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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
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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
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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
Want More?Visit
www.duke.edu/
sustainability
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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
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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!
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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
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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
-
8/14/2019 Working@Duke - August, 2007
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
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Paul S. Grantham
(919) 681-4534
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
Working@Duke, Box 90496,
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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.