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By: Andrea Stumpo

ARAMARK Emerging Trends Project: “Effectiveness of Nutrition Education on Hospital Employees’ Food Selections in the Workplace Cafeteria”. By: Andrea Stumpo. Literature Review. Johnson and Johnson study. Advocate for well-established health promotion programs

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By: Andrea Stumpo

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  1. ARAMARK Emerging Trends Project: “Effectiveness of Nutrition Education on Hospital Employees’ Food Selections in the Workplace Cafeteria” By: Andrea Stumpo

  2. Literature Review

  3. Johnson and Johnson study • Advocate for well-established health promotion programs • Initiatives to decrease health insurance for employees • Results • Decrease in the number of smokers • Decrease in the number of employees with high blood pressure

  4. Interventional Study • Changes in some environmental components of a cafeteria • Adding lower density foods provoking change • Results • 3-4 month checks on participants showed evidence that the interventions were sustained in the food selections by employees

  5. Health promotion initiatives • Individual-based behavioral worksite vs Environmental-based behavioral worksite in preventing chronic disease • Results • Better weight loss results with individualized programs rather than those focused on the worksite environment • Effectiveness of periodic health assessment with personal feedback • Another study examined the success of creating “social norms” on weight status • Results • Employees’ every day behaviors were not changed • Importance of personalized tools offering basic nutrition knowledge

  6. Introduction/Research Question

  7. Emerging trend in dietetics • UMH and Healthy Employees • Wellness Points • Wellness Fairs • Wellness Committee • “Heart Healthy Meals” in the Cafeteria

  8. Research question • “Will nutrition education focused on the benefits of healthy eating affect healthcare employees’ food selections in the cafeteria and will this increase participation in the “reduced-price healthy, hot meal option” that has recently been implemented by the Hospital’s Wellness Committee”

  9. Methodology

  10. Research Design/Subject recruitment • Design: Evaluation based on research outcomes • Nutrition education implemented at Wellness Fair January 24, 2013 • Subjects: • Convenience sample • Criteria • UMH employees • Participate in cafeteria meals

  11. Data collection tool • Pre and post questionnaires

  12. Resources • Table at Wellness Fair to present nutrition information poster • Tri-fold poster with importance of including all food groups • Handouts from ChooseMyPlate • Importance of dairy • Complex CHO • Fruits and vegetables • Fruit basket as incentive with pre and post questionnaire

  13. Results

  14. Results • 12 participants • All UMH employees

  15. Questionnaire Questions 1 and 4 Pre-Questionnaire Post-Questionnaire

  16. Comparison of Mean values

  17. Discussion

  18. Effects of nutrition education • People are more likely to be aware of food selections after receiving nutrition education • Importance of wellness committees and well-established programs such as Wellness Fairs

  19. Limitations • Getting employees to participate in the study • Fruit basket incentive • Getting the same people to complete the pre and post questionnaire and participate in education session at the Wellness Fair • Having tri-fold poster and handouts available with post-questionnaire

  20. conclusion

  21. Final thoughts • Importance of nutrition education • Behavioral change can only occur if client truly wants to change • Dietetic profession also changing and evolving

  22. Questions?

  23. References • Berry LL and Mirabito AM. Partnering for Prevention With Workplace Promotion Programs. Mayo Clinic Proceedings. 2011 April; 86(4) 335-337 • Cousineau T, Houle B, Bromberg J, Fernandez KC, Kling WC. A Pilot Study of an Online Workplace Nutrition Program: The Value of Participant Input in Program Development. J NutrEducBehav. 2008 May-Jun; 40(3): 160-167. • Lemon S, Zapka J, Li W, et al. A Worksite Obesity Prevention Trial Among Hospital Employees. Am J Prev Med. 2012 January; 38(1) 27. • Lowe MR, Tappe KA, Butryn M, et al. An Intervention Study Targeting Nutritional Intake in Worksite Cafeteria. Eat Behav. 2010 August; 11(3): 114-151. • Thorndike AN. Workplace Interventions to Reduce Obesity and Cardiometabolic Risk. CurrCardiovasc Risk Rep. 2011 February; 5(1): 79-85. • Williams-Piehota P, Hersey J, Alexander J, et al. Promising Practices in Promotion of Healthy Weight at Small and Medium-Sized US Worksites. Preventing Chronic Disease. 2008 October; 5(4): A122.

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