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Communities Putting Prevention to Work Wood County

Communities Putting Prevention to Work

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Communities Putting Prevention to Work. Wood County. Overview. Solution Planning Background Implementation Evaluation MAPPS. Solution. *Source: BRFSS, 2004-2006. **Source: International Journal of Behavioral Nutrition and Physical Activity 2008. - PowerPoint PPT Presentation

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Page 1: Communities Putting Prevention to Work

Communities Putting Prevention to Work

Wood County

Page 2: Communities Putting Prevention to Work

Overview

Solution

Planning

Background

Implementation

Evaluation

MAPPS

Page 3: Communities Putting Prevention to Work

Solution

Page 4: Communities Putting Prevention to Work

The Problem

Wood County’s combined overweight and obesity rate = 64.4%*

Only 25% of WI residents eat 5 daily servings of fruits & vegetables*

U.S. adults spend half of food dollars on meals and snacks away from home**

Many consumers underestimate the amount of calories in their meal***

*Source: BRFSS, 2004-2006

**Source: International Journal of Behavioral Nutrition and Physical Activity 2008 ***Source: American Journal of Public Health 2010

Page 5: Communities Putting Prevention to Work

The Solution

Menu labeling:

Adding nutrition info at point of purchase

Allows customers to make informed selections

Page 6: Communities Putting Prevention to Work

Public Support

National opinion poll shows 83% of Americans favor menu labeling*

Survey/focus group research indicates majority support menu labeling**

3 out of 4 adults read food labels on packages*

Half say this has helped change purchasing habits*

*Source: Rudd Center for Food Policy and Obesity

**Source: University of Wisconsin Population Health Institute

Page 7: Communities Putting Prevention to Work

Federal Regulation

Chains required to print calorie information on menus and menu boards

Other nutritional facts available by request

Implemented next year

Some restaurants are already displaying and adding healthier choices

Page 8: Communities Putting Prevention to Work

Wood County Focus

Partnering with non-franchised restaurants

19 or fewer locations

Labeling healthy meals

Adding nutritional information to menus

Implementing voluntary policy

Educating policy makers

Page 9: Communities Putting Prevention to Work

Planning

Page 10: Communities Putting Prevention to Work

Set the Stage

Partnered with sanitarian team and identified restaurants

Partnered with restaurant association

Evaluated menu labeling programs

Researched menu analysis approaches/tools

Identified barriers and strengths

Assessed restaurant menus and environment

Page 11: Communities Putting Prevention to Work

Developed the Plan

Program: Smart Meal™

Customizable toolkit

Logo and promotional materials

Analysis: MenuCalc

Web-based tool

Training/support for restaurant staff

Page 12: Communities Putting Prevention to Work

Recruited Restaurants

Recruitment meetings

Letter and invitation mailed

Informative/tradeshow style

Iron chef and calorie guessing contests

Star fruit and reminder delivered

Page 13: Communities Putting Prevention to Work

Recruited Restaurants

Follow up meetings

Met with restaurant owners who attended meetings

Recruited 10% of restaurants

Marketing/promoting program

Creating awareness

Anticipate restaurants coming to us

Page 14: Communities Putting Prevention to Work

Successes & Lessons Learned

Successes

Recruited 10% - similar to other communities (large and small)

Partnership with sanitarian team

Lessons Learned

Low attendance for recruitment meeting

Restaurants did not welcome cold calls

Some restaurants don’t want to be first

Page 15: Communities Putting Prevention to Work

Background

Page 16: Communities Putting Prevention to Work

Created by the Colorado Physical Activity and Nutrition Program (COPAN)

Implemented at 20 full-service restaurants in Colorado (190 locations)

Expanded nationally to California, Vermont, Rhode Island, and Connecticut

Recommended as practice-tested intervention by UNC & Center TRT

About Smart Meal Program

Page 17: Communities Putting Prevention to Work

Smart Meal Objectives

Provide healthier menu options

Increase fruit & vegetable consumption

Combat obesity and chronic disease

Improve eating environments

Encourage healthy meal selections

Page 18: Communities Putting Prevention to Work

Nutritional Requirements

Based on recommendations from:

US Dietary Guidelines

Fruits and Veggies: More Matters

Western Dairy Council

The American Heart Association

FDA nutrition labeling guidelines

Winner’s Circle – NC Prevention Partners

Page 19: Communities Putting Prevention to Work

Adult Meal

Minimum of 2 servings of beans, whole grains, fruits or vegetables. May substitute one for non-/low-fat milk or milk product.

