Increasing fruit and vegetable consumption through worksites and families in the Treatwell 5-a-Day study
Increasing fruit and vegetable consumption through worksites and families in the Treatwell 5-a-Day study
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DOI：
10.2105/ajph.89.1.54
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发表时间：
1999-01-01
影响因子：
12.7
通讯作者：
Lederman, R
中科院分区：
文献类型：
--
作者：
Sorensen, G;Stoddard, A;Lederman, R
目标.我们报告Treatwell 5-a-Day研究的结果，该研究是一项旨在增加水果和蔬菜消费的工作场所干预。22个工作场所被随机分配到3组：（1）最小干预对照组，（2）工作场所干预，（3）工作场所加家庭干预。这些干预措施采用社区组织战略，并按照社会生态模式，针对多个层次的影响。在干预前后通过自我管理的员工调查收集数据;基线时的应答率为87%（n = 1359），随访时为76%（n = 1306）。一个过程跟踪系统被用来记录干预交付。在对工作场所、性别、教育、职业、种族/民族和生活状况进行控制后，工作场所加家庭组的水果和蔬菜总摄入量增加了19%，工作场所干预组增加了7%，对照组增加了0%（P = 0.05）。这些变化反映了工作场所加家庭组的工人与对照组相比增加了一半的服务（P = 0.018）。在增加水果和蔬菜消费方面，工作场所加家庭干预比工作场所干预更成功。涉及家庭成员的工作场所干预似乎是影响工人饮食习惯的一个有前途的战略。
Objectives. We report on the results of the Treatwell 5-a-Day study, a worksite intervention aimed at increasing consumption of fruits and vegetables.Methods. Twenty-two worksites were randomly assigned to 3 groups: (1) a minimal intervention control group, (2) a worksite intervention, and (3) a worksite-plus-family intervention. The interventions used community-organizing strategies and were structured to target multiple levels of influence, following a socioecological model. Data were collected by self-administered employee surveys before and after the intervention; the response rate was 87% (n = 1359) at baseline and 76% (n = 1306) at follow-up. A process tracking system was used to document intervention delivery.Results. After control for worksite, gender, education, occupation, race/ethnicity, and living situation, total fruit and vegetable intake increased by 19% in the worksite-plus-family group, 7% in the worksite intervention group, and 0% in the control group (P =.05). These changes reflect a one half serving increase among workers in the worksite-plus-family group compared with the control group (P =.018).Conclusions. The worksite-plus-family intervention was more successful ill increasing fruit and vegetable consumption than was the worksite intervention. Worksite interventions involving family members appear to be a promising strategy for influencing workers' dietary habits.