Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Effects of Workplace Nutrition Education Program Tailored for the Individual Chronic Disease Risks

직장인의 만성질환 위험 요소별로 구성된 영양 교육의 효과 비교 연구

  • Park, Han-Deuk (Department of Medical Nutrition, Kyunghee University) ;
  • Kim, Eun-Jin (Department of Medical Nutrition, Kyunghee University) ;
  • Hwang, Myung-Ok (Research Institute of Medical Nutrition, Kyunghee University) ;
  • Paek, Yun-Mi (Radiation Health Research Institute, Korea & Hydro Nuclear Power Co., Ltd) ;
  • Choi, Tae-In (Radiation Health Research Institute, Korea & Hydro Nuclear Power Co., Ltd) ;
  • Park, Yoo-Kyoung (Department of Medical Nutrition, Kyunghee University)
  • 박한득 (경희대학교 동서의학대학원 의학영양학과) ;
  • 김은진 (경희대학교 동서의학대학원 의학영양학과) ;
  • 황명옥 (경희대학교 임상영양연구소) ;
  • 백윤미 (한국수력원자력 방사선 보건 연구원) ;
  • 최태인 (한국수력원자력 방사선 보건 연구원) ;
  • 박유경 (경희대학교 동서의학대학원 의학영양학과)
  • Received : 2010.02.23
  • Accepted : 2010.04.09
  • Published : 2010.06.30
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Abstract

The incidence of chronic disease is continuously increasing in Korea. Especially, office workers have higher risk of chronic disease because of their dietary habit and lifestyle. The study aimed to investigate the effect of tailored nutrition counseling on improving chronic disease risk factors. Ninety-nine male workers (age $46.9{\pm}7.0$ yrs) volunteered for 12 weeks of nutrition program containing dietary intake and physical activity adjustment. Five individualized programs were performed with the main theme of weight loss (WL, n = 16), blood pressure lowering (BL, n = 34), normalizing blood glucose (GL, n = 21), lipid lowering (LL, n = 13) and reducing MS risk factors (ML, n = 15). Anthropometric data, blood-pressure, self-reported questionnaire, blood profiles were measured before and after 12weeks of nutrition education. The education program included 5 times of 1：1 interview. Compared to 0 week, anthropometric data (weight, BMI, fat, visceral fat, waist, SBP, DBP) were significantly decreased after 12 weeks (p < 0.001). Fasting blood glucose and total cholesterol were decreased (p < 0.05). The primary outcomes with individually tailored programs showed to be more effective than one general nutrition program.

Keywords

References

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