Go Healthy at Work. Worksite Wellness Toolkit

Transcription

1 Go Healthy at Work

2 Table of Contents Table of Contents Go Healthy at Work: A Welcome to Go Healthy at Work 3 What is Worksite Wellness? 4 Beginning Your Worksite Wellness Program, Five Steps to Consider 5 Why is Worksite Wellness Important 6 Benefits of a Worksite Wellness Program for Employees and the Business 7 What are the New York City Voluntary Food Standards 8 Overview of Food Standard Options 9 Option #1: Offering Healthy Options: Meetings and Events 10 Option #2: Offering Healthy Options: Food Vending Machines 11 Option #3: Offering Healthy Options: Beverage Vending Machines 12 Example of a Beverage Vending Machine that Meets the standards 13 How to Implement This Toolkit - Getting Started 14 Presenting to Employees 15 Additional Implementation Tips 16 Go Healthy at Work Pledge 17 Sample to Employees 18 Resources and Links 19 About Bronx Community Health Network and Bronx REACH CHAMPS 20 Bronx REACH CHAMPS Coalition members 20 2

3 Bronx REACH Champs A Note from our Chief Executive Officer Welcome to Go Healthy at Work, a Welcome to the Go Healthy at Work toolkit for community and faith-based organizations, schools and other worksites seeking to improve the health of the Bronx workforce. Go Healthy at Work is an exciting Bronx REACH Champs Worksite Wellness Initiative. We are proud to be working with the leadership of your organization to make a commitment to promote healthy nutrition habits in your work environment. By making healthy beverage, meal and snack options available for your employees, volunteers, clients and guests, you have taken an important step towards improving the overall health of Bronx residents. Did you know that almost 31% of Bronx residents are obese? This rate is the highest in the five New York City boroughs, and is nearly double the rate in Manhattan (16%). Obesity is one of the leading factors in the incidence of type 2 diabetes among adolescents and adults in Bronx County. In minority populations, diabetes and hypertension (high blood pressure) are among the major causes of illness, disability and death. Many of the chronic diseases that plague racial and ethnic communities are directly related to poor nutrition and lack of physical activity. Overall, Bronx residents are the unhealthiest in 62 New York State counties, 62 out of 62. All is not lost! Your workplace is an important part of the fabric of the Bronx. Our organization s commitment to the Worksite Wellness initiative through adopting applicable New York City Voluntary Food Standards, is the first steps in your organization s commitment towards implementing, or enhancing, a worksite wellness program. The Bronx REACH Champs Coalition is ready to assist you along this journey as you transform your organization s food environment, creating opportunities for selecting and sustaining healthier options throughout the workday. We hope that this toolkit will support healthy changes to work environments and empower your employees, volunteers, clients and guests to maintain healthy eating habits. Bronx Community Health Network and the Bronx REACH Champs team are eager to support your efforts to make the healthy choice, the easy choice for people who work and live in the Bronx. To learn more about the work of Bronx Community Health Network, please visit our website at:. Sincerely, Eleanor Larrier, MPA Chief Executive Officer Bronx Community Health Network 3

4 What is Worksite A Wellness? Note from our Chief Executive Officer Policies, Procedures, Practices and Organizational Norms A worksite wellness program is a single or collection of voluntary health promotion activities or an organization wide structure that supports healthy behaviors and has the potential to improve health outcomes for employees. The programs can be as complex or as simple as an organization has the ability to provide. Although all of the above components can build a very robust program, all of the components are not necessary to support healthy employees. Research shows that healthy behavior changes at work are supported and sustained by: Consistent communication with workers that encourages positive health behaviors Social and organizational supports from peers and supervisors Policies, procedures, practices, and organizational norms that support a healthy lifestyle Worksite wellness programs may include: Creating new policies that encourage healthy behaviors like: Allowing short beaks throughout the day for exercise Implementing policies that support healthy food purchasing at organization events, and meetings Hosting walking meetings Creating partnerships with local fitness clubs to promote access to fitness opportunities for employees Supporting health challenges like, step counting competitions or weigh loss challenges. Inviting health professionals to host learning sessions on various health topics for employees. The collaboration between front line staff and leadership is essential to beginning and sustaining a culture of health. Organization leadership and front line staff should work together throughout the planning and implementation of healthy changes to the worksite. 4

