working@duke - august, 2007

8/14/2019 Working@Duke - August, 2007

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This paper consists of 30% recycled

post-consumer fiber.

SUSTAINABLE DUKEExecutive VicePresident Tallman Traskdiscusses how Dukemakes a difference byfostering environmentallyfriendly and sociallyresponsible practices.

4 6GET OUT FOR LUNCHDuke Dining Servicesoffers 33 campuseateries, ranging fromorganic menu optionsto international fareand American staples.

WORKING@DUKE

3HOME-BUYINGSEMINARSGet help navigating thehome-buying processfrom the Duke UniversityFederal Credit Union,which conducts freeworkshops.

N E W S Y O U C A N U S E : : V o l u m e 2 , I s s u e 6 : : A u g u s t 2 0 0 7

aydean Cannada is afraid of following in her familys footsteps.

Her grandmother died from a stroke, her mother died from

colon cancer and her brother died from lung cancer.

Despite her family medical history, Cannada, a phlebotomy technician

at Lincoln Community Health Center, could not sustain improvements to

her health.

My doctor told me many times to exercise and lose weight to

decrease my risk, but I didnt listen, said Cannada, a borderline diabetic.

As she approached 60 the age her brother passed away she felt anagging anxiety to make long-term changes to avoid her relatives fate. But she

didnt take action until she read an article about Duke Prospective Health.

Since participating in the benefit, Cannada has lost 20 pounds, and

shes eating healthier and walking regularly. She finally feels like shes on

a promising path. Her story is one of many across Duke that reflects

the success of a program launched in 2004 to identify and reduce health

risk behaviors.

Bucking the System

In the early 2000s, health care costs across the country began to

increase annually by double-digit percentages and most employers began

reducing benefits or shifting greater portions of the expense to employees.

Duke took a different path, and in 2004, invested $2 million in DukeProspective Health, which offered an alternative to the traditional approach

to health care.

Historically, health care has focused on treating diseases after they

develop, but Prospective Health helps identify and treat risk factors before

they develop through an individualized approach to healthier living, said

Lois Ann Green, director of Benefits.

Preliminary clinical results appear to reflect the personal successes of

participants such as Cannada. During the first two years of Prospective

Health, individuals in the high-risk group, people who typically have the

highest medical costs, had a 3.5 percent decrease in medical costs. This

saved hundreds of thousands of dollars in expenses for health insurance

plans paid for by Duke and employee premiums.

Duke has also seen reductions in the number of emergency room

visits and the length of hospital stays during the first two years of the

program. Such indicators are helping Duke keep its medical costs, and thus

its premiums for health insurance, well below national and regional trends.

For example, last year, Dukes average health care cost per employee was

$5,298, compared to the national average of $7,498, according to HewittAssociates, a human resources consulting firm.

Financially, we basically broke even with our initial investment in

Prospective Health, and we think the program offers even greater

Top: Faydean Cannada, a phlebotomy technician at Lincoln Community Health Center, holds a

photograph of her mother, Genovia Cates, left, and brother, Murphy Cates, right. A photograph

of her grandmother, Ethel Crabtree, sits on the window ledge. They passed away due to healthconditions. Cannada participates in the Duke Prospective Health benefit to help improve her health.

Results Show Duke Prospective Health Pays Off

F

$8,000

$7,000

$6,000

$5,000

$4,000

$3,000

$2,000

$1,000

$02002 2003 2004 2005 2006

Average Health Care Cost Per Employee

Source: Duke Human Resources and Hewitt Associates

Duke National

Cure for

HealthCare?

The average cost in 2006 for medical claims per Duke employee was $5,298, most of which is covered

by Duke. The cost was more than $2,000 below the national average of $7,498 per employee that

year. Faculty, staff and their family members who have taken steps to reduce health risks through

Duke Prospective Health have helped keep Duke's cost for health insurance below national and

regional trends.

>> See HEALTH, PAGE 7

2007 Gold Medal, Internal Periodical Staff Writing

2007 Bronze Medal, Print Internal Audience Tabloids/Newsletters


2/8

LOOKINGAHEAD@ DUKE

AUGUST 14 : : Are YouReady? Tobacco cessation

resource information, sponsored byLIVE FOR LIFE, noon to 12:30 p.m.,

Duke Hospital, Room 1308.

AUGUST 22 : : Convocation fornew undergraduatestudents, 11 a.m.;

graduate and professional school

students, 4 p.m., Duke Chapel.

SEPTEMBER 9 : : Family Dayat the Nasher Museum of Art, live

entertainment, make-and-take

crafts, self-guided gallery hunts

and more, noon to 4 p.m., free and

open to all, courtesy of UBS

Financial Services.

