workers
Conditions
Interventions
2 months of workplace food environment improvement (improved access to healthy menus and beverages) and health education for employees to promote healthy food choices.
Sponsors
University of Hyogo
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Japanese 2. Ages >= 18 years 3. Workers at a participant company who have undergone a medical examination 4. Having provided voluntary written consent for participation in this study 5. Able to follow the instructions of the research team member
Exclusion criteria
Exclusion criteria: 1. Workers who have been diagnosed with diabetes, kidney disease, liver disease, cardio and cerebrovascular diseases by a physician, or who are taking therapeutic drugs. 2. Pregnant women 3. Judged by the investigator/project leader to be ineligible for other reason
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Anthropometric parameters: BMI, body composition, waist circumference Biochemical parameters | — |
Secondary
| Measure | Time frame |
|---|---|
| Nutritional and food intakes Eating behaviors Physical activity Lifestyle behaviors Meal timing Meal contents and meal pattern Food and beverage consumption Sleep-wake cycle Psychological parameters Physiological parameters Biological parameters (urine) Presenteeism Absenteeism | — |
Countries
Japan
Contacts
Public ContactNarumi Nagai
University of Hyogo Laboratory of Nutrition Education and Physiology, School of Human Science and Environment
Outcome results
None listed