Archive for the ‘Worksite Wellness’ Category

Supplements: What Should We Believe?

Monday, July 26th, 2010

It’s not difficult to find dietary supplements that offer outrageous claim

s and health benefits. Examples of supplement claims are statements like “provides instant weight loss”, “build muscle mass in a matter of days”, or even “prevents cancer.” Many of us are spending more hours at work, are stressed, and have little time available to commit to planning healthy meals and cooking them. For us, the idea of taking dietary supplements, or that “magic pill”, is appealing.

With increased production of available products, it can be

difficult for the consumer to determine

Do you know how to tell if a supplement is safe for you?

which dietary supplement, if any, is right for them.  The Food and Drug Administration defines a dietary

supplement as “a product taken by mouth that contains a dietary ingredient intended to supplement the diet.” Due to intelligent marketing and poor regulation of supplements, it can be hard determining what to believe. With a new product being marketed on a daily basis, it is easy to buy in to the

marketing ploys rather than taking the time to research the latest trend.

One of the latest dietary supplement trends is coconut water. Coconut water has been grabbing the attention of consumers due to its nutrient density and proposed health benefits. Coconut water is the clear liquid that comes from young coconuts and it offers a wide variety of vitamins and minerals.

Coconut water has been added into various drinks by food manufacturers, including fruit juices, yogurts, sorbets, sport drinks, and vinegar, increasing its availability. Research has shown that coconut water can help rehydrate the body after exercise due to its electrolyte content.  Also, due to coconut water’s overall vitamin and mineral content, this beverage does offer so

me nutritional benefits.

There have been a wide variety of health claims made about coconut water and its impact on human health, including its ability to slow aging, promote healthier skin, regulate blood pressure, lower cholesterol, prevent

hangovers, break up kidney stones, and cure a range of digestive cancers. Coconut water certainly has the appeal for consumers, but how much of what it claims is actually true? Similar to other dietary supplements, the research behind its health claims is too limited to guarantee this product can do wha

t it claims it can. Incredible proposals can make it easy to overlook any possible downsides to a product. A good example of this is the sodium content of Coconut water. Coconut water has more sodium than a 1-ounce bag of potato chips!

Miraculous cures for health, and being unaware the whole picture of the dietary supplements’ nutritional content could result in a bad investment. The high cost of Coconut water is just one example. Coconut water is much higher in cost than most sports drinks. If a product truly does what it clai

ms too, the cost may be worth it, but in this case the research is not solid. Even though coconut water has potential health benefits, its high sodium content, high costs, and failure to meet your high expectations, could result in disappointment.

If you are using dietary supplements, or are conside

ring using dietary supplements, remember to research the supplement you have chosen to use, and avoid using it excessively. If you need help in y

our research, you may want to meet with a Registered Dietitian. You can find one near you by doing a provider search on the website of the American Dietetic Association, www.eatright.org.

Mexican Adventure – Part 3

Friday, July 16th, 2010

Mexican Adventure Part 3…  There were four of us ordering lunch that day.  Order # 1 “I always get the tortilla salad.”  We discussed what was on the salad and it sounded pretty good—chicken, corn, cilantro, cheese (depends how much…remember how many calories are in ½ cup?).  Her biggest concern was that the chicken tasted like it was cooked in oil.  I encouraged her to find out how it is prepared.  If it is cooked in oil there may be options the server can recommend.  However, she was hesitant to change her favorite meal…

Order #2 “I love Chimichangas”.  Well, that’s a difficult one…  Chimichangas are Chimichangas because they are fried.  Fried is almost always more calories than you expect!  So we went back to my research from Calorie King.  A Beef Chimichanga (without eating the sides) is 1310 calories with 98 g fat (31 g saturated fat) YIKES!  What about chicken?  Well it’s better:  1099 calories and 42 g fat (20 g saturated fat).  “I will never order that again!” I say, never say never… you can split it with someone or save ½ for another meal.  (For the chicken Chimichanga, this would be acceptable but still a bit high for calories and fat.)  We decide to look at a different menu option.  We decide on cheese quesadilla, depending on how it is prepared.  A cheese quesadilla is closer to 490 calories and 28 g fat, much better.

