public health issue such as obesity Demonstrate collaborative approaches to address obesity within in a healthcare organization and within the community with community partners Identify policy and environmental strategies to address childhood obesity that are sustainable
Results: ● ● ● ● ●
The number of stores visually identifying the healthy menu choices has increased by 70% The number of healthier items visually identified on food retailer menus/brochures has increased by 50% The number of grocery stores providing nutrition kiosks and education has increased by 100% The number of vending machines promoting healthier items has increased by 1% Sales of featured produce at store kiosks has increased by up to 9% over previous years
Funding Disclosure: Communities Putting Prevention to Work Grant (CPPW) overseen by the Center for Disease Control (CDC)
A-86 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Funding Disclosure: GE Aviation
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Convenience Store Program: Changing the Environment for Better Heart Health Author(s): R. L. Fliszar,1 R. F. Pereira,2 J. Boucher,2 C. Osterhaus2; 1Hearts Beat Back: The Heart of New Ulm Project, New Ulm Medical Center, New Ulm, MN, 2Hearts Beat Back: The Heart of New Ulm Project, Minneapolis Heart Institute Foundation, Minneapolis, MN Learning Outcome: This pilot shows promise for the ability to work with convenience stores to improve the food environment for consumers. Purpose: The Hearts Beat Back: The Heart of New Ulm Project is a 10-year initiative to reduce heart attacks in New Ulm, MN. To address poor eating habits which contribute to coronary heart disease risk, the Project is intervening to improve the nutrition environment (i.e., restaurants, grocery stores, and convenience stores). This presentation describes the convenience store initiative. Background: Convenience stores are promising venues for environmental changes to increase the availability of nutritious choices. Program: The convenience stores program included an assessment (using the Nutrition Environmental Measures Survey - NEMS), store engagement to improve healthier food options, and regular campaigns for customers. Intervention tactics included improvement of healthy food availability, offerings for additional point-of-purchase promotion, and implementation of price reduction strategies on healthy food items. Methods: Presentation will include program description and qualitative and quantitative findings from assessment and intervention experience. Results: Five stores completed the NEMS; two were chosen to participate in the intervention strategies. Among the five stores, three offered low-fat milk for less cost than whole milk; two offered five or more varieties of fruit; one offered vegetables; one offered three reduced-fat types of frozen dinners; one offered low-fat baked goods; one offered whole grain bread; four offered baked chips and three offered healthier cereal. Conclusions: The NEMS tool is helpful in identifying opportunities for improvement and can be coupled with interventions to improve the food environment. This pilot shows promise for the ability to work with convenience stores to improve the food environment for consumers. Funding Disclosure: Minneapolis Heart Institute Foundation/Allina Hospitals and Clinics
Nutrition Knowledge and Dietary Habits of Farmers Market Patrons: Implications for Promoting Consumption of Locally Grown Fruits and Vegetables Author(s): L. M. Mayes; University of Kentucky, Lexington, KY Learning Outcome: After reading this abstract, individuals should be able to describe the fruit and vegetable consumption habits of individuals who frequent the farmers market. A balanced diet rich in fruits and vegetables has been strongly associated with weight management, improved overall health, and decreased incidence of chronic disease. Availability of locally grown produce is associated with a higher intake of fruits and vegetables; there were 6,132 Farmers Markets operating in the U.S. in 2010, a 16% increase from 2009. The purpose of this study was to evaluate the demographics, nutrition knowledge, and dietary habits of Farmers Market patrons at four diverse markets in the state of Kentucky. On-site (n⫽257) and follow-up (n⫽91) surveys were collected as part of a large-scale recipe sampling project. The average age of study participants was 48 ⫾ 14 years and 76% of the subjects were female. Eighty percent of participants consume 2 or more servings per day of fruit, and 64% of participants consume 3 or more servings per day of vegetables. As well, 61% of the market patrons indicated they have an advanced or professional knowledge of nutrition. On a scale of 1-10, with 10 being ⬙extremely important⬙, 60% of the patrons ranked having nutrition information listed on recipes provided at the Farmers Market as an 8 or above. Market patrons are specifically interested in the fat (77%), calorie (68%), and sugar (64%) content of recipes offered at the market. Results of this research indicate that the majority of Farmers Market patrons have a good knowledge of nutrition and are very interested in evaluating the nutrition information of produce and recipes sampled at the market. Funding Disclosure: Kentucky Department of Agriculture Speciality Crops Grant
Community-Based Approach in Creating a Healthier Environment to Reduce Obesity
Utilizing Employee Feedback in the Development of a Corporate Wellness Initiative Results in a Customized Program
Author(s): J. M. Wood,1 T. Adrians,2 J. Miller2; 1Nutrition Therapy Department, Gundersen Lutheran Health Center, La Crosse, WI, 2La Crosse County Health Department, La Crosse, WI
Author(s): M. G. Roseman, M. Roseman, J. Patrick, M. Valliant; Nutrition and Hospitality Management, University of Mississippi, University, MS
Learning Outcome: Participants will be able to describe 2 interventions that have been successful in changing the food environment in a community.
