About NC Prevention Partners
• 12 year old non-profit
• Focus on nutrition, physical activity and physical activity and tobacco prevention as leading causes of ill ghealth, early death and high cost of health care.
Please formally reference NC Prevention Partners if you use any of the material or information in these slides.
About NCPP: Publications
• Annual NC Prevention Report Card, calculating d i di id l k it d grades on individual, worksite and
environmental prevention indicators. • County level prevention report cards • County level prevention report cards.
Cost of Doing Nothing g g
The NCPP Philosophyp y
• Translate evidence into practice by developing practice by developing models for change, creating leadership creating leadership buy-in, and evaluating and promoting progress over time.
Our Approach R t f k it li ifi ll • Recent focus on worksite policy, specifically hospitals, state government, schools as a workplace businesses of any size through workplace, businesses of any size through chamber/community collaborations.
• Work strategically with leaders to establish preventive policies in order to support healthy behaviors. Recognize their business model and incentives, and showcase success to drive others t ti to action.
History of Hospital Work y p• With funding from The Duke Endowment, and in
partnership with the NC Hospital Association, we work p p p ,with all hospitals in NC to reduce the impact of tobacco use and obesity.
• Tobacco-free campus
• Comprehensive • Access
Nutrition• Access• Policy
E i t• Comprehensive Cessation
Tobacco
• Marketing• Pricing
• Environment
Physical ActivityActivity
Tobacco-Free Hospitals p
• Promote Tobacco-free campus policies and enforcement policies and enforcement strategies
• National Advisory Team
• Diffusion of innovation/ Leadership spread p p
Tobacco-Free Hospitals in NCp
Impact of Tobacco-Free Hospitals p p
• As of July, 2009, all 127 acute care hospitals in the state are 100% tobacco freethe state are 100% tobacco-free▫ Protects more than 200,000 employees from secondhand smoke▫ Ensures more than 10 million patient encounters are safe and
k fsmoke-free
• Cultural changeg▫ Tobacco-free schools (local until ‘07 when mandated statewide)▫ Smoke-free health departments (local authority restored in ‘08)▫ Smoke-free restaurants and bars (mandated in ‘09)Smoke free restaurants and bars (mandated in 09)
Healthy Food in Hospitalsy p• Provide access to
delicious, affordable delicious, affordable healthy items on all hospital campuses
Core Principles of a HFEp1. Provide Access to Healthy Foods.2 Use Pricing Structure to Incentivize Customers to 2. Use Pricing Structure to Incentivize Customers to
Purchase Healthy Items.3. Use Marketing Techniques to Promote Healthy 3 g q y
Foods.4. Use Benefit Design and/or Wellness Incentives to
E B h i Ch Encourage Behavior Change. 5. Implement Education Campaign to Promote the
Healthy Food Environment with Staff and Visitors Healthy Food Environment with Staff and Visitors.
G id li 1 AGuideline 1: Access• Adopt and implement Healthy p p y
Food Nutrition Criteria. • Adjust procurement
specifications with all outside specifications with all outside food vendors to offer healthy options and make nutrition information available to all information available to all customers at all times.
• Train Food Services staff on preparation and portion controlpreparation and portion control.
• Offer and promote healthy foods and beverages at all times.
Guideline 2: Pricing
• Incentivize healthy foods by▫ Lowering the price of healthy
items▫ Increasing the price of less
healthy/traditional itemshealthy/traditional items▫ Creating Healthy Meal Deals▫ Offering employee discounts Offering employee discounts
only on healthy items
Healthy on a Budget, WFUBMCPrice & Nutrition Menu, FirstHealth
Guideline 3: MarketingL b l f d i h i • Label foods with a consistent icon to identify foods that meet the Healthy Food Guidelines.
