The Effect of Repeated Nutrition Education on Health Improvement Program by Diet Quality Index-International (DQI-I) Evaluation in Office Workers.
- Author:
Mi JANG
1
;
Hye Ryeon KIM
;
Myung Ok HWANG
;
Yun Mi PAEK
;
Tae In CHOI
;
Yoo Kyoung PARK
Author Information
1. Department of Medical Nutrition, Kyung Hee University, Yong-in, Korea. ypark@khu.ac.kr
- Publication Type:Original Article
- Keywords:
repeated nutrition education;
DQI-I;
male workers
- MeSH:
Body Weight;
Cholesterol;
Cholesterol, HDL;
Diet;
Fasting;
Follow-Up Studies;
Hip;
Humans;
Male;
Triglycerides;
Waist Circumference;
Workplace
- From:Korean Journal of Community Nutrition
2010;15(5):614-624
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate the effect of 3-month nutrition education (First Time Intervention, FI) + additional 3-month nutrition education (Repeated Intervention, RI) which was performed after the 8-month follow-up. FI was conducted during 0-3 months and RI for 11-14 months. Ninety-two subjects completed FI program, and 38 out of 92 subjects who received FI finished the RI. Anthropometric data, dietary assessment (24hr recall) and fasting blood analysis were measured at 0 month, 3 months, 11 months and 14 months time points. After FI (3 mo), waist circumference, triglycerides, total cholesterol were significantly decreased. At 11 month follow-up, body weight, BMI, hip circumference, SBP, DBP were significantly rebounced and HDL cholesterol was significantly decreased. Therefore, the effect of short-term nutrition education was not being sustained. After the secondary nutrition intervention (14 mo), waist circumference and hip circumference were again significantly decreased. Total diet quality index-international (DQI-I) score was significantly increased in both FI group and RI group. The changes in DQI-I scores were significantly correlated with the changes in body weight (r = -0.129, p < 0.05) and counts of nutrition education (r = 0.159, p < 0.05), indicating that effective nutrition education helps improve the diet quality leading to a possible role in CVD prevention among male workers. Although a short-term intervention seems to be a success, the effect was not retained in this study. Therefore, we suggest incorporating nutrition education as a routine program for male worker at worksite.
