Abstract
BackgroundWorkplace nutrition has been identified as a priority setting that can significantly reduce cardiovascular diseases (CVD) risk factors. This study was conducted as a part of the workplace education program to improve nutritional practices and cardiometabolic status in industrial personnel.MethodsThe present research was a randomized controlled field trial conducted on employees of a regional petrochemical company. The health-related priorities of the program were defined and addressed in the study in which 104 employees with dyslipidemia were randomly divided into two groups of education and control. Data were collected pre- and post-intervention, using valid and reliable multi-session questionnaires on demographic data, nutritional knowledge, and nutritional intake. Anthropometric measures, serum FBS, HbA1C, hs-CRP and homocysteine (Hcy) were assessed in both groups. In the education group, the nutrition program included five educational workshops about healthy nutrition and regular exercise along with educational messages over a 3-month period. The controls did not receive any education during the study.ResultsThere were no statistically significant differences between the two groups regarding the baseline variables. The education group significantly improved their nutritional knowledge (p < 0.001), dietary intakes (p < 0.005), serum FBS (p < 0.001) and Hcy levels (p < 0.001) and anthropometric indices.ConclusionWorkplace nutrition education programs can improve knowledge and reduce important CVD risk factors.
Highlights
Workplace nutrition has been identified as a priority setting that can significantly reduce cardiovascular diseases (CVD) risk factors
No significant differences were seen in terms of demographic and nutritional knowledge variables
Our findings suggest that improved employee knowledge and their dietary pattern may improve cardiovascular disease risk, and provide
Summary
Workplace nutrition has been identified as a priority setting that can significantly reduce cardiovascular diseases (CVD) risk factors. The lifestyle recommendations of the American Heart Association (AHA) [2] promote healthy nutrition and lifestyle practices to decrease major CVD risk factors. Lifestyle management including proper dietary practices aimed at CVD prevention can lead to a lower risk of CVD, improve health status and productivity in the workplace [4]. The AHA has issued guidelines with approaches to promote healthy diets in the workplace including the use of well-balanced meals. These guidelines include consuming fruits and vegetables, whole grains, low-fat dairy products, seafood, lean meats and poultry, salt alternatives, as well as limiting saturated fat, avoiding trans fats, and the provision of nutritional labeling in catering and vending machines [2]
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