Hye Jin Kim; Injoo Choi; Won Gyoung Kim; Kana Asano; Jeongmin Hong; Young Min Cho; Jihyun Yoon

doi:10.5720/kjcn.2016.21.3.237

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Effect of a Worksite-based Dietary Intervention Program for the Management of Metabolic Syndrome: Hye Jin Kim, Injoo Choi, Won Gyoung Kim, Kana Asano, Jeongmin Hong, Young Min Cho, Jihyun Yoon; Korean Journal of Community Nutrition 2016;21(3):237-246.
DOI: https://doi.org/10.5720/kjcn.2016.21.3.237
Published online: June 30, 2016

¹Department of Food and Nutrition, Seoul National University, Seoul, Korea.

²Department of Internal Medicine, Seoul National University College of Medicine, Seoul, Korea.

³Research Institute of Human Ecology, Seoul National University, Seoul, Korea.

Corresponding author: Jihyun Yoon. Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea. Tel: (02) 880-8750, Fax: (02) 884-0305, hoonyoon@snu.ac.kr

• Received: December 21, 2015 • Revised: April 2, 2016 • Accepted: April 12, 2016

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
Acknowledgments
Acknowledgments
REFERENCES

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.
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.
Keywords: metabolic syndrome; workplace; dietary intervention program; environmental approach

Acknowledgments

This research was supported by a grant from the Life Insurance Social Contribution Committee(800-20140107).

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Fig. 1

Model of the worksite-based dietary intervention program of this study for the management of metabolic syndrome: Adapted from Ishida [16]

Table 1

The contents of food environment change in the worksite-based intervention program

Table 2

The contents of nutrition education in the worksite-based intervention program

Table 3

General characteristics of the study subjects

1) n (%)

Table 4

Physical characteristics, including the metabolic syndrome components before and after the intervention

1) p-value by Wilcoxon signed-rank test

2) Median (Interquartile range

Table 5

Number of the metabolic syndrome components before and after the intervention in the high risk group (n=17)

1) p-value by Wilcoxon signed-rank test

2) Median (Interquartile range)

Table 6

Number of subjects with the metabolic syndrome components before and after the intervention in the high risk group (n=17)

1) n (%)

Table 7

Healthy dietary practice score before and after the intervention

1) p-value by Wilcoxon signed-rank test

2) A sum of 10 items' scores, ranging from 0 to 10

3) Median (Interquartile range)

Table 8

Stage of dietary behavior change before and after the intervention

1) n (%)

Table 9

The assessment of effectiveness of the components in the intervention program in the high risk group (n=17)

1) Mean±SD, 5 point scale: 1=strongly disagree, 2=disagree, 3=neither agree nor disagree, 4=agree, 5=strongly agree

Figure & Data

REFERENCES

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Effect of a Worksite-based Dietary Intervention Program for the Management of Metabolic Syndrome

Korean J Community Nutr. 2016;21(3):237-246. Published online June 30, 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.3.237

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Effect of a Worksite-based Dietary Intervention Program for the Management of Metabolic Syndrome

Fig. 1 Model of the worksite-based dietary intervention program of this study for the management of metabolic syndrome: Adapted from Ishida [16]

Fig. 1

Effect of a Worksite-based Dietary Intervention Program for the Management of Metabolic Syndrome

Table 1

The contents of food environment change in the worksite-based intervention program

Table 2

The contents of nutrition education in the worksite-based intervention program

Table 3

General characteristics of the study subjects

1) n (%)

Table 4

Physical characteristics, including the metabolic syndrome components before and after the intervention

1) p-value by Wilcoxon signed-rank test

2) Median (Interquartile range

Table 5

Number of the metabolic syndrome components before and after the intervention in the high risk group (n=17)

1) p-value by Wilcoxon signed-rank test

2) Median (Interquartile range)

Table 6

Number of subjects with the metabolic syndrome components before and after the intervention in the high risk group (n=17)

1) n (%)

Table 7

Healthy dietary practice score before and after the intervention

1) p-value by Wilcoxon signed-rank test

2) A sum of 10 items' scores, ranging from 0 to 10

3) Median (Interquartile range)

Table 8

Stage of dietary behavior change before and after the intervention

1) n (%)

Table 9

The assessment of effectiveness of the components in the intervention program in the high risk group (n=17)

1) Mean±SD, 5 point scale: 1=strongly disagree, 2=disagree, 3=neither agree nor disagree, 4=agree, 5=strongly agree

Table 1 The contents of food environment change in the worksite-based intervention program

Table 2 The contents of nutrition education in the worksite-based intervention program

Table 3 General characteristics of the study subjects

1) n (%)

Table 4 Physical characteristics, including the metabolic syndrome components before and after the intervention

1) p-value by Wilcoxon signed-rank test

2) Median (Interquartile range

Table 5 Number of the metabolic syndrome components before and after the intervention in the high risk group (n=17)

1) p-value by Wilcoxon signed-rank test

2) Median (Interquartile range)

Table 6 Number of subjects with the metabolic syndrome components before and after the intervention in the high risk group (n=17)

1) n (%)

Table 7 Healthy dietary practice score before and after the intervention

1) p-value by Wilcoxon signed-rank test

2) A sum of 10 items' scores, ranging from 0 to 10

3) Median (Interquartile range)

Table 8 Stage of dietary behavior change before and after the intervention

1) n (%)

Table 9 The assessment of effectiveness of the components in the intervention program in the high risk group (n=17)

1) Mean±SD, 5 point scale: 1=strongly disagree, 2=disagree, 3=neither agree nor disagree, 4=agree, 5=strongly agree