Weight Control: Manageable Ideas Problems associated with overweight workers often cause injuries to be prolonged and workers' comp claims to be more expense. As part of your workers' comp management program, consider integrating a wellness program. Here are a few easy-to-integrate ideas from Dr. Sandy Leffingwell.
1. A book titled The Way To Eat: A Six-Step Path to Lifelong Weight Control, By David Katz, M.D. and Maura Gonzales (see footnote 1), a nutritionist, is excellent. The authors are not into fad diets, but have put together a collection of simple ways of changing what you eat to achieve a healthier diet. The authors are aware weird diets are not sustainable and heroic diets while taking weight off, don't keep it off. They know a diet leaving you hungry will not last. They understand people with weight problems are rarely the gluttons most thin people imagine them to be. They explain how tastes are formed (indeed, how the tendency to like the same things is an innate survival instinct) and suggest ways in which tastes can change to adapt to a healthier life style. One example is whole milk vs. skim milk. Many people accustomed to whole milk find skim (workersxzcompxzkit) milk watery, blue and generally disgusting. The authors' standard proposition is: "Grit your teeth for one month and use nothing but skim milk. At the end of the month, drink exactly one glass of whole milk, and see how you like it." Almost without exception, people find it unpleasantly thick and greasy, preferring the skim milk they have newly grown accustomed to.
2. Restaurants stay in business by making their customers feel happy when they are at the restaurant and as they leave. If you walk out the door happy, you will come back even if, fifteen minutes after you leave, you feel bloated and say "I can't believe I ate the whole thing." They regularly serve oversize portions, even without your requesting "supersize me." A steak dinner with mashed potatoes and a side of fried onion may have enough calories to sustain a mountain climber for two days – not joking. If you must eat out often, learn to look for inherently low-calorie foods and even ask for a half or two-thirds sized portion. You may pay for a regular serving but remember, if you eat more than you need, it is worse than waste (It's waist?) Another technique is before starting your meal, request an extra plate and remove a portion to take home. If necessary, emphasize to the server the tip depends in part on seeing to the smaller portion.
Footnote 1: Hardcover ISBN: 1570719837, Paperback ISBN: 1402202644.
Author: Sanford S. Leffingwell, M.D., MPH, FACOEM is a board certified specialist in occupational medicine, with degrees from Harvard University, University of Colorado School of Medicine and The Johns Hopkins School of Hygiene and Public Health. He can be reached at ssl@hlmconsultants.com. www.HLMConsultants.com
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Do not use this information without independent verification. All state laws are different so do not implement any cost containment procedures until you have discussed them with your corporate counsel. Your individual doctor must treat medical issues. We are not giving medical advice; this is an overview of wellness topics, not medical advice.
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