5 Beginning Your Worksite A Note from Wellness our Chief Program Executive Officer Five Steps to Consider Below are five (5) steps to consider when beginning your worksite wellness program. Leadership and Employee Buy In: Identify health champions at the both the leadership and front line staff level Present the benefits to creating a culture of health at your organization. Involve everyone in developing the plan: Collect feedback from all levels of staff about what healthy changes they would like to see at your organization Ask leadership what is feasible to implement at your organization. For example, do you already have events, meetings or special events where food is provided? Does your office space have vending machines? Is it possible to allow a 15 minute walking breaking during the work day? Start small: Identify one or two area for small changes. For example, begin offering just one or two healthier food options at organization sponsored events like replacing whole fat milk with low or no fat milk for coffee or making fruit available. Plan for implementing those changes on an ongoing basis Communicate with staff and model good behaviors. Let everyone know about your organization s commitment to health and the new changes Be open to feedback from staff Make sure health champions are in support of the changes and participating. Their enthusiasm will inspire others. Encourage wellness objectives/challenges and offer appropriate incentives (e.g.): Minimal monetary award Time off 1 month free gym membership Recognition photo displayed in break room. 5

6 Why is Worksite Wellness Introduction Important For Residents of the Bronx? The Bronx has the highest obesity rate of the five city boroughs at 30.5 percent, compared to 24 percent in New York City overall. More than one in six adults in the Bronx is now overweight or obese, putting them at greater risk to develop related illnesses such as diabetes, hypertension or coronary heart disease, if they have not already been diagnosed with one of these illnesses. 1 hour Eating/Drinking 1 hour Household Activities Bronx County ranked last among 62 New York State counties for the seventh straight year by the Robert Wood Johnson Foundation and the University of Wisconsin s Population Health Institute s County Health Rankings & Roadmaps Of the 10 community districts with the highest rates of diabetes-related mortality, five are in the Bronx Diabetes is twice as common among obese New Yorkers and the conditions of obesity and diabetes disproportionately affect low-income communities where access to healthy food is limited. Many of the chronic diseases that plague racial and ethnic communities are directly related to poor nutrition and lack of physical activity. Unhealthy behaviors compounded with poor access to healthy foods, the absence of policies, systems and environments that promote healthy behavior and other factors creates communities where residents are left ill equipped to make long-term lifestyle changes and lack confidence in their ability to meet health goals and maintain those healthy behaviors. The average person (ages 25-54) spends 8.9 hours a day at work or doing work related activities. In minority populations, diabetes and hypertension (high blood pressure) are among the major causes of illness, disability and death. Sections of the North and Central Bronx are burdened by high rates of obesity and chronic diseases like, hypertension and diabetes. Many of these diseases can be prevented and/or managed by maintaining healthy eating habits and increasing physical activity. In 2015, when adults in the Bronx were surveyed about their eating and drinking habits, they reported that they were more likely to consume sugary drinks and less likely to eat fruits and vegetables than adults citywide. 35% of adults reported drinking one or more 12-ounce sugary drinks per day as compared to 27% of adults citywide and 80% of Bronx adults reported eating at least one serving of fruits or vegetables per day as compared to 88% of adults citywide. Personal health maintenance is important no matter where in the community you are. The workplace is a small-scale version of its community and an important part of the fabric of the Bronx. If the community is unhealthy it is very likely that employees of that community are unhealthy as well. 6