For more events, check theuniversitys online calendarat http://calendar.duke.edu

Newsbriefs

One of the worlds great universities

Duke University President Richard H. Brodhead told

employees in June that they are an important reason

behind Dukes prestigious reputation among diverse

audiences from Durham to Singapore.

You work at one of the worlds great universities,

Brodhead said to more than 200 employees gathered in

Griffith Theater. This is a place famous for teaching,

famous for research, famous for patient care. This is a

famous place, but it only has the reputation it has because

every single person who works here in every capacity tries

to live up to that high standard.

The 60-minute

conversation during Primetime,

the third in a series of quarterly

employee forums with Duke

senior administrators, also

included a question-and-answer

session.

Brodhead discussed Dukes

plans, such as the construction

of Central Campus and

expansion of Duke Hospital,

and how these will enhance

Dukes value to the community.

He noted Duke has more than

29,000 employees and is the third largest private employer

in the state behind Food Lion and Wal-Mart.

Brodheads remarks came June 19, a day after a

settlement with the lacrosse players declared innocent in

April. Brodhead did not discuss the lacrosse case in detail

but noted that he spent months last year answering media

questions and confronting inaccurate portrayals of Duke

and Durham, such as those depicting all Duke students

as wealthy and Durham as impoverished.

Youre scratching your head and youre saying, this

describes the student body that is almost 40 percent

minority and 45 percent on financial aid? he said. This

describes the city that has all the social complexity andvivacity that I experience every day around here?

Brodhead singled out former N.C. Central University

Chancellor James Ammons for helping the community

cope and said Duke employees worked together to help

heal the community.

Brodhead connected Duke and Durham, noting that

more than half of Dukes employees live in Durham

County. He said he is proud of the air of service that

extends beyond Duke and into Durham with volunteerism

that boosts the quality of life for residents and at-risk

students.

After his opening remarks, Brodhead answered

questions from employees.Campus work culture was on the mind of Melanie

Mitchell, assistant director for the Kenan Institute for

Ethics. She asked, If you could change one thing at Duke

to improve the campus climate for staff that wouldnt cost

a cent, what would it be?

The best thing that could happen at the university

is to just make the habit of realizing that work is done by

actual people and that you can actually find that person

and express some appreciation for it, Brodhead said,

adding that sharing wisdom and knowledge is another cost-

free change.

By Missy BaxterWorking@Duke Correspondent

2

Working@Dukewins awardsWorking@Duke, the universitys primary internal print

publication, won two national awards over the summer from the

Council for Advancement and Support of Education (CASE), the

premier professional association for educational advancement

professionals.

Working@Dukereceived the 2007 gold medal Circle of

Excellence Award for Periodical Staff Writing for Internal Audiences,

and the 2007 bronze medal Circle of Excellence Award for Print

Internal Audience Tabloids and Newsletters.

In another competition, the publication was a finalist for four

Lawrence Ragan Recognition Awards, which annually recognizes the

best in employee communications. Working@Dukereceived honorable

mention for Best Story Package and an Award of Excellence for Best

HR Story/Newsletter. The publication also was a finalist for Grand

Prize for Best Employee Newsletter, won by RBC Financial Group.

Launched in March 2006, Working@Dukereplaced two major

printed publications and is mailed monthly through campus mail to

18,000 faculty and staff with a few thousand available in news racks

at the health system and other campus areas.

Additional ATMs, new office for Duke federal credit unionDuke University Federal Credit

Union is consolidating its Morreene

Road and Guess Road offices intoone new office at Erwin Square,

2200 W. Main Street.

The 18,000 square foot main

office at Erwin Square will open in

late fall and include an expanded

lobby with Internet kiosk, coffee

bar, ATM and coin machine.

In addition to the new office, the Duke federal credit union has

added a full-service ATM to Perkins Library on West Campus and

another ATM near Starbucks in the American Tobacco Campus,

adjacent to the Durham Bulls ballpark.

Our members are telling us that they need more ATMs, said

Credit Union CEO Lee Fogle. Almost 95 percent of credit union

transactions are now done remotely via debit cards, ATMs and the

Internet. This trend has lessened the need for branches and has

heightened the need for technology.

Duke lectures, more available through Apples iTunesInternet users can download at no charge lectures, music,

news and more from Duke University via the Duke on iTunes U site.

The site can be entered from www.itunes.duke.edu .

Examples of available material include an address by former U.N.

Ambassador Andrew Young on Martin Luther King Jr.s legacy, reflections

on leadership by Duke mens basketball coach Mike Krzyzewski and short

news videos on the latest scientific findings at Duke.

