Spring Employee Wellness Newsletter

By: Laura Grovogel

Colon cancer took

the life of my grandfather 21

years ago. Being 22, I have

lived almost my entire life not

knowing what it’s like to have a

grandfather. This is particularly

upsetting because colon cancer

is easily detected and treated so

I could have been able to chat

with my grandfather today.

Since March was National Co-

lon Cancer Awareness month,

this is an appropriate time to

discuss a disease that is highly

preventable, yet life threaten-

ing—colon cancer.

According to the

American Cancer Society, co-

lon cancer is the third most

commonly diagnosed cancer in

the United States. It is also the

second most common cause of

cancer death in the U.S.

(Colorectal Cancer Facts &

Figures 2005).

Colon cancer is can-

cer of the large intestine

(colon), the lower part of your

digestive system. Rectal cancer

is cancer of the last 6 inches of

the colon. Together, they're

often referred to as colorectal

cancers. About 112,000 people

are diagnosed with colon can-

cer annually, and about 41,000

new cases of rectal cancer are

diagnosed each year, according

to the American Cancer Soci-

ety.

Considering its pre-ventability, the numbers of people who are diagnosed with colon cancer each year is ex-tremely high. You can dramati-cally reduce the chances of developing or dying from co-lon cancer by incorporating preventative measures into your everyday life. These measures include eating a diet high in fiber including fruits and vegetable, being physically active, maintaining a healthy body weight, limiting alcohol, and quitting smoking. It is important for all adults over the age of 50 to talk with their physician about colon cancer screening procedure (Colon Cancer, 2008).

Continued on page 2

The Prevention of Colon Cancer

March into Spring with Na-tional Nutrition Month

By: April Tremmel

and Jessica Hacker

Last March was Na-tional Nutrition Month, so here are a few helpful tips to staying healthy with a busy lifestyle. Following these tips can help you increase your resistance to illness, maintain a

healthy body weight, as well as save time and money.

* Keep a bag of trail mix or dried fruit with you to snack on throughout the day

* Cut up fruits and vegetables ahead of time, for easy grab & go access

* Prepackage healthy leftovers for lunch tomorrow

* Pack yourself a nutritious lunch the night before to save time and avoid morning stress

* Drink water instead of soda or juice to cut calories and save money

See page 3 for our wellness recipe, Roasted Garlic Hummus, an easy-to-make recipe that is low in fat and high in protein and fiber!

National Nutrition Month

University of Wisconsin-Stevens Point

Personal Training 2

Roasted Garlic and Hummus Recipe

3

Nutrition Month’s Happy Apple

3

Point to Walk 4

Earth Day 4

Cooking with the Police 5

Wellness Events 6

National Walk at Lunch Day

6

Inside this issue:

Employee Wellness

Contact Info:

CPS Rm. 218

Empwell@uwsp.edu

715-346-4705

April is Cancer Control MonthApril is Cancer Control Month

Newsletter edited by:

Laura Grovogel

and

Dan Dilley

Personal training By: Curtis Hall

Colon Cancer Continued from pg. 1

This semester, there are about 20 Health Promotion and Wellness seniors that are enrolled in the Exercise and Nutrition Programming class. In this course, students are required to pass competency tests which include a written test on basic nutrition, and a physical assessment test based on knowledge from the Ameri-can College of Sports and Medicine guidelines. Students must also pass a practical exam that demonstrates their profi-ciency in assessment skills, calculations, and interpretation of data. These exams are given to establish that students are competent personal trainers. After passing these tests, stu-dents are assigned clients for

whom they will act as personal trainers for eight weeks.

This course provides students with an opportunity to establish and develop a pro-fessional relationship with a client, perform and evaluate dietary and physical fitness assessments, and develop, im-plement, and oversee an appro-priate exercise and eating pro-gram for a client.

Employees of all ages and abilities are encouraged to sign up for this program. Em-ployees with no prior physical activity can use this opportu-nity to get introduced to cam-pus fitness facilities and learn how to work out.