Order #3 “I like fajitas”.   In my research fajitas varied quite a bit 450 calories to 851 calories (both chicken and both without the sides).  We look to the lunch menu and decide to order from that since portions tend to be smaller.  Also, asking questions when we ordered.

My order, since I had done all this research I decided ahead of time I would stick to one of my favorites a tostada.  I actually prefer flour tortillas but I do like the corn tortilla in tostadas or hard tacos.  They actually didn’t have a tostada lunch meal so I simply ordered the chicken tostada as a side.  Even on its own a tostada is 360 calories, 21 g fat.  With my chips and salsa that is actually about a typical amount of food that I eat for lunch if I pack my own.

I’m so proud of my lunch mates!  They all asked questions (even about the chicken in the salad) and we learned that in this restaurant the chicken is not cooked in oil but grilled with the skin on.  The lunch fajitas did not come with a tortilla which was fine for us!  We saved ~100 calories there.  And my Chimichanga gal really liked the quesadilla which was not cooked in oil at all.

I think we all learned a lot and had a delicious Mexican meal, all healthier than what we normally would have ordered!       ¡¡Viva Las Margarita’s!!

Mexican Adventure – Part 2

Wednesday, July 14th, 2010

Las Margaritas, Lewis Center, OH: Home of our Mexican Adventure

Mexican Adventure Part 2…  Las Margarita’s here we come!  I want to thank the employees at Las Margarita’s for helping to answer all of our questions and still serve us a fabulous meal with modifications!

I arrived first and a little early to the restaurant.  I had barely sat down when there were 2 baskets of chips and salsa placed on the table.  I ordered water and asked for plates.  Here’s my take on beverages in a restaurant:  #1 I don’t like to waste my calories on empty calories such as pop.  I prefer to eat them! #2 Have you seen recently how much a pop or even iced tea costs?  So I look at it this way I’m saving my waist and my wallet…

Why did I order the plates?  This is a little trick I learned at home.  When I want to eat something but control how much I always put it on its own plate or bowl.  So we know from last time that a single serving of chips is only 140 calories vs. 430 calories for the whole basket.  Also keep in mind that all baskets are not the same size, this one looked particularly big!

Basket of Chips = approximately 430 calories

One other challenge is “what does 1oz look like?”   From experience I know this depends on the size of the chips.  So we decided these chips were pretty big and estimated ~8 chips = 1 oz.  Before you judge take a look at my plate of 8 chips…  I do love to eat the chips and salsa while I wait for my dinner, so this way I can eat it, enjoy it and control it.

One serving of chips = about 140 calories

As everyone arrived we discussed just these issues and then started to talk about what we normally order.

Look for Part 3 and the conclusion of our Mexican Adventure!

Mexican Adventure – Part 1

Monday, July 12th, 2010

I love my job!!  As a dietitian, typically, I dread going out to eat with acquaintances because there is always this stigma attached to eating and my job.  However, if they know me, they understand that I eat by the approach that “all foods can fit in a healthy diet”.

For our corporate wellness Healthy Balance program we talk about topics such as recipe modification and eating out a lot!  As usual, for the final class, participants bring in a modified recipe to share.  Sometimes we even elect to have a potluck so we can sample the recipes.  Yummy right?

Well, my most recent group for Healthy Balance suggested that they would prefer to have our final class be a “field trip” to a local restaurant.  We decided that Mexican is one of the most challenging venues for eating healthy.  Surprisingly, I was very excited at this idea and up for the challenge!

