Monday, September 8, 2014

Getting Started - Your USANA Business Workbook

At the 2014 USANA International Convention, USANA introduced a new, simplified Getting Started Workbook that is now included in the USANA Business Development System (BDS).

You can find PDF copies of this 9 page document on  under “Menu” -> “Training” -> “BDS Downloads” -> “Getting Started Workbook

Here are direct links to the six different versions:

Familiarize yourself with this new document, share it with your team members, and review it with your newly sponsored Associates.

Pete and Dora Zdanis

Friday, September 5, 2014

On a scale of 1 to 10 – How did you do this week?

“When performance is measured, performance improves. When performance is measured and reported, the rate of improvement accelerates.” ― Thomas S. Monson 

If you or any of your USANA team members aren’t clear on what you need to do to grow your USANA business, consider the activities listed below.

As you begin measuring your activities and tracking your performance, your business growth will increase.


If you want to accelerate your growth, share your scores with your USANA sponsor, a team member or any other accountability partner of your choosing.

Try it.

It works.

Every time.

Pete and Dora Zdanis

Give yourself 1 point for each of the following 10 activities you did this week.

The maximum possible score is 10 points in one week.

Did you:

·         Approach a new potential prospect to determine if you can help them improve their life

·         Invite a qualified prospect to learn more about USANA

·         Present USANA completely to a qualified prospect, and ask for the close.

·         Sponsor a new USANA Associate

·         Enroll a new USANA Preferred Customer

·         Follow up with at least one of the prospects in your prospect pipeline

·         Review your USANA Downline Management (DLM) Summary and Personal Assistant every day to identify potential problems and opportunities to help you and your team members grow your business

·         Contact one of your personally sponsored Preferred Customers to see how they are enjoying the USANA products, and possibly recommend additional USANA products which may benefit them

·         Contact a fellow Associate team member to offer encouragement and support in their USANA building efforts

·         Reach out to your USANA sponsor or other upline team member just to say hello, or to let them know how you’re doing, or ask for help, if needed

If your score for the week was:

o   9 – 10 Points: Outstanding! You are a Diamond in the making!

o   7 – 8 Points: Exceptional Job. Keep the momentum going to your next pin level and beyond.

o   5 – 6 Points: Solid Effort. You’re probably earning your pin level CVP, and may even rank advance again within 10-14 months.

o   3 – 4 Points: Revisit your “Why” and check your belief level to determine what’s holding you back in your business.

o   1 – 2 Points: “Sometime Efforts” produce “Sometime Results”

o   0 Points: No Comment. You’ve checked out.  

Track your score for six weeks, and you will be surprised.

Track your score for six weeks, and share it with someone else, and you will be amazed.

“When performance is measured, performance improves. When performance is measured and reported, the rate of improvement accelerates.” ― Thomas S. Monson 

Thursday, September 4, 2014

Predictors of vitamin D status in adults residing in the United States

At a Glance:

A new study has shown that supplementing with vitamin D is the most effective way to maintain a healthy serum level of vitamin D year round.

Read more about this research below:

Vitamin D status in humans is influenced by numerous factors, including dietary intake, skin color, season of the year and geographic location. Typically, the most important factor related to vitamin D status is exposure to sunlight and UV conversion in the skin to active vitamin D in the body. 

However, because of recommendations by several health agencies to limit sun exposure, vitamin D status in adults and children have declined in recent years.   

In a new study published online in the European Journal of Clinical Nutrition, researchers sought to identify predictors of vitamin D status in an adult population and determine the extent to which supplemental vitamin D and other factors influence vitamin D status.  

The current study included 743 healthy adult volunteers from across the United States (including Hawaii and Alaska). Serum vitamin D was measured, and information on diet, supplement usage, ethnicity, age and body mass index (BMI), and latitude of residence was collected and used to analyze vitamin D status in a summer and winter group of subjects.

The most significant positive predictor of vitamin D status was supplementation, and the most significant negative predictor of vitamin D status was BMI. Fortified beverages in the summer and dairy intake in the winter also had a positive influence on vitamin D status. Other negative predictors were race (African American, Asian and Hispanic) in the summer; and residing above 36 degrees N latitude and ethnicity (Asian and Hispanic) in the winter. When considering the level of 50 nmol/L (20 ng/ml) to be adequate, of the non-supplement users 38% had inadequate levels in the winter and 18% were too low in the summer. In contrast, only 2.5% and 1.4% of supplement users had insufficient vitamin D levels in the winter and summer, respectively. Among supplement users, the average vitamin D supplement intake was 1967 IU/day in winter and 2282 IU/day in the summer. 

In this population of adults, vitamin D supplementation was the most important predictor of vitamin D status in both winter and summer. This research indicates that a large percentage of healthy, free-living adults in the U.S. who do not consume a vitamin D supplement are at a significant risk for a suboptimal vitamin D status and its consequences. Vitamin D supplements are an effective and practical method of reducing hypovitaminosis D in U.S. adults.

MA Levy, T McKinnon, T Barker et al. Predictors of vitamin D status in subjects that consume a vitamin D supplement. European Journal of Clinical Nutrition advance online publication, 16 July 2014; doi:10.1038/ejcn.2014.133

Source: USANA Health Sciences Essentials of Health

Tuesday, September 2, 2014

Differences in health risks associated with processed versus non-processed red meat

At a Glance:

Two recently published studies indicate that high consumption of processed red meat may increase risk of hypertension and decrease survival. While non-processed red meat consumption was not associated with significant increases in mortality risk or hypertension.

Read more about this research below:

High levels of red meat consumption have been associated with increased risk of cardiovascular disease and mortality. This association is partly explained by the negative effect of processed meat consumption, which is widely established. However, the role of non-processed meat in disease risk and survival is less clear.

Two different research studies published online in the American Journal of Clinical Nutrition looked at possible differences in health effects of processed versus non-processed red meat consumption. French researchers evaluated the relation between the consumption of unprocessed and processed red meat and hypertension, and Swedish researchers examined the combined association of processed and non-processed meat consumption with survival in a large Swedish population.   

The first study included 44,616 disease-free French women who responded to a validated dietary questionnaire. After adjusting for other known risk factors, women who consumed ≥5 servings of processed red meat/week (50 g = 1 serving) had a 17% higher rate of hypertension than that of women who consumed less than one serving per week. Researchers found no association between unprocessed red meat consumption and hypertension.

In the second study, red meat consumption was analyzed in 74,645 Swedish adults who were followed for 15 years. Compared with no consumption, consumption of red meat >100 grams/day was progressively associated with shorter survival—up to 2 y for subjects consuming an average of 300 grams/day.  Compared with no consumption, high consumption of processed red meat (100 grams/day) was associated with shorter survival. High and moderate intakes of non-processed red meat were associated with shorter survival only when intakes of processed red meat were also high.

The results of both studies show that high total red meat consumption may be associated with shorter survival and increased hypertension, primarily due to the consumption of processed red meat. Moderate consumption of non-processed red meat alone was not associated with hypertension or shorter survival.

Martin Lajous et al. Processed and unprocessed red meat consumption and hypertension in women. First published July 30, 2014, doi: 10.3945/ajcn.113.080598 Am J Clin Nutr September 2014 ajcn.080598

Andrea Bellavia et al. Differences in survival associated with processed and with nonprocessed red meat consumption. First published July 16, 2014, doi: 10.3945/ajcn.114.086249