Use of stage of change and nutrition education intervention at a worksite

Jui Chen Tsai, Yi Chun Chen, Xue-Ping Hu

研究成果: 雜誌貢獻文章

摘要

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.
原文英語
頁(從 - 到)24-34
頁數11
期刊Nutritional Sciences Journal
27
發行號1
出版狀態已發佈 - 2002

指紋

self-efficacy
nutrition education
Self Efficacy
Workplace
human resources
healthy diet
education programs
Education
health information
nutrition knowledge
nutritional intervention
sociodemographic characteristics
Social Support
questionnaires
Maintenance
Demography
Diet
Health
diet
Healthy Diet

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

引用此文

Use of stage of change and nutrition education intervention at a worksite. / Tsai, Jui Chen; Chen, Yi Chun; Hu, Xue-Ping.

於: Nutritional Sciences Journal, 卷 27, 編號 1, 2002, p. 24-34.

研究成果: 雜誌貢獻文章

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