NMC Employee Wellness Archives

Employee Wellness Monthly Newsletter Archives

2015

  • August 2015 – Rest, Relaxation and Meditation; Incorporate  some simple rest and relaxation practices into your busy schedule such as taking a walk, eating lunch someplace pleasant, reading something out loud, looking at something green or going for a swim. 

  • July 2015 – National Water Safety Month; Keep your day at the beach safe by being aware of your surroundings and taking precautions to avoid potential hazards. Practice water safety by making sure everyone in your group learns how to swim or wears a life jacket. 

  • June 2015 – National Skin Cancer Prevention Month; Skin cancer is the most common form of cancer in the United States. Take simple  steps to prevent skin cancer by slipping on a shirt, slopping on sunscreen, slapping on a hat or wrapping on sunglasses. 

  • May 2015 – National Pet Month; Celebrate the benefits and responsibilities of caring for a pet.  Raise awareness of the role of veterinarians and the value of  service animals. Desk stretches for your torso and exercises for the legs

  • April 2015 – Earth Day Month; Attend a festival or parade celebrating Earth day. Reduce waste, reuse items, and recycle spent items. Cook at home to reduce waste and pack leftovers for lunch. Desk stretches for your legs and thighs

EMPLOYEE WELLNESS LUNCH & LEARN PRESENTATION ARCHIVES

Monthly Mini Challenges

2015

AUGUST
Set aside 5-10 minutes during your work day to practice rest and relaxation. Track the number of days you are able to practice and report your total. Due September 4.

JULY
Visit realage.com and complete the online survey to determine your real age. Due August 5.

JUNE
This month our employee wellness program mini challenge is about getting outside to either walk/run a mile or bike five miles. Due July 3.

MAY
Get outside and walk with or without a furry friend. Due June 5

APRIL
Your challenge for April is to conserve Earth's resources and save money by packing your lunch. Due May 6

MARCH
Eat 2-3 cups of vegetables and 1 1/2 – 2 cups of fruit each day.

 

 

 

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