Conversations and creative work are an important part of the

vibrant intellectual life here on campus, and thats what youre seeing

on this site, said Provost Peter Lange, the universitys top academic

officer. Making these materials public in a format thats convenient

for curious but busy people is a way for Duke to put the knowledge

generated here in service to a wider audience.

Audio and video files downloaded from the site can be played

on a users computer or transferred to an iPod or other compatible

digital player. Download iTunes software for free from Apples Web

site, www.apple.com/itunes/download .

Prepare for severeweather

With hurricane

season underway, Duke

faculty and staff are

encouraged to review

the severe weather/

emergency conditions policy. To ensure continuous operations during

these conditions, all jobs are categorized into one of three service levels:

Essential Service: employees are required to report to or remain at work.

Reserve service: employees will be assigned at the time of severe weather.

Delayed service: employees will not report to or remain at work in the case of severe weather.

Supervisors should confirm the service category assignment,

review the departments plan for severe weather and emergency

conditions and explain work expectations based on the assigned

service designation for the job with all staff. Visit

www.hr.duke.edu/weather for more information.

This is a

place famous

for teaching, famous for

research, famous for

patient care.

President Richard H. Brodhead

President Richard H. Brodhead greets

faculty and staff during the Primetime

employee forum June 19 in Griffith

Theater.

Letters to the Editor must include name and contact information. E-mailletters to [email protected] or mail them to Working@Duke Editor, Box

90496, Durham, NC 27708. Fax letters to (919) 681-7926.

LISTEN TO BRODHEADS TALK AT WWW.ITUNES.DUKE.EDU


3/8

Y O U R S O U R C E F O R G R E E N N E W S A T D U K E

As we plan for campus growth, our goal is for Duketo become a nationwide leader in sustainability.

We can each make a difference in creating a

sustainable world by fostering environmentally friendly and

socially responsible practices. We embrace this at Duke.

All of our individual decisions whether to recycle, use

public transportation or build with energy-saving features,

for example can conserve vital resources, protect our

environment, and have a lasting impact on our community

and our world. Sustainable practices seek to make a

positive difference in the economic, social and

environmental systems that affect future generations.

Each month, Working@Dukewill highlight the many

efforts of our students, staff and departments to illustratehow our community is preserving, protecting and enhancing

our environment through policies, operations, research and

community outreach.

In 2004, we created Dukes first full-time sustainability

coordinator position to assist with long-term planning, and

to be a resource for our campus community. The next year,

the university and health system signed an environmental

policy, committing Duke to leadership in environmental

research and education, environmentally responsible

operations and environmental stewardship in the

community.

The list of Dukes sustainability accomplishmentsis long. We are the fifth largest university purchaser of

green power. We run about 80 campus fleet vehicles with

alternative fuels. We collect 17 different types of recyclables,

diverting more than 1,200 tons annually from the landfill.

We participate in many community service programs,

including the Durham Neighborhood Partnership, which

enriches conditions at nearby schools and neighborhoods.

I am particularly proud of our work in designing and

constructing low-energy, resource-efficient buildings, as well

as our efforts creating environmentally sustainable dining

services and innovative storm water management.

Since 2003, Duke has been committed to the Leadership

in Energy and Environmental Design (LEED) greenbuilding standard. Seventeen buildings are either LEED

certified or registered for certification. One of our newestbuildings, the French Family Science Center (a contender

for a national silver rating in energy and environmental

design), features local and recycled materials, two green

roofs comprised of vegetation, soil, gravel and water-tight

insulation, and plumbing fixtures that save two million

gallons of water annually.

In addition, Duke eateries purchase organic food when

possible, and our primary food service vendor buys locally

grown produce and seafood caught or farmed in ways that

do no harm.

Another of our sustainability achievements includes

Dukes Wetland Assessment Management Park (SWAMP).This 14-acre restored site is designed to help protect water

quality by controlling storm runoff from Dukes campusand 1,200 surrounding acres of Durham.

Dukes focus on sustainability will grow in the years

ahead. We will encourage interdisciplinary education and

research on environmental topics. And as we redevelop

Central Campus, well work to preserve and protect the

natural environment. Well design buildings that conserve

energy and minimize our environmental footprint.

It is important to recognize that Dukes sustainability

efforts are not the product or sole responsibility of one

office. We have many champions at Duke and need more.

We greatly appreciate our students, who have advocated forpolicies and initiatives, including green purchasing, green

power purchases and the annual eco-olympics competition

on East campus.

Sustainability is part of how we do business today,

and we are committed to seeking new ways to protect our

campus, Durhams neighborhoods and our environment

for generations to come.

Tallman Trask, Executive Vice President, inside the French Family

Science Center.