In preparing for our “field trip”, I had a lot of research to do!  Most Mexican restaurants don’t share their nutrition information and most are also independently owned—not part of bi

Basket of Chips = approximately 430 calories

g chains with standardized recipes.  So to start, I went to www.calorieking.com to look up typical Mexican foods.  For our class I printed off a copy of the different foods with their calorie breakdown.  I learned, for example, that a corn tortilla has about ½ the calories of a typical flour tortilla!  Here are some other tidbits I found helpful:

  • One basket of chips and salsa (as served at On the Border’s) has approximately 430 calories with 22 grams of fat
  • 1 oz of tortilla chips has approximately 140 calories with 7 grams of fat
  • 1 serving (2 Tablespoons) of Salsa (ready-to-serve) has 9 calories and 198 mg sodium (in case you were wondering).  Most restaurants make their salsa on premises so the sodium most likely would be less if using fresh ingredients.
  • ½ cup shredded cheddar cheese (4 oz) has 228 calories and 18.7 g fat
  • 1 oz guacamole (fresh) has 37 calories 4.3 g (only .3 g saturated fat) of fat vs. 1 oz sour cream at 61 calories and 6 g fat (3.7 g saturated)
  • Refried Beans 3 oz at 71 calories (made without added fat) vs. Mexican rice 3oz at 130 calories 3.5 g fat
  • Corn tortilla (.7 oz) 41 calories .6 g fat vs. Flour tortilla (1.1oz flour tortillas are typically bigger than corn which contributes to the difference) 94 calories 2.3 g fat
  • Taco Salads (average of all brands) 860 calories with 46 g fat
  • If there is a kids menu:  Cheese Enchilada dinner with Rice and Beans 515 calories and 29 g fat (almost 1/2 of your fat intake for the day)
  • Enchiladas?  Chicken is the best option at 210 calories each and 13 g fat (Beef 263 cal and 18 g fat, Cheese 232 calories and 16 g fat)
  • Classic Chicken Fajitas (without rice, beans or cold set) 851 calories and 29 g fat

Stay tuned for my next post on our Mexican Adventure in a few days…

What’s New in Worksite Wellness?

Wednesday, April 7th, 2010

Three years ago, as a registered dietitian and certified personal trainer, I would not have guessed that my full time job would revolve around work-site wellness programs.  I also would not have guessed how rewarding it is!

When it comes to work-site wellness programs employers want to know: “What will a wellness program do for my business?”  The Return on Investment (ROI) data is coming in:

“A 2002 U.S. Department of Health and Human Services study noted that companies with physical activity programs for employees have reduced health care costs by 20 percent to 55 percent, reduced short-term sick leave by up to 32 percent and increased productivity by up to 52 percent.”

http://www.health.state.ny.us/prevention/worksite/

“According to an article published on Business Insurance April 27, 2009: Poor health among U.S. workers costs employers much more than many realize in reduced productivity, according to a multi-year study of 10 employers and more than 150,000 workers.

The study, published in the Journal of Occupational and Environmental Medicine, found that presenteeism–when employees are present at their jobs but unable to perform at full capacity–creates a greater drain on company productivity than employee absence, a finding that may come as a surprise to many employers, researchers say.

For every dollar spent on medical costs and pharmaceuticals, there is $2.30 of health-related productivity losses due to absenteeism and presenteeism, according to the study. For certain conditions, such as anxiety, employers lose as much as $20 in productivityfor every dollar they spend on medical care and pharmaceuticals.

The study, which researchers said is one of the largest to date on the subject, found that when medical and prescription drug costs are considered alone, the top five conditions driving employer health care costs are cancer, back/neck pain, coronary heart disease, chronic pain and high cholesterol.”

http://www.businessinsurance.com/article/20090426/ISSUE01/100027532

These cost-savings are achieved when a culture of wellness and a focus on preventive care for employees (not sick care) is emphasized.  Successful worksite wellness programs understand this and use this to drive their wellness initiatives.

Whether you are just starting to implement wellness initiatives at your worksite or you have had them in place for some time now, consider conducting a needs assessment survey. The results can help you achieve maximum ROI by guiding your decisions for wellness programming.