A senior Health Pro-motion and Wellness student described what he learned

from this experience:

“I learned a lot from this experience because we are forced to work with a realistic employee population. In a real work setting there are going to be employees with different characteristics than others. Not everyone I am going to work with is going to be a healthy athlete. Many future clients might have certain limitations and health issues that have to be addressed, and this experi-ence allows us as future health promotion professionals to get experience with these popula-tions.”

Employee partici-pants are required to make a small payment to enlist in this program; however, all proceeds go towards UWSP employee wellness programs. This pro-gram is a great opportunity for

hered to for a life-time, these tips may significantly reduce your chances of developing colon cancer.

The first tip is to eat a diet with plenty of fruits, vege-tables and whole grain foods and limit high fat foods. It is also important to limit alcohol consumption. Be sure to reap the benefits by eating a variety of five or more servings of fruits and vegetables every day . Consuming a variety of fruits and veggies ensures that you are eating enough vitamins and minerals. A link has been found between the consump-tion of many vitamins and minerals and a lower risk of colon cancer (Colon cancer, 2008).

Second, it is also im-portant to get physically active, and maintain a health body weight. The American Cancer Society recommends getting at least 30 minutes of physical

activity on most days of the week. Exercising forty-five to 60 minutes on 5 or more days of the week is even better. It will also help you maintain a healthy body weight which also reduces your risk factors. Physical activity even helps your risk level by moving waste out of your colon. If you are inactive, waste stays in your colon longer, making you more likely to develop colon cancer (Colon cancer, 2008).

Lastly, you may or may not have known the link between a reduced chance of colon caner and exercise, but it is more likely you know the link between alcohol and smoking and the development of cancer. You are more likely to develop colon cancer, like many other cancers, if you consume alcohol and smoke. Limiting alcohol consumption to one drink for women and two drinks for men per day, and quitting smoking,

Getting screened for colon cancer is one of the easi-est ways to prevent colon can-cer and possibly save your life. It is advised that you begin screening at age 50 if you have an average risk of colon cancer. However, it is advised that you have more frequent or earlier screening if you have a high risk such as family history, or other symptoms such as changes in bowel habits, blood in your stool, persistent cramp-ing, gas or abdominal pain. (Colon cancer, 2008). Talk to your doctor to determine your level of risk. The benefits of regular screenings for colon cancer far outweigh the risks. If colon cancer is caught early, chances of survival increase significantly. Getting screened now can save your life later.

The following are specific tips to incorporate into your life. Although these are changes that need to be ad-

Trainee’s Quote

“The personal training

was a great experience

and it really improved

my overall wellness.”-

Shari Quella

Page 2 Spr ing Employee Wel lness Newsletter

will help reduce cancer risk.

Quitting smoking is a life-long lifestyle change that not only impacts the risk for colon cancer, but can also reduce your risk of many other types of can-cers, heart disease and hyperten-sion.

Colon cancer is a deadly, yet preventable disease. You are able to take the steps to incorpo-rate preventative measures into your life, and reduce your risk for colon cancer. Taking the steps to prevent cancer in your life may give you and your grandchildren the gift of time together.

For more information on Colon Cancer go to: http://www.cancer.org/docroot/LRN/LRN_0.asp?dt=10

employees campus wide. This semester, the program was able to provide 20 employees with their very own personal trainer. However, a lack of employee response resulted in not all of the positions being filled. If you are a UWSP employee, and you would like to experience what it is like to have a personal trainer, contact employee wellness at 346-4705.

Nutrition Month’s Happy Apple By: Laura Grovogel

and Dan Dilley

Have you seen this apple? This happy apple was spotted around campus bring-ing UWSP employees free ap-ples and nutritional log sheets in honor of National Nutrition Month.

Karl Rindal, Adam Alexander, Dominick Meyer, and Laura Grovogel visited many sites around campus distributing apples and logs to help create healthier employ-ees.

The nutritional logs were given to employees to track two days worth of food consumption. The logs can then be returned to the Em-ployee Wellness office, where a knowledgeable student will analyze the diet for the partici-pating employee.

