Worksite Wellness Program: Physical Fitness/Weight Management Programs

1. Grant access to on- and off- worksite gyms and recreational activities before, during, and after work hours.
2. Offer and encourage participation in after work recreation or leagues.
3. Offer cash incentives or lowered insurance costs for participation in physical activity and/or weight management or maintenance activities.
4. Offer shower and/or changing facilities onsite.
5. Offer outdoor exercise areas such as fields and trails for worker use.
6. Offer bicycle racks in safe, convenient, and accessible locations.
7. Offer onsite fitness opportunities, such as group classes or personal training.
8. Offer an onsite exercise facility.
9. Set up programs that have strong social support systems and incentives, such as:
o Buddy or team physical activity goals
o Programs that involve workers and family
o Programs to encourage physical activity, such as pedometer walking challenges
o Explore discounted or subsidized memberships at local health clubs, recreation centers, or <h3>YMCAs</h3>
10. Offer flexible work hours to allow for physical activity during the day.
11. Support physical activity breaks during the workday, such as stretching or walking.
12. Host walk-and-talk meetings.
13. Map out onsite trails or nearby walking routes and destinations.
14. Have workers map out their own biking or walking route to and from work.
15. Post motivational signs at elevators and escalators to encourage stair usage.
16. Offer exercise/physical fitness messages and information to workers.
17. Offer or support recreation leagues and other physical activity events onsite or in the community.
18. Begin worker activity clubs such as walking or bicycling clubs.
19. Offer onsite child care facilities to facilitate physical activity.
20. Sponsor a bike to work day and reward workers who participate.
21. Set up a box and solicit fitness and health tips.

Worksite Wellness Program: General Health Education Programs

1. Have a current policy outlining the requirements and functions of a comprehensive workplace Worksite Wellness Program.
2. Have a wellness plan in place that addresses the purpose, nature, duration, resources required, participants in, and expected results of a workplace Worksite Wellness Program.
3. Orient workers to the Worksite Wellness Program and give them copies of the physical activity, nutrition, and tobacco use policies.
4. Promote and encourage worker participation in the physical activity/fitness and nutrition education/weight management program.
5. Offer health education information to workers.
6. Have a committee that meets at least once a month to oversee the Worksite Wellness Program.
7. Offer regular health education seminars on various physical activity, nutrition, and wellness-related topics. Ask voluntary health associations, healthcare providers, and/or public health agencies to offer onsite education classes.
8. Host a health fair as a kick-off event or as a celebration for completion of a wellness campaign.
9. Designate specific areas to support workers such as diabetics and nursing mothers.
10. Conduct preventive wellness screenings for blood pressure, body composition, blood cholesterol, and diabetes.
11. Offer confidential health risk appraisals.
12. Offer onsite weight management/maintenance programs for workers.
13. Add weight management/maintenance, nutrition, and physical activity counseling as a member benefit in health insurance contracts.

Worksite Wellness Program: Tobacco Cessation

1. Establish a company policy prohibiting tobacco use anywhere on the property.
2. Offer prompts/posters to support no tobacco use policy.
3. Policy supporting participation in tobacco cessation activities during duty time (flex-time).
4. Offer counseling through an individual, group, or telephone counseling program onsite.
5. Offer counseling through a health plan sponsored individual, group, or telephone counseling program.
6. Offer cessation medications through health insurance.

Worksite Wellness Program: Nutrition Programs

Fruit and Vegetable Consumption

1. Offer healthy eating reminders and prompts to workers via multiple means (i.e. e-mail, posters, payroll stuffers, etc.).
2. Offer appealing, low-cost fruits and vegetables in vending machines and in the cafeteria.
3. Offer cookbooks, food preparation, and cooking classes for workers’ families.
4. Ensure onsite cafeterias follow healthy cooking practices and set nutritional standards for foods served that align with the U.S. Dietary Guidelines for Americans.
5. Offer healthy foods at meetings, conferences, and catered events.
6. Use point-of-decision prompts as a marketing technique to promote healthier choices.
7. Offer healthy cooking demonstrations that teach skills (i.e. fruit and vegetable selection and preparation).
8. Offer taste-testing opportunities at the workplace.
9. Offer worker-led campaigns, demonstrations or programs.
10. Offer local fruits and vegetables at the workplace (i.e. workplace farmer’s market or community-supported agriculture drop-off point).
11. Use competitive pricing (price non-nutritious foods in vending machines and cafeterias at higher prices).
12. Offer protected time and dedicated space away from the work area for breaks and lunch.
13. Make kitchen equipment available to workers.
14. Offer an opportunity for onsite gardening if possible.

Sweetened Beverage Consumption

1. Make water available throughout the day.
2. Offer appealing, low-cost healthful drink options in vending machines and the cafeteria.
3. Modify worksite vending contracts to raise the number of healthy options.
4. Price non-nutritious beverages at a higher cost.
5. Use point-of-decision prompts to promote healthier choices.

Portion Control

1. Label foods to show serving size and/or nutritional content.
2. Offer food models, food scales for weighing and pictures to help workers determine portion size.
3. Offer appropriate portion sizes at meetings, workplace events and in the cafeteria.

Breastfeeding

1. Support nursing mothers by providing them rooms for expressing milk in a secure and relaxed environment, a refrigerator for storage of breast milk, policies that support breast feeding, and lactation education programs.
2. Offer flexible scheduling and/or onsite or near-site child care to allow for milk expression during the workday.
3. Adopt alternative work options (i.e. teleworking, part-time, extended maternity) for breastfeeding mothers returning to work.
4. Educate personnel on the importance of supporting breastfeeding co-workers.

T.V. & Food Advertising

1. Place TVss in non-eating areas of the workplace.
2. Limit food advertising in the cafeteria (i.e. print and other media).