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Workplace Wellness Lab delivers leading insights, ideas and information on wellness, health management, and healthy living.

Our goal is simple: Workplace Wellness Lab provides regular and better information as an important path to create healthy individual outcomes, while helping change health care in America.

By connecting the audiences that matter – consultants, corporate executives, policymakers, thought leaders, journalists, customers, and more – we establish a positive, substantive, and influential voice within the wellness industry that makes the case that:

    • Left unchecked, current trends in health spend and outcomes are unsustainable.
    • Given that half the healthcare dollars in this country are incurred by employers, well-executed preventive care health management programs in the worksite are clearly enduring and valuable, helping drive improved workplace environments and individual outcomes.
    • Industry coherence around private sector innovation to drive effective health management programs is economically vital, given what’s possible in a spend category that is arguably one of the greatest challenges in America today.

Workplace Wellness Lab comes at this challenge principally from the employer point of view: What are the credible and demonstrated best practices in preventive care to structure programs that have an enduring impact? How can the impact be made explicit, as something that is both the right thing to do and a proactive business initiative that lowers the cost of care, as experienced by both employers and employees?

And Workplace Wellness Lab goes beyond the workplace. It’s a robust platform filled with ideas and insights from those that influence how employers think about this opportunity: research organizations, non-profits, think tanks and more.

From an editorial point of view, great ideas can come from anywhere. With that philosophy in mind, we will combine our own original content with other content across the web. We organize the content, with a view to making it as simple and useful as possible.

All content will be sourced. If we found it somewhere, we’ll tell you where we got — and how to get to that site yourself.

We also welcome your comments — criticisms, ideas, and, yes, we take compliments, too! Have a thought of what you’d like to see — or see something you think others should know — drop us a line.

Thanks for visiting – and please come back again!

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We have noted the U.S. Food & Drug Administration implementation of menu nutrition labeling standards and the benefits of increased information around the food we eat. What's the potential impact for chronic disease management?

The new standards and accompanying research can help well-run workplace programs that make healthy eating part of their overall approach. With members who may feel they have heard it all before, the news may present the chance to newly engage and educate members.

For additional data, we also pointed out the 2018 RAND Corporation study titled “Examining Consumer Responses to Calorie Information on Restaurant Menus in a Discrete Choice Experiment.” The study “looked at how the provision of calorie information on restaurant menus affects consumers. To gain insight on the consumer perspective, we designed an online experiment in which participants chose items from the menus of nine different restaurant settings, ranging from fast-food outlets to movie theaters. The calorie labels on those menus followed the requirements described in the FDA rule, and the survey also collected data on sociodemographic characteristics, attitudes toward food, and use of nutrition and calorie labels.”

One key chronic disease that wellness workplace programs can help employees manage: Diabetes. And the news was heralded by the American Diabetes Association.

“On behalf of more than 114 million Americans living with and at risk for diabetes, the American Diabetes Association (ADA) celebrates the recent implementation of the national menu labeling policy by the U.S. Food & Drug Administration. The national menu labeling policy requires consumers be informed about the calorie count of all menu items and, upon request, access to more detailed nutrition information such as carbohydrate and sugar content. ADA has been an ardent supporter of providing calorieinformation for standard menu items and carbohydrate and sugar content upon request so consumers can make healthy food choices.”

“Having access to supplementary nutrition information, primarily the grams of carbohydrate in a meal or prepared food, is essential for people who have diabetes,” said ADA Senior Vice President of Government Affairs & Advocacy LaShawn McIver, MD, MPH. “For weight and blood glucose management, as well as determining insulin dosage, it is vital for people living with or at risk for diabetes to keep careful track of the carbohydrates, including sugar, they consume. We are thrilled that this critical information will now be more widely available.”

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