ObjectiveIncrease whole grain (WG) intake among hospital employees using a theory-based curriculum.Target AudienceMemorial Sloan Kettering employees (n=17; 94% female).Theory, Prior Research, RationaleSocial Cognitive Theory (SCT) and classroom-based interventions have increased WG consumption among adults. The DESIGN process has been used in similar interventions, and could be applied to this audience.DescriptionThe 6-step DESIGN Framework for developing theory-based interventions includes the assessment phase (deciding a behavior, exploring determinants of change, and selecting theory/clarifying philosophy), intervention phase (indicating general objectives and generating plans) and evaluation phase (nailing down an evaluation). During the lesson, nutrition educators facilitated discussions regarding behavioral determinants: perceived risks of not eating WG, perceived benefits and barriers to eating WG, and self-confidence in identifying, purchasing, preparing and consuming WG.EvaluationSurveys were administered immediately before and after the intervention. T-tests determined pre-and post-differences. Employees indicated that in the next 30 days, they were more likely to introduce barley (p=.0004), farro (p=.0003) and wild rice (p=.04) to their families, purchase barley and farro (p=.00003) at the grocery store and choose barley (p=0001), quinoa (p=00003), farro (p=.02) and wild rice (p=.02) at restaurants/salad bars. Employees had increased confidence in preparing recipes made with barley (p=.0002) and farro (p=.02) and were more confident and likely to read food labels to determine WG content (p=.009). Participants believed they would be healthier by eating more WG (p=.03).Conclusions and ImplicationsThe DESIGN process can create successful programs for hospital employees. More research is needed to determine the efficacy of these programs in larger-scale worksite wellness settings.FundingNone ObjectiveIncrease whole grain (WG) intake among hospital employees using a theory-based curriculum. Increase whole grain (WG) intake among hospital employees using a theory-based curriculum. Target AudienceMemorial Sloan Kettering employees (n=17; 94% female). Memorial Sloan Kettering employees (n=17; 94% female). Theory, Prior Research, RationaleSocial Cognitive Theory (SCT) and classroom-based interventions have increased WG consumption among adults. The DESIGN process has been used in similar interventions, and could be applied to this audience. Social Cognitive Theory (SCT) and classroom-based interventions have increased WG consumption among adults. The DESIGN process has been used in similar interventions, and could be applied to this audience. DescriptionThe 6-step DESIGN Framework for developing theory-based interventions includes the assessment phase (deciding a behavior, exploring determinants of change, and selecting theory/clarifying philosophy), intervention phase (indicating general objectives and generating plans) and evaluation phase (nailing down an evaluation). During the lesson, nutrition educators facilitated discussions regarding behavioral determinants: perceived risks of not eating WG, perceived benefits and barriers to eating WG, and self-confidence in identifying, purchasing, preparing and consuming WG. The 6-step DESIGN Framework for developing theory-based interventions includes the assessment phase (deciding a behavior, exploring determinants of change, and selecting theory/clarifying philosophy), intervention phase (indicating general objectives and generating plans) and evaluation phase (nailing down an evaluation). During the lesson, nutrition educators facilitated discussions regarding behavioral determinants: perceived risks of not eating WG, perceived benefits and barriers to eating WG, and self-confidence in identifying, purchasing, preparing and consuming WG. EvaluationSurveys were administered immediately before and after the intervention. T-tests determined pre-and post-differences. Employees indicated that in the next 30 days, they were more likely to introduce barley (p=.0004), farro (p=.0003) and wild rice (p=.04) to their families, purchase barley and farro (p=.00003) at the grocery store and choose barley (p=0001), quinoa (p=00003), farro (p=.02) and wild rice (p=.02) at restaurants/salad bars. Employees had increased confidence in preparing recipes made with barley (p=.0002) and farro (p=.02) and were more confident and likely to read food labels to determine WG content (p=.009). Participants believed they would be healthier by eating more WG (p=.03). Surveys were administered immediately before and after the intervention. T-tests determined pre-and post-differences. Employees indicated that in the next 30 days, they were more likely to introduce barley (p=.0004), farro (p=.0003) and wild rice (p=.04) to their families, purchase barley and farro (p=.00003) at the grocery store and choose barley (p=0001), quinoa (p=00003), farro (p=.02) and wild rice (p=.02) at restaurants/salad bars. Employees had increased confidence in preparing recipes made with barley (p=.0002) and farro (p=.02) and were more confident and likely to read food labels to determine WG content (p=.009). Participants believed they would be healthier by eating more WG (p=.03). Conclusions and ImplicationsThe DESIGN process can create successful programs for hospital employees. More research is needed to determine the efficacy of these programs in larger-scale worksite wellness settings. The DESIGN process can create successful programs for hospital employees. More research is needed to determine the efficacy of these programs in larger-scale worksite wellness settings.