Learning Outcome: Understand the use of employee feedback in the development of a corporate wellness program.
A healthcare organization took a systematic approach to address obesity. Working in collaboration with the county health department, funding was awarded through the Communities Putting Prevention to Work grant (CPPW) in order to create a healthier environment. Programs included (1) nutrition kiosks at area grocery stores promoting recipe tasting and education on inseason produce, (2) menu labeling in a majority of community restaurants including a fast-food chain and a convenience store chain, which visually identifies healthy menu choices for easy selection, and (3) partnering with a vending company to promote a healthier vending options. Finally, the health system has developed coalitions with community partners to focus on obesity through programs, policy development and community redesign.
Research demonstrates that corporate wellness programs improve productivity and attendance, as well as increase morale in the worksite. A manufacturing plant with 263 employees recently initiated a wellness program in January 2011 with the primary objective to educate and support employees to reach their health goals. Each employee’s goals were based on outcomes of an on-site health screening. The unique aspect of this program is the utilization of an employee-driven versus managementdriven approach. After completing two weeks of training, 3 graduate assistants in nutrition/dietetics or health promotion from a local university served as “health coaches” for the employees. During the first three weeks of program initiation, 67 employees attended a 15-minute one-on-one session with their health coach. Employees completed a learning needs assessment, which identified wellness topics of interest. Employees could check an unlimited number of topics resulting in the following percentage of requests: general nutrition (64%), physical activity (63%), weight loss (42%), blood lipids (15%), healthy foods on a budget (15%), blood pressure (13%), healthy quick foods (12%), dietary concerns (4%), stress management (4%), weight gain (3%), family health (3%), smoking cessation (3%), and time management (1%). In addition, the top three employee ideas for program implementation included: on-site gym, fitness classes, and healthy cooking demonstrations. The unique strategy of this employee-driven wellness program will assist current company leadership to understand employee health interests when implementing a customized program. In addition, this program will add a unique element to the literature regarding employee-driven wellness programs.
Objectives: ● ● ●
Identify the role a healthcare organization can have in addressing a public health issue such as obesity Demonstrate collaborative approaches to address obesity within in a healthcare organization and within the community with community partners Identify policy and environmental strategies to address childhood obesity that are sustainable
Results: ● ● ● ● ●
The number of stores visually identifying the healthy menu choices has increased by 70% The number of healthier items visually identified on food retailer menus/brochures has increased by 50% The number of grocery stores providing nutrition kiosks and education has increased by 100% The number of vending machines promoting healthier items has increased by 1% Sales of featured produce at store kiosks has increased by up to 9% over previous years
Funding Disclosure: Communities Putting Prevention to Work Grant (CPPW) overseen by the Center for Disease Control (CDC)
A-86 / September 2011 Suppl 2—Abstracts Volume 111 Number 9
Funding Disclosure: GE Aviation