Sustainable uke

3

From top: Kelly Peak, a Nicholas School of the Environment & Earth

Sciences graduate student, distributes free energy efficient light bulbs

during Dukes 2007 Earth Day festival. At right, Emily Warren, of

Piedmont Biofuels, discusses the benefits of fueling a vehicle with

cleaner burning biodiesel. Bottom: Members of the Duke community

celebrate Earth Day at the festival on the West Campus Plaza.

Got ASustainablyStory?Influence others

Write us at

[email protected]

Want More?Visit

www.duke.edu/

sustainability


4/8

4

Burned out on the bologna and cheese sandwich you bring for lunch?

Forgo that brown bag, get out of the office and experience one of Dukes 33 eateries, many of which feature

healthy and organic options that fit into most budgets. Duke Dining Services and its vendors offer patrons

everything from Mediterranean and Asian fare to bagels, burritos and made-to-order pasta dishes.

Duke Dining Services is not your typical dining program, said Jim Wulforst, director of Duke Dining. We pride

ourselves in having an extraordinary range of vendors and menus that change based on the wants and needs of our

customers.

Heres a sampling of some offbeat campus eateries to tempt your taste buds:

The Refectory CafeThe aromas wafting up the Duke Divinity Schoolstairs from The Refectory Cafe are heavenly. Its the

comforting scent of its hot, healthy and homemade

meals prepared by Bon Vivant Catering. This green

cafe uses as many local vegetables, eggs and other items

as possible. Usually, the only trash is your recycled paper

napkin. China plates and stainless steel flatware are the

order of the day, used at Duke in the 1940s. Homemade

oatmeal coarse ground whole oats is available for

breakfast. And vegetarian and vegan offerings abound,

but chicken pot pie and shrimp gumbo satisfy meat and

seafood lovers, too. Lunch goers can usually pick from a

daily special and award-winning chili and soups, wraps

and more from several dollars to around $7.95.

Lenore Ramm, a Duke graduate and applications

specialist at the Center for Instructional Technology, eats

at the Refectory once or twice a week, usually with Neil

Prentice, manager of social sciences information

technology services. They enjoy the delicious specials every week, but they are delighted when their favorites are

featured. Prentice gets the shepherds pie; Ramm orders sopa de polla, a Mexican-inspired chicken casserole, washed

down with sweet tea.

Its got chicken and sour cream and tortilla chips, and its very mushy, and that sort of appeals to me, Ramm

said. You can get extra toppings, but I usually find it doesnt need anything extra.

The Perk at thevon der Heyden Pavilion

This coffeehouse next to Perkins Library has glass

walls and arches that echo Dukes architecture.

Overstuffed chairs and small tables draw students,

faculty and staff with laptops. This spot is comfortable

with wood-slat floors and a high ceiling, punctuated by

beehive-shaped lamps. Faculty and staff find it a good

spot for a fast, light lunch by Saladelia Cafe.

The menu includes packaged-to-go salads and

signature sandwiches such as chicken salad, falafel wraps

and hummus with pita bread. Pita sandwiches andwraps are around $3.99 to $5.99. Fruit cups and juices

are available, as are teas, coffee drinks and sweet snacks.

Dawn Hall, an advertising salesperson for The

Chronicle, enjoys the Greek chicken spinach wrap.

Ive been very pleased each time Ive eaten lunch at

The Perk, she said. I seek healthy and fresh dining options on campus, and Im happy to have found both there.

Like the Refectory Cafe, The Perk at the von der Heyden Pavilion is in the Winners Circle, a recognition

developed by N.C. Prevention Partners, for healthy dining.

INFOBITES

Giorgios Hospitality Group,caterer and owner of sixTriangle-area restaurants,including Parizade inDurham, is the new cafevendor at the NasherMuseum of Art.

Faculty and staff can payfor meals with a DukeCard.Enroll in the FlexibleSpending Account (FLEX),the pre-paid debit featureon your DukeCard atwww.dukecard.duke.edu ,or visit a DukeCard office.

Faculty and staff who showtheir DukeCard and paywith cash, check or withFLEX, receive a 10 percentdiscount at some eateries.

(Limitations may apply;check the Dining ServicesWeb site for details.)

Got a hankering for Indianfood? Sitar serves uptraditional fare from 11:30a.m. to 3 p.m. and 5 p.m. to8 p.m. on Tuesday andThursday in the Great Hallon West Campus.

The Perk at the von der Heyden Pavilion next to Perkins Library serves packaged-to-go

salads and signature wraps prepared by Saladelia.

Lenore Ramm, left, a Duke graduate and applications specialist at the Center for

Instructional Technology, eats at the Refectory in the Divinity School once or twice a

week, usually with Neil Prentice, right, director of social sciences IT services.

