Meal Planning Program to Reduce Barriers and Improve Diet Quality in Worksite Wellness Center Members

Katherine A. Zeratsky, M. Molly McMahon, Sarah M. Jenkins, Matthew M Clark

Research output: Contribution to journalArticle

Abstract

OBJECTIVE: Many adults struggle with eating healthfully. To address this problem, dietitians and a physician at a worksite wellness center designed and implemented a healthy eating program to identify and reduce barriers and to improve nutrition knowledge, confidence, and eating habits. METHODS: A single cohort study design of members of a worksite wellness center who attended the program. RESULTS: Eight-six participants demonstrated significant improvement in reducing perceived barriers (P < 0.001), improving nutritional knowledge (P = 0.001), increasing confidence (P < 0.001), and increasing the frequency of preparing healthy meals (P < 0.001) and intake of fruits and vegetables (P < 0.001). These improvements were maintained at the 6-month follow-up. CONCLUSION: These results suggest that participation in a 6-week nutrition education program at a worksite wellness center decreases barriers to healthy eating and improves dietary intake.

Original languageEnglish (US)
Pages (from-to)998-1004
Number of pages7
JournalJournal of Occupational and Environmental Medicine
Volume60
Issue number11
DOIs
StatePublished - Nov 1 2018

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Fitness Centers
Workplace
Meals
Diet
Nutritionists
Feeding Behavior
Vegetables
Fruit
Cohort Studies
Eating
Physicians
Education
Healthy Diet

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health

Cite this

Meal Planning Program to Reduce Barriers and Improve Diet Quality in Worksite Wellness Center Members. / Zeratsky, Katherine A.; McMahon, M. Molly; Jenkins, Sarah M.; Clark, Matthew M.

In: Journal of Occupational and Environmental Medicine, Vol. 60, No. 11, 01.11.2018, p. 998-1004.

Research output: Contribution to journalArticle

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