TY - JOUR
T1 - Implementation aspects of the Seattle “5 a days” intervention project
T2 - Strategies to help employees make dietary changes
AU - Thompson, Beti
AU - Shannon, Jackilen
AU - Beresford, Shirly A.
AU - Jacobson, Patricia E.
AU - Ewings, Judy A.
PY - 1995/12
Y1 - 1995/12
N2 - National health recommendations endorse eating at least five servings of fruits and vegetables daily for good health. In this project, a worksite intervention designed to increase the consumption of fruits and vegetables is tested. The project is a randomized controlled trial, with 28 worksites randomized to either an intervention or comparison condition. The intervention is based on the stages of change model and provides worksite activities in a sequence designed to move employees along the stages of change during the intervention. A baseline assessment of a random sample of 125 employees per worksite was conducted. For the 1,032 respondents, the mean number of fruits and vegetables consumed daily was 3.9, with 43.X% self-reporting that they ate between one and two servings per day and 38.9.X% reporting eating three to four servings per day. The stages of change for eating five or more servings per day show 32.4.X% in precontemplation, 4.8.X% in contemplation, 47.9.X% in preparation, 1.1.X% in action, and 13.8.X% in maintenance.
AB - National health recommendations endorse eating at least five servings of fruits and vegetables daily for good health. In this project, a worksite intervention designed to increase the consumption of fruits and vegetables is tested. The project is a randomized controlled trial, with 28 worksites randomized to either an intervention or comparison condition. The intervention is based on the stages of change model and provides worksite activities in a sequence designed to move employees along the stages of change during the intervention. A baseline assessment of a random sample of 125 employees per worksite was conducted. For the 1,032 respondents, the mean number of fruits and vegetables consumed daily was 3.9, with 43.X% self-reporting that they ate between one and two servings per day and 38.9.X% reporting eating three to four servings per day. The stages of change for eating five or more servings per day show 32.4.X% in precontemplation, 4.8.X% in contemplation, 47.9.X% in preparation, 1.1.X% in action, and 13.8.X% in maintenance.
KW - Dietary intervention
KW - Fruits and vegetables
KW - Stages of change
KW - Worker site invetation
KW - “5 a Days”
UR - http://www.scopus.com/inward/record.url?scp=0001438182&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0001438182&partnerID=8YFLogxK
U2 - 10.1097/00008486-199512000-00007
DO - 10.1097/00008486-199512000-00007
M3 - Article
AN - SCOPUS:0001438182
SN - 0883-5691
VL - 11
SP - 58
EP - 75
JO - Topics in Clinical Nutrition
JF - Topics in Clinical Nutrition
IS - 1
ER -