LaTonya Wilkerson PUBH Dr. Donald Goodwin Walden University

Service-Learning  National and Community Service Act of  Meaningful service to an external organization or to the community.  Combines service objectives with learning objectives, including structured opportunities that link the task to self-reflection, self- discovery, and the acquisition and comprehension of values, skills, and knowledge content.

Introduction  Objective s  To engage community members in activities and discussions about offering healthy options on the menus of local community restaurants.  To provide participants with the information, materials and format needed to complete the task.

Making the Case

Important Statistics  58 million Americans are overweight  40 million are obese  3 million are morbidly obese  8 out of 10 adults over age 25 are overweight  78% do not meet basic activity levels  25% are completely sedentary

Health Conditions Related to Obesity  80% of Type II diabetes cases  70% of cardiovascular disease cases  42% of breast & colon cancer diagnoses are among obese patients  30% of gall bladder surgeries  26% of obese individuals have high blood pressure

Healthcare Costs & Obesity  Moderate obesity ($670 increase – 21%)  Severe obesity ($2,441 increase – 75%)  Similar increases were observed across inpatient, outpatient, and pharmacy services. Huse, D.M. (2007, April)

Obesity & the Economy  Current economic crisis  Psychological stress causing overeating  Budget cuts causing decreases in physical activity & healthy food options Ludwig, D.S. & Pollack, H.A. (2009, February)

Targeted Audience  City Town Hall meeting attendees  Local high schools  Restaurant vendors & suppliers  Restaurant managers and owners

The Curriculum  Educational presentation  Fact sheet distribution & informal exchange  Small group discussions  Group recommendation compilation  Recommendation delivery

Service Implementation Plan Small Group Discussions Structured DiscussionRecommendations Create Forum for Information Dissemination Existing Community Meeting Integration into Industry Information Vessels Identify Targeted Audience Community Food Consumers/CustomersCommunity Food Providers/Suppliers

Resources & Materials Fact Sheets/Statistics Form Letter for Recommendations List of Local Restaurants on Board Flip Charts Markers Post-It Notes Evaluation Power Point Presentation

Anticipated Outcomes  Increased number of local restaurants or food establishments with healthy options identified on their menus  New partnerships between local service organizations and restaurants  Increased community participation for service-learning project participants

References Children’s Hospital Boston. (2009, February). Downsizing Obesity in lean economy: Crisis and opportunity. Retrieved on April 15, 2009, from: p1sublevel501.html. p1sublevel501.html Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on April 15, 2009, from: _in_the%20Workplace.pdf _in_the%20Workplace.pdf Ludwig, D.S. & Pollack, H.A. (2009, February 4). Obesity & the economy: From crisis to Opportunity. Journal of the American Medical Association. 301(5): Service Learning. (n.d.). Retrieved on April 16, 2009, from: