BOX 4-1
Characteristics of Best Practice Programs

The Committee included descriptive analyses of surveys conducted in the study and a subjective review of interview data, along with information from its own expertise to derive the following characteristics that may be considered as “best practice”:

  • Program plans are linked to organizational business objectives;

  • Top management supports the program;

  • Effective communication programs are implemented;

  • Effective incentive programs are used;

  • Evaluation is an integral part of the program and is

    • Systematic;

    • Shared with top management;

    • Shared with employees;

    • Valued by top management;

  • The creation of a supportive environment is strongly pursued;

  • The program is appropriately resourced, with a sufficient budget;

  • The program design is based on best practice management and behavioral theory (APQC, 1999; also see Chapter 5):

    • Goal setting;

    • Stages of readiness to change, the central construct of the Transtheoretical Model of Behavior Change; Define theories (Prochaska et al., 1997);

    • Self-efficacy as a recognized predictor for successful behavior change among employees;

    • Incentives to optimize program participation;

    • Social norms and social support features;

    • Programs tailored to the needs of individuals;

    • Multi-level program design that addresses awareness, behavior change, and supportive environments.

with strategic planning of the organization, and uniqueness and innovation.

The list of characteristics in Box 4-1 clearly outlines the need for integrated data management and evaluation efforts. It also reinforces the need for data to be collected in a systematic manner, an approach that allows for data integrity and consistency. Furthermore, the data collected are used for a variety of purposes: to create reports that are presented to top management and all employees, ensuring that the program staff is accountable for the program’s performance; for ongoing improvement of



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