SpectraWell is dedicated to creating healthier workplaces! Our latest initiative is to bring the principles and ideas from Dr Brian Wansink into corporate wellness. Click on the individual photos below to learn more each team member.
At SpectraWell, we are connected with industry experts and highly trained and experienced nutrition, wellness, and food service consultants to yield optimal results and customer satisfaction for all of our clients.
Collaborating with Dr. Brian Wansink, food environment guru and Dyson professor at Cornell Food and Brand Lab, Spectra-Well developed a dietitian certification program and corporate makeover toolkit based on his popular book, “Slim by Design: Mindless Solutions for Everyday Life.” This multi-faceted program aims to transform the workplace food environment while empowering employees to consider small changes leading to big results in a number of settings, such as restaurants and grocery stores.
As contractor to the City of Austin’s Department of Public Health, Jane conducted a comprehensive review of existing restaurant menu programs and provided options that were aligned with the client’s desired program features and resource constraints. The final report contained an exhaustive review of the literature including best practices, evidence-based nutrient criteria, as well as restaurant owners perceptions, facilitators and barriers regarding healthier menu items. Recommendations included innovative strategies and solutions to overcome food service operator’s barriers, (including profitability concerns) and innovative incentives to increase program participation. Suggestions for forming unique /additional collaborative relationships with educational institutions, professional and trade organizations and potential funding sources were identified in order to optimize resource utilization and program sustainability.
Jane Heetderks-Cox (as a consultant with Genesis Concepts & Consultants, LLC) working for the US Air Force Medical Operations Agency in the Health Promotion Division developed and implemented “turn-key” toolkits supporting the DoD’s m-NEAT program designed to enable leaders and key stakeholders to implement necessary actions to improve the nutritional landscape on each military installation. She led a Department of Defense working group to prioritize critical areas based on needs assessment/m-NEAT scores and developed the following toolkits to improve access to healthy foods: Vending/Concessions, Convenience Stores, Military Lodging Facilities, and Worksite Policy. She collaborated with the Centers for Disease Control Health Promotion Office, Center for Science in the Public Interest and food/vending industry experts to develop and obtain resources for each toolkit which includes background/ supporting rationale, checklists, pricing and marketing strategies promoting healthy foods, resources, references, and sample policy letters for implementation at the installation. Finally, she coordinated pilot testing at 3 Air Force installations and outlined a detailed action plan to address remaining toolkits for future development to include fitness centers, schools, etc.
Go for Green Jane’s colleague and fellow Registered Dietitian (US Army, Retired), Maria Worley was the original creator and team lead for the Department of Defense Go for Green® healthy dining program…originally developed for the US Army. It is a color-coding program which assists diners in selecting foods that are more nutrient dense and lower in fat, calories, sodium and that enhance cognitive and physical performance. The program includes nutrition standards for foods served in dining areas, menu labeling guidelines, marketing and advertising materials, and nutrient analysis for a master recipe file. As contractors for the US Air Force’s Medical Operations Agency’s Health Promotion Division (with Genesis Concepts & Consultants, LLC), Maria and Jane developed additional tools to help standardize the program for the Department of Defense. Maria developed social media messaging, leadership presentations, and a complete food service implementation guide. Jane created a comprehensive training program for food service workers including a creative role play exercise designed to enable food service operators and cashiers to prompt diners to select healthier items. Training also addresses proven stealthy product placement strategies designed to encourage patron selection. Furthermore, Jane compiled and consolidated existing DoD nutrition menu and food procurement policy/standards, filling in gaps and drafting policy revisions to align with the latest nutrition guidelines including Federal Health and Sustainability Guidelines for Federal Concessions and Vending Operations, United States Department of Agriculture’s (USDA) US Dietary Guidelines for Americans, and National Sodium Reduction Initiative (NSRI) while addressing food service operator and system constraints. Finally, Jane critically analyzed Air Force (AF) cafeteria menus against existing menu guidelines and designed more practical and effective guidelines for menus and recipes providing numerous nutrition analysis and recipe resources.
Dana Whelan, Maria Worley, and Jane Heetderks-Cox (as consultants with Genesis Concepts & Consultants, LLC) worked for the US Air Force Medical Operations Agency in the Health Promotion Division. In that capacity, Maria and Dana wrote and coordinated website, Facebook and Twitter messaging for the Better Foods. Better Bodies program. This campaign is a social media driven health promotion program targeting young, single airmen and military spouses. Jane created an educational presentation and survey for USAF’s “Better Foods for Better Bodies” campaign designed to increase awareness and consumption of healthier foods by reinforcing key nutrition concepts and by orienting airmen to available nutrition programs and resources.
Throughout her career, Jane worked on variety of healthy eating initiatives. She provided critical input to Department of Defense (DoD) menu standards & co-authored policy to improve eating environment in dining facilities and improved the healthfulness of a hospital cafeteria…her initiatives were presented at AF & DoD conferences which included the following activities and outcomes:
Coordinated 4-day culinary training for Wright Patterson hospital staff led by prestigious Certified Master Chef revamped menus/recipes; entrees meeting healthy criteria increased from 38% to 75%; added “The Wright Plate” healthy chef special; patronage & satisfaction scores increased 20% & 33%, respectively improved healthy product placement/marketing & cafeteria layout; healthy entrée selection increased 29%
Replaced deep fat fryers with hi-tech ovens & introduced “stealth” fries…estimate 105 kcals saved/meal & potential 1.9K lbs lost or averted per year.
Created, coordinated & led healthy culinary competition featuring 3-hour live telecast on local TV channel
o Amateur “cooks” created healthy dishes; winning entree featured in base eating facilities
Pre-recorded video segments featured hospital’s health care providers & base senior leader emphasizing nutrition’s role in health
Initiative positively promoted nutrition department & improved morale of employees who “starred” in televised cooking demos
Base senior leaders eagerly served on judges panel
AF band rocked event with “Just Eat It” & “My Bologna”
Event noted in Oct 2009 Foodservice Director ”Steal an Idea” section