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Work-site nutrition intervention and employees' dietary habits: The treatwell program

Author

Listed:
  • Sorensen, G.
  • Morris, D.M.
  • Hunt, M.K.
  • Hebert, J.R.
  • Harris, D.R.
  • Stoddard, A.
  • Ockene, J.K.

Abstract

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

Suggested Citation

  • Sorensen, G. & Morris, D.M. & Hunt, M.K. & Hebert, J.R. & Harris, D.R. & Stoddard, A. & Ockene, J.K., 1992. "Work-site nutrition intervention and employees' dietary habits: The treatwell program," American Journal of Public Health, American Public Health Association, vol. 82(6), pages 877-880.
    • Handle: RePEc:aph:ajpbhl:1992:82:6:877-880_6
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