Transcript Teaching your Employees Healthy Eating on a Budget
Teaching your Employees Healthy Eating on a Budget
Janelle Connell, RD, CD Wellness Coach Specialist
Outline
Plan Buy/Grow Prepare Eat Resources
Americans today spend less on food, as a percentage of disposable income, than any other industrialized nation.
Americans spend about a tenth of disposable income feeding ourselves, down from a fifth in the 1950s. As the cost of food in America has declined, we have been eating much more and spending more on healthcare. Michael Pollan- Food Rules
Stats
1960- 18.6% of disposable income on food 3.4% of that spend away from home. 2011- 11.3% of disposable income on food. 5.2% of that spend away from home 48% of food dollars spent away from home USDA http://www.ers.usda.gov/data products/food-expenditures.aspx
Plan
Have a food budget
How to: Write out all income Write out all necessary expenses (house/rent, car payment, utilities, insurance, gas) Subtract to get your disposable income Determine what percentage can/should be spent on food Include the family USE CASH
Plan
Evaluate your pantry Use what you have first Keep a running tally on the refrigerator Don’t let food go to waste! Americans throw away 40% of their food $2,275 a year for a family of four Food waste has increased by 50% since the 1970s NBC News- Natural Resources Defense Council
Plan
Meal Planning
What does a healthy meal look like? Plate Method Meat: $3.50/lb Veggies: $1.40/lb Prepared with simple ingredients Avoid convenience and pre-packaged foods
Plan
Meal Planning Strategies
Find recipes that use similar ingredients that week “Theme Nights” or a monthly plan
MONDAY TUESDAY
Fish night Chicken night
WEDNESDAY THURSDAY
Pasta night Crockpot night
FRIDAY SATURDAY
Homemade pizza night Leftovers night
SUNDAY
Soup
Plan
Make a shopping list List based on that week’s meal plan and store circular Stick to it!
Only go shopping once $15 spent every time we go into the grocery store Meatless Monday Plant based protein Lower cholesterol Dried Beans: $1.40/lb
Plan
Coupons/Sales Coupons are the equivalent to free money Finding Coupons: Sunday Paper Store coupons in the mail Printed off the website Digital Coupons
Plan
Coupons/Sales Understanding Coupons: $1 off any brand X Look for the least expensive of brand X (picture will display the most expensive) Buy one get one free Use this coupon when there is a Buy One Get One free sale or promotion, products can be purchased for free Double Coupon Days Walmart- Tuesday double coupons- up to $1.00
Store Circulars 10/$10 Loss leaders- front page Match coupon with sale- lowest possible price
Plan
Challenge your Employees: Track your food spending for a few weeks Shop with cash only Create a shopping list each week, and stick to it Write out current shopping list, replace one unhealthy snack with fruit/vegetable Plan a meatless meal at least once per week Make a meal without any processed or convenience foods Tips for Employers: Provide Meatless recipes in monthly employee newsletters, coordinate it with what’s on sale http://www.meatlessmonday.com/ Provide the Sunday newspaper for coupons, leave it in the break room Post link to grocery shopping list and/or pdf of a meal planner
Buy
Don’t “just get groceries” Shop the perimeter Commit to sticking to your list Don’t be tempted by the bakery No need to go down every aisle Avoid the end caps The store wants you to buy the more expensive option, even if it is on sale, check the other options Eye level marketing Companies pay more for premiere location on the aisle. Look up and down for better prices 60% of basket should come from perimeter Find a balance- we should not sacrifice our health for the sake of saving money Because there are not very many coupons for fresh produce, meats, and dairy, save as much money on other items (cleaning/toiletries)
Buy
Save on nonfood items More than half of coupons are for nonfood items (shampoo, deodorant, cleaning products) Start here $1 toothpaste with coupon= Free Keep an eye out for red sticker products “Manager’s Special” “Lowest Price” Price lowered to move before it expires Get creative Gallon of milk- homemade yogurt, homemade waffles to freeze, pot of creamy soup. Use frozen options Shop alone Take your time, don’t be rushed
Buy
Explore other options Farmers Markets Bountiful baskets Utah co-op Try new produce Stockpile/Bulk Bulk items: laundry detergent, dish soap, bags of rice and pasta, condiments, olive oil Choose the size with the lowest unit price Sometime medium sized items are cheaper than the bulk size
Buy
Stockpile Most products sales cycle every 12 weeks Buy enough (while on sale, with a coupon), to last until it goes on sale again Example: $1 off coupon for BBQ sauce, printed 4, sauce went on sale for $1, purchased 4 bottles for free- enough to last the summer. Try it with cereal: At least 4 grams of fiber/serving, no more than twice the fiber in sugar Kashi: Shredded wheat/ Kellogg’s Mini Wheats- unfrosted Fiber One
Buy
Stockpile Meats: Stockpile your favorite cuts when on sale Rare to find coupons for meat Freeze for up to 3 months Shop from your freezer Example: When chicken breast was on sale for $1.77/lb, purchased 6 packages Choose lean cuts: Beef: chuck shoulder roast, eye of round, tenderloin, top sirloin Pork: Bone-in sirloin roast, bone in rib chop, pork tenderloin Poultry: skinless chicken breast, skinless white turkey meat, extra lean ground turkey
Buy
Stockpile: fruits and vegetables Raspberries, blueberries can be placed on cookie sheet and put in freezer. Once frozen, place in freezer bag. High in antioxidants, fiber, low in sugar Can also be done with bananas, mangoes, apples Green peppers, onions, zucchini can be sliced and frozen without cooking. Good source of carotenoids, vitamin C (195% DV), vitamin A (57% DV) Potatoes and sweet potatoes: make an extra batch of mashed potatoes and freeze in baggie
Buy
Don’t buy more than you need Recipe Tour with Chef and Dietitian at Harmons- Free!
