Take the Stairs and Stop the Pop by sammyc2007

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									Take the Stairs and Stop the
Pop: Effective Messages for
  Healthy Decision Making
  Cathy Fitzgerald, Registered Dietitian
     MFit Health Promotion Division
  University of Michigan Health System
        What is the Program?
The MFit Healthy Dining
  Program identifies
  healthier food options
  at restaurants, food
  service venues and
  has been adapted for
  use in schools.
MFit Healthy Dining Program

   In use at:
      More than 20 area restaurants from
       fast food to upscale
      Cafeterias in hospitals, car plants,
       office buildings
      Saline Schools
     MFit Healthy Dining Program
   Nutritional guidelines promote healthy eating.
       Assist in controlling the intake of total fat, saturated
        fat, sodium, cholesterol and calories while increasing
        the amount of fiber.
       For example: Main dishes must have 12 grams or
        less fat, weigh 6 ounces and have foods from two
        food groups.
   Items meeting guidelines are identified with a
    logo.
      Where does the MFit Healthy
      Dining Program come from?
Frustration from too many choices! First at the
  supermarket and then when eating out

UMHS MFit Supermarket Shelf Labeling Program
     Cardiovascular patients requested
     Registered dietitians, nutrition researchers and
      cardiologists developed heart healthy guidelines
      established by the nutritional guidelines.
     Consistent with national nutrition recommendations
Where did the MFit Healthy Dining
     Program come from?
   In 1996, local food service operations
    asked for our help in identifying healthier
    food choices
   UMHS Preventive Cardiology physician,
    Kim Eagle, championed program
       Identified a donor who funded restaurant
        program initially
       Continues to act as a champion for our
        program
                Evidence Based?
   Food choices affect risk for obesity, diabetes,
    cardiovascular disease, cancer
   Respected health, scientific and professional
    agencies recognize the importance of healthy
    food choices and need for change
       CDC – Community Prevention Guide
       State Board of Education has recently adopted
        nutrition and physical activity policy
    Healthy Dining Program – Evidence Based?

   Social-Ecology Model –
       MFit works at community/environment level
        making it easier for people to live healthier
        lives.
   Identifying healthier options- limited body
    of research shows mixed results
       Conducting ‘real world’ research is difficult –
        ambiance, return customers, changes, etc.
           Evidence Based?
   Some studies show increase when foods are
    labeled as better choices, some show a
    decrease
   Using the word ‘healthy’ makes some people
    less likely to order identified item
   People report they want healthier options but
    don’t always purchase healthier foods
   Taste is most important consideration when
    people are choosing foods
    Evidence Based? Our Findings
   Special audiences benefit: Our research on
    supermarket program showed people with pre-
    existing conditions (i.e., heart disease) were
    more likely to use a shelf labeling program
   Healthy Dining Program research showed that
    there is high recognition of the MFit logo in this
    area
   Research showed promoting the MFit Healthy
    Dining Program through monthly and daily
    media did not increase sales of healthier items.
           Implement Where?
   Schools
       Cafeteria
       Concession stands
       School store
       Vending machines
       A la carte line
       Fund raisers
       School parties
              Implement Where?
   Worksites
       Cafeteria
       Vending machines
       Employee potlucks
       Part of a wellness program
             Implement – Where?
   Community sites
       Restaurants
       Snack bars at theaters, athletic
        facilities, hospitals, bowling alleys
       Church dinners and fundraisers
       Gas station convenience stores
       Coffee shops
       And more!
             Implement – How?

   Need an on-site champion
   Identify nutritional guidelines to use:
       General – Dietary Guidelines for Americans
       Guidelines developed by a state committee –
        Michigan Action for Healthy Kids
       Program – MFit, North Carolina program,
        others
             Implement – How?

   Compare foods offered to selected
    guidelines
       Use Nutrition Facts panel on purchased foods
       Used nutritional analysis program for
        prepared items


   Identify foods that meet the guidelines
           Implement – How?

   Promote healthier options
       On menu or next to item (in cafeteria)
       Newsletters
       Educational tips or flyers
       Media or advertisements
       Table tents
       Etc.
               Needed Resources
   Champion – promoter of change with
    power to make changes
   Monetary –
       Outside services – program fees
       Do It Yourself – nutrition expert,
        nutrition analysis software, promotion,
        program materials
               Needed Resources
   Knowledge
       Registered dietitian, nutrition experts, more efficient,
        easier and more accurate
   Materials/Equipment
       Food Nutrient analysis program
       Signs, flyers, promotional items
   Marketing/Promotion– how will you get the
    healthy eating message out?
   Determination and Perseverance
              Program Outcomes
   Helping create a healthy
    environment – part of the solution!
   Raise awareness of healthier options
       Knowledge may be used now or later
   Influence point-of-purchase
    decisions
                Lessons Learned

   Pros and cons of using guidelines
       Qualifying and non-qualifying foods
       Cut off points
   Problems with portion size/excessive
    calories
   Aware of changes in science of nutrition
       Such as: Beneficial, omega-3 fats in salmon
   Quality assurance necessary
                     Next Steps


   Identify a champion
       Is it you?
              Resources for Schools
   Healthy eating policy, programs, ideas!
       Action for Healthy Kids (nationally and in MI)
            www.actionforhealthykids.com
       Center for Disease Control
          Changing the Scene self assessment packet
          www.fns.state.mn.us/FNSProg/PDFAllProg/Resourc
           es/ChangingScene.pdf
       The Role of Michigan Schools in Promoting
        Healthy Weight from the MI Department of
        Education
         Healthy Snack Guidelines
   Michigan Action for Healthy Kids is drafting a
    recommendation. Currently it says:
    Single serving snacks should meet at least two
    and preferably three of the following four
    criteria:
       Contain 300 or fewer calories
       Six grams or less of fat
       One or more grams of fiber
       At least 10% of calcium, iron, vitamin A or C
         Healthy Dining Programs

   MFit Healthy Dining Program
       http://www.mfitnutrition.com


   North Carolina Winner’s Circle Healthy
    Dining Program
       http://ncwinnerscircle.org

								
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