Healthier Traditions, 17 American Classic Dishes

The Healthier Traditions Cookbook, a healthy twist on traditional America dishes features 17 American classic recipes and is free to download. TCHS collaborated with LA-based Registered Dietitian and Nutritionist Suzanne Hollander of Suzy Foods, to make simple substitutions to classic American dishes that increase the nutritional value for fresh and enjoyable family meals.

Some of the dishes in this cookbook include New England Clam chowder, Texas Chili, Maryland Crab Cakes, Meatloaf, Philly Cheesesteak, and Shrimp Po-Boy. Each recipe includes a breakdown of the calories, fat, cholesterol, sodium, carbohydrate, fiber, and protein content of the dish. In addition, you can watch the how-to videos below that highlight the preparation of 5 dishes.

TCHS remains committed to empowering consumers to achieve the best outcomes in their personal health and wellness.

Please enjoy and email us here if you would like a hard copy, or if you try any recipe at home and have feedback. We would like to hear from you.

From Evidence to Practice: Workplace Wellness that Works

The rise in healthcare costs has led many employers to find new ways to help employees stay healthy and productive while simultaneously reducing healthcare costs associated with preventable chronic diseases. A trend to address this issue is the growth of workplace wellness or health promotion programs. To gain insight into the best practices driving the most successful workplace wellness programs across the country, national nonprofit Transamerica Center for Health Studies (TCHS) partnered with the Institute for Health and Productivity Studies (IHPS) at the Johns Hopkins Bloomberg School of Public Health to release From Evidence to Practice: Workplace Wellness that Works, an evidence-based, straightforward workplace health promotion guide for employers.

A 2010 meta-analysis of workplace disease prevention and wellness programs found positive returns on investment and benefits for employers with reduced healthcare costs and reduced absenteeism. Baicker, Cutler, and Song, Health Affairs, January 2010

The guide was developed using scientific and academic literature reviews, analysis and subject matter expert interviews.

TCHS partnered with Dr. Ron Goetzel, a senior scientist and director at IHPS, who led the research project and worked with his Institute team to develop a series of  steps to guide employers in designing and implementing a new workplace wellness program or evaluating an existing program.

This guide includes steps to address a variety of factors affecting different populations of employees and the workforce at large. The guide is free to download here.

Want to read more? Here are a few articles on the Report:

How to Design a Corporate Wellness Plan That Actually Works, Harvard Business Review, March 31, 2016

Report outlines wellness program best practices, by Jack Craver is Benefits Pro, October 13, 2015

Progress Report on Understanding and Combating Cancers

The American Association for Cancer Research (AACR) recently published their annual report to Congress and the American public on the progress that has been made in cancer research in the past year. The report covers what has been learned about how cancers develop, ways to prevent and treat cancers, and suggestions to further increase progress in cancer research.

U.S. Centers for Disease Control and Prevention (CDC) Identifies Super Fruits and Vegetables

In 2014, the U.S. Centers for Disease Control and Prevention (CDC) conducted a study to determine the nutrient density of fruits and vegetables. They measured which foods contain at least 10% of the daily value of important nutrients that have been shown to reduce the risk of chronic diseases such as cardiovascular disease, some cancers, and neurodegenerative diseases. The CDC compiled a list of 41 powerhouse fruits and vegetables that meet these requirements when eaten raw. The list ranks these fruits and vegetables based on nutrient density per 100 calories consumed, and is a guide for consumers in their daily diet. The CDC included 17 nutrients in their study, such as calcium, folate, iron, fiber, and protein, and each of the fruits and vegetables contains different amounts of each nutrient. Therefore, it is important to eat a variety of the foods on this list to ensure that you get enough of every nutrient. Click here to read the full list.

U.S. Centers for Disease Control and Prevention (CDC) Leading Health Indicators

In 2010, the U.S. Centers for Disease Control and Prevention (CDC) launched an initiative called Healthy People 2020. As part of the initiative, the CDC released a list of various health care indicators. These indicators are used to both measure and predict an individual’s health.

Dr. Michael Evans, from the Evans Health Lab, explains the single best thing to do for your health in this short video!

Healthier Traditions Cookbook

Working Their Way to Health 

Workplace Wellness Studies

The Single Most Important Thing You Can Do For Your Stress

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2015 Dietary Guidelines Report

Infographic from 2013 Survey