Abstract 14484: Improving Dietary Habits in High Risk Employees of a Large Health Care Organization
Introduction: There is a lack of information on whether employee wellness programs can succeed in improving longer-term dietary patterns in high risk employees. In the current study, we present dietary changes over 1 year of follow-up after participation in a 12-month lifestyle improvement program (My Unlimited Potential, (MyUP) among high metabolic risk employees of Baptist Heath South Florida.
Method: The MyUP program is a 1 year lifestyle improvement program with an initial intensive phase of 12 weeks, and subsequent monthly checks up to 12 months from inception of the program. The instrument used to measure dietary changes was the Rapid Eating and Activity Assessment for Patients questionnaire (REAP). It contains 27 items and three response categories: Usually/Often, Sometimes and Rarely/Never, which were respectively scored 3, 2 and 1. Total REAP scores were computed by summing the scores for all 27 items. Response patterns of 13 items were analyzed (Table 1). A sub score for high sugar foods was computed by summing items 12 and 13 and a sub score for high fat foods was computed by adding the scores for items 8 through 11 (Table1).
Results: Table 1 shows the distribution of participants’ responses for individual items in the REAP for all time points. At the end of 1 year participants showed significant improvements in dietary habits (Table 1). Table 2 shows that total REAP scores improved after the intervention. Significantly improved scores were sustained through 12 follow-up. A similar pattern was observed for the sub scores of the high fat items and the high sugar items.
Discussion: The MyUp program was effective in improving dietary behavior of 96 high risk employees. Dietary patterns for all participants improved after the nutrition intervention primarily due to increases in nutrient-rich foods, such as vegetable, fruit and whole grains and decreases in high fat and high sugar foods, such as soda and fried foods and were still significantly better 12 months later.
Author Disclosures: S. Das: None. M. Rouseff: None. H.E. Guzman: None. N.D. Castro: None. T.C. Ochoa: None. J. Mora: None. C. Gilliam: None. D. Brown: None. V. Lehn: None. S.B. Sherriff: None. E.C. Aneni: None. E. Veledar: None. T. Feldman: None. C.U. Osondu: None. J. Santiago-Charles: None. T.H. Tran: None. O. Ogunmoroti: None. N.D. Castro: None. A.C. Costume: None. A. Pino: None. A. Weatherly: None. B. Betancourt: None. E. Leigh: None. F. Jou: None. G. Saborio: None. I. Saavedra: None. J. Cleary: None. L. McCauley: None. M. Desimone: None. M. Romney: None. K. Nasir: None.
- © 2016 by American Heart Association, Inc.