While the majority of my research is interdisciplinary in nature, my professional experience as a worksite wellness project manager united my public health nutrition expertise with my writing and communication skills.
As a public health graduate student, I worked with Health*Matters, the employee wellness program for UC Berkeley faculty, staff, and students. I then worked with HealthWorks at Kaiser Permanente, which serves employer groups, and Healthy Workforce, the employee wellness program for Kaiser Permanente’s employees, physicians, and dentists. The Healthy Workforce program has been honored with several awards (whose applications I enjoyed helping to write and edit!), including the National Business Group on Health Best Employer for Healthy Lifestyles Platinum Award and the American Heart Association Fit Friendly Worksite Platinum Award.
A few of the tools that I worked on with my colleagues at Kaiser Permanente are featured here.
Fewer than a third of Americans eat the recommended 5+ servings of produce daily (CDC 2009), a number which may even be declining (Witters 2010). Without access to fruits and vegetables during the workday, one would have to eat 1 to 2 cups every waking hour after work in order to meet the daily recommendation. (California 5 a Day).
The B.Y.O.S. toolkit fosters a healthy eating environment in the workplace, aiding employees to host team salad bars.
In the United States, employees spend an average of 5.5 hours per week in meetings. Some spend far more hours glued to a conference room chair, time often characterized by stress, physical inactivity, and unhealthy food choices.
These healthy meeting resources promote efficient, eco-friendly meetings that offer healthy food choices and opportunities to be physically active.
This series of nine recipe tip sheets accompanied a cooking video series, featuring Dr. Preston Maring, a long-time KP doc who has incorporated his love of cooking into his practice.