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dc.contributor.authorSorensen, Glorian
dc.contributor.authorMorris, Diane H.
dc.contributor.authorHunt, Mary K.
dc.contributor.authorHebert, James R.
dc.contributor.authorHarris, Donald R.
dc.contributor.authorStoddard, Anne M.
dc.contributor.authorOckene, Judith K.
dc.date2022-08-11T08:10:21.000
dc.date.accessioned2022-08-23T17:05:45Z
dc.date.available2022-08-23T17:05:45Z
dc.date.issued1992-06-01
dc.date.submitted2008-01-25
dc.identifier.citationAm J Public Health. 1992 Jun;82(6):877-80.
dc.identifier.issn0090-0036 (Print)
dc.identifier.pmid1316722
dc.identifier.urihttp://hdl.handle.net/20.500.14038/44926
dc.description.abstractIn a randomized, controlled study of the Treatwell work-site nutrition intervention program, which focused on promoting eating patterns low in fat and high in fiber, 16 work sites from Massachusetts and Rhode Island were recruited to participate and randomly assigned to either an intervention or a control condition. The intervention included direct education and environmental programming tailored to each work site; control work sites received no intervention. A cohort of workers randomly sampled from each site was surveyed both prior to and following the intervention. Dietary patterns were assessed using a semiquantitative food frequency questionnaire. Adjusting for work site, the decrease in mean dietary fat intake was 1.1% of total calories more in intervention sites than in control sites (P less than .005). Mean changes in dietary fiber intake between intervention and control sites did not differ. This study provides evidence that a work-site nutrition intervention program can effectively influence the dietary habits of workers.
dc.language.isoen_US
dc.relation<a href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1316722&dopt=Abstract ">Link to article in PubMed</a>
dc.relation.urlhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC1694162/pdf/amjph00543-0103.pdf
dc.subjectAdolescent
dc.subjectAdult
dc.subjectAnalysis of Variance
dc.subjectBody Mass Index
dc.subjectDietary Fats
dc.subjectDietary Fiber
dc.subjectEducational Status
dc.subjectEnergy Intake
dc.subjectEthnic Groups
dc.subjectFemale
dc.subject*Food Habits
dc.subjectHealth Promotion
dc.subjectHealth Services Research
dc.subjectHumans
dc.subjectMale
dc.subjectMassachusetts
dc.subjectNeoplasms
dc.subjectNutrition Physiology
dc.subjectNutrition Surveys
dc.subjectObesity
dc.subjectOccupational Health Services
dc.subjectOutcome Assessment (Health Care)
dc.subjectProgram Evaluation
dc.subjectRhode Island
dc.subjectBehavioral Disciplines and Activities
dc.subjectBehavior and Behavior Mechanisms
dc.subjectCommunity Health and Preventive Medicine
dc.subjectInternational and Community Nutrition
dc.subjectNutrition
dc.subjectPreventive Medicine
dc.titleWork-site nutrition intervention and employees' dietary habits: the Treatwell program
dc.typeJournal Article
dc.source.journaltitleAmerican journal of public health
dc.source.volume82
dc.source.issue6
dc.identifier.legacycoverpagehttps://escholarship.umassmed.edu/prevbeh_pp/39
dc.identifier.contextkey418524
html.description.abstract<p>In a randomized, controlled study of the Treatwell work-site nutrition intervention program, which focused on promoting eating patterns low in fat and high in fiber, 16 work sites from Massachusetts and Rhode Island were recruited to participate and randomly assigned to either an intervention or a control condition. The intervention included direct education and environmental programming tailored to each work site; control work sites received no intervention. A cohort of workers randomly sampled from each site was surveyed both prior to and following the intervention. Dietary patterns were assessed using a semiquantitative food frequency questionnaire. Adjusting for work site, the decrease in mean dietary fat intake was 1.1% of total calories more in intervention sites than in control sites (P less than .005). Mean changes in dietary fiber intake between intervention and control sites did not differ. This study provides evidence that a work-site nutrition intervention program can effectively influence the dietary habits of workers.</p>
dc.identifier.submissionpathprevbeh_pp/39
dc.contributor.departmentDepartment of Medicine, Division of Preventive and Behavioral Medicine
dc.source.pages877-80


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