Buy
Essential items Dried beans 1 cup= 1 g fat, 2 mg sodium, 15 g fiber (60% Daily Value), 15 g protein Canned: Over 700 mg sodium Ground Flax 2 Tbsp= 4 g fiber, 3 g protein, 2400 mg Omega-3 Wheat Germ 2 Tbsp= 2 g fiber, 3 g protein, 20% DV Vitamin E and Folic Acid Yogurt Dark green vegetables 40% DV calcium, 25% DV vitamin D 1 cup Spinach: 7 calories, 56% DV vitamin A, 181% DV vitamin K
Buy
Grow Average family with a vegetable garden spends $70 a year on it and grows an estimated $600 worth of vegetables National Gardening Association Green beans will generate $75 worth of crops for each $1 you spend on seeds Herbs Basil at store- about $3 vs whole plant $3 Good for the body, good for the soul
Buy
Challenge your Employees:
Go shopping alone, after you have eaten a snack or meal Grow something Visit a farmers market and try something new
Tips for Employers:
Provides fresh produce in the break area
Prepare
Carve out the time Prep Cut up fresh veggie ahead of time Batch cooking Use for “those days” Make larger batches of foods that take longer to prepare Example: Prepare 4 cups of dried beans and freeze them in 2-cup portions Example: Whole chicken on sale for $.90/lb. Cook in slow cooker, shred chicken meat and store in 2 cup freezer portions to be used for chicken enchiladas, chicken potpie, etc.
Prepare
Slow cookers
5-10 min to prepare Allows use of tougher cuts of meat http://crockpot365.blogspot.co
m/
Get creative with left-overs
Roast beef turns into stew or beef stir fry Chicken breast turns into homemade BBQ chicken pizza
Prepare
Challenge your Employees:
Try a new recipe Limit eating out to 1x per week Make a vegetable with your dinner
Tips for Employers:
Harmons Cooking School $25-60
Eat
Eat Less/Portion Control Sacks Study- NEJM 2008 Conclusion: Reduced-calorie diets result in clinically meaningful weight loss regardless of which macronutrients they emphasize.
Calories count! Slow down, enjoy your food Focus on quality over quantity, notice the satisfaction factor Have 3 different colors on your plate Natural sigh http://www.nejm.org/doi/full/10.1056/NEJMoa0804748#t=abstract
Eat
Eat Less/Portion Control
How to teach your employees portion control Wallet Guide http://www.webmd.com/diet/printable/wallet portion-control-size-guide Portion control plates/utensils
Eat
Provide appropriate eating conditions
Provide utensils, microwave, toaster, etc. Give your employees enough time
Mindful Eating
Mindful Eating
Eat: Corporate Food Policy
Sample Company-wide Nutrition Policy
I. Purpose To provide an environment conducive to and supportive of healthy eating habits for all [COMPANY NAME] employees and clients. II. Policy [COMPANY NAME] has a commitment to provide an environment that encourages healthy eating habits among its employees and clients. III. Potential Policy Statements to Include: a. [COMPANY NAME] will provide fruit and vegetable food choices that are low in fat at company meetings and functions. At company functions which offer food, one or more healthful entrees, side dishes, snacks, beverages or desserts will be served b. Vending Machines: Vending machines will offer a variety of snack foods, including healthful alternatives. Drink machines will provide water and 100% fruit juices, as well as sugar-free and caffeine-free soda selections. c. Price Structure: Food identified as low fat/low calorie will be priced lower than unhealthful foods. d. Labeling: Food that is considered healthful will be labeled to identify it. e. Doughnuts, bars, giant muffins, pastries, sweet rolls, pies, cookies, sugared beverages (regular sodas, punch, etc.) will NO LONGER BE SERVED to employees or clients during meetings or be paid for with [COMPANY] funds. f. [COMPANY] will not offer food at mid-morning or mid-afternoon meetings, presentations or seminars two hours or less in length. g. Employees are discouraged from bringing food into the worksite to share with other employees. http://www.eatwellworkwell.org/policies.htm
Eat
Challenge your Employees: Mindful eating- do not eat in front of the TV, computer, while reading, or in the car. Be sitting at a table. Measure out your portions Use a salad plate for dinner Follow the Plate Method Keep a food journal Measure your hunger/fullness level Tips for Employers: Provides small sized plates in the break room Offer portion control plates as a prize/give-a-way Evaluate your vending machines Have a food policy and someone who oversees it
Health Coaching
1:1 support Tailored to the individual Goals based on readiness to change
Small and simple
Accountability Capture and track data
Resources
Books: Make it fast, cook it slow- Stephanie O’Dea The $5 Dinner Mom Cookbook- Erin Chase Food Rules: An eater’s manual- Michael Pollan Websites: http://www.eatwellworkwell.org/policies.htm
http://www.webmd.com/diet/printable/wallet portion-control-size-guide www.choosemyplate.gov
http://frugalliving.about.com/od/grocerysaving s/tp/Free-Meal-Planners.htm