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Enhancing Hospital Employees' Food Choices through Nutrition Education: A Study on Effectiveness

This project examines the impact of nutrition education on food selections made by hospital employees in their workplace cafeteria. Through the implementation of wellness initiatives and periodic health assessments, the study found that educated employees demonstrate improved awareness of healthy food choices. The research highlights the importance of personalized nutrition tools and ongoing support from wellness committees. Results suggest that structured nutrition education programs can significantly influence dietary habits and promote healthier eating patterns among healthcare workers.

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Enhancing Hospital Employees' Food Choices through Nutrition Education: A Study on Effectiveness

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  1. ARAMARK Emerging Trends Project: “Effectiveness of Nutrition Education on Hospital Employees’ Food Selections in the Workplace Cafeteria” By: Andrea Stumpo

  2. Literature Review

  3. Johnson and Johnson study • Advocate for well-established health promotion programs • Initiatives to decrease health insurance for employees • Results • Decrease in the number of smokers • Decrease in the number of employees with high blood pressure

  4. Interventional Study • Changes in some environmental components of a cafeteria • Adding lower density foods provoking change • Results • 3-4 month checks on participants showed evidence that the interventions were sustained in the food selections by employees

  5. Health promotion initiatives • Individual-based behavioral worksite vs Environmental-based behavioral worksite in preventing chronic disease • Results • Better weight loss results with individualized programs rather than those focused on the worksite environment • Effectiveness of periodic health assessment with personal feedback • Another study examined the success of creating “social norms” on weight status • Results • Employees’ every day behaviors were not changed • Importance of personalized tools offering basic nutrition knowledge

  6. Introduction/Research Question

  7. Emerging trend in dietetics • UMH and Healthy Employees • Wellness Points • Wellness Fairs • Wellness Committee • “Heart Healthy Meals” in the Cafeteria

  8. Research question • “Will nutrition education focused on the benefits of healthy eating affect healthcare employees’ food selections in the cafeteria and will this increase participation in the “reduced-price healthy, hot meal option” that has recently been implemented by the Hospital’s Wellness Committee”

  9. Methodology

  10. Research Design/Subject recruitment • Design: Evaluation based on research outcomes • Nutrition education implemented at Wellness Fair January 24, 2013 • Subjects: • Convenience sample • Criteria • UMH employees • Participate in cafeteria meals

  11. Data collection tool • Pre and post questionnaires

  12. Resources • Table at Wellness Fair to present nutrition information poster • Tri-fold poster with importance of including all food groups • Handouts from ChooseMyPlate • Importance of dairy • Complex CHO • Fruits and vegetables • Fruit basket as incentive with pre and post questionnaire

  13. Results

  14. Results • 12 participants • All UMH employees

  15. Questionnaire Questions 1 and 4 Pre-Questionnaire Post-Questionnaire

  16. Comparison of Mean values

  17. Discussion

  18. Effects of nutrition education • People are more likely to be aware of food selections after receiving nutrition education • Importance of wellness committees and well-established programs such as Wellness Fairs

  19. Limitations • Getting employees to participate in the study • Fruit basket incentive • Getting the same people to complete the pre and post questionnaire and participate in education session at the Wellness Fair • Having tri-fold poster and handouts available with post-questionnaire

  20. conclusion

  21. Final thoughts • Importance of nutrition education • Behavioral change can only occur if client truly wants to change • Dietetic profession also changing and evolving

  22. Questions?

  23. References • Berry LL and Mirabito AM. Partnering for Prevention With Workplace Promotion Programs. Mayo Clinic Proceedings. 2011 April; 86(4) 335-337 • Cousineau T, Houle B, Bromberg J, Fernandez KC, Kling WC. A Pilot Study of an Online Workplace Nutrition Program: The Value of Participant Input in Program Development. J NutrEducBehav. 2008 May-Jun; 40(3): 160-167. • Lemon S, Zapka J, Li W, et al. A Worksite Obesity Prevention Trial Among Hospital Employees. Am J Prev Med. 2012 January; 38(1) 27. • Lowe MR, Tappe KA, Butryn M, et al. An Intervention Study Targeting Nutritional Intake in Worksite Cafeteria. Eat Behav. 2010 August; 11(3): 114-151. • Thorndike AN. Workplace Interventions to Reduce Obesity and Cardiometabolic Risk. CurrCardiovasc Risk Rep. 2011 February; 5(1): 79-85. • Williams-Piehota P, Hersey J, Alexander J, et al. Promising Practices in Promotion of Healthy Weight at Small and Medium-Sized US Worksites. Preventing Chronic Disease. 2008 October; 5(4): A122.

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