7 Benefits of a Worksite Wellness Program For Employees and the Business How Can a Worksite Wellness Program Help my Employees and Benefit my Business? Evidence shows that people are healthier when communities have access to healthy food options where they live, work, play and pray. Worksites are ideal places to effect change in eating and physical activity habits. The average adult (ages 25-54) spends 8.9 hours a day at work or doing work-related activities, more hours than are spent doing any other activity including sleeping. Because employees spend so much time at work many of their meals and snacks are consumed in the work environment. We want to make sure that whenever people are eating at work, they have easy access to healthy food options. Declining workforce health contributes greatly to the declining health in our communities, leading directly or indirectly to growing increases in health-related expenses via payments for health services, costs resulting from loss of productivity due to absenteeism and presenteeism (being at work while sick). Organizations that offer worksite wellness programs for employees have been shown to save money and help employees make and sustain healthy behaviors. This toolkit is designed to support organizations in beginning a worksite wellness program that can meet their employees where they are both physically and on their health journey. The toolkit is a resource to get organizational worksite wellness programs started through the adoption of the New York City Voluntary Food Standards, thus making the healthy choice the easy choice when eating and drinking at work. Increased Productivity Reduced Absenteeism Increased Employee Morale Benefits of a Healthy Workplace Reduced Staff Turnover Improved Company Image Sustained Healthy Behaviors 7

8 New York City Voluntary Food Standards The New York City Voluntary Food Standards A Set of Nutrition Guidelines What are the New York City Voluntary Food Standards? The New York City Department of Health and Mental Hygiene has developed the NYC Food Standards as part of the Healthy Workplace Food Initiative. The food standards are a set of nutrition guidelines created to help organizations, that are interested in creating healthier worksites, implement changes in the food environment for their employees. Although implementation of the food standards are completely voluntary, commitment to the changes ensures that employees, volunteers and guests have better access to healthy food options. Bronx REACH CHAMPS has selected three of the four food standards to assist Bronx worksites in improving healthy food accessibility. As a REACH CHAMPS partner you have selected for your organization at least one of the three food standards.. 8

9 New York City Voluntary Food Standards Options to Increase Healthy Food Accessibility Option #1. Food and Beverage Guidelines for Meetings and Events These guidelines help your organization serve healthy foods and beverages at meetings, training events, parties, potlucks or other gatherings. Offer Healthier Beverages Ensure that water is available Offer Plenty of Fruits and Vegetables Avoid calorie rich and sugary pastries Do not serve fried foods Provide whole grain options Serve Food in Healthy Portions Make the Healthy Choice the Easy Choice Option #2. Food and Beverage Guidelines: Food Vending Machines These guidelines make it easier for people at your worksite to choose healthier snacks from the vending machine. Offer Healthier Snacks Take Extra Steps If You Serve Children and Youth (up to age 18) Option #3. Food and Beverage Guidelines: Beverage Vending Machines These guidelines help make it easier for people at your worksite to choose healthier beverages from the vending machine. Make Water Plentiful and Easiest to Find Stock Low-Calorie Beverages in the Remaining Slots Limit High-Calorie Beverages, If You Stock Them Take Extra Steps If You Serve Children and Youth (up to age 18) Make the Healthy Choice the Easy Choice 9

10 Option #1 Offering Healthy Options at Meetings and Events Food and Beverage Guidelines: Meetings and Events These guidelines help your organization serve healthy foods and beverages at meetings, training events, parties, potlucks or other gatherings. Offer Healthier Beverages Serve tap water every time you serve food and/or beverages. If serving milk, serve 1% or non-fat and plain, unsweetened milk, unless you are serving milk as a condiment (e.g., milk for coffee or tea). If serving 100% fruit juice, serve in 6-ounce cups or juice boxes. If serving other beverage options, chose beverages containing 25 calories or less per 8 ounces. Offer Plenty of Fruits and Vegetables Serve vegetables and/or fruits whenever meals or snacks are served. Make the Healthy Choice the Easy Choice When grains are served, provide a whole-grain option (e.g., brown rice, whole wheat sliced bread, wraps, bagels or whole wheat pasta). If serving yogurt, serve low-fat, plain yogurt. Do not serve fried foods (e.g., potato chips and French fries). Serve Food in Healthy Portions If providing breakfast breads or sandwiches, cut in halves or quarters. If providing sweets, other than fruit, provide one small portion per person. Tips for Implementing the Standards for Meetings and Events Purchase reusable pitchers to serve water at meetings and events. Serve condiments and dressings on the side. Offer low sugar fruit spreads, nut butters and/or low-fat cream cheese. Work with your vendor/caterer to identify healthy menu options. Consider giving a copy of the Standards to your vendor/caterer and attach to all catering requests. If purchasing food from a local store/market, use the Standards to create a shopping list or as you shop.