• Make available and clearly label food with nutrition information at the point-of-selection, when at all possible. p
• Position healthy options to be more prominent and accessible. Chiever Icon WFUBMCaccessible. Chiever Icon, WFUBMC
Nutrition Detail, First Health Healthy Meal Deal, PCMH
Guideline 4: Benefit & IncentivesGuideline 4: Benefit & Incentives
• Encourage behavior Encourage behavior change through▫ Employee wellness
programs▫ Group support
Di t f h lth ▫ Discounts for healthy eating in community venuesvenues
▫ Reduced co-pays
Biggest Loser Winners, WFUMBCWellness Center, First Health
Guideline 5: Education
• Encourage healthier eating by:▫ Employee & visitor
educationCooking demonstrations▫ Cooking demonstrations
▫ Recipe sharing
FirstHealth Case Study: yPricing & Marketing to Promote Healthy Food Healthy Food
• Assessment• Implementation
O t• Outcomes• Critical Elements
FirstHealth Case Study:FirstHealth Case Study:Assessment
• Collected data on current usage and pricing• Developed a new pricing strategy p p g gy• Project impact on revenue of a 15% change in
eating habits• Developed a communication plan for
customers
Fi tH lth C St d FirstHealth Case Study: Implementationp
• Increased cost of traditional items decreased healthy items, decreased healthy items, often in pairs
• Three-month communication • Three-month communication plan to employees
• Executive support and Executive support and presence day of roll-out
FirstHealth Case Study:Ch h G illChanges at the Grill 874
%418%
Fi tH lth C St dFirstHealth Case Study:Outcomes
•Increased Sales of
Salad bar +50 % Deli bar Salad bar +50 % Deli bar +14 %Healthier choice entrée +20 %
Healthy ItemsWater +29 % Milk +17 %Lean Cuisine entrée +79 %Water +29 % Milk +17 %
Non-healthy entrée -10 %
•Decreased Sales of Traditional Items
Non healthy entrée 10 %Non-healthy vegetable -10 %Energy drink -6 %
Beverage 6 %
•Increased Overall S l
Beverage -6 %Salad and deli -10%Breakfast +8 %Entrée +3 %Grill +13 % SalesGrill +13 %
FirstHealth Case Study:Critical Factors• Stakeholder input & buy-in
Critical Factorsp y
• Clear standards• Food service staff training• Meaningful pricing incentives• Marketing
Create Statewide Momentum
• Create a clear statewide standard, endorsed by hospital leaders and modeled by early adoptershospital leaders and modeled by early adopters
• Assist all hospitals in the state with • Assist all hospitals in the state with implementing a Red Apple Healthy Food Environment
• Recognize achievement
HFE in Hospitals, September, 2008p , p ,
Implemented all Principles, achieving a Implemented 1‐ 4 Principles and have an The five Principles of a Healthy Food p p , gHealthy Food Environment, and have an action plan for continuous improvement.
Implemented 1‐4 Principles and have shown interest in implementing a Healthy Food Environment.
p paction plan to implement a Healthy Food Environment.
Been contacted by NCPP about implementing a Healthy Food Environment.
p yEnvironment are:1.Access2.Pricing 3.Marketing4.Benefits & Incentives5.Education
HFE in Hospitals, January, 2011p , y,
Healthy Food in Hospitals Impacty p p
• 83 hospitals have completely implemented HFE,▫ 200 000+ employees have access to delicious ▫ 200,000+ employees have access to delicious,
affordable and healthy food.
• Anticipate 100% compliance by June, 2011 (with all hospitals having an action plan by December, p g p y2010). ▫ 500,000 meals a week to 200,000 employees
H A W G tti g It D ?How Are We Getting It Done?
• Implementation Support
• Strategic Partnerships
Hi hl T il d M i • Highly Tailored Messaging
C titi d C l b ti • Competition and Celebration
What Is WorkHealthy AmericaSMy
GradesHealthier
Tailored Tools
Healthier workplace policies,
environments d b fi
On-Going Assistance
and benefits
Strategic Partnerships H it l L d • Hospital Leaders ▫ NC Hospital Association, The Duke Endowment, Hospital
Advisory Team
• Food Industry Partners▫ Food management Distribution VendorsFood management, Distribution, Vendors
• Diverse Staff Onsite ▫ Leadership, Wellness, Food Service, Customers
Cut to the Core Culinary Competition
• Seven teams of hospital chefs competing to create chefs competing to create the most delicious and healthy mealC l b it t Alt • Celebrity guest: Alton Brown
• Healthy food vendor showy• Panels of speakers• Breakout for schools
Annual Meetingg
Roles for State Agencies g• Setting a clear standard
• Convening the right partners
• Providing implementation support
• Tracking progress
• Celebrating success
Thank You!
Anne Thornhill MPHAnne Thornhill, MPHManager of Business [email protected]
www.ncpreventionpartners.org
