Academic and Industry Collaboration: A Nutrition-related Worksite Wellness Program

By Lorri Kanauss and Emily Shupe.

Published by The International Journal of Health, Wellness and Society

Format Price
Article: Print $US10.00
Published Online: August 15, 2016 $US5.00

This study investigated the impact of an undergraduate dietetics nutrition-related worksite wellness program on dietary, biochemical, and anthropometric indicators of factory employees and their spouses. Monthly nutrition education themes were developed using posters, broadcasted nutrition messages, cooking demonstrations, and healthy recipes. A program-specific website for participants provided additional resources. Each month, faculty and student researchers were onsite during all three shifts to have direct interactions with participants. Individual and group average of anthropometric, biochemical, and dietary intake data (fruits/vegetables, low-fat dairy, water, and fish) were calculated. Paired-samples t-tests were conducted. Employee (n=72) results found significant difference in pre-total cholesterol (M=193.2, SD=39.44) and post-total cholesterol (M=174.6, SD=34.64); t(71)=5.73, p < .001. Additionally, significance existed in pre-weight (M=213.4, SD=58.01) and post-weight (M=204.29, SD=52.43); t(68)=67=5.05, p < .001. Significance was also determined with fruit intake (p=0.018), vegetable intake (p=0.011), and water consumption (p=0.007). Spouse (n=20) results were significant in pre-total cholesterol (M=210.9, SD=40.3) and post-total cholesterol (M=193.7, SD=30.0); t(19)=4.1, p=0.001 along with pre-LDL (M=133.5, SD=37.6) and post-LDL (M=115.1, SD=29.2); t(19)=4.7, p < .001. These results indicate utilizing undergraduate dietetics students and faculty in a wellness program can positively impact indicators of participants.

Keywords: Worksite Wellness, Nutrition Education

The International Journal of Health, Wellness and Society, Volume 6, Issue 3, September 2016, pp.1-7. Article: Print (Spiral Bound). Published Online: August 15, 2016 (Article: Electronic (PDF File; 625.499KB)).

Dr. Lorri Kanauss

Associate Professor, Department of Dietetics, Fashion Merchandising, and Hospitality, Western Illinois University, Macomb, Illinois, USA

Dr. Emily Shupe

Assistant Professor, Department of Dietetics, Fashion Merchandising, and Hospitality, Western Illinois University, Macomb, Illinois, USA