11 Option #2 Offering Healthy Options in Food Vending Machines Food and Beverage Guidelines: Food Vending Machines These guidelines make it easier for people at your worksite to choose healthier snacks from the vending machine. Snack Standards Limit snack offerings to no more than 200 calories per package. Ensure no more than 2 grams of saturated fat (nuts, seeds, nut butters and cheese are exempt); 0 grams of trans fat. Limit salt/sodium to 200 mg or less. No more than 10 grams of sugar (fruit, vegetable-based products with no added sugar are exempt). Should contain at least 2 grams of fiber if the product is grain/potato-based (items made from wheat, potatoes, corn, oats, rice or other grains). Take Extra Steps If You Serve Children and Youth (up to age 18) Do not serve items with artificial flavors, colors, or non-nutritive sweeteners (e.g. stevia, erythritol, etc.). Provide nutrition-related educational material on or near the vending machine. Make the Healthy Choice the Easy Choice Ensure nutrition, calorie and ingredient information is posted on each food item. Tips for Implementing the Standards Stock foods that meet the nutrient standards. Foods that are exempt from a specific nutrient standard still should meet other criteria (e.g. nuts may be exempt from fat and saturated fat standards, but should meet limits for calories, sodium, trans fat and sugar). Price healthier items competitively. Place healthier items prominently at eye level. Promotional advertising on the vending machine should feature healthiest items. Use these guidelines for all refrigerated and nonrefrigerated vending machines. Excess snacking can lead to weight gain. Choose snacks that are healthy and help to curb hunger. 11

12 Option #3 Offering Healthy Options in Beverage Vending Machines Food and Beverage Guidelines: Beverage Vending Machines These guidelines help make it easier for people at your worksite to choose healthier beverages from the vending machine. Make Water Plentiful and Easiest to Find Ensure that at least two slots are stocked with water. Stock water at eye level or in the highest selling position. If drinking water is available in close proximity to the vending machine, consider substituting zero calorie seltzer in the two water slots. Stock Low-Calorie Beverages in the Remaining Slots Sparkling, flavored water or seltzer should contain no more than 25 calories per 8 oz. serving. Offer fat-free/skim or low-fat (1%) milk only. Unsweetened teas and zero calorie beverages are acceptable offerings. Limit High-Calorie Beverages, If You Stock Them All high calorie beverages (25 calories or more per 8 oz.) should be sold in 16 oz. containers or smaller. Take Extra Steps If You Serve Children and Youth (up to age 18) If serving children 12 years and under, ensure that beverages contain 10 calories or less per 8 oz. Do not offer caffeinated beverages if serving children 12 years and younger. Do not stock beverages with artificial sweeteners, non-nutritive sweeteners (e.g. stevia, erythritol, etc.), artificial flavors or colors. Make the Healthy Choice the Easy Choice Promotional advertising on vending machines should feature water or beverages with 25 calories or less per 8 oz. Post health-related educational material on or near the vending machine. Tips for Implementing the Standards Ensure that water and other low calorie offerings are the least expensive choice. Place healthier items prominently at eye level. Milk alternatives (soy, almond, etc.) should contain no more than 130 calories per 8 fl. oz. Offer only 100% fruit or vegetable juices. Hot beverages and condiments (milk or milk substitute) should contain 0 grams trans fat. 12

