3-4 Hosui pears, pitted and cut into bite-sized pieces (about 3 cups)
3-4 firm, ripe tomatoes cut into bite-sized pieces
¼ cup basil, roughly chopped
¼ cup balsamic vinegar
1 clove garlic, chopped
½ cup olive oil
1 teaspoon of dijon mustard
Salt and pepper to taste
Place all the dressing ingredients in a screw-top jar and shake to combine. Gently mix together the pears, tomatoes and basil in a large bowl. Add enough dressing to lightly coat (there may be extra dressing).
Adapted from www.blog.pennydelossantos.com
Last fall when we began transitioning Healthy Incentives from WebMD to StayWell we blogged “We feel good about the opportunity before us and are aware that the stakes are high. The program touches 17,000 people a year. A good implementation will reinvigorate the program. A bad implementation may make people disengage in frustration, merely going through the motions to get the gold incentive instead of really getting something out of it to improve their health.”
Preliminary numbers are in and we were able to not only sustain our 90 percent participation rate, but to help our highest percentage of participants ever (84%) reach gold.
We believe several things account for this:
- We made the programs really simple to use
- We communicated well about the changes coming
- We did special outreach to groups in the county that have earned gold at a lower rate than the countywide average
On this last point, like the rest of King County, we’ve begun looking at our program through an equity and social justice lens to make sure we’re not creating disparities and are taking advantage of opportunities to eliminate disparities. To start, we analyzed our data to look for pockets of bronze. We found that Transit drivers and FMD custodians are earning gold at a lower rate than the rest of the county. So, we partnered with the Transit union (ATU), Transit management and FMD management to better engage employees in those places. We improved our communication, did more direct, one on one outreach and in the case of Transit, we created Health Champions who get gold for coaching their peers on how to participate in Healthy Incentives. The good news is that we’re closing the gap.
- FMD custodians boosted their gold AND their total participation
- Gold went from 50% to 76%, silver from 24% to 4% and bronze from 26% to 19%
- Total participation jumped from 74% to 82%
- Our goal was to increase participation by 1/3, which we didn’t quite accomplish
- The gap between ATU and the rest of the county continues to close
- In the past two years of outreach effort, ATU gold has gone from 64% to 71% to 75%, silver has gone from 21% to 16% to 8% and bronze has gone from 15% to 13% to 16%
- There is a concern here about bronze being higher than it has been in the past. It looks like the shift is going from silver to gold, but we don’t know that unless we look specifically at that metric of where the gain is coming from.
- Our goal was to achieve 79% gold, we achieved 75%
Now, as we think about what we learned this year and we turn out attention to improving the program for next year. Do you have ideas on how to improve the program? Please share!
Curious about which are the most popular individual action plans? Check this out!
Action Plan Participation:
|Text for Wellbeing
|Paper Action Plan
|Parks Fitness Challenge
|Mindfulness Based Stress Reduction
||New in 2014
|Quit for Life
|Diabetes Prevention Program
|Diabetes Control Program (King Care)
|Diabetes Control Program (Group Health)
||New in 2014
|Better Choices, Better Health
3 cucumbers peeled and sliced
3 pears cored and diced
¼ cup torn fresh mint leaves
1 small shallot, finely chopped
¾ cup olive oil
¼ cup white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Salt and pepper to taste
Combine the dressing ingredients in a jar or container with a tight fitting lid. Shake to blend. Lightly toss the cucumbers, pear and mint with dressing in a large bowl. Note that you may have more dressing than necessary, so add slowly. Cover and chill.
1 -2 cans black beans (rinsed)
1-2 cans garbanzo beans (rinsed)
2 cups frozen corn
1-2 cups diced tomatoes
1 diced avocado
1-2 diced bell peppers
1 minced jalapeno
½ diced red onion
½ cup chopped cilantro
1-2 cups Italian dressing Juice of one lime
Mix all ingredients in a large bowl. Best if it sits for at least an hour before serving.
Dressing Ingredients (From allrecipes.com):
1 Tbsp. garlic salt
1 Tbsp. onion powder
1 Tbsp. white sugar
1 tsp. dried basil
1 Tbsp. dried parsley
1/4 tsp. celery salt
2 Tbsp. salt
2 Tbsp. dried oregano
1 tsp. ground black pepper
1/4 tsp. dried thyme
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.
8-10 cups of torn kale (bite size pieces)
2 Tablespoons white miso
3 Tablespoons olive oil
1 Tablespoon red curry paste
¼ cup toasted pepitas (can buy toasted or toast yourself)
Whisk miso, olive oil, and curry paste together in a small bowl. Let stand at room temperate while preparing the rest of the salad. Tear kale into bite size pieces, and using your hands massage the kale to soften and “bruise” the fibers (about 1-2 minutes). Toast the pepitas in a dry skillet over medium heat, stirring often. Remove pepitas from heat as they start to get fragrant or golden. Toss dressing, kale and peptipas together and serve.
To make this salad a healthy meal: cut up a winter squash and 8-12 oz. of tofu into bight size pieces. When making the dressing for the salad, make double. Use half the dressing to coat the squash and the tofu, and place in a large baking dish (9×13). Bake the squash and tofu together in a 400 degree oven for approximately 45 minutes, stirring 2-3 times during that baking time. Toss the salad, dressing, pepitas, squash and tofu together. Garnish with chopped cilantro.
2 cucumbers, peeled, cut in half length-wise and thinly sliced
4 carrots, peeled and thinly sliced
1/4 cup mild white miso
1/4 cup rice vinegar
2 tablespoons soy sauce
2 teaspoons toasted sesame oil 1 clove garlic, minced
Salt and pepper
Directions: In a large bowl, mix together the carrots and the cucumbers. In a small mixing bowl, add miso, vinegar, soy sauce, honey, sesame oil and garlic. Whisk until smooth. Pour over the vegetables slowly. You may not need all of the dressing, to add to your preference. Stir to combine. Season with salt and pepper to taste.
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6 ripe tomatoes
½ large cucumber – peeled, halved, seeded and cut into chunks
1 red bell pepper, cut into chunks (or any color bell pepper)
1 jalapeno, seeded and coarsely chopped
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
2 T sherry vinegar
Salt and pepper
Optional: Chopped herbs (cilantro, basil, chives, parsley, oregano), hot sauce, additional chopped tomatoes, cucumber and bell pepper for garnish
In a blender or food processor, combine the tomatoes, cucumber, peppers, garlic, oil and vinegar. Process until coarsely pureed. Add water if the mixture is too thick. Season with salt and pepper and herbs to taste. For best results, refrigerate for at least 1 hour before serving. Optional: Top with additional diced tomatoes, cucumbers and bell pepper and a dash of hot sauce.