Meat + Poultry - April 2005 - 31

Wellness

had improved their lives. Several of
these success stories have been published in the company's quarterly
newsletter.
The newsletter recently featured a

success story from Mark Lantz, human resource manager at the Clinton,
Okla., plant. "As of today, I have
lost over 40 pounds and I am feeling
great," writes Lantz, who had been di-

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I

MEAT&POULTRY

I April 2005

I

Eating healthy
When Fieldale started its wellness
program, employees with abnormal
laboratory tests were notified that they
needed to make changes to their diets,
but that is about where the nutrition
aspect ended. The company did not
give the employees the tools to change
their diets, according to Ivester.
"Shortly into the program, we realized that we needed to give them the
tools and that would include access to
a dietician."
Until last year, the company had
contracted with a dietician, but last
year it brought a full-time nutritionist
on staff. The nutritionist meets once a
month with employees who are in one
of the risk categories, and they do this

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k Isyfan
32

agnosed with Type II diabetes several
years earlier. "My cholesterol is well
below normal, 174, and blood glucose
is lower than it has been in two years,
averaging 103. I recently went to the
doctor and he took me off two prescriptions that I had been taking for
several years."
The Bar-S theme this year is "Know
- Your - Numbers," which encourages employees to be awareness of
wellness numbers such as pulse,
cholesterol and blood pressure. "This
is a proactive method of detecting and
correcting potential health problems,"
says Thompson.

www.MEATPOULTRY.com

Bar-S Food's corporate wellness program
has helped keep the health care cost per
employee to under half of the national
average. (Source: Bar-S Food Co.)



http://www.syfanusa.com http://www.MEATPOULTRY.com

Meat + Poultry - April 2005

Table of Contents for the Digital Edition of Meat + Poultry - April 2005

Contents
Meat + Poultry - April 2005 - 1
Meat + Poultry - April 2005 - 2
Meat + Poultry - April 2005 - 3
Meat + Poultry - April 2005 - Contents
Meat + Poultry - April 2005 - 5
Meat + Poultry - April 2005 - 6
Meat + Poultry - April 2005 - 7
Meat + Poultry - April 2005 - 8
Meat + Poultry - April 2005 - 9
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