Week of 3/25-3/29

Daily Descriptions 

• Monday 3/25

• Today, I worked remotely and finalized July’s health education handout on tobacco control efforts dating back to the 1950s with an emphasis on how tobacco harms human health. The handout provided a comprehensive overview of the tobacco industry and their deceptive marketing tactics, as well the individual and societal ramifications on health outcomes. I made sure to write the information at a level that was tailored to the various populations employed within ACCGov. 

• Tuesday 3/26

• Today, I worked remotely and began researching for August’s health education resource, which will cover artificial sweeteners. Artificial sweeteners have been controversial for a number of years and research is inconsistent and limited, so I had to investigate numerous sources to understand the full picture as best I could. I also created an ingredients list for the supplies we need for Friday’s presentation on ways to incorporate spices into a healthy diet for employees at the Solid Waste Department. I made the presentation and a corresponding handout to go with it a few weeks ago, so most of the implementation materials have been secured, with the exception of the actual food. 

• Wednesday 3/27

• Today, I attended spin class where I was able to converse with the regular attendees. We always tend to talk about certain events that are happening around the county as there are a lot of changes going on within ACCGov. I gathered all of my research from yesterday, created an outline, and wrote each paragraph at a health literacy level applicable to ACCGov employees. I also created the Canva document with various images of artificial sweeteners and their potential impact on human health.  

• Thursday 3/28

• Today, I edited the cook-along reel so that it could be disseminated in the April program schedule to all ACCGov employees. We are hoping that this video provides individuals with a better understanding of the cook-along programs. Then, I met with Kendra at Trader Joe’s to gather ingredients for the healthy snacks with spices we are providing tomorrow at the Solid Waste Department monthly safety meeting. I am making three snacks, which includes 1) apples with peanut butter and cinnamon drizzled on top, 2) a greek yogurt dip with cinnamon, honey, and vanilla extract that will be paired with various fruits and whole-grain crackers, and 3) a greek yogurt bark with nutmeg, cinnamon, vanilla, honey, strawberries, blueberries, chia seeds, and pistachios. I made the yogurt bark, which has to freeze for a few hours, and the yogurt dip today, and organized the materials for ease tomorrow morning. We purchased compostable plates, napkins, etc., as well as serving trays for each of the snacks. This process taught me that even providing simple snacks to a group of individuals requires much more logistics and planning than I anticipated. Lastly, I continued to work on the artificial sweetener health education handout. 

• Friday 3/29 

• Today, I delivered a presentation on the health benefits of spices, which included easy ways for employees to incorporate them into a healthy diet. The powerpoint I created wasn’t able to open for the presentation, so we just had to go off memory and used some other handouts I had previously made. We provided the three snacks I made the night before, which was challenging to do in the middle of their safety meeting with limited space, however we were able to make it all work. Overall, there were several difficulties that arose, but we managed to pull it off. I also attended one of Kendra’s individual health coaching sessions, where I was tasked to research homemade salad dressings that are low in cholesterol and provide them to the employee. Then, we hosted our Anti-Inflammatory Lifestyle healthy hour. The information was presented by a community health educator at Piedmont, and she provided information on foods to avoid because they may increase inflammation and the importance of getting 8+ hours of sleep, managing stress levels, and regular exercise. Overall, this healthy hour was heavily discussion based, which enabled me to further connect with ACCGov employees. 

Weekly Summary 

Throughout this week, I diligently worked on various health education initiatives for ACCGov employees. Beginning with finalizing July’s health education handout on tobacco control efforts, I emphasized the detrimental effects of tobacco on human health, tailored specifically to ACCGov's diverse population. Subsequently, I delved into researching artificial sweeteners for August's health education resource, navigating through inconsistent and limited research to provide a comprehensive overview. Additionally, I prepared for Friday's presentation on incorporating spices into a healthy diet, ensuring all necessary materials were secured. Despite technical difficulties during the presentation, I successfully provided valuable insights on the health benefits of spices and distributed homemade snacks to employees. In tandem, I participated in a healthy hour session focused on an anti-inflammatory lifestyle, fostering engaging discussions with ACCGov employees. Overall, this week was marked by dedicated efforts to enhance employee well-being through informative initiatives and interactive engagements.

Responsibilities & Competencies 

• 1.4.4- Develop recommendations based on findings.

• I met this competency by providing recommendations on ways to quit smoking and how that can benefit an individual's overall health and longevity of life, based on the research I had gathered. 

• 1.4.5- Report assessment findings.

• I met this competency by finalizing the health education handout on tobacco and its impact on human health that will be later disseminated to all ACCGov employees. 

• 1.2.1- Identify primary data, secondary data, and evidence-informed resources.

• I met this competency by gathering various sources of information on the history of artificial sweeteners, what artificial sweeteners actually are, their impacts on weight loss and the gut microbiome, their potential links to cancer, obesity, and other chronic diseases, and healthy alternatives to artificial sweeteners.  

• 4.4.3- Identify limitations and delimitations of findings.

• I met this competency by explaining why studies on artificial sweeteners have limited and inconsistent findings, which fuels the debates over the sugar substitutes. 

• 4.5.4- Translate findings into practice and interventions.

• I met this competency by taking the comprehensive research I gathered on artificial sweeteners to create an outline and later on to write out each section’s paragraphs. 

• 6.3.4- Employ media literacy skills (e.g., identifying credible sources and balancing multiple viewpoints). 

• I met this competency by creating an outline and corresponding Canva document that provides information from numerous sources that are both in favor and against the use of artificial sweeteners in order to gain a greater understanding of the big picture at hand. 

• 3.1.1- Secure implementation resources.

• I met this competency by obtaining the ingredients and other supplies needed for Friday’s presentation on healthy snacks with spices. 

• 3.1.2- Arrange for implementation services.

• I met this competency by making frozen yogurt bark and yogurt dip, along with gathering the other ingredients and supplies to make administration as easy as possible on Friday. 

• 6.5.1- Deliver presentation(s) tailored to the audience(s).

• I met this competency by delivering a presentation on the health benefits of spices and easy ways to incorporate spices into a healthy diet, which was directly tailored to employees at the Solid Waste Department. 

• 6.5.2- Use public speaking skills.

• I met this competency by standing up in front of a group of 30+ individuals to deliver the presentation. 

Reflection 

Reflecting on this week, I'm struck by the diverse range of tasks and engagements I undertook to promote health education among ACCGov employees. From creating comprehensive handouts on tobacco control efforts to navigating the complexities of artificial sweeteners research, each day presented unique challenges and opportunities for learning. Attending spin class not only provided a refreshing break but also facilitated valuable discussions with community members, reinforcing the importance of staying connected to local events and initiatives. As I carefully planned and executed presentations on spice incorporation and healthy snacks, I gained a deeper appreciation for the logistical intricacies involved in promoting wellness initiatives. Despite technical glitches during presentations and logistical hurdles in providing snacks, the collaborative effort with Kendra and the successful engagement of ACCGov employees in discussions on anti-inflammatory lifestyle underscored the importance of adaptability and teamwork in achieving our shared goals. This week's experiences have not only enriched my understanding of health education but also strengthened my connections within the ACCGov community, leaving me inspired to continue our collective efforts in fostering a culture of wellness.