What a difference a few years has made. A lot has changed in the field of worksite wellness since three years ago, and I have no doubt the trend is going to continue. Now is the time to drive your efforts forward.

Eat Healthy at Work

Monday, March 8th, 2010

At some point in time we have all said there is never enough time in the workday, right? So we try to save time by having a cup of coffee for breakfast while we are on the go, a quick bite for lunch at your desk, or snack in between meetings and emails. You may feel like you are saving time and being more productive, but you may be negatively affecting your company’s health along with your own.

A survey of workplace eating habits conducted by the American Dietetic Association and the ConAgra Foods Foundation showed that as work hours increasingly extend past the standard dinner hour, many employees hunger for after-hour meal solutions. Thirty-percent of workers said they head for office vending machines for snacks, and 20 percent say they wander the office looking for foods left over from meetings or office celebrations. Whether you eat left over cake form your co-worker John’s birthday or something from E11 of the vending machine, these options are mostly high-sugar, high-fat snacks with little nutritional value.

Conditions such as high blood pressure and high cholesterol are related to diet and can lead to more serious illnesses such as heart disease. A recent survey showed that employees with high blood pressure miss 67 percent more work than their healthier colleagues. Eating habits are influenced by personal choice, but they are also influenced by our surroundings. So maybe we can learn something from our co-workers other than how to format a word document.

There are many strategies employers can use to promote healthy eating in the work place:

  • Raise Awareness: provide information needed to make healthy choices such as health fairs, display booths with pamphlets, healthy newsletters, or offer on-site health professionals to conduct lunch-n- learn sessions
  • Skill Building: monthly potlucks that encourage heart healthy recipes, set goals to eat healthy
  • Environmental Support: healthy food and beverage options in cafeteria and vending machines, provide a microwave and refrigerator to encourage employees to bring their own food, provide healthy food options at staff meetings

It is common for employees to eat one or more meals or snacks at work. At little or no cost to the employer, it makes sense to promote healthy eating in the workplace. More and more research is starting to show that work place nutrition programs can reduce employee healthcare costs, disability and turnover.

Creating a Heart Healthy Workplace

Monday, February 22nd, 2010

If you are like most workers you work a nine to five type of job. That is at least 40% of your waking hours at the worksite. Since you invest so much time in your career, wouldn’t it be great if some of that time not only benefited your employer, but also your health?

Before we understand how important it is to create a heart-healthy workplace, we need to face the facts. Heart disease, stroke, heart rhythm disorders, peripheral artery disease, heart failure, and others are the leading causes of death and disability in the United States. The American Heart Association estimates that up to 30% of medical costs paid by businesses each year are spent on employees with risk factors for cardiovascular disease such as cigarette smoking, excess weight, physical inactivity, high blood pressure, high cholesterol, and diabetes. Let’s take a closer look at home:

  • Heart disease was the leading cause of death for Ohio residents in 2004-2006
  • 27.6% of Ohio adult residents reported having high blood pressure
  • In Ohio, 36.2% of adults are overweight and 26.5% are obese
  • In Ohio 37.9% of adult residents have been told by their doctor that they have high cholesterol

Creating a heart-healthy workplace will not only help the company’s return on investment but wellness programs will help the employees get healthy and stay healthy.  A heart-healthy program does not need to be complex or expensive. Here are some tips for employers to start a healthy work environment.

  • Information to employees: Newsletters, healthy email tips
  • Health policies: no tobacco use
  • Healthy eating habits: change vending machines, offer nutrition information, adding more fruits and vegetables to the cafeteria
  • Exercise: walking paths, on-site fitness programs, encourage fitness during breaks
  • Offer health screenings

There is not a one-size-fits-all approach but the efforts should focus on: smoking cessation, increasing physical activity, reducing stress, healthy eating, weight management, and education.  There are many ways to incorporate a heart-healthy work environment and many models to follow. If your company doesn’t have a program, create one that fits your needs. The Rite Bite can help!