Obesity
Conditions
Keywords
Obesity, Weight Gain Prevention, Workplace, Intervention, Diet, Exercise
Brief summary
The purpose of this research study is to develop, implement, and evaluate a multi-component obesity prevention program in a workplace setting. A quasi-experimental design will be utilized, with hospital employees receiving the intervention and clinic employees serving as the comparison group. It is hypothesized that the intervention group will see greater changes in healthier eating, increased participation in physical activity, and reduced risk for obesity (weight, BMI, waist circumference).
Detailed description
Over one-third of Americans are now considered obese. Efforts to prevent obesity involve changing the individual behaviors that contribute to obesity, mainly healthful eating and physical activity, as well as the social and physical context in which those behaviors take place. Due to their existing networks and available resources, worksites are a logical place to help individuals make healthy choices through health promotion efforts. The purpose of this project is to partner with a community hospital to plan, implement, and evaluate a multi-component obesity prevention program in their workplace. The prevention program will target individual and interpersonal determinants of eating behavior and physical activity, as well as the context in which these behaviors take place. This intervention will include four integrated components: (1) nutrition labeling (using stoplights, calories, and step equivalents) in the worksite cafeteria, and modifying the cafeteria environment, (2) distributing pedometers to employees, (3) persuasive media messaging, and (4) the use of influentials to address social norms around eating and physical activity behaviors. A quasi-experimental design will examine the effectiveness of this multi-component worksite obesity prevention program.
Interventions
BEHAVIORALWeight Gain Prevention Intervention
1. Behavioral Approaches 1. Distribution of pedometers 2. Traffic light labeling in worksite cafeteria and vending machines 2. Informational & Persuasive Messages 1. Stair use prompts 2. Posters, pamphlets, table toppers 3. Website 3. Social Approaches a. Identification and training of influential employees (Peer Helpers) to shape healthy norms 4. Environmental Changes 1. Traffic light labeling 2. 1/2 portions at 1/2 price 3. Walking routes 4. Introduction of healthier foods 5. Rearrangement of foods in the cafeteria 6. Adjusting serving spoon size
Sponsors
Healthy Foods Healthy Lives
University of Minnesota
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Employee at one of the hospital/clinic locations participating in the study
Exclusion criteria
* none
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Change in Body Weight | Baseline, 6 months, 12 months |
| Change in Waist Circumference | Baseline, 6 months,12 months |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Eating Behaviors | Baseline, 6 months, 12 months | Eating behaviors will be assessed by the Multifactor Screener (self-report questionnaire) and food purchase data (objective). |
| Physical Activity | Baseline, 6 months, 12 months | Physical Activity will be assessed by multiple self-report measures (Godin Leisure Time Exercise Questionnaire, International Physical Activity Questionnaire, and questions about stair use and steps). Stair use will also be assessed by naturalistic observation. |
Countries
United States
Outcome results
None listed