Health Promotion, Mindfulness, Weight Loss, Workplace
Conditions
Keywords
Mindfulness-based intervention, Weight loss, Workplace health promotion, Obesity
Brief summary
The present study will carry out a workplace health promotion via MBI with lessons of dietary behavior to help overweight or obese workers to loss weight.
Detailed description
The study will adopt a longitudinal research design with randomized quasi- experimental trial. The workers with overweight or obesity (BMI≧24) provided by the company will be randomly assigned to Group A (four lessons of dietary behavior and six lessons of MBI) or Group B (four lessons of dietary behavior and six lessons of mental health). There will be 100 participants in each group. Data will be collected five times. The research questionnaire includes basic information (including BMI, waist circumference, etc), Perceived Stress Scale, The Five Facet Mindfulness Questionnaire, Food Cravings Questionnaire, the scale of physical activity and information regarding dietary behavior.
Interventions
BEHAVIORALMindfulness-based Intervention
1. Keeping mindful when selecting food. 2. Be aware of hunger and satiety by the body clues. 3. Understanding how stress affect diet and life, and learn how to cope with stress in life. 4. Learning to identify overeating caused by mood, social stress and specific food.
BEHAVIORALHealth Education Intervention
1. Identifying improper diet patterns and attitudes 2. Understanding the impact of irrational cognition and attitudes on dietary behavior 3. Training coping skills for stresses in real life and preventing the recurrence of bulimia.
Sponsors
Changhua Christian Hospital
Chung Shan Medical University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE
Masking
NONE
Masking description
The researchers will explain the purpose and steps of the study to all the participants and get their informed consent.
Intervention model description
The workers with overweight or obesity provided by the company will be randomly assigned to Group A (by MBI) or Group B (by the intervention of health education).
Eligibility
Sex/Gender
ALL
Age
20 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
1. adults aged 20 to 65 years old; 2. full-time workers with BMI ≧ 24; 3. motivated to participate in the study;
Exclusion criteria
1. suffering from mental illness or in an acute episode; 2. suffering from life threatening or other major physical illness; 3. no motivation to participate in the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Body Weight | Up to 10 months | Body weight will be recorded during the study carried out. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Dietary Behavior | Up to 10 months | Using the Dietary Behavior Questionnaire to measure the intake of types and proportion of food. |
| Food Cravings | Up to 10 months | Measuring the level of food cravings, use the Likert six-point scoring method, from 1-6 points, a total of 21 questions. The higher scores indicate higher food cravings levels. |
| Perceived Stress | Up to 10 months | Measuring the level of perceived stress, using the Likert five-point scoring method, from 0-4 points, a total of 10 questions .The higher scores indicate higher pressure levels. |
| The level of Mindfulness | Up to 10 months | Measuring the level of Mindfulness, using the Likert five-point scoring method, a total of 39 questions, including the five concepts, namely: awareness (8 questions), description (8 questions), non-judging (8 questions), observation (8 questions), and non-reaction (7 questions). The higher scores indicate higher levels of mindfulness. |
Countries
Taiwan
Contacts
Primary ContactChih-Chun Huang
Backup ContactShu-Ling Huang
Outcome results
None listed