1. Nutrition Strategies in Worksite Wellness 2014 State Agency Wellness Conference Wellness at Your Worksite: Making the Ideal Real October 14, 2014

2. Exploring Assumptions Eating is a conscious act. Given the right information, people can eat the right types and quantity of food. OR Eating is an unconscious behavior controlled by the environment rather than by the individual. 2

3. We process most information unconsciously 3

4. Decision Making Brain Processes We can think about only one thing at a time Everything else functions automatically –Entire human processing capacity (including visual system and unconscious) can process ~11 million bits per second –Humans can consciously process 40-60 bits per second –Most actions and decisions are NOT conscious 4 Cognitive 40-60 bits/second Impulsive, automatic ~11 million bits/second Source: Dijksterhuis A, et al The Unconscious Consumer: Effects of Environment on Consumer Behavior. Journal of Consumer Psychology 2005;15(3):193-202.

5. Eating as Mindful or Mindless Eating? 5 OR

6. Portion Sizes as a Cue to Stop Eating People served a baked pasta dish 50% larger than normal ate 43% more than those served the normal portion 6

7. What if the food doesn’t taste good? People at a movie theater were given stale popcorn and complained about the taste. Those given popcorn in boxes 2x the normal size ate 34% more popcorn than those given the normal size. 7

8. Placement and Visibility Office workers with chocolate Kisses within reach ate 5.6 more candies per day than workers with candy on a shelf 2 m away Office workers who had candy on their desks in transparent jars ate 3.1 more chocolate Kisses than office workers with the candy in opaque jars. 8

9. Mindlessly Eating Healthier If we can eat mindlessly worse, we can eat mindlessly better The food environment is powerful Focus efforts on the organizational level 9

10. WHAT ARE THE SOURCES OF FOOD AND DRINK Brainstorm: What are the sources of food and beverages in the worksite setting? 10

11. Food and Beverages at Work Cafeteria / Snack Bar Convenience store Vending machines Meetings Potlucks Breakroom Lunches from home Snacks at desk Candy bowls Fundraising 11

12. 4 P’s of Marketing 12 ProductPricePlacementPromotion

13. Business Enterprises of Texas Business Enterprises of Texas (BET) is a federally sponsored, state-administered program that provides food service management opportunities to Texans who are blind. BET managers oversee state agency cafeterias, snack bars, convenience stores, vending Each manager is the sole proprietor Each manager completes a 16-week training Various levels of knowledge and experience in food service 13

14. Randolph-Sheppard Act Federal law that gives legally blind vendors advantages over other vendors who operate vending facilities (vending machines, cafeterias, and snack bars) at the federal level Establishes a vending business program in each state, Business Enterprise Program (BEP) Each state designates a state licensing agency to oversee implementation Texas has adopted laws similar to the Randolph- Sheppard Act 14

15. Product in Cafeterias BET recommends 1 healthy entrée per day No required nutrition standards General food-based recommendations No nutrient-based standard (% calories, fat, carbohydrates, etc.) 15

16. Cafeteria Manager Presentations 16

17. Cafeteria: Placement 17 Brian Wansink smarterlunchrooms.org

18. Cafeteria and Convenience Stores: Placement 18 Brian Wansink nudges.org

19. Vending: Product BET recommends a mixture of products to attract both types of customers –85% “normal” snacks /15% healthier snacks Product recommendations in Nutrition Notebook Nutrition standards for healthier options –NANA Model Beverage and Food Vending Machine Standards –CDC Health and Sustainability Guidelines for Federal Concessions and Vending Operations –Healthy Vending Machine Policy – City of San Diego Dept of Parks and Recreation 19

20. Vending: Placement Planograms –Science of placing items in vending machines All BET vendors are trained and have access to a BET Classroom CD that includes a planogram template 20

21. Vending: Placement & Promotion A-0 1.00 ~Sun Chips 1.8 oz Nacho Par Level 8 A-2A-4A-6A-8 B-0 1.00 ~PF Chr Gold Fish Whole Wheat Par Level 6 B-2B-4B-6B-8 C-0 1.00 ~FL Baked PC 2.0 oz Original Par Level 8 C-2C-4C-6C-8 D-1 1.00 NV-Pnt Crunchy 1.5 oz Par Level 12 D-2 1.00 Qkr Chy B Bar 1.48 oz PB Cho Cp Par Level 10 D-3D-4D-5D-6D-7D-8D-9 D- 10 E-1 1.00 Org Trail Mx unsalted 2 oz Par Level 10 E-2 1.00 Rstd Sun Flower Kernels 1 oz Par Level 10 E-3E-4E-5E-6E-7E-8E-9 E- 10 F-0 1.00 Snackanimals 2.12 oz wht-free oatmeal Par Level 6 F-3F-4F-5F-6F-7F-8F-10 21 Example Planogram with 15% Healthy Items (8 items) in a 58 Spiral Machine – Table.

22. Vending and Cafeterias: Promotion Better Eating Today Chalkboards or dry erase boards 22

23. Price 23 ProductPricePlacementPromotion

24. Working with BET Managers Collaborate and share ideas Don’t intimidate or make the manager feel bad Help the manager see the financial gain If the manager has healthy products available, work on pricing, placement, and/or promotion Change takes time Make incremental changes 24

25. Questions re: Planogram or Nutrition Notebook Joe Gonzalez BET Training Specialist Joe.Gonzalez@dars.state.tx.us (512) 377-0558 25

26. Meetings, Potlucks, Conferences, Breakroom http://cspinet.org/nutritionpolicy/healthy-meeting.html Healthy Meeting Toolkit Healthy Meeting Guidelines Healthy Eating Model Resolution Webinar Healthy Eating Pledge 26

27. CDC Healthy Meetings and Events Offer a variety of grains—especially whole-grain foods—and fruits and vegetables. Provide fat-free, low-fat, or low-calorie foods and beverages. Offer foods and beverages low in added sugars. Serve foods that are low in salt and sodium. Include smaller portions. Consider offering only beverages at mid-morning and mid-afternoon breaks. 27

28. Meetings and Potlucks: Placement Place vegetables first in line Place healthier entrees closer Place non-fruit desserts farther away Place food at a separate table than where people are sitting 28

29. Candy Bowl Product: small fresh fruits (oranges, finger bananas), individually wrapped dried fruits, boxes of raisins, small packages of nuts Placement: out of arm’s reach in an opaque container with a lid 29

30. Food from Home or at Desk Prepare meals and snacks in advance Keep healthy snacks on hand Keep food out of sight Planning, cooking skills, discipline 30

31. Farm to Work Farm to Work Toolkit http://www.dshs.state.tx.us/obesit y/nutritionfarmtowork.shtm http://www.dshs.state.tx.us/obesit y/nutritionfarmtowork.shtm Sustainable Food Center’s Program Replication Training http://www.sustainablefoodcenter. org/program-replication http://www.sustainablefoodcenter. org/program-replication 31

32. Employee Culture Formal and informal leaders encourage healthy social norms 32

33. Thank You! Christina Thi, MPH, RD, LD Obesity Prevention Coordinator Community and Worksite Wellness Program (512) 776-6348 Christina.Thi@dshs.state.tx.us