Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Effect of a Worksite-based Dietary Intervention Program for the Management of Metabolic Syndrome

대사증후군 관리를 위한 직장기반 식생활 중재 프로그램의 효과

  • Kim, Hye Jin (Department of Food and Nutrition, Seoul National University) ;
  • Choi, Injoo (Department of Food and Nutrition, Seoul National University) ;
  • Kim, Won Gyoung (Department of Food and Nutrition, Seoul National University) ;
  • Asano, Kana (Department of Food and Nutrition, Seoul National University) ;
  • Hong, Jeongmin (Department of Food and Nutrition, Seoul National University) ;
  • Cho, Young Min (Department of Internal Medicine, Seoul National University College of Medicine) ;
  • Yoon, Jihyun (Department of Food and Nutrition, Seoul National University)
  • Received : 2015.12.21
  • Accepted : 2016.04.12
  • Published : 2016.06.30
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Abstract

Objectives: To investigate the effect of a worksite-based dietary intervention program for the management of metabolic syndrome (MS) among male employees. Methods: A dietary intervention program combining individual and environmental approach was implemented targeting white-collar employees at a worksite located in Seoul for 10 weeks. Out of 104 employees having agreed to participate in the program, those having three or more out of five components of MS and having two components, including a waist circumference component were classified into "the high risk group" (n=41) and received group nutrition education and individual nutrition counseling three times each. The rest of the study subjects were considered as "the low risk group" (n=63). The food environment at the worksite, where both the high and low risk groups were exposed, was changed to promote healthy eating. Physical data including MS components were collected and a questionnaire on dietary behaviors was administered before and after the intervention. The data from the high risk group (n=17) and the low risk group (n=20), excluding the subjects ineligible for or failed to complete the study (n=67), were analyzed. The difference before and after intervention was tested for significance by Wilcoxon signed-rank tests. Results: Weight, body mass index (BMI), waist circumference, blood pressure, HDL-cholesterol, and HbA1c and the healthy dietary practice score improved significantly after intervention in the high risk group. The median number of MS components decreased significantly from 3.0 to 1.0 in the high risk group. In the low risk group, only HbA1c significantly decreased. Conclusions: The 10-week worksite-based dietary intervention program combining individual and environmental approach was found to be effective for managing MS of male employees.

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References

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