13 Beverage Vending Machine Example that Meets the Standards Use the machine below as an example of how to stock your beverage vending machine. Promotional space advertises a healthy beverage choice. Water: At least 2 slots are stocked with water. Water is stocked in the highest selling position. Other beverages are 25 calories or less per 8 ounces. High Calorie Beverages: No more than 2 slots are stocked with these beverages. Beverages are stocked in the lowest selling position. Beverages are in 12 ounce containers or smaller. 13

14 How to Implement This Toolkit Getting Started Start with attainable goals, evaluate your efforts and make adjustments as needed. Select committed HEALTH CHAMPIONS at your worksite to help spread the word and to be enthusiastic change makers for a culture of health among your employees. Here are some simple steps to begin the journey: Get leadership approval and engagement. Become familiar with the New York City Voluntary Food Standards. Assess your work environment and use the standards that apply to your worksite. Determine which changes can be made immediately and which can be made later in the process. Communicate to your employees. Sign a letter of commitment and post it prominently in a common area. Lead by example. Identify and use vendors who provide healthy options. Recognize employees/departments that are making healthy choices. Monitor and communicate results. Share program with other business owners, community leaders, etc. 14

15 Presenting to Employees Keep it Simple Keep it simple when introducing this Worksite Wellness initiative to employees. Make sure to engage your Health Champions to help motivate employees. Each option in this toolkit is designed to work as a stand-alone element or in combination with others. Business owners and/or managers may select the specific options from this toolkit that are most appropriate for their worksite. Below are suggestions of how individual elements of the program can be introduced to employees at a company staff meeting or via . Sample 1: Introduce at a company staff meeting Page #4 What is Worksite Wellness? Page #6 - Why is Worksite Wellness Important for Residents of the Bronx? Page #10, 11 or 12 (or any combination) Based on the needs of the Worksite. Page # 17 Worksite Wellness Pledge Sample 2: Introduce via Page #18 Sample to Employees with accompanying attachments: Page #4 What is Worksite Wellness? Page #6 - Why is Worksite Wellness Important for Residents of the Bronx? Page #10, 11 or 12 (or any combination) Based on the needs of the Worksite. Page # 17 Worksite Wellness Pledge 15

16 Additional Implementation Tips Gain Employee Support and Acceptance Office food refers to food in the workplace that is often: Provided at no cost to employees. Available in a common area on a help yourself basis. Purchased or made by employees. These can be leftovers from catered events, snacks brought in by employees and special occasion foods. It can be challenging to work around office food when trying to create a culture of health. Here are some recommendations to help manage the challenges of office food: Limit the amount of time food is made available in common areas. For example, breakfast items might be available only from 8:30 10:30 a.m.; lunch items/snacks from 11 a.m. 1 p.m. Do not leave food out beyond the designated time. Consider other ways to celebrate special occasions including giving flowers to the honoree; offering fresh fruit; holding a fun group activity off-site. Consider celebrating birthdays once a month instead of on each individual day. If there is a potluck or sign-up list for employees bringing in food for a special occasion, make sure to suggest/include healthy options on the list. Consider a potluck build-your-own-salad bar with a variety of healthy fruits, veggies, toppings, dressings, etc. Be creative. Use the Standards to promote A Culture of Health in signage that identifies the nutritional content of foods served at worksite meetings and events. Avoid foods high in calories, fat and sugar such as donuts, cupcakes, brownies, muffins, pies, cakes, cookies and candy. Don t place candy bowls in common areas. Replace candy with fresh fruit such as apples, oranges or plums. Be sure to communicate why you are making these changes. This will help gain employee support and acceptance. 16

