Missouri State University
Wellness Works

Complete Health Improvement Project (CHIP)

Posted on by Sheila Bowen

Faculty and staff are invited to participate in CHIP, which is designed to substantially lower high levels of blood pressure, blood sugar, cholesterol, heartburn, angina and to lessen depression. This world-class program is conducted in hospitals, corporations and many organizations throughout North America and beyond.

MSU has had excellent outcomes with this program with participants reducing their total cholesterol by as much as 45%, reduction in triglycerides levels by as much as 50%, weight loss of up to 26 pounds and reduction in blood pressure by 30 points over the course of the program.

Check out our program testimonials!

If you’re ready to learn how to significantly reduce your risk for heart disease and diabetes, please consider attending one of the information sessions to see if this program is a good fit for you.

Spring session begins February 2.  Flexible scheduling is available.

Free 30-minute Information Sessions – Taylor Health conference room

Monday, December 12 – 12:15 – 12:45 PM
Monday, December 12 – 5:15 – 5:45 PM
Wednesday, December 14 – 5:15 – 5:45 PM
Wednesday, January 4 – 5:15 PM – 5:45 PM
Thursday, January 5 – 12:15 PM – 12:45 PM
Thursday,  January 19 – 12:15 – 12:45 PM
Monday, January 23 – 5:15 – 5:45 PM
Wednesday, January 25 – 5:15 – 5:45 PM
Thursday, January 26 – 12:15 – 12:45 PM
Monday, January 30 – 5:15 – 5:45 PM

Register online for the CHIP Info Sessions through My Learning Connection.

  • Go to My Missouri State
  • Select the Profile Tab
  • Under the Professional Development channel , select My Learning Connection
  • From the Course Catalog button, choose the Show All Classes link
  • In the Choose Category drop down list, select  “Health and Wellness – Condition Management ”

If you need more information for registering online using My Learning Connection, visit the Human Resources My Learning Connection website.

Questions, contact sheilabowen@missouristate.edu or call 836-4064.

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Biometric Measurements Incentive Drawing Results

Posted on by Tasha Jacobson
Drawing results for biometric measurements taken and submitted January 1, 2011 through September 16, 2011:

Michael Hignite – iPad

Donna Sherrill – iPad

Brenda Espy – iPad

Deborah Hackeson – iPad

Melissa Price – iPad

Angela Plank – iPad

Sandra Jones – iPad

Geanie Margavio – iPad

Kanghui Guo – iPad

Tamara Flores – 2 tickets The Importance of Being Earnest

Michael Frizell – 2 tickets In the Mood

Marceda Harris – 2 tickets The Blanks

Pamela Trewatha – 2 tickets Ballet Memphis

David Caravella – 2 tickets Danu

Nancy Gordon – 2 field side tickets Bears football

Elizabeth Schmidt – 2 Bears basketball tickets

Eric Shade – 2 Bears basketball tickets

Donald Harris – 2 Lady Bears basketball tickets

Carla Stock – 2 Lady Bears basketball tickets

Gerald Masterson – Chartwells 10-meal plans

Diane Sandefur – Chartwells 10-meal plans

Day Ligon – $100 gift card

Arthur Hanes – $100 gift card

Stephanie Turek – $500 bicycle with helmet

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All You Can Eat Soup

Posted on by Sheila Bowen
All You Can Eat Soup – Recipe
Yields:  28 cups.  Serving size 1 cup.

Ingredients

- 1 pound(s) carrots, sliced
- 3 medium (1 ½ pounds) onions, chopped
- 4 stalk(s) celery, sliced
- 2 large cloves garlic, crushed with press
- 2 can(s) (28 ounces each) whole tomatoes in juice
- ½ small (1-pound) head green cabbage, thinly sliced
- ¾ pound(s) green beans, trimmed and each cut into thirds
- 1 can(s) (48-ounce) chicken broth
- 6 cup(s) water
- 1 teaspoon(s) salt
- ¼ teaspoon(s) ground black pepper
- 3 medium (1 ¼ pounds) zucchini, sliced into half-moons
- 2 bag(s) 6 ounces each) baby spinach leaves

 Directions

  1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray.  Over medium-high heat, add carrots, onions, celery and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
  2. Add tomatoes with their liquid breaking up tomatoes with side of spoon.  Add cabbage, green beans, broth, water, salt and pepper; heat to boiling over high heat, stirring occasionally.
  3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.  Increase heat to high; stir in zucchini and spinach and heat to boiling.  Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

May add chicken, fish, shrimp or other sources of meat for a more hearty version of this soup.

