The Impact of Nutritional Intervention Program on Worksite

Mean scores of both on therapeutic nutritional knowledge were 0.94±0.23 and 0.91±0.29, respectively；those were better than preventive nutritional knowledge ( 0.74±0.47；0.69±0.46, respectively ) . About 80％ managers and 60％ employees knew the CVD risk factors-smoke, lipid, and body fat. Mean scores of managers for regular dietary practices ( 3.54±0.13 ) were better than fat-related dietary practices ( 3.36±1.14 ) and carbohydrate-related dietary practices ( 3.29±1.16 ) .

Fat-related dietary practices of managers were better than employees’ practices. Managers and employees mostly received healthy information from newspapers. Average scores of managers and employees self-efficacy were 1.12± 0.64 and 1.13±0.64, respectively.

There were significant positive associations between self-efficacy and dietary practices ( r＝0.22；r＝0.17 ) . The belief in diet-disease and self-efficacy of employees were found to be correlated with duration of work, exercise, smoking, and drinking habits. Most employees had discount on lunch/dinner.

Most cafeterias on factors could provide 200 to 400 employees’ meals. Managers thought employees interested on nutrition and cancer topic, and employees interested on the immune functions as the favorite topic. The best teaching methods were professional speech and brochure.