The Oxygen Plan and The Rochester Athletic Club Team Up to Reduce Stress

The Oxygen Plan and The Rochester Athletic Club Team Up to Reduce Stress













Stress Test – The Oxygen Plan


Minneapolis, MN (PRWEB) May 31, 2011

Employee stress drains $ 400 billion a year from U.S. employers–almost $ 5,000 per employee/year. Stress is the number one modifiable health risk in the United States and is linked to several chronic conditions. Stress also impacts short term health and wellness because people are more likely to eat emotionally, drink, smoke or engage in risky behavior when they are stressed.

When it comes to the health club industry, stress is one of the biggest obstacles members encounter in the pursuit of their goals. The stress from a few different dimensions — work, home and social stress, along with the internal stress of behavior change inherent with trying something new, can be huge obstacles for health club members. Stress leads to missed workouts, lack of energy and poor adherence to personal goals. Stress also negatively impacts sleep quantity and quality.

Consistent with its overall strategy of providing innovative holistic solutions for behavior change for its members, The Rochester Athletic Club is implementing The Oxygen Plan. “We see The Oxygen Plan as a great companion program to what we deliver,” says Wes Emmert, Fitness Director at The Rochester Athletic Club. “For optimal results, the ideal program encompasses much more than simply working out at the gym. Lifestyle choices and behaviors are fundamental to reaching the desired outcomes. We believe The Oxygen Plan’s user friendly system is a significant innovation for the health club industry.”

The entire training staff has been trained on using The Oxygen Plan online to help members reduce stress. Through August, The Rochester Athletic Club and The Oxygen Plan will waive the $ 9/month subscription fee. Interested RAC members and nonmembers alike can contact anyone on the fitness staff to get started.

About The Oxygen Plan

The Oxygen Plan is a revolutionary new behavior change program designed to help employees recognize and reduce stress, live healthier, happier lives while helping employers lower health care costs and improve productivity and employee engagement. The Oxygen Plan, co-developed by Dr. Donald E. Williams, board-certified clinical health psychologist (American Board of Professional Psychology/ABPP), and Chief Science Officer, and Founder, Eric Lucas, is the only stress reduction program to use a patent-pending green, yellow, red color coding to easily facilitate stress recognition and behavior change for individuals and organizations. The Oxygen Plan is also the home of the Stress Number™, the new health metric, and first to quantify stress levels. For more information visit http://www.theoxygenplan.com

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Food Safety Thrives When Consumers Focus on Five – Focusing on Five Easy Steps Helps Consumers Reduce Their Risk of Foodborne Illness

Food Safety Thrives When Consumers Focus on Five -
Focusing on Five Easy Steps Helps Consumers Reduce Their Risk of Foodborne Illness













Washington, D.C. (Vocus) September 1, 2009

September marks the start of Food Safety Education month, a time for consumers to incorporate safe food handling practices that can reduce their risk of foodborne illness into their daily routine. According to the International Food Information Council Foundation’s 2009 Food & Health Survey, 52 percent of consumers perceive foodborne illness as the most important food safety issue, but the survey also found that people have room for improvement when it comes to following proper food safety practices at home.

Today, in a special Food Safety Education Month kick-off Web cast, experts highlighted the risks of not practicing proper food safety precautions at home.

“It’s important for people to know that they have some control in keeping their food safe,” said Robert Gravani, Professor of Food Science at Cornell University. “It’s remarkable how easy it is to incorporate simple food safety steps into your every day routine.”

5 Food Safety Steps to Keep Consumers Safe:

Purchasing: Make sure meat, poultry and seafood products — whether raw, pre-packaged, or from the deli — are refrigerated when purchased.
Cooking: Always cook to “Safe Minimum Internal Temperatures” and use a meat thermometer to check the doneness of your food.
Holding: Hold hot foods above 140 °F and cold foods below 40 °F.
Separating: Use one cutting board for fresh produce — and a separate one for raw meat, poultry, and seafood.
Cleaning: Always wash hands with soap and warm water for 20 seconds before beginning food preparation; after handling food, and after using the bathroom, changing diapers, or touching pets.

It’s important that proper food safety practices are followed throughout the food supply chain, from food manufacturers to government, farmers, retailers, government and consumers.

“The Food & Health survey data shows that consumers agree that food safety is a shared responsibility” said Tony Flood, Director of Food Safety Communications at the Foundation, “They’re looking to manufacturers and government first, but they also understand that they have a role to play too.”

The Foundation also has additional materials available on a wide range of food safety and defense issues available at http://www.ific.org/publications/other/foodsafetyresources.cfm.

For additional information on food safety, a copy of the 2009 Food & Health Survey or to schedule an interview with an expert please call the Foundation Media Team at 202-296-6540.

The International Food Information Council Foundation will effectively communicate science-based information on health, nutrition, and food safety for the public good. The IFIC Foundation is supported primarily by the broad-based food, beverage and agricultural industries. IFIC Foundation materials are available at http://ific.org/newsroom. For interviews with scientific experts or for more information, call (202) 296-6540.

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Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.