No more than 700 calories

30% of total calories from fat (23g or < total fat)

10% of calories from saturated fat (8g or < saturated fat)

0.5g or less of trans fat (no added or artificial trans fat)

No more than 1,500mg of sodium

Page 20: Communities Putting Prevention to Work

Smart Meal Kids

Same as adult guidelines except:

400-600 calories

600-800mg of sodium

Ranges represent respective ages (4-13 years)

Page 21: Communities Putting Prevention to Work

Side Dish

Minimum one serving of beans, whole grains, fruits, vegetables or fat-free or low-fat milk or equivalent milk product

No more than 300 calories

30% of total calories from fat (10g or < total fat)

10% of calories from saturated fat (3g or < saturated fat)

No more than 650mg of sodium

Page 22: Communities Putting Prevention to Work

Implementation

Page 23: Communities Putting Prevention to Work

Implementation Steps

Menu review and identification of potential Smart Meals

MenuCalc introduction and training

Recipe analysis

Recipe/menu adjustments

Recipe analysis/meal qualification

Restaurant agreement signed

Smart Meal Seal added to menu

Page 24: Communities Putting Prevention to Work

Restaurant Agreement

Qualify four Smart Meals

Use logo to identify and promote Smart Meals

Display window decals

Display Smart Meal program description

Measure customer satisfaction and program awareness

Page 25: Communities Putting Prevention to Work

1st Smart Meal Restaurant

Page 26: Communities Putting Prevention to Work

2nd Smart Meal Restaurant

Page 27: Communities Putting Prevention to Work

1st Smart Meal Catering Co.

Page 28: Communities Putting Prevention to Work

Cost for Implementing Agency

Menu analysis – $390 per restaurant

Promotional materials/printing costs – window decals, panel cards, table tents, and menu transition stickers

Marketing/advertising campaign

Page 29: Communities Putting Prevention to Work

Cost for Restaurants

Analyzing additional meals (discount from MenuCalc)

Menu reprints

Menu inserts (if menu not scheduled to reprint soon)

Discount promotions

Page 30: Communities Putting Prevention to Work

Successes

Partnering to identify potential meals

Clear messaging that little change is required

Offering analysis for free

Training restaurants on menu analysis

Offering hands-on technical support

Flexibility with menu transition options

Agreement form, logos, promos as last step

Page 31: Communities Putting Prevention to Work

Lessons Learned

Some not interested in training

Lengthy time for analysis and meal modifications

Some delay start time after commitment

Could be cautious of being first

Some not open to menu changes

Restaurants promoting unhealthy foods agreed to participate

Page 32: Communities Putting Prevention to Work

Evaluation

Page 33: Communities Putting Prevention to Work

Restaurant Assessment

County-wide assessment

Nutrition Environment Measures Survey for Restaurants (NEMS-R)

Identified supportive factors and barriers

Assessed 96 restaurants for baseline

Conducting post assessment spring 2012 for Smart Meal restaurants to measure improvements

Page 34: Communities Putting Prevention to Work

Baseline Results

Number of restaurants…

Providing nutrition info on menus = 0

Identifying healthy meals on menus = 0

Promoting healthy selections = 0

Offering fruit without added sugar = 13

Offering non-fried vegetables without added sauce = 42

Offering reduced-size portions = 17

Page 35: Communities Putting Prevention to Work

Smart Meal Evaluation

Sales data collection

Manager interviews

Secret shopper

Quarterly meetings/calls

Customer survey

Page 36: Communities Putting Prevention to Work

Successes & Lessons Learned

Successes

Assessed every restaurant in county

Smart Meal restaurants agreed to all evaluation steps

Lessons learned

Lengthy and expensive assessment process

Chain restaurants not always willing to share sales data

Page 37: Communities Putting Prevention to Work

MAPPS

Page 38: Communities Putting Prevention to Work

MAPPS

M – Media

A – Access

P – Point of Purchase

P – Price

S – Social Support

Page 39: Communities Putting Prevention to Work

Questions

Page 40: Communities Putting Prevention to Work

Renee Fox Community Health Educator

Aspirus [email protected]

715.421.8914

www.getactivewisconsin.org