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EAT 5 for Life Enhancing and Teaching 5 a Day for Life!

EAT 5 for Life Enhancing and Teaching 5 a Day for Life!. Shirley A.A. Beresford, PhD (PI) Beti Thompson, PhD Irena King, PhD Yutaka Yasui, PhD Sonia Bishop (Project Coordinator) Fred Hutchinson Cancer Research Center. Research Question.

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EAT 5 for Life Enhancing and Teaching 5 a Day for Life!

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  1. EAT 5 for Life Enhancing and Teaching 5 a Day for Life! Shirley A.A. Beresford, PhD (PI) Beti Thompson, PhD Irena King, PhD Yutaka Yasui, PhD Sonia Bishop (Project Coordinator) Fred Hutchinson Cancer Research Center

  2. Research Question • Will worksites receiving a 5 a Day maintenance intervention sustain a greater proportion of the initial change in F&V consumption than the sites in the control group?

  3. Study Design

  4. Assessment tools of primary behavior • Employee surveys • 7-question FFQ of F&V consumption • Single question F&V consumption • Key informant interviews • Intensive assessment subsample • Blood markers of F&V (carotenoids) • 24-hour recall (converted to F&V servings) F&V Fruits and Vegetables

  5. Intervention Summary • Activities intended to create and maintain infrastructure • Activities will build capacity in worksites • Technical assistance will be available during the worksite “learning curve” • Worksite structures will be responsible for implementing 5 A Day activities

  6. Cross-site collaborations • Use similar measures of behavioral factors at baseline (joint descriptive manuscript) • Common approaches to encouraging long-term maintenance of behavior change

  7. Theoretical framework

  8. Description of worksites • 23 manufacturing • 8 transportation • 10 service • 4 other • 40% employees are aged 40 to 54 years • 70% are male • At least 50% report consuming 2 or fewer servings of fruit and vegetables at baseline

  9. Intervention Activities: Establish an EAB • Infrastructure for ongoing intervention activities • Will draw from previous EAB and recruit new members as needed • Will obtain “release time” for EAB to meet • Will have a project liaison for each EAB • EABs will be the main facilitator for delivering intervention activities

  10. Training the Employee Advisory Board (EAB): • Five training sessions will be held to provide the skills to the EAB necessary to carry out their function in the research project. • FHCRC staff will be responsible for training the EAB, supplying the training tools, and recording all training session information.

  11. Technical Assistance for Maintenance • Session 1 (45 minutes): • Scientific rationale for increasing F&V consumption • Role of EAB • Brainstorming possible strategies that will work for their company

  12. Technical Assistance for Maintenance (cont.) • Session 2A (45 minutes): • Review how F&V consumption increased as a result of Seattle 5 a Day • Identify previous most successful activities • Session 2B (max 45 minutes): • Structured visioning to identify key areas to include in strategic plan • Develop master plan of what EAB would like to see • Put plan together for review by management

  13. Technical Assistance for Maintenance (cont.) • Session 3 (30 minutes): • Discussion of management and worksite response to plan • Discuss emergent issues • Session 4 (Max 30 minutes): • Discussion of ongoing support for 5 A Day • Strategies for involving other employees • Identification of additional resources

  14. Technical Assistance for Maintenance (cont.) • Project liaison staff available to: • Answer questions • Trouble-shoot • Provide additional information • Goal is to assist EABs in taking on the project, not to do project for them

  15. Intervention Activities • EABs act as an informal ad hoc wellness committee for dispersing information about F&V consumption • EABs encouraged to implement environmental activities and individual activity F&V Fruits and Vegetables

  16. Intervention Activities: Worksite Social Environment • Social norm campaigns • Newsletters • Posters, flyers, resource guides • Awareness building • Communications’ systems • Available resources • Kiosk with materials for rotation • Source lists for materials • Assist in developing plan for ordering materials

  17. Intervention Activities: Individual Level • Conduct taste tests • Unusual F&V • New recipes • Conduct demonstrations • Cooking demonstrations • Adding vegetables to existing dishes • New dishes • Contests/challenges • Eat 5 a Day and win prizes

  18. Process Evaluation • Important to document participation of worksite in intervention activities • ACCESS data base to track: • Creation of EAB • Meetings of EAB • Technical assistance sessions • Additional technical assistance requests • Implementation of environmental and individual level activities at worksite

  19. Summary • Builds on previous successful studies • Has plan for training worksite group • Relies on worksite group to implement ongoing intervention activities • Has potential to create long-lasting infrastructure • Has potential to maintain individual behavior change

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