Abstract

1. Healthy eating and maintaining an overall healthy lifestyle has been one of the emerging trends in the field of dietetics. As the trend toward healthy eating continues to grow, it is important as professionals to offer nutrition education to those who are interested in learning more about healthy living. This research study examines the effectiveness of nutrition education on healthy food selections in the cafeteria at Underwood Memorial Hospital (UMH). In addition, the study also evaluated whether the nutrition education would provoke more employees to participate in the healthy meal option offered daily in the cafeteria. Subjects were employees of UMH. Participants took a pre-questionnaire to evaluate the importance of nutrition prior to the educational session and then took a post-questionnaire to evaluate the effectiveness of the information provided. Descriptive statistics were used to demonstrate the effectiveness of nutrition education on the subjects by comparing the mean values of each answer to the questions on the pre and post-questionnaires. Results show success in persuading people to think more about their choices and to participate in the healthy meal option more frequently. As a profession, we will continue to provide nutrition services, especially those of emerging trends. Abstract Introduction 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. Research Question/Objective 12 UMH employees participated in this research study Findings • Success of nutrition education seen in greater mean values between pre and post questionnaire answers Results Conclusion The importance of nutrition education in those willing to implement behavioral changes As the dietetic profession continues to grow and change, it is important for professionals to remain up-to-date and offer the most current information to clients Evolving the profession by following trends and gearing education to specific audiences 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 Nutr Educ Behav. 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. Curr Cardiovasc 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. Contact Information For additional information, please contact: Andrea Stumpo ARAMARK Dietetic Intern stumpoa1@gmail.com ARAMARK Distance Learning Dietetic Internship Program, Philadelphia Pa A. Stumpo, BS, R. Leibhart, MS, RD, L. DeHaven MS, RD Effectiveness of Nutrition Education on Hospital Employees’ Food Selections in the Workplace Cafeteria UMH initiative for healthy employees through wellness fairs and healthy meal option Importance of well-established health promotion programs • Johnson & Johnson initiative lowered blood pressure and number of smokers Trend towards stocking cafeteria with healthy food options to match trend of healthier eating Individual-based worksite interventions and environmental-based behavioral worksite interventions to prevent chronic disease • Study shows an improvement in weight status • Quick, easy nutrition information to promote behavior change Methodology Discussion Research Design • An evaluation: how the employee education session at the wellness fair will affect selections made in the cafeteria and if they will purchase the healthy meal option more frequently Subject recruitment • Convenience sample • Requirements to participate • UMH employee • Buy food from the cafeteria Data collection tool • Pre and Post Questionnaires Resources needed • Pre and Post Questionnaires • Table and chair • Incentive (Fruit basket) • Table at the Wellness Fair • Trifold poster and handouts from ChooseMyPlate Statistical evaluation • Descriptive statistics • Excel spreadsheet analysis RDs responsibility to follow the trends of the profession • Education on healthy eating Employees were more aware of the importance of nutrition after education session and therefore more likely to participare in the healthy meal option in the cafeteria Connection between Berry and Mirabito article and research study • Importance of a well-established health promotion program (UMH Wellness Program) Limitations • Getting people to participate in the research study • Provided each participant with a piece of fresh fruit • Getting the same people to fill out the pre and post questionnaires • Compensation for limitation by providing nutrition information at Wellness Fair and again at the distribution of the post questionnaire