Abstract
This study applied stage of change to assess the nutritional knowledge, dietary practices, and a nutrition intervention project of employees at a worksite. A questionnaire included demographic characteristics, nutritional knowledge, dietary practices, and psychosocial items (social support, barriers to a healthy diet, belief in the diet-disease connection, and self-efficacy for a healthy diet). One hundred and eighty-six respondents completed the study, 22 participated in the nutrition education program, and 8 people completed the program. There were 99 employees in the action group (action/maintenance stage of change) and 87 in the non-action group (precontemplation, contemplation, and preparation stage of change). The action group had a better mean score of nutritional knowledge than did the non-action group (0.68 ± 0.18 vs 0.58 ± 0.17). The action group also had higher average scores for dietary practices than did the non-action group. Watching TV is the main source of health information. There were statistically significant positive associations between self-efficacy and dietary practices (r = 0. 486, p <0.01). Through a multiple regression model, self-efficacy could explain 21.5% of the variance in dietary practices. Employees who participated in the nutrition education program increased their nutrition knowledge and improve their dietary practices, but the changes were not significant.
| Original language | English |
|---|---|
| Pages (from-to) | 24-34 |
| Number of pages | 11 |
| Journal | Nutritional Sciences Journal |
| Volume | 27 |
| Issue number | 1 |
| Publication status | Published - 2002 |
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Keywords
- Dietary practices
- Health promotion
- Nutritional education
- Nutritional knowledge
- Worksite
ASJC Scopus subject areas
- Food Science
- Medicine (miscellaneous)
Cite this
Use of stage of change and nutrition education intervention at a worksite. / Tsai, Jui Chen; Chen, Yi Chun; Hu, Xue-Ping.
In: Nutritional Sciences Journal, Vol. 27, No. 1, 2002, p. 24-34.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Use of stage of change and nutrition education intervention at a worksite
AU - Tsai, Jui Chen
AU - Chen, Yi Chun
AU - Hu, Xue-Ping
PY - 2002
Y1 - 2002
N2 - This study applied stage of change to assess the nutritional knowledge, dietary practices, and a nutrition intervention project of employees at a worksite. A questionnaire included demographic characteristics, nutritional knowledge, dietary practices, and psychosocial items (social support, barriers to a healthy diet, belief in the diet-disease connection, and self-efficacy for a healthy diet). One hundred and eighty-six respondents completed the study, 22 participated in the nutrition education program, and 8 people completed the program. There were 99 employees in the action group (action/maintenance stage of change) and 87 in the non-action group (precontemplation, contemplation, and preparation stage of change). The action group had a better mean score of nutritional knowledge than did the non-action group (0.68 ± 0.18 vs 0.58 ± 0.17). The action group also had higher average scores for dietary practices than did the non-action group. Watching TV is the main source of health information. There were statistically significant positive associations between self-efficacy and dietary practices (r = 0. 486, p <0.01). Through a multiple regression model, self-efficacy could explain 21.5% of the variance in dietary practices. Employees who participated in the nutrition education program increased their nutrition knowledge and improve their dietary practices, but the changes were not significant.
AB - This study applied stage of change to assess the nutritional knowledge, dietary practices, and a nutrition intervention project of employees at a worksite. A questionnaire included demographic characteristics, nutritional knowledge, dietary practices, and psychosocial items (social support, barriers to a healthy diet, belief in the diet-disease connection, and self-efficacy for a healthy diet). One hundred and eighty-six respondents completed the study, 22 participated in the nutrition education program, and 8 people completed the program. There were 99 employees in the action group (action/maintenance stage of change) and 87 in the non-action group (precontemplation, contemplation, and preparation stage of change). The action group had a better mean score of nutritional knowledge than did the non-action group (0.68 ± 0.18 vs 0.58 ± 0.17). The action group also had higher average scores for dietary practices than did the non-action group. Watching TV is the main source of health information. There were statistically significant positive associations between self-efficacy and dietary practices (r = 0. 486, p <0.01). Through a multiple regression model, self-efficacy could explain 21.5% of the variance in dietary practices. Employees who participated in the nutrition education program increased their nutrition knowledge and improve their dietary practices, but the changes were not significant.
KW - Dietary practices
KW - Health promotion
KW - Nutritional education
KW - Nutritional knowledge
KW - Worksite
UR - http://www.scopus.com/inward/record.url?scp=0036096229&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0036096229&partnerID=8YFLogxK
M3 - Article
VL - 27
SP - 24
EP - 34
JO - Journal of the Chinese Nutrition Society
JF - Journal of the Chinese Nutrition Society
SN - 1011-6958
IS - 1
ER -