17 Go Healthy at Work Pledge Commit to Worksite Wellness The leadership of is committed to creating a culture of health for (Name of Organization) employees, volunteers, clients and guests through the adoption of applicable New York City Voluntary Food Standards. Our organization will work with the Bronx REACH CHAMPS Coalition to implement changes to our food environment, support healthy behaviors for our employees, volunteers, clients and guests, and provide access to health promotion and education resources. By signing this pledge, I acknowledge my organization s commitment to beginning the journey towards making the healthy choice, the easy choice for our employees and community. We have chosen to adopt and implement the following New York City Voluntary Food Standards (Check all that apply): Option 1: Meetings and Events: These guidelines help your organization serve healthy foods and beverages at meetings, trainings, parties, potlucks or other gatherings. Option #2: NYC Food and Beverage Guidelines: Food Vending Machine: These guidelines make it easier for people in your building to choose healthier snacks from the vending machine. Option #3: NYC Food and Beverage Guidelines: Beverage Vending Machines: These guidelines help make it easier for people in your building to choose healthier beverages from the vending machine. Organization Name Address Room/Suite City Zip Code Name Title Signature Date Health Champion Contact Information Health Champion #1 (Leadership): Name and Title Telephone Health Champion #2 (Other employee/volunteer): Name and Title Telephone Please complete and to info@bchnhealth.org or fax to (718)

18 Sample to Employees Go Healthy at Work: Our Commitment to a Healthy Workplace TO: All Staff FROM: [CEO/Business owner] SUBJECT: Go Healthy at Work: Our Commitment to a Healthy Workplace We value the health of each of our employees and want to provide an environment in which you can thrive. We are committed to fostering a culture of health in our workplace where the healthy choice is the easiest choice. In the coming [WEEKS/MONTHS], we will be making healthy changes to foods and beverages offered in our vending machines, cafeterias, and at our meetings and events. With the help of our friends at the Bronx Community Health Network and Bronx REACH CHAMPS, we have committed to several ambitious goals, including: Reducing and ultimately eliminating sugar-sweetened beverages, candy and other non-nutritious foods. Reducing sodium, added sugars, saturated fat and trans fat in the food and beverages provided at work. Providing more fruits, vegetables and whole grains that are high in dietary fiber. Providing reasonable portion sizes. Identifying and using food vendors who offer healthier choices. Positive changes will not happen overnight, but will take time and cooperation. Our aim is not to take away personal liberties, but to create a healthier work environment that will benefit us all. We value your support and feedback throughout this process. 18

19 Resources and Links Information from National and Local Organizations For more information on New York City Food Standards and workplace health initiatives see: New York City Healthy Workplace Food Initiative NYC Food Standards Contact: Centers for Disease Control Workplace Health Resource Center Workplace Health Initiatives American Heart Association Healthy Workplace Food and Beverage Toolkit AHA Healthy Workplace Food and Beverage Toolkit Food-and-Beverage-Toolkit_UCM_465195_Article.jsp Workplace Health Playbook Contact: Local Organizations that can help to support healthy programs at your worksite through health promotion materials or providing speakers for health workshops: Bronx Community Health Network, Community Health Promotion and Education Program Bronx Works, Positive Living Department Health People Bronx Lebanon, Community Health Education Center American Diabetes Association of New York City 19

20 About BCHN and Bronx REACH Champs History, Mission and Objective Bronx Community Health Network (BCHN) HISTORY Established in 1996, BCHN is a not-for-profit organization and Federally Funded Health Center that sponsors 18 community and schoolbased health centers in the Bronx. Our health centers are owned and operated by Montefiore Medical Center and Acacia Network / Promesa Systems, Inc., and funded primarily by the Bureau of Primary Health Care and the HIV/AIDS Bureau of the Health Resources and Services Administration. MISSION Assure access to affordable, quality, comprehensive health care services especially to uninsured individuals and families. Improve health status in medically underserved communities. Secure resources for programs and services. Promote healthful lifestyles through outreach, education, and options for better nutrition and physical activity. Bronx REACH Champs REACH (Racial and Ethnic Approaches to Community Health) Funding A four-year grant awarded to Bronx Community Health network by the Centers for Disease Control REACH Objective Reduce obesity and improve the overall health and wellness of the Bronx s culturally and ethnically diverse population through changing policies, systems and environments Providing A Comprehensive, Coordinated Approach Bronx REACH Champs Coalition members: 20