Out To

>> See LUNCH, PAGE 5

We pride

ourselves in

having an extraordinary

range of vendors and

menus that

change

based on

the wants

and needs

of our customers.

Jim Wulforst

Duke Dining Director


5/8

Graces CafeThe dining room at Graces Cafe, which features

Asian cuisine, is rather tranquil. Hums and buzzes from

kitchen appliances and clanks of pots and pans are

barely audible in the dining area, making Graces a quiet

spot to grab a quick bite.

Menu items range from pot stickers and General

Tsos chicken to egg drop soup and Moo Goo Gai Pan

to American staples like the cheeseburger. If you missed

the most important meal of the day, Graces servesbreakfast any time. There are also items for the health

conscious, including steamed vegetables with chicken.

The cafe prides itself on quality food and service,

reasons that keep Donnie Painter among its clientele.

The food is great, and the service is great, said Painter, who works in Apartment Operations. You can call it in.

Theyll tell you itll be ready in about 10 minutes, and it will be.

TwinniesLocation, location, location the old real estate axiom goes, and Twinnies Irish Pub has just that.

Twinnies corner in the Center for Interdisciplinary Engineering, Medicine, and Applied Sciences, or CIEMAS

building, draws students, faculty and staff alike. Chicken or vegetable pitas are grilled before serving, giving them a

crispy exterior. Theres a daily hot special, such aschicken curry, and soups. Prices are around $4.25 to $6,

and fresh coffee is always available.

First of all, its convenient, said Ron Stubbs, who

recently walked next door from the Pratt School of

Engineering, where he works as a systems programmer,

for lunch to-go. They have some good sandwiches. The

chicken pitas good. Almost everything is good. Id

recommend anything.

A smattering of tables and booths are outside the

restaurants service area. You can watch the hustle and

bustle of campus life, but there are also private spots, if

thats what you crave. The restaurant has two wall-

mounted plasma televisions, and one typically carries

cable news or sporting events, so you can catch up with

the rest of the world while taking a break from yours.

Around the end of August, Twinnies pours

Guinness, Yuengling and Bass every weekday after 4 p.m.

Pauly DogsThe hot dog cart on the West Campus Plaza is not your typical stand. These dogs bark in dozens of different languages.

Want crumbled potato chips and barbecue sauce on a kosher beef hot dog? Youve got it. Looking for horseradish

and bacon bits on a chicken pup? Look no further. Craving soy sauce and sauerkraut on a veggie dog? Its there, along

with classic Italian sausage on a bun.

At Pauly Dogs, you can bite into a Sabrett, topped with your choice of 36 toppings, including three different hotsauces, roasted garlic and pepperoni. The stand posts a

list of Top 12 combos. The list includes The Andrew

(potato salad, bacon, yellow mustard, ranch dressing and

Old Bay seasoning); The Bomb Fire (chili, jalapenos,

crushed cherry peppers, shredded cheese and Tabasco);

and The Yankee (sauerkraut and spicy mustard).

Prices start around $2.50. On a sunny day, grab a

dog, take a seat on the Plaza, and let the office slip away

for a few minutes.

By Leanora Minai, Tim Candon and Debbie Moose

Working@Duke

5

Jack Haddad, manager of Twinnies in the Center for Interdisciplinary Engineering,

Medicine, and Applied Sciences, or CIEMAS building, serves customers.

Paul Konstanzer, owner of Pauly Dogs on the West Campus

Plaza, offers more than 24 free toppings on his hot dogs.

Trey Turner, assistant clinical professor for the School of Nursing,

selects items from Graces Cafe in Trent Drive Hall.

For All DukeDining Eateries& HoursGo to

www.dining.duke.eduor visit the Dining

office, 029 West

Union Bldg. on

West Campus.

Lunch!


6/8

MEET SYLVIA LIM, A TRUE MOVER AND SHAKER

6

When Irene and Riley Watkins decided to build a newhome in Durham County, they scoured magazines tofind the ideal floor plan and decor, such as carpet, wall

colors and kitchen countertops.

Were hoping to be in our new home by Christmas, andwe want everything to go smoothly while its being built, said

Irene Watkins, a staff specialist with Facilities Management.

Her husband, Riley Watkins, a construction worker,

knows enough about the homebuilding industry to make sure

that the 2,150-square-foot house is constructed well. Yet, the

couple wasnt sure where to turn for advice on the most

important part of the puzzle financing their dream home.

Building a house is a big decision, and we dont want

to make any mistakes, especially about the mortgage, Irene

Watkins said. Making sure we do the money part right is

crucial. Thats probably our biggest worry right now.

