Three-Week Dietary Intervention at Workplace Cafeteria - a Pilot Study.
- Author:
Moo Young KIM
;
Mi Jeoung KIM
;
Han Deuk PARK
;
Shin Sil KIM
;
Ji Won LEE
- Publication Type:Original Article
- Keywords:
Diet;
Workplace;
Body weight;
Blood pressure;
Glucose;
Cholesterol;
Triglycerides
- MeSH:
Adipose Tissue;
Blood Pressure;
Body Weight;
Breakfast;
Cardiovascular Diseases;
Cholesterol;
Chronic Disease;
Compliance;
Diet;
Fasting;
Fruit;
Glucose;
Insulin;
Light;
Lunch;
Meals;
Obesity;
Pilot Projects;
Snacks;
Triglycerides;
Vegetables;
Yoga
- From:Korean Journal of Health Promotion
2012;12(3):123-128
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
BACKGROUND: A healthy diet is important for the prevention and management of major chronic diseases including cancer, cardiovascular disease, diabetes, and obesity. However, the effect of dietary intervention-based education and consultation has not been satisfactory. This study sought to investigate the effects of a diet intervention supplying food directly to the workplace cafeteria. METHODS: Study subjects included 36 employees (23 men) staffed at two companies located in Seoul and Gyeonggi-do. Participants were supplied with liquid meals made mainly with fruits and vegetables for breakfast and dinner. Lunch was supplied as well and comprised of a balanced diet. Consumption of other foods, except water and provided snacks, were prohibited. The program also included light exercise, yoga, and mind-body control for 20 minutes, three times a week. Changes in anthropometric and metabolic parameters were evaluated. RESULTS: None of the subjects complained of serious adverse effects or dropped out of the program. Post-intervention mean body weight and body fat mass decreased significantly (-3.3 kg and -2.0 kg respectively, p<0.001 for both comparisons). There were additional reductions in systolic blood pressure (-6.7 mmHg, p<0.001), fasting glucose (-9.0 mg/dL, p<0.001), total cholesterol (-13.9 mg/dL, P=0.005), triglyceride (-44.0 mg/dL, p<0.001), and insulin (-2.4 uIU/mL, P=0.007). The satisfaction rate of the program was 88%. CONCLUSIONS: This study showed that a diet intervention supplying food directly to the workplace cafeteria could succeed in decreasing body weight and improving metabolic parameters, most likely due to high compliance.
