Benefits to Participants In the NOW program, high-risk patients will be referred by their physician’s office to the Ottawa County Department of Public Health (OCDPH). OCDPH will provide healthy eating education and a partnering food pantry will provide needed disease specific foods to the program participant. In 2011, the Ottawa County Food Policy Council (OCFPC) sent out opinion surveys to 105 food resource clients and food resource representatives. OCFPC Food Insecurity Needs Assessment findings: have a household member with diabetes,
62% high blood pressure, or heart disease.
32% do not have enough food to last a month. eat between 0-2 servings per day
77% of fruits and vegetables.
The assessment shows that low income individuals are at high risk for disease, especially when they do not have enough food to supply their basic needs. The benefits of the NOW program include increased access to diet specific foods, nutrition education classes, and providing high risk patients with an opportunity to reduce their risk for chronic disease.
Participant Eligibility & Process Eligibility Ottawa County residents, ages 18-65 who: • have a family income at or below 130% of the federal poverty level, and • have been identified with having risk factors, such as diabetes, cardiovascular disease, high cholesterol, high blood pressure or high blood sugar.
Process Once the client has been referred to the Ottawa County Department of Public Health (OCDPH), he or she will: • complete the enrollment process with OCDPH, • be connected with a local food pantry, • receive 2 1/2 days of disease specific foods weekly, • attend 6 nutrition and exercise classes per year, • need a 6-month re-referral from their physician.
Nutritional Options for Wellness (NOW) NOW is a community partnership to help low income Ottawa County residents better manage their chronic diseases and health risk factors. NOW enables health care providers, health educators and pantries to help provide healthy foods to their clients.
Program Goals
• • • •
Increase access to healthy food. Increase access to health information. Increase access to community resources. Decrease complications of chronic disease and increase quality of life.
Information Card Heart Disease
You have been referred to the Nutritional Options for Wellness (NOW) Program. A staff member will contact you to discuss participation.
Upon enrollment, you will receive: • Health Screenings • Health Education Classes • 2 ½ days per week of healthy free foods
RECOMMENDED FOODS
• Fruits: fresh, frozen (unsweetened), canned in its own juice or lite syrup • Vegetables: fresh, frozen, or canned low sodium or no added sodium vegetables such as beans, broccoli, cauliflower, or peppers • Grains: whole grains such as brown rice, oats, whole wheat breads, whole wheat pasta, or whole grain high fiber cereals • Dairy: low fat dairy products such as skim milk, nonfat dry milk, 1% shelf stabilized milk, 2% cheese, low fat or fat free yogurt, non-fat or low fat cottage cheese, or fat free sugar free pudding • Lean Protein: canned tuna in water, dried beans, skinless white chicken or turkey meats, fish, eggs, lean ground beef, or canned low sodium chicken • Seasonings: herbs, spices, Mrs. Dash, lemon juice, or flavored vinegar
LIMIT
• Sodium: avoid prepackaged meals and sides, canned soups, salty snacks and crackers, salted meats (ham, bacon, sausage, and cold cuts), foods that are highly processed, vegetable juice (unless no-salt added), waffle/biscuit mixes, pickles and olives
AVOID
• Trans fat: regular margarine, cookies, cakes, pies, pastries, crackers, donuts, and fried foods • Saturated fat: butter, whole milk, high fat cheeses, palm oil and coconut oil
(over)
Information Card Diabetes
You have been referred to the Nutritional Options for Wellness (NOW) Program. A staff member will contact you to discuss participation.
Upon enrollment, you will receive: • Health Screenings • Health Education Classes • 2 ½ days per week of healthy free foods
RECOMMENDED FOODS
• Fruits: fresh, frozen (unsweetened), canned in its own juice or lite syrup • Vegetables: fresh, frozen, or canned low sodium or no added sodium non-starchy vegetables such as beans, broccoli, cauliflower, or peppers
• Grains: whole grains such as brown rice, oats, whole wheat breads, whole wheat pasta, whole grain high fiber cereals, or lite popcorn
• Dairy: low fat dairy products such as skim milk, nonfat dry milk, 1% shelf
stabilized milk, 2% cheese, low fat or fat free yogurt, non-fat or low fat cottage cheese, or sugar free pudding • Lean Protein: canned tuna in water, dried beans, skinless white chicken or turkey meats, fish, eggs, lean ground beef, or canned low sodium chicken • Beverages/Other: sugar free drinks, unsweetened tea, water, or sugar free jell-o • Seasonings: herbs, spices, Mrs. Dash, lemon juice, or flavored vinegar
LIMIT
• Sugar: limit foods that are low in nutrient value and high in sugar like cookies,
candy, sugary cereal, soda and fruit drinks, honey, syrup, canned fruit in heavy syrup, sweetened frozen fruit, and regular sugared jello • Saturated fat: butter, whole milk, high fat cheese, palm oil, coconut oil, and high fat meats • Starchy vegetables such as potatoes, corn or peas
AVOID
• Trans fat: regular margarine, cookies, cakes, pies, pastries, crackers, donuts, and fried foods
• Sodium: avoid high sodium food such as prepackaged meals and sides,
canned soups, salty snacks and crackers, salted meats (ham, bacon, sausage, and cold cuts), foods that are highly processed, vegetable juice (unless no salt added), waffle/biscuit mixes, pickles and olives
(over)
Partners & Contacts Partners
• • • • • • • •
Ottawa County Department of Public Health Community Action House Pantry (Holland) His Harvest Stand Pantry (Zeeland) Ottawa County Food Policy Council SNAP-Ed (Michigan Nutrition Network) Holland Community Garden Holland Community Health Center InterCare Holland
Contact Amy Oosterink, MA, CPS-R Wellness Educator NOW Program (616) 393-5799 aoosterink@miottawa.org Community Health Services 12251 James Street, Suite 400 Holland MI 49424 www.miOttawa.org/miHealth
Images courtesy of www.freedigitalphotos.net
Becky Young Health Promotion Team Supervisor (616) 393-5791 ryoung@miottawa.org
Health Care Provider Role It’s well known that a proper diet may speed recovery, reduce medical complications and decrease the need for medications. Individuals who have cardiovascular disease and or known risk factors benefit from special diets. By partnering together, we can provide program participants with the proper nutrition they need to help manage their disease or lower their risk factors.
• Identify eligible clients. • Complete referral form and fax to the Ottawa County Department of Public Health (OCDPH). • Provide client with a “NOW” information card. • Provide 6-month follow-up via phone or in person for re-referral (an associated health professional such as a nurse, social worker, or dietician can also provide re-referral).