The Watkins say their concerns about adjustable mortgage

rates, private mortgage insurance and other aspects of home-buying have been eased after attending a free home-buying

seminar with the Duke University Federal Credit Union.

During the June seminar, Scott Baker, a mortgage

lending officer, provided pointers for about a dozen members

of the Duke community.

The housing market and interest rates are volatile right

now, which is why it is more important than ever to know all

the facts, Baker told participants. The key thing to

remember is that you have to do your homework before

buying a home because the only person who is going to look

out for your best interest is you.

By Missy BaxterWorking@Duke Correspondent

DUKE UNIVERSITY FEDERAL CREDIT UNION OFFERS TIPS FOR SMOOTH PROCESS

T

he silver coins on Sylvia Lims hip scarf were likejumping beans, ricocheting around her hips. Their

jingle-jangle sounded like a quick-paced tambourine.The coins stood out against Lims

black outfit, as light flashed off them,creating a platinum glow around herhips and accentuating her movements.She swayed like a snake, using herarms to frame her body. Following thedrum beat, she pulled her chest andabdomen in and out and then quicklyshimmied around in a circle, hipsshaking and undulating simultaneously.

Her belly dancing is impressive considering at one time, Lim couldntwalk. When she was a teenager, Lim

was hit by a car. She spent a yearin a wheelchair and on crutches. Now at 39, Lim is anexperienced dancer and a visiting scholar in theDepartment of Cultural Anthropology.

While learning to walk again, Lim became fascinatedwith how the body moves an interest thats helped her asa dancer. Being able to isolate body parts and fine-tunemovements was beneficial in ballet, flamenco, salsa and now,belly dancing.

Lim, who earned her doctorate degree at Duke,discovered belly dancing three years ago when a friendintroduced her to Middle Eastern and Indian films that

included belly dancing. She was puzzled by the moves, evenwith 15 years of dance experience.

Her fascination for movement drove her to take a bellydancing class. Lim learned that most hip shimmies arespurned by knee movements. Unlike other dances, bellydancing has a free-form style.

I got hooked on it, Lim said. I used to be veryuptight about my dance form and was always checkingmyself in a mirror; with belly dance, the movements aremore organic and come from within.

She feels a burst of energy through her whole bodywhen she belly dances. It makes her feel alive and remindsher of how wonderful it is to be able to move her limbs.Even after all these years, Im just so happy and energizedevery time I dance, she said.

To help others experience that energy, Lim began

teaching women about a year-and-a-half ago. Her nextcampus session begins Aug. 28.

Shes a natural teacher and dancer, said LisaGiragosian, assistant director of programs at theInternational House. Shes taken Lims belly dance classesfor about a year. Her face radiates as shes teaching.

Lim breaks down movements for her students, so theyunderstand the mechanics. She enjoys helping womenexpress themselves through dance.

Its my job to cull out their grace, Lim said. To draw itout of them and see that spark in their eye is the greatest thing.

By Elizabeth MichalkaWriter, Human Resources Communications

QUICK TIPS1. Check realtor or lender credentials, ask for references. Keep in mind, a

realtor who represents the seller will have the sellers interest in mind morethan your interest, said Scott Baker of the Duke Federal Credit Union.Locate a buyers agent to help negotiate.

2. Set a realistic budget, calculate the monthly mortgage. A mortgage calculatorand other resources are available at http://www.dukefcu.org/financialcenter_hb.html

3. Request a free credit report, implement steps to improve your credit score.Close old credit card accounts before applying for a mortgage.

4. Save money, do your homework. Talk to several lenders, compare costs andinterest rates and negotiate a better deal.

5. Get a home inspection; make your offer contingent on it.

DUKE CREDIT UNIONHOME-BUYING SEMINARS

For other datesor to register online, visitwww.dukefcu.org andselect seminar sign-upor send e-mail [email protected] call (919) 684-6704

ext. 365.

Sept. 10

6:30 p.m. to 8:00 p.m.

Teer House

Sept. 25

12:30 p.m. to 1:30 p.m.

Searle CenterScott Baker

Want To Shimmy? Sylvia Lims next belly dancing class begins Aug. 28. Classes are 6:30 p.m. to 7:30 p.m. Tuesday inRoom 210, Bivins Building on East Campus. The six-week session is $72. Registration is required by Aug. 21. To register,e-mail Lim at [email protected].

ABCs Of Home-Buying

Sylvia Lim, a visiting scholar in the

Department of Cultural Anthropology,

teaches belly dancing to members of

the Duke community in the

International House.

e mployee spotlight


7/8

7

potential, Green said. Still, the greatest success is the

difference in the quality of life this program is having for

our faculty, staff and their family members.

