Meal Planning Program to Reduce Barriers and Improve Diet Quality in Worksite Wellness Center Members
Objective: Many adults struggle with eating healthfully. To address this problem, dietitians and a physician at a worksite wellness center designed and implemented a healthy eating program to identify and reduce barriers and to improve nutrition knowledge, confidence, and eating habits. Methods: A single cohort study design of members of a worksite wellness center who attended the program. Results: Eight six participants demonstrated significant improvement in reducing perceived barriers (P 0.001) improving nutritional knowledge (P 0.001) increasing confidence (P 0.001) and increasing the frequency of preparing healthy meals (P 0.001) and intake of fruits and vegetables (P 0.001) These improvements were maintained at the 6 month follow up. Conclusion: These results suggest that participation in a 6 week nutrition education program at a worksite wellness center decreases barriers to healthy eating and improves dietary intake.
Journal of occupational and environmental medicine