        

Calories per serving 45, Fat 1g, Sodium 410mg, Total Carbohydrate 9g, Dietary Fiber 4g, Protein 2g.

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New Benefit Change on Campus

Posted on by Sheila Bowen

On campus clinical facilities have always been valuable University resources in keeping our Health Plan’s costs low.

Two new changes will occur as of January 1, 2011.

  • Co-pay will be reduced from 30% to 20% for prescription drugs purchased at the Taylor Health Pharmacy.  That makes Taylor Pharmacy the lowest cost in town!
  • The $800 employee deductible will be waived for all services provided by on-campus clinical facilities. This means any services obtained at on-campus facilities are eligible for insurance payment whether you have met the deductible or not!

These facilities include:

  • Taylor health and Wellness Center
  • Speech and hearing Clinic
  • Learning Diagnostic Clinic
  • Physical Therapy Clinic
  • Center City Counseling Center

This benefit applies to dependents on the health plan as well!

Taylor Health will begin seeing students as young as 6 years old beginning January 1, 2011.

Questions?  sheilabowen@missouristate.edu, bsnodgrass@missouristate.edu or jdubinsky@missouristate.edu

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Smoking Cessation Program

Posted on by Sheila Bowen

The tobacco cessation program at Taylor Health & Wellness Center is evidenced based and modeled after the Mayo Clinic model. The tobacco cessation program consists of physician and tobacco treatment specialist visits, and is tailored to the specific individual.

It can include either group (depending on availability) or one-on-one counseling. If you’re insured through the University, the tobacco cessation program at Taylor Health and Wellness Center is covered at 100% ($350 value). Insurance through the University will also cover the cost of tobacco cessation medications as prescribed by a physician, at 70%.

For more information call our Tobacco Treatment Specialist, Jerilyn Reed at 836-4045.

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Healthy Chicken & Spinach Casserole

Posted on by Sheila Bowen

Ingredients

  • 2 cup(s) (cooked skinless) chicken breast, 2 cups cooked skinless chicken breast (10-oz. package cooked, diced
  • 1 package(s) (10-oz.) frozen spinach, thawed and drained
  • 1/2 cup(s) (reduced-fat) sour cream
  • 1/2 cup(s) (reduced-fat) mayonnaise
  • 1/4 teaspoon(s) (garlic) powder
  • 1/2 teaspoon(s) black pepper
  • 3/4 cup(s) (grated) Parmesan cheese
  • 1/4 cup(s) (shredded, reduced fat) mozzarella cheese

Directions

  1. Preheat oven to 350ºF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
  2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.
  3. Add about 1/4 of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.
  4. Bake in center of oven, uncovered, for 40 minutes, or until top is nicely browned.

Nutritional Information
(per serving)

Calories 333
Total Fat 21g
Saturated Fat 8g
Cholesterol 76mg
Sodium 1169mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars –
Protein 27g
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Healthy Makeover Meatloaf

Posted on by Sheila Bowen

Ingredients

  • 1 tablespoon(s) olive oil
  • 2 stalk(s) celery, finely chopped
  • 1 small onion, finely chopped
  • 1 clove(s) garlic, crushed with press
  • 2 pound(s) lean ground turkey
  • 3/4 cup(s) (from 1 1/2 slices bread) fresh whole wheat bread crumbs
  • 1/3 cup(s) fat-free milk
  • 1 tablespoon(s) Worcestershire sauce
  • 2 large egg whites
  • 1/2 cup(s) ketchup
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) coarsely ground black pepper
  • 1 tablespoon(s) Dijon mustard

Directions

  1. Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.
  2. To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not over mixed. In cup, mix Dijon and remaining 1/4 cup ketchup.
  3. In 13″ by 9″ metal baking pan, shape meat mixture into 9″ by 5″ loaf. Spread ketchup mixture over top of loaf.
  4. Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
  5. Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.

Nutritional Information
(per serving)
Calories 230, Total Fat 11g (3g saturated), Cholesterol 80mg, Sodium 500mg, Total Carbohydrate 11g, Protein 25g

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