Prospective Health, which is part of Duke

Select/Duke Basic health coverage, offers participants the

tools to take an active role in either maintaining or

improving their overall health and well-being. Using a

Health Risk Assessment and past medical claims data,

Prospective Health identifies participants at the greatest

risk for developing chronic conditions such as

cardiovascular disease, hypertension and diabetes.

The program then groups individuals into one of

three categories: high risk, moderate risk and low risk.

Participants are directed to health programs, and in some

cases, a dedicated health care manager, to reduce risks or

better manage their conditions. Participants with higher

risk factors receive higher levels of support. For instance,

high-risk participants receive regular support from care

managers, who, in some cases, work with the individuals

primary care physician and clinical team to help

participants reach their goals.

One Life at a Time

Cannada and other Prospective Health participants

attribute the positive changes in their lives to the level of

personal attention received through the program.

During her first call to Prospective Health, Cannada

was paired with health care manager Alene Timberlake, aregistered nurse. Timberlake helped identify Cannadas

health risks and goals. Then Timberlake worked with her to

get her goals into manageable and measurable pieces.

Timberlake provided Cannada with exercise and

nutrition advice and told her about other resources at

Duke. Timberlake encouraged Cannada to maintain her

medical follow-ups and necessary tests with her primary

care physician. The new link between Cannada and her

doctor kept everyone on the same page and held everyone

accountable.

Cannada said she learned to read food labels and

realized how many unhealthy foods she was eating. She

reduced the amount of sugar in her diet and began walkingregularly and doing strength-building exercises.

When I called Duke Prospective Health, Alene

Timberlake started working with me right away, Cannada

said. She held me accountable in a way that my doctor

couldnt because I only saw him once or twice a year. I

knew I had to report to Alene at least once a month.

Cannada said that regular phone and e-mail contact

forged an important relationship that helped her make

life changes.

Armentha Branche, an administrative assistant in

Social Work, also found encouragement through

Timberlake. Branche, who struggled with high blood

pressure and heart disease for 13 years, got winded walking

from her car to her office. She became frustrated and

reached out for help. With Timberlakes support, Branche

broke her goals into manageable steps, taking stairs instead

of the elevator and parking farther from buildings.

She also told me to reward myself, which was great

because as a mother, I think of my family, and not always

myself, Branche said. The first reward I gave myself

was a nice new pair of New Balance sneakers.

Now, 15 pounds lighter and with stable blood

pressure, Branche hopes to get off some medications withundesirable side-effects that have also been a financial

burden.

Team Effort

Timberlakes role as a care manager is part of a larger

and more coordinated system of support offered through

Duke Prospective Health.

Dr. Peter Jacobi, the medical director for the

program, said that at the center of

the team is the participating staff

or faculty member or family

member. The participant is

surrounded by a support network

including physicians, Prospective

Health care managers and coaches,

including service-providers like

LIVE FOR LIFE, Dukes

employee health promotion

program.

I believe strongly in the concept that different people

need different levels of intervention for success and that

giving people access to a team of health care professionals

leads to better outcomes, Jacobi said.

For Prospective Health participant Ron Banks, the

optimal level of intervention included a combination

of facts, care manager encouragement and family.As a scientist and a veterinarian, I need a lot

of information to help me make decisions, said Banks,

director of the Office of Animal Welfare Assurance. I

wouldnt take the time to search for health information

myself, but having it sent to me from a trusted source

my care manager was very helpful.

Banks brings his wife to Prospective Health seminars

about topics that affect him such as hypertension. His

wifes involvement has been critical in keeping him

committed to the program. When he first joined

Prospective Health last year, his blood pressure measured

about 150 over 95. After losing 22 pounds and increasing

exercise, modifying his diet and balancing work withrelaxation, his blood pressure dropped to 115 over 70.

At 51, Banks said he was able to change behavior and

improve his health due to gradual and sustainable changes.

Dramatic changes usually result in dramatic failures, he

said. Taking regular and small steps toward a clear goal is

a more sustainable process. For example, it would be hard

to give up fried foods. But its easier to trim back thats

what they asked me to do.

By Elizabeth Michalka and Paul Grantham

Human Resources Communications

Giving people access to

a team of health care

professionals leads to better outcomes. Dr. Peter Jacobi

Medical Director

Duke Prospective Health

Did You Know?

Duke Prospective Health is

available at no additional cost

to more than 30,000 Duke

faculty, staff and covered

dependents enrolled in Duke

Basic or Duke Select health

plans.

You receive a $25 Harris Teeter

gift card for completing a

Health Risk Assessment.