Employees may still receive a food analysis by con-tacting empwell@uwsp.edu.

Page 3 Spr ing Employee Wel lness Newsletter

Roasted Garlic Hummus

INGREDIENTS:

1 15 oz. can chickpeas/garbanzo beans

2 tablespoons roasted garlic

1/2 tablespoon lemon juice

1 tablespoon olive oil

PREPARATION:

In a food processor, process beans, garlic, olive oil, lemon juice and

oregano until desired consistency. If hummus is too thick, simply drizzle

olive oil in small increments until desired consistency.

Employee Wellness Recipe

Karl Rindal (the apple) and Brian Schoonaert are seen here giving out apples that were happily do-

nated by ChartWells, food distributor for Debot

Point to Walk

“The objective was to or-ganize a national demon-stration of concern for the environment so large that it would shake up the po-litical establishment and force this issue onto the

national agenda. It was a gamble, but it worked.”

–Gaylord Nelson

By: Seth Schleicher

UWSP employees, friends, and family who are looking for a fun and less strenuous way to exercise can join the Point to Walk Club.

The club was started in early February by health promotion students in the Employee Wellness practicum. "I like the fact that I can walk and help others stay fit at the same time," said Karl Rindal a student of the Employee Wellness practicum.

Brian Schoonaert, an intern in the Employee Wellness program, hopes to incorporate the Point to Walk Club into fundraisers and other activities such as National Walk at Lunch Day and Walk Wisconsin.

Just by walking with us over your lunch hour, you can reach 5,000 steps. These 5,000 steps help you get halfway to the healthy goal of 10,000 steps per day.

While walking, employees are encouraged to socialize with others about health topics, such as healthy eating, along with other health-related topics in their lives.

If you are interested in monitoring your steps, pedometers are available for purchase through Employee Wellness.

"Anyone can enjoy this," Rindal said. "It's an easy and fun way to get your daily exer-cise."

The group walkers will meet in the MAC Mondays, Wednesdays, and Fridays during the lunch hour. We plan to meet outside and expand walking hours as the weather gets warmer.

Please contact Employee Wellness with any questions at empwell@uwsp.edu

ties. People went into the streets and protested for a healthy and sustainable envi-ronment. Thousands of univer-sities students spoke out against oil spills, raw sewage, heavily polluting factories, the loss of wilderness, and the extinction of wildlife.

Earth Day has helped lead the way for the creation of acts and agencies aimed at pro-tecting the environment. Some of these policies and organiza-tions include the U.S. Environ-mental Agency, the Clean Air Act, the Clean Water Act, and the Endangered Species Act.

In 1990, Earth Day went global. Now, every year, over 500 million people in 175 countries celebrate Earth Day. Here at UWSP, an Eco Fair is held in celebration of the Earth and Earth Day. The Eco-Fair

By: Kristin Greimel

Before Gaylord Nel-son, the condition of our Earth’s environment was not an issue to our national gov-ernment. The lack of attention our environment received got the attention of an Wisconsin representative Senator Gaylord Nelson. Nelson convinced President Kennedy that our environment is an important topic. Kennedy agreed. Nelson spoke to audiences across the nation about the importance of clean air, land conservation, and good water quality.

Nelson’s love for the environment sparked the cele-bration of Earth Day. The first Earth Day took place on April 22, 1970. That day, twenty million people in the U.S. par-ticipated in Earth Day activi-

includes bands, clubs with booths, businesses promoting local and organic products, and students that sell their Earth-friendly prod-ucts.

Earth Day is important in many ways. It reminds us that our environment is special and worth protecting. Earth Day has achieved political alignment; gaining support from Democrats, Republicans, and Independents. The conservation of our environment is one thing that everyone can agree on.

For more information on local activities, turn to page 6.

