Abstract
To estimate the effectiveness of a short-term educational-counseling worksite program focused on lipid intake, by monitoring the possible change on nutrition knowledge and eating habits. an 8-week educational program based on the Health Belief Model was implemented in a honey packaging and sales company in Greece. 20 out of the 29 employees initially enrolled completed the program. Knowledge level and eating habits were evaluated prior and after the intervention by the "Nutrition Knowledge Questionnaire" and the "Food Habits Questionnaire". ANOVA, Spearman rho test and paired Wilcoxon test were employed in statistical analysis. Non smokers and those with higher educational level had healthier eating habits. Knowledge following the intervention was significantly improved concerning recommendations and basic food ingredients but as far as eating habits were concerned, scores were not improved significantly, while intake of fried food was increased. Short-term interventions may produce substantial improvement in knowledge but not necessarily modifications in unhealthy eating habits.
Highlights
Over the last decades, obesity has rapidly turned into a global epidemic in both developed and developing countries, affecting adults, children and adolescents as well
Between the final and initial groups there were no significant differences in any of the variables
The workplace has been identified as a promising setting for health promotion the findings of many worksite health promotion (WHP) programs indicate that these programs are associated with only moderate improvement in dietary intake9
Summary
Obesity has rapidly turned into a global epidemic in both developed and developing countries, affecting adults, children and adolescents as well. Increased body mass index (BMI) is associated with higher risk of cardiovascular diseases, some types of cancer and type II diabetes. Recent data from Greece have shown obesity is an epidemic problem. Among various individual and lifestyle factors, many work-related factors are responsible for the modification of dietary patterns including working conditions, such as: working overtime, high job demands, occupational stress and others. The workplace has been identified as a promising setting for health promotion the findings of many worksite health promotion (WHP) programs indicate that these programs are associated with only moderate improvement in dietary intake. It was shown that diet mediterranisation is feasible in a food-at-work intervention, affecting lunch consumption at the workers canteen
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