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Community Engagement Incentive Grant: Hollie Raynor

Client‐Centered Nutrition Counseling in a Worksite Wellness Program

Smart companies know that healthy employees make for healthy businesses, too.

When Becka Wilson, the Wellness Coordinator at Radio Systems Corporation (RSC) contacted UT’s  Hollie Raynor last fall for assistance in developing a nutrition component for RSC’s worksite wellness program, Raynor agreed.  The two worked closely together over several months to develop a new client‐centered nutrition counseling component for for RSC’s employee wellness program.

The students developed materials under Raynor’s supervision, which were then reviewed by Wilson, who provided invaluable feedback.

By January, Two of Raynor’s graduate students  became involved as well, and were provided with the experience of planning, implementing, and evaluating the program.

When the program launched, Wilson continue provide feedback, recording and reporting employee comments to Dr. Raynor so that the program could be modified to more closely fit RSC employee needs.

Core principles of engaged outreach include reciprocity via shared decision making and shared benefits.  Through their direct involvement in the development, implementation, and evaluation of the program, two UT students were able to strengthen their professional skills by applying information learned in the classroom into a real‐life setting.

RSC employees, in turn, benefited from this project by receiving an evidence‐based, client‐centered nutrition counseling component within their worksite wellness program. This program should assist employees in developing healthy lifestyles and reducing disease. Additionally Wilson now has nutrition-focused program materials that can be used by RSC in future worksite wellness programs.

Additionally, this project allowed Raynor to establish a relationship with a community partner, Wilson, which will afford the opportunity to apply for funding to examine the effectiveness of a worksite wellness project that includes a client‐centered nutrition counseling component.