Earth Day

Spring Employee Wel lness Newsletter Page 4

Cooking with the Police

Page 5 Spr ing Employee Wel lness Newsletter

By: Nick Wachtel and Jes-

sica Hacker

Last fall, the School of Health Promotion and Human Development (HPHD) began a wellness pilot pro-gram with the Stevens Point Police De-partment. Police department staff, as well as some of their spouses, volun-teered their time for this pilot program. The police began with a full wellness assessment last October. Faculty and students then used this data, along with participants’ interests, to plan programs to address their specific health needs. Students presented programs on how to develop home based exercise programs and the integration of pedometers as a tool to increase physical activity. The police officers and their spouses also received personalized health coaching from students over a six-week period.

This semester, Employee Wellness conducted a cooking demon-stration for members of the Stevens Point Police Department. The event was successful and had a great turnout. Ten police officers and their spouses were in attendance along with a photog-rapher and a reporter from the Stevens Point Journal. The cooking event was designed to show the officers and their

spouses low fat recipes that are easy to cook for small groups of people.

Jessica Hacker and Nick Wachtel, members of Employee Well-ness, were joined by Valerie Tabbert, a dietetics major, to present the cooking demonstration. The menu included a roasted garlic hummus dish made from scratch as an appetizer, low-fat lemon garlic chicken breasts as a main course, and a dessert consisting of a cheese-cake fondue with fresh fruit pieces for dipping.

Watch for Message of the Day alerts or Employee Wellness flyers for future cooking and other upcom-ing programs. A copy of the roasted hummus recipe can be found on page 3 of this issue. Copies of all three reci-pes can be found on the employee wellness website at http://www.uwsp.edu/hphd/empwell/programs.shtm or by contacting Em-ployee Wellness at emp-well@uwsp.edu

Left: Police Chief

Jeff Morris, wife

Janet and Officer

Carol Grubba watch

dietetics major Val

Tabbert prepare

hummus.

Below: Capt. Kevin

Ruder tired his hand

at making the dish.

National Walk at Lunch Day April 30, 2008 at 11:30

Wellness Events for Earth Week

On April 30, the UWSP campus is invited to spend their lunch hour with Chancel-

lor Linda Bunnell, Vice-Chancellor Mark Nook and the staff and students from the

Employee Wellness Program celebrating “National Walk at Lunch Day.” The

event begins at the Sundial at 11:30 and takes a trip through our campus.

Our faculty and staff are so busy that it is often hard to find time to exercise. Na-

tional Walk at Lunch Day was created to complement, not compete with busy life-

styles. This lunch time walk’s goal is to help incorporate physical activity into our

day.

Registration begins Monday April 21 through the day of the event. The route is

designed to be completed easily within a half hour lunch break. The first 200 reg-

istrants will receive an employee wellness T-shirt and may receive discounts at one

of several local eateries on campus and in town.

All you need is a cheerful attitude and a pair of tennis shoes to join in the fun.

If you would like to register for the event, contact Employee Wellness at emp-

well@uwsp.edu

Wellness tips for you and the environ-

ment!

1. Plant a seed and promote sustainable

living. Students from employee well-

ness will pass out free seeds on Mon.

April 21, 2008.

2. Turn off the T.V. and take a walk

during T.V. Turnoff Week.

3. Eat locally and visit the CPS café.

Hours M—Th 7:30—5:00

Fr. 7:30—2:00

4. Visit the new DUC for staff ap-

preciation day

April 22, 2008

11:00—1:00

5. Stop by the ECO-Fair to learn

energy saving tips and “Green”

ideas!

April 25, 2008

10:00—6:00

Outdoor Areas CNR/SCI East

Lawn Area

Page 6 Spr ing Employee Wel lness Newsletter

The U.S. Department of Health and Hu-man Services estimates that just 30 min-utes of moderate physical activity, such as a moderate walk, at least five times a week can result in significant health benefits, such as lowering the risk of cardiovascular disease, hypertension, type 2 diabetes and improving the health of muscles, bones, and joints.

http://www.bcbs.com/innovations/walkingworks/national-walklunch-day.html

RememberRememberRemember

Life’s a Life’s a Life’s a

garden, dig garden, dig garden, dig

it!it!it!