After completing a health riskassessment, you are entered in

a monthly drawing for a $250

prize package such as a gift

certificate to a day spa, a

six-month membership to a

local gym and gift certificates

to Whole Foods and Dicks

Sporting Goods.

Qualifying participants who

maintain contact with their

care manager at least once a

month for three consecutive

months receive a $100 credittoward a prescription drug

co-payment.

The most important things you

can do to prevent disease and

be healthy are be tobacco free,

physically active and eat a

healthy diet.

Want to GetStarted?Visit

www.dukeprospective

health.org and complete

an online Health Risk

Assessment, or call

1-888-279-9445.

Armentha Branche, left, gets her blood pressure checked during a recent

visit with Peggy Robinson, a Duke physician assistant and assistant

clinical professor.

Jacobi

HEALTHcontinued from page 1


8/8

I think giving people a pat on the back whenthey do a good job would be a great way to

boost morale on campus.

Antonio King

Projects Assistant, Duke Lemur Center

8 years at Duke

If you could change one thing at Duke to improvethe campus climate for staff that wouldnt cost a cent,what would it be?

Telling employees that theyre doing a good jobseems like an easy way to me.

Zach Crew

Summer Assistant, Duke Forest

One way to improve the campus culture would be to expand the mentoring opportunitiesfor graduate students and professionals to work with undergraduates. Mentoringprograms offer a way for grad students, faculty and staff to share their knowledge withundergrads. In return, the undergrads keep the grad students and researchers updated abouteverything thats happening on that side of campus.

Suzanne Sikes

Project Director, Raising Interest in Science Education

5 years at Duke

dialogue@DukeHOW TO REACH USEditor: Leanora Minai

(919) 681-4533

[email protected]

Assistant Vice President:

Paul S. Grantham

(919) 681-4534

[email protected]

Graphic Design & Layout:

Paul Figuerado

Photography: Jon Gardiner, Les Todd

and Megan Morr of Duke University

Photography

Support Staff: Mary Carey

and William Blackburn

Working@Dukeis published monthly

by Dukes Office of Communication

Services. We invite yourfeedback and suggestions for

future story topics.

Please write us at

[email protected] or

Working@Duke, Box 90496,

705 Broad St., Durham, NC 27708

Call us at (919) 684-4345.

Send faxes to (919) 681-7926.

WORKING@DUKE

D U K E T O D A Y For daily news and information, visit

By Missy Baxter

Working@Duke Correspondent

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[email protected]

Call

(919) 681-4533

PERQSE M P L O Y E E D I S C O U N T S

Phillip Grosshans and his wife use the Duke discount whenever the

family visits the North Carolina Zoo in Asheboro.

They save $2 on each ticket, so with a family of four, thats an extra

$8 in their pocket.

I think of it as a free couple of bags of popcorn for my two girls, said

Grosshans, assistant director in the office of research support at Duke.

His daughters, Lily June, 3, and Vivian, 2, enjoy the meerkat and

polar bear displays but really, just about any exhibit enthralls the girls.

Both of the girls love the sea lions, he said. In the underwater

display, they will run back and forth trying to chase them. We just have

a really great zoo for North Carolina, and I love taking my children to

enjoy it.

Regular zoo admission is $10 for adults, $6 for children ages 2 to 12.

With PERQs, the Duke employee discount, adults pay $8, children cost $4.

Im always happy for the buck or two I save, Grosshans said.

Individually, its not much, but it adds up as I use them over the course

of the year. The North Carolina Zoo can be a bit expensive for two adults

and two kids, and we go at least twice a year.

Zoo tickets are available for purchase from 8 a.m. to 5 p.m. every

Thursday at Staff & Family Programs in 154 Trent Hall off Trent Drive. Tickets

are also sold from 8 a.m. to 5 p.m. Fridays in Duke South, Room 1527, Blue

Zone. Please note the health system office is closed from 1 p.m. to 2 p.m.,

and only cash is accepted at both sale locations.

Something to consider: On Aug. 11 and Aug. 12, the North Carolina Zoo

is hosting ZooCool. Patrons enjoy cold treats in the summer heat as they

observe how the animals stay cool.

By Leanora Minai and Sylvia Pfeiffenberger

Working@Duke

Duke negotiates reduced

rates and discounts on

hundreds of products and

services as an employee

benefit.

To learn more about PERQS

or to join the mailing list for

discount e-mail alerts, visit

www.hr.duke.edu/discounts.

NorthCarolina Zoo

Hours through Oct. 31:

9 a.m. to 5 p.m.

www.nczoo.org

Vivian Grosshans, front, with her sister, Lily June Grosshans,

and mother, Joanne Grosshans, during a recent visit to the NC

Zoo in Asheboro.

working@duke - august, 2007

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