Community Capacity: Connecting with Communities - Alicia Wood
Communities Putting Prevention to Work Wood County.
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Transcript of Communities Putting Prevention to Work Wood County.
Communities Putting Prevention to Work
Wood County
Overview
Solution
Planning
Background
Implementation
Evaluation
MAPPS
Solution
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
The Solution
Menu labeling:
Adding nutrition info at point of purchase
Allows customers to make informed selections
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
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
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
Planning
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
Developed the Plan
Program: Smart Meal™
Customizable toolkit
Logo and promotional materials
Analysis: MenuCalc
Web-based tool
Training/support for restaurant staff
Recruited Restaurants
Recruitment meetings
Letter and invitation mailed
Informative/tradeshow style
Iron chef and calorie guessing contests
Star fruit and reminder delivered
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
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
Background
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
Smart Meal Objectives
Provide healthier menu options
Increase fruit & vegetable consumption
Combat obesity and chronic disease
Improve eating environments
Encourage healthy meal selections
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
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
Smart Meal Kids
Same as adult guidelines except:
400-600 calories
600-800mg of sodium
Ranges represent respective ages (4-13 years)
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
Implementation
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
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
1st Smart Meal Restaurant
2nd Smart Meal Restaurant
1st Smart Meal Catering Co.
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
Cost for Restaurants
Analyzing additional meals (discount from MenuCalc)
Menu reprints
Menu inserts (if menu not scheduled to reprint soon)
Discount promotions
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
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
Evaluation
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
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
Smart Meal Evaluation
Sales data collection
Manager interviews
Secret shopper
Quarterly meetings/calls
Customer survey
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
MAPPS
MAPPS
M – Media
A – Access
P – Point of Purchase
P – Price
S – Social Support
Questions
Renee Fox Community Health Educator
Aspirus [email protected]
715.421.8914
www.getactivewisconsin.org